SHAW ACADEMY NOTES. Diploma in Cookery

Transcription

1 SHAW ACADEMY NOTES Diploma in Cookery

2 Cookery Lesson 2: Ingredient Preparation Uses of Resources: Look at equipment as a resource that has bountiful benefits, invite friends to come and cook and help prepare, bond with children Organise: Gather and measure required ingredients, clean as you go Preparation techniques: Practice Time o Shopping online o Lists o Plan Ahead o Budget 1) Buy in Season 2) Planning Ahead 3) Freezing 4) Supermarkets 5) Cheaper Cuts of Meat, Fish, Offal 6) Trimmings 7) Diet/Meal Plan

3 Equipment: Utensils: Grater (used for garlic, peel of fruits), measuring cups Knives: Sharper knives speed up process and add to visual appeal of the meal Food predecessor/blender: Speed up process of homemade dips, marinades Pestle and mortar: Speed up spice mixes, homemade dips, aioli, rouille Juicer: Speeds up process of natural juicing, less processed sugars and preservatives, adds flavour when used in cooking Timer: Allows you to set a timer so there's no need to worry about spoiling the meal and allows you to gain a sense of time to do other things while recipe instructions indicated cooking times, so while food is cooking less time is need when preparation is laid out Funnel: Saves time on cleaning Cheese slicer: Colander: Draining items that are poached or boiled, as well as washing salads and general vegetables, mushrooms, tomatoes potatoes Corer: Gives even look to chopping fruit which add to visual appeal Scissors: Used if knife skills are not up to scratch Cooking Temperatures: Temper the meat first because it cooks more evenly Beef: Tender cuts of meat have a range of temp s Rare 52-54C, medium rare 55-57C, Medium, 57-59C, Medium-well 60-63, Well done 65-69C Resting the meat is crucial because as you ve finished bringing the ingredient up to its recommended temperature the mygoblin, which is the blood looking substance that is actually the protein that has soaked up the meats colour, generally all meats blood is drained before it leaves the abattoir.

4 Cuts that are not so tender need to be cooked longer to break down the collagen that inhabits these tougher cuts, so a general rule of thumb is to cook these over 69C, as the collagen content of these cuts is broken down and tenderization begins. There s no need to worry about these temperatures be they will generally reach there recommended consumption temperature by the process of slow cookery. Chicken: Resting the meat is crucial A general rule of thumb for chicken is 73-75C Cooking whole, it would be recommended to cook to 82C but this can vary Lean pieces of meat that are cooked higher than this will toughen and be very chewy and dry so it s vital to keep this in mind which cut you are using Duck: Recommended temperature to cook to is 69-72C and the whole bird would be 80C. With duck being a red meat we can generally cook the leaner pieces of meat, such as the breast to a lower temperature to be able to savour its tenderness. Temperatures: Medium rare 55-57C, medium well done Counter top storage Refrigerator Storage Ripening Recommended Storage: Fruits: Ripen stone fruits on counter top and refrigerate when ripened: Non stone fruits recommended to be refrigerated:

5 Certain fruits will deteriorate other fruits quicker, here s a list of faster spoiling fruits and also some longer lasting fruits. Quick Spoilers: Blackberries, Avocado's, Cherries, Strawberries, Raspberries, Bananas, Apples, Pomegranates Generally last 2-3 days Items that need ripening should be refrigerated but will still go off quickly Laster's: Cranberries, Apricots, Grapefruits, Kiwi s, Lychees, Tomatoes, Watermelon s, Plums, Lemons, Tangerines Last up to a week Can be more if stored correctly Vegetables: Remove packaging and rubber bands Store fruit away from vegetables Store vegetables loosely Wash leafy greens and dry Refrigerate after ripening A general rule is to keep vegetables in a cool dry environment and to remove packaging and rubber bands, certain vegetables need to respire gently so these packages will slow this process down. Removing the leafy tops of vegetables such as carrots and beets, because these tops remove the moisture from the root which aid in deterioration. Store away from fruit because fruit gives of high levels of ethylene Quick Spoilers: Asparagus, Lettuce, Mushrooms, Radishes, Spinach, Endive Generally last around 1 3 days Potential to last longer if stored correctly Laster's: Carrots, Cauliflower, Celery, Broccoli, Bell Peppers, Leeks Generally, last around 3-6days Potential to last longer if stored correctly

6 Dairy: Relating to all dairy products, they need to be refrigerated and maintained at a temperature recommended lower that 5C, especially certain types of cheese, a bacteria known as listeria, is prone to grow at a temperature over 3-4C so care needs to be taken. A slice of brie or camembert is best served at room temperature because of it creamy characteristics When cheese is stored, make sure its covered or wrapped to best maintain freshness Milk / Cream: 1 5days beyond sell by date Butter: 2 weeks Yoghurt: 7 10days beyond sell by date Eggs: 2 4 weeks Cheese: Soft 1-2weeks, Hard 3-4weeks Mason jars Plastic containers Buckets Grains/Pasta/ Legumes/Beans: Meat/Protein: Refrigeration, 2 5 C Freezing, -18 C Thawing Best left overnight in fridge storage Environment Handling Pests Confectionery: Needs to be a dry and dark environment. Occasionally check produce for pests.

7 THANK Thank YOU You