GCSE Catering
Year 10
Term 2
Name:
Tutor:
This term in GCSE Catering you will learn:

How to make bread rolls for a ploughman's or huntsman's lunch

Knife skills—garnishes

The types of food & drink services

How to make pizzas with a rich yeast dough

Simple first aid

Costing in the food industry

How to make a sweet rich yeast dough e.g. Chelsea buns

Fire safety and the types of fire extinguishers

How to make a range of coffees (espresso, latte’s, cappuccino’s)

How to make and serve afternoon tea

The different types of menu’s (a la carte and table d'hôte)

Menu planning

The kitchen brigade (Head chef, Sous chef, Commis chef etc.)

How to make Eton Mess, meringues and roulades

Easter recipes
Practical 1 —Swiss Roll _______________________________________________________
Ingredients– serves 8
3 eggs
75g caster sugar
75g self raising flour or 15g cocoa and 60g self raising flour
4-5 tablespoons of jam
Optional: thinly sliced fruit such as strawberries, raspberries,
blueberries, kiwi fruit.
Method
1.
Preheat oven to 200°C/Gas 6.
2. Grease and line 1 rectangular cake tin.
3. Sieve the self raising flour/cocoa powder onto a plate.
4. Crack the eggs and add the sugar to a large mixing bowl or Kenwood chef.
5. Using an electric mixer, whisk until they’re thick, white and creamy.
6. TEST the RIBBON TEXTURE – The mixture should hold the mark of the beater trailed
over the mixture for at least 10 seconds.
7. Use a metal spoon to gently ‘Fold in’ the sieved self raising flour/cocoa powder a little
at a time.
8. Pour mixture in the greased cake tin and use spatula to remove remaining cake mix
from the large mixing bowl.
9. Bake for 8-10 minutes until lightly golden brown and firm. Do not overcook!
10. Sieve icing sugar or caster sugar onto a rectangular piece of greaseproof paper.
11. Slice up any fruit so it is relatively flat.
12. Once whisked sponge is cooked remove from oven.
13. Loosen the edges of the sponge with a palate knife and turn the cake tin out onto the
sugary greaseproof paper.
14. Trim off the edges to make them straight with a sharp knife.
15. Quickly spread on the jam and added sliced fruit if you have it, do this whilst the
sponge is still hot, then gently roll up.
*If you have cream or buttercream you cannot add this whilst the cake is hot! It would melt!
You must wait until the cake has completely cooled whilst it is rolled up, then unravel it and
spread on the cream or buttercream.
Practical 2 —Ploughman’s or Huntsman’s Lunch ______________________________
A ploughman’s lunch is normally made up with a hunk of fresh crusty bread, a large wedge
of cheese and a hearty dollop of some kind of pickle. It is usually served at lunchtime and is
popular in many public houses.
Whether your cheese is a tangy Cornish Yarg or a creamy Somerset Brie, a Cheddar, a
Cheshire or a Stilton; whether it is accompanied by branston, piccalilli or pickled onions; and
whether it is garnished with an apple or some beetroot, a Ploughman’s Lunch is a treat in
the fields, in a country pub or as a DIY lunch at home.
A Huntsman’s lunch is very similar to a ploughman’s but the
cheese is replaced with thick sliced ham instead.
Ingredients
Bread rolls ~ will make 4-6
250g strong plain flour
1/2 sachet dried yeast
125mls warm water*
1 tablespoon (tbsp) oil*
1 pinch salt*
1 Apple
50-100g cheese (cheddar, brie, edam, yarg, stilton etc.)
1-2 tablespoons of pickle or chutney
Optional extras:
Pickled onions, a handful of grapes
A salad garnish
2-3 slices of ham (Huntsman’s lunch)
Method for bread rolls
1.
2.
3.
4.
5.
6.
7.
Preheat the oven to 200°C.
Add the strong plain flour, dried yeast and salt to a large mixing bowl.
Add 1 tablespoon of oil.
Add 125mls warm water and mix with a spoon.
Bind the dough together and knead for 5—10 minutes until the dough is stretchy &
supple
Divide the bread dough into 4-6 bread rolls and leave in a warm place to prove for 1015 minutes or until well risen.
Knock back the bread rolls by kneading them again for 5 minutes and then place on a
greased baking tray and bake for 20-25 mins until golden and sound hollow when
knocked.
The Ploughman’s or Huntsman’s will be plated up and eaten during the lesson but a
container may be needed for the extra bread rolls.
*Ingredients will be provided by school.
Practical 3 —Rich Yeast Dough-Pizza’s _______________________________________
Italian food especially pizza is a very popular choice in the catering industry. Many
catering establishments' serve pizza on their menus for example takeaway outlets like
Dominoes, Fast-food restaurants like Pizza Hut and Italian themed restaurants such as ASK,
Pizza Express and Zizzi’s.
Pizza’s can be served in various different sizes (S, M or L) but are traditionally round in
shape. There are also a wide variety of pizza toppings available.
Ingredients
Bread base
250g strong plain flour
1/2 sachet dried yeast
125mls milk
25g butter
1 pinch salt*
Toppings
100g grated cheese or mozzarella or a combination.
1-3 tablespoons tomato puree
Optional:
2-3 mushrooms
2-3 slices of ham
25-50g pepperoni
1/2 pepper
1/2 onion or red onion
100g pineapple
2 rashers bacon
1 small tin tuna
1 tomato or 4-5 cherry tomatoes
6 pitted olives
Herbs—oregano*
Container to take home in
*Ingredients will be provided by school
Practical 4 — Rich Yeast Dough-Chelsea Buns _________________________________
From a basic bread dough to an enriched dough product such as Chelsea buns, there are a
number of dough related products including:
These products are generally made with strong plain flour, which contains a higher
proportion of the protein gluten, which forms the elasticated structure giving body to the
bread.
Chelsea buns
It has a light doughy consistency, and is similar in texture to bread, although is sweeter in
taste due to the high sugar and fruit content. It is a delicious sweet bun, well worth trying for
those who never have.
Ingredients– serves 6
1 level teaspoon of sugar
125 ml milk
1/2 sachet dried yeast*
200 grams of strong plain flour
50 grams of butter
25 grams dried fruit
25 grams sugar
1 teaspoon milk for glaze*
A container to take home in
Method
1.
Pre-heat oven to 200 °C /gas 7.
2. Sift the flour into a large mixing bowl, add 1/2 sachet of dried yeast and rub in half the
butter.
3. Add a good pinch of sugar.
4. Warm the milk. DO NOT BOIL.
5. Add the milk and mix in with a wooden spoon.
6. Knead the enriched dough on a floured work surface for 10 minutes or use a kenwood
chef.
7. Leave to prove in a warm place for 10-15 minutes until risen.
8. Turn the risen dough out onto a floured surface and knead it lightly (knock back) for 5
minutes.
6. Roll out into a rectangle. Spread the remaining butter evenly over the dough.
7. Sprinkle with the dried fruit and sugar.
8. Damp the edges and roll them up firmly like a Swiss roll.
9. Cut 3-4 cm along.
10. Put them into the greased tin, and shape them.
11. Glaze with milk.
12. Bake the buns for 20 minutes until risen and golden in colour.
14. Meanwhile, boil 1 teaspoon water and 2 teaspoons sugar in a small pan until syrupy.
15. Brush the buns as soon as they come from the oven, so that the syrup dries on. Or brush
the tops over with glacé icing made with 100 grams of icing sugar.
16. Finally, break the buns apart when cool, and enjoy!
*Ingredients provided by school
Practical 5 — Eton Mess ______________________________________________________
A meringue is a mixture of whipped egg whites and sugar. Usually caster sugar is used as
the grains are much smaller and more easily suspended in the bubbles of the whipped egg
white.
Definition:
Stiff peak– when the peaks of the whipped egg white stand up without falling to one side.
When making meringues, there are a few basic rules that must be followed:
1.
2.
3.
All whipping equipment must be free from grease.
Egg yolks consist mainly of fat and if any traces of yolk are present in the egg white, it
will prevent the egg white whipping to a stiff peak.
Once made the meringue mixture must be used straight away or the egg and sugar
will start to separate and the egg white will start to turn back into a liquid as the air
escapes.
Eton mess ~ serves 4-5
3 egg whites
175g caster sugar
400-700g strawberries (You can use any fruit though to make the recipe cheaper)
2 tablespoons (tbsp) icing sugar
300mls double cream
Sundae glasses or a container to take home in
Method
1.
Preheat oven to 150˚C or Gas mark 2.
2. Separate the egg whites and place them in an immaculately clean bowl.
3. Whisk the egg whites in an immaculately clean bowl with an electric whisk until in soft
peaks. Add the sugar gradually, whisking well with each addition. The meringue
should be glossy and firm.
4. Spoon the meringue onto a baking tray lined with greaseproof paper and spread
evenly.
5. Bake for 45-50 minutes until the meringue is firm on the outside but still soft in the
centre. Remove from the oven and allow to cool on a wire rack.
6. Check the strawberries and hull them.
7. Place a third of the berries (larger ones) in a liquidiser and puree with the icing sugar.
8. Pour the strawberry puree into a mixing bowl and stir in the remaining strawberries,
mix well.
9. Whip the double cream in a large mixing bowl with an electric whisk until stiff peaks.
BE CAREFUL NOT TO OVERWHIP!!!!
10. Break up the meringue into large pieces.
11. Layer up the ingredients in a sundae glass.
Practical 6— Roulades_______________________________________________________
Ingredients ~ serves 6-8
4 egg whites
250g caster sugar
Icing sugar for dusting
Filling:
300mls double cream
200g strawberries
Container to take home in
Method
1.
2.
3.
Preheat oven to 200˚C or Gas mark 6.
Separate the egg whites and place them in a immaculately clean bowl.
Whisk the egg whites in an immaculately clean bowl with an electric whisk until in soft
peaks. Add the sugar gradually, whisking well with each addition. The meringue
should be glossy and firm.
4. Spoon the meringue onto a baking tray lined with greaseproof paper and spread
evenly.
5. Bake for 8 minutes until the meringue is golden brown.
6. Reduce the oven temperature to 160˚C/gas mark 3 and continue baking for 10 minutes
or until the meringue is firm to the touch and crispy on top.
7. Remove the meringue from the oven and allow to cool for 10 minutes.
8. Check the strawberries and hull them, then chop the strawberries into quarters.
9. Whip the double cream in a large mixing bowl with an electric whisk until stiff and soft
peaks. BE CAREFUL NOT TO OVERWHIP!!!!
10. Spread the cream over the meringue and scatter the strawberries.
11. Roll up the meringue using the greaseproof paper.
12. Dust with icing sugar before serving.
Practical 7— Piped Meringue Swirls or Nests ________________________________
Ingredients
Meringue Nests or Swirls~ serves 4-5
3 egg whites
175g caster sugar
400-700g strawberries
2 tablespoons (tbsp) icing sugar
300mls double cream
A container to take home in
Method
1.
2.
2.
3.
4.
5.
6.
7.
8.
Preheat oven to 150˚C or Gas mark 2.
Separate the egg whites and place them into an immaculately clean bowl.
Whisk the egg whites with an electric whisk until in soft peaks. Add the sugar gradually, whisking well with each addition. The meringue should be glossy and firm.
Using a piping bag, pipe meringue shells onto a baking tray lined with greaseproof
paper.
Bake for 45-50 minutes until the meringue is firm on the outside but still soft in the
centre. Remove from the oven and allow to cool on a wire rack.
Check the strawberries and hull them.
Whip the double cream in a large mixing bowl with an electric whisk until stiff and
soft peaks. BE CAREFUL NOT TO OVERWHIP!!!!
For the piped meringue - Sandwich together 2 of the meringues with whipped cream
and strawberries.
For the meringue nests – Put a teaspoon of whipped cream on top of the nest and
decorate with a strawberry.
Practical 8 —The Kitchen Brigade ____________________________________________
Bring in £1.50 and as a class we will simulate a real
life catering kitchen. We will use all the members of
the kitchen brigade (head chef, sous chef, patissier,
chef de partie, larder chef, commis chef and kitchen
porter) to make a dish in teams.
Head chef
Sous chef
Commis chef
Chef de partie
Pastry chef (Patissier)
Saucier
Kitchen Porter
If you get a chance it would be good to watch the
DVD ‘Ratatouille’ as this film shows the different chefs
working away in a posh catering kitchen in France.
Practical 9 — Practical Assessment
Choose one of the recipes you have made already this term. You will need to make this
recipe again in class under exam conditions. You will be graded on your hygiene, method of
making, presentation, tidying up and of course taste.
Swiss Roll
Ploughmans or Huntsmans
Rich Yeast dough—Pizza
Rich Yeast Dough— Chelsea Buns
Eton Mess
Roulade
Piped Meringues or Nests
Your assessment will be marked on 5 areas:
1.
2.
3.
4.
Mise en place
Practical/use of the correct method and equipment
Presentation, taste, texture and portioning
Multi-tasking, hygiene and tidying up as you go along.
There are 5 marks available for each section. Total amount of marks is out of 20. The table
below shows the grade boundaries.
Grade
Mark out of twenty
A*
19-20
A
16-18
B
13-15
C
9-12
D
6-8
E/U
0-5
Practical 10 — Easter biscuits
Chocolate chip cookies ~ makes 12
115g butter
160g caster sugar
1 egg
1/2 teaspoon vanilla essence*
170g plain flour
1/2 teaspoon bicarbonate soda*
50g chocolate or chocolate chips
Container to take home in
1.
Preheat the oven to 180°C or gas 4.
2.
Grease and line a baking tray with baking parchment.
3.
Add the butter/margarine and sugar into a
4.
large mixing bowl.
5.
Whisk the mixture together until creamy & fluffy.
6.
Add ½ teaspoon (tsp)of vanilla essence and egg
7.
Whisk again until all mixed in.
8.
Mix in the flour with a wooden spoon until it forms a soft dough.
9.
Chop the chocolate into chunks and mix into the dough.
10. Roll into 15 small balls (walnut sized) and place on a baking tray. (
11.
12.
(Leave room for spreading)
Bake for 15minutes until lightly golden.
Shortbread biscuits
150g plain flour
100g butter
50g caster sugar
Optional: 20g choc chips, orange or lemon zest, 1 tablespoon of jam.
Container to take home in
1.
1.Preheat the oven to 180°C/Gas mark 4.
2.
2.Sift the flour into the large mixing bowl.
3.
3.Add the butter and use the rubbing in method to combine the fat and flour, until it
resembles breadcrumbs.
4.
4.Stir in the caster sugar
5.
5.Squeeze the shortbread mixture to make a dough.
6.
6.Roll out or press into cutters to make your shapes.
7.
7.Bake for 10-15 minutes until lightly golden.
WJEC Food Preparation Skills
The following is a guide to the level of skill found in practical dishes. In order to achieve high marks
candidates need to be aiming for the higher-level skills when they carry out practical assessments.
Higher Level Skills (A*-B grades):
• Pastry making – short crust, pate sucre, choux
• Roux based sauces
• Meringues and pavlovas
• Meat and fish cookery (using high risk foods)
• Decorated cakes and gateau
• Rich yeast doughs
• Complex accompaniments and garnishes
Medium Skills (C-D grades):
• Puff pastry items that need shaping but use ready-made pastry
• Vegetable and fruit dishes requiring even sizes
e.g. fruit salad, stir fry which show competent knife skills
• Cheesecakes and similar desserts
• Simple sauces e.g. red wine sauce
• Simple cakes, biscuits, cookies and scones
• Basic bread doughs
Grade A*-B
Grade C-D
Basic Skills (E-G grades):
• Crumbles
Grade
• Sandwiches
• Pizza with ready-made base
• Jacket potatoes
• Simple salads
• Assembling products e.g. using prepared sauces, bought meringue nests, etc.
E-G
G to E candidates are likely to choose dishes that show basic skills only
Examples: Apple crumble, baked apples, jacket potato with cheese, coleslaw or beans, French bread
pizzas, Spaghetti Bolognese or other pasta dishes using a ready made sauce, sweet and sour dishes
using a bought sauce, fruit platters, simple starters like prawn cocktail, etc.
D to C candidates are likely to choose dishes from each of the skill levels but will demonstrate
mainly medium level skills
Examples: Sausage rolls and other items using ready-made puff pastry, cheesecake, all in one
sauces, fresh fruit salads, stir fries, fairy cakes with simple decoration, scones, melted method cakes,
biscuits and cookies e.g. shortbread, bread rolls, simple meat or fish cookery e.g. cooking fish, chops,
steak or chicken pieces (without stuffing or sauces), chicken in simple sauces e.g. chicken chasseur,
cold curried chicken salad, kebabs, simple rice and pasta dishes with home made sauces.
B to A* candidates are likely to choose dishes from the high and medium level skills range
Examples: Quiche Lorraine (or similar) using short crust pastry, Bakewell tart (or similar) using pate
sucre, profiteroles or éclairs using choux pastry, decorated gateau or roulade (whisking method cake),
Swiss buns or Chelsea buns made with rich yeast dough, lasagne with béchamel sauce, fish pie,
chicken and fish dishes with more elaborate sauces or stuffing, decorated cakes and pastry items that
require piping and decoration skills as well as shaping.