DLANGUAGE STUDIO NO 30 1 st FLOOR PERSIARAN B RAYA LANGKAWI MALL KEDAH D.A KERTAS PENERANGAN L COMMIS MODULE 08 DRY HEAT COOKING

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1 DLANGUAGE STUDIO NO 30 1 st FLOOR PERSIARAN B RAYA LANGKAWI MALL KEDAH D.A KERTAS PENERANGAN KOD DAN NAMA PROGRAM / PROGRAM CODE AND NAME L COMMIS TAHAP / LEVEL LEVEL 1 NO DAN TAJUK MODUL/ MODULE NO AND TITLE NO DAN PERNYATAAN TUGASAN TASK(S) NO AND STATEMENT OBJEKTIF MODUL/ MODULE OBJECTIVE MODULE 08 DRY HEAT COOKING CARRY OUT DRY HEAT COOKING PREPARE POULTRY DISHES PREPARE POULTRY DISHES USING KITCHEN UTENSILS, EQUIPMENT, INGREDIENTS, RECIPES AND PERSONAL PROTECTIVE EQUIPMENT ( PPE ) SO THAT RECIPE OBTAINED, UTENSIL, EQUIPMENT AND INGREDIENTS SELECTED, POULTRY DISHES AND DRY HEAT COOKING EXECUTED IN ACCORDANCE WITH STANDARD RECIPES NO KOD / CODE NO L / M08 / KP (1/1) Muka / Page : 1 Drp / Of : 15 TAJUK / TOPIC TUJUAN / PURPOSE : DRY HEAT COOKING : This module introduces trainees knowledge to prepare poultry dishes using kitchen utensils, equipment, ingredients recipes and Personal Protective Equipment (PPE).

2 NO KOD / CODE NO L / M08 / KP(1/1) Muka / Page: 2 Drp / Of: 15 INTRODUCTION Cooking is the act of applying heat to prepare food for eating. Cooked food changes in flavour, texture, aroma, colour and nutritional content during the process. Some cooking methods rely on dry heat without fats or oil. Food is cooked either by being directly applied to the heat source (grilling and broiling) or by indirect heat in an oven (roasting or baking). In other word dry heat uses the air or fat to transfer heat through conduction and convection cooking method. The result is a highly flavoured outside and a moist inside. The changes in texture, aroma, colour and nutritional content are also develop during the process of cooking. There are two cooking method that are applied in the culinary cooking; classified as dry heat and moist heat. i. Dry Heat Method is conducted without moisture that is by hot air, hot metal, radiation or hot fat. ii. Moist Heat Method - is conducted to the food product by water or water based liquid such as stock and sauces or by steamed. DRY HEAT COOKING METHOD i. Broiling To broil means to cook with radiant heat from above. Broiling is a rapid, high heat cooking method used mainly for tender meats, poultry, fish a few vegetables item. Broiling is similar to grilling but uses a heat source above the food rather than below. ii. iii. iv. Grilling It is done on an open grid over the heat source, which maybe charcoal, and electric element, or gas heated element. Cooking temperature is regulated by moving the item to hotter or cooler places on the grill. Roasting Roasting is a way of cooking by indirect heat in an oven. Roasted foods are cooked through or by surrounded them with dry, heated air held in a closed area, usually in the oven. The term roasting usually applies to meat and poultry. Smoke roasting is a procedure done on the top of stove in a close container, using wood chips to make smoke. This procedure used for small, tender, quick-cooking items such as fillet, tender, meat and poultry pieces and some vegetables. Baking Baking is a term used for portion-sized foods that are cooked by surrounding them with hot, dry and usually in the oven. The term baking usually applies to breads, pastries, vegetables and fish and sometime poultry. v. Griddling This is the fast method cookery from radiant heat. Dry-heat cooking methods uses heat from below. Griddling is done on a solid surface called griddle, with or without small amounts of fat to prevent sticking. vi. Pan-broiling Like griddling except it is done in a sauté pan or skillet instead of on a griddle surface. Fat must be poured off as it accumulates or the process be comes pan frying. No liquid is added, and the pan is not covered, or else the item would steam. vii. Sauté It means to cook quickly in a small amount of fat. There are two important principles to follow: i. Preheat the pan before adding the food to be Sautéed. The food must start cooking at the high heat. ii. Do not overcrowd the pan. Overcrowded pan, lower the temperature too much and again the food begin to simmer in its own juices. viii. Pan Frying Pan-Fried foods have a richly textured crust and moist flavourful insides. The food is cooked more by the heat of the oil than the direct contact with the pan in a moderate amount of fat over moderate heat. The amount of fat depends on the food being cook.

NO KOD / CODE NO L-041-1 / M08 / KP(1/1) Muka / Page: 3 Drp / Of: 15 ix.

However, deep-fried foods are cooked in enough fat or oil to completely cover the food. Quality in a deep fried product is categories by the following properties: i. Minimum fat absorption ii.

3 NO KOD / CODE NO L / M08 / KP(1/1) Muka / Page: 3 Drp / Of: 15 ix. Deep Frying Deep-fried foods have many of the same features as pan-fried foods, including a crisp, brown outside with a moist flavourful inside. However, deep-fried foods are cooked in enough fat or oil to completely cover the food. Quality in a deep fried product is categories by the following properties: i. Minimum fat absorption ii. Minimum moisture loss iii. Attractive golden colour iv. Crisp surface or coating v. No off flavour imparted by the frying fat 2. TYPES OF DRY HEAT COOKING RECIPE Roast Chicken Figure 8.1: Roast Chicken (Roasting) Whole chicken Paprika Pepper 1.5 kg i. Preheat the oven to 232 C. ii. Truss the chicken. When trussing a chicken, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly. iii. Place the chicken in a sauté pan or roasting pan and, when the oven s temperature is ready, put the chicken in the oven. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and baste the chicken with the juices. Figure 8.2: Bread Rolls (Baking)

4 NO KOD / CODE NO L / M08 / KP(1/1) Muka / Page: 4 Drp / Of: 15 Bread Rolls Flour Instant Yeast Water Shortening/Butter Caster Sugar 500 gm 12 gm 275 ml 60 gm 1 i. In a mixer combined all the dry ingredients and add in the water. Mix well. ii. Add in the shortening and mix until the dough is smooth and elastic or free from stickiness. iii. Place the dough in a basin, cover with a cloth and leave in a warm place until double its size (This process is known proving the dough). iv. Knock back. v. Divide into even pieces and mould into desired shape. vi. Place on a baking sheet and leave in a warm place to prove (double in size). vii. Brush with egg wash. Bake in a hot oven at 220ºC for about 10 minutes. viii. Griddled Snapper With Leek And Parmesan (Griddling) Leeks, finely sliced Parmesan, Grated Snapper Fillet Egg White, Lightly beaten Lemon Mixed Salad Green 250 gm 250 gm 1.5 kg 5 nos 3 nos 100 gm i. Heat the griddle pan and oil lightly. ii. Cut the leeks into fine julienne with the parmesan then season. iii. Cut the snapper into 1.5 cm thick slices. iv. Dry, dip in beaten egg white, then in the leek and parmesan. v. Place the snapper on the griddle to cook. vi. Garnish with lemon wedges and mixed leaves. Grilling Chopped Lamb With Rosemary (Grilling) Chopped Onion Salad Oil Ground Lamb Breadcrumb Chopped Parsley ml 3 kg 250 gm 30 gm

5 NO KOD / CODE NO L / M08 / KP(1/1) Muka / Page: 5 Drp / Of: 15 Rosemary 10 gm 12 gm i. Sauté the onion in oil until tender. Cool thoroughly. ii. Combined all ingredients and mixed evenly. iii. Scale the meat into 150 gm per portion. Form into thick patties. Grill the patties on a griller until done. iv. Broil Strip Loin Steak (Broiling) Boneless Loin Steak 180 gm x 4 Black pepper 5 kg Oil 10 ml i. Trims steak as necessary leaving a thin layer of fat on the edge. ii. Season the steak with salt and pepper. iii. Brush lightly in oil. iv. Place the steak on a preheat broiler. v. Complete the cooking to the desired doneness. Stir Fried Beef With Green Pepper (Sautéing) Flank steak Soy Sauce Corn Flour Green Capsicum Ginger Garlic slice Spring Onion Oil 500 gm 100 ml 20 gm 200 gm 10 gm 20 gm 60 gm 125 ml i. Cut the flank steak into thin slices. ii. Toss or marinade the meat with soy sauce and cornstarch for 30 minutes. iii. Cut the capsicum into large dice. iv. Stir fried the beef with some oil. v. Removed from the pan and set aside. vi. Heat the oil in a pan and stir fry the ginger, garlic, spring onion and salt. vii. Lastly add in the capsicum and corn flour (has been diluted with water). Serve at once.

6 NO KOD / CODE NO L / M08 / KP(1/1) Muka / Page: 6 Drp / Of: 15 Pan Fried Fillet Of Seabass Spinach Tagliatelle In Tomato Vinaigrette (Pan Frying) Sea Bass 100 gm x 4 Olive Oil 20 ml Lemon 1 nos Flour 30 gm Spinach Tagliatelle 100 gm Tomatoes 20 gm Sugar 60 gm White Vinegar 10 ml i. Prepare the tomato vinaigrette by pureed the blanched and seeded tomatoes. ii. Add the sugar, vinegar, olive oil and seasoning. iii. Whisk well to emulsify and keep aside. iv. Cook/boil the spinach tagliatelle and drain. v. Prepare and clean the fish. vi. Pass through seasoned flour. vii. Cooked in a small amount of fat using the frying pan. Shrimp Tempura (Deep Frying) Large Prawn (peeled and divined) Oil Egg All Purpose Flour Ice Water 1 kg 700 ml 3 no 370 gm 20 gm i. Pour the oil in the deep pot or fryer and heat to 177ºC. ii. To make the batter; combined the eggs, iced water. Add the flour and mix. iii. Lightly deep the shrimp in flour. Immediately deep fry until crispy and golden brown. iv.

7 NO KOD / CODE NO L / M08 / KP(1/1) Muka / Page: 7 Drp / Of: TYPES OF POULTRY Poultry is a popular, often low-fat, source of protein. Poultry is the collective term for domesticated birds bred for consumption. It includes: Chickens Ducks Turkeys Chicken The most popular and widely eaten poultry in the world It contains white and dark meat Can be cooked by almost any cooking method It is readily available fresh and frozen Duck Turkey The roasting of duck is mostly prepared in food service operations Duck have only dark meat Duck have a high percentage of bone to fat to meat ratio Duck have a large percentage of fat It has both white and dark meat It has a small amount of fat A young turkey lends itself to being prepared in any manner of cooking method 4. TYPES OF POULTRY DISHES RECIPE Poultry can be cooked by any type of cooking method and ingredients. Intensively reared chickens make them very cheap, and are readily available fresh or frozen. Chicken Sauté With Mushroom Chicken Butter Shallot (Chopped) Button Mushroom Demi Glace 600 gm 50 gm 1 no 100 gm 250 ml i. Prepare chicken for sauté. ii. Place the butter in a sauté pan on a fairly hot stove. iii. Season the chicken and place in the pan and cook until it become golden brown. iv. Remove the chicken dishes aside. v. Meanwhile, add in the shallot and mushroom in the same pan and cook gently for 2-3 minutes. vi. Then add in the demi glace and let them simmered for 5 minutes. Serve it hot. vii.

8 NO KOD / CODE NO L / M08 / KP(1/1) Muka / Page: 8 Drp / Of: 15 Deep Fried Chicken Chicken Parts Flour Eggs Milk Bread crumbs 1 kg 250 gm 2 no 200 ml 750 gm i. Season the chicken. ii. Then set up the breading procedure station: Flour, Egg wash and breadcrumbs. iii. Pass the chicken through the standard breading procedure. iv. Heat the oil in a deep fryer (175ºC). v. Fry the chicken until golden brown and cooked through. Grilled Barbecued Chicken Breast Chicken Breast (Boneless, skin on) Ground Black Pepper Mince Garlic Mince Shallot Barbecue Sauce 1 kg 3 gm 14 gm 500 ml i. Combined all the ingredients for the marinade. ii. Add the chicken and turn, to coat it evenly. iii. Put the marinated chicken in the refrigerator for about 1-2 hours. Preheat the grill. iv. Allow any excess marinade to drain from the chicken. v. Place the chicken down on the grill. vi. Brush barbecue sauce on and turn the chicken over. vii. Continue to cook the chicken and brushing barbecue sauce until the chicken is cooked.

NO KOD / CODE NO L-041-1 / M08 / KP(1/1) Muka / Page: 9 Drp / Of: 15 Baked Chicken Serving for 4 pax Chicken Parts Flour Melted Butter Paprika 1 kg 250 gm 500 gm i.

9 NO KOD / CODE NO L / M08 / KP(1/1) Muka / Page: 9 Drp / Of: 15 Baked Chicken Serving for 4 pax Chicken Parts Flour Melted Butter Paprika 1 kg 250 gm 500 gm i. Combine the flour and the seasoning in pan. ii. Dry the chicken pieces and dip in the season flour so that all sides are coated. iii. Arrange the chicken in the baking pan with skin up. iv. Bake the chicken at 175ºC until done, about 1 hour. 5. TYPES OF ACCOMPANIMENT Accompaniment dishes add the colour and texture to the plate dish as well as compliment to the food. The accompaniments complete and enhance the flavour of all food served. Seasoning or flavouring composition (sauces), usually in liquid or semi liquid form, is used as an appetizing accompaniment for meat, fish, vegetables, and desserts. There are certain accompaniments prepared based on the dry heat cooking which are essential to every meal at lunch and dinner. These include: Figure 8.3: Herb roasted potatoes Figure 8.4: Baked tomatoes Figure 8.5: Sauté vegetables Figure 8.6: Grilled corn

NO KOD / CODE NO L-041-1 / M08 / KP(1/1) Muka / Page: 10 Drp / Of: 15 Figure 8.7: Deep frying French fries Figure 8.8: Pan broiling Anna potato Figure 8.9: Broil cauliflower au gratin Figure 8.

Dry heat method that is cooking with radiant, direct or indirect heat can results in a highly flavoured exterior (outside) with a moist interior (inside).

UTENSILS AND EQUIPMENT Cooking utensils can be organized into several categories depending on their function and the kind of cooking done.

10 NO KOD / CODE NO L / M08 / KP(1/1) Muka / Page: 10 Drp / Of: 15 Figure 8.7: Deep frying French fries Figure 8.8: Pan broiling Anna potato Figure 8.9: Broil cauliflower au gratin Figure 8.10: Griddle beef bacon 6. UNDERSTAND DRY HEAT AND POULTRY DISHES RECIPES Cooking methods for poultry can have varying technique, results in characteristic, unique flavours and textural qualities. Dry heat method that is cooking with radiant, direct or indirect heat can results in a highly flavoured exterior (outside) with a moist interior (inside). This is because dry heat does not provide a tenderizing effect; the item selected should already tender. 7. UTENSILS AND EQUIPMENT Cooking utensils can be organized into several categories depending on their function and the kind of cooking done. The categories include preparation equipment; pots, pans, frying pans, griddles and equipment for roasting and baking; utensils for tabletop cooking; and utensils used. Some of the common equipment and utensil use by the dry Heat cooking are: Table 8.1: The types of utensil and equipment and its usage Type of Utensil and Equipment Usage Also known as overhead broilers to avoid confusing with grills. This equipment generates heat from above. Broiling is a favourite way of preparing steak, chicken and many other items. Broiler and Salamander

NO KOD / CODE NO L-041-1 / M08 / KP(1/1) Muka / Page: 11 Drp / Of: 15 Griller Used for the same cooking operations as broiler except the heat source is below the grid that holds the food rather than

11 NO KOD / CODE NO L / M08 / KP(1/1) Muka / Page: 11 Drp / Of: 15 Griller Used for the same cooking operations as broiler except the heat source is below the grid that holds the food rather than above it. The heat source is located on the bottom, underneath the deck of the oven Roasting oven It has the same function as roasting oven with the additional function in producing moisture. Baking oven It is a flat, smooth heated surface on which food is cooked directly. Pancake, French toast, hamburger or other meat, egg and potato items are frequently cooked on the griddle. Griddle Food is sweat or brown on the heavy non stick skillet or pan and then put it in the oven for further desired cooking texture. Pan-Broiler

NO KOD / CODE NO L-041-1 / M08 / KP(1/1) Muka / Page: 12 Drp / Of: 15 Similar to a shallow and straight sided saucepan. Used for browning, sautéing and frying.

12 NO KOD / CODE NO L / M08 / KP(1/1) Muka / Page: 12 Drp / Of: 15 Similar to a shallow and straight sided saucepan. Used for browning, sautéing and frying. Sauté pan Heavy and thick bottom fry pan. Used for pan frying of any tender meat. Pan-fryer It has only one use that is to cook foods in hot fat. Deep-fryer 8. TYPES OF INGREDIENT s have served as useful functions in a variety of foods product. Our ancestors used salt to preserve meats and fish, added herbs and spices to improve the flavour of foods, preserved fruit with sugar, and pickled cucumbers in a vinegar solution. Today there are thousand of ingredients used in the cooking. The choice of one cooking technique over another is largely determined by the dish and ingredients being used. Vegetables and other foods that can be cut into small pieces are good candidates for sautéing. Whereas, large meat or poultry items naturally lend them to being roasted in the oven. Understanding the various techniques and the different results each one produces is an important part of the culinary arts. Some of the main ingredients used in the cooking using the dry heat cooking method are: i. Meat product ii. poultry product iii. Vegetables a. Cabbage family b. Squash c. Mushroom iv. Onion family v. Root vegetables vi. Tomatoes vii. Starches (potato, rice, pasta, grain) viii. Fish and shellfish product ix. Herbs

13 NO KOD / CODE NO L / M08 / KP(1/1) Muka / Page: 13 Drp / Of: IMPORTANCE OF POULTRY DISHES INGREDIENTS In developing the poultry dishes several ingredients are used to enhance the flavour and texture during cooking time. The type of method to use for cooking poultry depends on the bird. Young poultry is best for roasting, broiling, and frying. Older poultry requires braising or stewing methods. Either way, slow, even heat should be used for tender, juicy, evenly done poultry. Do not overcook; it results in tough and dry meat. 10. DIFFERENT TYPES OF DRY HEAT COOKING Barbecuing is another method that suite to poultry dishes. Barbecuing is suited to drumsticks, wings, legs and breasts with the bone in and skin on; the fat will keeps everything moist and the bones add additional flavour to the meat. Even a whole bird is an excellent for barbecue with appropriate marinating. Skinless, boneless breasts are good for grilling, with frequent basting, or stir-frying in strips. Boneless is cut into cubes and stick to skewers for chicken kebabs. 11. METHOD OF DRY HEAT COOKING AND POULTRY DISHES RECIPE Broiling Cut chicken broiler in half lengthwise, in quarters, or in pieces. Quarter young turkey fryers or roasters, or cut in pieces. Fold wing tips across back side of poultry quarters. Set oven control to broil. Brush poultry with one tablespoon margarine or butter. Place poultry skin side down on rack in broiler pan. Place broiler pan so top of chicken is seven to nine inches from heat. Broil 30 minutes. Sprinkle with salt and pepper. Turn chicken and brush with one tablespoon margarine or butter. Broil 15 to 25 minutes longer or until chicken is brown and juices run clear. Roasting Place poultry breast side up on a rack in a shallow roasting pan. Do not add water. If desired, brush poultry with cooking oil or melted margarine or butter. Cover poultry with a loose tent of heavy-duty aluminium foil. To make a tent, tear off a sheet of foil 5 to 10 inches longer than the poultry. Crease foil crosswise through the center and place over the bird, crimping loosely onto sides of pan to hold it in place. This prevents overbrowning, keeps the bird moist, and reduces oven spatter. Roast at 175 C according to the timetable. To brown poultry bird, remove the foil tent 20 to 30 minutes. Basting can be done to help brown the skin. Baking Sauté Grilled Roasting and baking is essentially the same thing. The difference merely being that a whole chicken is roasted while parts are baked. Any poultry part can be baked, but the method is most appropriate for legs, thigh, and drumsticks. Preheat the oven to 200 C, place the chicken part in a lightly oiled roasting pan or in a deep baking dish, and place in the oven for 40 to 45 minutes. Use of a rack will help keep dark meat parts from picking up too much melted fat. Boneless parts such as breast or thigh can be cooked in a pan on top of the stove in a little liquid, which can be chicken stock, butter, olive oil, or some combination. Boneless breast cooked in butter and olive oil and seasoned with lemon and rosemary is a delicious dish. It can be made even more delicate by slicing the breast portion in two with the knife held parallel to the counter, resulting in two breast fillets. A thin piece of breast will cook in just a few minutes on each side. Chicken has ridden the wave of popularity of both outdoor and indoor grilling. Dark meat in particular, such as legs and thighs, stand up well to the intense heat of grilling because of its higher fat content and the presence of collagen, which melts and keeps the meat moist. Breasts should be marinated to keep them moist during grilling and will cook in no more than 15 minutes per side. Boneless breast will cook in about 6 minutes per side.

14 NO KOD / CODE NO L / M08 / KP(1/1) Muka / Page: 14 Drp / Of: PORTIONING OF POULTRY DISHES RECIPES The type of method to use for cooking poultry depends on the bird. Young poultry is best for roasting, broiling, and frying. Older poultry requires braising or stewing methods. Either way, slow, even heat should be used for tender, juicy, evenly done poultry. Overcook cooking will results in tough, dry chicken meat. Table 8.2: Portioning of Poultry Type of Chicken Weight Roasting 350 F Grilling Whole broiler fryer+ 1 to 2 kg 1 to 2 kg 60 to 75 min Whole roasting hen+ 2 to 3 kg 2 to 3 kg min Breast halves, bone-in 100 to 250 gm 100 to 250 gm min Breast half, boneless 100 gm 100 gm 6 to 8 min Legs or thighs 200 gm or 100 gm 200 gm or 100 gm min Drumsticks 100 gm 100 gm 8 to 12 min Wings 50 to 100 gm 50 to 100 gm 8 to 12 min 13. TYPES OF ACCOMPANIMENT The type of accompaniment use is always depending on the method of cooking of the dishes. Types of accompaniment that are used or prepared together with the chicken dishes are: French fries Baked potato Stuffed broiled tomato Potato pancake Sautéed vegetables 14. PORTIONING OF DISHES Portion control is the measurement of portion to ensure that the correct amount of item is served. In order for portion control to be carried out, cook and service personnel must be aware of proper portion sizes. Portion Control in Preparation Portion control begins with the measuring of ingredients. If this is not done correctly, then the yield of the recipe will be wasted. Portion Control in Plating and Service Portioning for service may be done by the cook or by the service personnel. The following tool and techniques are used: Count Weight Volume Standard fill

15 NO KOD / CODE NO L / M08 / KP(1/1) Muka / Page: 15 Drp / Of: 15 QUESTION 1. List down any FOUR (4) types of dry heat method of cooking. i. ii. iii. iv. 2. Define dry heat cooking method. 3. Describe TWO (2) principles of sautéing cooking method. i. ii. 4. Differentiate between sauté and pan fry. 5. Define broiling. REFERENCES 1. Culinary Institute of America (2006). Professional Chef. 8 th Edition. John Wiley and Sons Inc. New Jersey. 2. Gisslen, Wayne (2007). Professional Cooking. 6 th Edition. John Wiley & Son. New Jersey. 3. Camphell, J., Foskett, D., Ceserani, V. (2008). Practical Cookery. 11 th edition. Hodder Education. London.

DLANGUAGE STUDIO NO 30 1 st FLOOR PERSIARAN B RAYA LANGKAWI MALL KEDAH D.A KERTAS PENERANGAN L COMMIS MODULE 02 EGG DISHES

DLANGUAGE STUDIO NO 30 1 st FLOOR PERSIARAN B RAYA LANGKAWI MALL 07000 KEDAH D.A KERTAS PENERANGAN KOD DAN NAMA PROGRAM / PROGRAM CODE AND NAME L-041-1 COMMIS TAHAP / LEVEL LEVEL 1 NO DAN TAJUK MODUL/