Alexis Rickus Bev Saunder Yvonne Mackey SAMPLE CHAPTER

32 Pages·2015·2.54 MB·English

AQA
GCSE
FOOD
PREPAR ATION
& NUTRITION
Alexis Rickus
Bev Saunder
Yvonne Mackey
SAMPLE
CHAPTER
This title has been
selected for AQA’s
approval process
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Develop your students’ knowledge and food
preparation skills for the new GCSE with a title that
caters to all ability levels, offers detailed assessment
guidance and draws on the expertise of the UK’s
leading Hospitality & Catering publisher.
The following Student Books have been selected for AQA’s official
approval process:
AQA GCSE Food
9781471863646 March 2016 £19.99
Preparation and Nutrition
Visit www.hoddereducation.co.uk/GCSEFoodPrep to
pre-order your class sets or to sign up for your Inspection Copies
or eInspection Copies.
ALSO AVAILABLE:
AQA GCSE Food Preparation Dynamic Learning
Dynamic Learning is an innovative online subscription service with
interactive resources, lesson planning tools, self-marking tests, a variety
of assessment options and eTextbook elements that all work together
to create the ultimate classroom and homework resource.
“I’d have no time left to teach if I collected all these resources.
It’s a great time saver.”
Caroline Ellis, Newquay Tretherras
Prices from £225
Pub date: March 2016
Sign up for a free 30 day trial
– visit www.hoddereducation.co.uk/dynamiclearning
AQA Training
From understanding and preparing to teach new specifications,
through to developing subject expertise and moving leadership, AQA
has a training offering for you. Continued professional development
training is provided to over 30,000 teachers each year, either through
face to face, online or in school courses, events and workshops.
For more information and to book your place
visit www.aqa.org.uk/cpd
These titles have not been included
in the AQA approval process
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863646_AQA_GCSE_Food_Prep_001_028.indd 2 03/12/2015 13:44
Contents
Develop your students’ knowledge and food
preparation skills for the new GCSE with a title that
caters to all ability levels, offers detailed assessment
guidance and draws on the expertise of the UK’s Acknowledgements
How to use this book
leading Hospitality & Catering publisher.
Introduction to AQA GCSE Food Preparation and Nutrition
The following Student Books have been selected for AQA’s official
Section 1 Food Preparation Skills
approval process:
Skill 1 General practical skills
Skill 2 Knife skills
AQA GCSE Food
9781471863646 March 2016 £19.99
Preparation and Nutrition Skill 3 Preparing fruit and vegetables
Skill 4 Use of the cooker
Visit www.hoddereducation.co.uk/GCSEFoodPrep to Skill 5 Use of equipment
pre-order your class sets or to sign up for your Inspection Copies Skill 6 Cooking methods
or eInspection Copies. Skill 7 Preparing, combining and shaping
Skill 8 Sauce making
Skill 9 Tenderising and marinating
Skill 10 Dough
Skill 11 Raising agents
ALSO AVAILABLE: Skill 12 Setting mixtures
Section 2 Food, Nutrition and Health
AQA GCSE Food Preparation Dynamic Learning
Topic 2.1 Macronutrients
Dynamic Learning is an innovative online subscription service with
Topic 2.2 Micronutrients (and water)
interactive resources, lesson planning tools, self-marking tests, a variety
Topic 2.3 Nutritional needs and health
of assessment options and eTextbook elements that all work together
End of section practice questions
to create the ultimate classroom and homework resource.
Section 3 Food Science
“I’d have no time left to teach if I collected all these resources.
It’s a great time saver” Topic 3.1 Cooking of food and heat transfer
Caroline Ellis, Newquay Tretherras Topic 3.2 Functional and chemical properties of food
End of section practice questions
Prices from £225
Pub date: March 2016 Section 4 Food Safety
Sign up for a free 30 day trial
Topic 4.1 Food spoilage and contamination
– visit www.hoddereducation.co.uk/dynamiclearning
Topic 4.2 Principles of food safety
End of section practice questions
AQA Training
Section 5 Food Choice
From understanding and preparing to teach new specifications,
through to developing subject expertise and moving leadership, AQA Topic 5.1 Factors affecting food choice
has a training offering for you. Continued professional development Topic 5.2 British and international cuisines
training is provided to over 30,000 teachers each year, either through Topic 5.3 Sensory evaluation
face to face, online or in school courses, events and workshops. Topic 5.4 Food labelling and marketing
End of section practice questions
For more information and to book your place
Section 6 Food Provenance
visit www.aqa.org.uk/cpd
Topic 6.1 Environmental impact and sustainability of food
Topic 6.2 Food processing and production
End of section practice questions
iiiiii
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Section 7 Preparing for Assessment
Topic 7.1 Non-exam assessment
Topic 7.2 The written exam
Glossary
Index
iivv AQA GCSE Food Preparation and Nutrition
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SECTION 1
Food Preparation Skills
This section includes a range of food preparation and cooking skills that you will need to use
throughout the GCSE course. You are not expected to work your way through this section
from start to finish, but you may find it useful to refer to it when completing the practical
activities that appear throughout the book, or when preparing for your Food investigation
and Food preparation assessment.
This section also includes examples of recipes that use each of the different skills.
The following food preparation skills are covered in this section:
Skill 1 General practical skills
Skill 2 Knife skills
Skill 3 Preparing fruit and vegetables
Skill 4 Use of the cooker
Skill 5 Use of equipment
Skill 6 Cooking methods
Skill 7 Preparing, combining and shaping
Skill 8 Sauce making
Skill 9 Tenderising and marinating
Skill 10 Dough
Skill 11 Raising agents
Skill 12 Setting mixtures
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SSKKIILLLL 88 SSAAUUCCEE MMAAKKIINNGG
IInnttrroodduuccttiioonn ttoo ssaauucceess
AA sauce is a well-flavoured liquid which has been thickened. The properties and
cchhaarraacctteerriissttiiccss ooff aa ssaauuccee aarree iinnfflluueenncceedd bbyy tthhee wwaayy iinn wwhhiicchh tthheeyy aarree mmaaddee aanndd tthhee
pprrooppoorrttiioonn ooff iinnggrreeddiieennttss uusseedd..
TThheerree aarree mmaannyy rreeaassoonnss wwhhyy ssaauucceess aarree aaddddeedd ttoo ffoooodd.. TThheeyy::
(cid:31)(cid:31) add colour, flavour and texture
(cid:31)(cid:31) bind different ingredients together
(cid:31)(cid:31) make the dish look more appetising and attractive (more aesthetically pleasing)
(cid:31) add nutrients
(cid:31) balance the richness of some foods.
Figure 1.8.1 A white sauce
Starch-based sauces
Starch-based sauce making
Starch-based sauces are usually thickened by one of these ingredients:
(cid:31) Flour
(cid:31) Cornflour
(cid:31) Arrowroot
The process of using starch to thicken the sauce is known as gelatinisation. You will learn
about gelatinisation in Topic 3.2 Functional and chemical properties of food.
Starch-based sauces can be made by the roux method, the all-in-one method or the
blended method (see Table 1.1).
The thickness or consistency of the sauce will be determined by the proportion of starch
compared to the proportion of liquid. The higher the ratio of starch to liquid, the thicker
the sauce.
The consistencies of sauces are different depending on what they are being used for. For
example, custard is designed to be poured on to a dessert such as apple pie. A coating
sauce has to coat food such as pasta, and a really thick sauce would be needed to bind the
ingredients together to make fish cakes.
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Roux method All-in-one method Blended method
The roux method is the traditional way to make a basic The all-in-one method is a quick and simple way Blended sauces are usually sweet and made with
white sauce. to make a white sauce. cornflour or arrowroot.
1 Melt the fat in a saucepan over gentle heat. (Make 1 Place all the ingredients in a saucepan. 1 Mix the arrowroot or cornflour with a small
sure the butter doesn’t brown.) 2 Heat gently, whisking all the time to avoid amount of liquid to make a thin, smooth
2 Add the flour and stir it in using a wooden spoon. any lumps forming, until the mixture comes paste. (Sugar and fruit blended together
Cook the roux gently for 1–2 minutes, stirring all the to boil. with some juice or water can be used.)
time to prevent browning. 3 Turn down the heat and simmer for 3 2 Bring the remainder of the liquid to the boil
3 Remove the pan from the heat. Gradually add the minutes to allow the sauce to become in a small saucepan. Pour over the paste,
milk to the roux, beating all the time to avoid any glossy. stirring well.
lumps. 4 Remove the sauce from the heat. Add 3 Return the mixture to the pan and bring to
4 Return the pan to the heat. Bring the sauce to the seasoning and any other chosen ingredients the boil, stirring all the time.
boil, stirring all the time. Once the sauce has boiled, (for example, cheese). 4 Remove the sauce from the heat once it has
turn the heat down and simmer for 2 minutes to allow thickened. If cornflour is used, sugar and
the sauce to become glossy. flavouring can be added at this stage.
5 Remove the sauce from the heat. Add seasoning and
any other chosen ingredients (for example, cheese).
Table 1.1 The three methods of making starch-based sauces
Figure 1.8.2 Add flour and stir with a wooden spoon Figure 1.8.3 Gradually add the milk, beating all the time to
avoid lumps
Type of sauce Ratio of Description of the sauce Example of dish
ingredients
Pouring 500ml milk A pouring sauce, at boiling point, should just thinly coat the back of a spoon, Custard
30g fat and should pour freely.
30g flour
Coating 500ml milk A coating sauce, at boiling point, should coat the back of a spoon. Macaroni cheese
50g fat
50g flour
Binding/panada 500ml milk A binding sauce or panada should be thick enough to bind dry ingredients Fish cakes
100g fat together.
100g flour
Table 1.2 Different types of sauce for different uses
SECTION 1 FOOD PREPARATION SKILLS 3
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Variations
Other ingredients can be added to starch-based sauces to change their flavour and use.
For example, béchamel and infused velouté sauces are often used as the fillings for vol
au vents.
Béchamel sauce
1 carrot
1 small onion
6 whole peppercorns
1 bay leaf
milk
1 Place one small piece of carrot, a small onion, six whole peppercorns and one
bay leaf into the milk. Bring to the boil very slowly and leave to infuse for about
20 minutes.
2 Strain the milk, and make the sauce following the roux method (see page 3).
Figure 1.8.4 Infusing milk
Velouté sauce
Velouté sauce is a white sauce made with stock instead of milk. It is made by the roux method,
but often simmered for a longer time to allow the flavours to infuse.
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Reduction sauces
Reduction sauces are made when liquid is simmered over the heat so that the water content
evaporates, resulting in a concentrated sauce. This process thickens the sauce and intensifies
the flavour.
Reduction sauces can be made from the cooking liquid in which meat, fish or vegetables have
been cooked, or by deglazing the brown sediment from the bottom of a pan with water,
stock or wine after pan frying.
Reduction sauces take time to cook – some can take up to an hour. The time depends on
how much liquid has been used. Using a sauté pan, which is wider and shallower than a
conventional saucepan, allows the sauce to heat and evaporate more quickly.
Reduction sauces include red and white wine sauces, pan sauces and many cream sauces.
Figure 1.8.5 Tomato sauce (a reduction sauce)
SECTION 1 FOOD PREPARATION SKILLS 5
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Emulsion sauces
Figure 1.8.6 Mayonnaise
is an emulsion
Sauces such as mayonnaise and hollandaise are emulsions. An emulsion is formed when two
liquids that would not normally mix are mixed together. This process is called emulsification.
You will learn about emulsification in Topic 3.2 Functional and chemical properties of
food.
Emulsions are made by forming a suspension of tiny droplets of fat, such as oil or melted
butter, in a liquid such as water or vinegar.
Stable emulsions
Sauces such as mayonnaise and hollandaise are stable.
Mayonnaise
3 egg yolks
2 teaspoons vinegar or lemon juice
1 teaspoon English mustard
2
250ml olive oil
Small pinch of salt
1 teaspoon boiling water
1 Separate the egg yolks from the egg whites.
2 Place the egg yolks in a large bowl and add the vinegar, salt and mustard.
3 Whisk with a balloon whisk.
4 Add a small amount of the oil and whisk until it has blended in.
5 Continue adding the oil and whisking until the sauce thickens and reaches the
desired consistency. If the mayonnaise is too thick you can thin it by adding
boiling water.
6 Add more vinegar or mustard if you need to adjust the flavouring; season
with salt.
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