BY CAITLIN BRYANT - COOKBOOK

METHODS OF COOKERY ASSESSMENT TASK 2013

BOILING Boiling is the method of cooking food in boiling water, or other water-based liquids such as stock or milk. The boiling point of water is typically considered to be (100 Degrees Celsius). The water used to boil food is salted. One litre of water is used to every 10 grams of salt.

SUITABLE FOODS FOR BOILING • Eggs • Potatoes • Rice • Soup • Pasta

UTENSILS & EQUIPMENT USED • Boiling pot • Stockpots • Saucepans • Steam - Jacketed kettles or boilers

PROCEDURES FOR METHOD OF COOKERY 1. Select correct equipment, check it is clean/undamaged and the correct size

and type. 2. Collect ingredients in the correct quantities and prepare 3. Check that the heat source is ready, electric stoves should be pre-heated 4. Use sufficient liquid - pasta, rice, and eggs should be cooked in large quantities

of water so that the water returns to the boil quickly 5. Light stove - place pan over the stove 6. Allow time for the food to boil 7. When done boiling, take the pan of the stove and allows time to cool down8. Ensure stove is turned off

5 SAFETY AND HYGIENE PRACTICES • Ensure to wash hands before preparing to cook• Ensure the utensils and equipment used are cleaned and sanitised • Be sure to follow the recipe and all correct procedures• Ensure does not boil over - allow for stirring • Wear PPE equipment to ensure you don’t get burnt from the boiling water

SUITABLE RECIPES

BOILING POTATOES 1. You can leave the potatoes whole or cut them into pieces, peeled or unpeeled,

but just make sure they’re all roughly the same size, so that they will cook evenly.

Caitlin Bryant Friday, 22 March 2013 12:31:18 PM AET

2. Put your potatoes in a pan and cover them with cold water until the potatoes are just submerged. Then turn on the heat and bring the water to a boil. Starting with cold water also ensures that the potatoes will cook evenly.

3. If you cover the pan, this actually creates a super-heated environment that changes how the potatoes cook. After 5minutes check your potatoes for doneness by poking them with a fork or skewer.

4. When they are cooked take the pan off the stove, and prepare for cooling.

BOILING PASTA 1. Add at least 4 quarts of water to a large pot. One tablespoon of salt, should be

added to the water as it begins to boil. The salt helps bring out the flavor in the pasta and helps it hold its shape.

2. Heat water over high heat and add another tablespoon of salt to the water as it begins to boil.

3. When the water has reached a full boil, add all the pasta and stir immediately to prevent the pasta from sticking together

4. Once the pasta is added, the water may cool slightly. Then the heat should be turned down slowly but left high enough for the water to maintain a steady boil.

5. If pasta is added to water that is not at a full boil, or is cooked at a temperature that does not keep the water at a continuous boil, the pasta will absorb too much of the water and become soft and mushy.

6. Check the pasta for doneness a couple of times through the cooking period. Read the package for the suggested cooking time, which is generally meant to start after the pasta is added and it begins to boil again.

7. Have the colander in the sink ready for draining the pasta before the pasta is done cooking. When the pasta is done, immediately remove from the heat. Remove and set aside 1 cup of the cooking water to use for thinning the sauce if it becomes too thick or for loosening the pasta if it becomes sticky.

8. Drain the pasta as quickly as possible because it will continue to cook in the hot water. Gently shake the colander to remove most of the excess water

CULINARY TERMS • SIMMERING - Boiling gently with gentle surface motion • BLANCHING - Is the pre-cooking or part cooking of food by plunging into boiling

water

COMMON PROBLEMS • Over boiling the food being cooked • Salt isn’t added to starchy foods, however this is highly important

HOW IT EFFECTS NUTRITIONAL VALUE OF FOOD• Boiled in water, therefore theres no artificial preservatives


POACHINGPoaching is the cookery method, of gently simmering food in liquids. Poaching is suitable for delicate foods. It is important to keep the heat low and to keep the poaching time to a bare minimum, which also helps to preserve the flavor of the food.

SUITABLE FOODS FOR POACHING• Fish • Poultry • Red meats • Eggs • Fruit

UTENSILS & EQUIPMENT USED• Pan • Frypan • Stove • Oven • Slotted Spoon

PROCEDURES FOR METHOD OF COOKERY

SHALLOW POACHING - Where foods such as (Fish & Chicken), are cooked in the minimum of liquid i.e water, stock, milk or wine. The liquid should never be allowed to boil but kept at a temperature as close to boiling as possible.

DEEP POACHING - Where foods are cooked in enough water to cover them (e.g eggs are cooked in approximately 8cm of water and brought to the boil and then shimmered.

5 SAFETY AND HYGIENE PRACTICES• Ensure to wash hands before preparing to cook• Ensure the utensils and equipment used are cleaned and sanitised • Be sure to follow the recipe and all correct procedures• Ensure does not boil over - allow for stirring • Wear PPE equipment to ensure you don’t get burnt

SUITABLE RECIPES

POACHING EGGS 1. Working with one egg at a time, crack an egg into a saucer. Working with 1 egg

at a time, crack an egg on to a saucer. Fill a wide saucepan with water until approximately 8cm deep. Add vinegar and 1 tsp salt. Bring to the boil over medium-high heat. Reduce heat to low-medium - water should be just simmering, with small bubbles rising from the base of pan and small ripples across the top of the water.


2. Fill a bowl with cold water and set aside. Using a spoon, stir simmering water in one direction to create a whirlpool

3. Slide the egg from the saucer into the centre of the whirlpool. Cook for 2-3minutes for a semi-soft yolk or 3-4minutes for a firm-set yolk, without stirring.

4. Using a slotted spoon, transfer egg to bowl of cold water, remove and drain on a plate lined with paper towels.

5. Serve eggs on toast, sprinkled with chives and seasoned to taste with salt and pepper.

POACHING FRUIT 1. Combine first 3 ingredients in a large saucepan, bring to a simmer. Reduce heat

and simmer for 25minutes or until tender. Remove pears from pan with a slotted spoon, cover and cool

2. Bring cooking liquid to a boil over high heat, cook until syrupy and reduced to 1 cup (about 20minutes). Strain through a sieve into a bowl. Cover and cool. Stir in liqueur.

3. Top each serving with about 3 tablespoons sauce if desired.

CULINARY TERMS• STOCKS - Stocks are used for poaching should be related to the food, being

poached.• COURT BOUILLON - A highly flavored poaching liquid, used to enhance the flavor

of the food to be poached. A court bouillon usually contains an acid, vinegar, lemon juice or white wine, to help stabilise protein of what is to be poached

COMMON PROBLEMS • Most delicate foods, are poached therefore if care is taken when cooking, foods

will break apart.

HOW IT EFFECTS NUTRITIONAL VALUE OF FOOD• The Court Bouillon used, helps stabilise protein of what is being poached.


STEAMING Steaming is the method of cookery where food is cooked by heat in the form of steam, either atmospheric pressure. The food being steamed is suspended above the liquid which helps creates the steam. The steam needs to be contained within the cooking vessel.

SUITABLE FOODS FOR STEAMING• Shellfish • Rice • Dim Sim • Vegetables • Chicken

UTENSILS & EQUIPMENT USED • Steamer• Thongs• Spoons • Steamer Racks• Pans • Spatulas

PROCEDURES FOR METHOD OF COOKERY 1. Bring the liquid to a full boil in a covered vessel, add enough liquid to the

bottom of the steamer to last throughout cooking. Each time you add more liquid to the pot, you will lower the temperature of the cooking.

2. Add the main item to the steamer on a rack in a single layer, foods should be placed in a single layer, not touching one another, so that the steam can circulate completely.

3. Replace the lid and allow the steam to build up again. It is good to adjust the heat to maintain even, moderate cooking speed. Once the food is in the steamer and the cover has been replaced, avoid removing the lid unnecessarily.

4. Steam the main item to the correct doneness5. Serve the food immediately on heated plates with an appropriate sauce, as

desired or as indicated in the recipe.

5 SAFETY AND HYGIENE PRACTICES• Ensure to wash hands before preparing to cook• Ensure the utensils and equipment used are cleaned and sanitised • Be sure to follow the recipe and all correct procedures• Ensure that your body is protected from the steam, to minimize the chance of

getting burnt • Wear PPE equipment to ensure you don’t get burnt


SUITABLE RECIPES

STEAMING VEGETABLES 1. Peel the carrots and trim the tops, leaving about 4cm of the green stems

attached.2. Place the carrots in a large steamer over a saucepan of simmering water. Cook,

covered, for 5 minutes. Add the asparagus and zucchini. Cook, covered, for a further 2 minutes or until the vegetables are tender crisp.

3. Melt the butter in a large frying pan over medium heat until foaming. Add the lemon rind and cook for 30 seconds. Add the vegetables and vinegar. Toss to combine. Season with salt and pepper. Transfer to a serving platter to serve.

STEAMING FISH 1. Place fish in a shallow heatproof bowl, that will fit inside a steamer basket 2. Pour water and wine or sherry over fish3. Place bowl inside the steamer and position over a deep saucepan or wok of

boiling water and steam, covered for 5-6minutes 4. Cut cabbage and steam for 2-3minutes5. Remove cabbage from steamer and arrange on a serving plate6. Using a spatula, carefully remove from the steamer and place on top of hot

cabbage 7. Sprinkle fish with remaining spring onion, coriander and pepper and serve

immediately

CULINARY TERMS• ATMOSPHERIC STEAMING - Involves steam being introduced into the cooking

chamber in a continuos flow. Little pressure builds up. The temperatures reaches around 103 degrees Celsius

• HIGH PRESSURE STEAMING - Is carried out in a purpose built steamer. The steam is introduced into the cooking chamber and allowed to build up

COMMON PROBLEMS • If food is kept in the steamer to long the food will go soggy • Food not steamed long enough therefore flavor isn’t developed• Dish isn’t moist

HOW IT EFFECTS NUTRITIONAL VALUE OF FOOD• Steamed foods are highly nutritional as, there are no added preservatives,

natural fluids within the food.


STEWING Stewing is the slow cooking of food cut into pieces and submerged in the minimum of liquid (water, stock or sauce). The food and liquid are served together

SUITABLE FOODS FOR STEWING• Vegetables • Beef • Poultry • Seafood • Sausages

UTENSILS & EQUIPMENT USED• Pot • Boiling pan • Bratt pan • Oven • Wooden Spoon

PROCEDURES FOR METHOD OF COOKERY1. Cut food into 3cm cubes2. Brown and seal meats for brown stews 3. Never boil rapidly 4. Use appropriate stock that blends with the food 5. Blanch meats prior to sealing 6. Cook until meat is browned and cooked all the way through and vegetables

are cooked.

5 SAFETY AND HYGIENE PRACTICES• Ensure to wash hands before preparing to cook• Ensure the utensils and equipment used are cleaned and sanitised • Be sure to follow the recipe and all correct procedures• Take caution when using the oven and stove • Wear PPE equipment to ensure you don’t get burnt from the boiling water

SUITABLE RECIPES

BEEF STEW 1. Dredge chunks of meat in seasoned flour (This will help thicken the stew later)2. Sear meat on all sides in a little oil and within a dutch over until deep brown. Set

the meat aside.3. In the same pan, cook chopped vegetables until golden brown, add dried

herbs and spices at this point. 4. Deglaze liquid - Beef stock, chicken stock, water, wine, beer - depends on

recipe 5. Add the meat back into the pan, pour in enough liquid to just cover over the

meat, and bring it to a simmer.


6. Cover tightly, and finish stewing in the oven at a low temperature - around 300 degrees

7. Remove the pot from the oven, and serve immediately

STEWED APPLES 1. Slice the apples and place in a medium pan with the sugar and water. Cover

the pan and put it on the hob over a medium heat. When it comes to the boil, put the timer on for 5mins and leave to cook.

2. Give it a stir after about 4mins, the apple slices, will start to dissolve and become fluffy. Cook for a further 1-2mins or until the apple is fluffy but a few chunks are still visible. Taste the mixture, adding sugar if required.

3. Leave to cool then spoon into a bowl and refrigerator for up to 1 week.

CULINARY TERMSBLANQUETTE - A white pork.lamb, or veal stew cooked in stock and served in a sauce made from this stock CIVET - A Stew of furred game FRICASSEE - A white stew of chicken or veal cooked in sauce

COMMON PROBLEMS• If the food is cooked for to long, the meat and vegetables will start to burn

HOW IT EFFECTS NUTRITIONAL VALUE OF FOOD• Stewing effects the nutritional value of the food, through the stock, the stock

contains preservatives, therefore effects the nutritional value of the foods being stewed.


BRAISING Braising is the principle of cookery where food is half covered with liquid and cooked slowly in a tightly lidded container. The food is usually left in large pieces and carved before serving. The cooking liquid is used in the sauce for the dish.

SUITABLE FOODS FOR BRAISING • Pot roast • Poultry • Vegetables • Mushrooms • Pork

UTENSILS & EQUIPMENT USED• Pot • Saucepan • Spoon • Stove • Oven • Bowl

PROCEDURES FOR METHOD OF COOKERY1. Season the main ingredient with salt and pepper.2. Heat a few tablespoons of oil in a heavy pan or Dutch oven.3. Saute meat or vegetables in the pan on medium-high heat until the meat

browns.4. Deglace the pan by pouring broth, beef stock, wine or juice and scrape any

pieces of meat that are stuck to the pan and stir.5. Add cooking liquid (water, stock, wine, juice or some combination) to the

half-way point of the main ingredient.6. Cover and place the meat on the middle of a rack in an oven that has

been pre-heated to 350 degrees Fahrenheit.7. Cook until completely tender. This can range from 1 hour to 6 hours,

depending on what you are cooking.8. Remove the pan from the oven and strain the meat and vegetables out of

the liquid.9. Remove the excess fat floating in the liquid, and then reduce the sauce to

desired thickness by cooking it down over low heat until it thickens. Or, make gravy by adding a mix of equal parts fat and flour (a roux).

5 SAFETY AND HYGIENE PRACTICES• Ensure to wash hands before preparing to cook• Ensure the utensils and equipment used are cleaned and sanitised • Be sure to follow the recipe and all correct procedures• Take caution when using the oven and stove • Wear PPE equipment to ensure you don’t get burnt from the boiling water


http://reluctantgourmet.com/recipes/sauce/item/1078-how-to-make-beef-stock-at-home

http://reluctantgourmet.com/recipes/sauce/item/1078-how-to-make-beef-stock-at-home

SUITABLE RECIPESBRAISED PORK SHANKS 1. In a large, sturdy resealable plastic bag, combine the flour and chile powder with 1 tablespoon each of salt and pepper. Add the pork shanks, one at a time, and shake to coat thoroughly.2. In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add 3 of the

pork shanks and cook over moderately high heat until browned all over, about 10 minutes. Transfer the browned shanks to a deep, heavy casserole. Wipe out the skillet and brown the remaining 3 pork shanks in the remaining 2 tablespoons of olive oil; lower the heat if necessary. Add the pork shanks to the casserole.

3. Add the onion, carrots, celery and garlic to the skillet and cook over moderate heat until softened - about 5 minutes. Pour vine and vegetables over the pork, add the stock. Put on low heat for 2 1/2 hours, or until meat is tender

4. Strain the liquid, pressing hard on the solids, discard the solids, return the liquid to the casserole and boil until reduced to 4 cups about 20mins.

BRAISED VEGETABLES IN WINE 1. Fil l a medium bowl with cold water and add the lemon juice. Trim the

artichokes by bending back the outer leaves until they snap off close to the base. Repeat until only the tender yellow leaves remain.

2. Drain the artichoke sl ices and shake off excess water. Heat a wide, heavy-bottomed skil let over high heat. Add the olive oil and the artichoke sl ices (if using frozen artichokes do not defreeze). Toss well and sauté for 2 - 3 minutes until golden, tossing only a couple of times. Add the shallots and sauté for 1 to 2 minutes until shallots have softened. Add the wine, saffron and garlic. Bring to a full boil and then reduce heat to between medium and medium-low. Cover the pan and simmer for 15 minutes.

3. Remove from heat and cover pot. Let stand for 20 to 25 minutes until the couscous has absorbed all the l iquid. Flake with a fork and keep warm.

4. Continue preparing the braised vegetables. Add the carrots to the artichokes, toss well, cover the pan and simmer for 10 minutes. Add the peas and asparagus, toss well, cover the pan and continue to simmer for 5 to 7 minutes until the asparagus are tender but sti l l a bit crunchy. Uncover the pan. Raise heat to high, add the salt, black pepper to taste and pea shoots.

CULINARY TERMSBRAISE - The art of taking a tough cut of meat and browning it before cooking it on low heat for a long time in a small amount of liquid.

COMMON PROBLEMS• When cooked to long, the meat burns • Liquid sticks to the pot


BAKING Baking is the method of cookery where food is cooked in an over by dry heat, the dry heat is modified by steam. Steam is produced by the water content of the item being baked.

SUITABLE FOODS FOR BAKING • Cakes • Pastries • Chicken • Quiches • Pretzels

UTENSILS & EQUIPMENT USED• Oven • Baking dish • Thongs • Oven Mitts • Baking tray

PROCEDURES FOR METHOD OF COOKERY1. Preheat oven to 375 degrees F.2. Start with organic russet potatoes of the large baking variety. Wash, scrub, and

dry the potatoes.3. Optional: brush each side of the potato with olive oil. Sprinkle lightly with sea

salt.4. Poke holes on all sides with the point of a sharp knife or fork.5. Bake at 375 degrees F for 75-90 minutes.

5 SAFETY AND HYGIENE PRACTICES• Ensure to wash hands before preparing to cook• Ensure the utensils and equipment used are cleaned and sanitised • Be sure to follow the recipe and all correct procedures• Take caution when using the oven and stove • Wear PPE equipment to ensure you don’t get burnt

SUITABLE RECIPES

QUICHES 1. Preheat oven to 425 degrees F (220 degrees C).

2. Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.

3. Reduce oven to 325 degrees F (165 degrees C).


4. Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and browned, 5 to 7 minutes. Set aside.

5. Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.

6. Sprinkle 1/3 onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 1/3 Gruyere cheese. Ladle in half the egg mixture. Sprinkle with 1/3 the onion-leek mixture, 1/3 bacon, and 1/3 cheese. Pour in remaining egg mixture and top with remaining onion-leek mixture, bacon, and cheese.

7. Bake filled quiche in the preheated oven until browned and set, but no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

CAKE BAKING

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

CULINARY TERMSEN PAPILLOTE - is a form of baking where food is cooked in a paper of aluminum foil sealed envelope. This item is cooked in the oven but the cookery principle is more like steaming as the heat in the oven creates steam from the ingredients in the envelope. OVEN-BAKE - The food is baked in an oven

COMMON PROBLEMS• May burn if over cooked• If tray is not liked, can stick to the sides and bottom of the baking dish • Not cooked all the way through the middle


GRILLING Grilling is the method of cookery where food is cooked by radiated heat. Heat can be radiated from above or below, and in some cases from both directions. The heat source can be charcoal, coke, gas or electricity. Broiling is an American team referring to food being grilled from above.

SUITABLE FOODS FOR GRILLING • Fish • Beef • Pork • Poultry • Burgers

UTENSILS & EQUIPMENT USED• Grill • Thongs • Pan • Saucepan

PROCEDURES FOR METHOD OF COOKERY1. Select correct equipment, check it is clean/undamaged and the correct size

and type. 2. Collect ingredients in the correct quantities and prepare3. Light grill, when food is prepared place food on the grill and cook until

browning, and cooked through the centre 4. Serve immediately.

5 SAFETY AND HYGIENE PRACTICES• Ensure to wash hands before preparing to cook• Ensure the utensils and equipment used are cleaned and sanitised • Be sure to follow the recipe and all correct procedures• Take caution when using the grill• Wear PPE equipment to ensure you don’t get burnt

SUITABLE RECIPES

CHESSE BURGERS 1. Whisk 2 tablespoons oil, vinegar and garlic in a bowl. Brush the mixture all over

mushrooms and let stand for 30 minutes.2. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over high heat.

Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Reduce heat to low, add water and cook, stirring frequently, until the onion is browned and very soft, about 15 minutes. Add port; cook, stirring occasionally, until mostly evaporated, about 3 minutes more. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from the heat and cover.

3. Preheat grill to medium.


4. Sprinkle the mushrooms with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill, gill-side down, for 5 minutes. Turn over and top each with 2 tablespoons cheese. Grill until the mushrooms are tender, 4 to 5 minutes more.

5. Toast buns. Divide the onions among the mushrooms. Serve (cheese-side up) on buns with arugula and tomato.

GRILLED FISH 1. Place the butter, lemon juice, thyme and a good pinch of salt and pepper in a

small bowl. Mix with a spoon to combine. Cover and set aside.2. Add the spinach to a small saucepan of boiling water, bring back to the boil

and drain. Place the spinach on a waned serving plate and cover with foil to keep warm.

3. Preheat grill on high. Line a baking tray with foil. Place the fish, skin-side down and tomato cut-side up on the lined tray and brush with the oil. Sprinkle with pepper. Cook under preheated grill for 4 minutes (there is no need to turn the fish) for medium or until cooked as desired. Season with salt.

4. Place the egg tomato on the serving plate. Place an egg lift between the skin and flesh of the fish and it should lift away easily, leaving the skin behind. Place the fish on the warm spinach and place the lemon butter on the top. Serve immediately with the lemon wedge.

CULINARY TERMS• TRELLISING - The term given to the marking of meat of searing a trellis or lattice

pattern on the surface of the meat• Barbequeing

COMMON PROBLEMS• The meat will burn if keep on the grill to long • To much oil used on the meat, may assist the flame to burn the meat


DEEP FRYING Deep frying is the method of cookery where food is totally immersed in hot oil or fat. It is most suited to foods which can be cooked quickly. Most foods need to be coated prior to deep frying to protect them the intense heat and to seal in the natural juices.

SUITABLE FOODS FOR DEEP FRYING • Chicken • Potato Chips • Apple pies • Nuggets• Fish

UTENSILS & EQUIPMENT USED• Fine mesh skimmer • Oil Strainer • Thongs • Plate

PROCEDURES FOR METHOD OF COOKERY1. Measure precisely how much oil you pour into your deep fryer 2. Heat the deep fryer to 400 degrees 3. Get the basket or bowl ready to put the cooked food into, line it with a paper

towel4. To cook put the food in the deep fryer for 6-7minutes or until they are golden

and crispy.5. Then take them out of the deep fryer and put them in a basket or serving bowl

5 SAFETY AND HYGIENE PRACTICES • Ensure to wash hands before preparing to cook• Ensure the utensils and equipment used are cleaned and sanitised • Be sure to follow the recipe and all correct procedures• Ensure does not burn• Wear PPE equipment to ensure you don’t get burnt from the hot oil

SUITABLE RECIPES

FRENCH FRIES 1. Wash six medium potatoes with clean water. Peeling them is optional unless

they’re very dirty.2. Cut the potatoes in half, then into quarters and finally into strips. They don’t have

to be perfectly straight 3. Heat the oil in the deep fryer to 400 degrees


4. Get a basket or bowl ready to put the cooked fries into and line it with a paper towel.

5. To cook put the potato strips into the deep fryer for 6-7 minutes or until they’re golden and crispy.

6. After cooking take out the fries and put them in the basket or serving bowl.

DEEP FRIED FISH1.Heat oil in the deep fryer to 375 degrees. In a small bowl combine mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour before serving. 2. In a swallow bowl or pie plate combine corn meal, 1 cup of flour, salt, black pepper, onion powder, garlic powder, paprika, parsley flakes, dried oregano, and cayenne pepper. In another bowl beat together the egg and milk.3. Pat dry the fish fillets with paper towels. Put ½ cup of the flour mixture into a plastic bag. Add the fish filets to the bag and shake to coat the filets with flour. Dip the filets, one by one, into the egg mixture, and then dip into the corn meal, flour, and spice mixture.4. Heat oil in a deep fryer to 375 degrees. Add the filets to the oil and deep fry in

batches for about 2-3 minutes until golden brown and fully cooked (the internal temperature has reached 145 degrees). Drain on paper towels. Serve with tartar sauce.(Makes 2 Servings)

CULINARY TERMS• Shallowing • Sweating

COMMON PROBLEMS• If the oil is to hot the food will burn • Saturated in fat - extremely fatty foods


ROASTING Roasting is the method of cookery where food is cooked in an oven. While it is cooking the item is basted with fat. Basting is when a small amount of fat is poured over the food while cooking to retain moisture and aid in colouring. The fat is normally from the item being roasted.

SUITABLE FOODS FOR ROASTING • Chicken • Duck • Beef • Vegetables • Any meat

UTENSILS & EQUIPMENT USED• Baking dish • Thongs • Oven • Oven mitts • Tray liners

PROCEDURES FOR METHOD OF COOKERY1. Prepare frypan and ingredients 2. Light stove and place pan on the stove. Add oil to the frying pan 3. Place prepared foods (meat, poultry in the intense radiate heat4. Cook until brown, or golden crispy5. Prepare to serve on a plate or in a serving bowl6. Serve immediately

5 SAFETY AND HYGIENE PRACTICES • Ensure to wash hands before preparing to cook• Ensure the utensils and equipment used are cleaned and sanitised • Be sure to follow the recipe and all correct procedures• Ensure does not burn • Wear PPE equipment to ensure you don’t get burnt from the stove / oven

SUITABLE RECIPES

ROAST PORK

INGREDIENTS - 1.35 kg loin of pork- 4 tbsp extra virgin rapeseed or olive oil - Sea salt flakes - Medium onion - 2 tsp Plain flour

METHOD


1. Preheat oven to 220 2. Pork should be at room temperature before you start this recipe. Using a paper

towel dry the pork all over including the skin.3. Using a very sharp knife (A Stanley or Craft knife works well) make slashes approx

a finger width apart across the skin, don't cut through to the meat, about half way down the fat is good.

4. Rub the skin with the oil ensuring it goes down into the slashes. Sprinkle with salt, again make sure it is down into the slits.

5. Place the pork into a large roasting tin. Tuck the two onion halves under the meat, this will help keep the meat upright as well as adding flavour to the meat. Cook for 1 hour and 40 minutes. If you are using a larger or smaller joint then cook for 25 minutes per 450g/1lb, plus add on a further 25 minutes.

6. Switch off the oven (unless you need to cook the crackling further, see note below). Remove the meat from the roasting tin and place onto a serving plate, cover loosely with foil and place in the oven with the door slightly ajar.

7. Remove the onion from the pan, then place the pan on the stove top over a high heat until the meat juices begin to bubble but not burning. Add the flour, and stir to blend into the meat juices. Pour in the cider or wine and scrape all the juices from the bottom of the pan, reduce to a sticky glaze.

ROAST VEGETABLES

INGREDIENTS - Eggplant - Fennel - Onions - Green / String beans - Broccoli - Bell peppers - Cauliflower

METHOD 1. Preheat your oven to, say, 425. Again, you can go hotter or cooler, depending

on what ratio of browning-to-tenderness you want, but this is a good temperature to get started with.

2. Cut your vegetables3. Spread the vegetables out on a baking sheet, making sure they’re all in one

layer. You don’t necessarily need a lot of space in between pieces, but definitely don’t crowd them on top of each other. Use multiple sheets if necessary.

4. Put in oven, in the middle or top rack. Hang out. After a while, you should hear sizzling, and it should get pretty intense after about 10-12 minutes if your pans aren’t fully loaded and if you cut you according to my sizes above.

5. Listen again for the sizzle to build back up; you want to check on the vegetables while they’re still sizzling — if the sound builds, then slows down, it probably means that the liquid is all sizzled out … and you might be burning.

6. Ready to serve.


CULINARY TERMS• Needle test • Thermometer test

COMMON PROBLEMS• Burn easily • If not done properly could burn yourself


SHALLOW FRYING Shallow frying is the principle of cookery where food is cooked in a small amount of fat or a pan. This also includes pan frying, sauteing and stir frying.

SUITABLE FOODS FOR SHALLOW FRYING • Bacon • Eggs • Fish • Meat • Poultry

UTENSILS & EQUIPMENT USED• Frying pan • Thongs • Stove • Spatular

PROCEDURES FOR METHOD OF COOKERY1. Prepare frypan and ingredients 2. Light stove and place pan on the stove. Add a small amount of oil to the frying pan 3. Place prepared foods (meat, poultry in the intense radiate heat4. Cook until brown, or golden crispy7. Prepare to serve on a plate or in a serving bowl8. Serve immediately

5 SAFETY AND HYGIENE PRACTICES • Ensure to wash hands before preparing to cook• Ensure the utensils and equipment used are cleaned and sanitised • Be sure to follow the recipe and all correct procedures• Ensure does not burn • Wear PPE equipment to ensure you don’t get burnt from the stove

SUITABLE RECIPES

SHALLOW-FRYING BACON 1. Prepare the bacon and cut the fat of the bacon2. Heat the pan up, add oil into the pan 3. Place the bacon into the pan off, hot oil 4. Cook until crispy and cooked through 5. When cooked remove from the frying pan, and serve on a plate

MASALA FISH

Ingredients- 4 small pomfrets or sardines or any flat fish cleaned- 1 medium onion thinly sliced- 1 lime, cut into wedges


- oil for frying- a handful of fresh coriander- 1 medium onion- 2 green chillies- 1cm ginger root, peeled and chopped- 10 curry leaves- 10 black peppercorns- 1/2 teaspoon red chili powder- 1/2 teaspoon turmeric powder- 2 tablespoons wine or cider vinegar - 1 teaspoon lime juice- salt to taste

Method1. Put all fresh masala ingredients into a blender or food processor and blend it well until you get a very smooth paste2. using a very sharp knife, make a few shallow slashed along the whole length of the fish on both sides, cut just enough to break the skin and cutting only slightly into the flesh3. Spread the fresh masala evenly over the fish on both sides and putting some of it inside aswell. Let it marinate for 15minutes4. Heat some oil in a frying pan and first fry the sliced onion on a very high flame until brown. Transfer the fried onion on a plate towel and keep it aside. 5. Heat some more oil in a frying pan that has a lid. Very carefully place the fish into a pan. Cover it and let it fry for about 5 minutes of a low flame. Turn it over once being carefully to not break the fish and cook the other side till the skin in brown and the fish is cooked. 6. Place the fried fish on a serving dish, sprinkle the caramelized onions on the top and garnish with lemon wedges.

CULINARY TERMS• Stir Frying • Browning

COMMON PROBLEMS• Food may burn, if shallow fried for to long


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

SUITABLE FOODS FOR STIR FRYING • Chicken Chow Mein • Chicken Fried Rice • Fast beef & Noodles • Beef with Broccoli Stir- fry • Shrimp fried Rice

UTENSILS & EQUIPMENT USED• Wok • Spoon • Strainer • Measuring cups • Stove

PROCEDURES FOR METHOD OF COOKERY1. Turn Wok on and heat up the pan, whilst waiting for it to heat up, ensure food

preparation is complete 2. When is hot enough, place ingredients into the wok 3. Cook food until golden or crispy, ensure not to over cook 4. When complete, serve food in a bowl, and serve immediately

5 SAFETY AND HYGIENE PRACTICES • Ensure to wash hands before preparing to cook• Ensure the utensils and equipment used are cleaned and sanitised • Be sure to follow the recipe and all correct procedures• Ensure does not burn• Wear PPE equipment to ensure you don’t get burnt from the stove

SUITABLE RECIPES

CHICKEN CHOW MEIN

INGREDIENTS - 1 pound mung bean sprouts - 2 boneless, skinless chicken breasts - 1 tablespoon oyster sauce- 1 teaspoon soy sauce - Salt and pepper - 1/4 cup water - 1 tablespoon cornstarch

METHOD


1. One or 2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly.

2. Cut the chicken into thin strips. Add the marinade ingredients, adding the cornstarch last. Marinate the chicken for 20 to 25 minutes.

3. To prepare the sauce, in a small bowl dissolve the 1 tablespoon cornstarch with the 4 tablespoons water. Whisk the water or chicken broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside.

4. Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.

5. Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan.

6. Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired. When cooking the bok choy or broccoli, add 1/4 cup of water and cover while cooking. Remove each of the vegetables from the pan when finished stir-frying. Add more oil as needed.

SHRIMP FRIED RICE

INGREDIENTS - 4 ounces of uncooked shrimp, unshelled - 1 tablespoon of oyster sauce - 1 tablespoon, soy sauce - Salt - Pepper - Water

METHOD 1. Run the frozen shrimp under warm running water, pat dry with paper towels, shell

and devein. Chop into small pieces. Add the marinade ingredients and marinate for 15 minutes

2. Dice the ham, onion, and green onion.3. Beat the eggs lightly with chopsticks, add a dash of salt, and mix.* Set aside. 4. Heat the wok and then add 1 tablespoon oil. When oil is ready, pour 1/2 of the

egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.

5. Add 2 tablespoons oil, or as needed. When oil is hot, stir-fry the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the diced ham.

6. Add 1 - 2 tablespoons oil, turn the heat down to medium and stir-fry the rice.7. Add a bit of soy and oyster sauce if desired. Add the other ingredients except

the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.

CULINARY TERMS• Pan frying


http://chinesefood.about.com/library/blstirfrytips.htm

http://chinesefood.about.com/library/blstirfrytips.htm

• Browning

COMMON PROBLEMS• Could easily burn the food within the Wok


PAN - FRYING Pan- frying is a form of frying characterized by the use of minimal cooking oil or fat, using enough oil to lubricate the pan. As a form of frying, pan frying relies on oil as the heat transfers medium and on correct temperature and time to retain moisture in the food.

SUITABLE FOODS FOR PAN FRYING• Salmon• Fish • Chick • Steak • Wedges

UTENSILS & EQUIPMENT USED• Flat bottomed pan• Frying pan

PROCEDURES FOR METHOD OF COOKERY1. Preheat the pan to moderately hot. Use a pan that suits the number of pieces to be cooked. Lightly oil the meat not the pan. 2. Place food into the pan. keep heat moderately high, this should be enough to keep the food sizzling without burning.3. Cook one side until the first sign of moisture appears on the upper side, turn and cook other side. Turn once only. 4. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm. Rest food for a few minutes.

5 SAFETY AND HYGIENE PRACTICES• Ensure to wash hands before preparing to cook• Ensure the utensils and equipment used are cleaned and sanitised • Be sure to follow the recipe and all correct procedures• Ensure does not burn • Wear PPE equipment to ensure you don’t get burnt from the hot oil

SUITABLE RECIPES

PAN FRIED SALMON WITH SAUTEED CAPSICUM

INGREDIENTS • 1 tablespoon butter• 4 fillets salmon• 1 tablespoon olive oil• 4 cloves garlic, finely chopped


• 1/2 red capsicum, diced• 1/2 yellow capsicum, diced• 1 lemon

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

PAN FRIED FILLET STEAK WITH MARSALA SAUCE

INGREDIENTS • 1kg fillet steaks• salt and freshly ground black pepper to taste• 2 cloves garlic, crushed• 1/2 cup Marsala wine• 1/2 cup chicken stock• 125g butter• small handful fresh chopped rosemary

METHOD 1. Heat a large, heavy frying pan over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.2. Place steaks in hot frying pan and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your preference. Remove steaks from frying pan to a platter and cover with foil to keep warm.3. Remove frying pan from heat. Quickly cook the garlic for 1 to 2 minutes in the frying pan using residual heat. Return frying pan to medium low heat and add Marsala and chicken stock. Bring to the boil and reduce for 3 minutes.4. Remove pan from heat and whisk in butter and rosemary. Serve sauce over

steaks.

CULINARY TERMS• Sauteing • Dry frying

COMMON PROBLEMS• If food is left in the pan too long it could cause the food to burn and over cook• If oil is too hot in the pan it could spit, be careful as it could burn you • If cooking with chicken, the chicken has to be well done so that bacteria is not being left in the chicken.


BY CAITLIN BRYANT - COOKBOOK

Documents

Transcript of BY CAITLIN BRYANT - COOKBOOK