Nea 2 Italian new PDF

Preview

Summary

Coursework for FOOD AND NUTRITION...

Description

FOOD PREPARATION AND NURTRITION NEA2 TASK- Plan, prepare, cook and present a range of dishes from the Italian culinary tradition.

Lasagne Panna cotta with raspberry sauce Italian beef stew with cheesy potatoes https://travelaway.me/best-italian-food/

Section A Researching the task – Analysing key terms and aspects that must be considered to produce appealing and appetising Italian dishes.

The country I have chosen for this assessment is Italy.

Plan: For the plan I’m going to implement specific methods and follow the times stringently to ensure the highest quality. Furthermore, the plan will assist me in ensuring my dishes are of the highest quality as because I am time bound I can organise myself efficiently and therefore perform to the best of my ability, especially when I produce the final 3 dishes on the assessment day.

Present – The presentation of my dish must be appetising as it is a major contender in creating first impressions and can influence what my teacher thinks of my dish. Ensuring the presentation is perfect both visually and aromatically will maximise my mark. Furthermore, the presentation of texture and taste must be on par in order to create a professional finish.

Research

Prepare: This step includes making complex dishes ready for either cooking or consuming. These complex skills will be presented during the trail and actual assessment to maximise my mark to the best of my ability. Furthermore, I will follow the plan I create specifically and ensure I am hygienic throughout the preparation process.

Cooking: After the preparation stage I will be ready for the cooking step, in this step I will either bake, fry, sauté or use any one of the cooking methods I have learnt over my Analysis course in food tech and try to produce and impressive dish that tastes impeccable and looks flawless.

Skills – This aspect is vital because I will be required to use a wide array of skills that I have picked up since year 7 and It can influence my mark greatly. I must ensure to practise these skills thoroughly during the trail stages before the assessment in order to achieve the best mark I possibly can. These skills are important not just whendishes cooking Italy – There is a variety of Italian andbut it iswhen weighing the ingredients, preparing the dish, and presentation as well as everything I do because the tiny up to me to select 3 and produce them at a high like washing standard. Many Italian dishesdetails are complex and byup on time and following the plan can have a huge variation on my mark so I must ensure these are completed following my plan, implementing my preparation to a high and unblemished standard. and cooking skills I can ensure that my dishes are

Following the analysis of the task I will plan maintaining this complex appearance. the research that will provide me with compulsory knowledge required to select dishes. The Research I am going to carry out is: Diet/Culture of Italian dishes. Culinary traditions/cooking methods Interview an Italian person about their countries food. Italian dietary habits and culture

https://www.thelocal.it/20150902/10-italian-habits-to-adopt-immediately In Italy, there is a light meal for breakfast (7:00-8:00) it may consist of a cappuccino or coffee & brioche. The main meal is considered to be lunch, a typical lunch consists of an antipasto, a primo (soup, rice, or pasta), a secondo (meat or fish), contorno (vegetables), and a dolci (pudding). Furthermore, this is interesting because when I chose my dishes I can pick from the wide range of lunch dishes Italians have to offer that can be ‘primo’ ‘secondo’ or ‘dolci’. Dinner is typically consumed late (20:00 – 22:00) Depending on the person, dinner may be a lighter meal e.g. salad or either. Many Italians (especially if eating out) will have the full works again. Going out for a pizza to a pizzeria is also very popular. This can be taken into consideration when selecting dishes. Bars are also common and popular in Italy, they serve breakfast in the morning, panini at lunch, ice creams midafternoon and café throughout the day. Many are also sell cakes so an Italian cake with gelato may be an option. Italian lunches are often presented with fruits so I could possibly include famous Italian fruits i.e. citrus fruits. Many famous dishes locals indulge in and even foreigners include Lasagne, bolognese, fettuccine, tiramisu, margherita, gelato etc.

Italian cooking methods – Key information Italian choice of cooking involves boiling or simmering; food is cooked in hot water. Examples of this include pastas, rice, vegetables and tough meat. Famous cooking method in Italy are  Alla Bolognese this involves a meat-based tomato and vegetable sauce that is cooked for several hours over low heat. Furthermore, traditional ingredients added are onion, celery and carrot with some minced meat. Red wine is added and cream or milk seals the sauce’s









unique flavour. This sauce is usually served with flat pasta shapes such as tagliatelle or fettuccine. Italians also love to cook their pastas and pizzas ‘al forno’ which means ‘in the oven’. ‘Battuto’ is an Italian cooking method which exhibits the use of beating and refers to the method of finely chopping onions, celery, carrots, parsley and some meat like bacon which are then cooked in fat, usually olive oil or lard. It forms the flavour base of many Italian pastas, risottos and soups. Al Dente - A way of cooking pasta, when translated it means ‘to the teeth’. If a pasta dish is going to be cooked once again, the pasta is usually cooked al dente the first time, so essentially this dish is a way of ‘undercooking’ or preparing before a next step. This means when you bite it, it feels firm to the teeth and not soft. It is sometimes also used to refer to the way in which vegetables are cooked. Polenta - This refers to the method of cooking a cereal such as cornmeal, buckwheat, or semolina in water for about an hour. Chickpeas can also be used. Once it is ready, it can be served as is with an accompaniment, or it can be baked, fried or grilled. Side dishes and additions to this preparation vary: everything from fresh herbs, roasted garlic to fish sauce and sausages. It is a method that can be manipulated and presented in several ways, therefore I could consider it in my planning stages. Alla Caprese - Mozarella, olive oil, basil and tomato are staples at the heart of this cooking method. These ingredients combined together are served as antipasto or a starter. These versatile ingredients are also combined to prepare a variety of pastas and dishes such as fusilli alla caprese and spaghetti alla caprese.

 Alla Genovese (Pesto) - Pesto is a very well-known method and refers to the method of pounding or crushing olive oil, basil, pine nuts and garlic to make a sauce. A mortar and pestle are used to crush or pound the ingredients. There are other variations of this, for example pesto rosso uses tomato and almonds.

Alla Mattone - The final method I researched is Alla Mattone, this cooking method gets its name from the brick that’s used to apply pressure to anything being cooked, especially for grilling or sautéing. Chicken or any other meat is a typical example of an ingredient that’s cooked in this manner http://allrecipes.co.uk/recipe/11576/italian-sponge-fingers--savoiardi-.aspx http://allrecipes.com/recipe/55609/gelato/

A variety of dishes, cooked in a variety of ways that exhibit the Italian culture.

Many dishes of this menu showcase a high level of skill, i.e. Chopped prime sirloin steak sauté Provençale, on bread with sauce of tomato and spices. I could take this into consideration as when I am preparing dishes this menu could assist me, as more often than not the expensive dishes showcase a higher ability. However, the exception may be ‘Banana Cream pie’.

Section A - research for dishes. Dish

Skills Lasagne

S1, 2, 3, 4, 5, 6, 7, 8, 10

ls

Panna cotta & fruit sauce

Meatballs with sauce

Gelato with biscuits

Italian Beef stew

Risotto

Pesto

Section B – demonstrating technical skills

5.) 1.) 2.) 3.) 4.)

Presentation skills General practical skills Cooking methods Sauce making Setting mixtures

1.) 2.) 3.) 4.) 5.) 6.) 1.) 2.) 3.)

General practical skills S1, 2, 3, 6, 7, 8 Knife skills Preparing fruits and vegetables Cooking methods Prepare, combine and shape Sauce making General practical skills S1, 5, 7 Use of equipment Prepare, combine and shape

1.) 2.) 3.) 4.) 5.) 1.) 2.) 3.)

S1, 2, 3, 5, 6, 7, 9

General practical skills Knife skills Vegetable preparation use of equipment tenderise General practical skills Knife skills Preparing fruit and vegetables 4.) Cooking methods 1.) General practical skills

S1, 6, 8, 12

S1, 2, 3, 6

S1

Chosen dishes Lasagne – Higher skills demonstrated, attractive.

Italian beef stew – Higher skills demonstrated, attractive and rare Italian dish with tenderised meat. Very healthy! Panna cotta - Higher skills demonstrated, attractive. Pizza – Medium skill – implements s12, no other technical dish does that.

All these dishes are traditional Italian dishes, they are all commonly found in famous Italian restaurants both in England and Italy. They all require a lot of complex skills. In this section I will evaluate my 4 practicals and explain why I chose these dishes and how I can improve them. Lasagne – I chose this Italian dish as it is complex and implements 9 skills. To efficiently prepare this dish I must be able to carry out S1, 2, 3, 4, 5, 6, 7, 8, 10. The vegetables, cheese is all locally grown and sourced, for example, the onions were purchased at a local farmers’ market. The milk, meat and cream were purchased from my local supermarket and produced in England so the food miles were kept to a minimum. The best aspect of this dish was the rich sauce covering the lasagne and it enhanced the dish by implementing a cheesy flavour. An improvement would be to make the dish healthier; I could buy meat that is extra lean and use low fat cheese and milk instead of mature cheese and whole milk to reduce the total caloric intake. To improve on this lasagne, I would prepare a dish, which involves making your own pasta and key skills such as s7 (prepare, combine and shape) i.e. Ravioli Vanilla Panna cotta with raspberry sauce –This dish was also chosen due to its complexity, the special skill in this dish is setting the mixture successfully. The skills required are S1, 6, 8, and 12. Furthermore, the ingredients were mostly purchased at the local supermarket and all ingredients were produced in the UK for example, milk, and cream. The raspberries were purchased from a local farmers’ market. What went well with this dish was that the raspberry sauce had a sweet taste and runny which complimented the vanilla flavour and firm texture of the panna cotta. To improve this dish, I am going to add more complex skills, such as layering i.e. a chocolate or fruit layered Panna cotta. Italian Beef Stew – This is another complex dish, which is chosen due to the skill of marinating and tenderising meat. S1, 2, 3, 5, 6, 7, 9. S9 is a difficult skill as not many Italian dishes that are prep arable in an hour allow you to exhibit it. The ingredients are once again all purchased from my local farmer’s market or supermarket. For example, Peppers and onions were purchased from farmers’ market and Meat was purchased from local supermarket. The meat in the stew was very tender and attractive, as seen by the review conducted by the tasters. This dish is also a good source of protein and I used lean beef however to make it healthier I could exhibit the use of a wider array of vegetables. Pizza – Finally I included pizza into my technical dishes as it involves s11, this is the only skill I was missing as it involves raising agent’s other skills required were s1, 2, 5, 7 and 10. The ingredients were all purchased from my local supermarket I.e. flour and chicken. The pizza had a nice rounded shape and had a rich cheesy taste. Furthermore you could taste the meat and toppings as they were added plentifully. Since it was a medium skill dish, the only improvement on this dish would be to manage time more correctly and shape the pizza at a faster rate. To develop this dish, I could make Focaccia bread which will require a wider range of skills as opposed to a simple pizza.

Panna Cotta

S8 - sauce making

Prepare, combine and shape S7

Dough making – S11 S9 – Tenderised meat

S7, prepare combine and shape, s12 – setting mixtures

Italian Beef Stew Taster:

1

2

3

4

Appearance

5/5

5/5

4/5

4/5

Aroma

4/5

4/5

5/5

4/5

Texture

4/5

4/5

4/5

4/5

Flavour Lasagne

5/5

4/5

4/5

5/5

Taster: Appearance Aroma Texture Flavour

1 4/5 3/5 3/5 5/5

2 4/5 2/5 2/5 4/5

3 4/5 3/5 2/5 5/5

4 3/5 3/5 3/5 5/5

Taster: Appearance

1 4/5

2 4/5

3 4/5

4 3/5

Taster:

1

2

3

4

Aroma

3/5

2/5

3/5

3/5

Appearance

5/5

4/5

5/5

5/5

Texture

3/5

2/5

2/5

3/5

Aroma

2/5

1/5

1/5

2/5

Flavour

5/5

4/5

5/5

5/5

Texture Pizza Flavour

5/5

5/5

4/5

4/5

5/5

5/5

5/5

4/5

Dish

Triple layered Panna Cotta + vanilla panna cotta with raspberry sauce - This rich chocolaty dish is a form of ‘dolci’, as seen in my research in section A, It is a Italian desert and commonly found in Italian restaurant menus. I have chosen this dish as it increases the amount of complexity required from my original vanilla Panna cotta. This dish involves layering as well as setting mixtures.it is so common in Italy as it can easily be made healthier by exhibiting the use of low fat chocolate, milk and cream. Once completed the layers of the Panna Cotta should set well using gelatine (s12) and obtain a firm texture that turns creamy and sweet when in contact with taste buds.

Ravioli with tomato Sauce – This is a dish that I felt had

to be included as it is a an improvement from the lasagne and serves the Italian culture justice. As seen from my research, it is found very commonly in Italian restaurants. It uses the cooking method ‘Al Dente’ (shown in section A), this is why when completed the pasta should have a firm texture and the meat is expected to be tender and compliment the ricotta mixture and herbs placed in between the firm pasta to make the dish as appetising, appealing and tasty as possible. The tomato sauce is a form of cooking known as ‘Alla Bolognese’ (shown in section A), however, due to time restrictions I have to cut down cooking time to 30 minutes instead of a few hours although the sauce should maintain its moist texture. My final dish involves raising agents and is a big improvement from a pizza as this dish involves a lot more kneading and precise shaping is requires to ensure the perfect rectangular shape. This dish should provide a rich cheesy flavour, complimented by a well-risen puffy texture of the bread. The tomato and herbs are there to support the cheesy flavour of the bread and make it more nutritious, as well as add a little bit of spice to this complex dish

Focaccia - with Tomato and Herb -

Main ingredients Powdered Gelatine Milk Double cream Sugar Salt Chocolate Vanilla bean, raspberry

Semolina, Eggs, Meat (mince), ‘00’ Flour, Vegetables i.e. onion, parsley, Bread, Oil.

Skills 1.) Prepare combine and shape 2.) Layering S1, 5, 6, 7, 12, 8, 3 3.) Setting mixtures using gelatine 4.) Presentation is a key aspect especially in this dish that must be aesthetically pleasing. 5.) Time management (most time consuming dish)

Provenance

Improvements

Raspberries purchased from local farmer’s market (all locally grown) Chocolate – Cadburys, purchased from local supermarket, beans imported from Ghana. Fair trade. Milk & cream – Produced in England

Improvement from my last dish as this one involves a greater amount of layering and time management is vital in this dish, even more than the original panna cotta as a lot of setting is involved.

Free–range eggs

Improvement from lasagne and Italian beef stew as it involves a lot more shaping and combining.

Meat purchased from local supermarket

1.) 2.) 3.) 4.)

Vegetable chopping Time - management skills Pasta making Shaping dough

Vegetables all purchased from local farmer’s market (all locally grown) Olive oil purchased from local supermarket Bread produced in England

Yeast Olive oil Flour Cheese (Mozzarella + Parmesan) Tomatoes

S1, 3, 5, 6, 7, 10, 11, 12 1.) 2.) 3.)

4.)

Shaping dough Raising agents is a key aspect as to why I chose this dish Shaping the bread once its proofed and creating the perfect shape. Time – management

Cheese, vegetables purchased from local Farmers market, all grown locally Flour and oil purchased from supermarket Yeast from farmer’s market.

Section C –Planning for the final menu -In this section will clearly explain the ingredients and skills required for each dish. It will outline why I have chosen to make these dishes and present evidence gathered in my research as well as describe the dish using a plethora of sensory terminology Section D - Triple layered Chocolate Panna Cotta, Focaccia with tomato and herbs and Ravioli with Tomato Sauce

S1, 2, 3, 4, 5, 6, 7, 8, 10

I wanted to cover all skills and my other 2 dishes do not involve s10 so a reason to chose this dish was that it implements raising agents as well as being cheesy and extremely appetising.

E

Section E: Analyse and evaluate

Ravioli with tomato sauce My dish was successful as visible in my sensory analysis; it wasn’t too cheesy and didn’t have a very strong meaty flavour. This dish gave out a strong aroma full of a exotic herb smell which compliments the unique nature of the dish. The shape was rectangular and provided a very appetising look to the overall dish. On the contrary an area to improve on would be to make the pasta a thinner by placing thinning it in the pasta machine settings a couple more times. To make give the pasta a perfect size that allows me to pack in a generous amount of meat and cheese enhancing the rich flavour of the ricotta mixture. The nutritional side of this dish isn’t too great, it is very high in calories however if eaten occasionally i.e. once every two weeks it has no harm to the body, it has 44g of fat per 534g portion therefore it is a dish that Italians would treat themselves to at a restaurant, However, this fattening effect of the dish can be kept to minimum by purchasing low fat cheese and meat. Increasing the amount of vegetables i.e. peppers and sweet corn in the meat filling also makes it more viable to be consumed more often. Finally, the costing of this dish is quite low as the total cost was £8 however it makes 4-5 portions ther...