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.