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HOSPITALITY STUDIES RECIPE BOOK Grade 12
A member of the FUTURELEARN group
Hospitality Studies Recipe book
1812-E-HOS-SG02
Í2,È-E-HOS-SG02ÅÎ
Grade 12
CAPS aligned
L van Velden
Recipe Book G12 ~ Hospitality Studies
Term
1 -3
CONTENTS 1.
Practical work Grade 12.......................................................................................... 2 1.1
Written preparation..................................................................................... 2
1.2
Practical preparation of dish ....................................................................... 2
2.
Summary of marks .................................................................................................. 3
3.
Practical task 1 ....................................................................................................... 4
4.
Practical task 2 ..................................................................................................... 11
5.
Practical task 3 ..................................................................................................... 14
6.
Practical task 4 ..................................................................................................... 21
7.
Practical task 5 ..................................................................................................... 26
8.
Practical task 6 ..................................................................................................... 30
9.
Practical task 7 ..................................................................................................... 34
10. How to complete the preparation form .................................................................. 37
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Recipe Book G12 ~ Hospitality Studies
1.
Term
1 -3
Practical work Grade 12
There are eight practical tasks in Grade 12. The tasks for term 1 and 2 must be completed on the preparation forms in the portfolio book. If you would like to swop the practical for one week with that of another week, you are welcome to do so. Ensure that you have completed the correct amount of practicals each term and that all the practicals are completed by the end of term 2. Each practical task consists of two sections: written preparation and the practical preparation of the dish. 1.1
Written preparation
A preparation form has to be completed for each practical lesson (see example at the back of the book). You will have eight of these completed forms that must be handed in. Attach a photo of each dish in the space provided. If it is not sent in, you will receive NO practical mark for the year. This means that you will forfeit 25% of the year mark. If you do not have a practical mark in Grade 12, you will not receive your final exam result for Hospitality Studies as you will have an incomplete mark. 1.2
Practical preparation of dish
The candidate must do a practical task every week. Allow the candidate to prepare the dish for you and your family. You can then save on costs for ingredients and the candidate 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 candidate has to master certain techniques. The parent/tutor/teacher 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 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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Recipe Book G12 ~ Hospitality Studies
2.
Summary of marks PRACTICAL
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Term
ASSESSMENT 50
TOTAL
1.1 1.2 2 3 TOTAL TERM 1
200
4 5 6 7 TOTAL TERM 2
200
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1 -3
Recipe Book G12 ~ Hospitality Studies
3.
Term
1 -3
Practical task 1 PRACTICAL TASK 1 Do TWO of the following practical tasks. Choose the recipe and do the practical preparation that follows • Malawi Chicken • Peppered Ostrich Fillet with Bearnaise sauce • Beef Wellington • Roast Beef and Yorkshire Pudding • Steak Diane MALAWI CHICKEN (serves 2)
Ingredients 62,5 mℓ macadamia nuts, roughly chopped 2 filleted chicken breasts, cut into strips salt and black pepper to taste 15 mℓ soy sauce 15 mℓ olive oil 125 mℓ water 15 mℓ corn flour Method 1. Wash the chicken and add salt and pepper. Pre-cook the chicken. Put the water and chicken into a lidded saucepan, cover and heat quickly over high heat for 6 minutes. Remove from the heat and set aside. 2. Using a slotted spoon remove the chicken from the water and transfer it into a different bowl. Retain the liquid. 3. Heat the oil in a wok on medium heat. Add the macadamia nuts and stir until nicely brown. Don’t burn the nuts as this will make them taste bitter. Take the nuts out and set aside. 4. Make sure you leave the oil in the wok. Turn the heat up and stir-fry the chicken. Turn the heat down after 10 minutes while preparing the sauce. Add the soy sauce to the retained liquid and mix in the corn flour. 5. Stir sauce and nuts into the chicken. Turn up the heat and continue stirring until the sauce thickens. Add extra water if the sauce is too thick. Cook the chicken in the sauce for 5 minutes. Serve with steaming basmati rice.
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Recipe Book G12 ~ Hospitality Studies
Term
1 -3
PEPPERED OSTRICH FILLET WITH BEARNAISE SAUCE (serves 4) Ingredients: Sauce 3 spring onions, chopped 6 crushed peppercorns 15 mℓ good quality vinegar 3 egg yolks 200 g butter, melted 6 sprigs tarragon, only leaves Salt Fillet 500 g or 4 x ostrich fillet steaks 15 mℓ olive oil 15 g mixed peppercorns, crushed Salt Method 1. To make the bearnaise sauce, place the spring onions, peppercorns and vinegar in a small saucepan and reduce over high heat. 2. Remove from the heat, add 15 mℓ water and allow to cool before whisking in the egg yolks. 3. Pour into a food processor and slowly add the butter, while mixing. 4. Add the tarragon and process briefly. 5. Pour into a bowl and place in a basin of boiling water to thicken. 6. Stir occasionally until thick. 7. Season with salt to taste. 8. Leave in the basin until ready to serve. 9. Brush the fillet with oil. 10. Season the peppercorns with a little salt, roll each fillet in the peppercorns. 11. Heat a grill pan until smoking hot. 12. Grill fillets for about 3 minutes on each side for rare. 13. Serve immediately with bearnaise sauce.
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Recipe Book G12 ~ Hospitality Studies
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1 -3
BEEF WELLINGTON (serves 6) Ingredients 1,5 kg fillet (tenderloin) of beef 45 mℓ sunflower oil 115 g button mushrooms, chopped 2 garlic cloves, crushed 175 g smooth liver pate
30 mℓ chopped fresh parsley 400 g puff pastry 1 egg, beaten Salt and ground black pepper
Method 1. Preheat the oven to 220 °C. 2. Tie the beef with string (twine). 3. Heat 30 mℓ of the oil in a frying pan, and brown the beef on all sides for 10 minutes. 4. Put in a roasting pan and roast for 20 minutes. 5. Remove and set aside to cool. Leave the oven on. 6. Heat the remaining oil in a frying pan and cook the mushrooms and garlic for about 5 minutes until softened. 7. Beat the mushroom mixture in the pate with the chopped parsley. Season. 8. Set aside to cool. 9. Roll out the puff pastry into a sheet large enough to enclose the beef, plus a strip to spare. 10. Trim off the spare pastry. 11. Spread the pate mixture down the middle of the pastry. 12. Untie the beef and lay it on top of the pate mixture. 13. Brush the edges of the pastry with beaten egg and fold the pastry over the meat to enclose it in a neat parcel. 14. Seal the edges well. 15. Place the meat parcel on a baking sheet, seam side down. 16. Cut decorative leaf shapes from the reserved pastry. 17. Brush the parcel with beaten egg, decorate with the pastry leaves and brush with egg. 18. Chill for about 10 minutes. 19. Bake the beef for 50-60 minutes, covering it loosely with foil after about 30 minutes to prevent the pastry from over-browning. 20. Transfer to a serving platter and leave to stand for about 10 minutes. 21. Serve in thick slices, and garnish each portion with parsley.
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Recipe Book G12 ~ Hospitality Studies
Term
1 -3
BEEF WELLINGTON WITH DUXELLE (1 serving) Ingredients: 250 g 100 g 15 g 5 ml 15 ml 5 ml 3 ml 250 g
evenly sliced beef filet sliced mushroom chopped onion oil chopped parsley soy sauce aromat puff pastry beaten egg to glaze on top
Method: 1. 2. 3. 4.
5. 6. 7. 8. 9.
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Set oven at 200°C and grease a baking tray. Remove all tendons of filet and fry on both sides quickly in very hot oil to seal meat. Drain on kitchen towel. Prepare Duxelle: Sauté mushrooms in hot pan until brown. Add soy sauce and Aromat. Fry onions until transparent. Combine mushrooms, onions and parsley. Allow to cool. Roll puff pastry 3 mm thick in a square, wide enough to cover meat and long enough to seal the ends. Put half of the duxelle in the middle of the dough, place the meat on top and then the other half of the duxelle. Brush the edges of the dough with cold water so that the layers stick together. Fold the dough so that the meat is completely covered. Place meat in baking tray and let cool for 30 minutes in the refrigerator. Brush beaten egg on top and bake for 30 minutes at 220°C. The meat should be light pink in the middle.
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Recipe Book G12 ~ Hospitality Studies
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ROAST BEEF WITH YORKSHIRE PUDDING (serves 3 - 4) Ingredients 1kg beef sirloin 2 garlic cloves, peeled and crushed Cake flour, salt, black pepper
Butter and vegetable oil 150 mℓ beef stock 62,5 mℓ red wine
Method 1. Set the oven at 180 ºC. 2. Rub the meat with crushed garlic, dust with flour and season with salt and pepper. 3. Heat butter and oil in a pan on the stovetop and brown meat all over. 4. Roast uncovered in the oven, for about 50 minutes. 5. Remove from oven; keep warm while preparing the gravy. Gravy 1. Pour off all but a film of fat and blend in a little flour. 2. Stir in the stock and red wine boil stirring constantly for about 5 minutes until smooth and thickened. To serve 1. Slice beef and serve with hot gravy, Yorkshire pudding and mango salsa. Yorkshire pudding 75 mℓ cake flour 0.5 mℓ salt 1 jumbo egg
125 mℓ milk Dripping or vegetable oil
Method 1. Set the oven at 200 ºC. 2. Sift the flour and salt into a bowl. 3. Blend in the eggs and milk until smooth. 4. Pour into a jug. 5. Pour a little dripping or oil into patty pans and place in the oven until smoking hot. 6. Pour batter into moulds until ¾ full. 7. Bake for about 10-15minutes until well risen and golden. 8. Turn out and serve with roast beef.
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Recipe Book G12 ~ Hospitality Studies
Term
Mango salsa 2 medium sized ripe mangoes, peeled and diced 15 mℓ finely chopped spring onion 30 mℓ shredded fresh basil leaves 1 small red chilli, sliced and seeded 15 mℓ chopped mango atjar Salt and black pepper Method 1. Mix ingredients together in bowl. 2. Cover and chill until needed.
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Recipe Book G12 ~ Hospitality Studies
Term
1 -3
STEAK DIANE (serves 1) Ingredients 10 ml butter and 10 ml oil mixed 115 g steak 25 ml mushrooms, sliced 10 ml French mustard 25 ml onion, chopped 20 ml red wine mixed with 5 ml Worcester sauce NB: •
•
25 ml brandy 50 ml demi-glace 10 ml heavy cream 15 ml parsley, chopped salt and pepper to taste
Espagnole - brown roux to which brown stock, mirepoix and tomato puree are added. Boil for more or less 2 hours to reduce, skim surface, strain - glossy finish. Demi-glaze - rich, refined espagnole: boil equal amounts espagnole and brown/white stock to reduce to half or less, add sherry or white wine, strain – syrupy.
Method: 1. Heat the butter and oil in a large frying pan. 2. Fry the mushrooms and onions. 3. While the onions are frying, get the steak ready. Sprinkle black pepper and salt on the steak. Spread the mustard on both sides of the steak. 4. Place meat in frying pan, increase heat and seal meat. Reduce heat again. 5. Add red wine and Worcester sauce. 6. Add Demi-glace. 7. Let meat stew in order to evaporate moisture. Do not burn meat. The sauce will thicken – if there is too much sauce it will not Flambé. 8. Tilt the pan so that the front gets warm. Pour the alcohol from the back with the higher side towards you in order for the alcohol to go to the front of the pan. If the alcohol gets to the front with the flame it will ignite. 9. When the alcohol has finished burning and the flame dies, pour the cream into the sauce. 10. Place the steak on a plate, pour the sauce over it and sprinkle parsley on top.
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Recipe Book G12 ~ Hospitality Studies
4.
Term
1 -3
Practical task 2 PRACTICAL TASK 2 Do ONE of the following practical tasks. Choose the recipe and do the practical preparation that follows • Cape Malay Dahl Curry • Leek Soufflé • Stuffed Green Pepper
CAPE MALAY DAHL CURRY (serves 4) Ingredients ½ large onion 5 mℓ ground coriander 5 mℓ turmeric 2,5 mℓ cayenne pepper 250 mℓ water 125 mℓ coriander, freshly chopped 5 mℓ garlic, finely chopped 2 tomatoes, blanched, chopped 7, 5 mℓ curry powder 30 mℓ vegetable oil 7 mℓ ground cumin 5 mℓ aniseed 250 mℓ red lentils 5 mℓ ginger, freshly chopped Salt to taste Method 1. Blanch, peel and chop the tomatoes. 2. Heat oil in a stewing pot over medium heat. Add the onions and fry until golden brown. Stir in all the spices. Add the tomatoes after 3 minutes. 3. When the tomatoes have cooked into a sauce, add the lentils and pour in the water. Cover and cook, stirring from time to time to prevent the lentils from settling at the bottom of the pot and burning. 4. Season to taste with salt. 5. When the lentils are soft and cooked through, add the garlic, ginger and fresh coriander. 6. Serve with basmati rice and sambal.
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Recipe Book G12 ~ Hospitality Studies
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LEEK SOUFFLE (serves 2 - 3)
Ingredients 15 mℓ sunflower oil 20 g butter 2 leeks, thinly sliced or 4 spring onions 300 mℓ milk 50 mℓ plain flour
4 eggs, separated 75 g Emmenthal or 250 mℓ cheddar cheese, grated salt to taste 0,5 mℓ cayenne pepper
Method 1. Preheat the oven to 180 ºC. Butter the bottom of a large soufflé dish. 2. Heat the oil and 15 g butter in a small saucepan and fry the leeks/onions until soft. 3. Stir in the milk and bring to the boil. Cover and simmer for 5 minutes and strain the liquid through a sieve into a measuring jug. 4. Melt the remaining butter in a saucepan, stir in the flour. Gradually stir the milk into the pan to make a smooth sauce. Bring to the boil while stirring. When thickened, remove from the heat. Cool slightly and the beat in the egg yolks, cheese and leeks/onions. 5. Whisk the egg whites until stiff and fold into the leek/onion and egg mixture. 6. Pour into the prepared soufflé dish and bake in the oven for 30 minutes until golden and puffy. 7. Serve immediately.
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Recipe Book G12 ~ Hospitality Studies
Term
1 -3
STUFFED GREEN PEPPER (serves 3) Ingredients 100 g soy mince 500 mℓ water 125 mℓ carrot, grated 1 onion, finely chopped 40 mℓ parsley, chopped 125 mℓ brown rice, cooked 1 egg Salt and pepper to taste 7,5 mℓ rosemary, chopped 2 big red peppers, halved and cleaned Fresh rosemary for garnish Method 1. Preheat the oven to 180 ºC. 2. Mix the soy mince with water in saucepan and bring to the boil. Turn the heat down and let it simmer for 15 minutes without a lid. Stir from time to time to prevent it from burning. Let it cool down. 3. Mix the soy mince, carrots, onion, parsley, cooked rice, egg, salt, freshly ground black pepper and rosemary together. 4. Fill the red pepper halves with the filling and put it on a baking tray. Bake for 45 minutes or until golden on top. 5. Garnish with fresh rosemary. Serve hot.
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Recipe Book G12 ~ Hospitality Studies
5.
Term
1 -3
Practical task 3 PRACTICAL TASK 3 Do ONE of the following practical tasks. Choose the recipe and do the practical preparation that follows • Baklava • Vol-au-vents • Chicken and mushroom pie • Milk tart • Hertzoggies BAKLAVA (MAKES APPROXIMATELY 20 PIECES)
Ingredients Crust 500 g ready-made filo pastry
150 g butter, melted
Filling 400 g mixed nuts 30 mℓ brown sugar
5 mℓ ground cinnamon
Syrup 300 g castor sugar 375 mℓ water 50 mℓ clear honey 15 mℓ lemon juice 5 fresh thyme stalks 2 cinnamon sticks 4 cardamom pods Method 1. Preheat the oven to 180 °C. 2. Grease a rectangular tin of about 30 cm x 40 cm with the melted butter using a pastry brush. 3. In a food processor, combine the walnuts, sugar and cinnamon. 4. Process until the walnuts are the consistency of coarse breadcrumbs. 5. Cover the bottom of the tin neatly with a sheet of filo and brush with butter. 6. Continue adding sheets, buttering each one. 7. When you have layered 6 sheets, spread with a third of the nut mixture.
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