702 All’ Amatriciana: 30 ml olive oil 250 g pancetta green bacon, diced 1 small red chilli, seeds removed and finely chopped. 1 small onion, chopped 500 g tomatoes, peeled, seeded and chopped salt and freshly ground pepper Parmesan cheese, grated • This may be served with 500 g spaghetti, tagliatelle or linguine, cooked. • Heat the oil in a frying pan and add the bacon. Cook until brown and crisp. Remove the bacon from the pan, and drain on paper towels. • Add the chilli and onion to the pan and cook until the onion is soft. Stir in the tomatoes and season with salt and pepper. Simmer for 10 minutes. • Add the bacon to the sauce and pour over the cooked, drained pasta. Serve with Parmesan cheese on the side. Pesto Alla Genovese: 3 garlic cloves, chopped 100 ml fresh basil, chopped 60 ml chopped parsley 15 ml pine nuts or walnuts 125 ml Parmesan cheese, grated 250 ml olive oil freshly ground pepper • This is a green sauce served with all types of pasta or gnocchi. It may also be added to soups, or spooned over baked potatoes. • Using a pestle and mortar, pound the garlic, basil, parsley, nuts and cheese together until smooth. This can also be done in a food processor. • Gradually add the oil, whisking between additions. Add enough oil to make a thick, smooth sauce. Season with pepper. • This can be stored in the refrigerator if covered with a layer of olive oil and sealed. Neapolitan: 45 ml olive oil 1 kg very ripe tomatoes, peeled, seeded and diced 15 ml fresh oreganum sprigs salt and freshly ground pepper Parmesan cheese, grated • This may be served with any kind of pasta, and this recipe is enough for 500 g pasta, cooked. • Cook the tomatoes and oreganum in the olive oil over a low heat for 10 minutes, stirring occasionally. • Season with salt and pepper. Discard the herbs before serving. Pour over the cooked, drained pasta. • Serve with Parmesan cheese on the side.
703 Pizzaiola: 45 ml olive oil 2 garlic cloves, chopped 1 small onion, chopped 1 kg very ripe tomatoes, peeled, seeded and diced 15 ml fresh oreganum sprigs salt and freshly ground pepper Parmesan cheese, grated • This may be served with any kind of pasta, and this recipe is enough for 500 g pasta, cooked. • Gently cook the onion in the olive oil until soft, then add the garlic, tomatoes and oreganum sprigs. Cook over a low heat for 10 minutes, stirring occasionally. • Season with salt and pepper. Discard the herbs before serving. Pour over the cooked, drained pasta. Serve with Parmesan cheese on the side. Alla Marinara: 30 ml olive oil 1 large onion, finely chopped 2 garlic cloves, crushed 125 ml dry white wine 125 g calamari strips or rings 60 g button mushrooms, sliced 125 g scallops, halved 125 g prawns, cooked and peeled 150 ml cream 60 ml parsley, chopped • This may be served with any plain pasta, and is sufficient for 500 g pasta, cooked. • Note: Instead of using the individual seafood quantities, you may use 375g of mixed seafood. • Cook the onion and garlic in the olive oil until the onion is soft but not browned. Pour in the wine and boil until it has reduced to about 30 ml, stirring constantly. • Add the seafood and cook for 3 minutes. Add the cream and half of the parsley and heat through. • Pour the mixture over the cooked, drained pasta and combine gently but thoroughly. Season with salt and pepper and garnish with the remaining chopped parsley. All’ Arrabiata: 30 g butter 30 ml olive oil 3 garlic cloves, crushed 5 ml chillies, seeded and crushed 500 g very ripe tomatoes, peeled and chopped 5 ml dried oreganum salt and freshly ground pepper Parmesan cheese, grated • This is usually served with spaghetti or tagliatelle - you will need 500g pasta, cooked. • Gently cook the garlic and chillies in the butter and oil. Add the tomatoes and bring to the boil slowly. Simmer until the sauce has reduced and thickened. • Add the oreganum and seasoning, and pour over the cooked, drained pasta. Serve with Parmesan cheese on the side.
704 Con Melanzane: 2 medium brinjals salt and freshly ground pepper 90 ml olive oil 75 ml parsley, chopped 2 red chillies, finely chopped 1.3 kg very ripe tomatoes, peeled, seeded and chopped 150 g mozzarella cheese, grated 120 g Parmesan cheese, grated • This is served with penne or large shells, and you will require 500 g of pasta, cooked. • Slice the brinjals thinly and sprinkle with salt. Leave them for 30 minutes to remove the bitter juices. Then rinse and dry them. • Gently cook the garlic, parsley and chilli in half the olive oil for about 5 minutes. When the garlic has become a light brown colour, add the tomatoes and cook for 20 minutes. • In another pan, heat the remaining olive oil and fry the brinjal slices on both sides until they are light brown and crisp. Drain them well on paper towels. • Combine the cooked and drained penne, the sauce, the brinjal and the grated cheeses. Serve immediately.
705 Rice Dishes Types of rice Type Description Suitable for Brown rice May be long, medium or short grain. It is not as heavily milled as white rice as only the inedible husk and a small amount of bran has been removed. Brown rice has a distinctive nutty taste and is high in nutrients. Wholefood and vegetarian dishes because of its high nutritional content. Salads that have fruit added to them. Long grain Long, white grains that are fluffy and separate when cooked. Commonly used in savoury dishes such as curries. Short grain Short, plump, white grains that give a smooth creamy texture when cooked. Rice puddings and other sweet dishes. Wild rice Not actually rice, it is the seeds of a wild grass. It is expensive so it is generally mixed in with other rice types to add texture and enhance appearance. Special savoury dishes. Mielie rice Actually a maize product which has been milled into small grains. It is a staple in the African diet. Often served as a side dish at braais. Basmati Rice A very long grained rice that has a fragrant aroma and flavour. Grown in the foothills of the Himalayas Indian dishes such as Biryani. Jasmine Rice Originating in Thailand it differs from other long grain rice in that it has a soft and slightly sticky texture when cooked. Used in Chinese and Southeast Asian foods. Risotto/ Arborio Rice A medium grain rice, originating in Italy. Risotto rice absorbs up to 5 times its own weight in liquid. Used in classic risotto
706 Cooking Rice Dishes Rice is dry and needs to be hydrated to soften and moisten it so that it can be eaten. There are so many varieties of rice; it is impossible to give exact cooking times. Always follow directions on the packet when cooking rice. Most varieties take about 10 – 15 minutes (brown rice takes longer, approximately 40 – 45 minutes, because the water has to penetrate the bran layers). To test the rice, pick out a few grains and taste, rice should be tender but still firm. Over cooking or cooking over too high a heat will destroy the nutrients in rice and overdevelop the starch, making the rice mushy. It can also burn and become dry and inedible. Overcooked rice will have to be thrown away and this will increase costs for your organisation and could push the cost of food up in an effort to try and recover costs. Overcooked or undercooked food will also lead to customer dissatisfaction and increased customer complaints. Furthermore, if food is not cooked through, bacteria may still be living and this could increase the risk of food poisoning. Also if recipes are not cooked at the right temperature and for the correct time, they will be of a poor quality and this will affect your organisation’s standards and reputation. Several basic cooking methods are used for cook rice. They include: • boiling • steaming • stir-frying • risotto. Boiling • Put the water and salt into a large saucepan and bring to the boil. • Sprinkle rice into the boiling water and keep the heat high until the water returns to a boil. • Stir the rice well with a fork to loosen any rice grains that have sunk to the bottom. • Reduce the heat and cook, uncovered, vigorously for about 10 – 15 minutes. • As soon as rice as cooked, drain in a sieve and rinse with hot water to remove excess starch. • Fluff up the grains with a fork, and spoon onto a heated serving dish or warmed plates. Steaming • Steaming is a good method of cooking, as the flavour of the cooked rice is very full and the grains are soft without being mushy.
707 • If using a steamer, follow the manufacturer’s directions as to the amount of water that needs to be added and the cooking times for the different varieties of rice. • Steaming can be used to reheat previously cooked rice. Put rice that has been previously boiled and washed into a sieve or similar container and place it over boiling water. The steam will heat the rice and further develop the starch so rice being steamed should not be fully cooked. • Fluff up the grains with a fork, and spoon onto a heated serving dish or warmed plates. Stir-frying • Cook rice in boiling salted water for about 10 minutes until almost tender. • Drain, and then rinse with boiling water. Spread out on a large tray and leave to cool. • Heat oil in a wok or large frying pan. Add ingredients other than rice according to the recipe and stir-fry for the required time. • Add rice and stir-fry for required time. • Transfer rice to a serving dish and finish according to the recipe. Risotto • There are many variations of risotto. You should refer to workplace recipes for making risotto dishes. Recipes are also included in the Appendix at the back of this training material. • In making risotto, rice is cooked by absorbing the liquid that is used in the recipe. You need to use a pan with a really solid base and control the heat carefully to prevent the rice sticking to the base of the pan. • The following is a general technique for cooking risotto rice. • Prepare ingredients, e.g. finely chop onion, wash rice. • Heat oil in a large heavy-based saucepan. • Add the onion and cook until the onion begins to soften and turns slightly clear. • Stir in rice and sweat in the oil for a few moments. • Add a ladle full of stock and cook gently, stirring occasionally until the stock is absorbed. Continue adding the stock, a ladle full at a time as each addition is absorbed. • When most of the stock has been added and the rice is creamy, stir in the other ingredients such as vegetables, meat, seasoning etc. • Add a little more stock and cover and simmer until the rice is just tender and most of the liquid is absorbed. • Serve the risotto with freshly grated Parmesan or finish according to workplace specifications
708 Pulse Dishes Types of Pulses Type of pulse Characteristics Use Aduki bean Smalls, reddish, round bean with a strong, sweet, nutty flavour. In cake and dessert dishes Black bean Small, black in colour, stays black whilst giving inky colour to cooking liquid or dish. Sauces and stews Black eye bean Small, creamy white bean with black colouring at eye of bean. Salads, creamy sauces, casseroles, stews Butter bean (Lima beans) Large, cream coloured, smooth satin texture with a nutty flavour. Breaks down during cooking process. Sauces, soups and dips Cannelini bean Small, white beans, nutty flavour. Baked bean ingredient, stews, casseroles, braises Flageolet bean Pale green and tender. Found in dry form but more commonly in the tinned form. Stews, salads and casseroles Type of pulse Characteristics Use Haricot bean Small, white in colour, also found in a can of baked beans. Hot and cold dishes Mung bean Moss green in colour, sweet flavour. Sprouting bean used for salads and some hot stews and casseroles Pinto bean Medium sized, speckled bean, pink/brown in colour, creamy texture. Soups and salads Red kidney bean Large haricot type bean with dry texture. Red in colour. Salads, casseroles, stews and braises
709 Type of pulse Characteristics Use Green & yellow Split peas Grown in 2 varieties – green peas and yellow peas. Split in two once dried for speed preparation and cooking. Soups, stews, burgers Chickpea Small peas, round knobbly shape, golden brown colour. Salads, dips, stews Types of Pulse Dishes Loaves • Pulses are boiled or steamed first. • Add other ingredients e.g. chopped vegetables, spices, nuts. • Use raw egg to combine ingredients. • Bake in a loaf tin for required time. Casseroles • Follow recipe instructions for quantity of ingredients. • Some ingredients may be shallow fried before stewing or braising. • Casserole may be cooked on top of stove or in oven. Rissoles/ burgers • Follow recipe carefully so that correct consistency is achieved - otherwise rissoles/burgers will fall apart during cooking. • Rissoles and burgers may be grilled, baked and shallow or deep-fried. Stir-fried dishes • These dishes should be cooked lightly and quickly so ingredients remain crisp. • When adding pulses to the wok, keep stirring so that pulses do not clump together.
710 Preparing Pulses The preparation of pulses is quite simple in comparison to the preparation of fresh vegetables. There is no peeling or trimming involved. The only preparation involved with most pulses is soaking in cold, fresh water. Soak them in a cool place or in the refrigerator and cover them. Some advance planning is required as pulses do take some time to soak (between 3 hrs and 12 hrs depending upon the recipe specifics or manufacturer's instructions). Pulses such as red lentils, and green and yellow peas do not need soaking prior to cooking. Soaking It is important to soak pulses before cooking. This is necessary in order to: − soften the cellulose − remove the slightly bitter taste − reduce cooking time. • Place pulses in a clean stainless steel bowl. • Cover with cold clean water (2 parts water to 1 part pulses). • Cover with cling wrap or plastic wrap and refrigerate for prescribed time. • After the prescribed time for soaking has elapsed, it is necessary to drain the pulses in a colander. • Wash away any dirt, grit, chemicals or toxins. • Use pulses as required. Pulses can go ‘off’ or smell rotten or even start to ferment if soaked for too long or if stored in a warm place. They should be discarded and not used as they present a food poisoning danger. Blanching Some pulses, such as red kidney beans may contain a toxin or poisonous substance. To remedy this condition, after soaking in cold, fresh water, strain in colander; place beans in saucepan and cover with two times the amount of water to pulses. Bring to the boil and blanch for ten minutes to leech out any toxins. Strain pulses in a colander and refresh with cold water, then continue as directed by the recipe. Another pulse that may require blanching after soaking, depending on recipe specifics is Mung bean sprouts. To blanch: • bring water to the boil in saucepan • place the pulses to be blanched into a colander sitting in a stainless steel bowl • pour enough boiling water over sprouts to cover all sprouts
711 Refreshing pulses The term refreshing means to stop the cooking process by plunging into cold, fresh water or ice water in a submerged colander, or by simply running clean cold water over the pulses in the saucepan they were cooked in, until all the pulses are cold. Straining canned pulses All tinned or canned pulses will require straining before serving. • Open can or tin and pour contents into a colander. • Quickly rinse pulses under cold running water and allow draining for 5-10 minutes. • Use as per recipe specifications. Cooking Pulses Stewing When cooking pulses for a specific dish, it is required that the prescribed pulse is boiled for a minimum of 10 minutes (to remove any present toxins). After this time has lapsed, it is advised that the temperature be reduced to a slow simmer, remembering to remove any residue or scum that may have risen during the cooking process. A special note should be taken when cooking pulses. Any acids, i.e. lemon juice/vinegar or salt should not be added, until the cooking process has been completed. Adding any of the above ingredients during the cooking process will make the ingredients (pulses) tough and quite indigestible. Baking Before you are able to bake pulses, you firstly cooked (boil or stew) them, unless they are tinned and so already cooked. If you are adding other ingredients to the dish, you may need to sauté or shallow fry them before you assemble the dish. When baking loaves, it is advisable to pre-prepare the loaf tins prior to baking, by lining with greaseproof paper or oiling before baking. Stir frying Pulses can be an integral part of stir-fried dishes. This form of cookery produces tasty and quick lightly cooked meals. Pulses can add flavour and colour to these dishes. It is important to only select pulses that retain their shape during the cooking process.
712 Do not over cook any of the dried variety of pulses. Toss and stir these dishes regularly during cooking. Grilling Pulses that have been boiled, steamed, soaked or blanched may be added to other ingredients to make burgers. These food items can be grilled - but they may need to be brushed with oil during cooking to stop them from drying out. Shallow frying Pulse dishes such as burgers and rissoles can be shallow fried. Remember that many people choose pulse dishes for healthy reasons, so you must be careful to use polyunsaturated oil. Always shallow fry in the minimum amount of oil. Time and temperature Time and temperature are important when cooking pulse dishes for the following reasons: • Some recipes like burgers and soups require the pulses to break up during the cooking process so that they can be easily pureed and blended. • Be careful not to overcook pulse dishes if you wish to retain their shape. • Canned pulses have already been cooked. However, they still require some additional cooking time when combined with other ingredients so the flavours can be absorbed. • If soaking and cooking guidelines are not followed pulses and pulse dishes will not be cooked according to recipe specifications and organisational guidelines. This will adversely affect their taste and other eating characteristics, which will impact on customer satisfaction and their return patronage. Incorrect cooking times can also impact on food hygiene. Undercooked pulses may still retain toxins, which may cause food poisoning if consumed. Soaked pulses, which have been left for too long, may begin to ferment. This may result in harmful bacteria, which may cause an illness if consumed by a customer. Finishing and Presenting Pulse dishes should always be finished and presented according to the recipe specifics. Your establishment will have guidelines concerning accompaniments, size of portions and suggested plates for presentation. It is important that you follow these guidelines so that costs are controlled by using correct portions and customers are satisfied with the visual presentation of the food. Some finishes you may apply to pulses include:
713 Loaves Loaves, which incorporate pulses, may be served hot or cold. Slice the loaf according to the portion size determined by your establishment. Pulse loaves would usually be served with vegetables, rice or a salad. Casseroles and curries It is important that pulses are well cooked but still retain their shape. Make sure that the dish is served with sufficient liquid so that the dish does not look dried out. Curries may be presented on a bed of rice. Rissoles The finished rissoles should have a uniform shape and not fall apart. If the rissoles are to be shallow or deep-fried, be sure to drain them well before serving. Soups Sometimes when using pulses in soup recipes, it is recommended that the pulses break up. This will thicken the liquid and add bulk to the finished product. When serving soups, make sure that no soup spills onto the rim of the plate. Cold Dishes Cold canapés and sandwiches Canapés are bite-sized appetisers consisting of: • a base • topping • garnish. The base may be fresh or toasted bread or pastry. Special cutters can be used to make a variety of shapes. The base is spread with butter, flavoured butter, cream or mayonnaise. This secures the loose items placed on top. Sandwiches can be made with a variety of breads. Traditional sandwiches are made with two slices of bread. The bread is spread with butter, flavoured butter, cream or mayonnaise and filled with a variety of meats, cheeses and salad items. The sandwich is usually cut into four smaller sections. Cooked, cured and pre-prepared foods For cold presentations, cooked, cured and pre-prepared foods may include:
714 • meat and poultry • fish and shellfish • pâtés terrines and pies. Most cold presentations would include a cold collation of cooked and cured meats, suitably garnished. Selecting Ingredients Bread Bread can be used for both sandwiches and canapés. You may use sliced white or wholemeal bread and toast the bread for canapé bases. For more adventurous sandwiches you may use other delicious, interesting breads, for example: • paper thin melba toast • crusty thick baguettes (French sticks) • bread containing seeds, olives or herbs. If you have not used many types of bread, go to a bakery or supermarket and see how many different types there are. Talk to your supervisor about the different types of bread that can be used. Tick the checklist below to show which breads you have used for making sandwiches. Use the blank lines to add your own suggestions: Type of bread Type of bread Multigrain sour dough Rye Raisin Olive muffins pita garlic and herb Foccacia wholemeal lavash (mountain bread) baguettes ciabatta roll bagel
715 Canapé bases The following products are suitable for canapé bases: • fresh toast or bread • pre-prepared puff pastry • pre-prepared short pastry • rye or crispbread • biscuits. The bread and pastry bases can be cut into shapes using special canapé cutters. This will add to the attraction of a platter of canapés. For most canapés, the pastry must be baked ‘blind’ before the toppings are added. Spreads, fillings and condiments You need to be creative and imaginative with the combinations that you select for sandwich spreads, fillings and condiments. You will need to consider the following: • Taste: − Do the contents complement each other? − Would you eat this sandwich or canapé? • Texture: − Is the sandwich or canapé too moist or too dry? − Is the bread or pastry protected from juices? − Do you need a combination of softness and crunch? • Colour: − Does the sandwich or canapé look tempting? − Have you used a combination of colours? Spreads Most sandwiches will require butter or margarine spread over the bread. The spread on the bread serves to: • moisten the bread slightly • provide a protective coating preventing juices from making the bread soggy.
716 The butter or margarine you use should be at room temperature, so that it spreads smoothly and thinly. You can sometimes add flavour to the butter, for example, garlic or herbs. Make sure that you spread the butter over the whole area of the sandwich. Some people prefer not to have butter or margarine on the bread. Some fillings will not require buttered bread. Mashed avocado, mayonnaise or cream cheese can be used instead of butter. For some sandwiches, olive oil drizzled over the bread will enhance the flavours. Other condiments can be used instead of butter or margarine (see condiments section below). Canapés will only need spreads to hold together loose food items or to provide moisture. Piped cream cheese or pâté can be used on canapés both for moisture and to make the canapé more attractive and tempting. Fillings for sandwiches Most sandwiches will have meat or cheese and one or two salad items. Fillings should be generous and cover the whole area of the bread. The components of the filling should complement each other in taste, texture and colour. What is your favourite sandwich filling? What is the most unusual filling you have heard of or made? Some examples of sandwich fillings are: • ham and cheese • roast beef and pickle • chicken, avocado and baby spinach • smoked salmon, cream cheese and capers • egg, lettuce, tomato, alfalfa, snow pea sprouts and cucumber • char grilled capsicum, marinated mushrooms and Swiss cheese • bacon, lettuce and tomato. Sandwich fillings will vary to suit the type of customers: • office workers • students • manufacturing operators • company executives.
717 Toppings for canapés Most sandwich ingredients can be adapted to fit onto a canapé. Loose items may be secured with sauce, spreads or relish. The following products are suitable for canapé toppings: • cooked or cured meats or poultry • cooked or cured fish or shellfish • fresh vegetables or fruit • eggs • cheese • cream toppings. Some examples of canapé toppings are: • small julienne of meat bound with a sauce • raw smoked slices of fish with caviar • flavoured egg mixtures • piped cream cheese with julienne capsicum • mushroom puree • egg and caviar. Preparing Ingredients for Canapés and Sandwiches All items used for fillings and toppings must be prepared according to company food standards. Ask your supervisor or supervisor to show you a copy of the standards for your workplace. These standards will tell you how the company presents food items for sandwich fillings and canapé toppings. This may vary from site to site and may change as food fashions change. Ingredients should be sliced or mixed and stored in identical containers. This allows heat transfer so that they can cool down rapidly when refrigerated or held in the sandwich bar cold well over lunchtime. Do not mix old ingredients with fresh ingredients. All ingredients must be prepared fresh each day. The slicer must be cleaned after slicing different items. Each item should be returned to the refrigerator after slicing. Containers of sliced foods can be out on display for preferably only two hours and a maximum of four hours if held at 40C or below.
718 Some examples of standards in food item preparation are: • cucumber and pepper: − sliced lengthways only • cooked meats: − shaved and bunched on sandwiches and canapés • beetroot: − raw and freshly grated • eggs: − yolks fully cooked, no grey rings − chopped large and chunky with mayonnaise (not egg paste) • onion: − Spanish only − half rings very finely sliced. Preparing canapés and sandwiches Your fillings and toppings should be: • fresh • tempting to the eye • deliciously tasty • provide a variety of textures. Think about: • what matches the flavour of the base • what different salad ingredients you can use • what you can use to introduce colour and interest. Try to make sure you include a variety of colours - red/pink, white/yellow and green for example: • add a little cucumber to smoked salmon and cream cheese to: − create colour contrast − to provide some crunchy texture in a very soft sandwich • add avocado or lettuce to ham and cheese.
719 Your fillings and toppings must be generous. Make sure you have some moisture on the sandwich or canapé, but not so much that the base goes soggy. Avoid using beetroot as the colour runs into other items. You should also avoid using onions, as many people do not like to have onion odour on their breath. You can usually afford to use more exotic ingredients for cold presentation. Your mixtures can be a bit more adventurous too, for example: • prosciutto, char grilled eggplant, black olives, fetta cheese and salad greens • chicken, apricot, walnuts and cream cheese • smoked salmon, cream cheese and capers. Consider using interesting condiments as spreads on the base instead of margarine, for example: • pesto • humus • salsa • roast capsicum spread. Remember that people are socialising at functions, so all sandwiches and canapés should be presented in small, easy to manage pieces and cut to look attractive. Use an electric knife to cut your sandwiches and wipe the blade between each different filling. Use square bread when making point sandwiches so that when the bread is cut, you will have four triangles of equal size. Consider using different shapes and structures: • use long rolls cut into small rounds • pinwheels • club sandwiches. Make sure you have a good variety of sandwiches and canapés, at least five different selections on each platter. Arrange your sandwiches and canapés on the platter to look colourful. Use two points of each type of sandwich to establish that colour and food combination, and then two of a different colour and food combination. Wipe around the edge of the platter before cling wrapping, garnish if necessary and refrigerate the platter immediately. You may need to consider the dietary needs of some customers. Some dining areas will need to cater for the following dietary requirements: • vegetarian
720 • vegan • low-fat • halaal/kosher. Egg Dishes Combining Eggs and other Ingredients Eggs and ingredients must be combined according to recipe specifications to meet organisational requirements. The appropriate method and correct technique must be used in order to achieve the required result. Combining techniques include: • Beating – to combine the egg white and yolk when preparing omelettes or scrambled eggs. It is also used to add other ingredients such as seasonings and herbs and spices. • Whisking – to convert egg whites into a stiff mixture used in soufflés and meringues. Best results are achieved using a bowl and large balloon whisk. Hand held electric whisks also give good volume but food processors with a whisk attachment rarely give a good result. Only whisk until eggs stand in soft peaks. Over-whisking makes the eggs dry and granular, they are difficult to fold in and lose volume quickly. Once egg whites are whisked, immediately combine them into other ingredients because they will collapse if left to stand in the bowl. • Folding – used to add stiff egg whites to cake mixtures, soufflés and other egg dishes. Use a large metal spoon and add a good spoonful to the mixture you’re folding into to lighten it slightly. Add the remaining egg whites using a cutting and folding action until the whites is evenly incorporated. Be careful to retain air in the mixture. Never fold egg whites into a hot mixture, allow it to cool a little until it is just warm or the delicate structure of the whites will collapse. Similarly, let a chilled mixture stand at room temperature until it is soft enough to fold into. Cooking Eggs Overcooking will destroy the nutrients in eggs and make them tough and rubbery. It can also burn egg dishes making them dry and inedible. Overcooked egg dishes will have to be thrown away. This will increase costs for your organisation and could push the cost of food up in an effort to try and recover costs. Overcooked or undercooked food will also lead to customer dissatisfaction and increased customer complaints. Furthermore, if food is not cooked through, bacteria may still be living and this could increase the risk of food poisoning. Also, if recipes are not cooked at
721 the right temperature and for the correct time, they will be of a poor quality and this will affect your organisation’s standards and reputation. Several basic cooking methods are used for cooking eggs to make: • Omelettes poached eggs • scrambled eggs fried eggs • boiled eggs batter. Omelettes • Use a good heavy-based pan. • Beat or whisk eggs just enough to break them down. Over beating or whisking will spoil the texture of the omelette. • Season with salt and pepper and add the milk or water. • Before cooking, heat the pan as slow cooking makes the omelette tough. • Add a small amount of fat to the pan, heat again and then tip out any excess – too much fat will fry the omelette. Use enough fat to just cover the base of the pan. • Add the beaten eggs. Stir gently with a fork or wooden spatula, drawing the mixture form the sides to the centre as it sets and letting the uncooked egg in the centre run to the sides. • When the eggs have set, stop stirring and cook until the omelette is golden brown underneath and still creamy on top. • If making a filled omelette, add the filling at this point. • Tilt the pan away from you slightly and use a palette knife to fold over a third of the omelette to the centre, then fold over the opposite third. • Slide the omelette out onto a warm plate, letting it flip over so that the folded sides are underneath. Garnish with a parsley sprig or chives or to chef’s specifications and serve at once. • For a fluffier omelette, separate the eggs. Make sure no egg yolk gets into the white. Whisk the whites until they are stiff and then fold the whites into the mixed yolks. Pour the mixture into the pan and cook as before. • For stir-fry dishes, thin omelettes can be made with 2 eggs and water, cooked in a pan or on the grill without folding, then rolled and finely chopped. • Some omelettes are garnished, e.g. chopped herbs, tomatoes, grated cheese or sliced mushrooms are cooked in with the egg. Omelettes can also be stuffed or filled, e.g. hot jam or other ingredients are placed in the centre before the omelette is folded over.
722 Poached eggs • Poached eggs are very easy to cook if you have an egg poacher. If you haven’t, poach eggs in a deep frying pan filled with simmering water. • Add 5 – 10 ml of vinegar to help set the eggs. • Use really fresh eggs, as stale eggs will run all over the pan. • As soon as you have dropped the egg in, swirl the water around it in a circular motion to contain the shape of the egg. • Simmer gently for about 3 – 5 minutes until the egg is cooked. • Remove the egg using a perforated serving spoon and drain thoroughly before serving. Some cooks like to trim the edges with kitchen scissors to make a neater shape. • Garnish to recipe specifications. • Poached eggs can be served as: − a breakfast item, on muffins − eggs Florentine, with spinach and cheese − eggs Benedict, with hollandaise sauce. Scrambled eggs • Eggs are broken into a bowl and beaten with a fork to combine yolks and egg whites. • Add seasoning, e.g. salt and pepper and beat a little more to combine ingredients. • For softer, fluffier scrambled eggs, milk or cream can be beaten in. • Melt butter in a pan and pour the mixture in, letting it warm through for 1 – 2 minutes. • Stir the mixture gently and continuously until it is mostly solid but still moist throughout. • Transfer scrambled eggs to a warm serving dish and finish according to the recipe. Serve immediately. • You can add interest to scrambled eggs with: − chives − smoked salmon − sliced, fried mushrooms.
723 Fried eggs • Use the freshest eggs possible or they will run all over the pan. • Heat the fat or oil until very hot before you add the eggs to get a nice crisp base. • Break the eggs into the pan one at a time; do not overfill the pan as this makes it difficult to get the eggs out without damaging them. • Carefully spoon a little of the hot fat or oil over the egg as it cooks to help to set the yolk and the thicker middle egg white. • Eggs may be turned over or cooked on one side only, depending on organisational procedures and customer preferences. • Lift the eggs out using a perforated slice, allowing excess oil or fat to drain off. • Fried eggs can be: − served as a breakfast item with bacon, tomatoes and mushrooms − served in hamburgers − sliced thinly and served with stir-fry dishes if the yolk is hard. Boiled Eggs • Lower eggs into a pan of simmering water using a slotted spoon. Make sure there is enough water in the pan to fully cover the eggs or they will be cooked unevenly. • Cooking times depend on personal preferences, and whether the egg is at room temperature or straight from the refrigerator. • As a rough guide, allow a minimum of 3 ½ minutes and a maximum of about 5 ½ minutes for soft-boiled eggs. • If the eggshell cracks during cooking, add a little salt or vinegar to the water to coagulate the white and stop it from running out. • Hard-boiled eggs take about 10 – 12 minutes. As soon as they are cooked, drain and rinse under cold running water, then crack the shell on the side of the pan to cool the egg quickly and prevent a black line from forming around the yolk. • To peel hard-boiled eggs roll them firmly across the work surface a couple of times and the shell will come off easily.
724 • Boiled eggs can be: − served whole (e.g. meatloaf, scotch eggs) − chopped or quartered and used in salads (e.g. salad Niçoise, Caesar salad, Gado-Gado) − chopped with mayonnaise for sandwiches − mashed with curry flavourings. Basic batter • Sift plain white flour and salt into a bowl and make a well in the centre. • Break eggs into the well and add a little liquid (water for basic batter, milk for pancake or crepe batter). • Mix the liquid ingredients together, then gradually beat in the flour until smooth. • Beat in a little oil and remaining liquid to obtain a thin, runny consistency.
725 Bakery Basic Dough Products Most doughs are a variation on a simple mixture of flour and water which is used to make unleavened bread. From this simple start you can make a wide range of dough products. One way of classifying dough products is by the type of dough that they are made from: • White dough - made from white flour. • Wholemeal dough - made from wholemeal flour. • Enriched dough - a richer dough due to the addition of eggs, milk, butter or dried fruit. These three main types of dough allow us to make a wide range of products including: • scones • muffins • bread rolls • bread loaves • buns • donuts • pizza bases • Pita bread. Regardless of the type of dough that you need, the basic preparation methods are fairly similar. They include: • mixing • kneading • proving (only if yeast is used) • rolling • portioning • glazing. Except for doughnuts that are deep-fried, most dough products will be cooked in a hot oven. Generally dough products have a low shortening and sugar content. This means that they do not keep well. In fact, dough products taste best when eaten on the day they are baked.
726 Enriched doughs contain a higher percentage of fats, from the addition of milk or butter. This means they may remain fresh 2-3 days. To make good dough you must have a sound knowledge of the basic techniques and in all cases you must follow the recipe carefully. The areas that need special attention during preparation include: • Ingredients - they must be of the highest quality and must always be accurately measured. • Combining of ingredients - very often it is crucial that ingredients are combined in the exact order stated on the recipe. • The temperature of the kitchen you are working in - in most cases a cool kitchen is preferred however yeast requires a warm, draught free area. • Understanding the recipe - you must read the recipe and become familiar with all of the stages involved in preparation. As well as assembling and weighing of ingredients, you will also need to prepare baking trays and tins. For all products that you plan to bake, you will need to pre-heat your oven. Next attention must be given to correctly cooking your product. This involves: • selecting the most suitable shelf in the oven • carefully timing the cooking process • being aware of the ways to test if your product is ready. Doughs can be greatly enhanced using fillings and decorations, which can dramatically improve the final appearance. Some fillings that may be used include: • Savoury - as in pizza toppings, savoury breads. • Sweet - as in bun, scrolls, Danish pastries, brioches.
727 Quality points to look for when selecting dough ingredients Ingredients Quality points Plain flour Self Raising flour • White flour contains approximately 70% of the wheat. The bran and wheat germ are removed giving a more refined texture. • Best results are obtained when you use strong or hard flours, as these are high in gluten. Gluten is a type of protein that becomes more elastic when you knead it. This allows the flour to rise better. • Flour should be fresh and free from weevils and other impurities. • This is a flour that has had raising agents (bicarbonate of soda and an acid reacting chemical such as cream of tartar) added to it. With moisture and heat, these react together to produce carbon dioxide which produces bubbles in the dough that set during baking. Wholemeal flour • This flour contains the whole-wheat grain. The addition of the wheat germ and bran gives this flour a course texture and nutty taste. It is brownish in colour and more nutritious than plain flour. Baking powder • This is a chemical additive that in the presence of moisture (milk, water) and warmth (the oven) causes the product to rise. • Baking powder is usually made up of sodium bicarbonate and various acids. Fresh yeast • This is a living single celled organism, which remains inactive until it finds favourable conditions for growth, namely, warmth, (24-37oC) sugar and moisture. Under these conditions, the yeast cells begin to multiply rapidly, producing carbon dioxide, which produces air pockets in the dough causing it to rise. On baking, these bubbles set and give the dough its open airy texture. • Fresh yeast is putty like in texture, crumbly, cream in colour and has a pleasant smell of its own. • Fresh yeast needs to be firstly mixed with sugar and warm water or milk so that is starts to multiply. • Fresh yeast can be stored between 0oC and 6oC for a few weeks or frozen up to 6 months. • Baking of the dough kills off the yeast cells. • Salt kills yeast so it is important to add ingredients in the recommended sequence to avoid fresh yeast coming into direct contact with salt. Dried yeast • There are different types of dried yeast available so follow instructions carefully. • Most dried yeast must be dissolved in a warm (not hot) liquid containing sugar and allowed to froth and rise before being added to the flour. • Dried yeast is twice as strong as fresh yeast so you will need only half the quantity.
728 • Dried yeast may be stored for months in the refrigerator. • Easy blend dried yeast is a special type of dried yeast that may be added straight to the flour and does not require dissolving first. Fat and oil • All shortening must smell fresh and not be contaminated by odours or be rancid. • Shortening agents have a tenderising effect on the gluten in the flour. • Butter, oil and margarine improve the flavour and keeping qualities of doughs. Sugar • Sugar adds sweetness to the dough. • Sugar contributes to the tenderness and moistness of the product and is essential in yeast cooking as it provides the food for the yeast to grow and multiply. • Castor sugar is often used in recipes as it dissolves quickly and blends easily. • Sugar allows the final product to brown easily, giving it nice colour. Eggs • These should be fresh, of the size specified and A grade quality. • Eggs add colour, flavour and richness to the dough. Milk & water • Water may be used as the liquid in doughs, however, milk adds flavour and richness. • Milk may be fresh, skimmed or powdered. Salt • Salt adds taste to the dough, as well as strengthening the gluten. Follow recipe sequences carefully, because, if you place it directly on the yeast, it will retard, if not kill the yeast. Suggested ratios for doughs White dough 225 g self raising flour or plain + raising agent 50 g butter 150 ml milk 1/2 teaspoon salt White yeast dough 350 g strong white flour 200 ml tepid water 1 teaspoon salt 2 tablespoons sugar 10 g fresh yeast 2 tablespoons oil/butter Wholemeal yeast dough 350 g wholemeal flour 225 ml tepid water 1 teaspoon salt 2 tablespoons sugar 10 g fresh yeast 2 tablespoons butter/oil
729 *Notice the ratio of water to dry ingredients has changed as wholemeal flour absorbs more liquid. Enriched yeast dough 450 g strong white flour 150 ml milk 150 ml water 125 g sugar 1 teaspoon sugar 120 g butter or margarine 20 g fresh yeast 1 egg Suggested temperatures for baking breads Basic white breads 190 – 220oC Enriched sweetened breads 175 – 200oC Bread stick loaves, rolls 210 – 240oC Common Dough Products Scones White dough is used to prepare scones. The raising agent is usually incorporated into the self-raising flour; however, scones can be made from plain flour, which has added to it bicarbonate of soda and an acid. A little shortening is rubbed into the flour with the fingertips. The liquid is added to the dry ingredients and roughly combined into a dough, which is rolled out. Rounds are cut, glazed and baked in a hot oven (220oC). To make fruit scones, you may add dates, sultanas or raisins. Savoury scones may have added to them cheese or herbs. Muffins Muffins are made up of a type of white dough, which may be enriched with eggs, yoghurt, fruit, vegetable purees, flavourings or cheeses. The raising agent is generally baking powder, which is mixed into the flour. Milk and eggs bind the dough, which is spooned into deep muffin tins and baked at 200oC. Note: Muffins may also be made from a yeast dough.
730 Bread rolls These may use a basic yeast dough, or one that is enriched with shortening or eggs. The raising agent is yeast, which is firstly creamed with luke warm milk and sugar. This mixture is added to the hard flour and other dry ingredients, along with more liquid. The dough must be well mixed/kneaded to develop the gluten, then rested and allowed to prove and double its size. After this it is knocked back and bread rolls are shaped. The rolls are placed in a warm spot and covered so that they may prove again. Baking takes place at approximately 200oC. Rolls may be topped with savoury toppings such as cheese, onions, bacon and herbs and spices. They may take on many different shapes. Bread loaves Generally these use the basic yeast dough as mentioned above for which you may make bread rolls. Different flours may be partly substituted such as rye, wholemeal, soy or cornmeal. Various grains may be added to give taste and texture, e.g. sunflower, linseed, poppy-seed and cumin. Loaves may be made in high rise tins, may be plaited, twisted or shaped. White bread loaves are baked at 220oC whilst those containing rye, wholemeal or cornmeal may be cooked at a slightly lower temperature of 190 - 200oC. Buns and doughnuts An enriched yeast dough is used to make buns and doughnuts. Buns use the basic yeast dough with added dried fruits, cinnamon, peel, extra shortening and sugar. Doughnuts use the basic yeast dough with added eggs and shortening. Buns are shaped, allowed to prove and baked in the oven at 200oC. Doughnuts are cut, allowed to prove and deep-fried at 180oC for 5 minutes. They are then filled with jam and rolled in sugar. Pizza bread or pizza bases Pizza bread may use the basic yeast dough or one that has been slightly enriched with oil or butter. The dough is allowed to prove, then is knocked back and rolled into a flat circle and placed into the tray/pan. Various toppings may be placed upon it, either savoury or sweet. The pizza is cooked on a high temperature till the topping is golden brown and the base is coloured.
731 Nan or pita bread Pita bread and Nan are made from the basic white yeast dough. The dough after knockback is shaped into flat oval shapes and placed on greased trays. After they have risen again, they are baked at 220oC and cooled on a rack. Pastry The pastry section in a kitchen can be extremely important. Pastry is very versatile and can be used as a savoury or sweet case to hold different fillings. It may also be used for pies, pasties, tarts, flans, rolls, dumplings and fruit slices. To make good pastry you must have a sound knowledge of the basic techniques and in all cases you must follow the recipe carefully. The areas that need special attention during preparation include: • Ingredients - they must be of the highest quality and must always be accurately measured. • Combining of ingredients - very often it is crucial that ingredients are combined in the exact order stated on the recipe. • The temperature of the kitchen you are working in - in most cases a cool kitchen is preferred so the pastry does not become sticky. • Understanding the recipe - you must read the recipe and become familiar with all of the stages involved in preparation. The type of pastry that you make will depend on how you intend to use it. The main types of pastry are: • shortcrust pastry • sweet shortcrust pastry • choux pastry • puff pastry • suet pastry • rough puff or flaky pastry
732 Several basic preparation methods are used for pastries. They include: • mixing • folding • rolling • resting • kneading. As well as assembling and weighing of ingredients, you will also need to prepare baking trays and in all cases you will need to pre-heat your oven. Next, attention must be given to correctly cooking your product. This involves: • selecting the most suitable shelf in the oven • carefully timing the cooking process • being aware of the ways to test if your product is ready. With experience you will be able to judge from the appearance when pastry is cooked. The pastry should have a good colour but not be too dark. It is also important to achieve a satisfactory texture so that the pastry is not too soggy or too dry. When removing pastry from the cooking container, remember that cooked pastry is fragile and will break easily if handled roughly. Cooked pastry must be cooled before you attempt to store it. All pastry must be stored in an airtight container or it will become soggy. Pastries can be greatly enhanced using fillings and decorations, which can dramatically improve the final appearance. Some fillings that may be used include: Savoury - meat, chicken, fish, vegetables, cheese, eggs. Sweet - custards, fruits, cheeses, mousses. Equipment required for preparing and cooking pastry Equipment and utensils for preparing pastries must be clean with no visible signs of food debris or food particles. It is important that you gather all equipment and utensils before you start working on pastry. There are several reasons why this is recommended: • You do not want pastry ingredients to come to room temperature for longer than necessary.
733 • Pastry making is messy. You do not want to stop kneading or rolling pastry to collect forgotten ingredients or equipment. Equipment that you may require includes: • kitchen scales • electric mixers • food processor/blender/mouli/grater • rolling pin • pastry rack for cooling • marble slab for rolling out pastries • trays/baking sheets • saucepans • measuring cups/measuring spoons • scrapers/wooden spoons • lifters/palette knife • pastry cutters • piping bags and nozzles • greaseproof paper/parchment paper/foil • storage containers • sieve/sugar dredger • mixing bowls.
734 Prepare and Cook basic Pastry Products Product Pastry Preparation Method Product Preparation Method Finishing Shortcrust Pasties • Resting • Kneading • Cutting • Shaping • Glazing Sweet shortcrust Lemon meringue pie • Resting • Kneading • Rolling (blind bake) • Filling • Piping Choux pastry Profiteroles • Mixing • Piping • Piping • Dusting Type of pastry When used Savoury fillings Sweet fillings Shortcrust Flans Quiche Lemon Meringue Tartlets Tuna Fruit mince Pies Pumpkin Custard Rolls Vegetarian Apple Sweet shortcrust Flans Peach Tartlets Jam Pies Fruit Puff pastry Vol au vents Asparagus Cream Flans Potato and meat Apple Tartin Tartlets Egg and bacon Lemon Choux Eclairs Chicken Cream or custard
735 Desserts Preparation and Cooking Methods for Hot and Cold Desserts The preparation and cooking method selected for a dessert will be dependent upon the type of dessert being made. It is important to follow the time and temperature recommendations when preparing cold and hot desserts for the following reasons: • Too high a temperature when cooking will burn the dessert or only cook the outside. • Too low a temperature when cooking will mean a longer cooking time and the dessert may dry out. Further more, the temperature reached may not be sufficiently high to kill off dangerous bacteria. • Incorrectly cooked desserts may need to be thrown away which means an increased food cost to the company. • If desserts are not cooked at the correct temperature, they may become inedible. They will not meet the organisation’s standards, which may cause customer complaints. Cold desserts Some examples of cold desserts are: Trifle - sponge cake soaked in fruit juice or sherry, layered with fruit salad and custard. Trifle may be decorated with whipped cream, glace cherries or nuts. Flans - tins are lined with sweet short pastry, which is filled with fruit and topped with a fruit glaze. Basic meringue - a light foamy mixture of whipped egg white and caster sugar, which is baked in the oven and served cold. Fruit based - any dessert where fruit is the main ingredient, for example, fruit salad, fruit compote or fruit flummeries. Jellies - gelatine is used to set these fruit flavoured desserts or as a glaze on fruit tarts. Moulded creams - a cold custard cream is mixed with other flavours to form the basis of a moulded dessert. Egg custard - milk is thickened with egg yolks to form firm custard on baking. This dish is served cold.
736 Hot desserts Some examples of hot desserts are: Pancakes and crepes - a basic batter mixture, which when pan-fried, can be served with a sauce or filling. Sponge based - desserts which have a sponge base can be steamed or baked and can be flavoured with a variety of ingredients including chocolate, jam, honey, lemon, orange, cheese, fruit pulp, or a syrup such as treacle. Pies and tarts - these pastry cases are often filled with fruit or may be filled with nuts such as pecan pie. Egg based - these desserts use an egg custard base, e.g. bread and butter pudding. Zabaglione is another example of an egg-based dessert that uses yolks, sugar and marsala. Hot soufflés - these desserts are based on a firm meringue base and may incorporate chocolate, fruit or cheese and is further flavoured with alcohol or vanilla.
737 Cooking methods for cold and hot desserts Cooking method Example of cold desserts Example of hot desserts Boiling - the temperature of the liquid is brought up to 100oC and maintained to cook the food item. Rice pudding Custard Caramel sauce Sugar syrup Poaching - the temperature of the liquid is maintained just below boiling point. Fruit for a fruit jelly A hot fruit compote Stewing - to simmer foods gently in enough liquid to cover the ingredients. Stewed fruit Baking – involves applying dry heat to a food item. Meringue, flans Baked apples Baked custards, pies, tarts Steaming - involves placing a covered basin of mixture above boiling water so that steam may be used to cook the product Pudding Bain-marie (water bath)-cooking containers of mixture are placed in a larger baking tray half full of water to be cooked in the oven. This allows for a more gentle cooking process to avoid curdling mixtures. Crème caramel Baked egg custard Frying - immersion or part immersion of food into boiling fat. Fritters Crepes or pancakes Preparation methods for hot desserts Method Description Creaming Beating together sugar and fat until the mixture is creamy in colour with a fluffy texture. This method is used for sponge-based puddings and some cheese fillings. Moulding Placing the mixture into a particular shape or form. Peeling Apples, pears and pineapple that may be used for a pie or tart need to be peeled in preparation for the final product. Filling Fruit, nuts, cheese or other mixtures may be used to fill pies, tarts, fruits,
738 crepes or dariole moulds. Whisking Incorporating air into the mixture to make it lighter and fluffier, e.g. a hot soufflé. Mixing Blending ingredients whilst maintaining the texture of the mixture, e.g. blending the ingredients required to make a hot pudding or a hot chocolate sauce. Slicing Fruits such as apples, pears and peaches may be sliced before being placed into a pie. Preparation methods for cold desserts Method Description Piping Egg white is beaten stiffly to form a firm peak, which may then be piped into shapes such as shells or nests. The mixture must be firm enough to hold its shape on the tray when baked. This method is used for meringues. Aeration (whisking) Air is incorporated into a mixture, which produces a considerable increase in volume. This method may be used for cold soufflé or mousse. Mixing (combining) Many recipes require you to combine or mix the ingredients. The aim is to blend together ingredients without damaging the texture or reducing the volume of the mixture. An example of this is mixing the ingredients for a moulded cream or cold mousse. Pureeing A food processor, blender or sieve is used to transform fruit into a smooth pulp or sauce. This method is used for the fillings of flans and fruit based coulis (sauces). Some suggested ratios for desserts Sugar syrup This depends on whether a light, medium or heavy syrup is required. Light syrup - 500 grams of sugar to 900mls water. Medium - 500 grams of sugar to 600mls water. Heavy syrup -500 grams sugar to 300mls of water. Custards The ratio will be dependent on whether thin or thick custard is required. For thin custard, use 1 egg yolk per 100 ml of milk. Meringues 8 egg whites to 500 grams of sugar. Gelatine 1.5 to 2 tablespoons will set 600 ml of liquid.
739 Quality points to look for when selecting dessert ingredients Ingredients Quality points Sugar • Granulated sugar is used in most recipes. • Castor sugar is best for meringues and some cakes because it dissolves more easily. • Confectioner's sugar or icing sugar is used mostly for dusting the tops of desserts. • Brown sugar is commonly used in hot sauce as it produces a lovely rich caramel flavour. Gelatine • It is possible to make your own gelatine from calves’ feet. • Many desserts are prepared using commercial leaf or powdered gelatine. • Gelatines may be plain or flavoured and coloured for effect. Egg yolks • Take eggs out of the refrigerator prior to use so they are at room temperature. This way they will whisk up better and incorporate more air. Egg whites • Egg whites should be fresh and A grade quality. • They may be purchased in bulk frozen or you may freeze them in small quantities if you have excess. • If egg whites have not been cleanly divided and contain traces of yolk, they will not whip up to satisfactory foam. A pinch of salt helps the whites to whip up better. Fruit • Always choose good quality, ripe fruit because this will give the best colour and flavour. • Fruit in season will be cheaper. • To retain flavour and colour, leave peeling and slicing to the last possible moment. • Some fruits, for example, peaches, apples, pears and bananas discolour quickly when exposed to air. To prevent this happening, the fruit should be immersed in lemon juice and water after peeling and slicing. Cream • The characteristics of cream will differ according to whether it is pure cream, double cream, reduced cream or cream that has had a stabiliser or gelatine added to it to make the texture seem thicker and improve the whipping qualities. • Creams vary in taste and texture so choose according to recipe specifications. • Used only pasteurised cream. • Pay particular attention to use-by dates. Batters • Batters should be made up from the freshest of ingredients. • Batter is often rested at room temperature after it is made to reduce its
740 elasticity so that it flows more freely over the pan and clings to battered food. • Batters can be flavoured with vanilla and other spices. Cake and Biscuit Quality points to look for when selecting cake and biscuit ingredients Ingredients Quality points Flour • Includes wheat, rye, barley and rice flour. • Soft grained flours, which contain less gluten, are generally used for cakes. • Unbleached flour has a better flavour than bleached flour. • Wholemeal flour is more nutritious. • flour contains raising agents like bicarbonate of soda and cream of tartar. Milk • Usually fresh milk is used, but it may also be powdered, evaporated, low fat, condensed or buttermilk. • Check use-by dates carefully when using milk. Shortening • Butter improves the flavour and keeping qualities of cakes and biscuits, but margarine, oil and suet may be used. • Butter may be salted or unsalted. • Butter must smell fresh and not be contaminated by odours or smell rancid. • Butter is often required to be at room temperature so that you can cream it. Check the recipe closely. Sugar • Castor sugar is used in most recipes as it dissolves more quickly and so blends more easily. • Castor sugar is best for meringues whilst brown sugar is often used in fillings as it has its own distinct caramel taste. • Confectioner's sugar or icing sugar is used mostly for dusting the tops of cakes. Eggs • These should be fresh, of the size specified and A grade quality.
741 • Take eggs out of the refrigerator prior to use so they are at room temperature. This way they will whisk up better and incorporate more air. • If eggs need to be divided, take care to separate cleanly as whites contaminated with yolks will not whip up satisfactorily. Chocolate • The recipe will determine the quality of chocolate you purchase. The pure chocolate is of top quality and is recommended for both flavour and smell. Cooking chocolate is cheaper and easier to use although inferior in taste because it contains mostly vegetable fats and is low in cocoa content. • Chocolate is available in various types, namely bitter sweet, semi-sweet, white, dark and milk chocolate. • Fresh chocolate should smell sweet. • Milk and white chocolate, because of their milk content, is more difficult to work with than dark chocolate. Nuts • Nuts may be purchased natural or blanched. You may elect to buy them chopped, slivered, as meal or flaked. • Freshness is always important. Keep nuts well wrapped and store in refrigerator to prevent the oils in the nuts becoming rancid. • If you require toasted nuts, toast them yourself to ensure the nuts are fresh in the first place. Fruit • Always choose good quality, ripe to slightly under ripe fruit because this will give the best colour and flavour. • Some fruits used in cakes, for example, peaches, apples, pears and bananas discolour quickly when exposed to air. To prevent this happening, the fruit should be immersed in lemon juice and water after peeling and slicing. • Dried fruit should be washed before use. Cream • Creams vary in taste and texture so choose according to recipe specifications. • Use only pasteurised cream. • Pay particular attention to use-by dates. Oils, spices and flavourings • Close bottle/container well after use. • Do not keep too long, as flavour is best when fresh.
742 Suggested ratios for cakes and biscuits Butter Cakes 125 g butter 100 g caster sugar 2 eggs 200 g flour 125 ml milk Sponges 135 g flour 3 eggs 100 g caster sugar 60 ml hot water 3 drops essence Foundation Biscuits 135 g plain flour 135 g flour 125 g butter 100 g caster sugar 1 egg Shortbread 180 g flour 2 tbs. rice flour 50 g caster sugar 125 g butter Methods of preparing containers Product Grease Greasepro of paper Grease and flour Water Butter cake 9 9 Shortbread 9 9 Swiss roll 9 9 Meringue 9 Vanilla slice 9 There are many types of cake and biscuit mixture. However many of these are simply a variation on a basic mixture. Some of the basic mixtures for cakes and biscuits are:
743 Product Flour Sugar Eggs Butte r Milk Other Genoise sponge 9 9 9 9 lemon rind Butter cake 9 9 9 9 9 chocolate or orange or cinnamon Fruitcake 9 9 9 9 fruit juice, nuts, dried fruit Biscuits 9 9 9 9 essences, spices, raisins, oats, Shortbread 9 9 9 vanilla Preparing fillings and decorations for cakes and biscuits Water icing icing sugar water vanilla essence • Sift the icing sugar into a bowl. • Stir in the water and essence to make a soft paste. • Add flavour or colour as required. Butter cream icing sugar butter • Beat together butter and sieved icing sugar until light and fluffy. • Add required essences or flavourings. Whipped cream fresh cream icing sugar vanilla essence • Pour cream into a cold mixing bowl. • Use a whisk to whip air into the cream so that soft peaks form. • If required, add icing sugar and vanilla essence. Chocolate ganache cream chocolate • Bring the cream to the boil. • Add chopped chocolate and mix well. The heat of the cream will melt the chocolate. Fruit fillings seasonal fruit sugar lemon juice • Poach fruit in syrup. When cooked, puree to form a thick paste. • Add sugar and lemon juice.
744 Cakes Types of cakes Sponge cake Sponge cake does not contain any fat or chemical leavening agent. Air, which is beaten into the egg and thus included in the mixture, serves as a leavening agent. A little cream of tartar or lemon juice is usually added to sponge cake. The cream of tartar stabilises the egg white so that it incorporates more air; it reduces shrinkage during baking and gives the product a fine texture; it also produces a whiter cake when a white sponge cake is made. Lemon juice also serves as a stabiliser and reduces the peculiar taste of the eggs. It is not advisable to add salt to egg whites or whole eggs before beating it, because it lengthens the beating process, reduces the quality and volume of the foam and consequently yields a product with a smaller volume. Characteristics of a true sponge cake Texture: Crumbs are delicate, fine, spongy, not leathery, soft, not dry and of a uniform colour. Taste: Pleasant without any peculiar flavour. Cakes containing fat and a chemical leavening agent The ingredients and mixing method determines the texture of a specific type of cake as indicated in the following table: Mixing methods for various types of cake MIXING METHOD TYPE OF CAKE Cream method Short cake Chocolate short cake Madeira cake Fruit cake Melting method Feather cake Two-step method Chiffon cake Standard oil cake
745 Characteristics of a good short cake Appearance • Attractive, regular appearance • Straight sides, top crust slightly rounded or flat without cracks • Colour of crust will vary according to ingredients used. A light coloured cake has an even, light, golden brown colour on all sides. The more fat and egg the mixture contains, the browner the crust will be. • Light in relation to size, with consideration for ingredients used. Texture • Crust thin and soft, not sticky or moist, or thick dry and stiff • Even texture, fine, soft and velvety, not doughy or heavy with an even colour typical of the type of ingredients • Crumb soft, fine, somewhat moist, but not doughy or dry. The cake must feel elastic to the touch and not stiff and dry. Taste • Pleasant, typical of the type of cake, i.e. orange or chocolate cake. • Without off tastes due to poor quality ingredients. The typical faults encountered when baking short cakes are indicated in table aforementioned. One-bowl or instant method cakes An instant cake is made by stirring or beating all the ingredients together to a smooth batter, in one mixing bowl. (In one or two stages) All the ingredients must be at room temperature and the butter or fat must be very soft, but not melted. The instant method is particularly suitable when an electric mixer is used; it can however also be prepared successfully through mixing by hand. The number of times the mixture is beaten or stirred, or the mixing time, must be controlled carefully whilst mixing to achieve good results. Feather cake A feather cake is made according to the melting method. The batter is very thin and if the tin is left to stand before baking, the solid ingredients will sink to the bottom, resulting in a cake with a moist heavy bottom layer and poor volume.
746 Characteristics of a feather cake A cake which is mixed according to the melting method have a fine soft, regular, light texture which is more elastic than short cake, but not as spongy as sponge cake and has a shiny, silky appearance. It should not be mistaken for ordinary short cake or sponge cake. Cake icings and fillings Cake icings and fillings can be divided into cooked and uncooked icings and include six basic types: • Fondant • Buttercreams • Foam-type icing • Fudge-type icing • Flat-type icings • Royal or decorator’s icing In addition, glazes and fillings can be used to decorate and enhance cakes. Examples of uncooked icings are glazed icing; buttercream and icing with egg yolk as basis. Examples of cooked icings are fondant, (also sometimes called icing) and other cooked icings. Fillings for cakes can have various forms. No hard and fast rules exist, as long as the type of filling and icing are characteristic of the type of cake, for example chocolate butter icing and custard filling for a chocolate cake. Fillings must complement the flavour of the cake. Examples of cake fillings include: custard, orange, lemon, lemon butter, apple, coconut, date and walnut, fig jam, tutti frutti, grape syrup, lemon chiffon, pineapple and marshmallow fillings. Fondant Fondant is difficult to make, but can be purchased as a convenience food item. It consists of sugar syrup crystallised to a smooth, creamy, white mass and is often used for decorating eclairs, petit fours and some other cakes. It sets to a shiny, non-sticky smooth coating.
747 Fondant is used as follows: • Heat over a hot water bath, stirring constantly to thin out the icing and make it pourable. Do not heat over 38oC otherwise it will lose its shine. This means that the fondant must only be a little warmer than body temperature. • If still too thick, thin out with a little simple sugar syrup or water. • Add flavourings and colouring as desired. Stir in melted bitter chocolate to make chocolate fondant. Chocolate may thicken the fondant requiring more thinning with sugar syrup or water. • Apply to cake by pouring over or dipping small items into the fondant. Buttercream Simple buttercream consists of icing sugar mixed with butter coloured with vegetable colorants and flavoured with essence as desired. Decorator's butter cream is creamed only a little to make it suitable to pipe delicate shapes. Meringue-type buttercream is prepared by first beating egg whites and adding a boiling syrup or just sugar. Soft butter is then mixed into the meringue. This forms a very light, smooth icing. French buttercreams are similar to the meringue-type, but the foam is made with egg yolks or whole eggs and boiling syrup. This provides richer icing. Foam-type icings Foam icings or boiled icings are meringues made with boiling syrup and some may contain gelatine as a stabilising agent. Foam icings are thickly applied in swirls and peaks. They do not last well and must be used on the same day as they are made. Flat icings Water or flat icings are mixtures of icing sugar and water and sometimes maizena, syrup and flavouring. They are mostly used for Danish pastry and coffeecakes as well as sweet rolls. The icings are warmed to 38oC and poured over the item or the item is dipped into the icing like fondant. Fudge-type icings Fudge-type icings are boiled icings, many of which are made like sweets or candy. They are heavy and thick and used on loaf cakes, cup cakes and sheet cakes. They hold well in
748 storage and prevent the cake from drying out. They can be flavoured with vanilla, almond, maple, coffee, chocolate or other flavourings. Royal icing, or decorator's and flat icing', is made with egg whites and icing sugar. Royal icing dries out to a hard and brittle texture and is specifically used for decorating purposes. A little cream of tartar is added to the icing sugar. Icing should be kept covered with a damp cloth at all times to prevent it from drying out. Glazes Glazes are thin, glossy, transparent coatings that prevent baked products from drying out and give them a nice shine. The simplest glaze is sugar syrup brushed onto coffeecakes or Danish pastry. Apricot jam is used in a similar manner as a glaze. Other types of smooth jams may be used in a similar manner. Fillings Many types of fillings, both cooked and uncooked, can be used. They can consist of fruit juices thickened with starch or eggs. Cream fillings include pastry cream. Whipped cream can also be used as a topping or filling. Artificial whipped creams are another possibility. Chiffon cake The cake is made according to the two-step method. (One-bowl-foam-and-folding-inmethod). The batter is aerated and spongy like a sponge cake. Characteristics of a chiffon cake A chiffon cake has a delicate fine, light texture and more volume than a feather cake, but not as much volume or as spongy as a sponge cake. It must not be confused with a short cake or sponge cake.
749 Kitchen Checklist Below listed is Sample Checklist for a Hotel Kitchen: Breakfast Checklist: 1. Arrival • Report to the kitchen at or before the rostered time: fill in the time sheet, wear a full clean uniform and conform to personal grooming standards. 2. Preparation List and Hand Over List • Check your hand over mise en place ( Preparation) list, left for you from; the previous service. Check through your fridge; add any additional mise en place needing to be done. Write both quantities and chefs names (when appropriate) next to each item of preparation. 3. Room Service & Restaurant Menu & VIP – Very Important Person(s) ( Daily List ) • Restaurant & Room Service menu photos and prep check lists are located in each kitchen section. • Please accommodate any reasonable guest food request whenever possible • IMPORTANT - Check the daily VIP list to view and learn guest special requirements! Breakfast Set Up Requirements ( See prep check list! ) • Bowls of fresh fruits: Pineapple, Melon, Berries, Kiwi • Mini Patisserie & Muffins • ( & larger for Café ) • Bircher Meusli ( prepared the day before ) • Smoked haddock • Hollandaise • English Breakfast preparation – See Prep Check List • Baked Beans, porridge, English muffins etc • Pancakes: Blueberry & Plain 4. Café Food Patisserie • Café Food requisition from Café /Night Chef. Bake off the required Danish & Croissants in time for 7am opening. 5. Breakfast – Patisserie Baking by 6am • How much prep - Look at Room Occupancy to consider how much breakfast Mini Danish to cook and glaze and Mini Croissants to cook only. • Cook the first batch of Danish Pastries and Croissants by
750 6am at the latest, be aware of any early departure requests by Room Service and bake patisserie earlier whenever required. • Both Danish and Croissants are best cooked from frozen at 175C in smaller batches at least 2-3 times during service. 6. How to do it - Recipe Files • Cook using the correct recipes and methods of preparation only. Do not alter anything without agreement from the Head Chef. • Communication Policy – Recipe files are amended prior to introduction of any updates. Write any amendments in the section handover notes. CDP to provide any New training required. 7. Rooms Fruit Assistance • The weekly rooms fruit list is located on the Kitchen corridor wall. It is subject to change due to availability. • Daily requirements – Volumes WILL vary depending on Guest Rooms Occupancy – Please check with Room Service for correct information. • Quality – All rooms fruit must be of the best quality in both taste and presentation. In the event that this is not the case please change rooms fruit for what ever we have in house of the required quality. • If large amounts of fruit do not meet our standards – please telephone supplier directly and have the order resent or alternative fruits delivered. 8. Breakfast – Room Service & Takeaway • Ask Room Service for the pre-orders from rooms, write the time required clearly on the bottom of each order check and place on the Service “Tab Grabber” at the pass – Organise each order’s requirements in time for service of each cooked breakfast to the specific room. • Room Service has a small selection of takeaway breakfasts. These are prepared by the night chef. • Please assist the night chef with Patisserie requirements when needed. 9. Cleanliness and Hygiene • General cleanliness of each section is the responsibility of the chefs working in it. This includes stoves, fringes, shelves, light equipment and walls. They have to be cleaned down at the end of each service using (D10) anti-bactericial cleaner. 10. Light Equipment • Use and cleaning remains the responsibility of the user and to do so safely and hygienically. • All fragile equipment should be returned to its correct place after washing.
751 11. Hand Over & Leaving • At the end of each shift, the handover book mise en place ( preparation) and other important details must be completed & discussed with the next shift before leaving the kitchen. • Fill in the WTD time sheet before you leave. • When changing, please leave your soiled uniform in the laundry basket provided. If unavailable please return your soiled uniform and obtain a clean uniform in advance of the next breakfast shift from the L1 Linen Room • Always use your swipe/Smart card when leaving or entering the building. This provide a definitive computerised list of all people in or out of the building in the event of an emergency. 12. Food Ordering • Write and complete a food order list for breakfast chef requirements • Pass the completed order /market list to the sous chef so that it can be ordered at least 48 hours before the foods are needed for service. AM Checklist: 1. Arrival • Report to the kitchen at or before the rostered time: fill in the time sheet, wear a full clean uniform and conform to personal grooming standards. 2. Temperature Record • Fill in the temperatures of your fringes and freezers on the weekly sheet. Report any problems to the senior chef on duty. Record any spoilage in the wastage book. Be sure to write the value of foods lost. 3. Preparation List and Hand Over List • Check your hand over mise en place ( Preparation) list, left for you from; the previous service. Check through your fridge; add any additional mise en place needing to be done. Write both quantities and chefs names (when appropriate) next to each item of preparation. • Daily Briefing at 9.30am there is a daily info and communication meeting. • Second Orders any additional foods should be requested at the am briefing. 4. Specials and Private • Check both Daily/Weekly Specials Menus and private