Gr 12 hospitality studies recipe book by Impaq

Í2+È-E-HOS-SG02ÃÎ

1 2

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

Summary of marks .................................................................................................. 3

Practical task 1 ....................................................................................................... 4

Practical task 2 ..................................................................................................... 11

Practical task 3 ..................................................................................................... 14

Practical task 4 ..................................................................................................... 21

Practical task 5 ..................................................................................................... 26

Practical task 6 ..................................................................................................... 30

Practical task 7 ..................................................................................................... 34

10. How to complete the preparation form .................................................................. 37

ÂŠ Impaq

Recipe Book G12 ~ Hospitality Studies

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

Summary of marks PRACTICAL

Â© Impaq

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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Recipe Book G12 ~ Hospitality Studies

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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.

Recipe Book G12 ~ Hospitality Studies

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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.

Recipe Book G12 ~ Hospitality Studies

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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.

Recipe Book G12 ~ Hospitality Studies

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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.

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.

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.

Recipe Book G12 ~ Hospitality Studies

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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

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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.

Recipe Book G12 ~ Hospitality Studies

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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.

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.

Recipe Book G12 ~ Hospitality Studies

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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.

Recipe Book G12 ~ Hospitality Studies

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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.

Recipe Book G12 ~ Hospitality Studies

8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21.

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Cover with 2 more sheets of buttered filo and spread with half of the remaining filling. Place 2 sheets of filo on top, spread evenly with the rest of the filling. Fold in the edges of the pastry and place the remaining filo sheets on top, buttering each sheet as before. Trim any excess pastry around the edges. Using a sharp, non-serrated knife, cut the baklava into about 20 pieces. Sprinkle some cold water over the top using your fingertips. This prevents the pastry edges from curling up. Bake for about 15 minutes. Increase the temperature to 190Â°C and bake for another 15-20 minutes. Remove from the oven and leave to cool while you start with the syrup. Combine the sugar and water in a heavy-bottomed saucepan. Stir over a low heat to dissolve the sugar before bringing it to the boil. Add the rest of the ingredients, cover and simmer for about 10 minutes. Remove from the heat and allow the syrup to infuse for another 10 minutes. Pour the syrup slowly over the still-warm baklava.

Recipe Book G12 ~ Hospitality Studies

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VOL-AU-VENTS Ingredients 400g puff pastry Egg wash Method 1. Preheat the oven to 200 °C. 2. Lay out puff pastry on a lightly floured surface 3. Use a cutter or glass to cut out your desired size depending on whether it is vol au vent or bouchées. 4. With a cutter or a glass that is about 1cm smaller than the previous one, press down in the middle of the already cut case without going all the way through. 5. Using a fork, prick the middles to stop them puffing up too much. 6. Glaze the outer ring with egg wash 7. Bake in the oven until raised and browned, about 10-15 minutes. 8. Remove and push down the middles so that they are ready for the filling. 9. If you are using cold fillings, let the cases cool first, otherwise just fill and serve. SEAFOOD FILLING FOR VOL-AU-VENTS 2-3 portions

Ingredients 50 g butter 25 mℓ flour 200 mℓ milk 50 mℓ cream 60 mℓ dry white wine 10 mℓ chopped parsley 2 chives chopped and sauté

4 oysters or smoked, canned mussels 25 g hake 25 g haddock or crab sticks fish spices and lemon juice for flavor garlic and herbs seasoning shrimp as garnish

Method 1. Melt butter, stir flower in to form a roux. 2. Add milk little by little, then stir cream and wine and other ingredients. 3. Stir constantly. 4. Cook so that it thickens for ± 2min. 5. Spoon into vol-au vents, garnish with shrimp and fennel.

Recipe Book G12 ~ Hospitality Studies

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CHICKEN AND MUSHROOM PIE (serves 6) Ingredients 15 g dried porcini mushrooms 50 g butter 30 mℓ plain flour 250 mℓ hot chicken stock 60 mℓ cream 1 onion, coarsely chopped 2 carrots, sliced

2 celery sticks, coarsely chopped 50 g fresh mushrooms, quartered 450 g cooked chicken meat, cubed 50 g fresh or frozen peas Salt and ground black pepper Beaten egg, to glaze

Pastry 225g plain flour 5 mℓ salt 115 g cold butter, diced 65 g white vegetable fat, diced 60-120 mℓ chilled water Method 1. Preheat the oven to 190 °C. 2. To make the pastry, sift the flour and salt into a bowl. 3. Cut or rub in the butter and white vegetable fat until the mixture resembles breadcrumbs. 4. Sprinkle with 90 mℓ chilled water and mix until the dough holds together. If the dough is too crumbly, add a little more water, 15 mℓ at a time. 5. Gather the dough into a ball and flatten it into a round. 6. Wrap and chill for at least 30 minutes. 7. To make the filling, place the porcini mushrooms in a bowl. 8. Add hot water to cover and leave to soak for 30 minutes. 9. Drain in a muslin- (cheesecloth-) lined sieve, then dry well on kitchen paper. 10. Melt half of the butter in a heavy pan. 11. Whisk in the flour and cook until bubbling, whisking constantly. 12. Add the hot stock and whisk over a medium heat until the mixture boils. 13. Cook for 2-3 minutes, then whisk in the cream. 14. Season to taste, and set aside. 15. Heat the remaining butter in a large, non-stick frying pan and cook the onion and carrots over a low heat for about 5 minutes. 16. Add the celery and fresh mushrooms and cook for 5 minutes more. 17. Stir in the cooked chicken, peas and drained porcini mushrooms. 18. Add the chicken mixture to the hot cream sauce and stir to mix. 19. Adjust the seasoning if necessary. Spoon the mixture into a 2.5 litre oval baking dish.

Recipe Book G12 ~ Hospitality Studies

20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30.

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Roll out the pastry to a thickness of about 3mm. Cut out an oval 2.5 cm larger all around than the dish. Lay the pastry over the filling. Gently press around the edge of the dish to seal, then trim off the excess pastry. Crimp the edge of the pastry by pushing the forefinger of one hand into the edge and, using the thumb' and forefinger of the other hand, pinch the pastry. Continue all around the pastry edge. Press together the pastry trimmings and roll out again. Cut out mushroom shapes with a sharp knife and stick them on to the pastry lid with beaten egg. Glaze the lid with beaten egg and cut several slits in the pastry to allow the steam to escape. Bake the pie for about 30 minutes, until the pastry has browned. Serve the pie hot.

Recipe Book G12 ~ Hospitality Studies

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MILK TART Ingredients: Filling 220 mℓ milk 1 stick cinnamon 20 mℓ cake flour 20 mℓ corn flour

Pinch of salt 60 g sugar 2 eggs separated

Method 1. Preheat the oven to 200 ºC. 2. Bring 200 mℓ milk and the cinnamon stick to the boil. 3. Mix the flour, corn flour, salt, half of the sugar and remaining milk to a paste. 4. Add the hot milk to the paste and stir well. 5. Return to the heat and cook until thick. 6. Remove from the heat again, add the egg yolks and mix well. 7. Whisk the egg whites until frothy and beat in the remaining sugar. 8. Fold the meringue into the custard mixture. Ingredients: Sweet pastry 250 g cake flower 110 g unsalted butter cubed 100 g icing sugar Pinch of salt 2 eggs Method 1. Sift the flour unto a clean work surface and make a well in the centre. 2. Add the butter and rub it in with your fingertips. 3. Sift the icing sugar and salt and mix it in well. 4. Add the eggs and mix until a pastry is formed. 5. Rest the pastry for a couple of hours covered in cling film before using. 6. Preheat the oven to 180 ºC. 7. Roll out the pastry to about 5mm thick and line a 20 cm tart mould (loose bottomed). 8. Place a sheet of greaseproof paper onto of the pastry and fill the mould with dry beans. 9. Bake blind for about 15min. 10. Remove from the oven and leave to cool. 11. Discard the paper and beans and reduce the oven temperature to 150 ºC. 12. Spoon the filling into the pastry mould and bake for 20 min or until just set.

Recipe Book G12 ~ Hospitality Studies

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HERTZOGGIES (makes 2 dozen) Ingredients: Short crust 250 mℓ cake flour 80g butter 62,5 mℓ sugar 7,5 mℓ baking powder 7 mℓ custard powder ½ egg Pinch of salt Method 1. Cream butter, sugar and egg. 2. Add dry ingredients. 3. Mix well. 4. Cover with plastic film until needed. 5. Roll out the dough. 6. Use a 6cm round cutter and cut out circles. 7. Place into patty pan. 8. Spoon ½ teaspoon of apricot jam into the middle. Coconut topping 2 egg whites 125 mℓ sugar 450 mℓ coconut Method 1. Beat egg whites lightly add sugar slowly and beat to soft stage. 2. Add coconut mix well. 3. Spoon mixture on top of apricot jam. 4. Make sure the jam is completely covered 5. Bake at 180 ºC until golden brown.

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Practical task 4 PRACTICAL TASK 4 Do ONE of the following practical tasks. Choose the recipe and do the practical preparation that follows • Chocolate Éclairs • Profiteroles CHOCOLATE ÉCLAIRS (12 portions)

Ingredients: Pastry 125 mℓ flour Pinch of salt 55 g butter, diced

125 mℓ water 2 eggs

Ingredients: Filling 300 mℓ fresh cream

37,5 mℓ sugar

Ingredients: Topping 115 g plain chocolate 30 mℓ water

25 g butter

Method 1. Preheat the oven to 200 °C. 2. Grease a large baking sheet. 3. Sift the flour and salt. 4. Heat the butter and water in a pan very gently until the butter melts. 5. Increase the heat and bring to a boil. 6. Add the flour. 7. Beat vigorously with a wooden spoon until the flour is mixed into the liquid until it forms a ball. 8. Set the pan aside and allow to cool for 2-3 minutes. 9. Add the eggs one at a time, beating well after each addition, until you have a smooth, shiny paste, which is thick enough to hold its shape. 10. Spoon the choux pastry into a piping bag fitted with a nozzle. Pipe 10 cm lengths on to the prepared baking sheet. Use a wet knife to cut off the pastry at the nozzle.

Recipe Book G12 ~ Hospitality Studies

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12. 13. 14. 15. 16. 17. 18. 19. 20.

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Bake for 25-30 minutes, or until the pastries are well risen and golden brown. Remove from the oven and make a neat slit along the side of each to release the steam. Lower the oven temperature to 180 °C and bake for a further 5 minutes. Cool on a wire rack. To make the filling, whip the cream and sugar until it just holds its shape. Spoon into a piping bag fitted with a plain nozzle and use to fill the éclairs. Melt the chocolate and water in a small bowl over a pan of hot water. Melt, stirring until smooth. Remove from the heat and gradually stir in the butter. Carefully dip the top of each éclair in the melted chocolate, then place on a wire rack. Leave in a cool place until the chocolate is set.

Recipe Book G12 ~ Hospitality Studies

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PROFITEROLES (30 portions) Ingredients 75 g butter, chopped 1 cup water 1 cup plain flour

4 eggs 300 mℓ carton thickened cream

Chocolate sauce 1 egg 2 egg yolks 80 mℓ sugar 1 teaspoon grated orange rind

2 tablespoons Grand Marnier 60g dark chocolate ½ cup thickened cream

Method 1. Combine butter and water in saucepan and bring to the boil. 2. When butter is melted and water boiling rapidly, add sifted flour all at once; stir vigorously until mixture leaves side of saucepan and forms a smooth ball. 3. Transfer mixture to small bowl of electric mixer. 4. Add eggs one at a time, beating well after each addition. Mixture should be glossy. 5. Drop teaspoonful of mixture about 5 cm apart onto greased oven trays. 6. Bake in hot oven 10 minutes, reduce heat to moderate, bake further 15 minutes or until puffs are lightly browned and crisp. 7. Make a small slit in the side of puffs to allow steam to escape, return to moderate oven for about 10 minutes or until dry. 8. Cool to room temperature, cut in half; remove any soft mixture from centre. 9. Fill puffs with whipped cream and serve with chocolate sauce. Chocolate sauce 1. Combine egg, yolks, sugar, rind and Grand Marnier in top of double saucepan or bowl over simmering water. 2. Whisk for about 10 minutes or until thick and frothy. 3. Cool to room temperature. 4. Melt chocolate over hot water. 5. Stir into egg mixture, cool to room temperature. 6. Beat cream until soft peaks form. 7. Gently fold into chocolate mixture.

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FILLING SUGGESTIONS FOR PROFITEROLES Savoury Fillings 1. Mix diced ham with a sharp cheese sauce and a dash of wholegrain mustard for a hot filling. 2. Poach quail eggs and serve with finely sliced, blanched spinach flavoured with a little nutmeg and a sprinkling of freshly grated parmesan cheese. Sweet Fillings 1. Mix together fresh pureed berries and chantilly cream, then drizzle the profiteroles with a little berry coulis. 2. Fill with crème pâtissière and fresh peach slices, and dust with icing sugar. 3. Fill with wedges of freshly sliced banana and toasted nuts and drizzle with hot fudge sauce.

Recipe Book G12 ~ Hospitality Studies

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CRÈME PÂTISSIÈRE Ingredients 2 egg yolks 40 mℓ castor sugar 25 mℓ flour 25 mℓ maizena 200 mℓ milk

Method 1. Beat eggs and castor sugar well. 2. Add dry ingredients. 3. Boil milk and add yolks slowly. 4. Stir over medium to low heat till thick and cooked. Uses 1. 2.

Basis for soufflé. Fillings for cakes, tarts and éclairs.

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Practical task 5 PRACTICAL TASK 5 Do ONE of the following practical tasks. Choose the recipe and do the practical preparation that follows • Crêpes Suzettes • Crème Caramel • Crème Brulée • Frozen Raspberry Soufflé CRÊPES SUZETTES (serves 6)

Ingredients 200 mℓ water 50 mℓ oil 2 eggs

5 mℓ lemon juice 250 mℓ flour 1 mℓ salt

Method 1. Beat water, oil, eggs and lemon juice very well. 2. Sift flour and salt together. 3. Beat dry ingredients into egg mixture, a little at a time. 4. Combine very well, batter must be smooth. 5. Heat pan over medium heat, add 5 mℓ oil pour about 60 mℓ of batter into the pan. 6. Fry on both sides until lightly brown. 7. Keep the pancakes hot while making the sauce. Ingredients for sauce 28g unsalted butter 50 mℓ castor sugar

100 mℓ orange juice 25 mℓ orange liqueur

Method 1. Melt the butter in a large frying pan, stir in the sugar and cook gently until it is a golden brown caramel. 2. Add orange juice and stir until it becomes a thick sauce. 3. Drop a flat pancake into the pan fold it in half and then in half again, push to the side of the pan and add the next pancake. 4. When all the pancakes are in the hot sauce, add the orange liqueur and set it alight when hot. 5. Shake the pan gently to incorporate the inflamed liqueur into the sauce. 6. Transfer the pancakes to a hot serving dish pour over the sauce from the pan and serve at once.

Recipe Book G12 ~ Hospitality Studies

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CRÈME CARAMEL (serves 3) Ingredients 125 mℓ milk 125 mℓ cream 190 g castor sugar 3 mℓ vanilla essence 2 eggs, lightly beaten 45 g castor sugar, extra

Method 1. Preheat the oven to 200 ºC. 2. Place the milk and cream in a saucepan, gradually bring to boiling point. 3. Meanwhile, put the sugar in a frying pan and cook over medium heat for 8 – 10 minutes. Stir occasionally as the sugar melts to form a golden toffee. The sugar may begin to clump together, break up any lumps with a wooden spoon. Pour the toffee into the base of three ramekins. 4. Combine the vanilla, eggs and extra sugar in a bowl. 5. Remove the milk and cream from the heat and gradually add to the egg mixture, whisking well. Pour the custard mixture evenly over the toffee. 6. Place the ramekins in a baking dish and pour in boiling water until it comes halfway up the sides of the dishes. Bake for 20 minutes or until set. 7. Use a flat-bladed knife to run around the edges of the dishes and carefully turn out the crème caramel onto a serving plate, toffee-side-up.

Recipe Book G12 ~ Hospitality Studies

Term

1 -3

CRÈME BRULÉE (serves 2) Ingredients 300 mℓ thickened cream 3 cardamom pods 3 egg yolks 60 mℓ castor sugar 100 mℓ castor sugar Method 1. Preheat the oven to 150 ºC. 2. Place the cream and cardamom pods in a saucepan and bring to the boil, then reduce the heat and simmer for 2 minutes. Strain the cream into a jug and clean the pan. 3. Using electric beaters, beat the egg yolks and castor sugar until pale and thick. Pour the hot cream into the mixture while beating and then return to the pan. Stir continuously over low heat until the mixture coats the back of a spoon. Pour into two ramekin dishes, 4. Place the dishes in a baking dish. Pour sufficient hot water into the baking dish to come 2 cm below the top of the dishes and bake for 40 minutes or until set. Remove and leave to cool in the refrigerator for 1 hour. 5. Sprinkle the icing sugar evenly over the custards. 6. Caramelise the sugar with a blowtorch and serve chilled.