Professional Documents
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N4
INTRODUCTION
Telephone: 086 12 DALRO (from within South Africa); +27 (0)11 712-8000
Telefax: +27 (0)11 403-9094
Postal Address: P O Box 31627, Braamfontein, 2017, South Africa
www.dalro.co.za
ISBN 978-1-77581-079-7
First published 2013
FutureManagers
Published by
Future Managers (Pty) Ltd
PO Box 13194, Mowbray, 7705
Tel (021) 462 3572
Fax (021) 462 3681
E-mail: info@futuremanagers.net
Website: www.futuremanagers.net
Contents
Module 1 Recipes
1. Measuring................................................................................................................................................................. 2
1.1 Units of measurement................................................................................................................................... 2
1.2 Measuring apparatus..................................................................................................................................... 2
1.2.1 Measuring spoons............................................................................................................................ 2
1.2.2 Measuring cups................................................................................................................................. 3
1.2.3 Measuring jugs.................................................................................................................................. 3
1.2.4 Scales measuring weight.................................................................................................................. 3
1.3 Measuring techniques................................................................................................................................... 4
1.3.1 Liquids............................................................................................................................................... 4
1.3.2 Flour................................................................................................................................................... 4
1.3.3 Sugar................................................................................................................................................... 5
1.3.4 Shortening......................................................................................................................................... 5
1.3.5 Methods to measure shortening..................................................................................................... 5
1.4 What is a recipe.............................................................................................................................................. 5
1.4.1 Definition of a standard recipe....................................................................................................... 6
1.4.2 Recipe layout..................................................................................................................................... 6
1.4.3 Ingredients list.................................................................................................................................. 7
1.4.4 Non-critical ingredients................................................................................................................... 7
1.4.5 Semi-critical ingredients................................................................................................................. 7
1.4.6 Critical ingredients........................................................................................................................... 7
1.4.7 Layout of ingredients....................................................................................................................... 7
1.4.8 Order list............................................................................................................................................ 8
1.4.9 Method............................................................................................................................................... 8
1.4.10 Additional information.................................................................................................................... 8
1.5 Recipe forms................................................................................................................................................... 8
1.5.1 Standard............................................................................................................................................. 8
1.5.2 Action ................................................................................................................................................ 9
1.5.3 Descriptive......................................................................................................................................... 9
1.5.4 Narrated........................................................................................................................................... 10
1.6 Adjustment of recipes for cooking ona large scale................................................................................. 10
Module 2 Apparatus
2. Apparatus............................................................................................................................................................... 12
2.1 Large apparatus for food preparation....................................................................................................... 12
2.2 Small apparatus............................................................................................................................................ 14
2.3 Knives and cutting equipment................................................................................................................... 16
Module 3 Cookery terms
3.1 Basic cooking and kitchen terms............................................................................................................... 20
3.2 Suggestions: Practical ................................................................................................................................. 23
Module 4 Food groups
4. Eating for health.................................................................................................................................................... 26
4.1 The five basic food groups ......................................................................................................................... 26
4.1.1 Purpose and advantages of each group....................................................................................... 26
4.1.2 Consumer issues............................................................................................................................. 28
4.2 Nutrients that occur in each food group.................................................................................................. 28
4.2.1 Proteins............................................................................................................................................ 28
4.2.2 Fats.................................................................................................................................................... 30
4.2.3 Carbohydrates................................................................................................................................. 31
4.2.4 Vitamins........................................................................................................................................... 31
4.2.5 Minerals........................................................................................................................................... 34
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4.3
iv
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Module 1
Recipes
After completing this module, you will be able to:
Measure ingredients
Interpret recipes
Adjust recipes for cooking on a large scale
Module 1
1. Measuring
1.1 Units of measurement
The main units of measure associated with food are volume, mass, temperature and pressure.
When measuring dry ingredients or liquids, volume or mass may be used.
Although more accurate to measure dry ingredients by mass, they may be measured by
volume because:
It may be more convenient to measure in volume.
Accurate are scales required, especially to measure small amounts, and may not be available.
Volume and mass are never the same, but sometimes they may be similar. For example:
250 ml milk = 1 cup
250 ml sugar equals 200 g = 1 cup
200 ml flour = 100 g = cup
12,5 ml cream = 1 tablespoon
5 g salt = 5ml salt = 1 teaspoon
500 mg pepper = 1 ml = teaspoon (pinch)
Reasons for measuring ingredients
Guarantees correct consistency and texture.
Repetition of the recipe with the same results.
Bake the dish every time at the correct temperature.
Use the correct equipment to ensure the same result.
Accurate measuring of the internal temperature of food can prevent poisoning.
Measuring includes not only ingredients but also involves the oven temperature and the size of
your cooking equipment.
Exact measurement of ingredients for cooking is necessary to obtain a successful product
every time.
Following exact measurements helps for a smooth performance of the cooking process.
Cooking measurements are very important. If you are serious about the art of cooking, you must
be aware by now that you need to know the different conversions and measurements you need to
ensure food safety and success.
Types of ingredients that can be measured:
Liquid: milk, water, juice, wine, oil
Dry ingredients: flour, sugar, castor sugar
Recipes
Module 1
Balance type
Usually used in bakeries and it works with mass pieces. One pan holds the ingredients and the
other one holds the mass pieces.
Hanging scale
Measure the volume of liquid
1.3.1 Liquids
All liquids as well as melted shortening, oil and syrups are measured in a standard measuring
jug placed on a level surface.
Fill the measuring jug to the desired level and then bend or stoop to read the measure at eye
level.
The bottom of the meniscus (curved surface of the liquid) should be level with the desired
measure on the jug.
If you dont bend and hold your eyes at eye level, you are likely to make a parallax fault (this
means misjudging the volume by looking at it from an angle).
If syrup or honey is to be measured, the measuring cup, spoon or jug must be heated with
boiling water in order to prevent the liquid from sticking to the jug. It may also help to grease
the measuring cup with butter before measuring the sticky liquid.
1.3.2 Flour
Flour tends to get compacted during storage and therefore many recipes call for sifted flour.
A measured cup of unsifted flour weighs more than a measured cup of sifted flour. The
additional flour included in each cup of measured unsifted flour could destroy the balance
among the ingredients and will result in a low-quality product.
When measuring flour, it is important not to tap the cup while filling or levelling off. Tapping
will pack the flour and cause more to be used than required.
An alternative method is to sieve the flour directly into the cup until the cup overflows. The
excess is removed with a straight-edge spatula.
A cup of flour measured in this way may weigh less than a cup of sifted, spooned flour.
Recipes
If the flour is coarse, you need only to stir it in the container and spoon it into the cup for
measurement. Whole grain flour and meal are coarse and are not sifted prior to measuring.
They are stirred to remove any lumps that might have formed.
1.3.3 Sugar
1.3.4 Shortening
Solid fat at room temperature traps less air when packed
and is easier to measure than cold fat, which is very firm.
Solid fats and shortenings are packed into a graduated cup
measure and levelled with a spatula. A flexible scraper
works best to transfer fat from the measuring container.
Module 1
2. There are three components to a recipe. The first is the list of ingredients, and the second is the
amount of the ingredients.
3. The third is the preparation instructions. A well-written recipe will list all ingredients in the
order they will be added in the preparation instructions. Most well-written recipes will spell
out pan size, cooking temperature, and how much of each ingredient to use. However, you will
find some poorly written recipes that use abbreviations.
4. Some recipes will include variations for the recipe and also how to store your prepared dish.
Recipes
Module 1
1.4.9 Method
Recipe yield: until the recipe has been tested, the recipe yield should only be used as a guideline.
Size or capacity of the suggested serving container: very useful to have with baking products.
Garnish and accompaniments. This is optional, but enhances the prepared dish.
Storage instructions: for example the dish can be frozen or keep at room temperature
Serving suggestions: on rice for example, with mash.
Possible substitutes: butter or margarine.
Variations: Muffins for example, banana/carrot/blueberry/choc chip.
Recipes
Standard form
Berry Smoothie
Makes 4 125 ml, enough for 4 servings.
1
medium banana
800 ml
berries
125 ml
whole milk
125 ml
15 ml
5 ml
3
granulated sugar
lemon juice
ice cubes
Action form
Berry Smoothie
Makes 4 x125 ml, enough for 4 servings.
Line rimmed baking sheet with parchment paper.
Arrange 1 medium banana and 800 ml berries in single layer on baking sheet.
Freeze fruit until very cold, but not frozen, about 10 minutes.
Blend, pure cold fruit, 125 ml milk, 125 ml cranberry or apple juice, pinch of salt, 15 ml sugar, 5 ml
lemon juice, and 750 ml ice until uniformly smooth, 10 to 15 seconds.
Taste for sugar and lemon; if desired, add more sugar or lemon and blend until combined, about 2
seconds longer.
Serve immediately.
Per serving
Cal. 120; Fat 1,5 g; Sat fat 0,5 g; Cholesterol 5 mg; Carbohydrates 28 g; Protein 2 g;
Fibre 4 g; Sodium 85 mg (Calculated with 50% strawberries and 50.
Descriptive form
Berry Smoothie
This recipe yields 4 servings of 125 ml each.
1
ripe banana, peeled and cut into circles
800 ml
fresh berries washed and drained
125 ml
whole milk, chilled
125 ml
chilled cranberry or apple juice
Salt to taste
15 ml
granulated sugar
5 ml
freshly squeezed lemon juice
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Module 1
Method
Line rimmed baking sheet with parchment paper.
Spread the banana and berries in single layer on baking sheet.
Freeze the fruit until very cold, but not frozen.
Mix all the ingredients in a blender until smooth
Serve.
Narrated form
Berry Smoothie
Line rimmed baking sheet with parchment paper. Arrange 1 medium banana and 800 ml berries
in single layer on baking sheet. Freeze fruit until very cold, but not frozen, about 10 minutes. Blend,
pur cold fruit, 125 ml milk, 125 ml cranberry or apple juice, pinch of salt, 15 ml sugar, 5 ml lemon
juice, and 750 ml ice until uniformly smooth, 10 to 15 seconds.
Taste for sugar and lemon; if desired, add more sugar or lemon and blend until combined, about 2
seconds longer. Serve immediately. Makes 4 125 ml, enough for 4 servings
If possible, make your recipe amount conversions in pencil beside the actual recipe. If a recipe
calls for 240 ml of flour, then you should write in 480 ml for twice the amount of flour.
Continue this through the whole list of ingredients and amounts, except for spices.
You can round an item up. If the recipe calls for 1 egg and youre multiplying your recipe by 1,5,
then youd end up with 1 egg, round this up to 2 eggs.
When doubling a recipe that includes spices and alcohol: only multiply these ingredients by
1,5 or you risk overpowering the recipe with their assertive flavours.
Scaling a recipe up
Means that you will need extra ingredients.
This holds true for the main ingredients such as proteins, vegetables and starches.
Make a list of the amounts of each ingredient you need after scaling the recipe.
Dont worry about buying exact amounts of spices; dried spices will keep quite well in a kitchen
pantry for months.
Suggestions for practical in groups
Dishes prepared from recipes written in different forms.
Dishes prepared from standardised recipe.
Convert any cake recipe one-and-a-half times and prepare.
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