Boiling or Deep Poaching Fish; Cooking Time & Tips
Boiling or deep poaching is suitable for a number of types and cuts of fish, as the following table demonstrates: Oily fish: Mackerel — fillets Salmon — whole, cross sections, …
Steamed and Deep Fried Fish – Tips & Tricks
Steamed Fish All fish dishes that are prepared by shallow or deep poaching may alternatively be steamed. Exactly the same procedures are followed in preparing the fish, the cooking liquid …
Preparation of Fish and Fillet; Round, Dover & Flat Fish
The range of fish available to the caterer is extensive and is in no way limited to those varieties discussed here. The types of fish selected for discussion are those …
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 …
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, …
Joints & Cuts of Veal with Weight & Preparation
The flesh should be whitish to very pale pink in color and finely and evenly grained. The outer coating of fat should be thin and the configuration of bones should …
Joints & Cuts of Pork & Bacon with Weight & Preparation
The flesh should be moist and light pink in color with a fine and even grain. The skin should be shiny and very smooth. The fat should be evenly distributed …
Joints & Cuts of Lamb & Mutton with Weight & Preparation
Lamb is derived from sheep of either sex under 12 months old when slaughtered. The flesh should be “sappy” or moist, light pink in color and have a fine grain. …
Joints & Cuts Of Beef: Weight, Preparation & Methods Of Cooking
Beef The flesh should be moist and firm, lightish red in color with a fine and even grain. Marbling or flecks of fat should be visible in some of the …
How to Boil and Reheat Vegetables
Most vegetables may be cooked by boiling, although different techniques are used to enhance the flavor and texture of various kinds. Green vegetables such as asparagus, Brussels sprouts, cauliflower, French …
Methods for Preparation of Vegetables
Vegetables are served with or incorporated into a wide range of dishes to add interest, variety, nutritional value, color, flavor and texture, and so contribute much to an enjoyable meal. …
Roasting Meat & Poultry — Full Guide
Roasting is the cooking of good quality joints of meat, whole poultry and game by radiated heat in the oven using fat as a basting agent. The object is to …
Game — Furred & Feathered, Preparation & Cooking Tips
Young game birds are suitable for roasting and may be identified by their soft, pliable bones and feet and moist appearance; older birds should be braised or stewed. The term …
How to Prepare Chicken & Spring Chicken for Grilling?
(1) Pass a large knife through the vent end of the bird just allowing the tip of the knife to show at the neck end. (2) Cut through to one …
How to Prepare Chicken For Shallow Frying?
(1) Singe the bird and remove any feather pins with the tip of a small knife. Wipe clean with a cloth. (2) Remove each leg by cutting around the skin …
How to Prepare Chicken for Suprêmes?
(1) Remove each leg by cutting around the skin to the ball and socket joint at the carcass bottom. (2) Fold back the leg at the ball joint cutting between …
How to Truss Poultry?
Poultry should have flexible breast bones and plump firm breasts. The skin should be white and unbroken. This method given below for trussing is suitable for chicken, duck, geese and …
Shellfish Cooking Tips & Tricks
When purchasing shellfish it is very important to ensure that they are very fresh and, in many cases, that they are alive and lively. Those with double shells must be …
How to Shallow Fry Fish
Shallow frying or meunière is the cooking of fish in shallow fat in a frying pan on top of the stove. The fish is served with a garnish of lemon …
Storage Tips for Cooked Pasta
Once cooked, refreshed and cold, pasta may be stored in a refrigerator by one of two methods, either submerged in a basin of cold water or completely drained and placed …
Methods of Serving Pasta
Pasta may be served directly into a soup plate, in an entrée dish of earthenware, stainless steel or silver or a vegetable dish. Parmesan cheese is generally served separately, but …
General Rules for Cooking Pasta
All pastas, even those not specifically mentioned, may be cooked according to principles outlined here. Briefly, all pasta is cooked in gently boiling salted water (though the term used is …
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 …
Cooking Methods of Cream and Velouté Soups
There are four different methods of preparing cream soups, each reflecting traditional cooking methods, but there is one aspect common to them all — the finishing. At the point of …
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 …