GCSE Advanced Food Preparation Skills, Summaries of Food science

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GCSE

Advanced Food

Preparation Skills

Recipe Booklet

GCSE Food Preparation Skills List

S1 – General practical skills (weighing and measuring, preparing ingredients and equipment,

greasing or lining baking tins, selecting and adjusting cooking times, testing for readiness,

judging and modify sensory properties)

S2 – Knife skills (preparing fruit and vegetables, skinning, de-boning or portioning meat or

fish or alternatives)

S3 – Preparing fruit and vegetables (peeling, juicing, mashing, cutting, preventing spoilage

or browning)

S4 – Use of the cooker (using the cooker for baking, roasting etc, using the grill)

S5 – Use of equipment (use of blender, food processor, mixer, pasta machine, microwave

oven)

S6 – Cooking methods (water based methods using the hob, dry heat and fat based

methods using the hob)

S7 – Prepare, combine and shape (roll, wrap, skewer, mix, coat, layer meat, fish and

alternatives. Shape and bind wet mixtures such as falafels, burgers, fish cakes or meatballs)

S8 – Sauce making (starch-based, reduction and emulsion)

S9 – Tenderise and marinate (acids denaturing protein, marinades adding flavour and

moisture)

S10 – Dough (making a dough - bread, pastry, pasta, shaping and finishing)

S11 – Raising agents (eggs as a raising agent, chemical raising agents, steam as a raising

agent, biological)

S12 – Setting mixtures (using a starch to set a mixture on chilling for layered desserts such

as custard, using protein such as denatured and/or coagulated protein in eggs)

How to portion a whole chicken

Unwrap the chicken and place on a red chopping board. Do not wash poultry.

Remove the wings

1. Pull the wings away from the body. Cut through the skin and pull to

remove the wing bone from the socket joint.

2. Cut the wings away from the body by cutting through the tendons.

Remove the legs

3. Pull the legs slightly away from the body. Cut through the

skin and twist the leg slightly to remove the leg bone from

the socket joint.

4. Cut the legs away from the body at the underside of the

chicken using a large, sharp knife.

Separate the thighs from the drumsticks

5. Separate the thighs from the drumsticks: run your finger

along the thigh bone until you can feel the joint between the

thigh and the drumstick. Cut

through the leg joint.

Remove the breasts

6. With your knife flush to the breast bone of the bird,

start to cut the breasts away from the carcass, stopping

when the knife meets the resistance of the carcass.

Chicken Skewers with Couscous

Ingredients

Skewers 1/2 lime 1/2 green chilli 1 clove garlic 2 chicken breasts (from a whole portioned chicken) 1 red onion, 1 pepper and 6 cherry tomatoes Couscous 170ml boiling water and 1 vegetable stock cube 100g couscous 1 spring onion ¼ cucumber ½ yellow pepper 4 dried apricots 2 x 15ml spoons low fat dressing Wooden skewers soaked in cold water

Method

1. Preheat the oven to 180C
2. For the skewers: Cube the chicken, put into a sandwich bag and place in a jug.
3. Prepare the marinade (squeeze the lime, peel and crush the garlic, de-seed and slice the chilli) and add to the chicken bag. Mix well and chill for 30 mins
4. Prepare the remaining skewer ingredients: slice the onion and green pepper – leave the tomatoes whole
5. For the couscous : Make up the stock by dissolving the stock cube in the boiling water.
6. Pour the stock over the couscous in a large bowl.
7. Fluff with a fork and leave to stand for 5 minutes.
8. Chop the cucumber into small chunks and slice the pepper into small strips and cut in half.
9. Slice the dried apricots into small pieces with scissors.
10. Add all the vegetables to the couscous and snip the spring onions into the bowl using the scissors.
11. Stir everything together with the dressing
12. Assemble the skewers by threading chicken, onion, peppers and tomatoes onto the skewers
13. Place on parchment on a baking tray and cook for 15-20 mins turning once
14. Serve skewers on a bed of couscous S1 S2 S3 S4 S5 S6 S7 S8 S9 S10 S11 S      Adapt/Upskill:  Fillet a fish and make fish skewers  Marinade tofu for a vegetarian version  Make your own vinaigrette for the couscous  Make a dip eg guacamole, salsa or hummus  Use the marinade for the chicken wings too

Chicken Pie

Ingredients

Pastry for pie 140g plain flour 35g margarine 35g lard 2 - 3x15ml spoons cold water 1 egg (for glazing) Filling ½ onion ½ carrot 2 chicken breasts (from a whole portioned chicken) Roux sauce for binding 10g plain flour 10g margarine 100ml milk Suitable pie Dish

Method

Preheat the oven to 180oC or gas mark 5.

1. Make the filling: peel carrot and dice and slice onion.
2. Dice the chicken and cook for 5 minutes
3. Add the carrot and onion for 5 minutes. Leave to cool.
4. Make the roux sauce: melt the fat in a saucepan and add the flour to form a paste ball. Gradually add the milk a little at a time stirring constantly until thickened.
5. Mix the sauce with the cooled chicken and vegetables.
6. Make up the shortcrust pastry.  Sift the flour into the bowl.  Rub the lard and margarine into the flour, using your fingertips, until it resembles breadcrumbs.  Add the cold water and start to mix together.  Mix to form a firm, smooth dough.
7. Roll out the 2/3rds of the pastry, on a floured surface to a size slightly larger than the pie dish.
8. Put the pastry onto the pie dish and add the filling.
9. Roll out the remaining pastry and place as the pie top, seal edges, trim excess and brush top with egg wash.
10. Cook for 20 minutes until golden brown. S1 S2 S3 S4 S5 S6 S7 S8 S9 S10 S11 S         Adapt/Upskill:  Decorate the pastry top eg lattice  Change the pastry to flaky pastry  Serve with hasselback potatoes and green veg

Chicken Cordon Bleu

Ingredients

2 chicken breasts 2 slices cheese 2 slices ham 2 00g plain flour 250 g breadcrumbs 1 egg, mixed with a good splash of milk

Method

1. Heat oven to 180C/fan 160C/gas 4.
2. Take the chicken breast and flatten out, and lay on a board, place a slice of ham and cheese on top of each and roll up to make a parcel, press the edges together well.
3. Take three different plates, put flour on one, breadcrumbs on another and egg on the next. Coat each parcel in the crumbs, then flour, followed by the egg, then coat in the crumbs again.
4. Cook for 20 mins until cooked through. S1 S2 S3 S4 S5 S6 S7 S8 S9 S10 S11 S     Adapt/Upskill:  Make lemon mayonnaise  Serve with salad and home-made vinaigrette  Combine mayonnaise and grated vegetables to make coleslaw

Sweet and Sour Chicken

Ingredients

2 med chicken breasts ½ onion ¼ carrot ¼ pepper 1 clove of garlic Fresh ginger 1 tin of pineapple rings 1 veg stock cube 1 tbsp tomato puree 1 tbsp golden syrup 2 tbsp white wine vinegar 1 tbsp cornflour

Method

1. Place chicken on tin foil sheet. Place on a baking sheet and cook in a pre-heated oven (180®C/ gas
   6. for 15 mins.
2. Peel the onion, garlic, ginger and carrot. Deseed the pepper. Put all peelings in the bin.
3. Slice the onion, carrot, pepper into fine strips and finely chop the garlic and ginger. Place in a bowl.
4. Make up the stock in a jug with 50ml of hot water.
5. Blend the cornflour in a jug with cold water.
6. Place oil in the pan and heat. Add onion, carrot, pepper, garlic and ginger. Cook for 2-3 mins.
7. Add white wine vinegar, stock and pineapple juice to the pan.
8. Add syrup and tomato puree. Stir.
9. Bring to the boil, slowly add cornflour till you achieve the correct consistency.
10. Chop the pineapple ring into chunks and add to the sauce.
11. Remove the chicken from the oven and check it is cooked using a temperature probe, must be 75C.
12. Add the sauce to the plate. Slice the chicken on the diagonal on place on top. Serve with fried rice. S1 S2 S3 S4 S5 S6 S7 S8 S9 S10 S11 S       Adapt/Upskill:  Make a light batter for the chicken and deep fat fry  Serve with egg fried rice  Make home-made prawn crackers

Chicken Curry and Rice

Ingredients

1 onion 1 clove garlic 250g chicken (leg or breast meat from a whole chicken) 25g sultanas 1 large tin of chopped tomatoes 100g long grain rice 100 ml water 1 x 15ml spoon tomato purée 1 x 5ml curry powder 1 - 2 x 5ml spoon ginger

Method

1. Prepare the vegetables:  chop and slice the onion  peel and crush the garlic
2. Brown the chicken in a frying pan
3. Add the onion and garlic fry for 5 minutes.
4. Stir in the sultanas, curry powder, ginger and chopped tomatoes and cook for 5 minutes.
5. Pour in the water and tomato purée.
6. Bring to the boil, then simmer and cover to cook for 30 minutes.
7. Put the rice on to cook in a saucepan with boiling water – follow packet instructions.
8. Drain the rice in a colander in the sink and plate up, add the curry sauce on top. S1 S2 S3 S4 S5 S6 S7 S8 S9 S10 S11 S      Adapt/Upskill:  Make naan breads  Make a cucumber dip and poppadum  Blend your own spice mix

How to fillet a flat fish

Mackerel Pate and Soda Bread

Ingredients

Pate: 1 whole mackerel (filleted and skinned) 25g butter 50g crème fraiche or cream cheese or soured cream or plain yogurt ½ a lemon Black pepper to season Soda bread: 170g/6oz self-raising wholemeal flour 170g/6oz plain flour ½ tsp salt ½ tsp bicarbonate of soda 290ml/½ pint buttermilk

Method

1. Preheat the oven to 200C/Gas 6.
2. For the bread: Tip the flours, salt and bicarbonate of soda into a large mixing bowl and stir.
3. Make a well in the centre and pour in the buttermilk, mixing quickly with a large fork to form a soft dough. (Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.)
4. Turn onto a lightly floured surface and knead briefly.
5. Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet.
6. Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.
7. For the pate: Melt butter in a small pan for a few seconds and leave to cool slightly.
8. Steam the fish fillets for 5 mins (in the microwave or in a colander over the hob) then break it into small flakes with a fork.
9. Zest half a lemon and squeeze the juice of half a lemon.
10. In a mixing bowl, put the fish, melted butter, crème fraiche/cream cheese/soured cream or yogurt, the zest and juice of the lemon and ¼ tsp black pepper.
11. Mix everything together thoroughly with a fork or spoon (if you would like a smoother texture you could use a food processor).
12. Place in a bowl, cover and put in the fridge until ready to serve.
13. Serve with toasted bread and garnish with a lemon slice and some chopped parsley or a sprinkling of paprika. S1 S2 S3 S4 S5 S6 S7 S8 S9 S10 S11 S       Adapt/Upskill:  Smoke the mackerel fillets on wood chips  Make a side salad with a vinaigrette

Fish Pie

Ingredients

Topping: 350g potatoes 30g butter or margarine 25ml milk Seasoning 15g grated cheddar cheese Fish: 250 mixed fish (fillet one small fish + 1 packet fish pie mix) 50g peas or sweetcorn Béchamel Sauce: 25g unsalted butter or margarine 25g plain flour 300ml milk

Method

1. Preheat the oven to 190C
2. Potato Topping: Peel and chop the potatoes into small chunks and place in a pan of water and boil for 15 - 20 minutes until the potatoes are soft. Drain the water away and mash the potatoes with butter/margarine and milk until they are smooth
3. Fish: While the potatoes are boiling, prepare the fish and poach in the sauce milk for a couple of minutes until it is cooked. Carefully remove and place on a plate. Break the fish into small pieces with a knife and fork, remove any skin and check carefully for any small bones.
4. Béchamel sauce: In a small saucepan, melt the butter on the hob – do not let it burn. Add the flour and continue heating it, stirring all the time for 1 minute (to cook off the flavour of the flour)
5. Remove the pan from the heat and gradually add the milk to the roux, stirring well each time to avoid any lumps forming until all the milk has been added.
6. Put the pan back on the heat and stirring all the time, heat the sauce until it boils and thickens – the sauce should coat the back of the spoon and be smooth and glossy in appearance. Remove the pan from the heat.
7. Assemble the fish pie: Mix the peas or sweetcorn in to the sauce.
8. Place the fish in the bottom of an ovenproof dish, pour the sauce over and mix gently with a fork.
9. Spread the mashed potato evenly over the fish and sauce. You could use a piping bag and star nozzle to pipe the potato on to give a different finish.
10. Sprinkle the top with grated cheese
11. Bake in the oven at 190oc for 20 minutes or until the top has browned S1 S2 S3 S4 S5 S6 S7 S8 S9 S10 S11 S       Adapt/Upskill:  Swap the potato for sweet potato  Serve with green vegetables such as broccoli or buttered spinach

Fishcakes

Ingredients

350g potatoes 200g canned tuna or cooked fish (eg mackerel or a flat fish) 25g butter or margarine 1 egg Small bunch parsley / 1tsp dried parsley 200g dried breadcrumbs or stale bread Flour for shaping the fish cakes Black pepper

Method

1. Preheat the oven to 190C
2. Peel the potatoes and cut in to 1cm dice.
3. Place the potatoes in a large pan, cover with cold water and bring to the boil. Simmer for 20 minutes or until the potatoes are soft.
4. Open the can of tuna or cooked fish, put in to a bowl and flake with a knife and fork.
5. Wash the parsley, remove stalks and chop finely.
6. When the potatoes are cooked, drain and mash them with a potato masher until smooth.
7. Add the butter or margarine, fish and parsley, season with black pepper and mix well with a spoon.
8. Crack the egg into a small bowl and beat with a fork.
9. Place the breadcrumbs on a plate.
10. Sprinkle some flour on your chopping board and hands. Shape the fish mixture into a sausage shape and then cut and shape into eight even-sized pieces.
11. Dip each fishcake into the egg mixture, brushing with a pastry brush.
12. Remove with a palette knife, place into the breadcrumbs and coat each side evenly.
13. Bake the fish cakes on a lined baking tray for 15-20 minutes at Gas 6/200oc (190oc if using a fan oven) until golden and crispy on the outside. S1 S2 S3 S4 S5 S6 S7 S8 S9 S10 S11 S       Adapt/Upskill:  Swap the potato for sweet potato  Serve with green salad and vinaigrette  Make a sweet chilli dipping sauce or lemon mayonnaise

Flaky Pastry

Ingredients

225 g Plain Flour Pinch salt 175 g butter Squeeze lemon juice (optional) 100 ml (4 fl oz) cold water (approx)

Method 1: Grated Butter

1. Mix flour and salt in bowl.
2. Use a knife to cut the butter into four equal pieces – place 3 portions in the freezer
3. Add one portion of the butter into flour and rub in to form breadcrumbs
4. Add lemon juice and enough cold water to form an elastic dough
5. Turn out on to a well-floured surface and roll out into a rectangular strip
6. Take one portion of butter from the freezer and grate onto the pastry covering 2/3s of it
7. Fold into 3 sealing the edges – chill and then repeat until all the butter is incorporated

Method 2: Book Fold

1. Mix flour and salt in bowl.
2. Use a knife to cut the butter into small pieces.
3. Add into flour, and using a round bladed knife to mix, add lemon juice and enough cold water to form an elastic dough
4. Turn out on to a well-floured surface and roll out into a rectangular strip.
5. Fold the pastry using the book fold method
6. Press together pastry edges with fingers or rolling pin, place in a bag and place in the chiller for 5 mins
7. Get your pastry from the chiller and repeat the book fold process at least three more times. Leave in a cold place for 1 hour before use.

Danish pastries

Ingredients

1 batch of flaky pastry 200g cream cheese 50g caster sugar ½ tsp vanilla essence 50g mixed berries (raspberries, strawberries or blueberries) 25g chocolate chips

Method

1. Preheat the oven to 200C/Gas Mark 7.
2. Roll out the pastry and divide into squares.
3. Mix together the cream cheese, sugar and vanilla in a bowl.
4. Shape the pastry and transfer to a baking tin lined with parchment
5. Add a dessert spoon of cheese filling and top with berries/ chocolate chips etc.
6. Bake for 15-20 mins then leave to cool
7. Dust with icing sugar to serve (optional) S1 S2 S3 S4 S5 S6 S7 S8 S9 S10 S11 S      Adapt/Upskill:  Make crème patisserie for an alternative filling