COCONUT CHICKEN SOUP RECIPE

Coconut Soup

Ingredient:

- Chicken Stock 4lit

- Coconut Milk 2pkt

- Blue Ginger 100gm

- Lemons Grass 100gm

- Chilli padi 50gm

- Lime Juice 250gm

- Fish Sauce 100 gm

- Sugar 200gm

- Lime Leaf 6nos

- MSG 3tbsp

- Salt 1/2tbsp

Preparation Of Soup

1. Boiled chicken stock and coconut milk.

2. Add in lemon grass,blue ginger & chilli padi.

3. Boiled add sugar, fish sauce and lime juice.

4. Reduce 15 min and keep.

Garnish : Sweet basil leaf.

Preparation Of Coconut Chicken Soup

1. Boil coconut soup in pot.

2. Add 1tbsp of chooped lemongrass, 1tbsp of sliced blue ginger, 1tbsp of chopped red chilli padi, 2tbsp of cut straw mushroom.

3. Add 6pcs of chicken.

4. Bring to cook.

5. Garnish with 3-4 nos of basil leave.

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HOW TO MAKE VANILLA CREAM HORN

Vanilla Cream Filling
- Milk 500ml
- Sugar 125gm
- Custard Powder 40gm
- Eggs 2nos

- Puff Pastry Dough 1pc

Vanilla Cream Filling :
- Put milk, half sungar in the pot, warm up the pot.
- In another bowl mix the remaining half sugar, egg, custard powder till light creamy colour.
- Add the hot milk on the egg.
- Cook mixture on stove till mixture become thick and continue to cook for a rew more mins.
- Put aside.

Putt Pastry :
- Roll out the dough with a pin till 1.5 mm thick
- Cut into 2 cm X 20 cm
- Brush with egg wash
- Grease Horn mould lightly with oil
- Wrap dough loosely around the mould. Slightly overlapping opposite edges to seal
- Bake in oven at 200C for 20 mins
- Cool lightly and remove tube
- When ready to serve, fill with vanilla cream

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ALL ABOUT HERBS

Today we are witnessing a revival of interest in the use of herbs for cooking and in natural medicines. Herbs are especially full of natural active compounds which are used in the body in various subtle and not so subtle ways. The following paragraphs detail some of the properties and non culinary uses of the active compounds contained within herbs. You can find information on individual herbs and spices (by clicking on each picture below).

Active Ingredients

Herbal compounds belong to a number of different groups of chemicals. Some may be found either throughout the plant or in specific parts of the plants. Most herbs contain more than one active ingredient. Some of the ingredients may have no effect when alone but when working in tandem with other active parts of the plants support and amplify the effects of the other ingredient. Some chemicals within plants produce such strong effects on the body that they are labeled as poisons. Very small quantities of some these ''poisons'' are used in the medical and pharmaceutical industries to make very potent drugs.

Essential Oils

- These oils usual have a characteristic often pleasant smell. They are best taken into the body through water or steam. They are effective as expectorants and on skin and mucous membranes. Medicines with essential oils work well for bronchial complaints and perhaps more surprisingly in digestive disorders and to stimulate the appetite. The umbel lifer and legume families are especially rich in these oils.

Alkalolds

- These tend to be rather strong and have varied physiological effects. In medicine they are very useful and examples include codeine and morphine from the Opium Poppy. Alkalolds also include caffeine, nicotine, and the opium derived heroin. Medicinal plants common in Europe that are rich in alkalolds can be found amongst the members of the lily, buttercup, poppy, and nightshade families. This group contains some of the most poisonous compounds known, so should not be handled by the amateur.

Tannins

- Are found in a wide range of plant families. They break animal proteins up so that they don't rot and are therefore used to tan leather. They were used to treat cuts, wounds and rashes externally. They are also used internally for inflammation of the stomach or intestines.

Flavonoids

- Are mainly yellow colored and normally bound to sugars. They have an unnusual affect on the walls of fine blood vessels and are therefore used in mainstream medicine for treating veins, high blood pressure and arteriosclerosis.

Bitters

- Are a group of bitter tasting compounds. They are used to aid digestion and appetite. They also speed up fermentation and putrefaction. They are commonly found in the mint and gentian families.

(BASIL)

Basil (Ocimum basilicum)

- Originally came from India, where as tulasi it was used in many religious rites, particularly by the Hindus. However in Western culture it was far more contradictory. Early Greek culture put curses on the strongly aromatic leaves, whilst the Romans thought that basil's perfume caused sympathy between two people and was a sign of love. Basil proved to be a valuable herb and was traded throughout the world.

Uses

- This herb is more pungent when fresh, but it still retains much of it's goodness and flavour when dried. Basil is best known in combination with tomatoes. It is delicious when chopped and sprinkled on circles of cold tomatoes from the fridge, on basked tomatoes and in puree or juice. It is not limited to this and also combines well with eggs, in potato salad, soups and stews.

(BAY LEAF)

Bay (Laurus Nobilis)

- Native to Southern Europe and Asia Minor. Very important to the Romans and Greeks, where bay leaves were made into wreaths to cown emperor. Introduced by the Romans to Britain. The tree was thought to have magical properties where a pair of bay laurer tree outside a garden gate would ward off witches and wizards. Laurel wreaths were commonly came ''Don't rest on your laurels", warning the succesful not to reply on that garlands of past victories.

(CHERVIL)

Chervil (Anthriscus Carefolium)

- Native to Eastern Europe, introduced into Britain by the Romans, and now naturalized. It's rather nondescript appearance is misleading as it has great culinary value.

Uses

- This herb is very good for growing on the kitchen window-sill. It is very good to cut up and put into salads, mashed potatoes, and is particularly good in scrambled eggs. The leaves have a fresh spicy taste, with a hint of aniseed. It is also excellent in soups and with baked beans. When picking the plant, take leaves from the outside, and leave the inside and let the plant regenerate from the centre.

(CHIVES)

Chives (Allium schoenoprasum)

- Native to britain and ireland. The cultured variety was introduced by the Romans. It used to be known by the name "rushleek" in the middle ages.

Uses

- In the same family as garlic,leek,onions and shallots. The grass-like leaves have a hint of a taste of onion. Chives are generally added to soups and salads when the taste of onion would be too overwhelming. It is finely cut and generally used to flavour cream cheese, salads, potatoes, soups, sauces and of course the classic addition to sour cream for omelet's.

They are good companion plants to discourage black spot on roses, carrot fly and scab infections on apple trees.

(DILL)

Dill (Anethum graveolens)

- Dill is a weedy annual native to southern Europe and Egyt where it grows easily in the grain fields, it belongs to the same Umbelliferae family as parlsey and fennel, and has been cultivated in Britain since 1570. Dill is an ancient herb that was typically found in Greek kitchen gardens growing among beets, lettuces, and onions. It is very easy to cultivated the seeds can be sown in pots in March on April. It lends itself to pot culture very well because it has seldom more than one stalk.

Uses

The entire plant, expect for the roots is aromatic, but the large feathery leaves are the best and should be used in yoghurt, vegetable dishes, cheese spreads and with fish. The seeds can be used in pickling vinegar, cakes, bread and with rice. Herb tea made from dill is useful against flatulence and colic, especially for children and infants. Slightly crush 1-2 teaspoonful with a mortar and pestle and then let infuse in a cup of boiling water for 10-15 minutes. it is best taken before meals or as required.

(FENNEL)

Fennel (Foeniculum vulgare)

- Is another native of the Mediterranean countries and also belongs to the Umbelliferae family. It was taken by the Romans to their conquered lands and is today grown widely throughout the world. The two best known varieties are the perennial, sweet fennel (foeniculum vulgare) and the finocchio or annual Florence feel (Foeniculum vulgare dulce). The romans ate the young stalks, and medieval herbalists recommended it for improving the eyesight and weight loss. Fennel was regraded as one of the nine sacred herbs, for its great physical benefits and to guard against unseen evil spirits.

Uses

- The florence fennel is a better choice for growing, as the plant gives superior tasting leaves and in addition the whole plant may be used. Use the leaves in salads and the young stems in soups. The leaves are especially good to bring out the flavour of fish. The essential oil anethol is used to flavour some liqueurs and toothpaste. The fruits are sometimes used to flavour bread, apple pie, curries and sauces.

WARNING: Do not gather from the wild as it can be easily confused with a poisonous species.

(GARLIC)

Garlic (Allium Sativum)

- Originally from Central Asia, it has been cultivated in Egypt for over 5000 years! In Europe it is mainly cultivated, althought it is sometimes seen as garden escape in the Wild. It was once known as a valuable medicinal herb and today is still highly regarded for it's beneficial effects on the digestive system and improving the complexion.

Uses

- Garlic tastes different, depending on how it is prepared. For instance if it is crushed in a mortar and pestle the taste is different to it being crushed using a garlic crusher wich squeezes the garlic bulbs. A mortar and pestle is also a lot easier to clean! Garlic is used in everything nowadays. Some slightly unusual tips are as follows;

1. When roasting lamb or mutton, especially if it seems to be a little on the tough-side, make one or two incisions into the meat and insert cloves of garlic. This has the effect of tenderizing the meat as well as imparting a wonderful aroma of garlic throughout the cooked meat.

2. Rub a small piece of toast on both sides with peeled garlic and place at the bottom of a salad bowl, with your salad placed on top , by the time it comes to tossing at the salad, a fine delicate taste of garlic would have penetrated the salad.

3. The old favorite garlic bread. Crush 6 cloves of garlic with a mortar and pestle until completely crushed then add into 250g of Irish butter, spread on French stick, wrap in tin foil and bake until lightly toasted.

4. Good againts vampires and frisky overzealous girlfriends! Eat at least three bulbs a day to keep your complexion looking well, however it will have the happy side effect that you will be left in peace to enjoy the aroma by yourshelf. Tip for really good weight loss as well as flatulence, eat hard boiled eggs and garlic for breakfast, lunch and dinner.

(LAVENDER)

Lavender (Lavendula Officinalis)

- Lavender is an evergreen/grey perennial herb. It is originally native to the dry and undernourished rocky soil of Italian and Greek hillsides, where it endures hars sunlight and little water. The fine hairs on its leaves protect the plant from cold as well as convering moisture. When growing this plant be careful not to over water and plant in light sandy soil.

The name Lavender comes from the Latin lavare meaning to wash, and since ancient times has been used in soaps and perfume. The unique aroma strongly repels flies, moths and mosquitoes making it natural ingredient for sachets, pillows, potpouris and soaps during the fourteenth century houses and chruches were strewn with Lavender in the hope of keeping away the plague.

Uses

- Lavender was not only used in making scented articles, but also in confectionery, cooking and in medicine.

(MAJORAM)

Majoram (Origanum Species)

- This herb is a tender animal perennial in its native Portugal. Marjoram has a similiar savory flavour to basil but is far more subtle and must be picked before it will let out its tender aroma. It comes into its own after the frosts have killed off the basil.

Uses

- Part of the customary bouquet of herbs for flavouring soups and stews, in which thyme, parsley, marjoram and a bay leaf are normally recomended. Marjoram is perhaps even more pungent when dried than when fresh, so when marjoram is just beginning to flower cut some of it for drying and use in soups and stews. Fresh marjoram leaves are delicious when spread on a bed of cream cheese.

(MINT)

Mint (Mentha Species)

- There are many different types of mint, each looking and tasting slightly different. It grows wild in the Mediterranean area, and the herb's rampant growth makes it appear to have been naturalized everywhere. The problem is not of growing it, but of keeping its growth in check. Some gardeners contain it by planting it in a chimney pot or bottomless flower pot buried to its lip. This stops the relentless spread of the roots. Mint likes fairly rich soil and lots of water, and plants grown in the sunlight have a better flavour than those often more lush looking plants grown in the shade. Taste any plant before you decide to grow it.

Uses

- Mint has many qualities, one is that it helps the digestion, while giving a sense of well being and relaxation. This herb is used in numerous recipes, in iced tea, fruit salads, with peas, new potatoes, in mint jelly and sauce just to name a few. Mint sauce for lamb is made in less than a minute by putting a dessertspoon of dried mint into a small jug with sugar, vinegar, and hot water, stir and let settle. A teaspoon or two of dried mint may be be sprinkled on tomatoes just before they are grilled, fried or baked. Chopped fresh or dried mint sprinkled into scrambled egg, mashed potatoes or buttered vegetables before serving.

(MUSTARD)

Mustard (Barssica Alba)

- Mustard is an annual herb, native to Europe, Asia, and North Africa. Member of the Cruciferae family which also includes sweet alyssum, candytuft, woad, cress, horseradish, and cauliflower. Young mustard greens make an excellent salad together with cress, while the larger leaving being quite hot make an excellent contrast to some food. The seeds are dark red or light yellow depending on the species. The seeds are pleasantly nutty to bite on, but to release the full flavour of the seeds a mortar and pestle is required to crush the seeds.

Uses

- It mixes well into white sauce, mayonnaise, potato salad, coleslaw, steamed cabbage, herb butter, savoury spreads used in fish, pork and veal dishes as well as adding variety to pickles and chutney.

(OREGANO)

Oregano (Origanum vulgare)

- A herb from the labiatae family, and one highly valued in Mediterranean cooking. It is one of the marjoram, but far more sparingly. The taste and aroma varies with the soil type and climate.

Uses

- Oregano should be dried when in early flower, hung up to dry and then used sparingly.

A tasty steak is prepared as follows, rub the steak with a cut clove of garlic, lightly butter then sprinkle with chopped dried leaves and flowers. Grill, then turn the steak and repeat the process.

Dried oregano leaves can be placed on tomatoes when baking, grilling or frying them. Mix finely chopped oregano and crushed garlic into the tomato paste used in spaghetti Bolognaise.

(PARSLEY)

Parsley (Petroselinum varieties) 

- An almost indispensable herb, looked on in the same way as mint, a herb we take for granted. It has been known throughout the world for centuries so its origins are not clear, some authorities suspect that is may have come first from Sardinia. Parsley has been a valued medicinal herb in ancient times. It was particularly popular with the Romans who ate it on bread for their breakfast. The greeks however thought that is was a symbol of death and in england curly parsley was associated with black magic. Parsley is rich in vitamins A, B, carotene and has more vitamin C than oranges. It also has most of the important organic salts. It is thought to be especially useful to the kidneys.

Uses

- Best fresh, but can be used dried after it has been rubbed through a sieve and sealed in airtight containers. It can be sprinkled on top of soups, and is also for putting in mashed potato, casseroles and stews. It is excellent for vitamins and a tablespoon of chopped parsley could replace green vegetables in a meal. Fried parsley with fish is superb.

(POPPY)

Poppy (Papaver rhoeas)

- The slate-blue poppy seeds used for cooking are produced from the annual poppy that came centuries ago to europe from asia. It grows both wild throughout Europe and in gardens where decorative varieties have been cultured especially for garden displays. This particular poppy seed has no opium content, which is taken from the unripe heads of the poppy palaver somniferum.

Uses

- Poppy seeds are used extensively in European and in Eastern cooking. The tiny grains are a natural source of minerals. The seeds may be used whole or ground and are splendid when combined with bread and cake mix. Whole poppy seeds have a vast number of uses, they are sprinkled on breads, rolls, cakes, pies, mashed potato and are excellent in white sauce and macaroni and noodles to make poppy seed noodles.

(ROSEMARY)

Rosemary (Rosmarinus officinalis)

- This herb flourishes and has more flavour when grown near the sea. The name is from the Latin "dew of the sea". Introduced by the Romans into Britain it has been used to ward off black magic, with it being featured prominently on wedding days and celebrations. Sprigs of Rosemary to this day symbolize remembrance and friendship, and in Australia a sprig is worn on Anzac Day.

Uses 

- Rosemary leaves give a strong fresh flavour and fragrance to food, particularly meats. As the leaves are thin and spiky, it is important to cut them finely, except when a spring is being added to impart flavour to boiled meats. When dried the leaves are easily crumbled, and can often be used as an alternative t thyme. Excellent in pea soup, minestrone, spinach soup, in casseroles and stews. 

(SAGE)

Sage (Salvia officinalis)

- A perennial herb native to the Mediterranean contries, the Romans having brought it with them. It loves a sheltered, south facing very sunny postion in well drained soil. It is highly esteemed for its health giving properties. The traditional mixed herbs contain sage as well as thyme and marjoram. Sage leaves are at their most beneficial in the spring, before the flower stalks begin to lengthen. This is also the best time for harvesting the plant for drying. 

The sage plant is a dense, upright bush about 2 to 3 feet in height. The stems are woody and square and the leaves are arranged oppositely on the stem. The plant is grown for its aromatic leaves, which are used as seasoning.

Uses 

- Sage is the most important ingredient in the classic sage and onion stuffing for poultry.

Halved and buttered tomatoes sprinkled with sage and baked until tender compliment grilled pork chops and apple sauce.

A sage cream spread is made with 3 teaspoons of dried sage and a few drops of lemon juice added to 4 oz of cream cheese.

(SESAME SEED)

Sesame seed (Sesamum indicum)

- Very important ancient herb, although nobody really knows where it originally came from. It may have been Afghanistan, Africa, the Sunda Island or East Indies. It does not exist in its wild form today. A product of sesame is an edible cream known as tahina, it is very popular throughout the Arab world.

Uses

- Sesame meal, which is ground sesame seed is high in protein and therefore popular with vegetarians who need non animal sources of good proteins. The meal is used on salads and vegetables, and made into cakes. Sesame seeds are very popular 

(THYME) 

Thyme (Thymus vulgaris)

- This popular plant is a perennial originating from the Mediterranean countries. There are many sub species with different shapes and sizes. The most popular for the kitchen are the grey, shrubby garden thyme, and the green-leafed lemon scented thyme. 

Uses

- Thyme is used to flavour meat dishes, soups, bread stuffing's, aubergines, courgettes, beetroots, onions and mushrooms. The young leaves may be stripped from the stalks and used but the dried plant is more penetrating.

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MARINATING

To marinate means to soak a food product in a seasoned liquid in order to flavour and tenderise the product.

The tenderising effect of the acids in the marinade is relatively small, but it is essential to match the proper cut of meat with the proper cooking techniques for greatest tenderness.















Marinades have three categories of ingredients:

• Oil

Oil helps preserve the meat's moisture. Sometimes it is omitted, especially for long marinating, when the oil would only float on top, out of contact with the product being marinated. A tasteless vegetable oil is usually used.

• Acid

Acid comes from vinegar, lemon juice, or wine. Acid helps tenderise protein foods.

• Flavourings 

Flavourings from spices, herbs, or vegetables.


There are several points for marinating:

•  Marinating should be done under refrigeration (unless product is to be cooked in only a few minutes).
• The thicker of the product, the more time needed for the marinade to penetrate.
• Use an acid-resistant container, such as stainless steel, glass, or some plastics
• Cover product completely with marinade.

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INTRODUCTION TO EQUIPMENT

Chef's Uniform

Hat/Jacket/Pants/Apron/Proper shoes/Side towels.

Knives

• Pairing Knife; for small work and cleaning of products 
• Cook's Knife; for medium heavy work e.g., dicing and slicing of vegetables, cleaning of fish, trimming of meats.
• Chef's knife; for heavy duty work eg., chopping of root vegetables, cutting large blocks of cheese, slicing large pieces of meat.

Small Tools

• Vegetables peeleer; cleaning carrots, potatoes, celery, etc.
• Parisian scoop; melon balls, vegetables pearls.
• Channel knife; decorating cucumbers, lemons and limes.
• Ice cream scoop; scooping ice cream, Cole slaw, mashed potatoes.
• Metal spatula; turning hot foods like hamburger, eggs, pancakes.

Cutting Boards

- Plastic or hard finished wood:

Using unfinished plywood is dangerous because bacteria cannot be removed unfinished by washing and there is the danger of wood splinters entering the food because the wood is so soft.

- Make sure the board is clean, and be careful what combinations of items you cut on it e.g., onions and then fruit will give the fruit an onion flavor. To keep the board from sliding put a flat damp cloth under it.

Pots and Pans 

An introduction and demonstration of the various types of pots and pans and what they are used for:

- Stock Pot

Large, high sided pots with loop handles for easy moving on and off stove; used for boiling and simmering as in the making of soups and stocks; can range from 5 to 40 gallon capacity/sometimes come with drain spout which is especially good for the production of consommes.

- Sauce Pot

Similiar to stock pot but sides are lower to allow sitrring of the ingredients; range in capacity from 2 to 15 gallons.

- Braiser 

Similiar to the above but of smaller capacity and much lower walls; heavy duty to resist warping when searing meats; this is a very useful pot to have in the kitchen for stove-top cooking; capacity ranges from 12 qts to 30 qts.

- Saute pan

One handled with sloping sides, shallow, usually used for quick frying of small amounts of food;size ranges from 5" to 14".

- Egg pan

One of the smaller saute pans; prefrred to be Teflon coated for none stick.

- Roasting pan

Rectangular pan with medium high sides; fold down handles for easy movement in or out of ovens; is also very good to use on the stove top; comes with removable lid.

- Hotel pan

Also called food (transport) pan, chaffing dish insert, this pan comes in a variety of standardized sizes & depths; this pan is not used for cooking but for the heating & or holding of foods; this is the standart chaffing dish insert and steam table insert; one of the most used pans in the kitchen.

- Sauce pan

Smaller version of the sauce pot; has a single handle; used the same as larger version but for smaller "on line" quantities; capacity from 1 qt. to 12qts.

- Ladles, Spoons, Tongs and Spatulas

Introduction and demonstration of the various types of ladles spoons, tongs & spatulas that are used in the kitchen..... why the different sizes and what each is best used for. This section will familiarize the new assocaites to some of the numerous hand tools of the trade, and give them advice on how to use them.

- Spoons 

May be perforated or solid and are used accordingly; used to dish up food.

- Ladles 

May be slotted or solid/solid is most often used; comes in sizes ranging from .5 ozs. to 72 ozs; used for dishing up liquids/soups, sauces, etc., very important to use the proper size ladle for the type of function involved to control portions.

- Skimmers

Flat ladle with small hotels for removing scum from stocks or soups, or removing items from deep fryer or boiling water; come in all size and shapes. 

- Strainers/colanders

Used to drain items such as wash vegetables, cooked pastas, rice, etc; come in a variety of shapes/ with & without legs. 

- China Cap

Cone shaped perforated strainer with long handle and hook; very strong usually used to strain sacues or first "pass" for stocks; one of most often used kitchen utensils.

- Tongs come in lengths/spring action "V" shaped for the handling of food without hand contact and used to handle and turn hot food that is being sauteed or grilled. 

- Pastry bag

Usually nylon or plastic with removable tip; mainly used in pastry shop, but also used in hot and cold kitchen for "piping" mashed potatoes, purees, canapes and other form of decorations; comes in large variety of sizes.

- Whips

Flexible beater mades of stainless steel; come in variety of sizs; used to hand whip/beat item such as whip cream or to work and stir sauces when thickening.

- Whisks 

As Above, but stiff instead of used for the same purpose as above  but with heavier and thicker item that would not be workable with the lighter height whip.

- Gas Equipment

Introduction and demonstration of the various types of gas fired equipment in the kitchen . This Section will cover ovens, ranges, broilers, grills, salamanders, deep fryers, Chinesse wok ranges; how to use them, how to contrrol the temperature, how to light them up if needed, safety precautions to observe when using gas equipment.

- Electric Equipment 

Introduction and demonstration of the various types of small and large pieces of electrically drice kitchen. In this section the apprentices will be exposed to bar blenders, industrial sized blenders, mixers of all sizes, food  processors, vegetable  processors, juicer, slicer, grinders, butcher's table saw, dough sheeter, dough mixer.

More detailed instruction in the use of these pieces of equipment will come during the employee's rotation thru the specific department when the piece of equipment is located.

- Refrigeration Equipment 

Introduction to the various types of pieces of refrigeration equipment that exist in the kitchens, e.g. reach-ins, walk-in refrigerators and freezers, ice cream freezers, roll in refrigerators.

How to treat the equpment;

• Keeping doors closed, blocking air circulation
• Pack food loosely to allow circulation of cool air.
• Cover food to prevent dehydration or contamination, or flavor mixing.
• Discard items not needed or spoiled to avoid overcrowding
• Rotate stock and put new items to the rear/respect the rule of FIFO.
• Keep the box clean/inside, outside, mechanically.

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COOKING BASICS

Mise-en-Place

This is a French term meaning "everything in its place" and refers to proper efficient preparation for any task. Before beginning production of any recipe, the recipe should be read in its entirety. Then, the associate workstation should be set-up, as described below, as well as retrieving, at one time, most of the ingredients necessary to complete the recipe. This must be done prudently, of course, as it is not suggested to remove meat or or other highly perishable items from the coolers until neccesary.

Workstation Set-Up

Each food preparation area should be equipped with the following before beginning production:

• Cutting board mat to keep the cutting board from sliding
• Cutting board of the proper color
• Knife (appropriate type for the task at hand)
• Clean towels
• Recipe
• Measuring and other Utensils as indicated by the recipe

Kitchen Terminology

The following are some of the most frequently used Kitchen terms. A more detailed narrative on food appears in the "Foodology" Training Module.

Cooking Techniques:

- Dry-Heat Cooking Methods: Use air or fat to cook food; includes broiling, grilling, roasting, baking, sauteing, pan-frying, and deep frying; results in a rich flavor caused by browning,

• Broiling: uses radiant heat from a source placed above the food.
• Grilling: uses a radiant heat source located beneath the cooking surface; can be electric or gas, or can burn wood or charcoal for added flavor.
• Roasting/Baking: Process of surrounding food with a dry-heating air in a closed environment, i.e , an oven.
• Sauteing: transfers heat from a hot saute pan to the food using a small amount of fat; uses high temperatures; generally for small pieces of food; means 'Jumps' in French to indicate the periodic motion of tossing the food to promote even cooking.
• Pan-frying: transfers heat from a hot pan to the food using a moderate amount of fat; foods are usually breaded first and are 1/4 to 1/2 submersed in the fat.
• Deep-frying: cooks food by total submersion in hot fat (between 163'C and 193'C; foods are usually first coated in better or breading to preserve moisture and prevent food from absorbing large amounts of fat.

- Moist-Heat Cooking Methods: use water or steam to cook food; includes poaching, simmering,boiling, and steaming; used to emphasize the natural flavors of food.

•  Poaching: food is submerged in a flavored liquid at a temperature between 71'C and 190'C and cooked gently; the liquid should show only slight movement, but no bubbles; used often for fish or fruit.
• Simmering: food is submerged in a flavored liquid at a temperature between 85'C and 96'C; causes small bubbles.
• Boiling: Food is submeged in large amounts of rapidly bubbling liquid at a temperature of approximately 100'C; used for pasta and potatoes.
• Steaming: Heat is transferred from the steam to the food being cooked, which is placed above the boiling liquid; food should not touch the liquid; alternatively, convection steamers that use pressurized steam in a enclosed chamber can be used suitable for vegetables and rice. 

Combination Cooking Methods: use a combination of dry- and moist-heat cooking methods; includes braising and stewing.

• Braising: A cooking method in which the main item, usually a large piece of meat, is browned in a small amount of fat, partially submerged in stock or another flavored liquid in a covered vessel, then slowly simmered and steamed until cooked; can be gone on the stovetop or in the oven; great for tough, fibrous cuts of meat which become tenderized by the slow cooking process; used for brisket and lamb shanks
• Stewing: Similiar to braising, but is usually associated with smaller pieces of food that are first either browned in a small amount of fat, or blanced in a liquid; then finished cooking by being totally immersed in a liquid or sauce and simmered.

Knife Cuts (see illustrations below):

Chop: To cut into pieces of roughly the same size.

Dice: To cut ingredients into small cubes.

Julienne: To cut into thin strips.

Mince: To finely chop into very small pieces.

Other Terms:

• Blanch: To cook an item briefly and partially in boiling water or hot fat before finishing or storing it.
• Brine: A solution of water, salt and or sugar, and seasonings used to preserve and flavor foods.
• Caramelization: The process of browning sugar in the presence of heat. The temperature range in which sugar camarelizes is approximately 160'C to 182'C. The sugars do not have to be added they can be naturally present in the product.
• Cure: To preserve a food by salting, smoking and/or drying.
• Egg Wash: A mixture of beaten eggs and a liquid used to coat baked goods to give them sheen.
• FIFO/First-In , First-out: A fundamental storage principle based on stock rotation. Products are stored and used so the oldest product is always used first.
• Garnish: An edible decoration or accompaniment to the dish.
• Glaze: To give an item a shiny surface by brushing it with a sauce.
• Shelf Life: The amount of time in storage that a product can maintain quality.
• Vinaigrette: A cold sauce of oil and vinegar, usually with various flavorings.

Kitchen Tools

The following is a list of the most commonly used kitchen tools and utensils;

• Cheesecloth: loosely woven cotton gauze used for straining stocks and sauces and making herb and other flavoring sachets; must be rinsed before using to remove lint.
• Chinois and China Cap: cone-shaped metal strainers that allow liquids to filter through small openings; chinois is made from a for straining stocks and sauces.
• Cookware: 

1. Hotels Pans: rectangular stainless steel pans used to hold food for service in steam tables, to roast items, and to steam items in the oven or streamer; also available perforated; standard size is 12 by 20 inches, with pans one-half, one-third, one-sixth, etc. available; depth is either 2,4,6, or 8 inches. 
2. Pots: used on the stovetop for making soups and stocks, or for boiling and simmering foods; available in a variety of size based on volume.
3. Pans: used for general stovetop cooking, such as sauteing and pan-frying.
4. Woks: commonly used in Asian cooking; has a round bottom and curved sides to diffuse heat quickly.

• Colanders: a perforated bowl, with or without a base or legs, used to strain foods. 
• Instant-Read Steammed Thermometer: used to measure the internal temperature of food; must be calibrated daily. 
• Knives:

1. Boining Knife: Knife with a thin balde used to separate meat from the bone; blade may be flexible or rigid and is usually 5 to 7 inches long.
2. French or Chef's knife: all purpose knife used for chopping, slicing, and mincing; usually with an 8 to 14 inch long blade; wide at the heel and tapers to a point at the trip. 
3. Paring Knife: short knife used for detail work or cutting fruits and vegetables with a 2 to 4 inch rigid blade.
4. Slicer: long knife with a blade used primarily for slicing cooked meat; tip can be round or pointed and flaxible or rigid; also comes serrated for slicing breads.

• Ladles: used to portion and scoop liquids, such as soups, sauces, stocks; capacity, in ounces, is stamped on the handle.
• Measuring Cups (liquid and dry) and Spoons: used to measure ingredients in recipes.
• Meat Mallet: used to tenderize meat or pound it into very thin pieces.
• Parchement Paper: used as a liner on sheet pans to avoid food sticking to the pan.
• Portion Scale: used to determine the weight of an ingredients or a portion of food. 
• Portion Scoop: used to portion soft floods, such as batters or salads; come with a lever-operated blade to release the contents; the number of level scoopfuls per quart is stamped on either the handle or release mechanism.
• Sharpening Stone/Whetstone: used to put an edge on a dull blade. 
• Skimmer and Spider: long-handled tools used to remove foods or impurietes from liquids; spider has a finer mesh disk.
• Spatulas metal or rubber
• Spoons (perforated, plain and slotted)
• Steel: used to hone or straighten a blade immediately after and between sharpening; does not sharped a knife.
• Whisks available in different sizes
• Table-Mounted Can Opener 
• Timers
• Tongs Available in different sizes 
• Tomato Star (or Shark): used to remove the core from a tomato 
• Vegetable Peelers
• Zesters: used to remove the outer skin from citrus fruit.

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WHAT IS A PROFESSIONAL COOK

WHAT IS A PROFESSIONAL COOK?

   The professional cook is a person who is trained and skilled in the culinary techniques of the kitchen and in the use of the tools of the kitchen. The cook's business is food. This person has the capacity to work and be productive in any one of the hotel's kitchens with a minimal amount of training and direction. The professional  cook knows the basics of the butcher shop, the garde manager, the hot kitchen, and the bakery and pastry shop. When needed, this person can fillet a fish of fabricatte a lamb chop/prepare canapes or make mayonnaise, prepare a soup or sauce as requested by the chef, or bake a cake or a loaf of bread. 

WHAT ARE THE BEST BASICS TO BE MASTERED?

- Personal 

Grooming 

People are judged by their appearance. If they appear neat and clean they make a good impression, and likewise, a messy appearance is usually associated with sloopy work habits. Your presentation is very important in the workplace. When reporting to work you must be clean shaven and have your hair kept cut to a moderate length. Your hands should be clean. Your cleanliness and wholesomeness will be reflected in your work. It will be better organized tend to have a better presentation, reflecting your own presentation and attitude to your work.

Clothing

Kitchen personal, cooks and chefs, work in a special white uniform referred to as "Kitchen whites". This uniform includes pants, jacket, apron and hat. Not only does this uniform aid in your presentation but it also serves a sanitary function as well, and for these reasons you must report every day in a clean and pressed uniform. By changing from your street clothes, you leave behind in the locker room the dirt and bacteria of the street which can cause a health hazard when handling food. In this fashion the "Kitchen Whites" function as do "hospital whites" of persons who work in hospitals, in helping to mantain a hygienic environment.

you should leave jewelery and watches at home. These types of items pose a risk of chipping and ending up in the food or catching on a piece of equipment and causing an accident. If your uniform is too loose fitting it too can "catch" on something in the kitchen and cause you an injury. Make sure your shoes have an enclosed  toe for added protection.. sandals are not permitted in the kitchen!

Smoking

This one is easy; smoking in food preparation and handling areas is prohibited! If you must smoke, do so only in designated areas and make sure to wash your hands before handling food again.

Hands 

Your hands are a frequent food contact area therefore they must be kept clean  at all times. Body temperature is the ideal for bacterial growth, therefore we always attempt to minimize hand contact with the food and to make sure that the hands are clean when handling the food. At times, certain foods will be prepared with the use of disposable plastic gloves. If you have open cuts or sores, check with the chef to see if you may be permitted to work. Wash your hands with hot water and soap every time you use the toilet facilities (your body wastes are highly contaminated); before reporting to work; after contacting anything that is dirty such as the floor or a garbage can; sneezing into your hand; wiping your hand through your hand; etc.

Checklist for reporting to work

Hands and body clean, shaved and hair trimmed/uniform complete and clean/all necessary tools for work/proper shoes/side towels/hotel Identification Card/health card.

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FISH BASIC PREPARATION,CUTS AND PORTION

Basic Preparations

Scalin

Removing the scales from whole fish. It's very difficult to scale fish once filleted. Some fish such as John Dory and Mackerel don't have scales.

Gutting

Removing the guts from whole fish. Best removed as soon as possible, as when left, the guts breed bacteria which damages the flesh.

Cuts and Portions

As a very rough guide, you get approximately 50% meat (yield) from a whole fish. however, this varies by specie and the preparation and cut required. Also, removing the skin reduces the yield further by approximately 10%. For a guide to yields on the most popular cuts and portions.

Whole fish 

- As consumers become increasingly adventurous when eating out, we are seeing a return of portion sized fish (300-600g) being served whole again. Both round and flat fish can be cooked whole with simple preparation.

Round fish

- should be scaled & gutted, and fins removed (though not essential). The flesh can be scored prior to cooking to take seasoning if required, and the gut cavity is ideal for stuffing with herbs.

Flat fish

- should be gutted and trimmed, then can be either left with the skin on, skinned both sides, or just skinned on the dark side. The head can also be removed if required.

Fillets

- The most common cuts and available from any fish*- round or flat. Fillets from larger fish can be further cut into portion sized supremes or escalopes.

*NOTABLE EXCEPTIONS!

• Large game fish (such as Tuna & Swordfish) are filleted into large 2kg+ loins, which are then cut into supremes.
• Skate have 'wings' - which are pectoral fins, usually skinned and trimmed 
• Monkfish does produce fillets, though all the meat is in the tail. The tails must be skinned and the membrane removed - this is thin layer under the skin, which if not removed, will shrink the flesh when cooked (similiar to 'sniew' in a sirloin steak). The tails can then be trimmed and either cut across the bone into a steak or cut off the bone into a fillet.

Pin boning

- Once filleted, there still remains what are known as 'pin bones'. These can be removed with strong pliers, or the fillets can be 'flick' or 'V boned' , where the bone line is cut from the flesh. Fillets can also be 'J cut', where both the bone line and the flap of the fillet are removed leaving a 'J' shape at the head end of the fillet, though this is less popular as it doesn't look as a attractive. 

Variations of the fillet and other portions..

Quarter-cut fillets

- A single flat fish fillet can be cut in half length ways into quarter fillets.

Butterfly fillets

- Portion size whole round fish can be de-headed, and filleted only cutting through either the back or belly side creating a 'butterfly' style fillet once opened. An attractive way of presenting fish, and ideal for filling.

Pocketed fish

- Portion size flat fish can be de-headed, trimmed and filleted without cutting into the top or bottom sides creating a 'pocket', which can be filled and baked or grilled.

Canoe fillets

- Whole round fish filleted along the black as per butterfly cut, except the head is left on creating a 'canoe' shape. 

Gounjons

- Finger sized strips of fillet, which are usually coated and fried - but can also be 'plaited' to create a lattice effect. This gives a great visual contrast when  using Salmon and any whitefish.

Fillet tails

- When cutting supremes from a large fillet, you get a tail piece left, which is not as popular due to it's irregular shape which doesn't cook as evenly. However, if you can use them they can be a good buy.

Loins

- The prime part of a fillet taken above the bone of a large round fish such as Cold, and taken from either side of the bone of large game fish like Tuna. Smaller loins from Cod or Hake may be portion size, but large loins from Tuna and Swordfish will need cutting into supremes.

Supremes

- Sometimes confusingly called steaks, fillet or paves, supremes are prime boneless portions cut from large fillets or loins. Traditionally, supremes were often cut on the slant, but these days are cut straight. They are an extremely popular cut, as they provide a thick piece of boneless meat, which crearly appeals to consumers put off by bones in fish.

Tournedos

- A deep, precise round portion, cut from large game loins. The loin is trimmed to create a cylindrical shape, which is then portioned. Ideal for creating height on the plate. 

Steaks

- Portions cut through the bone of a whole fish. Also known by the French as a dame when cut from a round fish and troncon when cut from a flat fish.

Paves

- Also known as roasts (and-again-confusingly-supremes,troncons and steaks), paves are cut from large flat fish by cutting in half down the length through the bone, and then cutting the two halves into portions-normally with the skin left on.

Escalopes

- Cut from a large skinless fillet at an angle towards the tail. This creates a thick slice, which provides good plate coverage. Often confused with a delice.

Delice

- A skinless fillet folded over (skin-side on the inside).

Paupiette

- A skinless fillet spread with a stuffing on the skin-side, and then rolled and baked or steamed.

  

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MOLLUSCS

Bi-Valves have two shells, uni-valves one shell. All live bi-valves should close up when tapped. Discard any that don't, and any with broken shells.

Mussels

Rope grown mussels are cultivated on suspended ropes, which ensures they don't touch the seabed and pick up grit and barnacles. Their Bluish-black shells are thinner as they are grown in sheltered water so the shells don't need to endure stormy seas. The meats content is higher as they are not exposed at low tides and so constantly feed. Rope grown mussels are available year round  although not at their best in summer months. Dredged mussels can be much cheaper, but need more cleaning to remove the sand and grit. Dredging run from August through to May. They myth of only eating Mussels when there is an 'R' in the month is incorrect. Mussels spawn in spring, and are not at their best as their meat content is lower, but there is no risk in eating. Mussels make a fine starter, lunch or main course. Ensure the mussels are clean and fee of barnacles; remove any 'beard' (also known as 'byssus thread', and is what attached the mussel to the rope or rock it grew on), and simply steam in the serving sauce or over a bed of seaweed. There are classic recipes such as moules marinieres and moules provencale, and you can't imagine paella without them. Frozen mussels are good quality, and inculde New Zealand Greenlip Mussels, which have a different taste and are much bigger, making them great for topping and grilling.

Scallops

The attractive fan-shaped shells contain translucent off-white meat wrapped with a bright orange roe or coral, which has a different taste and texture. The membrane, grey-brown frill and black thread of intestine are all discarded. King scallops have approximately 15cm wide shells (one rounded, one flat) and you get 18 to 35 pieces of meat per kg. They can be sold either in the shell or as shelled meat-with or without the roe. The easiest way of catching scallops is through dredging, but we also have a market for premium quality diver-caught scallops. Because the meat acts like a sponge, there is a long history of 'soaking' scallops to increase the weight. We can supply either, but strongly recommend un-soaked 'dry' scallops-why pay for water? A superb starter with or without shells,scallop meat has a sweet, delicate flavour, and requires very little cooking-simpler the better. Best either steamed, pan-fried or grilled.

Oysters

There are three main varieties available in the UK - Native, Pacific (or Rock Oysters), and Portuguese. The Native Oyester (available from september to april) is considered the best, but takes twice as long to grow, making it more expensive. Pacific are available year round.  All Oysters should feel heavy for their size and be kept with the round 'cupped' part of the shell facing downwards to retain the moisture. Despite their modern image as a luxury food, Oysters used to be a cheap working class food, and used in a traditional British Beef and Oyster pie. Now commonly served raw with lemon and pepper, though stronger salsa type toppings are also used. Oysters can also be steamed open like mussels, topped then grilled or baked, or the meat can be removed, coated in tempura batter and deep-fried.

Clams

There are several varieties of clam; all are round and stone like except the razor clam - so called because it resembles a cut throat razor. Amande, Hardshell, Venus and Razor Clams are the most common varieties. Palourdes (or Carpet Shell) are considered the finest Clams and command a much higher price. Once washed and scrubbed, they are used in some classic dishes such as Linguine alle Vongole and New England Clam Chowder. They can also be served raw like Oysters.

Cockles

Very similiar to Clams and can be cooked in the same ways.

Whelks & Winkles

Both are uni-valves with ribbed spiral shells and a similar appearance to a snail. They can grow up to 12cm. The meat is juicy with a strong flavour, and a chewy texture. Whelk meat is often sold cooked, but if raw, soak for several hours in salty water, before steaming for 5 minutes. Serve with lemon juice, salt and pepper or with the traditional malt vinegar and a winkle picker. Winkles are a similiar shape to Whelks, but rarely grow beyond 3cm and have much coloured shells. Cook in the same way.

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CEPHALOPODS

Squid

The best loved cephalopod; Squid has a firm texture, and strong flavour. Also known as Calamari,Squid range in size from 100g to 1kg. Cleaning and preparing Squid: Pull the body from tentacles. Cut the head from the tentacles just below the eyes and discard (though you may want to save the ink sack* if you can find it - invariably they will have 'shot' it on capture). Squeeze out the 'beak' from the centre of the tentacles. Remove the quil from inside the body (looks like a piece of transparent plastic), wash it out and then off the membrane on the outside. Then cut the fins from the body, which like the tentacles, can be kept and used. once cleaned and prepared, the body (or tube) can be good for stuffing and steaming or baking, small whole squid can be grilled pan-fried or griddled and large Squid can be opened out flat, scored and cut into pieces with the tentacles for stir-frying.

*Squid ink is widely used in making pasta and risotto, and gives it a rich black colour and a delicious fishy taste. It freezes well, and can even be sold separately, so you don't need to buy Squid to get it!

Cuttlefish 

Very similiar to squid, but can be tougher, and not as readily available as most UK landings are sold to France and Spain. Usually range from 225-500g. Contains the hard white bone often seen in bird cages!

Octopus

It can be difficult to cook, as it can easily become tough and rubbery. Much of the Octopus in the market place is ready prepared and frozen, and this is no bad thing as it helps to tenderise it. There are many schools of thought on how best to cook it. Most chefs thoroughly beat it first (the Greeks used to do this on the rocks!), and it is then cooked either very slowly or very quickly-but never in-between.

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CRUSTACEANS

Lobsters

You can't beat the wow factor when serving a whole cooked lobster to the customer's table. Native Lobsters are from coastal water around the UK and are often considered the best, but are usually all sold locally or exported. Canadian and American Lobsters are caught off the East Coast of Canadian and American and down as far as Maine, and provide a readily available year round alternative. There is much debate as to the most humane method for cooking live lobsters. The RSPCA recommend you first place them in a freezer for two hours, which renders them unconscious. Then before boiling, drive a sharp pointed knife through the cross on the head (death is instantaneous). This prevents the meat becoming tougher. You can then plunge them into heavily salted (40g per litre) boiling water and simmer for 15 minutes for 500g adding 2 minutes per additional 100g. Alternatively you can halve the lobster and grill, or remove the claws and body meat and steam or stir-fry.

Slipper Lobsters (Moreton Bay Bugs)

Unusual looking and bearing little resemblance to what we recognise as a Lobster, Slipper Lobsters - or Bugs as they are known in Australia - don't have claws so all the meat is in the tail. Despite their higher kg price when whole, when you compare they yield with a traditional Lobster, Slipper can be better value, though not as readily available and normally sold frozen.

Crayfish

This freshwater crustacean looks like a small Lobster - averaging 10cm/55g. The tail meat is succulent with a Prawn-like texture and a lovely sweet taste. European wild Crayfish are almost extinct, but other species are successfully farmed around the world. Whole Crayfish are available frozen though harder to get fresh, and can be cooked like a lobster. Fresh tail meat preserved in brine is readily available and is ideal for salads, pasta and any prawn dishes. Not to be confused with Crawfish.

Crawfish

A seawater species sometimes called Spiny or Rock Lobster and regularly confused with Crayfish, Crawfish can grow larger than Lobsters. They have a Lobster's shape but no large claws, and only the tail meat is eaten. Found in most European waters, but most UK catch is exported to be continent. Very popular in Australia, use as per Lobsters.

Langoustines

As nice as a basket of scampi and chips can be on occasion, it is not the best use of this superb specie. Also known as Dublin Bay Prawns, Nephrops and Norwegian Lobster, Langoustines vaguely resemble a large king prawn , but are actually a closer relation of the Lobster, growing up to 250g. They are great roasted in the oven and served whole with lemon and mayonaise or split in half, coated in butter and herbs and grilled. The tail meat has a sweet taste and a prawn-like texture.

Brown Crabs

Cocks (males) contain more while meat than Hens (females) and are preferred by Chefs. To identify them, Cocks have larger claws and their tail flap is narrower and more pointed. Cocks range in size from 1-2kg, with an approximate 35% yield, and more white meat than brown. There are other Crabs to look out for such as the Spider Crab, Snow Crab and Blue Crab, which all have similiar tasting meat. Also available is the Blue Swimming Crab, found around the Pacific Rim. Whole Frozen Blue Swimmers are imported, but the main demand is for the 454g tubs containing large lumps of succulent meat, which is pasteurised and chilled, giving it a 6 month shelf life. It is superb for crab cakes, chowders, salads and pasta. Before cooking live Crabs, the RSPCA recommend you first place them in a freezer for two hours, which renders them unconscious. Another method is to insert a pointed rod (kebab skewer) just above the mouth and push to the back of the shell death is instantaneous. You can then plunge them into heavily salted (40g per litre) boiling water and simmer for 15 minutes for 500g, adding 2 minutes per additional 100g. The remove and allow to cool. Alternatively the claws and body meat can be removed and steamed or stir-fried.

Prawns & King Prawns

A large proportion of the 'fresh' prawns you will find in the marketplace are actually defrosted frozen prawns. We can get genuine fresh Prawns if that is what you require, but recommed you look at our huge range of frozen Prawns and King Prawns which meet every possible need-from small, succulent cooked and peeled North Atlantic Prawns to giant, meaty U10 (under 10 per kg/100g+) raw whole Black Tigers. Freezing at source locks in the freshness, and give you better choice, availability, convenience, quality and value.

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