Gr 11-Hospitality Studies Study Guide 2

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HOSPITALITY STUDIES RECIPE BOOK Grade 11

A member of the FUTURELEARN group

Hospitality Studies Recipe book

1 8 11 - E - H O S - S G 0 2

Í2+È-E-HOS-SG02ÃÎ

Grade 11

CAPS aligned

L van Velden

Recipe Book G11 ~ Hospitality Studies

CONTENTS 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

Practical work Grade 11 ............................................................................................... 3 1.1 Written preparation ............................................................................................... 3 1.2 Practical preparation of dish.................................................................................. 3 Summary of marks ........................................................................................................ 4 Practical task 1 .............................................................................................................. 5 Practical task 2 ............................................................................................................ 12 Practical task 3 ............................................................................................................ 15 Practical task 4 ............................................................................................................ 20 Practical task 5 ............................................................................................................ 24 Practical task 6 ............................................................................................................ 27 Practical task 7 ............................................................................................................ 31 Practical task 8 ............................................................................................................ 34 Practical task 9 ............................................................................................................ 38

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Recipe Book G11 ~ Hospitality Studies

1.

Practical work Grade 11

There are 12 practical tasks in Grade 11. The tasks for all three terms must be completed in the Recipe book.

If you would like to swop one week’s practical for with that of another week, you are welcome to do so. Ensure that you have completed the correct amount of practical each term and that all the practical are completed by the end of Term 3.

Each practical task consists of two sections: written preparation and the practical preparation of the dish.

1.1

Written preparation

You have to complete a preparation form for each practical lesson. You will have 12 of these completed forms at the end of the year. If it is not completed, you will receive NO practical mark for the year.

1.2

Practical preparation of dish

Allow your child to prepare the dish for you and your family. You can then save on costs for ingredients and your child will benefit from the exercise by preparing a meal for other people. If you have difficulty obtaining some of the ingredients, please feel free to substitute it with a similar type of ingredient. The important factor is that the learner has to master certain techniques.

The parent must assess the dish as well as the written preparation. It is difficult at the beginning but you will soon be able to do this with more confidence. Please do not just give full marks for everything. Be very critical and pay a lot of attention to presentation and appearance. Do yourself a favour and watch some of the wonderful food programs on TV. These will teach you a lot about presentation and appearance.

You must fill in an evaluation form for each practical lesson.

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Recipe Book G11 ~ Hospitality Studies

2.

Summary of marks

PRACTICAL

ASSESSMENT 50

1 2 3 4 TOTAL TERM 1 5 6 7 8 TOTAL TERM 2 9 10 11 12 TOTAL TERM 3

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TOTAL

200

200

200

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Recipe Book G11 ~ Hospitality Studies

3.

Term

1-3

Practical task 1 PRACTICAL TASK 1 Do ONE of the following practical tasks. Choose the recipe and do the practical preparation that follows.

• Meatballs • Bobotie • Mutton Breyani • Dhaltjies • Lasagne • Tiramisu • Baklava

MEATBALLS (RISSOLES) (serves 6-8) Ingredients 750 g lean ground beef 1 medium onion, finely chopped 10 ml crushed garlic 1 thick slice white bread 2 large eggs 5 ml salt 1 ml pepper 1 ml ground allspice 75 ml chopped parsley 45 ml butter Method 1.

Remove the crust from the bread and soak it in water. Remove and squeeze dry.

2.

Heat 15 ml of the butter in a large frying pan and sauté the onion and garlic until transparent.

3.

Combine the onion with the ground beef, bread, eggs, salt, pepper, allspice and parsley and shape into balls.

4.

Heat the remaining butter in the frying pan and brown the meatballs, a few at a time, for about 5 minutes on each side.

5.

Turn the heat down slightly and continue cooking the meatballs until they are cooked through.

6.

Serve hot with mashed potatoes and an onion and tomato sauce.

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Recipe Book G11 ~ Hospitality Studies

Term

BOBOTIE Ingredients 500 g minced meat 1 medium onion, chopped 10 ml oil 1 slice of white bread 125 ml milk 1 egg 10 ml curry powder 10 ml sugar 5 ml salt 1 ml pepper 5 ml turmeric 15 ml lemon juice 50 ml seedless raisins 25 ml chutney 2 bay leaves Method 1.

Chop the onion and fry lightly in the oil.

2.

Add the mince and fry until cooked.

3.

Soak the bread in the milk.

4.

Squeeze the milk out and mix the bread with the minced meat.

5.

Mix all the other ingredients together except the eggs, milk and leaves.

6.

Place the mixture in a greased bowl.

6.

Beat the eggs and all the milk and pour over the meat.

7.

Place the leaves on top by pressing it in lightly.

8.

Bake at 180°C for about 30 minutes.

Yellow rice 125 ml raw rice 50 ml seedless raisins 10 ml butter 500 ml boiling water 15 ml yellow sugar 5 ml turmeric 1 piece of cinnamon 3 ml salt

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Add the rice, turmeric, cinnamon and salt to the boiling water and boil rapidly until cooked. Drain the rice and add the raisins.

Remove the cinnamon and place in a serving dish. Stir in the butter and sugar, and serve.

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Recipe Book G11 ~ Hospitality Studies

Term

1-3

MUTTON BREYANI (serves 6 – 8) Ingredients 1 kg mutton or lamb, cubed 15 ml grated fresh root ginger 10 ml crushed garlic 5 ml salt 250 ml brown lentils 625 ml basmati rice 250 ml cooking oil 300 ml hot water 6 potatoes, peeled and quartered 3 large onions, thinly sliced 6 hardboiled eggs, halved, for garnishing Marinade 3 5 2 2,5 ml 5 ml 30 ml 5 5 1 250 ml

sticks cinnamon cardamom pods green chillies turmeric roasted masala garam masala whole cloves whole allspice large tomato, skinned and grated buttermilk

Method 1.

Wash and drain the meat in a colander.

2.

Rub ginger, garlic and salt into the meat.

3.

Combine the marinade ingredients and marinate the meat for about 3 hours.

4.

Boil the lentils until tender, about 20 minutes. Rinse and drain.

5.

Wash the rice until the water runs clear and drain.

6.

Heat 50 ml oil in a large saucepan over medium heat and add rice. Toss to coat well. Add 100 ml hot water and cook, covered for 5 minutes on medium. Remove from the stove.

7.

Heat the remaining oil in a large saucepan and fry the potatoes on all sides until browned, about 4 minutes. Remove and set aside.

8.

Add onions and braise until brown and crisp.

9.

Remove about a quarter of the onions from the pan and reserve.

10.

Add the meat and spices to the remaining onions and cook, covered for 30 minutes.

Remove the meat from the saucepan and keep warm.

11.

Layer the potatoes in the same saucepan and then layer the remaining ingredients as follows: Sprinkle half the rice over the potatoes and arrange the meat mixture over the rice. Pour the lentils over, top with the remaining rice and the reserved onions. Dot with butter and sprinkle with the remaining hot water. Close the saucepan, sealing the lid tightly.

12.

Cook on high for 5 minutes then simmer for 1 hour on low heat, not opening saucepan.

13.

Top with halved hard boiled eggs.

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Recipe Book G11 ~ Hospitality Studies

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DHALTJIES (CHILLI BITES) Ingredients 250 ml pea flour 30 ml cake flour 1 onion, finely grated 5 ml ground cumin 5 ml ground coriander 10 ml crushed dry chillies 5 ml salt 3 ml turmeric 125 ml fresh coriander (dhania) leaves, chopped 1 small green apple, grated 5 ml baking powder 250 ml sunflower oil for frying Method 1.

Sift the pea flour and cake flour into a large mixing bowl. Add the remaining ingredients, except the baking powder and oil and mix with sufficient water to make a thick batter.

2.

Stir in the baking powder just before frying.

3.

Heat the oil in a deep frying pan. Drop 15 ml mixture at a time into the hot oil and fry until lightly browned, about 5 minutes. Turn over and brown other side.

4.

Drain on absorbent paper or in a colander and serve hot.

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Recipe Book G11 ~ Hospitality Studies

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LASAGNE Ingredients Béchamel sauce 25 ml margarine 25 ml flour 250 ml milk 1 small clouté onion

40 ml 200 ml 5 ml 2 ml

Bolognaise sauce 250 g mince 60 g bacon 1 medium onion 1 carrot 1 celery stem 12,5 ml butter

ribbon noodles tomato puree water salt pepper

Method: 1.

Melt the butter and fry the chopped onion, carrot, celery and bacon until brown.

2.

Add the mince and fry.

3.

Add the tomato puree, water, salt and pepper and simmer for 45 minutes.

4.

Boil the noodles in boiling salt water until slightly soft.

5.

Drain the noodles and place on a clean cloth.

6.

Prepare the Béchamel sauce as follows: 7.

Melt the margarine in a separate saucepan.

8.

Remove from the heat and add the flour and a bit of salt and pepper 9.

Add the milk and stir until smooth.

10.

Add the onion and return to the heat. Simmer for 30 minutes.

11.

Grease a casserole dish with margarine and pack layers of noodles and meat ending with noodles.

12.

Pour the Béchamel sauce over the noodles and sprinkle with Parmesan cheese.

13.

Bake at 180°C for 30 minutes. Serve warm.

Clouté onion = small onion with a few cloves pushed into it.

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Recipe Book G11 ~ Hospitality Studies

Term

TIRAMISU ROYALE (10 portions) Ingredients 5 eggs 75 g sugar 250 g mascarpone cheese 250 ml cream 20 ml gelatine powder 1 sponge cake 75 ml cold espresso coffee 50 ml coffee liqueur 45 ml cocoa powder to dust Method 1.

Combine the eggs and sugar in a bowl and beat until thick and creamy.

2.

Fold in the Mascarpone cheese.

3.

Add the gelatine to 80 ml cold water and allow to soak.

4.

Place gelatine mixture in the microwave oven for a few seconds until dissolved.

Allow to cool.

5.

Add gelatine to the egg mixture.

6.

Fold in the beaten cream.

7.

Place a thin layer of mascarpone mixture in a greased loaf pan.

8.

Place a thin layer of sponge cake on top and sprinkle with the coffee and liqueur mixture – reserving some for two more layers.

9.

Repeat the layers and end with a cheese layer.

10.

Remove from the mould and dust with cocoa powder.

11.

Serve with brandy snaps, fresh berries and berry coulis.

12.

Decorate with mint leaves.

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Recipe Book G11 ~ Hospitality Studies

Term

1-3

BAKLAVA Ingredients 300 g mixed nuts, chopped 125 ml sugar 10 ml cinnamon 5 ml mixed spice 500 g phyllo pastry 140 ml melted margarine

325 ml 325 ml 1 2 50 ml 15 ml 15 ml

sugar water cinnamon stick cloves honey brandy lemon juice

Method 1.

Mix the chopped nuts, sugar, cinnamon and mixed spice together.

2.

Grease the bottom and sides of a square bowl.

3.

Place two layers of phyllo on top of each other in the bowl – spread with melted margarine on both sides.

4.

Sprinkle one third of the nut mixture over the pastry. Repeat the layers until all the ingredients are finished.

5.

Finish with margarine.

6.

Mark off in diamond shapes with a sharp knife.

7.

Bake at 170°C for about 45 minutes.

8.

Boil the sugar, water, cinnamon and cloves for 10 minutes.

9.

Add the honey, brandy and lemon juice and allow to cool.

10.

When the baklava is ready – pour over the sauce.

11.

Allow to cool and cut on the marked lines.

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Recipe Book G11 ~ Hospitality Studies

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Term

1-3

Practical task 2 PRACTICAL TASK 2 Do ONE of the following practical tasks. Choose the recipe and do the practical preparation that follows.

• White bread • Health bread • Hot cross buns

WHITE BREAD Ingredients 10 g instant yeast 200 ml lukewarm water 200 ml lukewarm milk 1 egg 30 ml margarine 15 ml sugar 15 ml salt 500 ml cake flour 500 ml cake flour (extra) Sesame seeds Glaze 1 30 ml

egg water

Method 1.

Mix all the dry ingredients, except the extra flour and sesame seeds.

2.

Add the margarine and mix well.

3.

Mix the water, milk and egg and add to the dry ingredients.

4.

Mix well.

5.

Gradually add the extra flour until a soft dough has formed.

6.

Knead until smooth.

7.

Place the dough into a greased mixing bowl. Cover with glad wrap and allow to rise until double the volume.

8.

Knead down and shape into uniform rolls.

9.

Place the rolls on a greased baking sheet. Glaze and sprinkle with sesame seeds.

Allow to rise.

10.

Bake in a pre-heated oven (180˚C) for 20 – 25 minutes.

11 Serve in a bread basket.

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Recipe Book G11 ~ Hospitality Studies

Term

1-3

HEALTH BREAD Ingredients 500 ml wholewheat flour 250 ml rolled wheat 250 ml muesli 15 ml sunflower seeds 5 ml sesame seeds 5 ml salt 5 ml bicarbonate of soda 500 ml plain yoghurt 15 ml honey sesame seeds to sprinkle over Method 1.

Pre-heat the oven to 180°C. 2.

Grease a bread tin ( 21 x 11 x 6 cm) 3.

Mix the whole wheat flour, rolled wheat, muesli, sunflower seeds, sesame seeds, salt and bicarbonate of soda.

4.

Add the yoghurt and the honey and mix well.

5.

Scrape the dough into the bread tin and flatten slightly.

6.

Sprinkle sesame seeds over.

7.

Bake the bread for 1 hour.

8.

Remove from the tin and allow to cool.

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HOT CROSS BUNS Ingredients 500 g flour 5 ml salt 12,5 ml ground cinnamon 10 ml ground ginger 5 ml ground nutmeg 5 ml ground mixed spice 2 ml ground cloves 100 g castor sugar 15 ml instant yeast 150 g fruit mix 200 ml milk 100 g butter 1 extra large eggs Method 1.

Sift the flour and the spices together.

2.

Add the sugar and the instant yeast.

3.

Add the mixed dried fruit.

4.

Heat the milk until lukewarm and add the butter – allow to melt.

5.

Add the beaten egg to the milk mixture.

6.

Pour the milk mixture over the dry ingredients and mix to form a soft dough.

7.

Add more lukewarm water if needed.

8.

Knead the dough lightly for 5 minutes - use a floured surface.

9.

Place the dough into a mixing bowl and let it rise in a warm spot.

10.

The dough must be double its volume.

11.

Knock the dough down and shape into round balls of similar size. Place onto a greased baking sheet. Allow to rise till double its volume.

12.

Mix 100 g flour, 2 ml salt, 35 ml oil and 120 ml milk to form a soft dough.

13.

Place the dough into a piping bag and make a cross on each bun.

14.

Bake for 25 – 30 minutes at 180°C until golden brown.

15.

Let it cool for 5 minutes and glaze with melted honey.

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Recipe Book G11 ~ Hospitality Studies

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Term

1-3

Practical task 3 PRACTICAL TASK 3 Do TWO of the following practical tasks. Choose the recipe and do the practical preparation that follows.

• Date squares • Biscotti • Brandy snaps • Chocolate cake • Shortbread

DATE SQUARES (± 30 squares) Ingredients 250 g 30 ml 30 ml 2,5 ml 500 – 750 ml 50 ml

dates lemon juice water grated orange rind rice crispies coconut or chopped nuts

Method 1.

Cut the dates up small and add the lemon juice, water and orange rind; stir and cook the mixture slowly to a thick paste.

2.

Leave until lukewarm and then stir in the rice crispies.

3.

Press into a greased pan to a thickness of about 1,5 cm and leave in the refrigerator for a couple of hours or overnight.

4.

Cut into squares and roll in coconut or chopped nuts.

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BISCOTTI (± 36) Ingredients 1 egg 1 egg white 125 ml sunflower oil 140 g sugar 5 ml vanilla essence 80 g chopped nuts 225 g cake flour 1 ml salt 5 ml lemon zest 7,5 ml baking powder Method 1.

Beat together the egg, egg white, oil, sugar and vanilla essence until well-blended.

2.

Add the nuts, flour, salt, lemon, zest and baking powder and mix well to combine evenly. Cover the bowl and refrigerate dough for 30 minutes until firm.

3.

Pre-heat the oven to 180°C. 4.

Grease a large baking tray.

5.

Divide the dough into two even portions and shape into a long roll, about 30 cm in length. Place the rolls on the baking tray with enough space in-between to allow for spreading.

6.

Lower the baking temperature to 160°C and bake for 20 minutes, until quite firm and light brown.

7.

Remove the rolls from the oven; turn the oven down to 100°C. 8.

Leave the rolls to cool down and then cut diagonally into 15 cm wide strips.

9.

Return strips to the oven and leave the biscotti in the oven to become dry and crisp.

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Recipe Book G11 ~ Hospitality Studies

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1-3

BRANDY SNAPS (20 portions) Ingredients 110 g butter 110 g sugar 110 g golden syrup 110 g flour 1 pinch of salt 5 ml ground ginger 5 ml lemon juice 1 ml vanilla 150 ml cream (for filling) Method 1.

Pre-heat the oven to 160°C. 2.

Heat the butter, sugar and syrup in a saucepan until the butter is melted and sugar dissolved. Leave to cool slightly.

3.

Sift the flour, salt and ginger and mix with butter mixture.

4.

Add lemon juice and vanilla and mix well.

5.

Place teaspoons full of mixture on a well-greased baking sheet, ± 10 cm apart.

6.

Bake for 8 minutes. Leave to cool slightly and roll around the handle of a wooden spoon.

7.

Leave to cool completely and fill with beaten cream.

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