COOK BOOK BY JORJA ROSTEK
Jorja Rostek
Friday, 22 March 2013 12:34:25 PM AET
BOILING Boiling is the method of cookery where food is completely immersed in liquid and cooled at boiling point 100 Degrees celsius. Usually the water used to boil foods is salted at a ratio of 100/1.
BLANCHING/SIMMERING Blanching:
5 Suitable foods for each method:
-Eggs -Pasta -Rice -Soups -Corn on a cob
Is the term given to parcooking foods in boiling water. Once the food has reached the required stage in par-cooking it is then plunged into cold water or even ice water to stop the cooking process. As well as par-cooking foods, blanching also helps the set of the colour vegetables (e.g Broccoli). Blanching can be done using a hot or cold water start. Main reasons for using a cold water start are: - To leach out acrid or strong tastes (e.g Swedes).
Boiling has various effects on foods. It toughens eggs, softens the fiber and dissolves the connective tissues in meat, softens the cellulose in vegetables, and fruits, and dissolves other substances in many foods. Jorja Rostek
Friday, 22 March 2013 12:34:25 PM AET
A cover placed on a saucepan or a kettle in which food is to be boiled retains the heat, and thus causes the temperature to rise more quickly.
- Remove excess salts from cured meats (e.g corned beef) - To remove blood and impurities (e.g Bones for stock) Simmering: Is NOT a cookery method but a more gentle form of boiling. Foods are cooked gently boiling water at around 95-98 Degrees celsius.
BOILING MALAYSIAN CHICKEN CURRY LAKSA (Serving Size 2)
Toffee Apple (Serving size 9)
Cooking Methods Boiling
Cooking method Boiling
INSTRUCTIONS: Malaysian Chicken Curry Laska 1. Marinate chicken for 30 minutes. 2. Blend shallots, garlic, ginger, lemon grass, red chili, Lee Kum Kee Curry Sauce and Fine Shrimp Sauce into a paste. 3. Saute the paste in 2 tbsp oil on medium heat until fragrant. Add chicken and stir-fry until done. Add stock, bring to the boil and then simmer for 5 minutes. Season with fish sauce and sugar. 4. Blanch rice vermicelli and bean sprouts in boiling water. Arrange rice vermicelli, bean sprouts and cucumber on serving bowls. Pour over chicken curry laska. Garnish with mint leaves or Chinese parsley. Serve hot.
Instructions: Toffee Apple 1. Wash and dry the apples thoroughly. Impale them on the skewers. 2. Place sugar and water into a saucepan, stir over heat until the sugar is dissolved. Add butter and glucose, cook rapidly, without stirring until it reaches 150 degrees C or is at hard crack stage. 3. When mixture stops bubbling add the red food colouring. 4. Stand the saucepan in a large bowl of hot water to prevent the toffee from setting. Dip apples into the toffee to coat thoroughly. Stand upright (apple down) on a greased tray to set. Rolling Boil: A rolling boil is when you've reached the maximum amount of bubble production. It means that, no matter how much more heat you add, you won't get any additional bubble activity.
Commonly used utensils and equipment for each method such as,Pots,stove, and water. 5 Safety and hygienic work practices you must consider when using this method would include, keeping clear of stove therefore you wont burn yourself, keeping flammables away from stove, not wearing any flammable clothing, well Jorja Rostek
Friday, 22 March 2013 12:34:25 PM AET
groomed, no nail polish, correct Use clean equipment chef uniform, clean hands. Wash hands Ensure egg is in date. Utensils & Equipment: Stove Stock pot Effect On Nutrient Value Of Balers Food: Ladle Loss of nutrients (especially water-soluble vitamins C and Safe & Hygienic Work B.) Practices: Wearing an apron
POACHING Poaching is the method of cookery where food is cooked in liquid below boiling point. The temperature range for poaching is between 93 and 95 degrees celsius. This is a very gentle form of cookery and is suited to first quality tender foods such as fish, poultry, red meat, eggs and fruits.
Jorja Rostek
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Poaching Liquids:
Step1 Pour cold water into a large saucepan until 8cm deep. Add vinegar. Bring to the boil over medium heat. Reduce heat to low (water should still be simmering around the edge). Step 2 Crack 1 egg into a shallow bowl. Using a wooden spoon, stir water to create a whirlpool. Tip egg into water. Cook for 2 to 3 minutes for a soft yolk or 3 to 4 minutes for firm. Using a slotted spoon, remove egg from water. Step 3 Skim foam from water. Poach remaining eggs. Serve eggs on toast.
Court bouillon
Friday, 22 March 2013 12:34:25 PM AET
Stocks -The stock used for poaching should be related to the food.
-A highly flavoured poaching, used to enhance the flavour of the food to be poached. A court bouillon usually contains an acid, vinegar, lemon juice, or white wine are some examples, to help stabilise the protein of what is to be poached (e.g brains, fish or eggs). Stock syrup - Also known as sugar syrup used for sweet items (e.g fruits, coulis, sorbet) Milk - Used for poaching meringues or smoked fish.
POACHING Foods suitable for poaching Seafood - Is one of the most commonly poached meats. Small fish or fillets or other cuts are usually started in hot court bouillon, larger fish need to be started in cold court bouillon to ensure even cooking throughout. Poultry -Is started in boiling liquid (stock) to seal in flavour and juices. If items of poultry are to be served cold it is advisable to let the poultry cool in the liquid to enhance the flavour and retain moisture. Fruit - Fresh or dried fruits are poached in stock syrup. As fruits tends to be buoyant it is appropriate to use a cartouche is a round piece of greaseproof paper used as a liquid. Eggs - Should be poached in a deep pan of water. This allows the eggs to float free and from an even oval shape. Acid is added to the water to stabilise the protein. Vinegar is the preferred acid to use and a little salt is also added to enhance the flavour. Deep poaching- involves covering the food with cooking liquor, usually carried out on top of the stove. Various equipment can be used to poach foods: -Saucepans -Brat pans Jorja Rostek
Friday, 22 March 2013 12:34:25 PM AET
-Fish Kettles; specially designed for processing whole fish with tight fitting lids. -Clean hands -Clean equipment -Hair tied back -Short fingernails
-Protective and appropriate clothing worn e.g. chef’s uniform. -Immerse; Dipping in a liquid. -Cartouche
STEAMING Other utensils: Steam cookers; Steamers; Poachers; boilers.
Burns and scalds -When opening door of steamer, stand at hinged side and keep stay away from your hands - Allow pressure to reduce before opening lid or door -Check pressure DIRECT STEAMING Direct steaming is where the food comes into direct contact with the steam. Examples are the atmospheric and pressure steamer. INDIRECT STEAMING
Steaming is the method of cookery where food is cooked by heat heat in the form of steam, either atmospheric or pressure. The food to be steamed is suspended above the liquid which creates steam. The steam needs to be contained within the cooking vessel. Atmospheric steaming, involves steam being introduced into the cooking chamber in a continuos flow. Little pressure builds up. An example of this would be a lidded bamboo basket suspended over a vessel of boiling water, The temperature reaches around 103 degrees Celsius. Pressure or more correctly, high pressure steaming is carried out in a purpose built steamer. The steam is introduced into the cooking chamber and allowed to build up. A safety valve controls the amount of pressure and will open to allow excess pressure to escape when necessary. The cooking process is quicker because the more pressure applied to the food results in higher temperatures. The temperature reaches around 121 degrees celsius. When using steaming as a method of cookery you must remember that steam is hotter than boiling water and therefore burning and scalding is a real risk If using a high pressure steamer some safety precautions should be adhered to: - Allow time for pressure to drop before attempting to release valve - Always release safety valve before attempting to open door
-Steamed foods retain more Vitamin C. - Let steam escape before opening door fully - Food retains its natural colour and flavour more than with most other - Stand at hinged side of doors when opening methods of cookery. - Follow manufacture instructions - Regular maintenance and be alert of steam burns. Foods suitable for steaming: Steaming is best used for foods which can be cooked without deterioration of colour, flavour or texture. Steaming is not used for Jorja Rostek
Friday, 22 March 2013 12:34:25 PM AET
meat cookery a great deal, also very successful using the although it is very successful with steaming method. fish and poultry. Most vegetables steam very well with a greater retention of nutrients. Puddings are
STEAMING For the butterscotch sauce
Easy steamed Fish
1
125 g butter
2
175 g light-light muscovado sugar
3
200 g double cream
4
1 tsp vanilla extract
For the pudding - 1 small cut of fish (about 150g onwards) 1 175 g butter, plus extra for greasing - 1 thick stalk spring onions, cut to 2 2 3 large eating apples inch lengths - 5 slices ginger, sliced thinly 3 130 g light brown sugar - 1 chilli padi, sliced thinly (adjust or 4 3 eggs, beaten omit to your liking) - 1/2 to 1 tomato, cut to small wedges 5 150 g self-raising flour - 2 shiitake mushrooms, sliced thinly 6 lightly whipped double cream, for serving - 1 sour plum (aka salted plum) - 1/2 tbsp light soy sauce - 2 tbsp water (or more if you like Method more “soup�) 1. For the butterscotch sauce: in a small saucepan, melt the butter and sugar in a pan together over a medium heat, until the mixture begins to turn amber and Directions caramelises. 1. Place fish (skin side down) in a 2. Lower the heat and slowly stir in the cream and vanilla extract, then take off deep plate. Drizzle light soy sauce and the heat and set aside to cool completely. water over the fish. Keep in fridge (covered) for at least 30 minutes if you can. 3. For the pudding: lightly butter a 1.5 litre pudding basin. Cut a small disc of 2. Scatter the rest of the ingredients greaseproof paper to sit in the bottom. evenly over the fish. 3. Steam on high heat for 10-15 minutes (note: for the small piece I 4. Peel core and slice the apples. Heat 25g of the butter and gently fry the had, it is cooked after 10 minutes of apples until they are just tender and start to caramelise. Set aside to cool steaming). slightly.
5. In a bowl, beat together the rest of the butter and sugar until the mixture is pale and creamy. Gradually add in the beaten egg, mixing well.
Foods suitable for steaming: Steaming is best used for foods which can be cooked without deterioration of colour, flavour or texture. Steaming is not used for meat cookery a great deal, although it is very successful with fish and poultry. Most vegetables steam very well with a greater retention of nutrients. Puddings are also very successful using the steaming method.
Jorja Rostek
Friday, 22 March 2013 12:34:25 PM AET
6. Sift in the flour and fold into the batter until well-combined.
7. Scatter the apples onto the bottom of the buttered basin and drizzle over half the butterscotch sauce. Pour the sponge batter over the apples.
8. Cover the pudding basin, first with a pleated sheet of baking parchment, and then with a sheet of tin foil. Securely fasten the sheets to the rim of the basin with string.
STEWING Food that can be stewed: Meat such as chicken, pork, lamb, veal,fish and beef.
Stewing is the slow cooking of food cut into pieces and submerged in the minimum of liquid (water, stock or sauce). The food and liquid are served together. For stewing: -Cut food into 3 cm cubes -Brown and seal meats for brown stews -Never boil rapidly -use appropriate stock -Blanch meats for a blanquette - Use appropriate size pot - Season meats prior to sealing - For fish stews, keep cuts large and cook gently Foods suitable for cooking in gentle heat the connective tissues in meat and poultry is digestible. The cheaper cuts of lamb, beef, veal, pork game and chicken can be used most successfully. Fish, root vegetables and fruits may also be stewed. Traditional stews: Blanquette- A white pork, lamb or veal stew cooked in stock and served in a sauce made from this stock. Bouillabaisse- A french stew of fish and shell fish. Civet- A stew of furred game’ Fricassee- A white stew of chicken or veal cooked in the sauce Goulash- Hungarian beef stew with paprika Matelote- A stew of river fish Navarin- A brown stew of mutton or lamb Ragout - a stew usually brown in colour Salmis- A stew of feathered game.
Jorja Rostek
Friday, 22 March 2013 12:34:25 PM AET
STEWING 1 cup red lentils, rinsed in cold water 6-8 dried curry leaves 1 tbs vegetable oil 1 small onion, finely chopped 2 garlic cloves, crushed 2 tsp grated ginger 1 tsp ground cumin 1 tsp ground turmeric 1 tsp ground paprika 2 cups diced pumpkin 2 celery stalks, chopped 100g green beans, cut into 2cm lengths 2 tbs lime juice 2 tbs chopped coriander Steamed rice and plain yoghurt, to serve
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1 tbs olive oil 700g chicken thigh fillets, excess fat trimmed, quartered 3 bacon rashers, rind removed, coarsely chopped 200g button mushrooms, halved 2 garlic cloves, crushed 40g (1/4 cup) plain flour 375ml (1 1/2 cups) chicken stock 250ml (1 cup) white wine 2 tsp chopped fresh thyme 1/4 cup chopped fresh continental parsley 300g dried risoni pasta 230g (1 1/2 cups) frozen peas 10g butter Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook for 2 minutes each side or until golden. Transfer to a plate. Step 2 Add the bacon, mushroom and garlic to the pan. Cook for 3 minutes or until the mushroom is tender. Add flour and cook, stirring, for 1 minute. Gradually add the stock and wine. Cook, stirring, for 2 minutes or until mixture thickens. Step 3 Add chicken and thyme, and reduce heat to medium. Simmer for 10 minutes or until chicken is cooked. Stir in half the parsley. Season with salt and pepper. Step 4 Meanwhile, cook the risoni in a large saucepan of salted boiling water following packet directions or until al dente. Add the peas in the last 2 minutes of cooking. Drain. Return to the pan. Stir in the butter and remaining parsley. Step 5 Divide risoni mixture among serving plates. Top with chicken mixture. Serve.
Step1 Place rinsed lentils, the curry leaves and 3 cups of cold water (750ml) in a saucepan, bring to the boil, then reduce heat to low, and simmer for 10 minutes. Step 2 Heat oil in a large frypan over medium heat, add onion and cook 2-3 minutes until soft. Add garlic, ginger and spices and cook for 1 minute. Add pumpkin and celery and cook, stirring, for 3-4 minutes. Step 3 Add pumpkin mixture to lentils and cook, covered, for 10 minutes. Add beans, cook for 5 minutes, then season with salt and pepper. Stir in juice and coriander. Step 4 Serve with rice, and dollop with yoghurt.
-In the oven, using a variety of casserole of ASSOCIATED CULINARY TERMS: bowls made from glass, stone, and cast iron - White stews can be used. SAFE AND HYGIENIC WORK PRACTICES: - Brown Stews Clean uniform Short clean nails Hair off face Appropriate knives for the job Jorja Rostek
Friday, 22 March 2013 12:34:25 PM AET
- The longer cooking time allows for flavours to interchange between the food and the liquid.
BRAISING Vinegar-Braised Chicken and Onions: 2 pounds cipolline or pearl onions Kosher salt
Braising is the principle of cookery where food is half covered with liquid and cooked slowly in a tightly lidded container. The food is usually left in large pieces and carved before serving. The cooking liquid is used in the sauce for the dish. -Meats are sealed in hot fat to retain moisture and provide colour to the sauce of the finished dish. -The sauce can be adjusted if too thin by either reduction or with the use of thickening agent (e.g comflour or beurre manie.) -The colour of the sauce can be improved by browning the meat and vegetables more effectively, using a good brown stock, reduction or with the addition of glace de viande (meat glaze)
3 tablespoons olive oil 8 ounces pancetta (Italian bacon), cut into 1/4" pieces 5 pounds skin-on bone-in chicken pieces (breasts, thighs, and/or legs; breasts halved crosswise) Freshly ground black pepper 3/4 cup balsamic vinegar 3/4 cup red wine vinegar 2 cups low-sodium chicken broth 1/2 cup golden raisins 2 bay leaves
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4 garlic cloves, peeled, crushed
Foods suitable for Braising: Larding: Some cuts of joints of meat suitable for braising have a low moisture or fat content because of this larding is sometimes necessary. This involves inserting strips or pork back fat or bacon fat into the meat. The strips of fat should be set by chilling in the refrigerator or in ice water prior to insertion. Marinades: Marinades are used to impart flavour, preserve and tenderise. Red wine is often used as a base ingredient. Some items for braising will only improve with the use of a marinade prior to cooking. PREPARATION:Vinegar -Braised Chicken and onions: Cook onions in a large pot of boiling salted water until tender, 5-8 minutes. Drain and let cool. Trim root ends; peel. Meanwhile, heat oil in a large heavy pot over medium heat. Add pancetta to pot and cook, stirring occasionally, until fat is rendered and pancetta is brown, 8-10 minutes. Using a slotted spoon, transfer pancetta to a large bowl. Add onions to same pot and cook, stirring occasionally, until beginning to brown, 8-10 minutes. Add garlic and cook, stirring often, until fragrant, about 3 minutes. Transfer onions and garlic to bowl with pancetta. Season chicken with salt and pepper. Working in batches, add chicken to pot skin side down and cook, turning, until browned on all sides, 10-15 minutes per batch; transfer to bowl with onions. Carefully drain fat from pot and return to medium-high heat. Add both vinegars to pot and bring to a boil, stirring and scraping up any browned bits from bottom of pot. Add broth, raisins, bay leaves, and reserved chicken, pancetta, onions, and garlic to pot. Bring to a boil, reduce heat, and simmer, partially covered, until chicken is fork-tender, 35-40 minutes. Using a slotted spoon, transfer chicken and onions to a large platter. Skim fat from cooking liquid and discard. Remove bay leaves, and season sauce with salt and pepper. Spoon sauce over chicken and onions.
Jorja Rostek
Friday, 22 March 2013 12:34:25 PM AET
BRAISING Braised Lamb, Green Beans and Tomatoes: 1 tablespoon olive oil 600g diced lamb 1 large red onion, diced 1kg fresh green beans, washed and trimmed 1 jar (425g) passata 1 cup (235ml) water salt and pepper, to taste a small handful of chopped fresh mint leaves. Heat oil in a large frying pan over medium high heat. Add lamb and onion and cook until meat is browned; stir in beans and cook for about 10 minutes, stirring occasionally. Stir in passata, water, salt, pepper and mint. Reduce heat to low, cover and simmer for about 1 hour or until cooked through and beans are tender. Check halfway through cooking - if there is too much liquid, simmer uncovered for the remaining 30 minutes.
Jorja Rostek
Friday, 22 March 2013 12:34:25 PM AET
Utensils and equipment: Manufacturer of Kitchen Utensils & Equipments, Tilting Braising Pan/ Salamander / Deep Fat Fryer/ Toaster, Tube Axial Exhaust Fan. Safe and hygienic work practices: principles and practices of hygiene on a personal and professional level related Effect on nutrient value of food: Pork is a fairly lean meat compared with beef, with less total fat and saturated fat, yet similar protein content. Braising, often called pot-roasting, is a method of cooking using moisture and heat to tenderize the meat over a long period of time. This method is a low-fat alternative to frying pork and produces a tender and flavorful meat.
ROASTING Braised Lamb, Green Beans and Tomatoes: 1 tablespoon olive oil 600g diced lamb 1 large red onion, diced 1kg fresh green beans, washed and trimmed 1 jar (425g) passata 1 cup (235ml) water salt and pepper, to taste a small handful of chopped fresh mint leaves. Heat oil in a large frying pan over medium high heat. Add lamb and onion and cook until meat is browned; stir in beans and cook for about 10 minutes, stirring occasionally. Stir in passata, water, salt, pepper and mint. Reduce heat to low, cover and simmer for about 1 hour or until cooked through and beans are tender. Check halfway through cooking - if there is too much liquid, simmer uncovered for the remaining 30 minutes.
Jorja Rostek
Friday, 22 March 2013 12:34:25 PM AET
Roasting Roasting is the method of cookery where food is cooked in an oven. While it is cooking the item is basted with fat. Basting is when a small amount of fat is poured over the food while cooking to retain moisture and aid in colouring. Spit roasting is the original form of roasting, prior to ovens being invented this was the only method of roasting. For spit roasting all that was needed was a joint of meat, a fire and some way of rotating the joint above the fire. Temperature control was difficult and there was a constant risk of fire from fats dripping into the open flames. Pot roasting (poele) is where food initially enclosed in a container and not subjected to high, direct heat for as long as in roasting. Pot roasted food retains more moisture than conventional roasting. Roasting is not very complicated but the food needs some preparation such as trimming, trussing or barding before going into the oven. The higher the temperature the faster the meat will colour on the outside. Meat is a poor conductor of heat so the outside will cook faster than the inside. The roast needs to be rested after being taken out of the oven before carving. The internal temperature will continue to rise for a short time as the heat continues to be conducted through the meat. The is known as carry over cooking. When roasting: -Use only good quality cuts of meat, poultry or game and starchy root vegetables. - Season before going into oven. - Raise joints of meat off the bottom of roasting trays to prevent item being fried. Use a trivet (roasting racks) or mirepoix. - Baste meats regularly - Larding or barding may be necessary - Deglaze residue to make sauce - Seal vegetables is hot fat prior to roasting
ROASTING Utensils and equipment: meat thermometer, roasting pan and racks, ladles, spoons, meat forks, carving knives and boards, a carving trolley and foil. Associated Culinary terms: Carry-over cooking trussing and netting needle test meat thermometer testing for the degree of doneness Effect on nutrient value of food: Nutrients lost in the cooking time due to removal of fat and watersoluble vitamins.
Herb Roast Chicken: 2.4kg whole chicken 1/3 cup olive oil 2 teaspoons mixed dried herbs 8 small desiree potatoes, halved 600g jap pumpkin, peeled, chopped 2 medium carrots, peeled, chopped Steamed green beans, to serve. Preheat oven to 220째C/200째C fan-forced. Trim fat from chicken. Discard neck. Rinse chicken (including cavity). Pat dry with paper towel. Tie legs with kitchen string. Brush chicken with 2 tablespoons oil. Sprinkle with herbs. Season with salt and pepper. Step 2 Place chicken, breast-side up, on a rack in a roasting pan. Place pan on lowest oven shelf. Roast for 1 hour. Step 3 Meanwhile, place potato in a heatproof, microwave-safe dish. Cover with plastic wrap. Microwave on high (100%) for 5 minutes. Drain. Transfer to a heavy-based roasting pan. Add pumpkin and carrot. Add remaining oil. Toss to coat. Step 4 After chicken has roasted for 1 hour, place vegetable pan on highest oven shelf. Roast chicken and vegetables, turning vegetables during cooking, for 45 to 50 minutes or until juices run clear when chicken thigh is pierced with a skewer (cover chicken with foil if over-browning). Serve with beans.
1.Process the parsley, bacon, garlic, paprika and 2 tablespoons of wine in a food processor until a coarse paste forms. 2.Place the lamb, skin-side down, on a work surface. Spread with parsley mixture. Roll up and use kitchen string to tie at 2cm intervals. Cover. Place in fridge for 24 hours to marinate.
3.Preheat oven to 200째C. Place the lamb in a roasting pan. Drizzle over oil. Roast for 20 minutes. Add remaining wine. Reduce heat to 180째C. Add stock and bay leaves. Roast for 1 hour 10 minutes for medium. Transfer lamb to a plate. Cover. Set aside for 10 minutes to rest. Thickly slice lamb. Drizzle over pan juices. Serve with roast potatoes with paprika & lemon salt and broad beans with chorizo & coriander (see related recipes). Jorja Rostek
Friday, 22 March 2013 12:34:25 PM AET
1/2 cup fresh continental parsley leaves 100g rindless bacon, coarsely chopped 3 garlic cloves, coarsely chopped 2 tsp paprika 125ml (1/2 cup) white wine 1 (about 1.4kg) butterfly lamb leg 1 tbs olive oil 250ml (1 cup) chicken stock 5 dried bay leaves
BAKING Triple- Choc Cookies: 185g butter, softened 1/3 cup caster sugar 1/3 cup brown sugar 1 egg 1 2/3 cups plain flour 2 tablespoons cocoa powder 1/2 teaspoon bicarbonate of soda 100g dark chocolate, cut into 1cm pieces 100g white chocolate, cut into 1cm pieces Step 1 Preheat oven to 180°C/160°C fanforced. Line 3 baking trays with baking paper. Step 2 Using an electric mixer, beat butter and sugars until light and fluffy. Add egg. Beat to combine. Sift flour, cocoa and bicarbonate of soda over butter mixture. Stir in chocolate. Step 3 Roll level tablespoons mixture into balls. Place on prepared trays, 5cm apart. Flatten slightly. Bake for 12 to 15 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.
Jorja Rostek
Friday, 22 March 2013 12:34:25 PM AET
Baking is the method of cookery where food is cooked in an oven by dry heat, the dry heat is modified by steam. Steam is produced by the water content of the item being baked. Some foods are placed in a tray of water (bain marie) and then baked in the oven. This method slows down the cooking process and allows heat to be transferred more evenly. Some examples of bain marie cookery would be creme caramel, diplomat pudding, pates and egg custards. En papillote is also classed as baking. En Papillote is a form of baking where food is cooked in a paper or aluminum foil sealed envelope. This item is cooked in the oven but the cookery principle is more like steaming as the heat from the oven creates steam from the ingredients in the envelope. The method is only suitable for small tender cuts of meat, seafood and poultry items, some game works well also. Items may be pan friend of grilled beforehand to retain natural juices and to add colour or flavour. Different items require different baking temperatures. The temperature for baking ranges 130-235 degrees celsius. Some pastry items are blind-baked to pre-cook them before filling. Ovens must be preheated before any items are placed in them. Be aware of “Flash heat”which is when food enters a too hot oven and becomes scorched on the outside while the heat inside remains. Final quality of baked items can be affected by: -Ovens not being preheated -Door being slammed or frequently opened - Temperature settings being incorrect - Faulty thermostats etc.
BAKING 200g Butter, melted 180g Caster sugar 4 Eggs 250g self raising flour, sifted 1 tsp vanilla extract or essence 1 Apple, cored and grated 2 Bananas, mashed 3 tsp cocoa powder, sifted Preheat oven to 180 degrees C. 2 Beat butter and sugar until pale and fluffy. Add vanilla extract. 3 Add eggs one at a time, beating between each egg to incorporate. 4 Mix in grated apple and mashed bananas. 5 Add in half of the sifted flour, folding with a large spoon to combine. Add cocoa powder and rest of flour, fold until combined. 6 Pour into greased or lined cake tin and bake for 45 mins. If cake is still wobbly in the centre, continue to bake at 170 degrees C in 5 minute intervals. Cake is done if centre is still squidgy (but not wobbly) in the middle. Cool cake before serving.
Suitable foods: Pastry Confectionary Fish/meat vegetables UTENSILS AND EQUIPMENT: - Oven - Baking Trays - Water baths - Cooling racks - Rolling pins - Mixing bowls - Moulds - Pastry brush - Pastry docker - Cake rings SAFE AND HYGIENIC WORK PRACTICES: - Be very conscious of high temperatures Always use dry oven gloves or cloths when handling tins and trays and stand well back when opening the door of a hot oven Never use a wet cloth on hot trays. The moisture quickly turns to steam and can burn you. ASSOCIATED CULINARY TERMS: Baking blind High-Altitude Baking Pastry Dough Puff pastry Tart EFFECT ON NUTRIENT VALUE OF FOOD: Raw vegan food is considered healthy because of its living enzymes. The enzymes in food, aid in digestion and are destroyed at 118 degrees of heat
ABC Cake
Jorja Rostek
Friday, 22 March 2013 12:34:25 PM AET
GRILLING 1/3 cup extra-virgin olive oil, plus more for grill 2 sprigs rosemary 5 garlic cloves, thinly sliced 1 1/4 pounds hanger steak Coarse salt and ground pepper 1 medium eggplant, cut into 1/4-inch-thick slices 1 zucchini, cut into 1/4-inch-thick slices 1 yellow squash, cut into 1/4-inch-thick slices 1/2 pound cherry tomatoes on the vine, or plum tomatoes, halved 1 bunch scallions 1 sweet bell pepper (any color), cut into sixths, seeds and stem removed 2 tablespoons balsamic vinegar 1 1/2 teaspoons honey Heat a grill to medium-high. Clean and lightly oil hot grill. In a small ovenproof pot, combine oil, rosemary, and garlic and place on grill. Cook until oil begins to bubble, 2 minutes. Remove herb oil from heat and set aside 3 tablespoons in a small bowl. Brush steak with herb oil, season with salt and pepper, and grill, turning occasionally, about 10 minutes per side for medium-rare (move steak to a cooler part of grill if it begins to overbrown). Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing thinly against the grain. In batches, brush vegetables with herb oil, season with salt and pepper, and grill, turning occasionally, until tomato skins are split and vegetables are tender, 3 to 5 minutes total. Transfer to a serving platter, along with sliced steak. Add vinegar and honey to reserved oil and whisk together. Season to taste with salt and pepper, then drizzle dressing over steak and vegetables.
Grilling is the method of cookery where food is cooked by radiated heat. Heat can be radiated from above or below and, in some cases from both directions. The heat source can be charcoal, coke, gas or electricity. Broiling is an American term referring to food being grilled from above. Care needs to be taken when grilling different meats because different items require different amounts of heat. A 1cm thick piece of steak requires a much more intense heat than a breast of chicken which requires a more moderate heat for a longer period of time to ensure it is cooked through and coloured correctly. Trellising is the term given to the marking of meat by searing a trellis or lattice pattern on the surface. Foods suitable for grilling include any meat that is trimmed, not too large, and tender (e.g lamb cutlets, pork chops, medallions of beef etc.) Vegetables and fruits that are not too soft and will retain shape and texture. Seafood’s including whole small fish or cuts, prawns and scallops etc. Poultry in pieces or whole such as spatchcock or quail. Offal such as liver or kidney. Grills can be accompanied with compound butters, emulsion sauces or fruits. Fruit accompaniments aid in the digestion of fatty foods and help to cleanse the palate. It is essential that equipment used for grilling is kept very clean and should be scraped down immediately after use and kept oiled when not in use.
Gril ed Steak and Summer Vegetable Salad
Jorja Rostek
Friday, 22 March 2013 12:34:25 PM AET
GRILLING Grilled Potato Fans Recipe
6 medium baking potatoes 2 medium onions, halved and thinly sliced 6 tablespoons butter, cubed 1/4 cup finely chopped celery 1 teaspoon salt 1 teaspoon dried oregano 1/4 teaspoon garlic powder 1/4 teaspoon pepper
Directions With a sharp knife, make cuts 1/2 in. apart in each potato, leaving slices attached at the bottom. Fan the potatoes slightly. Place each on a piece of heavy-duty foil (about 12 in. square). Insert onions and butter between potato slices. Sprinkle with celery, salt, oregano, garlic powder and pepper. Fold foil around potatoes and seal tightly. Grill, covered, over medium-hot heat for 40-45 minutes or until tender.
SUITABLE FOODS: Any meat that is grilled should be of the right size. (not to large), tender and trimmed of unwanted fat bones or sinew. any fruit or vegetable that is grilled should be cut evenly to ensure even cooking. fish should be scaled and the the fins removed before grilling. UTENSILS AND EQUIPMENT: Charcoal griller gas fired, with hot rock under grill bars. Grill or griddle plates gas or electric, flat solid grill plate. Charcoal grill SAFE AND HYGIENIC WORK PRACTICES: ensure grill is clean each time it is used. make sure utensils are cleaned. CULINARY TERMS: BROILING Broiling is an American term, which refers to food being grilled under a salamander. BARBECUING The modern definition of barbecuing refers to food being cooked on bars over hot coals. EFFECT ON NUTRIENT VALUE OF FOOD: nutrients are still their, because not boiled.
Jorja Rostek
Friday, 22 March 2013 12:34:25 PM AET
SHALLOW FRYING Onion Rings
1 large onion, cut into 1 cm slices 1 1/4 cups plain flour 1 tsp baking powder 1 tsp salt 1 egg 1 cup milk 3/4 cup bread crumbs Salt to taste Vegetable oil for frying
Method: Separate onion slices into rings and set aside. In a small mixing bowl, combine the flour, baking powder and salt. Dip the onion rings into the flour mixture so they are completely coated. Whisk the egg and the milk, and add into the flour mixture. Dredge the floured rings through the batter mixture. Drain the excess of the batter off the onion rings by leaving them on a wire rack for a couple of minutes. Place the breadcrumbs on a plate and cover the onion rings well one by one with the crumbs. Heat oil in a small saucepan until very hot. Add the onion rings to the oil in batches of 3 or 4. Fry for 2 – 3 minutes. Remove and drain on kitchen paper. Season with salt. Serve immediately.
Jorja Rostek
Friday, 22 March 2013 12:34:25 PM AET
Shallow frying is the principle of cookery where food is cooked in a small amount of fat in a pan. This also includes pan frying, sauteing and stir frying. Sauteing: Involves tossing food in a small amount of hot fat to colour and seal. Saute comes from the french word “to jump.” Suitable Foods: Schnitzel Most vegetables can be shallow fried Fish either whole of fillets Lobster Prawns Fruits Utensils and Equipment: Wok Palette knives Egg lifters Tongs Safe and Hygienic work practices: Pan correct size and used correctly, not too much fat or over heated. Careful choice. of containers to prevent fat splashing /spilling Care with fat - use of utensils.
Fish with Chermoula
SHALLOW FRYING 10 flathead fillets, 500g, or any other firm white lean fish 80 g plain flour 2 small eggs, beaten 1 tsp water vegetable oil, for shallow-frying For the Chermoula: 1 bunch coriander, chopped 2 clove garlic, crushed 2 pinch salt 1 ½ tsp paprika, sweet 1 pinch(es) paprika, hot ½ tbsp cumin, ground 1 pinch(es) turmeric 1 pinch(es) cayenne pepper 1 pinch(es) black pepper 2 tbsp olive oil 2 ½ tbsp water 1 tbsp preserved lemon, minced Method Combine all the ingredients of the Chermoula in a blender jug and process until smooth. Mix well fish pieces (about 12x4cm) and Chermoula and refrigerate covered for at least 2 hours. Toss the fish in the flour, shaking away any excess. Dip the floured fish in the combined egg and water. Shallow-fry the fish in batches, in the hot oil until crisp and brown on both sides. Drain on kitchen paper. Serve immediately with lemon and sweet and sour ginger sambal.
Jorja Rostek
Friday, 22 March 2013 12:34:25 PM AET
DEEP FRYING Green Banana Chips 5 small unripe (green) bananas oil for frying salt to taste 1. Peel the bananas using a knife, as they are not ripe and will not peel like a yellow banana. Slice into chips. 2. Heat the oil in a heavy deep frying pan over medium-high heat. If you have a deep-fryer, heat the oil to 190 C. Place the banana chips into the hot oil, and fry until golden brown, 5 to 7 minutes. Remove from the oil, and drain on kitchen paper. Pat off the excess oil, and season with salt. Serve immediately.
Deep Frying is the method of cookery where all food is totally immersed in hot oil or fat. It is most suited to foods which can be cooked quickly. Most foods need to be coated prior to deep frying to protect them from the intense heat and to seal in the natural juices. The temperature for deep frying is between 165 degrees celsius and 195 degrees celsius. The optimum frying temperature is around 185 degrees celsius. Some guidelines for deep frying: -Season food before coating -ensure correct temperature is reached before adding food to oil or fat -ensure correct level of fat in fryer -don’t attempt to fry too much food in one go -use basket, lower into fat or oil carefully -Shake of excess coating before frying -keep fryer on holding temperature in between uses 100 degrees celsius - keep a spider on hand as a safety measure - drain foods well on absorbent paper - Strain fat regularly Suitable coatings for deep frying: Paner a l’anglaise: Food is coated with flour, eggwash and breadcrumbs Paner a la milanaise: Food is coated with flour, eggwash and a mixture of one third parmesan cheese and two thirds of bread crumbs. A la Francaise: Food is coated with milk and flour A l’orly: Food is dipped into a thin batter and served with fresh tomato sauce A la Juivre: Food is coated with flour and dipped in beaten eggs Yeast and beer batters: food flour is dipped into batter
Jorja Rostek
Friday, 22 March 2013 12:34:25 PM AET
DEEP FRYING Pork and prawn spring rolls 60g rice vermicelli 4 eggs, beaten 1 onion, finely chopped 50g mushrooms,chopped 100g prawns, tinned or fresh, chopped 500g minced pork 2 tablespoons vegetable oil 1 carrot, shredded 60g crab meat, tinned or fresh 90g beansprouts 2 pinches white pepper 1 tablespoon soy sauce 2 tablespoons fish sauce 1 clove garlic, chopped 20 spring roll wrappers vegetable oil for deep-frying Soak the vermicelli for 30 minutes in warm water; drain. 2. In a large bowl, mix together the vermicelli, eggs, onion, mushrooms, prawns, pork, the 2 tablespoons of vegetable oil, carrot, crab meat, beansprouts, pepper, soy sauce, fish sauce and garlic. 3. One by one, moisten the wrappers with a damp tea towel and fill with 1½-2 tablespoons of the filling. Roll up the wrappers, and allow them to sit for 30 minutes. 4. In a large saucepan or deep fryer, heat the oil to 190 C. 5. Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on kitchen towel.
Jorja Rostek
Friday, 22 March 2013 12:34:25 PM AET
SUITABLE FOODS: Poultry, meat, fish, vegetables, fruit, ice cream -Spring rolls -Chips -Onion rings UTENSILS AND EQUIPMENT There are gas and electric models of deep fryers. Baskets Spider and skimmer Racks Trays SAFE AND HYGIENIC WORK PRACTICES: -When deep frying you need to be aware of potential dangers. Serious burns and fire can be avoided if care and safety procedures are used. Always stand slightly back when food is placed in the fryer, to avoid steam and splash burns. Never leave the deep fryer while in use. ASSOCIATED CULINARY TERMS: SAUTÉING- fried quickly in a little hot fat SWEATING- heat slowly in a pan with a small amount of fat, cooking gently without letting brown. EFFECT ON NUTRIENT VALUE OF FOOD: Nutrient value is reasonable, however fat content is reduced when cooking temperature is high. This will assist with fat not penetrating into food being deep-fried.
STIR FRYING Thai beef stir-fry 1 1/2 tbs peanut oil 500g Heart Smart beef stir-fry strips 2 carrots, cut into short thin sticks 1 red capsicum, cut into thin strips 1 stalk lemongrass, white part only, finely chopped 4cm piece fresh ginger, thin sticks 3 garlic cloves, crushed 1 1/2 tbs soy sauce 1 1/2 tbs sweet chilli sauce 1 tbs lime juice 2 cups bean sprouts 1 cup fresh coriander leaves 1 cup fresh mint leaves Steamed jasmine rice, to serve Add 1 tbs of oil to a wok on high heat. Add half the beef and stir-fry for 1-2 mins. Repeat with remaining beef. Step 2 Heat remaining oil over mediumhigh heat. Add carrots, capsicum, lemongrass, ginger and garlic. Stir-fry for 2 mins. Add soy sauce, sweet chilli sauce and lime juice. Toss well. Step 3 Return beef and toss through. Remove from heat and toss in half the coriander and mint. Serve with remaining coriander, mint and rice.
Jorja Rostek
Friday, 22 March 2013 12:34:25 PM AET
Stir frying is usually associated with asian cookery. It refers to cooking in a wok over very high heat in the minimum of oil. SUITABLE FOODS: vegetables, chicken, bac choy, asparagus, meat, green beans, eggplant. UTENSILS AND EQUIPMENT: wok wooden spoon bowl serving bowl chopping board chef knife SAFE AND HYGIENIC WORK PRACTICES: -wash hands - ensure work space is clean
STIR FRYING Pork and mushroom stir fry
350g pork stir-fry strips 1 1/2 tbs sunflower oil 1 large onion, sliced 2 garlic cloves, thinly sliced 2cm ginger, finely shredded 400g mixed mushrooms (such as shiitake, oyster and Swiss brown), sliced 100g enoki mushrooms, trimmed 2 bok choy, sliced 1/3 cup (80ml) oyster sauce 1 cup (200g) low-GI rice (such as Doongara see note), cooked Coriander leaves, to garnish Place pork and 2 teaspoons oil in a bowl and stir well to coat. Heat a wok or large frypan over high heat. Add pork and stir-fry for 2 minutes until browned. Remove pork and set aside. Step 2 Add the remaining 1 tablespoon oil to the pan and stir-fry the onion, garlic and ginger for 1 minute. Add the mixed mushrooms and a splash of water and stir-fry for 2 minutes until golden and starting to soften. Stir in the cooked pork, enoki mushrooms, bok choy, oyster sauce and 2 tablespoons water and cook for a further 1 minute until the bok choy is tender but still has some crunch. Step 3 Garnish with coriander leaves and serve with rice.
Jorja Rostek
Friday, 22 March 2013 12:34:25 PM AET
PAN FRYING Easy Pan-Fried Chicken with Lemon and Oregano
Pan frying is where food is cooked in a small amount of fat and turned with a palette knife or tongs.
2 skinless, boneless chicken breast fillets 1 lemon salt and freshly ground black pepper to taste 1 tablespoon olive oil 1 teaspoon dried oregano 2 sprigs fresh parsley, for garnish
SUITABLE FOODS: schnitzel,cutlets Minced, chopped fine cuts of meat, Fish, Lobster, Most vegetables, omelets, eggs
UTENSILS AND EQUIPMENT: The surface used for frying can be the base of a pan or a solid cooking 1. Cut lemon in half, and squeeze juice from 1/2 surface. the lemon over chicken. Season with salt to Wok is used for stir frying taste. Let sit while you heat oil in a small Omelette pan: heavy & has rounded corners frying pan over medium low heat. Crepe pan 2. When oil is hot, add the chicken. As you pan Fish pan fry the chicken, add juice from the other 1/2 lemon, pepper to taste and oregano. Cook for 5 to 10 minutes on each side or until juices run clear. Serve with parsley for garnish.
SAFE AND HYGIENIC WORK PRACTICES: Safer to bring serving dishes to the pan rather than to work the other way around Be cautious as Oil which spits or spills out of the pan during shallow drying may catch fire if it comes into contact with the gas flame. ASSOCIATED CULINARY TERMS: Saute Griddle Stir Frying Omeletting EFFECT ON NUTRIENT VALUE OF FOOD: Fat-soluble vitamins (A, D, E and K) can be lost.
Jorja Rostek
Friday, 22 March 2013 12:34:25 PM AET
PAN FRYING Pan friend chicken with carrots in orange sauce
1 cup (250 ml) freshly squeezed orange juice 3 tablespoons balsamic vinegar or red wine vinegar 500 g skinless chicken breast fillets ¼ teaspoon salt freshly ground black pepper, to taste ¼ cup (35 g) plain flour 2 tablespoons vegetable oil 4 spring onions, thinly sliced ½ teaspoon ground coriander 4 medium carrots, peeled and cut into 5 mm-thick slices 2 tablespoons chopped parsley 1. Combine orange juice and vinegar in a small bowl. 2. Season chicken with salt and pepper; coat with flour. Heat oil in a large non-stick frying pan over medium heat. Add the chicken and cook until browned, 3 minutes each side. Transfer to a plate. 3. Add spring onion, coriander and ¼ cup juice mixture to the frying pan, scraping up any browned bits from the bottom of the pan. Cook 30 seconds. Add the remaining juice mixture, the carrot and chicken. Bring to the boil. Tightly cover frying pan, lower heat and simmer until chicken is cooked through and carrot is tender, about 20 minutes. 4. Place a chicken breast on each of 4 plates. Spoon carrot mixture and sauce over the top. Garnish with parsley.
Jorja Rostek
Friday, 22 March 2013 12:34:25 PM AET