Centenary Secondary School

Department of skills and technology

Hospitality Studies - Grade 11
Weekly work – week ending 21 August 2020
Vegetables

Nutritional Value
Vegetables belong vitamin C, vitamin B, Iron and carbohydrates
Leaves – cabbage, lettuce, spinach
Flowers – broccoli, cauliflower
Stems and shoots – asparagus, celery,
Fruit-Tomatoes, eggplant, avocado pear, sweet peppers
Pods and seeds –green beans, corn and pea
Prepare fresh vegetables
• Always use a sharp knife
• Peel vegetable when necessary
• Don’t soak vegetables in cold water
• Don’t prepare vegetables until they are needed
Cooking Methods
These are the cooking methods used for preparing vegetables
Boiling, steaming, sweating vegetables, baking / roasting, grilling sautéing and pan fried
Cooking Guidelines
Vegetables to be cut in uniform shape and size for even cooking
Cook vegetables quickly to maintain the colour, texture and nutrients
Cook vegetables closely to serving time
Define the term “blanching”
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Portion size
125ml cut vegetables for a side dish
250ml cut up vegetables for a main dish
Storage of vegetables
• Store at room temp 4 – 16 deg C
• Store in a separate refrigerator
• Delicate vegetables store at 2-4 deg C
• Don’t store potatoes and onions next to each other
Rice
Nutritional value
Rice is found at the base or the widest part of the pyramid. At least 50% of food should
be from this category of the starches and grain.
Brown rice and converted rice
Characteristics of brown rice and converted rice.
Brown rice-- brown rice has only the hull removed and contains a great deal of fibre.
---It is also known as wholegrain rice.
Converted rice—It is specially processed long –grain rice.
---It has been partially cooked under steam pressure, re-dried and
polished.
Specialty rice
Characteristics of specialty rice
Arborio rice ---Round, short-grain rice used primarily in Italian dishes such as risotto
Basmati rice- Extra-long-grain rice
Jasmine rice-A long fragrant rice from Thailand.
Purchase and cooking rice
Purchase rice
Consider the following factors when you buy rice:
• . Take into account the kind of rice that is needed for the dish.
• . Keep in mind that the rice is usually bought in one kilogram packets or more.
• . Buy the best quality rice for a good end product.
• . Buy only the quality of rice needed for a month as it may develop weevils.
• . Always check the “sell-by” date on the packet.
Storage
Follow these guidelines for storing rice:
• . Store rice at room temperature.
• . Store rice in a cool dry place.
• . Store rice in a tightly sealed container in order to keep moisture and insects
such as weevils out.
• . Store cooked rice in the refrigerator for five to six days.
• . Freeze rice if necessary, but keep in mind that the texture changes slightly.
Raw and cooked weight
. 1 cup of a long-grain and medium –grain rice yields 2 cups of cooked rice.
. 180 g long-grain and medium-grain rice yields 850g cooked rice.
. 180 g short –grain rice yields 750g cooked rice.
. A serving portion should be calculated as 45g-50g uncooked rice per portion.
Activity

1. Study the menu below and answer the questions that follow
MENU
Chicken liver Patè

Grilled Cornish hen with Sauteèd Vegetables

Rolled Chicken Breasts with Feta and Spinach
With Savoury Rice
Sambals

Malva Pudding and Custard

1.1 Explain how a patè is prepared. (2x2=4)

1.2 The menu includes “grilled cornish hen” as one of the courses. Describe this
dish. (3x1=3)

1.3 All chicken can be trussed. Discuss this technique. (2+1=3)

1.4 Replace the Cornish hen with another type of poultry. (1x2=2)

1.5 Why is poultry recommended in diets for people with heart conditions?
(Discuss the nutritional value.) (3×1=3)

1.6 Explain the term barding. (2x1=2)

1.7 The Cornish hen can be stuffed. Give one example of a stuffing that is
suitable. (2x1=2)

2.1 Stocks and sauces are used to add flavour to foods.

2.1.1 Explain the following terms:
a. Mirepoix (2x1=2)
b. Bouquet Garni (2x1=2)
2.1.2 Why would a chef use a convenience stock product? (2x1=2)