Eduqas GCSE Food Preparation and Nutrition: Student Book

SUCCESS CRITERIA Firm, texture, well seasoned rosti cakes Even browning Even shape, size and thickness SKILLS / TECHNIQUES Vegetables preparation Grating Boiling, frying Assembling rosti cakes – mixing and shaping RECIPE MODIFICATION Vary the vegetables – any combination Pack mixture into a loose bottomed cake tin and bake at 190ºC/Gas 5 for 20–25 minutes. SCIENCE INVOLVED Effect of heat on cooking of vegetables – changes in colour and texture Coagulation of egg to bind ingredients together COOK’S TIPS Use a plain cutter in the pan to retain cake shape if the mixture appears to be falling apart Use the grater attachment on a food processor to save time ALLERGENS Plain flour, egg 240 RECIPES COMMODITIES Difficulty rating: VEGETABLE ROSTI CAKES INGREDIENTS 2 potatoes, peeled and halved 1 carrot halved lengthways ½ swede cut into chunks 1 courgette, grated 4 spring onions 2 level tbsps of plain flour 1 lightly beaten egg sunflower oil EQUIPMENT peeler chopping knife chopping board saucepan coarse grater basin fork large mixing bowl saucepan tablespoon frying pan fish slice serving dish METHOD 1 Wash and peel potatoes, carrots and parsnips or swede. Leave whole. 2 Place root vegetables and potatoes into pan. Just cover with boiling water and par boil for 10 minutes 3 Drain them through a colander, then place back in cool pan and cover with cold water and leave to cool. 4 Beat the egg in a jug. 5 Wash courgettes and spring onions. Coarsely grate the courgettes and chop the spring onions. Place in a large bowl. 6 Coarsely grate the par-cooked vegetables into the large bowl and stir all vegetables together with the flour, egg and seasoning. Divide the mixture into 4-6 portions. 7 Lightly oil a frying pan and cook the rosti until crisp and golden on both sides. Flatten with a fish slice as they cook. They will need about 3–4 minutes on each side. NUTRITION: Reference Intake Recipe 100g Portion Men Women Children Energy (kJ) 4041 321 1010 Energy (kcal) 962 76 241 10% 12% 13% Fat (g) 31 2 8 8% 11% 11% Saturates (g) 5 Trace 1 4% 6% 6% Carbohydrate (g) 151 12 38 13% 16% 17% Sugars (g) 29 2 7 6% 8% 9% Salt (g) 1 Trace Trace 4% 4% 6% EATWELL GUIDE: Portion size: 4 medium sized or 6 small NUTS CHICK PEAS LENTILS LOW SUGAR BEANS 2% MILK SOYA MILK PITTA WHOLEGRAIN CEREAL BAGELS RICE MULTI-GRAIN BREAD PEAS FROZEN PLUM TOMATOES RAISINS