food and cookery - commodities / ingredients - oasis academy

Food and Cookery / Commodities / Ingredient Function

FOOD AND COOKERYCOMMODITIES / INGREDIENTS


Y9 Hospitality & Catering

Make notes on the PP slide. Add your own examples where possible. Research recipes for each commodity.

Extension Task:

Create a menu for an awards ceremony. This includes canapés, snacks and a drinks list. This needs to suit a wide range of dietary requirements and allergies. The menu must include at least 4 canapés, 4 snacks and 3 non alcoholic drinks.


Dough products are made from a basic bread

dough containing yeast.

• To make a basic bread dough, you should use strong plain

flour as it contains more gluten. – Gluten is a sticky protein

found in wheat and other grains.

• When mixed with water, it becomes stretchy and helps

the products to rise.

• The yeast in the dough is activated with warm water.

It is killed by excess heat, and if this happens the dough will not

rise.

• Kneading the dough helps to stretch the gluten so the

dough can rise and keep its shape. The dough should then be

left to prove in a warm place. The dough should be baked in a

hot oven - the heat makes the bread rise before killing the

yeast.

• To test if bread is ready, tap the bottom. If it sounds hollow

it is cooked.

Basic Bread Dough


• Flour-based products provide energy, vitamins and minerals.

• Wholemeal products also provide roughage, an essential part of a healthy diet.

• Enriched doughs (e.g. croissants): fat is added by layering or lamination; the fat insulates the water molecules, keeping the moisture level high during baking and giving a softer eating quality.

Doughs


• The process by which dough becomes leavened bread.

• Enzymes in yeast and dough convert sugar into alcohol, producing carbon dioxide, which makes bread rise, and its characteristic flavour.

• To grow, yeast needs warmth (22-30°C), moisture (liquid added at about 38°C), food (starch from flour) and time.

Fermentation


• A living single-cell micro-organism.

• Rich in protein and vitamin B.

• In fermentation it reproduces itself.

• Will not survive in high concentrations of sugar or salt.

• Growth slows down in rich dough with high fat and egg content.

• Keep refrigerated but use at room temperature.

• Available dried: this is dehydrated and should be creamed in a little water before use. It keeps for several months in its dry state.

Yeast


• Keep flour, bowl and liquid warm.

• Wholemeal dough will absorb more water than white dough. The volume of water absorbed also varies according to the flour strength (protein and bran content).

• Dough loses up to 12.5% of its water during baking; allow for this when weighing.

• Divide dough with a dough divider, hard scraper or hydraulic cutting machine. Check the weight of the divided pieces.

Points to Remember


• Proving allows dough to ferment.

• The second prove gives dough the necessary volume and a good flavour.

• Knock dough back carefully after proving, to expel gas and disperse the yeast throughout the dough.

• Cook for the correct time at the correct temperature.

• Follow manufacturer’s instructions when defrosting and cooking frozen dough products, to avoid contamination.

Points to Remember


• Close texture: insufficient proving or kneading; too little yeast; oven too hot; too much or too little water.

• Uneven texture: insufficient kneading; excessive proving; oven too cool.

• Coarse texture: excessive proving, uncovered; insufficient kneading; too much water or salt.

• Wrinkly: excessive proving.

• Sour: stale yeast; too much yeast.

• Broken crust: insufficient proving at the second stage.

• White spots on crust: proving uncovered at the second stage.

Causes of Problems with Yeast Doughs


• Enriched: rich yeast doughs with high fat and butter content, e.g. savarin, brioche.

• Laminated: the fat content is layered (as in puff pastry), e.g. croissants, Danish pastries.

• Speciality: unleavened breads, e.g. naan, pitta, chapatti; blinis (pancakes); etc.

Other Types of Dough


There are four different methods of making• The Rubbing-in method

• Creaming

• Whisking

• Melting

Cakes, Sponges and Biscuits

Rubbing-in Creaming Whisking Melting


The rubbing-in method is used for cakes, scones, pastry

and some biscuits. It is used for cakes that do not have

a large amount of fat compared to flour e.g rock buns

which have 75g fat and 200g flour.

1. The fat is cut into chunks and, using the fingertips,

is rubbed into the flour to form crumbs.

2. Any optional ingredients e.g. sultanas, are then

added before the liquid or egg that binds the

crumbs together.

3. The mixture is baked in a fairly hot oven, gas 5 or 6.

*The cakes will only keep for a short time, as they do not

contain a lot of fat.

Cakes, Sponges and Biscuits:Rubbing In Method

Shortbread

Scones Quiche (short crust pastry)


The creaming method is used for cakes that contain

more fat and sugar compared to flour, such as sponge

cakes. These cakes will last longer as they have more fat

than those made with the rubbing-in method.

1. The fat (soft margarine is best, as it is easier to cream)

and sugar (caster sugar is easier to mix, as the crystals

are smaller) are creamed together using a wooden

spoon.

2. The eggs and flour are then added and mixed to

make a light and fluffy mixture – Self-raising flour is

used to make the cakes rise and so there is no need

to add baking powder.

3. The eggs should be at room temperature.

4. The cakes are cooked at a lower temperature,around 160-180°C.

Cakes, Sponges and Biscuits:Creaming Method

Victoria Sponge Cake


The whisking method is used for making light sponge

cakes. This type of cake does not contain any fat, so

does not keep well.

1. The eggs and sugar are whisked together until

they are light and you can form a figure eight on

top.

2. The self raising flour is sieved and folded into the

mixture using a metal spoon.

3. The mixture is baked at 180°C for less time than

with the creaming method.

4. This mixture is very light and flexible, making it

ideal to roll when warm.

Cakes, Sponges and Biscuits:Whisking Method

Swiss Roll


The melting method is used less often than the

other methods.

1. The fat and syrup are melted in a pan and

poured into the other ingredients.

2. The mixture is very wet and these cakes

often improve in flavour if kept a little.

Cakes, Sponges and Biscuits:Melting Method

Flapjacks


• Foaming: whisk eggs and sugar to ribbon stage,then fold or cut in flour.

• Melting: as for foaming, but add melted butter, margarine or oil. Improves flavour, texture, crumb structure and shelf-life.

• Boiling: produces a stable crumb texture.

• Blending: high ratio. Produces a stable crumb, even texture, long shelf-life and good freezing qualities.

• Creaming: cream fat and sugar, add beaten egg and then flour and other dry ingredients. Used for Victoria sponge.

• Separate yolk and white: used for sponge fingers.

Methods for Making Sponges Summary


• Plan production carefully to fill the oven space,saving time and money.

• Heat ovens to the specified temperature and place the shelves at the correct height.

• Never guess quantities.

• Sieve flour to remove lumps.

• Make sure eggs and fat are at room temperature.

• Check dried fruit carefully; wash, drain and dry if necessary.

• When creaming, scrape down the sides of the bowl.

Points to Remember


• Shape and size determine cooking time and temperature: wider cakes need to cook longer and more slowly.

• A high proportion of sugar in the recipe will caramelise the surface before the centre is cooked. Cover the cake with silicone or wetted greaseproof paper and continue to cook.

• If the cake top is sprinkled with almonds or sugar, or if the recipe includes glycerine, glucose, invert sugar, honey or treacle, lower the temperature slightly to prevent excessive colouring of the crust.

Points to Remember


• Close texture: insufficient beating; too much flour; oven too cool or too hot.

• Holes: insufficient folding in.

• Cracked crust: oven too hot.

• Sinking: oven too hot; tin removed during cooking.

• White spots on surface: insufficient beating.

Causes of Problems in Sponges


• Close texture: eggs and sugar insufficiently beaten or over-heated; too much flour; insufficient folding in; oven too hot.

• Sinking: too much sugar; oven too hot; tin removed during cooking.

• Heavy: butter too hot or insufficiently mixed in; flour excessively mixed in.

Causes of Problems in Genoese Sponges


• Uneven texture: insufficient rubbing in; too much or too little liquid.

• Close texture: too much fat; hands too hot when rubbing in.

• Dry: too much liquid.

• Poor shape: too much liquid or baking powder; oven too cool.

• Sunk fruit: fruit wet; too much liquid; oven too cool.

• Cracked: too little liquid; too much baking powder.

Causes of Problems in Other Cakes


• Rubbing in: rub fat into flour, then mix in liquid and sugar but do not overwork as this will prevent the mixture combining. Used for shortbread.

• Foaming: use eggs to produce a foam, but do not overwork. Used for sponge fingers.

• Sugar batter: mix fat and sugar to a light, fluffy cream, gradually add beaten egg, then fold in dry ingredients. Used for sablé.

• Flour batter: as for sugar batter, but use half the flour for the creaming, folding in the rest at the end of the process. Used for cookies.

• Blending: blend all the ingredients to a smooth paste. Used for almond biscuits.

Methods for Making Biscuits


A convenience food is one where some or all of the preparation is already done.They are popular with caterers because they:

• Save the time which would be spent preparing fresh alternatives

• May save money - foods out of season are often cheaper in convenience

form than fresh foods

• May generate fewer air miles - some hotels spend money on fresh foods that

are out of season and have to be imported

• Have a long shelf life, leading to less food wastage

• Are often quick to prepare and cook

• Always taste the same - consistent quality

• Are easy to use in the oven for inexperienced chefs

• Are easy to store - especially dried and canned foods

• Are good as a ‘stand-by’ in case of emergencies

Convenience Foods


Convenience products include:

• Fresh convenience e.g. sliced bread, ready-made cakes

and pastries

• Canned, e.g. baked beans, canned fruit, canned soup

• Dried, e.g. dried fruit, powdered milk, pasta, rice

• Frozen, e.g. pies, breaded scampi, frozen pastry

• Chilled, e.g. coleslaw, pate

• Vacuum packed, e.g. fruit, vegetables, meat

• Portion controlled foods, e.g. butter portions, jam

portions

Convenience Foods


• Hens’: the most common in cookery.

• Quails’: used as a garnish, a starter or part of a main course, e.g. in a tartlet with wild mushrooms, coated in hollandaise sauce.

• Eggs from turkeys, geese, ducks, guineafowl and gulls are also edible.

Eggs


Eggs

The most commonly used are hens' eggs.

We can also eat turkey, geese, guinea fowl, duck and gulls’ eggs.

They are graded in four sizes.

Small, medium, large and very (extra large)

The size of the egg affects the price.

The bigger the egg, the more expensive.

When cooking with eggs it is important to carry

out quality checks!

Got more questions, click the link.

https://www.eggs.ca/yourquestions/

https://www.eggs.ca/yourquestions/


• Size affects price but not quality.Eggs are tasted, weighed and graded.

• Shells should be clean, well-shaped, strong and slightly rough.

• When broken there should be a high proportion of thick white to thin white.

• Yolks should be firm, round (not flattened) and of a good even colour.

• Over time, thick white gradually changes to thin white, and yolk loses strength and begins to flatten.

Eggs: Quality Points


Eggs – What makes a good egg?

Appearance YolkProportion of

egg white

Brighter colour =

better quality,

healthier hen.

Clean, not cracked

shells, okay to use.

Dirty eggs, discard.

Thicker egg white

= fresher egg.


Eggs Which egg came from a healthier hen, and therefore better quality?


Eggs to be discarded


• A source of energy, fat, vitamins and minerals.

• Egg white is made up of protein and water.

• The fat in egg yolk is mainly saturated.

• Egg dishes are often served at breakfast, but also at lunch, high tea, supperand snacks.

Food Value and Uses


Eggs Size and Nutrition

Eggs are high in protein and they provide

energy, fat, minerals and vitamins.


Eggs Storage

1. Store eggs in their original carton. The carton

protects the eggs and prevents them from

absorbing strong odours and flavours of other

foods in your fridge through the thousands of tiny

pores in the egg shell.

2. By keeping the carton, the ‘Use By Date’ is always

visible to you so you can guarantee freshness.

3. Eggs should always be stored with the large end

up, the same way they are packaged in the

carton. This helps the yolk remain centered.


Eggs Storage

Other tips for storing raw and cooked eggs:

1. Eggs should not be stored on the refrigerator door, but in

the main body of the refrigerator to ensure that they

keep a consistent and cool temperature.

2. Leftover raw egg whites and yolks should be put in airtight

containers and stored in the refrigerator immediately. To prevent yolks from drying out, cover them with a little

cold water. Drain the water before using.

3. When storing hard-cooked eggs, you may notice a

"gassy" odour in your refrigerator. The odour is caused by hydrogen sulphide, which forms when eggs are cooked.

It's harmless and usually dissipates in a few hours.


Eggs Storage

Fresh shell eggs By best before date

Leftover yolks or whites Within 2 to 4 days

Hard-Cooked eggs Within 1 week

Prepared egg dishes Within 3 to 4 days

Pickled eggs Within 1 month

Frozen whole eggs (blended) Within 4 months

Recommended Storage Times for Eggs


• Store away from possible contaminants, e.g. raw meat.

• Rotate stock: first in, first out.

• Wash hands before and after handling eggs.Keep utensils, surfaces and containers clean.

• Do not use cracked eggs.

• Egg dishes should be consumed immediatelyor refrigerated.

Health, Safety and Hygiene


• Hens can pass salmonella bacteria into their eggs and thus cause food poisoning.

• Use pasteurised eggs where appropriate to reduce the risk.

• To pasteurise, eggs are washed, sanitised and broken into sterilised containers. Yolks and whites are combined, strained, heated to 63°C for one minute and then cooled rapidly.

Pasteurisation


Eggs Structure


Eggs – A High Risk Food

Eggs are known as ‘high risk’ foods. This means it is a

food that provides the ideal conditions for bacteria to

grow that contaminate the food and make it unsafe to

eat. Eggs are often associated with the food poisoning

bacteria, ‘Salmonella’, however ‘Campylobacter’ is

another food poisoning bacteria associated with eggs.

To avoid the risk:

• Buy eggs from a reputable supplier

• Store eggs correctly

• Cook eggs thoroughly

• Do not give un-pasteurised eggs to high risk groups,

which includes the elderly, young children and

pregnant women

• Use pasteurised eggs and egg products when

catering for large numbers.

The UK uses a Quality Assurance

scheme called the British Lion

Quality Mark to ensure safety. The

red lion mark can be found on egg

shells and egg boxes. The mark

means the eggs have been

produced to the highest standards

of food safety, and the hen from

which the egg came will have

been vaccinated against

salmonella. A best before date will

also be stamped on the egg shell.


Eggs – Red Lion Mark meaning


Eggs – Free Range vs Caged

Better quality of life

Wide ranging diet

Can roam free, exercise

Less likely to pick up illness

More expensive

Poor quality of life

Restricted diet

Often force fed

More likely to

contract illness

Less expensive


Flour

The main cereals are wheat, rice, corn,

oats, barley and rye. Can you think of

different food products which these

types of cereals are used?

• Grains (whole and crushed)

• Flour

• Breakfast Cereal


Flour – Different Types

Flour is used extensively in the

catering industry.

In pairs can you name as many different

types of flour used in the catering industry?

What is the difference between the various

types of flours? What are they used for?


Flour – Structure



Bread FlourWith a high protein content, bread flour is

made from hard wheat and contains a

greater amount of gluten than AP, which is

made from softer wheat varieties. When

worked by hand-kneading or processing

with a dough hook in a stand mixer, the

gluten is developed and contributes to a

chewier consistency, which is desirable in

artisan breads. It brings excellent structure

to doughs.

Best for: Bread, pretzels, anything chewy and requiring plenty of structure.

Don't use for: Tender cakes and pastries.

Plain FlourPlain flour contains just the seed

head's endosperm, making it

much more shelf-stable than

whole wheat flour. Unfortunately,

that also means that it contains

less nutritious qualities, like fibre

and protein. Plain flour can be

bleached or unbleached.

Best for: Cookies, bread,baked goods.

Don't use for: No restrictions, but you should sift it first for very

tender baked goods and add

baking powder for cakes to make

them rise!



00 FlourGround to extreme fineness, this flour is

made from soft wheat varieties, and is

frequently used in Italian pastas. The

fineness of the grind makes 00 dough

easy to roll to extreme thinness

(necessary for pasta).

Best for: Pasta, very thin crusts.

Don't use for: The grind is too fine for successful bread.

Self Raising FlourProtein level of about 8-9%, self

raising flour is milled to an ultra-

fine consistency. It is also

traditionally bleached.

Bleaching slightly damages the

flour's starches, allowing them

to absorb more liquid and rise

higher—an ideal quality in airy

cakes.

Best for: Tender cakes, like sponges.

Don't use for: Self Raising flour does not produce a good

bread product.



RyeRye is a grain, although not a subset

of wheat. It has a tangy flavor and

natural gumminess when

processed.

Best for: Breads baked with rye stay fresh longer, and are especially

good when made with slightly

fermented doughs.

Don't use for: A 100% rye bread can be challenging for beginning

bakers. Start with 25% rye flour and

75% wheat.

SpeltAlthough spelt is technically a

form of wheat, it is often

considered in the "alternative"

flour guide. It's an ancient grain,

and many with sensitivity to

conventional wheat products

find they're able to easier digest

spelt. It has a mild nuttiness,

natural sweetness, and is

relatively easy to work with.

Best for: Breads, pizza crusts, cookies

Don't use for: No major restrictions.



BuckwheatNaturally gluten-free, buckwheat

flour is blue in hue and has a very

nutty flavor. It absorbs lots of

moisture, so adjust accordingly

when baking—the batter may

require extra liquid.

Best for: It makes excellent pancakes, noodles, and dense

cakes.

Don't use for: A 100% buckwheat bread will be very structurally

challenging. Try 15-25%

buckwheat flour combined with

plain flour.

BarleyBarley flour has a natural maltiness

in flavor, and is low in gluten. Ideally,

let doughs and batters made with

barley flour (and, actually, all whole

grain flours) sit overnight. The rest

period will soften the bran, make

the product easier to work with, and

round out the flavors.

Best for: Barley's malty-sweet flavor makes it ideal for sweet baked

goods and cookies.

Do Not Use For: As with other alternate flours, 100% barley flour

does not make for an ideal bread.



RiceRice flour has a granular, coarse

texture and is gluten-free.

Combine it with softer, finer oat

flour for a more malleable dough.

Best for: Sponge cakes, noodles, fritters, and tempura batters.

Don't use for: Breads.

OatMade from ground oats, this flour has a superfine and

fluffy texture. It is sweet in taste, with one of the most

approachable "whole grain" flavors.

Best for: Combined with wheat flour, oat flour makes excellent bread.

Don't use for: Oats are gluten-free, so they need the structure from a high-protein flour to stand up to the

bread-baking process. Compensate for their lack of

gluten with a high-gluten option, like bread flour.



Nut FloursMade simply from

pulverized nuts, these are

easy to DIY with a food

processor. They can be very

powdery, and, of course,

contain no gluten. Most

common is almond flour,

also known as "almond

meal.“

Best for: Combining with gluten-containing flours

and/or wet ingredients—

think cookies and tarts.

Don't use for: Breads.

AmaranthThis intensely nutty and very dense flour can be

difficult to work with, but has a complex flavor.

Best for: Amaranth flour is best combined with wet ingredients, like eggs, butter, and dairy. Use in quick

breads, cookies, bars, and brownies.

Don't use for: Do not attempt 100% amaranth flour bread—it needs the gluten of a wheat flour to avoid a

crumbly texture.


Flour – Gluten

Gluten makes up the structure of

baked products.

Gluten is formed when liquid is

added to flour.

Proteins in the flour (Gliadin and

Glutenin) combine with the waterto form Gluten.

When kneaded an elastic mesh

develops, formed by the protein in

the flour (strongest in yeast breads).

Fats and sugars help prevent gluten

formation in cakes.


Flour – Gluten

Identify which flours are strong and

which are weak?

Strong StrongWeak Weak Weak Strong


Flour – Gluten Experiment

Task: Conduct an experiment on the

transformation of proteins into gluten.

Objective: Understand the role of

protein chains when making bread.

Materials:

Plain flour

Water

Measuring spoons

Bowl

Other types of flour

Method:

1. Mix two tablespoons of warm water with four tablespoons of plain flour.

2. Shape the dough into a ball.

3. Put the dough ball in a bowl of cool water and leave to sit for 30 minutes.

4. Rinse the dough ball under running water.

5. Knead the rinsed dough.


Flour – Gluten Experiment

Questions:

1. What colour is the rinsed dough?

2. What colour is the water in which the dough was rinsed?

3. How far can you stretch the rinsed dough?

4. Can it return to is original shape?

5. Repeat the experiment with another type of flour and

compare the results.

6. Try baking the doughs to compare even further!


Flour – Gluten ExperimentDon’t try this at home!

Check out the video

link above to see

what happens when

a highly glutenous

dough is inflated like a

balloon! Bread may

never look the same.

https://youtu.be/zDEcvSc2UKA

https://youtu.be/zDEcvSc2UKA


Flour – Recipes

What type of flour would you use for:50g/1¾oz caster sugar

40g/1½oz unsalted butter

2 free-range eggs

2 x 7g/¼oz sachets instant yeast

2 tsp salt

150ml/5fl oz warm milk

140ml/4½fl oz water

What type of flour would you use for:pinch of salt

55g/2oz butter, cubed

30-45ml/2-3 tbsp

What type of flour would you use for:3 free-range eggs

75g/3oz golden caster sugar

Iced FingerShort Crust Pastry

Swiss Roll


The staple foods of many civilizations for thousands of years:• In Europe, wheat, barley, oats, rye

• In North America, maize

• In South America, quinoa

• In Asia, rice

• In Africa, millet.

Cereals and Grains


• The most popular cerealin the UK.

• Over 30,000 cultivated varieties.

• Grown in a variety of climates, especially in temperate zones including the UK, North America, southern Russia and south-west Australia.

• Used in bread, pastry, pasta, biscuits and breakfast cereal.

Wheat


• Closely related to common wheat.

• Originates in the Middle East; popular in eastern Europe.

• Higher protein content than wheat.

• Used in bread and pasta.

Spelt


• Grows in a variety of climates.

• Grown more than any other cereal.

• Used for animal feed and in beer and whisky production.

Barley


• Grown in many parts of the world.

• Used in animal feed and to make porridge.

Oats


• Originates in south-west Asia and is also cultivated in northern Europe.

• Very tolerant of poor soil fertility.

• Used in rye bread.

Rye


• Gluten free.

• The principal food plant of North America.

• Used in breakfast cereal, popcorn, muffins, tortillas, cornmeal, polenta and pancakes.

Maize and Corn


• Gluten free.

• Not a true cereal: not a member of the grass family.

• Native to central Asia; cultivated in Europe and North America.

• Used in cakes, muffins and pancakes.

Buckwheat


• An ancient crop in Central America, now also cultivated in the UK.

• Reasonably high in protein (about 14%).

• Not a true cereal: not a member of the grass family.

• Used for risotto, pilaff and vegetable stuffings.

Quinoa


• Gluten free.

• The name covers a variety of grasses from Asia and Africa.

• Has limited use in Europe.

• Used in muesli or as flour for pasta.

Millet


Hot and Cold Desserts

Desserts can be made to suit all needs

and tastes, for example:

Egg based desserts include creme

caramel, bread and butter pudding and

baked egg custard. The eggs coagulate

to enable the dessert to set.

Steamed puddings are stodgy and heavy.

They include jam roly poly, treacle sponge

and christmas pudding.

Meringue-based products include

Pavlova and baked Alaska.

Milk puddings can be eaten hot or cold

and include baked rice pudding or

semolina.


Ice Cream

https://youtu.be/K-7s7WrTX7k

Watch the video clip on how ice

cream is made.

1. You should now be able to

explain the process, create a

step by step diagram of the

main manufacturing steps.

2. Ice cream desserts are extremely

popular in restaurants particularly with

children. Why do you think this is?





Ice CreamDessert Inspiration

Caramel-Almond

Ice Cream Torte

Chocolate-Mint Ice

Cream Sandwich

Peanut Butter Cup

and Pretzel Terrine

Strawberry-Orange

Milk Shake

3. Explain how each of the above desserts would/would not be suitable to meet your brief.


Cheese

https://youtu.be/Pnw-XwCctYY

Watch the video on how to make

cheese.

1. Make notes as you watch.

2. You should now be able to explain

how cheddar is made.

3. You could also explain how blue

cheeses are made.

Hard Cheeses

Soft Cheeses





Meat

Meat is an essential part of many

people’s diets and a popular

commodity on many menus.

Meat muscle has:

75% water

20% protein

5% fat

Meat is the muscle

of animals such as

cattle and hogs.


• To cook meat properly it is important to understand its structure.

• It is made up of fibres bound by yellow connective tissue (elastin) and white collagen. Elastin should be removed.

• Fibres are coarser in tougher cuts and older animals.

Structure of Meat


• Fat provides flavour, and moistness during cooking.

• The fat content in meat varies.

• Fat is found round the outside of meat, marbling and inside the meat fibres. The visible fat (saturated) should be trimmed as much as possible before cooking.

Food Value


• Tenderness, flavour and moistness are increased if meat is hung after slaughter and before use.

• Hang and store meat at 1-5°C.

• Storage times: up to 3 weeks for beef and veal, up to15 days for lamb, up to 14 days for pork.

Hanging and Storage


• Salting: pickling in brine, e.g. silverside, ox tongue. Pork is salted and then smoked to produce bacon.

• Chilling: storing just above freezing point in a controlled atmosphere.

• Freezing: suitable for small carcasses, but reduces the quality of beef.

• Canning: e.g. corned beef, canned luncheon meat (pork).

Preservation of Meat


• Do not use the same equipment to prepare raw meatand cooked meat, without thorough cleaning.

• Wash all work surfaces with a bactericide.

• Store raw meat in separate refrigerators if possible.Store on trays to prevent dripping.

• Store at 3°C if possible (never above 5°C).

• When using a boning knife, wear a safety apron.Protective gloves are also available.



Use a probe to check internal temperatures and ensure food safety.

• Recommended temperatures:• Beef: rare 52°C; medium 57°C; well done 62°C

• Lamb: pink 57°C; well done 62°C

• Pork: 73°C

• Veal: 62°C

• Turkey and chicken: 77°C

• Duck: pink 57°C; well done 62°C.



• Edible parts taken from inside of a carcass: liver, kidneys, heart and sweetbreads. Tripe, brains, tongue, head and oxtail may also be included under this term.

• Fresh offal should be purchased when needed and refrigerated at -1°C at a relative humidity of 90% for up to seven days.

• Frozen offal should be defrosted in a refrigerator.

Offal


• A good source of protein and iron, also vitamins A and D. Low in fat.

• Should look fresh, moist and smooth with a pleasant colour.

• Should not have an unpleasant smell or contain too many tubes.

Liver


• Calf’s: considered the best in flavour and tenderness; expensive.

• Lamb’s: mild flavour; light colour; tender.

• Sheep’s: firmer, darker and more strongly flavoured than lamb’s.

• Ox or beef: cheap; coarse and strongly flavoured if from an older animal; usually braised.

• Pig’s: strongly flavoured; used in pâté.

Types of Liver


• Food value: similar to liver.

• Encased in suet (saturated fat). This is left on to keep them moist, but is removed before cooking.

• The suet and kidneys should be moist and have no unpleasant smell.

Kidneys


• Lamb’s: light in colour; delicately flavoured; grilled or fried.

• Sheep’s: darker; stronger flavour.

• Calf’s: light in colour; delicately flavoured.

• Ox: dark; strongly flavoured; braised or used in beef pies.

• Pig’s: smooth; long and flat; strongly flavoured.

Types of Kidney


• Slowly braised to tenderise them.

• Types of heart:• Lamb’s: small; light; served

whole• Sheep’s: dark; solid; can

be dry and tough unless cooked with care

• Ox or beef: dark; solid; dry; tough

• Calf’s: lighter; more tender than ox.

Hearts


• Two types of gland: pancreas (long; unevenly shaped) and thymus (round; plump; better quality).

• Should be fleshy, creamy-white, a good size, with no unpleasant smell.

• An easily digested source of protein.

• Calf’s heart (thymus) breads are thought best; can weigh up to 600g.

• Lamb’s heart breads go up to 100g.

Sweetbreads


• Stomach lining or white muscle of the ox or sheep, in two parts:• the rumen/paunch

• the honeycomb tripe (considered the best).

• Should be fresh, not sticky, with no unpleasant smell. Sheep tripe is darker in colour.

• Source of protein, calcium;low in fat.

Tripe


• Ox, lamb and sheep tongues are used.• Ox tongues are usually salted,

then soaked before being cooked.

• Lamb tongues are cooked fresh.

• Must be fresh, with no unpleasant smell and no excess of waste at the root end.

Tongues


• Heads should be fresh, well fleshed, with no stickiness or unpleasant smell.• Sheep’s: used for stock

• Pig’s: used for brawn (a cold preparation)

• Calf’s: used for speciality dishes.

• Calf’s brains are a source of protein with trace elements: they must be fresh with no unpleasant smell.

Heads and Brains


• Bones (used for stock) must be fresh; not sticky; no unpleasant smell; preferably meaty.

• Sliced, poached marrowfrom beef leg bones may be used as a garnish. Should be of good size; firm; creamy white; odourless.

Bones and Marrow


• Oxtails usually weigh 1.5-2 kg; they should be lean without too much fat. There should be no stickiness or unpleasant smell.

• Beef suet should be creamy white, brittle and dry.

• Other meat fat should be fresh, not sticky, and with no unpleasant smell.

Oxtail and Suet


Meat

LambMost of the lamb we

eat are less than six

months old.

BeefComes mainly from

male. Why do you

think this is?

Pork and baconCome from different types

of pig – pork pigs are short

and fat whilst bacon pigs

are long and thin


Pork

The primal cuts of pork are:

• Loin

• Shoulder/Butt

• Spareribs/Belly

• Ham

Most pork is processed by

curing and smoking.

Curing includes pickling,

injection and sugar.


• The keeping quality is less than that of other meat, so handle with care and cook thoroughly.

• Lean meat should be pale pink, firm and finely textured.

• Fat should be white, firm, smooth and not excessive.

• Bones should be small, fine and pinkish.

• Skin (rind) should be smooth.

Pork: Quality Points


Pork: Joints and Uses


Joint Uses Weight

Leg Roast, boil 5 kg

Loin Roast, fry, grill 6 kg

Spare rib Roast, pies 1.5 kg

Belly Pickle; boil; stuff, roll

and roast

2 kg

Shoulder Roast, sausages, pies 3 kg

Head Brawn 4 kg

Trotters Grill, boil

Pork: Joints and Uses


• Kidney: sauté, grill.

• Liver: fry, pâté.

• A piglet aged 5-6 weeks and weighing 5-10 kg is known as a suckling pig.

Pork: Offal and Piglets


• The flesh of a specially-reared, bacon-weight pig,cured by:• Dry salting, then smoking

• Soaking in brine, then smoking

• Simply soaking in brine (green bacon): this gives a milder flavour and shorter shelf-life.

• Depending on the degree of salting, joints may need to be soaked in cold water for a few hours before cooking.

• Not to be confused with gammon.

Bacon


• No sign of stickiness.

• Pleasant smell.

• Lean meat should be deep pink and firm.

• Fat should be white, smooth and in proportion with the lean meat.

• Rind should be thin and smooth without wrinkles.

Bacon: Quality Points


Joint Uses Weight

Collar Boil, grill 4.5 kg

Hock 4.5 kg

Back Grill, fry 9 kg

Streaky 4.5 kg

Gammon Boil, grill, fry 7.5 kg

Bacon Joints


Lamb and Mutton

Lamb is a sheep under one year

old. The meat of older sheep is

called mutton.

The primal cuts of lamb are:

• Shoulder

• Shank/Breast

• Rack

• Loin

• Leg

Quality lamb should be pink to

red, firm with some marbling in

lean areas.


• The carcass should be compact and evenly fleshed.

• Lean meat should be firm, dull red, with a fine texture/grain.

• Surface fat should be hard, brittle, flaky, a clear white colour and evenly distributed.

• In a young animal, the bones should be pink and porous, so that, when cut, a degree of blood is shown in their structure. Older bones become hard, dense, white and inclined to splinter when chopped.

Lamb and Mutton: Quality Points


Joint Uses Lamb weight Mutton weight

Whole

carcass

16 kg 25 kg

Shoulder Roast, stew 3 kg 4.5 kg

Leg Roast (boil

mutton)

3.5 kg 5.5 kg

Breast Roast, stew 1.5 kg 2.5 kg

Middle neck Stew 2 kg 3 kg

Scrag end Stew, broth 0.5 kg 1 kg

Best-end rack Roast, grill, fry 2 kg 3 kg

Saddle 3 kg 5.5 kg

Lamb and Mutton: Joints, Uses and Weights


• Kidney: grill, sauté.

• Heart: braise.

• Liver: fry.

• Sweetbreads: braise, fry.

• Tongue: braise, boil.

Lamb and Mutton: Offal


Beef

The primal cuts of

beef are:

• Chuck

• Brisket/Plate/Flank

• Rib

• Loin

• Round


• Lean meat should be bright red, with small flecks of white fat (marbled).

• Fat should be firm, brittle in texture, creamy white in colour and odourless.

• Fat from older animals and dairy breeds is a deeper yellow.

Beef: Quality Points


• Divided into hindquarter and forequarter, and then into various joints.

• Hindquarter, including fat and kidneys, weighs approximately 90 kg.

• Forequarter weighs approximately 88 kg.

Beef Butchery


Joint Uses Approx. weight

Fore rib Roast, braise 8 kg

Middle rib 10 kg

Chuck rib Stew, braise 15 kg

Leg of mutton cut 11 kg

Sticking piece Stew, sausages 9 kg

Plate 10 kg

Brisket Pickle and boil; press 19 kg

Shank Consommé, beef tea 6 kg

Beef: The Forequarter



Shin Consommé, beef tea, stew 7 kg

Topside Braise, stew, 2nd-class roast 10 kg

Silverside Pickle and boil 28 kg

Thick flank Braise, stew 24 kg

Rump Braise; grill, fry in steaks 20 kg

Thin flank Stew, boil, sausages 20 kg

Sirloin

Roast, grill, fry in steaks

18 kg

Fillet 6 kg

Wing ribs 10 kg

Beef: The Hindquarter


• Available all year round.

• Taken from carcasses weighing around 100 kg.

• High-quality veal comes from calves slaughtered at12-24 weeks.

Veal


Veal

The primal cuts of veal are:

• Shoulder

• ForeShank/Breast

• Rack

• Loin

• Leg

Quality veal should be pink

to red, firm with some

marbling in lean areas.


• Flesh should be pale pink, firm and not soft or flabby.

• Cut surfaces should be slightly moist.

• Bones, in young animals,should be pinkish-white,porous, with a degreeof blood in their structure.

• Fat should be firm andpinkish-white.

• Kidneys should be firm andwell covered with fat.

Veal: Quality Points



Loin Roast, fry, grill 3.5 kg

Best end 3 kg

Knuckle Osso bucco, sauté, stock 3 kg

Leg Roast, fry, escalopes, sauté 5 kg

Shoulder Braise, stew 5 kg

Neck end Stew, sauté 2.5 kg

Scrag Stew, stock 1.5 kg

Breast Stew, roast 2.5 kg

Veal: Joints and Uses


Joint Uses Weight Proportion

of leg

Whole leg 18 kg

Cushion/nut

Escalopes, roast,

braise, sauté

2.75 kg 15%

Under cushion/nut 3 kg 17%

Thick flank 2.5 kg 14%

Knuckle Osso bucco, sauté 2.5 kg 14%

Bones (thigh and

aitch)

Stock, jus lié, sauce 2.5 kg 14%

Usable trimmings Pies, stew 2 kg 11%

Skin and fat 2.75 kg 15%

Veal: Joints of the Leg


Veal Beef

Cushion Topside

Under cushion Silverside

Thick flank Thick flank

Corresponding Joints


• Kidney: stew, pies, puddings, sauté

• Liver: fry

• Sweetbreads: braise, fry

• Head (weighs approximately 4 kg): boil, soup

• Brains: boil, fry

• Bones: stock

Veal Offal


Meat Cooking Methods: Roasting

• Does not require other liquids. Chef sometimes wraps meat in fat to retain

moisture and enhance flavor.

• Meat must be rested and carved against the grain.

• Use a high heat and fast cooking times.

• Barbequing uses slower cooking time and lower heat.


Meat Cooking Methods: Sautéing/Pan Frying

• Usually used for

thin cuts of meat.

• Meat that is

breaded of

contains bones is

usually pan fried.


Meat Cooking Methods: Braising and Stewing Meats

• Used for less tender cuts

of meat

• Are both combination

techniques

• For stewing, liquid

completely covers the

meat.

• The liquid used is

important for the flavor of

the dish.


• In a general sense, all domestic fowl bred for food, including chickens, turkeys, geese, ducks, fowl and pigeons.

• Approximately 15-20% of a bird is bone.

• More digestible than other meats.

• A useful source of protein.

• Low in fat, and the fat is mostly unsaturated.

Poultry


Classification Weight No. portions

Single baby (poussin) 0.3-0.5 kg 1

Double baby (poussin) 0.5-0.75 kg 2

Small roasting 0.75-1 kg 3-4

Medium roasting 1-2 kg 4-6

Large roasting/boiling 2-4 kg 6-8

Capon 3-4.5 kg 8-12

Old boiling fowl 2.5-4 kg

Classification of chickens


• Spring chicken (poussin): 4-6 weeks old; roast or grill.

• Broiler: 3-4 months old; roast, grill or casserole.

• Medium roasting chicken: fully grown; tender; roast, grill, sauté, casserole or use for suprêmes or pies.

• Large roasting/boiling chicken: roast, boil, casserole, galantine.

• Capon: specially bred, fattened cock bird; roast.

• Old hen: use for stock or soup.

Types of chickens


Chicken Portions


• Store chilled birds at 3-5°C.

• Oven-ready birds are eviscerated and should be stored in a refrigerator.

• Store frozen birds in a deep freeze and thaw completely, preferably in a refrigerator, before cooking. This is to ensure that the whole bird reaches a high temperature when cooking, to kill off salmonella (chickens are potential carriers).

Storage of chickens


• Packaging should be undamaged.

• There should be no freezer burn(white patches on the skin).

• Breasts should be plump and breast bones pliable.

• Flesh should be firm.

• Skin should be unbroken and white (broiler chickens havea faint bluish tint).

Frozen Chicken: Quality


• The main parts are:• Drumstick

• Thigh

• Wing

• Breast

• Winglet

• Portions: serve a drumstick with a wing and the thigh with the breast.

Parts of a chicken


• Remove feet at the first joint.

• Remove legs.

• Cut each leg in two at the joint.

• Remove wish-bone. Remove winglets and trim.

• Remove wings carefully, leaving two equal portions on the breast.

• Remove breast and cut in two.

• Trim carcass and cut into three.

Preparing chicken for sauté, fricassée, pies, etc.


• Weigh from 3.5-20 kg!

• 200 g (raw weight) per portion.

• Remove wishbone before trussing (to make carving easier). Truss like a chicken. Draw the sinews out of the legs.

• When cooking a large turkey the legs may be removed, boned, rolled, tied and roasted separately from the remainder of the bird. This reduces cooking time and allows even cooking.

Turkey


Turkey Portions


• Breast should be large and full.

• Skin should be undamaged with no sign of stickiness.

• Legs should be smooth with supple feet and a short spur.

• As birds age, the legs turn scaly and the feet harden.

Turkey Quality Points


• Stuffings may be rolled in foil, steamed or baked.

• Serve thickly sliced.

• For a firmer stuffing, mix in one or two raw eggs before cooking.

Stuffings for Turkey


• Ducks weigh 3-4 kg.

• Ducklings weigh 1.5-2 kg.

• Geese weigh about 6 kg.

• Goslings weigh about 3 kg.

• Breasts should be plump and lower backs pliable; webbed feet should tear easily; feet and bills should be yellow.

Ducks and Geese


A term applied to certain wild birds and animals that are eaten.

• Two kinds:• Furred game

• Feathered game(this includes all edible wild birds; in catering, the most commonly used are pheasant, partridge, woodcock, wild duck, teal, snipe and grouse).

Game


• Game is less fatty than poultry or meat, so it is easily digested.

• Water fowl are the exception, because of their oily flesh.

• Game is useful for building and repairing body tissues and for energy.

Food Value


• Venison: joints should be well-fleshed and dark brownish red.

• Hares and rabbits: ears should tear easily. Older hares have more pronounced lips.

• Birds: beaks should break easily; breasts should be plump with soft plumage; quill feathers should be pointed (not rounded); legs shouldbe smooth.

Game: Quality Points


• Hanging is essential for all game. It drains the flesh of blood and begins the disintegration, in which enzymes make the flesh soft and edible and develop the flavour.

• Hanging time is determined by the type, condition and age of the game (older birds hang for longer) and the temperature.

• Game must be hung in a well-ventilated, dry, cold storeroom.

• Venison and hare are hung with the skin on.

Storage


• Birds should be hung by the neck, feet down.

• Birds are not plucked or drawn before hanging.

• Be careful not to let water birds (e.g. wild duck, teal)get too high, as their oily flesh will quickly turn rancid.

Hanging Game Birds


Roasted game birds may be accompanied with:

• A croûte of fried bread as a base

• Thick pieces of toasted French bread, spread with game farce

• Game chips

• Watercress

• Bread sauce

• Roast gravy.

Serving Game Birds


• Game birds are protected by game laws and can only be shot in season.

• The exception is quail: large numbers are reared and are available all year.

• The rabbit is distinguished from the hare by shorter ears and feet and smaller body.

Facts about Game Birds


• Textured vegetable protein (TVP): mainly manufactured from soyabeans.

• Myco-protein: produced from a plant related to the mushroom.

• Quorn: a variety ofmyco-protein.

Meat Substitutes


• High protein content.

• Used as a meat extender in food manufacturing (or in catering), replacing up to 60% of the meat in a dish. This saves money while providing nutrients and acceptable appearance.

• Also made from wheat, oats, cotton seed or other sources.

Textured Vegetable Protein


• Contains protein and fibre.

• Made by fermentation (similar to yoghurt production).

• Used as an alternative to meat; suitable for vegetarian dishes.

Myco-Protein


• Low in fat; high in protein.

• Does not shrink during preparation and cooking.

• Has a mild, savoury flavourand absorbs flavour from herbs, etc.

• Available frozen: cook from frozen or defrost in the refrigerator. After defrosting, keep refrigerated and use within 24 hours.

Quorn


Fish


• Oily fish are round in shape (e.g. herring, mackerel, salmon, tuna).

Fish Types

• White fish are either round (e.g. cod, hake) or flat (e.g. plaice, sole, turbot).


• Fish provides as much protein as meat.

• The flesh of white fish contains no fat.

• The livers contain vitamins A and D.

• The flesh of oily fish contain vitamins A and D, and omega-3 (unsaturated fatty acids, essential for health).

• Small bones in sardines, herring and tinned salmon provide phosphorous and calcium.

• Oily fish is less digestible than white fish, because it contains fat.

Food Value


• Purchase daily if possible.

• Fish should arrive well iced.

• Bought by the kilogram, by the number of fillets or by the number of whole fish.

• Sold on the bone or filleted (the approximate loss from boning and waste is 50% for flat fish and 60% for round fish).

• Pick medium size: large fish can be coarse; small ones may lack flavour.

Purchasing Fish


• Eyes: bright, not cloudy; full, not sunken; no slime.

• Gills: bright red in colour, no bacterial slime.

• Flesh: firm, translucent, resilient (when pressed the impression disappears quickly), not limp.

• Scales: flat, moist and plentiful.

• Skin: covered with a fresh sea slime or smooth and moist, with a good sheen and no abrasions, bruising or discoloration.

• Smell: pleasant, with no smell of ammonia or sourness.

Fish: Quality Points


Fish: Quality Points


• Fresh fish are stored in a fish-box containing ice, in a separate refrigerator or in a part of a refrigerator used only for fish.

• Keep fresh fish at 1-2°C.

• Frozen fish must be stored in a deep-freeze cabinet or compartment at -18°C.

Fish Storage


• Fish is frozen at sea or as soon as possibleafter reaching port.

• Thaw out fish before cooking.

• Never refreeze it after thawing.

• Check for undamaged packaging, no signs of freezer burn, minimum loss of fluid during thawing and firm flesh after thawing.

Frozen Fish


Cod

Cod: Gadus Morhua

Red List: VulnerableCod’s lean, moist white flesh has a flaky texture. The large

tender flakes have a mild, delicate and sweet flavour.

A characteristic white line runs along the skin of the fillet.

http://www.greenpeace.org/usa/oceans/sustainable-seafood/red-list-fish/



Haddock

Haddock: Melanogrammus Aeglefinus

Red List: VulnerableHaddock is similar to Cod but slightly stronger in flavour with

moderate- to firm-textured flesh. A real taste of the sea.

A characteristic black line runs along the skin of the fillet.




Plaice

Plaice: Pleuronectes Platessa

Red List: Least concernPlaice is a flat fish with soft flesh and a subtle but distinctive

flavour, which is well complimented with a slice of lemon.

Plaice is recognisable by orange spots on its skin.




Scampi

Scampi: Nephrops Norvegicus

Red List: Least concernScampi is the fleshy tail of the Norway lobster (sometimes called

Dublin Bay prawn) coated in breadcrumbs. Scampi is closer in

both taste and texture to Lobster than Prawn or Shrimp.




Salmon

An anadromous fish, which means that the fish was born in freshwater,

then migrates to saltwater to mature and then returns to freshwater to

spawn. Popular to serve as a main dish, Salmon provides a tender, flaky-

textured meat with a mild to rich flavour, depending on the species. It is

a fish that is rich in omega-3 fatty acids, which help to reduce LDL (bad)

cholesterol. Salmon can be prepared in most any manner, such as

smoked, baked, broiled, grilled, fried, or poached. Salmon originated in

the Atlantic and Pacific Oceans but are now grown in most locations

where there is cold, protected seawater


Tuna

Tuna has a light pink flesh and a slightly

strong flavour. It is a very popular fish in

Hawaii and Japan where it is often eaten

raw. This fish is also known as yellowfin or

bigeye tuna.

Bluefin So. Bluefin Bigeye Yellowfin Albacore Skipjack


Mackerel

A saltwater fish, related to the tuna, with an oily, soft, pale flesh, that is

sometimes pink, which when cooked, becomes flaky and firm with an

off-white color. The rich flavour will vary according to the oiliness of the

fish, which varies with the seasons and with different species. Steaks or

fillets of mackerel are available fresh or frozen and can be substituted

with tuna, marlin, or swordfish in many cases.


Fish

• The flesh of fish is made up of muscle and connective tissue.

• The fish cooks very quickly. Why do you think this is?

• Shellfish is a high risk food therefore it should be consumed on the day of

purchase.

• Tinned fish is a very good alternative and provides excellent food value.


• Oily fish are canned in their own juices, oil or sauce.

• Smoked fish is soaked in brine, sometimes dyed, drained and then exposed to smoke for 5-6 hours. Hot smoked fish is cured at 70-80°C.

• Smoked fish may also be salted.

• Rollmops are herring fillets rolled, skewered and pickled.

Other methods of preservation


• Choose fish with a pleasant smoky smell, firm flesh anda bright glossy surface.

• Sticky or soggy flesh means that the fish may be of low quality or undersmoked.

• Smoked fish should be refrigerated.

• Hot smoked fish does not require further cooking.

• There is a high salt content in smoked, salted or pickled fish. Added salt is not necessary.

Using Smoked Fish


• Store fish away from other foods, and cookedfish away from raw.

• Frozen fish should be defrosted in a refrigerator, not left uncovered in the kitchen.

• Fish offal and bones are a high risk for contamination and must not be mixed, or stored with raw prepared fish.



• Use correct colour-coded boards for raw fish and different ones for cooked fish. Keep boards clean with fresh disposable wiping cloths. Dispose of wiping cloths immediately after use.

• Use equipment reserved for raw fish if possible; if not, wash and sanitise equipment before and immediately after each use.

• Wash equipment, knives and hands regularly using a bactericide or sanitising agent to kill germs.



• Steaks: thick slices on or off the bone.• Darnes are steaks of round fish.

• Tronçons are steaks of flat fish on the bone.

• Fillets: boneless cuts (a round fish yields two,a flat fish four).

• Suprêmes: prime boneless, skinless cuts.

Cuts of Fish


Other cuts startingfrom fillets:

• Goujons: strips approximately 8 x 0.3 cm

• Paupiettes: fillets spread with stuffing and rolled

• Plaited (en tresse): fillet cut into three even pieces lengthwise to within 1 cm of the top and neatly plaited.

Other cuts of Fish


• Baking

• Boiling

• Poaching

• Grilling

• Deep frying

• Shallow frying

• Meunière (‘à la meunière’ means ‘in the style of the miller’s wife’)

• Steaming

• Stir frying

Methods of Cookery


Two types:• Crustaceans, e.g. lobsters,

crabs, crayfish, prawns, shrimps.

• Molluscs (bivalves), e.g. mussels, oysters, scallops.

Generally low in fat but high in dietary cholesterol. It is saturated fat, not dietary cholesterol, that increases blood cholesterol, so shellfish are a healthy choice.

Shellfish


• Shellfish should be purchased live, if possible, to ensure freshness.

• Shellfish should be kept in suitable containers, covered with damp seaweed or damp cloths and stored in a cold room or refrigerator.

Shellfish: Quality and Storage


• Also known as salt-water crayfish, Dublin bay prawns or Norway lobster.

• Available fresh, frozen or cooked.

• The tails are prepared like shrimp.

• An ingredient in various dishes; also used as a garnish for fish.

Scampi/Langoustine


• Also known as écrivisse.

• Small freshwater crustaceans with claws, found in lakes and lowland streams.

• Prepared and cooked like shrimp.

• An ingredient in various dishes; also used as a garnish for fish.

Fresh Water Crayfish


• Purchase alive with both claws attached to ensure freshness.

• Should be heavy in proportion to their size.

• Hen lobsters are distinguished from cock lobsters by a broader tail. The coral of the hen lobster is necessary to give the required colour to certain dishes.

Lobster and Crab


• Also known as spiny lobsters.

• No claws: the meat is in the tail.

• Vary in size from 1-3 kg.

• Cooked in the same way as lobster and can be used in any lobster recipe. Sometimes dressed whole because of their impressive appearance.

• Very expensive;available frozen.

Crawfish


• Enclosed in small, attractive, cream-coloured shells.

• Wash well under running cold water and leave them in cold salted water (changed frequently) until no sand remains.

• Steam, griddle, boil in unsalted water or cook like mussels. Only cook until the shells open.

• Used in soups, sauces, salads, stir-fries and rice dishes and as a garnish for fish.

Cockles


• Cultivated in the sea around the UK, France, Holland and Belgium. French mussels are small; Dutch and Belgian mussels are plumper.

• Quality varies from seasonto season.

• Check for tightly closed shells, a fresh smell, good size and not too many barnacles attached.

Mussels


• Several varieties: bay (up to 8 cm), great (up to 15 cm) and queen scallops or queenies (the size of cockles).

• Purchase them ready cleaned.

• If in the shell, it should be tightly closed. The roe (orange in colour) should be bright and moist.

• To open the shells, place in an oven or on a stove for a few seconds; once open, remove the flesh with a knife.

Scallops


• Two types:• Native oysters

• Pacific or rock oysters.

Oysters


Milk

Question: Why do you think milk is

considered as a ‘COMPLETE’ food?

Packed with vitamins and minerals such as calcium

and phosphorous, as well as all the essential food

groups, milk was considered the perfect way to

boost well-being in a glass.

• Cow's milk is packed with a range of nutrients,

including protein, calcium, zinc, vitamins A andB, and iodine.

• Most of the milk we consume in the UK comes

from cows, however there are many other types on

the supermarket shelves.


Milk Types

Task:In pairs can you list the various types of milk available

to use in todays society e.g. Whole Milk (full fat)


Milk Types

Semi Skimmed (half fat)


Milk Types

Skimmed (low in fat)


Milk Types

UHT (Ultra Heat Treated)kills harmful bacteria.


Milk Types

SterilisedSevere form of heat

treatment, which destroys

nearly all the bacteria in it.


Milk Types

EvaporatedEvaporated milk is

a concentrated, sterilised

milk product. It has a

concentration twice that of

standard milk.


Milk Types

Condensed – Condensed milk is concentrated in the

same way as evaporated

milk, but with the addition

of sugar.


Milk Types

ButtermilkButtermilk is also made from

pasteurised skimmed milk to

which a culture of lactic acid

bacteria is added.

Commercial buttermilk may have added cream or butter particles.


Milk Alternatives

Goats MilkGoat's milk is an ideal alternativefor those on a cow's milk free diet -

it has a musky, aromatic flavour

and is more easily digested than

cow's milk.


Milk Alternatives

Lacto free MilkDoes not contain the

milk sugar Lactose.


Milk Alternatives

Vegetable Milk: Soya MilkHas a subtle nutty flavour and is

thicker than normal milk.


Milk Alternatives

Rice Milk Coconut Milk Almond Milk


Milk Products

Task: The sous chef has asked you

to gather the correct milk for the

making of several dishes.

Can you source the correct milk?

1. Millionaires Shortbread

2. Scones

3. White Sauce

4. Curry

5. Ice cream for Lactose Intolerant6. Goats Milk ice cream

7. Rich and creamy hot fudge sauce

8. Rice pudding for vegan

Task: What are the products

are made from milk?1. ERCAM

2. TUBTRE

3. HOGYTUY

4. CIE ERCAM

5. HECSE

Answers:1. CREAM

2. BUTTER3. YOGHURT

4. ICE CREAM

5. CHEESE


Cream

Cream is high in fat, so use this

sparingly. You can use plain yoghurt

and fromage frais instead of cream,

soured cream or crème fraîche in

recipes. You can also get reduced-fat

soured cream and half-fat crèmefraîche instead of full-fat versions.


Cream

In catering the most popular

types are single, whipping,

double and clotted cream.

Long life cream is available in

cartons and spray cans.


Cream: Techniques

Whipping Cream by Hand

Whipping cream increases its

volume by incorporating air. It's

more laborious to whip cream by

hand, but it helps you to whisk it to

exactly the right thickness. Both

double cream and whipping cream

are suitable for whipping.

Watch the video then have

a go yourself.

http://www.bbc.co.uk/food/techniq

ues/whipping_cream

Skill level: Easy

Equipment you will need for this technique:

Mixing bowl

Balloon whisk

Double/Whipping Cream

http://www.bbc.co.uk/food/techniques/whipping_cream




Cream: Dishes

Double Cream: Gateau,

Panna cotta, PavlovaSingle Cream: Cream Suede soup Clotted Cream: Meringues

with clotted cream filling

Whipping Cream:

Profiteroles, Millefeuille, Trifle, Banoffee pie

Soured Cream:

Blini canapes and Stroganoff


Butter

Take notes on watching the video clip

Butter can be salted, unsalted or clarified

(Ghee).

Many caters used flavoured butters to

serve with fish and steaks e.g. parsley

butter, herb, garlic and anchovy butter.

Now have a go at making your own butter!

https://youtu.be/HP_spxMlfVU

Skill level: Easy

Equipment you will need for this technique:

Electric whisk

Milk





Rice and pasta make

excellent alternatives

to potatoes.

In pairs: list the

advantages of rice and

dried pasta.

Extension: Pasta comes

in many different shapes

and sizes e.g. spaghetti.

Name and describe six

other shapes.

Pasta and Rice


• Four main types of pasta:• Durum wheat

• Egg

• Semolina

• Wholewheat.

• Made from a dough of flour, water, olive oil and egg.

• Sometimes flavoured with spinach or tomato.

Pasta


• Fresh pasta is increasingly available from suppliers or can be made using a pasta machine.

• Dried pasta is available in at least 56 different shapes, each named.

• Dried pasta is convenient and keeps for up to two years,if stored correctly.

Fresh and Dried Pasta


• Fresh pasta can be kept for up to four weeks,if correctly stored, or it can be frozen.

• If fresh pasta is made with eggs, the freshness of the eggs will affect the shelf-life of the pasta.

• Fresh pasta can be dried and kept in a cool, dry place for one month.

Storage of Fresh Pasta


• Durum wheat is 15% protein which makes it a good source for vegetarians (better than rice or potatoes).

• Pasta contains carbohydratein the form of starch which gives the body energy.

• Eating more pasta is in line with the recommendation to ‘eat more starchy carbohydrates’.

Food Value


• Traditionally, cooked al dente, which means ‘firm to the bite’.

• Pasta can be served with a wide range of sauces, including tomato; cream-, butter- or béchamel-based; olive oil; garlic; pesto; soft white or blue cheese.

Pasta Dishes


Pasta and Rice Benefits

Rice and

Pasta

Cheap to

buy

Easy to

obtain

Easy to store

Long Shelf

Life

Can be used

in a number

of ways

Variety of

types

Cooks

quickly

Good

nutritional

value


Pasta Dishes

You have been asked to join the

waiting staff at an Italian

restaurant. Can you identify the

pasta dishes before serving them

to various customers?


Pasta Dishes

Table 1 Table 2 Table 3 Table 4 Table 5

Table 6 Table 7 Table 8 Table 9 Table 10


Pasta Dishes

Spaghetti Bolognese Lasagna Gnocchi Ravioli Meat Balls

Tagliatelle Fusilli Penne Cannelloni Risotto


Rice

Rice is the grain of a cultivated grass and is naturally gluten

free. Chefs use different varieties of rice depending on the

dish they are making.

You have been asked to check stock levels of rice.

Can you identify the various types of rice with the

descriptions the head chef has left for you?


One of the world’s most important crops.

Originated in Asia but is now grown throughout the humid sub-tropical regions.

Rice

Types and uses

Three main types in culinary use:• Long-grain

• Medium-grain

• Short-grain.

Used in a wide range of dishes, including risotto,pilaff and some desserts.


A good source of carbohydrates.

A gluten-free grain.

Used in a variety of dishes.

Actually an American grass,not a type of rice.

Difficult to harvest, therefore expensive.

Food Value

Wild Rice


Arborio rice (clumps

Stocks together

when cooked)

Pudding Rice

(used for rice

pudding)

Basmati rice

(remains fluffy,

firm and

separate when

cooked)

Brown Rice

(more food

value than

white and has

a longer

cooking time)

Wild Rice

(highly

nutritional)

Rice Types


Rice Types

Arborio rice (clumps

Stocks together

when cooked)

Pudding Rice

(used for rice

pudding)

Basmati rice

(remains fluffy,

firm and

separate when

cooked)

Brown Rice

(more food

value than

white and has

a longer

cooking time)

Wild Rice

(highly

nutritional)


Pudding rice Wild rice Arborio rice Basmati rice

Rice Dishes


Pudding riceWild riceArborio riceBasmati rice

Rice Dishes


• The dried seeds of plants that form pods.

• Three types: peas, beans and lentils.

• Available fresh, dried and tinned.

• Numerous varieties, most grown in warm climates.

Pulses


• A source of protein and carbohydrate.

• A source of iron and vitamin B.

• High in fibre.

• Fat-free, with the exception of the soy bean.

Food Value


• Fresh pulses: refrigerate at less than 5°C.

• Frozen pulses: store below -18°C.

• Dried pulses: store in clean, airtight containers, off the floor, in a dry store.

• Tinned pulses: unpack and check the tins for damage.

Storage


• Check pulses for pests (e.g. flour moths) and foreign matter (e.g. stones).

• Store cooked pulses away from uncooked, to prevent cross-contamination.

• Store cooked pulses in a refrigerator at less than 5°C,and covered.



• Aduki: small; round; deep red; shiny; nutty; sweet(used in oriental confectionery).

• Black: glistening black skins; creamy flesh.

• Black-eyed: white with a black blotch; savoury flavour.

• Broad (java): strong flavour.

• Borlotti: pink; blotchy; kidney-shaped; pleasant flavour.

• Butter (Lima): available large or small.

• Cannellini: Italian equivalent of haricot; smaller.

• Dutch brown: light brown.

Types of Bean


• Flageolet: pale green; kidney-shaped; delicate flavour

• Ful medames (field or Egyptian brown): small; brown; knobbly

• Haricot white: smooth; oval; baked beans

• Pinto pink: blotchy

• Red kidney

• Soissons: finest haricot beans

• Soy: nutritious; provide all the essential amino acids; processed into many forms

• Mung: small; olive green; good flavour; available whole, split or seedless; often sprouted for their shoots

Types of Bean


• Blue (marrowfat): pleasant flavour; floury texture; retain shape when cooked.

• Chick: look like hazelnut kernels; available whole, split and skinless; nutty taste.

• Split green: sweeter than blue peas; easily cooked to a purée.

• Split yellow: easily cooked to a purée.

Types of Pea


• Orange: several types, various sizes and shapes; whole or split.

• Green (continental): small or large; retain shape after cooking.

• Yellow: Asian origin; used as dahl (Hindi for peas and beans) to accompany curry.

• Indian brown: easy to purée.

• Red: brown lentils with the seed coat removed; easy to purée; used in soups, stews, etc.

• Puy dark: French; varied in size; retain shape after cooking; considered the best.

Types of Lentil


Vegetables

Vegetables are very

useful in cookery because

of their colour, flavour,

texture and versatility.

They are rich in nutrients.

Government nutritionists

recommend that

everyone should eat at

least five portions a day

of fruit and vegetables.


Vegetables are an important part of a balanced diet.

Food Value

Green vegetables: mineral salts, particularly calcium and iron, and vitamins, particularly vitamin C and carotene. The greener the leaf, the larger the quantity of vitamins.

Root vegetables: starch or sugar (energy), some mineral salts and vitamins; cellulose; water.


• The quality of vegetables when purchased, stored and cooked is important to ensure that the nutritional value is retained.

• Vegetables are uniquely perishable and lose quality quickly.

• Automated harvesting and packaging has sped the handling process and improved quality.

Quality


EU vegetable quality grades:• Extra class: highest quality

• Class 1: good quality

• Class 2: reasonably good quality

• Class 3: low market quality.

Quality Grading


• They should be clean.

• They should be firm, not soft or spongy.

• They should be sound.

• They should be free of blemishes.

• They should be an even shape and size.

Quality Points: Root Vegetables


• Bruised or damaged vegetables will lose vitamin C quickly.

• Cabbages and Brussels sprouts should be compact and firm.

• Cauliflowers should have closely grown flowers, firm white heads and not too much stalk or too many leaves.

• Peas and beans should be crisp and of medium size.Pea pods should be full. Beans should not be stringy.

• Blanched stems should be firm, white, crisp and clean.

Quality Points: Green Vegetables


• Fresher vegetables have better flavour and retain more vitamins, so store for the shortest time possible.

• Store at the correct temperature so that micro-organism do not grow.

• Do not store in damp conditions, because moulds may develop.

• Store raw vegetables away from cooked vegetables to prevent cross-contamination.

Storage


• Store at -18°C or below.

• Do not store beyond the use-by date.

• Check for damaged packets and signs of freezer burn.

• Thaw out vegetables correctly and never refreeze them once they have thawed out.

Frozen Vegetables


Vegetables

In the kitchen today you are

having a master class in how to

prepare standard vegetable

cuts. Practice is essential in

order to gain this skill.

• Watch the YouTube links

where the chef will take you

through each cut.

• Ensure each cut is correctly

labelled and all work is

photographed.


Vegetables: Ready, Steady …

Julienne

https://youtu.be/4EH6zQKmZTM

Thin matchstick size

1mm x 1mm x 25mm

Purpose

Garnishes, Chinese stir fries

and salads



Brunoisehttps://youtu.be/8VBnaFhOEn8

Small Dices, sugar grain size

2mm x 2mm x 2mm

Purpose

Garnishes and stuffing



Small Dices

5mm x 5mm x 5mm

Purpose

Salads and sautéing

Macedoine

https://youtu.be/HycGZnzfWgQ



Jardiniere

https://youtu.be/HsEztyOFwW0

Batons

3mm x 3mm x 18mm

Purpose

Sautéed preparations



Paysanne

https://youtu.be/HJW7Qd_F7Q8

Geometrical Shapes

1mm thickness

Purpose

Sautéed preparations

and garnishes


Fruit

Dried Canned Frozen Juice

Jam Glace Crystallised Candied

Fruit is best eaten fresh however other forms are useful additions.


• Potatoes are a source of vitamin C.

• They also contain:• Iron

• Calcium

• Thiamin

• Nicotinic acid (niacin)

• Protein

• Fibre.

Potatoes


• Inspect and select your potatoes before you buy or on delivery.

• Choose smooth ones.

• Avoid excessively wrinkled, withered, cracked potatoes.

• Avoid those with lots of sprouts or green areas.

Purchasing Potatoes


The two main types are:• Floury (e.g. King Edward): popular; soft and dry when

cooked; use for baking, mashing, chipping; do not use for boiling, because they will disintegrate.

• Waxy (e.g. Cara): more solid; hold their shape when boiled; do not mash well; use for baked, layered potato dishes, e.g. boulangère.

Selecting the appropriate type for the recipe


• The varieties available will depend on the season.

• Cara: boil, bake, chip or wedge.

• Charlotte: boil or use in salads.

• Desiree: boil, roast, bake, chip, mash or wedge.

• Golden Wonder: boil, roast or make chips.

• King Edward: boil, bake, roast, mash or chip.

Potato Varieties


• Maris Piper: boil, roast, bake or chip.

• Pink Fir Apple: boil or use in salads.

• Premier: boil.

• Record: use for crisps.

• Romano: boil, bake, roast or mash.

• Saxon: boil, bake or chip.

• Wilja: boil, bake, chip or mash.

Potato Varieties


• At a constant temperature of about 3°C, potatoes can be kept for several months.

• Best practice is to buy fresh potatoes regularly.

• Store in dry, dark, cool conditions.

• Exposure to light causes sprouting and greening. The green patches contain mild toxins, but remove them and the rest of the potato is safe.

• At temperatures close to freezing, potato starch converts to sugar, producing sweet flesh, lacking in structure and often discoloured.

Storage


• 0.5kg of old potatoes will yield approximately three portions.

• 0.5kg of new potatoes will yield approximately four portions.

• 1.5kg of old potatoes will yield approximately ten portions.

• 1.25kg of new potatoes will yield approximately ten portions.

Yield


Pastry

Different types of pastry are used to produce dishes with a wide

range of textures and flavours.

The most common types of pastry are:

• Short paste/short-crust pastry - used for sweet and savoury dishes e.g

mince pies and quiche

• Sugar paste/pate sucre - used for sweet dishes, e.g lemon meringue pie

• Cheese pastry - used for cheese straws

• Choux pastry - used for eclairs and profiteroles

• Puff pastry - used for sweet and savoury dishes e.g cream horns and

sausage rolls

• Rough puff pastry - used in the same way as puff pastry

• Flaky pastry - used in the same way as puff pastry

• Filo pastry - used for sweet and savoury dishes e.g strudel


Short Crust Pastry

Short-crust pastry is the best known pastry used and is

made by the rubbing-in method Top tips for perfect

short-crust pastry:

• Keep everything as cool as possible

• Sieve the flour to aerate it (add air) as well as get rid of lumps

• Use a mixture of fats (unless making vegetarian pastry).

• Lard gives pastry its short texture and margarine gives

it colour and flavour.

• Rub in with fingertips only- these are the coolest parts

of the hand so the pastry is less likely to go sticky.

• Once the mixture looks like breadcrumbs , add the correct

amount of water (1 tsp of water to every 25g flour) and

‘cut it’ into the mixture.

• Once mixture starts to ‘clump’ together, use your hand

to gather and stick the dough together

• Knead pastry dough lightly into the shape you want

• Roll the pastry as evenly as possible- do not turn the pastry over

• Always push pastry into the shape of the dish, never stretch pastry

• Allow to rest before baking


Choux PastryChoux Pastry (pronounced "shoo") comes from France and several

recipes, such as Éclairs, still retain their French names.Choux pastry is used to make eclairs and profiteroles. This pastry is

easy to make and produces light, attractive shapes of crisp texture, suitable for both sweet and savoury recipes.

Plain flour is used, since the eggs and air introduced at the beating

stage provide the raising power. The wet baking sheet produces

steam to help the raising action.

Tips for making choux pastry:• Measure all ingredients accurately before starting to work and

sieve the flour onto a plate

• Ensure paste forms a soft ball in the saucepan

• Cool to blood heat before adding eggs

• Add eggs a little at a time and beat well

• When cooked, pastry should sound ‘crisp’ when lifted

off and dropped back onto baking tray

• Release steam by piercing pastry


Rough Puff Pastry

This pastry has a crisp light layered texture

which is made by rolling and folding to trap

the air between the layers of dough.

Rough Puff and Flaky Pastry are

interchangeable in use, as they aresimilar in texture.

Rough Puff is quicker and easier to

make than Flaky as the fat is added

by a different method.


Flaky Pastry

Flaky Pastry calls for a little more care and trouble in making

than Short Crust or Rough Puff but for special pies and pastries,

the beautiful light, crisp crust is well worth the time spent.

• Cool working conditions and skill with the rolling pin are

both important. The object is to incorporate thin layers

of fat between thin layers of dough and encase as much

air as possible.

• When placed in a hot oven, this air expands and lifts each

thin layer of pastry separately.

• The dough is more ‘sticky’ than Short Crust or Rough Puff

and more flour is needed for rolling out.

• Brush off surplus flour before folding to maintain the

recipe balance.

• Before rolling, lightly seal edges of folded dough with rolling

pin so that the fat does not burst through.

• To glaze, brush over the surface of the pastry, not the sides,

as this will prevent rising.

• Always bake in a very hot oven.


Filo Pastry

The word Filo means ‘leaf’ in Greek. It is made up of paper-thin sheets of unleavened flour dough used for making pastries in Middle Eastern and Balkan cuisine.

Properties of Ready Made Filo PastryAs it is very thin, it needs careful handling. Does not need rolling. You need to use several layers and apply oil between the layers to prevent the pastry from drying out and burning in the oven. This pastry does not rise when baked. Has a low fat content (8%). Very brittle when cooked(breaks easily).

RecipesFilo can be used in many ways: layered, folded, rolled, or ruffled, with various fillings.Some common varieties are:

Samosa – From South Asia, savoury fillings include potato, onions, meat, and peas.Spring rolls – East Asia, China, can be sweet or savoury rolled snacks, can be cooked by baking or frying. Baklava – from Turkey, is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. Strudel – This is a German dish, it is a type of layered pastry with a sweet filling, often served with cream.


Pastry Making Tips

Other Tips

• Cool hands, a cool pastry board or worktop and water as cold as possible help to produce

the best results. Use the fingertips, as they are the coolest part of the hands.

• Lift the flour well out of the bowl to incorporate as much air as possible when rubbing in the fat.

• Always mix with a round bladed knife.

• Add water gradually, a little at a time, to achieve the correct consistency for each type of pastry.

• Avoid adding more flour after the water. In making pastry try to incorporate as much cold air as

possible so that in baking this air expands and produces light pastry. In Short crust this is done by

rubbing in and light handling and in Rough Puff and Flaky Pastry the air is incorporated by folding

and rolling.

• Dust rolling pin with flour and work lightly to prevent sticking. Roll out quickly, always rolling

away from you and not from side to side. Turn the pastry, not the rolling pin.

• Avoid stretching the pastry as this causes shrinkage in baking.

• Roll evenly and do not roll over the ends of the pastry.

Three Basic Rules for Pastry Making1. Keep pastry cool.

2. Handle pastry lightly

3. Bake pastry at correct oven temperature.


• Check weighing scales for accuracy.

• Never guess quantities: weigh them.

• Check that storage temperatures are correct.

• Follow the recipe carefully.

• Work in a tidy and organised way.

• Clean equipment after use.

• Plan your time carefully.

• Follow food safety regulations.

Pastry: Points to Remember


• The foundation of bread, pastry and cakes.

• Different types contain different percentages of the whole grain:• White: only the endosperm (72-85%).• Wholemeal: contains the whole grain.• Wheatmeal: contains 85-95%.• Hovis: contains 85%.• High ratio (patent): contains 40%.• Self-raising: white, with added baking powder.• Semolina: granulated hard flour; only the central part of the

grain; available white or wholemeal.

Key Ingredients: Flour


• Butter: excellent flavour; doesn’t have the water retention and creaminess of manufactured fats.

• Margarine: a blend of oils, hardened or hydrogenated (by adding hydrogen gas); up to 10% butterfat; varieties include:• Cake margarine: has an additional emulsifying agent to help combine water

and fat

• Pastry margarine: hard, plastic, waxy fat used for layering puff pastry.

• Shortening: made from oils, e.g. hydrogenated lard or rendered pork fat; used for pastry.

Key Ingredients: Fats


• Juice from sugar beet or sugar cane is crystallised in a complex process, then refined and sieved into different grades (e.g. granulated, icing, caster).

• Loaf/cube sugar is made by pressing the damp crystals, drying them in blocks and then cutting into squares.

• Syrup and treacle are produced during sugar production.

• Fondant is a cooked mixture of sugar and glucose, bought ready-made and used to decorate cakes, petits fours, etc.

Key Ingredients: Sugar


• Added to a cake or bread mixture to give lightnessto the product.

• Based on the principle that gases (air, water vapour, carbon dioxide) expand when heated. These gases can be introduced before baking or produced by raising agents in the mixture. They expand during cooking and are trapped in the gluten of the wheat flour. On further cooking, the pressure from the trapped gases causes the product to rise and set.

Key Ingredients: Raising Agents


• Chemical raising agents cause reactions between acidicand alkaline compounds, producing carbon dioxide.

• The alkaline is usually baking soda (sodium bicarbonate or sodium acid carbonate): cheap, easily purified, non-toxic and tasteless.

• An alternative is potassium bicarbonate: suitable for low-sodium diets; absorbs moisture and reacts prematurely, giving a bitter flavour.

Key Ingredients: Raising Agents


• Using too much raising agent causes:• Over-risen product which then collapses

• Coarse texture; poor colour and bitter flavour

• Fruit sinking to the bottom.

• Not using enough causes:• Lack of volume; shrinkage

• Insufficient lift

• Close texture.

Problems with Raising Agents


• Important and versatile ingredients.

• Used because of their enriching, binding, emulsifying and coating properties.

• Add protein and fat to a dish, and improve the flavour.

• Hens’ eggs are graded as small, medium, large or very large.

Key Ingredients: Eggs


• Concentrated milk fat, skimmed off the top of the milk.

• Available frozen in 2-10 kg slabs.

• Different types contain different percentages of butterfat:• Half cream: 12%• Single cream: 18%• Whipping cream: 35%• Double (thick) cream: 48%• Clotted: 55%.

• Available UHT (ultra-heat treated).

Key Ingredients: Cream


• Keep eggs refrigerated; store flour in a bin with a tight-fitting lid; store sugar and other dry ingredients in closed containers.

• Fat is easier to work with and cream if it is plastic(at room temperature).

• Cream fat and sugar well before adding liquid.

• Understand how to use fresh cream: remember it is easily overwhipped.

Points to Remember


• Folding: e.g. puff pastry.

• Kneading: e.g. dough or the first stage of puff pastry.

• Blending: mixing ingredients carefully by weight.

• Relaxing: keeping pastry covered with damp cloth, cling film or plastic to prevent skinning while it loses some of its resistance to rolling.

Key Techniques


• Cutting: with a sharp, damp knife; a floured cutter, for a sharp, neat cut; or a lattice cutter on firm pastry (it is difficult to lift a cutter from soft pastry).

• Rolling: lightly flour the surface and rolling pin; turn the pastry to prevent sticking; apply light, even pressure.

• Shaping: producing flans, tartlets, etc. or crimping with the thumb technique using the back of a small knife.

• Docking: piercing raw pastry with small holes to prevent rising during baking (e.g. cooking tartlets blind).

Key Techniques


• Neat, attractive and consistent finishing is important for sales.

• Dusting: sprinkling icing sugar over the product using a fine dredger or sieve, or a cloth.

• Piping: fresh cream, fondant or chocolate.

• Filling: with fruit, cream, etc. Never overfill as this may appear clumsy.

Key Techniques: Finishing


• Hot or cold clear gel, produced commercially from a pectin source: gives a sheen and excludes oxygen (which causes discolouration).

• Apricot glaze made from jam: acts like the gel.

• Eggwash, used before baking: gives a rich glaze.

• Icing sugar, dusted over the surface and caramelised in the oven or under the grill.

• Fondant, sometimes flavoured or coloured: gives a rich sugar glaze.

• Water icing, sometimes flavoured or coloured: gives a transparent glaze.

Methods of Glazing


• Pastry must be rested (relaxed) to prevent excessive shrinkage in the oven; it must be docked to allow air to escape, preventing unevenness.

• Use silicone paper for baking (instead of greaseproof paper).

• Ensure cooked products are cooled before finishing.

• Never use cream to decorate a product that is still warm.

• Keep small moulds clean and dry to prevent rusting.

Points to Remember


• Egg custard mixture is a versatile basic ingredient.

• Widely used, e.g. for cream caramel, bread and butter pudding, savoury quiches, etc.

• Sets when the egg protein coagulates (whites at 60°C, yolks at 70°C, mixtures at 55°C). If overcooked, it will shrink, lose water (syneresis) and create bubbles in the custard.

• Adding starch to the mixture will change its characteristics.

Egg custard (crème renversée)


• Pastry cream (confectioner’s custard): used as a filling in gâteaux and flans and as a base for soufflé.

• Sauce anglaise: used as a sauce to accompany desserts, or as a base for ice cream.

Egg custard variations


• Do not allow any foreign substances to come into contact with the egg custard mixture, to prevent cross-contamination.

• Heat the egg to 70°C or use pasteurised eggs.

• Ensure that the specified temperatures are achieved for cooking and storage.

• Check use-by dates of raw ingredients.

• Wash your hands when handling eggs, dairy products and other pastry ingredients.

Points to Remember


• Any trace of fat or grease will prevent the whites from whipping by preventing the albumen strands from bonding and trapping air, so equipment must be clean.

• There must be no trace of yolk in the white, as yolk contains fat.

• A little acid (lemon juice) will strengthen the egg white, extend the foam and stabilise it.

• If overwhipped, the albumen strands are overstretched, allowing the water molecules and sugar to touch. This dissolves the sugar, making the meringue heavy and wet. Try whisking further until it foams up, but the mixture may have to be discarded.

Using Egg Whites in Meringues


• Hard: too much water; too little fat; insufficient rubbing in; excessive handling, rolling or baking.

• Soft, crumbly: too little water; too much fat.

• Blistered: too little water; uneven adding of water or rubbingin of fat.

• Soggy: too much water; oven too cool; insufficient baking time.

• Shrunken: excessive handling or rolling; stretching while handling.

Causes of Problems in Short Crust Pastry


• Not flaky: fat too warm, thus not forming layers; excessive heavy rolling.

• Oozing fat: fat or dough too soft; edges not sealed; uneven folding or rolling; oven too cool.

• Hard: too much water; excessive handling; flour not brushed

off between rolling.

• Shrunken: insufficient resting between rolling; overstretching.

• Soggy: insufficient baking; oven too hot.

• Uneven rise: uneven distribution of fat; sides and corners not straight; uneven folding or rolling.

Causes of Problems in Puff Pastry


• Greasy and heavy: over-cooking the basic mixture.

• Soft, not aerated: flour insufficiently cooked; eggs insufficiently beaten; oven too cool; insufficient baking.

Causes of Problems in Choux Pastry


A sauce is a liquid that has been thickened by the addition, in moderation, of a thickening medium.

Sauces should be smooth, glossy in appearance, definite in taste and light in texture.

Sauces


• Roux: a combination of fat and flour, cooked together to varying degrees (white, blond, brown or continental roux).

• Beurre manié: a smooth paste of butter/margarine and flour, mixed into boiling liquid. Mainly used for fish sauces.

• Egg yolks: used in different ways in different sauces, e.g. hollandaise, custard, mayonnaise.

Thickening agents for sauces


• Cornflour, arrowroot or starch.

• Sauce flour: specially milled flour that will not go lumpy even though it is used without fat. Useful for reducing the fat content of dishes.

• Reduced stock or cooking liquor gives a light sauce.

• Cream or butter, added to reduced stock or cooking liquor.



• Vegetable or fruit purées (cullis or coulis): no other thickening agent is needed.

• Blood is a traditional ingredient in dishes like jugged hare, but not normally used today.



• Mix flavouring ingredients into softened butter, shape it into a roll 2 cm in diameter, wrap it in wet greaseproof paper or foil and refrigerate.

• Slices can be cut off when needed.

• Served with grilled or fried fish and some grilled meats.

Compound Butter Sauces


• Parsley butter: chopped parsley and lemon juice

• Herb butter: mixed herbs (chives, tarragon, fennel, dill) and lemon juice

• Chive butter: chopped chives and lemon juice

• Garlic butter: garlic juice and chopped parsley or herbs

• Anchovy butter: few drops anchovy essence

• Shrimp butter: finely chopped or pounded shrimps

• Garlic butter: mashed to a paste

• Mustard butter: continental-style mustard

• Liver pâté: mashed to a paste

Examples of Compound Butters


Sauces

1. What is a béchamel sauce?

2. Can you remember the three methods for making a sauce?

3. Why are sauces used within cooking. What do they add?


Sauces

A sauce is a l_ _ _ _ _ that has been t_ _ _ _ _ _ _ _.

The usual ways of thickening sauces

are by using:

• A Roux – equal quantities of fat and flour

• Cornflour

• Eggs yolksA good sauce should be s_ _ _ _, sm_ _th and well se_ _ _ _ _ _.


Sauces

A sauce is a l i q u i d that has been t h i c k e n e d

The usual ways of thickening sauces

are by using:

• A Roux – equal quantities of fat and flour

• Cornflour

• Eggs yolksA good sauce should be s i l k y s m o o t h and well s e a s o n e d.


Starch Based Sauces

• Blended Method

• Roux Method

• All in one method

Which of the above

methods use flour and

which use cornflour?


Sauces

What was used to thicken …

Eggs Flour Corn Flour Roux


Sauces

There are different consistencies

Pouring Coating Panada


Stocks


• Stock is a liquid containing some of the soluble nutrients and flavours of food, extracted by prolonged and gentle simmering.

• Stock is the foundation of soups, sauces and gravies.

What is a stock?


White stock is made from beef, mutton or chicken and used in white soups, sauces and stews.

Brown stock is made from beef, mutton, chicken, veal or game and used in brown soups, sauces, gravies and stews.

Nage is high quality stock made from vegetables, fish,meat or game.

Type of stocks


• Simmer stock gently: boiling causes evaporation andmakes it cloudy.

• Do not let stock go off the boil: in hot weather, it may go sour.

• Remove scum, which can spoil the colour and flavour, and skim off fat, which can make it greasy.

• Do not add salt.

• Do not use unsound bones or decaying vegetables: they will cause unpleasant flavours, quick deterioration and risk of contamination.

Tips for making stocks


Without care and attention, stocks, soups and sauces can easily become contaminated.

• Ideally, make stock daily and discard it at the end of the day.

• If stock is to be kept, strain, re-boil, cool quickly and refrigerate below 5˚C or freeze below -18 ˚C.

• After storage, boil it for at least 2 minutes.

• Only reheat stock once.



• Made by steadily boiling white or brown stock, reducing it to a sticky or gelatinous consistency.

• Used as a base for sauce, or to improve the flavour of a weak, bland sauce.

• Kept refrigerated in jars for up to one week, or frozen in small, sterilised jars for several months.

Glazes


Soups


• Made from stock and strained.

• Usually garnished.

• Example: consommé

Clear Soups


• Made from stock and chopped vegetables, unpassed.

• Examples: minestrone, Scotch broth.

Broths


• Made from stock, fresh vegetables and pulses, passed.

• Garnished with croutons.

• Examples: lentil soup, potato soup.

Purée Soups


• Made from blond roux, vegetables and stock, passed, with a liaison of egg yolk and cream.

• Example: chicken velouté.

Veloutés


• Made from stock, vegetables or vegetable purée and béchamel velouté, passed, with milk, cream or yoghurt.

• Examples: cream of tomato soup, pea soup.

Cream Soups


• Made from shellfish or fish stock, passed, with cream.

• Example: lobster bisque.

Bisques


Mussel soup

Other Soups

Chowders

Mulligatawny


• Hors d’oeuvre

• Salads

• Cooked, cured or prepared foods

• Pre-plated or served in large dishes

Cold Food Preparation


• Visual appeal: neatly arranged and attractively

garnished, it shows customers exactly what is on offer and

stimulates the appetite.

• Efficiency: prepared in advance, large numbers can be

served quickly, or self service can be used.

• Adaptability: the range in a cold buffet can be small or

large as needed.

Why is Cold Food Popular?


• Use plastic gloves when handling food where possible.

• Refrigerate food to prevent the growth of bacteria. Prepared dishes should be covered and kept at 1-3˚C to prevent drying.

• When food is on display, refrigerate it and use a sneeze screen where possible.

• Maintain high standards of hygiene.



• The purpose of cold preparation:• Provide variety and eye appeal

• Provide food particularly suitable for hot weather

• Provide food that can be wrapped to take away.

• Its characteristics are a fresh, appealing appearanceand good nutritional value because of the inclusionf raw foods.

Purposes and Characteristics


• Peeling: removing the outer skin of fruit/vegetables using a knife/peeler.

• Cutting, using a knife.

• Chopping: cutting into very small pieces.

• Carving: cutting meat/poultry into slices.

Techniques for Cold Food Preparation


• Seasoning: adding light quantities of flavourings, e.g. salt, pepper.

• Dressing: arranging food for presentation.

• Garnishing: adding finishing touches to a dish, e.g. lettuce, tomato and cucumber to egg mayonnaise.

• Marinading: tenderising and flavouring meat/poultry/fish in spiced pickling liquid.

Techniques for Cold Food Preparation


• Before, during and after preparation, food must be kept in a cool place, cold room or refrigerator to minimise the risk of contamination.

• Garnishing and decoration should be done as close to serving time as possible.

• Bowls, tongs, whisks, spoons, etc. as well as food processors, mixing machines and blenders are used.

Equipment and Storage


• Think about textures and flavours when choosing what foods to serve together.

• Remember the possibilities of raw foods (e.g. coleslaw).

• Develop simple artistic skills for quick, attractive presentation.

• Allow food to stand at room temperature for 5-10 minutes before service, to give the best flavour.

Planning and Preparation


• Served at luncheon, dinneror supper.

• Many items can also be served as snacks. Salads can be dishes in their own right.

• Hors d’oeuvre can be single cold food items, cold dishes or hot dishes.

• Salads can be mixed/composite or simple, with one ingredient.

• Accompaniments aredressings and cold sauces.

Hors d’oeuvres and Salads


• Dressings may be varied with the addition of other ingredients.

• Lightly dress salads, or offer the dressing separately to give the customer the choice.

Salad Dressings


• Chutneys are made by carefully cooking ingredients, usually fruit, and preserving them in sugar and acid. They are spiced.

• Chutneys accompany terrines, salads, cold meats and cheese.

• Relishes are similar but smoother and may contain less sugar.

Chutney’s and Relishes


• Use unblemished, well-washed fruits and vegetables, and good-quality vinegar at 4% acetic acid.

• Never use copper or unsealed cast iron pans. The acid will damage the pan, and the colour and flavour of the chutney will be impaired.

Techniques for Making Chutney’s and Relishes

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