Care of stoves

No fuel should come above the bricks in the fire-box, and never should the fire be allowed to get so hot as to make the top of the stove red, as that warps the iron.

The same principle of combustion is found in a gas stove, the air uniting at the point of burning with the gas coming through the pipe. The flame of a gas stove should be blue with a light-blue center. If it burns with a yellow flame, it is not adjusted correctly and the gas company should be notified. The oven doors of a gas stove should always be left open while it is being lighted until all the burners have caught, in order to prevent a pocket of unburned gas from collecting in the oven.

Stoves of all types must be kept clean. They should be rubbed often with paper, and anything spilt in the oven should be scraped up carefully. Gas-burners as well as the tops of a gas stove can be removed and washed thoroughly at the sink with boiling water and washing-soda. Blacking makes stoves look better and preserves the iron.

sauces and dressings

Sauces come in many forms. There are sauces used to pour over certain foods to bring moisture and extra flavour to the meal, other thicker sauces are added to the side of the plate and accompany a cut or few slices of meat. Then there are the sauces are an integral part of the dish, whilst cold sauces or dressings are used to liven up salads and cold meats.

Sauces are not always savoury. Sweet sauces such as chocolate sauce, butterscotch sauce, brandy sauce or the versatile custard are poured over stodgy desserts in order to add more substance. And, certain fruits are blended and pureed and used to accompany sweet desserts or cooked meats.

sauces and dressings

Vinaigrette

Olive Oil (to taste) 3-6 tbsp

French Mustard 1 tsp

Vinegar

Salt & Pepper

Combine all ingredients together

Roquefort Dressing

50g Roquefort Cheese

125ml Vinaigrette

Puree the cheese.

Gradually add the vinaigrette, mixing continuously.

Thousand island dressing

Salt & Pepper

3-4 drops of Tabasco

125ml Vinegar

375ml Oil

50g of Red Pepper

50g of Green pepper

Chopped parsley

2 Hard-boiled eggs

2 tbsp Tomato Ketchup (optional)

Place the Salt, Pepper, Tabasco and Vinegar into a bowl.

Mix well and mix in the oil.

Add the chopped peppers & parsley

Mix in the sieved hard-boiled eggs

Mayonnaise Sauce

2 Egg Yolks

2 tsp Vinegar

Salt and Pepper

1/8 of a tsp Mustard

250ml Oil

1 tsp Boiling water.

Place the yolks, vinegar and seasoning into a bowl, and whisk well.

Gradually pure the oil over while whisking continuously.

Add the boiling water, still whisking well. Correct the seasoning.

Andalusia sauce – sauce Andalouse

Add to 250ml Mayonnaise, 2 tbsp tomato juice / ketchup, and 1 tbsp of pimento cut into a fine

Julienne. Mix well. (Makes 250ml of sauce)

Serve with cold salads only.

Green Sauce

50g Spinach, tarragon, chervil, chives and Water crest.

250ml Mayonnaise

Pick, wash, blanch, and refresh the green leaves. Squeeze dry.

Pass through a fine sieve. Mix well with the mayonnaise.

Serve with: Cold salmon, or trout.

Tartare Sauce – sauce tartare

250ml Mayonnaise

25g Chopped Capers

50g Chopped Gherkins

Sprig of chopped Parsley

Combine all ingredients

Remoulade Sauce – sauce remoulade

250ml Mayonnaise

25g Chopped Capers

50g Chopped Gherkins

Sprig of chopped Parsley

1 tsp Anchovy essence

Combine all ingredients

Horseradish Sauce – sauce raifort

25g Grated Horseradish

1 tbsp Vinegar

Salt and Pepper

125ml lightly whipped cream

Mint Sauce

2-3 tbsp Mint

1 dsp Castor Sugar

125ml Vinegar

Chaud-froid Sauce

White

50g Gelatine Leafs

1L Béchamel or Velouté

125ml Cream

Soak the Gelatine in cold water.

Bring the sauce to the boil.

sauces and dressings

Vinaigrette

Olive Oil (to taste) 3-6 tbsp

French Mustard 1 tsp

Vinegar

Salt & Pepper

Combine all ingredients together

Roquefort Dressing

50g Roquefort Cheese

125ml Vinaigrette

Puree the cheese.

Gradually add the vinaigrette, mixing continuously.

Thousand island dressing

Salt & Pepper

3-4 drops of Tabasco

125ml Vinegar

375ml Oil

50g of Red Pepper

50g of Green pepper

Chopped parsley

2 Hard-boiled eggs

2 tbsp Tomato Ketchup (optional)

Place the Salt, Pepper, Tabasco and Vinegar into a bowl.

Mix well and mix in the oil.

Add the chopped peppers & parsley

Mix in the sieved hard-boiled eggs

Mayonnaise Sauce

2 Egg Yolks

2 tsp Vinegar

Salt and Pepper

1/8 of a tsp Mustard

250ml Oil

1 tsp Boiling water.

Place the yolks, vinegar and seasoning into a bowl, and whisk well.

Gradually pure the oil over while whisking continuously.

Add the boiling water, still whisking well. Correct the seasoning.

Andalusia sauce – sauce Andalouse

Add to 250ml Mayonnaise, 2 tbsp tomato juice / ketchup, and 1 tbsp of pimento cut into a fine

Julienne. Mix well. (Makes 250ml of sauce)

Serve with cold salads only.

Green Sauce

50g Spinach, tarragon, chervil, chives and Water crest.

250ml Mayonnaise

Pick, wash, blanch, and refresh the green leaves. Squeeze dry.

Pass through a fine sieve. Mix well with the mayonnaise.

Serve with: Cold salmon, or trout.

Tartare Sauce – sauce tartare

250ml Mayonnaise

25g Chopped Capers

50g Chopped Gherkins

Sprig of chopped Parsley

Combine all ingredients

Remoulade Sauce – sauce remoulade

250ml Mayonnaise

25g Chopped Capers

50g Chopped Gherkins

Sprig of chopped Parsley

1 tsp Anchovy essence

Combine all ingredients

Horseradish Sauce – sauce raifort

25g Grated Horseradish

1 tbsp Vinegar

Salt and Pepper

125ml lightly whipped cream

Mint Sauce

2-3 tbsp Mint

1 dsp Castor Sugar

125ml Vinegar

Chaud-froid Sauce

White

50g Gelatine Leafs

1L Béchamel or Velouté

125ml Cream

Soak the Gelatine in cold water.

Bring the sauce to the boil.

sauces and dressings

Vinaigrette

Olive Oil (to taste) 3-6 tbsp

French Mustard 1 tsp

Vinegar

Salt & Pepper

Combine all ingredients together

Roquefort Dressing

50g Roquefort Cheese

125ml Vinaigrette

Puree the cheese.

Gradually add the vinaigrette, mixing continuously.

Thousand island dressing

Salt & Pepper

3-4 drops of Tabasco

125ml Vinegar

375ml Oil

50g of Red Pepper

50g of Green pepper

Chopped parsley

2 Hard-boiled eggs

2 tbsp Tomato Ketchup (optional)

Place the Salt, Pepper, Tabasco and Vinegar into a bowl.

Mix well and mix in the oil.

Add the chopped peppers & parsley

Mix in the sieved hard-boiled eggs

Mayonnaise Sauce

2 Egg Yolks

2 tsp Vinegar

Salt and Pepper

1/8 of a tsp Mustard

250ml Oil

1 tsp Boiling water.

Place the yolks, vinegar and seasoning into a bowl, and whisk well.

Gradually pure the oil over while whisking continuously.

Add the boiling water, still whisking well. Correct the seasoning.

Andalusia sauce – sauce Andalouse

Add to 250ml Mayonnaise, 2 tbsp tomato juice / ketchup, and 1 tbsp of pimento cut into a fine

Julienne. Mix well. (Makes 250ml of sauce)

Serve with cold salads only.

Green Sauce

50g Spinach, tarragon, chervil, chives and Water crest.

250ml Mayonnaise

Pick, wash, blanch, and refresh the green leaves. Squeeze dry.

Pass through a fine sieve. Mix well with the mayonnaise.

Serve with: Cold salmon, or trout.

Tartare Sauce – sauce tartare

250ml Mayonnaise

25g Chopped Capers

50g Chopped Gherkins

Sprig of chopped Parsley

Combine all ingredients

Remoulade Sauce – sauce remoulade

250ml Mayonnaise

25g Chopped Capers

50g Chopped Gherkins

Sprig of chopped Parsley

1 tsp Anchovy essence

Combine all ingredients

Horseradish Sauce – sauce raifort

25g Grated Horseradish

1 tbsp Vinegar

Salt and Pepper

125ml lightly whipped cream

Mint Sauce

2-3 tbsp Mint

1 dsp Castor Sugar

125ml Vinegar

Chaud-froid Sauce

White

50g Gelatine Leafs

1L Béchamel or Velouté

125ml Cream

Soak the Gelatine in cold water.

Bring the sauce to the boil.

controls to eliminate food spoilage

Any item of food can be displayed out of temperature control only once. It is good practice to record when the food went on display and when it had finished being displayed as the burden of proof is upon the caterer

Don’t make too much of the product if it is not needed

cold display temp

Regularly check the temperature of all refrigerators to ensure that they are operating below 8°C and record this check
Check the manufacturers storage guidelines upon receipt of the food and ensure that the guidelines are followed.

decorations – small items

When decorating or garnishing small or plated items, a lot of detail should be put in to make the dish stand out and to highlight all the features and textures that are present.  play with colours and garnishes should always  be edible.

Condition: prepackaged

When working in a fast pace kitchen, it is helpful to have ingredients that have been prepackaged already to speed up the working time.

Products like

·         Canned sliced mushrooms

·         Frozen pastries

·         Other frozen ingredients

·         Breads

·         Pasta

·         Beans

·         Sauces

·         Etc

Having products like these can help with less stock loss of having it as a perishable ingredient and not being able to use it immediately.

Quality of the products

·         Make sure the packaging is sealed and undamaged.

·         The expiry date is shown and not overdue

·         product is in good condition

·         product has been stored correctly

·         no imperfections found on ingredients

·          etc

dried ingredients: quality

All ingredients, when dried and reconstituted and then cooked have their flavors intensified. For example, fresh shiitake mushrooms have sensual texture, but dried ones when reconstituted, have that and more. Think of apricots, they are soft and luscious when ripe and their mild flavor tantalizes. Not so dried apricots, their flavor increases and is more intense. Such is the case for most fruits and vegetables, even more so for some protein foods.
When a recipe calls for a dried item, do not substitute fresh ones and expect the same taste. Rather, the first step should be to buy the very best dried ones that you can afford. For some, you need to rely on price as a judge of quality, for others there are external clues. For example, when buying dried shiitake mushrooms, the best are thick with well-crazed top surfaces. Thin ones are good in soups and simple stir-fried dishes, but if you want to really savor texture and intense mushroom flavor, buy and correctly prepare the best quality mushrooms you can afford.
One general rule that does apply, is to keep in mind that the longer ingredients have been dried, the longer the soaking time. Another general rule is that thickness determines length of soaking time, thicker means more time in the soaking process. This is true if the item is a bean, a beet, an abalone, or a mushroom. Reconstituted items should have a texture close to that of the finished product. The only exceptions are for items that will be long cooked after they are soaked, such as in a soup.

Whole Grains and Legumes

Whole grains are an excellent source of fiber, protein, B vitamins, and zinc. Legumes include pinto beans, navy beans, kidney beans, garbanzo beans, lentils, peanuts, and black-eyed and split peas. Use beans as a protein source in salads, soups, stews, and rice dishes.

Meat Replacements

Tofu: First used in China around 200 B.C., tofu has long been a staple of Asian cuisine. Tofu soaks up flavors and is best when marinated for at least 30 minutes or served with a flavorful sauce.

There are two types of tofu that you'll want to try: fresh, water-packed tofu (always refrigerated) for when you want the tofu to hold its shape, such as when baking or grilling, and silken tofu, which is packed in aseptic boxes and usually not refrigerated, for pureing. Try firm or extra-firm tofu for baking, grilling, sautéing, and frying and soft or silken tofu for creamy sauces, desserts, and dressings. Silken tofu is used for making a heavenly chocolate cream pie but will fall apart if you try to make it into shish kebab. When baking tofu, cook it in a marinade so it will soak up more flavor. To give tofu a meatier texture, try freezing it for two to 24 hours and then defrosting it.

Meat Replacements

Tofu: First used in China around 200 B.C., tofu has long been a staple of Asian cuisine. Tofu soaks up flavors and is best when marinated for at least 30 minutes or served with a flavorful sauce.

There are two types of tofu that you'll want to try: fresh, water-packed tofu (always refrigerated) for when you want the tofu to hold its shape, such as when baking or grilling, and silken tofu, which is packed in aseptic boxes and usually not refrigerated, for pureing. Try firm or extra-firm tofu for baking, grilling, sautéing, and frying and soft or silken tofu for creamy sauces, desserts, and dressings. Silken tofu is used for making a heavenly chocolate cream pie but will fall apart if you try to make it into shish kebab. When baking tofu, cook it in a marinade so it will soak up more flavor. To give tofu a meatier texture, try freezing it for two to 24 hours and then defrosting it.

Methods that affect cooking time of eggs

Eggs can be cooked and used in different ways

·         Baked

·         Poached

·         Fried

·         As a batter

·         In cakes

·         Quiches

·         Desserts

·         Flans

·         Custards

·         Etc

Recipes

When using recipes, it is important to have clear instructions and a list of ingredients that is needed to complete the dish.  Recipes usually give information on the amount and portions made as well as the cooking and preparation time that is needed

14.6 e Egg safety In the Kitchen

Storage

Refrigeration -- After the shell eggs reach home, it is very important to refrigerate them at a temperature of 45 °F or below.  Keep the eggs in their carton and place them in the coldest part of the refrigerator, not in the door. Storing eggs in the refrigerator door could lead to temperature fluctuations that can lead to bacteria growth.  Eggs may be refrigerated 3 to 5 weeks from the day they are placed in the refrigerator. The sell-by date will usually expire during that length of time, but the eggs are perfectly safe to use.  Liquid egg products should be kept refrigerated at all times and consumed within two to six days from the date of purchase.  Once liquid egg products are opened, they should be used immediately.

Freezing -- Fresh shell eggs can be frozen, however, NOT IN THE SHELL.  For whole eggs, yolks and egg whites, remove egg from shell and place in tightly sealed container.  Label with the date.  Refrigerated liquid eggs can be placed unopened in the freezer.  Both fresh shell eggs and refrigerated egg products can be stored in the freezer up to a year.

For frozen eggs and products, it is important to defrost only as much as needed. To defrost, place unopened containers in refrigerator or under cold water.  Frozen egg products cannot be refrozen once thawed. Thawed eggs products can be stored in the refrigerator no longer than three days.

Dried egg products should be stored in a dark, cool place and kept in their original containers.  Once reconstituted, either use the product immediately or store in the refrigerator for no more than four days in a tightly sealed container

Degree of Cooking

It is important to cook eggs thoroughly to destroy bacteria.  While light cooking will begin to destroy any bacteria that might be present only proper cooking brings eggs to a high enough temperature to destroy them all. For eggs, the white will coagulate (set) between 144 and 149° F, the yolk between 149 and 158° F, and whole egg between 144 and 158° F.

Egg products made of plain whole eggs are pasteurized, or heated to destroy bacteria.  The pasteurization process consists of bringing the eggs to 140°F and keeping them at that temperature for three and a half minutes. While this temperature destroys bacteria, it does not thoroughly cook the product.  For scrambled eggs, omelets and frittatas, cook eggs until no visible liquid remains.  Fried eggs should be cooked until the whites are completely set and the yolk is thickened but not hard.  For classic poached eggs, cook gently in simmering water until the white are completely set and the yolk begins to thicken but are not hard.  Avoid precooking and reheating poached eggs.  Hard cooked eggs should reach an internal temperature of more than 160°F.  After cooking, cool hard-cooked eggs under water or in ice water.  Immediately after cooling, refrigerate eggs in their shell and use up to one week.

Other foods that contain eggs, like French toast, quiches, baked goods and casseroles, make sure that the dishes are done and prevent uneven cooking by using a thermometer in the center  and around the sides of the of the dish.  The thermometer should reach 160°F.  For custards, eggnog and ice cream bases, cook until the mixture reaches a temperature of 160°F or higher.  After cooking, cool quickly by setting the pan in ice or cold water and stirring for a few minutes. Cover and refrigerate to chill thoroughly, at least one hour. For meringue, bake until the meringue reaches 160°F (about 15 minutes).  The more egg whites, the lower the temperature and longer the time you need to cook the meringue through without excessive browning. Refrigerate meringue-topped pies until serving. Return leftovers to the refrigerator.

It is now clear that all raw food, moist or dry, (spices, dried peas and beans, rice, etc.), must be assumed to be contaminated with microorganisms, chemicals and hard foreign objects, and capable of causing illness, injury, or death if not properly handled.

Choose fresh produce. Control begins when you select produce items that appear to be as fresh as possible. Avoid items that are too wet, have bruises and blemishes, and appear wilted, limp or slimy. Worms you may see on fruits and vegetables, while unappealing, will not hurt you. This type of contamination can be removed by washing, cutting out affected parts, and by cooking. Remember, just because food looks fresh, this is no guarantee of safety.

Check packaging. Choose packages that do not have obvious holes in them or show obvious signs of leakage. If a package of fresh meat or poultry is somewhat leaky, carefully wrap the package in another plastic bag to prevent drip or juices from cross-contaminating other raw food items in your shopping cart. Wiping your hands with a clean paper towel will reduce some of the pathogens that probably got on your hands, but it will not make your hands totally safe. Always shop for fruits and vegetables first, and place these items in plastic bags before going to the meat, poultry and fish counters. Customers who do not understand food safety sometimes open food such as salad dressing to smell and taste the food to determine if they like it. If you find a container that has been opened or the seal of which is broken, give it to one of the store personnel.

Observe display thermometers. The actual temperature of most fresh vegetables should be less than 50°F; dairy items less than 40°F; and meat, fish and poultry should be less than 35°F. Frozen foods should be maintained at a non-fluctuating temperature of 0°F. Be careful when reading thermometers in display cases. The sensing bulb is often placed on the refrigerator coil where the air is 10 to 15°F colder than the air around the food. Use your sense of touch. If you pick up food that is supposed to be cold and it is not as cold as the food in your refrigerator, do not buy it. Ask for food from the refrigerated storeroom in the back of the store. This may take time, but you have the right to ask for fresh food, and the food should not cost more.

Observe use-by-dates. Choose items that will be used within the period of time suggested by the use-by-date. Manufacturers set the sell-by / use-by dates assuming that the food is always less than 40°F, and sometimes less than 35°F. They can choose any sell-by / use-by date they wish because there are no government rules that they must follow. Sometimes they guess at the shelf life and do not actually do tests. It is always better to purchase items with an unexpired date. But, if the food has been even slightly temperature abused (kept above 40°F during distribution or selling), the sell-by / use-by-date has no meaning and the product can be spoiled when you get it home. Then, you have to waste your time exchanging the item. Sometimes food such as cheese and fruit is moldy when you open the package. Almost all cheese, raw fruits and vegetables, deli salads, etc. are contaminated with mold, but you cannot see it. Given time, it grows enough to be seen. The only control is to buy food as fresh as possible, store it correctly, and prepare and consume it promptly.

portion controll

Portion:  A “portion” is how much food you choose to eat at one time (breakfast, lunch, dinner, or snack), whether in a restaurant, from a package, or in your own kitchen. Portions can be bigger or smaller than the recommended food servings. There is no standard portion size and no single right or wrong portion size.

Serving:  A “serving” size is the amount of food listed (and recommended) on a product’s Nutrition Facts (panel of packaged food) or the amount of food recommended in the Food Guide Pyramid and the Dietary Guidelines* for Americans. Sometimes, the portion size and serving size match; sometimes they do not. A serving is a standard amount used to help give advice about how much to eat, or to identify how many calories and nutrients are in a food.

Malva Pudding

A sweet pudding of Dutch origin, Malva Pudding is usually served hot with custard or ice-cream. Made with apricot jam, this typical South African dessert has a spongy, caramelised texture.

Ingredients – Cake:
1 cup castor sugar
2 eggs (room temp)
1 tablespoon smooth apricot jam
1 ¼ cups cake flour
1 teaspoon bicarb of soda (5ml)
pinch salt
2 tablespoons butter (30ml)
1 tablespoon vinegar (15ml)
125ml milk
Ingredients – The Sauce
250ml cream
125ml butter
125ml sugar
125ml water/Orange juice/Sherry/Brandy
Method:

1. Set oven to 190°C
2. Beat castor sugar and eggs until fluffy then beat in the jam until a creamy consistency
3. Sift dry ingredients into separate bowl.
4. Melt butter in a small pot on a medium heat and add the vinegar and milk
5. Now add the above mixture (butter, milk, eggs) to the sifted ingredients and mix well. Now add the eggs mixture and combine well.
6. Pour into an ovenproof casserole dish that takes about 2 liters.
7. Bake at 190°C for 45 mins until the top is nicely browned.
8. Melt all the sauce ingredients together in a small pot over a medium heat and pour over the pudding before serving, preferably while it’s still hot.
9. Serve it with ice-cream or custard or both.

brandy pudding recipe

CAPE BRANDY PUDDING / TIPSY TART (serves 6)
Ingredients:
250g dates, roughly chopped
250 ml water
5ml bicarbonate of soda
100g butter, softened
200ml caster sugar
1 egg
250ml plain flour
5ml baking powder
100g pecan nuts, chopped
FOR THE SYRUP:
250ml sugar
120ml water
120ml brandy
5ml vanilla essence
30ml butter
1/2 tsp ground cinnamon
Method
Preheat the oven to 180C and grease an oven-proof dish.
Combine the dates with the water in a small pot and bring to the boil.  Remove from the heat and add the bicarbonate of soda.
Cream together the butter, sugar and egg.  Sift the flour and baking powder and add to the creamed mix together with the cooled dates and mix well.
Mix in the nuts and pour into the greased dish.  Bake for about an hour or until a skewer comes out clean
For the syrup, boil the sugar, water, butter and vanilla essence together for about 10 minutes.  Add the brandy and cinnamon and mix well. 
Serve the pudding with the syrup poured over it and top with some whipped cream (or custard if preferred).

pana cotta with a brandy sauce and strawberry tullies

Panna cotta recipe
4 cups (1l) heavy cream
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water/milk
1. Heat the heavy cream and sugar in a saucepan. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
2. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
3. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
4. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. When you unmold the panna cotta, just dip the mold in hot water and tip it over on the plate

brandy sauce recipe
100ml dark brandy
100g butter
200ml water
60g sugar
simmer all the ingredients together and stirr often until thick