Course
Hospitality: Practical
Cookery
Level: National 4/5
March 2013
This advice and guidance has been produced for teachers and other staff who
provide learning, teaching and support as learners work towards qualifications.
These materials have been designed to assist teachers and others with the
delivery of programmes of learning within the new qualifications framework.
These support materials, which are neither prescriptive nor exhaustive,
provide suggestions on approaches to teaching and learning which will
promote development of the necessary knowledge, understanding and skills.
Staff are encouraged to draw on these materials, and existing materials, to
develop their own programmes of learning which are appropriate to the needs
of learners within their own context.
Staff should also refer to the course and unit specifications and support notes
which have been issued by the Scottish Qualifications Authority.
http://www.sqa.org.uk
Acknowledgements
© Crown copyright 2013. You may re-use this information (excluding logos) free of charge in
any format or medium, under the terms of the Open Government Licence. To view this licence,
visit http://www.nationalarchives.gov.uk/doc/open-government-licence/ or e-mail:
psi@nationalarchives.gsi.gov.uk.
Where we have identified any third party copyright information you will need to obtain
permission from the copyright holders concerned.
Any enquiries regarding this document/publication should be sent to us at
enquiries@educationscotland.gov.uk.
This document is also available from our website at www.educationscotland.gov.uk.
2
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
Contents
Introduction
4
Approaches to learning, teaching and assessment
7
Cookery Skills, Techniques and Processes: Food for the Seasons
10
Cookery Skills, Techniques and Processes: Produce of Scotland
74
Understanding and Using Ingredients and Organisational Skills for
Cooking
89
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
3
© Crown copyright 2013
INTRODUCTION
Introduction
Background
HOSPITALITY: Practical Cookery National 4 and National 5 build on the
principles and practice paper and the relevant experiences and outcomes for
the technologies and health and wellbeing curriculum areas, in particular:
HWB 4-29a, HWB 4-32a, HWB 4-32b, HWB 4-34a, TCH 4-10B, TCH 4-11a
and TCH 4-11b.
The main focus of these courses is to give learners opportunities to develop
cookery-related knowledge, understanding and skills, and to use them at
home, in the wider community and, ultimately, in employment. The courses lay
foundations for lifelong learning. The outcomes for both levels are broadly
similar in content and whilst learners at National 4 will be expected to show
evidence that they are developing the necessary skills, knowledge and
understanding, learners at National 5 should be demonstrating the application
of such skills, knowledge and understanding in a range of contexts.
The support materials included in this pack are suitable for learning at National
4 and National 5. The level at which young people are working will be
determined by their depth of understanding and ability to demonstrate the
skills they have acquired.
As the course is relevant and includes learning and teaching approaches
based on real-life hospitality contexts, it motivates and engages young people,
resulting in successful learning. Learners will produce dishes and meals,
which will lead to confident individuals who derive satisfaction from having
their skills and achievements recognised. The course also develops
responsible citizens who are aware of issues affecting society, such as
seasonality of produce. There are opportunities for learners to work
collaboratively, to share their views and also listen to and consider the views
of others thus developing their skills as effective contributors.
Skills for learning, life and work, including literacy and numeracy across
learning, higher-order thinking skills, applying knowledge and creativity,
working with others and enterprise/employability skills are similarly developed
throughout the course.
4
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
INTRODUCTION
Aim of the materials
In the course, and its component units, there will be an emphasis on skills
development and the application of those skills as well as extensive
opportunities for learners to demonstrate personalisation and choice. Included
in this pack of support materials are suggested approaches to learning and
teaching in a range of learning outcomes. A suggested approach covering
learning outcomes across all three units of the course is also included.
It is important to note that this is not a comprehensive course in its current
format. It is a support pack containing suggested learning and teaching
approaches as to how schools might develop some of the key skills required
to successfully complete the course.
Key skills, knowledge and understanding
The mandatory subject skills, knowledge and understanding that will be
assessed in the National 4 and National 5 courses, as outlined by SQA,
include the following:
National 4
 Use food preparation techniques and cookery processes, with minimal
guidance, in the preparation of a range of dishes.
 Understand the importance of food safety and hygiene and working safely
and hygienically.
 Select, weigh, measure and use appropriate ingredients, with minimal
guidance, to prepare and garnish or decorate dishes.
 Be aware of the importance of responsible sourcing of ingredients.
 Be aware of current dietary advice relating to the use of ingredients.
 Follow recipes in the preparation of dishes and carry out an evaluation of
the product, with minimal guidance.
 Demonstrate organisational and time-management skills in a familiar
cookery context.
 Produce dishes, taking into account the number of portions, and present
them appropriately.
National 5
 Use food preparation techniques and cookery processes in the preparation
of a range of dishes.
 Understand the importance of food safety and hygiene, and working safely
and hygienically.
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
5
INTRODUCTION
 Select, weigh, measure and use appropriate ingredients to prepare and
garnish or decorate dishes.
 Understand the importance of sustainable ingredients.
 Understand current dietary advice relating to the use of ingredients.
 Follow recipes in the preparation of dishes and carryout an evaluation of
the product.
 Demonstrate planning, organisational and time-management skills in a
largely familiar cookery context.
 Produce dishes, taking into account the number of portions and the cost or
portion size, and present them appropriately.
Links to prior learning
Entry to the course is at the discretion of the centre. However, learners would
normally be expected to have attained the skills, knowledge and
understanding required by the following:
National 4
 Experiences and outcomes for the technologies and health and wellbeing
curriculum areas HWB 4-29a, HWB 4-32a, HWB 4-32b, HWB 4-34a, TCH
4-10B, TCH 4-11a, TCH 4-11b.
National 5
 Experiences and outcomes for the technologies and health and wellbeing
curriculum areas HWB 4-29a, HWB 4-32a, HWB 4-32b, HWB 4-34a, TCH
4-10B, TCH 4-11a, TCH 4-11b.
 Hospitality: Practical Cookery National 4 or relevant component units.
 Progression in learning and skills.
This course or its components may provide progression as follows:
National 4
 Hospitality: Practical Cookery National 5.
 Other SQA qualifications in hospitality or related areas.
 Further study, employment and/or training.
National 5
 Other SQA qualifications in hospitality or related areas.
 Further study, employment and/or training.
6
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
APPROACHES TO LEARNING, TEACHING AND ASSESSMENT
Approaches to learning, teaching and assessment
Advice and guidance for staff
The units in the course may be taught in any order, but it is likely that a better
learning experience will result if units are delivered using an integrated
approach.
As learners progress through the course they should be encouraged to take
an increasing responsibility for their own learning, thus providing opportunities
for personalisation and choice. However, some aspects of the course will
require a more staff-directed approach, therefore a staged handover of
responsibility for learning is advocated throughout the course.
It is important that learners have the opportunity to:
 develop skills, knowledge and understanding in relevant and meaningful
contexts
 experience a range of tasks and activities that meet and develop their
learning needs
 experience increasing independence in their learning
 take increasing responsibility for their own learning and are able to make
informed decisions and choices relating to their progress
 experience active learning by developing problem-solving skills as well as
those related to practical activities
 work collaboratively and co-operatively with others and assume shared
responsibility.
Assessment as part of learning and teaching
An integrated approach to delivering the three units of the course will not only
ensure a more relevant context for learning but also reduces the burden of
assessment on both the learner and staff. Learners’ progress can be observed
and recorded without duplication. However, it is vital that for those learners
who do not complete all outcomes for a course award there is sufficient robust
and reliable information for learners to get recognition for a unit award.
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
7
APPROACHES TO LEARNING, TEACHING AND ASSESSMENT
Staff should ensure that learners are given accurate and regular feedback on
their learning and performance and that they are fully involved in the
assessment process.
Learners’ day-to-day work may produce evidence that satisfies the
assessment requirements of a unit or units either in full or partially. Such
naturally occurring evidence may be used as a contribution towards unit
assessment.
The Added Value Unit for National 4 is designed to give learners the
opportunity to demonstrate challenge and application. This is a mandatory unit
for the Hospitality: Practical Cookery National 4 course and is also available
as a stand-alone unit. The Added Value Unit is set by centres within SQA
guidelines and conducted under some supervision and control. Further details
are provided in the unit specification guide.
The course assessment for National 5 consists of one component, a practical
activity, and this is conducted over two stages: planning and implementing.
The purpose is to assess added value and it will do this by focusing on
challenge and application. The course assessment will be set by SQA and
instructions given for the production and conduct based on the guidance in the
assessment specification document.
Standards
Outcomes and assessment standards are outlined in SQA documentation.
Noted below are the standards required for the Added Value Units at each
level.
National 4
The learner will:
Produce a two-course meal for a given number of people, safely and
hygienically by:
 Preparing a list of required ingredients, equipment and service details
 Weighing and measuring the ingredients accurately
 Preparing the ingredients and controlling the cookery processes
 Serving and finishing the dishes using garnishes or decorations, as
appropriate
 Working safely and hygienically
8
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
APPROACHES TO LEARNING, TEACHING AND ASSESSMENT
National 5
Practical activity
The purpose of this practical activity is to assess learners’ ability to:
Plan, prepare and present a three-course meal for a given number of people
to a given brief. The brief will specify the three dishes to be produced.
Learners will have the opportunity to demonstrate the following knowledge,
understanding and skills:
 planning, organisational and time management skills
 applying food preparation techniques and cookery processes according to
the given brief
 preparing and using ingredients according to the given brief
 presenting and serving each dish appropriately
 demonstrating the importance of food safety and hygiene and working
safely and hygienically
The following link leads to SQA Hospitality: Practical Cookery SQA support
materials:
http://www.sqa.org.uk/sqa/45681.html
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
9
FOOD FOR THE SEASONS
Food for the Seasons
There is one overall plan for delivering this programme of work, as outlined below. Course support materials give
ideas of learning and teaching approaches that could be used over the course of the year to coincide with the
respective seasons.
Learning outcomes covered in Food for the Seasons
1.1
1.2
1.3
1.4
2.1
2.2
National 4
and
National 5
*P
Understanding and Using
Ingredients
National 4
and
National 5
*P
Cookery Skills, Techniques and
Processes
N/A

Organisational Skills for Cooking
*P indicates only partial coverage.
10
 Depends on the skills, techniques and processes in the chosen recipe.
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
2.3
2.4
N/A
National 5
*P
FOOD FOR THE SEASONS
Learners’ experiences
Learning intentions
Success criteria
Resources
Staff-led discussion on the
importance of using seasonal
produce
Learners can apply an
understanding of
ingredients from a range
of categories
National 4 learners outline
the reasons for sourcing
seasonal ingredients
www.bbc.co.uk/learningzone/clips/seas
onal-food/8555.html
www.bbc.co.uk/learningzone/clips/mark
et-geography-where-our-food-comesfrom/11844.html (first section of clip on
local food)
www.eatseasonably.co.uk/what-to-eatnow/calendar
Learners to prepare a
presentation, in any format of
their choosing, to encourage
eating of seasonal, local
foods, eg poster, leaflet, radio
advert, blog, story board
National 5 learners can
clearly describe the
importance of sourcing
sustainable food
ingredients
Food for the seasons chart – enlarge to
A3 for learners who could list, draw, cut
out pictures of seasonal foods as they
work on each season and/or enlarge to
A2 to display on wall
Learners will present to peers
in groups of three or four
Consider presenting quality
work to wider (school)
community/local businesses?
Related practical work from
bank of recipes
Learners will choose dish(es)
to exemplify the use of
seasonal ingredients, select
suitable garnish/decoration
Learners can use
ingredients in the
preparation of dishes
National 4 learners can
select, prepare and/or
cook ingredients, with
minimal guidance,
according to recipes
suitable for the respective
season
Food preparation and cookery
processes checklists (N4 and N5)
Bank of basic recipes suitable for group
use
Basic recipes could be customised by
learners to offer personalisation and
choice
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
11
FOOD FOR THE SEASONS
and indicate steps required to
ensure food is prepared safely
and hygienically
Summer: one dish using
seasonal produce
Autumn: one/two dishes
using seasonal produce with a
Halloween theme
Winter: two-course meal
using seasonal produce
(overtake outcomes unit 3)
Spring: group task –
afternoon tea for a group of
invited guests using seasonal
produce
12
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
National 5 learners can
select, prepare and/or
cook ingredients according
to recipes suitable for the
respective season
National 4 and National 5
learners can select and
prepare suitable garnishes
or decorations
National 4 and National 5
learners can work safely
and hygienically
FOOD FOR THE SEASONS
SUMMER
SPRING
AUTUMN
WINTER
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
13
FOOD FOR THE SEASONS
14
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
15
FOOD FOR THE SEASONS
16
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
17
FOOD FOR THE SEASONS
Why should we eat seasonal foods?
Those who are interested in food will know that trying to
encourage us all to eat seasonal food has become a hot topic of
conversation. Celebrity chefs promote seasonal, local food whenever they
can.
We have got used to seeing very similar products on supermarket shelves
throughout the year. For example, foods such as strawberries will always be in
season somewhere in the world, and we can buy them in supermarkets more
or less whenever we want them. However, if we buy strawberries at any time
other than the summer months, when they are in season in the UK, it is likely
they will have flown half-way round the world before they get to us.
It is interesting to note that many health experts believe that people who lived
in a time of food rationing had a more varied and healthier diet than those
today who have access to such a wide variety of foods from across the world
– local, seasonal foods were all that was on offer back then.
Recently, farmers’ markets have been growing in popularity. The fresh
produce on sale comes straight from the fields to the market stall, and
therefore couldn’t be more fresh or seasonal. You are likely to find these
markets in most towns across the country every 2–3 weeks, and in the larger
towns and cities every week. It is interesting to note that in France and other
Mediterranean countries they sell their fresh produce, at markets, every day.
If we try to use produce that is more local, ie Scottish, then it will definitely be
seasonal as well.
There are many benefits of eating seasonal and local produce:
 It will be fresher and therefore taste better.
 It will be fresher and therefore more nutritious. Vitamin C levels in fruit and
vegetables start to reduce from the moment the produce is picked. The
longer the produce spends in storage, transit, on a supermarket shelf and
then in the home, the greater the loss of vitamin C.
 It promotes variety in the diet rather than shoppers buying the same
produce every week just because it is on the supermarket shelf.
 It supports the local economy instead of multinationals.
 It is likely to be cheaper as travel costs are greatly reduced.
 It has reduced energy usage (and associated CO2 emissions linked to
transport).
18
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
There is a lot of information available on the promotion of and benefits to be
gained from using seasonal and local produce, eg websites, books,
magazines, newspaper articles, blogs etc.
Take some time to investigate seasonal and local produce and note down any
further information you find – you will need it for your next task.
www.bbc.co.uk/learningzone/clips/seasonal-food/8555.html
www.bbc.co.uk/learningzone/clips/market-geography-where-our-food-comesfrom/11844.html
http://life.gaiam.com/article/benefits-eating-what-s-season
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
19
FOOD FOR THE SEASONS
Additional notes on seasonal/local produce:
20
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
Task
Your task is to promote the
use of seasonal and local
produce to students.
You will present to a group of
your peers, who will provide
feedback.
Criteria for the pitch:
 any format you choose e.g. poster, leaflet, radio advert, blog, story board
etc
 maximum 2 minutes
 clear message to encourage students to use seasonal and local produce
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
21
FOOD FOR THE SEASONS
You have already discussed and investigated local and seasonal foods.
Now you should consider and note down any relevant information relating to
students.
You can find lots of information online or you may know a student you could
ask about their lifestyle.
Some ideas to consider:
 The dietary needs of students
 Students are likely to be on a limited budget
 Students are usually very busy with their studies and socialising
22
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
Promoting seasonal and local produce
Self-evaluation
What was the format you
decided on to deliver
your pitch?
Did you manage to
deliver your pitch in less
than 2 minutes? If not,
why not?
Explain how your pitch
might encourage
students to use more
local and seasonal
produce (the information
you gathered about
student lifestyles might
help with this)
How did you make sure
your message was clear
and easily understood?
Were you successful?
(peer evaluations may
help with this)
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
23
FOOD FOR THE SEASONS
Promoting seasonal and local produce
Peer group evaluations
Get together with a group of 2 or 3 peers. You will each present your pitch to the group whilst others listen and then the group will
provide feedback.
One member of the listening group should act as timekeeper.
Name
24
Length of pitch?
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
Was this a convincing argument to encourage students to
using seasonal and local foods?
(make a note of the points made and whether you think they might
have convinced a student to try to eat more seasonally and locally)
FOOD FOR THE SEASONS
Food for the Seasons
Food preparation techniques covered at National 4
Recipe
Food preparation techniques
Peel
Whisk
Chop
Cream
Slice
Fold
Dice
Rub-in
Blend
Knead
Puree
Shape
Marinate
Roll out
Grate
Glaze
Mix
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
25
FOOD FOR THE SEASONS
Food for the Seasons
Cookery processes covered at National 4
Recipe
Cookery Process
Absorption
Boiling
Baking
Grilling
Stewing
Stir Frying
26
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
Food for the Seasons
Food preparation techniques covered at National 5
Recipe
Food preparation techniques
Peel/skin
Blanche
Chop
Concasse
Slice
Puree
Julienne
Marinate
Brunoise
Strain
Jardiniere
Pass
Macedoine
Grate
Paysanne
Coat
Chiffonade
Pane
Blend
Bake blind
Whisk
Glaze
Cream
Pipe
Fold
Rub-in
Knead
Roll out
Portion
Shape
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
27
FOOD FOR THE SEASONS
Food for the Seasons
Cookery processes covered at National 5
Recipe
Cookery Process
Absorption
Baking
Boiling
Grilling
Poaching
Shallow frying
Steaming
Stewing
Stir Frying
28
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
Spring
Pea and mint soup with melba toast
Ingredients
½ onion
½ potato
1 × 5 ml spoon vegetable oil
150 g frozen peas
150 ml vegetable stock
1 × 2.5 ml spoon dried mint
½ slice bread
Fresh mint to garnish
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Peel and chop onion and potato.
Heat vegetable oil and sweat onion and potato for 5 minutes.
Add peas, stock and dried mint. Turn up heat and bring to the boil.
Turn down to a simmer and cook for 15–20 minutes.
Heat grill to high. Toast bread on both sides and leave to cool slightly.
Cut off crusts.
Cut the rectangle of toast diagonally to give two triangles then cut very
carefully through the centre of each triangle.
Turn the grill down to low. Place the toast back under the grill and cook
the untoasted side until it is golden in colour, crisp and curls up at the
edges.
Chiffonade the fresh mint leaves for garnish.
Remove soup from heat, cool slightly and blend. Check and adjust
seasoning.
Serve with melba toast and mint garnish.
Other ideas for garnish: Crème fraîche and/or croutons brushed with a little
mint sauce before frying.
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
29
FOOD FOR THE SEASONS
Asparagus and goat’s cheese flan
Ingredients
Pastry:
100 g plain flour
50 g butter/block margarine
Pinch salt
Filling
2–3 stalks asparagus
25 g goat’s cheese
1 egg
150 ml milk
1 tomato
15-cm flan ring and baking tray
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Heat oven to 200°C, gas mark 6.
Make pastry. Sieve flour and salt into a large bowl. Add butter/margarine
and rub in until mixture resembles fine breadcrumbs.
Add enough cold water to make a stiff dough. Roll out thinly on a lightly
floured board.
Sit flan ring on baking tray and line with pastry. Bake blind for 10
minutes.
Remove baking beans and return pastry to the oven for 5 minutes to dry
off base.
Meanwhile bring a small pan of water to the boil. Snap off the woody
ends of the asparagus and blanch the asparagus tips in the boiling water
for 3–4 minutes. Drain.
Beat together the egg and milk, and season well.
Place the asparagus in the base of the flan, slice tomato and place on
top of asparagus.
Top with the egg mixture and dot with small pieces of goat’s cheese.
Cook in the oven for 20–30 minutes or until the filling is set, puffed up
and pale golden brown.
Other ideas: Garnish with chopped parsley or chives and/or extra tomato
slices. Serve with a dressed rocket and tomato salad. Replace the goat’s
cheese with any other mild-flavoured cheese. Add extra fillings to the flan, eg
sautéed leeks. Use a lightly smoked fish in the filling.
30
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
Stuffed chicken with tomato and basil sauce
Ingredients
1 chicken breast
25 g low fat soft cheese
1 × 5 ml spoon pesto
Few leaves watercress
150 ml passata
50 ml stock
1 × 15 ml spoon mascarpone cheese
Fresh basil
Method
1.
2.
3.
4.
5.
6.
Place chicken breast between cling film and pound the thickest part with
a rolling pin until thin, being careful not to tear the chicken breast.
Mix the low fat cheese, pesto and roughly chopped watercress together
in a small bowl.
Spread cheese mixture on chicken breast and roll up tightly. Place rolled
chicken onto another piece of cling film and wrap up tightly, twisting the
ends to secure. Repeat with a piece of tin foil.
Half fill a medium-sized pan with water and bring to the boil. Turn down
to a simmer, add chicken wrapped in foil and poach for 25–30 minutes.
Check from time to time that there is plenty of water in the pan.
Mix passata with stock and bring gently to the boil. Stir in mascarpone
cheese and turn off heat. Add shredded basil leaves.
Carefully remove foil and cling film from chicken. Cut into three thick
slices and serve with tomato and basil sauce.
Other ideas: Add sun-dried tomatoes and/or peppadew peppers to the filling
mix. Wrap the chicken in parma ham before poaching. Egg and crumb the
stuffed chicken before roasting. Serve with roasted vegetables, eg red onions,
peppers, courgettes and tomatoes instead of the sauce.
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
31
FOOD FOR THE SEASONS
Roasted rhubarb cheesecake
Ingredients
2 stalks rhubarb
1 orange, zest and juice
1 × 15 ml spoon caster sugar
100 g gingernut biscuits
50 g butter or margarine
200 g full-fat soft cheese
50 g natural yoghurt
25 g icing sugar
2 pieces stem ginger
Method
1.
2.
3.
4.
5.
6.
7.
8.
Heat oven to 210°C, gas mark 7.
Cut rhubarb into 2-cm pieces. Place in roasting dish with half the orange
zest, half the orange juice and sugar. Mix well.
Roast for 10 minutes. Leave to cool.
Crush the biscuits in a sealed bag. Melt the butter and stir in the crumbs.
Press the biscuit mixture onto the base of a 15-cm foil dish.
Mix together the soft cheese, yoghurt, icing sugar, remaining orange
zest and juice and chopped up stem ginger.
Spread cheese mixture on top of crumb base and place in the fridge to
set.
When set, top with roasted rhubarb.
Other ideas: Make rhubarb compote as above (step 2) but cook until soft and
marble through the cheese mixture. Use fresh fruit in summer or autumn
berries later in the year. Serve with fruit coulis to complement the
filling/topping.
32
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
Recipe task
You are now going to work in a group to plan, prepare and make afternoon tea
for a group of invited guests.
You should consider:
 the guests to be invited and any dietary requirements to be considered
 the ingredients that are in season at the moment
 the time you have available to prepare and cook the dishes
 how you will divide up tasks to use the skills and abilities of each member
of the group
 how the finished dishes will taste and look
 safe and hygienic practices at all times.
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
33
FOOD FOR THE SEASONS
Start by jotting down some ideas for ingredients you might use and then start
to think about/investigate recipes.
You do not need to make up a recipe from scratch – you can adapt a recipe or
a dish you have made before but try to make the final product personal to you.
You will also be expected to complete a food order and a plan of how you will
use the time you have available to make sure the dish is completed on time
and at the same time as other members of your group.
Ideas for ingredients/recipes:
34
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
Copy out your recipe – include ingredients, method and garnish/decoration (or
staple to this page).
Name of recipe:
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
35
FOOD FOR THE SEASONS
Food order
Your name: ____________________________________________________
Recipe: _______________________________________________________
Order all the ingredients you need for the dish and garnish/decoration. If you
need any equipment that is not stored at your workstation, list it in the
additional notes.
Dry stores
Vegetables and fruit
Dairy
Additional notes
36
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
Use the plan of work below to make sure your dish is finished and
garnished/decorated to a high standard and at the same time as other
members of your group.
Recipe:
Planned
time
Work process
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
37
FOOD FOR THE SEASONS
Self-evaluation
Reflect on how well you completed the task to plan, prepare and make a dish
for afternoon tea that represents spring produce.
Name of dish:
What ingredients did you
use that are in season in
spring?
Explain how the dish you
made fitted the occasion
and reflect on whether it
was a good choice to
complement the other
dishes made by your
group.
Comment on the taste,
texture and presentation
of your food.
What cookery techniques
and processes were you
able to demonstrate?
How did your time plan
work?
How did you work as a
group?
38
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
What safe and hygienic
practices did you
demonstrate when
preparing, cooking and
serving your dish?
What worked really well?
Any challenges?
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
39
FOOD FOR THE SEASONS
Summer
Vegetable tempura and sweet chilli dip
Ingredients
1 floret frozen broccoli
2 × 15 ml spoons light mayonnaise
¼ aubergine
1 × 10 ml spoon sweet chilli dip
¼ courgette
2 mushrooms
½ onion, cut round the circumference
75 g plain flour
15 g cornflour
150 ml ice-cold water
150 ml vegetable oil and wok for frying vegetables
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
Make tempura batter. Mix flours and whisk in cold water with a fork to
give a thin batter – it doesn’t matter if there are lumps in the batter.
Leave to rest.
Mix mayonnaise and sweet chilli sauce for dip.
Wipe aubergine, courgette and mushrooms.
Divide broccoli in two if floret is large. Cut aubergine into thick slices and
half each slice. Cut the courgette into thick batons. Divide each
mushroom in two. Cut onion into thick slices then divide into rings. Make
sure all vegetables are dry.
Prepare a large plate with greaseproof paper to drain your vegetables.
Heat oil to 180°C.
Dip vegetables into the batter and using a slotted spoon lower them
gently into the oil.
After 1 minute turn over and cook again for another minute. Remove
from the oil with the slotted spoon and drain on greaseproof paper.
Repeat with other vegetables.
Other ideas: Use thin strips of chicken or prawns instead of all vegetables.
Serve with a garlic mayonnaise.
40
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
Summer chicken kebabs
Ingredients
1 × 15 ml spoon soy sauce
Small piece lemongrass stalk
½ lime
1 clove garlic
1 × 5 ml spoon dried coriander
1 small chicken breast
½ onion
½ green pepper (or ¼ large pepper)
50 g rice
2 wooden skewers
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Measure rice into a small bowl and cover with cold water. Leave on one
side. To cook the rice later you will need a small pot with a tight-fitting
lid.
Chop lemongrass finely, zest and juice lime and crush garlic. Place in a
large bowl.
Add soy sauce and dried coriander.
Cut chicken into cubes, add to bowl with a pinch of salt and pepper.
Leave to marinate for 10–15 minutes.
Soak skewers in water to prevent them burning.
Cut onion into four wedges. Cut pepper into four pieces.
Thread the chicken, onion wedges and pepper pieces onto the skewers,
leaving room around the chicken for it to cook thoroughly. Brush with the
marinade.
Heat the grill to high. Cook chicken kebabs until brown on one side and
then turn over and repeat. When the chicken is brown all over, turn grill
down to a medium heat and continue to cook until the chicken is cooked
all the way through.
Whilst the chicken is cooking, pour the rice into a sieve and rinse well in
cold water. Place rice and 100 ml water in a pan and bring to the boil.
Reduce the heat to a simmer, place a lid on the pan and cook for 10
minutes. Turn off heat and leave for 3–4 minutes with the lid still on.
Once chicken is cooked remove from the grill. Fluff up rice with a fork,
season and serve.
Ideas for garnish: Quarters of lemon with the edges dipped in very finely
chopped coriander or lime quarters with finely chopped coriander sprinkled
over the kebabs and rice.
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
41
FOOD FOR THE SEASONS
Dips and dippers
Ingredients for dips
Hummous
200 g tinned chickpeas
1 clove garlic
1 × 15 ml spoon tahini
1–2 × 15 ml spoons olive oil
Seasoning
Cheese, chive and garlic dip
50 g soft cheese
50 g natural yoghurt
1 clove garlic
15 g strong cheddar cheese
A few chives
Hummous
1.
Place all ingredients in a food processor and blend until smooth.
2.
Taste and adjust seasoning as required
Cheese, chive and garlic dip
1.
Mix together soft cheese and natural yoghurt.
2.
Finely chop garlic and grate cheese
3.
Mix together all ingredients except the chives
4.
Snip chives finely and sprinkle on top of dip
Dippers
Selection of summer vegetables, which could include carrots, cucumber,
celery, peppers (jardinière cut), broccoli, mangetout (lightly steamed), cherry
tomatoes
Flat bread – could be made as a separate lesson
Pitta bread – brushed with garlic butter, cut into strips and grilled or baked
Tortilla wrap – cut into triangle shapes, brushed with oil flavoured with
Jamaican spice and baked until crisp.
42
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
Summer fruit trifle
Ingredients
4 sponge fingers
15 ml spoon orange juice
150 g frozen summer fruits
1 egg white
2 × 15 ml spoons caster sugar
Custard
200 ml milk
1 × 5 ml spoon vanilla extract
1 egg yolk
1 × 15 ml spoon caster sugar
1 × 5 ml spoon cornflour
Foil container – round 15-cm tin or loaf tin.
Method
1.
2.
3.
4.
5.
6.
7.
8.
Break the sponge fingers into pieces and scatter on the base of foil
container. Drizzle with orange juice and top with the frozen fruits.
Make the custard – place the milk and vanilla extract in a small pan and
bring slowly to the boil.
Heat oven to 160°C, gas mark 3.
Separate the egg. Mix the egg yolk, 15 ml caster sugar and cornflour in
a bowl and pour over the hot milk, whisking well.
Return to the pan and stir over a very low heat until thickened. Leave to
cool slightly then pour over frozen fruit.
Whisk egg white until stiff, add 15 ml caster sugar and whisk again. Add
remaining sugar and fold in gently. Spoon/pipe meringue over cooled
custard mix.
Bake for 15–20 minutes.
Serve warm.
Ideas for accompaniment: Fruit coulis made with the same frozen fruit mix
cooked with icing sugar to taste and a bruised cardamom pod. Remove pod,
blend and sieve before serving.
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
43
FOOD FOR THE SEASONS
Recipe task
You are now going to make your own choice of dish which represents the
produce of summer time.
You should consider:
 the ingredients that are in season at the moment
 the time you have available to prepare and cook the dish
 your own skills and abilities
 how the finished dish will taste and look
 safe and hygienic practices at all times.
44
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
Start by jotting down some ideas for ingredients you might use and then start
to think about/investigate recipes.
You do not need to make up a recipe from scratch – you can adapt a recipe or
a dish you have made before but try to make the final product personal to you.
You will also be expected to complete a food order and a plan of how you will
use the time you have available.
Ideas for ingredients/recipes:
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
45
FOOD FOR THE SEASONS
Copy out your recipe – include ingredients, method and garnish/decoration (or
staple to this page).
Name of recipe:
46
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
Food order
Your name: ____________________________________________________
Recipe: _______________________________________________________
Order all the ingredients you need for the dish and garnish/decoration. If you
need any equipment that is not stored at your workstation, list it in the
additional notes.
Dry stores
Vegetables and fruit
Dairy
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
47
FOOD FOR THE SEASONS
Use the plan of work below to make sure your dish is finished and
garnished/decorated to a high standard.
Recipe:
Planned
time
48
Work process
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
Self-evaluation
Reflect on how well you completed the task to plan, prepare and cook your
dish to represent summer produce.
Name of dish:
What ingredients did you
use that are in season in
summer?
How did your time plan
work?
What cookery techniques
and processes were you
able to demonstrate?
Comment on the taste,
texture and presentation
of your food.
What safe and hygienic
practices did you
demonstrate when
preparing, cooking and
serving your dish?
What worked really well?
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
49
FOOD FOR THE SEASONS
Any challenges?
50
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
Autumn
Spicy butternut squash soup
Ingredients
1 onion
1 carrot
1 stalk celery
¼ butternut squash, seeds removed
1 × 10 ml spoon vegetable oil
300 ml vegetable stock
1 × 15 ml spoon Thai red curry paste
100 ml coconut milk
Method
1.
2.
3.
4.
5.
6.
7.
8.
Peel onion, carrot and squash. Wash celery.
Roughly chop the vegetables but try to keep them all uniform in size.
Heat oil. Add the vegetables and sweat them for 5 minutes.
Stir in the curry paste and cook for a further 2–3 minutes.
Add the vegetable stock and quickly bring to the boil.
Turn heat down to a simmer and cook for 20–30 minutes or until the
vegetables are tender.
Cool slightly and blend. Return to the pot, add coconut milk and reheat.
Check seasoning and serve.
Ideas for garnish: Thin rings of fresh chilli or a few toasted pumpkin seeds.
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
51
FOOD FOR THE SEASONS
Vegetable tagine with couscous
Ingredients
1 onion
1 clove garlic
1 × 5 ml spoon vegetable oil
Pinch turmeric
1 × 2.5 ml spoons of ground ginger, ground cumin and ground cinnamon
1 × 5 ml spoon harissa paste
200 g tinned tomatoes
200 ml vegetable stock
1 carrot
½ red pepper
½ courgette
¼ aubergine
100 g couscous
Method
1.
2.
3.
4.
5.
6.
7.
8.
Finely chop the onion and garlic. Heat the oil and sweat onion and garlic
lightly for 1–2 minutes.
Add the dry spices, harissa, tomatoes and stock and bring to the boil.
Turn down to a simmer and cook for 10–12 minutes.
Roughly chop the vegetables but try to keep them all a uniform size.
Add vegetables to the sauce, bring back to the boil, turn down heat and
simmer for another 15–20 minutes.
Measure couscous into a large bowl. Add enough boiling water to just
cover the couscous and cover the bowl with clingfilm or a large plate.
After 5–10 minutes, stir the couscous well with a fork to separate the
grains. Taste and season.
Serve the tagine of vegetables on top of the couscous.
Ideas for garnish: Top finished dish with chopped mint, coriander or parsley.
52
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
Cottage pie
Ingredients
1 onion
½ carrot
1 stalk celery
1 × 5 ml spoon vegetable oil
100 g lean minced beef or quorn
100 ml passata
100 ml beef stock
200 g sweet potato (or substitute half with potato)
Pinch cinnamon
1 × 5 ml spoon cornflour
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
Finely chop the onion, carrot (brunoise) and celery (paysanne).
Heat the oil and brown the mince/quorn.
Add the vegetables to the mince mixture together with the passata and
stock.
Bring to the boil. Turn heat down to a simmer and cook for 30 minutes.
Peel the sweet potato and roughly chop. Try to keep the pieces uniform
in size.
Cover sweet potato with water, add pinch of cinnamon and bring quickly
to the boil. Turn heat down and cook for approximately 15 minutes.
Drain and mash.
Heat grill.
Blend cornflour with a little water and stir into mince mixture. Return to
the heat and bring to the boil. Place mince mixture in an ovenproof dish.
Spoon or pipe sweet potato on top and flash quickly under the grill to
brown lightly.
Ideas for garnish: Finely chopped parsley, thin slices of tomato (halved) or a
combination of both.
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
53
FOOD FOR THE SEASONS
Spicy apple clafoutis
Ingredients
1 large cooking apple
Grated zest of ½ orange
1 × 2.5 ml spoon cinnamon
1 × 2.5 ml spoon cardamom seeds
Pinch allspice
50 g sugar
1 egg
1 × 15 ml spoon plain flour
1 × 10 ml spoon ground almonds
Few drops vanilla extract
2 × 15 ml spoons milk
15 ml water
Ovenproof dish/rectangular foil container
Method
1.
2.
3.
4.
5.
6.
Heat oven to 180°C, gas mark 4.
Peel, core and chop the apple. Mix with the zest, spices, 25 g sugar and
water and stew very gently for 5 minutes. Place in the bottom of the
ovenproof dish.
Separate the egg. Put the yolk into a small bowl and the white into a
medium-sized bowl.
Add the remaining 25 g sugar to the egg yolk and whisk until pale in
colour. Fold in the flour, ground almonds, vanilla extract and milk.
Whisk the egg white until it forms soft peak. Fold gently into the yolk
mixture.
Spoon the batter over the fruit and bake for 15–20 minutes or until it is
golden brown and puffed up.
Ideas for decoration: Dust with icing sugar or cinnamon or a combination of
both. Could serve with a fruit coulis on the side.
54
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
Recipe task
You are now going to make your own choice of dish(es), suitable for
Halloween, which represent the produce of autumn time.
You should consider:
 the ingredients that are in season at the moment
 how you will incorporate the theme into your dish(es)
 the time you have available to prepare and cook the dish
 your own skills and abilities
 how the finished dish will taste and look
 safe and hygienic practices at all times.
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
55
FOOD FOR THE SEASONS
Start by jotting down some ideas for ingredients you might use and then start
to think about/investigate recipes.
You do not need to make up a recipe from scratch – you can adapt a recipe or
a dish you have made before but try to make the final product personal to you.
You will also be expected to complete a food order and a plan of how you will
use the time you have available.
Ideas for ingredients/recipes and ideas for your Halloween theme:
56
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
Copy out your recipe – include ingredients, method and garnish/decoration (or
staple to this page).
Name of recipe:
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
57
FOOD FOR THE SEASONS
Food order
Your name: ____________________________________________________
Recipe: _______________________________________________________
Order all the ingredients you need for the dish and garnish/decoration. If you
need any equipment that is not stored at your workstation, list it in the
additional notes.
Dry stores
Vegetables and fruit
Dairy
Additional notes
58
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
Use the plan of work below to make sure your dish is finished and
garnished/decorated to a high standard.
Recipe:
Planned
time
Work process
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
59
FOOD FOR THE SEASONS
Self-evaluation
Reflect on how well you completed the task to plan, prepare and cook your
dish to represent autumn produce.
Name of dish:
How did your dish(es) fit
in with the Halloween
theme?
What ingredients did you
use that are in season in
autumn?
How did your time plan
work?
What cookery techniques
and processes were you
able to demonstrate?
Comment on the taste,
texture and presentation
of your food.
What safe and hygienic
practices did you
demonstrate when
preparing, cooking and
serving your dish?
60
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
What worked really well?
Any challenges?
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
61
FOOD FOR THE SEASONS
Winter
Roasted root vegetable soup
Ingredients
½ red onion
½ small beetroot
1 large carrot
1 parsnip
Small piece turnip
1 × 15 ml spoon oil
1 × 5 ml spoon curry powder
1 × 2.5 ml spoon turmeric
250 ml vegetable stock
Method
1.
2.
3.
4.
5.
6.
Heat oven to 210°C, gas mark 7.
Prepare all vegetables: peel and roughly chop onion, peel and
macédoine root vegetables. Place in a large bowl.
Add the oil and spices to the bowl and toss all vegetables in the oil.
Place vegetables on a baking tray and roast for 25–30 minutes until
starting to brown at the edges.
Remove vegetables from oven, place in a large pot, add the stock and
bring to the boil. Cook for 5–10 minutes. Taste and season if required.
Cool slightly and blend.
Ideas for garnish: Swirls of crème fraîche topped with strips of kaffir lime
leaves. Spring onion curly strips or flowers.
62
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
Turkey burgers with cranberry relish
Ingredients
Burger
5 ml spoon vegetable oil
½ onion
½ clove garlic
100 g turkey mince
1 × 15 ml spoon cranberry sauce
½ egg, lightly beaten
Relish
½ onion
50 g frozen cranberries
½ cooking apple
Rind and juice of ½ orange
50 g granulated sugar
Method
1.
2.
3.
4.
5.
6.
7.
Finely chop whole onion and crush garlic. Heat oil and sweat half the
onion with the garlic for 3–4 minutes, spoon into a large bowl.
In the same pan, add onion for relish and sweat for 3–4 minutes.
Peel and chop apple, grate rind and squeeze juice from orange.
Add cranberries, apple, rind and juice of orange and sugar to pan. Bring
to boil, then turn down to a gentle simmer and cook for 25–30 minutes.
Stir frequently to prevent mixture catching on the bottom of pan.
Add turkey mince, cranberry sauce and beaten egg to onion and garlic
and mix well. Shape into a burger – use a little flour if the mixture is too
wet.
Heat the grill to high. Cook the burger until brown, turn over and repeat.
Turn grill down to a medium heat and continue cooking until the burger
is cooked all the way through.
Serve burger in a bap with the usual accompaniments plus warm/cold
relish.
Other ideas for serving: Serve the turkey burger without the bap but with the
relish and potato/sweet potato wedges.
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
63
FOOD FOR THE SEASONS
Fish pie
Ingredients
1 fillet cod
½ fillet smoked haddock
150 ml milk
1 bay leaf
1 egg
25 g margarine
25 g plain flour
Grated nutmeg
4 sheets filo pastry
Melted butter/margarine
Parsley
Slice lemon
Method
1.
2.
3.
4.
5.
6.
7.
8.
Bring a small pan of water to the boil, add egg, bring back to the boil and
cook for 8 minutes. Remove egg from pan and cool in a bowl of cold
water. When cool enough to handle divide into four.
Place both pieces of fish in a pan with the milk and bay leaf. Bring milk
to the boil, then turn down to a very gentle simmer and let fish cook for
5–6 minutes.
Lift fish out of milk onto a plate and divide into large flakes. Place fish in
an ovenproof dish. Top with quartered egg. Strain milk into a measuring
jug.
Heat oven to 200°C, gas mark 6.
Melt margarine in a small pan, stir in flour and cook for 1 minute. Take
off the heat and gradually stir in the milk. Return to heat, bring to the boil
stirring well throughout. Taste and season with salt, pepper and nutmeg.
Pour over fish.
Remove the filo pastry from its wrapping, brush with melted
butter/margarine and scrunch up over the top of the fish and sauce.
Bake for 20–25 minutes until pastry is golden and crisp.
Garnish with chopped parsley and twist of lemon.
Other ideas: Replace smoked fish with a few prawns. Add leeks and/or peas
to base. Add cheese or parsley to sauce mixture. Replace filo pastry topping
with mashed potato, sweet potato, celeriac or a mix of two of these.
64
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
Winter fruit salad and ginger biscuits
Ingredients
Fruit salad
150 ml orange juice
1 × 15 ml spoon soft brown sugar
1 × 5 ml spoon ground ginger
2 tangerines/satsumas/clementines
½ fig
½ banana
25 g dried cranberries
25 g sultanas
Piece cinnamon stick
2 cardamom pods, split
Biscuits
75 g plain flour
50 g butter/margarine
25 g caster sugar
1 × 5 ml spoon ground ginger
2 walnut halves
Method
1.
2.
3.
4.
5.
6.
7.
8.
Heat oven to 170°C, gas mark 3.
Make biscuits. Measure flour, butter, sugar and ground ginger into a large
bowl. Rub mixture together until it starts to form breadcrumbs and then comes
together into one piece of biscuit dough.
Roll out mixture on a lightly floured board and cut with a 5-cm biscuit cutter.
Break up walnuts and place a small piece on each biscuit.
Bake for 15–20 minutes until starting to firm up and colouring around the
edges.
Cool for a few minutes before lifting on to a wire rack.
Place orange juice, sugar, ginger, cinnamon stick and cardamom pods in a
small pan. Bring slowly to the boil, stirring until all the sugar has melted. Pour
into a large bowl to cool. Remove cardamom pods and cinnamon stick.
Prepare fruit. Peel and remove as much pith as possible from the tangerines,
cut into two, around their circumference, and place in the syrup.
Wash and slice the fig and banana, and add to the syrup with the cranberries
and sultanas.
Other ideas: Change to summer or autumn fruits. Biscuits could be flavoured
with vanilla for summer and cinnamon for autumn.
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
65
FOOD FOR THE SEASONS
Recipe task
You are now going to plan, prepare and cook a two-course meal using winter
ingredients.
You should consider:
 the ingredients that are in season at the moment
 the time you have available to prepare and cook the dishes
 your own skills and abilities
 how the finished dishes will taste and look
 safe and hygienic practices at all times.
66
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
Start by jotting down some ideas for ingredients you might use and then start
to think about/investigate recipes.
You do not need to make up a recipe from scratch – you can adapt a recipe or
a dish you have made before but try to make the final product personal to you.
You will also be expected to complete a food order and a plan of how you will
use the time you have available.
Ideas for ingredients/recipes:
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
67
FOOD FOR THE SEASONS
Copy out your recipe – include ingredients, method and garnish/decoration (or
staple to this page).
Name of recipe 1:
68
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
Name of recipe 2:
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
69
FOOD FOR THE SEASONS
Food order
Your name: ____________________________________________________
Recipe: _______________________________________________________
Order all the ingredients you need for the dish and garnish/decoration.
Continue on the back of this sheet if necessary.
Dry stores
Vegetables and fruit
Dairy
Additional notes
70
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
Use the plan of work below to make sure your dish is finished and
garnished/decorated to a high standard.
Recipe:
Planned
time
Work process
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
71
FOOD FOR THE SEASONS
Self-evaluation
Reflect on how well you completed the task to plan, prepare and cook your
dish to represent winter produce.
Names of dishes:
What ingredients did you
use that are in season in
winter?
How did your time plan
work?
What cookery techniques
and processes were you
able to demonstrate?
Comment on the taste,
texture and presentation
of your food.
What safe and hygienic
practices did you
demonstrate when
preparing, cooking and
serving your dish?
What worked really well?
72
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
FOOD FOR THE SEASONS
Any challenges?
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
73
PRODUCE OF SCOTLAND
Produce of Scotland
Course support materials are designed as a first step towards completion of the Organisational Skills for Cooking unit. The learning
and teaching approaches suggested could easily be extended to include a starter or dessert, which would give full coverage of the
learning outcomes.
Learning outcomes covered in Produce of Scotland
1.1
1.2
1.3
1.4
2.1
2.2
2.3
Understanding and Using
Ingredients
N/A
Cookery Skills, Techniques and
Processes
Organisational Skills for Cooking
*P partial coverage.
74

*P
*P
N/A
*P
*P
*P
 Depends on the skills, techniques and processes in the chosen recipes.
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
2.4
*P
*P
N/A
FOOD FOR THE SEASONS
Before starting on this unit of work there should have been a number of opportunities for learners to demonstrate and practise the
following:





a wide range of cookery skills, techniques and processes
their understanding of a range ingredients
using a wide range of ingredients in the preparation of dishes
using a range of cookery skills to prepare ingredients
following a range of cookery processes to produce dishes.
Learners’ experiences
Learning intentions
Success criteria
Resources
Staff-led discussion on the
importance of using local
(Scottish), seasonal
ingredients
To help learners develop an
awareness of Scottish
produce
Learners develop (and cost –
National 5 only) a recipe
Map of Scotland to demonstrate
where foods come from
Learners requisition
equipment and ingredients
Range of cookery
books/magazines/internet to help
with cooking times, processes etc
To encourage learners to use
Scottish seasonal ingredients
whenever possible
Learners to develop, plan,
prepare and evaluate a main
course using a limited number
of local, seasonal, fresh and
To support learners as they
store-cupboard ingredients
continue to develop the
planning and organisational
skills required to make dishes
To support learners as they
continue to develop skills in
food preparation and cookery
Learners organise their work
area efficiently
Learners carry out tasks
according to a time plan
Learners select, prepare and
cook ingredients according to
a recipe
Range of Scottish seasonal
ingredients from which up to four
choices can be made. eg Scottish
beef, chicken, lamb, fish, eggs,
cheese, dairy and vegetables
according to the season
Range of store-cupboard
ingredients to supplement above,
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
75
PRODUCE OF SCOTLAND
processes and how these can
be put into practice to prepare
a main course dish with a
limited number of ingredients
Learners demonstrate
specialist garnishing
techniques
Learners evaluate the dish –
presentation, taste and
texture
Learners work safely and
hygienically
76
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
eg barley, rice, pasta, couscous,
quinoa, tinned tomatoes, passata,
kidney beans, cannellini beans,
chick peas, coconut milk, variety
of stock cubes,
flour/cornflour/baking powder,
dried herbs and spices, Thai curry
paste
PRODUCE OF SCOTLAND
Produce of Scotland
Scotland appears to have a very strange relationship with food.
Our country is renowned world-wide for exporting some of the finest raw
ingredients to many of the top hotels and restaurants around the world, eg
salmon, hand-dived scallops, game and soft berries. The Scottish food and
drink industry provides billions of pounds to the economy from both large,
global firms and smaller, independent producers.
So why is it that the people of Scotland are renowned world-wide for not
making use of our own natural resources and instead relying on a diet laden
with high-fat, processed foods? This reputation will improve, hopefully, as
more and more people develop a greater understanding of the relationship
between food and health. However, we are still a country with one of the
highest rates of coronary illness and disease in the western world as well as
high rates of other preventable illnesses and diseases linked directly to diet,
eg strokes and diabetes, so there is a long journey ahead.
Many of our exported products are expensive, high-end products that form the
basis of dishes for which top prices are paid. However, much of our own fine
natural produce is not as expensive and with some forward planning can form
the basis of healthy, nutritious meals.
We have already discussed reasons why eating local, seasonal food is
important in a previous unit of work but here is a quick reminder:






It will be fresher and therefore taste better.
It will be fresher and therefore more nutritious.
Greater variety in the diet.
Supports the local economy.
It is likely to be cheaper as travel costs are greatly reduced.
Reduced energy usage (and associated CO2 emissions linked to transport).
Some examples of the produce of Scotland
 Beef: Many farmers introduced foreign breeds to their stock as they were
bigger and faster growing but are now returning to traditional Scottish
breeds again. Some of the most common breeds include:
 Aberdeen Angus: From the north-east of the country, these cows are as
famous for their thick, black, glossy coat as they are for the quality of
their marbled beef, particularly cuts of steak.
 Highland: The most instantly recognisable breed of cow due to its long
association with the tourist industry, featuring on everything from tea
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
77
PRODUCE OF SCOTLAND
towels to tins of toffee. Their meat has a deep, rich flavour as they are
slaughtered after only 24–30 months.
 Belted Galloway: Distinctive black and white cows bred in the south-west
of Scotland. They are bred very slowly to give beef with an excellent
depth of flavour.
 Luing: Mainly found now in the Highlands and Islands, these russet
coloured cows mature slowly and as a result produce beef that is very
tender and full of flavour.
 Dairy products – milk: Ayrshire cattle are probably the most widely used
breed in Scotland for dairy farming. This is because they can convert grass
into milk very efficiently. The breed is very strong, resulting in easy calving
and longevity.
 Dairy products – cheese: High-quality milk from Ayrshire cattle is used to
supply a growing number of cheese-makers across the country, from large
cheddar creameries with high levels of exports to small-scale cheese
producers who sell locally at farmers’ markets, and other small independent
retailers.
Some examples include:
 Bonnet: A mild, pressed goats’ milk cheese made in a small Ayrshire
dairy.
 Howgate Scottish Brie: Traditionally made, matures to a runny sticky
texture. Howgate is an artisan producer of continental-style cheeses
here in Scotland.
 Brodick Blue: Ewes milk blue cheese from Brodick.
 Caboc: Based on a traditional Highland version of a cream cheese and
rolled in oatmeal.
 Crowdie: A soft fresh cheese made with local variations.
 Dunlop: Softer texture than Scottish cheddar.
 Dunsyre Blue: Cows’ milk blue cheese made with vegetarian rennet and
unpasteurised milk.
 Scottish cheddar: Creamery-produced cheddar made in Orkney, Arran,
Galloway, Lockerbie, Rothesay, Islay and Campbeltown. Variations
range from very mild to very strong.
 Strathkinness: Award-winning Scottish version of Gruyere.
 Fish and shellfish: The fishing industry contributes greatly to the
economic development of many coastal communities in Scotland. It enjoys
a reputation for producing high-quality, fresh products.
 Haddock is the most important white fish caught by Scottish fishermen,
making up about one quarter of the total fish landed. The majority is
78
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
PRODUCE OF SCOTLAND









landed at North Sea ports. The Scottish industry has gained Marine
Stewardship Council certification for the North Sea haddock stock.
Cod is a white fish that remains an important catch for Scottish
fishermen but the volume caught has reduced greatly over the past 10–
15 years.
Monkfish is a white fish that is a commercially valuable species for
Scottish fishermen. It is particularly important to the economy of the west
coast of Scotland.
Whiting is a white fish that is caught all year round across most areas of
the North Sea but also in high numbers in small pockets around the
coast.
Mackerel is an oily fish and probably the most valuable fish species to
the whole of the Scottish fishing industry in terms of the revenue it brings
into the industry. The Scottish industry is highly regarded for its
approach to sustainability of this species; this is not the case in other
areas of the Atlantic, where stocks are being reduced significantly.
Salmon is an oily fish and is both farmed and caught in the wild. The
salmon industry is of huge importance to many remote rural localities in
Scotland. The industry in Scotland is committed to sustainable growth
and environmental conservation. Smoked salmon (cold-smoked and hotsmoked) also continues to enjoy an excellent reputation around the
world.
Crab is a shellfish that is very important to the Scottish fishing industry.
Fisheries have now expanded to offshore areas to the west and north of
Scotland, accounting for almost a third of total landings. The majority of
crabs are landed in the second half of the year and a large proportion
are exported live to markets in southern Europe.
Langoustine is a shellfish that has grown in terms of fishing and
popularity in recent years. Most are caught by trawlers, but creel
fisheries are also important, particularly on the west coast of Scotland.
Scotland is responsible for over a third of world-wide landings
Lobster is a shellfish caught in creels, and creel fishing supports many
fisheries around the Scottish coast. Lobster landings have increased
substantially in recent years, with the majority coming from the southeast of scotland, Hebrides, Orkney and South Minch.
Scallop is a shellfish mostly caught by vessels using specialised dredges
attached to bars towed from either side of fishing boats. Commercial
scallop fishing originated in the Clyde but developed rapidly, expanding
to other west coast grounds, Shetland and the Moray Firth. Around 5%
of landings are of hand-dived scallops, which are highly sought after.
 Oats: Scottish oats are amongst the very best in the world and although
they are most traditionally associated with porridge, they are also used
extensively in sweet and savoury dishes. Porridge, for breakfast, is one of
the most nutritionally balanced, warming and filling dishes to start the day,
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
79
PRODUCE OF SCOTLAND
especially if served with hot milk and some fresh fruit. Oatcakes are high in
total complex carbohydrates and an excellent accompaniment to Scottish
cheeses. Oats can also be used in sweet desserts such as cranachan, a
layered dessert of oats, cream and raspberries.
 Haggis: Scotland's national dish, haggis, is a savoury pudding containing
offal, onion, oatmeal, suet, spices and salt, traditionally encased in the
sheep’s stomach, although nowadays most haggis is prepared in a
sausage casing. A vegetarian version is also available without the offal. It is
traditionally served with neeps and tatties (turnip and potato) as part of a
Burns supper. However, haggis is now enjoyed all year round, eg as a
filling for chicken breast.
 Vegetables: Scotland’s climate can be an advantage, especially for root
crops such as carrots, turnips etc which have a high tolerance to frost.
Scottish suppliers are able to provide almost year-round supplies of carrots,
turnips and potatoes. Most of the seed potatoes for the whole of the UK
potato industry are grown in Scotland. Other field vegetables such as
cabbages, leeks, Brussels sprouts, mushrooms, beans and peas are also
grown.
 Fruit: Soft fruit production tends to be concentrated where the land is
particularly fertile and the summer climate warm with lower levels of rainfall,
mostly in Perthshire, Tayside and Angus. Strawberries and raspberries are
the main crops and the quality of both is of an exceptionally high standard.
Premium prices are paid for these Scottish berries during their short
summer season by the best restaurants across the UK. Other fruit such as
apples, plums, pears, rhubarb, blackcurrants, brambles (blackberries) and
gooseberries can also be grown.
Many other foodstuffs, although not exclusively Scottish grown, will also be
available locally, eg game, poultry, lamb, pork and eggs.
80
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
PRODUCE OF SCOTLAND
Look and cook
You should now understand how important it is to eat food that is made from
local and seasonal ingredients. When you are working and time is precious, it
is often tempting to reach for a ready-made meal. However, with a little
planning in advance you should be able to turn a few fresh, local and seasonal
ingredients that might be in your fridge into a quick and easy main course dish
that will taste better and be more nutritious than any ready-made meal.
Task
Your task is to plan, prepare
and cook a quick and easy
main course dish for two.
You will be given a choice of
up to four Scottish, seasonal
ingredients and up to four
store-cupboard ingredients
from which you should plan,
prepare and cook a main
course dish for two.
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
81
PRODUCE OF SCOTLAND
You should consider:
 the choice of Scottish seasonal ingredients available (up to four)
 the choice of store-cupboard ingredients to supplement your fresh
ingredients (up to four)
 the time you have available to prepare and cook the dish
 your own skills and abilities
 how the finished dish will taste and look
 safe and hygienic practices.
82
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
PRODUCE OF SCOTLAND
Start by deciding on the Scottish, seasonal ingredients you will use and the
additional store cupboard ingredients required to make a main course dish.
Seasoning, ie salt and pepper, can be used in addition to your ingredient
choices.
Start to put together a recipe. You can use other recipes as a guide for
cooking times and temperatures but not as a basis for your recipe.
You will also be expected to complete a food order and a plan of how you will
use the time you have available.
Scottish seasonal ingredients selected:
Additional store cupboard ingredients selected:
Ideas for recipes:
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
83
PRODUCE OF SCOTLAND
Agree your final recipe with staff.
Copy out your recipe – include ingredients, method and garnish/decoration (or
staple to this page).
Name of recipe:
84
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
PRODUCE OF SCOTLAND
Food order
Your name: ____________________________________________________
Recipe: _______________________________________________________
Order all the ingredients you need for the dish and garnish/decoration. If you
need any equipment that is not stored at your work station, list it in the
additional notes.
Dry stores
Vegetables and fruit
Meat/dairy
Additional notes
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
85
PRODUCE OF SCOTLAND
Use the plan of work below to make sure your dish is finished and
garnished/decorated to a high standard in the time you have available.
Recipe:
Planned
time
86
Work process
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
PRODUCE OF SCOTLAND
Self-evaluation
Reflect on how well you completed the task to plan, prepare and make a main
course dish for two.
Name of dish:
What Scottish, seasonal
ingredients did you
decide to use as the
basis of your main
course dish?
Give at least one reason
for your choice of
ingredients.
What additional storecupboard ingredients did
you decide to use to
supplement your main
course dish?
Give at least one reason
for your choice of
ingredients.
How did your time plan
work?
What cookery techniques
and processes were you
able to demonstrate?
Comment on the taste,
texture and presentation
of your food.
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
87
PRODUCE OF SCOTLAND
What safe and hygienic
practices did you
demonstrate when
preparing, cooking and
serving your dish?
What worked really well?
Any challenges?
88
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
UNDERSTANDING AND USING INGREDIENTS
Understanding and Using Ingredients
Course support materials are designed to give learners the opportunity to gain a deeper understanding of a range of ingredients
and to apply their understanding in a different context.
Learning outcomes covered in Understanding and Using Ingredients
1.1
1.2
1.3
1.4
2.1
2.2
2.3
2.4
Understanding and Using
Ingredients
Cookery Skills, Techniques and
processes
Organisational Skills for Cooking
Before starting on this unit of work there should have been a number of opportunities for learners to use a range of ingredients from
a wide range of categories.
This unit could be delivered as a competition with the most successful information packs delivered to primary learners.
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
89
UNDERSTANDING AND USING INGREDIENTS
Learners’ experiences
Learning intentions
Success criteria
Resources
Staff-led discussion on the categories of
ingredients (see the SQA documentation:
Learners will be expected to
apply an understanding of
ingredients from a range of
categories by the following:
Learners will select a suitable
recipe and demonstrate an
understanding of ingredients
from a range of categories

identifying a variety of
ingredients and their
categories

describing and
demonstrating safe and
appropriate storage
methods for ingredients
Learners will produce a clear,
easy-to-understand information
pack for primary school
learners to help them develop
an understanding of ingredients
from a range of categories
Wide range of recipes
containing ingredients from the
following categories:
 herbs, spices and
flavourings
 dry ingredients
 fruit and vegetables
 meat or meat alternatives
 poultry or poultry
alternatives
 dairy products or dairy
alternatives
 fish or seafood
 eggs

describing how current
dietary advice influences
the selection, preparation
and use of ingredients
http://www.sqa.org.uk/sqa/45681.html
Learners select a recipe, suitable for a
primary-aged learner to make at home,
containing at least eight ingredients from
a minimum of two categories
Learners research safe and appropriate
storage of ingredients in their chosen
recipe, how current dietary advice
influences the selection, preparation and
use of ingredients in their chosen recipe
and how they can make use of local,
seasonal and sustainable ingredients.
Staff-led discussion on suitable
approaches for presentation of
information in an interesting way, eg
mind map, game, blog etc
90

HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
describing the importance
of sourcing of local,
seasonal and sustainable
ingredients
Wide range of resources to
support presentation of
information
UNDERSTANDING AND USING INGREDIENTS
Information content should include
the following:
 a recipe, using ingredients from a
range of categories, that a primary
school learner could make at home
(adapted to suit age group if
necessary)

information on safe storage of the
finished dish, how current dietary
advice has been considered and how
local, seasonal and sustainable
ingredients could be incorporated

Any high quality presentations could
be delivered to a group of primary
pupils together with a demonstration
of the recipe.
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
91
UNDERSTANDING AND USING INGREDIENTS
Your task is to select a recipe with at least
eight ingredients from a minimum of two
categories suitable for a primary-aged
learner to make at home.
You should consider the dietary needs of
the learner when choosing your recipe
For each of the ingredients you should
research the following:
 how current dietary advice influences the
selection, preparation and use of the
ingredients
 safe and appropriate storage of the
ingredients and finished dish
 information on how you could make use
of local, seasonal and sustainable
ingredients.
92
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
UNDERSTANDING AND USING INGREDIENTS
You are now going to find a recipe with at least eight ingredients, from a
minimum of two categories, suitable for a primary-aged learner to make
at home.
Ingredients from a minimum of two of the following categories:








herbs, spices, flavourings and seasonings
dry ingredients
fruit and vegetables
meat or meat alternatives
poultry or poultry alternatives
dairy products or dairy alternatives
fish or seafood
eggs.
Initial recipe ideas:
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
93
UNDERSTANDING AND USING INGREDIENTS
What are the dietary needs of the learner you have chosen?
http://www.bbc.co.uk/health/treatments/healthy_living/nutrition/life_children.sht
ml
Investigate current dietary advice for your learner – this will give you
information on the important nutrients they require. Make a note of the
nutrients and good food sources of these nutrients. Compare this
information with the ingredients in your previous recipe ideas.
94
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
UNDERSTANDING AND USING INGREDIENTS
Recipe chosen:
Find a recipe that contains at least 8 ingredients, some of which help meet
current dietary advice for your chosen learner. Remember the ingredients
must also be from at least 2 different groups
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
95
UNDERSTANDING AND USING INGREDIENTS
Identify the categories of foods included in your recipe.
Tick the box of every category found in your recipe (minimum of two). Write the names of the ingredients in the correct category
box.
Categories of ingredients
Tick each
category used in
your recipe
Herbs, spices, flavourings and
seasonings
Dry ingredients
Fruit and vegetables
Meat or meat alternatives
Poultry or poultry alternatives
Dairy products or dairy
alternatives
Fish or seafood
Eggs
96
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
List the ingredients used
UNDERSTANDING AND USING INGREDIENTS
Using the information on the previous page, list the ingredients in your recipe
and complete information on their characteristics and how to store them
safely and appropriately.
List of
ingredients
How to store safely and appropriately
How would you store the finished dish?
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
97
UNDERSTANDING AND USING INGREDIENTS
Explain how some of your ingredients meet current dietary advice for your
chosen learner
Ingredient
98
Current dietary advice
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
UNDERSTANDING AND USING INGREDIENTS
Using the same list of ingredients, explain how you have made use of local,
seasonal and sustainable ingredients.
Ingredient
Local, seasonal and sustainable ingredients used
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
99
UNDERSTANDING AND USING INGREDIENTS
You should now put together all the information you have gathered and
consider how you might present it in a way that is interesting and engaging
for your chosen learner.
Note down any ideas you have:
100
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
UNDERSTANDING AND USING INGREDIENTS
Make a note of your final plan (or attach details to this page).
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013
101
UNDERSTANDING AND USING INGREDIENTS
Self-evaluation
What steps did you take
to ensure that your
information was clear
and easy to understand?
How did you ensure that
your information was
presented in an
interesting way?
How do you know if you
were successful?
What changes, if any,
did you make to the
original recipe?
Explain how your advice
on storage would ensure
the dish remained safe
and free from bacteria
Explain how your chosen
recipe contributes to
current dietary advice for
your chosen learner
Explain how you have
incorporated local,
seasonal and
sustainable ingredients?
What worked well?
Any challenges? If so,
how did you overcome
these?
102
HOSPITALITY: PRACTICAL COOKERY (NAT 4, 5)
© Crown copyright 2013