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Recipe File

Recipes supplied by Futura Training from Disc 1 Mise en Place and Methods of Cookery CD-ROM and Book. Information about accessing the Futura CD Rom is available in the resources section.

Activity

Where appropriate select the correct commodities for the recipe menu item.
Describe receiving and storing considerations for the commodities and mise en place.
List the equipment and utensils required for the recipe. Use the toolbox to select the correct tools to prepare the dish.
Identify and explain culinary terminology as listed within the recipes.

Crumbing (Pané a l’anglaise)

Fruit cuts – Segments

Fruit salad

Julienne of vegetables

Savoury short paste – Pâte brisée

Soy marinade for chicken wings

Striploin preparation

Tomato concassée

Vinaigrette

Plated salad – Starter or accompaniment

Ingredients		Method	No of serves: 1
1 1 ¼ 5g 30g 30g 30g 30g 1 20ml	Avocado Orange (segments) Coral lettuce Chiffonnade Carrots Celery Leek Capsicum Bread slice Basic vinaigrette	WPRW the vegetables and salad. Crisp the salad in a colander in the fridge. Produce the precision cut (Julienne) and blanch. Cut the bread slice for croûtons and fry in clarified butter. Make the dressing and cut the chiffonnade. Dress and arrange the salad. Top with the croûtons.

Answers: peeler, paring knife, chef’s knife, whisk, serrated knife.

Minestrone – a foreign soup

Ingredients		Method	No of serves: 12
600 g 1 100 g 100 g 2 1 50 g 50 g 50 g 1 100 g 2000ml 80 g	Mixed vegetables Carrots, Celery, Leek, Turnip, Cabbage, Potato Onion Butter Bacon or pancetta Garlic cloves Bouquet garni Shelled peas Beans Cauliflower Rosettes Tomato Tomato paste Stock Spaghetti Seasoning Fresh sage Thyme Parmesan Bread sticks	Cut the vegetables into paysanne. Dice the onion and sweat in the oil. Add the bacon and vegetables and sweat without colour. Add the tomato paste, squashed garlic and herbs. Roast lightly. Add the stock and bouquet garni and cook slowly for twenty (20) minutes. Add the beans, peas, concassée and cauliflower and cook for another ten (10) minutes. Add the boiled pasta and adjust the seasoning. Place in the hot soup bowl. The soup can be garnished with toasted bread and /or fresh herbs. Serve parmesan on the side.

Answers: paring knife, chef’s knife, wooden spoon, peeler.

Chantilly cream – Sweet – Basic preparation

Ingredients		Method	No of serves: Bulk
250ml 25g 1ml	Cream Icing sugar Vanilla essence	Whip the cream to a very soft peak (3/4 whipped). Add the sifted icing sugar to taste. Add the essence and whip to the desired consistency.

Answer: whisk.

Baton carrots – Accompaniment

Ingredients

Method

No of serves: 2

150g

10g

Carrots

Sugar/Salt

Butter

Water

WPRW carrots and cut jardinière 5x5x 25mm.
Place into a saucepan with the remaining ingredients and cover with a cartouche.
Cook slowly until almost done, and then evaporate the liquid to achieve a glaze.

Chefs’ Hint: Be careful since the sugar will caramelise/burn if it is reduced
too much.

Answers: peeler, paring knife, chef’s knife.

Fruit salad – Sweet

Ingredients		Method	No of serves: 2
1 ¼ punnet 1 1 1 ¹/₈	Orange Strawberries Apple Pear Kiwi fruit Pineapple Stock syrup and alcohol is optional	Cut the washed strawberries into wedges or fans for garnish. Segment the orange and squeeze the juice. Dice the pineapple and remaining fruit into macédoine (5mm-8mm dice) and mix with the orange and some strawberry wedges. Arrange into coupes or glasses. It can also be served in fruit boats or similar.

Answers: paring knife, chef’s knife.

Soy marinade for chicken wings – Basic preparation

Ingredients		Method	No of serves: Bulk
100ml 20g 2 cloves 10g	Sweet soy sauce Honey Garlic Ginger	Whisk all the ingredients together. Marinate the meat in the mixture depending on the required flavour. Hint: You can add other ingredients such as chillies or lemon grass.

Answer: whisk.

Poultry cuts – Basic preparation

Ingredients		Method	No of serves: Bulk
1	Chicken	Wash the chicken. Remove the wishbone. Remove the legs but make sure to leave the oyster attached to the leg. Remove the breast by following the breastbone and then the outline of the carcass. French the wing bone. Separate the drumstick and thigh. French the drumstick and remove the end bits of the thighbone.

Preparing chicken pieces

Two supremes (wing knuckle on and frenched).
Two drumsticks (frenched).
Two thighs.
Two chicken wings.

Describe the uses for each of the cuts described above.

Answers: paring knife, chef’s knife, filleting knife.

Beer batter – Basic preparation

Ingredients		Method	No of serves: Bulk
200ml 1 150g 100ml	Lager beer Egg SR flour Salt Water	Sift the flour and make a bay. Add the beer gradually to prevent the forming of lumps. Add the eggs and seasoning. Rest for 30minutes. Season the food, draw through flour, and remove excess flour. Draw through the batter and carefully lower into the deep fryer. Fry golden on both sides turning regularly.

Answer: whisk.

Striploin preparation – Basic preparation

Ingredients		Method	No of serves: Bulk
1	Striploin	Remove the striploin from the vac pac; be careful not to spill the blood. Trim the thick sinew approximately 5cm wide. Cut into steaks – 180g each.

Halve the striploin for roasting. Describe how you would truss the striploin for roasting.

Use the other half for steaks - Entrecote. What does this term mean?

Mince the chain and prepare for hamburgers. What is the chain?

Answers: boning knife or filleting knife, chef’s knife.

Crushed garlic – Basic preparation

Ingredients		Method	No of serves: Bulk
2 pods 100ml	Garlic Oil	Squash the pods to separate it into the individual cloves. Flatten the cloves with a knife and peel them. Cut off the core ends and then chop finely. Crush using the flat side of the knife and a scraping action. Store in oil. Alternatively use a blender or mortar and pestle.

Answer: chef’s knife.

Peeled prawns – Basic preparation

Ingredients		Method	No of serves: Bulk
100g	Prawns cooked	Remove the heads and shell of the tail except the last part. Remove the bottom fins then pull the last segment off. This will maintain the tip at the end of the prawn and make for better presentation. Wash the prawns and store them in a colander or similar to prevent them from sitting in their juices.

Answer: turning knife.

Filleting of snapper – Basic preparation

Ingredients		Method	No of serves: Bulk
1	Snapper	Fillet snapper by starting just behind the gills and cutting down to the spine. Slice down the length of the fish ensuring the knife runs along the bone of the spine to prevent wastage. Flip the fish over and repeat on the reverse side. Remember the waste percentage!

Answer: filleting knife.

Filleting of sole – Basic preparation

Ingredients		Method	No of serves: Bulk
1	Sole	Skin the sole and cut along the spine with your filleting knife. Try to minimise waste. Watch the video.

Answer: filleting knife.

Filleting of trout – Basic preparation

Ingredients		Method	No of serves: Bulk
1	Trout	Cut on an angle behind the fins to remove the head. Position your knife to run down the centre through the rib bones. Make sure your fingers are above the knife. The knife should be angled down towards the centre bone - 'feeling' for it as you cut through. Cut down the centre from the head end down through the tail. Turn over and repeat the process. Remove the rib bones once filleted. Remove the skin and pin bones.

Answer: filleting knife.

Chiffonnade – Basic preparation

Ingredients		Method	No of serves: Bulk
1	Lettuce	Wash the lettuce and spin dry. Separate into leaf bundles and shred thinly about 1-2 mm thickness. The finer the cut the more skill you show. Use as a base for cocktails or salads.

Answer: Chef’s knife.

Vinaigrette – Basic preparation

Ingredients		Method	No of serves: Bulk
50ml 150ml 5g	Vinegar Olive oil Mustard Seasoning	Mix the ingredients with a whisk. They will form an unstable emulsion. Re-whisk before dressing a salad.

Answer: whisk.

Tomato concassée – Basic preparation

Ingredients		Method	No of serves: Bulk
1	Tomato	Wash the tomato and remove the core. Make a cross incision on the other side. Submerge in boiling water for 5-15 seconds depending on the degree of ripeness of the tomato. Remove and refresh in iced water. Take out once cold and peel. Cut across and squeeze out the seeds. Press flat and cut into a 5-10mm dice depending on use. Alternatively cut the tomato into quarters and remove the inside with the paring knife. This method will produce a cleaner cut and is used for garnishes, whereas the first method has less waste and is used in sauces.

Answers: paring knife, chef’s knife.

Crumbing (Pané a l’anglaise) – Basic preparation

Ingredients		Method	No of serves: Bulk
100g 100g 2 100ml	Crumbs Flour Eggs Milk	Season your food. Draw it through the flour, egg wash and breadcrumbs. Store flat with layers of greaseproof paper in between.
Sequence for applying Crumbs: Dry food items Add seasoning Add flour Shake off any surplus flour Draw through an egg wash Remove surplus egg wash Coat with crumbs Store flat and dry with layers of grease proof paper in between.

Answer: no tools required.

Chopped parsley – Basic preparation

Ingredients		Method	No of serves: Bulk
1 bunch	Parsley	Wash the parsley and shake dry. Chop until very fine. Place into a muslin cloth and squeeze out to dry. This will prevent the parsley from going off and it will sprinkle easier.

Answer: chef’s knife.

Bouquet garni – Basic preparation

Ingredients		Method	No of serves: Bulk
8-12 3-6 1 1 1 1	Peppercorns Parsley stalks Thyme sprig Bay leaf Celery piece Leek piece	Cut the leek and celery piece. Place the remaining ingredients inside and tie up. You can also tie it inside a muslin cloth. Use for stocks, soups and sauces.

Answer: paring knife.

Julienne of vegetables – Basic preparation

Ingredients		Method	No of serves: Bulk
200g	vegetables	WPRW vegetable. Cut the vegetable into 4–5 cm lengths. Square off and cut into 2mm slices. Bundle up and cut into 2mm strips.

Answer: chef’s knife, peeler.

Croûtons – Basic preparation

Ingredients		Method	No of serves: Bulk
1 loaf	Stale bread	Remove the crust from the bread and cut into shapes. Dice, heart shapes or round shapes are used. Pan fry in clarified butter until golden. Place on absorbent paper and use. You will find that they absorb a fair amount of butter. You can add other ingredients such as garlic to the croûtons for added flavour. Leftovers can be used for breadcrumbs. Place in a bowl cutter or blender.

Answer: serrated knife.

Anglaise sauce – Dessert sauce

Ingredients		Method	No of serves: Bulk
10 1000ml 130g 1	Egg yolks Milk Caster sugar Vanilla pod	Separate the eggs and whip the yolks with the sugar. Heat the milk with the split pod and add gradually to the egg yolk mixture. Return to the heat and thicken until it coats the back of the spoon. Strain and cool.

Answers: whisk, spatula, wooden spoon.

Parsley potatoes – Accompaniment

Ingredients		Method	No of serves: 2
300g 20g	Potatoes Butter Seasoning Parsley chopped	WPRW the potatoes and turn into barrel shape. Boil or steam until just done. Drain and toss through butter and parsley.

Answer: peeler, turning knife.

Fruit cuts – Segments

Ingredients		Method	No of serves: Bulk
1	Orange	For segments remove the top and base of the citrus fruit. Then remove the peel ensuring that there is no pith left. Cut in between the membranes to obtain clean fillets.

Answer: paring knife.

Paysanne of carrot – Basic preparation

Ingredients		Method	No of serves: Bulk
200g	Carrots	WPRW vegetable. Cut off the top and cut into 4-5cm pieces, then square off. Cut into 10mm batons. Then cut 2mm across to achieve a flat dice. Final measurement 10x10x2mm. Paysanne can be cut into triangles, squares, rectangles, circles, crescents etc as long as they are of similar size ie. a 10mm to 15mm surface area.

Answers: peeler, paring knife, chef’s knife.

Savoury short paste – Pâte brisée – Basic paste

Ingredients		Method	No of serves: Bulk
50ml 100g 200g	Water Butter Flour	Basic recipe is 1-2-4, meaning one part water, two parts fat, four parts flour. The rub-in method is used. You can substitute lard for part of the butter. Margarine can be used instead of butter, however it has a slightly different texture and taste. Work the paste really fast to prevent it going rubbery.

Answer: no tools required.

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