AQA GCSE FOOD PREPAR ATION & NUTRITION Alexis Rickus Bev Saunder Yvonne Mackey SAMPLE CHAPTER This title has been selected for AQA’s approval process 863646_AQA_GCSE_Food_Prep_CV.indd 2 23/10/2015 11:13 863646_AQA_GCSE_Food_Prep_001_028.indd 1 06/11/15 11:05 am 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 863646_AQA_GCSE_Food_Prep_CV.indd 3 27/11/2015 11:09 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 863646_AQA_GCSE_Food_Prep_CV.indd 3 23/10/2015 11:13 863646_AQA_GCSE_Food_Prep_001_028.indd 3 06/11/15 11:05 am 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 863646_AQA_GCSE_Food_Prep_001_028.indd 4 06/11/15 11:05 am 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 863646_AQA_GCSE_Food_Prep_001_028.indd 1 06/11/15 11:05 am 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. 2 AQA GCSE Food Preparation and Nutrition 863646_AQA_GCSE_Food_Prep_001_028.indd 2 06/11/2015 17:14 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 863646_AQA_GCSE_Food_Prep_001_028.indd 3 06/11/15 11:05 am 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. 4 AQA GCSE Food Preparation and Nutrition 863646_AQA_GCSE_Food_Prep_001_028.indd 4 06/11/15 11:05 am 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 863646_AQA_GCSE_Food_Prep_001_028.indd 5 06/11/15 11:05 am 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. 6 AQA GCSE Food Preparation and Nutrition 863646_AQA_GCSE_Food_Prep_001_028.indd 6 06/11/15 11:05 am