food production

MENU 4 Baked jacket potatoes (pommes au four) Ingredients Potatoes- 01 for one portion Method: 1.        Select good sized potatoes and allow one potaote per portion. 2.        Scrub well; make a2mm deep incision round the potato. 3.        Place on tray in a hot oven at 230 c -250 c for 1 hour. Turn the potatoes over after30 minutes. 4.        Test by holding the potato in cloth and squeeze gently if cooked it should feel soft. French Fries (pommes Frites) Peel and eye the potatoes. 2. Cut the potatoes into strips 3 ⁄ 8 in. (1 cm) square and about 3 in. (7 1 ⁄ 2 cm) long. Hold the cut potatoes in cold water until needed, to prevent discoloration. 3. Line sheet pans with several layers of brown paper and have them ready by the deep fryer. 4. Drain and dry the potatoes well. Deep-fry in fat heated to 325°F (160°C) until they are just begi...

  HEAT TRANSFER In order for food to be cooked, heat must be transferred from a heat source (such as a gas flame or an electric element) to and through the food. Understanding the ways in which heat is transferred and the speed at which it is transferred helps the cook control the cooking process. Heat is transferred in three ways: conduction, convection, and radiation. It is important to remember that, during a cooking process, more than one of these methods of transfer may be happening at the same time. For example,food on a grill may be heated by conduction from the hot metal grill, by convection from hot air rising from the burner or charcoal, and by radiation from the glowing burner or coals. CONDUCTION Conduction occurs in two ways: 1. When heat moves directly from one item to something touching it—for example,   from the top of the range to a soup pot placed on it, from the pot to the broth inside, and from the broth to the solid food items in it. 2. When...

MENU 3 Fruit Salad Ingredients Mixed fruit Cut into dice or slice 400 gms (Grapes, Peaches, Orange, Papaya, Pineapple, Cherry, Strawberry etc.) Granulated sugar 50g Dressing: Juice of one lime 1/2 cup pineapple juice 1 teaspoon ground ginger Method 1. Combine dice and sliced fruits in a large serving bowl; toss gently. 2. Sprinkle with sugar. 3. Whisk together remaining ingredients in a small bowl. 4. Pour dressing mixture over fruit and toss gently to combine. Cover and chill the fruit salad thoroughly before serving. Beetroot salad Ingredients Beet roots: 400g Fresh parsley: 2 Tb spoon chopped Vinaigrette: 60ml Minced onion, to taste (optional) Method 1. Rinse the beet roots. Place in a pot and cover with water & cook until tender( 25 minutes). 2. Drain the beets, and slide the skins off while the beets are still warm. Allow the beets to cool, and then cut the beets into 1/4" cubes. 3. Mix the cubed beets in a large bowl with the remaining ingr...

Egg Preparations  Oeuf Farci Ingredients Hard-boiled eggs 2no Mayonnaise 25 ml Dry mustard 1/2 tsp Finely chopped chives 1½ tsp Finely chopped parsley 1½ tbsp Salt and pepper Paprika Method 1. Shell eggs and cut in halves lengthwise. 2. Loosen yolks carefully from whites and put them in a small bowl. 3. Mash yolks with a fork. Add mayonnaise (enough to make yolks nicely moist), mustard, chives, parsley and a sprinkling of salt and pepper. 4. Mix with fork until well blended. 5. Stuff into egg whites. 6. Sprinkle with paprika. Chill.   Oeuf Portuguese INGREDIENTS 1/4 cup olive oil 3 bell peppers, any colour, thinly sliced 1 medium red onion, thinly sliced 2 beefsteak tomatoes, cut into wedges 8 garlic cloves, thinly sliced 1 jalapeño, with seeds, halved lengthwise 1/4 cup fresh basil leaves 2 tablespoons fresh oregano leaves 1 1/2 teaspoons chili powder 1 teaspoon paprika 1 cup ricotta 4 large eggs 1 cup grated sharp white...