Catering On Board Ship series
10. B read, Pastry and Basic Puddings
Warning: All rights reserved. Any unauthorised copying, hiring, lending, exhibition, diffusion, sale, public performance or other exploitation of this video and accompanying workbook training package is strictly prohibited and may result in prosecution. © Videotel MMXIII This video and accompanying workbook training package is intended to reflect the best available techniques and practices at the time of production. It is intended purely as comment. No responsibility is accepted by Videotel, or by any firm, corporation or organisation who or which has been in any way concerned with the production or authorised translation, supply or sale of this video and accompanying workbook training package for accuracy of any information given hereon or for any omission herefrom.
CATERING ON BOARD SHIP SERIES 10. Bread, pastry and basic puddings A VIDEOTEL PRODUCTION
In association with Garretts International Ltd
The Producers would like to acknowledge the assistance of the Master, officers and crew of MV CMA CGM Coral B W Fleet Management CMA CGM HO / CMASHIPS International Maritime Organization (IMO) Lloyds Register National Marine Facilities Sea Systems Outside Catering Hire Paris MoU Rentokil UK Vroon Shipmanagement Wallem Shipmanagement Print Author: Sheila Brownlee Script Writers: Sheila Brownlee, Adrian Hedley Video Directors: Adrian Hedley, John Lyte SerieS Producer: Ron Branscombe
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Catering on Board Ship – 10. Bread, Pastry and Basic Puddings
Contents About the CATERING ON BOARD SHIP SERIES
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1. INTRODUCTION
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2. RECIPES
10
3. POINTS TO REMEMBER
31
4. CONVERSION TABLES
32
5. REFERENCE
35
6. ASSESSMENT QUESTIONS
36
7. ASSESSMENT ANSWERS
39
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About the CATERING ON BOARD SHIP SERIES Overall aims for the series A ship needs a well fed crew. Seafarers who eat healthily are more contented, more productive and less likely to make mistakes. A diet based on freshness, safety, balance and moderation is a vital part of seafarers’ welfare on board. The CATERING ON BOARD SHIP SERIES is a joint production by Garrets International Ltd and Videotel and its aims are to: • • • •
emphasise the importance of diet to health motivate cooks to plan and produce healthier and more varied meals raise standards of catering department efficiency minimise the incidence of food related illness on board through improved hygiene
This production has been made for the benefit of as wide an audience as possible, and it may therefore cross various religious boundaries. Audience The series is mainly aimed at the catering departments on cargo ships, though some programmes will also benefit Masters, senior officers and crew. About the series The package consists of 10 programmes with workbooks. It can be used either by individuals or, if time allows on your ship, in group training sessions. The programmes are: 1 – The Galley Inspection 2 – Menu Planning and Cost Control 3 – Management and Record Keeping 4 – Healthy Eating Guidelines 5 – Product Knowledge 6 – Kitchen Equipment 7 – Basic Soups, Stocks and Sauces 8 – Wet Heat Cooking Methods 9 – Dry Heat Cooking Methods 10 – Bread, Pastry and Basic Puddings About the Catering on Board Ship Series
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Catering on Board Ship – 10. Bread, Pastry and Basic Puddings The good practice featured in these programmes The procedures shown in the CATERING ON BOARD SHIP SERIES are considered by the industry as good practice, and should be followed as closely as possible. Programme 10 – Learning objectives This programme is intended to enhance cooks’ expertise in making different types of bread, pastry and desserts.
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About the Catering on Board Ship Series
1. INTRODUCTION 1.1 About bread Bread is a staple food. It provides essential vitamins, minerals and fibre, and forms an important part of a healthy diet. The main ingredients for making bread are flour (most frequently wheat, but also rye, barley or maize) and water. Yeast, oil or fat are often added.
1.2 How bread is made Bread is made from a dough, which is the thick, pliable mixture made from mixing the ingredients. Dough is usually baked, but breads can also be steamed, poached, fried, or baked on a small frying pan (skillet). Bread can be leavened (risen), or unleavened (flat). For dough to become a leavened bread, it must go through a fermentation process and this happens through the action of yeast. Yeast makes the bread rise by turning the fermentable sugars naturally present in the dough into carbon dioxide. The gas forms bubbles which cause the dough to expand. Gluten Adding liquid to flour causes the proteins in it to cling together and form strands called gluten. Gluten helps to make dough elastic and keep its shape, giving it a strong and spongy texture. However, people with coeliac disease will have an immune system reaction to the gluten in foods made with wheat or other grains. Gluten-free flour should be substituted to meet their dietary requirements.
1.3 Making different flavoured breads A variety of different types and flavours of breads can be made by adding other ingredients during the first stage of making the dough, including: • • • • • •
salt fats sugar milk cheese eggs
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Catering on Board Ship – 10. Bread, Pastry and Basic Puddings • • • •
vegetables e.g. onions, or garlic and tomatoes fruits e.g. bananas nuts e.g. walnuts herbs e.g. rosemary or basil
Tapenade bread is made with black olives, capers and anchovies.
1.4 What to do with leftover bread Leftover bread can be frozen for re-use once it has been wrapped and labelled. It can also be used as an ingredient in other recipes: • grated into crumbs for a wide range of dishes including bread sauce, stuffed peppers or mushrooms, potato or meat croquettes, baked fish with a herby crust • sliced for hot desserts such as Bread and Butter Pudding or Queen of Puddings
1.5 Pastry Pastry is the name given to baked pies, tarts, quiches and turnovers, but it can also refer to the dough from which those baked foods are made. The main difference between pastry and bread is that pastry has a higher fat content, giving it a flaky or crumbly texture. Pastries vary in texture and taste, according to the amount of fats used and the way in which the fat is combined with the flour. A good pastry is light and airy, but firm enough to support the weight of any filling. Short crust pastry Short crust is a basic type of pastry that is easy to make and suitable for both savoury and sweet dishes. It is often used in making a quiche, a popular, versatile dish, which can have a variety of fillings, including cheese, meat or vegetables. Puff pastry Puff pastry is a very light pastry made in layers that ‘puff’ or expand when baked, leaving large air pockets inside. Again, it is used for savoury and sweet dishes. Choux pastry Choux pastry is a very light pastry that is often filled with cream and topped with chocolate, such as in profiteroles and éclairs. Choux pastries can also be filled with savoury ingredients such as cheese, tuna, chicken or pâté.
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Filo pastry Filo is a paper-thin pastry dough. The filo pastry is generally wrapped in many layers around a filling and brushed with butter before baking. These pastries are very delicate and flaky, and can be used with both sweet and savoury fillings. Lumpia wrappers Lumpia wrappers, similar to spring rolls, are paper-thin pancakes that can be filled with finely minced meat or vegetables.
1.6 Puddings There are three main ways to cook puddings: 1. Steaming When making steamed puddings, the mixed ingredients are put into a pudding basin and then steamed for 1-2 hours. There are many simple to make variations including vanilla, chocolate and lemon. 2. Baking Baked puddings vary from fruit pies and soufflĂŠs to cheesecakes and bread and butter pudding. 3. Boiling Boiled puddings such as rice pudding are easy and quick to prepare. The Italian cold pudding panna cotta is made by simmering cream, milk, sugar and gelatine and leaving it to set. It can be served with fruit, contributing to the recommended five portions of fruit and vegetables per day. (But remember that vegetarians do not eat gelatine.) Egg custard, also made by simmering the ingredients, can be used in a wide range of puddings.
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Catering on Board Ship – 10. Bread, Pastry and Basic Puddings
2. RECIPES (V) = vegetarian
2.1 Breads BASIC LEAVENED BREAD (V) Makes 1kg Ingredients 750g strong white flour, plus extra for dusting ½ tbsp salt 1½ tbsp yeast 3 tbsp sunflower oil 300ml cold water Method 1. Heat the oven to 200ºC. 2. Sift the flour into a bowl and add the salt and yeast. 3. Make a well in the centre, then pour in the oil and water and mix well, adding a tablespoon or two of water if the dough is too stiff. 4. Transfer the dough to a lightly floured work surface and knead it until smooth. 5. Put it into a lightly oiled bowl and leave it to rise until it is twice its size (this should take about an hour) or refrigerate it overnight. 6. Mould the dough into a ball and put it on a tray lined with baking parchment to ‘prove’ (continue rising) again for one hour until it has again doubled in size. 7. Sprinkle the loaf with flour and cut a cross about 5cm long on the top. Bake for 25-30 minutes. It will be done when it has turned a golden brown colour and the loaf sounds hollow when tapped underneath. 8. Leave it to cool on a wire rack. Note By following this recipe, you can make any bread you require such as: • Rye bread: Reduce the amount of white flour by half and substitute it with the appropriate flour. • Flavoured breads: Add 100g of your desired flavour such as cheese and onion/ tapenade/basil/walnut/roast garlic and tomato. • Sweet breads: Add 100g sugar to make sweet buns or doughnuts.
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FOCACCIA (V) Makes 1.35kg Ingredients For the dough: 25g fresh yeast 1 tbsp malt powder 100ml milk 300ml lukewarm water 650g strong plain flour 1 tsp salt 200g potatoes, mashed or crushed 100ml olive oil To finish: 100ml olive oil, shaken together with 100ml water 1 handful sea salt rosemary black olives 2 onions, sliced and soaked in a mixture of water and vinegar (optional) Method 1. Stir the yeast and malt powder into the milk and add some of the warm water. 2. Sift the flour and salt on to a work surface. Make a well in the middle and add the mashed potato, olive oil and the milk and yeast mixture. 3. With your hands, mix the flour and potato into the liquid, working outwards. Trickle in the rest of the water and combine. 4. Knead the dough until it is soft and spongy. (This will take about 10 minutes). Cover with a tea towel and leave to rise for about half an hour. 5. Knock back the dough (push the air out of it) and roll it out to a thickness of about 1cm. Place on an oiled baking sheet and leave to rise again for half an hour. 6. Press down with your fingertips all over the top of the dough, creating small indentations. Leave to rise again for another half hour. 7. Preheat the oven to 200ยบC if you are making plain focaccia and 210ยบC if you are making onion focaccia. 8. After the dough has risen for the third time, generously drizzle over the oil and water mixture and sprinkle with sea salt. Scatter the onions, rosemary and olives over the top and bake for 20-25 minutes.
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Catering on Board Ship – 10. Bread, Pastry and Basic Puddings SODA BREAD (V) Makes 1.1kg Ingredients 250g plain white flour 250g plain wholemeal flour 100g porridge oats 1 tsp soda bicarbonate 1 tsp salt 25g butter 500ml buttermilk Method 1. Heat the oven to 200ºC and sprinkle flour on to a baking sheet. 2. Mix the flour, oats and soda bicarbonate in a bowl, then rub the butter in with your fingers. 3. Add the buttermilk and mix. Gently combine the dough with your fingers and shape into a flat, round loaf, 20cm wide. 4. Place the loaf on the baking sheet and cut a deep cross into the top. This helps the bread to cook through. Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. 5. Put the loaf on a wire rack, and leave to cool, covered with a clean tea cloth (to keep the crust soft). To serve, break into quarters, then break or cut each quarter in half to make 8 wedges. BAGELS (V) Serves 4 Ingredients 7g dried yeast 4 tbsp sugar 2 tbsp salt 450g strong flour seeds (poppy, sesame or pumpkin) for sprinkling on top Method 1. Put the yeast and 1 tbsp sugar into a bowl, and pour over 100ml warm water. Leave for 10 minutes until the mixture starts to froth. 2. Pour 200ml warm water into the bowl, then stir in the salt and half the flour. Gradually add the rest of the flour and work it in until the dough is soft, then continue kneading for another 10 minutes. By now the dough should feel smooth and springy.
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3. Shape the dough into a ball and put in a clean, greased bowl. Cover loosely with plastic film and leave in a warm area until it has doubled in size. This should take about an hour. 4. Heat the oven to 220ยบC. Divide the dough into 10 pieces of about 85g each on a lightly floured surface. Shape each one into a flat-topped ball, then make a hole about 3cm wide in the middle of each one, using the end of a wooden spoon handle. Once one is finished, cover it loosely with plastic film while you do the next ones. 5. Meanwhile, boil a large pan of water and add the rest of the sugar. Carefully drop the bagels into the water, a few at a time. Cook for a couple of minutes, turning them over until they have expanded and a skin has formed. 6. Using a slotted spoon, take them out and drain. Sprinkle over your seeds or other chosen topping and put the bagels on a tray lined with baking parchment. Bake for 25 minutes until they are crisp and brown. If you tap the base, it should sound hollow. Leave to cool on a wire rack. INDIAN CHAPATTI (V) Makes 4 Ingredients 275g wheat flour 225ml water (or more, as needed) 1 tbsp olive oil or ghee Method 1. Knead the flour and water into a soft dough and leave for at least 30 minutes. 2. Break off a piece of dough about the size of a ping-pong ball. 3. Roll into as thin a round as possible, on a lightly floured surface. 4. Heat oil in a frying pan and cook on both sides until brown spots appear.
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Catering on Board Ship – 10. Bread, Pastry and Basic Puddings
2.2 Pastry BACON AND CHEESE QUICHE Serves 6-8 Ingredients 175g plain flour salt 100g cold butter, cut into cubes cold water (or an egg, beaten) 1 egg yolk 200g bacon cubes (‘lardons’) 50g cheese, grated 4 eggs, beaten 200ml crème fraîche or soured cream 200ml double cream pinch ground nutmeg Method 1. For the pastry: Sieve the flour and salt into a large bowl and add the cubes of butter. Rub the flour and butter together using your fingertips, to create a mixture that looks like thick breadcrumbs. This process is called ‘rubbing in’. It should be done quickly to stop the dough becoming warm, and the bowl should be shaken regularly to bring the larger lumps of butter to the surface. 2. Using a spatula, stir in just enough cold water to bind the dough together. 3. Add more cold water, a little at a time, if the mixture is too dry. To make a richer dough, the water can be replaced with an egg. 4. Wrap in plastic film and place in the fridge to rest for 15-30 minutes before using. 5. Roll out the pastry to fit the tin and press it in. 6. Lightly prick the base with a fork, then chill for 10 minutes. 7. Heat the oven to 200ºC and put a baking tray in to heat up. 8. Line the pastry case with baking parchment, and bake it ‘blind’ (fill with dry beans and place on the hot tray) for 15 minutes, to prevent it rising. 9. Remove the beans and brush the inside of the case with egg yolk. 10. Bake for 4-5 minutes until the pastry is pale golden. 1. For the filling: Heat a small frying pan and fry the bacon for a couple of minutes or until it is crispy. Remove and drain on paper towels. 2. Cut three quarters of the cheese into small dice and finely grate the remainder. Scatter the diced cheese and fried lardons over the bottom of the pastry case.
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3. Using a whisk, beat the crème fraîche or soured cream, double cream and eggs together. Season to taste, adding a pinch of nutmeg. Transfer to a pouring jug. 4. Gently pour the mix into the pastry case, making sure that it is full before you start the cooking process. Scatter the remaining grated cheese over the top and place in the oven. 5. Lower the heat to 190ºC and bake for about 25 minutes. 6. Let the quiche settle for 5-10 minutes, then remove from the tin. Serve with fresh salad and baked potatoes. Leftover quiche can be served cold with salads. LUMPIANG SHANGHAI Serves 4 Ingredients 600g lean ground pork 1 medium carrot, chopped 2 stalks green onions, chopped 3 cloves of garlic 1 medium onion, chopped 1 tbsp salt ½ tsp ground black pepper 1 medium egg, as binder 150g breadcrumbs, as binder 1 pack spring rolls (or lumpia wrapper), separated 1 egg, beaten, for sealing the wrapper sunflower oil for deep frying Method 1. Mix all the ingredients except the last three. 2. Scoop about 2 tablespoons and spread evenly across the spring roll or lumpia wrapper. 3. Roll tightly into a long 1cm cylinder and seal the ends by brushing with egg. 4. Cut into 5-8cm lengths. 5. Pour enough oil into a frying pan to deep fry on a medium-low heat, so that the wrapper and filling are cooked at the same time. 6. Once it is golden brown, remove from the oil, drain in paper towels and serve while hot.
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Catering on Board Ship – 10. Bread, Pastry and Basic Puddings ROAST VEGETABLE STRUDEL (V) Serves 4 Ingredients For the pastry: 3 sheets filo pastry melted butter, for brushing For the roasted vegetables: 1kg mixed vegetables 150g mozzarella 3 tbsp olive oil 4 sprigs rosemary or thyme salt and black pepper Method 1. Heat the oven to 200ºC. 2. Chop the vegetables into bite-sized pieces and place in a roasting tin. 3. Mix the oil with the herbs and seasoning, 4. Pour over the vegetables and toss thoroughly. Bake for 30-40 minutes, until the vegetables are tender and well browned, then leave to cool. 5. Take three sheets of filo pastry. Brush one sheet with olive oil or melted butter, place the second sheet on top and repeat, then top with the third. 6. Place the cooled roast vegetables and mozzarella on to the filo and roll up to make a sausage shape, tucking the sides in as you go. 7. Place on a baking sheet, brush with more oil or butter and bake at 200ºC for about 20 minutes. 8. Serve with pesto sauce.
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APPLE PIE (V) Serves 4 Ingredients For the pastry: 255g plain flour pinch of salt 140g butter 6 tsp cold water For the filling: 3 large cooking apples, chopped, stewed and cooled sugar, to taste 1 cinnamon stick 1 star anise 100g raisins caster sugar, to serve Method 1. Heat the oven to 200ยบC. 2. Sift the flour and salt into a bowl, and rub in the butter until the mixture is like fine breadcrumbs. 3. Pour in the cold water, mixing with a knife and using your hand to firm up the pastry. Divide into two. 4. Take one half and roll out to cover a 20cm metal plate. Trim off the edges neatly. 5. Pour the stewed apples on to the pastry and sprinkle with sugar. 6. Roll out the other half of the pastry. Moisten the edge of the bottom layer and place the second piece on top. 7. Press down on the edges to seal, and trim off. 8. Make a pattern on the edges by pinching between finger and thumb. 9. Prick the pastry and cook in the oven 20-30 minutes. 10. Place on a serving plate and dust with caster sugar.
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Catering on Board Ship – 10. Bread, Pastry and Basic Puddings CUSTARD TART (V) Serves 4 Ingredients 250g plain flour, plus extra for dusting 100g icing sugar 100g chilled butter, cubed 2 free range eggs, lightly beaten 500ml double cream 1 vanilla pod, split, seeds scraped out 70g caster sugar 6 free range egg yolks a pinch of freshly grated nutmeg Method 1. Heat the oven to 180ºC. 2. For the custard tart: Put the flour, icing sugar and the butter into a mixing bowl. Rub the butter in, using your fingers, until the mixture is like breadcrumbs. 3. Add half the beaten egg and mix using your hands until you have a smooth dough. If it becomes too dry, add more beaten egg. Wrap in plastic film and chill in the fridge for 30 minutes. 4. Flour a work surface to a thickness of about 5mm and roll out the pastry on it, so that there is enough to line a 25cm case. Lay the pastry on to the case by placing it over a rolling pin, then gently rolling it back over the case. Lightly press the pastry down, leaving an overhang. 5. Line the pastry with some baking parchment, overlapping the edges. Bake blind (by filling the tart with dry beans) for about 20 minutes, or until the pastry turns golden on the edges. Remove the beans and parchment, then trim any excess crust. Set aside to cool. 1. For the filling: Put the cream, vanilla pod and seeds into a pan. Bring to the boil, then take off the heat immediately. 2. Whisk the egg yolks and sugar together until pale and fluffy. Continue to whisk as you gradually pour in the warm cream mixture, until the mixture is smooth and creamy. Pour into a clean pan and cook gently, stirring frequently, until the mixture coats the back of a wooden spoon. Sieve into a jug. 3. Pour the mixture into the cooled pastry case and bake for 30-40 minutes, or until the filling is set. Take out of the oven and grate some fresh nutmeg on top. Leave to cool.
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CHOUX PASTRY (V) Serves 4 Ingredients 100g plain flour, or strong white 150ml water 75g butter 3 eggs, beaten salt (a pinch) Method 1. Sift the flour and salt into a large bowl. 2. Put the water and butter into a saucepan over a medium-high heat and stir until the butter melts. As soon as the mixture has come to a rolling boil, take the pan off the heat. Add the flour and salt and beat with a wooden spoon until the mixture is combined. 3. Place the pan over a medium heat, stirring for a minute until the mixture starts to stick to the bottom of the pan. Take off the heat and cool for a minute. 4. Tip a quarter of the beaten egg into the pan and beat well with the wooden spoon. Continue adding a little more egg until the mixture combines and softens. It should have a dropping consistency. The mixture should neither be too stiff nor too wet, so you may either not need to add all the egg or you may need a bit more. The pastry can be covered and chilled for up to 12 hours, until ready to use. 5. Spoon the mixture on to baking paper and bake on a greased baking tray at 200°C until golden brown. 6. Take the tray out of the oven and make a hole under the buns to let the steam out. 7. Cool on a wire rack.
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Catering on Board Ship – 10. Bread, Pastry and Basic Puddings FRUIT SLICE (V) Serves 4 Ingredients 1 puff pastry sheet 6 egg yolks 350g pastry cream (see below) 100ml apricot glaze 1 lemon, juice only 400g seasonal fruits Method 1. Roll out a puff pastry sheet to 0.5cm thickness and cut into a rectangular shape 30cm x 12cm. Place it on a baking sheet lined with baking parchment. Using a fork, prick the puff pastry, so that the pastry centres do not rise too much. 2. Cut two more long, thin strips (2cm x 30cm) from the puff pastry. 3. Brush the edges of the large pastry rectangle with egg yolks. Carefully place the pastry strips on to the egg yolk and press down lightly to secure. Brush the tops of the pastry strips with more egg yolk. 4. Bake at 180ºC for about 30 minutes. Take out of the oven and set aside to cool. 5. Fill with pastry cream and place the fruits on top, in rows. Put into the refrigerator to cool. 6. In a pan melt the apricot glaze with the lemon juice until it boils, then strain. Allow to cool until it is just warm and has begun to thicken, then brush it over the fruits. Refrigerate until ready to serve. You will need a serrated knife to slice it with.
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PASTRY CREAM (also known as crème patissière) (V) Serves 4 Ingredients 7 eggs, yolks only 75g caster sugar 25g plain flour 4 tsp cornflour 500ml whole milk 1 tsp vanilla syrup caster sugar, for dusting Method 1. In a mixing bowl, whisk the eggs and sugar until pale yellow. 2. Whisk in the flour and cornflour and put to one side. 3. Pour the milk and vanilla syrup into a pan, bring to the boil and simmer for a few minutes. 4. Take the pan off the heat and allow to cool for 30 seconds. 5. Add the milk to the egg mixture, whisking continuously, then pour it back into the pan. (To stop the eggs scrambling, remember to pour the hot milk on to the cold eggs before the mixture goes back in the pan.) 6. Bring to the boil and simmer, whisking for a minute, or until it has become smooth. 7. Pour into a bowl and sprinkle with icing sugar so that a skin does not form.
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Catering on Board Ship – 10. Bread, Pastry and Basic Puddings
2.3 Puddings BAKED ALASKA (V if made with vegetarian gelatine) Serves 4 Ingredients For the banana parfait: 2 ripe bananas 2 tsp lemon juice 300ml double cream 2 egg whites 100g caster sugar For the peanut butter mousse: 140ml double cream, whipped 100g icing sugar 1 egg white, whisked to stiff peaks 250ml peanut butter 10 tbsp hot water 2 sheets of gelatine For the meringue: 4 egg whites, at room temperature 115g caster sugar 115g icing sugar For the cake: 115g butter, softened 115g caster sugar 115g self-raising flour 1 tsp baking powder 2 eggs 2 tbsp milk 1 lemon, grated zest only Method 1. For the banana parfait: In a medium hot pan, add the sliced bananas and sugar and allow to caramelize. 2. Whip the cream to soft peaks, doing the same with the egg whites. (Make sure you use a clean bowl.) 3. Once the bananas are caramelized, add the lemon juice and blend to a purĂŠe. Allow to cool. 4. Once the bananas are cool, fold in the egg whites and cream. This should be done gently, so as to keep the mixture light and airy. 5. Freeze for 2 hours.
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1. For the peanut butter mousse: Melt the peanut butter with 4 tablespoons of the hot water in a heatproof bowl over a pan of simmering (not boiling) water. Keep stirring until the mixture is smooth. Add the icing sugar and the remaining hot water, stirring until smooth. 2. Soak the gelatine sheets in cold water and allow to soften for about 5 minutes. 3. Add the sheets to the peanut butter and leave to dissolve. 4. Whisk the egg whites and cream together until soft and fluffy and gently fold them together. 5. Add the cold peanut butter to the cream mix and gently fold in. 6. Pour the mix in to a mould and allow to set. 1. For the meringue: Pour the 4 egg whites into a mixing bowl (metal or ceramic – not plastic) and whisk until firm. 2. Gradually add 115g caster sugar, a dessertspoonful at a time, beating for a few seconds after each spoonful, until the mixture is thick and glossy. 1. For the sponge: Heat the oven to 180ºC. 2. Cut a rectangle of baking parchment to fit a 30cm x 23cm x 4cm roasting tin. Grease the tin and line with the paper. 3. Place all of the ingredients into a bowl and beat for about 2 minutes, until well blended. 4. Turn the mixture into the tin, and level the surface off with the back of a spatula. Bake for 35-40 minutes, or until the cake begins to shrink from the sides of the tin. 5. Leave to cool in the tin for a few minutes then lift it out in its lining parchment. Take off the paper and leave the cake to cool on a wire rack. 6. Take a piping bag and fill it with your banana parfait. Line a mould with the cake and half fill it with the parfait. Place the peanut butter mousse in the middle and cover with the remaining parfait, then pipe the meringue over the top. 7. Bake or blow torch the Alaska until it is golden brown, and serve.
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Catering on Board Ship – 10. Bread, Pastry and Basic Puddings CHOCOLATE MOUSSE WITH GINGER SHORTBREAD AND CANDIED ORANGE PEEL (V) Serves 4 Ingredients For the chocolate mousse: 30g unsalted butter, chopped 100g dark chocolate, broken into pieces 3 eggs, separated 25g caster sugar 30ml espresso coffee For the ginger shortbread: 100g unsalted butter, softened, plus extra for greasing 80g plain flour 30g icing sugar 30g cornflour drop of vanilla essence 50g fresh root ginger, washed, unpeeled, finely grated 2-3 pieces crystallised ginger, sliced For the candied orange peel: 1 large orange, peel only (white pith removed), cut into 0.5cm strips 80g caster sugar 150g demerara sugar Method 1. Heat oven to 180ºC. 2. For the chocolate mousse: Boil a little water in a pan, then turn the heat down to a simmer. Place a heatproof bowl on top, being careful not to let the bottom touch the water. Add the butter and chocolate and stir until melted and smooth. Take off the heat and leave to cool for a few minutes. 3. In another bowl, whisk the egg yolks and sugar until thick. Stir in the butter and chocolate, then pour in the espresso. 4. Whisk the egg whites until stiff, then fold gently into the chocolate mixture. 5. Spoon into ramekins (or small cups) and chill in the refrigerator for at least 1 hour, or overnight. 1. For the ginger shortbread: In a bowl, beat the butter until pale. Sift in the flour, icing sugar and cornflour and beat until well combined. Stir in the grated root ginger and vanilla. 2. Divide the mixture into small balls (the size of walnuts) and place on a greased baking tray, about 2cm apart. Flatten each ball using the back of a spoon, into biscuit shapes. Place a slice of crystallised ginger on top of each one, then bake for approximately 15 minutes, or until the biscuits have turned golden. 24
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3. Take out of the oven and set aside. After a few minutes, transfer the biscuits carefully on to a wire rack, using a palette knife, and leave to cool completely. 1. For the candied orange peel: Add the peel to a pan of boiling water, and bring back to the boil. Drain thoroughly and take out the orange peel. 2. Fill the pan with water again, boil, put the peel back in the pan, boil and drain again. 3. Fill the pan with 150ml water, add the caster sugar and boil, stirring well. Add the peel, turn the heat down and simmer for about 15-20 minutes, or until the liquid has turned into syrup, stirring from time to time. Remove the peel. 4. Put the demerara sugar in a shallow bowl and coat each piece of peel in the sugar until covered. Keep the candied peel uncovered until you need it. 5. To serve, put each ramekin of mousse on to a plate with one or two shortbreads alongside, and shake the candied peel on top. VICTORIA SPONGE (V) Serves 4 Ingredients 225g butter, softened 225g caster sugar 4 medium eggs 2 tsp vanilla extract 225g self-raising flour milk, to loosen Method 1. Heat the oven to 180ยบC. 2. Grease and line two 18cm cake tins with baking parchment. 3. Beat the butter and sugar in a bowl until pale. 4. Gradually beat in the eggs, and stir in the vanilla. 5. Using a metal spoon, fold in the flour until the mixture has reached a dropping consistency. You may need to add a little extra milk. 6. Transfer the mixture to the cake tins and smooth the surface with a spatula. 7. Bake for 20-25 minutes, or until it is golden-brown and a skewer inserted into the centre of the cake comes out clean. 8. Remove from the oven and leave for a few minutes. Take the cake out of the tin and peel off the parchment. Place it on to a wire rack. 9. Sandwich the cakes together with your preferred filling (jam, lemon curd, whipped cream and fruit).
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Catering on Board Ship – 10. Bread, Pastry and Basic Puddings PANNA COTTA WITH MANGO (V if made with vegetarian gelatine) Serves 4 Ingredients 400ml double cream 200ml milk 70g sugar 1 vanilla pod 1 lavender tea bag 6 sheets gelatine Garnish: 1 ripe mango mint, shredded Method 1. In a pan, gently bring to the boil all your ingredients except the gelatine. Simmer for 3-4 minutes. 2. Take off the heat and allow to stand. 3. Soak the gelatine in cold water and allow to soften. Squeeze out the excess water and add to the cream mixture. Stir well allowing the gelatine to dissolve. 4. Pass the mixture through a sieve and spoon into glasses. Place in the fridge and allow to set for 4-5 hours. 5. Dice the mango into 1cm pieces and mix with the mint. Serve with the panna cotta.
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STEAMED SPONGE PUDDING WITH CUSTARD (V) Serves 4 Ingredients 1 tbsp black treacle 3 tbsp golden syrup 175g self-raising flour 1 rounded tsp baking powder 175g butter, softened 3 eggs 175g soft light brown sugar For the custard: 4 egg yolks 40g caster sugar 150ml milk 150ml double cream 1 vanilla pod, split Method 1. For the pudding: Butter a 1.2 litre pudding mould and spoon in the golden syrup. 2. Sift the flour and baking powder into a mixing bowl. Add the butter, eggs, sugar and black treacle. Whisk the mixture for a couple of minutes until it is thoroughly blended. 3. Transfer the mixture to the mould and level it off, using the back of a tablespoon. 4. Place foil over greaseproof paper and make a handle for lifting the pudding by tying it with string over the top. 5. Steam the pudding for 2 hours, topping up with water at intervals if you need to. 6. Run a palette knife around the edge of the pudding, slide it on to a warmed plate, and pour an extra 3 tablespoons of syrup over the top. 1. For the custard: Whisk the egg yolks and sugar in a bowl until well combined. 2. Pour the milk and cream in a saucepan. Add the vanilla by scraping the inside of the pod into the mixture. Bring to the boil. 3. Place the bowl with the egg mixture over a pan of hot water and whisk in the milk. As it warms up, the mixture will gradually turn into custard. 4. Keep stirring with a wooden spoon until the custard is thick enough to coat the back of the spoon, then take the bowl off the heat. 5. Spoon over the custard.
Recipes
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Catering on Board Ship – 10. Bread, Pastry and Basic Puddings RASPBERRY AND CINNAMON VACHERIN (V) Serves 4 Ingredients 280g golden caster sugar 6 eggs, whites only pinch of cinnamon 350g raspberries 100g dark chocolate Method 1. Heat the oven to 140ºC. 2. Bake the sugar in an oven tray for 30 minutes. 3. In a bowl, whisk the egg whites at the same time as pouring in the warm sugar until the mixture is stiff enough to form peaks. 4. Line an oven tray with baking parchment and spoon the egg white on in shapes about 10cm in diameter. Shake the cinnamon on top and bake for 30-35 minutes. 5. Flatten the cooked meringues and shake the raspberries on top. 6. Place a bowl over a simmering pan of water and add the chocolate. Once melted, trickle it over the baked meringues and allow to cool until the chocolate solidifies.
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Recipes
HONEYCOMB PARFAIT (V) Serves 4 Ingredients For the honeycomb: 200g caster sugar 50ml clear honey 1 tbsp liquid glucose ž tsp soda bicarbonate oil, for greasing 300g dark chocolate, roughly chopped For the parfait: 3 eggs, separated 150g caster sugar 450ml double cream 2 vanilla pods, seeds only Method 1. For the honeycomb: Lightly oil a baking tray and line it with baking parchment. 2. Put the sugar, honey, glucose and 50ml water into a pan. Bring up to a boil and leave to cook until the reading on a sugar thermometer is 160ºC. 3. Take off the heat and stir in in the soda bicarbonate. Pour the mixture on to the baking tray. Leave to cool and then break it into large pieces. 4. Place a bowl over a pan of simmering water and melt the chocolate in it. 5. Line an oven tray with baking parchment. Dip the pieces of honeycomb into the melted chocolate and put them on the oven tray. Set aside for an hour until the chocolate has hardened. 1. For the parfait: Lightly oil a loaf tin and line it with two layers of plastic film. 2. In a bowl, whisk the egg whites until peaks form. Slowly whisk in half the sugar and continue whisking until firm. 3. Sit a second bowl over a pan of simmering water and whisk the egg yolks with the rest of the sugar for a few minutes, until the mixture thickens. 4. Place the cream and vanilla seeds into a third bowl and whisk until peaks form. 5. Gradually combine the meringue, egg yolks and cream. Roughly chop the chocolate honeycomb and fold in. 6. Pour the mixture into the lined loaf tin and freeze for at least 4 hours, or until firm. 7. When you are ready to serve the parfait, take it out of the freezer and leave for an hour to soften slightly.
Recipes
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Catering on Board Ship – 10. Bread, Pastry and Basic Puddings BAKED LEMON AND VANILLA CHEESECAKE (V) Serves 6 Ingredients 50g butter 170g digestive biscuits 50g soft brown sugar 50g ground almonds 200g cream cheese 200g ricotta lemon, juice and grated zest 1 vanilla pod, seeds only 200g caster sugar 4 eggs, separated 150ml double cream pinch of salt icing sugar Method 1. Heat the oven to 160ºC. 2. Melt the butter in a pan. 3. Crush the digestive biscuits by putting them into a plastic bag and using a rolling pin. 4. Stir together the biscuits, butter, brown sugar and ground almonds. 5. Press the mixture into a greased 24cm cake tin and refrigerate for 30 minutes. 6. Combine the ricotta, cream cheese, lemon juice and zest, vanilla seeds, caster sugar, egg yolks and double cream. 7. Whisk the salt into the egg whites and continue beating until firm. 8. Carefully fold the egg whites into the cheese mixture and transfer to the cake tin. 9. Bake for 30 minutes at 160ºC, then increase the heat to 170ºC and continue baking for a further 30 minutes. 10. Turn off the oven and open the door, allowing the cheesecake to cool in the oven. 11. Sprinkle with icing sugar to serve.
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Recipes
3. POINTS TO REMEMBER • Bread is a staple food and forms an important part of a healthy diet. It is made from flour, water and yeast, though other ingredients can be added to make different types and flavours. • Pastry is used in pies, tarts, quiches and turnovers. A good pastry is light and airy but firm enough to support the weight of a filling. Types include short crust, puff, choux, filo and lumpia wrappers. • There are three ways of cooking puddings: steaming, baking and boiling.
Points to Remember
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Catering on Board Ship – 10. Bread, Pastry and Basic Puddings
4. CONVERSION TABLES Note: Measurements given are approximate, using British units. Oven temperatures A ‘cool’ oven is 110º-160ºC (225º-325ºF). A ‘moderate’ oven is 180º-200ºC (350º-400ºF). A ‘hot’ oven is 220º-230ºC (425º-450ºF). A ‘very hot’ oven is 240ºC (475ºF). ºC (Celsius) 100 110 120 130 140 150 160 170 180 190 200 210 220 230 240
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ºF (Fahrenheit) 210 225 240 250 275 300 310 325 350 375 400 410 425 450 475
Conversion Tables
Weights for dry ingredients Grams (g) 10 20 25 40 50 60 75 100 110 125 150 175 200 225 250 275 300 350 450
Ounces (oz) ½ ¾ 1 1½ 2 2½ 3 3½ 4 4½ 5 6 7 8 9 10 11 12 1 lb (16 oz)
Liquid volume Millilitres (ml) Litres (l) 25 ml 50 75 100 150 250 275 570 725 1 litre 1.2 1.5 2
Fluid ounces (fl oz) 1 fl oz 1.75 fl oz 3 fl oz 3½ fl oz 5 fl oz 8½ fl oz 10 fl oz 17 ½ fl oz 1¼ pint 1¾ pint 2 pints (1 quart) 2½ pints 3½ pints
Fluid ounces (fl oz) 1 fl oz 2 fl oz 3 fl oz 5 (¼ pint) 10 (½ pint) 1 pint 1¼ pint 1¾ pint 2 pints 2½ pints 4 pints
Millilitres (ml) Litres (l) 25 ml 55 ml 75 ml 150 ml 275 ml 570 ml 725 ml 1 litre 1.2 l 1.5 l 2.25 l
Conversion Tables
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Catering on Board Ship – 10. Bread, Pastry and Basic Puddings Dimensions Centimetres (cm) 1 2 4 5 6 7 8 9 10 15 20 25 30
Inches (in) ½ 1 1½ 2 2½ 2¾ 3¼ 3½ 4 6 8 10 12
Inches (in) ½ 1 1½ 2 2½ 3 3½ 4 5 6 7 8 9 10 11 12
Spoons/cups and millilitres Imperial 1 teaspoon (tsp) 1 dessertspoon (dsp) 1 tablespoon (tbsp) ¼ cup 1/3 cup ½ cup 1 cup
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Conversion Tables
Metric 5 ml 10 ml 15 ml 60 ml 80 ml 125 ml 250 ml
Centimetres (cm) 1 2 4 5 6 7.5 9 10 13 15 18 20 23 25.5 28 30
5. REFERENCE Regulations and guidance Maritime Labour Convention, MLC 2006 (as amended) International Labour Organization Convention 147 concerning Minimum Standards in Merchant Ships COSWP (Code of Safe Working Practices for Merchant Seamen) Chapter 14 Food preparation and handling United States Coast Guard COMMANDANT INSTRUCTION 16711.12A. THE MERCHANT SHIPPING (MINIMUM STANDARDS) CONVENTION, 1976 (ILO 147) AND PORT STATE CONTROL (PSC) Ref: (a) Inspection of Labor Conditions on Board Ship: Guide lines for Procedure EUROPEAN COMMISSION HEALTH & CONSUMER PROTECTION DIRECTORATE -General Guidance document on the implementation of procedures based on the HACCP principles, and on the facilitation of the implementation of the HACCP principles in certain food businesses, November 2005 MGN 397 Guidelines for the Provision of Food and Fresh Water on Merchant Ships and Fishing Vessels Useful websites and organisations Garrets International Ltd www.garrets.com International Labour Organization www.ilo.org UK Maritime and Coastguard Agency www.dft.gov.uk/mca/ United States Coast Guard www.uscg.mil Related Videotel programmes Environmental Officer Training Course (Code 864) Food Safety at Sea Series (Code 991-994) Garbage Management – MARPOL Annex V (Edition 2) (Code 627.2) Minimising Fatigue, Maximising Performance (Code 939) Personal Safety in the Galley (Code 557) Shipshape – A Guide to Good Housekeeping Part 3: Accommodation Area and Galley (Code 976)
Reference
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Catering on Board Ship – 10. Bread, Pastry and Basic Puddings
6. ASSESSMENT QUESTIONS 1. Bread provides essential vitamins, minerals and fibre. TRUE or FALSE? 2. Which of these ingredients in bread causes it to rise? a) Flour b) Yeast c) Water d) Fat 3. What does gluten do to dough? a) It helps keep it in shape b) It makes it more digestible c) It hardens it d) It softens it 4. What is the normal method of cooking dough to make bread? a) Roasting b) Boiling c) Braising d) Baking 5. What is the main ingredient in pastry cream? a) Cream b) Flour c) Eggs d) Yeast 6. Once bread dough has been kneaded, how long does it take to rise to twice its size? a) 30 minutes b) 1 hour c) 2-3 hours d) 3-4 hours 7. Bread should be baked until the loaf sounds hollow when tapped underneath. TRUE or FALSE?
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Assessment Questions
8. Leftover bread should not be frozen for re-use. TRUE or FALSE? 9. When making bread, what happens when the fermentable sugars in dough change into carbon dioxide? a) It has to be thrown away b) It deflates c) It expands and rises d) It has to be steamed or fried 10. What does the higher fat content in pastry do? a) It makes it easier to bake b) It makes it rise more c) It makes it rise less d) It gives the pastry a crumbly texture 11. Short crust pastry can be used for both savoury and sweet dishes. TRUE or FALSE? 12. Why should ‘rubbing in’ be done quickly? a) To stop the dough becoming warm b) To stop the dough from rising c) To create a more elastic dough d) To minimise the spread of germs 13. When making a quiche, what can you replace the water with to make pastry dough richer? a) Cream b) Oil c) Butter d) Egg 14. What sort of pastry is often used for making quiche? a) Filo b) Short crust c) Puff pastry d) Choux pastry
Assessment Questions
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Catering on Board Ship – 10. Bread, Pastry and Basic Puddings 15. Why is short crust pastry case lined with parchment paper and filled with dry beans before baking? a) To help it cook b) To reduce the fat content c) To prevent it rising d) To prevent it drying out 16. What sort of pastry is paper-thin and used in many layers? a) Choux b) Filo c) Puff d) Short crust 17. What sort of pastry is often used for profiteroles? a) Choux b) Lumpia wrappers c) Puff d) Short crust 18. What sort of pastry is like paper-thin pancakes that can be filled with finely minced meat or vegetables? a) Choux b) Lumpia wrappers c) Puff d) Short crust 19. How long do steamed puddings take to cook? a) 15-20 minutes b) 30-40 minutes c) 1-2 hours d) 4-5 hours 20. What cooking method is used for making soufflés? a) Soufflés are not cooked b) Frying c) Butter d) Baking
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Chapter Name
7. ASSESSMENT ANSWERS Question
Correct answer
Found in section
1
True
1.1
2
b
1.2
3
a
1.2
4
d
1.2
5
c
2.2 (Pastry cream recipe)
6
b
2.1 (Basic bread recipe)
7
True
2.1 (Basic bread recipe)
8
False Bread can be frozen for re-use after wrapping and labelling.
1.4
9
c
1.2
10
d
1.5
11
True
1.5
12
a
13
d
14
b
1.5
15
c
2.2 (Bacon and cheese quiche recipe)
16
b
1.5
17
a
1.5
18
b
1.5
19
c
1.6
20
d
1.6
2.2 (Bacon and cheese quiche recipe) 2.2 (Bacon and cheese quiche recipe)
Assessment Answers
39
Catering on Board Ship – 10. Bread, Pastry and Basic Puddings
NOTES
40
NOTES
41
Catering on Board Ship – 10. Bread, Pastry and Basic Puddings
NOTES
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