Grade 8 Food Commodities TG 22 NOV

Downloaded from hlayiso.com HOSPITALITY STUDIES GR 8 TG Content MODULE 5: Food commodities Unit 5.1: Vegetables - Classification edible parts above ground - Purchase - Uses - Garnishing: related knife skills Unit 5.2: Eggs - Types - Sizes - Uses of boiled eggs Unit 5.3: Bread- sandwiches - Types - Usage - Storage - Sandwiches and fillings Unit 5.4: Fruit - Identify and classify - How to select fruit when purchasing - Storage of fruit Practical lesson 1: Performance Test– Preparation of Vegetable Salad: Test Knife Skills – Vegetables Salad Practical lesson 3 Performance Test (Term 2): CLOSED Fashion sandwiches with egg filling Practical lesson 1: Performance Test: Fried Fruit Fritters Skills Test 2: Open Fashion Sandwiches / Canapés Page 1 of 86

Downloaded from hlayiso.com MODULE 5: FOOD COMMODITIES Unit 5.1: Vegetables Unit 5.2: Eggs -classification of edible parts above the -types ground -sizes -purchase -uses of boiled eggs -cleaning of vegetables -garnishing: uses and related knife skills ENTREPRENEURSHIP CAREERS Self-employment – grow vegetables / sell at local market Vegetable Farmer Greengrocer Making own preserves at home & sell Botanist Rearing chicken & eggs for sale Home Industry owner Home baking Business Caterer / Chef Artisan Bread Baker Unit 5.3 Bread- sandwiches Unit 5.4: Fruit -Types - Identify and classify usage - How to select fruit when purchasing -storage - Storage of fruit -sandwiches & fillings KEY CONCEPTS edible parts boiling temperature sandwiches Halaal garnishes commercial bread fillings allergies knife skills classification gluten intolerance vegans storage diabetes SOFT SKILLS teamwork problem-solving patience resilience stress management skills communication multi-tasking organisational self-confidence Numeracy creativity Cleanliness skills Attention to detail Innovation Time Efficiency Temperature Culinary Social Skills Management control expertise Page 2 of 86

Downloaded from hlayiso.com LESSON PLAN – HOSPITALITY STUDIES GRADE 8 Planned date Date completed TOPIC MODULE 5: FOOD COMMODITIES Sub-topic(s) Unit 5.1: Vegetables (Week 2 Term 2) - Classification edible parts above ground - Purchase - Uses - Garnishing: related knife skills CAPS Term 2 Week 2 (CAPS p24) REFERENCE DURATION 60 minutes LESSON 1. VIDEOS FOR EXTRA RESOURCES: RESOURCES http://youtube.com/watch?v=oRyxD_IWebQ https://youtu.be/J4glWZ3EzIs http://youtube.com/watch?v=K-Sk2uu_HS8 vegetable cleaning vegetables garnishes garnishes.mp4 vegetables.mp4 2.mp4 2. Learner notes. ACTIVITIES Activity Comparative price and quality study use for purchasing – fresh tomato vs economical use of overripe tomatoes (e.g., relish, jams, chutney) PREAMBLE Discuss vegetables in respect of:  Classification – edible parts above the ground  Purchase  Cleaning of Vegetables  Garnishing: Uses/knife skills related to garnishing EXPECTED The ability to apply basic skills to: OUTCOMES  Classify vegetables according to the edible parts above the ground.  To choosing quality products when purchasing.  Understand how to clean vegetables.  Developing safe and correct cutting techniques for garnishes. DETERMINE What are the vegetables that you have prepared at home? PRIOR How were the vegetables prepared? KNOWLEDGE Page 3 of 86

Downloaded from hlayiso.com INTRODUCTION 1. Show learners the vegetables e.g., leave -the cabbage… TO THE TOPIC 2. Complete the classification according to edible parts. PRACTICAL Practical Lesson 1: Preparation of a vegetable Salad: WORK • Practice different knife skills (chopped, sliced, brunoise, julienne, wedges) • Use cut vegetables for the salad CONCEPTS AND TERMINOLOGY Concept / Term Meaning in Hospitality studies context Classification The arrangement of various elements according to their observed similarities Garnishes Decorations used to make other dishes attractive Ribbon strips Cutting vegetables e.g., cucumber with a vegetable peeler to make in lengthwise direction to get thin ribbons. Edible parts the part of the food that is usually eaten knife skills how to hold and use a knife correctly will not only help you work more safely, but will also enable you to work faster LESSON Lesson Content: PRESENTATION Unit 6.1: Vegetables - Classification edible parts above ground and - Purchase - Cleaning of vegetables INFORMAL - Garnishing: uses and related knife skills ASSESSMENT EAC Demonstration: Visual interpretation of the washing the vegetables INTEGRATION Practical Lesson: skills develop and recipe interpretation. EXTENDED Entrepreneurship OPPORTUNITIES  The growing and selling of fresh vegetables to the community. SELF- REFLECTION Page 4 of 86

Downloaded from hlayiso.com MODULE 5: Food commodities Unit 5.1: Vegetables - Classification edible parts above ground - Purchase - Uses - Garnishing: related knife skills INTRODUCTION Page 5 of 86

Downloaded from hlayiso.com This unit investigates the basic commodities that learners in grade eight must learn in order to develop the skills and knowledge for basic food preparation. The following food commodities will be studied vegetables, eggs, commercial bread, fruit and street vending food. These food commodities sections with practical will enable a learner to produce a variety of garnishes to master knife skills, prepare interesting and healthy dishes using bread and creative dishes using fruit. Learners will also be exposed to food suitable for vegans, Halaal, allergies (gluten intolerance) and dietary concerns (diabetic). Source: Iowa State University Extension & Outreach 5.1.1 The classification of vegetables according to their edible parts: Vegetables found below the ground are divided into three classes:  Roots, e.g., carrots  Bulbs, e.g., onions  Tubers, e.g., potatoes and sweet potatoes Other: Fungi (mushrooms) s also classified as a vegetable that grows above ground. Remember that only certain wild mushrooms are edible, and others are extremely poisonous. Never pick wild mushrooms for consumption unless you know for certain that they are edible. Examples of edible mushrooms Page 6 of 86

Downloaded from hlayiso.com 5.1.2. Guidelines for purchasing vegetables:  Buy products that look fresh. Vegetables should not be wilted, bruised or damaged.  The colours of the vegetables should be bright and characteristic of the type  Be mindful not to buy overripe vegetables.  Consider buying vegetables in season.  You will pay less, and the quality will be better. 5.1.3 Uses of vegetables  Leafy vegetables such as lettuce and cabbage, outer leaves must be removed.  Green leafy vegetables are washed under cold running tap water.  A colander is used to rinse the leaves and drain in colander or salad spinner.  Use paper towel to dry the leafy vegetables.  For vegetables with a peel use a soft, clean produce brush to scrub the vegetable under running water and dry with paper towel. Source: www.shutterstock.com Source: www.recipetips.com  Ideally mushrooms should be wiped with a clean damp cloth, or wash quickly Page 7 of 86

Downloaded from hlayiso.com In cold water and dry with paper towel because soaking too long in water causes water absorption and mushrooms spoils quicker. Source: betterhomesand gardens.com The use of overripe tomatoes (non-examinable) Overripe tomatoes are not always suitable for salads or eating raw, but they are packed with flavour, health benefits juicy goodness. They even tend to be sweeter and juicier than its unripe counterpart. There are endless opportunities to turn overripe tomatoes into tasty and nutritious dishes. Source: Picture - www.vanguardngr.com PRODUCT Tasty and ILLUSTRATION Relish (a Tomatoes, onions, curry powder, mustard powder, cayenne pepper, pickle/piquant vinegar sauce) Tomato sauce Tomatoes, onions, olive/sunflower oil Page 8 of 86

Downloaded from hlayiso.com Chutney (a spicy Tomatoes, onions, chilli, vinegar, sauce) brown sugar Tomato jam Tomatoes, sugar, orange and lemon juice Dried tomatoes Tomatoes (seeds removed), dried in the oven at 66° for 3-4 hours KNIFE SKILLS Page 9 of 86

Downloaded from hlayiso.com 5.1.4 Different vegetable cuts and garnishing: uses and related knife skills A vegetable garnish can be used as a decoration or accompaniment to a prepared food dish. The garnishes can be used in a variety of ways, a tray of sandwiches can be garnishes with carrot roses or carrot star, cucumber ribbons can be used to hold vegetables on a plate.  CHOPPED This means putting your finger and your thumb at the very back of the knife and wrapping your fingers around the handle. It gives you a firm grip and more control when you're chopping: When you actually start chopping, don't lay all of your fingers flat. Page 10 of 86

Downloaded from hlayiso.com Source: www.cnbc.com  SLICED Slice. When you slice something, you are doing exactly as it sounds and slicing your vegetables means to cut across the grain into thin, uniform pieces.. You are leaving them in long strips, and some recipes will designate thin slices or wide slices. But typically, you are just cutting vertically on the vegetables. Almost every fruit or vegetable can be sliced, as well as other ingredients like cheese and bread. Source: freeimageslive.co.uk & eatbydate.com  BRUNOISE (FINE DICE) A brunoise cut, or a fine brunoise cut, is a traditional French vegetable / fruit cut that produces small, regular cubes (1/8th inch and 1/16 inch respectively). Typically reserved for special use cases and as an aromatic garnish, this type of cut creates exceptionally uniform pieces and provides an excellent boost to a plate’s presentation. Foods that are commonly brunoised include turnips, onions and carrots. Can be used in Soups and stocks, as a Garnish or to add texture in a dish Page 11 of 86

Downloaded from hlayiso.com Source: medium.com  CHIFFONADE (SHREDDING) Used on leafy vegetables and herbs. Some examples include, spinach, lettuce, basil herbs and cabbage. This is accomplished by first cutting the food into long strips, and then cross cutting them in the preferred thickness. Source: www.cnbc.com  JULIENNE (MATCHSTICK CUTS) Cut foods into long, thin matchstick like pieces. This is a cutting style used for zucchini, carrots, celery and capsicum, but it can be used on virtually any type of vegetable. Page 12 of 86

Downloaded from hlayiso.com Source: www.cnbc.com  WEDGES Wedges are irregular wedge-shaped slices of Vegetable / fruit, often large and unpeeled, that are either baked or fried. They are sold at diners and fast-food restaurants. In Australia, potato wedges are a common bar food, that are almost always served with sour cream and sweet chilli sauce. Source: Erren’s kitchen. 5.1.4 Vegetable Garnishing’s Page 13 of 86

Downloaded from hlayiso.com Source: pinterest.com & radacutlery.com & YouTube.com Top 5 Vegetable Garnishes from FFJ - Most Satisfying Veggie Design Videos - YouTube Page 14 of 86

Downloaded from hlayiso.com The use of knife skills related to garnishing Source: creativesafetysupply.com Chef’s Knife: largest; serves as an all-purpose knife for cutting meats and for mincing, dicing and slicing fruits & veggies; side of blade can be used to crush garlic cloves and ginger slices. Utility Knife: geared toward lighter duties such as cutting tomatoes, carving meat or preparing julienne slices. Paring Knife: smaller & shorter; used for more delicate jobs that require close control such as peeling fruits & veggies. Page 15 of 86

Downloaded from hlayiso.com INFORMAL ACTIVITY Comparative price and quality study use for Purchasing – fresh tomato vs economical use of overripe tomatoes (e.g., relish, jams, chutney) VEGETABLES Comparative price and quality study use for purchasing – fresh tomato vs economical use of overripe tomatoes (e.g., relish, jams, chutney) Some research was conducted at outlets located within the surrounding area where you live. A comparative study was done on the price of tomatoes. Study the information below and answer the questions that follow. STORE PRICE PER PRICE PER KILOGRAM FOR KILOGRAM FOR FRESH HALF RIPE OVERRIPE TOMATOES TOMATOES Local Spaza shop in town R3.80 R1.75 Supermarket around the corner R4.20 R1.75 Hypermarket in town R5.10 R2.50 QUESTIONS: 1. Where will you buy the cheapest half-ripe tomatoes? 2. Which store would you support when buying the overripe tomatoes? Give a reason for your answer. 3. Your friend delivers a case of overripe tomatoes at your house. Do some research and give FOUR suitable dishes/products that you will prepare from the overripe tomatoes to prevent that anything gets wasted. Page 16 of 86

Downloaded from hlayiso.com INFORMAL ACTIVITY – MARKING GUIDELINE Comparative price and quality study use for Purchasing – fresh tomato vs economical use of overripe tomatoes (e.g., relish, jams, chutney) ANSWERS 1. The spaza shop sells the cheapest half-ripe tomatoes. ✓ (1) 2. The supermarket around the corner. It is the close t shop to my home. ✓ OR (2) The spaza shop in town. I want to support a local entrepreneur/ business person (any choice that is supplied with a good answer) 3. Tomato Jam ✓ Spaghetti sauce ✓ (2) Page 17 of 86

Downloaded from hlayiso.com PRACTICAL LESSON 1: PERFORMANCE TEST Preparation of a vegetable Salad: - Practice different knife skills (chopped, sliced, brunoise, julienne, wedges) - Use cut vegetables for the salad KNIFE SKILLS AND VEGETABLE GARNISHES Surname: _______________________ Name: ____________________ Gr.8:____ MODULE OBJECTIVES: SOFT SKILLS to Food Commodities Learners will be able to: strengthen hard skills:  Analyse the given  Analytical skills recipe  Decisiveness  Complete the mise  Critical Thinking en place form  Execute correct knife skills CHARACTERISTICS OF THE PRODUCT Appearance Texture Taste KNIFE SKILLS Crisp Distinct vegetable taste Chopped Crunch Sliced Brunoise Julienne Wedges Extra Options Carrot stars Cucumber boats, Slice, Discs, Boats, Ribbons Squiggles ASSESSMENT Personal hygiene “Clean as you Prep Final product Questions TOTAL go” shee t Page 18 of 86

Downloaded from hlayiso.com 5 4 5 5 5 25 Hair 2 Sink (2) Appearance 2 Nails 1 Texture 2 Station (2) Apron 2 Taste 2 INTRODUCTION (5 minutes) A. Perform a teacher-led demonstration on knife skills and vegetable garnishes. The following knife skills to be demonstrated and learners to do individually Pecan Nuts / Red Chopping Onions 220_F_231507823_kWFY3pGUF9W1BTyYIKGLF6YahVlT5XRf.jpg (220×172) (ftcdn.net) Source: www.cnbc.com Cucumber / Appels Sliced apple-453447_960_720.jpg (621×720) (pixabay.com) Source: freeimageslive.co.uk & eatbydate.com Cheddar Cheese Bruinoise This Photo by Unknown Author is licensed under CC BY-NC Source: medium.com Page 19 of 86

Downloaded from hlayiso.com Spinach Chiffonade Source: www.cnbc.com Sweet Peppers Julienne Source: www.cnbc.com Avocado / Potatoes Wedges Source: Erren’s kitchen Study the recipe carefully and complete the mise en place form provided. SALAD Yields: 2 PREP TIME10 mins TOTAL TIME10 mins SERVINGS 8 Spinach Salad Ingredients and expected Cuts  Spinach (Chiffonade cut)– fresh spinach leaves are packed with vitamins and minerals! The perfect base to the salad!  Apples (Sliced) – I love adding in thinly sliced apples for sweetness and a slight crunch. Honeycrisp are my favorite, but any variety will work.  Avocado (Wedges)– avocado makes everything better, including this salad!  Red onion (Chopped)– thinly sliced!  Pecans (Chopped)– you can use candied pecans or regular pecans. Page 20 of 86

Downloaded from hlayiso.com  Cheese (brunoise)– crumbled feta cheese or Easy Spinach Salad - Two Peas & Their Pod goat cheese! If you need the salad to be vegan (twopeasandtheirpod.com) or dairy-free, you can omit the cheese.  Sweet peppers (Julienne) – you can use red, green or yellow peppers (seeds removed) INGREDIENTS For the salad:  250 g fresh spinach, chiffonade cut  2 large apples, cored and thinly sliced  1 large avocado, wedges  1/4 red onion, chopped  1 cup roughly chopped candied pecans or pecans, can use walnuts or almonds (optional)  3/4 cup crumbled cheddar cheese, brunoise blocks Salad Dressing  1/4 cup olive oil  2 tablespoons balsamic vinegar  1 tablespoon pure maple syrup  1 teaspoon Dijon mustard  1 clove garlic, minced  Dash of salt and ground black pepper How to Make Spinach Salad  First, make the dressing. You can whisk all the ingredients together in a small bowl or you can put all the ingredients in a jar, put the lid on tightly, and shake it up.  FYI, the dressing can be made in advance. Keep in the refrigerator for up to one week. Whisk or shake before using.  To assemble the salad, place the spinach, apple slices, avocado, red onion, pecans, and cheese in a large bowl. When ready to serve, drizzle with dressing and toss.  Alternatively, you can plate the salads and serve the dressing on the side. B. Mise en place NAME OF RECIPE: Ingredients Quantity Mise en place - Ingredients (2) Page 21 of 86

Downloaded from hlayiso.com Mise en place- Apparatus (1) Cooking method Time/Temperature Garnish Course (4) Technique: (1) Description of Technique (2) 10÷2 = 5 (5) C. Answer the following questions 1. Name TWO knives used in vegetable cut preparation. (2) 2. Discuss THREE points to consider on correct choices of vegetables. (3) TOTAL: 25 MARKS PRACTICAL LESSON 1: PERFORMANCE TEST MARKING GUIDELINE KNIFE SKILLS AND VEGETABLE GARNISHES B. Mise en place NAME OF RECIPE: Ingredients Quantity Mise en place - Ingredients (2) Spinach 250g Chiffonade cut  Apples 2 Sliced, cored  Avocado 1 Peeled & wedges  Red onion ¼ cup Peeled & Chopped  Pecan nuts 250 ml Chopped  Cheddar cheese ¾ cup Cubed (Brunoise)  Olive oil ¼ cup Balsamic Vinegar 30 ml Maple Syrup 15 ml Dijon Mustard 5 ml Garlic, crushed 5 ml Crushed  Salt & Pepper 0,5ml Mise en place- Apparatus (1) Cooking method Knife skills Washing chopping board Time/Temperature Room temperature Garnish Flowers, dice, ribbons Page 22 of 86

Downloaded from hlayiso.com Course Decorating any course (4) Technique: , chop, chiffonade, sliced, brunoise, julienne, wedges. Extra options - dice, slice, ribbon, boat, squiggle and disc, flower  (any1) (1) Description of Technique (2) chop – chopping food into smaller pieces  chiffonade - cutting food into thin strips  sliced – cutting food into even slices  brunoise – cutting food into julienne strips and then into cubes equal size  julienne – cutting food into long thin strips – equal size  wedges – cutting food in equal wedges  Dice- cut into tiny cubes.  Slice cut into thin even slices.  Cutting into ribbons using a peeler.  Disc- cutting into thin round shapes.  Squiggles- producing spiral by cutting at a slant.  Cutting into flower using incisions on the vegetable.  (Any1 ) 1. Name TWO knives used in vegetable preparation.  Cooks knife  Paring knife  Utility knife (Any 2) (2) 2. Discuss THREE points to consider on correct choices of vegetables.  Buy products that look fresh. Vegetables should not be wilted, bruised, or damaged.   The colours of the vegetables should be bright and characteristic of the type.   Be mindful not to buy overripe vegetables.   Consider buying vegetables in season.   You will pay less, and the quality will be better.  (Any 3) (3) TOTAL: 25 MARKS RESOURCES VIDEOS FOR EXTRA RESOURCES: http://youtube.com/watch?v=oRyxD_IWebQ https://youtu.be/J4glWZ3EzIs http://youtube.com/watch?v=K-Sk2uu_HS8 vegetable vegetable vegetables garnishes garnishes.mp4 Pagegarnishes.mp4 23 of 86 2.mp4

Downloaded from hlayiso.com LESSON PLAN – HOSPITALITY STUDIES GRADE 8 Planned date Date completed TOPIC MODULE 5: FOOD COMMODITIES Sub-topic(s) Unit 5.2: Eggs (Week 6 Term 2) - Types - Sizes - Uses of boiled eggs CAPS Term 2 Week 6 (CAPS p25) REFERENCE DURATION 60 minutes LESSON 1. VIDEOS FOR EXTRA RESOURCES: RESOURCES How to cook perfect eggs all the time; Ideas and recipes for using boiled eggs Quick and Easy Egg Salad Sandwich Recipe (simplyrecipes.com) 12 Types of Eggs, Examined and Cooked | Bon Appétit - YouTube Perfect Easy To Peel Hard Boiled Eggs - Egg Shells Practically Fall Off! - YouTube PERFECT BOILED EGGS (EVERY TIME) | hard boiled eggs + soft boiled eggs - YouTube 2. Learner notes. 3. Pictures ACTIVITIES Activity Creative ways of incorporating boiled eggs in food cookery. Cognitive level: Understanding and application PREAMBLE Discuss vegetables in respect of:  Different types of Eggs Page 24 of 86

Downloaded from hlayiso.com  Different sizes of eggs  Different uses in food cookery EXPECTED The ability to apply basic skills to: OUTCOMES  Identifying different types of eggs and  Different sizes of eggs  Indicate the different uses of boiled eggs DETERMINE -Eggs as a food commodity PRIOR -testing knowledge on types of eggs available KNOWLEDGE -testing knowledge on different sizes of eggs -common uses of boiled eggs INTRODUCTION Background to the origin of eggs and its structure. TO THE TOPIC Purchasing of eggs PRACTICAL Practical Lesson 3: Fashion Sandwiches WORK Prepare and present fashion sandwiches with an egg filling:  Boil eggs to make filling  Prepare at least 2 different types of closed sandwiches e.g., layered, skewered, spiral and rainbow  Include a minimum of 2 different shapes  Ribbon Sandwich recipe / Rainbow Sandwich recipe / Rainbow pinwheel / Party recipe ideas/Kids party - YouTube CONCEPTS AND TERMINOLOGY Concept / Term Meaning in Hospitality studies context Shell Seen from the outside, which is hard yet fragile. Membrane Prevents the liquid that is inside the egg from evaporating, as well as keep the egg protected from bacteria. The membranes are clear and soft but have a definite egg-like shape. Egg white If you are frying an egg, this part will be white and will surround the yellow of the egg. Yolk This is the yellow centre of the egg. It is circular in shape. Chalazae The thick strands of inner thick albumen at each end of the yolk. Size The size of an egg is dependent on the size, breed, age, and living conditions of the hen. The size of commercial eggs includes small, medium, large, extra-large, and jumbo. Page 25 of 86

Downloaded from hlayiso.com LESSON Lesson Content: PRESENTATION 1. Testing prior knowledge on eggs and 2. Explaining the main topic and subtopics 3. Present videos as part of the introduction to the topic INFORMAL ASSESSMENT 4. Defining terminology relevant to egg cookery 5. Discussion on types and sizes of eggs available in the supermarkets 6. Demonstration of various uses of boiled eggs 7. Distribute Activity and guide learners to complete. Activity – Creative ways to incorporate boiled eggs in food cookery. EAC Identification test: Visual interpretation of the different ways boiled eggs INTEGRATION can be used cookery in a written response to strengthen the commodity jargon. Activity: Creative ways to use boiled eggs in food cookery. EXTENDED  Encouraging learners how to test the freshness of an egg. OPPORTUNITIES SELF- REFLECTION Unit 5.2: Eggs - Types - Sizes - Uses of boiled eggs FUNKY FACTS ON EGGS 5.2.1 TYPES OF EGGS Page 26 of 86

Downloaded from hlayiso.com Source: Unsplash & YouTube.com & safariostrich.co.za & egg-machine.com & howdypets.com 5.2.2 Sizes of Eggs Page 27 of 86

Downloaded from hlayiso.com [Source: www.huevosmonterde.com] [Source: www.the englishstudent.com] Page 28 of 86

Downloaded from hlayiso.com 5.2.3 USES OF EGGS DID YOU KNOW? Eggs can be served in numerous ways Boiled Eggs on Toast Spring Hens Page 29 of 86

Downloaded from hlayiso.com Salads Potato-Egg Salad Page 30 of 86

Downloaded from hlayiso.com Deviled Eggs Pickled Eggs Boiled egg on bread [sourced: parentingsquad.com] [sourced: www.vietworldkitchen.com] Page 31 of 86

Downloaded from hlayiso.com Garnish on Biryani Curry dish As a dish-Scotch Eggs Page 32 of 86

Downloaded from hlayiso.com INFORMAL ACTIVITY Creative ideas with boiled eggs Learners involved in investigating creative ideas of incorporating boiled eggs into food preparation. Creative ways of incorporating boiled eggs in food cookery.  Unscramble the words in the worksheet provided to discover the different ways that boiled eggs can be included in different dishes. Finally use the correctly unscrambled letter associated to the number sequence and complete the sentence at the end of the worksheet Page 33 of 86

Downloaded from hlayiso.com INFORMAL ACTIVITY – MARKING GUIDLINE Creative ideas with boiled eggs ACTIVITY – Identifying uses of boiled egg in dishes Creative ways of incorporating boiled eggs in food cookery.  NAME: _________________________________________ GRADE:___________ DATE:____________________ USES OF BOILED EGGS 4. D S L A A S ______________________________ D E L D V I E ______________________________ 1. I C K P D E L ______________________________ 2. 3. S E G G N O O T A T S ________________________________ G N I R P S N E H ______________________________ S A L A D S Page 34 of 86

Downloaded from hlayiso.com D E V I L E D   P I C K L E D  E G G S O N  T O A S T   S P R I N G H E N  Eggs are COOL to eat    . PRACTICAL LESSON 3: PERFORMANCE TEST CLOSED - Fashion Sandwiches - Prepare and present fashion sandwiches with an egg filling: - Boil eggs to make filling - Prepare at least 2 different types of closed sandwiches e.g.., layered, skewered, spiral and rainbow - Include a minimum of 2 different shapes Page 35 of 86

Downloaded from hlayiso.com FASHION SANDWICHES Surname: _______________________ Name: ____________________ Gr.8-____ MODULE OBJECTIVES: SOFT SKILLS to Food Commodities Learners will be able to: strengthen hard skills:  Analyse the given recipe  Analytical skills  Complete the mise en  Decisiveness place form  Critical Thinking CHARACTERISTICS OF THE PRODUCT Appearance Texture Taste Colour full Soft Savoury creamcheese Dainty triangles Creamy filling Sweet jam and jelly Uneven texture of layers bread ASSESSMENT Personal hygiene “Clean as you Final product Questions TOTAL Prep go” sheet 5 4 5 5 5 25 Hair 2 Sink (2) Appearance 2 Nails 1 Texture 2 Station (2) Apron 2 Taste 2 INTRODUCTION (5 minutes) A. Perform a teacher-led demonstration on preparation and serving of rainbow sandwich. B. Study the recipe carefully and complete the mise en place form provided. FASHION SANDWICHES Yields: 6 Ingredients 30ml cooked beetroot grated 30ml avocado with salt and pepper 30ml grated carrots with 5ml cream cheese mixed 1 egg grated with salt pepper and 15ml mayonnaise mixed Page 36 of 86

Downloaded from hlayiso.com 90ml Whipped cream cheese 12 slices white sandwich bread Method 1. Lay out six slices of white sandwich bread. 2. Spread whipped cream cheese on each of the 3. slices from edge to edge. 4. Lay out the remaining six slices of bread and spread each cooked beetroot grated, avocado with salt and pepper, grated carrots with cream cheese mixed and boiled egg grated with salt pepper and mayonnaise. 5. Top each cream cheese-spread slice with a filling. 6. Cut off the edges. Then, slice the sandwiches into four squares each. 7. Serve laid out in rainbow or half-rainbow order. 8. Garnish with parsley. C. Mise-en-place NAME OF RECIPE: FASHION SANDWICHES Ingredients Quantity Mise en place - Ingredients (2) Mise en place- Apparatus (1) Cooking method Time/Temperature Garnish Course (4) Technique: (1) Description of Technique (2) Page 37 of 86

Downloaded from hlayiso.com 10÷2 = 5 (5) D. Answer the following questions 1. Name TWO other types of sandwiches. (2) 2. Discuss other uses of bread in food preparation. (3) TOTAL: 25 MARKS PRACTICAL LESSON 3: PERFORMANCE TEST MARKING GUIDELINE CLOSED - Fashion Sandwiches FASHION SANDWICHES Mise-en-place NAME OF RECIPE: FASHION SANDWICHES Ingredients Quantity Mise en place - Ingredients (2) cooked beetroot grated 30ml Measuring ingredients✓ avocado with salt and 30ml Whipping cream cheese✓ pepper grated carrots with 5ml 30ml cream cheese mixed egg grated with salt pepper 1 and 15ml mayonnaise mixed 90ml Whipped cream 90 cheese slices white sandwich bread 12 Mise en place- Apparatus (1) Cooking method Preparing sandwiches ✓ Preparing the serving tray✓ Time/Temperature Room temperature✓ Garnish Parsley ✓ Course Snack ✓ (4) Technique: whipping ✓ (1) Page 38 of 86

Downloaded from hlayiso.com Description of Technique Beating a mixture with a whisk until light and fluffy. ✓✓ (2) 10÷2 = 5 (5) C. Answer the following questions 1. Open sandwiches✓ Closed ✓ Skewered ✓ Canapes ✓ (2) 2. Bread can be served once baked, toasted or served in a variety of interesting ways:  Bread can be dipped into liquids such as gravy, olive oil, or soup. ✓  It can be topped with various sweet and savoury spreads. ✓  Prepare sandwiches containing meats, cheeses, vegetables, and condiments. ✓  Bread is used as an ingredient in other culinary preparations, such as the use of breadcrumbs to provide crunchy crusts or thicken sauces. ✓  Used to prepare sweet or savoury bread puddings. ✓  Serves as a binding agent in sausages and other ground meat products. ✓ (3) TOTAL: 25 MARKS Page 39 of 86

Downloaded from hlayiso.com RESOURCES Magazines and cookery books. VIDEOS FOR EXTRA RESOURCES: How to cook perfect eggs all the time; Ideas and recipes for using boiled eggs Quick and Easy Egg Salad Sandwich Recipe (simplyrecipes.com) 12 Types of Eggs, Examined and Cooked | Bon Appétit - YouTube Perfect Easy To Peel Hard Boiled Eggs - Egg Shells Practically Fall Off! - YouTube PERFECT BOILED EGGS (EVERY TIME) | hard boiled eggs + soft boiled eggs - YouTube Page 40 of 86

Downloaded from hlayiso.com LESSON PLAN – HOSPITALITY STUDIES GRADE 8 Planned date Date completed TOPIC Unit 5.3: Bread- sandwiches (Week 6 Term 2) - Types Sub-topic(s) - Sandwiches and fillings CAPS Term 2 Week 6 REFERENCE DURATION 60 minutes LESSON 1. Video – Tricolour Sandwich Recipes and How to make finger RESOURCES sandwiches Ribbon Sandwich recipe / Rainbow Sandwich recipe / Rainbow pinwheel / Party recipe ideas/Kids party - YouTube video on making sandwitches.mp4 2. Pictures on types of sandwiches and the shaping of sandwiches PREAMBLE Explain subject topic: Sandwiches The basics required to prepare a sandwich The type of sandwiches that learners are familiar with The functions that sandwiches can be used at EXPECTED The ability to apply basic skills to: OUTCOMES  Plan and prepare basic sandwiches  How to boil an egg DETERMINE What is the understanding of a sandwich? PRIOR Questioning the appropriate fillings that can be used in sandwiches Different techniques that can be used to shape sandwiches KNOWLEDGE Know how to boil an egg and which types of eggs are edible INTRODUCTION 1. Videos on creating rainbow sandwiches and the process of making finger TO THE TOPIC sandwiches 2. Pictures of types and shaping of sandwiches PRACTICAL Activity – Planning of different types of sandwiches, fillings, and shapes. Create recycled packaging for effective delivery and optimum freshness WORK Practical Lesson 3: Performance Test CLOSED - Fashion Sandwiches - Prepare and present fashion sandwiches with an egg filling: - Boil eggs to make filling - Prepare at least 2 different types of closed sandwiches e.g., layered, skewered spiral and rainbow. - Include a minimum of 2 different shapes CONCEPTS AND TERMINOLOGY Page 41 of 86

Downloaded from hlayiso.com Concept / Term Meaning in Hospitality studies context Sandwich fillings A layer of meat, fish, cheese etc. used between the slices of bread to complete a sandwich. Skewered A long piece of wood or metal used for holding pieces of food, typically meat, together during cooking. Canapés A small piece of bread with a savoury topping. Recycling The material can be processed and remade with commercial processes. Packaging Materials used to wrap or protect goods. LESSON Lesson Content: PRESENTATION 8. Questioning prior knowledge on sandwiches and 9. Introducing sandwiches in respect of definition/ types/ fillings and shaping 10. Present video on creating rainbow sandwiches and the process of making finger sandwiches 11. Terminology – fillings, skewered, recycling, packaging 12. Discussion on types and ideas of appropriate fillings for sandwiches and shapes. 13. Distribute Activity 1.1 and guide learners to complete. INFORMAL Activity - Planning of sandwiches ASSESSMENT EAC Regular referral to new terminology learnt in the lesson. Question and answer INTEGRATION opportunities for expression of thought by learners on content. Activity: Create recycled packaging for effective delivery and optimum freshness- creative thinking, problem solving EXTENDED Entrepreneurship – OPPORTUNITIES 1. Selling of different sandwiches – lunch/platters 2. Selling recycled packaging for effective delivery of sandwiches SELF- REFLECTION Page 42 of 86

Downloaded from hlayiso.com LESSON PLAN – HOSPITALITY STUDIES GRADE 8 Planned date Date completed TOPIC Unit 5.3: Commercial bread- sandwiches (Week 7 Term 2) Sub-topic(s) - Usage - Storage CAPS Term 2 Week 7 REFERENCE DURATION 60 minutes LESSON 1. Video – How to store bread. RESOURCES How to Store Bread. ✔ Tips And Nuances - Beezzly HOW TO: Freeze & Store Bread (July 2020) - YouTube How to Store Bread So It Stays Fresh Longer | Allrecipes 2. Pictures on storage of bread/ Steps to bread-making/ different kinds of bread PREAMBLE Explain subject topic: Commercial bread - Where does bread come from – what ingredients do you think is used to prepare a bread? - What types of bread are you familiar with? - What does your mother/grandmother do with old bread? - Where is the bread stored at home? Why? EXPECTED The ability to apply basic skills to demonstrate: OUTCOMES  Uses of commercial bread  Correct storage of commercial bread DETERMINE - How often is a loaf of commercial bread purchased in your home? - Describe the packaging of commercial bread PRIOR - How does bread become stale and ways to prevent staling KNOWLEDGE INTRODUCTION 1. Videos – Storage of bread TO THE TOPIC 2. Pictures on storage of bread/ Steps to bread-making/ different kinds of bread PRACTICAL Demonstration – Uses of commercial bread 1. Fresh – fresh sandwiches, Kota’s WORK 2. Old –toasted sandwiches, crust for milk tart/savoury tart, breadcrumbs, bread pudding PAT 1.2 Skills Test 2 Prepare and present a range of different open fashion sandwiches / canapes. Assessment of: preparation of sandwich topping / filling, knife skills (julienne, brunoise and slices) to prepare a garnish for the sandwich, appearance of sandwich. CONCEPTS AND TERMINOLOGY Page 43 of 86

Downloaded from hlayiso.com Concept / Term Meaning in Hospitality studies context Commercial Commonly contains additives to improve flavour, texture, colour, shelf life, nutrition, and ease of manufacturing. Gluten Present in wheat, gluten is comprised of two proteins, glutenin and gliadin, which give bread dough its elasticity and the baked bread chewiness. Fermentation The leavening process in which yeast and bacteria in the dough convert carbohydrates to carbon dioxide gas and alcohol, creating the airy texture of bread and developing flavour in the bread. Proof The final rise of bread dough after shaping the loaves and before baking. Knead Refers to the process of working the dough by using the heel of your hands. Elasticity Refers to the ability of a dough to stretch and be moulded into shapes. Punching down A short kneading process that deflates the dough so that it can go through another rising cycle. LESSON Lesson Content: PRESENTATION 1. Tapping onto prior knowledge of bread and its related products 2. Explain the main topic and subtopics and 3. Present videos illustrating the correct storage of commercial bread 4. Terminology discussed as related to bread INFORMAL 5. Discussion on uses of commercial bread ASSESSMENT None EAC Activity: Learners regularly asked to define bread concepts that they were introduced INTEGRATION to during the theory taught. Strengthening vocabulary. EXTENDED Entrepreneurship – Selling of different sandwiches e.g., as lunch, platters. OPPORTUNITIES SELF- REFLECTION Page 44 of 86

Downloaded from hlayiso.com Unit 5.3: Commercial bread- sandwiches - Types - Sandwiches and fillings - Usage - Storage [sourced: clipart-library.com] 5.3.1 Types of bread Various types of bread are used to prepare sandwich. White bread Page 45 of 86

Downloaded from hlayiso.com Brown bread French loaf / Baguette Pitta bread Page 46 of 86

Downloaded from hlayiso.com Seeded bread Buns and rolls Whole wheat bread 5.3.2 Uses of bread A sandwich is a dish consisting of two or more slices of bread with one or more fillings between them, or one slice in the case of an open sandwich. Sandwiches are a common type of lunch food often eaten as part of a packed lunch. There are many types of sandwiches, made from a diverse variety of ingredients. Page 47 of 86

Downloaded from hlayiso.com [source: clipart-library.com] Bread can be served once baked, toasted or served in a variety of interesting ways:  Bread can be dipped into liquids such as gravy, olive oil, or soup.  It can be topped with various sweet and savoury spreads.  Prepare sandwiches containing meats, cheeses, vegetables, and condiments.  Bread is used as an ingredient in other culinary preparations, such as the use of breadcrumbs to provide crunchy crusts or thicken sauces.  Used to prepare sweet or savoury bread puddings.  Serves as a binding agent in sausages and other ground meat products. 5.3.3 Storage of bread Source:www.thespruceeats.com 5.3.4 Sandwich fillings EXAMPLES OF SHAPES OF SANDWICHES Page 48 of 86

Downloaded from hlayiso.com [source: https://unsplash.com/s/photos/sandwich] TYPES OF SANDWICHES Page 49 of 86

Downloaded from hlayiso.com Pocket Sandwich e.g., Pita Made using a single piece of folded or hollowed bread, such as a pita, tortilla which is made from dough cooked with fillings inside Dagwood Skewered Sandwich A thick sandwich with a variety of different fillings Page 50 of 86

Downloaded from hlayiso.com Open Sandwich A single piece of bread with a savoury topping Closed Sandwiches The filling is between two slices of bread. Bread Canape Sandwiches An hors d'oeuvre, a bite-sized open-faced sandwich made of thin bread or toast topped with savoury garnish. Page 51 of 86

Downloaded from hlayiso.com Fashion Sandwiches The filling, commonly consisting of avocado and salmon or prawn/ crab, is contained on either side, which is then covered by a layer of rice, usually coated in sesame seeds. Skewered Sandwiches A thin metal or wood stick used to hold the sandwich together. Rainbow Sandwiches A variety of colourful fillings used in between the bread to indicate the colours of the rainbow. Pinwheels Crusts are removed and the filling is smeared onto the bread are cut into thin strips and then rolled. [source: https://unsplash.com/s/photos/sandwich] Page 52 of 86

Downloaded from hlayiso.com INFORMAL ACTIVITY Learners make a collage of bread and sandwich pictures. Design a suitable packaging for a sandwich. 1. Design a collage of different bread fashion sandwiches. Label each picture to indicate the type of bread used. Page 53 of 86

Downloaded from hlayiso.com 2. Identify (through pictures) different suitable recyclable packaging for fashion sandwiches that will keep the bread fresh. Label each picture to indicate type of material used. Page 54 of 86

Downloaded from hlayiso.com INFORMAL ACTIVITY – MARKING GUIDELINE Learners make a collage of bread and sandwich pictures. Design a suitable packaging for a sandwich. 1. 1. Design a collage of different bread fashion sandwiches. Label each picture to indicate the type of bread used. . E.g., white bread, brown bread, wholewheat bread, rye bread Page 55 of 86

Downloaded from hlayiso.com 2. Identify (through pictures) different suitable recyclable packaging for fashion sandwiches that will keep the bread fresh. Label each picture to indicate type of material used and what type of bread was used for the making of the sandwich. PLASTIC POLYSTYRENE CARDBOARD PAPER WRAPPING Page 56 of 86

Downloaded from hlayiso.com SKILLS TEST 2 Prepare and present a range of Fashion Sandwiches, incl. OPEN sandwiches / canapés. Assessment of preparation of sandwich topping / filling, knife skills (julienne, brunoise and slices) to prepare a garnish for the sandwich, appearance of sandwich.  Measuring of ingredients Surname, Name: GR 8: OPEN SANDWICHES / CANAPES OBJECTIVES: SOFT SKILLS to strengthen Learners will be able to: hard skills:  Prepare and present a range of  Classification open sandwiches.  Application  Identify and name knife skills  Critical Thinking  Garnish sandwiches  Creativity  observation CHARACTERISTICS OF THE PRODUCT Appearance Texture Taste Variety of colours Different textures Fish Small individual Vegetables portions Salty Spicy ASSESSMENT Personal hygiene “Clean as you Final product Questions TOTAL Prep sheet go” 5 4 5 5 5 25 Hair 2 Sink (2) Appearance 2 Nails 1 Texture 2 Station (2) Apron 2 Taste 2 Page 57 of 86

Downloaded from hlayiso.com A. INTRODUCTION (5 minutes) B. Study the recipe carefully and complete the mise en place form provided. CANAPES 1 Portion size 4 Mussels and cucumber INGREDIENTS: 4 2cm thick Cucumber slices 250 ml Chives cream cheese 8 tinned Mussels drained 1 Fresh Chive Julienned 4 Fresh Edible flower Method:  Slice Cucumber in 2 cm thick slices.  Remove the middle with an apple corer  Pipe cream cheese into the centre.  Place 2 mussels onto.  Garnish with chives and edible flower. CANAPES 2 Egg Mayonnaise Portion size 4 INGREDIENTS: 2 Slices White bread 4 rounds cut out of them 40 ml Olive oil 4 each Eggs Boiled 40 ml Mayonnaise 3 ml Salt and pepper 3 ml Aromat 2 sprigs Parsley Finely chopped Paprika To sprinkle over METHOD: 1. Boil eggs, when cooked shell them and press them fine with a fork. 2. Drizzle olive oil over cut out pieces of bread, toast in griddle pan till lightly toasted. 3. Add salt, pepper and aromat to eggs, add mayonnaise and mix through properly. Page 58 of 86

Downloaded from hlayiso.com 4. Place filling on top of toasted bread pieces, sprinkle paprika over and garnish with parsley. C. Mise en place NAME OF RECIPE: OPEN Canapes Ingredients Recipe Mise en place of ingredients [2] Amount Mise en place-apparatus [2] Mise en place of additional equipment not found at your workstation [1] Number of portions: [1] Technique Applied: [1] Description of dish: [1] Oven/temperature control on stove: [1] Cooking Method: [1] TOTAL = 20 MARKS D. ANSWER THE FOLLOWING QUESTIONS 1. Explain the term canapé and give an example of a topping that is not in your recipes. [3] 2. Discuss the following cooking methods: 2.1 Boiling [1] 2.2 Steaming [1] TOTAL: 25 MARKS Page 59 of 86

Downloaded from hlayiso.com SKILLS TEST 2 – MARKING GUIDELINE Prepare and present a range of Fashion Sandwiches, incl. OPEN sandwiches / canapés. C. Mise en place NAME OF RECIPE: OPEN Canapes Ingredients Recipe Amount Mise en place of ingredients [2] White bread 22 Cut into 4 even size circles ✓ Olive oil 40 ml Eggs 4 Boiled and shelled ✓ Mayonnaise 40 ml Salt and 3 ml pepper 3 ml Aromat 2 ml Parsley Paprika Finely chopped ✓ 4 slices Cucumber 250 ml 2 cm thick slices, cored ✓ Chives cream cheese 8 Mussels 1 Strained ✓ Chive 4 Julienned ✓ Edible flower Mise en place-apparatus [2] Mise en place of additional equipment not found at your work station [1] Cutting boards ✓ Serving platter ✓ Knives ✓ Corer ✓ Pot ✓ Piping bag ✓ Number of portions: 4 ✓ [1] Technique Applied: Moist heat cooking methods, open sandwich fillings, knife skills ✓ [1] Description of dish: Visual appealing open sandwiches with garnish ✓ [1] Page 60 of 86

Downloaded from hlayiso.com Oven/temperature control on stove: medium heat for toasting bread, high control on stove plate for boiling. ✓ [1] Cooking Method: Boiling and dry heat (toasting) ✓ [1] TOTAL = 20 D. ANSWER THE FOLLOWING QUESTIONS 1. Explain the term canapé and give an example of a topping that is not in your recipes.  A canapé is a finger food✓ with a visually appealing topping on a basis served with a garnish. ✓ Examples: Fish, seafood, vegetarian, fruits, white meat, red meat ✓ (Any appropriate example) [3] 2. Discuss the following cooking methods: 2.1 Boiling [1] Cooking foods in a liquid, the liquid must be 100˚C and it must cover the food ✓ 2.2 Steaming [1] Cooking food over a boiling water, without the food being in direct contact with the boiling liquid. ✓ TOTAL: 25 MARKS RESOURCES Recipe books and magazines Video – Tricolour Sandwich Recipes and How to make finger sandwiches Ribbon Sandwich recipe / Rainbow Sandwich recipe / Rainbow pinwheel / Party recipe ideas/Kids party - YouTube https://en.wikipedia.org/wiki/List_of_breads Video – How to store bread. How to Store Bread. ✔ Tips And Nuances - Beezzly video on making HOW TO: Freeze & Store Bread (July 2020) - YouTube sandwitches.mp4 How to Store Bread So It Stays Fresh Longer | Allrecipes Page 61 of 86

Downloaded from hlayiso.com LESSON PLAN – HOSPITALITY STUDIES GRADE 8 Planned date Date completed TOPIC Unit 5.4: Fruit (Week 1-2 Term 3) Sub-topic(s) - Identify and classify - Purchase - Storage CAPS Term 3 Week 1 REFERENCE DURATION 60 minutes LESSON 1. Video – Fruit/ How to choose best fruit and veggies at the grocery store/ Fruit RESOURCES & Vegetable Storage Ideas 2. Pictures –Classification 3. Learner notes ACTIVITIES Identifying and classifying fruits PREAMBLE Explain subject topic: Food Commodities-Fruit - What do you consider important when buying fruit from a food stall - How often do you purchase fruit? - Where do you purchase your fruit from? - Do you include fruit in your daily diet? EXPECTED The ability to: OUTCOMES  Identify and classify fruit  Purchase fruit correctly  Store fruit correctly DETERMINE - The value of fruit in the diet PRIOR - Names of commonly known fruit by the learners - The affordability of fruit KNOWLEDGE INTRODUCTION Video on Fruit and how to choose best fruit at the grocery store. TO THE TOPIC Accompanying notes to support expected outcomes Page 62 of 86

Downloaded from hlayiso.com PRACTICAL Demonstration: Dry, shallow, and deep frying WORK Practical Lesson 1: Prepare and present deep fried fruit fritters e.g., banana / apple / pineapple CONCEPTS AND TERMINOLOGY Concept / Term Meaning in Hospitality studies context Fruit The fleshy seed-associated structures of a plant that are sweet or sour, and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. Ripening A process in fruits that causes them to become more palatable. In general, fruit becomes sweeter, less green (typically "redder"), and softer as it ripens. Fresh Recently obtained, in a good condition. Bruises Flesh of the fruit is injured without breaking the skin. Plump Well filled out or rounded in form. In-season Seasonal fruit is that at that time of the year it is at its peak in terms of flavour. Room A comfortable ambient temperature, generally taken as about 20°C. temperature Ventilation The provision of fresh air to a room or a space. LESSON Lesson Content: PRESENTATION 1. Testing prior knowledge on fruit and 2. Explaining the main topic and subtopics 3. Present videos as part of the introduction to the topic 4. Defining terminology relevant to fruit as a commodity 5. Discussion on types of fruit available in the supermarkets 6. Discussion on correct purchasing/ storage techniques of fruit INFORMAL ASSESSMENT Practical Activity Identify a variety of fruit EAC Identification test: Visual presentation of the different types of fruit in a written INTEGRATION response to strengthen the commodity jargon. EXTENDED Visiting supermarkets and assessing the quality of fruit in stock by utilising the OPPORTUNITIES factors to consider when purchasing fruit. SELF- REFLECTION Page 63 of 86

Downloaded from hlayiso.com Unit 5.4: Fruit - Identify and classify - Purchase - Storage INTRODUCTION Fruits are the sweet and fleshy produce of a tree or other plant that contains seed and can be eaten as food. Page 64 of 86

Downloaded from hlayiso.com [Source: www. www.slideshare.net] Page 65 of 86

Downloaded from hlayiso.com Basic Vocabulary Parts of Fruit  Seed – part new fruit grows from. Some are okay to eat, some are not.  Flesh – soft part of fruit that is eaten. Usually, sweet. FLESH  Rind – hard outside of fruit, usually don’t eat.  Skin – soft or hard outside of fruit often eaten.  Core – middle part of fruit, usually not eaten, sometimes has seeds. SKIN RIND SEEDS CORE Source: Alamay & The Gardener & The slide player 5.4.1 Classification of fruit Pomes- smooth skin and an enlarged fleshy area that surrounds the core. Page 66 of 86

Downloaded from hlayiso.com Drupes- contain a single seed, or pit, surrounded by juicy flesh. Berries- fragile cell structure; pulpy and juicy; tiny seeds embedded in flesh. Melons- hard outer surface that is smooth or netted; juicy flesh. Citrus- grow in warm regions, firm rind and pulpy flesh. Page 67 of 86

Downloaded from hlayiso.com Tropical- grow in very warm climates; differ in skin composition and seed. source:www.slideshare.net INFORMAL ACTIVITY Identify the following types of fruit and classify them Picture Classify Identify fruit This Photo by Unknown Author is Page 68 of 86

Downloaded from hlayiso.com This Photo by Unknown Author is licensed under CC BY-SA This Photo by Unknown Author is licensed under CC BY-NC INFORMAL ACTIVITY Identify the following types of fruit and classify them Picture Classify Identify fruit Berries √ Strawberry √ This Photo by Unknown Author is Citrus √ Lemon √ This Photo by Unknown Author is licensed under CC BY-SA Page 69 of 86

Downloaded from hlayiso.com Tropical √ Papaya √ This Photo by Unknown Author is licensed under CC BY-NC 5.4.2 Top tips for purchasing fruit Buy fruits that are: Avoid Fruits that are:  Firm to the touch  Too Soft  Before selecting, give  Too hard produce a light squeeze If it is ripe, it should give a bit under pressure.  The right colour  Green or under-ripe  Well-Shaped  Damaged or bruised. It’s a great place for bacteria to hide and spread rapidly to the rest of the fruit or vegetable. Damaged produce is less nutritious and less tasty.  Heavy for the size. Choose smaller  Rotten or Mouldy pieces of fruit. Smaller fruit is typically, sweeter  Smell good. A sweeter fragrance  Discoloured indicates ripeness in your fruit.  In good condition  Choose vibrant, colourful produce. Different coloured fruits have varying Page 70 of 86

Downloaded from hlayiso.com nutritional benefits.  Buy produce seasonally Not all fresh produce grows year- round. Fruits and vegetables that are in season are both better quality and less expensive.  Compare the price. Check the difference in price between loose produce and pre-packaged produce. source:www.wikihow.com 5.4.3 Storage of fruit Storing fruit is quick and easy! You can either freeze, refrigerate, or even keep them on the countertop depending on the fruit. [Source: www. www.goodshomedesign.com] 1. IN A COOL, DRY PLACE  Keep bananas, tomatoes, lemons, and limes in a cool, dry area, not in the fridge. 2. IN THE FRIDGE  Store your apples in the fridge. They soften ten times faster at room temperature.  Most fruits and can be stored in the refrigerator.  A crisper drawer will help protect your produce and keep the moisture in to maintain freshness for longer. Page 71 of 86

Downloaded from hlayiso.com  Plastic bags with tiny vents help keep produce fresh longer by releasing moisture. They are great for grapes, blueberries, cherries or strawberries.  Store berries in the fridge and wash gently before eating or using. 3. IN THE FREEZER  Freezing fruits at home is a fast and convenient way to preserve produce at their peak maturity and nutritional quality. [Source: www. www.fruitsinfo.com] 4. AT ROOM TEMPERATURE  Mangoes, plums, peaches, and pears can be ripened at room temperature in a brown paper bag and should then be refrigerated for longer storage.  Store pineapple upside down for a day or two at room temperature or in the fridge to allow the sweetness to spread throughout the fruit.  Keep whole melons at room temperature. General rules for preparation and cooking fruits  Remember to prepare fruits just before cooking.  Avoid discolouration cause by enzymatic browning.  Use lemon juice on fruit to prevent browning  Keep fruit pieces uniform in size for even cooking. Page 72 of 86

Downloaded from hlayiso.com  Do not to overcook fruit. 1. Moist-heat methods: poaching Pears, apples, peaches, nectarines, plums and apricots are commonly poached fruits. Figs, grapes, quince and bananas will also poach nicely. Use just enough liquid to cover the fruit. Let fruit rest in poaching liquid for 20 minutes after cooking to allow the flavour to be absorbed. 2. Dry-heat methods: Frying, grilling or broiling, roasting or baking, and sautéing. The less time fruit is exposed to heat, the better it retains its shape. Suitable fruits include apples, apricots, bananas, pineapples, peaches, plums, pears, cherries and figs are excellent fruits for dry cooking. Frying requires fruit to be covered in a protective coating from being overcooked e.g. Batter before frying. FRYING GRILLING Page 73 of 86

Downloaded from hlayiso.com ROASTING BROILING BAKING SAUTÉING [Source: driscoli’s & The spice house & Simply Recipes & Teaspoon of spice & Foodal & Life is Fare] Some words to remember Fruit The fleshy seed-associated structures of a plant that are sweet or sour, and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. Ripening A process in fruits that causes them to become more palatable. In general, fruit becomes sweeter, less green (typically "redder"), and softer as it ripens. Fresh Recently obtained, in a good condition. Bruises Flesh of the fruit is injured without breaking the skin. Plump Well filled out or rounded in form. In-season Seasonal fruit is that at that time of the year it is at its peak in terms of flavour. Page 74 of 86

Downloaded from hlayiso.com RESOURCES Recipe books and magazines VIDEOS: 1. https://www.youtube.com/watch?v=SkapOA_AN98 2. https://www.youtube.com/watch?v=efB_OvOCISM 3. https://www.youtube.com/watch?v=5WY4kWyVS2U 4. https://www.youtube.com/watch?v=-nTVFXCnoSk BIBLIOGRAPHY 1. https://www.foodsafetyfirst.com.au/2016/08/tips-buying-fruit-vegetables/ 2. https://www.grocerycouponguide.com/guide-to-buying-fresh-fruits/ 3. https://www.foodsafetyfirst.com.au/2016/08/tips-buying-fruit-vegetables/ PRACTICAL LESSON 1: PERFORMANCE TEST Prepare and present fruit fritters e.g., banana / apple / pineapple. Practical Demonstration: Dry; Shallow; Deep frying and Grilling Prepare and present fruit fritters: • Apply the rules for frying as a cooking method, keeping safety aspects in mind • Include a variety of fruit for the fritters e.g., banana, apple, pineapple, berries. • Apply correct preparation procedures for the fruit e.g., washing, removing stalks, or peeling of fruit. FRIED FRUIT FRITTERS Page 75 of 86

Downloaded from hlayiso.com Surname: _______________________ Name: ____________________ Gr.8:____ MODULE OBJECTIVES: SOFT SKILLS to strengthen Food Commodities Learners will be able to: hard skills:  Analyse the given recipe  Analytical skills  Complete the mise en  Decisiveness place form  Critical Thinking CHARACTERISTICS OF THE PRODUCT Appearance Texture Taste light golden Crisp batter Sweet taste. brown Soft apple inside crisp light surface ASSESSMENT Personal hygiene “Clean as you Final product Questions TOTAL Prep go” sheet 5 4 5 5 5 25 Hair 2 Sink (2) Appearance 2 Nails 1 Texture 2 Station (2) Apron 2 Taste 2 INTRODUCTION (5 minutes) Page 76 of 86

Downloaded from hlayiso.com A. Perform a teacher-led demonstration on preparation of apple fritters Study the recipe carefully and complete the mise en place form provided. Apple Fritters Yields: 4 Ingredients 400g cooking apples 12ml apricot sauce 50ml flour for sprinkling Batter 100g flour 1 egg 125 ml flour 12,5ml oil Method 1. Measure out the ingredients required. 2. Sift the flour into a bowl. 3. Make a well in the centre, add the egg and milk. 4. Gradually incorporate into the flour and beat until smooth. 5. Mix in oil and allow to rest. 6. Peel and core the apples. 7. Cut the apples into ½ cm rings. 8. Pass through flour and shake off surplus four. 9. Dip apples into the frying batter. 10. Lift with fingers and lower in hot oil. 11. Cook for 5 minutes each side. 12. Drain well, dust with sugar and glaze under the salamander. 13. Serve with apricot sauce. B. Mise en place NAME OF RECIPE: Ingredients Quantity Mise en place - Ingredients (2) Page 77 of 86

Downloaded from hlayiso.com Mise en place- Apparatus (1) Cooking method Time/Temperature Garnish Course (4) Technique: (1) Description of Technique (2) 10÷2 = 5 (5) C. Answer the following questions 1.Identify the fruit used in the recipe according to the classification. (1) 2.Name THREE guidelines to consider when buying apples. (3) 3. Name another fruit suitable to be battered and fried (1) TOTAL 25 MARKS PRACTICAL LESSON 1: PERFORMANCE TEST - MARKING GUIDELINE FRIED FRUIT FRITTERS B. Mise en place Page 78 of 86

Downloaded from hlayiso.com NAME OF RECIPE: Ingredients Quantity Mise en place – Ingredients (2) cooking apples 400g Peel apples ✓✓ apricot sauce 12ml Core apples flour for sprinkling 50ml Measure ingredients Batter flour 100g egg 1 flour 125ml oil 12,5ml Mise en place- Apparatus (1) Cooking method Deep fat frying✓ Prepare deep fat fryer or frying pan Time/Temperature Hot oil✓ with oil. ✓ Garnish Apricot sauce✓ Line baking tray with absorbent paper Course dessert✓ (4) Technique: core ✓ (1) Description of Technique (2) To remove the seeds and stem of the apple using an apple corer. ✓✓ 10÷2 = 5 (5) C. Answer the following questions 1 Identify the fruit classification for apples Pomes✓ (1) 2 Name THREE guidelines to consider when buying apples.  Don’t buy produce that is bruised or damaged it’s a great place for bacteria to hide and spread rapidly to the rest of the fruit or vegetable. Damaged produce is less nutritious and less tasty. ✓  Before selecting, give produce a light squeeze if it is ripe, it should give a bit under pressure. ✓  Smell your fruit sweeter fragrance indicates ripeness in your fruit. ✓  Choose smaller pieces of fruit smaller fruit is typically sweeter. ✓  Choose vibrant, colourful produce select a diverse range of colourful produce. Different coloured fruits have varying nutritional benefits. ✓  Buy produce seasonally not all fresh produce grows year-round. Fruits and vegetables that are in season are both better quality and less expensive. ✓  Compare the price check the difference in price between loose produce and pre-packaged produce. ✓ (3) 3 Name ONE other fruit that can be battered and fried. Bananas ✓ Pineapple✓ Page 79 of 86

Downloaded from hlayiso.com Pear✓ (1) [5] RESOURCES Recipe books and magazines VIDEOS: 5. https://www.youtube.com/watch?v=SkapOA_AN98 6. https://www.youtube.com/watch?v=efB_OvOCISM 7. https://www.youtube.com/watch?v=5WY4kWyVS2U 8. https://www.youtube.com/watch?v=-nTVFXCnoSk BIBLIOGRAPHY 1. https://www.foodsafetyfirst.com.au/2016/08/tips-buying-fruit- vegetables/ 2. https://www.grocerycouponguide.com/guide-to-buying-fresh-fruits/ 3. https://www.foodsafetyfirst.com.au/2016/08/tips-buying-fruit- vegetables/ SUMMARIES Content summary: The Hospitality Industry Page 80 of 86

Downloaded from hlayiso.com Module 5: Food Commodities Key concepts Unit 5.1 Vegetables  This unit investigates the classification of edible parts.  Explores the guidelines that one must follow when purchasing vegetables.  Correct procedures that need to be followed when cleaning vegetables  Basic garnishing techniques and the use of garnishes in food preparation. This is also related to knife skills. Unit 5.2 Eggs  The different types of eggs used in food preparation.  Eggs are graded according to the size. Most recipes use large chicken eggs.  Boiled eggs are very versatile. Boiled eggs are popular as a light snack e.g. boiled and mayonnaise sandwich or can also be converted into a dish e.g. omelettes. Unit 5.3 Bread- sandwiches  Bread in South Africa is our second most important staple foodstuff after maize meal used apart from sandwiches as an ingredient in other food preparations such as binding agents in sausage, bread puddings and thicken sauces  Bread storage correctly can extend the shelf life.  Interesting sandwiches can be prepared with a variety of fillings. Unit 5.4 Fruits  There are different types of fruits, and they are identified and classified according to the characteristics of the fruit.  Fruits can be an expensive commodity and one must follow correct purchasing guidelines when buying fruits.  Buying fruit in bulk is generally cheaper and therefore correct storage practices Must be followed to extend the shelf life. EXAM PRACTICE QUESTIONS EXAM PRACTICE: THE HOSPITALITY INDUSTRY Page 81 of 86

Downloaded from hlayiso.com MODULE 4: FOOD COMMODITIES SECTION A: SHORT QUESTIONS 1.1 Various options are provided as possible answers to the following questions. Choose the correct answer and write the symbol (A - D) next to the question number (1.1.1 - 1.1.3) on the ANSWER BOOK. 1.1.1 An example of a tropical fruit is… A strawberry B peach C banana D orange (1) 1.1.2 The cabbage is classified as a …. A stem B leaves C flower D seeds (1) 1.1.3 This is a dish prepared from boiled eggs. A Scotch eggs B Omelette C Souffle D Quiche (1) (3) 1.2 MATCH ITEMS Choose the description of fruit in COLUMN B to match the term in COLUMN A. Write only the symbol (A - E) next to the question number (1.2.1.1 - 1.2.1.3) on the ANSWER BOOK. 1.2.1 COLUMN A COLUMN B TERM DESCRIPTION Page 82 of 86

Downloaded from hlayiso.com 1.2.1.1 Pomes A Fragile cell structure; pulpy and juicy; tiny seeds embedded in 1.2.1.2 Citrus flesh. B Hard outer surface that is 1.2.1.3 Berries smooth, C netted with a juicy flesh. Grow in a warm region, firm rind, and pulpy flesh. D Contains a single seed, or pit with a smooth flesh. (3) E Smooth skin and an enlarged area that surrounds the core. 1.3.1 Identify knife safety procedures when cutting vegetables from the list below. Write only the symbol (A - F) next to the question number (1.3.1) on the ANSWER BOOK A Never catch a falling knife. B Use any knife for cutting. C Store knives safely in a block or rack. D Chopping boards are not needed when using knives. E Hand knives over holding the handle. F Keep knife blades sharpened. (3) 1.4 Give ONE word/term for each of the following descriptions. Write only the word/term next to the question number (1.4.1 – 1.4.3) on the ANSWER BOOK. 1.4.1 Eggs that are 53-63g 1.4.2 Eggs that are 63-73g 1.4.3 Eggs that are 53g (3) Section B: Long questions 2.1 List THREE guidelines to follow when choosing vegetables to purchase. LO (3) 2.2 Design creative ways of serving fruits at a vending stall. HO (2) 2.3 Study the statement below and answer the questions that follow: HO “Bread can be served in a variety of interesting ways” (3) Motivate the above statement. TOTAL: 20 MARKS Page 83 of 86

Downloaded from hlayiso.com EXAM PRACTICE QUESTIONS – MARKING GUIDELINE EXAM PRACTICE: THE HOSPITALITY INDUSTRY MODULE 4: FOOD COMMODITIES SECTION A: SHORT QUESTIONS 1.1 Various options are provided as possible answers to the following questions. Choose the correct answer and write the symbol (A - D) next to the question number (1.1.1 - 1.1.3) on the ANSWER BOOK. 1.1.1 An example of a tropical fruit is… C banana (1) 1.1.2 The cabbage is classified as a …. B leaves (1) 1.1.3 This is a dish prepared from boiled eggs. A Scotch eggs (1) (3) 1.2 MATCH ITEMS Choose the description of fruit in COLUMN B to match the term in COLUMN A. Write only the symbol (A - E) next to the question number (1.2.1.1 - 1.2.1.3) on the ANSWER BOOK. 1.2.1 COLUMN A TERM 1.2.1.1 E 1.2.1.2 C 1.2.1.3 A (3) Page 84 of 86

Downloaded from hlayiso.com 1.3.1 Identify knife safety procedures when cutting vegetables from the list below. Write only the symbol (A - F) next to the question number (1.3.1) on the ANSWER BOOK A Never catch a falling knife. E Hand knives over holding the handle. (3) F Keep knife blades sharpened. 1.4 Give ONE word/term for each of the following descriptions. Write only the word/term next to the question number (1.4.1 – 1.4.3) on the ANSWER BOOK. 1.4.1 Medium 1.4.2 Large 1.4.3 Small  (3) SECTION B: LONG QUESTIONS 2.1 LO  Buy products that look fresh. Vegetables should not be wilted, bruised, (3) or damaged.  The colours of the vegetables should be bright and characteristic of the type  Be mindful not to buy overripe vegetables.   Consider buying vegetables in season.   You will pay less, and the quality will be better. 2.2 Design creative ways of serving fruits at a vending stall. HO (2) • Learners’ own choice of design 2.3 • Pocket sandwiches  HO • Dagwood skewered sandwiches • Open and closed sandwiches • Bread Canape sandwiches • Fashion Sandwiches • Skewered sandwiches  • Rainbow sandwiches • Pinwheels  (Any 3) (3) TOTAL: 20 MARKS Page 85 of 86

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