MINI PROJECT; CELEBRATION BUFFET

Transcription

1 Name: Grade MINI PROJECT; CELEBRATION BUFFET THE BRIEF Many hotels and restaurants serve celebration food at different times of the year. Work in teams to produce a celebration buffet for this season. You will complete the work and present as a served buffet to invited guests. How to gain marks; Research: buffet food service and menus. Share and write up your findings. Research suitable recipes Complete practical work to test and trial your recipes. Work as a united team.

2 Welcome to year 9 Food Technology Food Safety Skills Afternoon Tea Project We all have expectations of what we want to happen this year. It is important that we first set some guidelines: School will provide the following ingredients on a small scale if you do not use them regularly at home. Ingredients carry a small charge for supply. S Mutsure Head of Food Technology HERBS SPICES CONDIMENTS BAKING Basil Allspice Black pepper Baking Powder Bay leaves Cayenne pepper Food colouring Brown sugar Fennel seeds Chilli powder Garlic puree Caster sugar Mixed herbs Cinnamon Gravy granules Golden syrup Rosemary Coriander Ketchup Granulated sugar Sage Cumin; Mustard Icing sugar Tarragon (ground /seeds) Olive oil Plain flour Thyme Curry powder Salt Self-raising flour Garam masala Soy sauce Strong bread flour Mixed spice Stock cubes N.B. :These items carry a small charge

3 Level Grade Food Preparation and Handling Skills 9 Be able to understand the functional and chemical properties of food. Filleting fish and jointing chicken High quality finishing techniques 8 Skilfully using decoration and garnishing techniques to improve aesthetics 7 Be able to change recipes and dishes to make them healthier and more appealing by altering ingredients, and/or by using different cooking methods, e.g. using herbs instead of salt, using low fat yogurt, grilling instead of frying. 6 Apply skills and understanding competently to plan, prepare and safely cook dishes and menus for a healthy, varied and balanced diet. 5 Modify recipes and cook predominantly savoury dishes that are based on current healthy eating messages. Use equipment for consistency and accuracy Sauce making, emulsification Understanding technical developments associated with better health 4 Understanding the science of food preparation such as aeration, shortening, enzymic browning 3 Understanding the functions and sources of nutrients Use a broad range of preparation techniques and methods when cooking, e.g. stir-frying, steaming, and blending. 2 Demonstrate an increasing range of food preparation skills, e.g. accurate weighing and measuring, kneading. Know how to store, prepare and cook a variety of predominantly savoury dishes safely and hygienically. 1 Be able to use all parts of the cooker competently Able to produce a range of mainly savoury foods which show a range of skills WT Name and use a range of basic tools safely, e.g. small knife, chopping board, measuring spoon. Use a range of food preparation skills with supervision, e.g. peeling, slicing, mixing, scooping, grating, spreading. With help prepare a range of healthy dishes and drinks safely and hygienically. Food Safety To know and understand the use of microorganisms in food production. To know and understand the food safety principles when buying and storing food. To know and understand the food safety principles when preparing and cooking food. Use equipment to test for safety eg temperature probes Know about food poisoning, its symptoms and preventative measures. Understand the principles of cleaning, preventing cross-contamination, chilling, cooking food thoroughly and reheating food until it is steaming hot. Understand that some foods have a higher risk of food poisoning than others, e.g. raw chicken. Understand the use of date-marks and storage instructions on food and drink labels. Know that food safety means preventing contamination, spoilage and decay when handling and storing food, so that it is safe to eat. Demonstrate good food safety practices when getting ready to store, prepare and cook food, e.g. keep raw meat away from other food, thorough hand washing. Recognise the importance of preparing and cooking food safely and hygienically, e.g. handwashing, cleaning up regularly, keep work surfaces clean. Be able to get ready to cook, e.g. tie back long hair, wash hands, wear an apron. Be aware that food purchased or cooked needs to be stored in different ways to keep it safe, e.g. fridge, freezer.

4 What are your expectations of yourself? What are your expectations of the group? What are the expectations of your teacher? Lesson 1. Lesson 2. Lesson Signed Student: Target Grade Signed Teacher: Attainment grade

5 Food Safety: Personal Hygiene: What is personal hygiene?

6 Kitchen Hygiene What is kitchen hygiene? It ensures kitchens are clean and well organised so that customers are not at risk of food poisoning! Kitchens should: 1) 2) 3) 4) 5) 6) 7) 8) 9) 10) 11) 12) 13) 14) 15) Fire Safety

7 FOOD Hygienic practices Write a mind map of Good hygienic practices in the kitchen Safe food storage Put the following food away: Milk Tinned tomatoes Shoulder of lamb Rice Bread Ice cream Sandwich ham Cheesecake Lettuce Feta cheese Fish Finger Eggs Tuna steaks Pork pie Pasta Cupboard!!! Why is it important that food is stored correctly? EHO: what do they do? What does EHO stand for: What Year was the current Food Safety Act introduced? What does the food safety act cover? The Act gives the EHO the power to: 1) 2) 3) 4) 5) 6)

8 Nutrient Group Foods with this nutrient in What it is used for in the human body Carbohydrate (Sugars) Carbohydrate (Starch) Protein Fat Fibre Vitamins Minerals Water Evaluation: What have I learnt about food Nutrients?

9 Introduction to task: Make notes here from the power point about buffets and team work. RESEARCH: Working with others Write up your research about Afternoon Tea and say where you found your information (quotes and references) Create a thought shower or mood board of the foods that are served.

10 Analyse your research and say what you are going to use to help you design and plan your menu. Evaluate how useful the research has been to your team. Choose Teacher guests and design an invitation card to give to your guests. Place sample invitation here.

11 CHEESE PINWHEEL SCONES INGREDIENTS COOKING DETAILS 350g self-raising flour (wholemeal/ white mix) making time; 20 mins 1 tsp baking powder* oven temp; 210ºC / Gas 7 85g butter/margarine (block NOT tub) Cooking time; mins 175ml semi-skimmed milk 1 tsp lemon juice 75g grated cheese (any hard type of your choice) 1 tsp herbs (dried* or fresh) TIME ORDER OF WORK SPECIAL POINTS 10 mins MISE EN PLACE Prepare the baking sheet with greaseproof paper Grate the cheese. Cut the butter into small pieces Measure the milk. Heat 30 secs in m/wave. 15 mins Sieve flour and baking powder into bowl Rub cut butter into flour. Add lemon juice to warm milk and add GRADUALLY to flour mixture to form firm dough. 10 mins Roll out into an oblong no thinner than 1.5cm Sprinkle with the grated cheese and Observe HACCP throughout Making and cooking.# Make sure ovens are switched on To correct temperature The dough should be soft but firm NOT sticky. The lemon juice WILL curdle the milk Rolled dough should be no thinner than 1.5cm. herbs. Roll up into a sausage. Slice into 3See picture A 3cm rounds. Re-shape and press gently. scones must be 3cm cut height Place onto lined baking sheet. 15 mins Bake the scones until they are well risen and golden brown. Wash up and clean down while scones are cooking. #H.A.C.C.P.# Good personal hygiene throughout Clean work area

12 Safe practice throughout Safe storage of food throughout SHORT CRUST PASTRY DISH MINI QUICHES INGREDIENTS COOKING DETAILS Pastry; 150g plain flour making time; 20 mins 75g BLOCK margarine oven temp; 200ºC/gas 6 1½ tbsp iced water cook time; 30 mins Filling; 150ml semi-skimmed milk (OR 140ml double cream) 2 eggs 1 medium onion (slice thinly into rings at home) 75g grated cheese (grate at home) 2 rashers bacon, crisp fried & diced (done at home.) optional black pepper to season* YOU NEED TO BRING AN 8 OVENPROOF FLAN DISH/ SHALLOW CAKE TIN TO COOK IT IN! TIME ORDER OF WORK SPECIAL POINTS 10 mins MISE EN PLACE Prepare all ingredients ready to use Prepare butter and iced water for Pastry. Prepare milk or cream and beat in eggs. 10 mins Make the pastry using rubbing in method. (see picture A) Roll out and line line the bun tins dish. Trim edges. 10 mins Add prepared cheese and diced bacon together with cream or milk Pour mixture gently into cut out pastry 25 mins Bake the Quiche for 20 mins. Meanwhile wash up and clean down. NB. The focus of the lesson is on MAKING the pastry. Bacon and onion should have been prepared in advance (at home) Iced water helps keep the pastry easy to handle # Observe HACCP throughout Roll out to same shape as dish. Should be 3cm higher than depth of dish Trim edges to give good finish Do not overfill the dish as it will rise slightly during cooking. Place onto a baking tray to minimise spillage. Allow the Quiche to cool and set before trying to cut. #H.A.C.C.P.# Good personal hygiene throughout # Clean work area Safe practice throughout Safe storage of food throughout

13 JALOUSIE AND SAUSAGE PLAIT USING STANDARD COMPONENTS INGREDIENTS COOKING DETAILS 1 pack ready made flaky pastry making time; 25 mins (NOT ready rolled!) 200g stewed fresh fruit of choice oven temp; 210ºC/gas 7 200g sausage meat + ½ tsp herbs* cook time; 20 mins 1 egg per team for glazing TIME ORDER OF WORK SPECIAL POINTS 15 mins MISE EN PLACE Prepare stewed fruit drain juice THEN Prepare sausage meat by softening and adding pepper and herbs Sausage meat must be softened and shaped with seasoning added and mixed in. # Observe HACCP throughout# 10 mins Cut pastry in half. Keep one half in the fridge until needed. Roll out and prepare pastry for first dish. Jalousie; cut in two and cut ladder in one half Plait; roll into rectangle and make diagonal slices into each edge. Plait the strips across the meat neatly 15 mins Place fillings onto pastries and complete the dishes according to what you are making. 20 mins Bake the flaky pastry dishes until well risen and golden brown Jalousie is French for ladder shape sausage meat to fit down the centre of the pastry Brush with beaten egg to seal edges. knock up edges and glaze with rest of beaten egg. Wash up and clean down while dish is cooking *H.A.C.C.P. Good personal hygiene throughout Clean work area Safe practice throughout

14 RESEARCH OWN RECIPES FOR NEXT THREE LESSONS Name of the dish: Decorated cup Cakes NB: Prepare buttercream at home INGREDIENTS COOKING DETAILS TIME ORDER OF WORK SPECIAL POINTS MISE EN PLACE *Observe HACCP throughout. *H.A.C.C.P. Good personal hygiene throughout Clean work area Safe practice throughout Safe storage of food throughout

15 Name of the dish: Mini Trifles BRING CLEAR PLASTIC CUPS TO ASSEMBLE TRIFLE INGREDIENTS COOKING DETAILS TIME ORDER OF WORK SPECIAL POINTS MISE EN PLACE *Observe HACCP throughout. *H.A.C.C.P. Good personal hygiene throughout Clean work area Safe practice throughout Safe storage of food throughout

16 Name of the dish: Cheese Straws INGREDIENTS COOKING DETAILS TIME ORDER OF WORK SPECIAL POINTS MISE EN PLACE *Observe HACCP throughout. *H.A.C.C.P. Good personal hygiene throughout Clean work area Safe practice throughout Safe storage of food throughout

17 The dish I am evaluating is; EVALUATION The skills I used to make this dish were; The good points about my dish are; The bad points about my dish are; The improvements and modifications I could make to my dish are; Your opinions and other peoples opinions. Include Teacher s feedback. WWW EBI

18 The dish I am evaluating is; EVALUATION The skills I used to make this dish were; The good points about my dish are; The bad points about my dish are; The improvements and modifications I could make to my dish are; Your opinions and other peoples opinions. Include Teacher s feedback WWW EBI

19 The dish I am evaluating is; EVALUATION The skills I used to make this dish were; The good points about my dish are; The bad points about my dish are; The improvements and modifications I could make to my dish are; Your opinions and other peoples opinions. Include teacher s feedback WWW EBI

20 Design your final Menu, Room layout and decorations. Nutritional Analysis

21 You now need to complete the table below: Nutrient Needed in body for: How much is in your dish? Fat Carbohydrate Protein Sodium Calcium Iron Vitamin A Vitamin B Vitamin C Vitamin D DO you think that your dishes are healthy? Please explain why... What improvements can be done to ensure dishes are nutritionally balanced? Write your final evaluation. How successful was your task in terms of;

22 Team work Economy (how much per head did the dishes cost to make? Timing. Customer satisfaction; (feedback from your guests). What would you change and why? Put pictures of the event here.