Students' book

SUVOT COOKING & SOFT SKILLS Vocational training to empower people with mental illness and learning disabilities.

Improving job performance and career prospects.

Trainees Textbook

ABOUT SUVOT PROJECT SUVOT project has developed an innovative vocational training cookery course for people who sometimes find learning difficult due to mental illness/psychological problems and for anyone who needs support in learning. You will find lots of practical advice in this book and interesting recipes from four countries. Also, during the project special role-play exercises were created which help to improve personal and social skills needed at work. To achieve this mission, concrete objectives have been planned: • Producing a set of teaching materials for training courses in cooking, including a teaching manual, a trainee’s textbook and a teaching DVD with visual practical examples of the training.

• Providing people with mental illness from Spain, Slovenia and Germany with cookery and soft skills training over the course of one full year, thus developing their cognitive, social and practical skills in the cooking field.

• Facilitating the access of people with mental illness to the labour market, particularly within the cooking sector.

Furthermore, SUVOT project is ultimately intended to employ some of the vocational training attendees within the project partners’ facilities after the training, hopefully establishing a dynamic employment system.

SUVOT is a European project funded by the EU through the Lifelong Learning Programme (Leonardo da Vinci).

Year of publication: 2013 Written by SUVOT project partners: Cooking units: Claudia Feth and Katrin Dolle from CJD Frechen, Germany Soft-skills units: Maria Schejbal from Grodzki Theatre Association, Poland Other contributors: Agnieszka Ginko-Humphries and Barbara Beck from Grodzki Theatre Association, Poland; Mateja Kramberger, Samo Kramberger and Anja Rozman from Ozara Slovenija, Slovenia; Henar Conde and Laura Martínez from Fundación INTRAS (INTRAS Foundation), Spain.

Editing and coordination: Fundación INTRAS The cooking units were originally written in German and translated into English by Glen Tatzel The soft skills techniques were originally written in Polish and translated into English by Andrew McGuire, Ewa Horodyska and Agnieszka Ginko-Humphries.

The rest of the book was originally written in English. The book was published in four languages.

English proofreading: Jane Carter Translation from English to Spanish: David Reinoso Translation from English to Slovenian: Mateja Kramberger, Kaja Kovačič, Helena Fošnjar Translation from English to German: Katrin Dolle and Claudia Feth Translation from English to Polish: Rafał Paprocki Special thanks to Ajda Sostaric for conceiving and writing the SUVOT project and to Óscar Alonso, Elisabeth Lucas, Nerea Hernández, Verónica Estrada, Cristina Esteban, Cristina García, Anja Rozman, Claudia Feth and Krzysztof Tusiewicz for taking some of the photos illustrating this book. © SUVOT Project Partners ISBN: 978-84-938947-8-8 Copyright deposit: DL VA 529-2013 Reproduction of the material contained in this publication is authorized for non-commercial purposes only and if a clear reference of its source is given.

Translations contained in this publication are approximate and these have been made in order to achieve a better understanding of the source text.

The project “SUVOT: Spicing Up Vocational Training” with reference number 510309-LLP-1-2010-1-ES-LEONARDO-LMP has been funded with support from the European Commission. This publication reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

We kindly invite you to visit our website http://suvot.intras.es and our Facebook profile

COOKING & SOFT SKILLS Vocational training to empower people with mental illness and learning disabilities.

Improving job performance and career prospects.

‘Trainees Textbook’

EDINTRAS Intras Editions Zamora, 2013

MENU OF THE BOOK Appetiser _ 8 Cooking menu _ 11 Teaching Unit 1: Getting to know everything! _ 11 Teaching Unit 2: Kitchen equipment _ 13 Teaching Unit 3: Food shopping _ 14 Teaching Unit 4: Conversion and food storage _ 16 Teaching Unit 5: Reading a recipe _ 18 Teaching Unit 6: What to do before and after cooking _ 20 Teaching Unit 7: Cooking in a team _ 22 Teaching Unit 8: Rice, noodles and potatoes _ 23 Teaching Unit 9: Mushrooms _ 24 Teaching Unit 10: Cooking, steaming, stewing _ 25 Teaching Unit 11: Express yourself _ 26 Teaching Unit 12: Cleaning and storage temperature _ 27 Teaching Unit 13: Oil _ 29 Teaching Unit 14: Contamination hazards_ 30 Teaching Unit 15: Risky food _ 32 Teaching Unit 16: All about water _ 34 Teaching Unit 17: Sauces, thickeners and spices _ 35 Teaching Unit 18: Illnesses caused by pathogens _ 37 Teaching Unit 19: Religions and food _ 40 Teaching Unit 20: Mustard _ 41 Teaching Unit 21: Learning how to prepare a menu _ 42 Teaching Unit 22: Vinegars _ 43 Teaching Unit 23: Go shopping _ 44

Teaching Unit 24: Express yourself _ 44 Teaching Unit 25: The food pyramid _ 46 Teaching Unit 26: Herbs _ 48 Teaching Unit 27: Eating only vegetables _ 50 Teaching Unit 28: Seasonal cooking _ 53 Teaching Unit 29: Cheese _ 54 Teaching Unit 30: Food additives _ 55 Teaching Unit 31: Sports and food _ 56 Teaching Unit 32: Baking _ 58 Teaching Unit 33: Good fungus vs. bad fungus _ 61 Teaching Unit 34: Creativity contest _ 62 Teaching Unit 35: Noodles _ 63 Teaching Unit 36: Soya, tofu and couscous _ 65 Teaching Unit 37: Cooking with alcohol _ 66 Teaching Unit 38: Portions I _ 67 Teaching Unit 39: Portions II _ 68 Teaching Unit 40: Sweet vs. Savoury _ 69 Teaching Unit 41: Slovenian dessert _ 70 Teaching Unit 42: Creativity contest _ 70 Teaching Unit 43: Teamwork and reliability in the kitchen _ 71 Teaching Unit 44: Express yourself _ 73 Teaching Unit 45: Choosing the right menu _ 74 Teaching Unit 46: Remembering Slovenia _ 76 Teaching Unit 47: Fast food _ 77 Teaching Unit 48: Remembering Spain _ 78

Teaching Unit 49: Ready-made food _ 79

Teaching Unit 74: How to be the perfect waiter _ 110

Teaching Unit 50: Remembering Germany _ 80

Teaching Unit 75: Creativity contest _ 111

Teaching Unit 51: Creativity contest _ 82

Teaching Unit 76: Learning about an employment contract _ 112

Teaching Unit 52: On a diet _ 82

Teaching Unit 77: Visiting a hotel _ 113

Teaching Unit 53: Remembering Poland _ 84

Teaching Unit 78: Germany speciality _ 114

Teaching Unit 54: Different eating habits of the word _ 85

Teaching Unit 79: Creativity contest _ 115

Teaching Unit 55: Comparing European countries _ 87

Teaching Unit 80: Good bye! _ 116

Teaching Unit 56: Making jam _ 88 Teaching Unit 57: Purchase and control of food _ 90 Teaching Unit 58: History of food and nutrition _ 91 Teaching Unit 59: Food and social classes _ 92 Teaching Unit 60: Price calculation and portion control _ 94 Teaching Unit 61: Cooking Slovenian specialities _ 95 Teaching Unit 62: Chinese cooking _ 96 Teaching Unit 63: Visiting a small market _ 97 Teaching Unit 64: Fair trade and organic food _ 98 Teaching Unit 65: Creativity contest _ 99 Teaching Unit 66: Laying a table _ 100 Teaching Unit 67: Express yourself _ 101 Teaching Unit 68: Talking about good manners _ 102 Teaching Unit 69: Visiting a restaurant _ 104 Teaching Unit 70: Fish and seafood _ 104 Teaching Unit 71: Serving food and drinks _ 106 Teaching Unit 72: Different kinds of soup _ 108 Teaching Unit 73: Express yourself _ 109

The authors _ 118

APPETISER The textbook you have in your hands is based on the work done by a group of expert trainers and it gathers the feedback from three pilot experiences developed in Spain, Germany and Slovenia in the frame of the SUVOT project. Spicing Up Vocational Training (SUVOT) is a three year multilateral project for the Development of Innovation financed by the European Commission under the Leonardo da Vinci programme (Lifelong Learning Programme).

This textbook is structured into 80 single sessions and hopefully will allow you to acquire most of the abilities needed in the cooking sector. All the contents included in this manual are also included in the trainer’s manual. You should carefully follow the instructions that your trainer will provide you with during this course.

The teaching units have been put in order from least to most difficult, starting with basic knowledge related to hygiene, how to do the shopping or how to behave in the kitchen, all the ways to store different types of food and ingredients, different types of cooking techniques, cooking and religion, how to behave during a meal, European and international gastronomy, seasonal cooking or laying a table and serving food. Proposed visits have been designed to introduce you to different places related to the cooking world, for instance a market or a restaurant.

55 recipes are included in this textbook, most of them being typical dishes from Spain, Slovenia, Germany and Poland. All the recipes are structured in the same way and can be altered and adapted depending on the availability of ingredients. Some of these recipes are supported by teaching videos available on the SUVOT website http://suvot.intras.es/, which we highly recommend visiting. Also, you will find additional materials there, such as, presentations, exercises, etc. Further information about the above mentioned countries has been included in the course to improve your general knowledge about Europe.

Throughout the book you will find different icons (as shown in the legend below) which aim to categorise the type of activities proposed: teaching theory, recipes, outdoor activities, exercises and discussions. They will facilitate the reading and understanding of the contents and methods.

Hopefully, SUVOT will help you to acquire the necessary skills and competences to find a job within the culinary sector and thus make your dreams come true.

The SUVOT Team

8 Spicing Up Vocational Training

Theory

Recipes

Cooking exercises

Outdoor activities

Reflection

Warm-up and relaxation activities

Task-oriented exercises

Group games

9

COOKING MENU

10 Spicing Up Vocational Training

COOKING MENU Teaching Unit 1: Getting to know everything!

Welcome to the SUVOT course! Today we are all going to introduce ourselves so you can meet the other participants and the trainers who will guide you during this course.

Discuss the following questions in pairs: --

Who I am?

--

Why am I coming to this course?

--

What I expect from this course?

--

What do I know about cooking?

--

Have I got any professional experience working in a restaurant, hotel, etc.?

Then, each participant has to talk about their partner explaining their answers to the questions or sharing any additional information about the person they have been talking to. This is a good exercise to train your memory and attention.

PERSONAL HYGIENE To introduce this topic here’s a short movie you can watch http://www.wir-gegen-viren.de/content/ index/5?submenu_id=8. What do you think about it? Have you ever thought about the importance of washing your hands?

When do you have to wash your hands? Always wash your hands in the following situations: --

Before starting work and handling food.

--

After handling raw food including eggs.

11

--

After using the WC.

--

After smoking or blowing your nose.

--

After eating or drinking and taking a break.

--

After handling waste.

--

After cleaning and disinfecting.

--

After putting on or changing your clothes.

--

After cleaning or handling dirty crockery.

--

After touching your hair, face, nose, mouth or ears.

--

Look at the following picture; that is the right way to wash your hands!

Your clothes are also an important issue; let’s see what kind of clothes we should wear while working in the kitchen:

12 Spicing Up Vocational Training

-

Clean and washable over-clothing (without buttons).

-

No jewellery, no chewing gum.

-

Protective hat or hair net.

-

No strong smelling perfumes or aftershave.

Illnesses, cuts, boils, whitlows and septic spots should be reported to your supervisor so he/she can decide if you can go ahead handling food. Any kind of lesions should be completely covered by waterproof dressings, preferable coloured blue or green to aid detection if they become detached.

Maybe use finger-stalls.

Please fill in the questionnaire about allergies that the trainer will provide you, as this is an important issue to take into consideration

Teaching Unit 2: Kitchen equipment Today we are going to talk about kitchen equipment. As each kitchen is different, the trainer will explain the different electrical appliances and tools you will work with during the next months. Pay attention, it is very important to know about the different characteristics of each of them and learn how to use them properly.

BASICS ABOUT GERMANY SUVOT has been designed by an international team from Spain, Slovenia, Germany and Poland. We want you to know more about each of these countries, this is why we have included some basic information about them and some of the most typical recipes from these four countries. Let’s start talking about Germany. Pay attention to your trainers’ explanation and try to answer the following questions: --

What´s the capital of Germany?

13

--

Can you name two famous German dishes?

--

What’s the population of Germany?

--

Do you know a German tourist attraction?

--

What is Lapskaus?

SUGARED PANCAKE WITH RAISINS INGREDIENTS (serves 12 people): 12 eggs; 90g of sugar; 3 pinches of salt; 3 packets of vanilla sugar; flavourings (rum / lemon); 1125ml of milk: 375g of flour; butter or oil for frying; raisins to taste; icing sugar for dusting; 1 jar of sour cherries.

PREPARATION: Separate the eggs. Beat the egg whites until stiff. Mix together the egg yolks, sugar, salt, vanilla sugar and flavouring until fluffy. Slowly add the milk and flour. Then fold in egg whites and let the dough sit for 30 minutes. Heat the butter in a pan. Place portions of the dough into the pan, add the raisins, fry on both sides and then chop up into small pieces. Put icing sugar on the table, so that, depending on taste, it can be dusted on top. These are perfect with sour cherries from a jar.

Alternatively you can use any other jarred fruit, apple puree or just milk.

Germany

Teaching Unit 3: Food shopping We are going to learn how to do the shopping. We are in a group, so the first step is to decide who is going to do the shopping for the following session. Let’s write the plan down and put it in a prominent space in the kitchen. Pay attention to your trainers advice relating to the following issues: comparing prices, checking the quality of a product, how to store food, checking the best before date, how to treat frozen food, the kind of bags to bring, how to pack your bags at the checkout (robust/heavy products at the bottom, fragile ones on the top), etc.

14 Spicing Up Vocational Training

Session number

Name of the trainee

Meal

BASICS ABOUT POLAND SUVOT has been designed by an international team from Spain, Slovenia, Germany and Poland. We want you to know more about each of these countries, this is why we have included some basic information about them and some of the most typical recipes from these four countries. Let’s start talking about Poland. Pay attention to your trainers’ explanation and try to answer the following questions:

Can you name one of Poland’s neighbours?

What´s the capital of Poland?

What can be found in the centre of Poland?

Can you name one of Poland’s specialties?

What kinds of sweets do polish people like?

LEEK AND EGG SALAD INGREDIENTS (serves 12 people): 2 leeks; 8 boiled eggs; 2 tablespoon of mayonnaise; pepper.

PREPARATION: Remove green tops from the leek. Trim off ‘whiskers’ at bottom of root if still attached.

Cut leek in half lengthwise and wash well under running water to remove any dirt. Cut each half in half again lengthwise, place them on cutting-board side by side and dice very finely (thinly). Place in bowl.

Chop up the boiled eggs very finely and add to the leek. Add some mayonnaise and pepper. Serve on buttered bread or toast.

Poland

15

Teaching Unit 4: Weight and Volume conversion and food storage Today we are going to talk about weight and volume conversion and also about food storage, as this is something that every good cook needs to know!

Let’s imagine that we have two bowls, one has a capacity of 3 litres and the other of 5 litres. The aim is to have exactly 4 litres in the 5 litre bowl. Can you figure out how to do this? You can pour the water as many times as you like.

Here you have two of the most common conversion tables for use in the kitchen:

Litre (l)

Millilitre (ml)

Kilogram (kg)

Gram (g)

0,1 0,2 0,3 0,4 0,5 0,6 0,7 0,8 0,9 1

100 200 300 400 500 600 700 800 900 1000

0,1 0,2 0,3 0,4 0,5 0,6 0,7 0,8 0,9 1

100 200 300 400 500 600 700 800 900 1000

16 Spicing Up Vocational Training

FOOD STORAGE

STORAGE LIFE AND BEST CONDITIONS

Sugar, Salt Flour, Rice, corn flour, breadcrumbs Noodles Lentils, peas, beans (dry) Bread UHT Milk Coffee Spices; curry, nutmeg, sweet pepper, pepper, cinnamon Dried herbs Stock Vegetable oil Vinegar Tomato puree, ketchup, mustard Honey Raisins Baking powder Potatoes, Onions, Garlic

2-3 years 1 year, dark place 1-2 years, dark place 2-3 years, dark place best before date best before date best before date, dark place 1 year, dark place 6 months, dark place 6-8 months 1 year, dark place very long, dark place best before date very long 1 year, dark place best before date 2-3 weeks, dark place

LET’S GUESS Try to guess where in the fridge you would store the different products that you buy to prepare your meals.

17

No 1: No 2: No 3: No 4: No 5, 6, 7: No 8:

Teaching Unit 5: Reading a recipe

Today we are going to deal with the subject of reading recipes. It is important to know how to start and work properly until the end. Read the recipe and work on the tasks below!

Sherry chicken: Rinse the chicken pieces (2xbreast, 2xwings and 2xthighs) under running water and then dry with a piece of kitchen roll. Season the chicken all over with salt, black pepper and sweet pepper. Peal two onions and cut them into half, then into thin slices. Wash one red and one green pepper and cut them into strips. Peal two garlic cloves and chop finely. Pour three tablespoons of oil into a large pot and seal the chicken on all sides for about ten minutes. Put the onions, peppers and the garlic into the pot and continue to stir for a little while. Pour Âź litre of sherry into the pot and 1/2 litre of chicken stock. Let it simmer on a medium heat for ten more minutes. Now place the lid on the pot, remove from the cooker and let it sit for ten minutes. Season it once more with salt and pepper.

Serve with rice.

It is important that you have a clear idea of the ingredients, materials needed and also the required steps to prepare this recipe.

18 Spicing Up Vocational Training

--

INGREDIENTS: 2 chicken breasts; 2 chicken wings; 2 chicken thighs; salt; black pepper; sweet pepper; 2 onions; 1 red pepper; 1 green pepper; 2 garlic cloves; 3 tablespoons oil; ¼ litre sherry; 1/2 litre chicken stock; rice.

--

MATERIALS YOU NEED: Sink, kitchen roll, knifes, chopping board, tablespoon, a large pot with a lid.

--

PREPARATION: Wash the chicken, dry it. Season the chicken. Peel and cut the onion. Wash and cut the peppers. Peel and chop the garlic. Pour oil into a pot and seal the chicken. Add onions, peppers and garlic to the pot. Pour in sherry and stock. Cover with a lid. Season again. Cook the rice.

BASICS ABOUT SPAIN SUVOT has been designed by an international team from Spain, Slovenia, Germany and Poland. We want you to know more about each of these countries, that is why we have included some basic information about them and some of the most typical recipes from these four countries. Let’s start talking about Spain. Pay attention to your trainers’ explanation and try to answer the following questions:

What is the capital of Spain?

In which city is the famous temple of the Sacred Family?

Name one item that Spanish people invented or produce in Spain?

What is a siesta?

What ingredients is paella made from?

What is a gazpacho?

19

CREAM OF COURGETTE SOUP INGREDIENTS (serves 12 people): 3kg of courgettes; 750cc of skimmed milk; 3 tablespoons of olive oil; 9 cheese wedges; salt; pepper; nutmeg.

PREPARATION: First peel the courgettes, slice them and fry them lightly in hot oil for about 15 minutes.

Add the skimmed milk and water until the courgettes are covered. Cook slowly until the courgettes are tender. Then, add the cheese, salt and pepper. Pour all ingredients into a blender and combine to make a smooth puree. You can serve it with a sprinkling of nutmeg or cheese when ready to serve.

Spain

NUMBER RAY The trainer chooses ten different points in the room. Every point gets a number between 1 and 10; 1 being the worst and 10 the best. Now the trainer asks the trainees to evaluate the session by standing at the number that corresponds with their opinion. Then, the trainer asks everybody for one or two words to describe the training.

Teaching Unit 6: What to do before and after cooking Today we are going to talk about what we should do before and after cooking. Pay attention, this is something basic that you need to know for every recipe you will prepare.

20 Spicing Up Vocational Training

BEFORE

AFTER

Finding a recipe

Putting away all ingredients after use

Reading the recipe, making notes

Cleaning all kitchen equipment used

Checking if you have the ingredients

Cleaning surfaces and floors

Writing a shopping list for the missing ingredients Buying the missing ingredients Putting all the ingredients needed in one place Checking the kitchen equipment Re-reading the recipe Organising and dividing tasks amongst the team

BASICS ABOUT SLOVENIA SUVOT has been designed by an international team from Spain, Slovenia, Germany and Poland. We want you to know more about each of these countries, that is why we have included some basic information about them and some of the most typical recipes from these four countries. Let’s talk about Slovenia. Pay attention to your trainers’ explaination and try to answer the following questions:

Can you name something Slovenia is famous for?

What´s the capital of Slovenia?

How many regions are there in Slovenia?

What do Slovenian people usually have for dinner?

Do you know a special dish from Slovenia? Tünka, cheese from Nanos.

SLOVENIAN PORK TONGUE WITH PUMPKINSEED OIL INGREDIENTS: 0.5kg of pork tongue; half a medium sized onion; 50ml of pumpkinseed oil; salt; pepper.

PREPARATION: Cook the pork tongue in salted water for approximately one hour (until tender). Once

21

it’s cool slice into thin slices and place on a plate. Top it off with thinly sliced onion rings, drizzle on some pumpkinseed oil on it, salt and pepper.

Slovenia

PACKING MY BAG The trainees shall gather together what they want to pack into their bag (good aspects during this session) and what they want to leave behind (bad aspects during this session) in the style of “I am packing my bag”.

Teaching Unit 7: Cooking in a team Today the focus is around teamwork in the kitchen. Working in a team is an important skill to learn.

Working in a kitchen with others is a form of teamwork so let’s see if you are able to prepare a vegetable pan and a fruit salad jointly with your friends. We’re sure you can do it!

FRUIT SALAD Every trainee gets assigned a type of fruit (3-6 different fruits per group). Everyone sits in a circle with the trainer standing in the middle without a chair or a place to sit. The trainer shouts out one kind of fruit and all trainees who belong to this fruit group have to stand up and quickly find a new chair. The trainer should find a chair as well. The trainee who is left over has to go into the middle and shout another fruit out. It is also possible to shout “fruit salad” meaning everybody has to get up and quickly find a new chair.

22 Spicing Up Vocational Training

GORDIAN KNOT The trainees stand in a circle close beside each other. Everybody closes their eyes and stretches both hands towards the centre of the circle. Each trainee find and holds onto the hands of another trainee until everybody is holding hands. Now they can open their eyes and try to untangle the knot without losing their partners hands.

VEGETABLE PAN AND FRUIT SALAD Let’s try to make this easy recipe working together with your friends.

Teaching Unit 8: Rice, noodles and potatoes In this lesson we deal with the similarities and differences of rice, noodles and potatoes, some of the most basic ingredients in a normal diet.

--

How do we cook them?

--

How do they grow?

--

What different variations of them exist?

--

Which cultures do you associate with each ingredient?

--

What do we eat with it?

23

How can we prepare rice, potatoes and noodles? Think about different ways and prepare at least one of each kind (fried, boiled, cooked, raw…). We suggest you to eat it along with different kinds of pesto or prepare an original sauce.

Teaching Unit 9: Mushrooms Todays´ topic is mushrooms! The trainer will show you a presentation about mushrooms and after you can discuss how many kinds of mushrooms you already know. There are hundreds of different kinds of mushrooms and each country has their own species. Did you know that a mushroom is neither a plant nor an animal? They are a different organism altogether; a fungus and that is why they are so special.

If possible you can go to the countryside and see how they grow. But be careful, it is very dangerous to eat mushrooms that have not been collected by an expert, so just enjoy learning about the natural environment where mushrooms live.

WILD MUSHROOM SOUP INGREDIENTS (serves 12 people): 2 small beef shanks (or alternatively use beef stock); 20 cups of water; 2 medium leeks, sliced; 2 carrots, sliced; 2 medium onions sliced; 4 cloves of garlic, crushed; 2 small celery stems, sliced; 1 small bunch of parsley, chopped; 1kg of washed and sliced fresh wild mushrooms borowiki (boletus edulis) or porcini or shiitake mushrooms; 1 cup of sour cream; salt; pepper. If you can’t get any wild mushrooms, substitute normal mushrooms instead.

PREPARATION: Place the beaf in a large saucepan and add 8 cups of water. Bring to the boil and skim off any foam that rises to the top. Chop the mushrooms very thinly, and add them to the soup. Add the vegetables (all except the onion), return to the boil and cook very gently until the vegetables

24 Spicing Up Vocational Training

are tender or for about 1 hour (covered). Meanwhile, sautĂŠ the onion (cook lightly) with butter until tender. Add to soup. Bring to the boil, then reduce the heat and add sour cream. Cook gently for 5 minutes. Serve with chopped fresh parsley. You can add noodles or bread croutons.

Poland

Teaching Unit 10: Cooking, steaming, stewing Today we are going to talk about the difference between cooking, steaming and stewing. Let’s try to guess the definition of these three concepts.

PUZZLE: Choose the right number that corresponds with the method and put the correct word in each space Stew:

________

Cook:

________

Steam:

________

1. is cooking in hot water vapour. The food is placed in a sieve over a little boiling water in a closed pot. Even still some nutritional value of the food is lost through the into the water; this can be used for making soup or sauces. This method is particularly suitable for fish, vegetables and potatoes.

2. means the same as boiling. When you food you put it in boiling liquid, all or mostly covered, at a constant temperature of 100°C. It will depend entirely on the particular food to be cooked, whether it is in a pot with or without a lid or whether it is in boiling or gently simmering water.

As a general rule: foods which need only a short time may be done in bubbling boiling water, and for a longer time the water should simmer gently.

3. is cooking food in a little water, milk or broth. In the pot the liquid is no more than 1 cm high. The lid is kept on the pot all the time. After first stirring the lid should be put on the pot. After the pot can be shaken gently in order to stir the contents.

25

BEEF WITH PUMPKIN SEED OIL AND APPLE VINEGAR INGREDIENTS: 1.5kg of beef shank; 2 large onions; 1ml pumpkinseed oil; 0.5ml apple vinegar; salt; pepper.

PREPARATION: Cook the beef for 2 or 3 hours until soft and tender. The best way is to serve the beef as we previously did when cooking soup. Allow the meat to cool down and slice into thin slices, add the sliced onion rings, salt, pepper, pumpkinseed oil and vinegar. It’s ready to serve!

Slovenia

Teaching Unit 11: Express yourself Look back over the past training sessions and share your impressions so far. Have you learnt new things? Are you comfortable within the group? What would you change? What did you like most? Is there anything that you would like to share with the rest of your friends?

Now discuss with the trainer and the rest of participants the topics you would like to work on. What activities would you like to do in the coming sessions?

Each trainee speaks only for himself and about how he feels – always keeping in mind: --

Everyone has the right to his own opinion!

--

Everyone’s thoughts should be considered!

--

There is no time pressure for this activity!

You can complete the missing parts of the sentences: - I was nervous about__________________________________________________________ - I could handle________________________________________________________very well - I had problems with__________________________________________________________

26 Spicing Up Vocational Training

- I would have liked if__________________________________________________________ _________________________________________________could have happened to me too

Teaching Unit 12: Cleaning and storage temperature

Today we are going to get rid of all the bacteria from our kitchen. After a discussion about temperature and some cleaning theory we will get active and clean our kitchen! In this picture you can see how bacteria develop at different temperatures. Can you interpret the picture?

TEMPERATURE CONTROL Cold Storage: Food is to be kept at the correct temperature for chilled and frozen storage. Regularly check operating temperatures, keep doors and openings to a minimum and do not place hot food into cold storage. Store below 8°C (but preferably below 5°C) for chilled foods and -18°C or below for frozen foods.

Thawing food: Frozen food should be thawed under cold conditions with both the temperature and time controlled to ensure that the core of the food is completely thawed.

Heating food: Time and temperatures need to be set according to the type of heating, e.g. for the cooking of high risk foods – a core temperature of 75°C must be achieved.

Cooling food: Hot food should be cooled rapidly passing through the danger zone as quickly as possible and then stored cold.

Reheating food: Food should be reheated only once and rapidly, reheated to a minimum core temperature of 70°C for 2 minutes or 75°C for 30 seconds.

Keeping hot: Food should be maintained at a minimum temperature of 63°C, and kept there for as short a time possible to maintain food quality.

27

CLEANING AND DISINFECTION Here are the reasons for cleaning: 1. To remove material on which bacteria could grow, thus reducing the risk of food contamination, food poisoning and spoilage.

2. To allow disinfection of specific equipment and surfaces.

3. To remove materials that could encourage pest infestations.

4. To reduce the risk of foreign matter contamination.

5. To remove dirt and grease and ensure a pleasant and safe working environment.

6. To promote a favourable image to customers.

7. To comply with the law.

Hot water, chemicals and physical energy must be used to clean! To be effective, cleaning must be planned, organized and implemented in all areas of the food premises. Cleaning schedules should be created which stipulate: 1.

2.

3.

4.

5.

6.

7.

8.

What is to be cleaned?

The amount and type of chemical and equipment to use.

Who does the cleaning?

When to clean and the frequency of cleaning.

How to clean?

How much time is allowed for cleaning?

The safety measures.

The person responsible for checking that everything has been effectively cleaned.

The cleaning procedure: 1.

2.

3.

4.

Pre-cleaning: remove loose dirt by sweeping, wiping or pre-rinsing.

Main-cleaning: loosening of the surface grease and dirt using hot water and a detergent.

Rinsing: removing of loose dirt and detergent using hot water.

Disinfection: destroying micro-organisms using heat or a chemical disinfectant and allowing sufficient contact time.

5. Final rinse: removal of disinfectant using clean hot water.

6. Drying: preferably natural by evaporation.

28 Spicing Up Vocational Training

EXAMPLE: Cleaning schedule Working surface

Refrigerator

Sinks

Shelves

Floor

...

Who Frequency How ...

CLEANING TABLE This cleaning schedule will be different in every kitchen. Please develop a cleaning schedule adapted to the kitchen you are working in. You can write it on a board or hand it out on sheets. You should always have one schedule in the kitchen to reference.

Teaching Unit 13: Oil Today we are going to talk about different kinds of oil and make our own oil!

Edible oil is produced from oleaginous fruits and seeds. Usually there is a lot of pressure involved so it gets quite hot during this process in the press. To get every last drop out, often a solvent is added.

If the solvent and also all the ballast is extracted again, the product is called refined oil. It is good for frying, but is tasteless. Flavour can be found in cold-pressed oils that are heated at a maximum of 60째C and are neither dissolved nor refined, thus conserving the original taste. Olive oil is always cold pressed.

29

Different kinds: -- Sunflower oil -- Olive oil -- Corn Oil -- Pumpkin seed oil -- Nut oil -- Sesame oil -- Canola oil For producing are own we can choose from: ---

Chilli oil Herb oil

--

Garlic – pepper oil

POTATO FRITTER WITH APPLE PUREÉ INGREDIENTS: 3kg potatoes, grated; 3 large onions, chopped finely; 9 eggs; 6 tablespoons of potato flour; salt; pepper; nutmeg; parsley, chopped; chives, chopped; oil.

PREPARATION: Dry the grated potatoes in a kitchen towel. Mix the potatoes with the onions, spices, herbs, beaten eggs and potato flour. Heat the oil in a frying pan and shape potato fritters spoon by spoon. Fry until golden brown. Serve with traditional apple pureé.

Germany

Teaching Unit 14: Contamination hazards Todays´ lesson is focussed on contamination hazards and vinegar. We are going to try different dressings with salad.

What is a “Contamination Hazard”? Contamination is the presence or introduction of a hazard. This may involve food or the food environment. A hazard is something which may cause harm to the

30 Spicing Up Vocational Training

customer. Food may be contaminated before or during delivery or may become contaminated as result of poor hygiene practices.

Here you have some examples of different contamination hazards: a. Microbiological: --

Bacterial contamination, which usually occurs within the food premises as a result of ignorance, inadequate space, poor design or because food handlers take short cuts.

Viral contamination, which is transmitted directly from an infected person or involves raw food such as oysters grown in sewage-contaminated water.

Parasites which may be present in raw meat or fish (they develop in the living animal or fish).

Moulds and yeasts, which are primarily responsible for spoilage.

----

Microbiological contamination may result in food poisoning and food spoilage. If food handlers are to control microbiological hazards they need to know what brings pathogens, especially food poisoning bacteria, into food premises. These are known sources of food poisoning bacteria: --------

People.

Raw food.

Insects.

Rodents.

Dust.

Refuse and waste food.

Animals and birds.

b. Physical: Physical hazards include material which is dangerous, for example glass, nails and stones.

They cause cuts, broken teeth, choking and burning (food which is too hot). Physical hazard can be brought onto food premises with raw materials or during storage, preparation, service or display. Sources include: ------

Raw ingredients: stones, wood, metal, etc.

Buildings/equipment: wood, glass, screws, condensation, etc.

Notice boards: paper and drawing pins.

Packaging materials: cardboard, paper, plastic, etc.

Maintenance objects: bolts, fibres, cloth, etc.

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-----

Food handlers/visitors: jewellery, fingernails, hair, buttons, etc.

Cleaning materials: bristles, etc.

Pests: dead flies, spiders webs, feathers, etc.

Sabotage: needles, razor blades, glass, toothpicks, etc.

c. Chemical: Chemical hazards may be brought in through raw materials, for example poisonous foods, oil or grease. Animals may have been injected with medicines or crops sprayed with pesticides or weed killers. Illegal or excess additives, such as sulphur dioxide or nitrates may have been used. Engines may contaminate food with oil or grease, for example if motors are positioned above open food. Cleaning chemicals must never be stored or transported with food. d. Allergery hazards and controls: Allergens are substances which may cause the body’s immune system to respond. Usually this happens due to some kind of protein. In severe cases this may result in an anaphylactic shock and even death. Foods which commonly contain allergens include: Peanuts, milk, fish, shellfish, soya, mustard, cereals containing gluten, sesame seeds, eggs and products containing the above.

Teaching Unit 15: Risky food Did you know that some kinds of food are more dangerous than others? Well, this doesn’t exactly get the point across, but some kinds of food become dangerous faster than others if you don´t deal with them in the correct way.

Here you have the definition of high risk food: Ready-to-eat foods, which, under favourable conditions, support the multiplication of pathogenic bacteria and are intended for consumption without treatment which would destroy such organisms.

Give examples for high risk food! Did you have any experiences with these foods? Discuss the following food:

32 Spicing Up Vocational Training

--

Cooked meat and cooked poultry.

--

Milk, cream, artificial cream, custards and dairy produce.

--

Eggs and products made from raw eggs.

--

Shellfish and other seafood.

--

Cooked rice.

Raw food is particularly hazardous, especially red meat, poultry, untreated milk, eggs and shellfish.

Raw food should always be kept separate from high risk food. The liquid from thawing foods, especially

frozen poultry, must not be allowed to contaminate wiping cloths, high risk food or equipment used for high risk food. Soil harbours harmful bacteria and care must be taken when bringing vegetables into kitchens or rooms where food is prepared.

POTATO SOUP INGREDIENTS (serves 12 people): 15 large potatoes; 3 carrots; 3 leeks; 3 onions; 3 litres of vegetable stock; parsley; pepper; 12 Debreziner sausages; white bread, cubed and toasted to make croutons; chives; marjoram; bay leaves; nutmeg. This is a very practical meal for Germans, as the ingredients are very flexible. This is just a suggestion you can be as creative as you want and add for example ginger or other vegetables PREPARATION: Peel the potatoes and carrots and cut them into large cubes. Peel and dice the onion.

Cut the leeks into rings. The fastest way is by using a pressure cooker: SautÊ the onions in olive oil and add the leeks. Pour in the vegetable stock. Add the diced potatoes, carrots and the bay leaves to the stock. Close the lid, bring it up to pressure and cook for about 15 minutes. Next open the lid, fish out the bay leaf and add in the herbs. Combine everything by mashing and season with pepper and nutmeg. Tip: Add as much marjoram as you like. It’s the signature taste of this potato soup. Arrange the sliced sausages on a plate and pour the soup over.

Serve the meal with croutons.

Germany

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Teaching Unit 16: All about water Did you know that human beings are made up of at least 55% water? Today we are going to take a closer look at the role of water in our lives.

What is thirst? Everyone knows that dry feeling in your throat, a sign the body is beginning to become dehydrated. Drinking is a basic requirement like food. Humans can survive for several weeks without food, but can only survive a maximum of five to seven days without fluids. Anyone who drinks too little is usually tired and listless. Headaches can be another symptom.

The human body consists largely of water. About 50-55% of body weight is water. About 5% of that is lost daily through urine and sweat. Adults should drink about 2 to 3 litres each day. The exact amount varies from person to person. At high temperatures in the summer or during illness such as fever or diarrhoea, the necessary water intake increases significantly. Athletes need to drink more too.

Each meal should include at least one drink. The remaining amount of liquid should be distributed throughout the day.

What drinks are recommended? The ideal drink is bottled water. Fruit and herbal teas are also good drinks. They contain no calories and no caffeine. Many so called thirst quenchers are fattening foods.

A litre of fruit juice or cola contains about 450 calories. Fruit juice should ideally be mixed, for example, apple juice with mineral water. So you have the same taste with significantly fewer calories. Coffee or black teas are safe in small amounts as a beverage. Caffeine has a small water draining effect. Alcoholic drinks are also unsuitable thirst quenchers. A glass of beer has about as many calories as a glass of juice. The alcohol deprives the body of fluids and minerals. Many foods such as fruits and vegetables contain plenty of fluids. They help to quench your thirst. Melons, oranges and cucumbers consist mostly of water.

APPLE, PEAR OR PLUM DRINK WITH CINNAMON, GINGER AND CLOVES INGREDIENTS: 1kg of plums/pears/apples; 200g of brown sugar; ž litre of water; half a teaspoon of cinnamon; a few gloves; a pinch of ginger.

PREPARATION: You can choose which fruit to use. Wash the fruit. You don’t need to peel it. Remove the core/stone and the stalks. Cut the larger fruit into small pieces (not plums). Boil the water with spices

34 Spicing Up Vocational Training

and sugar. Add the fruit gently into the water, cover, and cook slowly for 30 minutes. The fruit drink is usually served warm. It is very healthy and helps with digestion.

Poland

Teaching Unit 17: Sauces, thickeners and spices Sauces and thickeners are widely used in cooking but, do you know how to use them? Here you have some tips: --

Before you add a thickener to a sauce, skim the fat from the top. Once you’ve added the thickener, the fat will be harder to remove.

--

Flour is a good thickener for gravies, gumbos, and stews, since it gives them a smooth, velvety texture. It is best to mix it with fat first, either by making a roux or beurre manié, or by flouring and frying stew meat before adding liquid to the pot. If you wish to cut fat from your diet, you can instead mix the flour with water and add it to the sauce, but you will need to cook it for quite a while to get rid of the starchy, raw flour taste. Sauces thickened with flour become opaque, and they may become thin again if they’re cooked too long or if they are frozen and then thawed.

--

Starch thickeners like cornstarch are mixed with an equal amount of cold water and then added to warm liquids to thicken them. They are a good choice if you want a low-fat, neutral-tasting thickener. They give dishes a glossy sheen, which looks wonderful if you are making a dessert sauce or pie filling, but a bit artificial in a gravy or stew.

--

Cereal grains like oatmeal, couscous, soup pasta, farina, are often used to thicken soups.

--

Cream, once reduced, gives sauces a rich texture and flavour as it thickens them, but it’s high in fat. To make a low-fat cream sauce, use evaporated milk mixed with a starch thickener.

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SPICES Today we also want to introduce you to the big world of spices. Smell spices with closed eyes! It is a good way to remember all the different spices that you can use in your meals.

Which spices do you think that go with which ingredients?

Cardamom

Turmeric

Red pepper powder

Nutmeg

Curry

Cinnamon

Soups Meat Poultry Game Fish Sauces Vegetables sweets

CHILLI-SAUCE INGREDIENTS: 12 red tomatoes; 2 onions, finely chopped; 2 red peppers; 3 green peppers; 3 stalks of celery; 1 cup of brown sugar; 2 ½ cups of vinegar; 2 tablespoons of pickling spices tied in bag.

PREPARATION: Cut up vegetables and place in a pot; add the sugar and vinegar; mix well. Put spices in a piece of cloth and tie, add this to the pot. Boil slowly for 2 ½ hours then decant into bottles or jars.

CUCUMBER YOGHURT SAUCE INGREDIENTS: 1 medium cucumber, peeled, seeded and shredded; 1 (8oz.) carton of plain low fat

36 Spicing Up Vocational Training

yogurt; 2 green onions, finely chopped; 1 tablespoon of fresh parsley, chopped; 1 tablespoon of vinegar; ½ tablespoon of dried dill; 1 tablespoon of garlic powder.

PREPARATION: Dry the cucumber with paper towels until barely moist. Combine cucumber and remaining ingredients in a medium bowl. Cover and chill at least 2 hours.

GRAVY INGREDIENTS: ½ cup of onion, finely chopped; 1 stalk of celery, chopped; 2 tablespoons of flour; 1 cup of broth, taken from a turkey; 1 cup of evaporated skimmed milk.

PREPARATION: Coat a medium sauce pan with cooking spray. Add the onion and celery, and cook until tender. Gradually sprinkle flour over mixture and stir until flour is browned, about 2-3 minutes. Stir in broth and evaporated skimmed milk. Bring to the boil, reduce heat and simmer until thickened. For best consistency, strain through cheesecloth or a sieve. Season to taste with salt and pepper.

Teaching Unit 18: Illnesses caused by pathogens Today’s topic will be food related illnesses caused by pathogens. This is an uncomfortable issue! As we can never be sure when something might happen we should at least know what could happen and how to deal with it…

The main cause of food related illnesses is bacterial contamination. The illness is often of short duration, but it can be serious and in some extreme cases it can be fatal.

Symptoms include diarrhoea, vomiting, nausea, headache and fever. They may occur as quickly as directly after eating or it can take as long as 72 hours for the first symptoms to begin to show. The usual incubation period is 12 to 48 hours.

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Food poisoning bacteria These pathogenic bacteria normally need to grow into large numbers before they cause illness. The most common pathogenic bacteria are: -----

Salmonella: often from poultry, eggs, meat and dairy.

Staphylococcus: carried by two people in every five.

Clostridium: found on raw foods such as vegetables and meat.

Bacillus: found mainly in cereals and especially rice.

Food borne illness Food borne illness can be caused by a fairly small numbers of bacteria. They do not grow in food but are carried by it. When we consume food, the pathogens grow in us before we become ill. Here you have some examples of food borne pathogenic bacteria: ---

--

Campylobacter: often found in infected animals, birds and unpasteurised milk. It causes severe diarrhoea and stomach pain.

Listeria: it is widespread in the environment, has been found in raw, processed and cooked foods. The illness, Listeriosis, is rare and the symptoms range from mild and flu like to meningitis, in pregnant women it can lead to miscarriage.

Escherichia Coli 0157 (E.Coli): is normally found in cattle, raw meat and raw milk. The illness can be very serious, causing kidney failure in children. A number of deaths have occurred as a result of this infection.

Bacteria

Source

Onset Period

Typical symptoms and duration of illness

Salmonella

Raw meat, raw milk, raw eggs, raw poultry, pets, rodents, sewage/ water

12 to 36 hours

Abdominal pain, diarrhoea, vomiting and fever (1 to 7 days)

Clostridium perfringens

Animal and human excreta, soil (on vegetables), dust, insects, raw meat

8 to 12 hours

Abdominal pain, diarrhoea, vomiting is rare (12 to 48 hours)

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Staphylococcus aureus

Human nose, mouth, skin, boils and cuts, raw milk from cows or goats

1 to 7 hours

Abdominal pain, mainly vomiting, some diarrhoea, prostration and subnormal temperature (6 to 24 hours)

12 to 36 hours

Difficulties in swallowing, talking and breathing, double vision and paralysis of the cranial nerves,

Clostridium botulinum

Soil, fish, meat and vegetables

Bacillus cereus

Toxin in food Cereals, rice, dust and soil

1 to 6 hours

Vomiting, abdominal pain and some diarrhoea (12 to 24 hours)

Toxin in intestine

As above

6 to 24 hours

Abdominal pain, diarrhoea, some vomiting (1 to 2 days)

Allergies Here you have a list of foods which commonly contain allergens: - Peanuts (groundnuts).

- Cereals containing gluten.

- Milk (including lactose).

- Celery/celeriac.

- Fish and shellfish.

- Sesame seeds.

- Soya.

- Tree nuts.

- Mustard.

- Eggs.

- And all products containing the above.

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In the event of a customer having an anaphylaxis all staff must be aware of procedures. Customers shouldn’t be moved and an ambulance should be called using the emergency number. The customer may have a ready-to-use adrenaline injection kit with him.

SPANISH OMELETTE INGREDIENTS (serves 12 people): 18-21 medium potatoes, peeled; 3 whole onions; 15-18 large eggs; 6 cups of olive oil for pan frying; salt.

PREPARATION: It is one of the most common tapas throughout Spain and a favourite at Spanish picnics, as it can be enjoyed cold, or at room temperature. The potatoes and onions are sliced and fried in a large amount of oil (preferably olive oil) at a moderate temperature so they get fried but also boiled in the oil. Once drained from the oil, they are mixed with raw beaten eggs before being slowly fried again in a pan. The tortilla is fried first on one side and then flipped over to fry on its other side.

Other vegetables can also be added, most commonly red and green peppers.

Spain

Teaching Unit 19: Religions and food Today we are going to talk about different religions and their specialities concerning food. For a chef there are some traps if he/she doesn´t know, for example, that a Muslim shouldn’t eat pork.

In most religions there are some rules concerning food. There are very strict followers and also others who don´t take it so seriously… Here we have a little glimpse of the variety of religious food rules: Judaism: In Judaism, it is said that food has to be kosher, which means allowed to be eaten. Reasons for food not being kosher include the presence of ingredients derived from non-kosher animals or from kosher animals that were not properly slaughtered. Kosher animals are all animals that “chew the cud” or chew their food twice and have a “cloven hoof” a hoof split into two toes (animals that only chew the cud or only have cloven hooves are not considered kosher). Also other products of non-kosher

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animals i.e. their milk is automatically not allowed to be eaten. Fish have to have fins and scales to be kosher. The butchering of these edible meat and fish has to happen in a specific way. As a Jew, you are not allowed to eat dairy products together with meat. There is a specific amount of time that has to be in between. Strict Jews even have two sets of cutlery to keep milk products separate from meat.

Islam: The word for allowed food in the Islam is halal. A Muslim is not allowed to eat any pig meat or any product which contains a part of pig. It is also prohibited to drink any exhilarating liquid like alcohol. Similarly to Jews, Muslims have to butcher the animals in a specific way.

Hinduism: The cow is a holy animal for Hindi. This animal is not allowed to be eaten. For the holy people it is even not allowed to eat any animal products. This is called vegan. Alcohol and tobacco is completely prohibited.

Christianity: The Christians do not have any constant regulations. This relates to the story about Peter in the New Testament (Acts of the Apostles 10). There it is said that God purified everything on earth.

Strong followers lean towards the Old Testament which follow the Jewish rules.

Teaching Unit 20: Mustard Today we want to try our home-made mustard! With it we prepare Polish potato salad. For those who would like to have meat with it we recommend sausages.

HOME-MADE MUSTARD INGREDIENTS: Mustard seeds (you can combine yellow and brown ones); water; vinegar; salt.

PREPARATION: Always add water or a non-acidic liquid to the seeds first, let the mixture sit for 10 minutes, and then add the acid (vinegar, verjuice, lemon juice, etc). Add salt to taste, it’s typically about one to two teaspoons per cup of prepared mustard. Finally, let your mustard set in the fridge or in a cool place for at least a day before you serve it. Keep the mustard to be used in the next session!

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POTATO SALAD INGREDIENTS (serves 12 people): 12 medium boiled potatoes, finely chopped; 4 stalks of raw celery or one raw carrot, finely chopped; 2 small onions or half leek, chopped finely; 2 red peppers, finely chopped; 2 teaspoons of yellow mustard (more if desired); 2 tablespoons of mayonnaise (more if desired); salt; pepper. You can also add some cooked peas, 2 finely chopped gherkins (pickled cucumbers) or 6 chopped hard boiled eggs PREPARATION: Mix all ingredients in a large bowl. Add enough mayonnaise to moisten the rest of the ingredients or to your personal taste. Refrigerate salad until thoroughly chilled and flavours are mixed.

Serve with buttered bread/toast or separately.

Poland

Teaching Unit 21: Learning how to prepare a menu We are going to create and prepare the menu that we agreed during the last session all together as a team. This is a good opportunity to show what you have learnt during the training so far. Try to be creative! Today the trainer is going to help you, but pay attention because in the following sessions you will have to create a menu on your own.

42 Spicing Up Vocational Training

Teaching Unit 22: Vinegar How to produce vinegar? It is simple: open a bottle of wine and immediately forget about it!

Then, at some point the wine becomes sour. This happens because the air always contains a few bacteria floating around that convert the wine into acetic acid. Depending on the initial wine, vinegar develops its taste.

Different vinegars: ------

Sherry-vinegar Apple-vinegar Herb-vinegar Beer-vinegar Rice-vinegar

--

Raspberry-vinegar

Salads and dressings Salads need different time to steep, some need more and some need less: 1 minute: gentle leaf salads (lambs lettuce, rocket, lettuce).

5 minutes: hard leaf salads (Chinese cabbage, radicchio, chicory).

15 minutes: Tomato salad, warm potato salad.

Half a day: Noodle salad, potato salad.

Over night: herring salad.

A whole day: Rice salad.

Basic salad dressings: Vinaigrette: 1 teaspoon of mustard, 2-3 tablespoons of wine vinegar, salt, pepper, 6 tablespoons of sunflower oil Yoghurt dressing: 150g of yoghurt, 2 tablespoons of lemon juice, 1 tablespoon of sunflower oil, salt, pepper, 1 bunch of chives.

Lemon dressing: ½ untreated lemon, 1-2 teaspoons of spicy mustard, salt, pepper, 1 garlic clove, 4-5 tablespoons of olive oil.

Choose one or more kind of salad and try out different dressings!

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Teaching Unit 23: Go shopping This is an active session! We learn more about different options when purchasing food. Organize a visit to different supermarkets in your city and do the following tasks below. Afterwards we can have a group discussion and exchange our impressions.

1.

Write down the prices of two vegetables, one dairy product and one meat product (try to make sure they are the same) in each store.

2. Find out where the food comes from and what BIO means with the help of two vegetables, one dairy product and one meat product (try to make sure they are the same) in each store.

3. Compare the quality of two vegetables, one dairy product and one meat product (try to make sure they are the same) in each store.

4. Write down all interesting facts about supermarkets that come to your mind.

Teaching Unit 24: Express yourself Look back over the past training sessions and share your impressions so far. Have you learnt new things? Are you comfortable within the group? What would you change? What did you like most? Is there anything that you would like to share with the rest of your friends?

Now discuss with the trainer and the rest of participants the topics you would like to work on. What activities would you like to do in the coming sessions?

Each trainee speaks only for himself and about how he feels – always keeping in mind: ----

Everyone has the right to his own opinion!

Everyone’s thoughts should be considered!

No reflection under time pressure!

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You can complete the missing parts of the sentences: -

I was nervous about_____________________________________________________

-

I could handle__________________________________________________very well

-

I had problems with____________________________________________________

-

I would have liked if_____________________________________________________

_________________________________________________could have happened to me too

TRAFFIC LIGHT Each trainee gets three coloured cards; one green, one yellow and one red card. The trainer reads out one statement and the trainees shall show one card. Green stands for complete agreement, yellow for the feeling in between and red stands for the opposite opinion. The trainer can add some more statements, this is just a proposal. Please ask some trainees for an explanation of the used card to get a feedback. This game shall reflect the session contents and the knowledge transfer.

---------

I could always follow and understand the theoretical units.

I felt comfortable during the cooking units.

The teacher always explained what we had to do well.

I would like to have more cooking units instead of theory.

I would like to have more theoretical units instead of cooking.

The division of theory and practice was perfect.

I think I can use all the information I got during the last sessions very well in future.

I look forward to the next sessions.

TREASURE CHEST AND RUBBISH BIN The group sits in a circle. In the middle there is a treasure chest and a rubbish bin. The trainees get paper and pens and write down what they feel about these statements. When everybody finished,

45

the participants explain their notes. Then participants decide if they want to put their paper into the treasure chest and keep it or if choose the rubbish bin, which means that they throw it away. As above the trainer can add many more statements. This game shall reflect the group dynamic and the feeling of each trainee in the group. If you like, the content of the rubbish bin can be burned in the end.

------

The trainer understands my problems and helps to solve them.

The group is always helpful for me.

The group cooperates very well.

I feel like I´m part of the group.

The mood during the sessions is always good.

Teaching Unit 25: The food pyramid In todays´ session we are going to have a close look at our eating habits. Cooking for others also means to take a little responsibility for their health. So, here we go!

The further down a food is, the healthier it is and the more you need it.

1. Drink plenty of fluids. Without enough fluids, nutrients from food are not transported into the cells.

Suitable liquids are water, juices mixed with water, unsweetened herbal and fruit teas, coffee and black/green tea in moderation. Also butter milk with no sugar added is suitable as a low-fat source of calcium.

2. You should eat these foods several times a day. They are good for you because of their high water content. Fruits and vegetables are most important. They strengthen the immune system, protect against cardiovascular disease, diabetes and obesity.

3. Bread and similar products are also on this level, but only whole grain quality! The same goes for vegetable oil, nuts and diet or health food margarine. These contain many healthy fatty acids, vitamins and bioactive substances which are good for the heart.

4. Protein-rich foods like milk, cheese, meat should be eaten daily but in moderation and in their lowfat form. Dairy products are excellent sources of calcium; meat supplies us with iron, zinc, B vitamins and iodine. Fish provides essential omega-3 fatty acids that are good for the heart and brain. Eggs should be eaten too but they are not low in fat, so eat eggs alternating with meat and fish. Legumes provide protein and plant substances which protect the heart; it’s a good idea to alternate between eating potatoes and legumes. Also important at this stage are: plant oils, to prepare meat and fish.

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5. When preparing vegetables and salads change the oil you use frequently because each type of oil is healthy in a different way.

6. Eat sparingly: frying fat (from coconut or palm oil) is worthless hydrogenated fat. Cakes, sweets (including beverages containing sugar) and alcohol are stimulants - which we treat ourselves from time to time but just not very often.

Everyone needs different amounts of calories each day. It depends on the activity, the job and the age of the individual. You can use this chart as a reference:

Calorie requirements for men and women referencing age: Man

Woman

Adults

2500

2100

0- 6 months

600

600

7-12months

900

900

1 – 3 years

1200

1200

4 – 6 years

1600

1600

7 – 9 years

2000

2000

10 – 12 years

2400

2100

13 – 14 years

2700

2400

15 – 18 years

3100

2500

from 65 years

1700

1200

Pregnant Women

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2600

SMOKED PORK CHOP WITH SAUERKRAUT AND SALTED POTATOES INGREDIENTS (for 12 portions): 3kg of Kasseler, smoked pork chop (neck or loin); 12 large onions; 6 tablespoons of margarine or butter; 4½ litres of water; salt; pepper; 3kg of potatoes; 2kg of Sauerkraut (bought ready-made in jars).

PREPARATION: Cut the onions into large cubes. Let the butter melt in a large pan and fry the meat on all sides. Put it aside on a plate. Let the onions lightly braise until golden. When the onions are slightly brown add the meat back into the pan. Cover about two thirds of the meat with water. Bring to the boil, cover and allow to simmer for about 60 minutes on a medium heat. During this time taste and add salt if necessary since the salt content of smoked meat is always different. After simmering, taste and season with salt and pepper again. Take the meat out and cut it into slices, then thicken the sauce with gravy and pour it over the meat.

Serve with sauerkraut and boiled potatoes.

Germany

Teaching Unit 26: Herbs Today we are going to enter the big world of herbs. Herbs are widely used in the cooking word: the more natural and fresh they are, the better taste you will get from your dishes. During this session we are going to plan and create our own herb garden and learn how to raise and care for the herbs on our own. You don’t need a big garden for herbs; it is enough to use some plant pots to grow your own small garden.

To create our own garden we should first plan where we want to put each herb, afterwards we put our plan into practice. Once we have our garden we can try to identify the herbs by smelling them with closed eyes.

Then, we need to decide who is responsible for the garden tasks. Use the table below to write your task down.

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Name of the trainees

Watering the plant

Repotting the plant

Date

Learn more about herbs by trying to guess which herbs go with which ingredients: Soups

Meat

x

x x x

Basil Dill Tarragon

Poultry

Marjoram Oregano Parsley Rosemary Sage Thyme

x x x

x x x x x x x

Fish

x

Coriander Bay

Game

x

x x

x x x

x x x x x x

Sauces

Vegetables

x x x x x

x x

x x

x x x x x x

x

Herbs can be also an excellent household remedies when we are ill or have any pain, let’s see some examples: --

Fennel: For the treatment of: bladder trouble, diarrhoea, stomach pain, cough, pinkeye.

Preparation: fennel extract, 2 tablespoons in ¼ litre of water.

--

Rosemary: For the treatment of: Nervousness, menstrual pain, circulatory disorders, low bloodpressure.

Preparation: Rosemary extract, 1 teaspoon in 1 cup of water, don’t drink more than 3 cups a day; not suitable during pregnancy.

--

Peppermint: For the treatment of: diarrhoea, flatulence, common cold pains, nausea.

Preparation: Peppermint extract, 1 teaspoon in ¼ litre of water.

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--

Sage: For the treatment of: stomach and bowel troubles, flatulence, diarrhoea, common cold pain, skin problems, and throat or gum inflammation.

Preparation: 2 teaspoons in ¼ of water or by external application.

--

Verbena: For the treatment of: lack of appetite, bladder trouble, migraine, articular gout, sleeplessness, indigestion, healing wounds.

Preparation: Verbena extract, 1-3 teaspoons in 1 cup of water or by external application.

--

Melissa: For the treatment of: common cold pains, indigestion, rheumatism, head and tooth aches.

Preparation: Melissa extract, 1 teaspoon in 1 cup of water.

--

Parsley: For the treatment of: constipation, bladder trouble.

Preparation: Parsley leaf or root extract, 4 teaspoons in 1 cup of water, don’t drink more than 3 cups a day; not suitable during pregnancy.

--

Thyme: For the treatment of: cough, indigestion, lack of appetite.

Preparation: Thyme extract, 1 teaspoon in 1 cup of water.

--

Calendula: For the treatment of: cramps, liver diseases, eczema, nail bed inflammation, abscesses.

Preparation: Calendula flower extract: 5-8 tablespoons in ¼ litre of water, or by external application.

--

Comfrey: For the treatment of: common cold pains, diarrhoea, stomach ulcers, skin illnesses, rheumatism, bruises.

Preparation: Comfrey root extract, 1 tablespoon in ¼ litre of water or by external application.

Teaching Unit 27: Eating only vegetables

Today we will talk about the different ways people choose to live a healthy lifestyle. Do you know what a vegetarian is? What about a vegan? What comes to mind?

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What foods are allowed?

Meat

Fish

Lacto-ovo-vegetarians

Egg products

Milk products

x

x x

Lacto vegetarians Ovo-vegetarians

x

Strict vegetarians or vegans Don’t forget you can find animal products hidden in many foods: ----

Fruit gums (gelatine).

Cheese and yoghurts (milk).

Noodles with eggs.

Reasons to choose this kind of diet There are many different reasons to choose this kind of diet. Some people have a very individual style of living as a vegetarian. How strict someone acts depends on each individual’s interpretation. Some people don’t just live out their vegetarianism with food but also in every aspect of their lives, i.e. choosing to not wear leather or wool products.

------

Religious reasons.

Animal protection.

Believe it’s a healthier way of living.

Some don’t like the taste of meat.

Environmental reasons.

These signs are the universal symbols to recognize vegetarian or vegan food in the EU: There are many possibilities when it comes to replacing some products in our diets. Nowadays nearly every animal product has an alternative vegetarian or vegan option:

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--

Many products consist of soya milk and yoghurt instead of animal milk.

--

Many people replace meat with tofu.

--

Noodles made without eggs.

--

Instead of corn gelatine we can use starch or potato flour.

--

Instead of butter we can use vegetable margarine or vegetable oil.

VEGETABLE RATATOUILLE INGREDIENTS (Serves 12 people): 12 ripe tomatoes; 6 onions; 6 green peppers; 3 red peppers; 6 courgettes; 6-9 cloves of garlic; olive oil; 3 spoons of sugar; salt.

PREPARATION: First of all, you must prepare all the ingredients properly. Blanch the tomatoes, remove the skin and chop into cubes. Then peel the onions and the courgettes and also chop into cubes.

Remove the seeds from the red and green peppers and cut into julienne strips. Heat some olive oil in a large frying pan. Add the onion and garlic and fry for 2 minutes. Then, add the chopped peppers and continue cooking all the vegetables for 5 more minutes. After that, add the courgettes and the tomatoes. Cook for 15 minutes or until the tomato are fully cooked. Finally, add some sugar and salt to taste.

Spain

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Teaching Unit 28: Seasonal cooking Today we are going to find out what kind of fruits and vegetables are ideally bought in each season of the year. It is useful to know because when a vegetable or the fruit is in season it normally is at its best because it is fresh and even cheaper!

Here you have some examples of typical fruits and vegetables depending on the season of the year; as there are differences in the climate, not all of these vegetables are available in all European countries at the same time: --

Spring vegetables: Artichoke, asparagus, apricots, carrots, cherries, leeks, peas, spinach, etc.

--

Summer vegetables: Apples, blackberries, chickpeas, cucumbers, raspberries, melon, watermelon, etc.

--

Autumn vegetables: Broccoli, almonds, grapes, mushrooms, peppers, pumpkins, etc.

--

Winter vegetables: Endive, broccoli, Brussels sprouts, cabbage, mandarins, etc.

MUSHROOM SOUP WITH BUCKWHEAT MASH INGREDIENTS: 100g of oil; 50g of onions; 3 cloves of garlic; fresh parsley; 0.5kg of fresh mushrooms, cleaned and sliced; 0.75kg potatoes, cubed; 50g flour; 2.5l of water; 4 fresh tomatoes; a bunch of marjoram; salt; pepper; vinegar; 100ml sour cream; 1kg buckwheat flour; 2l of salted boiling water; 100g of lard (or oil).

PREPARATION: Finely chop the onions, garlic and parsley. Heat the oil, add the chopped ingredients and stir until it gives off a pleasant scent. Then add the mushrooms and sautĂŠ for 15 minutes. Next add the potatoes and sautĂŠ for a few more minutes. Now add in a small amount of flour to thicken. When the potatoes are cooked, mix in the peeled and chopped tomatoes, marjoram, salt, pepper and the

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vinegar. Cook for 5 minutes then remove the soup from the stove and add sour cream.

Buckwheat mash: Pour the flour into boiling salted water and cook for 10 minutes. After, with the handle of a spoon make a hole in the middle of the flour and cook for additional 20 minutes. Next, pour away the remaining water, add the lard (or oil) and stir so that it all binds together. The mash should not be too dry.

Slovenia

Teaching Unit 29: Cheese Today we are going to talk about different kinds of cheeses and make a Swiss raclette!

What’s your favourite kind of cheese? What do you know about it? Now try to categorize the cheeses you named during the lesson in the table below.

Hard Cheese

Semi-Hard Cheese

Medium Cheese

Soft Cheese

Fresh Cheese

At least 3 months +

At least five weeks

Three weeks

Two to three weeks

None

Taste/ Structure

Grainy

Smoother than hard cheese

The taste varies from mild to very strong

Very aromatic

Natural very mild, herbs can be added

Example

ParmigianoReggiano

Fol Epi

Chavroux

Saint Albray

Bresso

Ripening

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RACLETTE Spending time together is a priority with enjoying a raclette. Sitting and talking and at the same time melting cheese and enjoying it along with vegetables, sauces, meat and potatos. If you never had raclette before you can watch this video, which will give you an idea what it’s like: http://www.youtube.com/watch?v=EMVkRHWwyJc INGREDIENTS: There are many ways to prepare the raclette. The Swiss make it with potatoes, gherkins and different raclette cheeses. In Germany you can often find many different ingredients that vary from household to household. This is just a suggestion to help guide you: Raclette cheese, feta cheese, onions, mushrooms, bacon, sweet corn, pineapple, ham, olives, etc.

Switzerland

Teaching Unit 30: Food additives In this session we are going to focus on food additives, which unfortunately are used very often in our kitchens.

Food additives are substances which are added to the food in order to preserve the flavour or enhance its taste or appearance. There are natural and artificial types, natural additives have existed for centuries, for example preserving food by pickling with vinegar, salting, preserving sweets, etc.

In Europe food additives have to be stated on every product so as to inform consumers. Each additive is assigned a unique number, also called an “E” number which is used for all approved additives. There are different categories of food additives. Here is a list of the most common ones: ---

Acids: to make flavours “sharper” and to preserve.

Antioxidants: to act as preservatives by inhibiting the effects of oxygen.

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-------

Bulking agents: to increase the bulk of a food without affecting its taste.

Food colouring: to make food look more attractive.

Emulsifiers: to allow water and oils to remain mixed together.

Flavours: to give food a specific taste or smell, can be natural or artificial.

Tracer gas: to allow for package integrity testing and to prevent foods from being exposed to the atmosphere.

Preservatives: to prevent or inhibit spoilage of food.

--

Stabilizers: to give food a firmer texture, i.e. marmalade.

LEARNING MORE ABOUT ADDITIVES Take some products from the kitchen and read the labels: which additives do they have? Search the internet to learn more about the effects of each of the additives included in the product.

Teaching Unit 31: Sports and food This lesson deals with sports and food. To cook well we need to know what our dishes are made up of and what effect the ingradients have on the people eating them. So, let´s go!

The energy needed by an athlete compared to that of a non-athlete is very different. Generally speaking the energy need by an athlete is much greater. This is especially true for power and high performance athletes.

There are five main agents especially needed from athletics: --

Carbohydrates: Because the ability for athletic activity is related to the size of a persons’ glycogen store, it is necessary to supply the body with carbohydrates during sports activities.

They represent the main source of energy for athletes. After their breakdown in the digestive

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tract, they are absorbed into the bloodstream and from there transported to the target organs (brain, muscles).

You can find carbohydrates in different foods; the following are just an overview: Potatoes, maltose (malt sugar), glucose (grape sugar), porridge, bread, carrots, etc.

--

Proteins: The main function of proteins is to build body mass. Proteins are required for the structure, function and regulation of the bodies’ cells. They are used to fight infection and are components of enzymes and hormones. Proteins are made up of amino acids. There are several types of proteins present in the human body; some that we can produce by ourselves and others that we must get through food sources. The combination of eating meat and vegetables makes a perfect balance between the different amino acids.

--

Fat: Although a high proportion of fat in the diet is responsible for the emergence of so-called lifestyle diseases such as atherosclerosis, dietary fat has several important functions. Fats are energy suppliers like carbohydrates and are also involved in the construction of cellular membranes. They are carriers of fat-soluble vitamins A, D, E, and K and provide essential fatty acids (linoleic acid).

--

Vitamins: Vitamin B1: seeds and whole grains.

Vitamin B6: fish, milk products, soya, green vegetables, etc.

Vitamin C: citrus fruits, broccoli, sweet and standard potato, tomatoes, etc.

Vitamin E: sunflower oil, spinach, wheat germ oil, hazelnuts, almonds, etc.

--

Mineral nutrients: Sodium: Table salt (sodium chloride) is mainly eaten with food. It is important to control the quantity of this nutrient, as it can lead to problems with high blood pressure.

Potassium: Potassium is responsible for the activation of some enzymes and for the transportation of electrical charges. A potassium deficiency leads to an influx of sodium into muscular cells and subsequently can lead to dehydration. This manifests itself by causing muscle weakness or muscle paralysis. Furthermore, this can lead to heart rhythm disorders, intestinal obstruction and an alkalization of the blood.

Calcium: Calcium is essential for building and maintaining bone mass. 99% of calcium is stored in the bone structure. It is also involved in the excitability of nerves and muscles as well as in blood clotting.

Magnesium: The daily fluid losses that occur naturally by sweating are normally compensated by the consumption of a suitable sports drink or by magnesium-rich foods such as whole grain bread, mineral water, potatoes or vegetables.

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PORK BELLY GOULASH INGREDIENTS: 1.6kg of pork belly; 1kg of onions; 100g of oil; salt; 50g of red peppers, chopped finely; 50g of tomato concentrate; marjoram; a bay leaf; cumin; 3 cloves of garlic; cheese; 80g flour.

PREPARATION: Cook the pork stomach in salted water with soup vegetables. Cook until tender (approximately 1 hour). Then, allow to cool and slice into strips. Chop the onions and fry them gently till golden brown in oil, then add the chopped peppers, add 2l of water, salt, tomato concentrate, marjoram, bay leaf, chopped garlic and the pork stomach strips. We stir the mixture and cook for approximately 15 minutes. Thicken the soup by adding the flour mixed with some water, boil it and serve. You can decorate with some cheese and fresh parsley.

Slovenia

Teaching Unit 32: Baking POLISH APPLE CAKE WITH A CRUMBLE TOPPING INGREDIENTS: Fruit filling: 8-10 apples, shredded; 1 cup of brown sugar; 1 teaspoon of lemon juice; 1 teaspoon of vanilla; 1 teaspoon of cinnamon.

Dough: 1 cup of brown sugar; 1 cup of soft butter; 1 egg; 1 teaspoon of baking powder; 1 pinch of salt; 3 cups of flour.

PREPARATION: Fruit Filling: Mix Apples with other ingredients and set aside. Dough: Mix together butter and sugar. Add in the rest of the ingredients and combine. Using 1/2 of the dough, press into the base of a greased pan. Pour fruit on top. Make crumbs from the rest of the dough and sprinkle them on top of the apples. Bake for 1 Ÿhours; at about 200°C. Poland

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One thing that we haven’t done yet and we’ve all been waiting for is...cake! Todays´ session focusses on baking. While the cake is in the oven read the text and answer the questions!

Butter cakes: Butter cakes are probably the most popular type of cake. Butter cakes contain some form of fat, usually butter, margarine, oil or shortening. Most cakes today include some sort of raising agent such as baking powder or baking soda, along with proper mixing techniques, to produce a lighter textured cake.

In many recipes the first step for making butter cakes is to mix the sugar and fat together in a process called creaming. The recipe will normally state something similar to cream the sugar and butter until light and fluffy. Creaming incorporates tiny air bubbles into the butter and sugar which expand during baking to help the cake rise. Next eggs and flavourings are beaten in. Eggs provide moisture, flavour, and colour along with helping to aerate the batter. Finally the dry ingredients and liquids are added to finish the batter.

Baking powder is a dry chemical raising agent used to increase the volume and lighten the texture of baked goods such as muffins, cakes, scones and North American biscuits. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus causing the mixture to rise and increase in volume.

Questions: 1. What ingredients do you need? Fat, raising agents, sugar, eggs, flavourings, etc.

2. In which order do you mix them together? First mix the butter and sugar, then the eggs and flavourings, etc.

3. What role does the baking powder play? It increases the volume and lightens the texture; it releases carbon dioxide gas which is causing bubbles.

Foam cakes: Foam cakes and sponge cakes are delicate cakes made with little or no fat such as butter, oil, or shortening, making them lighter and airier than butter cakes. Most foam cakes recipes have no little or no chemical raising agents such as baking powder or baking soda; instead they depend on a large amount of either whole or separated eggs that are whipped and filled with air bubbles to providing the essential active ingredient to make the cake rise during baking. Because foam cakes have a high proportion of eggs to flour they have a light and spongy texture not found in butter cakes. The basic types of foam cakes are Angel food, chiffon, Genoise, and sponge cakes that have eggs separated. Angel food cake contains no fat and is made with only egg whites along with plenty of sugar to provide an extra sweet cake that is moist and tender. Chiffon cakes are made with oil and

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separated eggs; the oil and egg yolk produce a tender crumb, and beaten egg whites along with a small amount of chemical raising agent produces a light and airy rise. Genoise is a classic European cake; the eggs are heated with sugar, then beaten until thick and lastly combined with flour. Separated egg cakes are the typical sponge; the egg yolks and egg whites are beaten separately then gently combined and folded in with the flour. Both Genoise and separated egg cakes may contain butter to provide a more moist and flavourful crumb.

Foam cakes such as Angel Food and Chiffon are moist enough to be served without a soaking syrup added. Classic Genoise and Biscuit Sponge cakes start off drier but with a sturdy structure, making them able to soak and hold lots of moisture. The extra moisture is added by sprinkling a soaking syrup onto each layer after they have cooled. Soaking syrup is simply sugar and water boiled together, and then a liquor, juice, or extract is added in a flavour that complements the cake.

Questions: 1. What is the difference between a butter cake and a foam cake?

2. Why do they not necessarily need baking soda or baking powder?

3. Which different types of foam cakes to you know? Please name one characteristic of each!

Bread dough: Nearly all breads contain 3 primary ingredients—flour, liquid, and yeast—and are made using the same simple steps. With these basics, you can produce an incredible variety of flavours and textures by adjusting the types and amounts of ingredients used (for instance store-bought yeast versus natural airborne yeasts) and the way the steps are employed. Here is a guide how to knead bread: Pay attention to table/counter height to avoid straining your back. Use a counter or tabletop that allows you to extend your arms to knead the dough while not making you hunch over the table.

When you knead, you will use only the heels of your hands. Push down on dough with the heels of your hands. Fold the dough in half. Turn the dough about 45° and knead with the heels of your hands again. Continue to knead, fold and turn the dough for the required length of time or to the suggested consistency.

Yeast, most commonly Saccharomyces cerevisiae, is used in baking as a raising agent, where it converts the fermentable sugars present in dough into the gas carbon dioxide. This causes the dough to expand or rise as gas forms pockets or bubbles. When the dough is baked, the yeast dies and the air pockets “set”, giving the baked product a soft and spongy texture.

Questions: 1. Which basic ingredients do you always need to prepare bread dough?

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2. Write down the single steps how to knead bread dough.

3. What does yeast do with the dough?

Teaching Unit 33: Good fungus vs. bad fungus Today we focus on good and bad fungi. Be as creative as you’d like decorating and arranging food on a cheese platter.

Have a short discussion about mould fungus in cheese; never forget that there are only a few harmless ones. Most types of mould are damaging to your health! If you find mould growing on bread, fruits or vegetables it’s better to throw them away!

Arranging the platter: In teams of two, we arrange the cheese and the decorations on the platter.

When you’re finished look at your own result and also the results of the others. It’s perfect to have along with some savoury crackers as desert after a meal.

JOTA INGREDIENTS: 0.5kg of beans; 0.5kg of potatoes, cubed; 0.5kg of sauerkraut (or fresh cabbage); 150g bacon; 1 onion, finely chopped; 50g of flour; 5 cloves of garlic, crushed; a bay leaf; 1 tablespoon of tomato concentrate, salt; pepper; pork bacon, finely chopped.

PREPARATION: first soak the beans in water. Then cook the soaked beans, the potatoes and the sauerkraut (cabbage) all in separate pots. Just add a little water to them for cooking. Sauté the bacon together with the onion until golden brown in colour. Add the flour and when the mixture is golden brown, add some water and boil it until the consistency is smooth. Into a larger pot we put the beans, potatoes and sauerkraut (cabbage), together with the water they were cooked in. The dish should be thick. We add the bacon-onion-flour mixture we prepared before, the crushed garlic cloves, bay leaf,

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tomato concentrate, salt and pepper. We can improve the taste by adding some pork bacon when the ingredients are cooked. Before serving we cut the pork bacon into slices and put in into the “jota�.

Slovenia

Teaching Unit 34: Creativity contest To make this cookery course more interactive, we suggest that you organize a creativity contest. It is an excellent way to train your imagination and promote team work, as all the participants have to reach an agreement and develop the recipe jointly. This is the time to express our culinary creativity!

We offer you some possibilities to let your imagination take over: --

You have to use the ingredients that the trainer is going to offer you. All of you have to decide how to cook them.

--

You have to decide a menu using seasonal ingredients.

--

You have to create a menu spending a fixed quantity of money given to you by your trainer.

--

You can make a list of your favourite dishes and decide jointly which one you are going to prepare.

--

You can prepare a complete menu and invite your family and friends to try it. To organize it, you should write down what you are going to do, who will be the responsible of each dish and which steps you have to take!

1. Cold starter_____________________________________________________________ 2. Soup__________________________________________________________________ 3. Main dish with two side dishes_____________________________________________ 4. Dessert________________________________________________________________

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SPANISH SAN JACOBO INGREDIENTS (Serves 4 people): 4 pieces of veal; 4 slices of ham; 4 thin slices of cheese; ½ cup of unbleached white flour; ½ cup of bread crumbs; 2 eggs; 2 tablespoons of water; ¼ litre of olive oil for frying.

PREPARATION: This recipe can be served as an appetizer or snack. The slices should be thick enough to handle without tearing while assembling. Use any soft cheese that melts easily, such as Swiss cheese.

Lay the pieces of veal on clean work area or counter. Place a cheese slice on each piece and a then slice of ham on top of the cheese. Break the eggs into a medium size bowl or a small, open baking dish with a flat bottom. Add water to the eggs and beat with a wire whisk. Mix together the flour and the bread crumbs on a dinner plate. Pour enough oil into a medium sized frying pan to completely cover the bottom. Turn the hob on to a medium heat. When the oil is hot, bread the veal, ham and cheese: Dip the veal, ham and cheese into the beaten egg and then cover in the flour and bread crumb mixture.

Fry the San Jacobo in theoil until golden brown, then turn over and fry on the other side. Remove from the frying pan and place on a paper towel to drain. Repeat the breading and frying process with each of the other 3 San Jacobos. Serve hot and accompany with bread.

Spain

Teaching Unit 35: Noodles and Pasta Today it is all about noodles: We are going to focus on the various types of pasta and their use! Here are some typical types of pasta and noodles and what they are traditionally served with; Spaghetti topped with thin, light sauces, makes a delicious meal. The long strings of pasta (approx.

30cm long) are not cut, but instead wound around a fork to be eaten.

The Sicilians created macaroni pasta in the 11th Century ago with the help of hollow blades of grass, which gave its name to the pasta. This pasta can soak sauces very well and are preferably used for

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baking casseroles. Aubergine, tomatoe, pepper and garlic sauce give “Parmigiana di metanzane” it is unique flavour.

Fusilli pasta is traditionally used for salads. Other pastas suitable for salads are spaghetti, penne and the slightly thicker noodles. Farfalle or bow-shaped pastas are not only used for pasta salads, but also as a main dish with a cream-based sauce.

Heavy meat sauces are the typical companion of tagliatelle. This pasta is the national dish of the Italian region of Emilia-Romagna.

The Germans love soup, especially noodle soups. Meat, vegetables or bone broths are enriched with vermicelli, pasta shells, pasta stars or alphabet spaghetti and seasoned with parsley and egg custard.

Germany’s answer to Italy’s pasta is called spätzle noodles and has been produced for 400 years in the Swabian region. The noodles are softer than regular pasta and for example “Cheese Spätzle” is well known far beyond southern Germany.

LENTILS WITH EGG NOODLES AND SAUSAGES INGREDIENTS (Serves 12 people): 3 onions; 3 tablespoons of oil; 1200g of lentils; 3 litres of soup stock; 3 tablespoons of tomato paste; 6 tablespoons of sauce thickener; salt; pepper; 9 tablespoons of vinegar; 3 tablespoons of butter; 6 pairs of boilded sausages (Wiener). For the egg noodles: 6 eggs; 1 ½ teaspoons salt; 750g flour; 0.38 litres of water.

PREPARATION: Peel the onion, cut into cubes and fry in hot oil. Add the lentils and allow to braise slightly for a minute or two. Add the stock and the tomato paste, stir in the sauce thickener and season with salt, pepper and vinegar. Cover and boil for 45 minutes. Now to prepare the egg noodles: Whisk the eggs together with the salt, stir in the flour and spoon by spoon add the water. Stir it vigorously until it is a quite thick pasta dough. Put it spoon by spoon into a Spaetzle board (if you have one), a potato shredder or a slicer and press it through portion by portion into boiling salted water. The noodles can be taken out of the boiling water, when they float to the top, then pour into a sieve and serve (if you want to keep the noodles hot, put them into a bowl of hot water). Add the sausages to the lentils and heat until really hot. Alternatively you can serve this meal with salad as well.

Germany

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Teaching Unit 36: Soya, tofu and couscous This session focusses on alternative ingredients to those we might be more used to: Soya, Tofu and Couscous. It is good to know as many different kinds of foods to be able to add variety to your meals!

The soybean (U.S.) or soya bean (UK) (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse (legume) by the Food and Agricultural Organisation (FAO).

Fat-free (defatted) soybean meal is a primary, low-cost, source of protein for animal feeds and most pre-packaged meals; soy vegetable oil is another product from processing the soybean crop. For example, soybean products such as textured vegetable protein (TVP) are ingredients in many meat and dairy dishes. Soybeans produce significantly more protein per acre than most other uses of land.

Soybean substitutes and extenders are factors of meat and dairy products.

Soybeans can be processed to produce a texture and appearance similar to many other foods. For example, soybeans are the primary ingredient in many dairy product substitutes (e.g.: soy milk, margarine, soy ice cream, soy yogurt, soy cheese, and soy cream cheese) and meat substitutes (e.g.: veggie burgers). These substitutes are readily available in most supermarkets. Soy milk does not naturally contain significant amounts of digestible calcium.

Tofu or bean curd is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is of Chinese origin and it is also a part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has a subtle flavour and can be used in savoury and sweet dishes. It is often seasoned or marinated to suit the dish.

Couscous is a Berber dish consisting of semolina and traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout West Africa, Morocco, the Sahel, France, Spain, the Canary Islands, Portugal, Madeira, Brazil, Italy (particularly in western Sicily’s province of Trapani), as well as in Turkey, Greece, Malta, Cyprus and the Middle East.

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VEGETABLES WITH COUSCOUS For todays´ receipe we can repeat the Spanish vegetable ratatouille we made earlier and eat couscous along with it. Soy sauce can also be served along with it. Enjoy!

Spain

Teaching Unit 37: Cooking with alcohol Everybody knows: Caution must be used when consuming alcohol! For using alcohol in food this is also true. Today we are going to have a close look at alcoholic drinks and food.

Wines are usually used in stews to deliver taste and to form sauces. There is one basic rule one has to follow, the colour: red wines for dark meat and white wines for light meat and fish.

Cooking wine has the same significance like any other ingredients in the food: you should use wines that you would drink too. If you serve wine with the meal you can use the same one that you cooked with.

You can also use beer or other liquors like brandy to prepare some meals, but always cooking them very well, so most of the alcohol content evapourates.

CHICKEN STEW INGREDIENTS (Serves 12 people): 3 chickens cut into pieces; 3 onions, finely chopped; 6 cloves of garlic, finely chopped; 3 peppers, chopped; 3 tomatoes, peeled; 3 bay leafs; 3 glasses of white wine; 6-9 tablespoons of olive oil; salt; pepper.

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PREPARATION: Heat some olive oil in a saucepan and add the onion and garlic. After 5 minutes, add the peppers and tomatoes. Then, add in the chicken and mix all the ingredients well. Some minutes later, add some white wine, the bay leaves, salt and pepper. Let the wine evaporate and then add in enough water to cover the chicken. Boil all the ingredients until the meat is completely cooked.

Spain

Teaching Unit 38: Portions I Maybe you are familiar with this situation: you want to cook, but you don´t know how much food you need. We are talking about portions. Use this chart as a guide: PORTIONS Soup as a starter 1/8 – 3/16 l Soup as a main dish ¼-3/8 l Sauce 1/8 l Meat with bone 180-250 g Meat without bone 120-180 g Fish 250 g Poultry with bone 250 g Poultry without bone 150 – 200 g Vegetables as side dish 150 – 200 g Vegetables as main dish 250 – 400 g Potatoes as side dish 150 g Potatoes as main dish 300 g Pasta as side dish 50 g Pasta as main dish 75 g Rice as side dish 50 g Rice as main dish 75 g Oysters 6-12 Desserts 100 – 120 g

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POTATO BAKE WITH CABBAGES, BACON AND CUMIN SEEDS INGREDIENTS (Serves 10-12 people): 10 large potatoes, sliced very finely; 300g of smoked bacon, sliced, or some chopped sausage; green cabbage, chopped up finely; 2 carrots, sliced; 2 large onions, sliced; 2 red peppers, chopped; 2 cloves of garlic, chopped; salt; pepper; paprika/cumin seeds; olive oil; 3 tablespoons of water; yellow cheese.

PREPARATION: Preheat the oven to 200째C. Put all ingredients and potatoes, layer by layer in a baking dish/tray, adding a bit of salt and pepper to them. Add 3 table spoons of water and some olive oil. Mix it up. Sprinkle cheese on top. Sprinkle with paprika/cumin seeds. Bake covered or uncovered until potatoes are tender, about 1 hour and until lightly browned.

Poland

Teaching Unit 39: Portions II As we talked about portions the last time we are going to apply this knowledge from now on when we cook. But there is also another option, when using recipes from the internet, we can cheat a little.

Visit the homepage www.food.com (in English, but there are similar pages in other languages) and try changing the servings or portions of some dishes.

STYRIAN SOUR SOUP INGREDIENTS: 1kg of pork meat; 3.5l of water; 1 onion; 1 carrot; parsley; 4 cloves of garlic; a bay leaf; bunch of thyme; salt; pepper, 60g of flour, 750kg of potatoes, sliced; vinegar.

PREPARATION: Cook the piece of meat together with roughly chopped onions, carrots, parsley, whole cloves of garlic, bay leaf and thyme and season with salt. When the meat is tender, cut it into small

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pieces. Pass the soup through a sieve, add back in with the meat, add pepper and the sliced potatoes and cook. Thicken the soup with flour. When the potatoes are cooked, we add the vinegar and serve the soup.

Slovenia

Teaching Unit 40: Sweet vs. Savoury In this session the topic is “Sweet vs. Savoury: Waffles vs. Potato pancakes”. Instead of starting with a theoretic part, let’s begin cooking right away and let the taste do the talking.

POTATO PANCAKES INGREDIENTS: 3 medium grated raw potatoes; 3 table spoons of flour; 3 eggs, well beaten; salt.

PREPARATION: Rinse the grated potatoes well and pour into a bowl. Add all the ingredients and beat well. With a spoon, drop mixture on hot frying pan or griddle in a grill and spread as thinly as possible.

Fry on both sides. Fry until brown on the bottom (don’t turn until the pancake is brown or it will stick), about 3 to 5 minutes, reducing the heat to medium, if needed, to prevent burning. Turn the pancake and fry the other side 3 to 5 minutes or until golden brown and crisp. Drain on paper towels. Serve piping hot with sour cream on top. Note: You can add 2 tablespoons of grated onion and/or 1 grated garlic clove to the pancake before frying, if desired.

Poland

WAFFLES INGREDIENTS (12 servings): 4 eggs; 4 cups of all-purpose flour; 3½ cups of milk; 1 cup of vegetable oil; 2 tablespoons of white sugar; 2 tablespoons and 2 teaspoons of baking powder; ½ teaspoon of salt; 1 teaspoon of vanilla extract.

PREPARATION: Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

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Teaching Unit 41: Slovenian dessert Today you can choose which main dish to cook and then we will prepare Slovenian Pohorje Omelettes for dessert.

POHORJE OMELETTE INGREDIENTS: 4 eggs; 4 tablespoons of flour; 4 tablespoons of sugar; 500ml cream, whipped; 300g of cranberry jam; 400g of forest fruits.

PREPARATION: To make the batter, first separate the 4 egg yolks from the egg whites. Add four table spoons of sugar to the egg whites and beat until stiff (test: turn the bowl upside down and it should not fall out). Then add the egg yolks and the flour (4 table spoons) and mix it to a smooth consistence.

Line a baking tray with baking paper and form the batter into two small circular mounds. Bake in a hot oven (220째C) for approximately 15 minutes until it is golden brown. For the filling, mix 400g of forest fruits (raspberries, blueberries, blackberries, strawberries, etc.) with 3 spoons of sugar. After the batter is baked, remove from the oven and fold in the middle (to form a kind of a sandwich). Spread the cranberry jam inside and add in the forest fruits. Spread the whipped cream all over. You can decorate it with some cranberry jam. Now enjoy!

Slovenia

Teaching Unit 42: Creativity contest To make this cookery course more interactive, we suggest that you organize a creativity contest. It is an excellent way to train your imagination and promote team work, as all the participants have to reach an agreement and develop the recipe jointly. This is the time to express your cooking creativity!

We offer you some possibilities to let your imagination take over: --

You have to use the ingredients that the trainer is going to offer you. You all have to decide how to cook them.

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----

You have to decide a menu using seasonal ingredients.

You have to create a menu spending a fixed quantity of money given to you by your trainer.

You can make a list of your favourite dishes and decide jointly which one you are going to prepare.

You can prepare a complete menu and invite your family and friends to try it. To organize it, you should write down what you are going to do, who will be the responsible of each dish and which steps you have to take!

1. Cold starter_____________________________________________________________

--

2. Soup__________________________________________________________________ 3. Main dish with two side dishes_____________________________________________ 4. Dessert________________________________________________________________

Teaching Unit 43: Teamwork and reliability Working in a kitchen isn’t always as easy as it seems! The cooks and co-workers have to communicate very well and rely on each other. This session deals with the issue of teamwork and reliability, which is needed if you want to deliver good food, for example in a canteen.

This activity is about trusting each other. Every trainee has to rely on the other participants. It is the same as in the kitchen. A team has to rely on each other’s work to be done properly. Every trainee has to concentrate, no one can be distracted. The trainees divide into groups of three people. Two of them hold each other’s hands, the third person stands in the middle and let´s himself drop forward and backward leaning on the others´ arms. Repeat this exercise until everyone can allow themselves to drop into the others arms comfortably.

What do you expect from a good chef? Write down and discuss the competences a chef needs to have.

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- …………………………………………………

- …………………………………………………

- …………………………………………………

- …………………………………………………

During the next ten cooking sessions one participant of the group will act as head chef and fulfil the tasks we just discussed! After making a chart with dates, meals and responsible trainees you can write your turn down here!

Date

Meal

Trainee as a chef

Task

LENTILS WITH CHORIZO INGREDIENTS (12 people): 750g of lentils; 6 chorizos (pork meat); 6 carrots; 1.5 onions, finely chopped; 1.5 tomatoes; 1.5 peppers; 6 bay leaves; 6-9 cloves of garlic, finely chopped; 6-9 tablespoons of olive oil; 3 teaspoons of paprika.

PREPARATION: Lentils don’t need pre-soaking and cook much quicker than other dried legumes. Heat some olive oil in a saucepan and add the onion and garlic. After 10 minutes, add the tomato, pepper and the bay leaves. Fry the mix for 3 minutes and add the chorizo or any meat you want. Then, add some paprika and mix everything. The next step is to add the lentils and mix all the ingredients. Cover with water and heat until it boils and cook for a half an hour, more or less, depending on the age and type of lentils. Add salt and pepper once the lentils are completely cooked.

Spain

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Teaching Unit 44: Express yourself You look back over the past training sessions and share your impressions so far. Have you learnt new things? Are you comfortable within the group? What would you change? What do you like most? Is there anything that you would like to share with the rest of your friends?

Now discuss with the trainer and the rest of participants which topics would you like to work on. What activities would you like to do in the coming sessions?

Each trainee speaks only for himself and about how he feels – keeping in mind: -- Everyone has the right to his own opinion!

-- Everyone’s thoughts should be considered!

-- There is no time pressure for this activity!

You can complete the missing parts of the sentences: -

I was nervous about_____________________________________________________

-

I could handle__________________________________________________very well

-

I had problems with____________________________________________________

-

I would have like if______________________________________________________

_________________________________________________could have happened to me too

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MEATBALLS WITH FRIED POTATOES AND SALAD INGREDIENTS: Meat balls: 1.5kg of mincemeat; 3 eggs; 3 onions; 3 plain bread rolls; 6 teaspoons of salt; 3 teaspoons of pepper; 3 teaspoons of mustard. Soak the rolls in water for about 15 minutes, and then squeeze well. Mix all ingredients together into a dough. Shape meatballs and cook on all sides in a pan.

Salad: 3 heads of lettuce; 3 tomatoes; salad dressing. Wash and cut the lettuce to bite size pieces, wash and cut tomatoes and add them; pour over the salad dressing before you serve.

Fried potatoes: 3kg of potatoes. Peel and slice the potatoes, fry them in a pan with some oil. Season with salt, pepper, rosemary, thyme and sage.

PREPARATION: Let the rolls soak in water first, prepare the salad meanwhile. Then prepare the dough for the meat balls and the potatoes and fry both at the same time.

Germany

Teaching Unit 45: Choosing the right menu Food intake depends on many factors so, when planning a menu you should take into consideration the age of the guests, if they have made strong physical activity, the season of the year, etc.

There are dishes with a very high caloric content that could be perfect for a very cold day, for example legumes or stews made of meat. During summer eating salads, fish and fruits could be more suitable as they have high levels of water. Today we are going to see two examples of typical dishes that you can prepare depending on the season of the year.

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TYPYCAL DISH FOR A COLD DAY: FLANK STEAK INGREDIENTS (6 people): 2 tablespoons of canola oil; 6 tablespoons of concentrated chicken broth (low salt if available); ½ cup of honey; ½ cup of low-salt soy sauce; 4 spring onions (both the white and green part) cut into thin, diagonal slices; 1 teaspoon of ground ginger (or 2 teaspoons freshly grated ginger); 1 teaspoon of garlic powder (or 2 teaspoons of fresh grated garlic); 2 teaspoons of Worcestershire sauce; 1 medium-large flank steak (about 1½ pounds). Six servings (3 ounces of cooked steak per serving if using a 1.5 pound flank steak).

PREPARATION: Combine canola oil, chicken broth, honey, soy sauce, green onions, ginger, garlic powder, and Worcestershire sauce in a medium bowl with a whisk; set aside. Remove any visible fat from the flank. Lightly score the meat with a serrated knife, cutting about ¼ inch into the meat in a crisscross pattern (leave about an inch between cuts) on the top and bottom of the flank. Put the flank in a rectangular plastic container, add the marinade, and coat the steak well all over. Cover and marinate the flank steak all day or overnight, turning occasionally. Grill for 10-15 minutes on each side or until cooked to your liking. Use a carving knife to cut diagonally across the grain of the meat into slices of your desired thickness.

TYPICAL DISH FOR A SUMMER DAY: CRANBERRY TURKEY SALAD INGREDIENTS (4 people): 2 cups cooked turkey breast, cubed; 4 cups of romaine lettuce, torn into small pieces; 1 large red apple, cored and cut into small pieces; 1 orange peeled and segmented (or use a small can of mandarin oranges); ¼ cup of dried cranberries; 3 tablespoons of walnuts, coarsely chopped; 3 kiwifruit, peeled and sliced. Dressing Ingredients: 1 cup jellied whole-berry cranberry sauce; ¼ cup of frozen orange juice concentrate, thawed.

PREPARATION: In a medium bowl, combine turkey, apple pieces, cranberries, orange, and walnuts. In a small bowl, mix cranberry sauce and orange juice concentrate. Arrange lettuce leaves on four plates.

Just before serving gently toss turkey mixture with dressing. Garnish with kiwi slices.

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Teaching Unit 46: Remembering Slovenia Today we are going to reuse our knowledge about Slovenia and prepare roasted pork and potatoes.

We already talked about Slovenia at the beginning of the course, what do you remember? To find out a little more about Slovenia research together on the internet and compare results afterwards! Here are some facts: ------

Slovenia is on the European continent and in the European Union.

The capital is Ljubljana.

The official language is Slovene and recognized regional languages are Italian and Hungarian.

The ethnic groups are divided in: Slovenes (83%), Serbs (2%), Croats (1.8%), Bosnians (1.2%) and 12% others.

Slovenian cuisine is a mixture of three great regional cuisines, the Central European cuisine (especially Austrian and Hungarian), the Mediterranean cuisine and the Balkan cuisine.

ROASTED PORK AND ROASTED POTATOES INGREDIENTS (10 people): 2kg of pork meat (thigh or tenderloin); salt; pepper; cumin; garlic; 50g of lard or oil; 2kg of potatoes; 150g of lard or oil; 100g of onions; salt; pepper.

PREPARATION: To prepare the meat, rub in salt, pepper and cumin until it is well flavoured. Next put it onto a baking tray, greased in advance. Bake it in an oven at 180°C for 1.5 or 2 hours. When ready, slice thinly and serve. First cook the potatoes in boiling salted water. Then peel the potatoes and slice thinly. Heat up the lard (oil) and sautÊ the finely chopped onions until golden. Then add the sliced potatoes, stir thoroughly and roast until nicely golden.

Slovenia

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Teaching Unit 47: Fast food What do you know about Fast Food? Do you have any idea how the consumption of fast Food can affect you if you eat it regularly? Today we are going to learn more about Fast Food and prepare the most well known product: Burgers!

Fast food is the term given to food that can be prepared and served very quickly. Typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients.

One of the main fast food producers and, in fact, the creator of the concept is McDonald’s. The franchaise can be found in 126 countries and on 6 continents and operateing over 31,000 restaurants worldwide. In 2006, the global fast food market grew by 4.8% and reached a value of 102.4 billion and a volume of 80.3 billion transactions.

Fast food has come under criticism over concerns that range from claimed negative health effects, alleged animal cruelty, cases of worker exploitation and claims of cultural degradation via shifts in people’s eating patterns away from traditional foods. Fast food is especially high in fat, and studies have found associations between fast food intake and increased body mass index (BMI) and weight gain.

HAMBURGERS INGREDIENTS (4 servings): 1 onion; 600g of minced meat (beef ); 1 teaspoon of Worcester sauce; salt; pepper; 3 tablespoons of oil; 4 slices of cheese; 4 lettuce leaves; 2 tomatoes; ketchup; mustard; mayonnaise; hamburger buns.

PREPARATION: Peel and chop the onion and mix it with the meat. Add Worcester sauce, salt and pepper and shape 4 burgers. Heat the oil in a pan and fry the burgers for 6 minutes, turning once.

Before the burgers are done place a slice of cheese on the top and let it melt. In between, wash and dry the salad, wash and slice the tomatoes and halve and toast the buns in the oven. Put one burger, one leaf of lettuce, slices of onion and tomato and ketchup, mustard and mayonnaise in each bun!

International

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Teaching Unit 48: Remembering Spain Today we are going to reuse our knowledge about Spain and prepare pasta with tomato and meat.

We already talked about Spain at the beginning of the course, what do you remember? To find out a little more about Spain research together on the internet and compare results afterwards! Here are some facts: --

Spain is on the European continent and in the European Union.

--

The capital is Madrid.

--

The official language is Spanish; recognized regional languages are Aranese, Basque, Catalan and Galician.

--

Spanish cuisine consists of a great variety of dishes which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country’s deep Mediterranean roots. Spain’s extensive history with many cultural influences has led to a unique cuisine.

PASTA WITH TOMATO AND MEAT INGREDIENTS (12 people): 750g of spaghetti; 1kg of chopped meat; 450g of ham in cubes; 1 cup of wine; 6 tablespoon of olive oil; 6 cloves of garlic; 2.25kg of tomatoes; 3 green peppers; 3 onions; some oregano and basil; 300g of Mozzarella cheese; salt; pepper.

PREPARATION: Heat the oil in a wide frying pan over a gentle heat. Add the onions and the cloves of garlic and a pinch of salt. They should be only softened and not browned. Don’t rush this stage - it should take about 8-10 minutes. Then add the chopped meat and the cubes of ham with the green pepper. Incorporate the tomatoes and fry all the ingredients for 15 minutes. Add the bay leaf and the cup of wine and allow to simmer. When the sauce has been simmering for 10-20 minutes, bring a large pot of well-salted water to the boil and cook your pasta according to the packet instructions.

When the pasta is cooked, drain. When the sauce is cooked, taste for seasoning and add salt and black

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pepper if necessary. When you are ready to serve it, tear the mozzarella into chunks and add to the sauce. Tear the basil leaves and add to the sauce, then turn off the heat from under the sauce. Pour the sauce over the pasta and serve.

Spain

Teaching Unit 49: Ready-made food Do you remember talking about Fast Food in one of the last sessions? Today’s topic is ready-made food – do you know the differences between these two? We will first prepare the dough for the pizza we are going to have and learn some facts about ready-made food while the dough proves.

Ready-made food is the term for the food that has been processed so that it requires no extra preparation at home. Ready meals are complete meals that are sold in shops. They are already prepared and you need only to heat them before eating.

New research shows the British are the biggest consumers of ready meals in Europe. Previously associated with junk food and indulgence, the ready-made market has become increasingly targeted at those seeking “healthy eating”. Some researches show that around £1.9 billion was spent on the meals in the UK last year - double the amount spent by the French and six times more than in Spain.

While demand for ready-made meals across Europe rose by 29% between 1998 and 2002, in the UK it jumped by 44%. In the UK the ready-made meal has undergone a change of image, from being deemed as unhealthy, lazy food to being repositioned as a premium, indulgent option. The traditionally insular British are becoming ever more cosmopolitan - a trend initiated by the spread of cheaper air travel and the democratisation of foreign holidays. This is reflected in the wide range of ethnic restaurants mushrooming in high streets across the country. Around 30% of adults in the UK eat a ready-made meal more than once a week compared with just 16% in France.

This ‘convenience culture’ is also suggested by figures showing 80% of households in the UK have a microwave, compared to only 27% in Italy.

Ethnic meals are particularly popular, with Indian, Chinese and other Asian recipes making up 40% of the chilled ready-made market across Europe.

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PIZZA SAUCE AND DOUGH INGREDIENTS (12 servings): Pizza dough: ¼ cup of warm water (50 to 60°C); 1 teaspoon of active dry yeast: 1 teaspoon of white sugar; 4 cups of bread flour; 2 tablespoons of Italian-style seasoning; 1 teaspoon of salt, divided; 1 ¼ cups of flat beer; 1 tablespoon of olive oil Pizza sauce: 2 tablespoons of olive oil; ¼ cup of chopped onion; 2 tablespoons of chopped garlic; 1 (28 ounce) can of roma tomatoes, with juice; 2 (6 ounce) cans of tomato paste; 1 tablespoon of chopped fresh basil; 1 tablespoon of chopped fresh parsley; 1 teaspoon of chopped fresh oregano; ½ teaspoon of black pepper. You can use any toppings you like, for example ham, salami, tuna, corn, onions, peppers, etc!

PREPARATION: In a small bowl, dissolve yeast and sugar in warm water. Let it stand until creamy, about 10 minutes. In a food processor, combine flour, Italian seasoning and salt. Pulse until mixed. Add yeast mixture, flat beer and oil. Pulse until a ball is formed. Scrape dough out onto a lightly floured surface, and knead for several minutes until dough is smooth and elastic. Allow dough to rest for 2 to 3 minutes. Divide dough in half, and shape into balls. Place dough balls in separate bowls, and cover with plastic wrap. Allow to rise at room temperature for about 1 hour, then store in the refrigerator overnight. To make the sauce: Heat olive oil in a saucepan over medium heat and sauté onions until tender. Stir in garlic, and cook for 1 minute. Crush tomatoes into saucepan. Add tomato paste, basil, parsley and oregano. Simmer for 10 minutes. Spread out the dough in three or four baking sheets and coat it with the sauce. Put your favorite toppings on and sprinkle it with cheese in the end. Preheat the oven to 170°C and cook for about 20 minutes. Check regularly! When the crust and cheese are golden and crispy the pizza is ready to be eaten!

Italy

Teaching Unit 50: Remembering Germany Today we are going to reuse our knowledge about Germany and prepare Currywurst, fries and salad.

We already talked about Germany, what do you remember? To find out a little more about Germany research together on the internet and compare results afterwards! Here are some facts:

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--

Germany is on the European continent and in the European Union.

--

The capital is Berlin.

--

German cuisine varies from region to region. The southern regions of Bavaria and Swabia, for instance, share a culinary culture with Switzerland and Austria. In all regions, meat is often eaten in sausage form. Organic food has gained a market share of ca. 2%, and is expected to increase further. Although wine is becoming more popular in many parts of Germany, the national alcoholic drink is beer. German beer consumption per person is declining, but at 116 litres annually it is still among the highest in the world. The Michelin guide has awarded nine restaurants in Germany three stars, the highest designation, while 15 more received two stars.

German restaurants have become the world’s second-most decorated after France.

CURRYWURST WITH FRIES AND SALAD Put the fries in the oven first. Then prepare the salad. Lastly prepare the Sausage and sauce.

INGREDIENTS (12 servings): 9 (15 ounce) cans of tomato sauce; 3 pounds of kielbasa; ¼ cup and 2 tablespoons of chilli sauce; 1½ teaspoons of onion salt; 3 tablespoons of white sugar; 1 tablespoon of ground black pepper; 3 pinches of paprika; curry powder to taste; salad and salad dressing; fries.

PREPARATION: Preheat oven grill. Pour tomato sauce into a large saucepan; then stir in the chilli sauce, onion, salt, sugar and pepper. Allow to simmer over a medium heat, occasionally stirring. Bring to a gentle boil and reduce heat to low. Simmer for another 5 minutes. Meanwhile, grill kielbasa sausage for 3 to 4 minutes each side, or until cooked through. Slice into pieces ¼ inch to ½ inch thick. Pour tomato sauce mixture over sausage, then sprinkle all with paprika and curry powder and serve with fries and salad!

Germany

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Teaching Unit 51: Creativity contest To make this cookery course more interactive, we suggest that you organize a creativity contest. It is an excellent way to train your imagination and promote team work, as all the participants have to reach an agreement and develop the recipe jointly. This is the time to express your cooking creativity!

We offer you some possibilities to let your imagination take over: ------

You have to use the ingredients that the trainer is going to offer you. You all have to decide how to cook them.

You have to decide a menu using seasonal ingredients.

You have to create a menu spending a fixed quantity of money given to you by your trainer.

You can make a list of your favourite dishes and decide jointly which one you are going to prepare.

You can prepare a complete menu and invite your family and friends to try it. To organize it, you should write down what you are going to do, who will be the responsible of each dish and which steps you have to take!

1. Cold starter_____________________________________________________________ 2. Soup__________________________________________________________________ 3. Main dish with two side dishes_____________________________________________ 4. Dessert________________________________________________________________

Teaching Unit 52: On a diet Have you ever tried to change your body weight by implementing a special diet? This is exactly our topic for today, let´s start sharing our experiences with diets, good and bad‌ Later on we will have some facts about diets and prepare crustless spinach quiche for a low carbohydrate recipe.

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A particular diet may be chosen to seek either weight loss or weight gain. Changing a subject’s dietary intake or “going on a diet” can change the energy balance and increase or decrease the amount of fat stored by the body. Some foods are specifically recommended or even altered for conformity to the requirements of a particular diet. These diets are often recommended in conjunction with exercise.

Specific weight loss programs can be harmful to health, while others may be beneficial (and can thus be named healthy diets). The terms healthy diet and diet for weight management are often related, as the two promote healthy weight management.

Types of diets: --

Low-fat diet.

--

Low-carbohydrate diet.

--

Low-calorie diet.

CRUSTLESS SPINACH QUICHE INGREDIENTS: 2 tablespoons of vegetable oil; 2 onions, chopped; 2 (10 ounce) packets of frozen chopped spinach, thawed and drained; 10 eggs, beaten; 6 cups of shredded Muenster cheese; ½ teaspoon of salt; ¼ teaspoon of ground black pepper. You can use pastry in the bottom of the dish if you like!

PREPARATION: Preheat oven to 350 degrees F (175°C). Lightly grease a 9 inch pie pan. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft.

Stir in spinach and continue cooking until excess moisture has evaporated. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into the prepared pie pan.

Bake (120°C) in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Amount Per Serving; Calories: 309 | Total Fat: 23.7g | Cholesterol: 230mg

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Teaching Unit 53: Remembering Poland Today we are going to reuse our knowledge about Poland and prepare beef roulades with gherkins, onion and mustard. We already talked about Poland, what do you remember? To find out a little more about Poland research together on the internet and compare results afterwards! Here are some facts: --

Poland is on the European continent and in the European Union.

--

The capital is Warsaw.

--

Until World War II, Poland was a religiously diverse society, in which substantial Jewish, Protestant and Christian Orthodox minorities coexisted with a Roman Catholic majority.

--

Polish cuisine has influenced the cuisines of its surrounding countries. For centuries the Polish kitchen has been the arena for competing with France and Italy. It is rich in meat, especially chicken and pork, and winter vegetables (cabbage in the dish bigos), and spices, as well as different kinds of pasta. Polish national cuisine shares some similarities with other Central European and Eastern European traditions. Generally speaking, Polish cuisine is hearty.

BEEF ROULADES WITH GHERKINS, ONION AND MUSTARD INGREDIENTS (6 people): 6 slices of beef (round); 3 slices of lean bacon, chopped finely; 3 garlic cloves, chopped; 1 onion, sliced and/or 1 chopped gherkin; 2 tablespoons of butter; mustard; salt; pepper; corn starch/potato flour.

PREPARATION: Season the slices of beef with salt and freshly ground pepper. Thinly spread mustard on top of each slice. Put bits of bacon, onion and garlic on one end of each slice. Roll up slices, tucking the ends in and securing with skewers or thread. Heat butter in a frying pan. Brown and cook roulades well on all sides. Do not crowd them or they will not brown nicely. Do in small batches, if necessary.

You can add extra butter if needed.

Once all roulades are well browned, add about 1 cup of hot water, simmer and cover. Simmer (cook gently) for about 1 ½ hours. Remove roulades. To thicken gravy, combine about 1-2 tablespoons of corn starch in a little cold water and stir gently into cooking liquid until slightly thickened. If needed, make more corn starch mixture. Season gravy to taste with salt and freshly ground pepper. Remove

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skewers, picks, or thread to serve roulades with their gravy. Traditionally served with boiled potatoes and boiled red cabbage.

Poland

Teaching Unit 54: Different eating habits of the world Eating with a knife and fork is normal? You probably live in Europe! Today’s topic is the different eating habits in different places of the world.

The nomadic Arabs eat what they can transport and find in the desert. Dates from oases, goat’s or camel’s milk, goat’s cheese, rice, and a bit of meat at times may constitute the only meal of the day.

These nomads sit close together and eat with their fingers, taking their food out of a common bowl.

There are no individual servings or portions to speak of. Diners simply eat until the food is gone or until they are full, whichever comes first.

Another group of people who eat with their hands are the people of India. They are trained to use only the tips of the fingers of the right hand to touch food. It is a major social disgrace to eat with one’s left hand, or even to pick up one’s drink glass with the left hand, since the left hand is reserved for wiping one’s backside after using the restroom. In other words, the right hand is the “clean” hand, while the left is the “dirty” hand. Banana leaves are the only utensils required. Food is then served in the centre of this leaf similar to the way food is served on a plate. In India people wash their hands and mouths before and after eating.

In Mexican villages and in other rural areas in Latin America, the tortilla is sometimes used as an eating utensil in place of the fork or spoon. This custom is disappearing in urban areas. The tradition lives on in modern restaurants, especially in tourist areas of Mexico, where dining enthusiasts are offered large bowls of scoop shaped tortillas, which are fried to a crisp shape for dipping.

Among people organized in clans or similar social groupings, each group may maintain a special relationship with a special plant or animal that is called a totem. In East Africa each clan of the Baganda people have two totems, and the clan is named after one - for example, Lion clan, Leopard clan, or Mushroom clan. The people may not eat the totem for which their clan is named. This refraining from eating certain food is called a food taboo. Food taboos are found in many parts of the world. Often the original reason for the taboo is no longer known and gives rise to myths and speculations. Temporary food taboos, imposed in Polynesia during times of scarcity, were also used as economic advantage.

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In the United States we find many variations in eating habits. Sometimes these habits are enforced by religious groups. Sometimes people have particular eating habits because of their ideas about health or morality. Other habits still are dictated by social class standards or traditions, such as laying a cloth napkin on one’s lap or refraining from laying one’s elbows on the table. In some areas of the United States, failing to eat all of the food presented to you is a social taboo, while in other locations, eating beyond one’s level of hunger satiety is considered offensive, or even grotesque.

In many countries in Asia, people eat with chopsticks, for example Japan or China.

BASIC INDIAN CURRY INGREDIENTS (6 people): ¾ cup of olive oil; 3 large yellow onions, chopped; 1 tablespoon of grated garlic; 1 tablespoon of grated fresh ginger; 6 Serrano peppers, finely chopped; 2¼teaspoons of chilli powder; 2¼ teaspoons of ground cumin; 2¼ teaspoons of ground coriander; 2¼ teaspoons of garam masala; 2¼ teaspoons of ground turmeric; 3 (14.25 ounce) cans of tomato puree; 3 tablespoons of ketchup; 3 (16 ounce) packages of frozen peas, thawed; whipping cream or half-and-half to taste.

PREPARATION: Heat oil in a large pan over medium heat. Sauté onions until lightly browned. Stir in garlic and ginger, and continue cooking for 1 minute more. Turn heat to low, add Serrano peppers, and cook for an additional minute. Sprinkle in the chili powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute. Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes. Now try to eat this meal with your right hand, you will have a very different relationship with your food and it will be traditionally Indian.

India

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Teaching Unit 55: Comparing European countries Today we check out similarities and differences between our partner countries.

Germany

Poland

Spain

Slovenia

Is on the European continent

yes

yes

yes

yes

Name of the currency

Euro

Zloty

Euro

Euro

The name of the capital

Berlin

Warsaw

Madrid

Ljubljana

Is in the European Union

yes

yes

yes

yes

Which influences does the cuisine have

Chares culture with Austria and Switzerland

Lots of meat and winter vegetables

Central European Seafood and cuisine, Balkan Mediterranean cuisine and food Mediterranean cuisine

POLISH PANCAKES INGREDIENTS (12 people) For Batter (pancake): 4 eggs; 2.5 cups of milk; 6 tablespoons of water; 1 cup of sifted flour (spelt flour is good, if not, white flour); 4 pinches of salt.

For Cottage Cheese Filling: 4 cups of small curd cottage cheese (white farmer cheese, make sure that it is not too liquid); 4 egg yolks; 4 tablespoons of rich cream; 4 tablespoons of sugar (brown if possible); 2 pinches of salt; 2 drops of vanilla extract; some raisins.

PREPARATION: Beat eggs until light (about a minute). Add milk and water and beat again. Add remaining ingredients (flour, salt) and scrape sides. Heat small frying pan. Add a tablespoon of butter and roll around covering the entire pan. Add about 3 tablespoons of pancake batter rolling it around to make it even. Cook the bottom side only over moderate heat. Remove from pan and place on large platter until ready to fill. Repeat until mix is all gone.

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Prepare the filling: Mix cheese with egg yolk and sugar. Beat the egg white and add to the mixture.

Add raisings (optional).

Serving: Put the pancakes on the frying pan to heat them up. Or preheat oven to 250°C and place them into a buttered pan (9” x 13”) and cover with foil. Put pan in oven for about 30 minutes. Or you may cool down the cheese filling in the refrigerator before serving and serve it cold on the pancake (you don’t need to add the egg to the filling if you don’t want to). Serve topped with sour cream if desired. Instead of cheese filling, one can use the jelly or honey for a real treat. Pancakes should be thin and crepe-like.

Poland

Teaching Unit 56: Making jam Today there will be no theory – we start baking bread and cooking jam right away. Read through the whole recipe carefully before you start!

FRUIT JAM EQUIPMENT: 2 big pots, large spoons and ladles, 1 canner, 10 jars with lids.

INGREDIENTS: Fruit, preferable fresh, but if you can’t find fresh frozen without syrup will do; pectin; sugar; lemon juice.

PREPARATION: Jam can only be made in rather small batches - about 6 cups at a time - like the directions on the pectin say, do not increase the recipes or the jam won’t “set”. It is easier and faster to get an even heat distribution in smaller batches. It takes about 8 cups of raw, unprepared berries per batch. For triple berry jam, use 4 cups of slightly crushed strawberries, 1 cup of raspberries and 1 cup of blackberries. For strawberry-only jam; you will need 6 cups of crushed strawberries. Wash and hull the fruit. With strawberries you must remove the hulls. With other berries, just pick off any stems

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and leaves. Crush the fruit. Most people seem to like large chunks of fruit but crushing them releases the natural pectin so it can thicken. Measure out the sugar. Depending upon which type of jam you’re making (strawberry, blackberry, raspberry, apricot, peach, grape, etc.) you will need to use a different amount of sugar, jam and pectin. The precise measurements are found on the box of pectin. For most fruit; like berries, with the low sugar pectin, you’ll need 4 cups of sugar. With regular pectin, about 7 cups of sugar. Mix the dry pectin with about ¼ cup of sugar and keep this separate from the rest of the sugar. If you are not using sugar, you’ll just have to stir more vigorously to prevent the pectin from clumping. Stir the pectin into the berries and put the mix in a large pot on the stove over a medium to high heat (stir often enough to prevent burning). It should take about 5 to 10 minutes to reach a full boil (the kind that cannot be stirred away). When the berry-pectin mix has reached a full boil, add the rest of the sugar (about 4 cups of sugar per 6 cup batch of berries) and then bring it back to a boil and boil hard for 1 minute. If you bring it back to a full boil fairly slowly (on medium heat rather than high) that will help reduce foaming. Remove from the heat. Skim any excessive foam. Foam... What is it? Just jam with a lot of air from the boiling. But it tastes more like, well, foam, that jam, so most people remove it. It is harmless, though. Testing for “gel” (thickness). Keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency you like, then you know the jam is ready. If not, mix in a little more pectin (about ¼ to ½ of another package) and bring it to a boil again for 1 minute. Fill the jars and put the lids on top.

WHOLE WHEAT BREAD INGREDIENTS: 3 cups of warm water (110 degrees F/45°C); 2 (0.25 ounce) packets of active dry yeast; 1/2 cup of honey; 5 cups of bread flour; 3 tablespoons of butter, melted; 3 1/2 cup of honey; 1 tablespoon of salt; 3½ cups of whole wheat flour; 2 tablespoons of butter, melted.

PREPARATION: In a large bowl, mix warm water, yeast, and 1/2 cup honey. Add 5 cups white bread flour, and stir to combine. Allow to set for 30 minutes, or until big and bubbly. Mix in 3 tablespoons melted butter,1/2 cup of honey, and salt. Stir in 2 cups of whole wheat flour. Flour a flat surface and knead with whole wheat flour until it loses it’s stickiness - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch. Bake at 350 degrees F (175°C) for 25 to 30 minutes; do not over bake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

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Teaching Unit 57: Purchase and control of food Todays´ session will contain a discussion about the purchase and control of food. After talking about this we are going to have Slovenian fresh cheese struklji with bread crumbs!

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Choosing a supplier: It is essential to purchase food from reputable suppliers who have demonstrated a commitment to high standards of food hygiene.

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Controls to minimize hazards from suppliers/supplies: Select the least hazardous materials/ ingredients e.g. pasteurized egg and ready prepared vegetables.

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Delivery and unloading of raw materials: The main hazards associated with food deliveries are contaminated food and the multiplication of bacteria as a result of prolonged delays after unloading and before refrigeration.

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Controls: All food should be inspected before placing in storage. Deliveries should be checked for freshness, temperature, colour, odour, contamination, infestations and satisfactory packaging and labelling. Contaminated food from unapproved sources, high risk food above 8°C, frozen food above -15°C, food which is not covered or with damaged packaging or expired food is suspect and may need to be rejected. The supervisor should usually be notified.

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Food storage: Correct storage is fundamental to the hygienic operation of any food business!

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What does this mean for us?: When we go for food shopping please try to always keep these information’s in mind or keep a notice in your pocket. Never buy food which is stored in an incorrect way, which passed its date of expiry or which is damaged.

FRESH CHEESE STRUKLJI WITH BREAD CRUMBS INGREDIENTS: 0.5kg puff pastry (0.5kg flour, 2 eggs, 2 desert spoons of oil, warm water, salt); 100g of butter; 3 egg yolks; 500g of fresh cheese; 100ml of sour cream; 3 egg whites; 100ml of oil; 50g of bread crumbs.

PREPARATION: First make the dough. You can also use the pre-prepared dough that can be bought in a shop. Make the puff pastry from the flour, eggs, oil and water and put it to rest for a while. Then roll it out until it is very thin. Next spoon the filling onto it, roll up and put it into a wet cloth which is

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covered with breadcrumbs, tie up with a cord and cook for half an hour in salted boiling water. After it is cooked we take the štrukelj out of the cloth and cut it into slices. We top it with in oil (or butter) and the roasted bread crumbs.

Filling: Mix the butter with egg yolks, add the fresh cheese, sour creams and beaten egg whites and stir until you get a smooth mixture.

Slovenia

Teaching Unit 58: History of food and nutrition Let´s have a closer look at the history of food and nutrition. Do you know what kind of problems the first human beings faced in order to make sure they could eat and survive?

A look at Evolution from an unusual perspective: Nutrition. Our ancestors used every opportunity to eat as much as they could because of the limited amount of food they had. Today there is more food than we could ever eat, which can lead to obesity. In general everything is eddible aside from poisonous materials. If a species limits itself to one specific kind of food it often leads to its extinction.

The discovery of fire brought change too, it saves energy! Saying that, it didn’t mean saving wood, fire or electricity but instead about saving physical energy. Cooked food doesn´t need to be chewed for as long and is easier to digest. Fire made it possible for humans to become the producers of food and to be pickier about what they eat.

Fire made it easier to produce food for several people and to conserve it. Additionally it put the women right next to the stove. The next step in food production was agriculture and the herding of cattle. For long time the biologically correct methods prevailed until industrialization happened which brought about massive changes. Until then eating was considered a social event. By that time more and more fast food found its way onto the market and eating was becoming a “by product“– during work, while watching TV, while driving…

When we talk about food there are a lot of social and cultural influences to consider. Generally one can say that eating should happen in a more relaxed way, concentrating on the simple pleasures and the social aspects, a Renaissance of the so-called Slow Food.

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POLISH GINGERBREAD CAKE INGREDIENTS (Makes 2 large loaves of dark Polish Piernik): 1 cup of dark honey; 1 cup of strong coffee; 230g of unsalted butter; 1 teaspoon of cinnamon; 1 teaspoon of ground cloves; 1 teaspoon of ground nutmeg; 3 large eggs; 1 cup of brown sugar; 3 teaspoons of baking powder; 4 cups of all-purpose flour (spelt is very good).

PREPARATION: In a small saucepan, combine honey, coffee, butter and spices. Bring to the boil and remove from heat. Let cool to room temperature. Heat the oven to 200°C. Coat 2 large or 3 medium loaf pans with butter. In a large bowl, combine eggs, brown sugar and baking powder. Slowly add the warm liquid, beating constantly at low speed. Add the flour and mix thoroughly. Pour the mixture into the prepared pans and bake of 45 to 55 minutes or until a toothpick has only a few crumbs clinging to it. Let cakes cool in pan for 15 minutes and then turn out to cool completely. This cake keeps exceptionally well and can be dusted with confectioners’ sugar or glazed with chocolate to serve.

Poland

Teaching Unit 59: Food and social classes Did you ever think about coherence between food and social classes? Todays’ lesson will focus on exactly this topic. After figuring out if there is truly any cohesion we are going to learn how the Swabians outwitted god and invented the German Maultaschen, a kind of dumplings which we are going to prepare today.

There is no doubt that the cost of food is a primary determinant of food choice. Whether cost is a limiting factor depends fundamentally on a person’s income and socio-economic status. Low-income groups have a greater tendency to consume unbalanced diets and in particular have low intakes of fruit and vegetables. However, access to more money does not automatically equate to a better quality diet but the range of foods from which one can choose should increase.

Accessibility to shops is another important physical factor influencing food choice, which is dependent on resources such as transport and geographical location. Healthy food tends to be more expensive

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when available within towns and cities compared to supermarkets on the outskirts. However, improving access alone does not increase purchase of additional fruit and vegetables, which are still regarded as prohibitively expensive.

Studies indicate that the level of education can influence dietary behaviour during adulthood. In contrast, nutrition knowledge and good dietary habits are not strongly correlated. This is because knowledge about health does not lead to direct action when individuals are unsure how to apply their knowledge. Furthermore information concerning nutrition comes from a variety of sources and is viewed as conflicting or is mistrusted, which discourages motivation to change. Thus, it is important to convey accurate and consistent messages through various media, on food packages and of course via health professionals.

What people eat is formed and constrained by circumstances that are essentially social and cultural.

Population studies show there are clear differences in social classes with regard to food and nutrient intakes. Poor diets can result in under-nutrition (micronutrients deficiency) and over-nutrition (energy over consumption resulting in overweight and obesity); problems that face different sectors of society, requiring different levels of expertise and methods of intervention.

MAULTASCHEN Here is a specialty from Swabia, South Germany: ravioli. The Swabians just love food. Anyone who bothers or even tries to dictate to them what and when to eat should think twice about it! The church once tried to limit the consumption of meat during Lent, but the Swabians were smarter. They just hid the meat away from the church, and – as they thought – from god. This is how the ravioli emerged.

INGREDIENTS (10 people): 1kg of flour; 2 teaspoons of salt; 8 eggs; 10 tablespoons of water; 1 pack of creamed spinach; 500g of minced meat, mixed; 500g of ground pork;2 eggs; 2 tablespoons of breadcrumbs; 1 large onion; 200g of ham (Black Forest if possible); Salt; pepper; nutmeg; marjoram; parsley.

PREPARATION: Prepare dough by mixing the first 4 ingredients. Cut the onion and ham into small pieces, drain the spinach and mix everything well, add spices and salt to taste. Divide the dough into 3-4 pieces and roll out thin - preferably rectangular. Put the meat filling in dumplings of 2 teaspoons on half of the dough, keep a distance of 2 cm between the dumplings. Fold the other half of the dough over and press well down between the piles. “Cut” with a pastry wheel between all of the pressed dough dumplings, again press the edges well.

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Put the raviolis in boiling salted water and let them simmer about 10 minutes until done. Then rinse well but quickly with cold water (otherwise they might stick together). The raviolis can be served in a soup stock with chopped chives or you can fry them in a pan with onions and egg.

Germany

Teaching Unit 60: Price calculation and portion control Working in the field of cooking you will most certainly use a spending budget and know the number of dishes to prepare. To organize it well you need many things, two examples are price calculation and portion control.

One reason that chain restaurants are so successful is that they have a firm handle on portion control.

The cooks in those restaurants know exactly how much of each ingredient to put in every dish. For example, shrimp may have a portion control of six shrimp per dish. Therefore, each of these dishes that go out of the kitchen will have six shrimps in it, no more, no less. This is portion control.

In order to practice portion control in your own kitchen, everything should be measured out. Chicken, beef and fish should all be weighed, while shredded cheese can be stored in portion control cups and a measuring cup can dish out mashed potatoes. Once you feel comfortable cooking your menu, you can eyeball the serving amounts (sort of like Rachael Ray) but in the early stages of your restaurant, err on the side of caution and measure everything out. Another way to practice portion control is to purchase pre-portioned items, such as steaks, burger patties, chicken breasts, and pizza dough. They may be more expensive, but can save you money in labour and food waste.

Price calculations always depend on the function of the seller. Is it a restaurant, a canteen, a food place that doesn’t want to make any profit? Food cost refers to the menu price of a certain dish in comparison to the cost of the food used to prepare that same dish. In other words, how much you pay for food will determine how much you need to charge for it. Generally, food cost should be around 30-35%. This means that if you pay 1 Euro for something, you need to charge minimum of 3.34 Euro.

It may seem like you are charging a lot more than necessary, but keep in mind that you aren’t just paying for the food itself. You are paying someone to prepare the food, serve the food, and clean up after the food. Everything in your restaurant, from payroll to the electric bill needs to be covered by the food you serve.

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GARLIC SOUP INGREDIENTS (12 people): 24 large cloves garlic, peeled; 1 cup of extra-virgin olive oil; 3 tablespoons of sweet paprika; 1.5 teaspoons of cayenne pepper; 18 cups of clear white chicken stock, or use canned; 1 cup of sherry; 1 teaspoon of ground cumin; a pinch of saffron threads; salt; 12 pieces of crusty bread, ½ inch-thick slices; 12 large eggs (optional); freshly grated Parmigiano cheese.

PREPARATION: In a heavy soup pot or a 2 quart saucepan, gently sautĂŠ the garlic in the oil until the cloves are golden brown, about 3 to 5 minutes. Remove the garlic and set aside. Remove the pan from the heat and stir in the paprika and cayenne. Add the stock and sherry and stir to mix thoroughly.

Return to the heat and stir in the cumin and saffron. Crush each of the garlic cloves with a fork and stir into the soup. Taste for seasoning and add salt if desired. Let the soup simmer gently, covered, for 15 minutes. While the soup cooks, toast the bread slices on both sides under a preheated grill. Set aside.

If you wish to add the eggs, poach them, one at a time, in the simmering broth, just stirring the broth to make a whirlpool into which you drop the egg. Poach for 1-2 minutes, just until the white firms up and encloses the egg, or longer if you prefer. Heat the grill again and fill each bowl with hot soup. Float a slice of toasted bread on top of each serving, sliding an egg (put the egg first, then the toast) under each slice of toasted bread if you are using eggs (the toast will protect the egg from further exposure to heat). Sprinkle the bread liberally with grated cheese and slide the bowls into the oven just long enough to melt the cheese on top.

Spain

Teaching Unit 61: Cooking Slovenian specialities TARRAGON POTICA INGREDIENTS: For the dough: 0.5kg flour; 0.25l milk; 30-40 g yeast; 1 teaspoon of salt; 1 spoon of rum (optional); 60g sugar; 3 egg yolks; 100g butter or 50ml oil.

For the filling: 150g butter; 3 egg yolks; 150g sugar; 250ml sour cream; 3 egg whites; 1 big bunch of tarragon (200 g).

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PREPARATION: For the dough: We put the flour to a warm place to warm it up. We prepare the yeast extra (crush it in a cup, add 2-3 teaspoons of flour, 1 teaspoon of sugar and some warm milk, until a thick mushy mixture forms, and give it to a warm place to rise). Meanwhile mix in a separate bowl what is left from the milk, egg yolks, sugar and salt. Then add liquid butter (or oil) and optionally rum.

Pour this mixture into the bowl with flour and add the yeast which should approximately double its volume. All these ingredients are mixed into dough. You have to stir until it starts to separate from the bowl.

We cover the dough with a cloth and put it to a warm place to rise. After it is approximately at least 1.5 times the size it was initially we roll it out to a thickness of about 0.5 cm. Then we cover it with the tarragon filling and roll it and put this roll to a greased baking tray, where it should rise once again before being baked. When it reaches approximately double its size, we put it into the oven at 175°C and bake for about one hour.

For the filling: Mix the butter, egg yolks and sugar. Add the sour cream and the beaten egg whites and stir gently. We cover the dough with this mixture and put some chopped tarragon on the top of it.

Slovenia

Teaching Unit 62: Chinese cooking SUVOT is a European initiative but that doesn´t mean that our cooking must always be European… today we will go far beyond the European borders and test the Chinese way of cooking: In a wok! Let´s check out how it works.

Chinese cooking uses a “wok”, a pan where you can roast, steam, fry, stew and cook normally.

Stir-frying is a special cooking method with a wok. The chopped ingredients are roasted with a lot of heat as fast as possible while constantly stirring. In the wok it is much easier to mix everything than in a normal frying pan. All you need is a little oil to get a perfect result. The meat stays juicy and the vegetables keep their vitamins and aroma. The preparation time is very short so you should have all ingredients at the ready. The ingredients with the longest cooking time, like carrots, are added first.

More tender ingredients are added later, i.e. mushrooms.

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Steaming is a very healthy method of cooking especially useful for fresh ingredients like fish or vegetables. You put a little bit of water (¾l) into the wok and heat it. The ingredients are placed in the wok and a lid is used to seal it and cook the ingredients in the steam.

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Frying: Put a little bit of oil in the wok and heat it. Try to distribute the oil evenly by panning the wok. Afterwards fry the ingredients one by one.

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Stewing means roasting and cooking with the constant addition of liquid. This method is used when you can´t mix – roast the ingredients. It can take from a few minutes up to several hours.

A lid is important.

STIR FRIED WOK VEGETABLES INGREDIENTS (12 servings): 3 tablespoons of vegetable oil; 1 tablespoon and 1½ teaspoons of minced; fresh ginger (optional); 4½serrano chilli peppers, seeded and chopped (optional); ¾ cup of baby corn, cut in half; 1½ red bell pepper, seeded and cut into strips; 3 pounds bok choy - stalks halved and cut into ¼ inch sticks, leaves halved, separated; 4½ cups of fresh bean sprouts; ¼ cup and 2 tablespoons of Asian fish sauce (nuoc mam or nam pla); ¼ cup and 1 teaspoon of Chinese oyster sauce; 6 green onions, thinly sliced; 3 tablespoons chopped coriander leaves (optional); 3 tablespoons toasted sesame seeds (optional).

PREPARATION: Heat vegetable oil in a wok over a high heat. When the oil is hot, stir in the ginger and minced chillies; cook and stir until the ginger is fragrant, about 30 seconds. Add baby corn, red pepper, and bok choy stalks; stir fry until the red pepper has begun to soften, about 3 minutes. Stir in bok choy leaves and bean sprouts; cook until the leaves have darkened and wilted, 1 to 2 minutes. Pour in fish sauce and oyster sauce; sprinkle with bean sprouts, and stir together. Serve sprinkled with chopped coriander and toasted sesame seeds.

Teaching Unit 63: Visiting a small market Today we are going to visit any small market in your city where only fresh products are sold. We already went to a supermarket, so try to find some differences about the quality of the products sold, prices, variety, etc. Ask the shopkeepers questions to find out more about the different kinds of vegetables, meat, fishes, etc.

Try to learn about new products and pay special attention to the seasonal products that you are going to find.

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Teaching Unit 64: Fair trade and organic food An interesting topic is that of the issues of Fair Trade and Organic food. There will always be discussions about what to buy and what is morally right. Today we want to get an impression about what this all means, etc.

Fair trade is an organized social movement and market-based approach that aims to help producers in developing countries make better trading conditions and promote sustainability. The movement advocates the payment of a higher price to producers as well as higher social and environmental standards. It focuses in particular on exports from developing countries to developed countries, most notably handicrafts, coffee, cocoa, sugar, tea, bananas, honey, cotton, wine, fresh fruit, chocolate, flowers and gold.

These are the official logos of Fair trade products:

International Fair Trade

Fair Trade Certified Mark (USA)

WFTO Fair Trade Organisation Mark

Certification Mark

Organic Food: Organic meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides, fertilizers made with synthetic ingredients or sewage sludge, bioengineering or ionizing radiation.

100% Organic: Foods that are labelled as 100% Organic must contain all organically grown ingredients except for added water and salt.

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Organic: Foods that are labelled as Organic need to contain at least 95% organic ingredients, except for added water and salt, plus they must not contain sulphites added as a preservative. Sulphites have been known to provoke allergies and asthma in some people. Up to 5% of the ingredients may be non-organically produced.

Teaching Unit 65: Creativity contest To make this cookery course more interactive, we suggest that you organize a creativity contest. It is an excellent way to train your imagination and promote team work, as all the participants have to reach an agreement and develop the recipe jointly. This is the time to express your cooking creativity!

We offer you some possibilities to let your imagination take over: --

You have to use the ingredients that the trainer is going to offer you. You all have to decide how to cook them.

You have to decide a menu using seasonal ingredients.

You have to create a menu spending a fixed quantity of money given to you by your trainer.

You can make a list of your favourite dishes and decide jointly which one you are going to prepare.

You can prepare a complete menu and invite your family and friends to try it. To organize it, you should write down what you are going to do, who will be the responsible of each dish and which steps you have to take!

1. Cold starter_____________________________________________________________

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2. Soup__________________________________________________________________ 3. Main dish with two side dishes_____________________________________________ 4. Dessert________________________________________________________________

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Teaching Unit 66: Laying a table Laying a table refers to the way to set a table with tableware. The arrangement for a single diner is called place setting. The arrangement varies across various cultures. The rules for laying a table are not rigid.

The most common way to fold a napkin: 1. Lay the napkin face-down in front of you.

2. Fold the napkin in half and orient the open end towards you.

3. Fold the far-right corner diagonally to the centre of the side that is closest to you. The edge of this flap should run down the centre of the napkin.

4. Repeat the last step with the other side, folding the far-left corner diagonally to rest right alongside the previous fold.

5. Fold the napkin in half by bringing the centre seam up from the work surface and allowing the ends to fall backwards. Smooth down the folds so it stands nicely and voila! A fast and easy standing-fold for your dinner party! Now you can sail across the seas on your dinner plates.

14 12 5

15

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1 2 3 4 1- Napkin 2- Salad fork 3- Dinner fork 4- Dessert fork 5- Bread and Butter plate with spreader

6 6- Dinner plate 7- Dinner knife 8- Teaspoon 9- Teaspoon 10- Soup spoon

7 8 9 10 11 11- Cocktail fork 12- Water glass 13- Red wine glass 14- White wine glass 15- Coffee cup and saucer

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Teaching Unit 67: Express yourself You look back over the past training sessions and share your impressions so far. Have you learnt new things? Are you comfortable within the group? What would you change? What do you like most? Is there anything that you would like to share with the rest of your friends?

Now discuss with the trainer and the rest of participants which topics would you like to work on. What activities would you like to do in the coming sessions?

Each trainee speaks only for himself and about how he feels – keeping in mind: -- Everyone has the right to his own opinion!

-- Everyone’s thoughts should be considered!

-- There is no time pressure for this activity!

You can complete the missing parts of the sentences: -

I was nervous about_____________________________________________________

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I could handle__________________________________________________very well

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I had problems with____________________________________________________

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I would have like if______________________________________________________

_________________________________________________could have happened to me too

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Teaching Unit 68: Talking about good manners Do you know how to behave correctly when meeting people from high society? In everyday life it might be sufficient to know how to be polite, but did you know that there is a whole book about rules how to behave the right way? To have a small insight into this crazy world we will deal with some of these rules today…

Freiherr Adolph Franz Friedrich Ludwig Knigge (16th October 1752-6th May 1796) was a German writer and Freemason. Knigge was born in Bredenbeck in the Electorate of Hanover as a member of the lesser nobility. In Germany, Knigge is best remembered for his book Über den Umgang mit Menschen (On Human Relations), a treatise on the fundamental principles of human relations that has the reputation of being the authoritative guide to behaviour, politeness, and etiquette. Nevertheless, the German term “Knigge” has come to mean “good manners” or books on etiquette.

Here you have some guidelines about how to behave during a meal: --

Handling of cutlery: Don´t grip the cutlery like a heavy tool but lightly at the end. No noise is to be made. If you don´t need the cutlery during the meal put it on the plate, knife and fork crossing each other. The back of the fork should point towards the ceiling signalling that the meal isn´t yet finished. When finished, place the cutlery parallel with the back of the fork pointing down. Once in use, the cutlery is not to touch the table cloth. You are only to use the cutlery for portioning food under no circumstances you should try to emphasize a point during a conversation using it.

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Using a napkin: The only use of the napkin is to wipe the lips before drinking from a glass so that you leave no traces of lipstick and/or fat on it. It is placed on your lap when sitting down.

Never put the napkin in the collar of your shirt. When the meal is finished the napkin (even if it is made of paper) it is to be placed closely at the side of the plate. It should have a rather clean side pointing up.

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The use of glasses: Wine glasses are to be gripped at the handle in order keep the content cool and to have a nice sound when clinking glasses. It should never happen that you empty your glass right after sitting down. You always empty the mouth before taking another sip.

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How to handle bread: Under no circumstances you should slice bread but rather rip off little pieces. Only rip off one at a time. You only use the knife to put something on the bread as for example butter or cheese. Bread maybe nothing special but it is part of the meal so you should never play with it in any way.

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When to start the meal: You may begin to eat as soon as every guest is served. It is logical that

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in a large group of people the guests who were served first may encounter their delicious food cold. This is the reason why plates and bowls should be preheated as thoroughly as possible.

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How to end the meal: The meal is finished when the host puts his/her napkin to the left of the plate and gets up. All other guests also get up. The men first in order to help the ladies.

Even guest who are in the middle of the most interesting conversation don´t remain seated.

Furthermore the end of the meal is the perfect moment to talk to other guests who were placed at the other side of the table.

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How to eat salad: Salad never should never be cut or even get touched by a knife. You only use a fork. In difficult cases you may help yourself with a piece of bread.

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How to eat spaghetti: Spaghetti never should be cut with a knife. You only use the fork to wrap up a few noodles. If you are really having problems you may use a spoon to help. Proficient people don´t even look at the spoon.

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Polishing off: You wait until the end. You only start to polish off when the last guest has finished his meal even when this means that some plates remain on the table empty. It would be very rude to disturb the rather slow eating guest by making noise when polishing off or to put him under pressure by doing so. But even if you are a slow eater you shouldn´t take too long to finish.

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How to eat a soup: A soup plate shall never ever be tilted to get every bit of its content. You may drink from a soup bowl when the remaining soup is clear and there are no hard components left. Thicker soups are not to be drunk. If the soup is too hot you need to be patient. Blowing in order to cool it down is not allowed.

A PERFECT MEAL TOGETHER Now… let´s play a little! We pretend to have a big meal together. First we eat salad, then soup and as main dish we have spaghetti. Every trainee gets a piece of paper with a special rule on it. Then we sit down on the laid table and start “eating”. Each trainee shall bring in his/her manner during this dinner.

It is possible to be a negative example, too.

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Teaching Unit 69: Visiting a restaurant Today we are going to visit a restaurant, including its professional kitchen. The staff will explain you about working in a restaurant; feel free to ask them about the high and low points of working in a restaurant. Also you can take this opportunity to have a lunch together and observe how the waiters serve the dishes and how they speak with the customers.

Teaching Unit 70: Fish and seafood One of the most exquisite parts in cooking is the preparation of fish. There are many ways to deal with fish and many things to pay attention to.

Fish and seafood are popular and healthy components of our diet. Accordingly, the consumption and the economic importance of fishing is very big. Many years of overfishing has led to the damaging of fish stocks which is a big problem. Not only concerning fish but also for turtles, sharks, birds, dolphins and wales. They get caught as a by-product making up to nearly 40% of the catch and die in the process.

On one side the protection of fish is a responsibility of politicians through defining the catch-quota.

These are about 40% higher than advised by scientific experts. On the other hand the consumers themselves can take measures because there´s always the main rule: Where there’s no demand, there’s no production.

Here you have a list of fish we shouldn´t eat anymore. The list is not complete but it gives an overview over the large variety of fish and seafood. For example: Eel, angler-fish, Atlantic halibut, Atlantic salmon, orange roughy, barramundi, Bluefin tuna, bonito, cusk, spiny dogfish, prawns from Iceland, European rivereel, marlin, trout from Chile, yellow fin tuna, golden mackerel, perch, grenadine fish, big eyed tuna, sharks, lobster, scallops, royal perch, codfish, lenguado, lotte, lumb, mahi mahi, white tuna, etc.

Because of their protein content fish and seafood are hard to store. They need to be prepared soon after purchasing. If necessary they can be stored in the fridge for 1-2 days but the following points

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need to be taken as guidelines: •

Take the fish out of its plastic container and put it into a glass bowl wrapping it with foil again.

•

Store it in the coolest regions of the fridge. Some fridges have a so called Bio-Fresh System which is perfect for storing fish and seafood.

•

If you bought pre-packed fish or scallops you can store them until the given date of expiry.

PAELLA INGREDIENTS (Serves 12 people): 3 small onions, finely chopped; 3 green peppers, finely chopped; 1.5 red peppers, boiled until soft and then cut into long thin strips; 6 medium-sized tomatoes, skinned and finely chopped; 6 carrots, finely chopped; 300g of peas, cooked; 600g of prawns (if using cooked prawns substitute fish stock for the water); 600g of small clams (wash in water and then put in a bowl with some salt so that the grit comes out. Throw away any that are open); 600g of squid (Rub off the outer dark skin. Pull out the insides (including the transparent back bone) and pinch the eye away from the tentacles. Save the tentacles. Cut the squid into rings); 36 mussels (Wash the mussels, removing the beards. Throw away any that don’t shut on contact with water); 1kg rice (traditionally short grain rice is used but I prefer to use long grain); 6 cloves of garlic, coarsely chopped; a pinch of saffron strands (if you can’t get saffron, use yellow food colouring instead and add it once you have added the liquid); a sprig of parsley, finely chopped; olive oil; about 2l of water.

PREPARATION: Heat some olive oil in a large frying pan. Add the onion, carrot and the green pepper and fry gently for about five minutes. Add the tomatoes and squid (with the tentacles) and fry on a low heat for another ten minutes. Add the rice and stir well to make sure that it is thoroughly coated. Add about 800ml of water (or the water from boiling the prawns or fish stock if using frozen fish), clams and the garlic/saffron/parsley mixture and bring to the boil. Season with salt. Put the lid on, turn the heat right down and cook very slowly for about ten minutes. Add the prawns and peas and give it a stir. Arrange the mussels and strips of red pepper artistically on top, put the lid back on and leave for another ten minutes checking that it has enough water. If you think it is getting too dry, add more water, but shake the handle of the pan rather than stir so as not to upset the pattern. Once the rice is cooked and the mussels have opened, it is ready to eat.

Spain

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Teaching Unit 71: Serving food and drinks Serving as a gastronomical term means the serving of food and drinks as well as the serving of guests.

Here you have some basic rules that you should follow so as to serve properly: -----

When serving courses always serve from the left side of the guest – the exception are soups.

Wine and other drinks are served from the right side.

Ladies are served first.

Empty and used plates are removed from the right side in “absolute silence“.

Different methods of serving American Service The plates are completely arranged in the kitchen and the guest gets served from the right side. In “upper” gastronomy the plates are covered with a piece of fine cloth to preserve the heat and for hygienically reasons -- Advantages: less work, less time consuming.

-- Disadvantages: rather impersonal service, portion sizes are predefined.

French Service In the French service only forks and spoons are put on the table. The meat is cut in the dining room and put on prearranged plates. The serving is done counter clockwise and from the left side of the guest.

-- Advantages: Intensive type of service, portion sizes not predefined.

-- Disadvantages: very time consuming, needs more waiters.

English Service The ingredients are put on a plate in the kitchen and are arranged tableside. The guests are served from the right.

---

Advantages: The guests do not feel confined because of the tableside arrangement.

Disadvantages: Time consuming, needs skilled waiters.

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German Service The food is arranged and served on plates and in bowls. The guest is provided with fresh plates, always from the right side. He serves himself.

---

Advantages: little need of waiters, not very time consuming.

Disadvantages: needs a lot of dishes.

WAITER! Now we are going to perform the best service in town! We are going to practice starting to serve ourselves by dividing into two groups. Both groups are going to serve the other ones menu. Each group thinks about their dish, decoration, serving style, etc. The group that is being served will note strong and weak points and give a feedback afterwards; you can answer the following questions, but always keep in mind that a feedback talk should be constructive and encouraging!

--------

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How was the food?

Did the group seem to have good teamwork?

Did the group treat you well as a guest?

How was the service?

Were they on time?

Did you have to wait long for your glass to be filled up again?

How was the table setting and decoration?

Teaching Unit 72: Different kinds of soup POTATO SOUP Prepare it this time in three ways, i.e. with carrots and leek.

INGREDIENTS (Serves 12 people): 15 large potatoes; 3 carrots; 3 leeks; 3 onions; 3 litres of vegetable stock; parsley; pepper: 12 sausages, Debreziner; white bread (cubed), toasted; chives; marjoram; bay leaves, nutmeg.

PREPARATION: Peel potatoes and carrots and cut them into large cubes. Peel and dice the onions. Cut the leeks into rings. The fastest way is in a pressure cooker: Sauté the onions in olive oil and add the leeks. Pour in the vegetable stock. Add the diced potatoes, carrots and the bay leaves to the stock.

Close the lid, bring it up to pressure and cook for about 15 minutes. Next open the pan, fish out the bay leaf and add in the herbs. Combine everything by mashing and season with pepper and nutmeg.

Tip: Add as much marjoram as you like. It’s the signature taste of this potato soup. Arrange the sliced sausages on a plate and pour the soup over. Serve the meal with croutons.

Germany

CREAM OF COURGETTE SOUP Prepare it this time in three ways.

INGREDIENTS (Serves 12 people): 3kg of courgettes; 750ml of skimmed milk; 3 tablespoons of olive oil; 9 cheese wedges; salt; pepper; nutmeg.

PREPARATION: First peel the courgettes, slice them and fry them lightly in hot oil for about 15 minutes.

Add the skimmed milk and water until you cover the courgettes. Cook slowly until the courgettes get tender. Then, add some cheese, salt and pepper. Put all the ingredients through a blender to make a smooth pureé. You can serve with a sprinkling nutmeg or cheese on top.

Spain

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Teaching Unit 73: Express yourself You look back over the past training sessions and share your impressions so far. Have you learnt new things? Are you comfortable within the group? What would you change? What do you like most? Is there anything that you would like to share with the rest of your friends?

Now discuss with the trainer and the rest of participants which topics would you like to work on. What activities would you like to do in the coming sessions?

Each trainee speaks only for himself and about how he feels – keeping in mind: -- Everyone has the right to his own opinion!

-- Everyone’s thoughts should be considered!

-- There is no time pressure for this activity!

You can complete the missing parts of the sentences: -

I was nervous about_____________________________________________________

-

I could handle__________________________________________________very well

-

I had problems with____________________________________________________

-

I would have like if______________________________________________________

_________________________________________________could have happened to me too

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Teaching Unit 74: How to be the perfect waiter During this session we are going to give you some advice about being the perfect waiter: --

You should learn the menu of the restaurant as soon as possible; try to remember how each dish is made.

--

Ask your customer if they would like to start off with an appetizer and mention one or two.

--

Do one thing at a time. Don’t count on finishing writing the order down as you walk to the order counter.

--

Respect the customer’s personal space. Never sit down at the table to take an order, don’t shake hands (unless you have to), and don’t give hugs. The extent of your friendliness will be dependent on the type of place where you work, some things that might not be appropriate in a diner or a restaurant might be fine in a theme bar or pub.

--

Always be clear about your order.

--

Be tactful about questioning customers.

--

Remove the plates, glasses, and other used items from the table as they are finished.

--

In fine dining, you should not remove the plates until everyone at the table is finished eating as it causes the unfinished customers to feel rushed.

--

Don’t just assume when the diner is finished the customers want the cheque.

--

Be polite in the face of irritable, difficult and unfriendly customers.

--

Check back often with your tables.

ROLE PLAY The trainees divide into two groups. Each group plays the customers once and the waiters once. Each trainee gets a note with an instruction about what to say during the role play, they can be quite angry with the waiters.

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Group 1: ------

A hair in the soup.

The steak is cold.

The wine is corked.

The water is still missing.

The other waiter is really unfriendly.

Group 2: ------

You didn’t give me a large enough serving.

I want to talk to the owner.

Oh no! You spilled the wine on my blouse.

My food tastes disgusting‌ I have been waiting for you to take my order for 20 minutes!

Teaching Unit 75: Creativity contest To make this cooking course more interactive, we suggest that you organize a creativity contest. It is an excellent way to train your imagination and promote team work, as all the participants have to reach an agreement and develop the recipe jointly. This is the time to express your cooking creativity!

We offer you some possibilities to let your imagination take over: ------

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You have to use the ingredients that the trainer is going to offer you. You all have to decide how to cook them.

You have to decide a menu using seasonal ingredients.

You have to create a menu spending a fixed quantity of money given to you by your trainer.

You can make a list of your favourite dishes and decide jointly which one you are going to prepare.

You can prepare a complete menu and invite your family and friends to try it. To organize it,

you should write down what you are going to do, who will be the responsible of each dish and which steps you have to take!

1. Cold starter_____________________________________________________________ 2. Soup__________________________________________________________________ 3. Main dish with two side dishes_____________________________________________ 4. Dessert________________________________________________________________

Teaching Unit 76: Learning about an employment contract Luckily, SUVOT will make it easier for you to get a job in the cooking sector. Do you know what an employment contract should contain? Read the following sections, as they should always be included in an employment contract: -- The name of the contractors.

-- The name of the employee.

-- The duration of the contract.

-- Time of probation.

-- Employers’ responsibilities.

-- Employees’ responsibilities.

-- Wage that the employee is going to receive.

-- Hours of work.

-- Vacation time.

-- Terms of dismissal Always read the contract and if you have any doubt about it, do not hesitate to ask the employer or even an expert to avoid any misunderstanding.

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SPANISH STEW INGREDIENTS (Serves 12 people): 1kg of chickpeas, pre-soaked for at least 10 hours; 6 litres of water; 600g of veal or beef; 300g of ham; 450g of bacon or salted pork in one thick slice; 300g of potatoes cut in half(medium); 300g of pork sausage (one sausage); 45g of cabbage, chopped coarsely (small); 0.75g of stewing chicken (optional); 3 marrow bones; 9 carrots; 3 leeks (if not available, substitute a small onion); 1.5 cups of fine noodles; 9 tablespoons of olive oil; 3 garlic cloves; salt to taste.

PREPARATION: Bring 2 litres of water to the boil in a large pot. When boiling, add the pre-soaked chickpeas, drained and tied in cheesecloth. Add the veal, ham, bacon, chicken, marrow bone, carrots, leek, and mint. Bring the soup to the boil again, skim it well to remove excess fat and cook on low heat for 2 hours. Add potatoes and salt to taste. Cook for approximately 1 hour longer. In the meantime, prick the pork sausage with a needle so that it will not burst, and put it in a separate pot with the cabbage and water to cover. Bring to the boil and simmer gently. Half an hour before serving, stir the pot containing the meat, ham, chicken, etc., and strain out 6 cups of broth. Heat the broth to boiling, put in the rice or noodles and cook until tender. When the cabbage and pork sausage are cooked, drain well and fry in 3 tablespoons of olive oil in which a garlic clove has been previously browned and removed.

Serve the broth containing rice or noodles as a first course. For the second course, put the chick-peas, well drained, in the centre of an oval serving dish with the potatoes at either end and the slices of carrot along the sides. Slice the meat, ham, bacon, and chicken and put it on top of the chick-peas.

Serve the cabbage in a vegetable dish with the pork sausage chopped finely on top.

Spain

Teaching Unit 77: Visiting a hotel Today we are going to visit a hotel to learn more about the real work of chefs and waiters. You will see that there are some differences in comparison to the usual work in a restaurant: there are staff 24 hours per day, you can serve the same customer several times during the same day, there are people from other countries, etc. We are sure you are going to enjoy the experience and‌ who knows? Maybe in the future you could work in a similar hotel.

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Teaching Unit 78: Germany speciality Today we are going to prepare a typical German dish that we are sure you are going to enjoy.

SALTED PORK LEGS WITH DUMPLING AND RED CABBAGE INGREDIENTS (Serves 12 people): 4½kg of salted pork legs; 1½ litres of stock; 750ml of dark beer; 6 onions, cut into slices; 9 garlic cloves; 3 teaspoons of tomato paste; 3 sprigs of fresh thyme; 3 sprigs of dried mugwort; 9 sage leaves; 3 teaspoons of salt; 1½ tablespoons of pepper; 3 teaspoons of oregano, shredded; 3 teaspoons of mugwort, shredded; 3 teaspoons of rosemary, shredded; 1½ tablespoons of cumin, crushed; fat for frying; possibly hot water; a little gravy.

For the bread dumpling: 3 (1 pound) loaves stale French bread, cut into 1 inch cubes; 3 cups of milk; ¼ cup and 2 tablespoons of butter; 3 onions, finely chopped; 3 tablespoons of chopped fresh parsley; 6 eggs; 1½ teaspoons of salt; 3 pinches of ground black pepper; 1½ cups of dried bread crumbs (optional).

For the red cabbage (if you don’t want to make it, buy it ready-made in a jar): 1½ cups of water; 2 small heads of red cabbage, finely shredded; 6 apples, peeled, cored and chopped; ½ cup of brown sugar; 2 teaspoons of butter; 2 cups of distilled white wine vinegar; 1 teaspoon of ground cinnamon; ½ teaspoon of ground allspice; ½ teaspoon of ground cloves; ¼ cup of butter, divided.

PREPARATION: Wash, dry and score the salted pork legs in a criss-cross pattern. Rub the pork with a spice mixture of salt, pepper, shredded marjoram, mugwort, rosemary and cumin. Seal the pork in a baking dish and let it become completely brown on all sides. Add the sliced onions and the tomato paste and fry for a short time. Add the stock and bring to the boil. Add in the thyme, sprig of mugwort, the sage leaves and garlic cloves into the sauce, add the dark beer and roast the leg in a preheated oven at 170°C for about 2.5 hours. During cooking baste the pork with gravy several times. Add a little hot water to the sauce, to keep it liquid. Towards the end of the roasting time raise the oven temperature to 220°C and roast it for about 15-20 minutes (to make the skin crispy). Prepare the cabbage: Place water in a large saucepan, and stir in cabbage, apples, brown sugar, vinegar, cinnamon, allspice, cloves, and butter. Bring to the boil. Reduce heat, and cover. Simmer for 45 minutes, stirring occasionally, until cabbage is tender. Stir in remaining butter before serving. In the meantime prepare the dumplings: Place the bread cubes into a large bowl. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let it soak for 15 minutes. Meanwhile, melt the butter in a skillet over medium heat. Add the onions; cook and stir until tender. Stir in the parsley, and remove everything from the heat. Mix everything with the bread and the eggs, salt and pepper. Use your hands, squeezing the dough through your fingers until it is smooth and sticky. Bring a large pot of lightly salted water to a boil. When the water is boiling, make a test dumpling about the size of a

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small orange or tangerine, by patting and cupping between wet hands. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the rest of the dumpling batter. Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes and then remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious! Take the pork out and pour the sauce over it through a sieve, season to taste with salt and possibly pepper. Thicken the sauce with gravy very carefully, it should still be quite thin.

Germany

Teaching Unit 79: Creativity contest To make this cooking course more interactive, we suggest that you organize a creativity contest. It is an excellent way to train your imagination and promote team work, as all the participants have to reach an agreement and develop the recipe jointly. This is the time to express your culinary creativity!

We offer you some possibilities to let your imagination take over: --

You have to use the ingredients that the trainer is going to offer you. You all have to decide how to cook them.

--

You have to decide a menu using seasonal ingredients.

--

You have to create a menu spending a fixed quantity of money given to you by your trainer.

--

You can make a list of your favourite dishes and decide jointly which one you are going to prepare.

--

You can prepare a complete menu and invite your family and friends to try it. To organize it, you should write down what you are going to do, who will be the responsible of each dish and which steps you have to take!

1. Cold starter_____________________________________________________________ 2. Soup__________________________________________________________________ 3. Main dish with two side dishes_____________________________________________ 4. Dessert________________________________________________________________

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As we are about to finish the training course, this will be a good opportunity to invite your families and friends to try a complete menu. Organize the tables as if you were in a restaurant and serve them as if you were professional waiters. After the meal, ask them about their impressions: Did they like the food? What about the service? Did they feel comfortable? What was the high point? What was the low point?

Teaching Unit 80: Good bye!

Reflect about the training and say good bye to the rest of trainees. Discuss with them the best and worst feelings you had during the training, things you would change, things you loved, etc.

You can organize a big meal for your relatives and friends so they can see all that you have learnt during the SUVOT course. You have to create the menu, organize the restaurant, lay the tables in a beautiful way, serve the guests as professional waiters and work as a group. After the meal, you can spend some time asking the guests if they enjoyed the meal, if something was wrong with the serving, etc. Good luck and enjoy the experience!

And now that we have finished‌ Let other people know all the amazing things you have learnt during the SUVOT course and try to spend some time in the kitchen every day!

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THE AUTHORS Four organizations from Germany (CJD), Poland (TEATR GRODZKI), Slovenia (OZARA) and Spain (INTRAS), with different but complementary experiences in the socio-health care, vocational training and psychodrama fields, have made this initiative possible.

INTRAS FOUNDATION INTRAS is a Spanish non-profit organisation dedicated to high quality research and intervention in the mental health field. Its main target group consists of people suffering from mental disorders, whereby the organisation also performs activities and offers services to the disabled, the elderly and people at risk of social exclusion in general. INTRAS nowadays consists of 8 centres in 3 different provinces in Spain with over 80 psychiatrist, psychologists and professionals in social and educational fields carrying out research, training and clinical practice.

Years of professional work have brought INTRAS solid experience and excellent referential background in development of new technologies, programmes and applications for cognitive rehabilitation, training and mental health treatment. INTRAS is responsible for the coordination of SUVOT project. More information: www.intras.es Contact details: C/ Santa LucĂ­a, 19, 1ÂŞ planta, 47005 Valladolid, Spain Tel: +34983399633 intras@intras.es

OZARA SLOVENIJA Ozara is a non-governmental humanitarian organization, working in the field of social and health care in Slovenia.

It offers different forms of psychosocial rehabilitation and support to people with mental health problems. Their aim is to re-include this collective in the social and working environment and also empowers them for independent and better quality lives. This organisation supports also programmes and self-help and advocacy programmes for people with mental health problems and their relatives. Ozara implements preventive activities, is active in publishing, education and the promotion of mental health. More information: www.ozara.org Contact details: Ljubljanska ulica 9, 2000 Maribor, Slovenia Tel:+386023300444 info@ozara.org

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CJD FRECHEN CJD is a large, nationwide vocational institution, running about 150 centres in different locations in Germany, employing 8,000 staff members and annually training around 150,000 young people and adults, who are in great majority suffering from various disabilities. Vocational program in cooking, catering and nutrition is one of the strongest amongst the 25 vocational programs carried out by CJD, designed by staff with outstanding expertise and reputation in the field. CJD acts as an intermediary structure between vocational education, research, rehabilitation and labour market, closely working with the National agency of labour with local and regional departments, universities and high schools in the province and psychologists, hospitals and other important stakeholders in the public health system. More information: www.cjd-bbw-frechen.de Contact details: Gemeinnütziger e.V. Vereinsregister Stuttgart Nr. 98, Clarenbergweg 81, 50226 Frechen, Germany Tel: +49022345160 cjd.bbw.frechen@cjd.de

TEATR GRODZKI Grodzki Theatre Association (Bielskie Stowarzyszenie Artystyczne Teatr Grodzki) runs educational and artistic programs (mainly involving drama and theatre) for vulnerable social groups in Poland, including disabled people, youth at risk and unemployed people, improving their educational and vocational opportunities. The Association employs 62 people with disabilities in its two vocational therapy units (sheltered enterprizes): Printing House in Bielsko-Biała and the Hotel and Rehabilitation Centre in Laliki, Beskidy Mountains. It also runs Occupational Therapy Workshops (arts and life-skills day centre) for 30 people with disabilities in Bielsko-Biała. In the last five years it has contracted and managed 15 projects financed by EU programmes, including two pilot initiatives focused on using psychodrama in adult education and drama and role playing techniques as a vehicle in education. Grodzki Theatre is a highly recognized institution in practicing circles of theatre, therapy and education. The Association was in charge of the truly innovative dimension of the project, developing soft-skills training through role-playing techniques. More information: www.teatrgrodzki.pl Contact details: Ul. Sempolowskiej, 13, 43-300 Bielsko-Biala, Poland biuro@teatrgrodzki.pl 48334975655

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The book you have in your hands has been designed to be a valuable and helpful resource in programmes for preparing disabled people for employment. The title hopefully speaks for itself. It reflects our attempt to find a synergy between formal aspects of vocational training and soft skills development to enhance multifaceted learning in an innovative way. We hope that the presented work as well as the participation of people with mental illnesses in vocational training helps to combat the prejudices and stereotypes associated with mental illness, increases possibilities for employment amongst those affected, and helps in reintegrating disabled people into the workplace.

SUVOT