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Hospitality Cook Book

Methods of cookery

Boiling Boiling is the method of cookery where food is completely immersed in liquid and cooked at boiling point (100 degrees Celsius). Usually the water used to boil food is salted at a ratio of 100/1. This one litre of water to 10 grams of salt. Suitable Foods • Eggs• Pasta• Potatoes • Rice• Soup

Equipment/utensils• Stockpots• Saucepans• Boiling pans

Procedures:1. Select correct equipment, check it is clean/undamaged and the correct size and type.2. Collect ingredients in the correct quantities and prepare.3. Check that the heat source is ready, electric stoves should be pre-heated.4. Use sufficient liquid - pasta, rice, and eggs should be cooked in large quantities of water so that the water returns to the boil quickly.5. Decide whether the food should be placed into cold or hot liquid and how long it takes per Kilogram.6. Temperature control - simmer as required, prevent drying out.7. Skim impurities and fat from the surface as appropriate.8. Cook evenly to prevent burning, stir if boiling vigorously.

9. Remove food when cooked or blanched - refresh as appropriate, serve or maintain at appropriate temperature.

Safety and hygiene practices • Washing hands before cooking• using correct methods when handing the food Culinary terms SimmeringIs not a cookery method but a more gentle form of boiling. Foods are cooked in gently boiling water at around 95-98 degrees Celsius.

BlanchingIs the term given to par-cooking foods in boiling water. once the food has reached the required stage in par-cooking it is then plunged into cold water or even ice water to stop the cooking process.

Common problems • over boil • if not done properly could burn yourself

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Recipes Boiling an egg

Ingredients• 2 eggs, at room temperature• Buttered toast fingers, to serve• seasoned salt• 2 tsp sea salt• 1/2 tsp cracked black pepper• 1/4 tsp paprika• 1/4 tsp ground cumin

Method1. Place the eggs in a small saucepan and cover with cold water. Cover and bring the water to the boil over high heat. Reduce heat immediately to medium and gently boil, uncovered, stirring occasionally, for 1 minute per egg for a soft-boiled egg, 2 minutes per egg for a medium-boiled egg, and 3 minutes per egg for a hard-boiled egg.

2. Meanwhile, to make the seasoned salt, combine the sea salt, pepper, paprika and cumin in a small dish.

3. Use a slotted spoon to transfer the boiled eggs from the water and place in egg cups. Serve the eggs immediately sprinkled with the seasoned salt and served with the toast fingers. Massa Vitae

Pa"a Ingredients250 gms Pasta1 tsp Olive oil Salt to taste

Method1. Put 1 1/2 liters of water in a glass bowl. Microwave on high for 2 1/2 minutes and bring to a boil.

2. Add the olive oil, pasta and salt and microwave on high for about 4 to 5 minutes, stirring once in-between after 2 minutes.

3. Remove from the cooker, cover and allow to stand for 1 to 2 minutes in case of noodles (3 to 4 minutes in case of spaghetti and macaroni). Drain.

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Poaching

Poaching is the method of cookery where food is cooked in liquid below boiling point. The temperature range for poaching is between 93 and 95 degrees celsius. 5 suitable foods for each method• Fish• Poultry • Red meat• Eggs • Fruit

Commonly use utensils and equipment for each method• Pan• Fry pan • Tongs• oven• stove

Outline a procedure for method of cookery Procedure for Poaching1. Collect equipment and food items.2. Boil water

3. Bring water to a simmer.4. If water is boiling, food will toughen and may be broken up by the agitation.5. If water is not hot enough, eggs will not cook quickly enough and will spread.

6. To serve immediately, drain very well. For better appearance, trim off ragged edges.9. To hold for later service, plunge immediately into cold water to stop the cooking. At service time, reheat briefly in hot water.

common problems associated with this cooking method when cooking• Most delicate foods are poached therefore if care is taken when cooking the foods, otherwise they will break apart.

Poached Eggs Ingredients• 4 fresh eggs, at room temperature• 2 tsp white vinegar• Thickly sliced bread, toasted and buttered, and chopped chives, to serveMethod1. Working with 1 egg at a time, crack an egg on to a saucer. Fill a wide saucepan with water until approximately 8cm deep. Add vinegar and 1 tsp salt. Bring to the boil over medium-high heat. Reduce heat to low-medium - water should be just simmering, with small bubbles rising from the base of pan and small ripples across the top of the water.

2. Fill a bowl with cold water and set aside. Using a wooden spoon or whisk, stir simmering water in one direction to create a whirlpool (this will help to give your poached eggs a neat shape).

3. Slide egg from saucer into centre of whirlpool, as close to water as possible. Cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firm-set yolk, without stirring.

4. Using a slotted spoon, transfer egg to the bowl of cold water (this stops the cooking process). Remove and drain on a plate lined with paper towels. During and between cooking eggs, use slotted spoon to skim any foam from water surface. Repeat with remaining eggs. To reheat eggs, bring a clean pan of water to the boil then remove from heat. Add eggs. Stand, covered, for 1 minute. Remove and drain on a plate lined with paper towels.

5. Serve eggs on toast, sprinkled with chives and seasoned to taste with salt and pepper, or use in one of the recipes on the following pages.

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Vanilla Poached Pears

Ingredients • 4 brown pears, free from blemishes and bruises• lemon juice• 2 cups sugar• 6 cups water• vanilla bean, split, seeded

Method1. Peel each pear from stem down. Sprinkle each pear with lemon juice to avoid browning while peeling the remaining pears.

2. Place 2 cups sugar and 6 cups water in a saucepan over medium heat and stir until sugar has dissolved. Increase heat and simmer for 5 minutes.

3. Add pears and a split, seeded vanilla bean. Allow the pears to simmer, covered with a square of baking paper, in the liquid for 15-20 minutes or until tender. Turn occasionally to ensure even cooking. Serve pear warm or cooled with a little poaching liquid.

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Steaming

Steaming is the method of cookery where food is cooked by heat in the form of steam, either atmospheric or pressure.

- 5 suitable foods for each method• Fish• poultry• Beans• Potatoes • Puddings

Commonly use utensils and equipment for each method• Steamer• Drainer• Pot

Outline a procedure for method of cookery

5 safety and hygiene work practices one must consider when using this method• Allow time for pressure to drop before attempting to release value• always release safety value before attempting to open door

• let steam escape before opening door fully• be alert, steam burns• follow manufacture instructions

- 2 associated culinary terms for each method• Atmospheric steaming, involves steam being introduced into the cooking chamber in a continuous flow.• High pressure steaming, is carried out in a purpose built steamer. The steam is introduced into a cooking chamber and allowed to build up.

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Steamed vEGETABLES

Ingredients1 bunch baby (Dutch) carrots1 bunch asparagus, woody ends trimmed3 small zucchini, ends trimmed, quartered lengthways40g butter2 tsp finely grated lemon rind1 tbs white balsamic vinegar

Method 1. Peel the carrots and trim the tops, leaving about 4cm of the green stems attached.Step 2Place the carrots in a large steamer over a saucepan of simmering water. Cook, covered, for 5 minutes. Add the asparagus and

zucchini. Cook, covered, for a further 2 minutes or until the vegetables are tender crisp.Step 3Melt the butter in a large frying pan over medium heat until foaming. Add the lemon rind and cook for 30 seconds. Add the vegetables and vinegar. Toss to combine. Season with salt and pepper. Transfer to a serving platter to serve.

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Stewing

Stewing is the slow cooking of food cut into pieces and submerges in the minimum of liquid(water, stock or sauce).

5 suitable foods for each method• Potatoes• chicken • veal• fish• beef Commonly use utensils and equipment for each method• Pots• Pans • slow cookerOutline a procedure for method of cookery • Preheat oven• prepare all foods• place food into pot• cook• enjoysafety and hygiene work practices one must consider when using this method• Be careful when taking the pot out of the oven. • Wash hands before preparing food

2 associated culinary terms for each method• Blanquette, a white pork, lamb or veal stew cooked in stock and served in a sauce made from the stock• Fricassee, a white stew of chicken or veal cooked in sauce.

associated culinary terms for each method• Blanquette, a white pork, lamb or veal stew cooked in stock and served in a sauce made from the stock• Fricassee, a white stew of chicken or veal cooked in sauce.

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Lamb stew

Ingredients• 2 sticks of celery• 2 medium onions• 2 carrots• 3 sprigs of fresh rosemary• olive oil• 500g diced stewing lamb, approximately 2cm cubes• 1 heaped tablespoon plain flour• 500ml lamb stock or vegetable stock, preferably organic or red wine*• 1 x 400g tin of tomatoes• sea salt and freshly ground black pepper

To prepare your stew• If using the oven to cook your stew, preheat it to 180ºC/350ºF/gas 4 • Trim the ends off your celery and roughly chop the sticks • Peel and roughly chop the onions• Peel the carrots, slice lengthways and roughly chop • Pick and roughly chop the rosemary leaves, discard the stalks

To cook your stew• Put a casserole pan on a medium heat • Put all the vegetables and rosemary leaves into the pan with 2 lugs of olive oil and fry for 10 minutes • Add your meat and flour• Pour in the stock or red wine and tinned tomatoes • Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper • Bring to the boil, put the lid on and either simmer slowly on your hob or cook in an oven for 2½ hours • Remove the lid for the final half hour of simmering or cooking and add a splash of water if it looks a bit dry• When done, your meat should be tender and delicious • Remember to taste it before serving to see if it needs a bit more salt and pepper

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STEW DUMPLINGS

Ingredients• 200g self-raising flour• 100g really cold butter• sea salt and freshly ground black pepper

Cooking method• Preheat your oven to 190°C/375°F/gas 5 • Put your flour into a mixing bowl • Using a coarse grater, grate your cold butter into the flour• Add a pinch of salt and pepper • Using your fingers, gently rub the butter into the flour until it begins to resemble breadcrumbs

• Add a splash of cold water to help bind it into a dough• Divide the dough into 12 pieces and gently roll each into a round dumpling • The dumplings will suck up quite a bit of moisture so if your stew looks dry ‒ add a cup of boiling water and give it a good stir • Place the dumplings on top of your fully cooked stew and press down lightly so that they’re half submerged • Cook in the oven or on the hob over a medium heat with the lid on for 30 minutes

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Braising

Braising is the principle of cookery where food is half covered with liquid and cooked slowly in a tight lidded container. 5 suitable foods for each method• Meat• Potatoes • Lamb• ribbs• chicken

Commonly use utensils and equipment for each method• Dutch oven • casseroles • self basting roasters

Outline a procedure for method of cookery1. Season the major ingredients with salt and pepper

2. warmth a quantity of tablespoons of oil or butter to the pan or oven

3. Saute meat or greens despite the fact that in the pan on medium warmth right until the meat browns.

4. Deglace the pan by pouring broth, beef stock, wine or juice

5. Add cooking liquid 6. Cover and area the meat close to centre of the rack in an oven

7. Cook until totally tender

5 safety and hygiene work practices one must consider when using this method• Be careful when using the oven to not burn yourself• Wash hands before cooking • Make sure the meat is not being used on the same board as vegetables

common problems associated with this cooking method when cooking• If left in for too long may burn • if taken out to early may be undercooked • If cooking with chicken the chicken must be 100% cooked otherwise if undercooked can cause bacteria such as salmonella.

common problems associated with this cooking method when cooking• If left in for too long may burn • if taken out to early may be undercooked • If cooking with chicken the chicken must be 100% cooked otherwise if undercooked can cause bacteria such as salmonella.

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Braised steak

Braised steak and onions Ingredients• 1 kg oyster blade steak, trimmed• seasoned flour• 2 tablespoons oil• 60 g butter• 3 onions, halved and sliced thickly • 1 tablespoon flour, extra• 2 1/4 cups of water• 2 beef stock cubes• 1 teaspoon Vegemite• 1 tablespoon tomato paste• 1 tablespoon Worcestershire sauce • salt and pepper

Method1.Dust steak lightly with the seasoned flour.2.Heat oil in frying pan and brown steak well on each side. Place in a dutch oven. Repeat with remaining steaks.

3.Add butter to frying pan and mix with pan juices.

4.Add onions and cook until transparent, stir in extra flour and cook for 2 minutes.

5.Gradually add water and stock cubes, stir until sauce boils and thickens a little.

6.Add Vegemite, tomato paste and sauce.7. Pour sauce over meat, cover and cook for 1 and half to 2 hours.

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Roasting

Roasting is a cooking methods that uses dry head, whether an open flame, oven or other heat source. Roasting can enhance flavor through caramelisation on the surface of the food.

5 suitable foods for each method• Potato • Meat• Chicken• Squash • Lamb

Commonly use utensils and equipment for each method• Oven • Trays • roasting pan • rack

Outline a procedure for method of cookery1. oven preheated to 160 degrees celsius if cooking slow or 200 degrees celsius if fast cooked.

2. Once oven is heated food is then placed onto a tray and put into the oven

3. The food is then cooked either slowly or fast4. Food is then taken out of the oven to rest 5. Food can then be eaten

safety and hygiene work practices one must consider when using this method• Take care when handling the food into the oven • Washing hands• When taking food out of the oven must be careful to not burn yourself

Associated culinary terms for each method• Spit roasting - is the original form of roasting, prior to ovens being invented this was the only method of roasting. • Pot roasting - is where food is initially enclosed in a container and not subjected to high, direct heat for as long as in roasting, pot roasted food retains more moisture than conventional roasting.

Common problems associated with this cooking method when cooking• If not cooked properly could possibly burn or be undercooked

Associated culinary terms for each method• Spit roasting - is the original form of roasting, prior to ovens being invented this was the only method of roasting. • Pot roasting - is where food is initially enclosed in a container and not subjected to high, direct heat for as long as in roasting, pot roasted food retains more moisture than conventional roasting.

Common problems associated with this cooking m• If not cooked properly could possibly burn or be undercooked

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Roast lamb

Portuguese roast lamb Ingredients• 1/2 cup fresh continental parsley leaves• 100g rindless bacon, coarsely chopped• 3 garlic cloves, coarsely chopped• 1 tsp paprika• 125ml white wine• 1 butterfly lamb leg• 1 tbs olive oil• 120ml chicken stock• 5 dried bay leaves

Method1. Process the parsley, bacon, garlic, paprika and 2 tablespoons of wine in a food processor until a coarse paste forms.

2. Place the lamb, skin side down on a work surface, spread with parsley mixture. Roll up and use kitchen string to tie at 2cm intervals. Cover. Place in fridge for 24 hours to marinate.

3. Preheat oven to 200 degrees. Place lamb in a roasting pan. Drizzle over oil. Roast for 20minutes. Add remaining wine. Reduce to 180 degrees. Add stock and bay leaves. Roast for 1 hour and 10minutes for medium. Transfer lamb to a place. Cover. Set aside for 10minutes to rest. Thickly slice lamb. Drizzle over pan juices. Serve with roast potatoes with paprika and lemon salt and broad beans with chorizo and coriander.

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Baking

Baking is the method of cookery where food is cooked in an oven by dry heat. The dry heat is modified by steam, which is produced by the water content of the item being baked.

5 suitable foods for each method• Potatoes• meat• seafood• poultry • cakes

Commonly use utensils and equipment for each method• Baking tray • Oven

Outline a procedure for method of cookery 1. Pre heat oven to 180-200 degrees2. Prepare any food which is going into the oven

3.One oven is pre heated then place food into oven

4. once food is cooked take out and wait to cool down

5. serve food.

safety and hygiene work practices one must consider when using this method

• Be careful when handling the oven • always wash hands before touching food

associated culinary terms for each method• En papillote- is a form of baking where food is cooked in a paper or aluminum foil sealed envelope. This item is cooked in the oven but the cookery principle is more like steaming as the heat from the oven creates steam from the ingredients in the envelope.

common problems associated with this cooking method when cooking• Food may burn if not kept an eye on • Food may stick to the baking tray.

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Carrot cake

Ingredients • 2 and half cups self raising flour, sifted• 3 tsp ground cinnamon• 1 half cups brown sugar, firmly packed• 3 carrots, finely grated• 250g sour cream• 125ml vegetable oil• 4 eggs• 1 tsp vanilla extract• 3 tsp organza zest • 170 g crushed pineapple• 60 g toasted walnuts chopped

Icing • 250 g cream cheese• 210 g icing sugar sifted• 1 half tsp orange zest• roughly chopped walnuts

Method1. Preheat oven to 160C. grease and line the base and sides of the cake tin.

2. Sift flour and cinnamon into a bowl and add sugar and carrot, stirring to combine. Beat the sour cream, vegetable oil, eggs, vanilla and orange zest together until smooth.

3. Add to the carrot mixture. Stir in the pineapple and nuts. Pour into the tin and bake for 1 hour and 30minutes or until a skewer comes out clean. Cool for 10 minutes in the tin then turn on to a rack to cool.

4. To make the icing: Beat everything except the nuts together with electric beaters until light and smooth. Spread on cake and sprinkle with the walnuts.

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Grilling

Grilling is the method of cookery where food is cooked by radiated heat. Heat can be radiated from above or below and in some cases from both directions.

5 suitable foods for each method• Lamb cutlets• Bread• beef• pork chops• small fish

Commonly use utensils and equipment for each method• Oven • Tray

Outline a procedure for method of cookery 1. Pre heat grill to 180C2. Place food onto tray3.wait for oven to heat up 4. Place food under the grill5.Keep a close eye on the food 6. Take food out and eat.

safety and hygiene work practices one must consider when using this method

• Washing hands before cooking• Keeping close watch on the food so it dosent burn • turn off oven once finishedcommon problems associated with this cooking method when cooking• grill may not be kept clean• the food may over cook and burn

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Grilled chicken

Grilled lemon rosemary chicken Ingredients • 4 chicken breasts, boneless and skinless• 2 table spoons extra virgin olive oil• 2 table spoons fresh lemon juice• 2 cloves garlic minced• 1/4 teaspoons salt• 1/8 teaspoons black pepper

Method1. Place chick breast in a shallow glass dish or resealable plastic bag

2.Combine rosemary, garlic, black pepper, olive oil and salt in a small bowl

3. Pour mixture onto chick, cover or seal and place in refrigerator for 15-20minutes.

4. Preheat grill for medium to high heat.5. Place chick breast on a lightly oiled grill rack and allow to cook for 7 minutes per side.

6.When chicken is no longer pink and juices run clear, remove from heat and serve.

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Shallow frying

Shallow frying is the principle of cookery where food is cooked in a small amount of fat in a pan.

5 suitable foods for each method• eggs• ham burgers• vegetables• fruit

Commonly use utensils and equipment for each method• Fryer • pan

Outline a procedure for method of cookery 1. Pan shout be put on a medium heat2. Put either butter or oil in the pan 3. Pan should be hot enough so that the food does not stick to the pan

4. cook food on pan 5. leave to rest6. eat the food

5 safety and hygiene work practices one must consider when using this method• you must not stand to close to pan as the oil may be very hot• always wash ingredients before using them • wash hands common problems associated with this cooking method when cooking• Food can be over cooked

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Masala Fish

Ingredients• 4 small pomfrets or sardines or any flat fish cleaned• 1 medium onion thinly sliced• 1 lime, cut into wedges• oil for frying• a handful of fresh coriander• 1 medium onion• 2 green chillies• 1cm ginger root, peeled and chopped• 10 curry leaves• 10 black peppercorns• 1/2 teaspoon red chili powder• 1/2 teaspoon turmeric powder• 2 tablespoons wine or cider vinegar • 1 teaspoon lime juice• salt to tasteMethod1. Put all fresh masala ingredients into a blender or food processor and blend it well until you get a very smooth paste

2. using a very sharp knife, make a few shallow slashed along the whole length of the fish on both sides, cut just enough to break the skin and cutting only slightly into the flesh

3. Spread the fresh masala evenly over the fish on both sides and putting some of it inside aswell. Let it marinate for 15minutes

4. Heat some oil in a frying pan and first fry the sliced onion on a very high flame until brown. Transfer the fried onion on a plate towel and keep it aside.

5. Heat some more oil in a frying pan that has a lid. Very carefully place the fish into a pan. Cover it and let it fry for about 5 minutes of a low flame. Turn it over once being carefully to not break the fish and cook the other side till the skin in brown and the fish is cooked.

6. Place the fried fish on a serving dish, sprinkle the caramelized onions on the top and garnish with lemon wedges.

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Deep frying

Deep frying is the method of cookery where food is totally immersed in hot oil or fat. It is most suited to foods which can be cooked quickly. Most foods need to be coated prior to deep frying to protect them the intense heat and to seal in the natural juices.

SUITABLE FOODS FOR DEEP FRYING • Chicken • Potato Chips • Apple pies • Nuggets• Fish

UTENSILS & EQUIPMENT USED• Fine mesh skimmer • Oil Strainer • Thongs • Plate

PROCEDURES FOR METHOD OF COOKERY1. Measure precisely how much oil you pour into your deep fryer 2. Heat the deep fryer to 400 degrees 3. Get the basket or bowl ready to put the cooked food into, line it with a paper towel4. To cook put the food in the deep fryer for 6-7minutes or until they are golden and crispy.5. Then take them out of the deep fryer and put them in a basket or serving bowl

5 SAFETY AND HYGIENE PRACTICES • Ensure to wash hands before preparing to cook• Ensure the utensils and equipment used are cleaned and sanitised • Be sure to follow the recipe and all correct procedures• Ensure does not boil over - allow for stirring • Wear PPE equipment to ensure you don’t get burnt from the hot oil

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Deep fried fish

Method1.Heat oil in the deep fryer to 375 degrees. In a small bowl combine mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour before serving. 2. In a swallow bowl or pie plate combine corn meal, 1 cup of flour, salt, black pepper, onion powder, garlic powder, paprika, parsley flakes, dried oregano, and cayenne pepper. In another bowl beat together the egg and milk.3. Pat dry the fish fillets with paper towels. Put ½ cup of the flour mixture into a plastic bag. Add the fish filets to the bag and shake to coat the filets with flour. Dip the filets, one by one, into the egg mixture, and then dip into the corn meal, flour, and spice mixture.1. Heat oil in a deep fryer to 375 degrees. Add the filets to the oil and deep fry in batches for about 2-3 minutes until golden brown and fully cooked (the internal temperature has reached 145 degrees). Drain on paper towels. Serve with tartar sauce.(Makes 2 Servings)

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Stir frying

Is usually associated with Asian cookery. It refers to cooking in a wok over a very high heat in the minimum of oil.

SUITABLE FOODS FOR STIR FRYING • Chicken Chow Mein • Chicken Fried Rice • Fast beef & Noodles • Beef with Broccoli Stir- fry • Shrimp fried Rice

UTENSILS & EQUIPMENT USED• Wok • Spoon • Strainer • Measuring cups • Stove

PROCEDURES FOR METHOD OF COOKERY1. Turn Wok on and heat up the pan, whilst waiting for it to heat up, ensure food preparation is complete 2. When is hot enough, place ingredients into the wok 3. Cook food until golden or crispy, ensure not to over cook 4. When complete, serve food in a bowl, and serve immediately

5 SAFETY AND HYGIENE PRACTICES • Ensure to wash hands before preparing to cook• Ensure the utensils and equipment used are cleaned and sanitised • Be sure to follow the recipe and all correct procedures• Ensure does not burn• Wear PPE equipment to ensure you don’t get burnt from the stove

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Chicken chow

INGREDIENTS - 1 pound mung bean sprouts - 2 boneless, skinless chicken breasts - 1 tablespoon oyster sauce- 1 teaspoon soy sauce - Salt and pepper - 1/4 cup water - 1 tablespoon cornstarch

METHOD 1. One or 2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly.2. Cut the chicken into thin strips. Add the marinade ingredients, adding the cornstarch last. Marinate the chicken for 20 to 25 minutes.3. To prepare the sauce, in a small bowl dissolve the 1 tablespoon cornstarch with the 4

tablespoons water. Whisk the water or chicken broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside.4. Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.5. Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan.6. Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired. When cooking the bok choy or broccoli, add 1/4 cup of water and cover while cooking. Remove each of the vegetables from the pan when

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Shrimp rice

INGREDIENTS - 4 ounces of uncooked shrimp, unshelled - 1 tablespoon of oyster sauce - 1 tablespoon, soy sauce - Salt - Pepper - Water

METHOD 1. Run the frozen shrimp under warm running water, pat dry with paper towels, shell and devein. Chop into small pieces. Add the marinade ingredients and marinate for 15 minutes2. Dice the ham, onion, and green onion.3. Beat the eggs lightly with chopsticks, add a dash of salt, and mix.* Set aside. 4. Heat the wok and then add 1 tablespoon oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning

over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.5. Add 2 tablespoons oil, or as needed. When oil is hot, stir frying the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the diced ham.6. Add 1 - 2 tablespoons oil, turn the heat down to medium and stir-fry the rice.7. Add a bit of soy and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.

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Pan frying

Pan-frying is a dry heat cooking method whereby food is semi-submerged in hot oil in a pan on the stove top.

- 5 suitable foods for each method• Salmon• Fish • Chick • Steak • Wedges

Commonly use utensils and equipment for each method• Flat bottomed pan• Frying pan

Outline a procedure for method of cookery 1. Preheat the pan to moderately hot. Use a pan that suits the number of pieces to be cooked. Lightly oil the meat not the pan.

2. Place food into the pan. keep heat moderately high, this should be enough to keep the food sizzling without burning.

3.Cook one side until the first sign of moisture appears on the upper side, turn and cook other side. Turn once only.

4. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well

done is very firm. Rest food for a few minutes.

5 safety and hygiene work practices one must consider when using this method• Ensure to wash hands before preparing to cook• Ensure the utensils and equipment used are cleaned and sanitised • Be sure to follow the recipe and all correct procedures• Ensure does not boil over - allow for stirring •Wear PPE equipment to ensure you don’t get burnt from the hot oilcommon problems associated with this cooking method when cooking• If food is left in the pan too long it could cause the food to burn and over cook• If oil is too hot in the pan it could spit, be careful as it could burn you • If cooking with chicken, the chicken has to be well done so that bacteria is not being left in the chicken.

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Pan fried salmon

Pan-Fried salmon with sautéed capsicumIngredients

• 1 tablespoon butter• 4 fillets salmon• 1 tablespoon olive oil• 4 cloves garlic, finely chopped• 1/2 red capsicum, diced• 1/2 yellow capsicum, diced• 1 lemon

Method1. In a large frying pan, melt butter and fry the salmon fillets until they are flaky on the inside and crisp on the outside.2. In a medium frying pan, saute the oil, garlic and capsicum for 3 minutes. Set aside.3. Drizzle lemon juice over the finished salmon fillets. Place the cooked capsicum on top of the fillets. Serve immediately.