hospitality cook book ashlee by michael ha

Hospitality Cook Book

Methods of cookery Boiling

Boiling is the method of cookery where food is completely immersed in liquid and cooked at boiling point (100 degrees Celsius). Usually the water used to boil food is salted at a ratio of 100/1. This one litre of water to 10 grams of salt. Suitable Foods • Eggs • Pasta • Potatoes • Rice • Soup

9. Remove food when cooked or blanched refresh as appropriate, serve or maintain at appropriate temperature. Safety and hygiene practices • Washing hands before cooking • using correct methods when handing the food

Equipment/utensils • Stockpots • Saucepans • Boiling pans Procedures: 1. Select correct equipment, check it is clean/ undamaged and the correct size and type. 2. Collect ingredients in the correct quantities and prepare. 3. Check that the heat source is ready, electric stoves should be pre-heated. 4. Use suﬃcient liquid - pasta, rice, and eggs should be cooked in large quantities of water so that the water returns to the boil quickly. 5. Decide whether the food should be placed into cold or hot liquid and how long it takes per Kilogram. 6. Temperature control - simmer as required, prevent drying out. 7. Skim impurities and fat from the surface as appropriate. 8. Cook evenly to prevent burning, stir if boiling vigorously.

Culinary terms Simmering Is not a cookery method but a more gentle form of boiling. Foods are cooked in gently boiling water at around 95-98 degrees Celsius. Blanching Is the term given to par-cooking 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. Common problems • over boil • if not done properly could burn yourself

Recipes Boiling an egg Ingredients • • • • • • •

2 eggs, at room temperature Buttered toast ﬁngers, to serve seasoned salt 2 tsp sea salt 1/2 tsp cracked black pepper 1/4 tsp paprika 1/4 tsp ground cumin

Pa"a

Method 1. Place the eggs in a small saucepan and cover with cold water. Cover and bring the water to the boil over high heat. Reduce heat immediately to medium and gently boil, uncovered, stirring occasionally, for 1 minute per egg for a soft-boiled egg, 2 minutes per egg for a medium-boiled egg, and 3 minutes per egg for a hard-boiled egg.

Ingredients 250 gms Pasta 1 tsp Olive oil Salt to taste Method 1. Put 1 1/2 liters of water in a glass bowl. Microwave on high for 2 1/2 minutes and bring to a boil.

2. Meanwhile, to make the seasoned salt, combine the sea salt, pepper, paprika and cumin in a small dish.

2. Add the olive oil, pasta and salt and microwave on high for about 4 to 5 minutes, stirring once in-between after 2 minutes.

3. Use a slotted spoon to transfer the boiled eggs from the water and place in egg cups. Serve the eggs immediately sprinkled with the seasoned salt and served with the toast ﬁngers. Massa Vitae

3. Remove from the cooker, cover and allow to stand for 1 to 2 minutes in case of noodles (3 to 4 minutes in case of spaghetti and macaroni). Drain.

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. 5 suitable foods for each method • Fish • Poultry • Red meat • Eggs • Fruit

3. Bring water to a simmer. 4. If water is boiling, food will toughen and may be broken up by the agitation. 5. If water is not hot enough, eggs will not cook quickly enough and will spread. 6. To serve immediately, drain very well. For better appearance, trim oﬀ ragged edges. 9. To hold for later service, plunge immediately into cold water to stop the cooking. At service time, reheat brieﬂy in hot water.

Commonly use utensils and equipment for each method • Pan • Fry pan • Tongs • oven • stove

common problems associated with this cooking method when cooking • Most delicate foods are poached therefore if care is taken when cooking the foods, otherwise they will break apart.

Outline a procedure for method of cookery Procedure for Poaching 1. Collect equipment and food items. 2. Boil water

Poached Eggs 3. Slide egg from saucer into centre of whirlpool, as

Ingredients

close to water as possible. Cook for 2-3 minutes for

• 4 fresh eggs, at room temperature • 2 tsp white vinegar

a semi-soft yolk or 3-4 minutes for a ﬁrm-set yolk, without stirring.

• Thickly sliced bread, toasted and buttered, and chopped chives, to serve

4. Using a slotted spoon, transfer egg to the bowl of

Method

cold water (this stops the cooking process).

1. Working with 1 egg at a time, crack an egg on to a

Remove and drain on a plate lined with paper

saucer. Fill a wide saucepan with water until

towels. During and between cooking eggs, use

approximately 8cm deep. Add vinegar and 1 tsp

slotted spoon to skim any foam from water surface.

salt. Bring to the boil over medium-high heat.

Repeat with remaining eggs. To reheat eggs, bring a

Reduce heat to low-medium - water should be just

clean pan of water to the boil then remove from

simmering, with small bubbles rising from the base

heat. Add eggs. Stand, covered, for 1 minute.

of pan and small ripples across the top of the water.

Remove and drain on a plate lined with paper towels.

2. Fill a bowl with cold water and set aside. Using a wooden spoon or whisk, stir simmering water in one direction to create a whirlpool (this will help to give your poached eggs a neat shape).

5. Serve eggs on toast, sprinkled with chives and seasoned to taste with salt and pepper, or use in one of the recipes on the following pages.

Vanilla Poached Pears

Ingredients • 4 brown pears, free from blemishes and bruises

2. Place 2 cups sugar and 6 cups water in a

• lemon juice • 2 cups sugar

sugar has dissolved. Increase heat and

saucepan over medium heat and stir until simmer for 5 minutes.

• 6 cups water • vanilla bean, split, seeded

3. Add pears and a split, seeded vanilla bean. Allow the pears to simmer, covered with a

Method

square of baking paper, in the liquid for

1. Peel each pear from stem down. Sprinkle

15-20 minutes or until tender. Turn

each pear with lemon juice to avoid browning

occasionally to ensure even cooking. Serve

while peeling the remaining pears.

pear warm or cooled with a little poaching liquid. 4

Steaming

Steaming is the method of cookery where food is cooked by heat in the form of steam, either atmospheric or pressure. - 5 suitable foods for each method • Fish • poultry • Beans • Potatoes • Puddings

• let steam escape before opening door fully • be alert, steam burns • follow manufacture instructions

- 2 associated culinary terms for each method • Atmospheric steaming, involves steam being introduced into the cooking chamber in a continuous ﬂow. • High pressure steaming, is carried out in a purpose built steamer. The steam is introduced into a cooking chamber and allowed to build up.

Commonly use utensils and equipment for each method • Steamer • Drainer • Pot Outline a procedure for method of cookery 5 safety and hygiene work practices one must consider when using this method • Allow time for pressure to drop before attempting to release value • always release safety value before attempting to open door

Steamed vEGETABLES

Ingredients

zucchini. Cook, covered, for a further 2

1 bunch baby (Dutch) carrots

minutes or until the vegetables are tender

1 bunch asparagus, woody ends trimmed

crisp.

3 small zucchini, ends trimmed, quartered

Step 3

lengthways

Melt the butter in a large frying pan over

40g butter

medium heat until foaming. Add the lemon

2 tsp ďŹ nely grated lemon rind

rind and cook for 30 seconds. Add the

1 tbs white balsamic vinegar

vegetables and vinegar. Toss to combine. Season with salt and pepper. Transfer to a

Method

serving platter to serve.

1. Peel the carrots and trim the tops, leaving about 4cm of the green stems attached. Step 2 Place the carrots in a large steamer over a saucepan of simmering water. Cook, covered, for 5 minutes. Add the asparagus and 6

Stewing

Stewing is the slow cooking of food cut into pieces and submerges in the minimum of liquid(water, stock or sauce). 5 suitable foods for each method

2 associated culinary terms for each

• Potatoes • chicken

method • Blanquette, a white pork, lamb or veal stew cooked in stock and served in a sauce

• veal • ﬁsh

made from the stock

• beef Commonly use utensils and equipment

• Fricassee, a white stew of chicken or veal cooked in sauce.

for each method • Pots • Pans

associated culinary terms for each

• slow cooker Outline a procedure for method of

• Blanquette, a white pork, lamb or veal stew cooked in stock and served in a sauce

method

cookery

made from the stock

• Preheat oven • prepare all foods

• Fricassee, a white stew of chicken or veal cooked in sauce.

• place food into pot • cook • enjoy safety and hygiene work practices one must consider when using this method • Be careful when taking the pot out of the oven. • Wash hands before preparing food

Lamb stew

Ingredients • 2 sticks of celery • 2 medium onions • 2 carrots • 3 sprigs of fresh rosemary • olive oil • 500g diced stewing lamb, approximately 2cm cubes • 1 heaped tablespoon plain ﬂour • 500ml lamb stock or vegetable stock, preferably organic or red wine* • 1 x 400g tin of tomatoes • sea salt and freshly ground black pepper To prepare your stew • If using the oven to cook your stew, preheat it to 180ºC/350ºF/gas 4 • Trim the ends oﬀ your celery and roughly chop the sticks • Peel and roughly chop the onions • Peel the carrots, slice lengthways and roughly chop • Pick and roughly chop the rosemary leaves, discard the stalks

To cook your stew • Put a casserole pan on a medium heat • Put all the vegetables and rosemary leaves into the pan with 2 lugs of olive oil and fry for 10 minutes • Add your meat and ﬂour • Pour in the stock or red wine and tinned tomatoes • Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper • Bring to the boil, put the lid on and either simmer slowly on your hob or cook in an oven for 2½ hours • Remove the lid for the ﬁnal half hour of simmering or cooking and add a splash of water if it looks a bit dry • When done, your meat should be tender and delicious • Remember to taste it before serving to see if it needs a bit more salt and pepper

STEW DUMPLINGS

Ingredients

• Add a splash of cold water to help bind it

• 200g self-raising ﬂour

into a dough

• 100g really cold butter

• Divide the dough into 12 pieces and gently

• sea salt and freshly ground black pepper

roll each into a round dumpling • The dumplings will suck up quite a bit of

Cooking method

moisture so if your stew looks dry ‒ add a

• Preheat your oven to 190 C/375 F/gas 5

cup of boiling water and give it a good stir

• Put your ﬂour into a mixing bowl

• Place the dumplings on top of your fully

• Using a coarse grater, grate your cold

cooked stew and press down lightly so that

butter into the ﬂour

they re half submerged

• Add a pinch of salt and pepper

• Cook in the oven or on the hob over a

• Using your ﬁngers, gently rub the butter

medium heat with the lid on for 30 minutes

into the ﬂour until it begins to resemble breadcrumbs 9

Braising

Braising is the principle of cookery where food is half covered with liquid and cooked slowly in a tight lidded container. 5 suitable foods for each method • Meat • Potatoes • Lamb • ribbs • chicken

5 safety and hygiene work practices one must consider when using this method • Be careful when using the oven to not burn yourself • Wash hands before cooking • Make sure the meat is not being used on the same board as vegetables

Commonly use utensils and equipment for each method • Dutch oven • casseroles • self basting roasters

common problems associated with this cooking method when cooking • If left in for too long may burn • if taken out to early may be undercooked • If cooking with chicken the chicken must be 100% cooked otherwise if undercooked can cause bacteria such as salmonella.

Outline a procedure for method of cookery 1. Season the major ingredients with salt and pepper 2. warmth a quantity of tablespoons of oil or butter to the pan or oven 3. Saute meat or greens despite the fact that in the pan on medium warmth right until the meat browns. 4. Deglace the pan by pouring broth, beef stock, wine or juice 5. Add cooking liquid 6. Cover and area the meat close to centre of the rack in an oven 7. Cook until totally tender

Braised steak

Braised steak and onions

Method

Ingredients

1. Dust steak lightly with the seasoned ﬂour.

• 1 kg oyster blade steak, trimmed • seasoned ﬂour

2. Heat oil in frying pan and brown steak well on each side. Place in a dutch oven.

• 2 tablespoons oil • 60 g butter

Repeat with remaining steaks. 3. Add butter to frying pan and mix with pan

• 3 onions, halved and sliced thickly • 1 tablespoon ﬂour, extra

juices. 4. Add onions and cook until transparent, stir

• 2 1/4 cups of water • 2 beef stock cubes

in extra ﬂour and cook for 2 minutes. 5. Gradually add water and stock cubes, stir

• 1 teaspoon Vegemite • 1 tablespoon tomato paste

until sauce boils and thickens a little. 6. Add Vegemite, tomato paste and sauce.

• 1 tablespoon Worcestershire sauce • salt and pepper

7. Pour sauce over meat, cover and cook for 1 and half to 2 hours. 11

Roasting

Roasting is a cooking methods that uses dry head, whether an open ﬂame, oven or other heat source. Roasting can enhance ﬂavor through caramelisation on the surface of the food. 5 suitable foods for each method • Potato • Meat • Chicken • Squash • Lamb

Associated culinary terms for each method • Spit roasting - is the original form of roasting, prior to ovens being invented this was the only method of roasting. • Pot roasting - is where food is 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.

Commonly use utensils and equipment for each method • Oven • Trays • roasting pan • rack

Common problems associated with this cooking method when cooking • If not cooked properly could possibly burn or be undercooked

Outline a procedure for method of cookery 1. oven preheated to 160 degrees celsius if cooking slow or 200 degrees celsius if fast cooked. 2. Once oven is heated food is then placed onto a tray and put into the oven 3. The food is then cooked either slowly or fast 4. Food is then taken out of the oven to rest 5. Food can then be eaten

safety and hygiene work practices one must consider when using this method • Take care when handling the food into the oven • Washing hands • When taking food out of the oven must be careful to not burn yourself

Common problems associated with this cooking m • If not cooked properly could possibly burn or be undercooked

Roast lamb

Portuguese roast lamb Ingredients • 1/2 cup fresh continental parsley leaves • 100g rindless bacon, coarsely chopped • 3 garlic cloves, coarsely chopped • 1 tsp paprika • 125ml white wine • 1 butterﬂy lamb leg • 1 tbs olive oil • 120ml chicken stock • 5 dried bay leaves

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 200 degrees. Place lamb in a roasting pan. Drizzle over oil. Roast for 20minutes. Add remaining wine. Reduce to 180 degrees. Add stock and bay leaves. Roast for 1 hour and 10minutes for medium. Transfer lamb to a place. Cover. Set aside for 10minutes to rest. Thickly slice lamb. Drizzle over pan juices. Serve with roast potatoes with paprika and lemon salt and broad beans with chorizo and coriander.

Method 1. Process the parsley, bacon, garlic, paprika and 2 tablespoons of wine in a food processor until a coarse paste forms.

Baking

Baking is the method of cookery where food is cooked in an oven by dry heat. The dry heat is modiﬁed by steam, which is produced by the water content of the item being baked. 5 suitable foods for each method

• Be careful when handling the oven • always wash hands before touching food

• Potatoes • meat • seafood • poultry

associated culinary terms for each

• cakes

• En papillote- is a form of baking where food is cooked in a paper or aluminum foil

method

Commonly use utensils and equipment

sealed envelope. This item is cooked in the

for each method

oven but the cookery principle is more like

• Baking tray • Oven

steaming as the heat from the oven creates steam from the ingredients in the envelope.

Outline a procedure for method of

common problems associated with this

cookery

cooking method when cooking

1. Pre heat oven to 180-200 degrees

• Food may burn if not kept an eye on • Food may stick to the baking tray.

2. Prepare any food which is going into the oven 3. One oven is pre heated then place food into oven 4. once food is cooked take out and wait to cool down 5. serve food. safety and hygiene work practices one must consider when using this method

Carrot cake

Ingredients • 2 and half cups self raising flour, sifted • 3 tsp ground cinnamon • 1 half cups brown sugar, firmly packed • 3 carrots, finely grated • 250g sour cream • 125ml vegetable oil • 4 eggs • 1 tsp vanilla extract • 3 tsp organza zest • 170 g crushed pineapple • 60 g toasted walnuts chopped Icing • 250 g cream cheese • 210 g icing sugar sifted • 1 half tsp orange zest • roughly chopped walnuts

Method 1. Preheat oven to 160C. grease and line the base and sides of the cake tin. 2. Sift ﬂour and cinnamon into a bowl and add sugar and carrot, stirring to combine. Beat the sour cream, vegetable oil, eggs, vanilla and orange zest together until smooth. 3. Add to the carrot mixture. Stir in the pineapple and nuts. Pour into the tin and bake for 1 hour and 30minutes or until a skewer comes out clean. Cool for 10 minutes in the tin then turn on to a rack to cool. 4. To make the icing: Beat everything except the nuts together with electric beaters until light and smooth. Spread on cake and sprinkle with the walnuts.

Grilling

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.

5 suitable foods for each method

• Washing hands before cooking • Keeping close watch on the food so it

• Lamb cutlets • Bread

dosent burn

• beef • pork chops

• turn oﬀ oven once ﬁnished common problems associated with this

• small ﬁsh

cooking method when cooking

Commonly use utensils and equipment

• grill may not be kept clean • the food may over cook and burn

for each method • Oven • Tray

Outline a procedure for method of cookery 1. Pre heat grill to 180C 2. Place food onto tray 3. wait for oven to heat up 4. Place food under the grill 5. Keep a close eye on the food 6. Take food out and eat. safety and hygiene work practices one must consider when using this method

Grilled chicken

Grilled lemon rosemary chicken

3. Pour mixture onto chick, cover or seal and

Ingredients

place in refrigerator for 15-20minutes.

• 4 chicken breasts, boneless and skinless • 2 table spoons extra virgin olive oil

4. Preheat grill for medium to high heat. 5. Place chick breast on a lightly oiled grill

• 2 table spoons fresh lemon juice • 2 cloves garlic minced

rack and allow to cook for 7 minutes per side.

• 1/4 teaspoons salt • 1/8 teaspoons black pepper

6. When chicken is no longer pink and juices run clear, remove from heat and serve.

Method 1. Place chick breast in a shallow glass dish or resealable plastic bag 2. Combine rosemary, garlic, black pepper, olive oil and salt in a small bowl 17

Shallow frying

Shallow frying is the principle of cookery where food is cooked in a small amount of fat in a pan. 5 suitable foods for each method

5 safety and hygiene work practices one

• eggs • ham burgers

must consider when using this method • you must not stand to close to pan as the oil may be very hot

• vegetables • fruit

• always wash ingredients before using them • wash hands common problems associated with this cooking method when cooking

Commonly use utensils and equipment

• Food can be over cooked

for each method • Fryer • pan

Outline a procedure for method of cookery 1. Pan shout be put on a medium heat 2. Put either butter or oil in the pan 3. Pan should be hot enough so that the food does not stick to the pan 4. cook food on pan 5. leave to rest 6. eat the food

Masala Fish

Ingredients • 4 small pomfrets or sardines or any ﬂat ﬁsh cleaned • 1 medium onion thinly sliced • 1 lime, cut into wedges • oil for frying • a handful of fresh coriander • 1 medium onion • 2 green chillies • 1cm ginger root, peeled and chopped • 10 curry leaves • 10 black peppercorns • 1/2 teaspoon red chili powder • 1/2 teaspoon turmeric powder • 2 tablespoons wine or cider vinegar • 1 teaspoon lime juice • salt to taste Method 1. Put all fresh masala ingredients into a blender or food processor and blend it well until you get a very smooth paste

2. using a very sharp knife, make a few shallow slashed along the whole length of the fish on both sides, cut just enough to break the skin and cutting only slightly into the flesh 3. Spread the fresh masala evenly over the fish on both sides and putting some of it inside aswell. Let it marinate for 15minutes 4. Heat some oil in a frying pan and first fry the sliced onion on a very high flame until brown. Transfer the fried onion on a plate towel and keep it aside. 5. Heat some more oil in a frying pan that has a lid. Very carefully place the fish into a pan. Cover it and let it fry for about 5 minutes of a low flame. Turn it over once being carefully to not break the fish and cook the other side till the skin in brown and the fish is cooked. 6. Place the fried fish on a serving dish, sprinkle the caramelized onions on the top and garnish 19 with lemon wedges.

Deep frying

Deep frying is the method of cookery where 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 the intense heat and to seal in the natural juices.

SUITABLE FOODS FOR DEEP FRYING

5 SAFETY AND HYGIENE PRACTICES

• Chicken

• Ensure to wash hands before preparing to

• Potato Chips

cook

• Apple pies

• Ensure the utensils and equipment used

• Nuggets

are cleaned and sanitised

• Fish

• Be sure to follow the recipe and all correct procedures

UTENSILS & EQUIPMENT USED

• Ensure does not boil over - allow for

• Fine mesh skimmer

stirring

• Oil Strainer

• Wear PPE equipment to ensure you don t

• Thongs

get burnt from the hot oil

• Plate PROCEDURES FOR METHOD OF COOKERY 1. Measure precisely how much oil you pour into your deep fryer 2. Heat the deep fryer to 400 degrees 3. Get the basket or bowl ready to put the cooked food into, line it with a paper towel 4. To cook put the food in the deep fryer for 6-7minutes or until they are golden and crispy. 5. Then take them out of the deep fryer and put them in a basket or serving bowl 20

Deep fried fish

Method 1.Heat oil in the deep fryer to 375 degrees. In a small bowl combine mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour before serving. 2. In a swallow bowl or pie plate combine corn meal, 1 cup of flour, salt, black pepper, onion powder, garlic powder, paprika, parsley flakes, dried oregano, and cayenne pepper. In another bowl beat together the egg and milk. 3. Pat dry the fish fillets with paper towels. Put ½ cup of the flour mixture into a plastic bag. Add the fish filets to the bag and shake to coat the filets with flour. Dip the filets, one by one, into the egg mixture, and then dip into the corn meal, flour, and spice mixture. 1. Heat oil in a deep fryer to 375 degrees. Add the filets to the oil and deep fry in batches for about 2-3 minutes until golden brown and fully cooked (the internal temperature has reached 145 degrees). Drain on paper towels. Serve with tartar sauce. (Makes 2 Servings) 21

Stir frying

Is usually associated with Asian cookery. It refers to cooking in a wok over a very high heat in the minimum of oil.

SUITABLE FOODS FOR STIR FRYING

5 SAFETY AND HYGIENE PRACTICES

• Chicken Chow Mein

• Ensure to wash hands before preparing to

• Chicken Fried Rice

cook

• Fast beef & Noodles

• Ensure the utensils and equipment used

• Beef with Broccoli Stir- fry

are cleaned and sanitised

• Shrimp fried Rice

• Be sure to follow the recipe and all correct procedures

UTENSILS & EQUIPMENT USED

• Ensure does not burn

• Wok

• Wear PPE equipment to ensure you don t

• Spoon

get burnt from the stove

• Strainer • Measuring cups • Stove PROCEDURES FOR METHOD OF COOKERY 1. Turn Wok on and heat up the pan, whilst waiting for it to heat up, ensure food preparation is complete 2. When is hot enough, place ingredients into the wok 3. Cook food until golden or crispy, ensure not to over cook 4. When complete, serve food in a bowl, and serve immediately

Chicken chow

INGREDIENTS - 1 pound mung bean sprouts - 2 boneless, skinless chicken breasts - 1 tablespoon oyster sauce - 1 teaspoon soy sauce - Salt and pepper - 1/4 cup water - 1 tablespoon cornstarch METHOD 1. One or 2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly. 2. Cut the chicken into thin strips. Add the marinade ingredients, adding the cornstarch last. Marinate the chicken for 20 to 25 minutes. 3. To prepare the sauce, in a small bowl dissolve 23 the 1 tablespoon cornstarch with the 4

tablespoons water. Whisk the water or chicken broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside. 4. Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly. 5. Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan. 6. Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired. When cooking the bok choy or broccoli, add 1/4 cup of water and cover while cooking. Remove each of the vegetables from the pan when

Shrimp rice

INGREDIENTS - 4 ounces of uncooked shrimp, unshelled - 1 tablespoon of oyster sauce - 1 tablespoon, soy sauce - Salt - Pepper - Water METHOD 1. Run the frozen shrimp under warm running water, pat dry with paper towels, shell and devein. Chop into small pieces. Add the marinade ingredients and marinate for 15 minutes 2. Dice the ham, onion, and green onion. 3. Beat the eggs lightly with chopsticks, add a dash of salt, and mix.* Set aside. 4. Heat the wok and then add 1 tablespoon oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning

over once. Cook the other half the same way. Cut the egg into thin strips, and save for later. 5. Add 2 tablespoons oil, or as needed. When oil is hot, stir frying the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the diced ham. 6. Add 1 - 2 tablespoons oil, turn the heat down to medium and stir-fry the rice. 7. Add a bit of soy and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.

Pan frying

Pan-frying is a dry heat cooking method whereby food is semi-submerged in hot oil in a pan on the stove top. - 5 suitable foods for each method

done is very ﬁrm. Rest food for a few

• Salmon • Fish

minutes. 5 safety and hygiene work practices one

• Chick • Steak

must consider when using this method

• Wedges

cook

• Ensure to wash hands before preparing to • Ensure the utensils and equipment used

Commonly use utensils and equipment

are cleaned and sanitised

for each method

• Be sure to follow the recipe and all correct

• Flat bottomed pan • Frying pan

procedures • Ensure does not boil over - allow for stirring

Outline a procedure for method of cookery

• Wear PPE equipment to ensure you don t get burnt from the hot oil

1. Preheat the pan to moderately hot. Use a

common problems associated with this

pan that suits the number of pieces to be

cooking method when cooking

cooked. Lightly oil the meat not the pan.

• If food is left in the pan too long it could cause the food to burn and over cook

2. Place food into the pan. keep heat moderately high, this should be enough to

• If oil is too hot in the pan it could spit, be careful as it could burn you

keep the food sizzling without burning. 3. Cook one side until the ﬁrst sign of

• If cooking with chicken, the chicken has to be well done so that bacteria is not being

moisture appears on the upper side, turn and cook other side. Turn once only.

left in the chicken.

4. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well

Pan fried salmon

Pan-Fried salmon with sautéed capsicum Ingredients

Method 1. In a large frying pan, melt butter and fry the salmon fillets until they are flaky on the inside and crisp on the outside. 2. In a medium frying pan, saute the oil, garlic and capsicum for 3 minutes. Set aside. 3. Drizzle lemon juice over the finished salmon fillets. Place the cooked capsicum on top of the fillets. Serve immediately.

• 1 tablespoon butter • 4 ﬁllets salmon • 1 tablespoon olive oil • 4 cloves garlic, ﬁnely chopped • 1/2 red capsicum, diced • 1/2 yellow capsicum, diced • 1 lemon