Produce Poultry Dishes Learner Guide Š The Gordon, 2014 All requests and enquiries regarding use and availability should be directed to: Hospitality, Tourism, Events & Cookery The Gordon Private Bag 1 Geelong Mail Centre VIC 3221 Ph: 5225 0730 Created: March 2014 File name:
Contents What is this unit about..........................................................................................................................5 Pre requisite units..................................................................................................................................5 How is this unit structured?...................................................................................................................5 What will you learn................................................................................................................................6
What this unit is about This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment and cookery methods.
Competency Based learning Competency based learning in not only about gaining knowledge but also about being able to put what you know into practice – to perform a task or demonstrate a skill. Assessment will be on your ability to demonstrate your competency (skill in relation to the performance criteria).
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You will need to show that you: • Can do all the things listed under performance criteria. • Could do them, if you were out in the workplace.
Prerequisite units This unit must be assessed after the following prerequisite unit: • SITXFSA101 – Use hygienic practices for food safety
How is this unit structured? Each unit is made up of Elements and Performance Criteria. Elements: These briefly state the skills and knowledge you will have developed by the time you finish the unit. You must successfully complete all the elements in order to satisfactorily complete the unit. In this unit there are four elements. Performance criteria: There are a number of performance criteria for each element. These explain what you need to demonstrate to be assessed as competent. This unit has been set out in logical work/study sequence with reference to other materials needed to complete the unit.
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What you will learn Outlined below are the elements and performance criteria for this unit. You need to read these through when you start, so that you know what you are aiming for. It is a good idea to refer back to these as you work through the workbook so you can keep a check on you progress. You can use this information to prepare you for assessment.
Element
1. Select ingredients
2. Select, prepare and use equipment.
3. Portion and prepare ingredients.
4. Cook poultry dishes.
5. Present poultry dishes.
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Performance criteria 1.1 Confirm food production requirements from food preparation list and standard recipes. 1.2 Calculate ingredient amounts according to requirements. 1.3 Identify and select poultry products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 2.1 Select knives and other equipment of correct type and size. 2.2 Safely assemble and ensure cleanliness of equipment before use. 2.3 Use knives and other equipment safely and hygienically according to manufacturer instructions. 3.1 Thaw frozen poultry safely. 3.2 Sort and assemble ingredients according food production sequencing. 3.3 Weigh and measure ingredients and create portions according to recipe. 3.4 Use poultry preparation techniques according to recipe requirements. 3.5 Minimise waste and store reusable by-products. 4.1 Select and use poultry cookery methods. 4.2 Prepare poultry accompaniments and add marinades as required. 4.3 Follow standard recipes and make food quality adjustments within scope of responsibility. 5.1 Portion and serve poultry according to recipe requirements. 5.2 Carve poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation. 5.3 Add sauces and garnishes according to standard recipes. 5.4 Visually evaluate dish and adjust presentation. 5.5 Store dishes in appropriate environmental conditions.
Produce poultry dishes Learner Guide |The Gordon
Employability Skills Summary
SIT20312 Certificate II in Kitchen Operations The following table contains a summary of the employability skills required by the hospitality industry for this qualification. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options. Employability skill
Communication
Teamwork
Problem solving
Industry/enterprise requirements for this qualification include: Communicating with colleagues to assist with the coordination of customer’s dining experience; interpreting verbal and written information on products and customer requirements; providing clear and accurate verbal and written information to colleagues in a culturally appropriate manner to ensure a positive outcome. Working as a team member, taking instructions from others and understanding own role in servicing customer needs; supporting other team members to achieve quality service delivery of the product; respecting the cultural diversity of team members and seeking their assistance to service the culturally diverse needs of hospitality customers. Thinking about problems that relate to own role in kitchen operations; avoiding problems by planning own day-to-day operational activities; clarifying the extent of problems and requesting assistance from team members and supervisors in resolving details; using predetermined policies and procedures to guide solutions to operational problems in the kitchen.
Initiative and enterprise
Identifying and discussing better ways to undertake operational activities in the kitchen and to manage safety risks by participating in group risk assessment activities.
Planning and organising
Collecting, analysing and organising information to allow for safe and efficient kitchen operations; using appropriate predetermined policies and procedures to guide such activities.
Selfmanagement
Learning
Technology
Understanding and complying with the legal responsibilities that apply to own role in kitchen operations; knowing own job role and responsibilities in kitchen operations; seeking feedback and guidance from supervisors on success in kitchen operations. Knowing the structure of networks within and sources of new information on the hospitality industry, in particular kitchen operations, to enable the sourcing of ongoing learning opportunities; proactively seeking and sharing information with colleagues on new hospitality products and services affecting kitchen operations. Understanding the operating capability of and selecting and using technology that assists in kitchen operations; correctly using equipment to ensure personal safety in the workplace.
Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this Produce poultry dishes Learner Guide |The Gordon
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qualification. SIT30813 Certificate III in Commercial Cookery The following table contains a summary of the employability skills required by the hospitality industry for this qualification. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options. Employability skill Communication
Teamwork
Problem solving
Initiative and enterprise
Planning and organising
Self-management
Learning Technology
Industry/enterprise requirements for this qualification include: Communicating with colleagues to determine their specific needs and the needs of customers; interpreting verbal and written information on customer requirements to ensure efficient delivery; empathising and negotiating acceptable solutions to colleague and customer problems and complaints; interpreting and providing clear and accurate information to colleagues to ensure a positive outcome. Working as a skilled team member providing instructions, building group cohesion and applying discretion and judgement as needed; understanding own role in kitchen operations and servicing the needs of colleagues and customers; understanding the quality service goals of the enterprise and working as a team member to deliver those goals. Anticipating problems that may arise with kitchen operations; mitigating problems by making acceptable adjustments to kitchen operations that adhere to the predetermined requirements and colleague and customer requests; identifying and clarifying the extent of problems that arise during kitchen operations, taking responsibility for or requesting assistance from other team members in resolving issues; using predetermined policies and procedures to guide solutions to problems in the kitchen. Showing independence and initiative required to take a lead role in kitchen operations; adapting to emerging operational situations and problems by initiating and implementing creative and immediate responses to ensure efficient operational delivery; identifying and discussing a range of hospitality product and service concepts affecting kitchen operations to improve existing product and service options for the enterprise and its customers. Collecting, analysing and organising customer and product information to allow for efficient kitchen operations; collecting, analysing and selecting appropriate information and products to meet the needs of customers, pacing the delivery of information and services to meet operational and customer requirements; participating in continuous improvement by reporting success or deficiencies in kitchen operations. Understanding and complying with the legal responsibilities that apply to own role in kitchen operations; knowing own job role and responsibilities, acting through selfdirection and organising own work time and priorities when preparing for and cooking a diverse range of food items; reviewing and reflecting on own work performance and seeking feedback and guidance on success in effectively servicing the needs of colleagues and customers. Knowing own knowledge and skill strengths and weaknesses; taking responsibility for own professional development; sourcing ongoing learning opportunities and information using a range of mediums and settings to update regularly and proactively the commercial cookery knowledge required; sharing information with colleagues. Understanding the operating capability of, selecting and using the appropriate technology to prepare for and cook a diverse range of food items.
Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.
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Assessment Competency based assessment has no “pass or fail”. You are either competent (CM) or not yet competent (NYC) which means you are still in the process of achieving competence and needing more time to develop a skill and obtain knowledge. You may be assessed using a range of methods, depending on the nature of the skill. These assessment methods may include: • Practical demonstration of your skills in a classroom situation •
Written questions and answers
•
Workbook review
•
Verbal questions and answers
•
A portfolio of evidence
•
Projects and Assignments
•
Oral classroom presentation
•
A combination of these methods
What you need To successfully complete this unit you will need to have: • Your own copy of this workbook • Access to a commercial graded kitchen or workplace • A full cooks uniform and tools For those who would like to follow up on any of the topics in this workbook, the following texts, videos and websites are recommended. You should be able to locate them through the Institute library. • Mise en place and food preparation. 641.57 C734 • La technique : the fundamental techniques of cooking 641.5 P422f • Practical professional cookery 641.572 C883p • Cookery for the hospitality industry 641.57 D645c • A Day in the career of an apprentice chef VHS 641.572 D273 (Video) • Safety in the commercial kitchen BAG 363.11964795 S128 (Video) • Tools for cooks 641.50284 M143t • Avoid that hazard! equipment safety in the kitchen BAG 363.1196433 A961 • Working the plate: the art of food presentation 641.5 S938w • Website http://www.thepoultrysite.com/articles/606/raising-turkeys
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Study Guide To be successful in this unit you need to link learning to your workplace. Students who are working in the food industry will be able to achieve this. For those not yet employed, observation of examples can take place in the institutes kitchens. Some further study points: • Read the workbook thoroughly. • Complete review section • Discuss the information and exercises with fellow students. • Share your skills and experiences. • Practise your new skills as often as possible • Think about how you can use the knowledge and skills in your workplace. • If you need help, ask for it. Remember: What you are learning is practical, useful knowledge and skills. It is all relevant to the workplace and it is up to you to find ways to apply it.
Study support The Gordon's experienced Study Support staff provides a confidential mentoring service and assist students to develop a range of study skills, bridge gaps in knowledge and build confidence for ongoing learning.
Study Support staff assist with: • Assignment writing • Note taking • Oral presentations • Numeracy skills development • Basic computing • Literacy skills development • Referral to other support services Students with specific problems should see their teacher. An appointment can be made to see the Skills centre manager if they do not wish to speak to the teacher, or they can approach the study support area direct. Study support City Campus Room H1.20 in the Library Chris Renick Ph: (03) 5225 0789 Email: crenick@gordontafe.edu.au
Unit guide A complete unit guide is available for viewing on the student portal.
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Sustainability Sustainability is perhaps the fastest growing area in all industries. It presents both a challenge and an opportunity to the hospitality/cookery industry, and businesses that embrace sustainable practices stand to gain in many areas.
What is sustainability? Sustainability can be defined in many ways. Perhaps the simplest description is equal respect for people, planet and profit. In the diagram below you can see these three aspects. Where the domains of environment, society and economy meet we have true sustainability.
Sustainability and the Hospitality & Cookery
Industry
The hospitality/cookery industry is quickly adapting to address the challenge and opportunity that sustainability presents. Many restaurants, food manufacturers, caterers etc are developing innovative strategies such as: • Purchasing food grown locally • Preferring organic produce • Reducing energy in production • Minimising waste • Reducing natural resources such as water, food types • Working with suppliers to reduce packaging • Ensuring products, meals etc are not oversupplied • Listening to customer’s concerns about the environment • Training staff to increase participation in sustainability • Reducing operating costs by reducing the environmental impacts In your training you will learn how to reduce the environmental impacts in the food service industry, as the Gordon Culinary School is committed to a best practice sustainability model.
Hygiene for Safe
Food Handling
No matter whether you are preparing food as a cook or washing dishes and doing basic food preparations, all staff are responsible for maintaining the safety of food and preventing food poisoning. A few guidelines below are included but further study will be done in the unit Follow Workplace Hygiene Procedures (SITXOHS002A) to gain full knowledge and skills. DO: • Practice a high standard of personal hygiene. • Be professional and clean in appearance – clean uniform daily. • Remove excessive jewellery. • Wash hands well and dry before preparing food and returning to the kitchen after a break or handling anything that can contaminate food. Produce poultry dishes Learner guide | The Gordon
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• • • •
Keep all equipment and work surfaces in a clean and sanitary condition. Store food at the correct temperatures and sealed. Keep food away from chemicals Watch out for insects or rodents in the kitchen.
DON’T: • Taste food with fingers • Leave food out in a warm kitchen. • Smoke in a food area • Work with food if unwell. • Sit on workbenches • Cough or sneeze near food. Remember: People carry germs that can end up in food and cause food poisoning. Some foods (raw) have high levels of germs that can cross over to another food (cooked) and cause that food to be poisoned.
Safety When working in a kitchen it is very important to be aware of the potential safety hazards that can occur in the workplace environment. Occupational Health and Safety Acts are in place to prevent people being involved in workplace accidents and for employers to provide a safe workplace. It is also the responsibility of all employees to follow procedures for workplace safety. Such as: • Practice safety and keep the workplace in a safe condition • Avoid taking risks • Follow safety procedures • Inform safety officer or employer of safety risks • Use protective equipment provided
Kitchen Safety hazards The Kitchen can be a dangerous area with many hazards such as boiling liquids, hot oil and high temperature cooking equipment. Also the use of sharp items such as knives and food processors can cause serious injuries. Slips and falls can also be a common hazard.
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Some brief but important safety points are: • Keep knives sharp, carry and store correctly. • Always assume a pot is hot and use a thick dry cloth to handle. • Don’t overfill pots as spills will occur. • Get help to carry heavy items. • Sweep up glass, don’t pick up with fingers. • Only use equipment that you understand how to operate. • Unplug electrical equipment before cleaning. • Clean up spills immediately. • Keep walkways free of obstructions. • Use a safe ladder to reach high shelves. • Don’t run in a kitchen. • Lift using the correct technique. More can be learned in the unit Follow Health safety and Security Procedures (SITXOHS001B).
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Occupational Health and Safety for Poultry Only use equipment that you understand how to operate and use safely. This will include knowledge of: • Assembling and dismantling • Cleaning • Correct use of machines • Awareness of safety issues • The electrical equipment used to make poultry are • Stick blenders • Food processors • Bowl Chopper
Avoid injuries from machines and electricity • • • • • • •
Don’t leave machine blades in sink Always unplug electrical equipment before cleaning Do no immerse electrical equipment in water Turn off power points when not in use Do not place hot liquids in food processors Do not over fill food processors and blenders. Make sure lids are closed fully before switching on. All students must be supervised prior to using any machinery
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Select Ingredients The following topics will be covered in this section: • Confirm food production requirements from food preparation list and standard recipe • Calculate ingredients amount according to requirements. • Identify and select poultry products and other ingredients from stores according to recipe, quality freshness and stock rotation requirements.
Introduction to Produce Poultry Dishes The term poultry is applied to most birds reared domestically for human consumption. This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment and cookery methods.
Commonly used poultry in Australia • • • •
Chicken Duck Turkey Quail
Not so common: • Goose • Guinea Fowl
Poultry may be battery reared, organic or free range and is available oven ready.
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Farm bred feathered game Today the term poultry has been broadened to include farm-bred feathered game e.g. emu, pheasant and squab.
Chicken Chicken is one of the world’s most popular meat products. Battery chicken is the most economical and versatile of all poultry products used in the kitchen.
Due to intense farming, the birds are breed to achieve slaughter weight at 6 weeks. Free range and, especially, organic chicken are allowed to forage in the open and have space to develop muscle and a stronger bone structure. They are usually slow growing to reach slaughter weight. The meat is often leaner with a better flavour. No antibiotics, hormones or growth stimulators are used in organic chicken. Corn- Fed chickens are fed on a diet that is partially or wholly on corn. The distinctive yellow colouring of the skin is achieved by the introduction into the feed and not by the corn itself. The flavour may only be marginally better than that of a broiler.
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Poultry Classification - Identify and select poultry products Chicken: Range No 9 to No 24 / 0.850 gram to 2.350 gram. Whole dressed chicken gutted with head, feathers and feet removed.
Chicken varieties Capon • •
No 18 to 22 = 1.8 kg and over—castrated fattened male 13 to 16 weeks old. Capon is an excellent bird for roasting.
Broiler • • •
No 14 to no 18 1.4kg to 1.8kg - fattened hen 9 – 10 weeks old. Battery reared broilers - chicken reared for the table. This type of chicken has a tougher texture.
Poussin: (also known as spatchcock when boned) • • • •
Range No 4 to No 6 - 400gram to 600 gram. Poussin is a spring chicken processed at 3 weeks of age. Also available corn fed. Available fresh and frozen all year round.
Courtesy Pearson Education
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Duck or Duckling: • • • •
Range No 11 to No 25 - 1.1.kg to 2.5 kg Ducks are processed anywhere from 6 to 15 weeks of age in Australia depending of the breed of the duck. Ducks are available fresh all year with some breeds only available frozen. Whole dressed duck with head, feathers and feet removed.
Whole Duck
Ducks breeds used in Australia Pekin
•
• •
Pekin type breeds developed from local and
imported strains. Pekin ducks have a large pure white body with orange beak and feet. Pekins are the most common domestic duck choice.
Aylesbury • •
Fanciers often claim there are no purebred Aylesbury ducks left in Australia, and that what is commonly termed Aylesbury is in fact a Pekin. Both the Aylesbury and Pekin are called ‘English ducks’.
Muscovy Ducks • •
Muscovy ducks are fed on open pastures and mixed grains. The bird is unmatched for its thick breast and dark texture.
Rouen • •
The Rouen, originally from France, is the least popular of all table breeds because it is the slowest to mature and has dark flesh. Its most outstanding feature is its magnificent colour and markings, a throwback to the Mallard duck from which it originated. The female differs in colour from the male.
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Turkey: • • • • •
Range No 20 to No 130 - 2 kg to 13 kg approx. Turkeys are processed 4 weeks to 10 months of age depending on sizing. Normally whole dressed turkey with head, feathers and feet removed. Turkeys are mainly battery farmed, but it is well worthwhile sourcing organic and free range birds if your budget permits. The main commercial turkey used in Australia is the hybrid white bird. For large commercial hatcheries these birds are the progeny of specially selected male and female parent stock .
•
Turkeys can also be purchased larger if required. (Courtesy Pearson Education)
Turkey cuts available • • • • • • •
Turkey buffe (Double breast intact) Boned Leg Tenderloin Rolled breast stuffed or natural Drumstick Mince Turkey tenderloin
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Goose/Geese • • • • • •
Young Gosling: Weight Range No 20 to No 30 - 2 kg to 3 kg Goose: No 30 to No 60 - 3 kg to 6 kg Geese are processed 2 to 3 times a year from December through to the end of March. The birds are usually processed at 20 weeks of age. Geese are not common on the Australian menu. Whole dressed with head, feathers and feet removed.
(Courtesy Pearson Education)
Quail • • •
Weight range medium quail 150 to 180 grams. Jumbo quail 200 grams. Quail is available and at its best all year round through breeders.
http://www.wangaragame.com.au/products.html
Poultry / Feathered game Guinea Fowl • • • •
Are processed either at 6 weeks to give a single serve bird classified as a baby guinea fowl. Guinea fowl are normally processed at the age of 12 weeks weighing 900 grams to 1200 grams. They are available fresh or frozen all year round. Guinea Fowl whole bird, gut out with feet and feathers removed .Head attached always to identify dressed bird
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www.redbubble.com/.../art/3689944-2-guinea-fowl
Squab or young pigeon • • •
Weight range 300 to 600 grams. Not commonly used in the restaurant due to the high cost of the individual bird. The industry has grown from about $6.2 million in 2002 to close to $11 million today. Queensland Squab Processors Pty Ltd claim to have 65% of the domestic market and process 5000 squabs per week. There is now the Australian Poultry Squab Producers Federation with squab farmers in most of the states.
http://www.wangaragame.com.au/products.html
• • •
Pheasant Range Individual weights. Size 1.2kg to 1.5kg. Pheasant are introduced species that has many cross breed .Most Australian pheasant is commercially bred and sold fresh from February to July, or frozen with head and neck. Legs are smooth when young and scaly when older. Breast meat should be plumb, with a pliable breastbone.
www.redbubble.com/people/bobbymcleod/art/2408
Quality Points (fresh) • • • • • • •
Clean product, fresh smelling Skin intact Free of pin feathers No broken bones Should have firm, plump breasts Tip of breastbone to be flexible No blemishes or bruises
Quality Points (frozen) • • • •
No freezer burn Birds should be individually wrapped and sealed, look for evidence of thawing and refreezing (excess liquid in bags may indicate this) If purchasing frozen poultry or game birds, check for freezer burn Products that do not meet quality requirements should be returned to the supplier
Hygiene When dealing with any aspect of preparing raw poultry all rules of hygiene, and health and safety apply.
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Food handlers must: • Have an excellent standard of personal hygiene • Avoid all risks of cross contamination • Handle the poultry as little as possible • Make full use of refrigeration • Ensure all equipment is clean and well maintained • Seek immediate first aid for any cut or other injury • Never process partly defrosted poultry
Dangers from salmonella infection Most poultry harbour the risk of salmonella bacteria obtained in their gut. Anything coming in contact with the poultry intestine can easily become a carrier of these bacteria, therefore, every effort must be taken to minimise the spread by any form of cross contamination.
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Standard Recipe Cards (SRC) The purposes of SRCs are: • • • • • • • •
To determine food cost per menu item To help prepare accurate food orders To maintain consistent quality To train new staff For portion control To establish the selling price/food cost percentage The basis of your food control system A tool for clear professional communication
The following information may be included on a SRC • • • • • • • • • •
Section/Recipe No. Date Costed Portion Size Portion Cost Food Cost Percentage Selling Price Unit Cost Total Ingredient Cost Total Cost of Item (Portion Cost) Diagram/Photograph
Advantages of SRCs Standard Recipes are a clear form of communication from management to the determining the food production. The three main advantages of having SRCs are:
•
Cost control
•
Controlled production
•
To be consistent in quality and quantity
Also, standard recipes in restaurants are a reason that many customers return to enjoy their favorite dish again — and recommend your restaurant to others.
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Standard Recipes Not all establishments use standard recipe cards; however they are an extremely helpful tool that a chef can use. Customers expect consistency as part of their experience in dining. Standard recipes will help to maintain the quality of the dish served.
Standard Recipe Card: Number of serves: 4
Chicken Chasseur
Cost per serve: _____Not costed: __________ Quantity 1 10 gram 10 mls 1 2 100mls ½ tsp 200 mls sprig
Ingredients Chicken cut into sautĂŠ Butter Oil Onion finely diced Tomatoes concasse White wine Tarragon chopped Beef jus Parsley seasoning
Method
Utensils Large saucepan Tongs Wooden spoon 2 stainless bowls Chopping board Measuring spoon
1. 2. 3. 4.
Heat butter and oil in pan
5. 6. 7.
Add the onion to the pan gently fry
Add thighs and drumstick and fry until golden brown Add the rest of the chicken and brown quickly Transfer the chicken to a covered dish season and moisten with 50 mls white wine allow to finish cooking over a low heat 40 min Add the mushroom and cook quickly Add the tarragon and the other 50 mls of wine plus any chicken juices
8. Reduce add just and tomato concasse 9. Correct seasoning 10. Ladle the sauce over the chicken garnish with parsley
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Recipes Understanding recipes Good recipes ensure products are always produced with the same results.
However a recipe will contain culinary terms that may not be explained. Examples of terms may be: sauté, cream, fold, knead, whip, caramelize, deglaze etc. An endless set of terms are to be seen in recipes. Recipes are an important tool in kitchens and will assist you with the following: •
Establishing the selling price of dishes
•
Food ordering
•
Staff training
•
Food cost control
•
Consistency in quality of the food
•
Consistency in quantity of the food
Recipes must include: •
The name of the dish
•
The yield or number of portions made
•
A list of ingredients in the order that they are combined / added
•
The exact quantity of each ingredient
•
The method of preparation / cooking
Other information that may be included: •
Recipe number – used in larger catering situations
•
Portioning / plating instructions
•
Serving suggestions such as garnishes/ accompanying foods
•
Costing (Per portion)
•
Photograph
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A good checklist for using a recipe •
Read recipe through all the way
•
Check that you understand culinary terms
•
What method is used for combining ingredients?
•
Make sure that all ingredients are on hand
•
Pre-heat any cooking equipment where necessary
•
Weigh and measure all ingredients – make sure this is accurate
•
Do a check again for all ingredients and equipment
•
Work through the instructions for the recipe step by step
•
A check during cooking is a good idea as some times cooking times can vary depending on the equipment used
•
Clean as you go with the preparation
Recipe adjustment There are times when a recipe needs to be multiplied (increased) or divided (decreased) to achieve the required number of portions or servings. A recipe for 10 portions of a dish may have to be changed to give: 5 portions – (divided by 2) or changed to give 30 portions – (multiplied by 3) To avoid a mistake and therefore a dish that does not work out, care needs to be taken when adjusting the amounts of ingredients in a recipe. Check all calculations carefully before going ahead with the production of a dish that has been adjusted. A good practice is to pencil in all changes.
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Try multiplying or divide the following recipe: Fill in amounts in the columns provided. Use a calculator if necessary.
Pesto Increase by 3 times
Ingredients 1 bunch of fresh basil leaves, washed and air dried 75g pine nuts 125 mls olive oil 2 large cloves of garlic 50 g freshly grated parmesan cheese a pinch of salt
Decrease by half
Preparation for service A well organised kitchen starts with the preparation of basic ingredients. It is easy to overlook the importance of mise en place. Every qualified cooks knows it is the first 2 hours work that sets the standard for the rest of service. To conduct effective preparation it is important to know what is needed and when it is needed. Correct ingredients and quantities must be organised and calculated to save food wastage and food costs. A good knowledge of commodities is very important to avoid costly mistakes before preparation begins. Seek guidance from your supervisor or head chef to identify quality and freshness in the early stages of your career. As part of the daily food preparation certain elements must be taken into account: • Booking • Preparation from the day before • Function • Portion size Standard recipe cards help you to calculate what food you require.
Revision for poultry classification
1. Define the term “poultry”:
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2. List 3 different types of common poultry used in Australia? (Not 4 types of chicken) 1. 2. 3. 4. 3. List 2 different types of farm bred game or poultry: 1. 2 4. Another name for a squab is pigeon? True or False: 5. Jumbo Quail are usually in a weight range of 1 kg True or False: 6. Standard recipes card help to achieve quality and quantity True or False:
7. Recipes must include 5 main items name 2 of these: 1. 2.
Select, prepare and use equipment
• Select knives and other equipment of correct type and size • Safely assemble and ensure cleanliness of equipment before use • Use knives and other equipment safely and hygienically
Equipment, Knives and Utensils The ability select the right equipment to do a kitchen task is very important. There is a very large range of both small and large equipment available, so it is not possible for all to be pictured here. All cooks must be skilled in the use and care of their equipment. This may be large mechanical equipment or small hand held utensils. Produce poultry dishes Learner guide | The Gordon
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Knives In kitchens, knives are essential but can be dangerous if not handled correctly. Knives are probably the greatest single contributor to accidents in the kitchen. Below are the steps to safely handle knives.
Cleaning • • • •
Always wash and wipe the knife dry before use. Never leave knives in a sink with water. Never put wooden-handled knives through a dishwasher. Place clean knives in a wrap protector and/or tool box.
Honing a knife on a steel • • •
• • •
Hold the steel at an angle of 45° at a comfortable distance from your body. Maintain the knife on the steel at an angle between 10° - 20°. Place the heel of the knife on the tip of the steel and using a slow stroking action, rub the entire length of the knife the full length of the steel. Repeat this on the opposite side of the steel. Done on a regular basis 3-4 stokes on either side should be all that is needed. Wash and dry the knife carefully after honing. Keep knives razor sharp. The less pressure exerted, the quicker and safer the activity.
Sharpening a knife on a stone • • • • • •
Place the stone on a damp cloth lengthways on a bench. Smear the stone with the appropriate lubricant (refer to manufactuers recommendations). Hold the knife by the handle and rest the fingers of your free hand on the side of the blade. Hold the knife at a 10° - 20° angle to the stone at all times. Using long even strokes move the knife along the entire length of the stone. Work the knife from the heel to the point and alternate between sides. Clean the knife under cold running water, to remove any metal debris and dry thoroughly.
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• • • • • •
Hold knife firmly by the handle with fingers together. Fingers should grasp the food, be tucked in while the thumb sits behind the item being cut. Only knuckles should be visible from above. As you cut, use the knuckles as a guide for the knife. Keep the point of the knife on the board. Use the correct knife for the activity.
Carrying knives • Carry with the point facing down, and close to the body. Storage • Wash the knife carefully, paying attention to where the handle joins the blade as food may stick in this area. • Never soak knives in water or place in a dishwasher. Dishwashers generate temperatures that are too high for knives, except for knives especially designed for dishwashers. • Dry thoroughly with the blade pointing away from your hand. • Store in a wrap, wallet, magnetic strip or tool box.
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Knives related to poultry dissection The chef’s knife is the one that you will use most often because it’s best suited to chopping, slicing and dicing. The blade of the chef’s knife is between 20 and 25 cm long. The blade is wider at the heel and tapers to the point. Learn to handle and care for this knife well because it’s your most important tool. The boning knife is thin with a pointed blade about 12 cm long. It is primarily used for boning raw meat and poultry. The paring knife is small with a pointed blade about 7 cm long. It is used for small and artistic work in the kitchen like peeling, cutting and turning. A steel is used to maintain the cutting edge of a knife. This is called honing. A steel is an essential part of your knife kit. A stone is used to sharpen dull knives. There is a wide variety of knives to choose from. The choice of knives and brands is personal choice but should give the chef on going confidence to use them. Different knives have different used; each knife should be used for its particular job. An unsafe situation can arise when the wrong knife is used for an inappropriate task. For example, a paring knife is awkward to use when dissecting whole chicken. The paring knife may be suitable to remove the small bones from a quail.
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Large Equipment Every kitchen will have a different type of set up as far as equipment goes and often training is needed in the use of these. Note: make sure that all safety considerations are included in the training.
Equipment
Use Cryovac machine
• Vacuum packed or cryovac poultry is packaged by sealing in heavy food grade plastic bags. • This method is used to extend the life of fresh poultry. • Poultry should be stored at 4c or below.
Pacojet • A dynamic professional kitchen appliance that makes it easy to prepare high-quality dishes while saving time,labour and reducing food waste. • Suitable for processing all types of foods with delicious results. • Mousseline stuffings .
Robot Coupe • All types of fine and coarse chopping, kneading, emulsions and grinding.
Safety Instructions Please refer to manufacturer instruction in regards to safety. If unsure please ask.
Safety instructions for Robot Coupe
• Unplug your Robot Coupe and disassemble the parts of it that touched food. For example, on the food processor, remove and take apart the hand guard, lid, bowl and blade. • Load all parts of your disassembled Robot Coupe into your dishwasher. Aim them so the spray nozzles on your particular dishwasher will clearly hit the dirty parts of your Robot Coupe without being blocked or deflected. • Wipe down the mechanical base of your Robot Coupe with a damp, soapy sponge. • Wipe again with plain water to rinse. • Dry thoroughly before putting away.
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Revision Knives and Equipment 1. Knives are probably the greatest single contributor to accidents in the kitchen. steps to safely handle True or false: 2. Place the knives into the sink with hot water to clean True or False: 3. Why is it important to use the correct knife for the job
4. Why is it important to read the manufacturer’s instructions prior to using equipment?
5. Which food processor is used for fine and coarse chopping? 6. Name 2 products to store knives when not in use: 1. 2.
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Portion and prepare ingredients The following topics will be covered in this section: • • • • •
Thaw frozen food safely Sort and assemble ingredients according to food production sequencing Weigh and measure ingredients and create portions according to recipes Use poultry preparation techniques according to recipe requirements Minimise waste and store reusable by-products
Thawing Poultry Thawing birds from their frozen state needs to be carefully monitored to ensure the integrity and safety of the products. The following guidelines should be adhered to: • • • • • • • •
Birds should be completely thawed in the refrigerator at 4 0C. Birds should be thawed over a rack and drip tray to minimise spillage. Birds should never be thawed in water at room temperature. Birds should be completely thawed before preparation and cooking. Thaw in the refrigerator to prevent contamination or food poisoning. DO NOT thaw in hot water. Rapid defrosting also ruins the texture of the meat, breaking down the cell structure. To maximize quality of frozen poultry no item should be stored more than 3 to 6 months.
Storage - Fresh Fresh Poultry should be stored in a manner which will avoid cross contamination: • • • • • • •
1 to 3 ºC Arranged on drip trays Covered with plastic Keep no longer than 3-4 days Drip trays should be changed regularly No contact with other foods Should be handled hygienically
Storage - Frozen • • • • • • • •
–18 to –24°C In a freezer Individually wrapped freezes quickly and evenly all the way through Not in bulk amounts Spread evenly Maximum storage 3 months Never refreeze thawed products Always defrost in coolroom
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Purchasing Specifications
• Purchasing specifications identifies exactly the requirements for any purchases for a particular enterprise. • The more detailed the purchase the less chance of the purchase being incorrect. • The majority of poultry is purchased fresh. • Any frozen product that’s comes into the establishment must be checked to ensure that it has remained properly frozen during transportation • When freezing products they should be clearly labelled so that all staff know the dates by which they should be store. • Stock rotation procedures should be adhered to FIFO principles should be used. • Products in the freezer that have passed their used by date should be correctly disposed of.
Seasonal Availability All poultry is available fresh and frozen all year round in Australia.
Suppliers It is important the chef is able to tell the supplier exactly what they require from them. If the supplier has an understanding of your requirements, they will be only too happy to oblige.
Buying tips • • • • •
Use a reputable supplier keep an update on prices maintain quality of each product understand portioning techniques if appropriate buy in season
The customer expects consistency when he orders a meal. Portion size, quality and the same level of service are also important factors.
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Main cuts of chicken Chicken is a very versatile bird for cutting into portions. Boning poultry can be done in several ways depending of the style of the dish on your menu. The most common cut of chicken served on the menu is the chicken breast or fillet, skin on or off.
Leg
Drumstick
Thigh
Fillet
Supreme or Breast
Wing
Boned leg
Carcasse
Poussin / Spatchcock
Purchasing Poultry The poultry industry has been a lot easier to regulate than the beef and lamb because of the animal’s size. Feed intake can be controlled and strict breeding practise mean we end up with a very consistent product. When purchasing, poultry should always look smooth, with breasts being pliable and having an opaque pink bloom. Avoid grey looking breasts of chicken or chicken that is sticky to touch. The thigh should be rich pink in colour.
Portioned-cut poultry Pre-cut poultry in portioned sized or weight can be excellent for portion cost and quality control.
Poultry can be purchased whole or portioned; there is a large range of prepared products suitable for the hospitality trade.
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• • • • • • •
Wings/Tips • Thighs Mince • Sausage Drumstick • Tenderloin Maryland • Kiev cut Smoked fillet • Carcass Fillet/Breast skin off /on • Boneless double breast There are many other cuts suitable for the trade
Most poultry is sold by weight, except Pheasant and Guinea Fowl, which are normally purchased individually by weight.
Food measurement There are several commonly used pieces of equipment designed tom assist in the control of portions. The most common food measurements or equipment is scales, ladles, spoons, cups and jugs.
Ingredients portion control Staff will need to check standard recipes. Accurate portioning will ensure the correct amount of food is prepared. There are several elements relating to portion control in a commercial kitchen operation. Portion control mechanism allow economic running of any kitchen operation, including: • specified purchasing • food measurement equipment • crockery • portioning guidelines • standard recipes • pre portioned poultry • convenience products
Customers expect value for money. They also expect consistency in quality.
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Poultry Offal • • •
In Australia all poultry is sold fully dressed. The organs such as stomach, hearts and livers are sold separately, while off cuts can be used like necks, wings /wingtips and feet for stock. These off cuts are high in collagen and will provide gelatine and flavour for the stock.
Offal Liver Heart Neck Gizzard Feet
• •
Possible uses: • Pates, terrines, stuffing’s, sauté dish • Foie Gras is the most expensive of all the offal which is produced from forced fed geese • Stocks, grilled with salad • Not common • Excellent for Stocks • • • •
Stews and pies Not common Very popular fried for Yum Cha or steamed Stocks
Asian cookery use most parts of the chicken in their cuisine. The odd one out is the cockscomb, which in classical French cookery was used as a garnish for certain chicken dishes.
Neck
Liver
Gizzard Heart
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Preparation techniques prior to cooking Trussing There are three main ways to truss a chicken prior to cooking whole: • Hand trussing • Needle trussing • Skin incision trussing
Reason for trussing • • • •
To maintain a compact shape, for even cooking To prevent loss of juices Neat presentation To keep the farce or stuffing inside the chicken
Courtesy Pearson Education
Sinew removal Turkeys, goose and other large poultry have large sinews inside the leg muscle .These sinew are best removed from the leg which are located along the bone of the bird. Pliers can be used to pull them out.
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Barding • • • • •
Barding is covering poultry and game birds with sheets of fat to protect it while it is cooking. The barding fat will partially melt during cooking, automatically basting the meat. The fat is usually removed towards the end of the roasting process to allow the bird to colour. Most farmed and game birds, with the exception of geese or duck are usually low in fat. The best types of poultry for barding are Pheasant, Guinea Fowl and Squab. Courtesy Pearson Education
Confit Duck confit
confit (French: de canard) is a French dish made with the leg of the duck. While it is made across France, it is seen as a specialty of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then poaching it in its own fat. To prepare a confit, the meat is rubbed with salt and garlic, then covered and refrigerated for up to 36 hours. Salt curing the meat acts as a preservative. Prior to cooking, the salt is brushed off the meat and it is patted dry. The duck is then placed in a cooking dish deep enough to contain the meat and the rendered fat, and placed in an oven at a low temperature (76 - 1350C or 170 – 2750F). The meat is slowly poached at least until cooked, or until meltingly tender, as little as 90 minutes or as long as 10 hours. (http://en.wikipedia.org/wiki/Confit_de_canard)
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Galantine of Chicken Preparation
Boned chicken farce
Place chicken farce on top
Add Wrap in muslin
Lay garnish on
farce Truss to maintain shape
Poultry by products and off cuts and leftovers • • •
Poultry off cuts can be minimised by purchasing prepared cuts. Otherwise, offcuts can sometimes be used as individual portions Off cuts are raw trimmings where leftovers are normally cooked items
By-products
Use
Carcass
For chicken stock
Trimmings
To make mousselines and stuffing’s
Feet
Used for yum cha or stock
Wings
Marinade sold as entree
Giblets
Stocks
Left overs are unsold, cooked items. Dry items, such as roast chicken, could be included in salads or sandwiches. Wet dishes like chicken a la king can often be successful when reheating. Most importantly the skills of the chef to prevent wasted of the food but still maintain a safe working environment is a necessity to a successful business.
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Revision for Thawing, Storage & Purchasing 1. Describe the following poultry cuts: Barding Confit Thigh Spatchcock 2. When purchasing chicken, the weight range goes up in 100 gram increments? True or False: 3. A boned Poussin for grilling is called a spatchcock? True or False: 4. What is the weight of a No 14 chicken? 5. Birds should be thawed in hot water True or False: 6. Never refreeze thawed poultry True or False: 7. Why is important to purchase food from a reputable supplier?
8. At the end of a busy night service you run out of chicken breast. You remove chicken breast from the freezer. What is the correct method to defrost the chicken: a. Carefully in hot water b. Leave in the fridge overnight on a drip tray c. Under the bench, covered in glad wrap d. Lukewarm water about 600C
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Cook Poultry dishes
• Select and use poultry cookery methods • Prepare poultry accompaniments and marinades as required • Follow standard recipes and make food quality adjustments with scope of responsibility
Cooking poultry and game birds Chicken is used in many restaurants. It is low in fat, reasonably priced, and versatile. Turkey is also low in fat.
Duck and goose are richer meats, darker and have more fat. Pheasant, quail, pigeon have quite distinctive flavours and because they are closely related to the wild species are often categorised as game birds. Care must be taken when cooking poultry, methods of cookery that will preserve the natural moisture are better suited. It is best to cook the game birds underdone to prevent drying out and becoming tough.
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Methods of cookery Poultry is a particularly versatile meat that is suited to many different methods of cookery. It is important, however, to make sure that the bird you have chosen is suited to the method of cookery for each recipe or cooking style you must consider the: • Type of poultry • Age of poultry • Size of poultry
Roasting
• •
Excellent method of cooking whole poultry. It is recommended to stuff the bird for increased flavour and truss for a compact shape that is easier to carve.
Boiling
•
Generally applied to older, poorer quality birds, especially chickens.
Poaching
•
Good for tender meats such as chicken breasts and turkey fillets.
Steaming
• •
Good for tender birds, either whole or cuts. This method is typically used in hospital or special dietary cooking.
•
Recommended for tougher meats but can be used for more tender cuts, such as in a fricassee.
Braising
•
Try this method for a whole duck or goose.
Pot roasting
•
Another excellent method for a whole chicken, duck or goose.
•
Not normally used for poultry, however, dishes cooked en-papillote may be an exception.
•
Very suitable for chicken, turkey portions and spatchcock, which can be grilled whole.
•
Suitable for the most tender and best quality cuts of poultry, such as supremes or sautéd poultry cuts.
•
Can be used for coated poultry portions, such as a crumbed Chicken Kiev or a tempura batter for Japanese-style chicken.
Stewing
Baking Grilling Shallow frying Deep frying
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Roasting Poultry roasted is a very popular method of cooking for whole birds and small cuts of poultry. If cooking whole it may be best to truss and possibly stuffed the chicken prior to roasting, season the chicken in cavity and possibly place an herb butter up between the skin and the breast meat this is called self – basting . This helps to baste the chicken or poultry and add flavour according to the flavour of the butter. Basting is very important while cooking a whole bird as this prevents the poultry from drying out. Larger fatty poultry like ducks and geese normally do not need regular basting as they have a higher level of fat to other poultry. These types of poultry may require foil placed on top to prevent discolouring during the length of time in the oven. If roasting whole poultry with a stuffing, it can be rinsed internally under cold water before cooking to remove any excess blood. Dry off any excess water.
Preparation for roasting poultry Method: • • • • • •
Trim and truss the poultry and season inside and out. Place poultry on top of a trivet, bones or mirepoix (mirepoix is best added at a later stage when the poultry is large). Baste poultry with oil and place in oven. Baste every 15 to 20 minutes. When cooking large poultry it may be best to turn poultry during cooking to achieve an even colour. Smaller poultry could be filled in centre with a stuffing suitable to the poultry
Stuffing Examples: Chestnut with Turkey, Chicken with Tarragon, Quail with wild rice
Resting after Cooking To prevent loss of moisture it is best to the let the whole chicken rest for up to 15 minutes prior to portioning. Chicken is normally roasted to an internal temperature of 750C to prevent food poisoning. Darker types of poultry meat like Quail, Guinea fowl or Pheasant are best cooked slightly under to prevent dryness and loss of moisture. The older practice of turning the whole Pheasant on to its breast after roasting would allow for any moisture to flow to the breast rather than to the internal cavity which would be a waste to the customer.
Boiling
Boiling is not a common practice for cooking poultry items. Boiling is best suited to tougher types of poultry especially older chicken.
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Poaching is best suited to tender poultry, such as fillets of chicken and smaller poultry cuts. Chicken or poultry which are stuffed with a farce or pocketed must be sealed or trussed to prevent being destroyed with the cooking liquor. Darker meats of poultry are not suited to poaching as the colour of the meat can look grey in colour like it has been stewed for a long period of time. Poaching can be enhanced with vegetables, stocks, and wine to impart flavour to the rather bland poultry cuts.
Steaming Steaming is not a common method of cookery for poultry. This type of cooking method could be used for health reasons as there is no fat involved in the preparation. Steaming is defined as cooking in water vapour under varying degrees of pressure. As a method of cooking it can be often used instead of boiling . Steaming has the advantage that there is no liquid movement to break up food. Food can also be steamed under pressure with a resultant increase in cooking speed and preservation of vitamin content also best used for tougher cuts of poultry.
Methods of Steaming • • •
Food can be steamed above a saucepan of water where the food is heated by convection condensation. In an atmospheric steamer with little or no pressure. In a pressurised steamer where the temperature rises to 115-117ºC.
Advantages of Steaming • • • • •
No cross flavours. Poultry is less likely to break up (unless overcooked!). Loss of vitamins through contact by air is reduced. Rapid cooking allows food to be cooked immediately prior to service. Healthy method of cooking.
Disadvantages of Steaming • •
Care with timing must be taken to avoid overcooking of some delicate foods. Poultry can look grey and discoloured.
Stewing Stewing would generally be applied to tougher cuts of poultry, but is used for more tender cuts. Also known as Fricassee. • Seal chicken with onions and butter, dust with flour, deglaze with wine then add stock. • When cooked remove chicken and strain stock. • Return chicken to sauce for service season to taste. • Other menu examples: Chicken curry, Chicken a la king.
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Courtesy Pearson Education
Braising Braising is best suited to larger pieces or whole birds: Whole ducks, Geese, Turkey thighs and Ballotine.
.
Method for preparing Coq au Vin: • • • • • • • • • • • • •
Prepare chicken for portioning into Sauté. Melt clarified butter or oil in small pot. Season chicken and seal in pot. Remove chicken from pan. Add shallots and lardons of bacon cook gently. Deglaze pan with red wine and reduce by ½. Add Demi-glace or chicken jus. Bring to boil and simmer gently. Return chicken to pot. Place covered into oven until 15 minutes from completion. Add button onions and mushrooms to pot. Return back to oven to complete cooking. Serve the chicken coated with the sauce and garnished with heart shaped croutons and chopped parsley.
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Pot Roasting/Poeler Excellent method for a whole chicken, duck or goose.
Courtesy Pearson Education
Method •
• • •
Place trussed poultry on mirepoix, coating with clarified butter.
Place chicken in oven with lid. Baste poultry regularly. Before finishing cooking it is best to remove the lid so as to expose the bird to heat for colouring. • Mirepoix can be deglazed to make the sauce. • Poultry can also be barded to prevent drying out in the cooking process. Poultry suitable for pot roasting: • • • •
Poussin/Spatchcock Guinea fowl Pheasant Free Range chicken
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Grilling Most poultry cuts are suitable for grilling. Cuts without bone are more suitable.
Courtesy Pearson Education
Method of preparation • • • • • • • • •
Tender poultry items may be cooked on a grill Use lower temperatures than for meat Start poultry skin side down Brush with butter or fat before and during grilling Grilling is a straightforward procedures, but keep this in mind: Marinate the poultry or rub it with seasoning before cooking Baste with seasoned butter, marinades, and or other flavors during broiling Select a seasoned sauce or seasoned butter Select vegetable garnishes for variety and interest
Menu Examples • • •
Grilled Spatchcock Diable or Devilled style Char grilled chicken breast Teriyaki chicken
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Shallow Frying / Stir fry / Sauté Suitable for the most tender and best quality cuts of poultry, such as supremes or sautéed poultry cuts.
Courtesy Pearson Education
Method for Shallow frying or Pan frying techniques • • • • •
Chicken can be coated prior to pan frying Heat the pan and add oil of clarified butter Place the chicken into pan and seal with minimum colour Cook gently until tender
• • • • • • • • •
Heat the pan Add fat or oil Fry the sauté pieces with presentation side down Toss through and finish cooking in the oven Remove from pan, drain off excess fat and add shallots or fine dice onion deglaze the pan with wine or alcohol depending on recipe reduce by ½ and add jus place chicken back into the pan and season to taste at this stage any garnish can be added prior to serving
Sautéing Technique is more common with chicken than other types of poultry. Method for Sauté
Menu Examples: Chicken Marengo Sauté Chicken chasseur Deglazing techniques for preparing sauces: Courtesy Pearson Education
Deep Frying Deep Frying can be used for coated poultry portions, such as a crumbed Chicken Kiev or a tempura batter for Japanese-style chicken. Chicken or other types of poultry can be marinade to add flavour prior to cooking. Chicken is normally cooked to an internal temperature above 750C. Small portions of chicken with bones removed are the best cuts to use. Chicken can also be pre-cooked then coated in crumbs prior to deep frying. Menu Examples • •
Japanese style chicken tenderloins Southern fried chicken
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•
Chicken Kiev
Coatings suitable for deep frying • • •
Breadcrumbs Egg white Cornflour
Baking Not normally used for an exception.
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poultry, however, dishes cooked en-papillote may be
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Marinade Marinades can impart flavour, tenderise and preserve but most poultry is tender so there is no need to leave in traditional red wine marinades. These types of marinades are best suited to larger poultry like geese and larger ducks. Light marinades based on Asian flavours or herbs and spices are perfect for white poultry meat.
A marinade can contain: • Oils; for the distribution of flavours • Acidity : for tenderising , wine, vinegar lemon juice
Brining
In cooking brining is a process similar to marination in which poultry is soaked in brine before cooking. Brining makes meat moisture by hydrating the cells of its muscle.
Brining is a cooking technique that can actually make a huge difference in the quality of the meal you end up. Most brine start with salt and water. The amount of brining time depends on the size of the poultry and amount of salt. Additional flavouring can be added to enhance the flavour. Honey, brown sugar can be used in place of sugar. Vinegars and fruit juices an also be used
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Revision for Cookery Methods
1. List 3 poultry cookery methods and give menu examples: Cookery Methods
Menu Examples
2. Large poultry cuts with bone attached are best suited to deep frying? True or False: 3. Chicken is normally cooked to an internal temperature of: a. 500 b. 600 c. 750 d. 1800
4. Name 2 coatings suitable for deep frying: 1. 2. 5. Shallow frying is best suited to small tender pieces of poultry? True or False: 6. Answer the following questions: Young tender quail can be braised to break down the connective tissue Standard recipe cards are important to maintain quality in a recipe Marinades can add flavour to grilled poultry En papillote is a method of cooking suitable to baking tougher cuts in the oven Whole poultry is a suitable choice for pot roasting Steaming is a healthy principle of cooking as there is no fats added to the cooking process Brining can add moisture to the meat Deglazing the pan is a technique for preparing a sauce
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True
False
True
False
True
False
True
False
True
False
True
False
True
False
True
False
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Darker poultry meats are not suited to poaching as the meat looks grey
True
False
Present Poultry Dishes • Portion and serve poultry according to recipes • Carve poultry using appropriate tools and techniques, taking into account of meat and bone structure and waste minimisation • Add sauces and garnishes according to standard recipes • Visually evaluate dish and adjust presentation • Store dishes in appropriate environmental
Carving • • • •
Always rest roast poultry for 20-30 minutes before carving. The meat should be placed on a clean board and carved across the grain. Always ensure that the meat is hot when served. Try to serve both leg and breast meat per serve.
Chicken, duck and goose: 1. 2. 3.
Remove the legs and cut into 2 pieces, thigh and drumstick. Carve along the middle of the breast down to the wing joint. Place the knife between the carcass and the wing joint, cut through the wing joint and pull each portion of the wing away. Cut the remaining breast away from the carcass and divide lengthways into two.
Carving Whole Chicken and Turkey 1. 2. 3. 4.
Firstly remove the legs and slice the leg meat. Cut along the side of the breast close to the wing, down to the wing joint. Cut through the joint and pull the wing portion away. Then carve the breast meat in slices across the grain. Remove legs and wings from the whole carcass, and then carve the breast meat in slices across the grain.
5.
It is advisable to remove the wishbone prior to carving as this makes it easier to slice the
breast.
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Sauces Introduction Sauces play an extremely important role in most cuisines and serve to not only enhance the quality of the food but also its appearance and taste. Many chefs believe that good sauces are the main feature of good cooking because of the skill they require to prepare and the interest and excitement they give to food. A sauce is essentially a flavoured liquid, usually thickened, sometimes garnished, and always seasoned. Sauces have evolved from the thick, stodgy ‘gravies’ used to mask flavours, to today’s more delicate and lighter styled reductions, glazes and dressings. Sauces serve to complement a dish as well as act as a flavour contrast and digestive aid. They make dark-coloured food more appealing and dry food moist. Stocks, thickening agents and flavourings are the three main constituents used in sauce making.
The main function of a sauce is to provide: • • • • • •
moisture colour flavour interest visual appeal richness
Sauces can be prepared with mirepoix and stock relating to poultry; chicken stock for chicken, quail stock for quail and turkey stock for turkey.
Juslie Juslie is a jus roti thickened with cornflour.
Method • The hot sauce is made by deglazing the roasting pan sediments with stock. • The sediments provide flavour and colour
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Waste minimisation Waste contributes to the operating costs of the hospitality establishment. By controlling waste, you can increase profit. In order to control and prevent waste: • • • • • • • • •
Order what you require handle and store food as required Use a reputable supplier with HACCP manage stock Utilise trimming use correct knife for the job appropriate training for new staff Maintain proper storage temperature ensure storage tray are cleaned and drained for excess blood
Food quality adjustments It might be necessary to adjust sauces and recipes. Adjustments could relate to:
Tastes • Bitter • Salty sour • Sweet umami Temperature Texture • Crisp • Creamy • Crunchy • Moist • Mouse • Richness • smooth
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Visually evaluate dish As a chef, it is vital for you to continuously create and improve your menu. This will help to excite your customers. By putting your food through a proper evaluation process, you can ensure that new dishes of the right quality as well as identify area to improve. When adjusting presentation it will be necessary to visually assess the foods. Good presentation is an art which takes into account what will be on the plate and how the plate is set up. The presentation must be sufficiently stable so that the food arrives safely at the table. The balance of a plated meal is achieved through careful arrangement of colour, shape, texture, flavour, and portion size. Every amazing dish is made up of an ideal combination of elements that we can sense: • appearance • odour • taste • texture • consistency
Appearance This covers the visual appeal of a dish including the way it is presented. When evaluating appearance, consider the following:
• Overall colour • sizes and shapes used • visual attractiveness • eye appeal • signs of freshness Odour
• Our sense of smell plays a large part in the way we perceive flavours • Odours or aromas can be described as herby, earthy, fruity and floral • When sampling the smell of a dish, you should place the sample at least4 cm from your nose
Taste
• The way that a dish tastes comes from its combination of flavours as well as serving temperature. Take a small bite, chew slowly and allow yourself to experience how the flavours pair with each other, noting the intensity of each flavour.
Texture and consistency
• This covers all the physical qualities you can feel with your finger, tongue, palate or teeth. When evaluating the texture of food, chew slowly and take note of the various characteristics in each mouthful.
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• Overcrowded plates • Spillages on the lip of the plate • No chips or cracks on crockery
Adjust Presentation Next step: After the evaluation has taken place we can then proceed to adjust the presentation of the dish. Food presentation is all about making food as attractive as possible. We eat with our eyes – no matter how good the food tastes, appearance is a very important factor in food presentation.
Point to consider Eye appeal • maximise the visual effect Colour • use balance • avoid repeating Shape • use the correct shape and colour of crockery Texture • Texture, cold, hot ,crunchy and chewy Sauces • Flavour ,colour contrast to the overall plate
Store Dishes Correct and safe storage of food within your premises is essential for food safety. In relation to food storage the safety requirements: • A food business must, when storing food store the food in such a way that it is protected from likelihood of contamination • The environmental conditions under which it is stored will not adversely affect safety and suitability of the food A food business must, when storing potentially hazardous food: • Store it under temperature control • If it is food that is intended to be stored frozen, ensure the food remains frozen during the operation The three areas of food storage include: • Dry store • Cold storage • Frozen storage
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Dry storage • • • • • • • •
prevent pests entering or inhabiting the storage area regularly look for signs of pests keep the storage area clean and under crowded never store food on the floor, it makes it difficult to clean around store open products in clean, uncontaminated covered containers all food must be sealed to prevent pests and other contamination check packaging is not damaged practice stock rotation check labels date and best before store food in accordance with manufactures instructions
Cold storage • • • • • • • •
keeping food cold is one of the best ways to reduce the risk of food poisoning store potentially hazardous foods in cold storage area like a cool room make sure the coolroom can be kept at 4 0C or cooler even on the hottest days Don’t put too much into the coolroom as this can affect circulation of the cold air make sure food is covered and stored in clean, uncontaminated containers food should be labelled and dated store raw food below or away from cooked food keep all surfaces within coolrooms clean and free from mould
Frozen storage • • • • • •
make sure that the freezer can keep the food at -15c or cooler even on the hottest days Check the freezer thermometers are working correctly. make sure all food is covered and sealed in the appropriate containers practice stock rotation make sure packaging is not damaged never store food on the floor
Check temperatures Check the temperatures of coolrooms, and freezers at least twice a day in accordance with the food safety plan.
Environmental conditions The following conditions must be considered when storing products: • humidity • light • packaging • temperature • use of containers • ventilation • • • • •
Different meats must be stored on separate trays so there is no contact between them. Different types of poultry duck, chicken quail should not be stored on the same trays. Cooked meats should be stored as rapidly as possible after cooking. Raw meat stored on bottom shelves of the coolroom to prevent spillage. All poultry should be placed in clean containers or clean trays, covered impermeable containers.
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Vacuum packing Poultry that has been removed from the bag has less shelf life than other fresh meats. If you purchase packaged or boxed poultry, the box will have a packaging label, the vacuum bags themselves do not have labels. Seals should be checked on the bags to make sure they are intact. Physical handling should be kept to a minimum as excessive handling will increase contamination optimum storage is reliant on maximum cool airflow around the meats and on keeping temperatures regulated and consistent.
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Revision for Trussing, Carving, Sauces & Storing
1. Why is it important to rest poultry prior to carving?
2. The main function of a sauce is to : add moisture, colour flavour richness to a dish True or False:
3. The balance of a plated meal is achieved through careful arrangement True or False: 4. Define the term “Juslie”
5. When adjusting presentation it will be necessary to visually assess the food True or False: 6. Why is it important to label and date poultry stored in the fridge
7. Vacuum packing can maintain the shelf life of poultry is stored correctly True or False: 8. Fresh Poultry should be stored in a manner which will avoid cross contamination: Arranged on trays in pools of blood
True or False
Covered with plastic
True or False
Kept no longer than 3 – 4 days
True or False
Drip trays should be changed regularly
True or False
No contact with other foods
True or False
Should be handled hygienically
True or False
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Environmental considerations As a worker in the Hospitality industry it is your responsibility to work in an environmentally friendly way.
There are many things you can do every day in the kitchen to conserve energy and save resources.
Waste Minimisation • • • • • •
Use of correct tools for the job on hand Utilise vegetable trimmings for stocks etc. where suitable Recycle boiling liquids Utilise meat, poultry and fish trimmings for appropriate use. Stock rotation – FIFO (First in First out) Strain deep fryer oil regularly to extend life
Waste Disposal • • •
Appropriate recycling of kitchen waste Composting, oils/fats, batters and boxes, etc. disposed of appropriately; try to avoid brands with excessive packaging. Proper waste disposal Sealed bags, rubbish bins and dump-masters securely lidded to prevent vermin, insects and smells. Pulpmaster The Pulpmaster is a food management system that will solve the food waste challenges of business. Most liquids and solid food waste can go into the Pulpmaster. Liquids above 50 0C must not be placed into the machine.
Energy/Resource Management • •
•
Save water Use of ice instead of running cold water for refreshing pastas and green vegetables, reuse cooking water where possible Save Electricity Keep Cool room, freezer and refrigerator doors shut as much as possible. Turn on appliances as required, turn lights off when not needed and ensure all fridge and freezer seals are in good state of repair. Save Gas Turn on appliances as required, turn flames off when not in use, use the lowest flame possible to achieve a task, place lids on pots when boiling liquid, cook food no longer than necessary, pre-heat ovens only as required, check oven doors and seals to prevent loss of heat and use oven lights to check products rather than opening doors.
Recipes
Chicken liver parfait Produce poultry dishes Learner guide | The Gordon
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Ingredients 50 mls 750ml 1 kg 50 mls 9 9
Sweet sherry Cream Chicken livers brandy yolks whole eggs Pinch of nutmeg Seasoning
Method • • • • •
Bring cream to simmering point. Puree all other ingredients. Slowly pour in the cream, and pass through fine chinos or sieve. Cook in a bain marie, in a suitable container, or terrine mould greased and cling filmed, for 2 hours at 800C. Chill, keeping tightly wrapped, to avoid oxidisation.
Cut only as necessary, using a hot wet thin bladed sharp knife, to get a clear cut edge. Re wrap immediately after cutting.
Sour dough wafer Ingredients 1
Sour dough loaf Olive oil for coating Silicon paper
Method • Remove crust • Cut sour dough loaf into slices • Brush each slice on both sides and place on silicon paper • When tray is full cover with silicon paper • Place another heavy tray on top to keep sour dough from distorting • Cook in hot 0ven on 170c for 10 minutes • Store on sealed container
Chicken Yakatori Serves 4 Ingredients 30 mls 30 mls 60 mls 25 gram 2 cm 3 large 8
Saki Mirin Soya sauce Caster sugar Piece of ginger Spring onions Chicken tenderloins
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8
Wooden skewers soaked in water
Method
• Place sake, mirin, soya sugar and ginger in a saucepan over medium heat and simmer for 4 minutes or until reduced by one- third. • Cut chicken into 4 cm pieces, place in a bowl and add the cool marinade. • Reserve 50 mls for basting and 50mls for serving. • Cover and refrigerate for 30 minutes • Trim and wash the spring onion cutting them into 4 cm lengths • Heat grill plate to medium to high heat • Alternately thread chicken and spring onion onto the skewers • Place skewers on grill plate and cook until chicken is completely cooked all the way through basting regularly. • Serve with remaining marinade
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Chicken Tikka Masala Ingredients MARINADE 250gm ¼ bunch 2 cm 3 cloves 4 Tbls 2 2 good pinch 2 pinch 2 pinch 4
Yoghurt Fresh coriander Piece of ginger Garlic Garam masala Chillies Crushed black pepper Tumeric Sweet paprika Juice of 2 lemons Chicken breasts
Method • • • • • •
Finely chop the coriander, garlic, ginger and chilli Mix with the yoghurt Add crushed peppercorns, garam masala, lemon juice, turmeric and paprika Mix all the ingredients with yoghurt Cut the chicken into 3cm pieces and add into the yoghurt Marinate overnight
Method for chicken • • • • •
Preheat the oven to 2000C Place the chicken meat onto skewers Place the skewers on a tray Roast in the oven until brown on all sides You may need to turn chicken skewers
SAUCE 2 6 cloves 5 400gm 1 Tbls 2 tsp 2 tsp 250ml 3 Tbls 20mls
Onions, finely chopped Garlic, crushed Cardamom pods, crushed Chopped tomatoes Tomato paste Garam masala Brown sugar Cream Ground almonds Vegetables oil or ghee
Method • • • • •
Heat the oil/ghee in a pan on a medium heat and add the onions Cook until soft Add the cardamom seeds, garlic and cook for 10 minutes until soft and no colour Add the garam masala, brown sugar, tomatoes, tomato paste and almonds Cook until the tomatoes are soft and the sauce thickens, approx. 30 minutes on a low heat
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Finishing Chicken • • • •
Just prior to serving add chicken to sauce and allow to simmer for 10 minutes Add the cream and mix well Garnish with chopped coriander Naan bread can be served with the chicken tikka
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Chicken Ballotine 2 Serves CHICKEN MOUSSELINE Ingredients 1 breast 1 200ml 1 tsp 2 50 gm
Chicken breast meat Egg white Cream Chopped fresh tarragon Chicken Maryland Melted butter Salt and pepper
Method (Mousseline) • • • •
Dice chicken breast 2cm in size Process the chilled chicken breast with the egg whites, in a food processor, until smooth Add the cream and seasonings, and blend for a further minute Remove from the food processor and add the tarragon
Method (Chicken) • • • •
Remove the thigh bone and French the shin bone, then lightly flatten out Spread the inside of the thigh with the farce, and fold back to its original shape Secure in glad wrap ‘(in a sausage shape) and poach for 10 minutes Remove glad wrap and brush with melted butter, season and roast at 180°C for about 10 – 15 minutes • Serve with a jus-lie or chicken and herb glaze, and an assortment of seasonal roast vegetables
NOTE:
• Use Ballotine for Charcutiere Plate • Ballotine will be served sliced and cold
COOKING THE BALLOTINE
• Poach Ballotine in chicken stock until cooked, approximately 30 min on simmer • Allow to cool in stock overnight *The Charcutiere plate will also be served with chicken parfait, small green salad and piccalilli pickle
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Peking Duck Steamed Bun Ingredients Bun dough 400gm 30gm 1½ tsp 1 Tbls 1½ tsp 250ml
Plain flour Caster sugar Baking powder Pinch of salt Vegetable oil Yeast Water (lukewarm)
Method • • • • • • • • • •
Place the sugar and water in a bowl Add the yeast and stir Leave for 10 minutes Place the dry ingredients into a food processor Add the yeast mixture and oil to processor Mix for 1 minute on high speed until mixture form a dough Remove from machine and hand kneed for 1 minute Place in a warm bowl and cover Allow to double in size When dough has risen knock back and use
DUCK FILLING Ingredients Master Stock for Duck 500ml 100ml 100ml 60g 50ml 2cm piece 1 piece 2 1
Water Soy sauce Cooking rice wine Yellow rock sugar Sherry vinegar Ginger, thinly sliced Dried mandarin peel Star anise Cinnamon quill
Method
• Preheat oven to 200°C • For master stock, place all ingredients into large stockpot. Bring to the boil, reduce heat to low and simmer for 20 minutes, cool
Preparing duck
• Wash duck legs and dry thoroughly with paper towel • Place duck legs into liquid and poach for 45 minutes • Remove duck legs and allow to rest
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STEAMED BUN FILLING 10 300gm 3 3 cloves 2cm 3 Tbls 1 6 1 tsp 1 Tbls 4
Duck legs Pork mince Chinese sausages Garlic, crushed Finely grated ginger Oyster sauce Egg for binding Chopped shitake mushrooms Sesame oil Caster sugar Spring onions finely chopped Seasoning if required
Method
• Remove meat from duck leg and shred • Mix all the ingredients together except Chinese sausage
Finishing steamed bun • • • • • • • • • • •
Remove dough from bowl and knead until smooth Roll out dough on floured bench Cut dough into even pieces and roll into balls Cover with a moist towel Place water in steamer with 50 mls of vinegar and place on gas jet Roll out dough ball keeping the sides thinner than the base Roll filling into a ball and Place filling into rolled dough Add Chinese sausage around filling Seal up bun Place finished bun on top of silicon paper and place into steamer Steam on high until mixture is cook 15 to 20 minutes
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Turkey Saltimbocca Serves 6 Ingredients 6 6 slices 30ml 25gm 50ml 2 cloves
Turkey fillets Sage leaves Prosciutto Olive oil Butter White wine Garlic, crushed Chicken stock Seasoning
Method • • • • • • • • • • • • • •
Place turkey fillet between 2 sheets of plastic Gently flatten turkey fillet delicately Cut fillet in half Add 1 leaf of sage in the centre of fillet Place 1 slice of prosciutto on top of sage Fold over turkey fillet and pat down Place oil and butter in fry pan Lightly dust turkey fillet in seasoned flour and place in pan Seal turkey fillet until golden brown Turn over turkey fillet and brown the other side Remove from heat and add garlic Deglaze the pan with white wine Reduce by ½ Add chicken stock
Risotto Milanese Ingredients 900mls
Chicken stock
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pinch 1 Tbls 1 medium 2 cloves 300gm 100gm 1 Tbls 25gm
Saffron Olive oil Brown onion diced fine Garlic, crushed Arborio rice Frozen peas Grated parmesan Butter
Method • • • • • • • • • • • • •
Place stock and saffron in a pan Bring to boil and simmer for 5 minutes Heat oil in saucepan over medium heat Add onion and garlic Sweat until onion are soft with no colour Add rice cooking for 1 minute Add wine and reduce by ½ Add 1/3 of the hot stock to the rice Place on low heat until liquid has been absorbed Add another 1/3 of stock and repeat the process When stock is reduced add peas and the final 1/3 of stock Cook for another 5 minutes until stock has been absorbed and peas cooked When complete add parmesan and the butter toss the 2 ingredients through the rice to make a tender creamy texture
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Tomato Capsicum sauce Ingredients 50gm ½ 1 clove 20mls 25mls 250gm 100mls 1 sprig each
Onion, diced Red capsicum, sliced finely Garlic, crushed fine Olive oil White wine Roma tomatoes (peeled, seeded & chopped) Tomato puree Basil, thyme and oregano Salt and pepper to taste
Method • • • •
Sweat the onion, garlic and capsicum in olive oil until soft (don’t colour) Deglaze with white wine, add the remaining ingredients and cook slowly for 1 hour Liquidise in the blender and depending on the intended use, can be strained or left as is Correct seasoning and consistency
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Smoked Chicken Breast Beignets Ingredients 5
Chicken legs, boned
BRINE 1 cup 1 lt ½ cup 2 sprigs
Salt Water Caster sugar Thyme
• Bring to boil for 10 minutes then allow to go cold
Method • • • •
Place boned chicken legs with skin into brine for 2 hours Remove from brine and pat dry Place in smoker and lightly smoke for 10 minutes Remove from smoker brush with butter and roast on 180 0C for 10 minutes
FRITTER FILLING Ingredients 1 1 clove 25gm 1 Tbls 1 Tbls
Onion diced fine Garlic Butter Diced chicken breast, skin removed Dijon mustard Diced basil leaves
Method
• Sweat onion garlic in olive oil • When soft add basil chicken and mustard • Allow to cool
YOGHURT SAUCE 250mls 1 tsp 1 tsp 1tsp
Yoghurt Sugar Chopped coriander Chopped mint
Method
• Mix all ingredients together
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Quail Sang Choy Boa Ingredients 1 4 2 Tbls 2 50gm 1½ 3 medium 50gm 50gm
Iceberg lettuce Quails Peanut oil Spring onions, finely chopped Onion, finely chopped Chinese sausages, finely chopped Chinese dried mushrooms, soaked for 45 minutes, rinsed, finely chopped Bamboo shoots, finely chopped Water chestnuts, finely chopped Coriander, to serve
MARINADE ½ tbsp 1 tsp 1 tsp
Shao Hsing rice wine Dark soy sauce Oyster sauce
SEASONING ½ tsp ½ tsp ½ Tbls ¼ tsp 2½ Tbls
Sesame oil Salt Potato flour Salt Water
Method
• Choose only the well-shaped inner leaves of the lettuce, discarding the loose outer leaves. Wash well under cold running water. Dry well and neatly trim the edges of each leaf. Place in the refrigerator for several hours to crisp. • Using a sharp knife, debone the quails and finely chop the filleted meat. Gently mix in the marinade. Mix seasoning in a small bowl. • Heat peanut oil in a pre-heated wok until the oil just begins to smoke a little. Stir-fry the quail meat and Chinese sausage quickly until both begin to brown. • Add the remaining ingredients to the quail and toss together for 1–2 minutes to combine the flavour’s well. Add the seasoning, combining for a few seconds. Transfer to a shallow dish garnished with fresh coriander sprigs.
Normal presentation: The minced quail is spooned by the individual diner into a crisp lettuce cup and wrapped up.
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