Babcock International Group. Learning Resource. Learning Resource. Hospitality Level 3. Professional Cookery

Transcription

1 Babcock International Group Learning Resource Learning Resource Hospitality Level 3 Professional Cookery

2 Learner s Name: Vocational Learning Advisor Name:

3 Index Meat and Poultry 1 Cuts and quality 2 Preparation methods 4 Cooking methods 6 Dishes and cooking methods 7 Fish 10 Portion control and quality 11 Fish characteristics 12 Cuts of fish 15 Fish preparation 16 Dishes and cooking methods 18 Vegetables 19 Seasonal vegetables 21 Dishes and cooking methods 23 Hot Sauces 25 Preparation and cooking methods 27 Dressings and Cold Sauces 28 Preparation and cooking methods 29 Test Questions 30 WHATS COVERED The following units are covered in this support book: 332 Prepare fish for complex dishes 334 Prepare meat for complex dishes 335 Prepare poultry for complex dishes 337 Cook and finish complex fish dishes 339 Cook and finish complex meat dishes 340 Cook and finish complex poultry dishes 342 Cook and finish complex vegetable dishes 343 Prepare, cook and finish complex hot sauces 353 Prepare, cook and finish dressings and cold sauces (Complex: A dish made up of three or more ingredients)

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5 Meat and Poultry Meat is composed of small fibres, which are bound together in bundles to form muscles of the animal. These may be surrounded by thick sheaths of tendon or connective tissue. What we refer to as meat is fleshy muscle. The harder the muscle works, the tougher the meat is. Therefore, tender meat comes from young animals and from less active parts of the animal, such as the hindquarters, loin and particularly the tenderloin or fillet, which is protected by the ribs and hardly moves at all. However, youth and idleness are not in themselves decisive indicators of quality - immature meat can be bland and tougher meats can have more flavour than inactive tenderloin. Cuts for roasting, grilling and frying have almost no connective tissue, so are very tender and can be cooked quickly in dry heat. Cuts for pot roasting and braising have a moderate amount of connective tissue so need gentle, moist cooking to make the meat tender. If there is a high proportion of connective tissue, or the tissues are thick because the animal is old or the muscle has had more active use, then the cuts needs long, moist cooking, such as stewing and boiling. The muscular tissue is enclosed in a layer of fat of variable thickness. If there is fat between the bundles of fibres making up the muscle, the meat is said to be marbled, a desirable quality particularly sought after in beef as it helps tenderise the flesh when cooked. Various cuts of meat vary from country to country and within regions, the breed of the animal, its feed and period of maturing and affects its tenderness and flavour. There are ways to tenderise and add flavour to meat before cooking such as adding fat by larding or barding (explained on page 4), another is to cut the meat to break down the fibres by chopping, mincing and also by marinading. Poultry is the general term for farmyard birds such as chicken, turkey, duck, goose and guinea fowl. Chicken is by far the most popular poultry; next comes turkey, more widely eaten now since it has been sold in portions. France is the leading world producer of guinea fowl. Geese bred in France are raised nowadays mainly for the production of foie gras, but in Britain they are fattened for the table, especially Christmas and Easter. Geese remain fairly expensive and uneconomical. The breeding of ducks, has developed in France and in Britain duck has become increasingly popular, both whole and as breast fillets. The way poultry is reared is of great importance. A good diet and freedom to roam in the open air are vital to the flavour of poultry. These can be identified by a generous layer of fat under the skin, firm meat and callouses on the feet. With a young bird the point of the breastbone is flexible. If there are ever problems with meat or poultry, segregate the problem, inform your manager and seek advice. If your manager is not available discontinue preparing the meat or poultry to avoid a risk to customers. Investigate possible cause of the problem and ensure HACCP system is reviewed. INFO Meat is left to age so that flavour develops and enzymes break down tough tissues, making the meat firmer, drier and more tender. The traditional ageing is to hang meat in an airy, moist atmosphere at a temperature between 1-3 o C. Beef and pork are usually aged for up to ten days and lamb for up to a week. Veal is tender by nature and does not benefit from ageing. 1

6 Cuts and Quality of Meat BEEF silverside (underneath) topside rump sirloin wing ribs middle ribs fore ribs chuck ribs sticking piece shin thick flank fillet thin flank plate brisket leg of mutton cut (underneath) shank JOINT sirloin, fillet, wing rib thick flank brisket rump thin flank silverside fore/middle rib topside plate shank COOKING METHODS roasting, grilling and frying braising and stewing boiling, braising, pickling and roasting grilling and frying stewing, boiling and sausages boiling, braising and pickling roasting and braising braising, stewing and roasting stewing sausages consomme, beef tea Quality of Meat 1. Smell fresh. 2. Outer layer of fat - even, smooth, firm and creamy white. 3. Meat should be red in colour, with small flecks of white fat (marbling). PORK spare rib blade bone head shoulder belly loin leg Quality of Meat 1. Rind/skin should be smooth. 2. Flesh should be lean, pale pink, firm and with a little gristle. 3. White fat, firm, smooth and not excessive. JOINT leg loin spare rib belly shoulder head COOKING METHODS roast roast, grill and fry roast and pies pickle, boil, stuffed, rolled and roasted roast and sausages brawn 2

7 Cuts and Quality of Meat LAMB saddle best end middle neck Quality of Meat 1. Lean flesh - firm, dull red and fine texture. 2. Bones porous with a bluish tinge. 3. Fat evenly distributed, hard, brittle, flaky and clear white. JOINT COOKING METHODS legs scrag end breast roast and stew breast best end shoulder roast, grill and fry roast and stew middle neck stew scrag end stew and broth saddle roast, grill, and fry legs roast VEAL scrag neck end best end loin leg shoulder breast knuckle knuckle loin leg best end shoulder neck end scrag breast osso buco, sauté and stock roasting, frying and grilling roasting, braising and sauté roasting, frying and grilling braising and stewing stewing and sauté stewing and stock stewing and roasting Quality of Meat 1. Flesh should be pale pink 2. Firm in structure, not flaky 3. Bones should be pinkish white, porous and with a degree of blood in their structure. 4. Fat should be firm and pinkish white. 5. The kidney should be hard and covered in fat. 3

8 Cuts and Quality of Poultry POULTRY winglet drumstick breast (supreme) thigh carcass Poultry cuts Large birds can be cut into four, six or eight pieces depending on their size. Four pieces Leg with thigh attached x 2 Breast with wing attached x 2 Six pieces Legs x 2 Thigh x 2 Breast with wing attached x 2 Eight pieces Legs x 2 Thigh x 2 Breast x 2 Wing x Quality of chicken 1. The breast of the bird should be plump. 2. The vent-end of the breast bone must be pliable. 3. The flesh must be firm. 4. The skin should be white, unbroken with no stickiness and with a faint bluish tinge. 5. The legs should be smooth, with small scales and small spurs Quality of turkey 1. White skin free from blemishes. 2. Flesh should be firm to touch with no stickiness. 3. Breast and thighs should be well fleshed. 1 wing 2 breast 3 thigh (leg) 4 drumstick (leg) 5 winglet 6 carcass Quality of duck 1. Plump breasts. 2. Lower back bends easily. 3. Flesh should be firm to touch with no stickiness. Quality of goose 1. An average goose weighs 5-6kg. 2. French geese reared for foie gras weigh to 12kg. 3. Should have firm flesh and pliable breast bone and unbroken skin. Quality of guinea fowl 1. Should have similar qualities to chicken. 2. Normaly a little smaller and leaner than a chicken, its flavour is slightly more gamey than a chicken and the flesh is darker, weighing 1-1.8kg.

9 Preparation Methods Always use the correct tools and equipment when preparing meat and poultry to prevent cross contamination, prevent injury or accidents and to comply with legislation. Batting To flatten slices of raw meat with a cutlet bat or tenderiser. Ballontine A hot or cold dish using meat or poultry. The flesh is boned, stuffed, rolled and tied up with string or tied in the shape of a bundle, wrapped in muslin or the skin and then braised or poached, if served cold it is presented in aspic. Individual ballantines can be made using boned poultry legs. A gallantine is similar ingredients, always rolled and served cold, usually in aspic. Boning Removing bones from joints of meat so they can be used for different purposes e.g. when boning a pork chump end, the aitchbone and hip bone need to be removed as well as the backbone. The tenderloin lies under the backbone. Boning raw meat or poultry is carried out with a boning knife and requires skill to avoid damaging the meat. Chining Chining is to remove the chine bone (back bone) which holds the ribs together. Checking and preparing the cavity Before using or cooking poultry you should check the cavity for any innards (giblets) and remove them. Always wipe the inside of the cavity with a damp cloth before using. Farce and Fillings A farce is of smooth texture with no breadcrumbs, often used for quenelles, mousses and mouselines. A filling is a combination of meat encased in pastry e.g. pork pie and gala pie. Forcemeat The term forcemeat is generally used to describe fine mixtures of meat or fish used for foods such as patés, terrines or stuffing poultry and game birds. Larding/barding Larding is the process of adding fat to cuts of meat to make them more moist or tender. Larding consists of threading thin strips (lardons) of pork fat into a large cut of meat with a larding needle. Barding is placing thin slices of pork or bacon fat around the meat or poultry before roasting to prevent them drying out in the heat of the oven. Portioning A yield is a portion of meat or poultry from individual cuts. If the weight of the portion increases the volume of the yield would be lower. Examples Beef - Sirloin is approx 9 kilos 9 kilo = 40 portions at 200gms Lamb - Leg of lamb is approx 3 kilos 3 kilos = 12 portions at 200gms without bone 3 kilos = 6 portions at 400gms with bone Pork - Loin of pork is approx 6 kilos 6 kilos = 24 portions at 200gms without bone Chicken - Large chicken is approx 2-3 kilos. 3 kilos - 8 portions at 200gms Guinea fowl - kilo - 1.8kilo is the average size. A guinea fowl usually serves two Veal - Best-end is approx 3 kilos 3 kilo - 12 portions at 200gms without bone 3 kilo - 7 portions at 325gms To control portions and minimise waste do not make the portions too large. Prepare the meat and poultry into individual portions and buy good quality goods, which have a high portion yield. 4

10 Preparation Methods Mincing This is the process of cutting or chopping food into very small pieces. This may be done manually with a knife, a manual or electric mincer, a blender of food processor. Seasoning/marinading Seasoning is the addition of various ingredients e.g. pepper, salt, spices in variable quantities to give a particular taste or to increase its palatability without changing the nature of the food it contains. Marinade is a flavoured liquid, cooked or uncooked, in which meat or poultry can be steeped in for varying lengths of time. Its principal purpose is to favour the food, but it also makes certain meats more tender by softening the fibres and adding moisture. Stuffing/filling A mixture used as a filling. Stuffings may be made from bread, rice or other grains, vegetables or fruits. They can be coarse or fine in texture and are usually well flavoured. A wide range of forcemeats and fine mixtures can also be used as fillings. Tenderising Meat can be beaten or flattened which helps to make it more tender. But it can also be tenderised by marinading (see above). Trimming/cutting Trimming is used to remove all inferior, unsuitable or inedible parts from food before cooking. Cutting can be used to portion the meat, poultry or other ingredients. Trussing/tying To truss is to thread one or two pieces of trussing twine through the body of a poultry bird with a trussing needle to hold the legs and wings in place during cooking. A well trussed bird sits better on its roasting or cooking dish. It is easier to baste and turn. It is always untied after cooking so that parts which are protected by the legs can be checked to see that they are properly cooked. Tying can be used to hold meat or poultry in place when stuffing or rolling e.g. beef olives. Health and nutrition Meat and poultry provide necessary protein and other nutrients which aid growth and repair. Current trends in industry today are healthier, leaner and organic dishes. To promote healthier dishes use olive oil and low fat items, cook meat and poultry using healthier options such as grilling, take the skin off poultry, use fresh meat instead of frozen and reduce salt content, try losalt. FACT Tunnel boning is removing the bone without damaging the exterior surface. Open boning is where the flesh is cut to extract the bone off the meat. 5

11 Cooking Methods Grilling/Griddling Cooking the meat or poultry by intense heat, sealing in the nourishing juices by the crust formed on the surface. Frying Cooking food in hot fat, the temperature is very important. Deep - Often protected by a coating before being fried (180 o C) to protect the food from absorbing too much fat. Shallow - Cooking small pieces of meat or poultry in a tiny amount of hot fat. Stir - Frying over heat, turning or stirring the meat or poultry constantly. Sauteing - Food that is cooked by this method must be moistened with fat, but not soaked. A brisk heat is essential so that the food literally jumps in the pan, until golden brown and slightly crisp. Boiling Bringing the liquid such as water or stock to boiling point and maintaining it at that temperature, thereby cooking the ingredients that are placed in it. In most cases it is sufficient for the liquid to simmer. Boiling can also be used to reduce liquid. Braising A moist cooking method using a little liquid that barely simmers at a low temperature in the oven. Braising is used for a variety of foods and semi tough cuts of meat and large poultry. The main ingredient is usually browned in a little hot fat with a few vegetables such as carrots and onions and then all ingredients are covered in liquid. The dish or pan should be coverd with a lid to retain the moisture from the evaporating liquid. When cooking is finished the liquid would be used as the base of the sauce. Steaming Foods can be cooked in their own moisture or by the moisture produced from liquid. The essential factor in steaming is the perfect quality of the ingredients. Stewing This is the term used for long slow cooking in liquid. This may be carried out on the stove or in the oven, but in either case the temperature should be kept low to prevent the liquid from doing any more than barely simmering. The cooking time will vary from depending on the type of food used. Roasting Cooking by exposing the meat/poultry etc to the radiant of the heat of an oven. When roasting meat it is first exposed to a high heat, which produces a surface crust and concentrates the juices inside the meat, conserving all its flavour. The meat shoudl not be pierced during cooking or the juices will run out. The cooking temperature will depend on the size and type of food used. Pot Roasting Slow cooking by moist heat in a covered flameproof casserole after first browning in fat, then adding seasoing and a littel water, stock or wine. This can be carried out on top of the stove or in the oven. Combination cooking Using various cooking methods to produce a dish. Poaching A method of cooking food by gently simmering it in liquid. The amount of water or stock used depends on the food to be poached. Some foods e.g. mousses are poached on the bain marie principle. They are put in baking tins or pans half full of hot water and cooked in a very slow oven. Baking Cooking of food by dry heat in an oven in which the action of the dry convection heat is modified by steam. En Papillote This is a method of cookery when food is tightly sealed in oiled greaseproof or foil so that no steam escapes during cooking and maximum natural flavour and nutritve value is retained. 6

12 Dishes and Cooking Methods DISH COOKING METHOD FINISHING QUALITY Moussaka Shallow fry, stew and bake. Can gratinate and garnish with parsley. Should be moist not greasy and golden brown on top. Beef olives Braise. Correct sauce and garnish. Veal Viennoise Osso Bucco Pork pie Braised lamb shank Shallow fry. Seal and braise. Bake. Braise. Grill or Fry. Garnish with chopped egg, parsley, lemon, anchovy fillet and an olive. Can serve with a cordon of jus-lie or beurre noisette. Finish with chopped parsley and basil, grated orange and lemon zest. The suace is a reduction of the cooking liquor with timato concasse added. Add stock with gelatine and chill. Garnish with watercress. Correct seasoning and consistency. Serve with mashed potatoes or cous cous. Even sized rolls held together with a good shape and not over stuffed. Stuffing should have a contrasting taste. Meat should be tender. Moist meat, golden brown and crisp even coating, not saturated with fat. Good quality sauce of the correct consistency. Meat not falling off the bone. Golden pastry and not soggy. No lumps in gelatine. Filling not too chunky with an even texture. Full body flavoursome sauce, tender lamb. Tornados Rossini Use tournedos cut from the middle of the fillet, approx 1 inch thick. Add slices of fois gras and truffle. Tender. Correct degree of cooking. Osso bucco Stew. Add sauce, which is a reduction of white wine and tomato concasse. Garnish with sprinkling of gremolata seasoning. Tender and flavoursome. 7

13 Cooking Methods DISH COOKING METHOD FINISHING QUALITY Mousseline Minced chicken, egg white, double cream and seasoning. Pour into buttered moulds and cook in a bain marie. Serve with a sauce of choice. Quite firm and light, not broken. Quenelles Same as the mousse, but the mix is shaped using two spoons. The mix is then carefully poached in chicken stock. Timbale Same as the mousse, but timbale moulds are used (plain, round, high sided mould). Souffle Minced or diced chicken, veloute, pureed and passed through a sieve. Beat in yolks and fold in beaten whites. Place mix in moulds and bake. Serve with a sauce such as mushroom or supreme. Light, not split. Risen and not sunken. Chicken chasseur Prepare chicken for saute (see cuts on page 3). Saute and braising. Correct seasoning and sprinkle with chopped parsley and tarragon. Good consistency and flavoursome sauce. Ballontine Stuffed out leg of poultry, stuffed with a forcemeat stuffing, cooked and cooled. Saute or braise. Served cold - garnish with aspic, salad or chaudfoid. Light filling whch is flavoursome and not bland. Chicken Maryland Pane (flour, egg and breadcrumbs) the chicken and fry. Banana fritters, water cress, bacon rolls, sweetcorn fritters, grilled tomatoes and jus lie. Crispy coating, moist chicken. Thai Green Curry Saute or stir fry Shredded spring onions. Could adjust before serving by adding more coconut milk. Chicken not falling apart. Good consistency and flavoursome sauce. To adjust the flavour, consistency or colour of a meat or poultry dish you could: Add more wine or stock Reduce liquor further to amend consistency Add additional ingredients e.g. tomato puree and butter Add further seasoning 8

14 Meat and Poultry Cooked poultry Juices from the bird should run clear. Meat should be tender. Cooked beef or lamb Rare beef should be spongy and pink when cut, with a temperature of 125 o F/51 o C, medium beef will resit when pressed and should be pink in the centre with a temperature of 140 o F/60 o C and well done beef is firm to the touch, with no traces of pink when cooked with a temperature of 160 o F/70 o C Braised or stewed meat should be tender but not falling apart. Cooked veal Resists when pressed. If braised or stewed should be tender and if roasted it should reach 160 o F/70 o C temperature. Cooked pork Tender when pierced, at least 170 o F/75 o C on meat thermometer. Preserved Meat The principle of preservation is to stop or slow down the development and action of natural micro-organisms and enzymes to avoid deterioration. Meat can be preserved in many ways e.g. dehydration, smoking, vacuum packing, freezing and pickled. Vacuum-packed Sealing meat in an airtight package in conditions where air is removed will preserve the meat for longer and retain its colour and flavour. The sous-vide system of food preservation employs sterile conditions in the vacuum packing and hence the shelflife of the cooked meat is prolonged. Smoking Preserving meat by using a prolonged exposure to smoke from a wood fire. Smoking tends to dry the meat, deepen its colour and impregnate it with a smokey flavour. The duration of smoking varies from twenty minutes to several days. 9

15 Fish Fish is one of the great culinary passions of our times. Delicious and healthy there is nothing so fine as fish cooked simply. Fish in all its forms is quick and easy to cook and a pure joy to eat. Good sea fishing waters surround Britain and a variety of fish are found there. Types of fish found around the seas and rivers of the world include flat fish, oily, round and fresh water. Another great plus about eating fresh fish is that it is good for you. Different types of fish can be adapted to almost every imaginable cooking method. Care must be taken when cooking fish and the chef needs to understand the difference in taste, texture and bone structure among the various types of fish. A fish with an oily flesh, is as different from a white fleshed fish, as duck is from chicken. Texture is also important, as the coarse flesh of the cod differs from the fine texture of sole and the firmness of sword fish or the softness of whiting. As the fish dies and the blood stops flowing lactic acid builds up in the muscle tissue causing the muscle fibres to combine temporarily. This leads to general stiffening known as rigamortis. The longer the fish remains in this state then the longer the process of de-composition is delayed. Wait until the rigamortis disappears which is a matter of hours, before you cook your fish. Fish needs to be cooked carefully taking care not to overcook and any cooked fish dishes which are not for immediate consumption must be either cooled quickly or kept hot. Ensure that the sauce that may be served with a fish dish is not overpowering and that it compliments the fish and also take care not to over garnish as this can look over the top. Recipes of fish dishes can be varied to improve the quality and cost effectiveness of the dish, this will be dependant on your establishment and the types of ingredients available. 10

16 Fish Portion Control Portions should be weighed to ensure continuity and uniformity of fish dishes, which in turn will keep costs down and prevent wastage. When preparing fish ensure that you don t take off excess flesh and don t over handle as this could damage the flesh and the quality. Prepare the fish into individual portions and buy products, which have a high portion yield. Yields means the number of portions you get from a fish. This can vary widely depending on how the fish is to be served the size of the fish and portion size being used for example: Plaice, cod, haddock fillet portions to the kg Cod and haddock on the bone portions to the kg Plaice, turbot, brill, halibut on the bone portions to the kg Herring and trout - 1 per portion ( g fish) Mackerel and whiting g per portion Sole (main dish) g per portion Sole filleting g per portion Whitebait portions to 1kg Salmon (gutted but including head and bone) portions to 1kg Health and Nutrition The two main nutrients found in fish are vitamin A and D. To promote healthier eating use olive oil, low fat ingredients, use fresh fish instead of frozen fish, reduce salt content and use a healthier cooking method such as steaming. Current trends are to use healthier cooking methods, organic products and use of a wider variety of fish. Quality Fresh whole fish should: Have bright full eyes which should be clear and raised. Be firm to the touch with clear skin. Have a clean smell, clear slime and no missing scales. Have bright red gills, and clean gut cavity. FACT If there is a problem with the fish do not use it, seek advice, you may have to change menu. Frozen fish Fish never quite tastes the same once you have stored it in the freezer. If you must freeze fish make sure the fish is placed in sealed bags or containers. It is best to thaw frozen fish slowly in the fridge before cooking to maintain texture and minimise moisture loss. However, some chefs like to cook fillets when still frozen. 11

17 Fish Characteristics WHITE FLAT FISH Turbot The flesh is white and firm and can weigh from 1kg to 4.5kg. They are angular, almost square in shape. Turbot has warty skin and is native to the North Atlantic. WHITE ROUND FISH Sea bass Has a fine, firm flesh and a colour that varies from blue-grey to black. Sea bass live off or close to the shore, depending on the species. Brill Limited to European waters. It can reach 7kg in size but the most common size is 1.5kg. The flesh is similar to turbot but slightly softer. The skin has fine scales and is oval in shape. Cod Mild flavour, firm flesh and flaky. Halibut This is the largest of all flat fish, with specimens as large as 230kg, though the average is a tenth that size. It has olive green skin and firm white flesh, which is drier than turbot, with a milder flavour. Grouper Similar to snapper but grey or brown in colour. Often trimmed and baked whole. John Dory It has a nutty, sweet flavour with flaky meat. It has huge spiny fins, a big head and a big black thumb spot on its body. It can be found on both sides of the North Atlantic and Mediterranean. Hake Part of the cod family with soft flesh and a pleasant innocuous flavour. Colour shades from slate grey to dark blue and silver, depending on the species. Hake can be as large as 12kg. Plaice A small flat fish with large red spots. Most other flat fish are shades of grey, beige and brown. The most superior of the small flat fish is Dover sole. Haddock Part of the cod family, easily identifiable by a black thumbprint behind the gills. Smaller and less abundant than cod. Some chefs maintain that haddock is slightly softer in texture than cod. 12

18 Fish Characteristics OILY FISH Tuna Found in warm seas worldwide. There are many different species such as bluefin, a blue-backed fish weighing over a ton, with firm dark red flesh. Weighing around 4.5kg is the skipjack, with dark meat. Albacore is the only white-fleshed tuna. For eating fresh, the smaller yellowfin is considered the finest. With the skipjack, the yellowfin forms most of the commercial catch. EXOTIC FISH Monkfish An ugly fish with a huge head and gaping mouth. Slightly chewy, mild and sweet flesh. The tail section is the most important and consists of two fillets. Salmon There are two groups of salmon: firstly the Pacific salmon, of which there are six species and secondly the Atlantic salmon. All are similar in appearance, with sleek silver skin and a small head. Their colour ranges from grey to brown or dark blue, sometimes with speckled markings of red or black. The best of the Pacific salmon species, king or chinook, is larger and richer, with a heavier flavour than the Atlantic salmon. The Pacific red salmon, has a deep red meat, the silver salmon has light well-flavoured meat, while the pink salmon is fine textured and mild. Snapper Plump and bright-eyed with big fins and colourful skin. It has a large head and prominent bones, therefore the yield of fish from a whole fish is low. Red snapper and its look-alike silk snapper are generally acknowledged as the best for eating, with firm white flesh. Other snappers include the grey, yellowtail, muttonfish and little red lane snapper. The average snapper weighs about 2.3kg. 13

19 Fish Characteristics OILY FISH Trout Small fins and thin skin with tiny scales. Salmon trout is one of several species and usually has pink flesh, firm with a mild flavour of salmon, average size 2kg. Rainbow trout has a multi-hued skin, literally spotted with brown. Freshwater rainbow trout weigh around 1kg, but Pacific rainbow trout can grow up to 23kg. EXOTIC FISH Sea bream Oval with prominent fins and a wide Y-shaped tail. They live in tropical or warm waters world wide. The meat is generally firm, with widely varying flavours. Mullet Resembles trout, with a mild eye and amiable expression. In colour they range from grey, mottled, striped and plain, sometimes with a yellowish tint. The flesh of all mullets is pleasant, fine textured with a mild flavour that is sometimes slightly oily. Red mullet is very different from common mullet. It is small and savoury with a brilliant red skin. It is usually found in the Mediterranean and has earned itself the nickname woodcock of the sea, partly for its gamey flavour and because it shares with woodcock the distinction of often being cooked with its entrails. Red Gurnard (sea robin) Firm fleshed, but can be dry and is best served with sauce. 14

20 Cuts of Fish A delice is a folded and trimmed fillet e.g. sole and plaice. A fillet is a side of a round or flat fish cut off the bone. Suitable fish for this cut are any round or flat fish above about 200g. A supréme is a fillet from a large fish cut at 45 degree angle e.g. turbot and halibut. An escalope is a diagonal slice 1cm thick, cut from a large fillet. An entresse is a fillet which has been plaited. A paupiette is a fillet that has been stuffed and rolled e.g. sole and plaice. A goujon is a fillet cut into strips 3-6cm long and 1cm thick e.g. salmon, dab, plaice and cod. A darne is a steak cut across the bone of a round fish e.g. salmon and cod. A cotelette is a troncon cut in half. A troncon is a cut of fish on the bone from a flat fish e.g. brill. 15

21 Fish Preparation Gutting - fish through the stomach Slit the underside from gills to small ventral opening. Gutting - fish through the gills. 1 With your fingers, carefully loosen the stomach contents from the cavity and pull them out. With a spoon, scrape along the cavity to remove the kidney. 2 With your fingers pull out the gills. 3 Hook your fingers through the gills and pull them out. Reach through the gill opening and pull out the stomach contents. Clean the cavity by running cold water in through the gill and out the ventral opening. Skinning The easiest way to remove skin from most flat fish is to strip it off the whole fish before boning or filleting. When skinning fish fillets put the skin side face down on the surface and hold the tail end. Make a small cut at the tail end to separate the skin from the flesh. Grasp the skin with the fingers from one hand and move the knife between the skin and the flesh, sawing way from you. Always keep the skin taut with your other hand. Cold smoking Cold smoking food is exposed to cold (10-29 o C) smouldering smoke, so it dries rather than cooks. Chemicals in the smoke kill any toxic micro-organisms, thus preventing the fats in the food from turning rancid. Smoke also gives flavour and a rich amber colour. Mincing Used for mousses and other such preparations. Fish can be raw or cooked depending on the recipe. A food processor can be used but a drum sieve will give the finest texture. Portioning/cutting Fish is cut into the appropriate sized portions (see cuts of fish). 16

22 Fish Preparation Filleting Filleting a round fish - two fillets Filleting a flat fish - four fillets Holding the knife horizontally, slit the skin from head to tail along one side of the backbone. Using the whole length of the knife cut through the skin and flesh to the back bone along the lateral (middle) of the fillet. Cut right down to the backbone just behind the fish head. Run the tip of the knife along the back bone to release the first part of the fillet. Holding the knife flat, cut away the flesh from the head to tail in a continuous motion. Cut over the rib cage of the fish to free the flesh from the backbone and remove the fillet completely. Turn over the fish and remove the second fillet in the same way. Trimming Trimming is used to remove all inferior, unsuitable or inedible parts from the fish before cooking. Marinading Marinade is a flavoured liquid, cooked or uncooked, in which fish can be steeped for varying lengths of time. Its principal purpose is to favour the food. Although some marinades can be used to tenderise meatier fish such as tuna and shark. The flavour of delicate fish can be overwhelmed by a strong marinade. Turn the knife away from you and, using a long stroking action, work the knife from left to right, releasing the fillet at the fins. Continue cutting to release the fillet. Turn the fish around so that the tail is pointing towards you and remove the second fillet in the same way. Coating A covering of seasoned flour, batter or pané. Coatings can be used for flavour and to protect the fish from the cooking method, such as deepfrying. 17

23 Dishes and Cooking Methods DISH COOKING METHOD FINISHING QUALITY Fish en croute Fish cooked in a pastry case and served hot or cold. Dressed salmon Baked. Make court bouillon, cool the stock, place fish into a fish kettle (fish kettles are used for poaching whole large fish) and poach until cooked. Could be sliced or served whole depending on portion of fish used. Sauce can be served with en croute to compliment the fish. Various ingredients can be used such as cucumber, prawns, lemon etc. Crisp golden brown pastry. Fish cooked to correct point. Good presentation. Fish not falling apart. Paupiettes of sole stuffed with lobster forcemeat Gently poach in fish stock and/or white wine in a well buttered pan. Finish with a lobster sauce Shape held together, not overcooked. Good flavour filling. Mousse Similar to a mousseline but often enriched with egg yolks or sauce such as veloute. Served hot or cold. Served with a suitable sauce, e.g. white wine, butter, lobster etc. Light, flavoursome, firm consistency but not rubbery. If too soft they will break up. Mousseline Pureed raw fish, bound with egg whites and cream. Bain-marie. Fill individual moulds with mix. Could also be used for quenelles or to layer terrines. Usually served hot with a delicate sauce. Light, good shape (hold together), delicate flavour. Bouillabaisse (fish stew) suitable fish are monkfish, sea bream, gurnard, whiting, conger eel etc. Boiling. Check seasoning. Good flavour with body. TIP If the sauce it too thick, add stock, liquor or wine. If the sauce lacks flavour, season further, add additional ingredients such as cream, wine, lemon juice or butter. 18

24 Vegetables Vegetables play a major role at almost every meal. Just a few years ago, the seasons strictly defined which vegetables were available; few people could afford the price for scare, imported produce. Today s bounty is the product of modern cultivation, genetic engineering and improved transportation. New varieties and hybrids are constantly being selected and developed, sometimes at the cost of flavour. Vegetables are herbaceous plants cultivated for food. For culinary purposes, a distinction is made between fresh vegetables, dried vegetables and salads. Fresh vegetables play a particularly vital role in a balanced diet as their alkaline neutralizes the acids. They are rich in iron, sodium and vitamins A, B and C, all of which contribute to maintaining a healthy nervous system. Vegetables are served in many different ways such as: Garnishes Side dishes Soups Pickles Hors d oeuvres Stuffed Sauces Whether or not the vitamin or mineral content of the vegetables is destroyed during cooking depends on the method used. The best method is to steam them unpeeled, though certain vegetables can be grilled. By not peeling you are retaining a lot of the fibre content, which is important to obtain roughage in your diet. Boiling in large quantities of water and blanching result in the loss of up to half the content of mineral salts. When preparing and cooking vegetables try to add little salt or omit it all together, as too much salt can lead to high blood pressure. Also try to avoid using too much fat. Try fat alternatives, which are healthier such as olive oil, plain yoghurt and low fat creme fraiche. Quality of vegetables No bruising especially on soft fruits Good colour Roots and bulbs should be firm and heavy No blemishes Each individual vegetable has its own indicator of quality, but general crispness and bright colour are the key to freshness. Vegetables past their prime are betrayed by brown patches, wilted leaves and limp flesh. FACT If you find a problem with your vegetables inform your manager, do not use them, separate problem ingredients from the rest and substitute them. 19

25 Vegetables Classifications of vegetables ROOTS Grown below ground level where the roots anchor the plant to the ground e.g. radish, beetroot and turnip. Roots should be firm and crisp, good smell with tops that have not wilted. PODS AND SEEDS Grown above the ground on a vine. The whole pod can be cooked and eaten e.g. mange tout and sugar snap peas. Pods should have a firm, crisp outer shell and be plump and moist. Seeds are plants with edible seeds in a pod e.g. peas and beans. BULBS Partially grown below ground level. All bulbs have many layers e.g. onions and leeks. Bulbs should have a firm and crisp outer skin and be a good shape. FLOWER HEADS As the name suggests these will eventually bloom into a form of flower e.g. broccoli and cauliflower. Flower heads should have tightly formed florets, firm to touch with no brown or soft spots. VEGETABLE FRUITS Savoury produce but with seeds on the inside e.g. avocado, peppers and tomatoes. Fruits should be firm, glossy have a good smell and be brightly coloured with no soft spots. FUNGI Otherwise known as mushrooms or the flowering part of an edible Fungus, they can be either wild or cultivated. Care should be taken with wild fungi as some are poisonous. Fungi should be firm and moist. TUBERS Grown below ground level off a main stem of a larger plant e.g. potatoes. Tubers should be firm with no soft or green spots and have no evidence of sprouting. LEAVES Grown above ground level, where the leaves are the produce e.g. lettuce, spinach and cabbage. Leaves should be crisp with good veins, leaves tightly together with no discolouration. STEMS Mostly grown above ground level where the stem of the plant is the produce e.g. asparagus, celery and fennel. Stems should have a crisp snap, be firm and have a bright colour. EXOTIC VEGETABLES Truffles, okra. 20

26 Vegetable Seasons Vegetables J F M A M J J A S O N D Artichoke - globe Artichoke - jerusalem S S S Asparagus Aubergine Beans - broad Beans - drawf Beans - runner/drawf Beetroot S S Broccoli - head Broccoli - sprouting Brussel sprouts Cabbage - Chinese Cabbage - red Cabbage - savoy Cabbage - spring Carrot S S E E E S S Cauliflower E E E E E E Celeriac S S S S S Courgette Curly Kale Garlic Kohlrabi Leek Mushrooms Okra Onion S S S S S S S Parsnip Pea E Potato - main S S E E E M M M M Salsify Shallots Sugar pea Swede S S S S S S Sweetcorn Beanshoots Celery Cucumber Lettuce S = stored E = early crop M = main crop = in season 21

27 Vegetable Seasons Vegetables J F M A M J J A S O N D Pepper Radish Spring onion Tomato Watercress Fruit Apples S E E S S Apricots Blackcurrant Blackberry Blueberry Cherry Figs Gooseberries Grape Loganberry Melons Nectarines Peaches Pears S E S S Plums Raspberries Redcurrants Rhubarb Strawberries Herbs Basil Bay Chervil Chives Coriander Dill Fennel Marjoram Mint Oregano Parsley Rosemary Sage Thyme 22

28 Dishes and Cooking Methods DISH COOKING METHOD FINISHING AND QUALITY Timbale/Mousse Almost any vegetables can be made into a mousse. Vegetable terrine Ratatouille Potato rosti/ gallette Vegetable tempera Braised red cabbage Stuffed vegetables Stuffed vine leaves Bain-marie In timbale moulds which are plain, round, high sided moulds. Various vegetables can be used in a terrine such as carrots, leeks, peppers, spinach and celeriac. Vegetables would be cooked and sliced or pureed. Vegetables would then be layered. Other ingredients are used such as gelatine, cream and egg yolks. The terrine would be cooked in a bain marie. Shallow Fry and Stewing Cook garlic, onion, marrow and aubergine slices and pepper in a pan with a little fat. Add tomato concasse and simmer slowly until cooked. Fried Parboiled or Steam potatoes and then shred by using a grater. Press the potato together in an individual round and fry on both sides. Boil/Steam and Deep Fry Boil or steam the vegetables keeping them slightly firm (except courgettes). Dip in batter and deep fry in hot fat (180 o C) until golden brown. Braise Braise shredded cabbage, apples, wine and seasoning at 150 o C o C for approx minutes. Any leaves that are stuffed should be blanched first. Place a spoonful of filling (rice, pine nuts, onion, raisins, spices) in the centre of the leaf. Fold the sides in and near end and then roll away from you to form a cylinder. Cook stuffed leaves in water, olive oil and lemon juice until tender. Mousse can be served on their own or with a sauce, as a starter or vegetable on a main course. Should be light, flavoursome and not rubbery. Good shape, not bland and attractive in presentation. Mix in chopped parsly and check seasoning. Vegetables should be tender, not soggy and overcooked. Golden brown and crispy on the outside. Tender vegetables with a crisp coating. Ensure all liquid is evaporated. Good shape, flavoursome filling and soft leaves. 23

29 Dishes and Cooking Methods Royale An egg custard base with vegetables for flavouring e.g. asparagus, carrot, mushroom and pea. Royales can also be used for garnishes with soups. Purée Cooked vegetables passed through a sieve and butter and cream added. Pickles A condiment consisting of vegetables or fruit (or mixture of the two) preserved in spiced vinegar. e.g. cabbage, courgette, cauliflower and onions. Chutney A sweet and sour condiment, made of fruit or vegetables (or mixture of the two) cooked in vinegar with sugar and spices until it has the consistency of jam e.g. mango chutney, red onion marmalade. Stuffing Certain vegetables can be stuffed with various fillings and used as a starter or as a vegetable on a main course e.g. Vegetables - tomato, pepper, mushroom, marrow, courgette and Stuffing - rice, cous cous, cheese, mince meat and duxelle. Blanching Vegetables are often blanched in water before further cooking.. Blanching softens root vegetables, prevents pale vegetables such as Jerusalem articholes from discolouring, sets the colour of greens and loosens the skins of vegetables like tomatoes to facilitiate peeling. Blanched vegetables should be stored in the fridge. Refreshing vegetables After boiling green vegetables are often drained and refreshed under cold water to set their colour, texture and flavour. Immerse them in a bowl of cold water and then drain them again. Testing cooked vegetables In some countries such as China, vegetables are cooked until crisp and crunchy. In Europe, they are often cooked until tender with a fuller flavour but less texture. Test for tenderness with a fork or the point of a knife. Greens will wilt as soon as they are tender. When in doubt, test vegetables by tasting them, as they can overcook rapidly. Cooking root and green vegetables The difference when cooking root vegetables and green vegetables are: Root Add to cold water Cover and bring to the boil Simmer until tender Green Add to boiling water Do not cover Boil until tender 24

30 Hot Sauces Sauces can be divided into groups according to their basic ingredients. Each group is governed by a basic mother sauce, for which there is a standard recipe. At the core of the sauces are the basic white and brown sauces made from a roux base. More complex sauces are the emulsified butter sauces, such as hollandaise, béarnaise and mayonnaise. A good sauce should have a distinctive texture i.e. glossy for demi-glace and frothy for sabayon. It should have body, with flavours concentrated to the correct degree. The consistency of the sauce is also important, whether it s a semi-transparent velouté or a translucent brown sauce. Sauces are prepared and cooked in various different methods and to different time scales. They can be in the form of roux s, starch thickened, spice based, pureé, jus and reduction. Spiced based These are sauces that are usually used for curries and Thai dishes. They are thickened by a base of onions or other vegetables, spices and slowly reduced down although sometimes a brown roux is used. Starch thickened sauce There are various starches used to thicken sauces such as cornflour, arrowroot, flour and potato. You should always make sure the thickening agent is cooked out for the correct consistency and flavour. These sauces can be savory or sweet! Roux sauces These are made up of equal quantities of flour and fat and a suitable liquid such as stock or milk. There are three different types of roux white, blonde and brown. The flour is cooked out to varying degrees depending on the colour of the roux required. Amount of liquid added also determines the thickness of the end product. A bechamel is a white roux and milk, a veloute is a blond roux and a white stock and a espagnole is a brown roux and brown stock. Each base sauce should be smooth in consistency. A velouté should form a semi-transparent coating over food, as a espagnole should be translucent, giving a light glaze to the meat underneath. A béchamel should be thick enough to coat ingredients. Different ingredients can be added to the finished sauce. Examples are: Béchamel - parsley, cheese, soubise (onion) and mustard. Véloute - capers, mushrooms aurore (tomato puree and mushroom). Espagnole - Bordelaise (demi glace and red wine and shallots), Chasseur (demi glace, white wine, shallots, mushrooms, tarragon and tomatoes), Medeira (demi glace and maderia). Jus Jus is derived from a reduction of fresh stock and can be used in many different ways. A jus can be thickened or non-thickened according to dish specification or traditions. Reduction sauce Liquids and other ingredients are cooked over a high heat to evaporate the liquid and concentrate the flavour, while at the same time achieving the correct consistency. The longer the sauce is reduced, the more subtle and mellow in taste the flavour is. Leaving the pan uncovered speeds up evaporation and concentration of the liquid. For butter sauces the wine, stock or cooking juices that form the base are reduced to a glaze. Emulsified butter sauces These sauces are made with a reduction of vinegar and other ingredients depending on the sauce. Egg yolks are added and cooked to a sabayon (cooking of egg yolks to a thickened consistency), cooled and then gradually mixed with melted butter. These types of sauces can curdle if the butter has been added too quickly, excess heat, which will cause the albumen in the egg to harden, shrink and separate from the liquid. If the sauce does curdle, place a teaspoon of boiling water in a clean pan and gradually whisk in the curdled sauce. These sauces must be served at around 37 o C or body temperature. 25

31 Hot Sauces Compound butter sauces Sauces such as beurre blanc; a reduction of water, wine vinegar and shallots with butter and lemon juice whisked in. Fruit/pulse/vegetable thickened sauces These type of sauces are known as coulis. Vegetables and fruits are puréed and can then be thinned down to a sauce consistency. No thickening agent is used as the main fruit or vegetable is enough to thicken the sauce. Examples are tomato and pea and mint. Cream thickened Cream sauces can be made with cream as the main ingredient or with half the amount of cream and the same again with velouté. Gravies A well-flavoured gravy should be made and offered with any roast joint of meat. The sediment, meat juices and stock give a good flavour to the gravy. Glazes Glazes are used to improve the flavour of a prepared sauce, it also gives strength to the sauce. Glazes are made by boiling stock steadily and allowing them to reduce to gelatinous consistency. Glazes can be kept in the fridge for a week or the freezer for a few months. FACT Sauces are reduced in order to ensure the consistency of the sauce is correct and also to intensify the flavours within the sauce. Quality of ingredients Ensure the ingredients are checked against the recipe, they are the correct weight in order for the dish to be prepared correctly. Check the ingredients are fresh, have a good aroma and will therefore aid in producing a sauce of the highest quality. If there is a problem with the ingredients inform your manager, replace the problem ingredients or find a substitute. To adjust any common faults in sauces: Add further seasoning or ingredients such as alcohol, sugar or salt. Reduce by evaporating the liquid can also adjust the consistency of the sauce but also adjust the flavour by intensifying it. FACT It is necessary to whisk the clarified butter into the egg sabayon when making hollandaise as the whisking action enables the oil to incorporate itself with the egg sabayon mix causing emulsification and eventually thickening to the correct consistency. Emulsified sauces should be cooked to blood temperature or 37oC. 26

32 Hot Sauces SAUCE COOKING METHOD FINISHING METHOD QUALITY POINTS Beurre maitre d hotel (compound butter sauce) Soften butter and mix with finely chopped parsley, lemon juice, salt, pepper and a little cayenne pepper. Roll, chill and slice. Good shape and flavour of added ingredients. Hollandaise Reduction of peppercorns and vinegar, mix in egg yolks and then gradually whisk in melted butter. Cooked to 37 o C or blood temperature. Pass and correct seasoning. Close texture thick and light. Bearnaise 1 Choron As above, with shallots, chervil and tarragon added to reduction. Cooked to 37 o C or blood temperature. Pass and add chopped tarragon and chervil. 1 Bearnaise with tomato paste added. Close texture thick and light. Bechamel 1 Cheese 2 Parsley 3 Onion A basic white sauce made from milk and a white roux. 1 Bechamel with grated cheese and an egg yolk. 2 Bechamel with sweated diced onions. 3 Bechamel with chopped parsley. Coats the back of a spoon. Smooth with no lumps before additional ingredients are added. Veloute 1 Aurore 2 Mushroom A basic white sauce made from white stock and a blond roux. 1 Veloute with mushroom trimmings, cream, egg yolk and tomato puree added. 2 As above but substitute tomato puree for white button mushrooms. Coats the back of a spoon. Smooth with no lumps before additional ingredients are added. Cream thickened Cream sauce De-glaze pan with sherry or white wine, add cream, bring to the boil and season. Allow to reduce to a lightly thickened consistency. Pass through a chinois. Correct and smooth consistency. Red wine (Bordelaise) Made from demi-glace or stock reduced base, with a reduction of red wine, chopped shallots, pepper, thyme and bay leaf. Pass through a strainer and correct seasoning. Good body and flavour. Pepper Made from demi-glace or stock reduced base, with a reduction of wine, vinegar and pepper. Pass through a strainer and correct seasoning. Good body and flavour. Tomato Sweat mirepoix of vegetables, chopped bacon and herbs. Mix in flour and tomato puree, garlic and stock and simmer for 1 hour. Correct seasoning and pass through a strainer. Full bodied sauce. 27

33 Cold Sauces Egg and oil emulsions These sauces are based on egg yolks. If not carefully handled, it will separate into its constituent parts of oil, egg and vinegar or lemon juice. The key is to keep the ingredients at room temperature. When making an egg and oil emulsion, the emulsion should be established right at the start by adding the oil, drop by drop, to the egg mixture. The flavour can be adjusted by using a different oil such as hazelnut and also by adding different ingredients such as capers, garlic, lemon juice, mustard and chilli. Examples are mayonnaise. Fruit and vegetable based These type of sauces are known as coulis. Vegetables and fruits used are pureed and can then be thinned down to sauce consistency. No thickening agent is used as the main fruit or vegetable is enough to thicken the coulis. Examples are tomato sauce, avocado, raspberry and gooseberry. Flavoured oil based dressing The flavour of oil and vinegar based dressings depends on the careful balance of its few ingredients - oil, vinegar, mustard and salt and pepper. The classic proportions are three parts oil to one part vinegar. The amount of mustard depends on its piquancy, but one teaspoon for every four tablespoons of dressings is typical. Variations are created by using different oils and vinegars. The type of mustard can also make a great difference. Other ingredients can be added to adjust the flavour such as shallots, chopped herbs and sweet peppers. Examples are dressing and vinaigrette. Sour cream/yoghurt based Can be used in place of mayonnaise with different ingredients added to produce a variety of flavours. Examples are sour cream and chive or garlic. Derivative of mayonnaise When making mayonnaise warm the oil slightly and add very slowly. There are many derivatives of mayonnaise such as: Aioli - a garlic mayonnaise Green mayonnaise - mayonnaise with spinach, watercress or parsley and sometimes herbs Tartare - mayonnaise with chopped capers and gherkins added Andalusian - mayonnaise with tomato juice and julienne of pepper Remoulade - as for tartare with anchovy essence added Chaud-foid Chaud-foid sauces are derived from bechamel, veloute or demi-glace to which aspic jelly or geleatine is added, to help them set when cold. Chaud-foid sauces are used to mask fish, meat, poultry and game, either whole or cut into pieces, for cold buffets, which are then usually decorated and finally coated with aspic. For correct consistency the sauce should coat the back of a spoon. When using chaud-foid always work with two trays: one to glaze on and one for any surplus sauce to drip on. Chaud-foid can have colour and/or flavour added, e.g. paprika can be added to pink chaud-foid sauce for flavour. Aspic Aspic is a savoury jelly which may be used on fish, meat, poultry, game and vegetable dishes that are prepared for cold buffets, to give them an attractive appearance. Aspic is also used for garnishing and glazing. Aspic jelly is produced from fish, poultry, game or meat stock with the addition of gelatine. Sometimes wine is added, if so reduce the amount of stock added and increase the gelatine. Vegetarian aspic jelly is produced from vegetable stock with the addition of agar-agar as a setting agent. Aspic is a high risk food, due to fresh stock being used in the making, so must be chilled rapidly and stored in the fridge. Quality points to look for in aspic are that it is clear and has no bubbles. When using aspic always work with two trays: one to glaze on and one for any surplus jelly to drip on. 28

34 Cold Sauces SAUCE PREPARATION METHOD FINISHING AND QUALITY Egg and oil emulsions Mayonnaise Whisk egg yolks, vinegar and seasoning, gradually pour on the oil, add small amount of boiling water and mustard. Correct the seasoning. Good consistency - not too thick or thin. Smooth - not curdled. Mayonnaise derivatives See previous page Fruit and vegetable base Coulis Miscellaneous Tomato Cook shallots, tomatoes, garlic, wine and seasoning. Bring to boil and simmer for 30 minutes. Liquidise, add tomato puree, season and pass through a sieve. You can add cream or yoghurt when cool (optional). Horseradish Combine horseradish, lightly whipped cream, salt and a pinch of cayenne. Cumberland Melt red currant jelly with port wine, add blanched shallot and mustard, juice of lemon and orange and julienne of orange zest. Rich tomato flavour, correct consisteny. Horseradish should be thick enough to form a peak. Cumberland should be a good consistency with a zesty flavour. Sour cream/ yoghurt based Sour cream and chive Whisk together fresh cream, lemon juice, salt, pepper and a pinch of cayenne pepper. Correct consistency, do not over whisk. Flavoured oil based dressing Vinaigrette Combine olive oil, French mustard, vinegar and salt and pepper. For variation you could: Add lemon juice instead of vinegar. Add chopped herbs. Vary the type of oil. Use English mustard instead of French. Oil to vinegar ratio can vary according to taste. 29

35 Test Questions Below is a set of questions to prepare you for your knowledge test Unit Prepare Meat 1. State three quality points to look for in fresh beef. 2. How should prepared meat be stored correctly? 3. What are the nutritional benefits of including meat in a stable diet? Unit Prepare Poultry 4. State three quality points to look for in a whole fresh duck. 5. How many portions will an average size chicken produce? 6. Poultry is a good source of which major nutrient? Unit Prepare Fish 7. What are the two main vitamins found in fish? 30

36 Test Questions 8. Describe what quality points to look for in fresh fish. 9. What are the three main cuts of fish from a whole salmon? Unit Cook and Finish Meat Dishes 10. State minimum core temperature required when cooking pork. 11. List two checks that are used, when a fillet steak is cooked without feeling the meat. 12. Describe the actions that should be taken if there are problems with meat or other ingredients. Unit Cook and Finish Poultry Dishes 13. List the appropriate temperature range and cooking time expressed in minutes per pound for roast chicken and turkey. 14. List three actions that can be taken to allow healthy eating when cooking and finishing complex poultry dishes. 31

37 Test Questions 15. List two actions to take in order to minimise the drying out of poultry dishes during the cooking process. Unit Cook and Finish Fish Dishes 16. State the correct temperature for deep frying fish. 17. List three types of fish that are suitable for a bouillabaisse. 18. State three tools and/or equipment used when cooking fish en papillote. Unit Cook and Finish Vegetable Dishes 19. State three quality points to llok for when selecting root vegetabes for complex dishes. 20. List two cooking methods which could be used to maximise and retain the nutritional content of complex vegetables. 21. State the appropriate temperature for braising vegetables. 32

38 Test Questions Unit Prepare, Cook and Finish Hot Sauces 22. State why sauces are reduced when preparing and cooking. 23. List two methods of adjusting sauces to correct any common faults. 24. State how cooked sauces should be stored if not required for immediate use. Unit Prepare, Cook and Finish Dressings and Cold Sauces 25. Identify three main ingredients for a vinaigrette dressing. 26. How may healthy eating be promoted when preparing cooking and finishing dressings and cold sauces? 27. Describe what should happen to the oil when making mayonnaise. 33

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