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SfW Hospitality Recipes: Desserts & Bakery

by Rachel Richards

Pages 2 and 3 of 66

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Skills for Work
Hospitality Recipes
DESSERTS & BAKERY
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Skills for Work: Hospitality
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Skills for Work Hospitality at National 4 and 5 provides a broad, practical introduction to the hospitality industry and the types of provision they offer.

You will develop vocational skills and knowledge and gain practical experience in: menu planning; preparing, cooking and presenting a range of foods in a professional kitchen; serving food and drinks; undertaking reception duties and customer care; and planning, organising and running a small hospitality event.

To be awarded the qualification, you need to pass all four units:
1. Developing Skills for Working in Hospitality
2. Developing Skills for Working in the Professional Kitchen
3. Front of House Operations, and
4. Hospitality Events
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Skills for Work: Hospitality
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Developing Skills for Working in Hospitality
You will investigate a range of hospitality provision. They will identify the organisational aims of establishments, the products and services provided and the job roles of staff. You will be involved in identifying the employability skills and attitudes relevant for employees in the hospitality industry. You will also demonstrate the skills involved in preparing for and participating in a simulated job interview. You will review and evaluate your own employability skills. On completion of the unit, you should be able to demonstrate a positive approach in a range of these skills.

Developing Skills for Working in the Professional Kitchen
You will learn about menu planning, food preparation techniques and cookery processes, food hygiene, health and safety procedures, equipment, terminology, safe knifehandling and appropriate storage of finished dishes prior to service. You will also prepare, cook, and present a range of commodities and evaluate finished dishes. You will work as a team member and participate in a number of activities which will help you to develop the required skills.

Front of House Operations
You will learn about the work undertaken by front of house staff, specifically reception and the associated customer care skills. You will also experience the skills needed to undertake food and drink service in a variety of styles and establishments. You will work as a team member and participate in a number of activities which will help you to develop the required skills.

Hospitality Events
You will be involved in planning, organising, running and evaluating a small scale hospitality event. You will work as part of a team and participate in all the activities involved. You will have the opportunity to use existing skills such as contributing constructively to group discussions, contributing to the provision of food and food service, and following food hygiene and health and safety procedures. You will also develop new skills such as planning and publicising hospitality events.
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Desserts
Spiced Poached Pears in Chocolate Sauce

Crème Brûlée with Dried Fruit Compote

Sticky Toffee Prune Pudding with Toffee Sauce

White Chocolate Cheesecake

Melting Chocolate Raspberry Puddings

Lemon and Pistachio Meringue Roulade

Banana and Chocolate Bread and Butter Pudding

Apple and Cinnamon Galette

Crème Anglaise

Cranachan

Petticoat Tails Shortbread

Pavlova with Chantilly Cream & Bramble Compote

Ecclefechan Tart with Ice Cream

Vanilla Ice Cream
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Spiced Poached Pears in Chocolate Sauce
Ingredients
For the pears
375g caster sugar
1/2 cinnamon stick
1 strips lemon zest (use a potato peeler)
1 star anise
3 cloves
1cm piece fresh root ginger, peeled and sliced
2 ripe pears, peeled

For the chocolate sauce
100g good-quality dark chocolate
75ml double cream
75ml whole milk
Pinch ground cinnamon
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Method
To poach the pears: In a medium-sized pan tip in all the ingredients except the pears. Half fill the pan with water and bring to the boil. Simmer for 10 mins to infuse, drop in pears, cover and gently poach for about 30 mins until soft. Turn off the heat and set aside. The pears can be poached up to 2 days ahead and kept in the poaching syrup in the fridge.

To make the chocolate sauce: Tip the chocolate into a heatproof bowl. Bring the cream, milk and cinnamon to the boil in a small non-stick saucepan and pour over the chocolate. Stir until the chocolate has melted.

To serve: Drain the pears and, holding them by the stem, dip them in the chocolate sauce to completely cover. Serve each pear with a generous scoop of vanilla ice cream.
Evaluation
Read the statements below and copy and paste the face which best fits.
Answer these questions in full sentences.
WWW - what went well? I think .........
Copy & paste the correct emoji
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upside down face
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ACCURATE WEIGHING & MEASURING OF INGREDIENTS
Worked independently, safely and with accuracy
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EBI - even better if. Next time, I will ....
PREPARATION OF INGREDIENTS
Worked independently, safely and with accuracy
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METHODS AND SKILLS
Worked independently, safely and with accuracy to demonstrate the correct techniques
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PORTIONING/DIVIDING
Worked independently, safely and with accuracy to ensure all individual products in the batch are the same size
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BAKING
Worked independently, safely and with the correct techniques to check for readiness
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Crème Brûlée with Dried Fruit Compote
Ingredients
Crème Brûlée
100ml double cream
50ml milk
2 egg yolks
25g caster sugar
Demerara sugar, to finish


Dried Fruit Compote
75g dried prunes, pitted
75g apricots, pitted
75g raisins
100g granulated sugar
1 strip lemon peel
1 whole clove
Pinch ground allspice
60g coarsely chopped walnuts
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