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Hospitality: Intermediate 2

Recipe Pack

STUDENT INFORMATION

Preparation techniques and equipment which may be used

Preparation techniques Equipment which may be used1. Blanch

– to plunge food into boiling water to preserve its natural colour and to stop enzyme action; after blanching foods are refreshed by plunging into cold water to cool quickly

• saucepan• wire basket• slotted spoon• colander/sieve

2. Skin– to remove the outer layer of

peel or membrane from vegetables, fruit, meat or fish

• vegetable/paring knife• vegetable peeler• filleting knife• cook’s/utility knife

3. Segment– to cut or divide into sections

• vegetable knife• utility knife

4. Fold– to combine ingredients lightly

by cutting through the mixture and then folding in sides

• bowl• tablespoon• spatula

5. Blend– to mix smoothly, usually a

starchy powder with an equal amount of cold liquid prior to mixing it with boiling liquid

• small bowl• teaspoon• wooden spoon• saucepan• electric blender

6. Strain– to separate the liquid from a

solid by passing through a strainer

• sieve• colander• muslin

Preparation techniques Equipment which may be used7. Chop

– to divide food into very small pieces

• chopping board• a heavy knife with a sharp blade

8. Dice– small cubes usually of

vegetables or meat, to cut dice, cut slices then strips, then cut the strips across into cubes (see culinary terms)

• chopping board• a heavy knife with a sharp blade

9. Purée– to break down raw or

cooked food to a smooth pulp

• sieve• food processor/liquidiser• electric blender

10. Pass– to go through a sieve or a

strainer to make smooth

• sieve• fine-meshed strainer• chinois – a conical sieve or strainer

11. Marinate– to give flavour and help to

tenderise meat or fish by soaking in a richly spiced liquid; fruit and vegetables may also be marinated

• dish• cover/tin foil• tablespoon• pastry brush

12. Assemble– to put together the finished

dish with layers of prepared food

• serving dish• large spoon• palette knife

13. Knead– to work together by hand

(used in making scones, pastry, shortbread, yeast mixtures); this can be done on a floured surface or in a baking bowl

• floured surface• flour dredger

14. Rub in– to combine fat and flour

using the tips of the fingers until the mixture resembles breadcrumbs

• round bladed knife• large baking bowl

Culinary terms

Cuts of vegetables Definition

1. Brunoise Small dice: 1mm x 1mm if using this cut of vegetable to garnish 2mm x 2mm if using as part of a recipe, for example in a soup

2. Jardinière Batons:1.5cm x 2mm x 2mm

3. Julienne Strips:2cm lengths

4. Macédoine Dice:0.5cm x 0.5cm x 0.5cm

5. Paysanne Triangles, squares or rounds:1cm sided

Presentation techniques

Attractive presentation of food can turn dishes into something quite irresistible. The following information is useful:

• Garnish decoration usually of a savoury dish. It must be edible and is usually brightly coloured.

• Decoration is an art form and sweet dishes can be made to look attractive by the addition of a very ornate, edible, sweet decoration or can be very simply decorated with a sprinkle of sugar.

Both garnishes and decorations:

• must be the correct size in relation to the food being garnished/decorated• must improve the appearance of the dish• can be used to indicate portions where appropriate.

Garnish Technique

1. Chopped parsley 1. Wash parsley and dry well in a cloth.

2. Put on chopping board and with a very sharp knife, keeping the point of the blade firmly on the board, chop backwards and forwards until parsley is finely chopped.

2. Parsley en branche 1. Wash a stalk of parsley and pat it dry.

2. Select a branch whose size and shape is in keeping with the dish. Lay on top.

Tomato concassé Coarsely chopped tomato1. Skin tomato by plunging into

boiling water.2. Halve tomato and remove seeds.3. Chop flesh into rough dice.

Garnish Technique

4. Lemon wedges 1. Wash lemon.2. Half by cutting vertically down

the lemon.3. Cut into wedges of appropriate

size.4. Remove any pith which is at the

top of the wedge.

5. Lemon slices/twists 1. Wash lemon.2. Slice thinly.3. Cut from the centre to the edge

of each slice.4. Gently twist the lemon to form a

curved shape.

6. Rosettes of cream 1. Whip double cream until it will stand firmly in peaks.

2. Put star tube nozzle into piping bag.

3. Hold the bag over one hand or over measuring jug and fold the top of the bag down about 3cm. Spoon in the cream.

4. Twist the top of the bag until there is no air left in the piping bag.

5. Hold the bag upright just above the surface of the dish. Squeeze out some cream, moving the bag in a small circle. Stop squeezing before you lift the nozzle away. Press down lightly and pull the piping bag up sharply.

7. Fruit sauce/coulis 1. Place fruit (raspberries, strawberries, etc.) into food processor or jug for hand blender.

2. Blend until smooth. 3. Push through a nylon sieve to

remove any seeds.4. To sweeten, icing sugar may be

added if desired.

Garnish Technique

8. Icing sugar/cocoa powder 1. Sieve icing sugar/cocoa powder to remove lumps.

2. Lightly sprinkle over dish using a very fine dredger/sieve.

9. Chocolate shapes Chocolate curls1. With the chocolate at room

temperature, use a vegetable peeler to shave off long curls onto a sheet of greaseproof paper.

2. Use the paper to tip the curls onto the dessert.

Chocolate shapes1. These may be purchased in the

supermarket and used appropriately.

RECIPES

Starters

1. Creamy Carrot and Orange Soup (page 50)

2. Grapefruit and Orange Cocktail (page 52)

3. Minestrone Soup (page 53)

4. Salami and Tomato Soup (page 55)

5. Sardine Pâté with Toast (page 57)

6. Smoked Haddock Creams (page 59)

7. Spiced Leek and Potato Soup (page 61)

8. Spicy Chicken Wings (page 63)

9. Tomato and Orange Soup (page 65)

10. Vegetable Soup (page 67)

1. Creamy Carrot and Orange Soup

Ingredients Quantities

2 servings 4 servingsOil 10ml 15mlOnion ¼ ½Carrot 250g 500gWater 500ml 1 litreVegetable stock cube ½ 1Orange (for grated zest) ½ ½Fresh orange juice 75ml 150mlCrème fraîche 75ml 150mlSeasoning as required as required

GarnishChopped parsley

Method1. Collect all ingredients.2. Prepare the following ingredients

• Onion – peel and coarsely chop.• Carrot – wash, peel and thinly slice.• Orange – grate the zest from ½ the orange.• Squeeze the juice from the orange and make up to the required quantity

using fresh orange juice.• Stock.• Parsley – finely chop.

3. Melt the oil in a large pan, add the onion and sauté gently for 3 minutes until soft but not coloured.

4. Add the carrots, cover with the lid and cook gently, stirring from time to time, for 10 minutes.

5. Add the vegetable stock and bring to the boil. Cover and simmer for 20 minutes until carrots are soft.

6. Purée soup in blender until smooth.7. Rinse out the pan and return the soup into the pan. Add the orange zest and

juice. Taste the soup and adjust the seasoning if required.8. Stir in the crème fraîche and reheat soup carefully – do not boil.9. Garnish with chopped parsley. Serve.

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You may be assessed on the following:

Outcome 1 • Weigh and measure accurately• Equipment used and cleaned correctly • Appropriate Preparation Techniques – Chop, purée

Outcome 2 • Cookery Process – Boiling• Garnish/Decoration – Chopped parsley

Outcome 3 • Work safely and hygienically throughout• Food should be stored correctly

2. Grapefruit and Orange Cocktail


2 servings 4 servingsGrapefruit 1 2Orange 1 2Cherry (fresh or glacé) 1 2

Method1. Collect all ingredients.2. Remove the orange zest thinly with a peeler.3. Blanch for 2 minutes and refresh.4. Cut into fine julienne.5. Peel the orange and grapefruit with a sharp knife in order to remove all the

white pith and skin.6. Cut into segments and remove all the pips.7. The segments and juice from the fruit should be arranged in small individual

dishes/glasses and chilled.8. For serving, sprinkle each with a little julienne of orange. Half a cherry may

be added for decoration.


Outcome 1 • Weigh and measure accurately • Equipment used and cleaned correctly • Appropriate Preparation Techniques – Blanch, segment

Outcome 2 • Garnish/Decoration – Julienne of orange, cherryOutcome 3 • Work safely and hygienically throughout

• Food should be stored correctly

3. Minestrone Soup


2 servings 4 servingsOnion 25g 50g Carrot 25g 50gTurnip 25g 50gCelery ½ 1Cabbage 25g 50gFrozen peas 25g 50gClove of garlic 1 2Back bacon 1 rasher 2 rashersChopped tomatoes 100ml 200mlWater 500ml 1 litreVegetable stock cube ½ 1Spaghetti 25g 50gOil 10ml 15mlSeasoning as required as required

GarnishChopped parsley 10ml 15ml


• Onion – peel and finely chop. Garlic – peel and crush.• Remove the fat from the bacon and snip the flesh into small even-sized

pieces.• Wash and prepare the carrot, turnip and celery and cut into 1cm paysanne,

2mm thick.• Shred the cabbage finely. Chop the parsley and set aside.• Break the spaghetti into 2cm pieces approximately.• Stock.

3. Heat the oil and gently sauté the onions for 2 minutes without colouring. Add the bacon and garlic. Cook for another 2 minutes.

4. Add the carrot, turnip and celery to the pot and sauté for a further 2 minutes, again without colouring.

5. Add the tomatoes and stock to the pot, bring to the boil and simmer for 30 minutes. Taste and add seasoning if required.

6. Add the spaghetti and cabbage and cook for 10 minutes.7. Add the peas and cook for a further 5 minutes.8. Taste the soup and adjust the seasoning if required. Serve the soup, sprinkled

with chopped parsley.

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Outcome 1 • Weigh and measure accurately • Equipment used and cleaned correctly • Appropriate Preparation Techniques – Chop



4. Salami and Tomato Soup


2 servings 4 servingsSalami 25g 50gVegetable oil 10ml 15mlPotatoes 50g 100gCarrots 50g 100gOnion ½ 1Paprika 2.5ml 5mlChopped tomatoes 125ml 250mlTomato juice 75ml 150mlWater 225ml 450mlChicken stock cube ½ 1Dried rosemary pinch 1.25mlCannellini beans 100g 200g

GarnishChopped parsley

Method1. Collect all ingredients. 2. Prepare the following ingredients

• Salami – skin and snip into small, even-sized pieces using kitchen scissors.• Wash, peel and dice (brunoise) potatoes and carrots.• Onion – peel and finely chop.• Stock.

3. Heat the oil in a saucepan. Gently sauté the potatoes, carrots, onion and paprika for 5 minutes until the onions are soft.

4. Add the chopped tomatoes, tomato juice, chicken stock and the dried rosemary. Bring to the boil, cover and simmer for 20 minutes until the vegetables are tender. Add salt and pepper to taste.

5. Chop the parsley and set aside.6. Remove from the heat and allow to cool slightly. Purée in a blender or pass

through a sieve. Rinse the pan.7. Return the soup to the pan and stir in the salami and cannellini beans. Heat

thoroughly for 5 minutes. Taste the soup and adjust the seasoning if required.8. Serve the soup and sprinkle with the chopped parsley.

} stock


Outcome 1 • Weigh and measure accurately • Equipment used and cleaned correctly• Appropriate Preparation Techniques – Dice, chop, purée or

passOutcome 2 • Cookery Process – Boiling

• Garnish/Decoration – Chopped parsleyOutcome 3 • Work safely and hygienically throughout


5. Sardine Pâté with Toast


2 servings 4 servingsSardines in oil 60g 120gButter/margarine 25g 50gLow fat cheese 25g 50gLemon juice 20ml 40mlBlack pepper as required as requiredWholemeal bread 2 slices 4 slices

GarnishLemon Twists TwistsParsley Sprigs Sprigs

Method1. Collect all ingredients.2. Drain the sardines and remove any bones.3. Purée the sardines, butter/margarine, soft cheese and lemon juice in a food

processor until almost smooth. Add pepper to taste and a little more lemon juice if needed.

4. Divide the sardine mixture between 2/4 small ramekin dishes and level the surface.

5. Cover with cling film and chill in the refrigerator for at least 30 minutes.6. Serve chilled, garnished with lemon twists and parsley en branche,

accompanied by fingers of toast.

Fingers of toast1. Heat the grill.2. Remove crusts from bread and cut each slice into 3cm fingers.3. Toast the bread under the grill until golden brown.


Outcome 1 • Weigh and measure accurately • Equipment used and cleaned correctly • Appropriate Preparation Techniques – Purée

Outcome 2 • Cookery Process – Grilling• Garnish/Decoration – Lemon twists, parsley en branche


6. Smoked Haddock Creams


2 servings 4 servingsSmoked haddock 125g 250gOnion ¼ ½Butter/margarine 25g 50gPlain flour 12.5g 25gMilk 75ml 150mlLemon juice 10ml 15mlDouble cream 60ml 125ml

GarnishLemon 2 slices 4 slicesCucumber 2 slices 4 slices

Method1. Collect all ingredients.2. Prepare the white sauce

• Melt half of the total amount of butter/margarine in a pan.• Blend in flour to make a roux. Cook roux for 1 minute over a low heat.• Remove from the heat and gradually blend in the milk.• Return to the heat and bring to the boil, stirring all the time. Cook for 2 to

3 minutes.• Season and leave to cool.

3. Onion – peel and very finely chop.4. Poach the smoked haddock and onion in water until cooked. Drain and purée.5. Mix the smoked haddock, the remaining butter/margarine, the cooled white

sauce, lemon juice and seasoning together.6. Whip the double cream stiffly then fold in the smoked haddock mixture.7. Divide the mixture between 2/4 ramekin dishes and level the surface.8. Garnish with twists of lemon and cucumber and serve.


Outcome 1 • Weigh and measure accurately • Equipment used and cleaned correctly • Appropriate Preparation Techniques – Chop, purée, fold

Outcome 2 • Cookery Process – Boiling, poaching• Garnish/Decoration – Lemon and cucumber twists


7. Spiced Leek and Potato Soup


2 servings 4 servingsLeek 125g 250gOnion ½ 1Potato 125g 250gOil 10ml 15mlMild curry paste 5ml 7.5mlWater 400ml 800mlVegetable stock cube ½ 1Single cream 50ml 100mlSeasoning as required as required


Method

1. Collect all ingredients.2. Prepare the following ingredients

• Onion – peel and finely chop.• Potato – wash, peel and finely chop.• Leek – wash and finely chop.• Stock.

3. Heat the oil in a large pan and sauté the vegetables with the curry paste for 2 to 3 minutes or until they start to soften and colour.

4. Add the stock and bring to the boil. Reduce the heat, cover and simmer for 15 to 20 minutes or until all the vegetables are soft.

5. Allow to cool slightly. Chop the parsley.6. Purée the soup in a food processor or blender until smooth. If time allows

pass through a sieve for a really smooth result. Taste the soup and adjust the seasoning if required.

7. Either stir in the cream or swirl it on top of the soup as a garnish. Sprinkle with chopped parsley.

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Outcome 1 • Weigh and measure accurately • Equipment used and cleaned correctly • Appropriate Preparation Techniques – Chop, purée, pass



8. Spicy Chicken Wings


2 servings 4 servingsChicken wings 6 12

MarinadeSunflower oil 15ml 30mlLemon juice 2.5ml 5mlOnion salt 2.5ml 5mlGarlic granules 2.5ml 5mlGround cumin 2.5ml 5mlDried oregano pinch pinchMild chilli powder pinch pinchPaprika pinch pinchCayenne pepper pinch pinch

GarnishRed pepper ¼ ½Celery stalk ½ 1Parsley Sprigs Sprigs

Method1. Collect all ingredients. Put on oven at Reg No 6/200ºC.2. Wipe and cut the chicken wings in half.3. In a large bowl combine all the ingredients for the marinade. Brush over the

chicken.4. Cover and leave to marinate at room temperature for 15 minutes.5. Line a baking tray with tin foil and place a cooling rack on top. Arrange the

chicken wings in a single layer on the rack and cook in the oven for 20 minutes or until brown, sizzling hot and crispy.

6. Prepare the garnish• Wash the red pepper and celery and cut into jardinière.

7. Remove the chicken from the rack and drain on paper towels.8. Serve with the jardinière of red pepper and celery and garnish with the parsley

en branche.


Outcome 1 • Weigh and measure accurately • Equipment used and cleaned correctly • Appropriate Preparation Techniques – Marinate

Outcome 2 • Cookery Process – Baking• Garnish/Decoration – Jardinière of red pepper and celery,

parsley en brancheOutcome 3 • Work safely and hygienically throughout


9. Tomato and Orange Soup


2 servings 4 servingsTomatoes, fresh or chopped tinned 300g 600gCarrot 50g 100gOnion ½ 1Orange 1 1Bay leaf 1 1Oil 10ml 15mlPlain flour 12.5g 25gWater 450ml 900mlChicken stock cube ½ 1Sugar a little a littleDouble cream (optional) 50ml 100ml


• Fresh tomatoes – place in boiling water to remove the skins. Remove seeds and chop the flesh.

• Onion – peel and finely chop.• Carrots – wash, peel and cut into macédoine.• Thinly peel approximately ¼ of the orange zest. Blanch the zest in boiling

water for 2 minutes – refresh.• Grate the remaining zest.• Squeeze the juice from the orange and strain.• Stock.

3. Heat the oil and sauté the onions and carrots for a few minutes. Add the flour and blend well.

4. Stir in the tomatoes, bay leaf and stock. Bring to the boil, cover and simmer for 15 minutes.

5. Add the strained juice of the orange and the zest to the soup.6. Purée the soup in a food processor or blender until smooth or pass through a

sieve. 7. Return the soup to the pan, add a little sugar to taste. Simmer for another 5

minutes. Cut the reserved orange skin into fine julienne.8. To serve: swirl the cream onto the bowls of soup and sprinkle with the

julienne of orange.

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Outcome 1 • Weigh and measure accurately • Equipment used and cleaned correctly • Appropriate Preparation Techniques – Skin, purée/pass,

chopOutcome 2 • Cookery Process – Boiling

• Garnish/Decoration – Julienne of orange Outcome 3 • Work safely and hygienically throughout


10. Vegetable Soup


2 servings 4 servingsOil 15ml 30mlOnion ½ 1Leek ¼ ½Carrot 50g 100gTurnip 25g 50gCelery 25g 50gPeas 25g 50gFrench beans 25g 50gWater 450ml 900mlChicken/Vegetable stock cube ½ 1Bouquet garni 1 1Seasoning as required as required



• Onion – peel and finely chop.• Leek – wash and chop finely.• Carrot, turnip, celery – wash, peel and cut into paysanne (1cm sided rounds,

squares or triangles.• French beans – cut diagonally into 2cm lengths.• Chop parsley.• Stock.

3. Heat the oil in a large pan. Add the onions, leeks, carrot, turnip and celery and sauté gently for 3 to 4 minutes – do not colour.

4. Add the stock, bouquet garni, seasoning. Simmer for approximately 20 minutes.

5. Add the peas and green beans. Simmer for 5 minutes or until all the vegetables are cooked.

6. Taste the soup and adjust the seasoning if required. Garnish with chopped parsley.

} stock


Outcome 1 • Weigh and measure accurately• Equipment used and cleaned correctly • Appropriate Preparation Techniques – Chop



Main courses

1. Chinese Chicken Salad (page 70)

2. Chinese Style Stir Fry Vegetables (page 72)

3. Chicken Goujons with Orange and Honey Sauce (page 74)

4. Chicken with Chilli (page 76)

5. Fish Cakes (page 78)

6. Parmesan Chicken Bake (page 80)

7. Quiche Lorraine (page 82)

8. Vegetable Biryani (page 84)

9. Vegetable Crumble (page 86)

10. Vegetable Lasagne (page 88)

1. Chinese Chicken Salad

Ingredients Quantities2 servings 4 servings

Chicken breasts or goujons 100g 200g Soy sauce 5ml 10mlSesame oil (or vegetable oil) 5ml 10mlSesame seeds 5ml 10mlVegetable oil 15ml 30mlBeansprouts 40g 80gRed pepper ¼ ½Green pepper ¼ ½Carrot ½ 1Baby corn 1 2

SauceWine vinegar 10ml 20mlSoy sauce 5ml 10ml

GarnishJardinière of carrots


• Wipe the chicken and place into a shallow dish.• Mix the soy sauce with the sesame oil and pour over the chicken. Sprinkle

the sesame seeds on top and leave to marinate for 20 minutes, turning the chicken occasionally.

• Wash and cut the peppers into julienne.• Wash and cut the carrot into jardinière – reserve 10ml for garnish.• Cut the baby corn into slices.

3. Remove the chicken from the marinade and cut into thin slices.4. Heat the oil in a wok or frying pan. Add the chicken and fry for 4 to 5

minutes until cooked and golden brown. Remove the chicken with a slotted spoon and set aside to cool.

5. Add the beansprouts, peppers, carrot and baby corn to the wok or frying pan and stir fry for 2 to 3 minutes. Remove and set aside to cool.

6. Mix the sauce ingredients together.7. Arrange the chicken and vegetables together on a serving plate. Spoon the

sauce over and garnish with jardinière of carrot before serving.


Outcome 1 • Weigh and measure accurately • Equipment used and cleaned correctly• Appropriate Preparation Techniques – Marinate

Outcome 2 • Cookery Process – Shallow frying• Garnish/Decoration – Jardinière of carrot


2. Chinese Style Stir Fry Vegetables


Beansprouts 50g 100gButton mushrooms 50g 100gCarrots 50g 100gCelery 50g 100gCauliflower 50g 100gBroccoli 50g 100gBaby sweetcorn 25g 50gFrench beans 25g 50gRed pepper 25g 50gGreen pepper 25g 50gSunflower oil 50ml 100mlRoot ginger, grated 2.5ml 5mlSoy sauce 30ml 60mlSeasoning to taste to taste


• Carrots – wash and peel. Cut into jardinière.• Celery – wash and cut into jardinière.• Cauliflower – wash and cut into florets.• Broccoli – wash and cut into florets.• French beans – wash, top and tail. Cut in half.• Peppers – wash and slice.

3. Blanch the green vegetables for 2 minutes and refresh. Grate the ginger.4. Heat the sunflower oil in a wok or frying pan and add all the vegetables. Fry

for 3 minutes, stirring continuously.5. Add the grated ginger and cook for 1 minute.6. Add soy sauce and stir well.7. Taste and adjust the seasoning if required. Serve immediately.


Outcome 1 • Weigh and measure accurately • Equipment used and cleaned correctly• Appropriate Preparation Techniques – Blanch

Outcome 2 • Cookery Process – Shallow fryingOutcome 3 • Work safely and hygienically throughout


3. Chicken Goujons with Orange and Honey Sauce


Chicken goujons 150g–200g 300–400gVegetable oil 15ml 30mlOrange ½ 1Fresh orange juice 75ml approx 150ml approxHoney 10ml 20mlLemon juice 10ml 15mlArrowroot 10ml 15ml

GarnishOrange segments


• Wipe or wash the chicken goujons.• Thinly peel the zest from the orange – there should be no white pith on the

zest.• Blanch the zest by immersing in boiling water for 2 minutes. Refresh.• Chop the zest into very fine julienne. • Peel the orange and cut 4 segments of orange ensuring that all the white

pith and seeds are removed. • Remove the juice from the remaining orange and make up to 100ml or

200ml with the fresh orange juice.3. Heat the oil and gently shallow fry the chicken until thoroughly cooked.

Remove from the pan, place in a serving dish, cover with tin foil and keep warm in the oven.

4. Into the pan place the orange and lemon juice, honey and the arrowroot. Bring to the boil stirring all the time.

5. Strain the sauce, add the julienne of orange and pour over the chicken.6. Garnish with the orange segments.


Outcome 1 • Weigh and measure accurately • Equipment used and cleaned correctly • Appropriate Preparation Techniques – Blanch, chop,

strain, segmentOutcome 2 • Cookery Process – Boil, shallow fry

• Garnish/Decoration – Orange segmentsOutcome 3 • Work safely and hygienically throughout


4. Chicken with Chilli


Chicken drumsticks 4 8 Soy sauce 15ml 30mlSunflower oil 10ml 15mlRed chilli ½ 1Carrots 50g 100gSticks of celery 1 2Sweet chilli sauce 25ml 50ml

GarnishLemon slices 2 4Mixed salad, e.g. tomato, cucumber, lettuce, etc.


• Skin the chicken drumsticks. Make 3 to 4 slashes in each drumstick, brush with soy sauce and leave to marinate for 10 minutes.

• Wash the chilli and remove the seeds. Finely chop.• Wash the celery and the carrots.• Cut the carrots and celery into jardinière.

3. Heat the sunflower oil in a wok or frying pan and fry the drumsticks for 20 minutes, turning frequently until thoroughly cooked.

4. Add the chilli, carrots and celery to the wok or frying pan and cook for 5 minutes.

5. Stir in the chilli sauce and heat thoroughly.6. Serve the chicken on a plate with a salad garnish including tomato concassé

and lemon twists.


Outcome 1 • Weigh and measure accurately • Equipment used and cleaned correctly • Appropriate Preparation Techniques – Skin, chop, marinate

Outcome 2 • Cookery Process – Shallow frying• Garnish/Decoration – Lemon twists, tomato concassé


5. Fish Cakes


Fresh fish (one variety or mixed) 175g 350gPotatoes 175g 350gMilk 30ml 60mlMargarine 25g 50gEgg ½ 1Parsley 10ml 15mlLemon juice 10ml 15mlGarlic clove 1 small 1Cayenne pepper pinch pinchSeasoning to taste to taste

For coatingBeaten egg 1 2Wholemeal breadcrumbs 50g 75g

GarnishLemon wedges 2 4Parsley Sprigs Sprigs

Method

1. Collect all ingredients.2. Prepare the following ingredients

• Wipe the fish.• Potatoes – wash, peel and cut into 4 (depending on the size of the potato).• Garlic – crush.• Parsley – chop finely.

3. Boil potatoes in salted water in a large pan. At the same time steam pieces of fish, either between two plates on top of the pan or in a steamer.

4. When the potatoes are soft, drain and mash with the margarine and the milk until smooth.

5. Flake the fish, ensuring all the bones are removed.6. In a large mixing bowl, thoroughly combine the fish, potatoes, egg, parsley,

garlic and cayenne pepper together. Taste and season as required.7. Chill mixture for 30 minutes in the refrigerator.8. Lightly flour working surface and form fish mixture into a long roll 5cm in

diameter.

9. Cut the roll into 6 or 12 round fish cakes.10. Coat with beaten egg and breadcrumbs.11. Preheat the grill to medium and cook the fish cakes for 4 to 5 minutes on each

side until browned.12. Serve immediately, garnished with lemon wedges and parsley en branche.


Outcome 1 • Weigh and measure accurately • Equipment used and cleaned correctly• Appropriate Preparation Techniques – Chop

Outcome 2 • Cookery Process – Steaming, boiling, grilling• Garnish/Decoration – Lemon wedges, parsley en branche

Outcome 3 • Work safely and hygienically throughout • Food should be stored correctly

6. Parmesan Chicken Bake


Chicken fillets 2 4Plain flour 30ml 60mlOlive oil 30ml 60mlSeasoning to taste to taste

Tomato sauceOlive oil 10ml 15mlOnion ½ 1Celery stick ½ 1Red pepper ½ 1Garlic clove 1 small 1Chopped tinned tomatoes 200ml 400mlWater 75ml 150mlchicken stock cube ¼ ½Tomato purée 10ml 15mlCaster sugar 5ml 10mlFresh basil 10ml 15mlParsley 10ml 15ml

To assembleMozzarella cheese, sliced 100g 200gParmesan cheese, grated 30ml 60mlBreadcrumbs 15ml 30ml

GarnishTomato concassé 1 2

Method1. Collect all ingredients. 2. Prepare the following ingredients for the tomato sauce

• Onion – peel and finely chop.• Red pepper – wash, remove seeds and dice.• Garlic clove – peel and crush.• Basil and parsley – finely chop.• Stock.

3. Heat the oil in a frying pan and gently fry the onion, celery, pepper and garlic clove in the oil until tender.

4. Add the tomatoes with their juice, the chicken stock, tomato purée, sugar, basil and parsley. Season to taste and bring to the boil. Simmer for 30 minutes until thick, stirring occasionally.

} stock

5. Preheat oven Reg No. 4, 180ºC.6. Wash or wipe the chicken fillets and divide into two lengthwise. Place

between sheets of clear film and flatten to a thickness of 5mm.7. Season the flour. Coat the chicken breasts in the flour, shaking to remove any

excess.8. Heat the remaining oil in a large frying pan and cook the chicken quickly in

batches for 3 to 4 minutes until coloured. Remove and keep warm in the oven while frying the rest of the chicken.

9. Slice the mozzarella cheese and grate the parmesan cheese. 10. To assemble: layer the chicken pieces with the cheeses and thick tomato sauce,

finishing with a layer of cheese and breadcrumbs on top.11. Bake, uncovered, for 20 to 30 minutes or until golden brown.12. Garnish with tomato concassé.


Outcome 1 • Weigh and measure accurately • Equipment used and cleaned correctly • Appropriate Preparation Techniques – Chop, dice and

assembleOutcome 2 • Cookery Process – Shallow frying, baking, boiling,

• Garnish/Decoration – Tomato concasséOutcome 3 • Work safely and hygienically throughout


7. Quiche Lorraine


Shortcrust pastryPlain flour 100g 150gMargarine 50g 75gWater (chilled) 40–45ml 60–90ml

FillingBacon rashers 1 2Eggs 1 2Milk or single cream 75ml 150mlGruyère or cheddar cheese 37.5g 75gSeasoning to taste to tasteChopped parsley 15ml 30ml

GarnishParsley Sprig Sprig

Method1. Preheat oven – Reg No. 6/200ºC.2. Collect all ingredients for the pastry.3. Rub the margarine into the flour until the mixture resembles breadcrumbs.

Add sufficient cold water to form a stiff dough.4. Lightly flour the table and knead the pastry.5. Roll out the pastry and line a 15cm (2 servings) or a 18cm flan ring. Leave to

relax for 5 minutes and then trim. 6. If time allows cover and chill in the refrigerator for about 15 minutes.7. Bake blind for 15 minutes until set and pale golden in colour.8. Prepare the following ingredients for the filling

• Bacon – cut into small pieces using kitchen scissors.• Gruyère cheese – thinly slice, or cheddar cheese – grate.• Parsley – chop finely.• Beat together the eggs with the milk or single cream.

9. Scatter the bacon over the pastry base and then place the cheese on top.10. Pour the egg mixture into the flan.11. Sprinkle with the chopped parsley.12. Bake for about 20 minutes until well risen and golden.13. Serve garnished with parsley en branche.


Outcome 1 • Weigh and measure accurately • Equipment used and cleaned correctly• Appropriate Preparation Techniques – Chop, rub in,

kneadOutcome 2 • Cookery Process – Baking

• Garnish/Decoration – Parsley en brancheOutcome 3 • Work safely and hygienically throughout


8. Vegetable Biryani


Long grain rice 75g 150gWhole cloves 1 2Seeds of cardamom pods 1 2Water 225ml 450mlVegetable stock cubes ½ 1Garlic cloves 1 2Onion ½ 1Cumin seeds 2.5ml 5mlGround coriander 2.5ml 5mlGround turmeric 1.25ml 2.5mlChilli powder 1.25ml 2.5mlPotato (large) ½ 1Carrots 1 2Cauliflower 100g 200gFrench beans 25g 50gFresh coriander (chopped) 15ml 30mlLime juice 15ml 30mlSeasoning to taste to taste

GarnishChopped parsley or coriander 10ml 15ml

Method 1. Collect all ingredients. 2. Put water and vegetable stock cube into a measuring jug.3. Put the rice, cloves and cardamon seeds into a large saucepan. Pour over the

stock and bring to the boil.4. Reduce the heat, cover and simmer for 20 minutes until all the stock has been

absorbed.5. Prepare the following ingredients

• Onion – peel and cut roughly.• Potato – wash, peel and dice into 2.5cm cubes.• Carrots – wash, peel and slice.• Cauliflower – wash and cut into florets.• French beans – wash and cut into julienne.• Parsley and coriander – chop finely.

6. Place the garlic, onion, cumin seeds, coriander, turmeric, chilli powder and seasoning into a blender with 15ml/30ml water. Blend to a smooth paste.

} stock

7. Transfer the spicy paste to a large pan and cook for 2 minutes over a low heat.8. Add the potato, carrot and cauliflower florets, french beans and 45ml/90ml

water into the pan. Cover and cook over a low heat for a further 12 minutes, stirring occasionally. Add chopped coriander. Transfer to an oven-proof dish.

9. Remove the cloves and spoon the rice over the vegetables. Sprinkle over the lime juice.

10. Cover with a lid or tin foil and cook in the oven for 25 minutes or until the vegetables are tender.

11. Fluff up the rice with a fork before serving and garnish with the chopped parsley or coriander.


Outcome 1 • Weigh and measure accurately • Equipment used and cleaned correctly • Appropriate Preparation Techniques – Blend, chop, dice

Outcome 2 • Cookery Process – Boiling, baking • Garnish/Decoration – Chopped parsley or coriander


9. Vegetable Crumble


Onion ½ 1Carrots 75g 150g Potatoes 75g 150g Turnip 75g 150g Stalk of celery ½ 1Mushrooms 40g 75gVegetable oil 10ml 15mlWholemeal flour 12.5g 25gChopped tomatoes 125ml 250mlWater 100ml 200mlVegetable stock cube ¼ ½

Crumble ToppingWholemeal flour 25g 50gPlain flour 50g 100gMargarine 37.5g 75gGrated cheese 37.5g 75g

GarnishParsley Sprig SprigTomato ½ 1


• Carrots, potatoes and turnip – wash, peel and cut into macédoine.• Onion – peel and finely chop.• Mushrooms – wash and slice.• Celery – wash and slice thinly and cut into 1cm paysanne.• Stock.

3. Heat the oil and gently fry the onion for 2 minutes without browning.4. Add the rest of the vegetables – carrots, potatoes, turnip, celery and

mushrooms and sauté for 10 minutes over a low heat.5. Stir in the flour. Add the chopped tomatoes and stock slowly, stirring well

between each addition.6. Bring to the boil, cover and stew gently for 15 minutes until the vegetables are

just tender.

} stock

7. Preheat oven Reg No 5, 190ºC. Make the crumble.• Rub the margarine into the flours until mixture resembles breadcrumbs.• Mix in the grated cheese.

8. Place the vegetable mixture in the serving dish. Place the crumble topping over the vegetables.

9. Bake for 25 minutes until golden brown. Garnish with tomato and parsley en branche.


Outcome 1 • Weigh and measure accurately• Equipment used and cleaned correctly• Appropriate Preparation Techniques – Chop, dice, rub in

Outcome 2 • Cookery Process – Stewing, baking• Garnish/Decoration – Tomato and parsley en branche


10. Vegetable Lasagne


Onion 1 2Cloves of garlic 1 2Mushrooms 75g 150gCourgette ½ 1Broccoli 100g 200gCarrots 100g 200gChopped tomatoes 100g 200gTomato purée 15ml 30mlDried oregano 1.25ml 2.5mlVegetable oil 15ml 30mlSheets of lasagne 3–4 6–8

SaucePlain flour 25g 50gMargarine 25g 50gMilk 225ml 450mlCheese 37.5g 75g

GarnishParsley Sprig Sprig

Method1. Collect all the ingredients.2. Prepare the following ingredients

• Onions and garlic – peel and finely chop.• Mushrooms – wash and slice.• Courgettes – wash and dice (brunoise).• Broccoli – wash and cut into florets.• Carrots – wash, peel and cut into dice (brunoise).

3. Heat the oil and sauté the onion and garlic for 2 minutes.4. Add the mushrooms and courgettes and lightly fry for 3 to 4 minutes.5. Add the broccoli, dried oregano, carrots, chopped tomatoes and tomato purée.

Bring to the boil and stew gently for 10 minutes.6. Put on the oven Reg No. 5, 190ºC. Grate the cheese.7. Place the flour, margarine and milk in a pan and make the sauce by the all in

one method. 8. Add two thirds of the cheese to the sauce. Set the sauce aside.9. Assemble the lasagne in the following way

• Place a layer of lasagne in the bottom of the serving dish.

• Follow with a layer of the vegetable mixture, then a layer of lasagne and then some cheese sauce. Continue to do this, finishing with a layer of cheese sauce.

10. Sprinkle over the remaining one third of the cheese.11. Bake in the oven for 20 to 25 minutes until golden brown. Garnish with

parsley en branche.


Outcome 1 • Weigh and measure accurately• Equipment used and cleaned correctly • Appropriate Preparation Techniques – Chop, dice,

assembleOutcome 2 • Cookery Process – Stewing, baking

• Garnish/Decoration – Parsley en brancheOutcome 3 • Work safely and hygienically throughout


Desserts

1. Border Tart (page 91)

2. Chocolate Gateau (page 93)

3. Fruit Fool (page 95)

4. Mixed Berry Shortcake (page 97)

5. Orange Cake (page 99)

6. Poached Pears with Raspberry Coulis (page 101)

7. Steamed Chocolate Pudding (page 102)

8. Sticky Toffee Pudding with Butterscotch Sauce (page 104)

9. Summer Fruit Brûlé (page 106)

10. Trifle (page 108)

1. Border Tart

Ingredients Quantities4 servings

Shortcrust pastry Plain flour 150g Margarine 75gWater 60–90ml

FillingSoft margarine 50gCaster sugar 50gSelf-raising flour 50gEgg 1Mixed dried fruit 50gChopped cherries 25gAlmond essence few drops

DecorationIcing sugar for dusting

Method1. Preheat oven Reg No. 4, 190ºC.2. Collect all ingredients for the pastry.3. Rub the margarine into the flour until the mixture resembles breadcrumbs.

Add sufficient cold water to form a stiff dough.4. Lightly flour the table and knead the pastry.5. Roll out the pastry and line an 18cm flan ring. Leave to relax for 5 minutes

and then trim. Roll out scraps to make neat strips.6. Beat the margarine, flour, sugar and egg until light and fluffy.7. Carefully fold in the dried fruit, cherries and almond essence.8. Fill the pastry case with this mixture, smooth with a knife and arrange the

pastry strips over the top in a neat pattern.9. Bake 30 minutes until risen, golden brown and firm to the touch.10. Serve warm or cold, lightly dusted with icing sugar.


Outcome 1 • Weigh and measure accurately• Equipment used and cleaned correctly• Appropriate Preparation Techniques – Rub in, knead

Outcome 2 • Cookery Process –Baking• Garnish/Decoration – Dust with icing sugar


2. Chocolate Gateau


Sponge Self-raising flour 100gDrinking chocolate 25gWholemeal self-raising flour 25gCaster sugar 75gSoft margarine 100gEggs 2Water 2 x 15ml

FillingWater 75mlDessert topping 90mlDrinking chocolate 30mlIcing sugar 30ml

DecorationMandarin segments 8Chocolate shapes or cocoa to dust

Method

Sponge1. Preheat oven Reg No. 5, 190ºC. Grease and line 2 x 15cm sandwich tins.2. Collect the sponge ingredients into a baking bowl.3. Beat these ingredients for 2 to 3 minutes until glossy in appearance. 4. Divide the mixture between the two prepared tins. Bake for 20 to 25 minutes

until well risen and springy to the touch. Remove from tins and cool.

Filling and Decoration5. Into a bowl place 100ml water, 90ml dessert topping, 30ml drinking chocolate

Whisk until stiff. Fold in sieved icing sugar. Divide this mixture in half – place half in a piping bag – set aside.

Assembling 6. Sandwich the cooled cakes together with the remaining half of the filling.

7. Decorate the top of the gateau by piping. Decorate with mandarin segments, chocolate shapes or dust with cocoa. The decoration should clearly indicate 4 portions.


Outcome 1 • Weigh and measure accurately• Equipment used and cleaned correctly• Appropriate Preparation Techniques – Fold, assemble

Outcome 2 • Cookery Process – Baking• Garnish/Decoration – Rosettes of dessert topping,

mandarin orangesOutcome 3 • Work safely and hygienically throughout


3. Fruit Fool


Cooking apples or rhubarb 200g 400gWater 25ml 50mlGranulated sugar 50g 100gCornflour 12.5g 25gMilk 125ml 250mlCaster sugar 12.5g 25gWhipping cream 100ml 200ml

DecorationRosettes of cream

Method1. Collect all ingredients.2. Wash and prepare the chosen fruit

• Cooking apples – wash, cut into 4, core and peel. Slice thinly and place in water with a little lemon juice to avoid browning of the apples.

• Rhubarb – wash, remove leaves and roots and slice into 1cm pieces.3. Place the water and granulated sugar in a pan, add the fruit and stew until a

purée is obtained. Pass through a sieve.4. Blend the cornflour with a little of the milk. 5. Heat the remainder of the milk, pour into the diluted cornflour. Mix well.6. Return to the pan, add the caster sugar and bring to the boil over a low heat,

stirring all the time.7. Add to the fruit purée, mix well and divide between 4 glass dishes. Leave to

set.8. Whisk the cream and decorate the 4 desserts with rosettes of cream.


Outcome 1 • Weigh and measure accurately• Equipment used and cleaned correctly• Appropriate Preparation Techniques – Pass, blend

Outcome 2 • Cookery Process – Stewing• Garnish/Decoration – Rosettes of cream


4. Mixed Berry Shortcake


ShortcakeMargarine 50g 100gCaster sugar 25g 50gPlain flour 75g 150g

Fruit CreamMixed fruit berries 50g 100gWhipping cream 75ml 150ml Icing sugar 12.5g 25g

Fruit CoulisMixed berries 50g 100gIcing sugar 15ml 30mlWater 10ml 20ml

DecorationWhipping cream 50ml 100mlIcing sugar for dustingMint leavesFew raspberries/ strawberries

Method

Shortcake1. Preheat oven Reg No. 4, 180ºC. Collect all ingredients for the shortcake. 2. Cream margarine and sugar to a light consistency.3. Gradually work in the flour to give a stiff dough.4. Chill dough for a minimum of 20 minutes.5. Roll dough out on a lightly floured table, and using a 6cm cutter, cut out

four/eight biscuits.6. Place on a lightly greased baking tray, prick with a fork and bake in the oven

for 8 to 10 minutes until lightly browned.7. Allow to cool and then remove onto a cooling tray.

Fruit Cream1. Purée the fruit berries and then pass through a sieve to remove the seeds.2. Whisk the whipping cream until stiff.3. Fold in the mixed fruit purée and the icing sugar into the whipped

cream until evenly mixed. Cover and place in the refrigerator to chill and become firmer

Fruit Coulis1. Purée the fruit berries and then pass through a sieve to remove the seeds.2. Add the icing sugar and the water and stir until all the sugar has dissolved and

the coulis has a smooth consistency. 3. Cover and chill in the refrigerator until required.

Assembling1. Place a biscuit on each serving dish. Sandwich two of the shortcake biscuits

together with the fruit cream. Sprinkle with icing sugar.2. Pour some of the coulis around each shortcake to form a pool.3. Decorate the top with piped rosettes and raspberries/strawberries and/or other

decoration as wished.

Note: To save time the total amount of mixed berries should be puréed at one time and the total amount of whipped cream should be whipped.


Outcome 1 • Weigh and measure accurately• Equipment used and cleaned correctly• Appropriate Preparation Techniques – Fold, purée,

assemble, passOutcome 2 • Cookery Process – Baking

• Garnish/Decoration – Rosettes of cream, fruit coulis. icing sugar


5. Orange Cake


Margarine 100gCaster sugar 100gEggs 2Self-raising flour 100gOrange, juice and grated peel 1Double cream 250mlIcing sugar to garnish

DecorationIcing sugar, julienne of orange

Method1. Preheat oven Reg No. 4, 180ºC. Collect all ingredients. 2. Grease and line two 15cm sandwich tins.3. Prepare the following ingredients

• Orange – remove ½ the orange zest by peeling thinly and set aside.– grate the other ½ of the orange rind finely.– squeeze out all the juice and divide into half.

4. Cream margarine and sugar together until light and fluffy.5. Beat egg yolks into mixture with 15ml of the self-raising flour, one half of the

juice and all of the grated rind.6. In a separate bowl, whisk egg whites until stiff, but not dry.7. Fold into the egg yolk mixture with the remaining self-raising flour and spoon

into the prepared cake tins.8. Bake in the oven for 20 to 30 minutes until golden brown and springy to touch.

Turn out and cool.

Filling and decoration9. Cut the remaining orange zest into julienne strips.10. Whisk the cream stiffly, fold in the remaining half of orange juice and some

of the julienne strips of peel (reserve some for decoration).

Assembling11. Sandwich the cooled cakes together with the filling. 12. Dust thickly with icing sugar and decorate with the remaining julienne strips

of orange peel.


Outcome 1 • Weigh and measure accurately• Equipment used and cleaned correctly• Appropriate Preparation Techniques – Fold, assemble

Outcome 2 • Cookery Process – Baking• Garnish/Decoration – Icing sugar, julienne of orange


6. Poached Pears and Raspberry Coulis


Eating pears (fairly hard) 2 4Fresh or frozen raspberries 100g 200gCaster sugar 25g 50gWater 50ml 100ml

DecorationRaspberry coulis, raspberries

Method

1. Collect ingredients• Half fill a pan with water – place on to boil.• Pears onto a plate – wash and dry on a paper towel.• Caster sugar onto a plate.

2. Peel and core the pears from the base upwards. Keep stems on pears.3. Place pears carefully into the boiling water, turn down the heat and poach

pears for about 10 minutes until tender and soft – test with a skewer.4. Drain the pears and place in refrigerator to cool down.5. Keep back 4 to 8 raspberries for decoration.6. Place remaining raspberries and the water in a pan and stew for 10 minutes.7. Strain or purée the raspberries.8. Place the pears in the serving dish and pour the raspberry coulis over them.9. Decorate with the remaining raspberries and serve.


Outcome 1 • Weigh and measure accurately• Equipment used and cleaned correctly • Appropriate Preparation Techniques – Purée, strain

Outcome 2 • Cookery Process – Stewing, poaching• Garnish/Decoration – Fruit coulis


7. Steamed Chocolate Pudding


Sponge mixtureSelf-raising flour 75gCaster sugar 75gCocoa 25gMargarine 75gEggs 2Vanilla essence 10ml

Chocolate saucePlain flour 25gButter 25gMilk 250mlCaster sugar 25gCocoa powder 25gVanilla essence few drops

DecorationChocolate sauce, icing sugar/cocoa, chocolate shapes

Method1. Collect all ingredients for the sponge.2. Grease 4 dariole moulds or individual foil pudding bowls.3. Cream the margarine and caster sugar together until light and fluffy.4. Add the beaten egg a little at a time.5. Fold in the sieved flour, cocoa and vanilla essence thoroughly to the mixture.

If necessary add a little milk or water. 6. Divide the mixture between the 4 greased dariole moulds or foil bowls. Cover

with greaseproof paper or tin foil, making sure that the puddings are well sealed.

7. Place moulds in a pan with boiling water – the water should come halfway up the moulds. A tiered steamer or an electric steamer may also be used.

8. Steam for 30 minutes and then check for readiness.9. Before turning out, allow the puddings to cool and shrink slightly.10. Collect all ingredients for the chocolate sauce11. Mix the caster sugar and the cocoa together. Blend with a little of the

measured milk.12. Melt the butter in a saucepan, add the plain flour and the remaining milk

gradually, stirring well.

13. Add the sugar and cocoa mixture into the saucepan.14. Bring the sauce mixture to the boil, stirring all the time. Cook for 2 minutes.

Add a little vanilla essence to taste.15. To decorate – serve the chocolate pudding, drizzle some chocolate sauce over

or serve at the side of the pudding and sprinkle with icing sugar or cocoa powder. A chocolate shape may be added if desired.


Outcome 1 • Weigh and measure accurately• Equipment used and cleaned correctly• Appropriate Preparation Techniques – Blend, fold

Outcome 2 • Cookery Process – Steaming, boiling• Garnish/Decoration – Icing sugar/cocoa, chocolate shapes


8. Sticky Toffee Pudding with Butterscotch Sauce


Sticky Toffee PuddingSelf raising flour 100gCaster sugar 100gMargarine 30gEggs 1Dates 100gWater 150mlBicarbonate of soda 1.25mlVanilla essence 1.25ml

Butterscotch SauceDouble cream 125mlButter 30gDemerara sugar 50g

DecorationWhipping cream 100mlIcing sugar/cocoa powder

Method1. Preheat oven Reg No. 4, 180ºC. 2. Collect all ingredients for the pudding. 3. Grease and line an 18cm sandwich tin.4. Boil the dates in the water for approximately 5 minutes until soft then add the

bicarbonate of soda. Remove from the heat. De-stone.5. Cream the butter and sugar together until light and fluffy. Gradually beat in

the eggs.6. Fold in the dates, flour and vanilla essence. Stir well.7. Place in the greased tin and bake for 30 to 40 minutes until firm to the touch.

Cool slightly.8. Collect all ingredients for the sauce.9. Boil the cream, whisk in the butter and sugar and simmer for 3 minutes.10. Carefully portion the sticky toffee pudding and serve on individual plates.11. Decorate with rosettes of cream, icing sugar/cocoa powder. Sauce may be

used as part of the decoration or poured over the sticky toffee pudding.


Outcome 1 • Weigh and measure accurately• Equipment used and cleaned correctly• Appropriate Preparation Techniques – Fold

Outcome 2 • Cookery Process – Baking, boiling• Garnish/Decoration – Rosettes of cream, icing sugar/

cocoaOutcome 3 • Work safely and hygienically throughout


9. Summer Fruit Brûlé


Fresh or frozen summer fruits (defrosted) 150g 300gFruit syrup, e.g. raspberry or strawberry 15ml 30mlOrange ½ 1Cornflour 2.5ml 5mlDouble cream 75ml 150mlNatural yoghurt 75ml 150mlDark soft brown sugar 25g 50gCaster sugar 25g 50g

Method1. Collect all ingredients.2. Place the summer fruits in a bowl, pour over the fruit syrup and leave to stand.3. Remove the zest from the orange by peeling thinly. Blanch in boiling water

for 2 minutes, drain and set aside.4. Squeeze the juice from the orange and blend with the cornflour.5. Strain the juice from the summer fruit and add to the cornflour paste.6. Bring to the boil, stirring all the time until the mixture thickens. Set aside to

cool.7. Divide the summer fruits between 2 or 4 ramekin dishes (or other heat proof

dishes) and pour over the thickened juice.8. Whip the double cream until it forms soft peaks. Fold the yoghurt into the

cream.9. Finely shred the orange zest and fold into the cream and yoghurt mixture.10. Spread the cream over the fruit and place in the refrigerator.11. Heat the grill.12. Mix the soft brown and caster sugars together and sprinkle evenly and thickly

over the cream mixture.13. Place the dishes under the grill until the sugar is caramelised.


Outcome 1 • Weigh and measure accurately• Equipment used and cleaned correctly • Appropriate Preparation Techniques – Blanching, fold,

blend, strainOutcome 2 • Cookery Process – GrillingOutcome 3 • Work safely and hygienically throughout


10. Trifle


Tinned peaches 200g 400gTrifle sponges 3 6Jam 10ml 20mlEgg yolks 2 3Caster sugar 15ml 30mlCornflour 2.5ml 5mlMilk 150ml 300mlDouble cream 150ml 300mlFlaked almonds 10ml 15ml

DecorationRosettes of cream, toasted almonds, cherry

Method1. Collect all ingredients2. Toast flaked almonds until golden brown3. Drain peaches – reserve the peach juice. Slice if necessary and set aside.4. Cut the trifle sponges in half horizontally and sandwich the halves together

with the jam. Cut each trifle sponge into 12 pieces and line the bottom of the serving dish. Arrange the peaches on top. Drizzle over the reserved peach juice. Set aside to soak.

5. Custard: In a bowl blend together the egg yolks, caster sugar and the cornflour. Warm the milk in a saucepan and pour into the egg yolk mixture, stirring all the time, until the mixture thickens. Leave the custard to cool slightly.

6. Pour the custard over the fruit and sponge in the serving dish. Cover the surface with a layer of cling film to prevent a skin from forming. Chill until set.

7. Whip the cream until thick. Place some cream in a piping bag. Spread the remainder over the custard carefully.

8. Decorate with rosettes of cream and the toasted almonds.9. Serve chilled.


Outcome 1 • Weigh and measure accurately• Equipment used and cleaned correctly• Appropriate Preparation Techniques – Blend

Outcome 2 • Cookery Process – Grilling, boiling• Garnish /Decoration – Rosettes of cream, toasted almonds


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