FOOD PREPARATION 2

INSTANT LESSONS POWERPOINT

YVONNE ASHTON

Instant LessonsQuality ready-to-use resources

Teach with a simple-to-use technology product featuring fully-illustrated slide sets and student work sheets that present curriculum in an engaging and interactive manner. Use the Hospitality PowerPoint series to supplement your existing resources, to introduce new topics or for revision and assessment purposes.

This checklist highlights the major uses and benefits of these products.

Hospitality – Food preparation 2

Topics include

Practical saucery Stocks and soupsBaking basics – pastryMethods of cookery

This Hospitality series is a collection of theoretical and practical activities that provides students with essential skills and knowledge for working in the hospitality industry. The senior school Hospitality curriculum is explored in a variety of real-life situations through practical activities, research tasks, consolidation questions, quizzes and revision exercises. This title focuses on preparing salads and sandwiches; meat, poultry and seafood; practical saucery; and baking basics. The CD-ROM contains 20 PowerPoint presentations which summarise, illustrate and extend the content explored. The work sheets are also provided as PDF files – perfect for discussion and annotation using an Interactive Whiteboard.

Preparation of saladsPreparation of sandwiches Meat and poultry cutsPreparation of seafood

Versatile uses Teaching benefits

20 full colour slide sets for the Interactive WhiteboardEditable slides that can be highlighted and annotatedContemporary workplace scenarios and food examplesQuick quizzes and short tests suitable for revisionWork sheet tasks and assessment in hard copy and on CD

✔

✔

✔

✔

✔

Highly visual and creative teaching ideas to appeal to a wide range of studentsComprehensive explorations of key curriculum topicsDevelops greater student interest and understanding

A time-saving and easy-to-use resource

A portable and easy-to-access resource, perfect for the Interactive Whiteboard

✔

✔

✔

✔

✔

Instant Lessons

An imprint of Blake Education Pty LtdABN 50 074 266 023108 Main RdClayton SouthVIC 3169+61 3 9558 4433www.blake.com.au

Associated titles:• Instant Lessons PowerPoint: Hospitality- Food preparation 1- Cafe skills and trends• Hospitality- Industry and customer service- Cooking and food presentation- Health, safety and security• Food Technology - Food in Australia

YVONNE ASHTONVisit the Blake Education website for more information about the Instant LessonsPowerPoint series, other Hospitality Instant Lessons series, the full list of contentsfor all titles and ordering advice.

HOSPITALITY

What’s on the CD-ROM in this book?

• 20 full colour and illustrated PowerPoint slide sets for the Interactive Whiteboard

• 270 professionally presented slides

• Editable slides that can be highlighted and annotated

• Contemporary workplace scenarios and food examples

• Quick quizzes and short tests for revision

• PDF version of the book

Key features and uses:

✔ 20 topics are explored through core sets of slides

✔ Teachers can tailor-make their own slide presentations by adding, deleting or altering slides

✔ Carefully chosen illustrations and photographs illustrate the relevant concepts

✔ On-screen activities test and extend student comprehension

✔ Highly visual and creative teaching ideas to appeal to a wide range of students

✔ A portable, time-saving and easy-to-access resource

This title was commissioned by Jennifer Gough, project management was by Piper Print Media and Gail McManus Graphics designed the cover.

Yvonne Ashton B.App.Sci. (Con Sci), B.App.Sci (Food Sci) (HONS), BT (Prim and Sec) is a Hospitality teacher at Hallett Cove School in South Australia. She has worked in the Hospitality industry, for a number of different sectors, during the past 18 years including managing her own small food-based business. Yvonne has been an educational consultant for a number of companies, including audio visual productions and other written resources for teachers in Home Economics, Hospitality and Food Technology. Yvonne is currently an executive committee member of the Home Economics Institute of Australia (SA). Yvonne has presented the findings of her thesis at a national conference and has been published in a number of journals. She has also received numerous awards for her academic achievements.

© Yvonne Ashton and Blake Education 2011Blake Education owns all copyrights in the literary and the artistic works in this title.

Copying of this book for educational purposesThe purchasing educational institution may only photocopy pages within this book in accordance with The Australian Copyright Act 1968 (the Act) and provided the educational institution (or body that administers it) has given a remuneration notice to the Copyright Agency Limited (CAL) under the Act. It is a breach of copyright to scan or in any other way make digital copies of the worksheets.

It is mandatory that ALL photocopies are recorded by the institution for CAL survey purposes.

For details of the CAL licence for educational institutions contact:Copyright Agency Limited Level 15, 233 Castlereagh Street Sydney NSW 2000 Telephone: (02) 9394 7600Facsimile: (02) 9394 7601E-mail: enquiry@copyright.com.au

The purchasing educational institution may store this book on a retrieval system only in accordance with the terms of the User Agreement printed on the inside back cover of this title.

Printed in Australia by Ligare Book Printer

Instant LessonsAn imprint of Blake Education Pty LtdABN 50 074 266 023108 Main RoadClayton South VIC 3169Ph: +61 3 9558 4433info@blake.com.auwww.blake.com.au

ISBN 978 1 92168 041 0

INSTANT LESSONS POWERPOINT Hospitality: Food presentation 2© Yvonne Ashton and Blake Education 2011 3

IntroductionThis Hospitality series is a collection of theoretical and practical activities that provides students with essential skills and knowledge for working in the hospitality industry. The senior school Hospitality curriculum is explored in a variety of real-life situations through practical activities, research tasks, consolidation questions, quizzes and revision exercises.

This title focuses on preparing salads and sandwiches; meat, poultry and seafood; stocks, soups and sauces; and baking basics.

The CD-ROM contains 20 PowerPoint presentations which summarise, illustrate and extend the content explored. The icon shown at the right is featured at the end of activities for which there is a complementary presentation. Tips for using PowerPoint presentations are also included on the CD-ROM.

The work sheets are provided as PDF files – perfect for discussion and annotation using an Interactive Whiteboard.

Now check out the PowerPoint slideshow on the CD-ROM.

Contents Teacher’s notes 4

Workflow plan 6

Food order sheet 7

Glossary of key terms 8

1 Preparation of salads PowerPoint slideshow 9

2 Preparation of salad dressings PowerPoint slideshow 11

3 Sensational salads 13

4 Preparation of sandwiches PowerPoint slideshow 14

5 Open sandwiches 16

6 Methods of cookery crossword 18

7 Meet the meats PowerPoint slideshow 19

8 Meaty masterpieces on a budget 21

9 Meat and poultry – wordfind and more 22

10 The fishy business of seafood PowerPoint slideshow 23

11 Taking stock of stocks PowerPoint slideshow 25

12 Soup research task PowerPoint slideshow 27

13 The roux revolution and other saucy tales PowerPoint slideshow 29

14 Practical saucery PowerPoint slideshow 31

15 Baking basics – pastry PowerPoint slideshow 34

16 Baking basics – practical pastry 36

17 Baking basics – cake recipes and methods PowerPoint slideshow 39

18 Baking basics – methods of cake-making 40

19 Cooking skills in decline? 43

20 Ingredients – classification and review PowerPoint slideshow 44

Selected answers 46

© Yvonne Ashton and Blake Education 2011INSTANT LESSONS POWERPOINT Hospitality: Food presentation 24

Teacher’s notes

TeaCher’S TIPS

5. Open sandwichesA standardised food order sheet has been included to make sure that dishes will be prepared in time. Students may be able to bring in ingredients and equipment from home.

14. Practical sauceryAppoint one student as leader of each smaller group.

If cost is a concern, divide the class into three groups with each group preparing the sauce and its derivatives. In the case of unsuccessful sauces, samples could be prepared in advance.

16. Baking basics – practical pastry

The recipes have been designed to allow for preparation of the pastry and then storage in the freezer until the next practical session, where the pastry is filled and baked.

18. Baking basics – methods of cake-making

An evaluation criteria sheet has been included.

20. Ingredients – classification and reviewThis activity will take a long time to complete. You could have students complete just one activity at a time over the duration of the course, highlighting areas of interest.

After students have drawn on and cut out the cards, provide them with a sealable bag for storing the cards for later use or revision.

TeaCher PreParaTIOn

3. Sensational salads

This activity is practical, so involves some set up.

Equipment: you need basic preparation tools available in food preparation classrooms and possibly specialist equipment for a student’s design option (they will need to order these).

The students’ design options should be completed in a practical session, so may need to be modified in quantity and size to reduce cooking times.

An authorisation process for teacher approval of items to be made could be useful in making sure that dishes will be prepared in time and on budget.

5. Open sandwiches

This activity is practical, so involves some set up.

Equipment: you need basic preparation tools available in food preparation classrooms and possibly specialist equipment for a student’s design option (they will need to order these).

The students’ design options should be completed in a practical session, so may need to be modified in quantity and size to reduce cooking times.

8. Meaty masterpieces on a budget

This activity is practical, so involves some set up.

Equipment: you need basic preparation tools available in food preparation classrooms and possibly specialist equipment for a student’s design option (they will need to order these).

The students’ design options should be completed in a practical session, so may need to be modified in quantity and size to reduce cooking times.

An authorisation process for teacher approval of items to be made could be useful in making sure that dishes will be prepared in time and on budget.

10. The fishy business of seafood

This activity is practical, so involves some set up. Equipment: you need basic preparation tools available in food preparation classrooms.

The ingredients required for each pair are:

• 2 spring onions• 2 white fish fillets• 2 cm piece of fresh ginger• 10 mL soy sauce• 5 mL sesame oil• 2 Tbspn fresh coriander leaves• baking paper

13. The roux revolution and other saucy tales

Students need a variety of food magazines, scissors and glue for this activity.

You will encounter these three icons throughout the activity sheets:

TeaCher’S TIPS

Information has been provided below to facilitate the activity.

TeaCher PreParaTIOn

The activity requires some teacher preparation, as outlined below. Generally, these activities require teacher supervision.

reSearCh

Internet or library research is needed to complete the activity.

INSTANT LESSONS POWERPOINT Hospitality: Food presentation 2© Yvonne Ashton and Blake Education 2011 5

Teacher’s notes cont’d

14. Practical saucery

This activity is practical, so involves some set up. Equipment: you need basic preparation tools available in food preparation classrooms.

The ingredients required for each group are:Team 1:

• 200 g butter• 200 g plain flour• 2.3 L milk• 100 g onion• 8 cloves• 1 bay leaf

• 100 g parmesan cheese• 2 egg yolks• 50 g butter• 100 mL cream• 80 g butter• 100 g onion

Team 2:• 100 mL white vinegar• 3 g white pepper• 12 egg yolks• 1.5 kg clarified butter

• 5 mL fresh lemon juice• 10 mL orange juice• 2 tspn orange zest• 100 mL cream

Team 3:

• 11 egg yolks• 40 mL white vinegar• 20 g mustard powder• 1 g salt• 1 g white pepper• 1.5 L oil• 150 mL tomato sauce

• 75 mL cream• 3 mL Worcestershire

sauce• 5 mL lemon juice• 50 g capers• 75 g gherkins• 30 g parsley

16. Baking basics – practical pastry

This activity is practical, so involves some set up. Equipment: you need basic preparation tools available in food preparation classrooms, plus some specialised equipment.

The ingredients and equipment required for each group are:

Puff pastry

• 225 g plain flour• 1 g salt• 230 g butter• 125 mL iced water• 2 slices ham• 50 g cheese• 2 tspn rosemary• 100 g potato

Choux pastry

• 65 mL milk• 100 g butter• 150 g plain flour• 4 eggs• 20 g custard powder• 20 g caster sugar• 250 mL milk• 300 mL thickened

cream• 100 g dark chocolate

Shortcrust pastry

• 300 g plain flour• 150 g butter• 1 egg yolk• 3 eggs• 85 mL pure cream• 20 g butter• 2 rashers of bacon• 1 leek• 15 g parmesan cheese

Specialised equipment

• rolling pin • plastic wrap• baking trays• baking paper• mandolin (optional)• electric beater• piping bag• food processor• patty pan tray x 2• 7.5 cm fluted scone

cutter

17. Baking basics – cake recipes and methods

Students need a variety of food magazines for this activity.

18. Baking basics – methods of cake-making

This activity is practical, so involves some set up. Equipment: you need basic preparation tools available in food preparation classrooms.

The ingredients required for each group are:

Melt and mix

• 150 g SR flour• 10 g cocoa• 190 g caster sugar• 190 mL milk• 30 g butter• 1 egg

Quick mix

• 150 g SR flour• 20 g cocoa• 190 g caster sugar• 60 g margarine• 125 mL milk• 2 eggs

Beating

• 100 g plain flour• 15 g cocoa• 40 g cornflour• 7 g baking powder• 4 eggs• 165 g caster sugar

Creaming

• 65 g butter• 65 g caster sugar• 1 egg• 3 mL vanilla essence• 115 g SR flour• 5 g cocoa• 60 mL milk

19. Cooking skills in decline?

This activity is practical, so involves some set up.

Equipment: you need basic preparation tools available in food preparation classrooms and possibly specialist equipment for a student’s design option (they will need to order these).

The students’ design options should be completed in a practical session, so may need to be modified in quantity and size to reduce cooking times.

An authorisation process for teacher approval of items to be made could be useful in making sure that dishes will be prepared in time and on budget.

INSTANT LESSONS POWERPOINT Hospitality: Food presentation 2© Yvonne Ashton and Blake Education 2011 11

1 What is the purpose of a dressing in salad preparation?

2 Name the two categories of dressings.

3 Explain why the term balance is important for creating a successful salad and salad dressing.

4 Explain in your own words what a vinaigrette dressing is.

5 What are the two main ingredients of vinaigrette?

6 What is the most important step before serving vinaigrette?

7 What is the purpose of a vinaigrette?

8 What are the main ingredients in mayonnaise?

9 Which ingredient helps to emulsify the oil and vinegar?

10 Write each dressing beside the flavourings used to produce it: Tartare sauce, Caesar dressing, Seafood/cocktail sauce, Thousand island dressing, Aioli.

Dressing name Flavourings added to mayonnaise

a Garlic

B Hard-boiled egg, parsley, onion, capsicum, Tabasco sauce

C Capers, gherkins, dill, parsley and lemon juice

d Tomato sauce, cream, Worcestershire sauce and lemon juice

e Horseradish, Worcestershire sauce, garlic, lemon juice and anchovies

Mayonnaise is the other category of salad dressing, but really it is a cold sauce. Just like vinaigrette, mayonnaise is based on oil and vinegar, but also includes egg yolk to combine (emulsify) the oil and vinegar. Mayonnaise often contains mustard and many other flavourings can be added to create other well known dressings.

Salad dressings are one of the four main components of a salad, along with the base, body and garnish. Dressing adds flavour, binds ingredients and can improve the texture of the salad.

There are two basic categories of salad dressings: vinaigrette and mayonnaise. The dressing chosen should match the season and balance the flavour, texture and colour. Balance in the amount of dressing used on a salad is also important – enough for the whole salad but not enough to leave a pool on the plate or overpower the other flavours.

2Preparation of salad dressings

A vinaigrette is a French salad dressing, based on oil and vinegar plus seasoning. Many other flavourings can be added and the oil or vinegar base can also be flavoured. As vinegar and oil do not stay mixed, vinaigrette is shaken to combine the ingredients immediately before adding to a salad. Vinaigrette does not bind the salad ingredients together – rather, it adds flavour and texture to the salad.

© Yvonne Ashton and Blake Education 2011INSTANT LESSONS POWERPOINT Hospitality: Food presentation 212

11 Why would a mayonnaise split or curdle?

12 Respond to the letter at the right by writing ‘five top tips for making and correcting mayonnaise‘.

13 Complete the Venn diagram by comparing and contrasing vinaigrette and mayonnaise dressings.

14 List three vinegar types.

15 Why does vinegar have different flavours?

16 What is the most common oil used for making dressing? Why is it used so readily?

17 What are the two classifications of oils?

18 Name one neutral oil and one flavoured oil not listed above.

19 Find out how to infuse vinegar with flavours. Then compile a step-by-step guide for flavouring vinegar. Present it as a webpage, movie or brochure.

2 Preparation of salad dressings cont’d

Many people have given up on the idea of making mayonnaise because their attempts have split or looked curdled, rather than the desired smooth and creamy texture. Mayonnaise can be made by hand using a whisk or by using a food processor.

When making mayonnaise, the oil is suspended in the vinegar and flavourings so must be added slowly or a little at a time so it does not split the emulsion. If the oil is added too slowly, the mixture thickens too quickly. If a mayonnaise splits or curdles, whisk another egg yolk and slowly add the split mayonnaise. If the mixture is too thick to incorporate all the oil, add two teaspoons of hot water then continue adding the oil.

Now check out the PowerPoint slideshow on the CD-ROM.

Dear Rec i pe Resc ue ,

My g randmother made the mos t beau t i f u l homemade mayonna i se and my who le fam i l y ado red i t . She i s no t able to cook anymore and ha s g i ven me her rec i pe co l l ec t ion . I ha ve t r i ed mak i ng her famou s mayonna i se n umerou s t imes w i thou t an y l u ck - p l ea se hel p !

vInaIGreTTe MayOnnaISe

The base of a good salad dressing is oil and vinegar. There are many types of oils and vinegars on the market and different varieties can be combined to create different salad dressings.

The flavours of vinegars come from the way they are made. Types include red wine, sherry, cider and balsamic.

Oils can be classified according to neutral or strong flavours. Neutral flavoured oils are vegetable, peanut, sunflower and corn. Oils with flavour include sesame oil, olive oil and nut oils. Extra virgin olive oil is commonly used and has a characteristic flavour.

Oils and vinegars can also be infused with flavour such as herbs and spices and even truffles.

FOOD PREPARATION 2

INSTANT LESSONS POWERPOINT

YVONNE ASHTON

Instant LessonsQuality ready-to-use resources

Teach with a simple-to-use technology product featuring fully-illustrated slide sets and student work sheets that present curriculum in an engaging and interactive manner. Use the Hospitality PowerPoint series to supplement your existing resources, to introduce new topics or for revision and assessment purposes.

This checklist highlights the major uses and benefits of these products.

Hospitality – Food preparation 2

Topics include

Practical saucery Stocks and soupsBaking basics – pastryMethods of cookery

This Hospitality series is a collection of theoretical and practical activities that provides students with essential skills and knowledge for working in the hospitality industry. The senior school Hospitality curriculum is explored in a variety of real-life situations through practical activities, research tasks, consolidation questions, quizzes and revision exercises. This title focuses on preparing salads and sandwiches; meat, poultry and seafood; practical saucery; and baking basics. The CD-ROM contains 20 PowerPoint presentations which summarise, illustrate and extend the content explored. The work sheets are also provided as PDF files – perfect for discussion and annotation using an Interactive Whiteboard.

Preparation of saladsPreparation of sandwiches Meat and poultry cutsPreparation of seafood

Versatile uses Teaching benefits

20 full colour slide sets for the Interactive WhiteboardEditable slides that can be highlighted and annotatedContemporary workplace scenarios and food examplesQuick quizzes and short tests suitable for revisionWork sheet tasks and assessment in hard copy and on CD

✔

✔

✔

✔

✔

Highly visual and creative teaching ideas to appeal to a wide range of studentsComprehensive explorations of key curriculum topicsDevelops greater student interest and understanding

A time-saving and easy-to-use resource

A portable and easy-to-access resource, perfect for the Interactive Whiteboard

✔

✔

✔

✔

✔

Instant Lessons

An imprint of Blake Education Pty LtdABN 50 074 266 023108 Main RdClayton SouthVIC 3169+61 3 9558 4433www.blake.com.au

Associated titles:• Instant Lessons PowerPoint: Hospitality- Food preparation 1- Cafe skills and trends• Hospitality- Industry and customer service- Cooking and food presentation- Health, safety and security• Food Technology - Food in Australia

YVONNE ASHTONVisit the Blake Education website for more information about the Instant LessonsPowerPoint series, other Hospitality Instant Lessons series, the full list of contentsfor all titles and ordering advice.

HOSPITALITY