YEAR 9 FOOD PREPARATION At the end of this unit you will have an assessment. 50% = The quality of your dishes cooked, with regard to hygiene and safety. 50% = The information you have learnt. Knowledge booklet- Chicken products You will be set homework every week. Homework for practical s is the weighing and bringing in of ingredients. (See separate ingredients sheet for this) Inside this booklet is information to help you revise for written tests and your end of unit assessment. When you need to complete homework s will be published on the Show My Homework website Please keep this booklet safe at home, as you will need this to revise for your tests and assessments in this subject.
Types of sauces There are many different types and flavours of sauce. The characteristic of a sauce is determined by the method by which it is made, the proportion and type of ingredients used. Starch based starch from wheat flour, arrowroot and cornflour is used to thicken a liquid. When the mixtures are heated and stirred they will thicken. This process is known as gelatinisation, e.g. cornflour to make custard, wheat flour to make cheese sauce and arrowroot to glaze a flan. These sauces are smooth and may be bland and therefore need to have flavourings added. Fruit or vegetable sauces cooked or raw fruit or vegetables can be puréed to produce a smooth sauce. This is usually done using a liquidiser and passing through a sieve, e.g. tomato sauce and strawberry purée. These sauces are vibrant in colour rather than rich and creamy. Egg-based sauces when eggs are heated they coagulate and thicken a sauce, e.g. egg custard. These sauces are rich, thick and creamy. Oil/water emulsions if oil and water are thoroughly mixed, they become dispersed in each other and form an emulsion. Egg yolk stabilises the emulsion and forms the sauce, e.g. mayonnaise. These sauces are usually rich, glossy and smooth. Cream cream can be mixed with flavourings, e.g. mustard peppercorns, and heated. The liquid evaporates and thickens the sauce. These sauces are rich. Starch-based sauces A starch-based sauce, using a flour to thicken, can be made by the: blended method, roux method, all-inone method. Method Ingredients Features Making /process Roux sauce Examples: Cheese sauce Parsley Flour/ cornflour Soft spread/butter Liquid: milk, stock All in- one sauce Examples: Cheese sauce Parsley sauce Heat slowly whisk Blended sauces Examples: Custard Sweet and sour sauce Flour/ cornflour Soft spread/butter Liquid: milk, stock Cornflour/ arrowroot Liquid: fruit juice Thickness depends on the amount of flour and liquid. Equal amounts of fat and flour. Used to pour, coat and bind. Traditional method Same ingredients /proportions as the roux method Quick and easy method Use a whisk to avoid lumps. Simple to make Pouring consistency Melt the fat and stir in the flour. Cook for one minute. Take off the heat. Add the liquid gradually, stirring continuously. Heat slowly to thicken, Add liquid, four and fat to a saucepan. Heat slowly whisking all the time Blend starch with a small amount of liquid. Heat remainder of the liquid. Stir liquid into blended starch. Reheat, stirring all the time until boiling point.. Theory Homework 1 -Learn the different types of sauces and the methods of making a starch based sauce.
Protein Functions of Protein 1. The growth and repair of all body cells and tissue 2. The repair and maintenance of all body tissue 3. Providing an energy source. The biological value of protein Proteins are big molecules and form long chains. These chains are made up of building blocks called amino acids. There are 20 different amino acids. Amino acids combine in different ways to make all the proteins in your body. Some amino acids can only be obtained from food; these are called essential amino acids. In the UK most of our protein comes from plant and animal sources. Children need ten essential amino acids and adults need eight. Different foods contain different amounts of amino acids. Foods which contain all the essential amino acids are called High biological value (HBV).Generally, the HBV proteins come from animal products such as meat, fish, dairy produce and eggs. The only plant that contains all the essential amino acids are soya beans and soya products and a grain called quinoa. Foods which lack one or more of the essential amino acids are called Low biological value. LBV proteins include beans, pulses, nuts and seeds and cereals Product complementation When protein foods are mixed together the biological value will increase. Combining LBV protein foods to form HBV protein meals is known as protein complementation. Protein complementation is needed to ensure that vegetarians get all the essential amino acids. It can also save money because LBV protein foods tend to be cheaper than HBV protein foods. Protein alternatives Food manufactures have developed products that can be used in food preparation as an alternative to animal protein. There are three main products: soya, mycoprotein (Quorn) and quinoa
Soya Soya beans are eaten as an alternative to meat. Soya beans are known as edamame beans when eaten fresh. Soya is used in many products, which include: Textured vegetable protein (TVP) in the form of mince and chunks that have been developed from the soya bean. TVP is added to recipes to replace meat or used to make burgers, sausages and ready meals Tofu is bean curd made from soya milk. The proteins set, producing a cheese-like product. Tofu is either soft or hard, and can be soaked or marinated. Soya milk is made from soaking soya beans in water. Soya cheese, yoghurts, shakes and cream are available Tempeh is a mass of soya beans made by cooking and dehulling the beans to form a solid mass, which can be sliced Miso is a fermented paste made from soya beans, rice or barley grains with salt and water Mycoprotein The product Quorn is made from mycoprotein. Mycoprotein is a type of fungus that is grown under special conditions similar to those for growing yeast in bread. It can be made into a wide range of products but is not suitable for vegans (very strict vegetarians) because egg white is used during its production. Quorn can be bought in many different forms, it has a mild flavour and can take on other flavours added. It has extra vitamins and minerals added, is low in fat, easy to store. Is cheaper to buy than meat or fish and can be cooked in many different ways. Quinoa Quinoa are tiny, bead-shaped seeds that originated in South America. The seeds are cooked in the same way as rice and can be used in a wide range of dishes. Unlike wheat or rice, quinoa is an HBV protein containing all eight of the essential amino-acids. Theory Homework 2 Learn facts about protein.
The use of eggs Eggs are a very versatile ingredient (they have many uses), and are used widely in cooking. Aeration The whole egg and egg white on its own are capable of trapping air this is called aeration. When eggs are whisked, the protein stretches and incorporates air bubbles into the mixture to create a foam, e.g. mousse, Swiss roll. When egg whites are whisked on their own they can hold up to seven times their volume, e.g. meringue. The heat created by the whisking keeps the foam stable and partially sets the foam. If left to stand, the foam will gradually collapse, but when heated the foam will become solid and permanent. Emulsification When oil and water are forcibly mixed together they form what is called an emulsion. After a few minutes the oil and water will separate unless an emulsifier is added. Egg yolk contains a substance called Lecithin. When egg yolk is mixed with oil and vinegar it stops the liquid separating and is therefore known as an emulsifier. Egg yolk acts as an emulsifier to make mayonnaise and creamed cake mixture. Coagulation When eggs are heated they change from a liquid to a solid and set. This is called coagulation. Think about frying an egg: which part sets first? Egg white starts to coagulate at 60 C but egg yolk needs to be heated to a higher temperature of 65 C. Full coagulation happens at 70 C. Coagulation is used to make egg custards and quiches and to give structure to cakes. There are 6 ways the egg protein coagulates Glazing Binding Coating Setting Thickening Enriching Brushing the top of pastry, bread and some cakes so when cooked the dish becomes shiny and brown. Put into burgers, meatballs to bring the product together. Putting chicken & fish through flour, egg and breadcrumbs. When cooked forms a protective coating. Eggs set when cooked e.g. fried, boiled or scrambled egg. Put into a sauce, custard to make the sauce thicker. Put into sauce to increase the nutrients e.g. placed into a cheese sauce. Theory Homework 3 Learn the use of eggs in food.
Types of equipment Hand-held, mechanical and electrical equipment are used in the development of prototypes in the test kitchen to ensure a consistently high quality product every time. They also save time, energy, ease the making process and ensure uniformity of results. All these pieces of equipment need to be used safely and hygienically. The processes using electrical equipment could be carried out by handheld equipment, e.g. grating cheese using a grater; however, a food processor carries out the same task in a small proportion of the time producing identical results every time. Using pieces of equipment safely and effectively Before plugging in electrical equipment make sure it has been assembled correctly. Use electrical equipment away from a water source. Avoid using electrical equipment with wet hands. Make sure that the correct attachments are used to carry out the process required, e.g. grating blade on a food processor to prepare carrots for coleslaw. Make sure the lid is correctly closed before turning on the machine e.g. of a liquidiser before liquidising soup. Make sure the process has fully finished before removing the foods. How do we ensure that food is hygienically produced using equipment? The food technologist working in the test kitchen has high standards of personal hygiene, e.g. correct clothing, clean hands, and no jewellery. All equipment is dismantled and each piece cleaned after use to avoid cross contamination. All equipment is stored in a clean area. How do we ensure uniformity of food products? Using electrical equipment provides a consistently high quality product very time. The use of smaller equipment such as cutters, cake tins, moulds and muffin cases ensures a uniformity of finished product. Theory homework 4 = Revision Your final assessment will be based on the work you have completed in class and all the information from this Knowledge booklet.