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HOSPITALITY STUDIES RECIPE BOOK Grade 10
A member of the FUTURELEARN group
Hospitality Studies Recipe book
1810-E-HOS-SG02
Í2*È-E-HOS-SG02}Î
Grade 10
CAPS aligned
S Jordaan M Smit
Recipe Book G10 ~ Hospitality Studies
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CONTENTS 1. Practicals grade 10 ................................................................................................. 2 2. Practical lesson 1 .................................................................................................... 4 3. Practical lesson 2 .................................................................................................... 7 4. Practical lesson 3 .................................................................................................... 9 5. Practical lesson 4 .................................................................................................. 11 6. Practical lesson: Enrichment lesson 1 ................................................................... 13 7. Practical lesson 5 .................................................................................................. 21 8. Practical lesson 6 .................................................................................................. 23 9. Practical lesson 7 .................................................................................................. 40 10. Practical lesson 8 .................................................................................................. 45 11. Practical lesson: Enrichment lesson 2 ................................................................... 48 12. Practical lesson 9 .................................................................................................. 51 13. Practical lesson 10 ................................................................................................ 58 14. Practical lesson 11 ................................................................................................ 67 15. Practical lesson 12 ................................................................................................ 79 16. Practical lesson: Enrichment lesson 3 ................................................................... 81 17. Term list ................................................................................................................ 84 BIBLIOGRAPY AND REFERENCES ................................................................................. 87
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Recipe Book G10 ~ Hospitality Studies
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PRACTICAL LESSONS – GRADE 10 Term 1 has 4 practical tasks, term 2 has 4 practical tasks and term 3 has 4 practical tasks. All these tasks MUST be completed during the year. Complete a practical preparation sheet for each separate practical. Every practical should be assessed on the assessment form. The preparation sheet and assessment sheet for each practical must be kept with the portfolio as this will form a part of your final practical mark. No work will be accepted after the submission date. If you wish to change the order of the practicals, you are welcome to do so. You should however ensure that you do the correct amount of practicals in each term and that you have completed all the practicals at the end of Term 4.
WRITTEN PREPARATION You have to complete a preparation form for each practical lesson.You will have 12 of these completed forms at the end of the year. All practical work must be completed. PRACTICAL PREPARATION OF DISH The learner must complete one practical task each week. Allow your child to prepare the dish for you and your family. You can then save on costs for ingredients and your child will benefit from the exercise by preparing a meal for other people. If you have difficulty obtaining some of the ingredients, please feel free to substitute it with a similar type of ingredient. The important factor is that the learner has to master certain techniques. The facilitator must assess the dish as well as the written preparation. It is difficult at the beginning but you will soon be able to do this with more confidence. Please do not just give full marks for everything. Be very critical and pay a lot of attention to presentation and appearance. Do yourself a favour and watch some of the wonderful food programs on the TV. This will teach you a lot about presentation and appearance. After each practical lesson, you must fill in an assessment/evaluation form.
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Keep the following in mind when preparing for your practical lessons: OVEN • • • •
Remember to switch the oven on at the correct temperature required as per the recipe. Remember to take out all items from the oven before you switch the oven on for eg; baking sheet etc. Remember to put the oven tray in the middle of the oven so that the heat can be distributed evenly in the oven. Once the oven has reached the required temperature as specified by the recipe, the oven light will go off.
CONVERSIONS •
Temperature: °F
•
1 mℓ
=
1 mℓ
=
2 mℓ
=
1 mℓ
Flour: 1g
•
=
Butter | Margarine: 1g
•
°C
Liquids: 1g
•
+32
Sugar: 1g
TERMINOLOGY/TERMS See the terminology list at the end of the recipebook if there are any terminology/terms that you don’t understand.
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PRACTICAL LESSON 1 PRACTICAL LESSON 1 Do ONE of the following practical tasks. Select the recipe and follow the practical preparation. • • •
Muffins Blueberry Muffins Bran Muffins Muffins (± 6 muffins)
Ingredients: 200 10 1 25 ½ 100 25
ml ml ml ml ml ml
cake flour baking powder salt sugar egg (beaten) milk oil
Method: 1. Pre-heat the oven to 200 ºC. 2. Sift the dry ingredients into a mixing bowl 3. Beat the egg, milk and oil together. 4. Add the liquids to the dry ingredients and mix with a wooden spoon. Mix as little as possible. (The batter doesn’t have to be smooth) 5. Scoop spoonfuls of batter into a greased muffin pan (fill each cup up to ⅔ ). 6. Bake for 12 – 15 minutes until golden brown. •
Cheese muffins – Omit the sugar and add 100 ml grated cheese.
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Blueberry Muffins (± 6 muffins) Ingredients: 62, 5 125 7,5 100 1,5 ½ 62,5 50 ½
ml ml ml ml ml ml ml can (425 g)
nutty wheat cake flour baking powder castor sugar salt egg milk oil blueberries (drained)
Method: 1.
Combine the dry ingredients.
2.
Beat the egg, milk and oil together and add to the dry ingredients. Lightly mix the ingredients and add the berries. Mix very lightly.
3.
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Scoop into greased muffin pans and bake for 15 to 20 minutes at 200 ºC.
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Bran Muffins (± 6 muffins) Ingredients: ½ 30 75 125 1 62,5 125 1 2,5 62,5 62,5
ml ml ml ml ml ml ml ml ml ml
egg oil soft brown sugar milk vanilla essence nutty wheat bran salt bicarbonate of soda dried fruit mixture dates (chopped)
Method: 1. Beat the eggs and brown sugar until the sugar has dissolved. 2. Add the milk and vanilla and beat well. 3. Mix the nutty wheat, bran, salt and bicarbonate of soda together. 4. Add the egg mixture to the dry ingredients and mix. 5. Add the fruit and dates and mix. 6. Scoop into greased muffin pans and bake in a pre-heated oven (180 ºC) for about 25 minutes.
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PRACTICAL LESSON 2 PRACTICAL LESSON 2 Do the following practical task. •
Pancakes with chicken filling
Pancakes With Chicken Filling Pancakes Ingredients: 250 ml cake flour 25 ml oil 12,5 ml oil 5 ml baking powder 250 ml water 2 ml salt 5 ml vinegar 1 egg Method: 1. Sift the flour, baking powder and salt together. 2. Beat the eggs, add the water and 25 ml oil and beat again. 3. Add the dry ingredients gradually while beating. 4. Allow the batter to stand for 5 - 10 min. 5. Heat 12,5 ml oil in the frying pan. 6. Add the vinegar to the batter and mix thoroughly. 7. Pour the batter into the frying pan – just enough to cover the bottom of the pan. 8. Shallow fry until golden brown on the one side, then turn over with an egg lifter and shallow fry the other side until golden brown.
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Filling Ingredients: ½ Can (135 g) 2 100 1 100 15 5 40
onion, chopped cream of mushroom soup mushrooms, chopped ml milk ring green pepper, chopped g cooked chicken, finely sliced g margarine ml lemon juice ml flour Salt and pepper to taste 12, 5 ml cheese, grated
Method: 1. Sauté the onion, mushrooms and green pepper in the margarine. 2. Mix the cake flour into this mixture and stir well. 3. Add the soup and milk, heat over a moderate temperature until the mixture reaches boiling point. Stir continuously. 4. Add the chicken, lemon juice, salt and pepper and mix. 5. Place one spoonful of filling on each of the pancakes and roll up. 6. Sprinkle grated cheese on top of the pancake.Grill until the cheese melts. 7. Garnish with parsley.
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PRACTICAL LESSON 3 PRACTICAL LESSON 3 Do the following practical task. •
Scones Scones (± 4 scones)
Ingredients: 250 ml cake flour 7,5 ml baking powder 1 ml salt 30 ml castor sugar 30 g margarine or butter ½ egg (beaten) 62,5 ml milk Method: 1. Sift the dry ingredients and add the sugar. 2. Rub the butter into the dry ingredients until the mixture resembles breadcrumbs. 3. Mix the egg and the milk and cut into the mixture using a knife. A soft nonsticky dough should form. 4. Roll the dough to a 20 mm thickness on a lightly floured surface. Cut into circles or squares. 5. Place on a greased baking sheet and bake in a pre-heated oven (200 ºC) for 12 –15 minutes. • Cheese scones – Omit the sugar and add 125 ml grated cheese to the dry ingredients.
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STUDY/REVISION: Name the basic ingredients for scones. • Flour, salt, baking powder, shortening, milk / water, egg (optional) What type of flour mixture is scones? • Soft dough Name the basic ingredients for muffins. • Flour, baking powder / acid and alkali, salt, shortening (butter, margarine or oil), milk and egg. What type of flour mixture is muffins? • Drip batter What factors cause scones to fail? • Over handling the dough forms a hard and tough texture. • A knife should be used to mix the dough to avoid gluten development. • Fresh scones must be broken and not cut open to prevent the texture from becoming tough. How do you glaze scones? • Mixture of whipped egg that is painted on top of the scones.
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PRACTICAL LESSON 4 PRACTICAL LESSON 4 Do ONE of the following practical tasks. Select the recipe and follow the practical preparation. • Crouté with Salad • Fresh Fruit Salad Crouté With Salad
Ingredients: 2 slices 20 ml 15 ml ½ 15 ml 10 g 2 1 ½ ml ± 12,5 ml
French bread chopped onion oil carrot (Julienne) butter cheese, brunoise bacon strips lettuce leaf garlic salad dressing
Method: 1.
Preheat the oil and butter in a frying pan.
2.
Cut a hole in the French bread and fry until golden brown on both sides.
3.
Cut the bacon into pieces and fry until crispy.
4.
Break the salad leaf into pieces.
5.
Mix all the ingredients, except the bread.
6.
Place the salad on the crouté and serve. FOR THE CURIOUS: Canapés: Canapés are tiny, open-faced sandwiches. They are constructed from a base, a spread and one or more garnishes.
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Fresh Fruit Salad Ingredients: ½ 1 5 10 ml 12,5 ml 2 ml 5 ml 5 ml
melon/small papino thick slice of watermelon strawberries/ grapes/raspberries, cut in half oil white wine lemon juice sugar freshly chopped mint Mint leaves for garnish
Method: 1. Remove the seeds from the melon/papino. Scoop balls out of the melon/papino and the watermelon. 2. Mix the other fruit with the balls. 3. Prepare the salad dressing. Boil the oil, wine, lemon juice and sugar together. 4. Remove from the heat, stir well and add the mint. Pour onto the salad. 5. Serve in a bowl/coupe. •
Optional: Cut a small piece from the base of the melon in order to secure the shell. Cut away the upper edge. Fill the melon shell with the prepared fruit and arrange it on a plate.
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PRACTICAL LESSON: ENRICHMENT LESSON 1
PRACTICAL LESSON: ENRICHMENT LESSON 1 Do the following practical tasks. • •
Garnish Knife skills
Garnish Equipment:
Chef’s knife
Vegetable peeler
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Paring knife
Melon ball cutter
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Curved (turning) knife
Zester