Cuts of Fish and Cooking Methods

Fillet: The flesh of the fish is completely cut from the bone in its natural form. Flat fish yield four fillets, e.g. sole, plaice, halibut. Round fish yield two fillets, …

Convenience Products: eggs, pasta, rice

Because of their delicate nature eggs are not widely processed into convenience forms. Generally a better result is achieved using fresh products cooked to order. However, hard boiled eggs are …

How to Make Omelettes

Omelettes are a versatile dish and may be served as a snack, breakfast dish, starter, or main course dish for lunch, dinner or supper. There are two types of savory …

How to Prepare Boiled Eggs?

Boiled eggs are a very versatile item. They may be served hot in their shells; hot out of their shells with additional commodities; hard boiled, shelled, covered with an outer …

Guidelines for Cooking Eggs

One factor which differentiates the cooking of eggs from cooking most other commodities is the short space of time between the point when the eggs are cooked to the peak …

What are Puréed soups?

Puréed soups are made from a dry pulse or fresh vegetables cooked in a liquid then passed through a sieve, soup machine or liquidizer. Vegetables which contain a high level …

What is Bouillon (Broth)?

A bouillon is an unclarified meat or poultry stock, or a combination of the two. It should be amber in color and clear in appearance with a range of small …

Wine and fortified wine in soup

Fortified wines may be used to finish certain soups. They are added at the moment of service. Dry sherry is added to consommés — particularly those served cold — and …

Storage of Soup

Consommés, bouillons and roux-based soups should be reboiled after passing, cooled as quickly as possible and then stored in a refrigerator at 7-8°C. Clear soups such as broths and those …

Accompaniments and Garnishes of Soups

Diced fried bread croûtons and sliced bread sippets are served as an accompaniment with purées and some fawn roux-based soups. Vegetable garnishes are added to clear, cream, velouté, brown and …

Adjustment of Color of Soups

Most soups do not require any artificial color adjustments. A guiding rule is that where possible allow the natural colors of the vegetables used in the production to determine the …

Terminologies of Soups

The following terms are used in connection with the making of soups. Boiling: the cooking of ingredients in a liquid at 100°C. The liquid is visibly moving thus giving rapid …

Classification of Soups

“Soup” is an all-embracing word that includes every possible kind whether thick, thin or clear. In French the word for soup is potage, but this is usually applied only to …

Nouvelle cuisine

Stock: Great emphasis should always be placed on the careful preparation of all stocks as they form the basis for most sauces, gravies, soups, light stews and braisings. All the …

What are glazes and how its made?

A glaze is a reduction of a stock by continuous boiling until it becomes a gluey, tacky substance which is highly concentrated in flavor. As it reduces in quantity the …