1
BOILING
Boiling is where food is completely immersed in liquid and requires rapid movement of cooking, it is mainly cooked at a boiling point of 100 degrees Celsius. 5 suitable foods: 1. Root vegetables (carrots, potatoes) 2. Meat and poultry 3. Green vegetables (broccoli, spinach): Boiled then refreshed with cold water to retain color and texture. 4. Cured meats 5. Farinaceous foods (pasta, rice): Involving stirring Commonly used utensils and equipment: - Stove - Electric stockpots, - Spiders - Balers - Ladles - Chinois - Filters Outline a procedure: - Putting a lid on the saucepan will conserve energy and bring liquid to the boil faster. - Remove lids when boiling, except vegetables. - Food being boiled should be fully immersed. - Allow for evaporation of the cooking liquid - Skim off any scum forming on the surface of the water, to prevent discoloration of the liquid. - Always pour away from the body when removing hot stock or hot liquids. - Do not use bicarbonated of soda to preserve the colour of green vegetables as it breaks down the cellular structure and destroys the vitamins - Never boil green vegetables with the lid on as they will discolor and possibly overcook. 5 safety and hygienic work practices one must consider: 1. Follow correct personal hygiene rules prior to cooking 2. Ensure cleaning cooking utensils and containers 3. Beware of removing lids from saucepans when contents are boiling as steam burns. - Remove lid away from the body. 2 associated culinary terms: Simmering: More gentle from boiling, Foods are cooked in gently boiling water at around 95-98 degrees celsius. Blanching: food is boiled for a short period, then is refreshed by plunging into rinsed water to stop the cooking process, this can cause the cells to open and strong flavors, blood and impurities can be leached out whereas boiling water starts to cause cells to close and seal in the flavors. Common problems associated with this cooking method when cooking: Discolored boiled eggs - over cooked Cloudy stock - boiled too vigorously or not skimmed effectively Pasta too soft - over cooked or held to long before service How it effects the nutritional value of food: - Loss of water double vitamins B and C is high
- Reusing boiling water in stock, soups and gravies is a good way of retaining the lost of vitamins.
Recipes: Mashed Potatoes Ingredients: 1 1/2 ibs yukon gold potatoes, peeled and quartered lengthwise 1/2 teaspoon of salt 4Tbsp heavy cream 2 Tbsp butter 1 Tbsp milk Salt and pepper Potato masher Method: 1. Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them. 2. Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste. (Serves 4)
Boiled eggs: Ingredients 2 eggs, at room temperature Buttered toast fingers, to serve 2 tsp sea salt 1/2 tsp cracked black pepper 1/4 tsp paprika 1/4 tsp ground cumin Method: 1. Place eggs in a saucepan. Cover with cold water. Cover and bring to the boil over high heat. Reduce heat to medium. Simmer gently for 3 minutes. 2. Remove pan from heat. Using a slotted spoon, transfer eggs to egg cups. Using a spoon, carefully remove tops from eggs. Serve with toast and spread.
2
Poaching
Poaching is the principle of cookery where food is submerged completely in liquid just below boiling 93-95 degrees Celsius. There should be no visible movement of the liquid when cooking is in progress. 5 suitable foods: 1. Seafood 2. Poultry 3. Fruit (Fresh or dried fruit) 4. Meat: (Use tender cuts) 5. Offal: Pre-cooked. (brains) Commonly used Utensils and equipment - Pots and saucepan - Spoons - Ladles - Spatulas - Baskets and fish - Kettles Outline a procedure: - Heat liquid to boiling point and reduce the temperature until little liquid movement is occurring. - Gently lower food into the cooking liquid (cover according to food item) - Allow food to remain in liquid until cooked - Remove food and reserve liquid for sauce if required - Food needs to be completely immersed during the cooking process - Temperature must remain 93-95 degrees celsius, for little movements to ensure food is not toughening the protein, break up texture or shrink delicate food. 5 safety and hygienic work practices one must consider: 1. Follow correct personal hygiene rules prior to cooking 2. Ensure cleaning of cooking utensils and containers 3. Be cautious for lids from saucepans when contents are poaching as steam burns. 4. Remove lid away from body. burns. Therefore, ensure the lid can be moved away from the body. 2 Associated culinary terms: Submerged - To place food below water or other liquid Cartouche - A circle of greaseproof used to keep moisture in and food submerged Common problems associated with this cooking method when cooking: Poached fish is too rubbery or touch - the temperature of the liquid is too high. The food breaks up - Temperature is too high and food becomes overcooked. Fruit is discolored - Fruit not fully submerged. Oxidation had occurred through exposure to air after peeling. How it effects the nutritional value of food: - Loss of water-soluble vitamins in process. Vitamins B and C are affected. - Makings of stocks, sauces, gravies and soups from the left over liquid help retains the vitamins otherwise lost.
Recipes: Poached salmon seasoned with fresh dill Ingredients: 4( (4 ounce) fillets salmon 1 Bunch fresh dill tied with kitchen twine 2 cubs chicken stock Method: 1. Place the salmon fillets in a large pot, 2. and pour in the chicken stock. Bring to a boil, 3. reduce heat to low, and place dill in the pot. 4. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
Poached chicken with basil-lemon sauce Ingredients: 4 boneless chicken breast halves, without skin marinade 3 tablespoons fresh chopped basil, or 1 tablespoon dried basil leaves juice of 2 lemons, or about 1/3 cup 1 tablespoon olive oil or canola oil 4 cloves garlic, chopped fresh basil or fresh parsley for garnish Method: 1. Put chicken breasts between sheets of plastic wrap; gently pound to even thickness for even and quick cooking. 2. Combine marinade ingredients in a plastic food storage bag; add chicken and refriger ate for 1 to 2 hours. Heat an oiled grill pan, grill rack, or broiler pan. Arrange chicken on hot pan or rack and grill or broil for about 10 to 12 mins, turning often. Serve with fresh basil leaves or parsley, if desired. Serves 4.
3
Steaming
Where food is cooked with heat in the form of steam surrounding the food. The steam needs to be contained within the cooking vessel. 5 suitable foods: 1. Meats - Tender cuts 2. Poultry - Any type, whole or portioned 3. Vegetables - green vegetables will discolor 4. Seafood - Any type, whole or portioned 5. Puddings - sponge puddings Commonly used utensils and equipment: - Steamers - perforated trays - Baskets - Lids - tongs. Outline a procedure: - Prepare food as desired - Place water in the lower section of the steamer and must keep boiling during the entire cooking process. Maintain steam level from replenishing water. - Place food on the perforated tray. Ensure steamer is sealed to prevent loss of steam. Ensure space around food to allow cooking. - When food is cooked, remove from steaming, lift it towards your body so steam can go away from your body to avoid burning yourself. 5 safety and hygienic work practices one must consider: 1. Follow correct personal hygiene rules prior to cooking 2. Ensure cleaning of cooking utensils and containers 3. Be cautious for lids from steaming as steam burns. 4. Ensure the lid can be moved away from the body. 2 Associated culinary terms: Direct steaming - Where the food is in direct contact with the steam Indirect steaming - Where there is a barrier between the food and the steam Common problems associated with this cooking method when cooking: Steamed pudding is heavy - wrong proportions of ingredients Flavorless and not crisp - over cooked Vegetables are not equally cooked - uneven portion size Steamed pudding is soggy - needs wrapping to prevent moisture from entering How it effects the nutritional value of food:
Is an extremely nutritious method of cookery because there is less nutrients loss then other methods. The foods natural colors, flavors and Vitamin C remains the same.
Recipes: Steamed Blue swimmer crabs Ingredients: 1kg fresh green (uncooked) blue swimmer crabs 陆 medium red capsicum, seeds and membranes removed 1 small red onion, finely sliced 2 tablespoons ginger, julienned (cut into thin sticks) 3 garlic cloves, roughly chopped 6 tablespoons light soy sauce 2 tablespoons malt vinegar 2 teaspoons sesame oil 2/3 cup chicken stock or water Method: 1. Place crab on chopping board, top-shell side down, and using a large chef始s knife or cleaver chop entire crab in half, vertically. Cut each half into 4 pieces. Remove and discard hairy bits around shell. 2. Place crab in a shallow heatproof bowl that will fit inside a steamer basket. Place bowl inside steamer and position over a deep saucepan or wok of boiling water; steam, covered, for 7-8 minutes or until cooked (the flesh should be white rather than translucent). 3. Serve immediately
4
Steamed Buns with BBQ Pork Ingredients: Steamed Blue swimmer crabs Ingredients: 1kg fresh green (uncooked) blue swimmer crabs ½ medium red capsicum, seeds and membranes removed 1 small red onion, finely sliced 2 tablespoons ginger, julienned (cut into thin sticks) 3 garlic cloves, roughly chopped 6 tablespoons light soy sauce 2 tablespoons malt vinegar 2 teaspoons sesame oil 2/3 cup chicken stock or water Method: 1. Mix together pork, barbecue sauce, eschalots, chicken stock, soy sauce, oil and sugar. Chill in refrigerator for at least 6 hours. Prepare dough for Chinese Steamed Buns. Shape dough into balls. Roll each out into a flat circle. Put 1 tablespoonful of prepared pork mixture in the centre of each circle, and wrap dough around filling. Place seams down onto greaseproof paper squares. Let stand until doubled, about 30 minutes. Bring water to a boil in wok, then reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns, still on greaseproof paper, as will comfortably fit onto steam-plate,
leaving 2 to 5cm between the buns. At least 5cm space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes. Ensure that water does not come in contact with the buns. 5. REMOVE LID BEFORE you turn off heat, or else water will drip back onto the bun surface and produce yellowish "blisters". Continue steaming batches of buns until all are cooked.
11 March 2013 Volume VII
5
Stewing
Stewing is the slow cooking of food covered with liquid giving a concentrated colour and flavor to the food and sauce. Food are then served without being drained. 5 suitable foods: 1. Tougher or cheaper cuts of meat - lamb, beef, pork and chicken 2. Fish - fresh, ocean or shellfish (using slow heat) 3. Green Vegetables - broccoli, peas, 4. Root vegetable - potatoes, carrots 5. Fruit - including apples, figs, peaches and pineapple Commonly used utensils and equipment: - Bratt pans - Casserole dishes - Choice of pan or dish depends on the amount - Plastic or Wooden spoon (metal can discolor the food) Outline a procedure: - Food is prepared for stewing is cut into bite-size, even sized pieces (should be cut into 3cm cubes). The ingredients are covered with a liquid and medium heat applied to begin the cooking process. - Seasoning and flavoring are added prior to cooking. The tougher cuts that are used when stewing become tender during cooking process. - Never boil stews - A stew can be left to cook unattended for long periods of time before serving - Stews can be reheated which can actually improve the flavor. 5 safety and hygienic work practices one must consider: 1. Follow correct personal hygiene rules prior to cooking 2. Ensure cleaning of cooking utensils and containers 3. Use a pot appropriate size of the recipe 4. Use appropriate heat-proof gloves when removing container from the stove 5. Beware of removing lids from a stewing nit as steam burns, ensure the lid can be moved away from the body. 2 Associated culinary terms: Bouillabaisse: A French fish soup/stew Roux or Beurre manie`: Dough consisting of equal parts of butter and flour. Meat is tough: Meat undercook; meat too tough for length of cooking time. Sauce is too greasy: Stew not skimmed adequately; fat not trimmed from meat; stew left standing too long prior to service.
Stew light brown when it should be white: Stock is too dark, roux overcooked, stew is burnt during cooking process. How it effects the nutritional value of food: There is little loss in the process of stewing from the ingredients as all the vitamins remain in the liquid used in the sauce for service.
Recipes Ratatouille Ingredients: 4 tomatoes 3 tbs olive oil 1 large onion, chopped 1 red capsicum, diced 1 yellow capsicum, diced 1 eggplant, diced 1 tbs tomato puree 1/2 tbs chopped fresh thyme 2 tbs torn fresh basil leaves 2 garlic cloves, crushed Methods: Score a cross in the base of each tomato and plunge into a bowl of boiling water for 20 seconds. Peel the skin from the tomatoes and discard.Chop the tomato flesh into medium dice. Heat the oil in a frying pan over medium heat and add the onion. Cook for 2-3 minutes then add the capsicum and cook for a further 5 minutes. Transfer the onion and capsicum to a plate and set aside. Add the eggplant to the pan and cook over medium heat for 5-6 minutes. Return the onion and capsicum to the pan and stir in tomato puree. Add thyme and tomatoes.Reduce heat to low, cover and cook for 15 minutes, stirring occasionally. Stir in the basil and garlic. Serve warm either on its own or with roast meat or fish.
6
Thai-Style Pork stew Ingredients: 2 lbs pork loin, cut into four pieces 2 cups julienned red bell peppers 1/4 cup teriyaki sauce 2 tablespoons rice wine vinegar or 2 tablespoons white wine vinegar 1 teaspoon crushed red pepper flakes 2 cloves garlic, minced 1/4 cup creamy peanut butter Method: 1. Place everything except the peanut butter in crockpot. 2. Cook on low setting for 8 hours. 3. Remove pork and chop coarsely. 4. Add peanut butter to crockpot, stirring to incorporate in sauce. 5. Return pork to crockpot. 6. Serve over rice, with chopped scallions and chopped peanuts on top, with a lime wedge on the side.
7
Braising
Braising is when food is slowly cooked in liquid in a firm lidded, heatproof vessel. 5 suitable foods: 1. Lamb 2. Sweet bread 3. Poultry (feathered game) 4. Root Vegetables 5. Green vegetables Commonly used utensils and equipment: - Brassiere - Heavy, thick-sided pan with tight fitting lid - Saute` pans to seal the meat - Ladles - Chinois Outline a procedure: - Braised dishes are to be prepared in the oven or on the stove on low heat. - Vegetables are blanched before cooking, a mirepoix is often the basis of the pan to improve flavour and colour to the sauce - The meat is sealed in hot oil to retain the meat juices. This will provide flavor and color to the base sauce. - The process is very slow and allows the interchange of flavors from the food and the liquid. - The temperature for braising is 180-200 degrees celsius for meat and 140-160 degrees celsius for vegetables. - Use a skewer for testing if the food is cooked or not. (if the food can be pushed in with little resistance that means the food is cooked) 5 safety and hygienic work practices one must consider: 1. Follow correct personal hygiene rules prior to cooking 2. Ensure cleaning of cooking utensils and containers 3. Use a pot appropriate to size of the recipe 4. Use appropriate heat proof gloves/pot mitt when removing container from stove 5. Remember to be careful when lifting or transporting the hot container 2 Associated culinary terms: Mirepoix - evenly diced vegetables; usually a combination of celery, onion, carrot or turnip Larding - Used to improve the flavor of meat before braising. It is the insertion of pork back fat or bacon fat into the joint or cuts of meat. Common problems associated with this cooking method when cooking: Loss of liquid or over thickening - the temperature is too high during the cooking process or the lid is not tight enough
Sauce too thin - To much liquid is used at the stat of the cooking process Meat has shrunk too much - The meat has been cooked too long How it effects the nutritional value of food: Minimal nutrient loss occurs in this cookery method as all the nutrients lost from the meat and vegetables remain in cooking liquid and are reused as part of gravy or sauce for service.
Recipes: Fresh Pork chops with fresh tomato soup Ingredients: 2 tablespoons olive oil, divided 1 large onion, halved and thinly sliced 4 pork loin chops, 1 inch thick salt to taste black pepper to taste garlic powder to taste 1/2 pint red grape tomatoes, halved 1/2 pint yellow grape tomatoes, halved 3 cloves garlic, diced 1 tablespoon dried basil 2 1/2 teaspoons balsamic vinegar 4 ounces feta cheese, crumbled Method: 1. Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside. 2. Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm. 3. Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.
8
Braised steak and onions Ingredients: 1 kg round steak flour 2 tablespoons oil 60g butter or margarine 4 onions 1 tablespoon flour, extra 2Ÿ cups water 2 beef stock cubes salt, pepper Method: 1. Trim excess fat from meat, cut meat into pieces approximately 5cm x 10cm. Dust each piece of meat lightly with flour, which has been seasoned with salt and pepper. 2. Peel onions, cut in half, then cut into 5mm thick slices. 3. Heat oil in frying pan, add half of the meat, brown well on both sides. Remove from pan and place in large saucepan or casserole dish, repeat with remaining half of the meat. 4. Add butter to frying pan, stif until melted and incorporated with pan juices. Add onions to pan, cook until onions are transparent. Stir in extra flour, cook a further 2 minutes. 5. Gradually add water, add crumbled stock cubes, stir over heat until sauce boils and thickens slightly, season with salt and pepper. Pour sauce over meat in saucepan, cover, simmer gently over low heat for 1½ hours, or until meat is cooked. 6. Serve with mashed potatoes and a green vegetable.
9
Roasting
Roasting is where food is cooked in an oven, often involves rotating when cooking large pieces of meat. Meat is also basted with fat from extra melted dripping, lard or oil. Recipes: Roasted Chicken
5 suitable foods: 1. Root vegetables 2. Joint of good quality, tender meat with or without the bone. 3. Spit-roasting (Very large joints or whole chickens) 4. Poultry and feathered game Commonly used utensils and equipment: - Specific roasting pans and racks - Ladles, spoons and meat forks are essential - Thermometer - Oven (shelves in right position) Outline a procedure: - Simple technique, meat requires trimming for cooking. - Selection of the temperature is important, depending on food sizes and shape, as well as quality, fat content and desired degree of doneness. Meat conducts heat slowly otherwise meat can dry out. Poultry is always cooked well-done to prevent and possible transmission of bacteria. - Roasting has a variety of methods as the chefs can have their own preference regarding the positioning of the meat. - Slow-roasting are cooked between the temperatures of 80-100 degrees celsius. 5 safety and hygienic work practices one must consider: 1. Follow correct personal hygiene rules prior to cooking 2. Ensure cleaning of cooking utensils and containers 3. Use a pot appropriate to size of the recipe 4. Use appropriate heat-proof gloves when removing containers from the oven 5. Beware of removing roasting pan from the oven 2 Associated culinary terms: Carry-over cooking - The continuation of cooking when the roast is removed from the oven Sauce and accompaniments - These are sauces, gravy and food served traditionally with roasts Common problems associated with this cooking method when cooking: Weight loss of roast - Varies with the degree of doneness and method of cooking Food tough and dry- could be overcooked, temperature too high, meat not enough basted Surface of the meat is burnt - Trussing not completed correctly, over-exposure to heat How it effects the nutritional value of food: Minimal nutrient loss occurs in this method as all nutrients lost from meat and vegetables remain in the cooking liquid and are used as part of sauce.
Ingredients: 1.6kg whole chicken 1 lemon, halved 2 teaspoons olive oil Method: 1. Preheat oven to 220°C. Lightly grease a roasting pan. Place a wire rack into roasting pan. Trim excess fat from chicken. Discard neck. Rinse chicken (including cavity) under cold running water. Pat-dry with paper towels. Season cavity with salt and pepper. 2. Gently squeeze the juice from half the lemon over chicken, rubbing juice into skin. Place both lemon halves into chicken cavity. Tie legs together with kitchen string. 3. Brush both sides of chicken with oil. Season chicken all over with salt and pepper. Place, breast-side up, onto rack in roasting pan. Roast for 1 hour or until juices run clear when chicken thigh is pierced with a skewer. Stand, covered, for 10 minutes. Serve with roast vegetables, if desired.
Roast Potato Salad Ingredients: 1kg Lady Christl potatoes, cut into wedges 60ml (1/4 cup) extra virgin olive oil 1 large red onion, peeled, cut into thin wedges 1 celery stick, trimmed, thinly sliced 1 garlic clove, finely chopped 1/2 cup chopped fresh continental parsley 1/4 cup fresh oregano leaves Method: 1. Preheat oven to 180ÂşC. Place the potato on a large baking tray. Drizzle over half the oil. Season with salt and pepper. Toss to coat. Roast for 25 minutes. Add the onion to the tray. Roast for a further 30 minutes or until potato and onion are tender and golden. Set aside for 10 minutes to cool. 2. Place the potato, onion, celery, garlic, parsley and oregano in a large bowl. Season with salt and pepper. Drizzle over the remaining oil. Toss until well combined.
10
Baking
Where food is subjected to dry heat in the oven which converts the water content of the food into steam, which bakes the food. The allows the heat to be transferred more equally. Temperature for baking ranges 130-235 degrees Celsius. 5 suitable foods: 1. Fish 2. Chicken 3. Meat 4. Fruit 5. All vegetables Commonly used utensils and equipment: - baking trays - Water baths - Cooling racks - Oven including accurate thermostat essential baking. - Oven gloves Outline a procedure: - A gas oven, electric oven or a microwave can be used to bake the food. - Oven should be preheated to ensure the oven is ready for cooking. - Food needs to be put in the correct position in the oven - Ensure the temperature is set during the entire cooking process. - test for doneness prior to removing from the oven. 5 safety and hygienic work practices one must consider: 1. Ensure cleaning of cooking utensils and containers 2. Use pot appropriate to size of the recipe 3. Use appropriate heat-proof gloves when removing containers from the oven 4. Be careful wen removing baking pans from the oven due to the weight of the content 5. Handle all equipment with care as they can be effected by the heat 2 Associated culinary terms: Bain-marie - Tray of water that food of water are placed before cooking in the oven, this helps t cook evenly and assists the setting of the proteins through slow cooking En papillote - Refers to the cooking of food in a hot oven in a buttered and sealed envelop or greaseproof paper. Common problems associated with this cooking method when cooking: - Pastry is tough and chewy - Pastry has shrunk - Food is too dark - Uneven texture How it effects the nutritional value of food: Less nutrients are lost in this method as all nutrients from meat and vegetables are remained in the cooking liquid as 11 part of the sauce.
Recipes Baked Apples Ingredients: 4 apples (such as Golden Delicious or Granny Smith) 1 tablespoon lemon juice 1/3 cup sultanas 2 teaspoons vanilla essence 2 tablespoons brown sugar 2 tablespoons slivered almonds, toasted 1 teaspoon mixed spice low-fat custard, to serve Method: 1. Preheat oven to 180Ă‚ÂşC. Using a small sharp knife, remove cores from apples, leaving apples whole and bases intact. Drizzle lemon juice into apple cavities. Place apples, upright, into a ceramic baking dish. 2. Combine sultanas, vanilla essence, sugar, almonds and spice. Spoon sultana mixture into centre of each apple. Cover with foil. Bake for 15 minutes. Remove foil. Bake for a further 10 to 15 minutes or until apples are tender. Serve warm with custard.
Baked Rice Custard Ingredients: 3 eggs, well beaten 1/2 cup sugar 1/4 teaspoon salt 2 cups milk, scalded 1 cup cooked rice 1/4 cup raisins 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1 tablespoon butter, sliced Method: 1. Combine eggs, sugar and salt. 2. Stir in hot milk slowly. 3. Add cooked rice, raisins and vanilla. 4. Pour into buttered 1 ½-quart baking dish. 5. Set in pan of hot water. 6. Bake for 30 minutes in 325 degree oven then stir. 7. Sprinkle with cinnamon and dot with butter. 8. Continue baking for 60-70 minutes or until set.
Grilling
Grilling is where food is cooked by radiated heat from above or below the food. The heat can be gas, electricity or charcoal. 5 suitable foods: 1. Any fruit 2. Any vegetables 3. Fish scaled, skinned and fins cut off or 4. Whole small or flat fish even fillets suitable under grill plates 5. Meat right size, tender, trimmed of unwanted fat, bones or sinew. Commonly used utensils and equipment: - Charglo griller: Grill or griddle plates - flat, solid heated by gas or electricity - Charcoal grill: heated by hot charcoal under the grill - Salamander: overhead grill, powered by gas or electricity - Barbecue kettles: gas, electric or charcoal. Outline a procedure: - Always preheat the grill before adding food. - Lightly oil the grill to prevent food from sticking - Grill plates need to be hot to seal and color the food instantly. - Use tongs rather then a fork to turn the food when grilling to avoid juice from escaping - Cooking times depends on the size and thickness - Red meat requires high heat to seal then white meat. Moderate temperatures is needed to cook right through. - Always choose good quality, tender foods and ensure grill plates are clean. - Always cook fish and meat separate as their flavor and smell can overpower other foods. 5 safety and hygienic work practices one must consider: 1. Follow correct personal hygiene rules prior to cooking 2. Ensure cleaning of cooking utensils and containers 3. Use tongs when grilling 4. Always remember the grill is a hot area and use caution when placing and removing foods. 5. Preparation is very important when grilling to ensure ease of movement around the grill area. 2 Associated culinary terms: Barbecuing- food cooked on bars over hot coals or on a hotplate Gratinating - browning or glazing cooked dish under a calamander using breadcrumbs or cheese. Common problems associated with this cooking method when cooking: Meat not browned: Temperature of the grill is too low. Fish dry and a bad appearance: Overcooked, to high 12 temperature, not enough covering over fish from cooking.
How it effects the nutritional value of food: Grilling results in a little loss of nutrients, although some fat-soluble vitamins are lost with well done red meats.
Recipes Grilled sweet potato with mango salad Ingredients: 1 sweet potato, peeled 1 large mango, skin removed 1 head Bibb or Boston (round) lettuce 1/2 cup (10g) fresh mint Method: 1. Preheat the grill or grill pan to medium. 2. Chop both the sweet potato and mango flesh into long wedges, about 3/4-in (2cm) wide, 1/2-in (1 cm) thick. Place in separate dishes. 3. Combine the dressing ingredients in a small bowl and pour half over the mango and potato. 4. With tongs in hand, arrange sweet potato wedges directly over the grill and leave for 6-8 minutes, until grill marks appear and the bottom sides begin to soften. Turn and grill the other side for a further 6 minutes. While the other sides are cooking, arrange the mango wedges directly on the grill. Grill for about 2-3 minutes on each side. Transfer all the wedges to a cutting board and cut into cubes. Place them in a bowl and toss with the remaining dressing. 5. Arrange lettuce leaves on salad plates. Scatter the sweet potato and mango over the lettuce and add a sprinkling of sea salt and finely sliced mint.
Grilled red chili prawns with green papaya salad. Ingredients: 1 long red chili, finely chopped 1 tablespoon lime juice 2 garlic cloves, crushed 1 tablespoon peanut oil 500g green prawns, peeled (tails intact), deveined 100g dried rice vermicelli noodles 1/2 medium green papaya, peeled, deseeded, grated (see note) 1 eschalot, thinly sliced 100g grape tomatoes, halved 1 cup beansprouts 1/2 cup fresh coriander leaves 1/2 cup fresh mint leaves 1/2 cup fresh Thai basil leaves Method: 1. Combine chili, lime juice, garlic and oil in a bowl. Add prawns. Toss to coat. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits. 2. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes. Drain. Refresh under cold water. Drain. 3. Make dressing Place fish sauce, lime juice and sugar in a screw-top jar. Secure lid. Shake to combine. 4. Place papaya, eschalot, tomato, bean sprouts, coriander, mint, basil and noodles in a bowl. Add dressing. Toss to combine. 5. Heat a frying pan over high heat. Cook prawns, turning, for 3 to 4 minutes or until pink and just cooked through. 6. Divide papaya mixture between plates. Top with prawns. Serve.
11 March 2013 Volume VII
13
Shallow-Frying
Is cooking food in a small amount of fat in a pan. This includes pan frying, saute`ing and stir frying. Some foods are also crumbed prior to cooking. 5 suitable foods: 1. Schnitzels 2. Medallions 3. Cutlets 4. Fresh egg dishes including omelettes, pancakes. 5. Tougher meats can be minced to hamburgers. Commonly used utensils and equipment: - Solid cooking surface or the base of a pan - Palette knives - Egg lifters - Tongs - Wok Outline a procedure: - preheat pan and oil prior to adding the food. - Hot pans seals and prevents absorption of fat, reduces sticking and develops color to the food. - Presentation side of the fish or the meat is always cooked food. - Moving the frying pan maintains an even speed of cooking and browning. - Drain all food when frying, too much oil on the plate is not appealing. - Adding to much food in the pan will lower the temperature and reduce the golden color look. - Turn food over when moisture appears on the food surface. - Ensure all preparation is complete prior to shallow frying as the oil may burn if you leave it during the cooking process and if you reduce the heat, the food will absorb the oil and ruin. - Sweating is required often in some recipes to release more flavor, without browning. This is done with onions, bacon and garlic. 5 safety and hygienic work practices one must consider: 1. Ensure cleaning of cooking utensils and containers 2. Ensure correct level of fat is used as per manufacturer始s instructions 3. Do not mix purchased and home rendered fats 4. Do not add fresh oil to old oil 5. Fat should not be allowed to smoke as it can catch on fire easily including a bad smell to it. 2 Associated culinary terms: Griddle pan - a thick-bottomed metal plate used to cook steaks, cutlets and chops Dry frying - Food fried on a lightly greased hot plate or shallow pan. Common problems associated with this cooking method when cooking:
Yolk on a fried egg breaks: egg was not fresh or was treated roughly Sauteed vegetables broken or discolored - frying was too fast or too slow Sauteed meat not brown - when cooking the meat, the oil was not hot enough How it effects the nutritional value of food: Some fat-soluble vitamins are lost during the cooking process. This method of cooking relatively high in fat.
Recipes Crumbled veal schnitzel Ingredients: 4 veal schnitzels 陆 cup plain flour 2 cups dried breadcrumbs 150 g grated Parmesan 2 tbsp chopped parsley grated rind of one lemon 2 eggs, lightly beaten oil for shallow frying lemon wedges, salad leaves, halved cherry tomatoes and flaked Parmesan to serve Method: 1. Dust veal schnitzels in lightly seasoned flour shake off excess. Combine breadcrumbs, Parmesan, parsley and lemon rind. 2. Coat schnitzels in egg and dip in breadcrumbs, shake off excess. Place on a foil-lined tray, refrigerate for 30 minutes. 3. Add enough oil to a medium-sized, heavy based frypan to come halfway up the side of the pan. Heat the oil over a moderately high heat. Carefully lower schnitzels into hot oil. Cook schnitzels in batches on both sides until lightly golden. Drain schnitzels on absorbent paper after cooking. Allow the oil to reheat between batches. 4. Serve with lemon wedges and salad leaves with cherry tomatoes and flaked Parmesan.
14
Shallow-fried Scallops Ingredients 6-8 scallops 1 tbsp olive oil 2 large chopped garlic cloves 1 tsp chopped fresh red chili juice of half a lime roughly chopped coriander salt and pepper Method: 1. Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chili into the pan. Cook for about 1 min more, then squeeze over the juice of the lime. 2. Finish off with roughly chopped coriander and salt and pepper. Serve straight away.
11 March 2013 Volume VII
15
Deep-Frying
When food is fully immersed in hot oil or fat between the temperatures for deep frying is 165-195 degrees celsius. Most suited for food being cooked fast as it is a quick cookery method. 5 suitable foods: 1. meats 2. Cheese 3. Potatoes 4. Eggplant 5. Fish Commonly used utensils and equipment: - Deep fryers including gas or electric versions - Spiders - Racks - Baskets - Trays - Buckets - Chinois - Filtering paper Outline a procedure: - The temperature suited for deep-frying of most food is between 177-195 degree celsius. - Food should be seasoned for cooking - The temperature must be hot enough to seal the food as soon as it enters the oil. - Testing for readiness of the oil is too check for light haze rising from the surface of the oil, place a piece of bread into the oil check if it turns a light brown color that means the oil is ready or if it turns a dark color immediately, the oil is too hot and needs to be cooled down. - Remove excess coatings prior to cooking - Allow oil to recover temperature between each batch of food. if oil is not being use, put the deep-fryer on a holding temperature of 90-100 degrees celsius. - Strain the oil after every service - If food is frozen, add to the fryer in small quantities to enable oil to regain its temperature. - Use a spider or fryer basket to remove food from the oil then drain well on absorbent paper. Then put food items on absorbent paper away from the deep-fryer to soak up excess oil. - The surface of the food should be crisp. - Season food after cooking then serve immediately and fried foods will cool quickly and can be reheated successfully. 5 safety and hygienic work practices one must consider: 1. Use a spider or skimmer to remove floating particles to prevent left over food to deteriorate 2. Place food carefully into the hot fat away from the body 3. Never turn on an empty deep fryer 4. Do not add fresh oil to old oil 16 5. Do not overfill or overload a deep fryer. 2 Associated culinary terms: Spider: A circular wire straining device
Sauteing- refers to the turning over of food while frying in minimal oil to ensure both sides are cooked evenly. Common problems associated with this cooking method when cooking: Over-crowded deep-fryer: Causes the oil to overflow Dark browning of food: Means oil is too hot and needs the temperature to drop for the oil to cool down. How it effects the nutritional value of food: Fat content in deep fried foods is high due to fat being the major cooking factor. Fat soluble vitamins are reduced within the coating in foods.
Recipes Spring rolls Ingredients 20g Dali Shiitake Mushroom Slices 100g Erawan Rice Sticks 500g chicken mince 4 green onions, thinly sliced 70g Valcom Bamboo Shoot Slices, drained, chopped 1 carrot, peeled, grated 2cm piece ginger, finely grate 2 garlic cloves, crushed 340ml bottle Indofood Sweet Soy Sauce Kecap Manis 24 sheets frozen spring roll wrappers, thawed vegetable oil, for cooking Method 1. Place mushroom slices into a heatproof bowl. Cover with boiling water. Stand for 30 minutes or until tender. Drain. Finely chop. 2. Place noodles into a bowl. Cover with hot water. Stand for 15 minutes or until tender. Drain. Roughly chop. 3. Combine chicken mince, onions, bamboo shoots, carrot, ginger, garlic, mushrooms, noodles and 1 tablespoon ketcap manis in a large bowl. 4. Place 1 spring roll wrapper onto a flat surface with 1 corner pointing towards you. Place a heaped tablespoonful of filling onto corner of wrapper. Brush edges lightly with water. Fold corner over filling, then roll up firmly, folding edges in. Press to seal. Place onto a tray. Repeat with remaining wrappers and filling. Cover with plastic wrap. Refrigerate until required. 5. Pour enough oil into a wok or large saucepan so it is one-third full. Heat over medium-high heat until a small piece of bread dropped in sizzles. Cook spring rolls, in batches, for 3 to 4 minutes or until golden. Transfer to a wire rack with a slotted spoon. Serve with remaining kecap manis, for dipping.
Deep-fried ice-cream Ingredients:
- 1 qty vanilla-bean ice cream (see related recipe) - 250g digestive biscuits - 2 eggs - 1 tablespoon milk - sunflower oil - icing sugar and maple syrup, to serve Method:
1. Working quickly, scoop ice cream (see related recipe) into 6 round balls and place on a paper-lined tray in the freezer. Freeze for about 2 hours until very firm. Crush a pack of biscuits to fine crumbs and place in a shallow bowl. Again working quickly, roll frozen balls in crumbs to coat, then freeze for 1 hour. Lightly beat eggs with milk in another bowl. Again working quickly, coat each ball first in egg mixture, shaking off excess, followed by a second coat of crumbs. Return balls to freezer for another 1 hour. 2. Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 190째C. (If you don't have a deep-fryer thermometer, a cube of bread will turn golden in 30 seconds when oil is hot enough.) In 2 batches, fry ice cream balls for 10-15 seconds until golden. 3. Remove with a slotted spoon, drain briefly on paper towel, then serve immediately dusted with icing sugar and drizzled with maple syrup.
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Stir Frying
Most popular Chinese cooking technique. Very quick and does not use much oil. Stir frying is when ingredients are added to a heated pan and moved continuously during cooking. 11 March 2013 Volume VII 5 suitable foods: 1. Bok Choy 2. Poultry 3. Tofu 4. Beef 5. Seafood Commonly used utensils and equipment: Wok All purpose knives Iron palette Iron spoon Outline a procedure: - Pre-heat the wok on medium-high heat for at least one minute before adding oil. skip this step if the pan is nonstick - Always drizzle the oil so it coats both the sides and the bottom of the wok (oil heats faster) - Cook stir-fries uncovered - Ensure all ingredients are prepared before starting. This will ensure even quick cooking - Never prepare food while stir-frying - Garlic and ginger is usually used when seasoning in stirfrying - Meat is cooked on high heat to seal juices first and are then set aside, then add meat back it when vegetables are almost cooked. This ensures the meat not being over-cooked and vegetables and meat are retained in their individual flavours. - Wait a few seconds when tossing in meat to give a chance for browning. - When stir-frying vegetables move them immediately - When vegetables are too dry; add drops of water while stir-frying. - Always serve stir-fry dish immediately 5 safety and hygienic work practices one must consider: 1. Keep sleeves rolled down to prevent burns 2. Beware of splattering of food 3. Never leave hot wok unattended 4. Ensure knowledge of safety procedures of oil (oil and water do not mix) 5. Do not overfill or overload a wok 2 Associated culinary terms: Boa technique - Chine cooking technique for preparing the food in the wok. Chao technique - similar to the Western concept of braising
Common problems associated with this cooking method when cooking: - Too much in a wok will reduce stir fry method and cause an increase in liquid. - Ensure vegetables are even sized for cooking or larger vegetables will be undercooked at service - Cook meat separately as it can only be 80% cooked as it can be returned for browning prior to turning. - Keep temperature high enough to ensure movements of ingredients How it effects the nutritional value of food: This method is nutritious and low fat as they all remain during cooking process because they are all rapidly cooked. The pan is so hot during process so that it is possible to stir-fry with very little fat.
Recipes Stir-fried noodles with satay chicken & mushrooms Ingredients 5 dried shiitake mushrooms 250g wide long-life noodles 2 tbs vegetable oil 500g of chicken thigh stir-fry in satay sauce (see note) 150g snow peas, julienned 3 garlic cloves, finely sliced lengthways 4cm fresh ginger, peeled and julienned 2 tbs kecap manis (sweet soy sauce) Pinch of ground white pepper Method 1. Place the mushrooms in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to soften, drain then slice. Set the noodles in a heatproof bowl and cover with boiling water, set aside for 5 minutes and drain. Rinse the noodles with cold water and leave to drain. 2. Heat 1 tbs of oil in a wok over a high heat and stir-fry the chicken in 2 batches for 3-4 minutes or until cooked through. Transfer to a plate. Rinse the wok and heat over a high heat with the remaining tablespoon of oil. 3. Stir-fry the snow peas for a minute until just tender and transfer to a plate. Add the garlic and ginger to the wok and toss over the heat for a minute until the garlic is golden. Add noodles and mushrooms and stir-fry for 2-3 minutes. Add the kecap manis and white pepper to taste. Serve the mushroom noodles topped with the 18 satay chicken and snow peas.
Hoisin eggplant, prawn and bok choy stir fry. Ingredients 2 tbs sesame oil 3 baby eggplants (300g), halved lengthways, thickly sliced 20 green king prawns, peeled (tails intact), deveined 3cm piece ginger, grated 2 garlic cloves, crushed 2 bunches baby bok choy (500g), roughly chopped 3 tbs hoisin sauce 1 tbs rice vinegar* Steamed jasmine rice, to serve (optional) Method 1. Spoon oil in a wok or large frypan over mediumhigh heat. Add eggplant and cook, stirring occasionally, for 3-4 minutes until softened and lightly browned. Add remaining oil, prawns, ginger and garlic to wok. Cook, stirring, for 2 minutes or until prawns have changed colour. Reduce heat to medium, then add bok choy, hoisin and rice vinegar and cook, stirring, for 2 minutes or until the bok choy is just wilted and the mixture is coated with sauce. Serve the stir-fry with steamed rice if desired.
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Pan Frying
Pan-frying is a dry heat cooking method whereby food is semi-submerged in hot oil, meaning that oil requires no higher then half the height of the food. 5 suitable foods: 1. short loin 2. Cutlets 3. Fish and shellfish 4. Rump chops 5. steaks (Food must be less then an inch thick as they can be the best for cooking. ) Commonly used utensils and equipment: - Deep frying pans - Stainless steel deep fry pans - Palette knife or tongs Outline a procedure: - Cover meat with plastic wrap to prevent mallet sticking to it - pat meat dry before frying. Wet meat will not brown well. - coat with flavor mixture immediately before cooking. - Use suitable wide pan so meat is not crowded during cooking. Too much meat added to a small pan reduces temperature and slows cooking - Place the food in the oil, wait until the first side is browned, immediately turn and then cook until the second side is brown. Second times requires less time since the food is hotter then when you started - Strain out food particles between batches and add additional fresh oil if necessary - Do not save the oil and re-use it - Temperature control - use clean, fresh fat/oil. should “haze� not shimmer or smoke. Meat wont brown quickly enough if the oil is too cool. - Adjust temperature to keep heat moderate-to-high so food sears quickly without burning. - Too keep food crisp after frying, drain it well on absorbent paper. 5 safety and hygienic work practices one must consider: 1. Follow correct personal hygiene rules prior to cooking 2. Ensure cooking utensils and containers are clean 3. Beware of removing food as the pan still contains hot oil 4. Be careful when removing residue oil from the pan 5. Pour oil away from the body when cleaning pan 2 Associated culinary terms: Frying mediums - Various oils and fats which do not burn at high temperatures have long life are most commonly used for frying
Frying pans or skillets - The base of a skillet should be thick so that the heat spreads evenly and food cooks at the same speed without burning. Common problems associated with this cooking method when cooking: If food is too thick, the surface of the food will burn before the centre is cooked Overcrowding the pan will make it harder to cook How it effects the nutritional value of food: All ingredients nutrients are maintained in the cooking process. Some fat-soluble vitamins are lost.
recipes Crumbled lamb cutlets Ingredients 10 (500g) lamb cutlets, trimmed (see note) 1 cup fresh breadcrumbs 1 tablespoon finely chopped fresh flat-leaf parsley leaves 1 tablespoon finely grated parmesan cheese 1/4 cup plain flour 1 egg Vegetable oil, for shallow frying Salad leaves, to serve Method 1. Using your hand, gently flatten meat on each cutlet. 2. Combine breadcrumbs, parsley and cheese on a plate. Place flour on a plate. Whisk egg in a shallow bowl. 3. Coat 1 cutlet in flour, shaking off excess. Dip in egg. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining cutlets, flour, egg and breadcrumb mixture. Cover with plastic wrap. Refrigerate for 20 minutes. 4. Pour oil into a large frying pan until base is covered. Heat over medium heat. Cook cutlets, in batches, for 3 minutes each side for medium or until cooked to your liking. Place on a plate lined with paper towel. Serve cutlets with salad leaves. 5. easily when tested in the thickest part with a fork. Remove. Place on a warm plate. Cover with foil to keep warm. Repeat with remaining fish. 6. Serve fish with tartare sauce, sweet potato mash, steamed green beans salad and lemon wedges.
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Pan fried fish fillets with lemon and dill Ingredients 8 x 120g thin white fish fillets 3 eggs 1 tbl sp olive oil 3 cups fresh breadcrumbs 2 tbl sps finely grated lemon rind 2 tbl sps chopped fresh parsley 2 tbl sps chopped fresh dill Plain flour, for dusting Extra light olive oil, for shallow frying Sweet potato mash, steamed green beans and lemon wedges, to serve Method 1. Pat fillets dry with absorbent kitchen paper. Carefully remove any bones with tweezers. Set aside. 2. To make tartare sauce, place eggs, salt and garlic in a food processor. With motor operating, add oil in a very slow, steady stream until sauce is thickened. Add remaining ingredients. Pulse until ingredients are coarsely chopped. Transfer to a serving bowl. Cover. Refrigerate until ready to serve. 3. Combine eggs and oil in a shallow dish. Combine breadcrumbs, rind and herbs in a separate shallow dish. 4. Toss fish in flour, shake away excess. Dip in egg mixture, then coat in crumb mixture, pressing crumbs on lightly. 5. Cook fish in three batches. Heat enough oil in a large non-stick frying pan over a medium to high heat for shallow frying. Add fish. Cook for 1½ to 2 minutes, or until golden brown. Turn fish over. Cook for another 1½ to 2 minutes, or until golden brown and fish flakes
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