Intermediate 1 Hospitality: Practical Cookery Past Exam Recipes
2009 Tagliatelle Bolognese (4 portions) Celery Carrot Onion Fresh garlic (peeled) Minced beef Tomato puree Tinned chopped tomatoes Dried mixed herbs Beef stock Tagliatelle Salt and pepper if required 75g (prepared weight) 75g (prepared weight) 100g (prepared weight) 2 cloves 20ml 200ml including juice 15ml 100ml 1. Wash the celery. Pat dry. 2. Wash, peel and rewash the carrot. Pat dry. 3. Cut the celery and carrot into small dice to give 75g each. 4. Peel and dice the onion to give 100g. 5. Crush the garlic. 6. Heat the pan, add the mince and brown. 7. Add the onion and garlic and cook for a further 2 3 minutes until soft. 8. Add the celery, carrot, tomato puree, chopped tomatoes, mixed herbs and stock and bring to the boil. 9. Reduce the heat and simmer for 30 minutes. 10. Add tagliatelle to a pot of boiling, lightly salted water. 11. Bring back to the boil, simmer until al dente and drain well. 12. Skim and taste mince, season if required. 13. Serve the Bolognese sauce with the tagliatelle in a clean, warm dish and garnish appropriately.
Pineapple and Ginger Cheesecake Nice biscuits Unsalted butter Stem ginger in syrup Cream cheese Caster sugar Lemon juice Double cream Ginger syrup from jar Crushed pineapple Apricot jam Whipping cream Icing sugar 125g 60g 1 piece 1 15g 1.25ml 100ml 5ml 5ml 100ml 10ml 15cm plain flan ring 1. Crush biscuits. 2. Melt butter and stir into the biscuit crumbs. 3. Mix well, press into a 15cm plain flan ring and chill until required. 4. Warm the pineapple and jam together, cover and leave to cool. 5. Finely chop the stem ginger. 6. Whisk the cream cheese, caster sugar and lemon juice together. 7. Add the double cream and whisk until the mixture forms peaks. 8. Fold the stem ginger and ginger syrup into the cheese mixture. 9. Place the filling on top of the prepared base and chill. 10. Whisk the whipping cream to a piping consistency and fold in the icing sugar. 11. Remove the ring from the cheesecake and pipe the cream around the top edge of the cheesecake. 12. Spoon the pineapple and jam mixture into the centre of the cheesecake and spread evenly. 13. Serve on a cool plate.
2008 Carrot and Orange Soup Carrot Onion Chives Butter Vegetable Stock UHT/fresh orange juice Reduced fat crème fraiche Salt and black pepper (4 portions) 500g (prepared weight) (prepared weight) 30ml (prepared weight) 15g 500ml 150ml 45ml 1 Wash, peel and rewash the carrots. Slice into even sized pieces. 2 Peel and roughly chop the onion. 3 Chop the chives. 4 Melt the butter, add the onion and lightly season. Cook gently with a tight fitting lid until soft but not coloured. 5 Add the carrots, cover and cook gently for 5 minutes. 6 Add the stock and bring to the boil. 7 Cover and simmer for 20 minutes. 8 Puree the soup and strain. 9 Add the orange juice and adjust the seasoning. 10 Stir in the crème fraiche and gently reheat the soup. Adjust the consistency appropriately if required. 11 Stir in ½ of the chives. 12 Ladle into a clean, hot tureen or serving bowl. 13 Garnish with the remaining chives and serve.
Savoury Flat Bread (4 portions) Topping: Smoked back bacon rasher 1 Small mushrooms 40g (prepared weight) Green pepper (prepared weight) Mature white cheddar cheese Edam cheese 25g Dried Basil 2.5ml Onion 75g (prepared weight) Sunflower oil 30ml Passata 150ml Canned tuna in water 75g (drained) Tomato 1 Base: SR wholemeal flour SR flour Cayenne pepper Margarine Semi skimmed milk Garnish: Chopped parsley 100g pinch 40g 100ml approx. 5ml (prepared weight) Oven: 200 C / Gas Mark 6 Where fan assisted ovens are used the temperature should be adjusted accordingly. 1 Topping: Roughly chop the bacon. 2 Wipe and slice the mushrooms. 3 Wipe, deseed and roughly chop the green pepper. 4 Grate both cheeses and mix with the dried Basil. 5 Peel and chop the onion. 6 Wash and slice the tomato. Reserve for garnish. 7 Heat the oil in a frying pan and add the bacon, mushrooms, green pepper and onion. 8 Fry gently for 1 minute. 9 Add the passata to the vegetable mixture and simmer for 2 3 minutes until reduced. Adjust seasoning. 10 Base: Sieve dry ingredients into a large bowl.
11 Rub margarine into flour. Make a well in the centre, add milk and stir until a dough is formed. 12 Knead mixture and roll into a square approximately 22cm x 22cm. 13 Form an edge around the base and place on a floured baking tray. 14 Spread the tomato mixture on top of the base. 15 Break up tuna and arrange on top. 16 Sprinkle cheese over the tuna and arrange tomato slices on top. 17 Bake for 20 25 minutes until golden brown. 18 Serve on a hot, clean dish garnished with parsley.
2007 Chicken and Vegetable Rice Basmati Rice Green pepper Red pepper Courgette Mushrooms Onions Fresh garlic Chicken breast Sunflower oil Whole cumin seeds Medium curry powder Hot chicken stock Finely chopped coriander Salt and black pepper (4 portions) 75g 75g 1 2 cloves 15ml 2.5ml 10ml 400ml 15ml Method 1 Wash rice. 2 Add to 500ml of water and leave to soak for 10 minutes. 3 Drain and leave in a sieve until required. 4 Wash the peppers and courgette. Wipe the mushrooms. 5 Dice the onion, peppers and courgette. Slice the mushrooms. 6 Crush the garlic. 7 Dice the chicken. 8 Heat 10ml of the oil in a pan over a medium heat and sizzle the cumin seeds for 5 6 seconds. 9 Add the garlic and onion and lightly fry until soft. 10 Add the vegetable and continue to fry for 2 minutes. 11 Remove the vegetables from the pan and reserve. 12 Heat the remaining oil in the pan. Add the chicken and seal. 13 Add the curry powder. Fry for 30 seconds. 14 Reduce the heat and add the drained rice and the reserved vegetables. Stir to coat the rice and vegetables with the spices. 15 Add the chicken stock and bring to the boil. 16 Cover the pot very tightly, reduce the heat and simmer for 10 minutes. Test the rice for readiness. 17 Turn off the heat and let the pan sit, covered and undisturbed for another 5 minutes. 18 Stir in the coriander. Taste and season if required 19 Serve hot in a clean, warm dish with appropriate garnish.
Orange Bakewell Pudding (4 portions) Pastry: Plain flour Pinch of salt (optional) Margarine Cold water 75g 40g 15ml (approximately) Filling: Orange marmalade 20ml Soft margarine Caster sugar Flour Baking powder 1.25ml Egg 1 Orange extract 1.25ml Oven: Pastry Gas No 6 / 200 C Where fan assisted ovens are used the Sponge Gas No 4 / 180 C temperature should be adjusted accordingly 1 Sieve flour and salt into a large bowl. 2 Rub in margarine until mixture resembles breadcrumbs. 3 Make a well in the centre, add the water and mix to form a firm dough. 4 Knead lightly. Rest for 10 minutes. 5 Roll pastry and line a 15cm fluted flan ring. Trim. 6 Rest for 5 minutes. Bake blind for approximately 10 minutes. 7 Reduce oven temperature. 8 Beat the margarine, caster sugar, flour, baking powder, egg and orange extract in a large bowl until smooth and glossy. 9 Spread marmalade over base of pastry. 10 Spread sponge mixture over the marmalade. 11 Bake until risen and golden brown. 12 Dredge with icing sugar. 13 Serve warm on a clean, warm plate.
2006 Cottage Pie Potato* Semi skimmed milk Onion Carrot Minced beef Beef stock Flour Worcestershire sauce Mature cheddar cheese Salt and black pepper 500g (prepared weight) 45ml (approx) 75g (prepared weight) 75g (prepared weight) 150ml 10ml 10ml 25g Oven: 200 C / Gas No 6 temperatures may vary if using a fan assisted oven 1 Wash, peel and rewash the potatoes. 2 Cut the potatoes into thin, even sized pieces. 3 Place in boiling salted water and boil for approximately 10 15 minutes until soft. 4 Peel, wash and dice the onion finely. 5 Wash, peel and rewash the carrot. Dice finely. 6 Brown the mince. 7 Add the onion and carrot. Cook for 2 minutes with the lid on. 8 Stir in the flour, stock, Worcestershire sauce, and seasoning. 9 Simmer for 15 minutes. 10 Drain the potatoes and return briefly to the heat to dry. 11 Mash the potatoes with enough milk to give a soft dropping consistency. Taste and season accordingly. 12 Taste the mince; adjust seasoning and consistency if required. 13 Pour the mince into an ovenproof dish and completely cover with the potatoes. 14 Grate the cheese and sprinkle on top of the pie. 15 Clean the dish and place in oven for 20 minutes until the cheese is golden brown in colour. 16 Clean the dish and serve hot. * Floury potatoes such as King Edwards, Maris Piper or Desiree
Black Cherry Roulade Flour Cocoa 25g Caster sugar 75g Eggs 3 Black cherry jam* Fresh double cream 60ml 150ml Oven: 220 C / Gas No 7 temperatures may vary if using a fan assisted oven 1 Grease a Swiss roll tin, line with greaseproof paper and then grease the paper. 2 Sieve the flour and cocoa. 3 Whisk eggs and sugar until very thick and creamy. 4 Sieve the flour and cocoa on top of the egg mixture and carefully fold in. 5 Pour into the prepared baking tin. 6 Bake for 8 10 minutes until golden brown and well risen. 7 Turn the sponge onto sugared greaseproof paper and trim the edges. Cover with another piece of greaseproof paper and roll up immediately. Leave to cool. 8 Whisk the cream until it stands in peaks. 9 Carefully unroll sponge, spread with a jam and then with half the cream. 10 Carefully re roll. 11 Place on a cold plate, pipe with the remaining cream and serve. * Black cherry pie filling can be used instead of jam
2005 Tomato and Basil Soup Onion 75g Cornflour 20ml Ham Stock Cube 1 Margarine 15g Water 600ml Tinned Chopped Tomatoes 400g Dried Basil 5ml Tomato Puree 10ml Soft Brown Sugar 7.5ml Balsamic Sugar 2.5ml Seasoning Garnish: Natural Yoghurt Fresh basil to garnish To serve: Wholemeal Bread 15ml 2 slices 1. Peel and wash onion. 2. Chop onion finely. 3. Blend cornflour with 30ml cold water to form a paste. 4. Melt margarine in pan and sauté onion, with lid on, until soft. Take care not to colour. 5. Remove from heat and add stock cube, water, tomatoes, dried basil, tomato puree, sugar, vinegar and cornflour paste to pan. 6. Return to the heat. Bring soup to the boil, stirring all the time. 7. Simmer with the lid on for 15 minutes. 8. Remove soup from the heat, liquidise until smooth and pass through a sieve. 9. Reheat. 10. Test soup for seasoning. 11. Serve in a hot tureen or bowl, garnished with a swirl of natural yoghurt. Toast: 1. Toast bread to an even colour. 2. Remove crust. 3. Cut each slice into 4 even sized pieces. 4. Serve on a side plate.
Chicken Lasagne Margarine Flour Semi skimmed milk Chicken stock Salt and pepper Onion Red pepper Chicken breast Sunflower oil Frozen sweetcorn No cook lasagne Cheddar cheese 300ml 200ml 15ml 3 4 sheets (to give 2 layers) 40g Oven: 170 C / Gas No 3 temperatures may vary if using a fan assisted oven 1. Melt the margarine, add the flour and cook for 1 minute, stirring continuously without colour. 2. Remove from the heat and gradually mix in the milk and stock. 3. Return to the heat and stir until boiling. Simmer for 1 minute. Taste and season as required. 4. Remove from the heat, cover and set aside. 5. Peel and wash the onion and the pepper. 6. Finely dice the onion and pepper. 7. Dice the chicken into small pieces. 8. Heat the oil and sauté the onion and pepper until soft, without colour. 9. Add the chicken and cook gently for 5 minutes. Remove from the heat. 10. Add the sweetcorn and 2/3 rd of the white sauce to the chicken mixture. Reserve the remainder of the white sauce until required. 11. Reheat the chicken mixture thoroughly then remove from the heat. 12. Place half of the chicken mixture into an ovenproof dish. 13. Cover with half of the lasagne sheets. 14. Pour in the rest of the chicken mixture and cover with the remaining lasagne sheets. 15. Cover with the reserved white sauce. 16. Grate the cheese and sprinkle on top. 17. Bake for 30 35 minutes. 18. Clean the dish and serve.
2004 Chilli Con Carne Onion Green pepper Fresh garlic Olive oil Minced beef Hot chili powder Passata Tomato puree Beef stock Dried mixed herbs Tinned kidney beans Fresh parsley salt and pepper 2 cloves 5ml 2.5ml 150ml 15ml 100ml (additional stock may be added if required) 5ml 15ml to season 1 Prepare the vegetables dice the onion dice the green pepper crush the garlic 2 Heat the oil, sauté the vegetables. Add the minced beef and brown. 3 Add the chilli powder and stir fry for 5 minutes. 4 Stir in the passata, tomato puree, stock, mixed herbs and seasoning. 5 Simmer for 25 minutes. 6 Add the kidney beans and continue to simmer for a further 5 minutes 7 Taste and adjust the seasoning and consistency. 8 Serve in a clean, hot dish garnished with chopped parsley. Boiled Rice: Long grain rice Salt Parsley pinch to garnish 1 Wash the rice and add to a pot of boiling, salted water. 2 Boil for 10 12 minutes until tender. 3 Drain the rice and adjust the seasoning. 4 Serve in a clean, hot dish garnished with parsley.
Mandarin and Pineapple Gateau Eggs Caster sugar Flour Fresh double cream Toasted coconut Crushed pineapple Mandarin oranges 3 medium 75g 75g 300ml 75g (as required) 30ml to decorate Oven: 180 C / Gas No 4 temperatures may vary if using a fan assisted oven 1. Grease and flour the two 15cm sandwich tins. Line base with greaseproof paper. 2. Whisk the eggs and the sugar in a large bowl until light and fluffy. 3. Carefully fold in the sieved flour with a metal spoon. 4. Divide the mixture evenly between the two prepared tins. 5. Bake for 15 20 minutes until golden brown and springy to the touch. 6. Allow to cool slightly in the tins before turning out. 7. Remove the greaseproof paper and cool on a wire rack. 8. Carefully stir the pineapple into enough whipped cream to sandwich the cakes together. 9. Sandwich the cakes together, coat the sides in cream and toasted coconut. 10. Lightly cover the top of the gateau with a little cream. 11. Pipe with remaining the cream and decorate with the mandarin oranges.