Evaluation

Aspects my group did well?
My group work well together as team to help each out during our presentation. We did well organising all our utensils, equipment and some mise-en-place before class.
Aspects my group did poorly?
Our group could have improved by organising the overall presentation better so that it ran smoother.
How did I contribute to the group?
I think that my recipe was informative to other teenagers as I talked about cutting methods as I was preparing ingredients.
What charges would you make?
I would develop with my group a clear script that would guide the presentation. I would also choose a less time consuming recipe as I was a little pushed for time.
Where you happy with the overall result of your dish and your presentation?
I am definately happy with our presentation as it was humorous and informative for teenagers
How do you think teenagers will respond to your Master Class Episode?
I think they will be motivated to give my recipe a go and cook for their family.

Story Board

Hi everyone! This is a picture of my dish I am making for my master class episode. I drew it first and scanned it onto the computer. I used GIMP to colour the image and make it realistic.

Selected Recipe: Master Class

Chicken Dijonnaise

Ingredients (serves 4)
4 corn-fed chicken breasts with skin (wingbone attached - optional)
25g unsalted butter
1 tbs olive oil
1 onion, thinly sliced
100g button mushrooms, sliced
2 garlic cloves, crushed
1 tbs plain flour
1/2 cup Maille Dijonnaise
150ml dry white wine
275ml chicken stock
2 tbs finely chopped tarragon*, plus extra leaves to garnish
200ml creme fraiche or sour cream

Method
Preheat the oven to 180°C.

Season chicken with salt and pepper. Melt butter and oil in an ovenproof frypan (with lid) over medium heat. Cook chicken in batches for 2-3 minutes each side until golden. Set aside.

Add onion to the frypan and cook over medium-low heat, stirring, for 3-4 minutes until softened but not coloured. Add the mushrooms and garlic, and cook for a further minute. Add flour, stirring well to combine. Add Maille Dijonnaise, wine, stock and tarragon, and bring to the boil, stirring continuously.

Return chicken to pan, cover and transfer to oven for 10 minutes or until chicken is cooked. Remove chicken from pan and set aside, then place pan over medium-high heat and reduce the sauce for 1-2 minutes. Stir in creme fraiche and heat through. To serve, place each chicken piece on a serving plate, spoon sauce over the top and garnish with tarragon leaves.

Reason:

I have chosen to cook this recipe as it has a number of cooking methods and looks attractive. I think other teenagers will agree that it looks delicious and will try to cook it after my master class episode. I am changing the recipe slightly to incorporate more vegetables: Roast zucchini, capsicum, flat top mushrooms, olives and sundried tomatoes.

Assessment: Master Class Episodes

Get a Voki now!


Hi, I’m the producer of a new TV program dealing with the struggles teenagers are facing with everyday life skills, focusing on cooking. Cookbooks and TV programs are designed by and for adults, which don’t motivate teenagers. I’m giving you the opportunity to inspire and engage teenagers through Teen Master Class Episodes. Demonstrate your knowledge of basic cooking skills: measuring, cutting, following recipe instructions and a range of cookery methods which will teach teens skills to be self-sufficient and develop self-confidence. Step up to the challenge with creativity and passion!

Recipes

Select three (3) recipes which each utilize different cooking methods, highlight relevent terminology

Braised Lamb Shanks



Preparation Time
20 minutes

Cooking Time
135 minutes

Ingredients (serves 4)
2 tbs olive oil
8 (about 180g each) lamb shanks, French trimmed (see note)
4 (about 500g) baby fennel bulbs, quartered
4 (about 500g) carrots, peeled, cut into 4cm pieces
2 large onions, cut into wedges
3 garlic cloves, crushed
2 tbs plain flour
500ml (2 cups) chicken stock
185ml (3/4 cup) white wine
3 sprigs fresh rosemary
305g (1 1/2 cups) dried risoni pasta
60g (2/3 cup) shredded parmesan
1/2 cup chopped fresh continental parsley
250g green beans, steamed

Method
Preheat oven to 180°C. Heat half the oil in a large heavy-based frying pan over medium-high heat. Add half the lamb shanks and cook, turning occasionally, for 3-4 minutes or until golden brown all over. Transfer to a plate. Repeat with remaining oil and lamb shanks, reheating the pan between batches.

Heat the pan over medium-high heat. Add the fennel, carrot, onion and garlic and cook, stirring occasionally, for 5 minutes or until onion is golden around the edges. Add the flour and cook, stirring, for 30 seconds. Stir in the stock, wine and rosemary and bring to the boil.

Transfer the fennel mixture to a 3.5L (14-cup) capacity ovenproof dish. Top with the lamb shanks and cover with foil or a tight-fitting lid. Bake in oven, stirring occasionally, for 2 hours or until the lamb is tender and begins to fall off the bone. (To freeze, see notes below.)

Meanwhile, cook the risoni in a large saucepan of salted boiling water for 10 minutes or until al dente Drain. Return to the pan. Add the parmesan and 1/3 cup of the parsley and stir until well combined.

Season the lamb shank mixture with salt and pepper. Divide the risoni mixture among serving bowls. Top with the lamb shank mixture and sprinkle with the remaining parsley. Serve with steamed green beans.

Deep-fried Ice Cream



Makes
6 balls

Ingredients
1 qty vanilla-bean ice cream (see related recipe)
250g digestive biscuits
2 eggs
1 tablespoon milk
sunflower oil
icing sugar and maple syrup, to serve

Method
Working quickly, scoop ice cream (see related recipe) into 6 round balls and place on a paper-lined tray in the freezer. Freeze for about 2 hours until very firm. Crush a pack of biscuits to fine crumbs and place in a shallow bowl. Again working quickly, roll frozen balls in crumbs to coat, then freeze for 1 hour. Lightly beat eggs with milk in another bowl. Again working quickly, coat each ball first in egg mixture, shaking off excess, followed by a second coat of crumbs. Return balls to freezer for another 1 hour. Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 190°C. (If you don't have a deep-fryer thermometer, a cube of bread will turn golden in 30 seconds when oil is hot enough.) In 2 batches, fry ice cream balls for 10-15 seconds until golden. Remove with a slotted spoon, drain briefly on paper towel, then serve immediately dusted with icing sugar and drizzled with maple syrup.

Poached Salmon with Beurre Blanc Sauce and Fettuccine

Ingredients (serves 2)
2 x 200g salmon fillets, skin-on, pin-boned
1/2 cup (125ml) milk
4 black peppercorns
1/2 cup flat-leaf parsley leaves, roughly chopped, stalks reserved
80g dried egg fettuccine
1 vine-ripened tomato, seeds removed, finely chopped
1 tbs olive oil
Beurre blanc sauce
1/4 cup (60ml) dry white wine
2 tsp lemon juice
2 tbs thin cream
60g cold unsalted butter, finely diced

Method
Preheat the oven to 180°C.

Place the salmon fillets in a small baking dish and add the milk, black peppercorns, reserved parsley stalks and 2 teaspoons sea salt, then pour in enough water to come halfway up sides of the salmon fillets. Cover with foil, place in the oven and bake for about 20 minutes or until salmon fillets are cooked to your liking.

Cook fettuccine in a saucepan of boiling salted water until al dente, then drain. Toss parsley leaves, tomato and olive oil, with sea salt and black pepper to taste, in a bowl with the pasta.

Meanwhile, to make the beurre blanc sauce, place the white wine in a small saucepan and simmer over medium heat until reduced to 1 tablespoon. Add the lemon juice and cream and simmer for 1 minute. With the liquid simmering continuously, whisk in the butter, a few pieces at a time, until combined. Remove from the heat and pour into a serving jug.

Using a large fish slice, transfer the salmon fillets from the poaching liquid to the serving plates and drizzle with a little of the beurre blanc sauce.

Serve salmon with the fettuccine and the remaining sauce separately.

Assessed from www.taste.com

Dry Heat Cooking Methods

List 3 different dry cooking methods, explain the method, preparation of foods, the cooking process, suitable foods, utensils and eqipment, OHS and hygiene issues.

Grilling

Method:

• A quick, dry method, where food is cooked over or under radiant heat
• Heat may occasionally come from both top and bottom, or from the sides
• In commercial kitchens, salamanders are used to complete most grilling tasks
• Heated by electricity, gas, wood or charcoal

Suitable foods for grilling:

• Only tender foods should be used
• They need to be small and even in size, shape and thickness
• Meats, fish and vegetables can be grilled

Preparation of foods:

• Food needs to be close to room temperature
• Food needs to be mistened to prevent it from becoming dry while cooking.
• May be marinated before grilling
• Cut into even portions and trimmed
• Grills need to be preheat

The cooking process:

• If the heat source is above, food is cooked on trays that need to be greased
• The heat for grilling needs to be quite high in most cases
• Differemt types, sizes and shapes of food need different cooking times
• Food is lifted and turned using tongs
• Trellising may be employed during cooking to improve the appearance of meats
• It is vital that poutry is cooked all of the way through, as all parts need to be heated above 70C

Utensils and equipment:

• Salamanders, char-grills, flat top grills, barbecues and grilles or griddle plates.
• Utensils for grilling include tongs, pastry brushes, spatulas, and trays for holding food

OHS and Hygiene issues:

• Previous cooking needs to be regularly removed carefully when the grill is cold
• A grill should never be left unattended during cooking
• Use thick, dry oven mitts when handle trays and racks during grilling
• Turn grill off when not in use
• Wash grill with hot water and a detergent, rinse and dry

Roasting

Method:

• Using the heat of the oven to cook food
• Oven roasting relies on the radiated heat reflected from the surface of the oven to cook the surface of the food
• Conducted heat is transferred from the pan to the food from underneath
• Circulating air transfers heat by convection

Suitable foods for roasting:

• Good quality, tender meat; poultry, game and vegetables should be used
• Large joints of beef, pork, lamb and game.
• Vegetables can be parboiled before roasting
• Many vegetables can be roasted but they must be able to withstand heat
• Green leafy vegetables should not be used

Preparation of foods:

• If frozen food must be thawed completely before roasting to ensure accurate cooking time
• All food should be trimmed or cut to size if necessary
• Joints need to be tied, or placed into netting and poultry needs to be trussed
• Seasoning should be down before roasting
• Place poultry breast side down and joints need to be placed fat side up

The cooking process:

• Essential to choose the correct temperature for tjhe type of food, the shape and size, the quality of the products, the fat content, and the desired degree of doneness
• Roasting is done slowly to keep the food tender, retain the moisture content, and minimise waste
• Usually at 180C
• When roasting is initially placed in the oven the oven is usually hot for the first 15 to 20 minutes, allowing the outside to seal, retaining juices and colour
• Basting it done regularly to help retain the moisture of the product being cooked, and to improve the colour

Utensils and equipment

• Before roasting, ensure that the oven is large enough
• Adjust oven shelves while the oven is still cold
• Equipment such as, pots, roasting pans, trivets, thermometers, basting bushes, ladles and spoons, meat forks, carving trays and knifes

OHS and Hygiene issues

• The combination of heavy lifting and extreme heat requires proper lifting techniques
• Roasting pans can be difficult to wash. Extra care needs to be taken to ensure that all residue is removed

Moist Heat Cooking Methods

List 3 different moist cooking methods, explain the method, preparation of foods, the cooking process, suitable foods, utensils and equipment, OHS and hygiene issues.

Boiling

Method:

• Boiling is the method of cooking in which food is immersed in a liquid and cooked at 100C.

Preparation of foods:

• Ensure vegetables are all the same size
• Food that requires different cooking times should not be cooked at the same time
• The cooking pot needs to be in relation to the amount of food being cooked
• When boiling most foods, it is important to bring the wayer to the boil first (this includes salted meats, whole root vegetables, and stock

The cooking process

• Length of time changes considerably with the type of preparation as well as the type of food
• Using a lid durring cooking reduces the length of cooking time and saves engery, it also ensures that food don't boil dry
• Durring cooking scum may form at the top, this needs to be regularly removed with a large spoon.
• When food is added to the boiling water, the water needs to be quickly returned to the boil.
• To prepare food for further cooking, it can be blanched which allows you to cook ingredients partially, then stop the cooking process until you need them.

Suitable foods for boiling

• Foods which will not be spoiled by the movement of water
• Including vegetables, eggs, salted meats, farinaceous foods, pulses, and shellfish
• When vegetables are boiled, you will know they are cooked when a metal skewer can be inserted into them with little pressure.
• It is neccessary for the water to cover the food
• Green vegetables should not be cooked with a lid on and should be refreshed in iced water
• Eggs should be gently lowered into boiling water
• Freash meat and poultry are boiled to seal in the juices and keep their flavour
• Cured or salted meats need to be started in cold water to remove excess salt, but also to prevent excess shrinkage and toughening of the meat

OHS and Hygiene Issues

• Ensure that handles are turned in whilst on the stove
• Gently lower food items into boiling liquids to prevent splashing and scalding
• Ensure that the cooking vessel is large enough to prevent splashes
• Remove lids with oven mitts
• When boiling foods, all vegetables should be peeled or scrubbed and washed thoroughly
• Meats need to be kept refrigerated until it is time to place them into the pot for cooking
• When slicing or carving protein foods, ensure that it is done on a clean board and not the same one used for preparation of the product.
• After cooking foods they need to be stored at a safe temperature

Steaming

Method

• Food is cooked in the steam produced by a boiling liquid.
• There are two different types of steaming:
• Atmospheric steaming (placing water in the bottom of a saucepan and bringing it to a rapid boil with another vessel placed above the boiling water)
• High-pressure steaming (this works on the principles that higher pressure will produce higher temperatures, causing the food to cook faster)

Suitable foods for steaming

• Withstand high temperatures
• Withstand a deterioration of colour, flavour and texture
• Vegetables except for green vegetables
• Most types of seafood, either whole or in pieces: poultry
• Puddins
• Tougher cuts of meat and offal

Preparation of foods

• Select the appropriate cooking vessel. If food will be in direct contact with water, it may need to be wrapped or covered to protect it
• What needs to be boiled and steady throughout the cooking process

The cooking process

• Foods needs to be carefully places in the selected steamer.
• A tight-fitting lid is required to create the pressure to assist with the steaming process
• The water level in the bottom section of the pot needs to be continually checked to ensure that it does not boil dry.

Utensils and equipment

• Atmospheric, fan-forced steamers
• High-pressure steamers

OHS and Hygiene Issues

• The same rules of boiling need to followed
• Make sure you know how to use all the equipment
• Equipment needs to be washed well and holes need to be cleaned from food

Braising

Method

• Using larger pieces of food, on the stovetop or in the oven, where the liquid only half covers the food.
• Food is cooked slowly, using very low temperatures, in a pan with a tightly fitting lid
• A combination of steaming and stewing cooks the food

Sutiable foods for braising

• Whole joints or large pieces of red meat and pork, and the tougher cuts of meat
• Furred game, such as hare, rabbit and kangaroo
• Feathered game, such as pheasant, duck and goose.
• Fish and domestic poultry are suitable if they are braised whole or in large pieces and offal
• Hearty vegetables, such as celery, cabbage, onion, fennel and potatoes

Preparation of foods

• Vegetables: Peeled (if required) and washed. Blanched before braised to leach out excess bitterness
• Meat is kept in whole pieces , or cut into smaller portions
• May be marinated to impart extra flavour
• All food, except fish, needs to be seasoned in flour mixed with herbs, spices and pepper. Then shallow fried in hot fat to add colour and flavour.

The cooking process

• For meat-based braises, a layer of browned mirepoix is placed on the base of the pan
• The sealed and browned meat is then placed over the vegetables
• The liquid for braising is usually stock, but may also be water, wine or beer.
• Vegetables are braised in vegetable stock or vegetable juice.
• The length of time is determined by the type, amount and size of the food being cooked
• You will know when meat is cooked byinserting a metal skewer into it. If there is only slight resistance, the meat is cooked.

Utensils and equipment

• A braising pan is a braisiere, usually cast iron
• The size is important: not too small nor too large

OHS and Hygiene issues

• During cooking, the contents of the braising pan, and the braisiere itself, becomes extremely hot, so always use heavey oven mitts
• When removing the lid, lift it away from you to allow the steam to escape
• All vegetables used need to be washed well before and after peeling
• Protein food needs to be stored correctly until just before cooking
• After cooking food should be served immediately or stored at a safe temperature

Microwave cooking

What method is microwave cooking?

This depends on what technique is used when microwaving. Generally, if the food is cooked in the microwave using a lid, it is a moist method of cooking. If it is cooked in the micowave without a lide, it tends to be a dry method of cooking.

http://www.clker.com/clipart-9727.html

Moist and Dry Heat Cooking Methods

What is the difference between moist and dry heat methods (give examples)?

Moist heat methods of cooking use a liquid cooking medium, usually stock, water, milk or fruit juice. The liquid cooking medium transfers the heat to the food, and cooks the food by convection. Examples: boiling, poaching, steaming, braising and stewing.

Dry heat methods of cooking use no liquid as a cooking medium. Heat is transferred by direct contact (conduction), rays going straight through the food (radiation), or heat moving through the air (convection). Examples: deep frying, shallow frying, baking, roasting and grilling.

Methods of heat transference

State and discribe the three (3) methods of heat transference.

Convection: When food is cooked through the convention process, the heat passes through another medium - either liquid or gas. When liquids or gases are heated, the heat is distributed throughout the cooking medium and food by convection currents.

Conduction: The process in which heat is transferred to the food by direct contact with the cooking vessel. The heat passess through a solid or from one side to another. For food to be cooked by conduction, it must be in direct contact with a heat item.

Radiation: The process of heat transference directly onto the food being cooked. The heat is transferred by electronic waves. These waves go directly to the food being cooked, and any object in the path of the rays will also become hot. When food is microwaved, the cooking process is due to the action of electromagnetic maves producted from the magnetron in the microwave oven.

Culinary Terms

In pairs, brainstorm and explain culinary

Cooking Vegetables

Select Three (3) vegetables and a suitable cookery method for each.

Broccoli: Steam


Button Mushrooms: Saute



Eggplant: Grill

What is the Difference??

Explain the differences between the following cookery methods

Baking and Roasting: Baking is usually on trays and is a dry heat cookery method used for pastry products and cakes ect. Roasting is on trivet where foor is basted. It is also a dry heat method but the addition of fat, mainly used for meat and poultry.

Deep Poaching and Shallow Poaching: Submerge item in slow moving or barely perceptible liquid at +80C, sit item on bed of onion or similar. Shallow poaching has some liquid, caerouche or lid often finished in the oven.

Braising and Stewing: Braising often using whole joint or primal cut with liqued 1/2 way up. This is fished in the oven. Stewing is diced items barely covered with liquid, which is slow or barely perceptible

Pan Frying and Saute: Item placed in a pan with hot fat, cooking on one side, turned and then finished. Items are smaller when sauteing and are tossed through fat for even coating

Basic Cooking Utensils

Use animoto.com to construct a slideshow of your

most valuable cooking utensils

Create your own video slideshow at animoto.com.

Why is food cooked?

• To make it more palatable


• Digestable


• Develop or add flavour


• Make it safe to eat


• Improve the aesthetic appeal


• Add variety to the diet.

http://www.clipartheaven.com/show/clipart/food_&_drink/cartoons/the_4_food_groups-gif.html

Methods of Cookery

Brainstorm cooking methods and write a brief discription

Process Journal

Your online blog will be implemented as an online process journal. This journal is the combination of notes, personal thoughts, analysis and evaluation of your ideas/information/data of any sort - it is where you write down your thinking, explaining how you have made your informed choices. This could include any evidence or activities. E.g. experiments, sketches, photo's, brainstorming etc.