652 Soup The word 'soup' comes from the Latin 'suppare', which means 'soaking', and once described a dish of meat or vegetables that was soaked in the liquid in which it was cooked. Stock is the foundation of all good soups. Soups are made from meat stock. Meat stock is a broth made by cooking meat with water and it requires long, slow cooking. Beef, veal, lamb or chicken can be cooked separately or in combinations. Soups are served all over the world, and they are wonderful time-savers and appetite satisfiers. Soup may be served as an appetizer, to stimulate the appetite, or it may be served as the main dish of the meal. If the soup to be served is a hot soup, it must be served piping hot. If it is to be a cold soup, it must be served icy cold. TYPES OF SOUPS Soups are classified according to their method of preparation. Traditionally, soups are classified into two broad groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish thickened with cream; cream soups are thickened with béchamel sauce; and veloutés are thickened with eggs, butter and cream. Other ingredients commonly used to thicken soups and broths include rice, flour, and grain. Thin Soups Clear soups run the gamut--from the rustic and homey chicken soup to the most sophisticated consommé. What separates clear from thick soups is that clear soups are comprised of a clear brothy liquid with things floating in it, like pieces of vegetables, meat,fish, rice, pasta, etc. while thick soups have items ground into a stock. The amount of garnish (the professional term for the "things" floating) in a clear soup varies considerably. Some are virtually garnishless while others are loaded with solids. 1) Consommé - This is a clear soup made from a well-flavoured stock that is cleared by the action of egg white protein (albumen) and meat protein which rise to the surface during cooking, bringing insoluble particles with them. When cool, the coagulated protein is carefully strained off and the resulting stock should be crystal clear. Consommé may be garnished in numerous ways and should be served very hot or chilled. The stocks used are either chicken, beef or game.
653 They should be free from fat globules and thoroughly strained before being used in the preparation of consommé. 2) Bouillon - It is usually made by the simmering of Mirepoix and aromatic herbs (usually a bouquet garni) with either beef, veal, or poultry bones in boiling water. 3) Broths - These consist of a good flavoured stock containing diced meat or vegetables. They are thickened by the starch from either pearl barley or rice that is cooked with the other ingredients in the stock. As this soup is not passed in any way it is essential to have a neat brunoise cut of vegetables and finely diced meat. The stock should be well flavoured and be of the same type as the diced meat. Broths is a substantial nourishing food because of the cereal, meat and vegetable content, and are normally garnished with freshly chopped parsley,mint or coriander leaves. Thick Soups Soups made without meat stock and milk or cream. These soups are called cream soups and have for their basis white sauce. They are made by combining thin white sauce with cooked, mashed or strained vegetable, fish or meat pulp. 1) Purée Soups - Purée soups are another type of substantial or filling soup because they are based upon vegetables like broths, these potages are substantial soups because of their high vegetable content. Puree soups are passed through a conical strainer. The resulting soup should be smooth and thick enough to coat the back of a spoon, while still being able to pour from a ladle. After reheating and seasoning, the purée soup is served with croutons as their accompaniment. Soups can be made from one main vegetable, such as lentils for a purée of lentil soup. Other vegetables are included in smaller proportions for flavouring purposes, these usually include onion, celery, leek, carrot, swede or a combination of some of these vegetables. A purée soup is prepared by cooking all the vegetables previously diced in a good flavoured white stock. When the vegetables are cooked, the soup is passed through a sieve or liquidized, then croutons as an accompaniment. 2) Veloute Soup - Velouté soup is a lighter richer soup than broth, potages and purée soups. These soups are made using a blond roux and white stock with a few base vegetables for flavouring.. The base vegetables are diced and sweated in fat until softened, but not coloured. The flour is then added and a blond roux is made. The well flavoured white stock is added and, after bringing to the boil, the soup is simmered for 40-50 minutes. The type of stock used will depend upon the type of soup that is being prepared. For example, if a chicken velouté is being prepared, then chicken stock is used and diced chicken will be added for garnish just before service.After being simmered, the soup is passed through a fine strainer, reheated, and then checked for consistency and flavour. To finish the velouté soup, cream or milk is often added just before service and an appropriate garnish is added. 3) Cream Soup - A cream soup is a smooth, rich soup that has a definite main ingredient and flavour. It is a soup that has been made from another base soup. For example, it can he
654 made from any of the three following methods, a ptiree base that is finished with milk to create a creamy texture; a puree base that is combined with a thin, béchamel sauce to create a creamy based soup of a lighter texture than full puree soup; and a veloute base that is finished with the addition of a cream and egg yolk liaison to create a creamy, rich soup (care must be taken when adding the liaison). 4) Bisque - I t is a thick, creamy, highly-seasoned soup of French origin, classically of puréed crustaceans. It can be made from lobster, crab, shrimp or crayfish. Bisque is also sometimes used to refer to cream-based soups that do not contain seafood, in which the ingredients are pureed or processed in a food processor or a food mill. Common varieties include tomato, mushroom, and squash bisque. Special & International Soup Varieties 1) Cold Soups – Cold soups and creams are top stars in the summer. Light and cool, flavorful, packed with vitamins. The right appetizer for a summer meal. The king of cold soups is gazpacho. This Spanish soup has multiple variations, but the famous tomato-based gazpacho is made with stale bread, olive oil, garlic, ground almonds and vinegar. This ancient soup is called ajo blanco, a "white gazpacho." Vichyssoise is another cold savory soup made of pureed potatoes and leeks, the soup is enriched with a swirl of cream before serving. 2) International Soups – There are many varieties, cold or hot, thin or thick soups. They have been placed in a special category, as they have different origins. There are soups that originated in a certain locality and are associated with that particular place. Chowder is any of a variety of soups, enriched with salt pork fatback and thickened with flour, or more traditionally with crushed ship biscuit or saltine crackers, and milk. To some Americans, it means clam chowder, made with cream or milk in most places, or with tomato as "Manhattan clam chowder." Corn chowder is a thick soup filled with whole corn (maize) kernels. Fish chowder, along with corn and clam chowder, continues to enjoy popularity in New England and Atlantic Canada. Seafood chowder is a traditional and popular dish in Ireland. Sometimes the freshest clam chowder can have a gritty consistency due to small particles of sand still present in the clams at the time of preparation. GARNISHING FOR SOUPS A simple dish can be transformed by feasting the eyes first with even the most casual of garnishing – a sprig of mint, basil or parsley can add colour and aroma which looks attractive and demonstrate a caring attitude to a meal. 1) One of the simplest garnishes for soup is a tablespoon of salted whipped cream sprinkled with a dash of paprika or a little parsley chopped very fine.
655 2) Eggs are used as garnishes of soups in the form of a baked custard cut in fancy shapes, or as egg balls. The whole yolks poached in salted water just below the boiling-point may be used; one yolk is served with each plate of soup. 3) Noodles, tapioca, spaghetti or macaroni cut in fancy shapes or quenelles make simple and attractive garnishes for soup. 4) Cooked vegetables cut in thin strips or in Julienne style or in fancy shapes or slices, are often used to add color flavor and nutritive value to a soup. 5) Soups may be garnished also with cubes of bread or puff paste buttered and browned in the oven or fried in deep fat. Garnishes for soups needn’t be complicated or time consuming, but they should meet two objectives: They should be pleasing to the eye, adding to the visual impact of the bowl; and They should be edible, complimenting rather than competing with the main flavours of the soup.
656 Preparing Vegetables Fresh vegetables need preparation before they can be cooked or served raw. Protecting the vitamin content • Don’t prepare vegetables until you need them • Use a sharp knife • Only peel vegetables when absolutely necessary, most of the nutritional content is in the skin • Don’t soak vegetables in cold water after preparation (except potatoes) • Prepare and cook as close to service as possible Preparation methods include • Shredding • Slicing • Chopping • Peeling Most vegetables are grown in treated or manure-enriched soils, so it is important to thoroughly clean all vegetables before preparation. Vegetables are cut in different ways to: • Make for fast and even cooking. • Improve the “look” of the meal being served. • Releases the flavour of the vegetable. • Meet the specific recipe needs of a traditional dish. Steps in Preparing Vegetables • Make sure that all people handling the vegetables meet all hygiene requirements; such as hands are washed and the uniform is clean. • All surfaces, work utensils and equipment have been thoroughly cleaned and sanitised. • Clean and wash all vegetables to remove any dirt, dust, or chemicals.
657 • Peel the vegetables as thinly as possible. Thin peeling also minimises waste. • Make sure you use the correct sized knife for the type of cutting you are doing. • Always clean as you go. • Remember to use the product immediately because some vegetables will discolour once peeled. Storing Prepared Vegetables Fresh vegetables are perishable and they need careful handling. After delivery, fresh vegetables must be stored quickly in the correct storage area and in the correct temperature. There are three (3) reasons why fresh or prepared vegetables can go rotten: • Incorrect storage • Loss of moisture because of wrong packaging • Rough or incorrect handling Different types of prepared vegetables need different storage. The following prepared vegetables should be refrigerated at temperatures between 1oC to 4oC: • Raw Potatoes, and Carrots Once these are peeled, they should be put in a plastic or stainless steel container, and completely covered with cold water. • Eggplant, and Avocados Once these are peeled, they should be placed in lemon juice and water to stop them from browning. • Celery, Beans, and Pumpkin Once peeled, store these in a clean container with an airtight lid or in a clean bowl that is covered with cling (plastic) wrap. • Green Leafy Vegetables Store these in plastic bags with holes or cover with plastic wrap. Do this to reduce the loss of moisture and stop it from wilting.
658 Vegetable Cuts
659 Potato Cuts
660 Preparing Fresh Vegetables Protect the vitamin content of vegetables at all stages: • Don’t prepare vegetables until you need them. • Use a sharp knife. • Only peel vegetables when absolutely necessary - most of the nutritional content lies close to the skin. • Don’t soak vegetables in cold water after you have prepared them. • Prepare (and cook) them as close to service as possible. Preparing mushrooms There is no need to peel cultivated mushrooms, nor do they usually need washing. To slice, cut through the cap and stem to form slices in an umbrella shape. For a sturdier shape, cut in half and then in quarters. In top establishments, the stems are usually pulled off or cut level with the cap. Dicing vegetables 1. Cut lengthways into slices about 3 mm thick. (This step is not necessary for celery.) 2. Cut lengthways again to form sticks. Once you become practised, you can pile two or three slices on top of each other and cut through the pile in one go. 3. Gather a pile of sticks, turning them so they are in a comfortable position to cut. Slice through the sticks, forming small dice of equal size (3 mm). Cooking vegetables When properly cooked, vegetables change in several ways. The fibre is broken down, making them easier to chew. The starch is cooked, so the vegetables are easy to digest. The flavour becomes milder, and the colour remains attractive. When properly cooked, only a small portion of the nutrients is lost. What happens when vegetables are over-cooked? They become mushy and lose their shape. They lose nutrients and flavour and undergo unpleasant colour changes. Strongflavoured vegetables, such as onions and cabbage, become even stronger. When cooking vegetables the aim must be to retain as much nutritive value as possible.
661 The cooked vegetables should be pleasing in colour, flavour and texture. To prevent loss of nutrients these rules should be followed: 1. Use vegetables as soon as possible after picking. Store for the minimum time under the best conditions. 2. Avoid bruising the vegetables. Use a really sharp knife when cutting vegetables. A blunt knife bruises the tissues. 3. Whenever possible serve the vegetables raw. 4. Wash as necessary but do not soak for any longer than necessary to remove dirt. 5. Shred green vegetables. Cut up other vegetables in small pieces. This will cut down the time needed for cooking. 6. Use as little boiling water as possible. Keep the cooking time to the minimum. 7. Drain the vegetables and serve immediately. Foods kept hot or reheated lose most of their vitamin content. 8. The cooking water will contain dissolved vitamins and mineral salts. Save this and use it as soon as possible for soup, gravy or sauces. Colour retention during cooking People sometimes use baking soda to shorten cooking time or to retain the green colour. However, baking soda destroys vitamins and flavour in cooked vegetables. Vegetables come in four basic colours - green, yellow, white, and red. • Green vegetables. These vegetables get their colour from the green pigment chlorophyll. Heat makes chlorophyll fade. Overcooked green vegetables lose their bright colour and turn a dull, brownish green. Cook green vegetables only until tender but still a bright green. • Yellow, vegetables. Carotene, a source of vitamin A, gives the characteristic colour to yellow and orange vegetables, such as sweet potatoes and winter squash. Heat does not destroy carotene. However, if you overcook the vegetable, the cellular structure breaks down. Carotene escapes into the cooking water and is lost. You can see this happening because the cooking water turns a pale yellow or orange. • White vegetables. What makes white vegetables, such as cauliflower and cabbage, darken during cooking? They contain flavones - pigments that are soluble in water. If the vegetables are overcooked, they turn yellow or dark grey from the action of the flavones in the water. • Red vegetables. In hard-water areas, cooking can change the colour of red vegetables, such as red cabbage, to purple or purplish green. How can you prevent this undesirable colour change? Add a small amount of acid, such as vinegar or lemon juice, to the cooking water. Tomatoes retain their colour when cooking
662 because nature has provided them with acid. Cooking methods Vegetables can be classified into four categories for a description of suitable cooking methods: • Mildly flavoured vegetables with a high water content, e.g. celery, spinach, green peas, green beans, carrots and gem squash. • Strongly flavoured vegetables with a high water content, e.g. the cabbage family, turnips and onions. • Starchy vegetables with a fairly high water content, e.g. sweet potatoes and potatoes; and • Dry, starchy vegetables, which may include other starches, such as pasta and rice. TYPE OF VEGETABLE METHOD TEMP.C TIME min Asparagus Cook till almost done. Dip in batter and fry till golden brown. 180 1 – 3 Carrots or parsnips Cook till almost done. Cut in strips; dip in batter or crumbs and fry till golden brown. 180 3 – 5 Cauliflower Blanch in boiling water, dip in batter and fry till golden brown. 180 1 – 3 Cucumber Wash and cut in quarters and cut again in quarters lengthways. Dip in batter and fry till golden brown. 180 3 – 5 Gherkins Cut lengthways in halves. Dip in batter or crumbs and fry. (Excellent to serve with cured meat). 175 3 – 5 Eggplant (brinjals) Do not peel. Cut in 5 mm slices or strips. Soak in salted water (50-g salt per 4,5 Litres water) for one hour. Dry; dip in batter or crumbs and fry till crisp. 180 3 – 5 Onion Cut peeled onion in 5-mm rings dip in flour to dry then in milk and again in flour till well coated and fry till golden brown. (Can also be dipped in batter). 190 2 – 3 Sweet potato Cut in 5-8 mm strips or slices and cook till partially done and fry till golden brown. 180 5 – 8 Pumpkin Cut in strips or 10 mm cubes cook till almost done and fry as such or dip in batter. 180 5 – 8 Tomatoes Cut 10-mm slices; dip in crumbs or batter and fry. 280 2 – 4
663 Baby marrow Out in rings or use small pumpkins whole dip in batter or crumbs and fry. 180 3 – 5 Suitable flavourings and seasonings for vegetables Certain flavourings can be used to supplement the natural flavour and taste of vegetables. VEGETABLE FLAVOURING / ACCOMPANIMENT Asparagus Lemon, brown butter, mustard. Beans, green Crisp bacon, almonds, brown butter, onions cream/cheese sauce. Beetroot Nutmeg, onions, vinegar, dill, ginger, thyme, sour cream, sugar. Broccoli Lemon, brown butter, mustard, cheese sauce nutmeg. Brussels sprouts Dill, caraway seed, mustard seed, dragon. Cabbage Caraway seeds dill, mustard seed, dragon, nutmeg, and parsley. Carrots Mint, cloves, parsley, nutmeg, ginger, sugar dill, orange juice. Cauliflower Dill, nutmeg, mustard seed, Parmesan or Cheddar cheese sauce. Corn Bacon, butter, onion, red and green pepper. Cucumber Garlic, dill, dragon, vinegar. Peas Basil, dill, rosemary, sage, mint. Potato, baked Sour cream, butter, nutmeg, parsley, cheese. Pumpkin Onions, dill, mustard seed, fennel, cloves, nutmeg, banana, lemon, orange juice, sugar, cinnamon. Spinach Garlic, nutmeg, cheese sauce, bacon, onions. Sweet potatoes Cinnamon, cloves, brown sugar, nutmeg, orange, pineapple, ginger. Tomatoes Bay leaves, garlic, basil, rosemary, thyme, parsley, green pepper, onion,
664 Fish Carp Codfish Eel Haddock Halibut Herring John Dory Mackerel Monkfish Plaice Red Mullet Red Snapper Salmon Shark Sole Striped Bass Swordfish Trout Tuna Turbot Quality of fish • Freshness is essential when selecting fish. As well as being unappetising, stale fish can also be the cause of digestive disorders or even poisoning. • In these days of quick-freeze, the bulk of the fish reaches the markets frozen. • If the fish was frozen whilst fresh and is used immediately after defrosting, it will be nearly equal to fresh fish. Freshness When selecting fish there are several tests that can be applied to determine freshness, namely: • the eyes should be bright and full, not sunken or cloudy • the gills should be bright pinkish red in colour
665 • the skin should be shiny and of good colour • the flesh must be firm, plump and elastic • scales, if any should be plentiful, firm and should not come off when the fish is handled • fillets and steaks should be firm and moist and look freshly cut with no trace of drying or browning at the edges • frozen fish should be solidly frozen, clear in colour and free of ice crystals. Sure signs of staleness are: • an unpleasant ammonia odour which increases with staleness • limp flesh retaining the imprint of ones fingers • sunken eyes • gills dull and discoloured. Storage of fish Once you have purchased your fish, it is vital that you observe the following: • If thawing fish, it must be done in a coolroom at a temperature of less than 5oC. • Fish should be tightly covered and stored separately from other foods to prevent odour contamination. • Leaving fish uncovered in a refrigerator or leaving fish un-refrigerated will increase the risk of cross contamination and food poisoning. • Raw fish should be placed on lower shelves so if any drips occur, they do not fall onto cooked food. Placing fish in deep trays can also prevent this situation. Types of fish • White fish have less than 5% fat in their flesh and generally have a white flesh. They may be round as is whiting, kingklip, haddock, hake and cod or flat like plaice, flounder and sole. • White fish generally have loosely flaked flesh. • Oily fish have more than 5% fat in their flesh and have a darker coloured flesh, which is tightly packed. Examples include tuna, salmon, sardines, trout, mullet and herring. • An additional category of fish known as Cephalopods included calamari, squid and octopus. • Fish may be cooked and served whole or in portion sizes such as the following:
666 Fillets - pieces of fish cut from each side of the backbone and ribs. They are almost completely boneless and have the skin removed. Steaks - are pieces of fish cut on the slant from either a flat or round fish. Paupiettes - are small fillets of flat fish spread with a fish stuffing, rolled up and pinned. They are usually poached. Cutlets - whole round fish cut across and through the bone in pieces about 2-3 cm thick. Delice - a fillet of fish that has been folded. This is done to even out the thickness of the fish so that it cooks evenly.
667 Quantity There is great weight loss in the preparation of fish (up to 60%) and it is important to take this into consideration when trying to decide whether to buy it whole or in cuts. The portion sizes that should be allowed are: whole fish - 400 - 500 grams per person cutlets or supremes - 150 grams per person. The recommended quantities may vary from country to country according to accompaniments served with the fish. Preparing Fish • Fish must be correctly prepared in accordance with recipe specifications and organisational requirements. The preparation method used must be appropriate for the type of fish being prepared. • The following procedure is generally followed when preparing fish: Washing & Trimming • Wash all fresh fish under cold running water to remove any coating of slime and to facilitate ease of handling. • After removing the intestines, make sure there are no traces of blood left on the bone. • Trimming is the removal of fish surplus items such as gills, fins, tail, eyes and head where appropriate. • Fish scissors are mostly used in this process which involves cutting along the natural line of the fish fin where it joins the body. If scissors are not available, a cook's knife may be used. • This process is necessary to achieve a neat and well-presented piece of fish ready for cooking. Gutting • First remove the gills and fins using fish scissors.
668 • Make an incision from the anal vent along the belly of the fish two-thirds along the length of the fish. • Remove the gut and intestine, pulling them out with your fingers or using the handle of a spoon. • Remove any congealed blood lying under the backbone. • Wash the fish thoroughly. Filleting Round fish • First lay the cleaned, gutted and trimmed fish on the correct chopping board. • Working from head to tail: cut down the backbone following the vertebrae over the rib cage. Lift the fillets as you cut them to have control over the knife. • Detach the fillet at the tail and head. • Turn the fish over and repeat the process to get 2 fillets.
669 Flat fish • Lay the fish flat on the appropriate chopping board. • Cut down the natural centre line of the fish to the bone. • Make the incision very close to the bone, finishing at the tail to minimise loss of flesh. • Work from the centre, cutting with smooth sweeping strokes to the left, keeping the knife pressed against the bone. • Detach the fillet from the bone, lifting the fillet away from the bone as you cut. • Repeat the same process for the second fillet. • When the fillets have been removed completely, turn the fish over and repeat on the underside to obtain 4 fillets. Portioning Management usually decides on portion sizes to reflect the style of service, prices charged and what customers want. You have an important role to play in keeping to these guidelines: too small and the customers will be cheated, too generous and business costs will rise. The amount of fish per person will be determined by the following factors: • type of fish used • degree of preparation • method of cooking • cost of raw commodity in relation to the service style and pricing policy • customer requirements • Whether it represents a separate course or forms part of a menu or main course choice.
670 Scaling This can make a mess with scales shooting everywhere, so do it carefully where it will be easy to clear up thoroughly afterwards. Briefly soaking the fish prior to scaling will make scales come off more easily. • Use a firm bladed knife, ideally a cook's knife or a fish scaler. • If you have not had much experience, it is advisable to use the back of the knife blade. This will reduce the chances of accidentally damaging the skin of the fish. • Hold the knife at a slight angle and scrape the scales from tail to head, so that the knife is lifting the scales up and away from the body. • While doing this, hold the fish firmly by the tail. Skinning • Once you have filleted the fish, place the fillet skin side down on the correct chopping board. Cut through the flesh to the skin at the tail or tip end of the fillet. • Hold the fillet firmly by the tail with one hand. Turn the fish-filleting knife to an angle of 45o, push and cut forward with the knife using a sawing motion. At the same time pull the skin of the fish with the other hand until the skin and flesh are detached from each other. • Keep the blade very close to the skin but do not cut through it, then trim carefully as required to get a neat appearance.
671 Cooking fish • Fish has tender flesh, which does not take long to cook. • Time and temperature are extremely important when cooking fish, as overcooked fish becomes extremely dry and inedible. This may result in customer complaints. On the other hand, fish which is undercooked may pose a risk of food poisoning. This may result in unnecessary costs to the company and possible loss of customers. • Regardless of the cooking method to be used to cook fish, you must always comply with the recipe specifications and organisational requirements. • These methods are known as dry cooking methods and are explained in more detail below: • Therefore, frying, grilling or baking are suitable methods for small whole fish or various cuts of fish. • The natural flavour and moistness of the fish is emphasised using high temperatures, dry heat and short cooking times. Types of coatings Flour coating • Traditionally, white flour is used seasoned with salt and white pepper to add flavour. • For grilling and shallow frying, the fish is lightly coated in the flour immediately before cooking. The flour will stick quite easily to the moist surface of the fish. • For deep-frying, the fish is dipped in milk and then coated with flour immediately before cooking. The combination of milk and flour gives a thicker coating. A disadvantage is that flour particles fall into the oil during cooking causing it to spoil. Bread crumb coating • Brushed with oil or melted butter, then bread crumbed for grilling or shallow frying. • Lightly coated with seasoned flour, dipped in egg wash and then in breadcrumbs for deep frying or shallow frying. Batters • The main ingredients of batter are flour, egg, seasoning, water and/or milk. • Batter can be made manually using a whisk to blend the ingredients together. Do not over whisk the batter as too much air spoils the texture. • Batters can be stored in refrigerated conditions for a day or so.
672 Marinating • A marinade is a mixture of an acidic substance such as vinegar, lemon juice or wine with selected herbs, spices and flavourings. • Fish is soaked or marinated in this mixture to improve flavour and increase tenderness. Determining when fish is cooked There are several methods of determining when fish is cooked. The aim of each method should be to not damage the appearance of the fish. The methods are as follows: • Fish should give under the pressure when pressed gently with the back of a teaspoon. If fish springs back it is not ready. • There should be little resistance when a cocktail stick/skewer is inserted into the thickest part of the fish. • Cooked fish flesh becomes opaque and loses its see through appearance. • If fish breaks up it is overcooked. Finishing and Presenting Fish Recipe instructions will give details of sauces that are used for specific fish dishes. These instructions should be followed carefully as they are designed to enhance the flavour and texture of the fish. Also, organisational requirements with regard to garnish and plate size should always be followed. Saucing When serving poached fish, a sauce may be made utilising the cooking liquid. Sometimes, the assembled dish is placed for a few moments under the hot grill so the surface of the sauce browns attractively. An example of this is gratinating, whereby; grated cheese is added at the last moment before the dish is placed under the grill. The melted cheese will turn an appealing golden brown colour. In other cases, a combination of ingredients will be prepared to create a sauce that enhances the flavour of the fish. It is always important that sufficient sauce is used to cover the fish, but never so much so as to become overwhelming. Dressing Some grilled and deep fried fish are traditionally accompanied by tartar sauce. The correct way to present this sauce is to put it to one side of the plate, or to offer it in a separate bowl known as a saucier.
673 Garnishing Some garnishes often served with fish may include lemon, fresh herbs such as dill, coriander or parsley, and pickled baby vegetables such as cucumber. Preparing and cooking basic shellfish dishes In order to be of the highest quality, shellfish must be absolutely fresh. Many establishments that specialise in shellfish buy it daily from the large wholesale fish markets. There are 2 major categories of shellfish: Crustaceans - these have tough external skeletons which form jointed but rather fragile shells that protect the flesh. Although sometimes found on the seashore, crustaceans are mainly found in deep water. They have flexible pincers that allow them to move very quickly. Examples include prawns, crabs and lobsters. Molluscs - these are soft bodied and usually protected by a strong shell. They include mussels, oysters, scallops, cockles and clams. If the shell is found to be open, discard as this means the organism is dead and poses a health threat. Shellfish is highly perishable and must be used within 2–3 days of purchase. Therefore demand must be carefully gauged so that shellfish is not left over at the end of the day and wasted. Shellfish kept for too long or under incorrect storage conditions will quickly promote the growth of food poisoning bacteria. Since shellfish is a more expensive food item with a very short shelf life, every care should be taken to use it economically and not be left with surplus stock. Shellfish are nutritious, low in fat and high in protein and cholesterol. They need very little cooking and if steamed or poached have very few kilojoules. Shellfish require careful preparation and correct cooking and storing methods in order to preserve the flavour and freshness.
674 Shellfish When preparing shellfish, it is essential that the correct type required for the dish be used. Basically, there are 2 categories of shellfish: Crustaceans - this group of shellfish contains prawns, shrimps, scampi, lobsters, crabs, crayfish and crawfish. All of these shellfish have one thing in common - a hard outer shell that protects the soft bodied organism. They all have segmented bodies with legs. Much of the dense flesh is found in the claws, legs, tail and body. Many crustaceans can change the colour of their shell to match their background for protection. Molluscs - these small, soft-bodied sea animals have a hard outer shell and no legs. They may have hinged shells like oysters, scallops, clams and mussels or they may have snail like shells like the cockle, periwinkle, sea snail, and abalone. Most molluscs are cooked, however oyster are often preferred fresh. Quality of shellfish • Freshness is absolutely essential when selecting shellfish. Shellfish spoils very quickly and loses flavour and texture. Without high quality shellfish, the end result will be greatly compromised. • As well as being unappetising, stale shellfish can also be the cause of digestive disorders or even food poisoning. • Unless an establishment buys their shellfish directly from a reputable supplier, they can not be guaranteed that contamination did not take place after the shellfish was caught. • Care must also be taken that shellfish have not been harvested from polluted bays and seas. • Shellfish quality should be determined before preparation. • Fresh shellfish should be kept moist and cool. It is important that shellfish stay alive until cooking. Any shellfish that die during storage must be discarded. • Whilst we generally get rid of original boxes and repackage contents into the coolroom, shellfish may be retained in original waxed boxes. They should be covered and stored separately from other foods to prevent odour contamination and drips from other food items. If the shellfish is purchased frozen, the packaging should be intact and the contents solidly frozen and free of ice crystals.
675 Lobster Oyster Mud crab Scallops Prawn Octopus Mussel
676 Making sure your shellfish are fresh When selecting shellfish, there are several tests that can be applied to determine freshness, namely: • The shell should be firmly closed in molluscs such as clams, oyster and scallops indicating the organism is still very fresh, in fact alive. • Shells of molluscs should not be sticky indicating they are old. • A fresh salty sea smell should be present. Shellfish that is not fresh will have an ammonia odour. • All should display a clear, fresh colour. • Live prawns and crabs should show obvious signs of movement, e.g. in their claws or legs. They should have no claws missing. • The flesh must be firm, plump and elastic in the case of prawns and shrimp. Thawing shell fish If thawing shellfish, it must be done in a coolroom at a temperature of less than 5oC. Under no circumstances should thawed shellfish be refrozen. Quantity Be aware when purchasing shellfish, that the edible weight may be far less than the weight of the shellfish purchased. This occurs because with some types of shellfish there is a high wastage factor (shells, veins, barnacles) and also a high water content. Portion sizes per person that should be allowed for an entrée serve • Prawns, scampi and scallop flesh-80 –100 grams cleaned weight. • Oyster, scallops, sea snails, mussels-6 –12 shells. • Clams-12 –18. • Crab or prawn cocktail-45 grams. Portion sizes per person allowed for main courses • Prawn, scampi and scallop flesh-150 –170 grams cleaned weight.
677 • Lobster-1/2 a small lobster/crayfish or 200–250 grams cleaned flesh. • The recommended quantities may vary from recipe to recipe according to accompaniments served with the shellfish. Each establishment will have in place portion control guidelines to assist you in purchasing the correct quantity of shellfish. It is important that fresh shellfish are kept moist and cool until the moment of cooking. This ensures that the shellfish stays alive and is less likely to become contaminated with bacteria. In order that optimum flavour and texture are retained, the amount of time spent in preparation should be minimised. The main preparation methods used for shellfish are cleaning and trimming, scraping, debearding, coating and shelling. Cleaning and trimming Most fresh shellfish require washing before cooking. If any accumulated slime or dirt falls into the cooking liquid, their delicate flavour will be spoilt. Thorough cleaning before cooking also reduces the risks associated with bacterial growth. In many cases oysters are not washed before eating or cooking as the aim is to retain their natural juices. Molluscs Molluscs require extensive washing, remembering to change the water at least once to remove any remains of broken shells and sand. Thoroughly scrub the shell with a nylon bristle brush to remove seaweed. Discard any molluscs that are open or have broken shells as bacteria could already have contaminated these. With scallops it is important to remember to remove the black sack containing waste materials and flush out any sand in the shell. Shellfish is a high-risk food because of its high moisture content, which suits certain types of bacteria. Slime covering some raw shellfish means they may already be carrying harmful bacteria. An added risk associated with shellfish is pollution they may carry from the sea. These factors make it essential that thorough cleaning procedures are implemented when preparing shellfish. Crustaceans Crustaceans should be well washed under cold running water and scrubbed with a bristle brush. In the case of lobsters and crayfish, remove the head and thoroughly wash out the cavity. Prawns need to have the alimentary tract (gut) removed using a sharp knife. Scraping With some shellfish, it is necessary to scrape off barnacles and sea weed growths from the outer shells.
678 Debearding This entails cutting off the beards or tufts of hair, which protrude from the hinged side of the shell with a pair of scissors or sharp knife. Coating When seafood is to be fried, it is necessary to coat the pieces in flour, egg wash, breadcrumbs or batter to retain the moist texture and enhance its appearance and flavour. Marinade may also be used to coat certain shellfish. This imparts flavour and may act as a tenderiser. Shelling Prawns are shelled using the following method: • Live prawns should be put into fresh cold water so they will free themselves of sand. • Twist off the head. • Working from the underside, pull the shell apart and away from the tail–in some instances the last piece of the tail shell may be left in tact to improve the appearance and to assist in coating. • Pull away the dirt tract, which will be found lying along the body. Oysters, mussels and scallops Sometimes you may need quite a bit of force to open the shell. A short, sturdy knife with a very strong blade will make your task easier. Hold the shellfish firmly in one hand with a cloth while you are prising the shell open. With the other hand, proceed as follows: • Force the point of the knife blade into the hinged end of the shell. • Insert the blade approximately 1 cm. • You should be able to prise the shells apart by twisting the knife. • Hold the deeper half of the shell at the bottom so that juices do not spill out. • Lift off the flat top shell. Cooking Shellfish Shellfish has tender flesh, which takes a short time to cook - from one to two minutes for oysters, to about 40 minutes for a large crab in its shell. Time and temperature are extremely important when cooking shellfish as overcooked shellfish becomes extremely dry, rubbery and inedible. This may result in customer
679 complaints. On the other hand, shellfish, which is undercooked, may pose a risk of food poisoning leading to unnecessary costs to the company and possible loss of customers. Regardless of the cooking method to be used to cook shellfish, you must always comply with the recipe specifications and organisational requirements. The natural flavour and moistness of the fish is emphasised using high temperatures, dry heat and short cooking times. Therefore, frying, grilling or baking are suitable methods for shellfish. These methods are known as dry cooking methods and are explained in more detail below: Determining when shellfish is cooked Take care not to overcook shellfish as this spoils the taste and appearance. There are several methods of determining when shellfish are cooked. The methods are: • Shellfish such as prawns, scallops and lobster should give under the pressure when pressed gently with the back of a teaspoon. If item springs back it is not ready. With prawns, the shells should turn light pink when cooked. • There should be little resistance when a cocktail stick/skewer is inserted into the thickest part of the item. • Cooked shellfish flesh becomes opaque and loses its transparent appearance. • In the case of molluscs, the shell will open when the shellfish is cooked. • If shellfish is over cooked, it becomes tough and rubbery. Finishing shellfish dishes Recipe instructions will give details of sauces that are used for specific shellfish dishes. These instructions should be followed carefully as they are designed to enhance the flavour and texture of the shellfish. Also, organisational requirements with regard to garnish and plate size should always be followed. Some of the finishes you may wish to apply to shellfish include: Plating - Cold oysters are often plated on a base of ice to keep them chilled and enhance presentation. Hot oysters may be placed on a bed of rock salt and cooked as the salt retains the heat from the oven or salamander and assists in keeping the food hot. Saucing - When serving poached shellfish, a sauce may be made utilising the cooking liquid. Sometimes the assembled dish is placed for a few moments under the hot grill so the surface of the sauce browns attractively. An example of this is gratinating whereby grated cheese is added at the last moment before the dish is placed under the grill. The melted cheese will turn an appealing golden brown colour.
680 In other cases, a combination of ingredients will be prepared to create a sauce that enhances the flavour of the fish. It is always important that sufficient sauce is used to cover the fish, but never so much so as to become overwhelming. Dressings - Some grilled and deep fried shellfish are traditionally accompanied by tartare sauce. The correct way to present this sauce is to put it to one side of the plate or to offer it in a separate bowl known as a saucier. Also commonly used as dressings are mayonnaise and flavoured mayonnaise, cocktail sauce and sweet and sour sauces. Garnishing - Some garnishes served with shellfish may include slices/segments or halves of lemon, fresh herbs such as dill, coriander or parsley, and pickled baby vegetables such as cucumber. Sometimes a dish of prawns may be garnished with a few prawns that have been cooked in their shells and still retain heads and tails. Poultry Characteristics of quality poultry Poultry is regarded as a highly perishable food item, so it is important to be aware of what to look for when assessing its quality. Fresh poultry has: ¾ moist unbroken skin ¾ firm, plump breasts ¾ a clean, fresh smell ¾ a flexible breastbone tip ¾ no broken bones ¾ no dark patches or bruising ¾ no pin feathers (left around the parsons nose). ¾ no freezer burn ¾ individually wrapped ¾ look for evidence of thawing and refreezing – excess liquid in the freezer bag.
681 Storage of Meat and Poultry Follow these guidelines for the storage of meat, poultry, offal and game: ¾ Check delivery temperatures are within the acceptable range, between 0°C and 8°C (check with a temperature probe). ¾ Transfer meat to the cool room as quickly as possible after delivery. ¾ Cool room temperature should be 1 – 3ºC. ¾ Meat should be unpacked onto clean drip trays/containers. ¾ Different meats should be stored separately and away from cooked meats. ¾ Day and date stickers should be applied on new deliveries. ¾ Change trays regularly. Preparation of Meat, Poultry and Game Even though your establishment may buy in meat, poultry, game and offal ready-prepared, it is important to have an understanding of a number of preparation steps. Meat/Game Defrosting Meat should be completely defrosted in the refrigerator before it is cooked. Allow up to 48 hours for large joint of meat. It is strongly advisable not to try and speed up the thawing process, as this can be a health and safety risk. Washing Generally, meat will only require washing when it has come into contact with blood during preparation. Use absorbent kitchen paper to dry meat after washing. Trimming When trimming, remove as much gristle and sinew as possible, leaving as much of the meat intact as you can. If fat is to be left, it should be an even thickness. The amount of fat trimmed is dependent upon the type of meat, the cooking process and customer preference. Dicing Dicing is suitable for casseroles, stews, curries and pies. Generally, meat is diced into cubes of approximately 25mm. Meat should be trimmed prior to dicing.
682 Slicing After trimming, meat should be sliced across the grain. This will also apply when carving. Trussing or tying The technique of tying is used to ensure that meat will be evenly cooked and its shape will be retained after cooking. The string should be taut enough to give the meat a compact shape without being tied too tightly. Rolling/stuffing After stuffing, meat is rolled and tied. Meat should be rolled tightly, tucking in the ends to prevent the stuffing from falling out. Follow the techniques used in trussing or tying as above. Marinades Marinating means soaking a food in a seasoned liquid. Marinades add flavour to meat as well as tenderising it. Marinades such as vinegar or lemon juice can reduce connective tissue toughness in meat. However, they should be used sparingly as they can change the texture during cooking. Coating The two most common coatings are: ♠ breadcrumbs – first coat the meat in flour, then dip in eggwash and coat with breadcrumbs ♠ flour – coat the meat with flour just prior to cooking to avoid it becoming sticky. Seasoning Dry mixtures of salt, herbs and spices can be used as seasoning to improve the flavour of meat. If adding salt to roasts and grills, do so after the meat has browned otherwise the juices will be attracted to the surface of the meat and slow down the browning process. Poultry/Game Birds Deboning Commonly known as boning or boning-out. Choose a bird with the skin in tact and use a good sharp boning knife. 1. Remove the giblets and any excess fat around the cavity. 2. Place the bird breast side down and cut straight down the middle to the backbone.
683 3. Carefully pull and cut the flesh away from the carcass on each side of the cut until you get to the leg and wing joints. 4. Holding one leg in each hand, press firmly outwards to release the ball and socket joints. 5. Cut through the tendons and scrape the meat back from the bone. Pull out the bone using the knife to help free it as you pull. 6. Cut through the ball and socket joints connecting the wings. Leave the wings intact to provide some base and structure to the rest of the boned-out bird. 7. Continue to cut/fillet the meat away from the breasts until you reach the point where the skin and bones meet. Take care not to cut the skin when you separate the skin from the cartilage of the breastbone. Use as required. Stuffing These days in catering the stuffing (‘forcemeat’ is its traditional name) is cooked separately. This is to ensure the core temperature for thoroughly cooking a whole bird is achieved. Other flavour enhancing ingredients such as roughly chopped: onion, carrot or celery with fresh herbs, e.g. sage, rosemary or oregano, may be put in the cavity to give a great flavour boost when roasting a whole bird. Traditional stuffing varieties: • sage and onion, used for chicken, duck & goose • chestnut stuffing used for turkey. Modern stuffing varieties: • prune and walnut for duck/goose • ham/bacon and mushroom for chicken • apricot and pine nuts for turkey. Filleting Chicken fillets are used so commonly in catering that they are inevitably bought in. However there may be occasions when only a couple of fillets are required and they may be done individually if there are whole chickens available. 1. Place the chicken breast side up and parsons nose away from you. 2. Using a sharp filleting knife cut from the tip of the flexible part of the breastbone straight through to the wishbone. 3. Cut through the other side of the bone skin and flesh to the base of the breastbone. Holding the filleting knife between the breast and the carcass curve remove all the flesh from the bone.
684 4. Repeat for the other breast. Trussing (tying) • Trussing/tying keeps the bird in a compact shape during roasting. It also helps retain the juices and makes it easier to carve. Remove the wishbone for easier carving. There are three methods for trussing are: 1. hand trussing with string 2. hand trussing with string 3. needle trussing 4. trussing without string. Barding • Barding is an effective way of providing flavour, reducing shrinkage and keeping poultry succulent, to avoid drying out during roasting. It involves covering an item with strips of fat to baste it during roasting.
685 Jointing
686 BEEF Neck or Shoulder This area of the animal contains a lot of muscle and is a highly exercised area. It contains collagen which melts during cooking giving the meat a very intense flavour. It’s best to cook this by braising, stewing or as roasting as a casserole. It’s a meat which is also used a lot in Asian cuisine where it’s usually marinated well before use. This is the best cut for mincing, casseroling or braising. Very good flavour, ensure it is trimmed well. Rib Tender and flavorful ribs can be cooked any number of ways. Ribs are best roasted, sautéed, pan-fried, broiled, or grilled. Roast on a high heat or cut a rib from the joint for the barbecue, one rib will serve two persons. It is this cut of meat where you get a rib-eye steak from Short Loin Cuts from the short loin may be sautéed, pan fried, broiled, pan broiled or grilled. This is the cut where you get the infamous T-bone steak from which is also called the Porterhouse Steak—a very popular steak cut from the rear end of the short loin. The T-Bone consists of both tenderloin and the tip of the sirloin. The tenderloin is often served separately as filet mignon • T-bone Steak—cut from the middle section of the short loin; similar to the porterhouse steak; has a smaller piece of the tenderloin; usually grilled or pan-fried
687 • Tenderloin—often considered the most tender cut of beef; responds well to sauces, meaning the meat does not overpower the flavor of the sauce. It can be cut as the whole strip, or into individual steaks for filet mignon Sirloin This is the area where the hip is connected to the spine of the animal. These tender cuts respond well to sautéing, pan-frying, broiling, pan-broiling or grilling. Look for sirloin steaks with a clear, red color. Beef normally is purplish-red, but when exposed to oxygen it takes on a cherry-red hue known as the “bloom.” While the exterior is bright red, the interior of the meat will retain the darker color. Vacuum-packed sirloin steak also shows this purplish color. Flank This meat is lean, muscular and very flavorful. Flank is primarily used for flank steaks and rolled flank steaks. It can also be used for kebabs. • Flank Steak—this steak has a great flavor, and should be sliced thin against the grain for maximum chew ability. Use to make the classic London broil and steak Diane. Short Plate This section is best used for stew meat, where its rich, beefy flavor can be appreciated. Round The round consists of lean meat well-suited to long, moist cooking methods. • Top Round—this is the most tender part of the round; it can be prepared as pot roast or cut into thick steaks for braised dishes • Rump Roast—a very popular cut for pot roast, but can also be roasted at low temperatures Shank/Brisket Traditionally used for corned beef, brisket is best prepared with moist heat. Suitable preparation methods include stewing, braising and pot-roasting. • Fore shank—excellent stew meat • Brisket First Cut—a leaner cut of the brisket, for those who want the flavor but not the fat of a brisket pot roast • Brisket Front Cut—fork tender and succulent, a pot roast made with this cut is truly mouthwatering Preparation Methods Pan-Broiling Beef • Heat a heavy nonstick frying pan 5 minutes over medium heat.
688 • Season beef (straight from refrigerator), as desired. Place beef in preheated frying pan. Do not add oil or water. Do not cover. • Pan broil according to chart, turning once. (For cuts 4 inch thick, turn occasionally) Remove excess drippings from skillet as they accumulate. After cooking, season beef with salt, if desired. Pan-Frying Beef This cooking method is best for thin, tender beef cuts. Lean cuts, such as cubed steaks or floured and breaded cuts, may require additional oil to prevent sticking. • Heat small amount of oil in heavy nonstick frying pan over medium heat until hot. • Season beef (straight from refrigerator), as desired. Place beef in preheated frying pan. Do not add water. Do not cover. • Pan-fry to desired cooking temperature, turning occasionally. After cooking, season beef with salt, if desired. Broiling Beef • Preheat oven for 40 minutes. • Place beef (straight from refrigerator) on rack of broiler pan. Season beef, as desired.. • Broil, turning once. After cooking, season beef with salt, if desired. Stir-Frying Beef Cook beef and vegetables separately, then combine and heat through. Partially freeze beef for easier slicing. Cut into thin, uniform strips or pieces. Marinate to add flavor or tenderize while preparing other ingredients, if desired. • Heat small amount of oil in wok or large heavy nonstick skillet over medium-high heat until hot. • Stir-fry beef in half-pound batches, continuously turning with a scooping motion, until outside surface of beef is no longer pink. Roasting Beef • Heat oven. • Place roast (straight from refrigerator), fat side up, on rack in shallow roasting pan. Season roast, as desired. Do not add water and do not cover. • Roast the meat accordingly. Transfer roast to carving board; cover loosely with aluminum foil. Let roast stand 15 minutes. (Temperature will continue to rise 5 to 10° F to reach desired doneness and roast will be easier to carve.) Braising Beef The cooking liquid may be reduced or thickened for a sauce, as desired.
689 • Slowly brown beef on all sides in small amount of oil in heavy pan. Pour off drippings. Season beef, as desired. • Add small amount ( ½ to 2 cups) of liquid (e.g. broth, water, juice, beer or wine). • Cover tightly and simmer gently over low heat on top of the range or in a 325° F oven according to chart or until beef is fork-tender. Storage Tips • When shopping, select beef just before checking out. • Immediately freeze any beef you don’t plan to use. Label each package with the date, name of beef cut and weight or number of servings. • Beef can be frozen in its original transparent packaging for up to two weeks. For longer storage, prevent freezer burn by rewrapping the beef in moisture-proof airtight material such as a freezer bag, or heavy-duty aluminum foil. Squeeze out as much air as possible before sealing. • Refrigerate leftovers promptly after serving (within two hours after cooking). Divide large quantities of food into smaller portions or spread out in a shallow container to chill more quickly. Preparation Tips • Leave a thin layer of fat on steaks and roasts during cooking to preserve juiciness. Trim fat after cooking. • Pat beef steaks, cubes and pot roasts dry with paper toweling for better browning. • To make cutting strips for stir-frying easier, partially freeze beef to firm only do this if the beef hasn’t been previously frozen. • Salt beef after cooking or browning. Salt draws out moisture and inhibits browning. • For tender cuts, dry heat methods such as broiling, roasting, sautéing/pan-frying, and grilling are best. Moist heat methods, such as braising and cooking in liquid, are better choices for less tender cuts. • High heat can overcook or slightly burn the outside of beef cuts while the inside remains underdone. For tender beef, cooked to the desired doneness, use medium heat with dry cookery methods and low heat for moist cookery methods. • Turn steaks and roasts with tongs. Do not use a fork, which pierces the beef and allows flavorful juices to escape. • Turn ground beef patties with a spatula. Do not flatten them, causing flavorful juices to escape and resulting in a dry burger. Marinating Tips • Less tender cuts of beef should be marinated to enhance tenderness. The cuts include: round steak, rib-eye steak, shoulder steak, brisket and flank steak. Tender cuts of beef can be marinated for flavor. • Marinate in the refrigerator, NEVER at room temperature. • Marinate in a zip-lock plastic bag or in a glass dish. • Turn meat occasionally during marinating so that all sides are equally exposed to marinade. • Allow ¼ to ½ cup marinade for each 1 to 2 lbs. of beef.
690 • If a marinade is to be used later for basting or served as a sauce, reserve a portion of it before adding the beef. • Marinade that has been in contact with uncooked meat must be brought to the boil before it can be used as a sauce. For flavor Only, Marinate for 15 minutes to 2 hours. For tenderising, marinate for at least 6 hours. Marinating longer than 24 hours can result in a mushy surface texture. Cuts of Lamb Leg (1) or gigot -prepared as whole leg, bone-in or partly boned, or part-leg {e.g. shank end or fillet end) when it may be boned, or sliced as steaks or leg chops. Chump (2) -prepared as boneless rolled joint, or as chump chops {bone-in or boneless). Leg and chump provide a good-sized roasting joint, when boned and rolled. Loin (3) -prepared as a joint {bone-in) or as chops. Traditional loin chops have a small T - shaped bone. Double loin chops are cut from an unsplit carcass. Also available are boneless loin steaks, heart shaped valentine steaks and noisettes. Saddle is the unsplit carcass after removing the forequarters by a cut between the 12th and 13th rib, and also the legs. Usually supplied oven prepared, either bone in or boned and rolled. Best end (4) or singleloin-prepared as a bone-in joint or as cutlets. Lamb carcasses may have 13 or 14 pairs of ribs, and this will affect the number of ribs in the joint. What butchers sell as loin chops or lamb chops may come from either the loin or best end neck. Rack is prepared from the best end, chilled and trimmed, suitable as a joint or cutlets. Crown of lamb -two best ends tied together to form a circle, with the eye of the meat on the outside.
691 Breast (5) or flank -bone- in or boneless joint, or sliced. More fat than most lamb cuts, so should be cooked on a rack. Riblets are short ribs for grilling or roasting. Shoulder/middle neck (6) Shoulder- economic joint for roasting or braising, cubed for stewing, cut into shoulder steaks, or minced. Middle neck -cut from between the best end and scrag: used on the bone for casseroles. Neck fillet -boneless, lean and tender, grill, barbecue or stir-fry. Scrag (7) or neck -for stewing. Cuts of Pork Leg (1) -bone-in, partly boned or boneless joint. Also prepared as escalopes or steaks, or cubed for kebabs and stir fry. Chump (2) -bone-in or boneless joint, chump chops or steaks. Loin (3) -prepared as joint, usually on the bone, as chops, with or without ribs, or with kidney, depending on what part they come from. Fillet (tenderloin) -prepared from the loin, a prime piece of meat with little or no fat. Loin and belly -roasting joint prepared from the whole loin and belly. Belly (4) -bone-in or boneless joint, or sliced. Ribs removed from the belly and other joints are often used as barbecue spare ribs. Shoulder (5) or hand -bone-in, partly boned, or boned and rolled whole, or sliced into steaks.
692 Quality Characteristics of Meat Lean meat Veal Pork Lamb Beef Colour Pinkish grey to darker pink. Bright pink in young animals. Deeper rose in older. Light to darker pink, reddish in Mutton. Light, bright red. Texture Fine grained, velvety & firm. Uniform, fine grained and firm. Fine grained, smooth and uniform. Fine grained, velvety and firm. Marbling Light marbling effect compared to beef. More marbling than in veal. Little marbling. Well marbled, in streaks. Fat Colour Creamy white with pinkish tinge. White. Cream white to slightly pinkish. Creamy white in prime beef. Pinkish white in young beef. A little yellowish in older beef. Texture Very firm, fine and velvety. Even surface fat layer, not excessive, firm and uniform (not granular). Firm and uniform. Firm and uniform or springy. Amount Surface fat thin as compared to beef. Good proportion of lean to fat. Good surface covering of fat. Should be even and not too thin. Bones Colour Creamy white to white. Pinkish white. White with reddish tinge; whiter in old animals. Creamy white on outside, soft and flexible. Texture Soft, flexible, porous and reddish Porous (bones small). Very porous, soft and flexible. Reddish and porous inside. Cartilage Much cartilage present; bones not matured yet. Much cartilage at ends of bones, pearly white in colour. Cartilage present in lamb. In mutton turning to bone. Pearly white on tips.
693 Roasting timetable Type of meat Time Oven temp Internal temp Beef 60 minutes/kg 180°C 60°C rare 70°C medium 75°C well done Lamb 60 minutes/kg 180°C 75°C medium 80°C well done Pork 90 minutes/kg 180°C 85°C well done Veal 90 minutes/kg 180°C 75°C well done Cooking method Cut of Meat Tender Cut Tough Cut Cooking Method Dry Cooking Processes Cooking Method Wet or Combination Processes Beef Beef topside Beef silverside Beef T-bone Chuck steak Osso Bucco Oxtail Lamb Lamb leg Lamb loin Lamb rack Lamb forequarter Lamb neck Lambs liver Pork Tenderloin Pork schnitzel Pork chop Forequarter Pork round Pork hock Veal Schnitzel Veal rack Veal osso bucco Short loin Veal kidneys
694 Cooking methods for offal Name Type offal Method of cooking Menu Example Beef Tongue Pickle, braise or boil Braised tongue with Madeira sauce Liver Braise or stew Liver & onions Kidney Braise or stew Steak & kidney pie Tripe Simmer in milk Tripe & onions Tail Braise or stew Haricot oxtail Lamb Heart Braise Stuffed braised hearts Kidney Sauté Sauté turbigo Sweetbreads Braise, sauté or grill Braised sweetbreads with veg Pork Kidney Sauté or grill Mixed grill Liver Shallow fry, braise/stew Liver pâté Trotters Boil Gelatine for pies Veal Brains Braise or shallow fry Fried brains Kidney Stew or sauté Mixed grill Liver Shallow fry Liver & bacon Sweetbreads Braise, grill or steam Sweetbread escalope Meat, Game and Poultry Accompaniments Item served Garnish and/accompaniment Beef Beef stew Grilled beef Roast beef Corned beef Dumplings and gravy Onions, mushrooms Yorkshire pudding, gravy and horseradish sauce Cabbage, carrots and English mustard Pork/ham Roast pork Grilled pork chops Gravy, apple sauce, roasted vegetables Tomato sauce or sweet and sour sauce Pork spare ribs Barbecue sauce Ham Mustard sauce, glazed fruits such as pineapple Lamb Roast lamb Braised lamb Mint sauce or jelly and gravy Parsley sauce Offal Liver Tongue Pigs trotters Onions, bacon and gravy Root vegetables and horseradish sauce Sauerkraut and juniper berries
695 Poultry Roast turkey and chicken Grilled chicken breast Barbecued chicken Gravy, cranberry sauce and vegetables. Fennel and garnished with fennel leaves Barbecue sauce and corn Game Rabbit paupiettes Pheasant Roast venison Stuffing and tarragon sauce White cream sauce garnished with mango Garlic glaze and mushroom sauce
696 Pasta Range of Fresh Pasta Fresh Pasta There are hundreds of recognised shapes of pasta, but the basic Italian style pasta can be divided into three groups based on the shape of the final product, namely: • Ribbons • Tubes • Shapes The curves and textures on shaped pasta provide nooks and crevices that hold sauces well. In the table below, are a range of fresh pasta types: Noodles/ Spaghetti A type of ribbon pasta characterised by its long, thin round strands and are preferred with cream or cheese sauces Lasagne Large sheets of pasta are often used in baked vegetable or meat casseroles. Cannelloni Large tubes of pasta which are filled with a meat or vegetable stuffing. The hollow cylindrical forms are made by extrusion and can be curved or straight, fluted or smooth. Tubes are preferred for meat and vegetable sauces and are often used in baked casseroles. Ravioli Pillow-shaped pasta pieces stuffed with light cream or tomato-based sauces Tortellini Crescent-shaped, stuffed pasta pieces Panzaroti Half-moon-shaped pasta pieces filled with pumpkin, spinach and sometimes, meat. Pasta Shapes Small shaped pastas are preferred with meat sauces and oil-based sauces such as pesto. Some of these include: • Anelli: rings • Farfallini: bows • Funghini: mushroom shapes • Conchiglie: shell shapes Larger shaped pastas can be cooked, then stuffed with cheese fillings and baked or served as a casserole.
697 Variations: Colour The following ingredients may be added to fresh pasta dough to create the desired colour: • Spinach purée: green • Tomato or beetroot purée: red • Squid ink: black Flavour Various ingredients may be added to fresh pasta dough to vary flavour: • Spinach pasta (spinach puree) • Beetroot pasta (beetroot puree) • Chocolate pasta (unsweetened cocoa powder) • Saffron pasta (powdered saffron) • Herb pasta (chopped parsley, basil or other other herb) Range of Filling Ingredients Dairy Products Dairy products should be checked as follows: • Milk: check the sell-by and use-by dates. Milk can be frozen and used later for cooking sauces. Long life and powdered milk may be used to cut down on wastage. • Cream: should have a velvety texture and fresh smell • Yoghurt: has a sour taste. The consistency may vary from thicker Greek style to thinner low-fat types. • Butter: should look creamy yellow, have a mild taste and smell fresh, not rancid • Soft cheese: should be evenly coloured, slightly moist and have a ‘bloomy’ look. • Hard cheese: the rind should not appear too dry, cracked, moist or sweaty. If matured in cheesecloth, it should cling to the paste. Hard cheese slices should have a clean, firm, crumbly texture with no discoloration. Meat/Poultry Quality checks should be carried out on the following meat types: • Beef: the flesh should be a deep rich burgendy/plum colour and the fat a creamy white. The meat must look moist (not wet or shiny) and smell fresh. Odours that are too sweet or unpleasant imply that the meat is going/gone off. Dried out meat is an indication of improper storage. Check the labels and packaging of frozen meat for tears and pin pricks. • Veal: the meat should have a smooth, fine grained texture and pale to creamy pink colour with a light grey tinge. The outer fat
698 should be firm and white. • Lamb: when selecting lamb, look at the bones for an indication of age and quality of meat. Young lamb bones will have a pinkish blue tinge and older lamb white and less pliable. The flesh is usually darker, and fat more yellow on older lamb. • Pork: should have a smaller fat to meat ratio. Flesh must be firm, smooth and moist and pale pink in colour. Ham and bacon cuts should be firm and the fat white to pale brown (not yellow or green). Wet chicken is a sign that it may have been frozen. • Ham/bacon: should be firm and moist (not wet) with white to pale-brown fat (not yellow green). • Cured meat: e.g. pastrami, pepperoni, parma ham, salami, bresaola, mortadella and pancetta. Ensure that meats and sausages look fresh and not dry and curling up at the edges. Check packaging and sell by dates. Store unopened packs until use-by-date. • Chicken: When selecting chicken, ensure that it is plump and neat in shape with meaty breasts. The skin should look clean, moist (not wet) and not bruised or blemished. When unwrapping chicken the strong odour should disappear after a few seconds. Free range chickens are creamy yellow because of the diet of fresh/dried maize. Fish/Shellfish Conduct quality checks on the following seafood ingredients: • Fresh fish: when selecting fish steaks and fillets, look for freshness and translucent (not white) meat without discoloration and dryness around the edges. Flakes should be dense, not loose. • Frozen fish: ensure that fish id sealed in undamaged packaging with minimum or no ice crystals in the packaging. • Shrimp: should look and smell fresh. Shells should be shiny, not dry and shrivelled. There should be no black spots on the shells. Yellow gritty shells are a sign of freezer burn. • Lobster: these are best freshly caught. Avoid frozen lobster. Reject damaged lobsters or those with hard white ‘spider web’ patterns on the tails. Cooked lobsters should smell sweet and the tails need to curl under their bodies. • Molluscs: should be bought from a reputable market with a fast turnover. Farmed mussels are meatier, tastier and less grittier than wild ones. Look for undamaged shells with a fresh, briny smell. Reject heavy, sand-filled or light, loose molluscs. Offal (organ meat) Consider the following: • Organ meat perishes quicker than other meat so it is best cooked and eaten on the day it is bought. • The meat must look and smell absolutely fresh, not strong and unpleasant.
699 • There must be no green slimy surfaces. Liver, kidney, hearts should have a bright glossy shine without dry patches. • Sweetbreads should be have a pearly sheen and pinkish white appearance. Fungi Examples of cultured mushrooms include: button/white, Shiitake, Enoki and Portabello. Mushrooms should be firm, moist and without damp patches. A heady smell is sign of freshness. A dried stem means that it was stored for several days. Look for white/light tan caps without discoloration. Vegetables Check the following: • Vegetables must appear and smell fresh. • Ensure that they are brightly coloured, plump and fleshy. • Check the quantity (e.g. weight, units and sizes) • Look out for signs of pest infestations such as little holes and droppings Herbs Check the following: • Herbs must be fresh and have a bright colour, normally green. Check for pests. • Leaves must not be wilted. Fresh herbs are delicate and normally last about two days. • Dried herbs can be stored for longer Spices Spices must be checked for distinct aromas and freshness. Check for pest infestation such as spiders and weevils Preparation of Pasta Sauces Sauce Ingredients Method Aglio e olio:. Olive oil Garlic • Heat the olive oil. • Add the garlic and sauté until golden brown. • Season with salt and pepper. • Toss the cooked pasta in the sauce and serve. Anchovy sauce: Olive oil Garlic Anchovy fillets • To the above add anchovy fillets at the same time as the garlic.
700 Carbonara: Egg Bacon Onions Parsley garlic Eggs Parmesan cheese • Sauté chopped bacon, onions and garlic in butter until the onion is soft. • Add white wine and simmer reducing by half. • In a mixing bowl, beat eggs and grated parmesan cheese. • To this mixture add the hot pasta and bacon mixture and toss until the egg thickens slightly. • Sprinkle with chopped parsley and serve. Burro e Salvia:. Butter Sage • Melt butter in a pan. • Add fresh sage leaves and cook until crisp. • Strain the sauce and toss with the hot pasta. Alfredo:. Cream Parmesan cheese • Melt butter and double cream in a pan. • Add parmesan cheese to the cooked, hot pasta and toss until well mixed. • Add the cream and butter and toss over the heat for 2-3 minutes. • Season and serve. Tutto mare: Raw shelled prawns and mussels or clams steamed open Carrot Mushrooms Salt, pepper Tomato concassé Onion Olive oil Chopped garlic White wine Chopped parsley • Sauté chopped onion and carrot in olive oil until soft. • Add sliced mushrooms and chopped garlic, salt, pepper. • Cook until the liquid evaporates and add white wine and reduce. • Add tomato concassé and simmer. • Add raw shelled prawns and mussels or clams steamed open. • Add some of the cooking liquid from the mussels or clams. • Finish with chopped parsley and seasoning. Salsa bianca alle vongole (White clam sauce): Olive oil Chopped garlic Salt and pepper Steamed clams Chopped parsley • Heat olive oil and brown chopped garlic. • Add steamed clams with their juice. • Finish with chopped parsley and seasoning. Salsa rosea alle vongole (Red clam sauce): Tomato concasse • To the white clam sauce add tomato concassé to the chopped garlic and sauté.
701 Bolognaise:. Olive oil Onion Carrot Pinch of nutmeg Celery Minced beef White wine Tomato concassé • To the white clam sauce add tomato concassé to the chopped garlic and sauté. • Sauté chopped onion, carrot and celery in olive oil. • Add minced beef and cook until the meat has lost its pink colour. • Add white wine and cook until the wine has evaporated. • Pour in milk with a pinch of nutmeg and cook again until the liquid evaporates. • Add tomato concassé with the juice of the tomatoes. • Cook for 3-4 hours stirring occasionally. If the sauce starts to stick add a little veal or beef stock. • Season with salt and pepper. Al Fungi: 60 ml Olive oil 1 Garlic clove, chopped 500 g Button mushrooms, sliced Salt and freshly ground pepper 20 ml Parsley, chopped 250 g Pasta, cooked Parmesan cheese, grated • This is served with penne or large shells. • Heat the oil in a large pan and add the garlic and mushrooms. Cook them until soft - about 6 to 8 minutes. • Add the parsley, salt, pepper and butter. • Pour over the cooked pasta and toss lightly. • Serve with grated Parmesan on the side. Con Broccoli:. 1 Large head broccoli, 1 Garlic clove crushed, 30 ml Olive oil, 50 g Anchovies mashed, Parmesan cheese grated • This is served with penne. Use 300 g of penne, cooked in the liquid reserved from the cooked broccoli. • Separate the broccoli florets and cut the stalks into smaller pieces. Cook in boiling salted water until tender but still firm - 5 to 7 minutes. Drain the broccoli and set aside. Reserve the liquid for cooking the penne. • Fry the garlic in the olive oil, add the anchovies and simmer gently for a few minutes. • Mix the anchovies, broccoli and penne gently and serve immediately with a little Parmesan cheese.