Nutrition and Menu Planning for Chefs and Caterers PDF

Nutrition and menu planning - Awareness of Food Allergies: Essential for chefs and caterers. -Symptoms of Allergies: - Sneezing - Skin rashes - Swelling - Watery eyes - Difficulty breathing - Vomiting - Diarrhea -Trigger Variability: The amount of allergen needed to cause a reaction...

Nutrition and menu planning - Awareness of Food Allergies: Essential for chefs and caterers. -Symptoms of Allergies: - Sneezing - Skin rashes - Swelling - Watery eyes - Difficulty breathing - Vomiting - Diarrhea -Trigger Variability: The amount of allergen needed to cause a reaction varies by individual. -Common Food Allergies: - Peanuts and other nuts (e.g., pecans, pistachios, pine nuts, walnuts) - Milk - Eggs - Tree nuts - Shellfish (e.g., prawns, crayfish) - Molluscs (e.g., oysters, mussels) - Soy - Wheat - **Other Allergens**: - Fish - Certain fruits and vegetables - Spices - Synthetic and natural colors - Chemical additives Make a list of suitable snacks that can be served for cocktail functions and finger lunches. Savoury Snack Suggestions - Soup in small individual glasses - Paté on seed loaf - Chicken or fish nuggets/strips with spicy mayonnaise sauce - Mussels in the shell with spicy salsa - Grilled barbecued chicken wings - Smoked salmon on potato rosti - Vegetable crudités with dip (e.g., hummus) - Beef strips with sweet honey and mustard dip - Sushi platters - Mini vetkoek filled with curried mince - Samoosas - Spring rolls - Mini open sandwiches Dessert Snack Suggestions - Fruit dipped in chocolate - Mini milk tartlets or similar - Chocolate truffles Advantages of cocktail function and finger lunch - Ability to entertain a large number of people simultaneously - Efficient use of space, requiring only a small area - Minimal cutlery and crockery needed - Encourages mingling, accommodating a diverse mix of guests - Short duration, typically lasting around two hours - Cost-effective menus that offer interesting food options - Variety of snacks provided, allowing guests to choose their preferred items Disadvantages of cocktail functios Disadvantages of Cocktail Functions and Finger Lunches: - Preparation of food items is time-consuming. - Several snacks per person need to be prepared. - Food items can be costly, especially if protein is the main ingredient. - Guests may be hungry during the function, leading to overeating. Why and When Cocktail Functions and Finger Lunches are Served - Cocktail functions, also known as cocktail parties, originated in America. - Cocktail functions are typically held in the evening, while finger lunches are served at lunchtime. - Both types of events involve serving drinks and finger foods to guests. - They are adaptable for small or large gatherings. - Costs can be lower than formal dinners or banquets, depending on menu choices. - Food can be served buffet-style (self-service) or by waiters presenting trays. - Pricing is generally quoted per person. - Common hours for cocktail functions are from 17:00 to 19:00, but actual times may vary based on the nature of the event. - Invitations indicating extended hours (e.g., 18:00 to 20:00) may suggest a meal is included, but it's best to schedule after working hours. Describe the general rules for the preparation, presentation and serving of cocktail functions and finger lunches Unit 2: Plan and Prepare the Venue and Menu Preparation for Cocktail Functions and Finger Lunches - Venue Capacity: Ensure the venue can accommodate the number of guests comfortably, allowing for movement. - Decoration: - Adhere to a specific theme if applicable. - Create a warm atmosphere with dim lighting, flowers, and secure candle holders. - Seating: - Set up tables and chairs scattered throughout the venue. - Tableware: - Ensure sufficient side plates and serviettes for all guests. - Place tablecloths on tables. - If waitstaff are serving, place side plates and serviettes for easy access. - Audio-Visual Setup: - Set up necessary equipment for speeches or presentations and verify functionality. - Buffet Tables: - Set up buffet tables for a self-service format, covering them with tablecloths. - Position side plates and serviettes at the ends of the buffet tables. - Place cutlery in holders on the buffet or scattered tables. - Cold Snacks: - Ensure all cold snacks are arranged on tables before guests arrive. - Bar Area: - Create a bar area if there isn't a formal one, covering the table with a tablecloth. Preparing a Room in Your Home - Furniture Removal: - Remove unnecessary furniture and ornaments. - Furniture Arrangement: - Rearrange furniture to avoid a cramped atmosphere, promoting ease of movement. - Glassware: - Provide plenty of extra glasses and coasters. - serving Points: - Ensure multiple serving points for food and drinks. Kitchen and restaurant operations Here are the key points summarized in bullet form: - Unit 1: Professional Appearance and Attitudes - Importance of first impressions in the Hospitality industry. - Neatly groomed and trustworthy appearance leads guests to assume high-quality service. - 1.1 Maintain a Professional Appearance - Close contact between guests and employees includes: - Welcoming and booking guests. - Answering queries and directing guests. - Preparing and serving food and beverages. - Preparing and servicing guest bedrooms. - Drawing up accounts and receiving payments. - Handling guests' credit cards and personal belongings. - Teamwork in Hospitality - Labour-intensive industry requiring well-functioning, interdependent teams. - Professional appearance and conduct are crucial for business success and individual job security. - Components of Professional Appearance - Dress code adherence. - Personal grooming routines and habits. - Body language and attitude toward guests. - **Objectives of Dress Codes** - Maintain order, discipline, and neatness in the establishment. - Ensure professional appearance and functioning of the establishment. - Promote safety and hygiene for both employees and guests. - Guidelines to Maintain a Professional Dress Code - Wear your uniform with pride and dignity. - Keep your uniform clean and in good repair (no missing buttons, rips, or frayed cuffs). - Follow care instructions on clothing labels to maintain fabric appearance. - Choose comfortable shoes that look good and do not cause foot pain. - Wear jewellery only if allowed at your workstation; avoid excessive or cumbersome items. - Refrain from wearing overpowering perfume or aftershave that may discomfort guests or co-workers. - Check your appearance in a mirror before starting work to ensure satisfaction with your look Define entrepreneurship the ability and readiness to develop, organize and run a business enterprise, along with any of its uncertainties in order to make a profit Design a marketing tool that can be used to promote a local product - Unit 2 Overview: Focus on designing and presenting a basic marketing tool related to the food product identified for the school's sports day in Activity 1 of Unit 1. - Importance of Marketing Tools: - Essential for effective communication in a marketing plan. - Poorly designed tools can lead to unsold products. - Types of Marketing Communication Tools: - **Visual Tools**: - Brochures - Leaflets - Menus - Posters - Product samples - Printed Media: - Newspapers - Magazine - Electronic Media*: - Internet - Telephones - Cellphones - **Audio-Visual Media**: - Radio - Television - **Fresh Food Product Marketing Considerations**: - Unique challenge of promoting fresh food due to limited shelf life. - Example: Hot dogs need to be marketed effectively to ensure they sell out on sports day, minimizing waste and maximizing profit. - **Advantages of Visual Tools**: - Messages can be conveyed through both text and illustrations. - Appeals to both literate and illiterate audiences. - Easy distribution of materials. Hygiene, safety and security Identify the causes of food-borne diseases. How Food-Borne Diseases Spread and Who is at Risk What is Hygiene? - Hygiene is the science of preventing the spread of infectious diseases. - Hospitality establishments can ensure safe food production through: - Contamination control - Temperature control - Decontamination Why is Food Hygiene Important? - Preventing Illness: Keeps consumers safe from food-borne diseases. - Legal Protection: Protects businesses and individual food handlers from prosecution under the OHS Act. - **Reputation Management**: Enhances and protects the reputation of a business. Spread of Food-Borne Illnesses Illnesses are spread through: - Contaminated food - Contaminated water - Contaminated air - Infected individuals - Serious illnesses can lead to harm or death. - If contamination sources are traced to an establishment, it can damage the business's reputation and lead to closure. Top Seven Contributing Factors to Food Contamination 1. Inadequate cooking/heating. 2. Poor food handling practices. 3. Cross-contamination. 4. Inadequate hot holding. 5. Improper cooling practices. 6. Poor personal hygiene. 7. Contaminated equipment. Ways People Get Sick from Contaminated Food - **Biological**: Microorganisms (moulds, bacteria, viruses, animal parasites). - **Chemical**: Toxins from poisonous plants, fertilizers, pesticides, lead, and aluminum. - **Physical**: Foreign objects (glass, metal) accidentally found in food and beverages. Compare the causes and incubation period of the various diseases Causes - Hepatitis A is caused by the hepatitis A virus (HAV). - It is a liver disease that causes swelling and impairs liver function. Incubation Period - Ranges from 15 to 45 days. - Influenced by the number of virus particles consumed: - Fewer particles typically lead to a longer incubation time. - An infected person is contagious during the incubation period and remains so for about a week after jaundice appears (yellowing of the skin and eyes). Symptoms - The virus multiplies in the liver and can spread to bile, intestines, blood, and stools. - Symptoms usually appear after an average of four weeks. - Hepatitis A attacks the liver, causing swelling. - Common flu-like symptoms include: - Tiredness - Nausea - Feverishness - Loss of appetite - Stomach pain - Diarrhea - Dark yellow urine - Light-colored stools - Yellowish eyes and skin Transmission of Hepatitis A - Hepatitis A spreads through: - Close personal contact with an infected person. - Consumption of food prepared by someone infected with hepatitis A. - Contaminated water, particularly in areas with poor hygiene and sanitary conditions. - Food service workers with hepatitis A can return to work only six weeks after contracting the illness. Prevention of Hepatitis A - Adults and children can receive a series of hepatitis A vaccines over a period of 12 months. - Additional protective measures include: - Always washing hands after using the toilet and before preparing food. - Drinking bottled water in areas where hepatitis A is common. - Avoiding washing fruits and vegetables in untreated water or using ice made from untreated water. Causes of Gastroenteritis - Gastroenteritis in young children is most often due to viral infections. - Other causes include: - Bacterial infections, particularly from contaminated drinking water.  - Contaminated food and water. - AIDS, parasites, and certain medications. Incubation Period for Gastroenteritis - Typically ranges from 24 to 48 hours. Symptoms of Gastroenteritis - Classic symptoms include: - Diarrhea - Fever - Vomiting - Dehydration Transmission of Gastroenteritis - Most often occurs when infected food handlers do not wash their hands properly after using the toilet. - Additional points to note: - Viral infections are the primary cause of gastroenteritis. - Bacteria can also contribute, especially in contaminated drinking water. - Flies contaminated by waste can carry the disease. - Food service workers should only return to work once they are free of all symptoms. Prevention of Gastroenteritis - Keep rubbish in closed containers to prevent access by flies. Discuss the impact of HIV/ Aids and tuberculosis in the workplace. HIV, AIDS, and Tuberculosis: Impact on the Workforce HIV and AIDS Risks and Impact - HIV affects everyone in the hospitality industry. - The industry needs to minimize the risks associated with HIV and AIDS. - Replacing a trained employee unable to work due to health issues is expensive. - Individuals are responsible for their own health choices. - A person's HIV status is confidential. Origin - HIV (Human Immunodeficiency Virus) causes AIDS (Acquired Immunodeficiency Syndrome). - **Acquired:** The disease is not hereditary; it develops after birth from contact with HIV. - **Immunodeficiency:** The immune system is weakened. - **Syndrome:** A group of symptoms that represent a disease. - HIV destroys blood cells essential for the immune system, making the body unable to fight infections, from common colds to tuberculosis, pneumonia, and gastroenteritis. Symptoms of HIV Infection - Symptoms may indicate HIV infection but can also relate to other illnesses. Testing is necessary for confirmation. Symptoms include: - Rapid weight loss - Dry cough - Recurring fever or profuse night sweats - Profound and unexplained fatigue - Swollen lymph glands in the armpits, groin, or neck - Diarrhea lasting more than a week - White spots or unusual blemishes in the mouth or throat - Pneumonia - Red, brown, pink, or purplish blotches on or under the skin or inside the mouth, nose, or eyelids. Transmission of HIV - HIV may be transmitted through: - Infected blood or blood product transfusions. - Pregnant women with HIV passing the virus to their babies. - Contact of infected body fluids with broken skin or mucous membranes. - Some HIV-positive individuals may carry the virus for years before developing AIDS. Prevention in the Hospitality Industry - Companies must implement measures to prevent food contamination. - Conditions that may prevent a person from handling food temporarily include illness or symptoms of HIV. Key Terms - Immune System: The body’s system that resists and fights illnesses. - Profuse: Plentiful, serious, or many. - Fatigue: Tiredness or exhaustion after exertion. How HIV is NOT Transmitted - Through casual contact with an HIV-positive person in the workplace, schools, or social settings such as hotels and restaurants. - By shaking hands, hugging, or casual kissing. - From surfaces such as toilet seats, water taps, doorknobs, dishes, drinking glasses, or food. - By swimming** in the same pool with an HIV-positive person. - Through bodily fluids like saliva, tears, and sweat, as they contain amounts of HIV that are too small to infect another person. - **By mosquitoes or other insects;** there is no evidence that insects transmit HIV. Tuberculosis (TB) Risks and Impact Cause - Tuberculosis (TB) is caused by the bacterium Mycobacterium tuberculosis - TB primarily affects the lungs but can also spread to the kidneys, bones, spine, brain, and other parts of the body. - It is estimated that more than **66% of the South African population** is infected with TB. Symptoms - A person with tuberculosis may be asymptomatic or exhibit several symptoms, including: - A continuous cough - Feeling tired all the time - Weight loss - Loss of appetite - Fever - Coughing up blood - Night sweats - These symptoms can also occur in other lung diseases, making medical examination essential. Transmission - TB can be transmitted in the following ways: - When people with TB in their lungs or throat*cough, laugh, sneeze, sing, or talk, they release TB germs into the air. - Others may become infected by breathing in these germs. - Prolonged physical proximity to someone with TB increases the risk of infection. - TB spreads easily among people who **work or live together**. - It is most easily transmitted in **closed spaces** that have been occupied for a long time. Benefits of Using a Computer in the Administration of the Kitchen - Efficiency in Inventory Management: Computers can track inventory levels, helping to manage stock efficiently and reduce waste by alerting staff when supplies are low. - Recipe Management: Digital storage of recipes allows for easy access and modifications, ensuring consistency in food preparation and presentation. - Scheduling: Computers streamline staff scheduling, enabling better management of shifts and labor hours, which can help optimize labor costs. - Cost Control: Automated systems can track food costs and labor expenses, helping to maintain budget control and improve profitability. - Reporting and Analysis: Computers facilitate the generation of reports on kitchen performance, sales, and customer preferences, aiding in strategic decision-making. Advantages of Using a Computer for Reservations - Streamlined Booking Process: Computer systems simplify the reservation process, allowing guests to book online, check availability, and receive immediate confirmations. - Reduced Errors: Automated reservation systems minimize human errors associated with manual bookings, leading to improved accuracy in guest information and reservation details - Data Management: Computers enable efficient management of guest data, including preferences and special requests, which can enhance customer service and personalization. - Real-Time Updates: Reservation systems can provide real-time updates on availability, reducing the chances of overbooking and improving guest satisfaction - Reporting Capabilities: Computers can generate reports on reservation trends, peak times, and customer demographics, aiding in marketing and operational strategies. Evaluation of the Benefits of Using a Computer in the Hospitality Industry - Improved Operational Efficiency: The automation of various tasks, from billing to inventory management, allows hospitality staff to focus on customer service rather than administrative duties - Enhanced Customer Experience: Computers enable personalized services, quick response times, and efficient management of reservations, contributing to a better overall guest experience. - Cost Savings: By optimizing operations and reducing errors, the use of computers can lead to significant cost savings in labor and resources. - Access to Data and Analytics: The ability to collect and analyze data helps businesses make informed decisions, forecast trends, and tailor services to meet customer needs. - Competitive Advantage: Implementing technology in operations can set a hospitality business apart from competitors, attracting tech-savvy customers and improving brand reputation. - Flexibility and Scalability: Computer systems can easily adapt to changing business needs, allowing for growth and integration of new technologies as the industry evolves. Overall, the integration of computers in the hospitality industry significantly enhances operational efficiency, customer satisfaction, and profitability. Chapter 13: Desserts Unit 1: Nutritional Value, Classification, and Description of Desserts - Definition of Desserts: - Typically served at the end of a meal and contribute to the overall impression of the dining experience. - Should be fresh, well-flavored, and colorful. - Must complement the main dishes while providing a contrast in taste and presentation. - Modern Focus: - Emphasis on presentation and taste. - Desserts should be visually appealing and delicious. - Chefs invest time in artistic display and creative arrangement. - Types of Desserts: - Include sweet desserts, fresh fruit, and sweet sauces. - Prepared in the patisserie section of the kitchen. - Classified into hot, cold, and frozen desserts. 1.1 Nutritional Value - Desserts are generally high in carbohydrates and sugars. - Nutritional value is low unless fresh fruit is included. - Considered refined foods and should be consumed in small quantities. - Provide energy but should be limited in a healthy diet. - Fall under the **fats and sweets** category at the top of the food pyramid. 1.2 Classification: Hot Desserts - A large variety of hot desserts are available. - Many hot desserts come with self-making sauces or are served with sauce. - Can be prepared using various cooking methods: - Baked - Boiled - Fried - Poached - Steamed - Stewed - **Examples**: - Steamed puddings, such as treacle sponge puddings, are popular in winter. - **Table 1**: Shows examples of hot desserts made using each cooking method. Custard Sauce - Pastry Cream: - Used as a filling in French cream horns and cream puffs. - Bavarian Cream: - Also known as bavarois, includes a custard base with gelatin and whipped cream. - Chocolate Mousse: - A dessert that can be made with or without gelatin. - Key Terms: - Curdling: Occurs when a custard is overbeaten or overcooked. Classification: Cold Desserts - Types of Cold Desserts: - Include custards, starch-based desserts, jellies, and mousses. - **Table 2**: Different methods of making cold desserts and examples. Methods of Cooking and Examples - Custards: - Egg custard flavored with vanilla or liqueurs. - Starch-Based Desserts: - Includes pastry cream. - Jelly: - Moulded jelly that can be served as a dessert. - Mousse: - Creamy, light desserts made with whipped cream or beaten egg whites. Preparation Notes - **Egg Custard**: - Made with egg yolks, sugar, and milk (or cream). - Can be served as a sauce with other desserts. - **Preventing Curdling**: - Great care must be taken to avoid curdling during preparation. - Prepare custard in a double boiler and stir continuously. - **Syneresis**: - Occurs when a mixture shrinks and water is lost, creating undesirable bubbles in the custard. - **Texture**: - Properly made custard should be smooth and thick. Applications of Custard - **Bases for Other Desserts**: - Egg custard serves as a base for ice cream, Bavarian cream, chiffons, moulded custards, and mousses. - Pastry Cream: - A custard containing a starch-thickening agent, typically boiled to cook the starch. - Used as a filling for sweets, gateaux, flans, tartlets, and cream puddings. - Moulded Custards: - Include gelatin for a light and fluffy texture; the most common is bavarois. - If beaten egg whites are used instead of cream, it’s called a chiffon. - Mousses: - Light and airy due to whipped cream or beaten egg whites; contain less gelatin than bavarois or chiffons. Quality Characteristics of Desserts - Influence of Technique: - The method used to prepare a dessert significantly affects the final product's characteristics. Table 3: Characteristics of Different Desserts - Tarts and Pies: - Crust: Crispy or flaky. - Pie Fillings: - Fruit usually cooked in a thickened sauce. - Cream should be smooth. - Meringue topping should be crispy. - Custard filling should be smooth. - Custards: - Texture: Smooth and creamy. - Egg-Based Desserts: - Includes mousse and meringue. - Chiffon should be aerated when meringue is folded into the filling. - Gelatin-Based Desserts: - Snows: Light and airy. - Jellies: Light, smooth, not rubbery or tough. Cheesecakes: Light and airy with no lumps, smooth. - Fruit: - Fresh Fruit: - No bruises or blemishes. - Good color; not oxidized or turned brown. - Should be ripe. - Cooked Fruit: - No seeds or bruises. - Peel removed if necessary. - Not overcooked. - Ice Creams: - Texture: Smooth, good flavor, and mouthfeel. - Should be rich in flavor with no large ice crystals. Key Terms - Mouth Feel: The texture of food in the mouth. - Correct Consistency: Desserts should be thin or thick based on requirements. Unit 2: Preparation and Uses of Gelatine Gelatine Hydration - Preparation Steps for Gelatine: 1. Soften the Gelatine: - Soften powdered or sheet gelatine in a cold liquids 2. Heat the Gelatine: - Melt the softened gelatine by heating it 3. Chill the Mixture: - Chill the mixture to allow it to set. - Using Powdered or Granulated Gelatine: - Proportion Guidelines: - Use 60 ml of liquid for every 5 to 10 ml (7-9 g) of powdered gelatine. - **Rehydration Process**: - Sprinkle the powdered gelatine over cold liquid (water, cream, or juice) and let it soak for five minutes (this is called sponging or blooming). - Mixing: - Stir the mixture well to ensure all powder is dissolved to avoid hard clumps in the final product. - Heating: - Melt the gelatine over hot water in a bain-marie or mix with hot liquid.  - Cooling: - Let the melted gelatine cool slightly before mixing it with whipped cream to avoid deflating the cream. - Chilling: - Chill the gelatine mixture in the refrigerator until firm; this process is known as gelation. Using Sheet or Leaf Gelatine - Soaking: - Soak sheets of gelatine in very cold water for at least fifteen minutes until soft (do not use warm water to prevent loss of gelling ability). - Checking Consistency: - The softened sheets should have a gel-like, rubbery consistency. - incorporating Gelatine: - Remove softened sheets from water without squeezing out the water and stir into hot liquid until completely dissolved. - **Chilling**: - Chill the mixture until it sets. Key Considerations - Heating Caution: - Do not allow gelatine mixtures to boil, as this can scorch and ruin their thickening ability. - Storage: - Gelatine products like mousses or custards should be used within a day or two, as they may become rubbery over time. Key Terms - Sponging: Softening of gelatine in cold liquid to separate granules and prevent clumping when hot liquid is added. - Gelation: The process of setting the mixture into a gel Advantages of Preserved Food - Year-Round Availability: - Preserved food products are accessible throughout the year, extending their shelf life. - Extended Shelf Life: - The preservation process reduces the growth of microorganisms and enzyme action, helping food last longer. - Safe Storage: - Excess food can be safely stored for later use, increasing the safe storage period for foodstuffs. - Easier Transportation:  - Preserved food items are easier to transport, making them available in areas where production is challenging. - Dietary Deficiencies: - Food preservation compensates for dietary deficiencies by allowing for longer storage of fresh items like fruits, salads, and dairy products. - Cost Savings: - Home preservation methods like freezing, drying vegetables, canning fruit, and making jams can save money, especially when produce is abundant and prices are low. - Vacuum-Packing: - Stores food in a vacuum environment, reducing oxygen exposure that bacteria need to survive, thus slowing down spoilage. Commonly used for storing nuts to prevent flavor loss from oxidation. - Irradiation: - A preservation method that kills bacteria, molds, and insect pests, and slows down the ripening and spoiling of fruits. Methods of food preservation Drying - Definition: - Drying involves removing or reducing the amount of water in food products. - Importance: - One of the oldest methods of preserving food. - Reducing water content prevents the growth of microorganisms. - Makes the food lighter and easier to transport. - Methods of Drying: - Sun-Drying: - Historically used by early cultures to dry nuts, grains, legumes, fruits, and vegetables. - Raisins are commonly dried using this traditional method. - Commercial Drying Methods: - Conventional Drying: - Uses heat; employed for products like instant mashed potatoes and instant cereals. - Vacuum Drying: - Removes water by creating a vacuum; used for products like milk and coffee. - Osmotic Drying: - Water is drawn out by osmosis; used for products like cranberries. - Freeze-Drying: - Involves vaporizing ice crystals; suitable for fruits and vegetables. Smoking - Purpose: - Smoking extends the shelf life of perishable food items. - Process: - Foods such as meat and fish are placed in smokers exposed to smoke from burning wood chips, dried tea leaves, or rice. - Other Smoked Foods: - Ingredients like paprika, cheese, and tea leaves can also be smoked to enhance flavor. - Historical Significance: - Smoking is one of the oldest preservation methods, particularly for meat and fish. - Fruit Preservation: - Fruit can be smoked with sulfur dioxide before drying, which: - Slows down the growth of molds and harmful microorganisms during drying. - Helps preserve the color of fruits like apricots and peaches. Additives or Preservatives - Definition: - Preservatives such as sugar, salt, acid, and vinegar are used to preserve and prepare food. - *Types of Preservatives: - Antimicrobial: - Inhibit the growth of bacteria or fungi, including molds. - Antioxidant: - Inhibit oxidation, which can lead to spoilage. Salt (Curing) - Curing Process: - One of the earliest methods of food preservation. - Involves rubbing salt on food, which makes it unavailable to microorganisms. - High concentrations of salt bind to food components, preventing rancidity in fatty foods and preserving fresh fruits and vegetables. - Applications: - Commonly used with fish, such as in making bokkoms. - Used with meat to make biltong. - Well-known cured meats include corned beef, ham, sausages, and bacon. Sugar - Preservation with Sugar: - Sugar concentrations of 40-50% inhibit spoilage bacteria, though some yeasts and molds can develop at higher concentrations.  - Higher sugar concentrations are typical in jams, which are bottled and sealed in airtight containers. - Uses: - Preserves fruits using syrup (e.g., apples and pears). - Used to crystallize fruits by cooking them in sugar to the point of crystallization; stored dry. - Commonly used for candied citrus peels and ginger. - A modification of this process produces glacé fruits, such as glacé cherries. - Fermentation: - Natural sugars in food are converted into acids, which preserve foods (e.g., pickled vegetables). Acid (Pickling) - Pickling Process: - Acids prevent the development of spoilage bacteria; vinegar is commonly used. - Boiling food with acid can destroy bacteria that are not killed at boiling point. - Procedure: - Food is covered in vinegar, boiled, and sealed in a container. - The food is left for at least three weeks to allow the vinegar to penetrate fully. - **Effectiveness**: - The combination of heat and acid effectively preserves food by controlling the growth of microorganisms. Chemicals Used in Food Preservation - Types of Chemicals: - Benzoic Acid and Benzoates: - Inhibit the growth of molds, yeast, and certain bacteria. - Commonly used in acidic foods such as fruit juices, sparkling drinks, soft drinks, pickles, and other acidified foods. - Sodium benzoate specifically inhibits the growth of fungi and bacteria in acidic foods like salad dressings, carbonated drinks, jams, and condiments. - Salicylic Acid: - Naturally present in various foods. - Used as a preservative in condiments and inhibits bacterial growth while acting as an antiseptic. Heat Treatment - Purpose: - Heat treatment is used to preserve food since many microorganisms responsible for spoilage are sensitive to heat. - Methods of Heat Treatment: - Boiling: - The simplest heat preservation method. - Boiling food for at least 10 minutes usually eliminates microorganisms. - To remain safe, food must not touch unsterile objects or be exposed to air. - Sterilisation: - Preserves food such as milk by eliminating all microorganisms through extended boiling or heating to temperatures much higher than boiling. - Pasteurisation: - Involves boiling food for a shorter time to kill microorganisms (e.g., 10 minutes). - Used for milk, fruit juices, and eggs intended for drying or freezing. - Not all microorganisms are destroyed, making this a more temporary preservation method. Key Term - Sterilisation: - The removal of all microorganisms through extended boiling or heating to temperatures much higher than boiling. Vegetarian Classify the different types of vegetarians Classification of Vegetarians - Lactoovo Vegetarians: - Do not eat meat, poultry, fish, or animal-derived products like suet, fish oils, or gelatine. - Include free-range eggs, milk, cheese, butter, cream, and other dairy products in their diet. - Ovo-Vegetarians: - Do not consume meat or dairy products but do eat eggs. - Lacto-Vegetarians: - Do not eat eggs but consume milk and dairy products. - Vegans: - Strict vegetarians who avoid all animal products, including dairy and eggs. - Frutarians: - Eat only grains and nuts that can be harvested without killing the plants. - Pesco-Vegetarians:  - Eat fish and plants but avoid meat and poultry. Some may also eat foods that have been heated above 46 degrees Celsius. - Flexitarian/Semi-Vegetarians: - Primarily follow a vegetarian diet but occasionally consume meat. 1.2 Reasons for Being a Vegetarian - Ethical and Moral Beliefs: - Many choose vegetarianism due to opposition to eating animals. - Health Concerns: - A vegetarian diet may help prevent heart disease, obesity, and diabetes. - Sustainability: - Choosing a vegetarian lifestyle can contribute to a sustainable planet. - Environmental Friendliness: - Being a vegetarian can reduce one’s carbon footprint. Legumes - Definition: - Legumes are plants characterized by double-seamed pods containing a single row of seeds. - Common Types: - Beans (including both green beans and dried beans) - Peas (such as snow peas or mange tout) - Lentils - Soybeans - Chickpeas - Peanuts (also classified as legumes) - Harvesting: - Legumes are not picked fresh; they are left on the vine until the seeds are plump and beginning to dry. The dried seeds are referred to as pulses. - Variety: - Legumes come in various forms, colors, sizes, and textures. - *Nutritional Benefits: - They are versatile, nutritious, and economical, often featuring a long shelf life. - **Quality Indicators**: - When selecting legumes, they should be bright in color, uniform in size, and free from marks, damage, or shriveling. Choux pastry Identify correct/incorrect ratio of ingredients. Ingredients and Proportions - Definition: - Choux pastry is a softer type of pastry shaped using a spoon or piping bag. - **Key Ingredients**: - Boiling water - Fat - Flour - Flour to Fat Ratio: - The ratio is 1:3 (one part flour to three parts fat). - Characteristics: - Produces a light, hollow baked product with a crisp crust. - Very versatile, suitable for both savory and sweet fillings. - **Special Uses**: - When mixed with double the quantity of mashed potatoes, choux can be deep-fried to make crisp, brown pommes dauphines. - Used as a binding agent in mixtures such as quenelles, which are dumplings made from minced chicken, meat, fish, or vegetables that are poached in liquid.. Unit 2: Successful Choux Pastry Products, Presentation and Storage 2.1 Factors to Ensure a Successful Product - Aeration Issues: If baked pastry puffs are not aerated: - The mixture was too soft. - The oven was too cold. - The puffs were under-baked. - The eggs weren't beaten into the mixture sufficiently. - The basic mixture wasn't cooked enough. - Greasy and Heavy Pastry: If the pastry puffs are greasy and heavy: - The mixture was overcooked. - The oven wasn't hot enough. - The batter contained too much fat or butter. - Insufficient Rise: If the pastry puffs don't rise enough and spread sideways: - The batter was too soft (too many eggs were added). - The eggs were added too quickly. - Small Volume and Thick Crust: If the volume is small and the crust is thick:  - Too little steam was generated during the baking process. - The oven wasn't hot enough. - The dough is too thick. - Other Potential Problems: - The volume of the puff is too small. - Insufficient roux formation. - The starch is not gelatinized enough (not cooked sufficiently). - The batter is too firm. - Too few eggs have been used. 2.2 Quality Characteristics of the End Product - Desirable Characteristics: - Well puffed. - Crispy. - Golden brown. - Evenly sized. - Dry center when broken open. Storage Conditions and Temperature - Storage Without Fillings: - Choux pastry products can be stored for a few days in an airtight container. - Should be kept in a dry place at room temperature. - Can be stored in a freezer for up to three months. - Storage With Fillings: - Storage time is limited for filled choux pastry products. - Filled choux pastry should be stored in the refrigerator for two to three days. Meat Unit 1: Nutritional Value of Meat #### Key Questions - Why is meat nutritional? - What are the types of red meat? - Which types of offal are most common? Cattle Rearing for Beef - Carcasses are cut differently in various countries. - Cuts may have different names; for example, "fillet" is referred to as "tenderloin" in Britain and the USA. - The names of prime cuts remain consistent across regions. Nutritional Value of Meat - Meat is classified as a protein on the food pyramid. - It is a complete and high-quality protein essential for growth and cell repair. - Meat supplies protein, essential fats, vitamins, and minerals. - The fat in meat provides energy. - Offal, especially liver, is rich in vitamins. Types of Red Meat - Veal: Meat from calves younger than nine months; light in color, very tender, low in fat. - Beef: Meat from fully grown, domesticated cattle; most frequently used type of meat. Younger cattle provide more tender and brighter meat. - Lamb: Meat from sheep younger than one year; more tender than mutton, sold in halves or various cuts - Mutton: Meat from sheep older than 12 months; contains more connective tissue, becoming tender during cooking. Pork: Characteristics of Pork Meat - Pork is obtained from pigs. - Pork meat has specific characteristics: - Does not keep as well as other meats; requires careful handling, preparation, and cooking. - Must always be well-cooked; cooked meat should appear greyish-pink. - Texture should be firm and not leave a dent when pressed. - Fat should be creamy white, not oily or transparent. Game: Characteristics of Game Meat - "Game" refers to wild animals and birds. - Meat from game animals is called venison, sourced from wild animals like kudu, impala, and springbok. - Characteristics of game meat: - Farmed game has a milder flavor and can be more tender if slaughtered young. - Available from some butcheries, mainly as roast cuts (e.g., leg or saddle). - Carcass is cut similarly to beef; the forequarter needs moist cooking, while the hind quarter can be grilled, roasted, or cut into steaks. Cooking Venison - Venison is suitable for stews, casseroles, braising, and pies. - Due to its leanness, venison tends to be dry; marinating enhances flavor and tenderness. - Preferably use dairy products (e.g., buttermilk or yogurt) in marinades rather than acidic options like wine. - Oil-vinegar or buttermilk recommended for tougher cuts. - Joints for roasting should be barded or covered with speck (Italian ham). - Overcooked venison becomes dry. Game Birds - Includes birds like ostrich and guinea fowl. - Key points for game birds: - Freshly killed game birds need to mature before cooking for maximum flavor and tenderness.  - Birds should be plucked, drawn, wiped with a weak vinegar solution, and refrigerated for a week. - Young birds and duck should be slow-roasted; older birds should be braised, stewed, or roasted. - Game birds have little fat and require barding with bacon fat or speck before cooking. Table 1: Types of Pastry, Preparation, Uses, and Characteristics Types of Pastry 1. Shortcrust Pastry (Pâte Brisée) -Types: - Plain (basic) - Sweet - Preparation: - Rub or cut shortening into flour until it resembles fine crumbs. - Add cold liquid to form a stiff, smooth dough. - Uses: - Bottom crust for custard and fruit pies, quiches, tarts, Cornish pasties. - Quality Characteristics: - Soft, short, or fine crumb texture. - Golden brown crust. - Flavor depends on the type of shortening used. 2. Sweet Pastry (Pâte Sucrée) - Preparation: - Rub shortening into flour until a sandy mixture forms. - Cream sugar and eggs until the sugar dissolves. - Make a well in the flour mixture and gradually add egg mixture to form a soft, pliable paste. - Leave to rest. - Uses: - Sweet pies (e.g., custard, chocolate, fruit tartlets, flans). - Boucheés, vol-au-vents, jam tartlets, custard slices, palmiers. - **Quality Characteristics**: - Texture should not be gummy or tough. 3. Puff Pastry (Pâte Feuilletée) Preparation: - Prepare the dough base (détrempe). - Roll the détrempe into a rectangle; place butter in the center. - Fold dough around the butter, enclosing it completely. - Roll the block of dough and butter into an even rectangle. - Fold like a business letter and rotate 90° on the work surface; roll out and fold again. - Cover and rest in the refrigerator for 30 minutes or longer. - Repeat the rolling process 4-5 times. - Uses:  - Beef Wellington, cream horns, fleurons. - Various pastries requiring a flaky texture. - Quality Characteristics: - Good volume and golden brown color. - Flaky texture with a fresh buttery taste. - Baked through and not oily Techniques and General Rules for Preparing Pastry Baking - Temperature: - Pastry is usually baked in a hot oven at 200°C. - Sweet pastry, due to high sugar content, is baked at 180°C to prevent burning. - Blind Baking: - Often, pie crusts are baked before filling, known as blind baking. Follow these steps: 1. Roll the pastry into the desired shape and thickness; line the tart plate and neatly finish the edges. 2. Pierce small holes into the raw pastry (docking) to allow trapped air to escape and prevent rising. 3. Place a cartouche (circle of greaseproof paper) in the pastry case and fill it with dry beans. 4. Bake the pastry case for 10-15 minutes. 5. Remove the beans and paper; bake for an additional 10-15 minutes. Rolling - Surface: - A cold surface, such as marble, is ideal for rolling pastry. - Lightly flour the rolling surface to prevent sticking and allow free movement. - Techniques: - Aim to obtain the desired shape and size without trimming, as rerolled pastry can become tough. - Handle the pastry gently; avoid pushing down on the rolling pin to prevent stretching. - Guidelines for Rolling: - Stop rolling just short of the edge to maintain even thickness. - Roll in one direction only—away from the body—to prevent distortion and uneven rising. - Brush off excess flour after rolling. Key Terms - Baking Blind: Baking a crust before it is filled. - Docking: Piercing small holes into raw pastry to prevent rising during baking. - Cartouche: A circle of greaseproof paper used in blind baking. Techniques for Handling Puff Pastry Folding Puff Pastry Dough Around Butter - Place the butter on the rolled dough. - Fold the dough around the butter to enclose it completely. Rolling Folded Puff Pastry - Roll the pastry several times to incorporate the butter evenly. - Fold the dough between rolling sessions to trap air between the layers, creating a flaky texture. - Roll the pastry to a thickness of 3 mm to 4 mm. Lining Pastry Dishes - Preparation: - Cut circles larger than the tartlet cases using a pastry cutter or sharp knife. - Lifting the Pastry: - Partly wrap the rolled pastry around a floured rolling pin to transfer it to the baking tray, flan ring, tartlet case, or dish. - Alternatively, fold the pastry in half and then in half again for easier lifting; place in position and unfold. - Fitting the Pastry: - Gently press the edges of the pastry down the inside of the case to ensure it is well-covered. - Avoid stretching the pastry, as this may cause it to shrink during baking. - Trimming: - Trim excess pastry by rolling a rolling pin across the top of the case or cutting it off with a sharp knife. Filling Pies and Tarts Before Cooking - Steam Escape: - Dishes containing liquids (e.g., gravy in meat pies) create steam during cooking. - Cut a small hole in the top of the pie or use a pie funnel to allow steam to escape. - Liquid Management: - Be cautious not to add too much liquid to the filling to prevent bubbling over during baking. - sealing Edges: - For fruit tarts where the fruit is enclosed in pastry, seal the edges completely to retain juices. - Note that sugar directly under the crust can cause the pastry to become soggy. Glazing - Purpose:  - Glazing enhances the appearance of the finished product by providing an attractive brown surface. - Methods: - **Raw Products**: Glazing is typically done before cooking using an egg wash or milk. - Cooked Products: Glaze cooked items immediately after removing them from the oven, usually with a sugar, fruity, or fondant glaze. Storage of Pastry - Immediate Use: - If pastry is not to be used immediately after preparation, wrap it in cling film and store it in an airtight container. - Place the wrapped pastry in a deep freeze; it can be kept frozen for up to six months. - Ensure it is completely thawed before use. - Chilling: - Keep pastry well chilled in the fridge while resting. - If there is a delay between making the pastry and cooking, ensure it is well covered to prevent drying out. - Serving Temperature: - Some dishes can be served directly after cooking or kept warm (above 53°C). - Other dishes require the pastry to cool before adding the filling. -Cooking Process: - During cooking, do not cover the pastry. - After filling pastry dishes, serve them immediately. - Storage of Unfilled Pastry: - Unfilled pastry cases can be stored in a deep freeze for up to three months if well sealed. - Contamination Prevention: - Keep cooled products stored in an area with minimal risk of contamination. Wine Unit 1: Classification of Wine Types - Wine Estates: - Grow grapes specifically for wine production. - Knowledge of different wine types helps in recommending appropriate wines to accompany specific dishes. - Wine Categories: - Wines can be classified into four main categories: - Still  - Sparkling - Non-alcoholic - Fortified Still Wine: Red, White, and Rosé Wines - Definition: - Still wine has no bubbles and is divided into three types: red, white, and rosé. - Grape Varieties: - The different varieties of grapes used to make wine are known as cultivars. - The most obvious difference between cultivars is the color of the grapes used for making white, rosé, and red wines. - Factors Influencing Cultivar Selection: - Soil and climate play significant roles in selecting which cultivars to plant. - Each cultivar has its inherent uniqueness and character that must be utilized effectively in winemaking. - Common White Wine Cultivars: - White grape varieties are light-skinned and may range from pale green to gold. The most common white wine cultivars include: - Chenin Blanc - Sauvignon Blanc - Rhine Riesling - Chardonnay - Paarl Riesling - Gewürztraminer - Colombar - Wine as an Alcoholic Beverage: - Wine is made by fermenting the juice of fresh grapes specifically grown for this purpose, distinct from table grapes. Red Grape Varieties - The most common red wine cultivars include: - Cabernet Sauvigno* - Merlot - Cabernet Franc - Shiraz - Cinsaut - Pinotage - Pinot Noir Rosé Varieties - Production:  - Rosé wines are typically made by using red grapes, allowing the grape skins to remain with the must for 6 to 24 hours during fermentation to achieve the desired color. - After achieving the preferred color, the grape juice (minus the skins) is transferred to another tank to complete fermentation. - Sweetness Levels: - Rosé wines can be dry, off-dry, or semi-sweet. Sparkling Wines - Definition: Sparkling wine is carbonated either through fermentation or by adding carbon dioxide. - Production Methods: - Charmat Method: Involves fermenting wine in large, pressurized containers. - Traditional 'Champagne Method': Involves fermenting wine in bottles; wines made using this method are labeled as Cap Classique. - Grape Varieties: - Traditionally, sparkling wines are made using Sauvignon Blanc and Chenin Blanc grapes. - Recently, winemakers have begun using traditional Chardonnay and Pinot Noir Champagne grapes. - Red sparkling wine is specifically made from Pinotage grapes. - Methods of Making Sparkling Wines: - Carbonation Method - Tank Method (also called the Charmat Method) - Transfer Method - Méthode Cap Classique(used for Cap Classique wines in South Africa)