catering theory n6 - online.tvetcolleges.co.za · and for a reminder check the n6 textbook page...

Catering Theory N6Module 4 (SPECIAL PREPARATION TECHNIQUE)Catering N6 Textbook (ISNB:978-9205540-21-0)Catering workbook N6 (ISNB:978-77581-542-6

P Z Dhlamini Majuba College (IT&B Campus)

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TYPES OF SUGARSCrystalline forms

Granulated sugar -it is also called table sugar, produced from sugar beetsand cane.improves body and ice cream texture,also assist in fermentation.(yeast)

Also found in loaves and cubes, fine granulated is called castor sugar.Powdered /icing sugar – contains small amounts of corn starch.Used in peppermint cream mixtures, truffles and coating marshmallows, and Turkish delight.Dark brown sugars-less purified sugar, the lighter coloured are refined and has less flavour.

Liquid formsCorn syrup- is made at high temperature, an acid is added to cornstarch tohydrolyze.Molasses- it is a residue after sucrose crystals, from concentrated sugarcane.It is dark and bitter ,used for toffees and boiled sweets.Maple syrup – sucrose from evaporation of maple sugar.Honey –contains 40%sucrose,35%glucose and 8%sucrose.Golden syrup-made from liquid left after crystallization of sugar.Liquid glucose –less sweet .used for making nougats and gives glossy appearance, fondants becomes soft .


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SUGAR COOKERY Sugar cookery involves a solution combined at different concetrations. The preparation needs to be given attention to the solubility and ease of crystilasation.It is used to make sweets, syrups for jams ,and bottling, frostings and sweets sauces . Properties of sugar1. Soluble – temperature and liquid used determines the solubility of sugar. Water is the best solvent for sugar

and high temperatures dissolves more sugar and solubility is high.2. Melt -melting point depends on heat applied and melt into stages. It first melt, then becomes brown lastly

caramilises.if it gets black it is no longer edible(can not be used).3.

3.Absorps of moisture-crystalline sugars by acids to produce invert sugar.6.Hydrolises enzymes- enzymes acts best in acid, they are used to hydrolyses sugars in order to produce

soft semi fluid in chocolates. Attracts and hold water molecules, can become lumpy when stored in a dry places.4.Ferments-sugar assist in fermentation when mixed with yeast. For yeast breads.5.Acid hydrolysis –sucrose is broken down enzymes should be added after cooling down sugar solution

because high temperatures kills the enzymes .P Z Dhlamini Majuba College (IT&B Campus)

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Decompose by alkalis-alkaline in water decomposes sugar. Glucose and fructose changes too brown ,develops a strong flavor and becomes bitter and inedible. Fondant mixture is more alkaline if no cream of tartar is added. The product becomes darker. Fondants are better made with cream of tater ,than glucose and corn syrup. What affect sweetness of sugar-degrees of sweetness depends on concertation of sweetener, temperature ,pH, presence of other substances, sensitivity of the taster.FORMS OF COOKED SUGARCRSTALINE SUGARCrystalline- soft ,smooth and creamy with tiny sugar crystal sweet.Crystalisation-the participation of sugar crystals from a cooled ,supersaturated solution, when agitated /stirred.Types :fondant,fudge,panocha,coconut ice, marzipan.FONDANTPreparationUses: bonbons, chocolate centers . Bonbon 1. Complete solutionAdd sufficient water to dissolveStir sugar completely before it boilsCover the pot to get steam which will dissolve the sugar crystals on the side of the pan, also wash them off with a pastry brushdipped in cold water .2.Concentrate the solutionConcertation can be improved by increasing heat and stirring the solution.Final cooking temperature is 112-115°CDrop a portion of the boiled syrup to measure the doneness


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3.Prevent crystallization Purpose of crystalisation produces a smooth texture and very fine crystals .

Decrease the ease crystalisation by addition of substances (glucos,corn syrup).

To interfere with crystalisation fats(milk , margarine, eggs, cream, butter) can be added to the syrup.

Temperature affects the size of crystals; higher the faster the rate of crystalisation resulting in difficult to separate large crystals. Mixture has to be cooled to 40°C before starting to beat .

Stirring /agitation helps in forming finer crystals. The cooled syrup has to be stirred until the required texture of crystals is formed.

A ready fondant can be noted by a dull, shiny appearance.

The mixture is then poured into a greased container, a temperature can be monitored using a thermometer for up to 220°C.

NOTE: Crystalisation can be prevented by following correctly all the above preparation points.Ripening –it is when the stored crystalline sweet becomes more moist, smooth and kneads easily.


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FUDGEFudge preparation same as fondant except syrup cools to 50°C before beating it.

Syrup and corn syrup may be used.

If brown sugar is used some acid and invert sugar may be added.

Brown sugar fudge crystalise rapidly than white sugar fudge.

When crystalisation is almost complete the fudge becomes dull.

NON CRSTALLINE SUGARNon crystalline- are chewy, or hard in texture. Also called amorphous(without form).

Types:caramel,toffee,noughat,marshmallows,butterscotch,brittles,Turkish delight, barley gums etc.

Prevention of crystalisationCook at very high temperatures to harden before crystal forms. NougatAdd large amount of interfering substances.

Brittles (butterscotch, nut brittle, toffee)

They are cooked at high temperatures

Brown colour and flavour results from non-enzymatic browning reactions.

Bicarbonate of soda added at the end of cooking neutrilises acid decomposition. resulting in a milder, less bitter flavour.


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KNOW YOUR SUGAR STAGES

FOR SUGAR COOKERY TRY THE SUGAR WORK ACTIVITY ON PAGE 109.DO NOT FOGERT TO FOLLOW THE SAFETY MEASURES .


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CAKE ICING Main functions1. Improves keeping qualities

2. Contribute to flavour and richness

3. Improve appearance

BASIC KINDS OF ICINGS1. Fondant- icing with smooth, creamy white texture, made with icing sugar and water.

-for icings it has to be pourable.(preparation and variations in page107)

- applied it sets to a shiny non stick coating.

- often used in eclairs, petit fours, and some cakes.

2.Butter cream icings – light smooth icing made with fat and icing sugar.

Simple butter cream - made with fat and icing sugar with a small quantity of egg white.

Meringue type- a very light icing made with beating egg whites and adding a boiled syrup beat and add soft butter.

French butter – light and very rich, made by beating whole eggs and add a boiling syrup, continue beating lastly fold in soft butter.P Z Dhlamini Majuba College (IT&B Campus)

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Foam type icing(boiled)

This are meringues made with a boiling syrup.

They are not stable need a stabilizer (galatine) and be used same day.

When applied they are left in peaks and swirls.

Types


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Italian meringue Seven minute American icingBoil sugar and water to

115-120°C.Boil sugar with the addition of cream of tarter till 120 C

Put all ingredients in a bowl and whisk till it blends.

Beat egg whites till soft peak.

Beat egg whites till stiff peak form.

Place bowl in hot water and whisk for 7minutes .

Add syrup slowly whilebeating.

Remove syrup from stove ,add to beaten egg white, while beating.

The mixture will be now thick and form a peak

Continue beating till firm peaks are forms.

Continue beating till it thickens and turns dull.

Fudge type icings Are rich, heavy, thick cooked icings. Prepared by boiling sugar to 115°C,before adding fat.Should be stored in double boiler to prevent drying and crusting.Glace/flat icing - water icing which are mixtures of water and icing sugar. Handed like fondant.Royal icing- similar to flat icings except they are thicker and egg whites are added. Preparation steps on page 108.Points to remember when working with icings.1. Icing should be sifted.2. Liquid should be added sparingly, a drop at a time. 3. Add colouring and flavourings using a dropper or toothpick.4. Plan before icing the cake, simple is the best.5. Cakes should be cold, when using glace place cakes on a rack before starting to ice.6. Its easier to ice fancy cakes on a revolving stand.7. Sides are decorated first and top last.8. If using melted chocolate, melt it properly first.9. Coloured decorations should be added when cake icing is almost set.10. Piping bags and noozles should be used after practicing.


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Butter cream icings

Fudge icing


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CHOCOLATE COOKERY TYPES CORVERTURE Contains cocoa mass ,sugar and cocoa butter. Uses ;cover fillings, easther eggs, decorative figures. It is tampered before use.Tampering – it improving the consistency or hardness by heating and cooling it.How it is done/steps Heat chocolate to 40-45°C,and keep at room temperature.Pour on marble slap and keep moving it around the surfacewith a scraper or spatula till it is 27° C for dark chocolate and 26°C for white.Place back on warmer and stir, rising its temperature to 32°C for dark and 31°Cfor white.Qualities of a correctly tempered chocolate.1. Shiny gloss2. Hard bite of the coat3. Snap when broken 4. Soft melting in the mouth5. Long shelf life6. Reduce fat bloom (chocolate grey colour caused by separation of cocoa and fat )


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Tempering chocolate

Melting chocolate Convectional melting chocolate


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Coating chocolate

Contains vegetable fats, emulsifying agents and small amounts of cocoa.

Uses; fondant decoration and cream.

Coating chocolate is melted before use.

It can be melted in a double boiler or microwave.

How it is done/steps in double boiler1. Grate a/chop the chocolate a bowl or top part of a double boiler.

2. Melted at medium heat, water should be 55°C.

3. Stir slowly using a dry wooden spoon

4. Allow chocolate to melt

Melting in a microwave1. Chop chocolate place in a clear glass bowl.2. Microwave at high for 20seconds then stir .3. If not melted repeat step 2 till whole chocolate is melted.


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Never Use high or dry heat ,chocolate form flakesAdd liquid, it thickens the chocolateSuitable conditions for chocolate preparationCool day, but air should not be too cool in the room.Air should be warm and dry.There should be less steam and damp airStorageStored in a cool well ventilated area.

Temperature should be stable because changing can cause discolouration.

To check your understanding on the module do the summatie assessment on textbook page 111,114 .


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FROZEN DESSERTSMain types; ice creams, ice milks, sherbets and water ice.Table in page 116 on the textbook has characteristics .

Toffuti –is a non dairy frozen dessert that resembles ice cream in appearance and texture.

Frozen pudding on stick, frozen cheesecake, ice cream bars

Ice creamCommercial ice-cream1. Mixtures first pasteurized and then homogenized(highlighted terms discussed in catering n4 milk topic)

2. And for a reminder check the N6 textbook page 115.

3. Contains more emulsifiers and stabilizer to produce a fine stiff texture.

4. Increase in volume when frozen, resulting from beating (overrun)Over run- is the percentage of air incorporated in ice cream during freezing process.

The mix is frozen rapidly and agitated to incorporate air while frozen.

Once the correct consistency is reached it is stored in containers in a freezer.


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Home made ice cream1. Prepare the ice-cream mixture(custard) over a double boiler.2. Remove mixture from heat cool in a ice bath.3. Whip cream till frothy, add sugar whip till soft peak.4. Remove mixture from bath add whipped cream and fold.5. Place in a ice cube bath(add coarse salt) in the ice cubes to retain the ice.6. Put in a freezer , remove every 2hours and beat to incorporate air and break ice crystals.7. For finer crystals repeat step 6,till required texture.Characteristics of frozen desserts; smooth, creamy ,some what dry and stiff, tiny crystals, enough body that melts slowly, sweet fresh flavour.Crystals –fine crystals has to be formed, by using fat ,stabilizer and agitation.Desserts without fat has more crystals.Over run-produced by incorporating air into ice-cream.Great overrun results frothy, foamy product.Too little overrun results heavy, compact, coarse texture.Body /firmness- it is the resistance in rapid melting. Homemade ice cream melt faster in the mouth.Texture –it is the fines of the particles (smooth, light).addition of fat and certain stabilisers helps in producing the required texture.Effect of ingredients on qualityMilk fat-gives desirable flavor ,improving body and texture.Non fat milk solids-gives a sandy ice-cream .P Z Dhlamini Majuba College (IT&B Campus)

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Non fat milk solids-gives a sandy ice-cream Sweeteners –provides sweet taste. But excess lowers and retards freezing.

Stabiliser and emulsifier-interfere with crystal formation giving results of small crystals. Also give body and texture to ice cream.

Note on how to aid small crystal formation.(As explained on slide no12)1. Add interfering substances

2. Add stabilizer or emulsifier

3. Stir constantly during freezing process.

4. Include air by adding whipped eggs and or egg whites

5. Storing ice-cream at constant temperature below 18c.

6. Frozen mixtures frozen rapidly not too fast.

How long to freeze dessertsDepends on the quantity, composition of mixture, the temperature.Popular ice ream desserts on the table in textbook in page 120.To check understanding of the topic answer questions on page 121


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SEA FOOD AND SHELLFISH

CLASSIFICATION-on pages 122-123.Please familiarize yourselves to the images ,as it is highly required for assessment purposes.

Uses ;snacks ,sandwich fillings, hors doevres, hot starters ,salad, fish course on a menu, garnish for dishes

Quality and freshness of shellfish- please read on pages 123-124 of the textbook ,always make sure when receiving stock you check the points ,because most shell fish are very poisonous if not fresh.

Incorrect handling of shell fish can lead to food poisoning. And digestive disorders.

Proper storage has to be also followed, to prevent odour contamination ,and fish spoilage.

Care full preparation is necessary when working with shell fish.

Preparation Thaw frozen fish at cool temperature 5°C,once thawed it should never be frozen.

Wastages is on shell, veins and barnacles.

Fish should be kept moist and cool until cooking time.

Preparation methods include trimming, scraping, de-bearding, coating and shelling.(explained in page 125)

Serving portion sizes on page 124.P Z Dhlamini Majuba College (IT&B Campus)

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SHELL FISH


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PREPARATION OF SHELL FISH

Prawns and shrimps

1. Clean prawns using hands, a knife can be used to help.

2. First twist off the head.(heads can be used for stock)

3. Peel off shell starting underside, on legs.

4. The tail may be left intact but remove the spike, using scissors or a knife.

5. Devein using a sharp knife cut an incision along the upper part of the prawn.

6. Gently pull away the using fingers ,best done in a bowl.


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Shucking (oysters muscels,scallops)

1. Use a fillet knife with a very strong blade, hold with a cloth for a strong grip and protection of the hands.

2. Insert the knife in the hinged end, twist the knife to open the shell

3. Slide the blade to open the shells apart.

4. Inspect the oyster

5. Loosen the oyster form the shell ,place on ice.


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Lobster

1. It will depend if the lobster will be served with the head on or not

2. Place lobster on a bo ard, belly down using a sharp knife cut in half lengthways.

3. Separate in two halves, discard and remove intestines.

4. Pull out stomach sac.(a slightly clear pouch)

5. Scoop out any other loose matter from head section and discard.

6. Lastly lift out tail meat from each half.P Z Dhlamini Majuba College (IT&B Campus)

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Squid/Calamari

1. Hold the fish over the dish ,pull from the head and tentacles gently but firmly.

2. If the ink is broken ,piece it so that it drains on the dish, the ink is used to finish dishes.

3. Open tentacles to reveal the beaks in the center. Squeeze out the beak cut it off and discard.

4. Clean the squid pouch, discard the semi transparent pen that emerges from it.

5. Pull off purple skin covering the pouch. Wash the meat thoughroully turning each side.

6. Drain meat thoughroully using absorbent paper

7.Continue with cooking method ,if to be deep-fried ,dip into batter

8.Deep fry in hot oil till golden brown serve with tarter sauce and lemon.P Z Dhlamini Majuba College (IT&B Campus)

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COOKING SHELLFISHExtreme care should be taken when cooking shell fish if overcooked it becomes dry, rubbery and inedible.at the same time if undercooked it may cause food poisoning.

Shell fish can be cooked using dry and moist cooking methods.

How to check if it is cookedPrawns scallops and lobster when pressed with the back of a teaspoon should not spring back.

Flesh becomes opaque ,looses its transparent appearance.

Moluscs shell open when cooked .

Holding cooked dishesShell food dishes should be used immediately after cooking.Held at 65°C and for short times. ,cold dishes at 5°C.Cooked shellfish not frozen.


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Finishing shell fish dishes Platting – oysters plated on a bed of ice ,hot oysters on rock salt.

Saucing – sauce may be from the cooking liquid, may cover the dish but not too much.

In some instances ingredients may be combined to prepare a sauce that enhance the dish.

Dressings-some and most deep-fried fish goes with tarter sauce. Sauces are best presented on the plate or in a separate saucer.

Garnishing –common garnish are slices/segments/halves of lemon, herbs(dill, parsley, coriander),baby vegetables and cucumber.

Prawn dish can be garnished with prawns cooked on shells and heads.

Oysters in salt Prawns in cooking liquid Oysters on ice


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On page 131 textbook there is an activity on shell fish please attend to it,together with the summative assessment.

Please answer questions on your work books to test your understanding on this module.

End of module.


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catering theory n6 - online.tvetcolleges.co.za · and for a reminder check the n6 textbook page...

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