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SIXTH EDITION
COOKERY FOR THE HOSPITALITY INDUSTRY
To be published July 2011
Contents Chapter 18 Chapter 21
Contact your local sales representative
David Ludowyk VIC SA TAS WA New Zealand Email: [email protected] Ph: 0418 517 879
A must-have book for thirty years, and now in its sixth edition,Cook
for the Hospitality Industryremains Australias most trusted
reliable reference for commercial cookery students, apprentice chefs
those studying vocational courses in schools. It covers the essential s
methods and principles of cookery as well as the core competen
listed within the Australian National Training Package
Commercial Cookery. This book provides trade apprentices commercial cookery students with everything they need to know
achieve trade status and more.
Chapter extracts* provided as sample pages:
Ch. 18 PoultryCh. 21 Vegetables and fruit
*These extracts do not contain the full chapters.
Please note: These are sample pages only and do not represent the final finished work.Sample pages are provided as is and Cambridge University Press makes no guarantee that therepresent the work as it will be published.
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CONTENTS
Preface
Acknowledgements
How o use this book
How o use the ompanion website
PART 1
01 Introduction xx
Timing and teamwork xx
Seasoning and consistency xx Measuring ingredients xx
Portion sizes and presentation xx
Preparation time
Understanding recipes xx
Gastronomy xx
Food combinations xx
Presentation of dishes and their service xx
The selection and care of knives xx
Australian cutting board colour system xx
02 c en organsa on xx
The food service xx
Kitchen work
Cleaning food storage, preparation and kitchen areas xx
Waste disposal xx
03 Catering hygiene and HACCP principles xx
Food handlers and food hygiene xx
Microbial food contamination xx
Physical and chemical food contamination xx
The Australian Food Standards Code: An overview xx Food safety supervisor xx
Temperature control of potentially hazardous food xx
v
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Cleaning and sanitising equipment and utensils xx
Calibration of thermometers xx
Single-use items xx
Personal hygiene Food Standards Code: Labelling and information requirements xx
HACCP in a food-service environment xx
Reading list xx
04 Occupational health and safety xx
Principles of health and safety xx
Occupational health and safety legislation xx
Responsibilities to ensure health and safety xx
Occupational health and safety policies and procedures xx
Safety in the hospitality industry
Australia and New Zealand Food Standards Code xx
05 Menu planning xx
Introduction xx
The history of the menu xx
Factors to consider when planning a menu xx
Menu types and features xx
Writing the menu xx
06 u r on
Introduction xx
The effects of cooking and food storage on nutrition xx The Dietary Guidelines for Australian Adults
Reading list xx
07 Cost control in the commercial kitchen xx
Elements of cost xx
Controllable costs xx
Production planning xx
Cost control review how does it work out? xx
08 Food service operations xx
Introduction xx Preparing for food service xx
Planning and organising for service xx
vi contents
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Getting organised for service xx
Cooking and presenting food for service xx
Presenting and plating food xx
End of food service xx09 oo prepara on an m se ace
Vegetable cuts xx
Potato cuts xx
Onion cuts
Stock xx
Coating mixtures xx
Larding and barding xx
Marinades xx
Herbs and vegetables xx
Panada xx Roux xx
Stuffing
Croute xx
Butters xx
10 Methods of cookery xx
Introduction xx
Types of heat transfer xx
Boiling xx
Poaching xx
Steaming xx
Braising
Stewing xx
Etuve xx
Pole pot roasting xx
En papillote xx
Baking xx
Roasting xx
Grilling
Shallow frying, stir frying, saut and deep frying xx
Microwaving xx
contents vii
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viii contents
PART 2
11 Appetisers and finger food xx
Appetisers xx
Caviar xx
Smoked salmon xx
Smoked trout xx
Shellfish and seafood cocktails xx
Fruit cocktails xx
Beef
Vegetables xx
Samosas xx
Sushi xx
Sashimi xx
Hors doeuvre varis xx Hot hors doeuvre xx
12 Salads an san w c es xx
Salads xx
Mayonnaise and dressings
Canaps xx
Sandwiches xx
13 Soups xx
Classification of soups xx
Consomm xx Bouillon xx
Broth xx
Pure xx
Cream
Velout xx
Bisque xx
Chowder xx
Regional xx
Brown xx
Cold soups xx
Convenience soups xx
Garnishes xx
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14 Sauces xx
Roux xx
Preparation of sauces for glazing xx
Meat and seafood sauces xx Egg sauces and butter sauces xx
Other savoury sauces
Coulis xx
Curries xx
15 Eggs xx
Nutritional benefits of eggs xx
The structure of an egg xx
Purchasing specifications xx
Quality points of eggs xx
Storage of eggs xx Culinary functions of eggs
Egg cookery xx
Egg dishes xx
16 Rice, pas a, gnocchi and noodles xx
Rice xx
Pasta xx
Gnocchi xx
Noodles xx
Other farinaceous products xx
17 Seafood xx
Introduction xx
Australian standards
Nutritional benefits of seafood xx
Seasonality of Australian seafood xx
Storage and display of live fish and shellfish xx
Humane killing of fish and shellfish xx
Yield and wastage xx
Fish xx
Squid and calamari xx Shellfish
contents ix
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x contents
18 Poultry xx
Introduction xx
Classification of poultry xx
Selection of poultry xx Purchasing poultry xx
Handling and storage of poultry
Preparation of poultry xx
Cooking poultry xx
Presentation of poultry xx
Chicken xx
Duck xx
Turkey xx
Guinea fowl
Pheasant xx Quail xx
Squab xx
19 Meat xx
Meat quality xx
Aus-Meat xx
Meat Standards Australia xx
Special categories of butchers meat xx
Degree of doneness
Beef xx
Lamb, hogget and mutton xx Pork xx
Veal xx
Capretto xx
Fancy meats xx
20 Game, pt an err nes
Introduction xx
Game available in Australia xx
21 ege a es an ru xx
Seasonal supply of vegetables and fruits xx Loss in preparation of vegetables and fruits
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Vegetables xx
Fruit xx
22 uffet xx
Planning a buffet xx
Buffet layout xx
Food safety in buffet presentation xx
Styles of buffets xx
Common characteristics of buffets
Buffet centerpieces xx
Garnishes and decoration for platters xx
Buffet platters xx
23 Pastries, cakes and yeas goods xx
The basic ingredients xx The baking process xx
Baking preparations xx
Paste and pastry xx
Cakes xx
Biscuits
Yeast goods and scones xx
Sugar cookery xx
Chocolate xx
24 Hot and cold desserts xx
Dessert presentation xx Sweet sauces and creams xx
Fritters and pancakes xx
Baked custards and creams xx
Gelatine desserts
Sweet rice dishes xx
Cold sweet souffls xx
Hot sweet souffls xx
Savoury souffls xx
Ice cream and sorbets xx
Fruit desserts xx Other desserts
contents xi
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xii contents
25 Cheese xx
Cheese-making regions in Australia xx
The cheese-making process xx
Cheese terminology xx Cheese categories xx
Cheese and wine guide
Storing cheese xx
Cutting cheese xx
Serving and presenting cheese xx
Cooking with cheese xx
26 Food preservation xx
The methods of food preservation xx
Chemical aids to preservation xx
Preserves xx
27 us ra an us oo s xx
Fruits xx
Leaves and stems
Seeds xx
Oils xx
Bark xx
Reading list xx
Appendix xx
Glossary
Recipe list xx
Index
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CONTENTS
The great pleasure in life is doing what people say you cannot do.
Walter Bagehot
3
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ontents
Introduction xx
Classification of poultry xx
Selection of poultry xx
Purchasing poultry xx
Handling and storage of poultry xx
Preparation of poultry xx
Cooking poultry xx
Presentation of poultry xx
Chicken xx
Duck xx
Turkey xx
Guinea fowl xx
Pheasant xx
Quail xx
Squab xx
Poultry18
A P TE
need a poultry dish pic to highlight thechapter
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ONTENTS
445
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Introductionhrough out the culinary world, there is
a large and varied supply of high-quality
oultry. Poultry holds a valued place in the
culinary arts and, in most instances, can be
readily purchased. Due to the regulation in the
farming of these animals, you can be assured
of the highest quality, providing you deal with
icensed suppliers who follow all hygiene,
occupational, health and safety responsibilities
as set down by law.
Due to the strict hygiene regulations that
abound in todays cookery world, it is quitemportant to form a good rapport with your
supplier, to help you obtain and produce
consistent and high-quality products for your
customers.
his chapter aims to assist you in
developing the knowledge and skills to prepare,
cook and serve poultry and game dishes. These
food items are an important part of the menus
and may feature in a number of courses;
therefore, many aspects, including terminology,
urchase points, handling and storage, qualityoints, cooking methods and service are
mportant for any chef.
Classification of poultryhe term poultry refers to all domesticated,
feathered birds that have been commercially
reared for human consumption. The
classification includes chickens, ducks, turkeys
and geese. Guinea fowl, pheasant, pigeon and
quail are considered feathered game, but in
Australia are domesticated birds grown for the
restaurant trade.
Due to its comparatively low price and
ts availability, poultry ranks quite high as
a primary product being offered on todays
enus, in comparison with beef, lamb and
seafood. With an almost never-ending list
of cooking and service methods and high
446 cookery for the hospitality industry
nutritional properties, poultry is a highly
recommended product and plays an important
part in todays cookery world.
Why are some birds classed as bothpoultry and game?The selected breeding of these domesticated
table birds has established a quality of meat
that is not found in their wild relatives.
However, the domesticated guinea fowl,
pheasant and pigeon retain similarities in
breeding to wild birds of the same species, and
for this reason they are sometimes classed as
both poultry and feathered game.
Good-quality, meaty birds suited to cooking
with most of the cookery methods have been
developed through the breeding of poultry. The
tender flesh and the moist fat content of young
poultry permit them to be cooked by boiling,
braising, poler, roasting, shallow frying, deep-
frying, steaming and grilling. Take care to select
a cookery process that suits the particular type
and age of the poultry. Pheasants are very lean,
and thus a cookery method that is moist andsupplies fat with basting should be selected.
Geese and duck, on the other hand, have a high
fat content and this must be considered when
selecting a cookery process. The quality of the
meat will vary according to the poultry type.
Duck, geese, pheasant, turkey legs and pigeon
have dark-coloured meat, which may not
familiar to the general palate of customers.
Poultry offal, or giblets, are used as
ingredients in many recipes. The liver, heart,
kidneys, neck, feet, stomach, lights andcockscomb provide interesting and usually
cheaper commodities when included on
menus. The liver, in particular, has a texture
that is rich and full flavoured when cooked as
pt or when sauted. The choicest of all liver,
fattened goose liver, has long been considered a
delicacy when prepared and cooked as pt de
foie gras.
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Selection of poultrySelection of fresh poultry has been made easier
with the advent of the packaging systems used
in the selling of the items. All poultry game are
sold according to weight, and this is recorded
as a numerical system with incremental steps
of 100 grams. For example, a Size 16 chicken
will weigh at least 1.6 kilograms (16 x 0.100
kg) and a Size 45 turkey will weigh at least
4.5 kilograms (45 x 0.100 kg). Commonly, the
heavier the bird, the older it is. As the bird ages
the flavour of the flesh matures and becomes
more pronounced. This also means that the
bird is prone to toughening, as the muscle
formation increases through age and general
exercise of the birds.
chapter 18: poultry 447
Table 18.1: Types of poultry utilised in a typical catering enterprise
Poultry type Culinary information Size Description and age
Chicken Spatchcock 27 Young bird, 58 weeks
Capon 16+ Fattened, castrated male bird, 1216 weeks
Broiler 1418 Fattened hen bird, 1216 weeks
Roasting chicken 722 Mature hen bird, 852 weeks
Boiling fowl 1632 Older, mature hen bird, 52+ weeks
Duck Duckling 1014 Young bird, 69 weeks
Duck 1524 Mature bird, 1026 weeks
Large duck 24+ Older, mature bird 26+ weeks
Wild 1224 Mature bird, from 6 weeks (hunted in
eason)
Turkey Young turkey 1430 Young bird, up to 16 weeks
Turkey 3050 Mature bird, 1630 weeks
Large turkey 51+ Older bird, 28+ weeks
Goose Gosling 1830 Young bird, 1012 weeks
Goose 3250 Mature bird, from 24 weeks
Large goose 52+ Older, market-type of bird
Guinea fowl Farmed and wild 58 Mature birds, from 10 weeks
Pheasant Farmed and wild 12+ Mature bird, from 12 weeksPigeon Squab 24 Young bird, from 2 weeks
Pigeon 10 Mature market bird, from 4 weeks
Quail Farmed 13 Mature bird, from 4 weeks
NOTE:
While this is
varied list of
poultry avail
in Australia,
best to conta
suppliers to
confirm avai
especially fo
less-commo
varieties.
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448 cookery for the hospitality industry
Purchasing poultryIn keeping with the nature of contemporary
cookery and service, a wide variety of poultry
cuts, portions and processed products are
available to be utilised in your kitchen.
Increasingly, value-added products are
aking their way to our suppliers lists. As
chef you must have a basic understanding of
these common cuts and be aware of newer and
mproved products that may be available from
your supplier. Needless to say, a good rapport
with your suppliers is essential, as they will be
able to expand your knowledge and help youwhen it comes to deciding on what is available
and in what form it can be purchased.
Common poultry cuts/portionsreadily available for purchaseProducts may be purchased either fresh or
frozen)
ChickenWhole boned, smoked
Breast fillet skin on/off, Kiev cut, wing on,
smoked
Drumstick boned/bone in
high fillet, skin on/off
Maryland skin on/off, boned/bone in
Wings drummette, wingette
Giblets liver, neck, heart, kidney, stomach,
feet, comb
Processed diced, minced
Carcass
DuckWhole boned/bone in
Maryland thigh and leg portions
Breast fillet boned/bone in, smoked
Giblets liver, neck, heart, kidney, stomach,
feet
Processed diced, minced (the leg is
commonly utilised)
TurkeyWhole
Buffet turkey portion with out legsBreast boned/bone in, wing on, smoked,
steak
Maryland boned/bone in, thigh and leg
ortions, steak,
Wing drummette, wingette
Giblets neck is the most common
Processed diced, minced (the leg is
commonly utilised)
Guinea fowl
WholeBreast boned/bone in
PheasantWhole
Breast boned/bone in, smoked
Maryland
QuailWhole boned, smoked, marinated
NOTE:
Giblets is the term
used to describe
poultry offal
NOTE:
Some poultry products can be purchased according to
the feeding environment e.g. corn fed
Value-added productsMany suppliers of poultry will supply poultry
cuts that are commonly referred to as value-
added products. These poultry items have
been processed in some manner as to give
the buyer a wider selection, making it even
more attractive to include them on the menu.
Processing of the poultry cuts can include, but
is not limited to, marinating, sliced and diced
meat, ready rolled, kebabs and sausages.
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chapter 18: poultry 449
Common value-added productsMarinated breast and thigh meat bone in
and boneless productsFilled chicken products filled breast, rolled
thigh, ballotine of Maryland
Kebabs marinated (breast or Maryland
meat)
Sausages a wide selection available (check
with your supplier)
Crumbed products breast or thigh fillets
are the most common
Quality points for fresh poultryWhen buying poultry there are several quality
points that you should keep in mind to ensure
that the product you receive is fresh and
healthy.
Genera :Clean overall appearance, free
from blemishes or bruises
O our:Pleasant, fresh smell with no off
odours
reasts:Plump, firm flesh with out any
indentations
S n:Unbroken and free of scarring orfeathers, with a slight gloss and without
stickiness
Breast one:The tip should be soft, pliable
and undamaged
ones:Intact, not broken and showing no
signs of mistreatment
Quality points for frozen poultryPac ag ng:Should be intact with no signs of
damage to the original packaging.ro uct:Actual product should be free of
ice crystals and surface freezer burn.
e- reez ng:There should be no signs of
defrosting and re-freezing, as this can lead
to bacterial growth.
Quality points for feathered gameWhen selecting feathered game, order meat
from younger birds, to ensure a flesh texturethat is fine and moist. Feathered game are sold
whole and are usually plucked and drawn, with
the head removed but the giblets remaining.
This makes the checking for quality difficult as
the best means of determining the quality of
the game is by assessing the freshly killed bird.
If you are able to purchase or obtain from
private hunters feathered game freshly killed
and unprocessed, the following points will be
useful in assessing good quality.
In feathered game:
he beak should break easily.
he breast feathers should be soft and
downy.
he breast should be plump.
he long feathers should be pointed, not
rounded on the ends.
he legs should be smooth and free of
scales.
In frozen game:
he package should be sealed.
he portions should be individually
packaged.
he portions should be free of signs of
freezer burn.
he package should be free of signs of re-
freezing or accumulation of blood.
Handling and storage of poultry
Poultry tends to be classified in the high-riskfood category, so it must be handled and
stored under the strictest quality control
measures. Many factors come into play when
you are handling and storing fresh, cooked
and frozen poultry. Not just personal hygiene,
but equipment such as cool rooms, work
benches and knives can play an important
part in maintaining the quality of the product.
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450 cookery for the hospitality industry
Poor handling and storage of poultry will
ead to an inferior product as well as much
bigger problems, such as food poisoning, legal
complications and (in some instances) closure
of the catering establishment.
Darker-meat poultry, such as duck and
heasant, tend not to deteriorate as quickly
as white-meat poultry such as chicken and
turkey. It may even be advantageous to age
the darker-meat birds to aid in flavour and
tenderisation. The natural enzymes present in
the meat help to break down the muscles and
connective tissue of the meat, thus producing
a more flavoursome and tender product. Thisrocess needs special attention as the risk
remains high in storage of the darker types
of poultry. It cannot be assumed that, just
because the meat is dark it will keep longer
and does not need the same attentive care
as white-meat poultry. A strict food-rotation
system must be in place, along with top-level,
ygienic storage practices. Your storage areas
ust be functioning at a high standard. No
anner of hygiene and rotation will prevent
oultry from spoiling if the refrigeration systems not operating at the required temperature, or
the seals and doors are not functioning as they
should be.
ou must also ensure that your suppliers
are maintaining their storage systems
adequately. All food-processing establishments
ust comply with the food-safety standards
set down by the state/territory government;
this includes food-transport vehicles.
hese vehicles must comply with the same
strict guidelines that are enforced in your
itchens cold storage areas. A food-safety
lan is mandatory for any food-processing
establishment, and you should check your
suppliers compliance to the food-standards
codes that are in force. If you deal with a non-
compliant supplier, not only could you lose
oney and stock due to incorrect handling and
storage practices, you could also be liable for
prosecution. In most circumstances you will be
responsible for any health incident resulting
from your inability to follow the correct policies
and procedures set down in a food-safety plan.
Refer to Chapter 3 for more detailed
information about food safety standards and
food hygiene principles.
Guidelines for handling and storingpoultry
Fresh poultry Poultry must be received chilled (below 4
Celsius) and aligned with your purchasing
specifications.
Poultry must be refrigerated as soon as
possible. Your delivery times need to be
monitored.
Poultry should be arranged onto correct
trays. Drip trays are preferred.
Poultry should be covered, labelled and
dated, to minimise confusion. Utilise quality
food wrap.
A sound rotation schedule needs to beadhered to (first in, first out).
Fresh poultry must be stored away from
cooked foods and foods with strong odours.
Handling of fresh product should be
minimised, to reduce the risk of cross-
contamination.
Trays should be changed on a regular basis.
Every second day is preferred.
Poultry must be cooked within a 3-day
period.
Refrigeration needs to be set between 1 to 3Celsius in order to gain the maximum life of
the product.
Cooked poultry Cooked poultry must be cooled quickly
before refrigerating.
Poultry should be covered, labelled and
dated, to minimise confusion. Utilise quality
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chapter 18: poultry 451
A sound rotation schedule needs to be
adhered to (first in, first out).
Cooked poultry should be consumed within
a 2-day period.
Refrigeration needs to be set between 1 to 3
Celsius in order to gain the maximum life of
the product.
Cooked poultry must be stored away from
fresh foods and foods with strong odours.
Frozen poultry Frozen poultry must be received frozen
(between 18 and 23 Celsius) and aligned
with your purchasing specifications. The product must show no sign of having
been re-frozen.
If freezing fresh product, wrap the poultry
well to prevent freezer burn.
Product must be clearly labelled and dated
to avoid confusion.
Smaller cuts such as breasts and things
should not be frozen in large quantities.
Freeze in quantities that aid in stock
rotation and minimise food spoilage when
thawing. Frozen poultry has a shelf life of 36
months.
Thawing frozen poultry Frozen poultry must be thawed in the
refrigerator/cool room below 4 Celsius.
Any pooled liquid should be removed when
thawing to prevent bacterial growth and
deterioration of the product.
Poultry should never be thawed at room
temperature or by immersing the poultry inwater.
Thawed poultry products should not be
re-frozen as this practice can lead to food
spoilage.
Preparation of poultryYour menu requirements will determine
the amount of preparation that must be
used to produce poultry dishes. Quite often
your supplier will be able to follow your
specifications for the product that you require,
but it may be advantageous to apply certain
forms of preparation to help reduce costs and
allow the experience of doing these procedures
to be part of your establishments working day.
Preparation techniques may include:
Cutting of chicken strips for a stir-fry
Portioning of a whole pheasant for a wetbraise dish
rimming the excess fat away from a duck
breast
russing of a spatchcock for roasting
Barding of a quail to retain moisture
Farce production to fill a ballotine of duck
Boning of a whole chicken
Frenching a Maryland cut of poultry
[insert filler image]
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452 cookery for the hospitality industry
Portioning of a chickenDue to time constraints and labour costs, it is a widely accepted practice in contemporary
itchens to purchase pre-portioned cuts of poultry. Nonetheless, having a basic understanding ofow to portion a chicken into its primary cuts is a skill that is worthwhile to master, as there may
be situations in which you need to apply this skill.
Step 1: Cut through the skin between the leg and the breast.
Step 2: Bend the leg back as far as possible, so the end of the leg bone pops out from the socket.
Step 3: Cut the leg away from the body. Repeat on the other side.
Step 4: Cut through the joints connecting the drumsticks to the thighs and separate.
Step 5: Pull the wing out fully and cut it away from the breast. Repeat on the other side.
Step 6: Cut along the underside of the bird to separate the breast section of the bird from the backbone and parsons
nose (use the bones for stock).
Step 7: serve the breasts off the bone, cut either side of the breastbone with poultry shears or strong kitchen
cissors then carefully remove the breast meat from the bones with a sharp knife. If serving on the bone, turn
the chicken over and cut through the centre of the breastbone to separate the breasts - the wings are usually
left attached when the breasts are cooked on the bone.
Step 8: he chicken is now divided into eight pieces. To divide into four pieces, cut the wings away with the breasts
nd dont separate the drumsticks from the thighs.
Cutting for saut (8 pieces)Chicken cut for saut indicates that the skin and bones are retained, while the knuckles areremoved.
Lay the chicken down,breast side up and legsfacing your body. Pull thewings out and cut throughthe first joint from thebreast.
Repeat on the other side. Holding the leg, cut
through the skin between
the leg and the breast.
Hold the chicken firmlyand bend the leg back asfar as possible so that theend of the leg pops out ofthe socket at the hip.
Turn the chicken over hold the leg up so thathe oyster is visible unthe skin.
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chapter 18: poultry 453
Remove the leg and the
oyster from the chicken.
Draw the blade down
between the end of the
leg and the socket towards
the vent, removing the leg
completely.
Both legs have been
removed.
Cutting through the
joint at the top of the
wishbone, remove part
of the breast and the
wingbone.
Breast and wingbonehave been removed.
Repeat on the other side. Stand the chicken on its
neck and cut the back away
from the breast.
The breast has beenremoved.
Cut the breast diagonallyinto two equal pieces.
Remove the knuckle fromthe Frenched bone.
Separate the thigh andthe drumstick by cuttingthrough the joint.
The thigh and drums
have been separated
French the wing tip.
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Eight pieces have beenprepared for saut.
Eight pieces shown with thechicken frame. Frames shouldbe kept for stocks or other
culinary purposes.
French both ends of the thighbones and remove theknuckles.
Repeat with the drumsticks.
Deboning the wings
Hold the wing firmly andcut the connective tissuebetween the two bones.
Firmly grasp the smallerbone and run your thumband forefinger down to thejoint. Remove the smallbone by lightly twisting.
Firmly grasp the larger
bone, holding the wing
joint with your other hand.
Twist the large bone outof the socket and remove.
Completed.
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Place the chicken breast up,
legs facing your body. Removethe wings at the first joint.
Locate the wishbone and using
your knife, scrape it clean ofmeat.
Firmly grasp the base of the wishbone and pull free.
Holding the leg, cut throughthe skin between the leg andthe breast.
Hold the chicken firmly and bendthe leg back as far as possible sothat the end of the leg pops outof the socket at the hip.
Remove the leg and the oysterfrom the chicken.
Repeat on the other side.
Preparing a suprme
A suprme is a skinless breast of chicken with the wingbone attached to the first joint.
Remove the skin from thebreast by pulling from the tipof the breastbone toward theneck.
Find the centre of the breast anddraw your knife down one sideof the bone.
Carefully remove the breast
meat, ensuring that the wing
bone remains attached.
The breast has been removed
Repeat on the other side.
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French the wingbone. Remove the knuckle. Trim any remaining skin. Completed suprme.
Preparing a ballotine
A ballotine is a tunnel-boned leg that may be filled with a farce and is usually braised or poached.
Carefully remove the flesh
from the knuckle of thedrumstick.
Scrape the flesh from the
bone.
Scrape the flesh from
around the next joint(knee), being careful notto separate the bone.
Scrape the remaining flesh
from the bone.
Cut through the bone
with the heel of the kleaving the knuckle inbase of the leg.
The bone has been removed. Completed. The leg is now readyto be filled. Bones should bekept for stocks or other culinarypurposes.
Prepared suprme and ballotine.
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Hanging of poultryTraditionally, poultry meats were hung with
their feathers intact and quite often notunder refrigeration. Due contemporary health
regulations, this is now a prohibited practice.
Hanging will enhance the taste and improve
(to some degree) the eating qualities of poultry
meats. This is due to the natural enzymes and
surface bacteria, which help to break down
the muscle fibres. Hanging must be done in
a controlled environment with strict storage
conditions, as food spoilage is always a major
factor.
Poultry such as duck, pheasant and guinea
fowl are best suited to hanging. Chicken
is generally not hung as the light eating
characteristics of the flesh is gained as a ready
to eat type of bird. It is best to check with your
retailer about its hanging/ageing guidelines.
TrussingWhen roasting a poultry product (either whole
or a joint), it is normal to implement a form of
trussing to help with a number of factors whencooking. Your supplier may truss the product
for your, or you can do it yourself, depending on
the expertise of both parties.
russing helps to:
aintain a consistent and appealing shape
to the product
aintain, moisture to prevent a dry
product
produce even cooking of a large product,
with minimal burning
secure the farce in selected products.
There are three main methods of trussing a
whole bird: hand trussing, needle trussing and
trussing without string.
Trussing without stringThis method of trussing is used on smaller
birds that are cooked whole, such as
spatchcock. An incision is made in the skin,
near the tail end of the bird, where the leg is
pushed through. Alternatively, an incision can
be made at the lower part of the leg and the
knuckle end of the other leg pushed through
to hold the legs together. The wings are tucked
behind to protect them from overcooking or
becoming dry.
Hand trussingThis method is best used on whole birds cooked without stuffing and with their bones left in.
Before you begin, remove the wishbone to make carving easier.
Place the chicken breast up, legs facingyour body.
Twist and tuck the wingtips under the shoulder. This prevents the wings from burning.
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Turn the chicken so the neck is facing yourbody. Using a length of butchers twine,place the middle of the twine under theparsons nose and around the outside ofthe legs. Cross the twine at the top.
Inspect the cavity for giblets and remove any fat from the vent.
Loop the twine in your right hand under theright leg.
Repeat with the left hand and leg. Thestring should now look like a figure eightsurrounding the legs.
Cross the legs and draw the twine tightly sothat the vent is now completely closed.
Draw the twine down both
sides of the chicken and underthe wings. Loop three timesand pull tightly, ensuring thetwine is positioned betweenthe neck and the breast. Seefinal image.
Loop one final time and tie off. The leg end of the trussed
chicken.
The neck end of the trussed
chicken.
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Needle trussinghis method is recommended for partially or completely de-boned birds and when you are using
farce (stuffing).
Step 1: Enter the needle through the wing and pass it through the breast skin and neck stump.
Step 2: Bring the needle out through the other wing.
Step 3: N w pass the needle through the end of the leg and through the tip of the breast cartilage.
Step 4: Pull the needle out through the end of the other leg.
Step 5: Tie up the two ends.
Step by step de-boning of a chicken
Step 1: Cut through the skin down to the backbone, turn knife and follow around bone.
Step 2: Dislocate hip joints.
Step 3: Separate leg through flesh at the joint staying close to the bone.
Step 4: Separate first wing bone at shoulder joint.
Step 5: Continue to remove flesh around ribcage while keeping the knife close to bone.
Step 6: Continue separating flesh and bone around keel bone. Be careful not to cut skin.
Step 7: Separate wing flesh from frame.
Step 8: Expose first wing for removal.
Step 9: Separate flesh and wing at second joint.
Step 10: Chop off the tip of drumstick using the heel of your knife.
Step 11: Scrape and remove first leg bone.
Step 12: Scrape and remove second leg bone.
Step 13: Finished and ready for stuffing and rolling.
BardingIt is necessary to apply a fat content to the
leaner types of poultry. This is done through the
process of barding. Barding adds moisture to
the product when it is subject to a dry method
of cookery (as the product is subjected to heat,
the fat content will render and self-baste the
product). Barding is utilised on smaller cuts or
whole birds such as quail, where the product is
wrapped in shaved pieces of fat.
raditionally, pork back fat was used for
barding as it was a neutral-tasting product
and rendered down a lot more readily. In
the contemporary kitchen, a number of
products can be substituted as they can aid
in the flavouring of the product being cooked.
Prosciutto, pancetta and bacon are just a few
of the barding materials used.
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Cooking poultryPoultry is a particularly versatile meat that is suited to many different methods of cookery. It is
mportant, however, to make sure that the poultry you have chosen is suited to the method of
cookery. For each recipe or cooking style you must consider the type, age and size of the poultry.
Table 18.2: Cooking methods and examples of poultry types/cuts
Roasting An excellent method for cooking whole poultry. Stuff the bird to increase its flavour and truss
it 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
Stewing 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 cooking whole chicken, duck or goose
Baking Not normally used for poultry; however, dishes cooked en papillote may be an exception.
Grilling Highly suitable for chicken and turkey portions, spatchcock and quail, which can be grilled
whole
Shallow frying Suitable for the most tender and best-quality cuts of poultry, such as suprmes or sauted
poultry cuts
Deep frying Can be used for coated poultry portions, such as a crumbed chicken Kiev or a tempura batter
for Japanese-style chicken
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Table 18.3: Poultry classifications and cooking times
Name Drawn weight Suitable cookery methods Menu examples
Spring chicken 400700 g Roasting
Pot cooking
Grilling
Roast spring chicken, grilled spatchcock
Small, young
chicken
1.251.5 kg Roasting
Saut
Grilling
Poaching
Shallow frying
Pot roasting
Roast chicken
Chicken saut
Chicken chasseur
Grilled chicken
Chicken Amricaine
Chicken in cocotte Chicken Grand-Mre
Young, medium
chicken
1.51.75 kg Roasting
Saut
Grilling
Poaching
Shallow frying
Pot roasting
upreme of chicken in cream sauce
Fricassee of chicken
Young, fattened hen 22.5 kg Roasting
Pot roasting
Poaching
Poached chicken, rice and curry sauce
Castrated male
chicken
2.53.5 kg Roasting
Pol
Poaching
Coq-au-vin
Boiling fowl 23 kg Poaching Chicken vol-au-vent
Chicken croquettes
Young turkey 36 kg Roasting
Poaching
Pot roasting
Chestnut-stuffed roast turkey
Large turkey hen 610 kg Roasting Roast turkey
Duckling 1.52 kg Roasting
Pot roasting
Saute
Roast duckling Duckling bigarade
Pol duckling Duckling Montmorency
Duck 23 kg Roasting Roast duck with mango sauce
Goose 57kg Roasting
Braising
Pot roasting
Roast goose, English style
Young Guinea fowl 750g1kg Roasting
Pot roasting
Roast guinea fowl with endives
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462 cookery for the hospitality industry
MarinadesIn the act of marinading of a food product we
can apply two ways of doing so. Either a wet
cooked/uncooked) or a dry method can be
utilised to complete the marinading process.
We marinate food products for a number of
reasons:
to impart flavour into the product
to improve the eating qualities
to help tenderise tougher cuts
to help preserve the product
to improve the visual appeal of certain food
roducts.
he main components of a wet marinade
are an acid (such as wine or vinegar) and
avouring commodities (herbs, spices and
avouring agents). Be wary of adding too many
ngredients into a marinade. The marinade can
be spoilt by adding too many flavours, whereas
a simple collection of fresh ingredients will
suffice.
he length of time for which you marinate
food depends on the size and cut of the meat.
Small cuts only need to be marinated for
30 minutes to 1 hour, while a large roasting
bird can be marinated overnight. If you are
marinating for more than 30 minutes it is
imperative to store the food in the cool room. If
the food product is not totally immersed in the
marinade, you need to make sure you rotate
the food regularly to get a complete coverage ofthe marinade on the food product.
A dry marinade consists of herbs and spices
being rubbed over the food product, and then
it is let sit for the flavours to impart into the
product. The flavours of this method will not
penetrate as much as the wet marinade, but
it will give the product a distinct crust flavour,
with the inner part of the food product having
a more natural taste.
Leftovers and off cutsPoultry off cuts can be minimised by
purchasing prepared cuts. Otherwise, off cuts
can sometimes be used as individual portions.
For example, chicken wings could be marinated
and sold as an entre. Otherwise, meat can be
used in stews and stuffings, while the bones
and sinews can be used in stocks and sauces.
Guinea fowl 11.5kg Roasting
Braising
Pot roasting
Roast guinea fowl
Pintade en cocotte
Guinea fowl salmis
Pheasant 900g1.5kg Roasting
Pot roasting
Pheasant with celery Pheasant en cocotte
Young or squab
pigeon
350500g Rti
Pot roasting
Grilling
aute
Grilled pigeon
Spreme of pigeon with morels
Pigeon Around 400g Braising
Roasting
tewing
Roasted pigeon
Pigeon pie
Quail 100200g Roasting
Pot roasting
Roast stuffed quails
Quails with grapes
NOTE:
Poultry must
be well cooked,
particularly
chicken, with
an internal
emperature above
76 C.
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chapter 18: poultry 463
Leftovers are unsold, cooked items. Dry
items, such as roast pheasant, could be
included in salads or sandwiches. Wet dishes,
such as a cassoulet of duck, can be successfully
reheated following the correct hygiene
procedures.
Presentation of poultry
CarvingPoultry that has been roasted, poled, or
braised whole should be carving before being
served. Carving is the process of cuttingand slicing cooked meat into neat, servable
portions. When poultry is taken straight from
the roasting or braising pan, the natural juices
in the centre are very hot and liquefied. If the
cooked portion is carved at this point, the
juices will quickly seep out from the first cut,
causing the meat to rapidly lose flavour and
become dry.
When serving whole poultry you need to
rest it in a warm area after the cooking process
and before carving. Resting allows the naturaljuices to cool a little, to settle and evenly
disperse within the flesh. It also encourages
the muscles to relax before carving, thereby
allowing the served product to be more tender.
Carving techniques differ depending on
the size and type of poultry item. Carving may
involve:
Cutting and portioning small to medium-
sized birds into serviceable pieces.
Examples: chicken, pheasant (small birds
like quail and pigeon are usually left whole
for service).
Cutting the breasts and legs of large birds
into evenly shaped slices. Example: turkey.
Slicing boned poultry meats into neat, even
slices. Example: turkey breast.
Carving principlesAlthough there is no single method suited
to carving all birds, there are some generalprinciples that will be helpful in all carving.
Cook the item a little less than required, to
allow for carry-over cooking.
Rest in a warm place while covered for
1525 minutes before carving.
Always use a clean cutting board and a
sharp, flexible, long-bladed carving knife.
Carve the product (often the breast portion)
across the grain to ensure tenderness. If the
poultry is carved parallel to the grain, the
eat will be of a stringy and chewy nature.
Use a slicing motion and the full length
of the blade without applying too much
downward pressure. Let the blade do all the
work to prevent the meat from tearing.
he thickness of the carved portions of
poultry is determined by the service needs
and the enterprises requirements.
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464 cookery for the hospitality industry
373To carve a chicken
1 Remove the legs ith the oyster and cut into two at the joint.2 ce ece reas ara e t e , a ng e ng o nt
the same time.
3 ut not er ce ara e e reast one n s t e rumst c .
4 erve e rs ce reas t e g ort on.
374 Alternative method of carving the breast1 Make a cut in the breast parallel to the breastbone. Insert he point of the knife
nto t e ng o nt n t e o nt. ee t e reast t ep ece.
2 epeat t e roce ure t e t er reast.
3 Cut each breast in half, and portion as directed above.
As you can see, carving the breast meat from these three common poultry birds follows the
as c r nc p es n e n r os t on ng.
en ou try em arve , e ces en oo u c y. o
carv ng rect y erv ce e us omer, e arve ea n .
Carving too early (before the product is required) ill lead to the carved portions drying out
an ecom ng o .
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chapter 18: poultry 465
Sauces, accompaniments andgarnishesThe limitations to the list of sauces,
accompaniments and garnishes that you can
serve with poultry are mainly governed by your
imagination and the clientele to whom you are
providing a food service. In preparing sauces,
accompaniments and garnishes, it is important
to be mindful of:
the strength of the sauce
what the sauce is being served with
dietary requirements of your clientele
expertise in the kitchen equipment requirements
menu requirements
seasonal changes.
SaucesStock-based sauces (velout) and pan juices
(us-li) are probably the most common types of
sauces used with poultry. Be aware of your base
(stock), as it is imperative that you have a solid
foundation to work from when creating sauces.
Cream-based sauces are commonly used andare highly suited for use with poultry.
Fruit-based sauces are another common
base utilised with poultry. Because of the acid
content of the fruit, it works very well with
poultry that may be high in fat content, such
as duck. Be aware that some fruit seeds can be
quite tart; not straining the sauce may have
an adverse affect on the final presentation and
taste of that sauce.
The base marinade can also help to form
the sauce for poultry. The flow-on effect of
the marinade base to the sauce will help to
reinforce the taste and style of the food being
served. It is imperative that you make sure that
you follow good hygiene principles when using
the marinade, as it has been subjected to a raw
ingredient and you need to be aware of any
possible cross-contamination.
Examples from the sauce groups that can
be used in poultry dishes:
Stoc - ase ve out jus-liBrandy and mushroom
Cracked pepper with marjoram
Reduction of pan juices with roasted garlic
Fru t- ase
Lemon and chervil reduction
Lime and parsley glaze
Mango and mint pure
Cream- ase
Cream and baby spinach
A reduction of cream and seeded mustard
Juniper berry crme fraiche
Mar na e ase
Soy and chilli
Honey and ginger
White wine with sage
M sce aneous
Salsa verde
Warm olive oil and thyme dressing
omato and basil compote
It is important to understand each sauce and
realise that there may be a number of ways
that you can re-invent them. Being able to do
this will come from experience, and you will
learn just how far you can change a sauce
before it does not suit the dish you are serving
it with.
A waystaste a sauce that you have
invented/re-invented before you try it out on
your customers. If you are not entirely happy
with any facet of the sauce then imagine if
you were a paying customer and received thisproduct. Near enough is definitely not good
enough.
AccompanimentsLike sauces, the list of accompaniments
to serve with poultry is quite endless. You
will need to research and try out different
combinations to obtain a proper understanding
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466 cookery for the hospitality industry66 coo ery for the hospitality industry
following is a list of product groups that can be
utilised as accompaniments for poultry. Once
again, it is not an exhaustive list.
Different vegetable cuts
Different types of fruit fresh and
rocessed
uts and seeds
Rice varieties
Fresh herbs
Pasta varieties
Fungi group
alad varieties
Different types of farce
Cured/smoked meats
Garnisheshe garnishing of the dish is just as important
as its taste. There are many combinations that
can be used to help present poultry to your
customer. The old saying that you eat with
your eyes first is very true when it comes
to any type of eating establishment. From
the comfort of the family table to the 5-star
restaurant, this is a vital thing to remember.
Garnishing can and should be a simple act,
as it is the dish that is the most important part
of the meal. The accompaniments, garnish and
the sauce provide back up and complement the
dish in its final form. But each part of the dish
ost not be under-rated. A poorly garnished
dish will do nothing to excite the palate of your
customer.
Follow your own initiative when garnishing
a dish and consider the following:
Does the garnish look out of place? Is the garnish lifeless and bland?
Does the garnish have stimulation about it?
Is the garnishing overtaking the
presentation of the dish?
Does the garnish flow on from the main
ingredient?
Garnishes may include, but are not limited to,
the following categories:
Fresh herbs for example, a sprig of lemon
thyme
Vegetable cuts for example, a julienne of
leek, deep-fried golden
Fresh and dried fruits for example,
segmented limes/ brunoise of dried apricots
Dried spices for example, a fine dust of
sumac
If you (and your colleagues) are happy with the
presentation then quite often the customer will
be as well. Try not to fuss over the garnish as
sometimes an overworked and garish-looking
garnish can seem place when perhaps a simplefresh herb leaf would have been sufficient.
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Chicken
375 Roast chicken
QUANTITIES
2 PORTIONS 10 PORTIONS
Chicken, o. 1 1
oo ng r pp ng
romats enoug t g t y
Procedure
1 Season t e c c en n t e cav ty an stu t aromats. russ( necessary).
2 oat t e te r pp ng n e uts e.
3 ace e c en s e oast ng s n oas o
e sus. ter nutes, n o e er e n ow not er
m nutes to ac eve a mo st, even rown ng.
4 Now turn he chicken onto its back o finish cooking (about 1 minutes). Allow a
tota nutes oo ng t me.
5 Baste occasionally.
6 erve t oas , oas o a o n egeta es a a .
NOTE
A ter roast ng, c c ens must e p ace ups e own t at s, on t e r reasts n a
c ean pan so t at t e u ce can run ac nto t e reast an not nto t e ac one.
AromatsAs chickens often lack a distinct flavour of their own, the following items may be
used to advantage by placing them in the cavity prior to cooking:
2 pieces of onion (say 50 grams), fresh marjoram, thyme and parsley stalk
onion and small sprigs of fresh rosemary.
Donenesso test for doneness, allow the liquid to run from the cavity onto a clean plate. If
there are signs of blood in the juice, it is not yet cooked; if the juice runs clear it is
done.
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376 To joint a roast chicken
Large quantity procedureen 1 ot c ens ee t erve u c y t ey s o nte
an .
1 eep ow o a er ear y. p ean an s e a er n a e
up t e ot c c en.
2 emove e o ng em utwar n owar e ac e .
3 nsert e um s n o e reas av ty n ee e reas s e .
t s us ng t e um s ocate e ng o nt. en a e e
reast ent y etween t e t um n n ee ac , t t e t me
rea ng e s one. e eces s one.
4 Serve mme ate y ort ons ot a n-mar e onta ners.
Saut of chickenThis style of preparation makes portioning and good presentation easy. There are
many variations in the cookery repertoire, and opportunities exist for the chef to
create new ones.
In principle, the sauce for the chicken saut is prepared separately, but any
cooking juices from the chicken should always be included in the sauce. A saut
may be either brown or white (in fact, light fawn or cream coloured). In preparing
the former, the chicken pieces are allowed to colour in the pan when frying. In the
case of the latter the chicken is fried only long enough to stiffen the flesh and seal
cut surfaces.
377 Saut of chicken chasseur
QUANTITIES
4 PORTIONS 10 PORTIONS
c en, . 1 1
utter 1
1
us rooms, ra e, ce
Onions, chopped g g
omato oncass ec pe 1
ry te ne 1 m m
arragon, r e race 1
em-g ae ec pe
Parsley, chopped for garnish for garnish
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Brown saut using demi-glae
Procedure1 eat e u er n ry ng . en e u er zz ng, e g s
an rumst c s n nt o en .
2 en ear y , e es e c en n u c y. e ar
mea a es oo an e te eat.
3 rans er e c en overe s . n o sten t tres
of the wine and allow to finish cooking over a low heat or in the oven (about 0
minutes).
4 Add the onion to the pan and fry gently without taking much colour. Add the
mus rooms n n s u c y.
5 Add the rest of the hite ine and tarragon, and any cooking liquor rom thec c en. e uce a .
6 Add demi-glae and tomato concass, and reduce o correct consistency.
7 orrect e eason ng.
8 et e c en erv ng s . a e e n pr n e t
c oppe ars ey.
Variations
c en aut s o ow eps 1 n ove. ara tons c eve :
1 y ng roma s e c en e n s es oo ng
2 y sng erent
3 t arn s es
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378 Saut of chicken with madeira
QUANTITIES
4 PORTIONS 10 PORTIONS
c en, . 1 1
utter
Oil
n ons, oppe 1
ran y 1
Chicken elout 1 mL mL
ream 1 1
emon u ce 1
a era
White saut using velout
Procedure
1 ry e c en us noug t en e es . o .
2 Sweat t e n on, t e c en n ow t n s oo ng.
3 Set the chicken in a serving dish, leaving the onion in the pan. Keep the chicken
n ace.
4 Drain off excess at. Add brandy and reduce slightly.
5 e e out n n e uce ne-t r .
6 u ce n a e ra.
7 Correct t e eason ng.
8 Pass he sauce through a fine strainer over the chicken.
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379 Saut of chicken Stanley
QUANTITIES
4 PORTIONS 10 PORTIONS
c en, . 1 1
utter g g
n ons, ce 1
c en toc 1
Cream 1 m mL
urry ow er 1
us rooms, caps gra e 1 g g
White saut using curry
Procedure
1 Fry he chicken lightly o stiffen the esh.
2 rans er e c en overe s , t n ons n ow n s
cooking over a low heat or in he oven.
3 emove e ta s e us rooms n e s e t er . e
mushrooms lightly. Put aside and keep arm.
4 our a . ow er n 1 nute. seless curry powder according to desired strength.) eglaze the pan ith the
stoc .
5 Dress he chicken in a serving dish and add he cooking juices to the pan.
6 e n mmer 1 nutes n y.
7 arn s e c en t e us room n tra n e .
a .
chapter 18: poultry 471
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380 Saut of chicken in red wine (Coq au vin)
QUANTITIES
4 PORTIONS 10 PORTIONS
c en, . 1 1
utter
Speck o strea y acon 1. g . g
n on, ma c ng
serve)
us rooms, u on ra e 1
ar c, ne y oppe 1 ove oves
Brandy mL mL
c en ea toc 1
e ne
ouquet arn 1 1
o e tarc 1 1
Brown saut
Procedure
1 Cut e acon nto sma atons an a ow to s eat n e utter an o n a
ry ng .
2 t e on ons an coo or m nutes. en a t e mus rooms an cont nue
o nt e n ons ear n g t y o oure .
3 emove t e n ons, us rooms n t e n t e at t
t e c en.
4 Coat t e c en eces easone n t e t g s n rumst c s
unt o en . e t er eces; g t y.
5 rans er t e c en t overe s . t e us rooms, n ons, ,
gar c, ouque arn n e ne.
6 our at t e n eg aze t t e ran y. t e toc
an r ng o . e c en.
7 ow n s oo ng eat e .
8 Garnish the chicken, dress in a hot serving dish and keep arm.
9 r ng e oo ng quor e o e n c en t
mo e starc .
10 tra n e e c en. us e ore erv ng, pr n e t oppe
pars ey.
472 cookery for the hospitality industry
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381 Grilled chicken
or r ng, ow a c en ort on. . 1 ze r re erre .s essent a to prevent t e c c en rom ecom ng en s ng t s met o
o oo ng. as e ur ng oo ery n ontro e ea .
a v sa e o ng r o er, s e ort on ea n s
turning.
Procedure
1 Cut off the ing tips. Trimoff surplus skin at the neck.
2 nsert n e roug e r e n u roug e e
backbone.
3 pen u e r , u e ac one n a en are u y. ean
t e e ns an ar p eces rom t e r cage, as t ey ecome ac an
un es ra e en oo e .
4 Season an rus a over t o .
5 o r , ace e c en n er e a aman er, urn ng n astng
occas ona y. st or oneness a ter m nutes.
6 en oo e , e n reas .
7 ress erv ng s t gnonette o a oes an
compoun u er equ re .
chapter 18: poultry 473
Variations
382 Grilled devilled chicken
1 ust e ore erv ng, rus t e c en t ng s ustar , pr n e t res
rea crum s n tt e e te u er.
2 rown n er t e aaman er n mme ate y.
383 Grilled chicken with devilled sauce
r t e c en n ev e eparate y ec pe .
384 Breast of chicken
e te ea oo s u c y n sua y resente e o ow ng
Crumbed, s a ow r e an serve t a garns
an- r e , en n s e
oac e e erve o
Flattened, stuffed, rolled p, crumbed and deep-fried.Sample Pages Cambridge University Press 2011 Dodgshun, Peters and O'Dea 978-0-521-15632-5
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385 Crumbed breast of chicken with pawpaw salsa
QUANTITIES
4 PORTIONS 10 PORTIONS
c en reasts . 1 1 1
rum ng e , res rum s
ec pe
equ re equ re
Macadamia nuts g g
utter 1
egeta e 1
Pawpaw salsa
aw apaya , ee e , ee eand cut in small dice
1
omato oncass ec pe 1
urp e sa a on on, ne y c oppe 1 g g
ar c, nce
res or an er, oppe 0 unc unc
Lemon/lime juice 1 mL mL
utmeg race p nc
Sweet c sauce m 1 m
a t n o as e o as e
Procedure
1 rum e aca am a u s oo . x em t res
rea crum s e at o u s 1 rum s.
2 r m e c en reas s n a en em g t y. rum em n ow e
n e r gerator a .
3 a ow e c en u er n nutes ac e. a e
o ontro e ea at e rum s o en o oure n e c en
coo e n t e same t me. emove rom e pan an ra n e . Serve t t e
co a sa.
474 cookery for the hospitality industry
for frying
To make salsa
1 om ne e ngre ents n x e . ust eason ng n e r gerate.
NOTE
T e sa sa may e warme an serve ot.
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ontents
Seasonal supply of vegetables and fruits xx
Loss in preparation of vegetables and fruits xx
Vegetables xx
Fruit xx
Vegetables and fruit21
A P TE
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ONTENTS
611
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Vegetables and fruit provide an excellent
source of vitamins, minerals and dietary fibre.
he enormous variety of produce available
today offers an opportunity for creativity in
reparing dishes for the menu. Vegetables
ay feature on a menu on their own, as an
accompaniment to main dishes or mixed in
ith other ingredients. Fruits are increasingly
used throughout the menu and not just
reserved for desserts.
For the restaurant industry, unusual
egetables or varieties grown specifically to a
certain size or shape can provide exclusivity.
he decision to purchase fresh produce under-ripe, ripe or very ripe will depend on how and
hen the items are to be used. Large-size
egetables may be easier to cut into shapes but
ay not be as flavoursome as smaller sizes.
he increase in variety of vegetables and
fruit available in Australia is largely due to
the fact that established growing areas have
continued to be productive and new areas
ave been developed in the countrys northern
regions. Growers can choose to crop a variety
of produce suited to cool, temperate or tropicalconditions. We can usually draw supplies
from these areas at all times of the year. New
arieties of vegetables and fruit are being
grown in commercial quantities, and when
ocal supply is unavailable produce is imported
from overseas.
he right time to purchase vegetables and
fruit is when they are in season: at their peak
n quality, plentiful in supply and cheapest.
he drawback of purchasing out-of-season
roduce is a lack of flavour and higher cost.
Every variety of vegetable and fruit has its
612 cookery for the hospitality industry
own characteristics, quality points and
storage requirements. These must be taken
into account so as to purchase efficiently,
maximise shelf life and manage stock rotation
to maintain quality.
Seasonal supply of vegetablesand fruitsTable 21.1 shows the seasonal availability of
common vegetables and fruits. The heavy line
indicates the height of the season when the
item is plentiful. The light line indicates that
supplies are generally available. The items
may be available at other times of the year in
very limited quantities, and quality is likely
to be inferior. One difficulty in compiling this
chart has been to allow for widely differing
geographic regions and variations in seasonal
conditions. In view of this, the chart should be
used only as a guide. Check availability and
price at your local markets.
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chapter 21: vegetables and fruit 613
Table 21.1:Seasonal supply chart
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
VEGETABLES
Artichokes
Globe
Jerusalem
Asian greens
Bok choy
Chinese cabbage
Gai choy
Komatsuna
Pak choy
Pak choy sum
Asparagus
Basil
Beans
Bean shoots
Beetroot
Broad beans
Broccoli
Brussels sprouts
Cabbages
Green, Red
Chinese
Capsicum
Carrots
Cauliflowers
Celeriac
Celery
Chokos
Cucumbers
Green
Apple
Eggplant
Endive
Seasonal supply Light supply
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614 cookery for the hospitality industry
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Fennel
Garlic
Ginger
Kohlrabi
Leeks
Lettuces
Marrows
Mushrooms(cultivated)
Okra
Onions
Parsley
Parsnips
Peas
Potatoes
Number 1 grade
New grade
Pumpkins
Radishes
Salad greens
Silver beet
Snow peas
Spinach
Spring onions
Squash
Swedes
Sweet corn
Sweet potatoes(Kumara)
Tomatoes
White turnips
Witlof
Zucchini (Courgettes)
FRUITS
Apples
Delicious
Golden Delicious
Seasonal supply Light supply
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chapter 21: vegetables and fruit 615
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Granny Smith
Gravenstein
Jonathan
Apples (controlled atmosphere)
Delicious
Golden Delicious
Granny Smith
Jonathan
Apricots
Avocado pears
Bananas
Berries
Blackberries
Blueberries
Loganberries
Raspberries
Strawberries
Cantaloupes(rockmelons)
Carambola
Cherries
Chestnuts
Coconut
Custard apples
Dates
Feijoa
Figs
Grapefruit
Grapes
Black muscats
Sultanas
Waltham Cross
Other
Wine grapes
Black
Seasonal supply Light supply
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616 cookery for the hospitality industry
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
White
Guava
Honeydew melons
Kiwi fruit (Chinese gooseberries)
Lemons
Limes
Lychees
Mandarins
Mangoes
Nectarines
Olives
Oranges
Navel
Valencia
Passionfruit
Pawpaws
Peaches
Pears
Beurr Bosc
Packhams
Pears (controlled atmosphere)
Beurr Bosc
Packham
Persimmons
Pineapples
Plums
Pomegranates
Quinces
Rambutans
Rhubarb
amarillo
Watermelons
Seasonal supply Light supply
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chapter 21: vegetables and fruit 617
A note about ethylene-gas ripeningEthylene gas is used to ripen green fruits such as bananas and tomatoes. This gas is given off
naturally by some vegetables and fruits as they ripen. The presence of too much ethylene canspeed up the deterioration of some vegetables and fruits. Care should be taken when storing
different vegetables and fruits in close proximity, so that one does not hasten the deterioration
of another. Tables 21.2 and 21.3 give an indication of those vegetables and fruits that produce
medium to high levels of ethylene and those that are sensitive to the affects of its presence.
Table 21.2: Vegetables and fruits medium to high in sensitivity to ripening with ethylene gas
Apple Apricot Avocado Banana
Breadfruit Custard Apple Durian Feijoa
Fig ackfruit Kiwifruit LycheeMango Mangosteen Melon Honeydew Nectarine
Papaya Passionfruit Peach Pear
Plum Rambutan omato
Table 21.3: Vegetables and fruits sensitive to the ripening affects of ethylene gas
Apple Apricot Asparagus Avocado
Banana Beans Broccoli Brussels sprout
Cabbage Carrot Cauliflower Celery
Chinese greens [all] Corn Cucumber Custard apple
Eggplant Endive Guava Kiwifruit
Kohlrabi Lemon Lettuce [all] Lychee
Mandarin Mango Melons [all] Nectarine
Okra Olives Papaya Parsnip
Passionfruit Peach Pears Persimmon
Plum Potato Pumpkin Quince
Rambutan Rhubarb ilverbeet Spinach
Squash weet potato amarillo Tomato
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618 cookery for the hospitality industry
Loss in preparation of vegetables and fruitAll vegetables and fruits will incur loss during preparation. Table 21.4 is a guide to the expected
oss for a range vegetables and fruits.
Table 21.4: A guide to expected loss in vegetables and fruits during preparation
Pomegranate Percentage loss Remarks
VEGETABLES
Artichoke globe 60 Discard the heart, or choke
Artichoke Jerusalem 2030 Peeling
Asparagus 20 Trimming
Beans green, wax, French 12 Trimming
Beans broad 66 helling when mature
Beetroot 30 Peeling
Broccoli 0 Untrimmed
25 Trimmed
Brussels sprouts 825 Trimming
Cabbage, white or red 20 Trimming
Carrots 20 Peeling
Capsicum 18 Trimming and de-seeding
Chilli pepper 10 Trimming
Cauliflower 2050 Trimming
Celery 10 Trimming
Celeriac 1520 Peeling and trimming
Corn 3565 65% when cut from cob
Cucumber long green 10 Peeling
Cucumber 50 Peeling and de-seeding
Eggplant 19 Long purple /suprme
Witlof 11 Trimming
Curley endive 2535 Trimming
Fennel 30 Trimming
Garlic 1020 Peeling
Ginger 10 Peeling
Horseradish 25 Peeling
Kohlrabi 2530 Trimming and peeling
Leek 8 Trimming and peeling
Lettuce, all varieties 2535 Trimming
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chapter 21: vegetables and fruit 619
Item Percentage loss Remarks
Mushrooms, button 5 Trimming stalks.
Okra 1518 Trimming
Onions, white, brown 10 Peeling
Shallots 15 Peeling
Spring 25 Peeling
Parsley 1530 Depending on variety
Parsnips 30 Peeling
Peas, green 60 Shelling
Peas, snow 5 Trimming
Potatoes, Kennebec or Sequoia 14 Hand peeled
Potatoes, Sebago or Coliban 30 Machine peeled
Potatoes, Pontiac or Exton 19 Peeling loss varies with variety of potato
Potatoes, new 510
Sweet potatoes 1520 Peeling
Pumpkin butternut or Queensland blue 25 Peeling and de-seeding
Radishes, round or long 37 Trimming
Daikon 1012
Spinach 30 English trimmed
50 Silverbeet trimmed
Squash 25 Peeling
Swedes 2025 Peeling
Sweet corn 3565 Trim and remove sheath
Tomatoes 10 Peeled
Tomatoes, concasse 0 Peeled and de-seeded
Turnip 25 Peeled
Zucchini 5 Top, tailed and peeled
Watercress 50 Pick over and trim
FRUIT
Apple 8 Core /stem
1422 Core /stem / parings
Apricot 8
Avocado 30 Stoned and peeled
Banana 30 Peeled
Carambola [Starfruit] 1
Cherries 8 Stemmed
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620 cookery for the hospitality industry
Item Percentage loss Remarks
Currants red, black or white 1
Coconut 50 helled
Date 14
Feijoa 10
Fig 3 Topped
15 If peeled
Gooseberry 1 Topped
Grapefruit 51 kin and segmenting
Grape 5 temmed
35 temmed. seeded and skinned
Guava 20
Kiwi 10-15
Lemon 32 Rind
1 eeds
3 uice content
Lychee 0
Macadamia nut 70 helled
Mandarin 29 Peeled and segmented
Mango green to ripe 25
ripe 6
Melons honeydew 5
watermelon 55
Orange 26 Rind removed
0 egmented
1 eeded
8 uice content (variable)
52 Rind, seeds and segmenting
Pawpaw 33
Passionfruit 55 Flesh 45%
Peach 13 Peeled, stone removed
Pear 23 Peeled and cored
Persimmon 24
Pineapple 5
Pistachio 52 helled
Plum 8 toned
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chapter 21: vegetables and fruit 621
Item Percentage loss Remarks
Pomegranate 5
Quince 20 Peeled and cored
Rhubarb 10 -15 If purchased without leaves
50 If purchased with leaves
Strawberry 3 Hulled
Tamarillo 10
NOTE:
Root vegetables that require boiling should be covered
with sufficient cold water to cover them throughout
the cooking process and brought to the boil. This will
ensure even cooking. Salt can be added to the water
if desired.
Vegetables
Classifications of vegetablesfor culinary purposesThere are two broad classifications root
vegetables and green vegetables.
Root vegetables
Sub-group Examples
Roots Carrot, Parsnip, Swede, Beetroot,
Turnip, Radish, Celeriac
Tubers Potato, Sweet Potato, Yam, Taro,Jerusalem artichoke
Bulbs Onion, Shallot, Garlic, Leek, Spring
Onion
With the exception of brushed potatoes, root
vegetables should be clean and free from soil.
They should be firm and snap on bending,
and should have smooth, unwrinkled skins.
Root vegetables should be graded to an even
shape and size, and should not display signs
of damage during harvesting or bruising from
handling. They should have good colour,
matching their variety.
Root vegetables should be stored in
their original packaging in a coolroom or a
cool, dark, dry storage area that has good
ventilation, for up to three months. Storage
times will vary depending on the variety of
vegetable and climatic conditions. Vegetablesstored wet can attract microbial growth,
leading to food spoilage and bad odours. They
should be washed just prior to preparation.
Potatoes should only be placed in a
coolroom when they have been prepared and
covered with water. Potatoes that are stored
at a cold temperature convert some starches
into sugar. This will cause premature browning
of the potatoes when frying. Potato skins may
turn green when exposed to light and these
areas must be pared back before cooking.
Onions should be stored away from foods
such as eggs, which can absorb strong odours.
All vegetables should be prepared as close
to service as possible, to avoid deterioration
in quality and nutritional value. As with all
kitchen commodities, vegetables should be
used on a first-in, first-out basis, and inferior
stock rejected or discarded.
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622 cookery for the hospitality industry
rimmings from some root vegetables may
be kept for other purposes such as mirepoix,
stocks and soups; however, peelings should
only be used for composting. Avoid refreshing
boiled potatoes as they will absorb water. This
can have a negative effect on flavour and also
ead to sticking if they are to be fried later.
Green vegetables
Sub-group Examples
Leaves Brussels Sprouts, Cabbage, Lettuce,
pinach, Silverbeet, Witlof
Flowers Broccoli, Broccolini, Broccoflower
Cauliflower, Globe Artichoke
Stems Asparagus, Bamboo Shoots, Celery,
Fennel, Kohlrabi, Rhubarb
Legumes French and Stringless beans, Broad
beans, Corn, Okra, Peas, Snow peas
Fruits* Avocado, Cucumber, Capsicum,
Eggplant, Olive, Pumpkin, Squash,
Tomato, Zucchini
* There are many definitions of what constitutes a fruit, butthey are in simple terms the matured ovaries of a flower
that contain one or more seeds. Each of the examples abovedevelops from a flower attached to the plant.
Green vegetables have a shorter shelf life than
root vegetables and require a more controlled
temperature environment. Green vegetables
should be checked when received and stored
n a coolroom in the original packaging, or
ept covered. The coolroom should have a high
relative humidity to help reduce shrinkage and
eep the vegetables in peak condition.Lea vegeta esshould show no signs or
yellowing or drying and be of a deep even
colour. Leaves should be clean, crisp and not
ilted, and be free of dirt and insects.
F ower ng vegeta esshould have tight,
compact heads and feel heavy for their size.
hey should show no evidence of flowering,
hich is an indication of over-maturity and
could be accompanied by woody or thick stems
They should be free of insects.
Stem vegeta esshould have unblemished,
brightly coloured surfaces. Any leaves or ferns
attached should be firm, not dry and of even
colour, not yellowing. Stems should snap
when bent.
For the egumes beans should be straight
and have firm, brightly coloured flesh with
no blemishes. The tails should be firm, not
shrivelled, and they should snap when bent.
Large pods may indicate over-maturity. Corn
should have moist husks with a plump kernel
that is milky if punctured, and be free ofinsects. Okra has a tender skin with soft ridges
and should not show signs of wilting.
Fru t vegeta esshould have firm, shiny
and brightly coloured skins. They should be
well shaped and even in size, and display
no evidence of soft areas or bruising. Fruit
vegetables should feel heavy for their size and
variety. Tomatoes are often picked in a green
but mature state, to allow for transportation
and distribution. This practice does affect the
flavour. Unripe tomatoes can be ripened atroom temperature for a few days and should
not be refrigerated.
If not required immediately, the vegetables
should be refreshed in cold or iced water to
arrest the cooking process, and then drained
and refrigerated. Do not leave vegetables sitting
in water once they have cooled, as this will
affect their taste and nutritional value.
NOTE:
Green vegetables that require boiling should be started