Hospitality –
Practical Cookery
Convenience Foods (Intermediate 2)
August 1998
HIGHER STILL
Hospitality
Practical Cookery
Convenience Foods
Intermediate 2
Support Materials
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CONTENTS
Section 1
National unit specification
Section 2
Teacher/lecturer support notes
• Introduction
• Delivering the unit
• The learning environment
• Opportunities for integration of units
• Suggested learning and teaching approaches
• Supporting students with varying abilities and experiences
• Resources
• Suggested scheme of work
• Suggested recipes
Section 3
Student materials
• Student information pack
• Student support notes and worksheets
• Suggested recipes
Section 1
National Unit Specification
national unit specification
CONVENIENCE FOODS (INTERMEDIATE 2)
Course
Publication date
Hospitality (Int 2)
September 1997 (First edition)
SUMMARY
On successful completion of this unit, the student will be competent in preparing a range of
convenience foods in a safe and hygienic manner.
OUTCOMES
1. Use a combination of fresh and convenience foods to provide an acceptable end product.
2. Prepare convenience foods in a safe and hygienic manner.
RECOMMENDED ENTRY
While entry is at the discretion of the centre, students would find it advantageous to have
attained:
• Standard Grade Home Economics at General level
• a course or units in Hospitality or Home Economics at Intermediate 1
• other appropriate catering-related units, or
• equivalent industrial experience.
CREDIT VALUE
0.5 credit at Intermediate 2.
CORE SKILLS
It is unlikely that attainment of this unit would lead to the automatic award of a particular
core skill. A final statement will be provided at a later date by the Scottish Qualifications
Authority, once full validation procedures are complete. The Subject Guide indicates how
learning and teaching methods commonly used in this subject can permit core skills
components to be claimed. This will require evidence of attainment to be gathered and held
for moderation, using relevant dedicated core skills units.
Hospitality: Practical Cookery: Unit Specification – Convenience Foods (Int 2)
1
statement of standards
CONVENIENCE FOODS (INT 2)
OUTCOME 1
Use a combination of fresh and convenience foods to provide an acceptable end product.
Performance criteria
a. Food is reconstituted according to manufacturer’s instructions.
b. The end product is attractive and palatable.
c. Manufacturers’ suggestions, and students’ own ideas, area used appropriately to enhance
the taste of convenience foods.
d. The combination of convenience and fresh foods makes attractive and palatable end
products.
Evidence requirements
Evidence must be provided to show that the student has achieved the performance criteria on
at least four occasions. Evidence must show that the student has utilised at least four of the
following types of convience foods: frozen, dehydrated, chilled, canned, bottled, vacuum
packed.
OUTCOME 2
Prepare convenience foods in a safe and hygienic manner.
Performance criteria
a. Product is prepared in a safe and hygienic manner.
b. Product is prepared to a given specification.
Evidence requirements
Performance evidence must be provided of the student carrying out, on at least four
occasions, the preparation of convenience foods in a safe and hygienic manner according to
give specifications selected from the following: frozen, dehydrated, chilled, canned, bottled,
vacuum packed.
Hospitality: Practical Cookery: Unit Specification – Convenience Foods (Int 2)
2
support notes
CONVENIENCE FOODS (INT 2)
Guidance on the content and context for this unit
The main function of this unit is to give students an opportunity to develop skills
associated in the preparation of a range of convenience foods. Students should be
encouraged to look at ways of enhancing convenience foods with fresh foods to
develop a wider range of palatable end products.
The importance of safe and hygienic working methods should be reinforced throughout
the unit.
The following should be emphasised during the delivery of this unit.
Range of convenience foods:
• frozen
• dehydrated
• chilled
• canned
• bottled
• vacuum packed.
Use of convenience foods:
• safe hygienic preparation and handling
• enhancement by use of fresh foods
• limitations of convenience foods.
Guidance on learning and teaching approaches for this unit
Students should be given the opportunity to work towards outcomes in an integrated
way wherever possible.
A practical ‘hands on’ approach should be adopted for this unit. The student should
keep a log/diary of the key factors which they experience working with the range of
convenience foods, in particular noting the extent and limitations of the foods used in
the practical preparation and presentation.
Guidance on approaches to assessment for this unit
Wherever possible an integrated approach to assessment should be used. A structured
observation checklist should be used to record satisfactory performance for all practical
activities.
Hospitality: Practical Cookery: Unit Specification – Convenience Foods (Int 2)
3
Hospitality: Practical Cookery: Unit Specification – Convenience Foods (Int 2)
4
Section 2
Teacher/Lecturer support notes
CONVENIENCE FOODS (INT 2)
Teacher/lecturer support notes
Introduction
This unit is designed primarily as a practical course which allows students to develop the
skills and techniques appropriate to the preparation of meals that make use of convenience
foods.
Students should be encouraged to look at ways of enhancing convenience foods with fresh
ingredients to develop a wider range of palatable end products.
Delivering the unit
During induction the students should be made aware of the requirements for successful
completion of the course. Students should be given the opportunity to acquire background
knowledge of the range of convenience foods available, how they can be enhanced with
fresh ingredients and the limitations of convenience foods. As this is a practical based
course, much of this knowledge will be gained through discussion and ‘hands on’
experience. Hygiene and safety teaching will be integral.
Assessment can take place throughout the course once the required competencies have been
reached. Opportunities for remediation should be built in to the course.
The learning environment
This unit should be delivered in a practical food preparation room.
Opportunities for integration of units
There are opportunities for integration with Microwave Cookery, Foods of the World and
Food Preparation for Healthy Eating. However, assessment records for each unit will have to
be maintained separately.
Suggested learning and teaching approaches
Teacher-led discussion
Group discussion
Visits to supermarket
Visit to convenience food producer
Speakers from environmental health department
Speaker from food chain e.g. Sainsbury’s
Practical tasks should form the bulk of the course.
Student support notes, which include tasks/activities aimed at helping students to be creative
in their use of convenience foods, can be used. The tasks/activities are not essential and
teachers/lecturers can develop their own ways of encouraging creativity while ensuring that
the performance criteria are met.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
T.1
Supporting students with varying abilities and experience
The teacher/lecturer should offer support to all students at the beginning of the course and
extend support as required to those with less previous experience or fewer skills. As students
become more competent they should be encouraged to work independently.
Resources
It will be necessary for teachers to build up a bank of reference books and leaflets.
The following books and videos are relevant:
Books
The Food Safety Handbook. Health Education Board for Scotland.
Barker, C., Kimmings, S., Phillips, C. GCSE Design and Technology. Causeway Press.
(Chapters on using tools safely, food hygiene, preservation, packaging, additives, adapting
recipes.)
Hudson, P., Symonds, C. Nutrition and Food Hygiene. Hodder & Stoughton.
(Several useful chapters on food, personal and kitchen hygiene.)
Ridgewell, J. 1996. Examining Food and Nutrition. Heinemann.
(Several useful chapters on food handling, food spoilage, labelling, preservation and the
Food Safety Act.)
Barnet, A. Examining Food Technology. Heinemann.
(Chapters on product development, food safety, food processing and additives.)
Newby, M., Poole, E. Investigating Food. Stanley Thornes.
(Chapter on preservation.)
Christian-Carter, J. Home Economics in Action – Food. Oxford University Press.
(Chapters on convenience foods and safety and hygiene.)
Caterbase, Foodcraft – The Dry Process. Macmillan Press.
(In-depth chapter on sous-vide.)
Hospitality: Practical Cookery: Convenience Foods (Int 2)
T.2
Leaflets
An introduction to Campbells, available free from Campbell Grocery.
Food Sense leaflets from Food Sense, London SE99 7TT (free).
• Food Safety
• Understanding Food Labels
• Understanding Food Additives
• Food Protection
HMSO publications:
• Food Safety (General Food Hygiene) Regulations
• Food Safety Act
A wide range of leaflets on healthy eating and food labelling, etc. is available from
Sainsbury’s.
Sainsbury’s is willing to host presentations for groups of teachers in local stores to
demonstrate the range of products available. A speaker is also willing to come into schools
(Central Belt and Aberdeen) to give a presentation to students.
To arrange either of these types of presentation contact Jennifer Cordimer, who is the home
economist employed by Sainsbury’s (Tel: 01324 445391). This is her home phone number,
from where she works, so please call during the day and leave a message on the answering
machine.
If more detailed information is required from Sainsbury’s, contact Emma Fenton (Tel: 0171
695 6418).
Your guide to Food Safety, available from the Co-op, Consumer Advisory Service, CWS
Quality and Consumer Care, 28 Knowsley Street, Manchester M8 8JU.
Other supermarkets may be willing to help if contacted locally.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
T.3
Videos
Preservation produced by Classroom Video, Derby House, Bletchingley Road, Merstham,
Redhill, Surrey, RH1 3DN. Tel. 01737 642 880.
26 minutes. Explores food preservation methods and the factors that cause food to spoil.
Food Store produced by Secondary Video.
Five programmes each lasting 6 minutes. Programme 4 Eating Patterns and Additives and
Programme 5 Food Processing and Nutritional Labelling.
Hygiene in the Kitchen with Michael Barry, On Board Productions, 32 Coningsby Road,
Bretton, Peterborough PE3 8SB.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
T.4
Suggested lesson plan/scheme of work
Introductory lesson
Set up an attractive display of convenience foods to stimulate interest. Be sure to have at
least one from each category – canned, bottled, dehydrated, chilled, frozen and vacuum
packed. Carry out a teacher-led discussion of convenience foods so that students can develop
their own definition of convenience foods.
The discussion should bring out the following:
• the advantages and limitations of convenience foods
• the place of convenience foods in a healthy diet
• the enhancement of convenience foods using fresh ingredients
• the categories of convenience foods to be used in this unit, namely: canned, bottled,
• dehydrated, chilled, frozen and vacuum packed.
Explanation of the terms:
• Outcomes
• Performance Criteria.
Discussion of assessment procedures and evidence requirements.
Discussion of standards to be achieved in practical work.
It may be useful to show or refer to television programmes such as Ready, Steady, Cook and
Ainsley Harriott’s Meals in Minutes, which regularly demonstrate the use of convenience
foods with fresh ingredients to produce attractive meals.
Follow up lessons
• Hygiene revision
• Visit to supermarket
• Food storage revision
• Recipe selection
• Practical food activities.
These lessons can be taught in the order that best suits the teacher and students, bearing in
mind that the emphasis is on the practical work and assessment can begin as soon as
students have reached an appropriate level of competence.
Suggested recipes
Students should be encouraged to be imaginative in their use of convenience foods. They can
get ideas from manufacturers’ labels, retailers’ recipe leaflets, recipe books and television
programmes. However, where appropriate, the manufacturers’ instructions for reconstituting
should be followed. The recipes given in this pack are only suggestions and any recipe
which uses fresh ingredients to enhance the convenience food is acceptable. The following
grid shows how the recipes can be used for each category of convenience foods.
Encourage students to try foods from all the categories.
For assessment purposes they must achieve satisfactory results using foods from four of the
categories.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
T.5
Convenience Foods (Int 2)
Suggested recipes using a range of convenience foods
Category
Recipe
Convenience Food
Canned
Spaghetti bolognese
Peeled chopped tomatoes
Tuna cheese bake
Tuna
Chocolate truffles
Condensed milk
Cream of corn soup
Sweetcorn
Pineapple upside down pudding
Cake mix
Trifle
Custard powder
Baked eggs in potatoes
Instant potato
Chilled lemon flan
Dream topping
Cherry crumble
Jar of cherry pie filling
Swiss roll
Jar of apricot jam
Sticky chicken drumsticks
Tomato ketchup/Worcester sauce
Waldorf salad
Jar of mayonnaise
Haddock gratin
Chilled fish fillets
Turkey paprika with pasta
Chilled turkey pieces
Chicken broccoli
Cooked chicken breasts
Savoury rice
Chilled cooked ham
Vegetable samosas
Frozen pastry
Cauliflower cheese special
Frozen cauliflower
Border tart
Frozen shortcrust pastry
Three-bean salad
Frozen sliced green beans
Tuna pasta
Vacuum-packed pasta
Smoked mackerel dip
Vacuum-packed smoked mackerel
Smoky bacon pasta
Vacuum-packed bacon
Minestrone soup
Vacuum-packed bacon
Dehydrated
Bottled
Chilled
Frozen
Vacuum packed
Hospitality: Practical Cookery: Convenience Foods (Int 2)
T.6
Section 3
CONVENIENCE FOODS (INT 2)
Student support notes and worksheets
Convenience Foods (Int 2)
Section 3
Student Support Notes
Contents
• Introduction to unit
• Student tasks/activities
• Information pack
• Recipes
Hospitality: Practical Cookery: Convenience Foods (Int 2)
S.1
Convenience Foods (Int 2)
Introduction
In this unit you will be developing practical skills by preparing dishes that combine
convenience foods with fresh ingredients. Safety and hygiene will continue to be an
important element of your work.
There are two outcomes which you have to achieve.
Outcome 1
Use a combination of fresh and convenience foods to provide an acceptable end product.
Performance criteria
a. Food is reconstituted according to manufacturer’s instructions.
b. The end product is attractive and palatable.
c. Manufacturers’ suggestions, and students’ own ideas, are used appropriately to enhance
the taste of convenience foods.
d. The combination of fresh and convenience foods makes attractive and palatable end
products.
Outcome 2
Prepare convenience foods in a safe and hygienic manner.
Performance criteria
a. Product is prepared in a safe and hygienic manner.
b. Product is prepared to a given specification.
You must achieve each performance criteria at least 4 times.
You must also use at least 4 of the following categories of convenience foods :
• canned
• chilled
• bottled
• frozen
• dehydrated
• vacuum packed
Hospitality: Practical Cookery: Convenience Foods (Int 2)
S.2
Student tasks/activities
Task 1
Look through recipe books and choose a recipe containing a convenience food.
From the list of ingredients, identify convenience foods and fresh foods.
Repeat with four more recipes each with a different category of convenience food.
Complete worksheet 2.
Task 2
Choose a recipe which does not contain a convenience food.
Suggest how it could be adapted to include a convenience food.
Repeat with three more recipes.
Each convenience food should belong to a different category.
Complete worksheet 3.
Task 3
Select a convenience food.
What fresh ingredients could be served with it to make an attractive and palatable dish?
Does the producer of the convenience food offer any suggestions?
Repeat with three more convenience products, each from a different category.
Complete worksheet 4.
Task 4
Complete food storage worksheet 5.
Task 5 (assessment task)
Use fresh ingredients to enhance a convenience food to provide an attractive and
palatable dish. The end product should be good enough to sell.
Show awareness of good hygiene and safety practices as you work.
Complete a Student Action Plan for each dish.
Keep a record of your work in your log book.
(Task 5 should be repeated as often as required until you have evidence of at least four
successful dishes, each using a different category of convenience food.)
Hospitality: Practical Cookery: Convenience Foods (Int 2)
S.3
Hospitality: Practical Cookery: Convenience Foods (Int 2)
S.4
Hospitality: Practical Cookery: Convenience Foods (Int 2)
Convenience Foods (Int 2)
Worksheet 1.1
Visit a supermarket and identify a range of canned products.
CANNED
1
2
3
4
5
6
A
Product name
B
Brief description
C
How to Store
D
Other information, e.g. recipe
S.5
Hospitality: Practical Cookery: Convenience Foods (Int 2)
Convenience Foods (Int 2)
Worksheet 1.2
Visit a supermarket and identify a range of bottled products.
BOTTLED
Product name
Brief description
How to Store
Other information, e.g. recipe
S.6
Hospitality: Practical Cookery: Convenience Foods (Int 2)
Convenience Foods (Int 2)
Worksheet 1.3
Visit a supermarket and identify a range of dehydrated products.
DEHYDRATED
Product name
Brief description
How to Store
Other information, e.g. recipe
S.7
Hospitality: Practical Cookery: Convenience Foods (Int 2)
Convenience Foods (Int 2)
Worksheet 1.4
Visit a supermarket and identify a range of frozen products.
FROZEN
Product name
Brief description
How to Store
Other information, e.g. recipe
S.8
Hospitality: Practical Cookery: Convenience Foods (Int 2)
Convenience Foods (Int 2)
Worksheet 1.5
Visit a supermarket and identify a range of chilled products.
CHILLED
Product name
Brief description
How to Store
Other information, e.g. recipe
S.9
Hospitality: Practical Cookery: Convenience Foods (Int 2)
Convenience Foods (Int 2)
Worksheet 1.2
Visit a supermarket and identify a range of bottled products.
VACUUM PACKED
Product name
Brief description
How to Store
Other information, e.g. recipe
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Hospitality: Practical Cookery: Convenience Foods (Int 2)
Convenience Foods (Int 2)
Worksheet 2
Name:
Recipe
Fresh ingredients
Convenience foods
Category
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Hospitality: Practical Cookery: Convenience Foods (Int 2)
Convenience Foods (Int 2)
Worksheet 3
Recipe
Main ingredients
How to adapt for convenience food
Category used, e.g. canned
S.12
Hospitality: Practical Cookery: Convenience Foods (Int 2)
Convenience Foods (Int 2)
Worksheet 4
Convenience product
Category
Manufacturer suggestions
Other ideas
S.13
Hospitality: Practical Cookery: Convenience Foods (Int 2)
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Convenience Foods (Int 2)
Worksheet 5
Place each of the following convenience foods under the correct storage space:
frozen pancakes, freshly roasted chicken, tin of evaporated milk, UHT milk, dream topping,
packet of custard powder, lamb chops, fish fingers, vacuum-packed pizza base, jar of
beetroot, tin of tuna, carton of tomato juice.
Add six more items of your own.
Refrigerator
Freezer
Store cupboard
Name:
Date:
Teacher’s signature
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Convenience foods (Int 2)
Student Log Book
Name
Date:
Name of Dish:
Name the convenience food you used.
Give the manufacturer’s instructions.
What fresh ingredients did you use to
enhance the product?
What suggestions were given by the
manufacturer?
Did you find any drawbacks or
difficulties when using the product?
What is your opinion of your end
product?
What hygiene practices did you observe?
What safety practices did you observe?
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Student Action Plan
Name:
Date:
Recipe:
Qty.
Ingredients
Hospitality: Practical Cookery: Convenience Foods (Int 2)
Category, if
convenience
S.17
Order of work
Equipment
Task completed safe and hygienically
Specifications followed
Teacher’s signature
Hospitality: Practical Cookery: Convenience Foods (Int 2)
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Section 3
Convenience Foods (Int 2)
Student information pack
Hospitality: Practical Cookery: Convenience Foods (Int 2)
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What is convenience food?
In 1959 the Ministry of Agriculture Fisheries and Food (MAFF) defined convenience food
as :
‘Products of the food industries in which the degree of culinary preparation has been carried
out to an advanced stage and which are purchased as labour-saving versions of less highly
processed products.’
This means food which has been partly or completely prepared by the manufacturer to make
cooking quicker or easier for the consumer or caterer.
Categories of convenience foods:
• canned
• bottled
• dehydrated
• chilled
• frozen
• vacuum packed.
Visit a supermarket to identify as many products of each type as you can. Look especially
for products you are not familiar with.
Complete Worksheets 1.1-1.6.
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Food manufacturers and retailers are continually introducing new products. Almost daily, new
convenience foods appear on the supermarket shelf, chill cabinet or freezer. Retailers use the
checkout scan system to see which products are most popular with consumers. They then
use the information to develop new ideas. For example, if they see consumers buying a lot
of Thai foods, they may try to produce more cooked-chilled Thai meals.
Similarly, an increase in the purchase of pizzas might prompt the development of more
bottled pasta sauces. Retailers are continually trying to anticipate what their customers are
going to want. Likewise, when shoppers see an interesting new product they will be tempted
to buy it.
Why are convenience foods so popular?
• Changes in lifestyles and work patterns mean that people want to spend less time on the
preparation of food.
• More money may be available to spend on food.
• Convenience foods are sometimes more expensive but savings can be made on fuel
where the cooking time is short and there is little waste.
• Advances in technology mean that food manufacturers are finding new ways to preserve
and enhance the food which is produced by the farmers.
• Use of convenience foods can add variety to the diet.
• End results are generally good even when the cook has limited cooking skills.
What are the disadvantages?
• The more food is processed, the more risks there are of contamination.
• Many convenience foods contain additives. These are needed to improve the shelf life or
the taste or appearance of the food. However, some people may be allergic to some
additives.
• The more we use convenience foods the less we use our own imagination in cooking.
• Food which has been processed may lose some nutritional value, but this is not always
the case, e.g. frozen peas are just as nutritious as fresh.
• Careful use of convenience foods enhanced by fresh ingredients can contribute to healthy
eating.
Can you add to this list?
Find out more about additives by reading the reference leaflets.
Write out your own list of advantages of convenience foods.
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Food spoilage
Convenience foods have developed alongside improvements in methods of food storage,
distribution and handling. As soon as food is harvested it begins to deteriorate. This is
caused by the growth of enzymes naturally present in the food or by micro-organisms
(yeasts, moulds and bacteria). Stopping or slowing down this deterioration is called
preservation.
To understand the methods of preservation, we need to know about enzymes, yeasts, moulds
and bacteria.
In order to grow, enzymes, yeasts, moulds and bacteria need:
•
•
•
•
food
moisture
warmth
time.
To stop enzymes or micro-organisms spoiling food, the food must be consumed without
delay or the enzymes and micro-organisms must be destroyed or slowed down.
How can the growth of enzymes and micro-organisms be stopped?
By removing moisture from food, microbes and enzymes are destroyed.
(Dehydration)
By using heat, most microbes and enzymes are destroyed or slowed down.
(Canning, pasteurisation, sterilisation, bottling)
By making the food cold, the development of microbes and the action of enzymes are
slowed down.
(Chilling or freezing)
By adding certain chemicals, most microbes and enzymes are destroyed.
(Salting, pickling with vinegar)
By removing oxygen, most microbes and enzymes are destroyed.
(Vacuum packing, canning)
By using radiation, most microbes and enzymes are destroyed.
(Irradiation)
Find out more about preservation by watching the video Preservation and reading the
reference books and leaflets.
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Categories of convenience foods
Canned
Virtually any food can be canned. The food is cooked at very high temperatures in sealed
containers. This kills micro-organisms and enzymes and prevents recontamination.
Buying and storing
Canned foods will keep for a very long period but the taste may change with time.
Check ‘best before’ date when buying.
Choose cans in good condition. Dented and damaged cans may have a weakness in the
metal which could allow the re-entry of micro-organisms which could cause food poisoning.
Never use dented or ‘blown’ cans.
Read the list of ingredients to check for unexpected items such as sugar or salt.
When buying canned fruits, choose those with fruit juice rather than syrup.
Store cans in a cool, dry store cupboard and use in rotation (oldest first).
Once cans are opened the food will begin to deteriorate. If you are using only half of the
contents, pour the rest into a bowl, cover and store in the fridge for up to 48 hours depending
on the food.
Products
Soups
Condensed soups
Vegetables – peas, chick peas, baked beans, kidney beans, borlotti and butter beans, lentils,
olives
Fruit – peaches, pears, pineapples, mandarin oranges, grapefruit, melon, exotic fruits
Fish – sardines, mackerel, tuna, salmon, anchovies
Meat – stews, curries, corned beef, ham, sausages
Milks – condensed, evaporated, coconut
Sauces – cook-in style, custard, apple
Baby foods, etc.
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Bottled
The bottling process is similar to canning in that the food is cooked at a high temperature
and sealed so that no micro-organisms can re-enter.
Today there is a wide range of foods preserved by bottling such as soups, sauces, marinades,
fruit juices, fruits and vegetables, such as olives.
Buying and storing
The shelf life of bottled foods is more variable than canned foods, so check the ‘best before’
date.
Many bottled foods combine two preservation methods, such as heat and the addition of
chemicals. For example, tomato sauce and pickles have vinegar added so that even after the
bottle is opened the contents will not deteriorate.
Bottled soups, pasta sauces, passata and marinades should generally be used up as soon as
they are opened. They should not be reheated.
Most bottled foods should be stored, like cans, in a cool dark, dry cupboard. If they are to
be served chilled, they can be put in the fridge a few hours before they are required.
Products
Table sauces, cook-in sauces, mayonnaise and salad cream, salad dressings, chutneys and
pickles, passata, pizza toppings, etc.
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Dehydrated
Dehydrated or dried foods are preserved by the removal of moisture which micro-organisms
need in order to grow. This preservation method has been used for thousands of years and
many foods are still traditionally dried in hot climates and fish is dried in the wind in cold
northern countries.
Commercial methods of drying foods are :
• Tunnel drying – foods, e.g. peas, are passed on a perforated conveyor belt through a
tunnel of warm air.
• Spray drying – used for more liquid foods. The food is sprayed in at the top of a large hot
drum. The spray mixes with warm air which causes the moisture to evaporate, leaving a
fine powder.
• Roller drying – the food is applied as a paste to a hot roller. As the drum rotates the food
dries and is then scraped off. Instant mashed potatoes and breakfast cereals are produced
in this way.
• Accelerated freeze drying – the food is frozen and then, under reduced pressure, heated.
This causes the moisture to change directly from ice to water vapour which is then
evaporated off. A wide variety of foods can be dried in this way, e.g. fruits and
vegetables, instant coffee and shellfish. Food dried by this method becomes much lighter
and more flavour and texture is retained.
Packaging is very important in the production of dried foods to prevent moisture re-entering
the food.
Buying and storing
Some vitamin C may be lost during the drying process but this may be restored by the
manufacturer. Check the label to find out.
Check ‘best before’ date.
Examine the packaging for any damage and handle carefully.
Store dried foods in a cool dry cupboard. Once a packet has been opened it will keep for a
short while in a sealed container. Do not refrigerate.
Read the manufacturer’s instructions for reconstituting dried foods. Once reconstituted, use
quickly.
Products
Soups, sauces, custard and pudding mixes, pastas and noodles, mashed potato, milk,
creamers for coffee, cocoa and drink mixes, vegetables such as onions, herbs, etc.
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Chilled
Chilling does not ‘preserve’ food but many convenience foods are prepared and then stored
in a refrigerator or chill cabinet to increase the shelf life by a day or two.
In the production of many ready-prepared meals, the food is cooked and then rapidly chilled
to less than 3°C. Provided the product is maintained at less than 3°C, it can be kept for up to
5 days including the days of production and use.
Buying and storing
Buy from a shop which has a good turnover of these products.
Check the temperature of the chill cabinet and that it has not been overloaded by the retailer.
Check that the packaging is in good condition.
Check the ‘use by’ date and be sure to follow it.
Buy chilled and frozen foods last and take them home and put in the refrigerator without
delay. Ideally use a cool bag to transport them.
Check that your own fridge is operating at below 4°C.
Follow advice on the label. Pay particular attention when microwaving to observe any
standing time.
Always check that the food is thoroughly heated before eating and do not reheat.
Products
Meat, fish, grated cheese, mozzarella cheese in brine, prepared vegetables and fruits, fresh
prepared sauces, ready-to-cook pizzas and meat dishes, puff pastry, etc.
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Frozen
The freezing process was first developed by Clarence Birdseye. On a trip to Labrador, he
was given fish to eat which had been frozen in the open air by the Inuit people who lived
there. As he thought it tasted as good as fresh fish he decided to try freezing food
commercially when he returned to the USA.
Bacteria become inactive at –10°C. Food is frozen to less than –18°C so that micro-organisms
and yeasts cannot grow and cause the food to deteriorate. The quicker the food is frozen, the
smaller the ice crystals in it and the better the flavour and appearance when defrosted.
There are several freezing methods:
• blast freezing – foods of any shape or size are placed on trays and cold air blasted over
them
• plate freezing – foods that are flat, such as beefburgers or fish fillets, are placed on plates
which are the frozen by conduction
• spray freezing – food is sprayed with liquid nitrogen or carbon dioxide as it passes along
a tunnel.
Buying and storing
Buy frozen foods where there is a good turnover.
Check that the freezer is clean, not stocked above the ‘load line’, and is operating at below
–18°C.
Check the ‘best before’ date. Read storage instructions.
Buy frozen foods last. Take home and place in the freezer as soon as possible.
Fridges and freezers have a star rating system to guide us on storage times for frozen foods:
one star *
two stars **
three stars ***
four stars ****
– 6°C
–12°C
–18°C
less than –18°C
up to one week
up to one month
up to three months
up to one year
Some foods should be cooked from frozen, others must be thoroughly defrosted before
cooking. Follow manufacturer’s instructions.
When defrosting, place food on a plate and defrost overnight in the fridge. Do not refreeze.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
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Once defrosted, the food should be treated as if it was fresh:
• store, covered, in the fridge until required
• cook thoroughly
• serve immediately
• cool leftovers quickly and refrigerate.
When reheating leftovers, heat thoroughly.
Products
Vegetables
Fruits
Pastry – shortcrust, puff and filo – in sheets, circles and ready to roll
Cakes and desserts
Fish – whole cleaned or fillets, plain or dressed ready to cook
Prepared shellfish
Meat – sliced, cubed, marinated, cooked.
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Vacuum packed
This method of extending the shelf life of convenience foods consists of preventing the
growth of micro-organisms and the action of enzymes by removing the oxygen from the
atmosphere around the food.
Sous-vide is a method of cooking food that has been vacuum packed in specially designed
plastic bags. This system is used by large-scale caterers, such as hotels and hospitals, so that
individual portions of food can be prepared, cooked and even garnished in advance and
reheated with good results when needed.
Modified atmosphere packaging is a new development similar to vacuum packing but
which replaces the air in the pack with carbon dioxide or nitrogen gas so that food
deterioration is slowed. These products are sometimes called ‘ambient foods’.
Buying and storing
Check the date mark on packaging.
Make sure that the seal is intact and that no air can enter.
Follow manufacturers’ instructions for storage as some can be kept in the store cupboard,
e.g. pizza bases, but others need to be refrigerated, e.g. cooked meats and fish.
Once the pack is opened, treat as fresh food.
Products
Vacuum packed: bacon, smoked mackerel, hot dogs, beetroot, pizza bases, etc.
Ambient products: prepared salads, soaked broth mixture, vegetables ready to microwave in
the bag, pizza, prawns, peeled and cored pineapple, fruit salads, sandwiches, ready-to-cook
meals, etc.
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Section 3
Convenience Foods (Int 2)
Student recipes
Hospitality: Practical Cookery: Convenience Foods (Int 2)
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Spaghetti bolognese
Ingredients
150 g mince
1 small onion
2 mushrooms
1 rasher bacon
50 ml canned peeled chopped tomatoes
1 x 10 ml spoon tomato puree
100 ml beef stock
pinch mixed herbs
seasoning
100 g spaghetti
Method
1. Half fill a large pan with water. Add 2.5 ml spoon salt. Bring to boil.
2. Peel and dice onion. Wipe and slice mushroom.
3. Cut bacon into small pieces.
4. Brown mince in a small pan with bacon, onion and mushrooms.
5. Add tomatoes, puree, stock, herbs and seasoning. Simmer for 30 minutes.
6. Cook spaghetti in the large pan of boiling water until tender (10-12 minutes).
7. Drain and serve with the sauce.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
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Baked eggs in potatoes
Ingredients
1 x 70 g packet instant potato
milk or water according to packet instructions
1 small onion
2 slices chopped cooked ham
2 eggs
50 g cheddar cheese
seasoning
chopped parsley
Method
1. Set oven to 180°C, gas mark 5.
2. Finely chop onion.
3. Make up potato as directed on the packet.
4. Mix in the chopped onion and seasoning.
5. Spread onto the base of a shallow ovenproof dish and make two large hollows in the
potato.
6. Line the hollows with the chopped ham and carefully crack an egg into each one.
7. Grate the cheese and sprinkle over the eggs.
8. Bake for 20-25 minutes until the eggs are firm.
9. Garnish with the chopped parsley.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
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Cherry crumble
Ingredients
1 jar of cherry pie filling
75 g wholemeal flour
40 g margarine
25 g soft brown sugar
25 g sultanas
25 g chopped nuts
pinch cinnamon
Method
1. Set oven to 180°C, gas mark 5.
2. Place pie filling in a greased ovenproof dish.
3. Sieve flour and rub in margarine until it looks like breadcrumbs.
4. Stir in the sugar, sultanas, nuts and cinnamon.
5. Spoon the crumble mixture over the filling and bake for 25-30 minutes.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
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Border tart
Ingredients
1 small packet shortcrust pastry
50 g soft margarine
50 g caster sugar
50 g self-raising flour
1 egg
50 g mixed dried fruit
25 g chopped cherries
few drops of almond essence
Method
1. Set oven to 180°C, gas mark 5.
2. Roll out pastry to line flan ring, cake tin or deep plate. Roll out scraps to make strips.
3. Beat together margarine, flour, sugar and egg till light and fluffy.
4. Carefully fold in the dried fruit, cherries and almond essence.
5. Fill the pastry case with this mixture and arrange pastry strips over the top.
6. Bake 30 minutes until risen, golden brown and firm to the touch.
7. Serve hot or cold.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
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Cauliflower cheese special
Ingredients
200 g frozen cauliflower
75 g mushrooms
25 g margarine
25 g flour
25 g margarine
125 ml milk
50 g cheese
seasoning
Method
1. Cook the cauliflower according to the instructions on the packet.
2. Wipe and slice the mushrooms.
3. Melt 25 g margarine and fry the mushrooms for 4-5 minutes stirring regularly.
4. Grate cheese.
5. To make sauce, place margarine, flour and milk in saucepan and stir constantly over a
medium heat until it bubbles. Season. Stir in the drained mushrooms.
6. Place the drained cauliflower in an ovenproof dish and pour over the sauce.
7. Sprinkle with grated cheese and brown under the grill or in the oven.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
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Chilled lemon flan
Ingredients
100 g digestive biscuits
50 g margarine
1 small lemon or half a large lemon
half a small tin of condensed milk
45 ml dream topping
60 ml water
12 g chocolate
Method
1. Crush biscuits in food processor or polythene bag.
2. Melt margarine carefully. Remove from heat and stir in biscuit crumbs.
3. Line flan dish with biscuit mixture. Chill.
4. Wash lemon. Cut one slice and keep for garnish.
5. Grate zest and squeeze juice of lemon.
6. Whip dream topping and water until thick. Save half for piping.
7. Whip condensed milk, juice and lemon zest until smooth. Fold in remaining cream.
8. Spoon carefully onto biscuit base leaving an edge of biscuits showing.
9. Grate chocolate. Decorate with chocolate and lemon slice. Pipe a border of cream around
the edge. Chill.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
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Chocolate truffles
Ingredients
half a tin of condensed milk
50 g margarine
2 x 15 ml spoons coconut
1 x 15 ml spoon drinking chocolate
10 digestive biscuits
chocolate vermicelli or coconut to coat
Method
1. Crush digestive biscuits in a food processor or in a polythene bag.
2. Melt margarine and condensed milk on a low heat.
3. Remove from heat and add coconut, drinking chocolate and crushed biscuits.
4. Mix well with a wooden spoon. Leave until cool and firm.
5. With wet hands roll mixture into balls and roll in vermicelli or coconut.
6. Chill and serve in small paper cases.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
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Cream of corn soup
Ingredients
1 rasher of streaky bacon
half a small onion
15 g margarine
1 large potato
half a stalk of celery
125ml chicken stock
80 g canned sweetcorn
1 x 5 ml spoon cornflour
250 ml milk
seasoning
Method
1. Dice onion and chop bacon. Melt margarine and fry bacon and onions for 5 minutes.
2. Peel and slice the potato finely. Chop the celery. Add to the pan and cook for 3-4 minutes.
3. Add stock and seasoning. Simmer until potatoes and other vegetables are soft. Add the
sweetcorn.
4. Blend the cornflour with a little milk. Stir into the rest of the milk and pour into the soup.
5. Stir until boiling and simmer for 5 minutes.
6. Liquidise or sieve the soup.
7. Serve with croutons.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
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Chicken broccoli
Ingredients
2 cooked chicken breasts
100 g broccoli
half a tin condensed chicken soup
100 ml milk
1 x 5 ml spoon curry powder
2 x 15 ml spoons salad cream
15 g grated cheese
seasoning
Method
1. Set oven to 170°C, gas mark 5.
2. Wash broccoli and separate into florets. Cook in boiling salted water for 8 minutes.
3. Grate cheese.
4. Blend soup with milk, curry powder and salad cream.
5. Drain broccoli and place in base of ovenproof dish.
6. Place sliced chicken on top and pour on the soup mixture.
7. Cover with grated cheese and bake for 30 minutes.
8. Serve hot with a baked potato and mixed salad.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
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Haddock gratin
Ingredients
250 g filleted haddock
20 g frozen peas or sweetcorn
25 g margarine
25 g flour
250 ml milk
1 x 5 ml spoon lemon juice
salt and pepper
25 g grated cheese
1 x 15 ml spoon chopped parsley
Method
1. Set oven to 180°C, gas mark 5.
2. Poach the fish in the milk until opaque. Drain milk into a measuring jug and make up
again to 250 ml.
3. Flake the fish and place in ovenproof dish. Sprinkle on the lemon juice and peas or
sweetcorn.
4. To make the sauce, melt margarine, stir in flour and cook gently until it forms a ball.
5. Remove from the heat and stir in the milk a little at a time, beating well to avoid lumps.
6. Bring slowly to the boil, stirring all the time. Season well.
7. Pour sauce over the fish.
8. Sprinkle with grated cheese and bake for 10-15 minutes until golden.
9. Garnish with parsley.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
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Minestrone soup
Ingredients
2 rashers bacon
half a carrot
half a medium potato
half a stick of celery
1 onion
25 g frozen peas
25 g spaghetti
2 x 15 ml spoons tomato puree
2 x 5 ml spoons cornflour
pinch mixed herbs
pinch garlic salt
50 ml tinned tomato
150 ml beef stock
Method
1. Wash and peel carrot and potato. Grate.
2. Peel and finely chop onion and celery.
3. Snip bacon into small pieces. Heat oil in a large saucepan and fry bacon gently for
2-3 minutes.
4. Add onion, celery, carrot and potato.
5. Add tomato puree, tomatoes and stock. Bring to the boil, cover and simmer for
20 minutes.
6. Add peas and spaghetti and simmer for a further 10 minutes.
7. Blend cornflour with a little water and stir into soup. Bring back to the boil.
8. Serve hot sprinkled with parmesan cheese.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
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Pasta al tonno
Ingredients
1 small onion
1 clove garlic
1 small tin tuna
1 x 15 ml spoon cooking oil
150 ml chopped tomatoes
1 x 15 ml spoon tomato puree
good pinch each of oregano, basil and chilli powder
seasoning
100 g pasta shapes
Method
1. Peel and chop onion. Peel and crush garlic.
2. Drain tuna.
3. Fry onion and garlic in oil until soft.
4. Add tuna and break up slightly.
5. Add tomatoes, puree, herbs and seasoning. Stir well.
6. Cover and simmer gently for 5-10 minutes.
7. Cook pasta in boiling salted water for 8-10 minutes until ‘al dente’.
8. Drain pasta and serve with sauce poured over.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
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Vegetable samosas
Ingredients
200 g frozen pastry (shortcrust, filo or puff)
half an onion
half a carrot
small clove of garlic
1 potato
25 g frozen peas
1 x 5 ml spoon garam masala
1 x 2.5 ml spoon ground coriander
1 x 2.5 ml spoon ground cumin
45 ml water
1 x 15 ml vegetable oil
seasoning
Method
1. Defrost pastry. Set oven to 190°C, gas mark 5.
2. Peel and finely chop onion and garlic.
3. Peel and finely dice or grate the carrot and potato.
4. Heat oil and lightly fry onion, add garlic.
5. Add remaining vegetables, spices, seasoning and water.
6. Bring to the boil and simmer until the vegetables are tender. Drain.
7. Half pastry and roll each half to form a circle approximately 13 cm in diameter.
8. Cut the circles in half.
9. Place a quarter of the vegetable mixture on each semi-circle of pastry.
10. Brush edges with water and fold over to form a cone, sealing edges.
11. Bake for 20 minutes until golden.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
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Savoury rice
Ingredients
75 g long grain rice
1 mushroom
1 small onion
50 g cooked ham
1 x 15 ml spoon frozen peas
a quarter of a red or green pepper
25 g margarine
seasoning
Method
1. Half-fill a pan with water, add salt and bring to the boil.
2. Add rice and boil for 10-12 minutes until tender.
3. Peel and chop onion. Wash and slice mushroom and pepper.
4. Dice cooked ham.
5. Heat margarine and gently fry onion, mushroom and pepper.
6. Stir in ham and cook for 1 minute. Stir in peas. Remove from heat.
7. Drain rice and add. Mix well. Season with salt and pepper.
8. Serve chilled or reheat in microwave or in pan on the hob.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
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Sticky chicken drumsticks
Ingredients
3 chicken drumsticks
3 x 15 ml spoons tomato ketchup
2 x 5 ml spoon Worcester sauce
2 x 5 ml spoon light soy sauce
3 x 5 ml spoon honey
1 x 2.5 ml spoon English mustard
seasoning
Method
1. Set oven to 200°C, gas mark 6.
2. Make the glaze by blending all the ingredients except the chicken in a bowl.
3. Add the drumsticks, turning to coat.
4. Place chicken on a baking tray and bake for about 30 minutes until tender.
Turn occasionally during cooking and baste with glaze.
6. Serve with green salad and a few crisps.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
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Smoky bacon pasta
Ingredients
1 x 15 ml spoon oil
half a courgette
2 rashers smoked bacon
half an onion
1 clove garlic
4 mushrooms
1 x 15 ml spoon tomato puree
100 ml chopped tomatoes
100 ml chicken stock
pinch basil
pinch oregano
100 g pasta shapes
Method
1. Peel and chop onion. Wipe and slice mushrooms.
2. Wash and slice courgette. Peel and crush garlic.
3. Cut bacon into small pieces and fry bacon and onion in oil for 5 minutes.
4. Add garlic, mushrooms and courgette. Cook for 2 minutes more.
5. Add tomatoes, puree, stock and herbs. Bring to the boil, cover and simmer gently for
20-25 minutes.
6. Cook pasta in boiling salted water for 8-10 minutes.
7. Drain and serve pasta with sauce poured over.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
S.48
Smoked mackerel dip
Ingredients
100 g vacuum-packed smoked mackerel fillets
50 g fromage frais
1 x 5 ml creamed horseradish
1 x 5 ml chopped fresh parsley or dill
squeeze of lemon juice
Lemon slice and parsley to garnish
Method
1. Remove skin from fish and flake roughly with a fork.
2. Stir into fromage frais.
3. Add horseradish, parsley and lemon juice. Mix well.
4. Garnish with lemon slice and parsley.
5. Serve with baked potato or pitta bread or as a dip with carrot and celery sticks.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
S.49
Pineapple upside down pudding
Ingredients
15 g soft margarine
25 g soft brown sugar
2 pineapple rings
2 glacé cherries
1 packet of sponge mix
1 egg
milk if necessary
Method
1. Set oven to 180°C, gas mark 5.
2. Spread soft margarine over base of sponge sandwich tin.
3. Sprinkle on the soft brown sugar.
4. Neatly arrange pineapples and cherries on top.
5. Make up cake mixture following the manufacturer’s instructions.
6. Spread mixture over the fruit. (Extra cake mixture can be made into small buns.)
7. Bake until well risen, golden brown and springs back to the touch.
8. Turn out carefully by inverting a plate over the tin.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
S.50
Tuna cheese bake
Ingredients
50 g cheese
75 g tuna
2 slices wholemeal bread
1 egg
75 ml milk
seasoning
1 slice tomato and parsley for garnish.
Method
1. Set oven to 170°C, gas mark 4.
2. Beat egg with milk and seasoning.
3. Grate cheese and flake tuna.
4. Grate one slice of bread to make breadcrumbs.
5. Mix tuna, breadcrumbs and most of the cheese into the egg mixture. Pour into dish.
6. Sprinkle on remaining cheese and bake for 30 minutes.
7. Make toast with remaining bread. Cut into triangles.
8. When ready, garnish dish with toast, tomato and parsley.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
S.51
Trifle
Ingredients
1 small tin of fruit
2 trifle sponges or one third of a Swiss roll
2 x 15 ml spoons custard powder
2 x 15 ml spoons sugar
200 ml milk
sugar strands or grated chocolate and dream topping to decorate
Method
1. Slice sponges or Swiss roll and lay in dish. Pour over fruit juice and allow to soak.
2. Spoon the fruit over the sponges.
3. Make the custard by blending sugar and custard powder with a little of the measured
milk.
4. Heat the rest of the milk and pour over blended custard.
5. Return all to the pan and bring to the boil, stirring all the time, over a gentle heat.
6. Cool slightly and pour over the fruit and sponge. Cool.
7. Decorate with sugar strands or chocolate and pipe with cream.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
S.52
Three bean salad
Ingredients
1 small tin red kidney beans
1 small tin haricot or butter beans
100 g frozen sliced green beans
parsley to garnish
Dressing
2 x 15 ml spoons olive or sunflower oil
1 x 15 ml spoon wine vinegar or lemon juice
1 x 5 ml spoon honey
1 x 2.5 ml spoon Dijon mustard.
Method
1. Cook green beans in boiling salted water according to instructions on the packet.
2. Drain liquid from kidney and haricot beans. Mix together in a bowl.
3. Make dressing by beating the ingredients together in a bowl using a wooden spoon or
fork.
4. When green beans are ready, drain and refresh under the cold tap. Drain well.
5. Mix the three portions of beans together and pour on dressing. Mix well.
6. Chill and serve garnished with parsley.
Note: If the green beans are still slightly warm this helps the dressing to stick.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
S.53
Swiss roll
Ingredients
2 large eggs
50 g caster sugar
50 g self-raising flour
caster sugar for dredging
45 ml jam
Method
1. Set oven to 190°C, gas mark 7. Grease and line tin.
2. Whisk eggs and sugar together until light and fluffy and thick enough to leave a trail.
3. Lightly fold sieved flour into mixture.
4. Pour mixture into lined tin, tilting to spread evenly into corners.
5. Bake for 8-10 minutes until golden brown and springy to the touch.
6. While the sponge is cooking, warm the jam on a plate over a pan of hot water.
7. Dredge caster sugar over a piece of greaseproof paper a little larger than the tin.
8. Turn sponge out topside down on the sugared paper.
9. Carefully strip off lining paper from sponge.
10. If necessary, trim off crisp edges with a sharp knife.
11. Spread warm jam carefully over sponge and roll up from short end using the paper to
grip and guide the Swiss roll.
12. Cool and serve.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
S.54
Waldorf salad
Ingredients
2 red apples
2 sticks celery
2 spring onions (optional)
50 g walnuts
4 lettuce leaves
paprika
Dressing
3 x 15 ml spoons mayonnaise
1 x 5 ml spoon lemon juice
seasoning
Method
1. Make dressing by mixing mayonnaise with lemon juice, salt and black pepper in a large
bowl.
2. Remove roots and outer skin of spring onions. Chop finely. Add to dressing.
3. Wash the celery. Cut off the tops and any damaged parts. Cut into small chunks. Add to
spring onions and dressing.
4. Chop the walnuts slightly. Add to bowl.
5. Wash core and dice the apples. Mix into walnut mixture and dressing.
6. Wash and dry the lettuce. Arrange in serving bowl. Place the salad mixture on top.
Sprinkle with a little paprika.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
S.55
Turkey paprika with pasta
Ingredients
1 x 15 ml spoon vegetable oil
1 small onion
200 g turkey breast cut into chunks
1 x 5 ml spoon paprika
225 ml chicken stock
half a green pepper
50 ml soured cream or natural yoghurt
seasoning
50 g pasta shapes
paprika and parsley to garnish
Method
1. Peel and dice onion. Wash green pepper, remove seeds and slice.
2. Heat oil in a saucepan and fry the onion until golden.
3. Add the turkey and paprika to the pan and stir fry for 2-3 minutes.
4. Slowly stir in the stock and seasoning and bring to the boil.
5. Add the pasta and green pepper. Cover and simmer gently for 15-20 minutes until turkey
and pasta are cooked.
6. Stir in the soured cream and check the seasoning.
7. Serve garnished with a sprinkling of paprika and chopped parsley.
Hospitality: Practical Cookery: Convenience Foods (Int 2)
S.56