year 3, term 1 gauteng pilot hospitality studiesbelvedereschool.co.za/lockdown/jaar 3 - year 3/year...

YEAR 3, TERM 1 GAUTENG PILOT

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Hospitality Studies

Name: _______________________________________________


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Term 1


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Rules of the Hospitality Classroom

General rules to follow in the kitchen at all times

1. Wipe the work station before working with food

2. Clean, wipe or dry all equipment or utensils before using anything

3. Use the equipment from the allocated cupboard or drawers only, do not take

equipment from another work place

4. See to it that all cupboards and drawers are packed neatly and correctly

before leaving the class

5. Cloths and aprons that are used should be washed and cleaned. It is

expensive and should be cared for

6. No learner is allowed in the equipment sore room or dry store room at any

time


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HOSPITALITY SECTORS AND CAREERS

THE FOLLOWING TOPICS WILL BE DISCUSSED IN THIS CHAPTER

1. Introduction to the hospitality sectors and their services

2. Sectors and Careers

2.1 Hospitality industry job creation

2.2 Further educational opportunities

3. Identify possible pathways or careers in Hospitality Studies

3.1 The qualities of people working in the industry

3.2 The four working areas of work

1. INTRODUCTION TO THE HOSPITALITY SECTORS AND THEIR SERVICES

The hospitality industry provides two main services:

1. Commercial food services

These services are provided for the main reason of gaining profit

2. Non-commercial services

Normally these sectors are non-profit where capital can be gained from the

government of private sectors.

Six types of commercial food services:

1. Restaurants 4. Motels

2. Hotels 5. Coffee Shops

3. Take-away and fast-food outlets 6. Tuck Shops


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Five types of non-commercial food services:

1. Hospitals (food service) 4. School Tuck Shops / Canteen

2. Relieve agencies like Salvation Armey 5. Prison canteens

3. Armed forces 6. Compound

The commercial food service can be divided into six sectors and this is done based

on the product or service they sell on a day-to-day basis. This is the sector well

known all over the world.

Six main sectors in the commercial food service of the Hospitality Industry

1. Food and Beverage sector

2. Accommodation sector

3. Entertainment sector

4. Functions and events sector

5. Recreation sector

6. Gaming sector

1. Food and Beverage sector

The food and beverage sector can be defined as a sector that sells food and beverages

in a wide variety of settings and locations.

Food and beverage products are made into meals and attractive drinks and then sold

to guests or customers in a dining room or restaurant.

2. Accommodation sector

Accommodation provides guests with a place to stay. Each guest receives a bed with

the appropriate linen and a bathroom with essentials needed for each stay.

The accommodation sector can sell food and beverages but this is only used as a

second resort for profit.


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3. Entertainment sector

Guest or travellers visit theatres, stadiums or clubs where they enjoy the company of

a pop star, public speaker of sports events. At these events food and beverage

products can be sold for the main reason that a profit can be made from and for this

entertainment event or venue.

4. Functions and events sector

The functions sector provided a hospitality service for functions such as:

a) Weddings

b) Conference or business meetings

c) Corporate functions

d) Birthday parties

The sector provides services like food, beverages and accommodation for their

guests. Additional services like planning, organization and decoration can be

provided by these sectors.

5. Recreation sector

Sport clubs and health and fitness centres (gymnasiums) sell healthy food and

beverages to their customers as a secondary source of income. These sectors can also

provide guides on nutrition and dietary needs.


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6. Gaming Sector

Casino hotels and resorts can offer hospitality services with the gaming service to the

gussets. The food and beverage service provided is to ensure guests stay comfortable

while playing their games.

Additional services can also be provided:

a) Accommodation

b) Room service

c) Valet service

d) Laundry


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2. SECTORS AND CAREERS

2.1 HOSPITALITY INDUSTRY JOB CREATION

The hospitality industry is a very broad career for people to follow. Always

remember that everyone will start at the bottom and have to work their way up to

the highest post levels. In this industry jobs can include working in places like:

Job Positions

Management

and

Administration

Event Planning Front-of-the-

house

Food

Operations Housekeeping

1. General

Manager

Wedding

Coordinator

Hotel

receptionist Waiter Linen controller

2. Group Sales

Manager Event Planner Hotel clerk Cook Linin assistant

3. Catering Sales

Manager Events Manager

Front office

attendant Sous Chef

Maintenance

worker

4. Director of sales

and marketing

Concierge /

Porter Pastry Chef

Chamber Maid /

Housekeeper

5. Back office

Assistant

Guest services

associate

Exclusive chef /

Executive chef

Housekeeper

Manager

6. Financial

Manager

Restaurant or

Kitchen

Manager

Director of

Operations


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REMEMBER:

1. There are cleaners and security needed everywhere, beginning at a lower

level work description doesn’t mean that you are not needed.

2. Creating your own business will ensure new jobs, sometimes smaller

businesses combines’ job descriptions where one worker need to work in one

than one department.

3. The hospitality industry is very broad and creates a lot of opportunities

regarding learning and training.

2.2 FURTHER EDUCATIONAL OPPORTUNITIES

Food Specialties:

There are further educational opportunities that can be considered, herewith are a

few possible places that learners can go to:

The following academies or schools all require a Grade 10 FET certificate

1. Chefs Training and Innovation Academy

1.1 The Academy is situated in Centurion Pretoria

Address: 1003 Saxby Avenue

Eldoraigne

Centurion

1.2 Provides job placements

a) Part-time

b) International internships

1.3 Full day classes of courses that include:

a) Culinary

b) Pastry

c) Hospitality

d) Management


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1.4 The Academy gets accreditation from:

a) City and Guilds

b) The South African Chefs Association

c) Confederation of Tourism and Hospitality

d) Department of Higher Education and Training


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2. The Capital Hotel School

2.1 The school is situated in Pretoria

Address: 919 Stanza Bopape Street

Arcadia, Pretoria

2.2 Full day classes of courses include:

a) Professional Chef

b) Hospitality and Operations Management

c) Pastry

d) Introduction to Professional Cookery

2.3 The school gets accreditation from:

a) City and Guilds

b) The South African Chefs Association

c) Quality Council for Trades and Occupations

d) CATHSSETA


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e) Wine and Spirit Education Trust

f) Chaîne des Rôtisseurs South Africa

3. Capsicum Culinary Studio

3.1 The Studio is situated in Boksburg or Pretoria

Address for the Boksubrg campus:

Unit 6, Bartlett Lake Office Park

Cnr of Leith & Trichardt Rds

Bartlett, Boksburg

Address for the Pretoria campus:

134 Aramist Avenue

Menlyn Square

Pretoria

3.2 Provides job-placements

a) National placements for your qualification

b) International placements can b done by the International Recruitment

Forum organised by the Swiss Education Group (SEG)).


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3.3 Full day classes and courses include:

a) Professional cookery programme

b) Pastry

c) Chefs programme

d) Masterclasses

3.4 The studio gets accreditation from:

a) City and Guilds

b) Worlds Association of Chefs Societies

c) FASSET (Financial and Accounting Sector Education and Training

Authority)

g) CATHSSETA


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4. SA Butcher Training School

4.1 The School is situated Pretoria

4.2 Full day classes of courses that include:

a) Fresh meat processing

b) Technician course

c) Advanced course in Fresh Processing

4.3 The school gets accreditation from:

1. FoodBev SETA


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3. IDENTIFY THE POSSIBLE PATHWAYS OR CAREERS IN HOSPITALITY

STUDIES

3.1 QUALITIES OF PEOPLE WORKING IN THE INDUSTRY

Personnel working in the industry should have the following qualities about their

service or product

1. Knowledge of food and beverages and technical ability

The staff must have sufficient knowledge of all the items on the menu and

wine and drink lists in order to advise and offer suggestions to customers.

2. Punctuality

Punctuality is all-important. If staff is continuously late on duty it shows a

lack of interest in their work and a lack of respect for the management and

customers.

3. Local Knowledge

In the interest of customers staff should have certain knowledge of the area in

which they work so they may be able to advice the guests of the various forms

of entertainment offered, the best means of transport to places of interest and

so on.

4. Personality

Staff must be:

a) Tactful c) Friendly

b) Good Humoured d) Even Tempered

They must converse with customers in a pleasing and well-spoken manner

and the ability to smile at the right time pays dividends.

5. Attitude to customers

The correct approach to a customer is of utmost importance. Staff must

provide service but should be servile, and should be able to anticipate a

customer’s needs and wishes. A careful watch should be kept on customers

during the service (but without staring) to check the process of the meal.


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6. Memory

A good memory is an asset in the hospitality industry. It may help them in

various ways in their work if they know the likes and dislikes of regular

customers.

7. Honesty

Trust and respect in the triangle of staff, customers, staff and management

relationships leads to an atmosphere at work that encourage efficiency and a

good team spirit along the service operators.

8. Loyalty

The staff’s obligations and loyalty are firstly to the establishment in which

they are employed and then to the management.

9. Sales ability

All members of staff reflect the image of the establishment. They are sales

people and must therefore have a complete knowledge of all forms of services

and products and their correct service, and so be able to contribute to

professional selling merchandising.

10. Conduct

Staff conduct should be impeccable at all times especially in front of

customers. The rules and regulations of an establishments must be followed

and respect shown to all senior member of staff.

11. Sense of urgency

In order for the establishment to generate the maximum amount of business

over a service period, with as high a net profit as possible, staff must develop

a sense of urgency in their workplace.

12. Complaints

Staff should have a pleasant manner and show courtesy and tact, an even

temper and good humour. They should never show their displeasure even

during a difficult situation. Staff should never argue with a customer and if

they are unable to resolve a situation, it should be revered immediately to a

senior member of the team who will be able to reassure the customer and put

right any fault.


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3.2 THE FOUR WORKING AREAS OF WORK

The industry can be divided into four main categories. Each division stretches over a

different part of the hospitality industry.

a) Food Preparation

Food preparation can be defined as an act of preparing food for eating. For

preparation there is a variety of tools and equipment necessary to enhance

flavour, texture and colour of food so it can be more desirable for people to

enjoy.

It normally requires a selection and measurement of a certain amount and

type of ingredients, the ingredients will be combined and prepared according

to a recipe to gain the desired result.

Jobs in food preparation

a) Assistant cook or chef

b) Scullery or kitchen cleaner

c) Floor cleaner

d) Peeler

e) Handling of waste or recycling

f) Assisting in stock receiving, counter or a packer

b) Food and Beverage service

The food and beverage service can be defined as the process of preparing,

presenting and serving food or beverages to paying customers.

Preparing of food will take place in the kitchen this is also well-known as the

back-of-the-house operations because guest don’t generally see the people

preparing their food.


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Presenting and serving food and beverages is normally done by a service

waiter and this part of the operations is called the front-of-the-house.

The customer visits a decorated room called a dining room where they will be

served with their desired food and beverages.

Jobs in the food and beverage service

a) Barman

b) Waiter or waitron

c) Polishing or washing of glassware

d) Cleaning floors

e) Setting or cleaning of tables

f) Stocking a service station

g) Assisting with stocktake

h) Door watch

c) Front Office

The front office is a term used in the hospitality industry to refer to the front

desk or the reception in the hotel, guesthouse or lodge.

This department is the core of all operations in the hotel where all sales,

reservations and marketing takes place. The housekeeping and concierge also

report to the front office to receive all their information or duty tasks.

All guests report to the front office (reception) when they arrive at the hotel,

guesthouse or lodge to receive their room key or key card.

Jobs in front office

a) Door watch

b) Porter

c) Assistant reception staff

d) Manager or runner

e) Reception station for welcome drinks


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d) Housekeeping

Housekeeping is the term that we use to refer to a group of people cleaning

the guest rooms of a hotel. The housekeeping department is also responsible

for cleaning the public guest bathrooms and doing laundry if the hotel

provides a laundry service to guests.

All the linen and décor of the hotel is washed, pressed and dispatched from

the housekeeping department. If the uniforms of the workers are handed in

after every shift the housekeeping department takes full responsibility for this

duty as well.

Jobs in housekeeping

a) Cleaners

b) Laundry – Ironing and washing

c) Linen room assistant

d) Controller

e) Room service runner


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KITCHEN AND RESTAURANT OPERATIONS


1. Naming and identifying industrial appliances for large scale cooking

2. Handle a chef’s knife

2.1 Using a chef’s knife

2.2 Cleaning of a chef’s knife

2.3 Sharpening of a chef’s knife

2.4 Advanced cutting techniques

1. NAMING AND IDENTIFYING INDUSTRIAL APPLIANCES FOR LARGE

SCALE COOKING

When cooking food a heating aspect is needed for the equipment to work, this can be

sources like:

1. Gas 3. Solid fuel

2. Electricity 4. Oil

Other methods of heating used to cook food in kitchens can include:

1. Microwave cooking

2. Convection cooking

3. Steam cooking

4. Halogen cooking

5. Induction cooking


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The different types of equipment used for large scale cooking in a kitchen are

explained below:

1. Stoves

2. Ovens

3. Microwave ovens

4. Steamers

5. Tilting frying pans

6. Steam-jacketed kettles and boiling pans

7. Frying plates and griddle plates

8. Deep-fat fryers

9. Bain-Marie and Chafing dish

10. Dishwasher

Stoves

Stoves can either work with electricity or with gas. A stove consists either of plates

or burners and an oven, if the stove has no oven it is called a hob or a cooktop.

The plates or burners may be removable to make it easier for cleaning, always make

sure to replace them correctly after you cleaned them.

Gas burners Electric plates


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Ovens

Ovens are enclosed areas used to cook food. An oven contain oven racks and should

be checked prior to every use. Many different ovens are available. The most popular

types of ovens are conventional ovens, convection ovens (fan-assisted ovens) and

combination ovens (combi-ovens).

A. Conventional ovens

Uses gas or electricity.

Have a thermostat to control the temperatures.

Have many uses, including baking, roasting,

stewing, braising and grilling.

B. Convection ovens (fan-assisted ovens)

Have a fan build into the sealed oven

chamber to circulate the hot air evenly that

ensures faster cooking.

Use heat more efficiently, which means that

cooking temperatures are lower, cooking

times are shorter and energy is used more

efficiently.

C. Combination ovens (Combi-ovens)

Can work as convection ovens or

steamers, or as a combination of both.

Are suitable for proofing baking,

roasting, grilling and steaming

Can also hold hot food.


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Microwave ovens

Microwave ovens come in different sizes and have different levels of power. They

may have extra features such as:

Automatic defrosting

Browning elements (grilling)

Revolving turntables

The main advantage of microwave cooking is speed. A microwave oven is very easy

to use and do not require any assembly apart from the turntable that should be

placed correctly in the microwave.

Steamers

Steamers can be used to cook food in water vapour produced by water that is heated

up. The water temperatures of the steam are very high and make the cooking time of

food much shorter than in a conventional oven.

The water supply should be connected to the steamer before using it. The steamer

has a fitted gauge to ensure the steamers don’t overheat, the valve can release some

of the pressure as well.

The steamer can be used for:

Steaming

Stewing

Poaching

Braising

Baking

Blanching

Defrosting


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Tilting frying pans

A tilting frying pan is used for:

Shallow-frying

Deep-frying

Stewing

Braising

Boiling

The frying pan has a large surface that makes it easy to cook many different food

items at once. The pan can be tilted that makes it easy to remove food quickly from

the heated oil.

Steam-jacketed kettles and boiling pans

The steam-jacketed kettle or boiling pan is a

large utensil that can vary from 10 litres to 40

litres this can be used to boil or stew large

amounts of food.

Salamanders and Grills

The salamander or grill can be used to roast food by using a heat source from either

above or below.

A salamander radiates heat from

elements located above food.


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A grill has its heat source from underneath with

bars on which the food is placed and cooked from

below.

Frying Plates and Griddle plates

A frying or griddle plate is a solid metal plate that

heats up from below. Food van be placed on the plate or griddle and is normally

used to cook breakfast elements like bacon, eggs and other similar food products.

The plate is normally placed at a buffet and food is cooked to order per portion.

Deep-fat fryers

Deep-fat fryers are one of the most common pieces of cooking equipment used in the

kitchens. The fryer heats oil to very high temperatures and contains a container deep

enough to hold a sufficient amount of oil to

surround the food that should be cooked. Foods

like fish, chips and chicken can be cooked using

the fryer.


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Bain-Marie

A bain-marie can be described as a fixed

unit or container that is used to slowly

cook sauces or food over a low heat. The

food container is placed in a water bath of

boiling water. It is closed with a lid and

left to cook over a low temperature.

Chafing Dish

A chafing dish is only used to keep food warm, it usually

have fuelling gel and a flame on the bottom. Once again the

food is on-top of a water bath, and closed with a lid.

Dishwasher

Dishwashing and drying equipment can be used for:

Saving labour

Prevent breakages

Wash dished more efficiently

Save money or costs

There are two types of dishwashers that can be used in the industry

1. Front-loader dishwashers

These dishwashers are used for smaller loads of

dishes. This machine fits comfortably underneath

a countertop. Most small businesses make use of

them because they work in the same way as front-

loading dishwashers used in houses.


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2. Conveyer-type of dishwashers

Large volumes of dishes can be washed using this dishwashers. The conveyer

dishwasher looks different but work the same way. They have a hood that is

filled up and a rack that slides in and out of the machine, into which dishes

are packed.

The basin or sink is always next to the hood; dishes are rinsed first and then

placed into the dishwashing rack. The dishwasher as a wash and rinse cycle

and may have a blower installed as well to dry dishes faster.


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2. HANDLE A CHEF’S KNIFE

2.1 USING A CHEF’S KNIFE

The most frequently used knife is the chef’s knife also known as the French knife.

The positioning of the grip and of the food under the blade both influence the degree

of control and leverage a person has over the knife.

A chef’s knife should be firmly held with the base of the blade between the thumb

and forefinger and the other fingers wrapped around the handle.

While the one hand grips the knife, the other hand must hold the food and guides it

towards the blade.

The fingers of the guiding hand should be curled under while holding the food this

allows the knuckles to act as a protective shield that ensures that the fingertips are

kept away from the cutting edge.


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2.2 CLEANING OF THE CHEF’S KNIFE

Always keep your knife dry and clean.

Wash the knife in hot soapy water.

Never put the knife in the dishwasher or leave it soaking in the water.

Dry the knife completely by using an absorbent drying towel.

2.3 SHARPENING OF THE CHEF’S KNIFE

It is very important to keep all knifes sharp so that they can cut through food

effortlessly without causing any spillage. A blunt knife requires more force that

makes it dangerous for the holder as the knife or the food can slip from underneath

the blade.

There is two ways of sharpening a knife – using sharpening steel or using a kitchen

sharpener.

How to use sharpening steel

STEP 1:

Hold the steel vertically with the tip

firmly planted on the counter. Place the

heel (back) of the blade against the tip of

the steel and point the knife slightly

upward.

STEP 2:

Maintaining light pressure and a 15º

angle between the blade and the steel,

slide the blade down the length of the

steel in a sweeping motion, pulling the

knife toward your body so that the

middle of the blade is in contact with the

middle of the steel


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STEP 3:

Finish the motion by passing the tip of

the blade over the bottom of the steel.

Repeat this motion on the other side of

the blade, four or five strokes on each

side of the blade should realign the edge.

Using a kitchen sharpener

With these sharpeners the abrasive material is shaped in a V chamber where the user

will pull the knife through the opening. The blade should be pulled through the

chamber with even pleasure. Repeat this about four of five times until the knife is no

longer blunt.

This way of sharpening is also a quick

sharpening method and the sharpener can be

stored easily. The only downside to this

sharpener is that it cannot restore serious

damage to a blade.

2.4 ADVANCED CUTTING TECHNIQUES

Uniformity is the usual goal in cutting food. It allows to even heating and gives food

an appetizing appearance. Cutting styles can include the following techniques:

a) Slice

Slicing is to move the food under the blade

while keeping the point of the blade firmly

on the cutting board. The base of the knife is

lifted up and down with a forward and

backward motion.


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b) Julienne

Sliced food can be further cut up, or julienned. This term

can be defined as food that is cut lengthwise into very thin,

stick-like shapes. These sticks are no longer then 2,5cm-5cm

and not thicker then 1cm. These vegetables can be found in

soups or stir-fry.

c) Chiffonade (Shredding)

Shredding is to cut leaf vegetables or herbs

into thin strips. This may be done by first

rolling the leaves into cigar-like shapes and

then cutting them into shreds. Hand

shredders and food processors with different

sizes of shredding blades may also be used.

This is normally used for garnish.

d) Dice

Dicing is to cut food into even-sized cubes.

e) Brunoise

Brunoise is to use the dicing technique of cutting

vegetables and this vegetables is normally shallow-fried

in butter or to enhance the flavour of soups and sauces.

f) Chop (Mince)

To chop food into very fine pieces. This

is done by placing the holding hand on

the tip of the knife and rocking the base

up and down in short strokes while

moving it across the food several times,

and repeating as necessary.


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FOOD COMMODITIES


1. Discuss and demonstrate eggs as food commodity

1.1 Edible eggs

1.2 Structure of a fresh egg

1.3 Nutritive value of eggs

1.4 Testing the freshness of eggs

1.5 Emulsification

1.6 Uses of eggs in food preparation

1.7 Egg white foam

1.8 Stages of foam forming

1.9. Meringues

1.10 Factors affecting egg white forming

1. DISCUSS AND DEMONSTRATE EGGS AS FOOD COMMODITY

1.1 EDIBLE EGGS

There are a number of eggs that are edible namely:

Hen’s egg (most common) Duck Goose Gull

Quail Ostrich


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1.2 STRUCTURE OF A FRESH EGG

The composition of a fresh egg can be explained as follow:

The shell

The shell is porous, slightly rough and allows an exchange of moisture and

gases with the surrounding air, witch decreases the keeping quality of the egg

The colour of the shell, which varies from brown to white, depends on the

breed of chicken that lays the eggs

Between the shell and the egg white are two membranes which separate as

the egg cools, after it is laid (an air space forms)

Egg white

A fresh egg contains both thick and thin egg white

The thin white is in two layers – one surrounding the yolk and the other

just underneath the shell. The remaining egg white is thick

A fresh egg contains a high proportion of thick white which thins out as

the egg ages

New Term

Chalaza

Each of two

twisted

membranous

strips joining the

yolk to the ends

of the shell


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Egg yolk

The yolk is surrounded by a membrane. Attached to this membrane on each

side is the chalaza that anchors the yolk in the middle of the shell

When the white becomes thinner during storage, it does not anchor the yolk

as effectively as a fresh egg, and the yolk rises in the egg

The colour of the yolk depends on the food of the hen

1.3 NUTRITIVE VALUE OF EGGS

Eggs are grouped in the food group meat and meat alternatives

Contains the nutrients: Protein

Minerals – Calcium and Iron

Fats

Vitamin A and D

Water

1.4 TESTING FOR QUALITY OF EGGS

A. A whole egg in the shell

Place a whole egg in a container filled with cold water

1. A newly laid egg. The air cell is only beginning to

form. The egg lies in a horizontal position at the bottom

of the container.

2. Not so fresh. The air space is well developed. The

blunt end floats upwards at a pronounced angle.


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3. A stale egg. As the air space increases, the blunt end

rises in the water. The egg will eventually float.

Stale: Food is no longer fresh or pleasant to eat.

B. An egg broken open on a plate

1. A fresh egg

The egg covers a small area. The white is very thick and stands high. The yolk is

firm, high and well-centred

2. Not so fresh egg

The egg covers a wider area, because of the smaller amount of thick white. The yolk

is somewhat flattened, enlarged and off centre


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3. A stale egg

The egg covers a very wide area. The white is thin and watery. The yolk is flat,

enlarged, off centre and breaks easily

1.5 EMULSIFICATION

The lecithin in egg yolk plays an important role as an emulsifying agent in:

1. Mayonnaise – an egg yolk, lemon juice and oil emulsion

2. Butter sauces such as hollandaise – a vinegar, egg yolk and butter emulsion

3. Creamed cake mixtures 0 eggs form an emulsion with the creamed shortening

and sugar

1.6 EGGS ARE USED FOR THE FOLLOWING IN FOOD PREPARATION

1. Contributes nutrients to the diet - Breakfast

2. Adds colour and flavour to dishes – Egg Sauce

3. As a thickening agent - Egg custard

4. As a setting agent – Baked custard

5. As a binding agent – Meatballs

6. For clarifying – Soups and fruit jellies


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7. As an emulsifying agent – Mayonnaise / Hollandaise

8. As a glazing agent – brush over baked goods

9. Use as a raising agent -

10. To ensure a light texture

11. Use as a garnish on savoury dishes

1.7 EGG WHITE FOAM

When egg whites is whisked or beaten.

The protein is denatured and stretched.

Air is taped in this protein network.

Overbeating will result in over coagulation of the egg protein.

The protein molecules will lose their ability to hold air.

1.8 STAGES OF FOAM FORMING

Stage Description Uses Diagram

Foamy

Frothy

Large air bubbles

Clarifying clear soups and

fruit jellies

Glazing baked products

Thickening agent

Soft peak Small air bubbles

White

Shiny

Rounded peaks

Soft meringue

Soufflé

Omelettes

Sponge cakes

Stiff peak Very small air cells

Very white

Shiny

Pointed peaks

Hard meringues


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Dry Very white

Dull

No form at all

None

1.9 MERINGUES

Meringue is egg white foam used in dessert dishes as a pie topping, a cake layer or

as frosting. It may also serve as a dessert on its own or combined in other ways with

dessert ingredients,

Meringues are made by whipping egg white into foam and adding sugar, the

amount of sugar will depend on whether the meringue is soft or hard.

Soft Meringues

1. Soft meringues are made with about 20ml – 30ml sugar per egg white and are

often used as a pie topping

E.g. Lemon Meringue pie

Some problems that can occur when preparing soft meringues:

Term: Definition:

1. Shrinking: To prevent the meringue from shrinking back and leaving an

unsightly gap around the outside edges of the pie, it should be

spread to slightly overlap the pie crust.


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2. Weeping: Weeping may be caused by under beating the eggs, which leaves

unbeaten egg whites on the bottom of the beating bowl. Weeping

can be prevented by adding about 5ml of corn starch to the egg

whites.

3. Beading: Undissolved sugar is the main cause of beading, but overcooking

also contributes to this problem. Beading can be avoided by

using shorter cooking times and increasing the temperatures.

Hard meringues

Hard meringues are usually baked as cookies, bit they can be formed into different

shapes and used as decorations on puddings or desserts.

They are prepared with twice as much sugar as in soft meringues.

SOUFFLÉS

1. A soufflé is actually a modified omelette.

2. The main ingredients are a thick base made from a white sauce (béchamel) or

pastry cream, egg-white foam and flavouring ingredients.

3. A soufflé can be served as an appetizer or as a dessert.

For appetizing dishes ingredients like:

a. Grated cheese

b. Cooked meat or seafood

c. Vegetables and seasonings can be used.

For dessert dishes ingredients like:

a. Sugar

b. Chocolate

c. Fruit can be used.


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NOTE: No matter what dish or soufflé you will be making, the process will stay the

same.

4. The soufflé batter is poured into lightly greased soufflé dishes (ramekins), this

is placed into a large pan filled with water and baked at a moderate

temperature.

5. The oven door should never be opened during the baking time.

1.10 FACTORS AFFECTING EGG-WHITE FOAMS

a) Fat or oil

Prevent foam from formation

b) Sugar

Stabilises the foam if added at soft peak stage

Retards foam formulation if added to soon

c) Acid

Stabilizes foam

Retards foam formulation if added to much


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FOOD COMMODITIES


1. Discuss and demonstrate pasta products as food commodity

2.1 Different types of pasta

2.2 Pasta sauces

2.3 Cooking of pasta

2.4 Minced meat as ingredient of pasta


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1. DISCUSS AND DEMONSTRATE PASTA PRODUCTS AS FOOD

COMMODITY

1.1 DIFFERENT TYPES OF PASTA

The shapes by witch pasta is identified are formed by placing freshly made pasta

dough in a cylinder and forcing it through holes in small discs.

The type of disc used determines what kind of pasta is produced. Depending on the

selected disc pasta can be called:

Pasta shapes Picture

Pasta sheets

Shell shaped (Conchigli)

Corkscrew/Curled (Fusilli)

Small wheels (Rotelline)

Flat rectangular (Lasagne)


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Pasta Ribbons

Whole ribbons (Tagliatelle)

Narrow ribbons (Fettuccini)

Medium-thick strings (Spaghetti)

Very thin strings (Vermicelli)

Pasta tubes

Medium curved tubes (Macaroni)

Large grooved tubes (Rigatoni)

Smooth straight tubes (Penne)


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Filled Pasta

Semi-circular filled (Tortellini)

Filled small squares (Ravioli)

2.2 PASTA SAUCES

Most people have favourite pasta with a favourite sauce. The classic pasta sauces are

described below:

a) Bolognaise

Minced beef with a small amount of tomato concentrate

b) Florentina

A mornay sauce (béchamel) with spinach and parmesan cheese

c) Siciliana

A chunky sauce containing eggplant, tomatoes, green peppers and basil

d) Au beurre

A sauce made with butter (Au beurre is a French term that means butter)

e) Alfredo

The cooked pasta is tossed with cream, butter and parmesan cheese until a

sauce forms

f) Napolitana

A basic sauce made with fresh plum tomatoes or a homemade tomato puree

with basil, which is served with spaghetti, pizza or lasagne


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g) Carbonara

A sauce made from egg, bacon and cream; the eggs are added raw to the hot

pasta and the heat of the pasta coagulates (cooks) the eggs

h) Pesto

A sauce made from ground garlic and pine nuts combined with basil leaves,

parmesan cheese and olive oil

i) Marinara

A seafood sauce

2.3 COOKING OF PASTA

Pasta is usually cooked by boiling. The cooking time of pasta varies according to the

size, shape and thickness of the pasta. Fresh pasta will cook much faster than dried

pasta.

When boiling pasta the following guidelines should be followed:

Use salted boiling water and a little cooking oil to cook pasta. Make sure the

pasta does not stick together to ensure even cooking

Stir pasta with a fork several times during the cooking to prevent the pasta

pieces from sticking.

Drain and serve the pasta immediately when it reaches the Al dente stage.

Al dente – Meaning “to the tooth” in Italian, it refers to pasta that is tender,

yet firm enough to offer some resistance to the teeth.


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Refresh pasta

The following steps should be followed when paste needs to be held back for service

Step 1: Drain the pasta and then refresh it in cold water to stop the cooking process

Step 2: Make sure the pasta is drained thoroughly to prevent further absorption of

water

Step 3: Toss the pasta in a small amount of olive oil to prevent the pasta pieces from

sticking together

Step 4: Cover the pasta to prevent it from drying out

2.4 MINCED MEAT AS INGREDIENT WITH PASTA

The minced meat used in pastas can come from different animal sources like cattle,

pigs or lamb. Soya mince can also be used for vegetarian purposes, people who does

not eat any animal proteins.

The minced meat is normally fried with onions, garlic green- or bell peppers, tomato

and tomato puree and fresh herbs. By frying the meat and vegetables first, it ensures

more flavourful meat and makes it more interesting.

After frying the meat it should be stewed over a low heat to ensure more flavour.

The meat is then mixed with a sauce of your choice and served on-top of the pasta or

as a filling.

Minced meat can be used in pasta dishes like:

1. Lasagne

2. Spaghetti bolognaise

3. Cannoli’s

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