ocr food preparation and nutrition- section D: skills requirement (preparation and cooking techniques)

how to make a roux sauce

melt fat, stir in flour on medium heat, add liquid gradually, bring to boil and stir

how to make a blended sauce

blend a little liquid with cornflour, heat remaining liquid, pour hot liquid onto mixture and stir, return to pan and bring to boil

what is a reduction sauce

a sauce where flavour is intensified by reducing liquid

how to make reduction sauce

sweat ingredients in fat, add liquid and cook ingredients till soft

ingredients for salad dressing

olive oil french mustard vinegar salt and peper

ingredients for mayo

egg yolk, vinegar, salt, mustard, oil, water

ingredients for hollandaise

peppercorns, white wine vinegar, water, egg yolks, melted butter, salt and pepper

how to make hollandaise

peppercorns cooked in vinegar, water and egg yolks added and whisked over pan of water till thick, melted butter gradually whisked in and seasoned

recipe for creaming and all-in-one method

100g self raising,100g fat,100g sugar, 2 eggs

recipe for whisked sponge

50g flour 50g sugar 2 eggs

recipe for rubbed in method for cakes

200g self raising, 100g fat, 100g sugar, 2 eggs and 50ml milk

recipe for rubbed in method for scones

200g self raising 50g fat 125ml milk

causes of a sunk in the middle cake

too much sugar, too much raising agent, mixture not set properly

causes of cracked cake

oven temp too high so mixture set on top before rising, too much mixture in tin, cooked too near top of oven

causes of heavy textured cake

mixture too wet, not enough raising agent, oven temp too low, mixture curdled

causes of hard sugary crusted cake

too much sugar used, coarse sugar used, mixture not creamed enough

causes of open and coarse textured cake

too much raising agent, flour not mixed

causes of uneven risen cake

oven shelf not level, cake placed too near heat source

recipe for shortcrust pastry

200g PLAIN flour and 100g mix of white fat and butter and water

recipe for rough puff/flaky

200g STRONG plain flour 150g mix of white fat and butter 2tsp lemon juice and water

recipe for choux

75g STRONG plain flour 50g butter 2 eggs 125ml water

how do you incorporate fat in shortcrust pastry

rub it into flour

how do you incorporate fat into rough puff

small pieces added to flour and lightly mixed, add liquid and roll and fold adding 1/4 of fat each time

how do you incorporate fat into flaky pastry

1/4 fat rubbed into flour, add water, roll and fold and add 1/4 each time

how do you incorporate fat into choux pastry

melt it in water

texture of shortcrust

light, crisp, short

texture of rough puff/flaky

layers of crisp pastry

texture of choux

hollow inside,well risen, crisp

purpose of plain flour in shortcrust

low gluten content to produce right texture

purpose of fat in shortcrust

coats flour to reduce water mixing with gluten

purpose of flour in flaky/rough puff

high gluten content to produce crispy, flaky layers

purpose of fat in flaky/rough puff

traps air between dough

purpose of water and lemon in flaky/rough puff

combines with gluten to form stretchy,elastic dough and lemon juice strengthens gluten

purpose of flour in choux

high gluten content stretches to hold expanding air and steam

purpose of water in choux

heat causes starch to gelatinise and mixes with flour to develop gluten

purpose of egg in choux

holds air in starch giving smooth glossy finish and helps aid piping

how to make shortcrust

add small cubes of fat into flour and rub with fingertips till breadcrumbbs, gradually add water till firm mixture and bring into a ball and roll out

how to make rough puff

mix small pieces of butter into flour and add water and lemon juice, mix to firm dough, shape to oblong and fold ends to middle, fold in half and chill, keep folding 3-4 times

3 tips for good pastry

keep ingredients cool as possible, add liquid little at a time, use lightly floured surface

cause of soft sticky pastry

too much liquid, soft fat, over handled mixture

cause of dry crumbly pastry

not enough liquid

cause of hard tough pastry

too much water added, pastry over handled, little fat used, over rolled

cause of soft oily pastry

temp of oven too low

cause of shrinking pastry

stretched

cause of soft crumbly pastry

too much fat, not enough water, too much baking powder

cause of blistered pastry

fat not rubbed in, too much water

cause of dense bread

plain flour used, too much salt, too dry, not enough proving

cause of coarse not risen bread

proved too long

cause of uneven holy bread

not kneaded enough

cause of collapse of dough

proved too long