Afternoon Tea: Creating a Dish

Topics: Bread, Cake, Butter Pages: 20 (3124 words) Published: January 26, 2014


TASK 1
Afternoon teas are very popular and are an excellent way for chefs to demonstrate their skills at producing baked products. Prepare, cook and serve four items, at least one of which must be savoury that could be offered as part of an afternoon tea menu.

For this task I have been asked to create a dish suitable for afternoon tea. I aim to make two savoury starters and two sweet desserts which could be eaten as part of a meal throughout the day as my target market is families cooking on a budget. Tea is a light mid-afternoon meal of tea and sandwiches or cakes. An example would be Battenberg and a cucumber sandwich with crusts cut off a common saying is "An Englishman would interrupt a war to have his afternoon tea." Afternoon tea is not common these days because most adults go out to work. However, you can still have Afternoon tea at the many tea rooms around London e.g. the Ritz and the Savoy. Afternoon tea became popular about 150 years ago, when rich ladies invited their friends to their houses for an afternoon cup of tea. They started offering their visitors sandwiches and cakes too. Soon enough everyone caught on and was enjoying Afternoon tea (The traditional 4 o'clock tea). The British working population did not have Afternoon Tea. They had a meal about midday, and a meal after work, between five and seven o'clock. This meal was called 'high tea' (Today, most people refer to the evening meal as dinner or supper.) Sweet treats

Mini Tarts – With Strawberry and Lemon Curd Fillings
Mini Cupcakes with Butter cream icing
Savoury
Mini Sausage Plaits
Mini Meat Patties

Developments in afternoon tea
Afternoon tea has changed a lot for instants back in the early 19th century they had to make their own bread, cakes, scones but now we have a wide range of machinery to make them also we now have cake and biscuit mixes but in the early 19th century everyone had to make their own bread, cakes, scones. My bakery serves: Soups, The All in Breakfast, Pies, Sandwiches, Salads, Pastas, Cakes, Doughnuts and Cookies.

Time
8:30am – 11:00am
(2 hours 30 minutes)
Order of work
Special points
Mise en place

8.00am
30 minutes (prep time)
Tie up hair, wear apron and wash hands. Turn on oven to 170oc. Cleaning and sanitising of work area
Collect ingredients and start prepping
Collect equipment
Hands should be washed well
Product name
Time
8:30 – 11:00
(2 hours 30 minutes)
Order of work

Mini meat patties, the Mini sausage plaits and the Mini jam tarts 8:30 – 9:00 (30 minutes)
Start to make both pastries for the Mini meat patties, Mini jam tarts and the Mini sausage plaits. Sausage plaits
Sift the flour and salt into a large bowl.
Rub in one quarter of the butter/margarine.
Using a palette knife, roughly break the remaining butter/margarine in small chunks add them to the bowl. Make a well in the bowl and pour in about two-thirds (100ml) of the cold water, knead with finger tips until you have a firm rough dough. Cover with cling film and leave to rest for 20 minutes in the fridge.

Meat patties
Sift the flour, turmeric, and salt into a large bowl. Using your fingers cut in the shortening and butter until mixture resembles coarse crumbs, working quickly add only enough water to form firm dough, do not overwork pastry. Form dough into a disc, wrap in plastic and refrigerate for AT LEAST 1 hour 30 minutes.

Jam tarts
Place the flour, butter and salt into a large clean bowl.
Rub the butter into the flour with Your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. Add the water to the mixture and Using a cold knife stir until the dough binds together; add more cold water a teaspoon at a time if the mixture is too dry. Wrap the dough in Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes. Use a different bowl for each pastry

Mini meat patties
9:00 – 9:10
(10 minutes)
In a large skillet,...
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