NCFE Food and Cookery. 1. Briefs 2. Preparation 3. Recipes

Transcription

1 NCFE Food and Cookery 1. Briefs 2. Preparation 3. Recipes

2 The Brief Cultural Fusion Foods From Around the World Recipe 1 Starter: Vegetable Soup with Bread Rolls Main: Koftas with Salsa Sauce Recipe 2 Starter: Fishcakes Main: Lasagne Recipe 3 Starter: Stuffed Peppers Main: Thai Green Curry with Rice

3 Recipe 1 Starter Recipe: Chunky Vegetable Soup Skills: weighing, knife skills, use of kettle, measuring, thickening a mixture, simmering, use of stove. Ingredients: Utensils: Items/Equipment to be brought from Home: Base: 1 onion, 1 carrot, 1 leek, 2 Vegetable peeler Chopping board green Liquid tight container Measured ingredients celery sticks Main Event: 1 potato/butternut squash/ sweet potato Back up: Spinach/broccoli/peas Spices: Cumin/coriander/cinnamon /smoked paprika/ chilli flakes/ pepper Herbs: Thyme/ rosemary/ sage/ bay leaves/ basil 1 x 15ml spoon oil 1 x 15ml spoon plain flour 1 x 5ml spoon stock powder 500ml water, boiling Colander Knife Saucepan Measuring spoons Wooden spoon Measuring jug a. Prepare self: tie back hair, put on apron, wash hands c. Other preparations:. 1. Dissolve stock into boiling water 2. Prepare your base layer. Peel and finely chop the onion. 3. Top and tail the carrot, then peel and dice. 4. Top and tail the leek, remove the outer layer, then peel and slice finely. 5. Main event: Peel and cube the potato/squash. 6. Cut the celery into 2cm length pieces. 7. Heat the oil in a saucepan and fry all the vegetables in base layer, except the potatoes, for 5 minutes. 8. Add the herbs and sizzle for a couple of minutes. Follow by adding the spices 1-2 tsp. 9. Stir in the flour and cook for 2 minutes. 10. Add the stock and your main veg e.g. potato to the saucepan and bring to the boil. 11. Place a lid on the saucepan and let simmer for 30 minutes. 12. Add in your back up flavour e.g. spinach, broccoli, peas and cook for another 3 mins. 13. Add in your filler e.g. noodles, rice, quinoa, beans, rice, torn up bread 14. Place into a bowl and garnish e.g. roated seeds, yoghurt, tahini, croutons, soft herbs, herb oil. Clean up Procedure Clear and stack dishes; wipe bench and stove top; wash and dry dishes; put dishes and utensils away; sanitise bench and sink; check unit.

4 Bread Rolls Ingredients 225g strong bread flour (half white and half brown 1 tsp (5g) fast action yeast 1 Tbsp (15g) margarine pinch salt 1tsp sugar 150ml tepid (warm) water Recipe 1 Starter Skills: rubbing-in, kneading, shaping and forming Utensils Measuring spoons Large bowl Sieve Butter knife Baking tray Cooling rack Pastry brush a. Prepare self: tie back hair, take off blazers, roll up sleeves, put on apron & wash hands c. Other preparations: Preheat oven to gas mark 4, 180 grease/flour tray 1. Measure warm water, add yeast and sugar. Stir and leave to rest. 2. Sift the flour into a mixing bowl, add salt and margarine. Rub the butter into the flour. 3. Gradually add the warm water to form a non-sticky dough, mixing with hand. 4. Knead the dough for 10 minutes until it is smooth and stretchy. 5. Shape the dough into small rolls (around 4-6). 6. Allow the dough to prove ina warm place for at least 10 minutes. 7. Glaze, sprinkle with seeds and place in oven. 8. When risen, golden brown and hollow when tapped on the bottom, place onto a wire rack to cool (approx minutes). Clean up Procedure: clear and stack dishes; wipe bench and stove top; wash and dry dishes; checked by staff, put dishes and utensils away; wipe down & dry bench and sink; check unit.

5 Recipe: Koftas Recipe 1 Main Skills: Shaping and forming, knife skills, use of kettle, use of oven, making a sauce Ingredients: Utensils: 450g Beef, lamb or pork mince 1 x 5ml spoon (1tsp) Ground cumin 2 x 5ml spoon (2tsp) Ground coriander 2 Garlic cloves 1 x 15ml spoon (1tbs) Fresh mint Vegetables for skewers: Carrot Pepper Celery Courgette Spring onion Sauce: 2 medium sized fresh tomatoes, cored and cut in half 1 whole jalapeño chili pepper (or a serrano), stem removed, chopped 1 large garlic cloves, peeled 1 1/2 teaspoons salt 1/4 cup water 2 teaspoons olive oil a. Prepare self: tie back hair, put on apron, wash hands Weighing scales, mixing bowl, vegetable knife, red chopping board, c. Other preparations: Preheat oven to Gas mark 6/200 C, line baking tray 1. Line a baking tray with greaseproof paper. 2. Pre-heat the oven to 200 C or gas mark Place the beef, lamb or pork mince in the mixing bowl. Thoroughly wash and dry hands. 4. Peel and crush the garlic. Add to the bowl. 5. Chop the fresh mint and add to the bowl. 6. Add the ground cumin and ground coriander to the bowl. 7. Use one hand to thoroughly combine the mixture. Use the other hand to hold the bowl safely. Thoroughly wash and dry hands after touching meat mixture. 8. Peel and slice the vegetables into 10cm sticks. 9. Divide the meat mixture into 18 balls. 10. Carefully wrap one of the balls around the middle of each vegetable stick, shape to form an oval. Place on to the lined baking tray. Thoroughly wash and dry your hands. 11. Cook the koftas for minutes until no pink remains and the meat juices run clear. 12. Purée ingredients: Put tomatoes, jalapeño, garlic, salt, and water into a blender. Purée for 20 seconds, until completely liquified. 13. Simmer for 15 minutes: Heat olive oil in a sauce pan on medium high. Pour purée into pan. Bring to a low simmer and cook, stirring occasionally, until the mixture completely changes color from light red to a much darker red, about 15 minutes. Remove from heat. Clean up Procedure: Clear and stack dishes; wipe bench and stove top; wash and dry dishes; put dishes and utensils away; sanitise bench and sink; check unit.

6 Recipe 2 Starter The Highcrest Academy Recipe: Fish Cakes (paired task) Skills: binding, shaping, forming, enrobing and use of hob Ingredients: Equipment and utensils: From home For the fishcakes- 200g tinned salmon or tuna or smoked mackerel 2 medium potatoes (or sweet potato)- pre mash Pinch of salt & pepper Juice of small lemon Optional extras 2 tsp dried oregano/parsley + any other herbs/spices of choice Chives Grated cheddar 1 tsp wholegrain mustard For coating and frying- 100g cream crackers or similar savoury biscuits (or breadcrumbs) 2 eggs 1-2 Tbsp vegetable oil a. Prepare self: tie back hair, put on apron, wash hands c. Other preparations: Preheat oven 220C/Gas 7 Grease baking tray Large bowl: Mashed potatoes, tinned fish, herbs spices, lemon juice, salt pepper. Small bowl: Crushed crackers or bread crumbs (you can add dry spices too.) Small bowl or measuring jug: eggs whisk with a fork. Get your hands a little bit wet and roll small balls of the fishcake mixture Make small balls from the mixture. Dip into egg, Roll in bread crumbs, Place on tray. 1 Large bowl 1 small bowl 1 measuring jug Dessert spoon Chopping board (green) Fish slice Fork Butter knife 1.Ingredients measured 2.Pre mash potatoes 3.Pre crush crackers Container food/recipes/easy_kids _fishcakes_70996 Bake the fishcakes for 10 minutes on one side and then turn the fishcakes over before placing them back in the oven for another 10 minutes or until the fishcakes are golden-brown. Carefully remove from the oven and leave to cool slightly before serving. Clean up Procedure: Clear and stack dishes; wipe bench and stove top; was and dry dishes; put dishes and utensils away; sanitise bench and sink; check unit.

7 3:5 Sauce-making methods: Lasagne (To understand the uses of a sauce in food production and the functions and ingredients in a range of sauces.) Ingredients ( serves 6) For Cheese Sauce: 12oz/350g lean minced beef/lamb 50g/2oz butter or margarine 4 rashers unsmoked streaky bacon 50g/2oz plain flour 3tblspns/ 45mls olive oil 600mls/1 pt milk 1 clove garlic, crushed 150g/6oz cheddar cheese, 1 medium onion, finely chopped salt and pepper 1 x 400g tin chopped tomatoes grated nutmeg 4 heaped tblspns/60mls tomato puree 1 tblspn/15mls fresh basil salt and pepper 225g/8oz no need to cook lasagne sheets Equipment Chopping board, vegetable knife, large pan, tin opener, fork, large pan and lid, wooden spoon, grater, medium pan, whisk. Wash hands, put apron on and get out all ingredients and equipment. Put oven on at 200C/ Gas 6. Heat the oil in a large pan. Gently soften the onion, garlic and chopped bacon. Turn up the heat and add the minced beef. Brown it. Keep stirring with a wooden spoon. Pour the tomatoes in, add the puree, basil and seasoning. Put lid on pan and simmer for 20 minutes, then take lid off and simmer for 10 minutes to reduce the sauce. Make cheese sauce: melt butter in a pan, add flour, stir and cook for 1 minute. Gradually stir in the milk and bring to the boil. Simmer for 2 minutes, stirring all the time. Add the grated cheese, salt, pepper and grated nutmeg. Layer the lasagne, meat and cheese sauce in dish, ending with cheese sauce. Bake for 30 minutes until golden and bubbly. E.B.I Make double and freeze the second one for later. Use different types of minced meat or herbs. Vary the cheese or use Lasagne Verdi.

8 Recipe 3 Starter Recipe: Stuffed Peppers Skills: weighing, knife skills, use of kettle, use of oven, measuring, mixing Ingredients: Utensils: 1 large pepper 85g couscous 1 spring onion 60ml hot vegetable stock 1 garlic clove small bunch flat-leaf parsley 50g frozen vegetables 20g cheese eg. feta, cheddar Additional herbs/spices Small bowl Scales Knife Measuring spoons Chopping board Dessert spoon Grater Baking tray a. Prepare self: tie back hair, put on apron, wash hands c. Other preparations: Preheat oven to Gas mark 6/200 C, grease tray 1. Weigh the couscous and pour into a medium mixing bowl, and add flavouring to couscous. 2. Wash, top, tail and peel the spring onions and slice finely. Measure 50g frozen vegetables. Add to the couscous and stir. 3. Measure 60ml of stock. Add to couscous and stir to combine. 4. Cut the pepper in half. Pull off the top. Scoop out the seeds and white pith and discard. 5. Add vegetables to couscous. Stir. 6. Press in plenty of couscous but taking care not to split the pepper sides, and then top each with a sprinkling of cheese and the lid. Clean up Procedure: Clear and stack dishes; wipe bench and stove top; wash and dry dishes; put dishes and utensils away; sanitise bench and sink; check unit.

9 Recipe: Thai Green Curry Skills: Simmering, sealing, reduction Recipe 3 - Main Ingredients: 1 x 10ml spoon oil 3 spring onions 1 clove of garlic 80g sugar snap peas 1 small chicken breast/ tofu 2 x 15ml Thai green curry paste 200ml coconut milk (reduced fat) 1/2 lime Small bunch of coriander 1 cup Rice ½ onion 1 ½ cups hot water with stock cube Utensils: Two chopping boards, two knives, garlic press, frying pan, weighing scales, wooden spoon, can opener, juicer. a. Prepare self: tie back hair, take off blazers, roll up sleeves, put on apron & wash hands 1.Prepare the vegetables: slice the spring onions; cut the sugar snap peas in half; crush the garlic. 2.On a separate clean chopping board, using a separate clean knife, cut the chicken into small chunks. 3. Fry the spring onions, garlic and chicken in the oil for 3-4 minutes. 4.When the chicken has turned white, stir in the green curry paste, followed by the sugar snap peas. 5. Add the coconut milk and simmer for 15 minutes. 6.Squeeze the lime and pour over the curry. 7.Tear the coriander and add to the curry. 8. Rice fry onion until clear on edges, add in rice fry for 1-2 mins 9. add in 1 ½ cups hot water with stock allow to reach boiling point then reduce to simmer for approx. 20 mins 10.The rice should be studded with craters, or steam holes, when it is ready. Fluff with a fork Clean up Procedure: Clear and stack dishes; wipe bench and stove top; wash and dry dishes; put dishes and utensils away; sanitise bench and sink; check unit.