Catering 9 dry heat by Catharine Snell

Catering On Board Ship series

9. Dry Heat Cooking Methods

Warning: All rights reserved. Any unauthorised copying, hiring, lending, exhibition, diffusion, sale, public performance or other exploitation of this video and accompanying workbook training package is strictly prohibited and may result in prosecution. © Videotel MMXIII This video and accompanying workbook training package is intended to reflect the best available techniques and practices at the time of production. It is intended purely as comment. No responsibility is accepted by Videotel, or by any firm, corporation or organisation who or which has been in any way concerned with the production or authorised translation, supply or sale of this video and accompanying workbook training package for accuracy of any information given hereon or for any omission herefrom.

CATERING ON BOARD SHIP SERIES 9. Dry heat cooking methods A VIDEOTEL PRODUCTION

In association with Garretts International Ltd

The Producers would like to acknowledge the assistance of the Master, officers and crew of MV CMA CGM Coral B W Fleet Management CMA CGM HO / CMASHIPS International Maritime Organization (IMO) Lloyds Register National Marine Facilities Sea Systems Outside Catering Hire Paris MoU Rentokil UK Vroon Shipmanagement Wallem Shipmanagement Print Author: Sheila Brownlee Script Writers: Sheila Brownlee, Adrian Hedley Video Directors: Adrian Hedley, John Lyte SerieS Producer: Ron Branscombe

Catering on Board Ship â&#x20AC;&#x201C; 9. Dry Heat Cooking Methods

Contents About the CATERING ON BOARD SHIP SERIES

1. INTRODUCTION

2. RECIPES

3. POINTS TO REMEMBER

4. CONVERSION TABLES

5. REFERENCE

6. ASSESSMENT QUESTIONS

7. ASSESSMENT ANSWERS

About the CATERING ON BOARD SHIP SERIES Overall aims for the series A ship needs a well fed crew. Seafarers who eat healthily are more contented, more productive and less likely to make mistakes. A diet based on freshness, safety, balance and moderation is a vital part of seafarers’ welfare on board. The CATERING ON BOARD SHIP SERIES is a joint production by Garrets International Ltd and Videotel and its aims are to: • • • •

emphasise the importance of diet to health motivate cooks to plan and produce healthier and more varied meals raise standards of catering department efficiency minimise the incidence of food related illness on board through improved hygiene

This production has been made for the benefit of as wide an audience as possible, and it may therefore cross various religious boundaries. Audience The series is mainly aimed at the catering departments on cargo ships, though some programmes will also benefit Masters, senior officers and crew. About the series The package consists of 10 programmes with workbooks. It can be used either by individuals or, if time allows on your ship, in group training sessions. The programmes are: 1 – The Galley Inspection 2 – Menu Planning and Cost Control 3 – Management and Record Keeping 4 – Healthy Eating Guidelines 5 – Product Knowledge 6 – Kitchen Equipment 7 – Basic Soups, Stocks and Sauces 8 – Wet Heat Cooking Methods 9 – Dry Heat Cooking Methods 10 – Bread, Pastry and Basic Puddings About the Catering on Board Ship Series

Catering on Board Ship – 9. Dry Heat Cooking Methods The good practice featured in these programmes The procedures shown in the CATERING ON BOARD SHIP SERIES are considered by the industry as good practice, and should be followed as closely as possible. Programme 9 – Learning objectives This programme is intended to enhance cooks’ expertise in preparing meals using the dry heat cooking methods.

About the Catering on Board Ship Series

1. INTRODUCTION 1.1 What are the dry heat cooking methods? Dry heat cooking refers to cooking methods where the heat is transferred to the food without using any additional moisture. It usually involves short cooking times and cooking at high temperatures. The dry heat cooking methods are: • • • •

baking roasting grilling shallow frying

1.2 Baking Baking is a traditional method of cooking food in an oven using dry heat. It produces foods with an attractive colour, smell and taste. If only small amounts of fats or oils are used, it is a healthy method, suitable for a wide variety of foods: meat, poultry, fish, vegetables, fruits and bread. Baking meat keeps it tender and juicy with its nutrients intact. Baking vegetables helps preserve their vitamin and mineral content. Baking method Before baking, the oven is preheated to the required temperature so that when the food is put in, it instantly starts the cooking process. The door should only be opened when absolutely necessary to avoid a drop in the temperature which could affect the food being cooked. Bear in mind that in a fan-assisted oven the heat will be the same throughout, while in conventional ovens the top shelves are the hottest. For certain dishes, such as baked egg custard, the food container may be placed into a bain-marie (tray of water) in the oven, so that the water modifies the heat and the food cooks more slowly, without burning.

What happens during baking Any food that can be baked contains water. When heated, this will start to evaporate, creating steam. The steam combines with the heat from the oven to cook the food.

Introduction

Catering on Board Ship – 9. Dry Heat Cooking Methods

1.3 Roasting Roasting is a dry heat cooking method, using added fat or oil, that gives a distinctive finish to foods. It is a preferred method of cooking for most poultry, and certain cuts of beef, pork, lamb and vegetables, especially root vegetables, making them tender and succulent. Roasting method Roasting can be done in a roasting pan, on a rack, or rotated on a spit or rotisserie. Low temperature cooking gives the most flavourful, juicy and tender results. It cooks the meat evenly and also reduces shrinkage. Generally, the larger the cut of meat, the lower the roasting temperature should be. But to produce a brown, flavourful crust on the exterior of the meat, it needs to begin roasting at a high temperature (so that it seals quickly), and then at a lower temperature for the duration of cooking. Red meats like beef, lamb and some poultry such as duck may be roasted to a pink (‘rare’) state when the centre of the roast is still red, but most people prefer meat that is served ‘medium rare’ when the interior is pink and juicy. What happens during roasting When roasting begins, the oven is very hot. In the case of meat, this seals the surface protein, keeping it moist and adding flavour and colour. Once it is lightly browned, the oven temperature is reduced so that the inside of the meat cooks without the surface becoming hard. As meat cooks, the collagen breaks down, allowing the juices to come out. It is juiciest at about medium rare. Whether it is meat or a vegetable that is being roasted, it must be regularly basted on the surface with fat or oil and cooking juices. This helps to keep the food moist and caramelises the finished product.

1.4 Grilling Grilling is a fast, dry heat method of cooking, in which fierce heat rapidly seals the surface of the food, keeping it moist, and creating a distinctive flavour and colour. As long as meat is not pierced while it is being cooked, it will retain more juices than in any other method of cooking. Grilling is particularly suitable for tender meat, poultry, fish, and vegetables such as tomatoes, peppers, courgettes (zucchini) and aubergines (eggplants).

Introduction

Grilling methods 1. Grilling over heat Using under-fired grills or griddles, the food is heated from below by electricity or gas. The grill bars are greased (so the food does not stick to them) and pre-heated. The food is put on the hottest part of the grill, and then moved to a cooler part. Cooking times vary according to the thickness of the food and the heat of the grill. The bars char the food to give it its distinctive flavour and appearance. 2. Grilling under heat An overhead grill (a salamander), is pre-heated and the bars greased before grilling the food. Marinating food before grilling Marinating food helps tenderise it and give it more flavour. But marinades containing acid or salt should be used with caution, as the natural chemicals in marinades may ‘pre-cook’ the food, making it tough or otherwise inedible. Type of marinade Citrus juices Acid or salt Other types (without salt, acid or citrus juices)

Marinating time Up to 2 hours Up to 4 hours 8+ hours

Marinades for different meats Meat group poultry lamb pork beef fish

Cut of meat breast chop neck steak sirloin salmon dabs

Marinades tandoori Greek chilli general teriyaki

Testing the meat To test how well cooked the meat is, press it to check the colour of the juices coming out of it, or check it with a thermometer. Testing result Red and bloody juices = rare Reddish pink juice = medium Clear juice = well done

Temperature 45ºC – 47ºC 50ºC – 52ºC 64ºC – 70ºC

Introduction

Catering on Board Ship – 9. Dry Heat Cooking Methods

1.5 Shallow frying Shallow frying is a dry heat cooking method that uses a high temperature to brown food very quickly, keeping the natural juices and moisture inside the food, and giving it a distinctive flavour. Shallow frying methods There are four methods of shallow frying: 1 Basic shallow frying The food is cooked in a frying pan with a small amount of oil or fat. If using butter, it is best to fry the clarified type, as it can be heated to a higher temperature and cooked for a longer time without burning. This is a good cooking method for meat, poultry, small cuts of fish, and shellfish. How to make clarified butter Melt some unsalted butter gently in a saucepan until it has separated into three layers. On the top will be foam which should be skimmed off with a spoon. At the bottom will be a layer of milk solids and in the middle is the clarified butter – a clear yellow liquid. Skim off the foam with a spoon and take the saucepan off the heat, allowing it to sit for a minute or two while the milk solids continue to settle. Then strain the liquid through a fine sieve (or a wire mesh strainer lined with muslin or cheesecloth) and place it in a container. This clarified butter can be kept in a refrigerator. 2 Sautéing This is similar to shallow frying, but the food is regularly tossed (to avoid burning) in the fat or oil until it is cooked through and golden brown. After cooking, the pan can be deglazed with stock to make a sauce. Sautéing is suitable for tender cuts of meat, poultry and tender offal, as well as chopped potatoes, onions, mushrooms and courgettes. After cooking, the pan can be rinsed with stock to make a sauce. This is known as ‘deglazing’. 3 Griddling A griddle pan is lightly oiled and preheated and the food is turned during cooking. This method is suitable for chops, bacon, sausages and tomatoes, and most types of meat, fish and vegetables. 4 Stir-frying In this method, food is fast-fried in a wok or deep frying pan with a little fat or oil. Stir-frying is perfect for thin strips of meat, poultry, fish, vegetables and noodles.

Introduction

2. RECIPES (V) = vegetarian

2.1 Baking BEEF WELLINGTON Serves 4 Ingredients 600g beef tenderloin 6 crepes 500g puff pastry 3 tbsp sunflower oil 50g butter 1 sprig thyme 250g button mushrooms, finely diced 100ml meat or vegetable stock 2 egg yolks, beaten, for glazing the pastry Method 1. Heat the oven to 200ยบC. 2. Sit the beef tenderloin on a roasting tray and brush with a little sunflower oil. 3. Bake the beef uncovered for 20 minutes. Remove and allow to cool. 4. Heat the remaining oil and butter in a pan and fry the mushrooms on a medium heat. 5. Place the thyme in with the mushrooms. Continue to cook for approximately 10 minutes until the mushrooms are soft. 6. Pour the stock over the mixture and cook for a further 10 minutes or until the stock has been soaked up. 7. Remove the thyme and set aside to cool. Lay out the crepes so they overlap. Sit the beef in the middle of them and wrap around the beef. 8. Dust the table with a little flour and roll out the pastry to 1cm thick. Add the mushroom mixture, leaving a 1cm border around the edges. 9. Place the beef into the middle of the pastry. Brush the edges with the beaten eggs and fold the pastry around the beef, pinching the edges to seal the Wellington. 10. Brush the Wellington with more of the beaten egg and bake for approximately 30 minutes. Allow to stand for 10 minutes before serving. Serve with baked potatoes and seasonal vegetables. Leftovers Throw away the pastry. The beef can be chopped and used for stir fries or stroganoff. Recipes

Catering on Board Ship – 9. Dry Heat Cooking Methods SALTED COD BACALAO (NORWEGIAN) Serves 4 Ingredients 500g salted cod 4 tbsp fresh parsley, chopped 6 large onions, chopped 150ml olive oil 4 large tomatoes, peeled and chopped 4 tbsp green olives, sliced 5 cloves garlic, minced 100ml fish stock 1 fresh or dried jalapeno pepper, minced 100g pimientos 150g pitted black olives ½ tsp oregano salt and pepper Method 1. Soak the salted cod for 12 hours, changing the water every 4 hours. 2. Heat the oven to 200ºC. 3. Drain and shred the fish. 4. Sauté the onions and garlic in oil. 5. Add the tomatoes, oregano, parsley, olives, pimientos, jalapenos, and stock, and simmer. 6. Layer the sautéed vegetables, potatoes, shredded fish, salt and pepper. Drizzle the remainder of the oil over the mixture. 7. Bake for 35-40 minutes.

Recipes

BAKED SPINACH MACARONI (V) Serves 4 Ingredients For the béchamel sauce: 600ml full fat milk 1 onion, stuck with 2–3 cloves 1 bay leaf 55g unsalted butter 55g flour freshly grated nutmeg 170g grated cheese For the macaroni cheese: 450g macaroni 1 clove garlic, chopped handful breadcrumbs 30g parmesan, grated 30g butter packet of spinach Method 1. Heat the oven to 200ºC and butter a large ovenproof dish. 2. Put the milk, onion and bay leaf in a pan and bring slowly to the boil. 3. Take the pan off the heat and leave to infuse for 20-30 minutes. 4. At the same time, heat the butter and flour in a saucepan and stir for 3-4 minutes. 5. Take the onion and bay leaf out of the milk and whisk it into the flour mixture, until the sauce is smooth and thick. 6. Take the pan off the heat and stir in the cheese and nutmeg. 7. Bring a large saucepan of water to the boil and cook the pasta. 8. Meanwhile, cook the garlic in a frying pan for a few minutes then add the spinach to wilt it. Remove any excess water and add it to the ovenproof dish. 9. Drain the pasta, leaving a little water so that the pasta does not stick. 10. Transfer the pasta to the prepared dish and pour the sauce over it, stirring so that the pasta starts absorbing the sauce. 11. Sprinkle the breadcrumbs, parmesan and chives and place dots of butter on top. 12. Cook for 15-20 minutes.

Recipes

Catering on Board Ship â&#x20AC;&#x201C; 9. Dry Heat Cooking Methods CAULIFLOWER CHEESE CRUMBLE (V) Serves 4 Ingredients 1 cauliflower head 50g butter 50g plain flour 500ml milk 1 tsp French mustard 100g cheddar cheese salt and freshly ground black pepper For the crumble: 300g plain flour pinch salt 200g chilled butter, cut into cubes Method 1. Heat the oven to 190ÂşC. 2. Place the cauliflower in a large saucepan of salted water. Bring to the boil and cook for 5-6 minutes, until the cauliflower is almost tender. Strain and allow to cool. 3. For the sauce: Melt the butter in a medium, heavy-based pan and stir in the flour. Cook over a gentle heat for one minute. Remove the pan from the heat and gradually add the milk, a little at a time. Return the pan to a medium heat and bring the mixture to the boil, stirring constantly until silky smooth. Add the mustard and cheese and set aside. 4. Place the cauliflower in an ovenproof dish and pour over the sauce, ensuring the cauliflower is completely covered. 5. For the crumble: Rub together all the ingredients in a bowl, using your fingertips, until the mixture resembles breadcrumbs. Sprinkle the crumble mixture on top of the cauliflower in an even layer. 6. Bake in the oven on the top shelf for around 25-30 minutes or until golden brown.

Recipes

2.2 Roasting ROAST LEG OF LAMB Serves 4 Ingredients 800kg leg of lamb 3 onions, thinly sliced 1kg potatoes, peeled and thinly sliced 2 cloves of garlic mixed dried herbs (thyme, rosemary) anchovies salt ground black pepper 300ml meat or vegetable stock, hot broccoli 2 tbsp olive oil Method 1. Heat the oven to 220ºC. 2. Heat the olive oil in a frying pan over a medium heat and fry the onions, garlic and herbs for 5 minutes or until softened but not coloured. 3. In an oven dish large enough to hold the leg of lamb, layer the potatoes and onions, seasoning each layer and finishing with potatoes for the top layer. Pour over the hot stock. 4. Make some small, deep cuts all over the lamb and put into each one a slice of garlic, rosemary and an anchovy fillet. Season to taste with salt and freshly ground black pepper. 5. Sit the lamb on a rack over the potato and onion layer. Roast for 15 minutes, then reduce the temperature to 160ºC and roast for about 40 minutes until medium-rare, basting every 15-20 minutes, or 1 hour for well done. 6. Remove the potatoes and lamb from the oven and leave to rest for 15 minutes. Carve the lamb and serve on warm serving plates with the potatoes and fresh broccoli. Leftovers Dice the lamb for Irish stew, Norwegian fårikål or lamb navarin.

Recipes

Catering on Board Ship – 9. Dry Heat Cooking Methods

2.3 Grilling OMELETTE ARNOLD BENNETT Serves 4 Ingredients 1 pint milk 2 cloves 2 bay leaves 4 parsley stalks 1 onion, chopped 500g smoked haddock (undyed) 30g butter 30g flour 8 eggs 200g parmesan, freshly grated 4 egg yolks Method 1. In a pan, bring the milk, cloves, bay leaves, parsley stalks and onion to the boil, then take off the heat and leave the flavours to combine for a few minutes. Bring the mixture back to a simmer and add the haddock. After 10 minutes, put the fish on to a plate, separate it into flakes and leave. Do not discard the poaching milk. Make a béchamel sauce by straining the poaching milk into a saucepan. Heat gently. In another saucepan, melt the butter and add the flour. Stir until thoroughly combined and cook until the mixture becomes paler. 2. Pour in the strained milk, whisking all the time, and season. When the mixture has thickened and become smooth, take it off the heat. 3. Whisk the 8 eggs thoroughly. 4. In a frying pan, melt a little butter and cook the eggs with some seasoning until just set. 5. Add the parmesan and the flaked fish. Mix 1 tablespoon of béchamel sauce with one egg yolk per person. Spoon this sauce on to the haddock and place under the grill until glazed.

Recipes

2.4 Shallow frying SAUTÉED CHICKEN Serves 4 Ingredients 24 chicken livers sunflower oil, for frying 1 onion finely chopped 200g button mushrooms, chopped 200g streaky bacon, chopped salt and ground black pepper 2 sprigs thyme, leaves picked, finely chopped 300g peas 100ml chicken stock 200ml cream 50ml crème fraîche or soured cream Method 1. Trim the chicken livers, cutting out any sinews. 2. Season the chicken livers with the thyme, salt and pepper. Fry them on both sides for about two minutes. Cover and leave to stand. 3. Heat the oil in a second frying pan over a medium-high heat and fry the onions, bacon and mushrooms for 3-4 minutes, or until they start to colour. Add the chicken stock and reduce to half, by simmering. 4. Add the cream and peas to the stock and bring to the boil. Add the crème fraîche or sour cream and continue cooking until the mixture is thick. 5. Warm the livers and add the sauce to them. 6. Add the chopped mint. Serve with buttered, toasted soda bread. Leftovers Remove the livers from the sauce and use them to make a pâté.

Recipes

Catering on Board Ship â&#x20AC;&#x201C; 9. Dry Heat Cooking Methods WHOLE GRILLED DABS Serves 4 Ingredients For the fish: 4 dab sole, skinned 3 tbsp flour 2 tbsp sunflower oil For the butter: 100g salted butter, cubed 1 lemon, juice only 1 handfuls chopped parsley 100g baby prawns 50g chopped capers 4 tomatoes, peeled, seeded and roughly chopped 50g grapes cut into quarters For the potatoes: 600g potatoes (baby potatoes can be used) zest and juice of 1 lemon chopped parsley 25ml olive oil 25g butter Method 1. Trim the fins and remove the head of the sole. 2. Heat the oil in a frying pan, lightly dust the sole with flour, then fry the fish on one side for 2-3 minutes, or until golden-brown. Turn the fish over. 3. Add the butter, and when melted and foaming, spoon over the fish to baste. Do this for 3-4 minutes, or until the top of the fish is golden-brown and caramelised, and the fish has been cooked through. 4. Add a squeeze of lemon and stir in the parsley, prawns, grapes, tomato and capers. Spoon the juices over the fish. 5. For the potatoes, cook the potatoes in salted boiling water until tender. (If using baby potatoes, keep the skins on.) 6. Strain the potatoes then put them in the oven for a few minutes to allow the excess water to evaporate. 7. Return to a pan and season with salt, pepper, herbs and the lemon. Gently crush the potatoes and stir in the butter and oil. The potatoes should not be mashed and should still be coarse. 8. Place the fish on to the plate and add the garnish on top. Serve the potatoes separately in a bowl with steamed vegetables.

Chapter Name

RÖSTI POTATO (V) Serves 4 Ingredients 1kg good quality potatoes, peeled and grated 1 onion, finely chopped 3 cloves garlic pinch thyme and rosemary salt and pepper 3 tbsp sunflower oil Method 1. Dry the grated potato with a clean tea towel so that as much moisture as possible is removed. 2. Mix the potato with the onion, herbs, garlic, salt and pepper. 3. Heat the oil in a pan. Spoon the potato into the pan in piles, flattening them off with a pallet knife. Cook over a medium-low heat for 10 minutes or so. 4. Turn each rösti carefully and cook on the other side, taking care not to burn it. BUBBLE AND SQUEAK CAKES (V) Serves 4 Ingredients 1 carrot, peeled and chopped 350g potato, peeled, chopped ¼ savoy cabbage, sliced 30g butter ¼ leek, sliced Salt and freshly ground black pepper Method 1. Put the carrot, potato and cabbage into a pan with lightly salted boiling water, and cook until soft. This will take 20-25 minutes. 2. Drain, and return to the pan, then roughly mash. 3. Melt half the butter in a frying pan and soften the leek for a few minutes. Transfer the mixture to the pan with the mashed vegetables. Season. 4. Divide the mixture into four, and shape into patties with your hands. Refrigerate for 30-45 minutes. 5. Remove the bubble and squeak cakes from the fridge. Melt the other half of the butter in a frying pan and gently fry the cakes until golden-brown and crisp. This will take 3-4 minutes per side.

Chapter Name

Catering on Board Ship – 9. Dry Heat Cooking Methods SPAETZLE Serves 4 Ingredients 250g flour 1 tsp salt ½ tsp ground pepper ½ tsp ground nutmeg 2 eggs 75ml milk 3 tbsp unsalted butter fresh chives 3 bacon rashers 10 mushrooms red onion sliced into 8 pieces Method 1. Mix the flour, salt, pepper, and nutmeg in a large bowl. 2. Whisk the milk and eggs together in a second mixing bowl. 3. Pour the egg and milk mixture into the centre of the dry ingredients and combine well so that the dough is thick and smooth. Leave the dough to rest for 10-15 minutes. 4. In a large pan, bring 2.5 litres of salted water to a boil, then reduce to a simmer. 5. Place a colander or slotted spoon over the simmering water and push the dough through the holes with a spoon. 6. Cook for 3-4 minutes or until the spaetzle floats to the surface. 7. Put the spaetzle into a colander and rinse with cool water. 8. In a large frying pan, melt the butter over medium heat and add mushrooms, bacon and red onion and allow to cook for 5 minutes 9. Add the spaetzle to the pan and cook for 1-2 minutes to give the noodles some colour. 10. Before serving, sprinkle with the chopped chives and season to taste.

Recipes

PORK HOLSTEIN Serves 4 Ingredients 4 pork loin escalopes x 100g flour (for dusting) 2 eggs, beaten 100g breadcrumbs 2 knobs butter, plus 30g olive oil 4 eggs 8 anchovy fillets (2 chopped, the rest left whole) 3-4 cloves garlic, sliced 2 tbsp capers, rinsed 2 tbsp parsley, chopped 1 lemon, juice only lemon wedges and watercress to serve Method 1. Wrap each escalope in plastic film and flatten with a rolling pin. They should end up about 5-8mm thick. 2. Prepare three small plates. The first has the flour for dusting, the second the beaten egg, and the third is for the breadcrumbs. 3. Coat the escalopes in the flour and dip into the egg. Coat with the breadcrumbs. 4. Melt a knob of butter and a little olive oil in a frying pan and cook the escalopes for a few minutes on each side. Remove from the pan. 5. Fry the eggs in another pan for a few minutes until cooked but before the yolks solidify. 6. Clean the pork pan and melt the 30g butter in it. Fry the chopped anchovies and once they have started to break up, add the garlic and capers. Heat through, then stir in the chopped parsley and lemon juice and take the pan off the heat. 7. To serve, put a fried egg on top of each escalope. Place two anchovies over each egg, then spoon over the sauce. Serve with lemon wedges and watercress.

Recipes

Catering on Board Ship – 9. Dry Heat Cooking Methods CRAB CAKES Serves 4 Ingredients 4 large potatoes 600g crabmeat 2 egg yolks 1 onion, finely diced 1 lemon, juice and grated zest 1 splash olive oil, plus extra for frying 1-2 red chillies, seeds removed, finely chopped 1-2 cloves garlic, crushed 1cm fresh ginger, grated 1 handful chopped coriander, plus extra to garnish tabasco, to taste flour (for dusting) Method 1. Heat the oven to 180ºC. 2. Make a few small holes in the potatoes with a fork and bake for 1½ hours. Let them cool slightly, then cut in half and scoop the insides into a bowl. Mash thoroughly and leave to cool. 3. Add the crabmeat, egg yolks, coriander, lemon zest and juice, and a few drops of tabasco. 4. In a frying pan, gently cook the onions, garlic, ginger and chillies until they have softened. 5. Leave to cool and then add them to the bowl, mixing thoroughly. 6. Divide the mixture into small rounds about 5cm wide and place on a tray. Chill for 30 minutes. 7. Heat enough olive oil in a frying pan to give a depth of 1cm. Coat each crab cake in a little flour and fry in batches for a few minutes on each side until golden. 8. Drain on kitchen paper and serve hot. Garnish with an Asian salad and a dish of sweet chilli sauce for dipping.

Recipes

SEAFOOD TAGLIATELLE Serves 4 Ingredients 1 tbsp olive oil 1 onion, finely chopped 3 cloves of garlic 250g seafood mix 100ml fish stock 150ml crème fraîche or soured cream 150g cream cheese cayenne pepper 1 tsp paprika 6 tbsp finely chopped parsley 3 tomatoes, peeled and de-seeded 450g tagliatelle parsley salt Method 1. Heat the olive oil in a heavy-based frying pan. Fry the onion and garlic gently until softened (about 5 minutes). 2. Add the seafood and cook for 3 minutes. 3. Pour in the stock, bring to the boil and cook briskly for 1 minute. 4. Mix in the crème fraîche (or sour cream), cheese, cayenne, paprika and parsley. Cook while stirring for a further 3 minutes. 5. Meanwhile, bring a large saucepan of salted water to the boil. Add the tagliatelle and cook until ‘al dente’ (firm when bitten – neither hard nor soft). Drain. 6. In a large serving bowl, toss together the tagliatelle and the seafood sauce. Finish with the tomatoes.

Recipes

Catering on Board Ship â&#x20AC;&#x201C; 9. Dry Heat Cooking Methods LAMB BIRYANI Serves 4 Ingredients 4 tbsp sunflower oil 2 onions, finely chopped 2 tsp turmeric 10 whole cardamoms 2 tsp cumin seeds 2 tsp chilli flakes 2 tsp ground cinnamon 2 bay leaves 1kg long grain rice 2 vegetable stock cubes 1.2 litres boiling water 600g lamb fillet, cubed fresh coriander leaves, ripped Method 1. Heat half the oil in a pan and gently cook the onions until soft. 2. Add all the spices and bay leaves and fry for an additional 3 minutes. 3. Stir in the rice, making sure that all the rice is coated with the oil and spices. 4. In a bowl, dissolve the stock cubes in water and pour into the pan with the rice. Stir once, cover and bring to a gentle simmer. 5. Heat the remaining oil in a pan and add the lamb and fry for a further 3 minutes. Add to the rice. 6. Turn the heat down to low and cook, covered, for a further 15 minutes until the rice is soft and tender. 7. Pour into a serving dish and garnish with the coriander leaves before serving.

Recipes

VEGETABLE CURRY (V) Serves 4 Ingredients 4 tbsp ghee 250g potatoes, peeled and cubed 1 small aubergine (eggplant), peeled and cubed 1 cauliflower, broken up into florets 3 carrots, peeled and cubed 100g peas 1½ tsp salt 1 tsp brown sugar ½ tsp fenugreek seeds ½ tsp mustard seeds ½ tsp fennel seeds 1 tsp ground cumin ½ tsp paprika ½ tsp chilli powder 1 bay leaf 3 onions, chopped Method 1. Fry the onions in the ghee until soft. 2. Add all of the spices and continue to fry until the seeds start to sizzle. 3. Add the potatoes and cook for a further 5 minutes. 4. Add the remaining vegetables and cook for another 5 minutes. 5. Add the salt and sugar. 6. Add just enough water to cover the vegetables. Simmer until soft and tender.

Recipes

Catering on Board Ship – 9. Dry Heat Cooking Methods

3. POINTS TO REMEMBER • Dry heat cooking methods are baking, roasting, grilling and shallow frying. • In baking, the food is cooked in an oven using dry heat. • In roasting, the food has oil or fat added and is then cooked in an oven. • Grilling is where fierce heat rapidly seals the surface of the food, keeping it moist. • Shallow frying can be done in four ways: basic shallow frying, sautéing, griddling and stir-frying.

Points to Remember

4. CONVERSION TABLES Note: Measurements given are approximate, using British units. Oven temperatures A ‘cool’ oven is 110º-160ºC (225º-325ºF). A ‘moderate’ oven is 180º-200ºC (350º-400ºF). A ‘hot’ oven is 220º-230ºC (425º-450ºF). A ‘very hot’ oven is 240ºC (475ºF). ºC (Celsius) 100 110 120 130 140 150 160 170 180 190 200 210 220 230 240

ºF (Fahrenheit) 210 225 240 250 275 300 310 325 350 375 400 410 425 450 475

Conversion Tables

Catering on Board Ship – 9. Dry Heat Cooking Methods Weights for dry ingredients Grams (g) 10 20 25 40 50 60 75 100 110 125 150 175 200 225 250 275 300 350 450

Ounces (oz) ½ ¾ 1 1½ 2 2½ 3 3½ 4 4½ 5 6 7 8 9 10 11 12 1 lb (16 oz)

Liquid volume Millilitres (ml) Litres (l) 25 ml 50 75 100 150 250 275 570 725 1 litre 1.2 1.5 2

Fluid ounces (fl oz) 1 fl oz 1.75 fl oz 3 fl oz 3½ fl oz 5 fl oz 8½ fl oz 10 fl oz 17 ½ fl oz 1¼ pint 1¾ pint 2 pints (1 quart) 2½ pints 3½ pints

Conversion Tables

Fluid ounces (fl oz) 1 fl oz 2 fl oz 3 fl oz 5 (¼ pint) 10 (½ pint) 1 pint 1¼ pint 1¾ pint 2 pints 2½ pints 4 pints

Millilitres (ml) Litres (l) 25 ml 55 ml 75 ml 150 ml 275 ml 570 ml 725 ml 1 litre 1.2 l 1.5 l 2.25 l

Dimensions Centimetres (cm) 1 2 4 5 6 7 8 9 10 15 20 25 30

Inches (in) ½ 1 1½ 2 2½ 2¾ 3¼ 3½ 4 6 8 10 12

Inches (in) ½ 1 1½ 2 2½ 3 3½ 4 5 6 7 8 9 10 11 12

Centimetres (cm) 1 2 4 5 6 7.5 9 10 13 15 18 20 23 25.5 28 30

Spoons/cups and millilitres Imperial 1 teaspoon (tsp) 1 dessertspoon (dsp) 1 tablespoon (tbsp) ¼ cup 1/3 cup ½ cup 1 cup

Metric 5 ml 10 ml 15 ml 60 ml 80 ml 125 ml 250 ml

Conversion Tables

Catering on Board Ship – 9. Dry Heat Cooking Methods

5. REFERENCE Regulations and guidance Maritime Labour Convention, MLC 2006 (as amended) International Labour Organization Convention 147 concerning Minimum Standards in Merchant Ships COSWP (Code of Safe Working Practices for Merchant Seamen) Chapter 14 Food preparation and handling United States Coast Guard COMMANDANT INSTRUCTION 16711.12A. THE MERCHANT SHIPPING (MINIMUM STANDARDS) CONVENTION, 1976 (ILO 147) AND PORT STATE CONTROL (PSC) Ref: (a) Inspection of Labor Conditions on Board Ship: Guide lines for Procedure EUROPEAN COMMISSION HEALTH & CONSUMER PROTECTION DIRECTORATE -General Guidance document on the implementation of procedures based on the HACCP principles, and on the facilitation of the implementation of the HACCP principles in certain food businesses, November 2005 MGN 397 Guidelines for the Provision of Food and Fresh Water on Merchant Ships and Fishing Vessels Useful websites and organisations Garrets International Ltd www.garrets.com International Labour Organization www.ilo.org UK Maritime and Coastguard Agency www.dft.gov.uk/mca/ United States Coast Guard www.uscg.mil Related Videotel programmes Environmental Officer Training Course (Code 864) Food Safety at Sea Series (Code 991-994) Garbage Management – MARPOL Annex V (Edition 2) (Code 627.2) Minimising Fatigue, Maximising Performance (Code 939) Personal Safety in the Galley (Code 557) Shipshape – A Guide to Good Housekeeping Part 3: Accommodation Area and Galley (Code 976)

Reference

6. ASSESSMENT QUESTIONS 1. Which of these is NOT a dry heat cooking method? a) Baking b) Steaming c) Roasting d) Shallow frying e) Grilling 2. Dry heat cooking usually involves long cooking times and cooking at low temperatures. TRUE or FALSE? 3. Baking helps to preserve the vitamin and mineral content of vegetables. TRUE or FALSE? 4. Any food that can be baked contains: a) Fat b) Water c) Flour d) Breadcrumbs 5. Why is the oven very hot at the beginning of roasting meat? a) To seal the surface protein b) To create steam c) To kill the bacteria d) It is not recommended to start roasting at a very high temperature 6. What happens to roasting meat when the collagen breaks down? a) It burns b) It means the temperature must be turned up c) It enables the juices to come out of the meat d) Roasting meat does not break down collagen 7. When food is grilled, the fierce heat rapidly seals its surface, keeping it moist. TRUE or FALSE?

Assessment Questions

Catering on Board Ship â&#x20AC;&#x201C; 9. Dry Heat Cooking Methods 8. Grilling is particularly suitable for: a) Cheaper cuts of meat b) Potatoes and eggs c) Whole fish and peas d) Tender meat, fish, poultry, tomatoes, peppers, courgettes (zucchini) and aubergines (eggplant) 9. When grilling, the food starts at the cooler part of the grill and is later moved to the hottest. TRUE or FALSE? 10. Why is food often marinated before grilling? a) To kill the bacteria b) To part-cook it c) To help tenderise it d) It is not recommended to marinate foods before grilling 11. How long should you marinate foods in marinades containing acid or salt? a) Less than 30 minutes b) Less than 2 hours c) Less than 4 hours d) Overnight or longer 12. How long should you marinate foods in marinades containing citrus juices? a) Less than 30 minutes b) Less than 2 hours c) Less than 4 hours d) Overnight or longer 13. How long should you marinate foods in marinades that contain no acid, citrus juices or salt? a) Less than 30 minutes b) Less than 2 hours c) Less than 4 hours d) 8 hours or longer

Assessment Questions

14. When testing grilled meat, which temperature will indicate that the meat is rare? a) 30-32ºC b) 45-47ºC c) 50-52ºC d) 64-70ºC 15. When testing grilled meat, which temperature will indicate that the meat is medium done? a) 30-32ºC b) 45-47ºC c) 50-52ºC d) 64-70ºC 16. When testing grilled meat, which temperature will indicate that the meat is well done? a) 30-32ºC b) 45-47ºC c) 50-52ºC d) 64-70ºC 17. Which cooking method for meat will result in the most juices being retained, if the food is not pierced? a) Steaming b) Roasting c) Baking d) Grilling 18. Why is it better to use clarified butter than non-clarified butter when frying food? a) It is lower in fat b) It is better to use non-clarified butter for frying food c) It can be heated to a higher temperature without burning d) It helps to retain the food’s nutrients better than non-clarified butter 19. Sautéing is similar to shallow frying, except that the food is regularly tossed in the fat or oil. TRUE or FALSE?

Assessment Questions

Catering on Board Ship â&#x20AC;&#x201C; 9. Dry Heat Cooking Methods 20. How should a griddle pan be prepared before cooking? a) It needs no preparation b) It is lightly oiled and pre-heated c) It is dusted with flour d) 250ml olive oil is added 21. Stir-frying is suitable for what cuts of meat? a) Thin strips b) Thick strips c) Chops d) Stir-frying is not recommended for any cut of meat

Assessment Questions

7. ASSESSMENT ANSWERS Question

Correct answer

Found in section 1.1

False Dry heat cooking normally involves short cooking times and cooking at high temperatures.

1.1

True

1.2

1.3

True

1.4

False When grilling, the food starts at the cooler part and is 1.4 later moved to the hottest.

1.4

1.5.1

True

1.5.2

1.5.3

1.5.4

Assessment Answers

Catering on Board Ship â&#x20AC;&#x201C; 9. Dry Heat Cooking Methods

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Catering on Board Ship â&#x20AC;&#x201C; 9. Dry Heat Cooking Methods

NOTES

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