Sample Pages Cookery 6ed

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SIXTH EDITION

COOKERY FOR THE HOSPITALITY INDUSTRY

To be published July 2011

Contents Chapter 18 Chapter 21

Contact your local sales representative

David Ludowyk VIC SA TAS WA New Zealand Email: [email protected] Ph: 0418 517 879

A must-have book for thirty years, and now in its sixth edition,Cook

for the Hospitality Industryremains Australias most trusted

reliable reference for commercial cookery students, apprentice chefs

those studying vocational courses in schools. It covers the essential s

methods and principles of cookery as well as the core competen

listed within the Australian National Training Package

Commercial Cookery. This book provides trade apprentices commercial cookery students with everything they need to know

achieve trade status and more.

Chapter extracts* provided as sample pages:

Ch. 18 PoultryCh. 21 Vegetables and fruit

*These extracts do not contain the full chapters.

Please note: These are sample pages only and do not represent the final finished work.Sample pages are provided as is and Cambridge University Press makes no guarantee that therepresent the work as it will be published.


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CONTENTS

Preface

Acknowledgements

How o use this book

How o use the ompanion website

PART 1

01 Introduction xx

Timing and teamwork xx

Seasoning and consistency xx Measuring ingredients xx

Portion sizes and presentation xx

Preparation time

Understanding recipes xx

Gastronomy xx

Food combinations xx

Presentation of dishes and their service xx

The selection and care of knives xx

Australian cutting board colour system xx

02 c en organsa on xx

The food service xx

Kitchen work

Cleaning food storage, preparation and kitchen areas xx

Waste disposal xx

03 Catering hygiene and HACCP principles xx

Food handlers and food hygiene xx

Microbial food contamination xx

Physical and chemical food contamination xx

The Australian Food Standards Code: An overview xx Food safety supervisor xx

Temperature control of potentially hazardous food xx

v

Sample Pages Cambridge University Press 2011 Dodgshun, Peters and O'Dea 978-0-521-15632-5


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Cleaning and sanitising equipment and utensils xx

Calibration of thermometers xx

Single-use items xx

Personal hygiene Food Standards Code: Labelling and information requirements xx

HACCP in a food-service environment xx

Reading list xx

04 Occupational health and safety xx

Principles of health and safety xx

Occupational health and safety legislation xx

Responsibilities to ensure health and safety xx

Occupational health and safety policies and procedures xx

Safety in the hospitality industry

Australia and New Zealand Food Standards Code xx

05 Menu planning xx

Introduction xx

The history of the menu xx

Factors to consider when planning a menu xx

Menu types and features xx

Writing the menu xx

06 u r on

Introduction xx

The effects of cooking and food storage on nutrition xx The Dietary Guidelines for Australian Adults

Reading list xx

07 Cost control in the commercial kitchen xx

Elements of cost xx

Controllable costs xx

Production planning xx

Cost control review how does it work out? xx

08 Food service operations xx

Introduction xx Preparing for food service xx

Planning and organising for service xx

vi contents



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Getting organised for service xx

Cooking and presenting food for service xx

Presenting and plating food xx

End of food service xx09 oo prepara on an m se ace

Vegetable cuts xx

Potato cuts xx

Onion cuts

Stock xx

Coating mixtures xx

Larding and barding xx

Marinades xx

Herbs and vegetables xx

Panada xx Roux xx

Stuffing

Croute xx

Butters xx

10 Methods of cookery xx

Introduction xx

Types of heat transfer xx

Boiling xx

Poaching xx

Steaming xx

Braising

Stewing xx

Etuve xx

Pole pot roasting xx

En papillote xx

Baking xx

Roasting xx

Grilling

Shallow frying, stir frying, saut and deep frying xx

Microwaving xx

contents vii



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viii contents

PART 2

11 Appetisers and finger food xx

Appetisers xx

Caviar xx

Smoked salmon xx

Smoked trout xx

Shellfish and seafood cocktails xx

Fruit cocktails xx

Beef

Vegetables xx

Samosas xx

Sushi xx

Sashimi xx

Hors doeuvre varis xx Hot hors doeuvre xx

12 Salads an san w c es xx

Salads xx

Mayonnaise and dressings

Canaps xx

Sandwiches xx

13 Soups xx

Classification of soups xx

Consomm xx Bouillon xx

Broth xx

Pure xx

Cream

Velout xx

Bisque xx

Chowder xx

Regional xx

Brown xx

Cold soups xx

Convenience soups xx

Garnishes xx



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14 Sauces xx

Roux xx

Preparation of sauces for glazing xx

Meat and seafood sauces xx Egg sauces and butter sauces xx

Other savoury sauces

Coulis xx

Curries xx

15 Eggs xx

Nutritional benefits of eggs xx

The structure of an egg xx

Purchasing specifications xx

Quality points of eggs xx

Storage of eggs xx Culinary functions of eggs

Egg cookery xx

Egg dishes xx

16 Rice, pas a, gnocchi and noodles xx

Rice xx

Pasta xx

Gnocchi xx

Noodles xx

Other farinaceous products xx

17 Seafood xx

Introduction xx

Australian standards

Nutritional benefits of seafood xx

Seasonality of Australian seafood xx

Storage and display of live fish and shellfish xx

Humane killing of fish and shellfish xx

Yield and wastage xx

Fish xx

Squid and calamari xx Shellfish

contents ix



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x contents

18 Poultry xx

Introduction xx

Classification of poultry xx

Selection of poultry xx Purchasing poultry xx

Handling and storage of poultry

Preparation of poultry xx

Cooking poultry xx

Presentation of poultry xx

Chicken xx

Duck xx

Turkey xx

Guinea fowl

Pheasant xx Quail xx

Squab xx

19 Meat xx

Meat quality xx

Aus-Meat xx

Meat Standards Australia xx

Special categories of butchers meat xx

Degree of doneness

Beef xx

Lamb, hogget and mutton xx Pork xx

Veal xx

Capretto xx

Fancy meats xx

20 Game, pt an err nes

Introduction xx

Game available in Australia xx

21 ege a es an ru xx

Seasonal supply of vegetables and fruits xx Loss in preparation of vegetables and fruits



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Vegetables xx

Fruit xx

22 uffet xx

Planning a buffet xx

Buffet layout xx

Food safety in buffet presentation xx

Styles of buffets xx

Common characteristics of buffets

Buffet centerpieces xx

Garnishes and decoration for platters xx

Buffet platters xx

23 Pastries, cakes and yeas goods xx

The basic ingredients xx The baking process xx

Baking preparations xx

Paste and pastry xx

Cakes xx

Biscuits

Yeast goods and scones xx

Sugar cookery xx

Chocolate xx

24 Hot and cold desserts xx

Dessert presentation xx Sweet sauces and creams xx

Fritters and pancakes xx

Baked custards and creams xx

Gelatine desserts

Sweet rice dishes xx

Cold sweet souffls xx

Hot sweet souffls xx

Savoury souffls xx

Ice cream and sorbets xx

Fruit desserts xx Other desserts

contents xi



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xii contents

25 Cheese xx

Cheese-making regions in Australia xx

The cheese-making process xx

Cheese terminology xx Cheese categories xx

Cheese and wine guide

Storing cheese xx

Cutting cheese xx

Serving and presenting cheese xx

Cooking with cheese xx

26 Food preservation xx

The methods of food preservation xx

Chemical aids to preservation xx

Preserves xx

27 us ra an us oo s xx

Fruits xx

Leaves and stems

Seeds xx

Oils xx

Bark xx

Reading list xx

Appendix xx

Glossary

Recipe list xx

Index



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CONTENTS

The great pleasure in life is doing what people say you cannot do.

Walter Bagehot

3



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ontents

Introduction xx

Classification of poultry xx

Selection of poultry xx

Purchasing poultry xx

Handling and storage of poultry xx

Preparation of poultry xx

Cooking poultry xx

Presentation of poultry xx

Chicken xx

Duck xx

Turkey xx

Guinea fowl xx

Pheasant xx

Quail xx

Squab xx

Poultry18

A P TE

need a poultry dish pic to highlight thechapter



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ONTENTS

445



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Introductionhrough out the culinary world, there is

a large and varied supply of high-quality

oultry. Poultry holds a valued place in the

culinary arts and, in most instances, can be

readily purchased. Due to the regulation in the

farming of these animals, you can be assured

of the highest quality, providing you deal with

icensed suppliers who follow all hygiene,

occupational, health and safety responsibilities

as set down by law.

Due to the strict hygiene regulations that

abound in todays cookery world, it is quitemportant to form a good rapport with your

supplier, to help you obtain and produce

consistent and high-quality products for your

customers.

his chapter aims to assist you in

developing the knowledge and skills to prepare,

cook and serve poultry and game dishes. These

food items are an important part of the menus

and may feature in a number of courses;

therefore, many aspects, including terminology,

urchase points, handling and storage, qualityoints, cooking methods and service are

mportant for any chef.

Classification of poultryhe term poultry refers to all domesticated,

feathered birds that have been commercially

reared for human consumption. The

classification includes chickens, ducks, turkeys

and geese. Guinea fowl, pheasant, pigeon and

quail are considered feathered game, but in

Australia are domesticated birds grown for the

restaurant trade.

Due to its comparatively low price and

ts availability, poultry ranks quite high as

a primary product being offered on todays

enus, in comparison with beef, lamb and

seafood. With an almost never-ending list

of cooking and service methods and high

446 cookery for the hospitality industry

nutritional properties, poultry is a highly

recommended product and plays an important

part in todays cookery world.

Why are some birds classed as bothpoultry and game?The selected breeding of these domesticated

table birds has established a quality of meat

that is not found in their wild relatives.

However, the domesticated guinea fowl,

pheasant and pigeon retain similarities in

breeding to wild birds of the same species, and

for this reason they are sometimes classed as

both poultry and feathered game.

Good-quality, meaty birds suited to cooking

with most of the cookery methods have been

developed through the breeding of poultry. The

tender flesh and the moist fat content of young

poultry permit them to be cooked by boiling,

braising, poler, roasting, shallow frying, deep-

frying, steaming and grilling. Take care to select

a cookery process that suits the particular type

and age of the poultry. Pheasants are very lean,

and thus a cookery method that is moist andsupplies fat with basting should be selected.

Geese and duck, on the other hand, have a high

fat content and this must be considered when

selecting a cookery process. The quality of the

meat will vary according to the poultry type.

Duck, geese, pheasant, turkey legs and pigeon

have dark-coloured meat, which may not

familiar to the general palate of customers.

Poultry offal, or giblets, are used as

ingredients in many recipes. The liver, heart,

kidneys, neck, feet, stomach, lights andcockscomb provide interesting and usually

cheaper commodities when included on

menus. The liver, in particular, has a texture

that is rich and full flavoured when cooked as

pt or when sauted. The choicest of all liver,

fattened goose liver, has long been considered a

delicacy when prepared and cooked as pt de

foie gras.



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Selection of poultrySelection of fresh poultry has been made easier

with the advent of the packaging systems used

in the selling of the items. All poultry game are

sold according to weight, and this is recorded

as a numerical system with incremental steps

of 100 grams. For example, a Size 16 chicken

will weigh at least 1.6 kilograms (16 x 0.100

kg) and a Size 45 turkey will weigh at least

4.5 kilograms (45 x 0.100 kg). Commonly, the

heavier the bird, the older it is. As the bird ages

the flavour of the flesh matures and becomes

more pronounced. This also means that the

bird is prone to toughening, as the muscle

formation increases through age and general

exercise of the birds.

chapter 18: poultry 447

Table 18.1: Types of poultry utilised in a typical catering enterprise

Poultry type Culinary information Size Description and age

Chicken Spatchcock 27 Young bird, 58 weeks

Capon 16+ Fattened, castrated male bird, 1216 weeks

Broiler 1418 Fattened hen bird, 1216 weeks

Roasting chicken 722 Mature hen bird, 852 weeks

Boiling fowl 1632 Older, mature hen bird, 52+ weeks

Duck Duckling 1014 Young bird, 69 weeks

Duck 1524 Mature bird, 1026 weeks

Large duck 24+ Older, mature bird 26+ weeks

Wild 1224 Mature bird, from 6 weeks (hunted in

eason)

Turkey Young turkey 1430 Young bird, up to 16 weeks

Turkey 3050 Mature bird, 1630 weeks

Large turkey 51+ Older bird, 28+ weeks

Goose Gosling 1830 Young bird, 1012 weeks

Goose 3250 Mature bird, from 24 weeks

Large goose 52+ Older, market-type of bird

Guinea fowl Farmed and wild 58 Mature birds, from 10 weeks

Pheasant Farmed and wild 12+ Mature bird, from 12 weeksPigeon Squab 24 Young bird, from 2 weeks

Pigeon 10 Mature market bird, from 4 weeks

Quail Farmed 13 Mature bird, from 4 weeks

NOTE:

While this is

varied list of

poultry avail

in Australia,

best to conta

suppliers to

confirm avai

especially fo

less-commo

varieties.



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Purchasing poultryIn keeping with the nature of contemporary

cookery and service, a wide variety of poultry

cuts, portions and processed products are

available to be utilised in your kitchen.

Increasingly, value-added products are

aking their way to our suppliers lists. As

chef you must have a basic understanding of

these common cuts and be aware of newer and

mproved products that may be available from

your supplier. Needless to say, a good rapport

with your suppliers is essential, as they will be

able to expand your knowledge and help youwhen it comes to deciding on what is available

and in what form it can be purchased.

Common poultry cuts/portionsreadily available for purchaseProducts may be purchased either fresh or

frozen)

ChickenWhole boned, smoked

Breast fillet skin on/off, Kiev cut, wing on,

smoked

Drumstick boned/bone in

high fillet, skin on/off

Maryland skin on/off, boned/bone in

Wings drummette, wingette

Giblets liver, neck, heart, kidney, stomach,

feet, comb

Processed diced, minced

Carcass

DuckWhole boned/bone in

Maryland thigh and leg portions

Breast fillet boned/bone in, smoked

Giblets liver, neck, heart, kidney, stomach,

feet

Processed diced, minced (the leg is

commonly utilised)

TurkeyWhole

Buffet turkey portion with out legsBreast boned/bone in, wing on, smoked,

steak

Maryland boned/bone in, thigh and leg

ortions, steak,

Wing drummette, wingette

Giblets neck is the most common

Processed diced, minced (the leg is

commonly utilised)

Guinea fowl

WholeBreast boned/bone in

PheasantWhole

Breast boned/bone in, smoked

Maryland

QuailWhole boned, smoked, marinated

NOTE:

Giblets is the term

used to describe

poultry offal

NOTE:

Some poultry products can be purchased according to

the feeding environment e.g. corn fed

Value-added productsMany suppliers of poultry will supply poultry

cuts that are commonly referred to as value-

added products. These poultry items have

been processed in some manner as to give

the buyer a wider selection, making it even

more attractive to include them on the menu.

Processing of the poultry cuts can include, but

is not limited to, marinating, sliced and diced

meat, ready rolled, kebabs and sausages.



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Common value-added productsMarinated breast and thigh meat bone in

and boneless productsFilled chicken products filled breast, rolled

thigh, ballotine of Maryland

Kebabs marinated (breast or Maryland

meat)

Sausages a wide selection available (check

with your supplier)

Crumbed products breast or thigh fillets

are the most common

Quality points for fresh poultryWhen buying poultry there are several quality

points that you should keep in mind to ensure

that the product you receive is fresh and

healthy.

Genera :Clean overall appearance, free

from blemishes or bruises

O our:Pleasant, fresh smell with no off

odours

reasts:Plump, firm flesh with out any

indentations

S n:Unbroken and free of scarring orfeathers, with a slight gloss and without

stickiness

Breast one:The tip should be soft, pliable

and undamaged

ones:Intact, not broken and showing no

signs of mistreatment

Quality points for frozen poultryPac ag ng:Should be intact with no signs of

damage to the original packaging.ro uct:Actual product should be free of

ice crystals and surface freezer burn.

e- reez ng:There should be no signs of

defrosting and re-freezing, as this can lead

to bacterial growth.

Quality points for feathered gameWhen selecting feathered game, order meat

from younger birds, to ensure a flesh texturethat is fine and moist. Feathered game are sold

whole and are usually plucked and drawn, with

the head removed but the giblets remaining.

This makes the checking for quality difficult as

the best means of determining the quality of

the game is by assessing the freshly killed bird.

If you are able to purchase or obtain from

private hunters feathered game freshly killed

and unprocessed, the following points will be

useful in assessing good quality.

In feathered game:

he beak should break easily.

he breast feathers should be soft and

downy.

he breast should be plump.

he long feathers should be pointed, not

rounded on the ends.

he legs should be smooth and free of

scales.

In frozen game:

he package should be sealed.

he portions should be individually

packaged.

he portions should be free of signs of

freezer burn.

he package should be free of signs of re-

freezing or accumulation of blood.

Handling and storage of poultry

Poultry tends to be classified in the high-riskfood category, so it must be handled and

stored under the strictest quality control

measures. Many factors come into play when

you are handling and storing fresh, cooked

and frozen poultry. Not just personal hygiene,

but equipment such as cool rooms, work

benches and knives can play an important

part in maintaining the quality of the product.



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Poor handling and storage of poultry will

ead to an inferior product as well as much

bigger problems, such as food poisoning, legal

complications and (in some instances) closure

of the catering establishment.

Darker-meat poultry, such as duck and

heasant, tend not to deteriorate as quickly

as white-meat poultry such as chicken and

turkey. It may even be advantageous to age

the darker-meat birds to aid in flavour and

tenderisation. The natural enzymes present in

the meat help to break down the muscles and

connective tissue of the meat, thus producing

a more flavoursome and tender product. Thisrocess needs special attention as the risk

remains high in storage of the darker types

of poultry. It cannot be assumed that, just

because the meat is dark it will keep longer

and does not need the same attentive care

as white-meat poultry. A strict food-rotation

system must be in place, along with top-level,

ygienic storage practices. Your storage areas

ust be functioning at a high standard. No

anner of hygiene and rotation will prevent

oultry from spoiling if the refrigeration systems not operating at the required temperature, or

the seals and doors are not functioning as they

should be.

ou must also ensure that your suppliers

are maintaining their storage systems

adequately. All food-processing establishments

ust comply with the food-safety standards

set down by the state/territory government;

this includes food-transport vehicles.

hese vehicles must comply with the same

strict guidelines that are enforced in your

itchens cold storage areas. A food-safety

lan is mandatory for any food-processing

establishment, and you should check your

suppliers compliance to the food-standards

codes that are in force. If you deal with a non-

compliant supplier, not only could you lose

oney and stock due to incorrect handling and

storage practices, you could also be liable for

prosecution. In most circumstances you will be

responsible for any health incident resulting

from your inability to follow the correct policies

and procedures set down in a food-safety plan.

Refer to Chapter 3 for more detailed

information about food safety standards and

food hygiene principles.

Guidelines for handling and storingpoultry

Fresh poultry Poultry must be received chilled (below 4

Celsius) and aligned with your purchasing

specifications.

Poultry must be refrigerated as soon as

possible. Your delivery times need to be

monitored.

Poultry should be arranged onto correct

trays. Drip trays are preferred.

Poultry should be covered, labelled and

dated, to minimise confusion. Utilise quality

food wrap.

A sound rotation schedule needs to beadhered to (first in, first out).

Fresh poultry must be stored away from

cooked foods and foods with strong odours.

Handling of fresh product should be

minimised, to reduce the risk of cross-

contamination.

Trays should be changed on a regular basis.

Every second day is preferred.

Poultry must be cooked within a 3-day

period.

Refrigeration needs to be set between 1 to 3Celsius in order to gain the maximum life of

the product.

Cooked poultry Cooked poultry must be cooled quickly

before refrigerating.

Poultry should be covered, labelled and

dated, to minimise confusion. Utilise quality

food wrap.Sample Pages Cambridge University Press 2011 Dodgshun, Peters and O'Dea 978-0-521-15632-5


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A sound rotation schedule needs to be

adhered to (first in, first out).

Cooked poultry should be consumed within

a 2-day period.

Refrigeration needs to be set between 1 to 3

Celsius in order to gain the maximum life of

the product.

Cooked poultry must be stored away from

fresh foods and foods with strong odours.

Frozen poultry Frozen poultry must be received frozen

(between 18 and 23 Celsius) and aligned

with your purchasing specifications. The product must show no sign of having

been re-frozen.

If freezing fresh product, wrap the poultry

well to prevent freezer burn.

Product must be clearly labelled and dated

to avoid confusion.

Smaller cuts such as breasts and things

should not be frozen in large quantities.

Freeze in quantities that aid in stock

rotation and minimise food spoilage when

thawing. Frozen poultry has a shelf life of 36

months.

Thawing frozen poultry Frozen poultry must be thawed in the

refrigerator/cool room below 4 Celsius.

Any pooled liquid should be removed when

thawing to prevent bacterial growth and

deterioration of the product.

Poultry should never be thawed at room

temperature or by immersing the poultry inwater.

Thawed poultry products should not be

re-frozen as this practice can lead to food

spoilage.

Preparation of poultryYour menu requirements will determine

the amount of preparation that must be

used to produce poultry dishes. Quite often

your supplier will be able to follow your

specifications for the product that you require,

but it may be advantageous to apply certain

forms of preparation to help reduce costs and

allow the experience of doing these procedures

to be part of your establishments working day.

Preparation techniques may include:

Cutting of chicken strips for a stir-fry

Portioning of a whole pheasant for a wetbraise dish

rimming the excess fat away from a duck

breast

russing of a spatchcock for roasting

Barding of a quail to retain moisture

Farce production to fill a ballotine of duck

Boning of a whole chicken

Frenching a Maryland cut of poultry

[insert filler image]



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Portioning of a chickenDue to time constraints and labour costs, it is a widely accepted practice in contemporary

itchens to purchase pre-portioned cuts of poultry. Nonetheless, having a basic understanding ofow to portion a chicken into its primary cuts is a skill that is worthwhile to master, as there may

be situations in which you need to apply this skill.

Step 1: Cut through the skin between the leg and the breast.

Step 2: Bend the leg back as far as possible, so the end of the leg bone pops out from the socket.

Step 3: Cut the leg away from the body. Repeat on the other side.

Step 4: Cut through the joints connecting the drumsticks to the thighs and separate.

Step 5: Pull the wing out fully and cut it away from the breast. Repeat on the other side.

Step 6: Cut along the underside of the bird to separate the breast section of the bird from the backbone and parsons

nose (use the bones for stock).

Step 7: serve the breasts off the bone, cut either side of the breastbone with poultry shears or strong kitchen

cissors then carefully remove the breast meat from the bones with a sharp knife. If serving on the bone, turn

the chicken over and cut through the centre of the breastbone to separate the breasts - the wings are usually

left attached when the breasts are cooked on the bone.

Step 8: he chicken is now divided into eight pieces. To divide into four pieces, cut the wings away with the breasts

nd dont separate the drumsticks from the thighs.

Cutting for saut (8 pieces)Chicken cut for saut indicates that the skin and bones are retained, while the knuckles areremoved.

Lay the chicken down,breast side up and legsfacing your body. Pull thewings out and cut throughthe first joint from thebreast.

Repeat on the other side. Holding the leg, cut

through the skin between

the leg and the breast.

Hold the chicken firmlyand bend the leg back asfar as possible so that theend of the leg pops out ofthe socket at the hip.

Turn the chicken over hold the leg up so thathe oyster is visible unthe skin.



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Remove the leg and the

oyster from the chicken.

Draw the blade down

between the end of the

leg and the socket towards

the vent, removing the leg

completely.

Both legs have been

removed.

Cutting through the

joint at the top of the

wishbone, remove part

of the breast and the

wingbone.

Breast and wingbonehave been removed.

Repeat on the other side. Stand the chicken on its

neck and cut the back away

from the breast.

The breast has beenremoved.

Cut the breast diagonallyinto two equal pieces.

Remove the knuckle fromthe Frenched bone.

Separate the thigh andthe drumstick by cuttingthrough the joint.

The thigh and drums

have been separated

French the wing tip.



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Eight pieces have beenprepared for saut.

Eight pieces shown with thechicken frame. Frames shouldbe kept for stocks or other

culinary purposes.

French both ends of the thighbones and remove theknuckles.

Repeat with the drumsticks.

Deboning the wings

Hold the wing firmly andcut the connective tissuebetween the two bones.

Firmly grasp the smallerbone and run your thumband forefinger down to thejoint. Remove the smallbone by lightly twisting.

Firmly grasp the larger

bone, holding the wing

joint with your other hand.

Twist the large bone outof the socket and remove.

Completed.



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Place the chicken breast up,

legs facing your body. Removethe wings at the first joint.

Locate the wishbone and using

your knife, scrape it clean ofmeat.

Firmly grasp the base of the wishbone and pull free.

Holding the leg, cut throughthe skin between the leg andthe breast.

Hold the chicken firmly and bendthe leg back as far as possible sothat the end of the leg pops outof the socket at the hip.

Remove the leg and the oysterfrom the chicken.

Repeat on the other side.

Preparing a suprme

A suprme is a skinless breast of chicken with the wingbone attached to the first joint.

Remove the skin from thebreast by pulling from the tipof the breastbone toward theneck.

Find the centre of the breast anddraw your knife down one sideof the bone.

Carefully remove the breast

meat, ensuring that the wing

bone remains attached.

The breast has been removed

Repeat on the other side.



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French the wingbone. Remove the knuckle. Trim any remaining skin. Completed suprme.

Preparing a ballotine

A ballotine is a tunnel-boned leg that may be filled with a farce and is usually braised or poached.

Carefully remove the flesh

from the knuckle of thedrumstick.

Scrape the flesh from the

bone.

Scrape the flesh from

around the next joint(knee), being careful notto separate the bone.

Scrape the remaining flesh

from the bone.

Cut through the bone

with the heel of the kleaving the knuckle inbase of the leg.

The bone has been removed. Completed. The leg is now readyto be filled. Bones should bekept for stocks or other culinarypurposes.

Prepared suprme and ballotine.



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Hanging of poultryTraditionally, poultry meats were hung with

their feathers intact and quite often notunder refrigeration. Due contemporary health

regulations, this is now a prohibited practice.

Hanging will enhance the taste and improve

(to some degree) the eating qualities of poultry

meats. This is due to the natural enzymes and

surface bacteria, which help to break down

the muscle fibres. Hanging must be done in

a controlled environment with strict storage

conditions, as food spoilage is always a major

factor.

Poultry such as duck, pheasant and guinea

fowl are best suited to hanging. Chicken

is generally not hung as the light eating

characteristics of the flesh is gained as a ready

to eat type of bird. It is best to check with your

retailer about its hanging/ageing guidelines.

TrussingWhen roasting a poultry product (either whole

or a joint), it is normal to implement a form of

trussing to help with a number of factors whencooking. Your supplier may truss the product

for your, or you can do it yourself, depending on

the expertise of both parties.

russing helps to:

aintain a consistent and appealing shape

to the product

aintain, moisture to prevent a dry

product

produce even cooking of a large product,

with minimal burning

secure the farce in selected products.

There are three main methods of trussing a

whole bird: hand trussing, needle trussing and

trussing without string.

Trussing without stringThis method of trussing is used on smaller

birds that are cooked whole, such as

spatchcock. An incision is made in the skin,

near the tail end of the bird, where the leg is

pushed through. Alternatively, an incision can

be made at the lower part of the leg and the

knuckle end of the other leg pushed through

to hold the legs together. The wings are tucked

behind to protect them from overcooking or

becoming dry.

Hand trussingThis method is best used on whole birds cooked without stuffing and with their bones left in.

Before you begin, remove the wishbone to make carving easier.

Place the chicken breast up, legs facingyour body.

Twist and tuck the wingtips under the shoulder. This prevents the wings from burning.



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Turn the chicken so the neck is facing yourbody. Using a length of butchers twine,place the middle of the twine under theparsons nose and around the outside ofthe legs. Cross the twine at the top.

Inspect the cavity for giblets and remove any fat from the vent.

Loop the twine in your right hand under theright leg.

Repeat with the left hand and leg. Thestring should now look like a figure eightsurrounding the legs.

Cross the legs and draw the twine tightly sothat the vent is now completely closed.

Draw the twine down both

sides of the chicken and underthe wings. Loop three timesand pull tightly, ensuring thetwine is positioned betweenthe neck and the breast. Seefinal image.

Loop one final time and tie off. The leg end of the trussed

chicken.

The neck end of the trussed

chicken.



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Needle trussinghis method is recommended for partially or completely de-boned birds and when you are using

farce (stuffing).

Step 1: Enter the needle through the wing and pass it through the breast skin and neck stump.

Step 2: Bring the needle out through the other wing.

Step 3: N w pass the needle through the end of the leg and through the tip of the breast cartilage.

Step 4: Pull the needle out through the end of the other leg.

Step 5: Tie up the two ends.

Step by step de-boning of a chicken

Step 1: Cut through the skin down to the backbone, turn knife and follow around bone.

Step 2: Dislocate hip joints.

Step 3: Separate leg through flesh at the joint staying close to the bone.

Step 4: Separate first wing bone at shoulder joint.

Step 5: Continue to remove flesh around ribcage while keeping the knife close to bone.

Step 6: Continue separating flesh and bone around keel bone. Be careful not to cut skin.

Step 7: Separate wing flesh from frame.

Step 8: Expose first wing for removal.

Step 9: Separate flesh and wing at second joint.

Step 10: Chop off the tip of drumstick using the heel of your knife.

Step 11: Scrape and remove first leg bone.

Step 12: Scrape and remove second leg bone.

Step 13: Finished and ready for stuffing and rolling.

BardingIt is necessary to apply a fat content to the

leaner types of poultry. This is done through the

process of barding. Barding adds moisture to

the product when it is subject to a dry method

of cookery (as the product is subjected to heat,

the fat content will render and self-baste the

product). Barding is utilised on smaller cuts or

whole birds such as quail, where the product is

wrapped in shaved pieces of fat.

raditionally, pork back fat was used for

barding as it was a neutral-tasting product

and rendered down a lot more readily. In

the contemporary kitchen, a number of

products can be substituted as they can aid

in the flavouring of the product being cooked.

Prosciutto, pancetta and bacon are just a few

of the barding materials used.



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Cooking poultryPoultry is a particularly versatile meat that is suited to many different methods of cookery. It is

mportant, however, to make sure that the poultry you have chosen is suited to the method of

cookery. For each recipe or cooking style you must consider the type, age and size of the poultry.

Table 18.2: Cooking methods and examples of poultry types/cuts

Roasting An excellent method for cooking whole poultry. Stuff the bird to increase its flavour and truss

it for a compact shape that is easier to carve.

Boiling Generally applied to older, poorer-quality birds, especially chickens

Poaching Good for tender meats such as chicken breasts and turkey fillets

Steaming Good for tender birds, either whole or cuts. This method is typically used in hospital or

special dietary cooking

Stewing Recommended for tougher meats but can be used for more tender cuts, such as in a

fricassee

Braising Try this method for a whole duck or goose

Pot roasting Another excellent method for cooking whole chicken, duck or goose

Baking Not normally used for poultry; however, dishes cooked en papillote may be an exception.

Grilling Highly suitable for chicken and turkey portions, spatchcock and quail, which can be grilled

whole

Shallow frying Suitable for the most tender and best-quality cuts of poultry, such as suprmes or sauted

poultry cuts

Deep frying Can be used for coated poultry portions, such as a crumbed chicken Kiev or a tempura batter

for Japanese-style chicken




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Table 18.3: Poultry classifications and cooking times

Name Drawn weight Suitable cookery methods Menu examples

Spring chicken 400700 g Roasting

Pot cooking

Grilling

Roast spring chicken, grilled spatchcock

Small, young

chicken

1.251.5 kg Roasting

Saut

Grilling

Poaching

Shallow frying

Pot roasting

Roast chicken

Chicken saut

Chicken chasseur

Grilled chicken

Chicken Amricaine

Chicken in cocotte Chicken Grand-Mre

Young, medium

chicken

1.51.75 kg Roasting

Saut

Grilling

Poaching

Shallow frying

Pot roasting

upreme of chicken in cream sauce

Fricassee of chicken

Young, fattened hen 22.5 kg Roasting

Pot roasting

Poaching

Poached chicken, rice and curry sauce

Castrated male

chicken

2.53.5 kg Roasting

Pol

Poaching

Coq-au-vin

Boiling fowl 23 kg Poaching Chicken vol-au-vent

Chicken croquettes

Young turkey 36 kg Roasting

Poaching

Pot roasting

Chestnut-stuffed roast turkey

Large turkey hen 610 kg Roasting Roast turkey

Duckling 1.52 kg Roasting

Pot roasting

Saute

Roast duckling Duckling bigarade

Pol duckling Duckling Montmorency

Duck 23 kg Roasting Roast duck with mango sauce

Goose 57kg Roasting

Braising

Pot roasting

Roast goose, English style

Young Guinea fowl 750g1kg Roasting

Pot roasting

Roast guinea fowl with endives



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MarinadesIn the act of marinading of a food product we

can apply two ways of doing so. Either a wet

cooked/uncooked) or a dry method can be

utilised to complete the marinading process.

We marinate food products for a number of

reasons:

to impart flavour into the product

to improve the eating qualities

to help tenderise tougher cuts

to help preserve the product

to improve the visual appeal of certain food

roducts.

he main components of a wet marinade

are an acid (such as wine or vinegar) and

avouring commodities (herbs, spices and

avouring agents). Be wary of adding too many

ngredients into a marinade. The marinade can

be spoilt by adding too many flavours, whereas

a simple collection of fresh ingredients will

suffice.

he length of time for which you marinate

food depends on the size and cut of the meat.

Small cuts only need to be marinated for

30 minutes to 1 hour, while a large roasting

bird can be marinated overnight. If you are

marinating for more than 30 minutes it is

imperative to store the food in the cool room. If

the food product is not totally immersed in the

marinade, you need to make sure you rotate

the food regularly to get a complete coverage ofthe marinade on the food product.

A dry marinade consists of herbs and spices

being rubbed over the food product, and then

it is let sit for the flavours to impart into the

product. The flavours of this method will not

penetrate as much as the wet marinade, but

it will give the product a distinct crust flavour,

with the inner part of the food product having

a more natural taste.

Leftovers and off cutsPoultry off cuts can be minimised by

purchasing prepared cuts. Otherwise, off cuts

can sometimes be used as individual portions.

For example, chicken wings could be marinated

and sold as an entre. Otherwise, meat can be

used in stews and stuffings, while the bones

and sinews can be used in stocks and sauces.

Guinea fowl 11.5kg Roasting

Braising

Pot roasting

Roast guinea fowl

Pintade en cocotte

Guinea fowl salmis

Pheasant 900g1.5kg Roasting

Pot roasting

Pheasant with celery Pheasant en cocotte

Young or squab

pigeon

350500g Rti

Pot roasting

Grilling

aute

Grilled pigeon

Spreme of pigeon with morels

Pigeon Around 400g Braising

Roasting

tewing

Roasted pigeon

Pigeon pie

Quail 100200g Roasting

Pot roasting

Roast stuffed quails

Quails with grapes

NOTE:

Poultry must

be well cooked,

particularly

chicken, with

an internal

emperature above

76 C.



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Leftovers are unsold, cooked items. Dry

items, such as roast pheasant, could be

included in salads or sandwiches. Wet dishes,

such as a cassoulet of duck, can be successfully

reheated following the correct hygiene

procedures.

Presentation of poultry

CarvingPoultry that has been roasted, poled, or

braised whole should be carving before being

served. Carving is the process of cuttingand slicing cooked meat into neat, servable

portions. When poultry is taken straight from

the roasting or braising pan, the natural juices

in the centre are very hot and liquefied. If the

cooked portion is carved at this point, the

juices will quickly seep out from the first cut,

causing the meat to rapidly lose flavour and

become dry.

When serving whole poultry you need to

rest it in a warm area after the cooking process

and before carving. Resting allows the naturaljuices to cool a little, to settle and evenly

disperse within the flesh. It also encourages

the muscles to relax before carving, thereby

allowing the served product to be more tender.

Carving techniques differ depending on

the size and type of poultry item. Carving may

involve:

Cutting and portioning small to medium-

sized birds into serviceable pieces.

Examples: chicken, pheasant (small birds

like quail and pigeon are usually left whole

for service).

Cutting the breasts and legs of large birds

into evenly shaped slices. Example: turkey.

Slicing boned poultry meats into neat, even

slices. Example: turkey breast.

Carving principlesAlthough there is no single method suited

to carving all birds, there are some generalprinciples that will be helpful in all carving.

Cook the item a little less than required, to

allow for carry-over cooking.

Rest in a warm place while covered for

1525 minutes before carving.

Always use a clean cutting board and a

sharp, flexible, long-bladed carving knife.

Carve the product (often the breast portion)

across the grain to ensure tenderness. If the

poultry is carved parallel to the grain, the

eat will be of a stringy and chewy nature.

Use a slicing motion and the full length

of the blade without applying too much

downward pressure. Let the blade do all the

work to prevent the meat from tearing.

he thickness of the carved portions of

poultry is determined by the service needs

and the enterprises requirements.




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373To carve a chicken

1 Remove the legs ith the oyster and cut into two at the joint.2 ce ece reas ara e t e , a ng e ng o nt

the same time.

3 ut not er ce ara e e reast one n s t e rumst c .

4 erve e rs ce reas t e g ort on.

374 Alternative method of carving the breast1 Make a cut in the breast parallel to the breastbone. Insert he point of the knife

nto t e ng o nt n t e o nt. ee t e reast t ep ece.

2 epeat t e roce ure t e t er reast.

3 Cut each breast in half, and portion as directed above.

As you can see, carving the breast meat from these three common poultry birds follows the

as c r nc p es n e n r os t on ng.

en ou try em arve , e ces en oo u c y. o

carv ng rect y erv ce e us omer, e arve ea n .

Carving too early (before the product is required) ill lead to the carved portions drying out

an ecom ng o .




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Sauces, accompaniments andgarnishesThe limitations to the list of sauces,

accompaniments and garnishes that you can

serve with poultry are mainly governed by your

imagination and the clientele to whom you are

providing a food service. In preparing sauces,

accompaniments and garnishes, it is important

to be mindful of:

the strength of the sauce

what the sauce is being served with

dietary requirements of your clientele

expertise in the kitchen equipment requirements

menu requirements

seasonal changes.

SaucesStock-based sauces (velout) and pan juices

(us-li) are probably the most common types of

sauces used with poultry. Be aware of your base

(stock), as it is imperative that you have a solid

foundation to work from when creating sauces.

Cream-based sauces are commonly used andare highly suited for use with poultry.

Fruit-based sauces are another common

base utilised with poultry. Because of the acid

content of the fruit, it works very well with

poultry that may be high in fat content, such

as duck. Be aware that some fruit seeds can be

quite tart; not straining the sauce may have

an adverse affect on the final presentation and

taste of that sauce.

The base marinade can also help to form

the sauce for poultry. The flow-on effect of

the marinade base to the sauce will help to

reinforce the taste and style of the food being

served. It is imperative that you make sure that

you follow good hygiene principles when using

the marinade, as it has been subjected to a raw

ingredient and you need to be aware of any

possible cross-contamination.

Examples from the sauce groups that can

be used in poultry dishes:

Stoc - ase ve out jus-liBrandy and mushroom

Cracked pepper with marjoram

Reduction of pan juices with roasted garlic

Fru t- ase

Lemon and chervil reduction

Lime and parsley glaze

Mango and mint pure

Cream- ase

Cream and baby spinach

A reduction of cream and seeded mustard

Juniper berry crme fraiche

Mar na e ase

Soy and chilli

Honey and ginger

White wine with sage

M sce aneous

Salsa verde

Warm olive oil and thyme dressing

omato and basil compote

It is important to understand each sauce and

realise that there may be a number of ways

that you can re-invent them. Being able to do

this will come from experience, and you will

learn just how far you can change a sauce

before it does not suit the dish you are serving

it with.

A waystaste a sauce that you have

invented/re-invented before you try it out on

your customers. If you are not entirely happy

with any facet of the sauce then imagine if

you were a paying customer and received thisproduct. Near enough is definitely not good

enough.

AccompanimentsLike sauces, the list of accompaniments

to serve with poultry is quite endless. You

will need to research and try out different

combinations to obtain a proper understanding

of what works well and what does not. TheSample Pages Cambridge University Press 2011 Dodgshun, Peters and O'Dea 978-0-521-15632-5


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466 cookery for the hospitality industry66 coo ery for the hospitality industry

following is a list of product groups that can be

utilised as accompaniments for poultry. Once

again, it is not an exhaustive list.

Different vegetable cuts

Different types of fruit fresh and

rocessed

uts and seeds

Rice varieties

Fresh herbs

Pasta varieties

Fungi group

alad varieties

Different types of farce

Cured/smoked meats

Garnisheshe garnishing of the dish is just as important

as its taste. There are many combinations that

can be used to help present poultry to your

customer. The old saying that you eat with

your eyes first is very true when it comes

to any type of eating establishment. From

the comfort of the family table to the 5-star

restaurant, this is a vital thing to remember.

Garnishing can and should be a simple act,

as it is the dish that is the most important part

of the meal. The accompaniments, garnish and

the sauce provide back up and complement the

dish in its final form. But each part of the dish

ost not be under-rated. A poorly garnished

dish will do nothing to excite the palate of your

customer.

Follow your own initiative when garnishing

a dish and consider the following:

Does the garnish look out of place? Is the garnish lifeless and bland?

Does the garnish have stimulation about it?

Is the garnishing overtaking the

presentation of the dish?

Does the garnish flow on from the main

ingredient?

Garnishes may include, but are not limited to,

the following categories:

Fresh herbs for example, a sprig of lemon

thyme

Vegetable cuts for example, a julienne of

leek, deep-fried golden

Fresh and dried fruits for example,

segmented limes/ brunoise of dried apricots

Dried spices for example, a fine dust of

sumac

If you (and your colleagues) are happy with the

presentation then quite often the customer will

be as well. Try not to fuss over the garnish as

sometimes an overworked and garish-looking

garnish can seem place when perhaps a simplefresh herb leaf would have been sufficient.




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Chicken

375 Roast chicken

QUANTITIES

2 PORTIONS 10 PORTIONS

Chicken, o. 1 1

oo ng r pp ng

romats enoug t g t y

Procedure

1 Season t e c c en n t e cav ty an stu t aromats. russ( necessary).

2 oat t e te r pp ng n e uts e.

3 ace e c en s e oast ng s n oas o

e sus. ter nutes, n o e er e n ow not er

m nutes to ac eve a mo st, even rown ng.

4 Now turn he chicken onto its back o finish cooking (about 1 minutes). Allow a

tota nutes oo ng t me.

5 Baste occasionally.

6 erve t oas , oas o a o n egeta es a a .

NOTE

A ter roast ng, c c ens must e p ace ups e own t at s, on t e r reasts n a

c ean pan so t at t e u ce can run ac nto t e reast an not nto t e ac one.

AromatsAs chickens often lack a distinct flavour of their own, the following items may be

used to advantage by placing them in the cavity prior to cooking:

2 pieces of onion (say 50 grams), fresh marjoram, thyme and parsley stalk

onion and small sprigs of fresh rosemary.

Donenesso test for doneness, allow the liquid to run from the cavity onto a clean plate. If

there are signs of blood in the juice, it is not yet cooked; if the juice runs clear it is

done.




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376 To joint a roast chicken

Large quantity procedureen 1 ot c ens ee t erve u c y t ey s o nte

an .

1 eep ow o a er ear y. p ean an s e a er n a e

up t e ot c c en.

2 emove e o ng em utwar n owar e ac e .

3 nsert e um s n o e reas av ty n ee e reas s e .

t s us ng t e um s ocate e ng o nt. en a e e

reast ent y etween t e t um n n ee ac , t t e t me

rea ng e s one. e eces s one.

4 Serve mme ate y ort ons ot a n-mar e onta ners.

Saut of chickenThis style of preparation makes portioning and good presentation easy. There are

many variations in the cookery repertoire, and opportunities exist for the chef to

create new ones.

In principle, the sauce for the chicken saut is prepared separately, but any

cooking juices from the chicken should always be included in the sauce. A saut

may be either brown or white (in fact, light fawn or cream coloured). In preparing

the former, the chicken pieces are allowed to colour in the pan when frying. In the

case of the latter the chicken is fried only long enough to stiffen the flesh and seal

cut surfaces.

377 Saut of chicken chasseur

QUANTITIES


c en, . 1 1

utter 1

1

us rooms, ra e, ce

Onions, chopped g g

omato oncass ec pe 1

ry te ne 1 m m

arragon, r e race 1

em-g ae ec pe

Parsley, chopped for garnish for garnish




36/107

Brown saut using demi-glae

Procedure1 eat e u er n ry ng . en e u er zz ng, e g s

an rumst c s n nt o en .

2 en ear y , e es e c en n u c y. e ar

mea a es oo an e te eat.

3 rans er e c en overe s . n o sten t tres

of the wine and allow to finish cooking over a low heat or in the oven (about 0

minutes).

4 Add the onion to the pan and fry gently without taking much colour. Add the

mus rooms n n s u c y.

5 Add the rest of the hite ine and tarragon, and any cooking liquor rom thec c en. e uce a .

6 Add demi-glae and tomato concass, and reduce o correct consistency.

7 orrect e eason ng.

8 et e c en erv ng s . a e e n pr n e t

c oppe ars ey.

Variations

c en aut s o ow eps 1 n ove. ara tons c eve :

1 y ng roma s e c en e n s es oo ng

2 y sng erent

3 t arn s es




37/107

378 Saut of chicken with madeira

QUANTITIES


c en, . 1 1

utter

Oil

n ons, oppe 1

ran y 1

Chicken elout 1 mL mL

ream 1 1

emon u ce 1

a era

White saut using velout

Procedure

1 ry e c en us noug t en e es . o .

2 Sweat t e n on, t e c en n ow t n s oo ng.

3 Set the chicken in a serving dish, leaving the onion in the pan. Keep the chicken

n ace.

4 Drain off excess at. Add brandy and reduce slightly.

5 e e out n n e uce ne-t r .

6 u ce n a e ra.

7 Correct t e eason ng.

8 Pass he sauce through a fine strainer over the chicken.




38/107

379 Saut of chicken Stanley

QUANTITIES


c en, . 1 1

utter g g

n ons, ce 1

c en toc 1

Cream 1 m mL

urry ow er 1

us rooms, caps gra e 1 g g

White saut using curry

Procedure

1 Fry he chicken lightly o stiffen the esh.

2 rans er e c en overe s , t n ons n ow n s

cooking over a low heat or in he oven.

3 emove e ta s e us rooms n e s e t er . e

mushrooms lightly. Put aside and keep arm.

4 our a . ow er n 1 nute. seless curry powder according to desired strength.) eglaze the pan ith the

stoc .

5 Dress he chicken in a serving dish and add he cooking juices to the pan.

6 e n mmer 1 nutes n y.

7 arn s e c en t e us room n tra n e .

a .




39/107

380 Saut of chicken in red wine (Coq au vin)

QUANTITIES


c en, . 1 1

utter

Speck o strea y acon 1. g . g

n on, ma c ng

serve)

us rooms, u on ra e 1

ar c, ne y oppe 1 ove oves

Brandy mL mL

c en ea toc 1

e ne

ouquet arn 1 1

o e tarc 1 1

Brown saut

Procedure

1 Cut e acon nto sma atons an a ow to s eat n e utter an o n a

ry ng .

2 t e on ons an coo or m nutes. en a t e mus rooms an cont nue

o nt e n ons ear n g t y o oure .

3 emove t e n ons, us rooms n t e n t e at t

t e c en.

4 Coat t e c en eces easone n t e t g s n rumst c s

unt o en . e t er eces; g t y.

5 rans er t e c en t overe s . t e us rooms, n ons, ,

gar c, ouque arn n e ne.

6 our at t e n eg aze t t e ran y. t e toc

an r ng o . e c en.

7 ow n s oo ng eat e .

8 Garnish the chicken, dress in a hot serving dish and keep arm.

9 r ng e oo ng quor e o e n c en t

mo e starc .

10 tra n e e c en. us e ore erv ng, pr n e t oppe

pars ey.




40/107

381 Grilled chicken

or r ng, ow a c en ort on. . 1 ze r re erre .s essent a to prevent t e c c en rom ecom ng en s ng t s met o

o oo ng. as e ur ng oo ery n ontro e ea .

a v sa e o ng r o er, s e ort on ea n s

turning.

Procedure

1 Cut off the ing tips. Trimoff surplus skin at the neck.

2 nsert n e roug e r e n u roug e e

backbone.

3 pen u e r , u e ac one n a en are u y. ean

t e e ns an ar p eces rom t e r cage, as t ey ecome ac an

un es ra e en oo e .

4 Season an rus a over t o .

5 o r , ace e c en n er e a aman er, urn ng n astng

occas ona y. st or oneness a ter m nutes.

6 en oo e , e n reas .

7 ress erv ng s t gnonette o a oes an

compoun u er equ re .


Variations

382 Grilled devilled chicken

1 ust e ore erv ng, rus t e c en t ng s ustar , pr n e t res

rea crum s n tt e e te u er.

2 rown n er t e aaman er n mme ate y.

383 Grilled chicken with devilled sauce

r t e c en n ev e eparate y ec pe .

384 Breast of chicken

e te ea oo s u c y n sua y resente e o ow ng

Crumbed, s a ow r e an serve t a garns

an- r e , en n s e

oac e e erve o

Flattened, stuffed, rolled p, crumbed and deep-fried.Sample Pages Cambridge University Press 2011 Dodgshun, Peters and O'Dea 978-0-521-15632-5


41/107

385 Crumbed breast of chicken with pawpaw salsa

QUANTITIES


c en reasts . 1 1 1

rum ng e , res rum s

ec pe

equ re equ re

Macadamia nuts g g

utter 1

egeta e 1

Pawpaw salsa

aw apaya , ee e , ee eand cut in small dice

1

omato oncass ec pe 1

urp e sa a on on, ne y c oppe 1 g g

ar c, nce

res or an er, oppe 0 unc unc

Lemon/lime juice 1 mL mL

utmeg race p nc

Sweet c sauce m 1 m

a t n o as e o as e

Procedure

1 rum e aca am a u s oo . x em t res

rea crum s e at o u s 1 rum s.

2 r m e c en reas s n a en em g t y. rum em n ow e

n e r gerator a .

3 a ow e c en u er n nutes ac e. a e

o ontro e ea at e rum s o en o oure n e c en

coo e n t e same t me. emove rom e pan an ra n e . Serve t t e

co a sa.


for frying

To make salsa

1 om ne e ngre ents n x e . ust eason ng n e r gerate.

NOTE

T e sa sa may e warme an serve ot.



42/107

ontents

Seasonal supply of vegetables and fruits xx

Loss in preparation of vegetables and fruits xx

Vegetables xx

Fruit xx

Vegetables and fruit21

A P TE



43/107

ONTENTS

611



44/107

Vegetables and fruit provide an excellent

source of vitamins, minerals and dietary fibre.

he enormous variety of produce available

today offers an opportunity for creativity in

reparing dishes for the menu. Vegetables

ay feature on a menu on their own, as an

accompaniment to main dishes or mixed in

ith other ingredients. Fruits are increasingly

used throughout the menu and not just

reserved for desserts.

For the restaurant industry, unusual

egetables or varieties grown specifically to a

certain size or shape can provide exclusivity.

he decision to purchase fresh produce under-ripe, ripe or very ripe will depend on how and

hen the items are to be used. Large-size

egetables may be easier to cut into shapes but

ay not be as flavoursome as smaller sizes.

he increase in variety of vegetables and

fruit available in Australia is largely due to

the fact that established growing areas have

continued to be productive and new areas

ave been developed in the countrys northern

regions. Growers can choose to crop a variety

of produce suited to cool, temperate or tropicalconditions. We can usually draw supplies

from these areas at all times of the year. New

arieties of vegetables and fruit are being

grown in commercial quantities, and when

ocal supply is unavailable produce is imported

from overseas.

he right time to purchase vegetables and

fruit is when they are in season: at their peak

n quality, plentiful in supply and cheapest.

he drawback of purchasing out-of-season

roduce is a lack of flavour and higher cost.

Every variety of vegetable and fruit has its


own characteristics, quality points and

storage requirements. These must be taken

into account so as to purchase efficiently,

maximise shelf life and manage stock rotation

to maintain quality.

Seasonal supply of vegetablesand fruitsTable 21.1 shows the seasonal availability of

common vegetables and fruits. The heavy line

indicates the height of the season when the

item is plentiful. The light line indicates that

supplies are generally available. The items

may be available at other times of the year in

very limited quantities, and quality is likely

to be inferior. One difficulty in compiling this

chart has been to allow for widely differing

geographic regions and variations in seasonal

conditions. In view of this, the chart should be

used only as a guide. Check availability and

price at your local markets.



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chapter 21: vegetables and fruit 613

Table 21.1:Seasonal supply chart

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

VEGETABLES

Artichokes

Globe

Jerusalem

Asian greens

Bok choy

Chinese cabbage

Gai choy

Komatsuna

Pak choy

Pak choy sum

Asparagus

Basil

Beans

Bean shoots

Beetroot

Broad beans

Broccoli

Brussels sprouts

Cabbages

Green, Red

Chinese

Capsicum

Carrots

Cauliflowers

Celeriac

Celery

Chokos

Cucumbers

Green

Apple

Eggplant

Endive

Seasonal supply Light supply



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Fennel

Garlic

Ginger

Kohlrabi

Leeks

Lettuces

Marrows

Mushrooms(cultivated)

Okra

Onions

Parsley

Parsnips

Peas

Potatoes

Number 1 grade

New grade

Pumpkins

Radishes

Salad greens

Silver beet

Snow peas

Spinach

Spring onions

Squash

Swedes

Sweet corn

Sweet potatoes(Kumara)

Tomatoes

White turnips

Witlof

Zucchini (Courgettes)

FRUITS

Apples

Delicious

Golden Delicious




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Granny Smith

Gravenstein

Jonathan

Apples (controlled atmosphere)

Delicious

Golden Delicious

Granny Smith

Jonathan

Apricots

Avocado pears

Bananas

Berries

Blackberries

Blueberries

Loganberries

Raspberries

Strawberries

Cantaloupes(rockmelons)

Carambola

Cherries

Chestnuts

Coconut

Custard apples

Dates

Feijoa

Figs

Grapefruit

Grapes

Black muscats

Sultanas

Waltham Cross

Other

Wine grapes

Black




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White

Guava

Honeydew melons

Kiwi fruit (Chinese gooseberries)

Lemons

Limes

Lychees

Mandarins

Mangoes

Nectarines

Olives

Oranges

Navel

Valencia

Passionfruit

Pawpaws

Peaches

Pears

Beurr Bosc

Packhams

Pears (controlled atmosphere)

Beurr Bosc

Packham

Persimmons

Pineapples

Plums

Pomegranates

Quinces

Rambutans

Rhubarb

amarillo

Watermelons




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A note about ethylene-gas ripeningEthylene gas is used to ripen green fruits such as bananas and tomatoes. This gas is given off

naturally by some vegetables and fruits as they ripen. The presence of too much ethylene canspeed up the deterioration of some vegetables and fruits. Care should be taken when storing

different vegetables and fruits in close proximity, so that one does not hasten the deterioration

of another. Tables 21.2 and 21.3 give an indication of those vegetables and fruits that produce

medium to high levels of ethylene and those that are sensitive to the affects of its presence.

Table 21.2: Vegetables and fruits medium to high in sensitivity to ripening with ethylene gas

Apple Apricot Avocado Banana

Breadfruit Custard Apple Durian Feijoa

Fig ackfruit Kiwifruit LycheeMango Mangosteen Melon Honeydew Nectarine

Papaya Passionfruit Peach Pear

Plum Rambutan omato

Table 21.3: Vegetables and fruits sensitive to the ripening affects of ethylene gas

Apple Apricot Asparagus Avocado

Banana Beans Broccoli Brussels sprout

Cabbage Carrot Cauliflower Celery

Chinese greens [all] Corn Cucumber Custard apple

Eggplant Endive Guava Kiwifruit

Kohlrabi Lemon Lettuce [all] Lychee

Mandarin Mango Melons [all] Nectarine

Okra Olives Papaya Parsnip

Passionfruit Peach Pears Persimmon

Plum Potato Pumpkin Quince

Rambutan Rhubarb ilverbeet Spinach

Squash weet potato amarillo Tomato



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Loss in preparation of vegetables and fruitAll vegetables and fruits will incur loss during preparation. Table 21.4 is a guide to the expected

oss for a range vegetables and fruits.

Table 21.4: A guide to expected loss in vegetables and fruits during preparation

Pomegranate Percentage loss Remarks

VEGETABLES

Artichoke globe 60 Discard the heart, or choke

Artichoke Jerusalem 2030 Peeling

Asparagus 20 Trimming

Beans green, wax, French 12 Trimming

Beans broad 66 helling when mature

Beetroot 30 Peeling

Broccoli 0 Untrimmed

25 Trimmed

Brussels sprouts 825 Trimming

Cabbage, white or red 20 Trimming

Carrots 20 Peeling

Capsicum 18 Trimming and de-seeding

Chilli pepper 10 Trimming

Cauliflower 2050 Trimming

Celery 10 Trimming

Celeriac 1520 Peeling and trimming

Corn 3565 65% when cut from cob

Cucumber long green 10 Peeling

Cucumber 50 Peeling and de-seeding

Eggplant 19 Long purple /suprme

Witlof 11 Trimming

Curley endive 2535 Trimming

Fennel 30 Trimming

Garlic 1020 Peeling

Ginger 10 Peeling

Horseradish 25 Peeling

Kohlrabi 2530 Trimming and peeling

Leek 8 Trimming and peeling

Lettuce, all varieties 2535 Trimming

Marrow long white, green 30 Peeling and de-seedingSample Pages Cambridge University Press 2011 Dodgshun, Peters and O'Dea 978-0-521-15632-5


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Item Percentage loss Remarks

Mushrooms, button 5 Trimming stalks.

Okra 1518 Trimming

Onions, white, brown 10 Peeling

Shallots 15 Peeling

Spring 25 Peeling

Parsley 1530 Depending on variety

Parsnips 30 Peeling

Peas, green 60 Shelling

Peas, snow 5 Trimming

Potatoes, Kennebec or Sequoia 14 Hand peeled

Potatoes, Sebago or Coliban 30 Machine peeled

Potatoes, Pontiac or Exton 19 Peeling loss varies with variety of potato

Potatoes, new 510

Sweet potatoes 1520 Peeling

Pumpkin butternut or Queensland blue 25 Peeling and de-seeding

Radishes, round or long 37 Trimming

Daikon 1012

Spinach 30 English trimmed

50 Silverbeet trimmed

Squash 25 Peeling

Swedes 2025 Peeling

Sweet corn 3565 Trim and remove sheath

Tomatoes 10 Peeled

Tomatoes, concasse 0 Peeled and de-seeded

Turnip 25 Peeled

Zucchini 5 Top, tailed and peeled

Watercress 50 Pick over and trim

FRUIT

Apple 8 Core /stem

1422 Core /stem / parings

Apricot 8

Avocado 30 Stoned and peeled

Banana 30 Peeled

Carambola [Starfruit] 1

Cherries 8 Stemmed

12 Stemmed and stonedSample Pages Cambridge University Press 2011 Dodgshun, Peters and O'Dea 978-0-521-15632-5


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Currants red, black or white 1

Coconut 50 helled

Date 14

Feijoa 10

Fig 3 Topped

15 If peeled

Gooseberry 1 Topped

Grapefruit 51 kin and segmenting

Grape 5 temmed

35 temmed. seeded and skinned

Guava 20

Kiwi 10-15

Lemon 32 Rind

1 eeds

3 uice content

Lychee 0

Macadamia nut 70 helled

Mandarin 29 Peeled and segmented

Mango green to ripe 25

ripe 6

Melons honeydew 5

watermelon 55

Orange 26 Rind removed

0 egmented

1 eeded

8 uice content (variable)

52 Rind, seeds and segmenting

Pawpaw 33

Passionfruit 55 Flesh 45%

Peach 13 Peeled, stone removed

Pear 23 Peeled and cored

Persimmon 24

Pineapple 5

Pistachio 52 helled

Plum 8 toned



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Pomegranate 5

Quince 20 Peeled and cored

Rhubarb 10 -15 If purchased without leaves

50 If purchased with leaves

Strawberry 3 Hulled

Tamarillo 10

NOTE:

Root vegetables that require boiling should be covered

with sufficient cold water to cover them throughout

the cooking process and brought to the boil. This will

ensure even cooking. Salt can be added to the water

if desired.

Vegetables

Classifications of vegetablesfor culinary purposesThere are two broad classifications root

vegetables and green vegetables.

Root vegetables

Sub-group Examples

Roots Carrot, Parsnip, Swede, Beetroot,

Turnip, Radish, Celeriac

Tubers Potato, Sweet Potato, Yam, Taro,Jerusalem artichoke

Bulbs Onion, Shallot, Garlic, Leek, Spring

Onion

With the exception of brushed potatoes, root

vegetables should be clean and free from soil.

They should be firm and snap on bending,

and should have smooth, unwrinkled skins.

Root vegetables should be graded to an even

shape and size, and should not display signs

of damage during harvesting or bruising from

handling. They should have good colour,

matching their variety.

Root vegetables should be stored in

their original packaging in a coolroom or a

cool, dark, dry storage area that has good

ventilation, for up to three months. Storage

times will vary depending on the variety of

vegetable and climatic conditions. Vegetablesstored wet can attract microbial growth,

leading to food spoilage and bad odours. They

should be washed just prior to preparation.

Potatoes should only be placed in a

coolroom when they have been prepared and

covered with water. Potatoes that are stored

at a cold temperature convert some starches

into sugar. This will cause premature browning

of the potatoes when frying. Potato skins may

turn green when exposed to light and these

areas must be pared back before cooking.

Onions should be stored away from foods

such as eggs, which can absorb strong odours.

All vegetables should be prepared as close

to service as possible, to avoid deterioration

in quality and nutritional value. As with all

kitchen commodities, vegetables should be

used on a first-in, first-out basis, and inferior

stock rejected or discarded.



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rimmings from some root vegetables may

be kept for other purposes such as mirepoix,

stocks and soups; however, peelings should

only be used for composting. Avoid refreshing

boiled potatoes as they will absorb water. This

can have a negative effect on flavour and also

ead to sticking if they are to be fried later.

Green vegetables

Sub-group Examples

Leaves Brussels Sprouts, Cabbage, Lettuce,

pinach, Silverbeet, Witlof

Flowers Broccoli, Broccolini, Broccoflower

Cauliflower, Globe Artichoke

Stems Asparagus, Bamboo Shoots, Celery,

Fennel, Kohlrabi, Rhubarb

Legumes French and Stringless beans, Broad

beans, Corn, Okra, Peas, Snow peas

Fruits* Avocado, Cucumber, Capsicum,

Eggplant, Olive, Pumpkin, Squash,

Tomato, Zucchini

* There are many definitions of what constitutes a fruit, butthey are in simple terms the matured ovaries of a flower

that contain one or more seeds. Each of the examples abovedevelops from a flower attached to the plant.

Green vegetables have a shorter shelf life than

root vegetables and require a more controlled

temperature environment. Green vegetables

should be checked when received and stored

n a coolroom in the original packaging, or

ept covered. The coolroom should have a high

relative humidity to help reduce shrinkage and

eep the vegetables in peak condition.Lea vegeta esshould show no signs or

yellowing or drying and be of a deep even

colour. Leaves should be clean, crisp and not

ilted, and be free of dirt and insects.

F ower ng vegeta esshould have tight,

compact heads and feel heavy for their size.

hey should show no evidence of flowering,

hich is an indication of over-maturity and

could be accompanied by woody or thick stems

They should be free of insects.

Stem vegeta esshould have unblemished,

brightly coloured surfaces. Any leaves or ferns

attached should be firm, not dry and of even

colour, not yellowing. Stems should snap

when bent.

For the egumes beans should be straight

and have firm, brightly coloured flesh with

no blemishes. The tails should be firm, not

shrivelled, and they should snap when bent.

Large pods may indicate over-maturity. Corn

should have moist husks with a plump kernel

that is milky if punctured, and be free ofinsects. Okra has a tender skin with soft ridges

and should not show signs of wilting.

Fru t vegeta esshould have firm, shiny

and brightly coloured skins. They should be

well shaped and even in size, and display

no evidence of soft areas or bruising. Fruit

vegetables should feel heavy for their size and

variety. Tomatoes are often picked in a green

but mature state, to allow for transportation

and distribution. This practice does affect the

flavour. Unripe tomatoes can be ripened atroom temperature for a few days and should

not be refrigerated.

If not required immediately, the vegetables

should be refreshed in cold or iced water to

arrest the cooking process, and then drained

and refrigerated. Do not leave vegetables sitting

in water once they have cooled, as this will

affect their taste and nutritional value.

NOTE:

Green vegetables that require boiling should be started

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