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The Hospitality Guru (cooking) Back to Basics: Tabouli Salad
Yield: 6-8 Portions Ingredients Burghul - 0.250 kg Mint leaves, minced - 0.010 kg Fresh continental parsley, finely chopped - 0.100 kg Cucumber, medium size - 1 Bunch spring onions - 3 Tomatoes, large - 2 Tabouli Salad Dressing ...
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The Hospitality Guru (cooking) Back to Basics: Seafood Salad
Yield: 2 Portions Ingredients Dry white wine - 0.100 Ltr Water - 0.100 Ltr Peppercorns - 6 Bay Leaf - 1 Small onion sliced - 1 Salt - To Taste Prawns - 0.150 kg Scallops - 0.150 kg Olive Oil - 0.125 Ltr Cloves garlic - 4 Dill...
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The Hospitality Guru (cooking) Back to Basics: Rice Salad
Yield: 4 Portions Ingredients Long grain rice - 0.120 kg Red capsicum - ½ Green capsicum - ½ Ham - 0.100 kg Spring Onions - 2 Pineapple,...
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The Hospitality Guru (cooking) Back to Basics: Potato Salad
POTATO SALAD 1 Yield: 4 Portions Ingredients Potatoes, cooked - 0.500 kg Spring Onions - 2 Bacon - 0.100 kg Parsley, chopped - 0.010 kg Tomato concasse - 0.050...
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The Hospitality Guru (cooking) Back to Basics: Avocado Salad
Yield: 2 Portions Ingredient 1 Avocado, firm ripe 2 - 3 Assorted lettuce leaves (eg cos, mignonette, witlof, chicory etc) 0.050 Ltr vinaigrette approx. 1-2 sprigs Dill 1/4 Red capsicum (cut into julienne) Cut avocado in half, remove...
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The Hospitality Guru (cooking) Back to Basics: Consistency of Sauce
Consistency of a basic sauce The consistency of a basic sauce will depend on the purpose for which the sauce is intended to be used. In general, there are two types of sauce consistency – coating (sometimes called masking or napping) and...
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The Hospitality Guru (cooking) Back to Basics: Egg Based Thickeners
There are three egg based thickeners commonly used in cookery. Egg yolk is not a strong thickening agent and is primarily used to enrich and add smoothness of texture to a sauce or soup, or as an emulsifying agent. Egg yolk and cream liaison A...
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The Hospitality Guru (cooking) Back to Basics: Roux
A roux is made of equal quantities of fat and flour, thoroughly belended and cooked. Butter is the preferred fat, but margarine, dripping or lard can also be used. A roux must be cooked thoroughly to ensure the finished dish in which it is used...
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The Hospitality Guru (cooking) Guru: Elements of Professionalism
Focus on the job at hand, one job at a time, and perform all tasks and responsibilities to the best of your ability. Wear clean and well pressed proper attire, and maintain good personal hygiene. A sticky chef is an absolute NO NO! Practice...
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The Hospitality Guru (cooking) Back to Basics: Professionalism in the Workplace
The Macquarie Dictionary described a professional as one belonging to one of the learned or skilled professions. This means that a professional chef will show themselves to be professional by displaying many different qualities and skills. ...
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The Hospitality Guru (cooking) Back to Basics: Hot Sauces
BASIC HOT SAUCES Hot sauces are produced from basic hot liquids that are mostly thickened. There are three basic hot sauces which are most commonly used in the kitchen. They are demi-glaze, béchamel and veloute. A demi-glace,...
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The Hospitality Guru (cooking) Back to Basics: Types of Sandwiches
Types of Sandwiches Conventional This basic sandwich consists of two slices of buttered bread with any filling and seasoning, cut into various shapes. Crusts are generally left on, but can be removed. Tea sandwiches ...
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The Hospitality Guru (cooking) Back to Basics: Sandwiches
SANDWICHES Purpose Sandwiches are one of the most versatile types of food. They can be made from a variety of breads, fresh or toasted, cut into a range of shapes, using an almost endless assortment of products for fillings. Sandwiches...
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The Hospitality Guru (cooking) Back to Basics: Canapes
CANAPÉS Purpose Canapés are small, bite sized pieced of food, which may be served hot or cold. They are normally served as an accompaniment to drinks before dinner or at a cocktail party. They should therefore be small...
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The Hospitality Guru (cooking) Back to Basics: Hors D'oeuvres for Cocktail Party
HORS D’OEUVRES WITHIN THE COKTAIL PARTY The selection should be of first quality, fresh and well prepared. Be aware of time restraint between the cooking of the food and service. The hors d’oeuvres must be served hot and ...
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The Hospitality Guru (cooking) Back to Basics: Caviar & Smoked Salmon
Caviar Caviar is a term which is often used fairly loosely, but true caviar is the roe from one of four members of the sturgeon family – beluga, osetra, sevruga and Volga sterlet. Eggs from the red salmon provide a low priced alternative....
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The Hospitality Guru (cooking) Back to Basics: Peeling & Trimming Vegetables
After the vegetables have been washed and cleaned thoroughly, many need to be peeled and trimmed. A peeler, a chef’s knife or a paring knife may be used to remove skin, root ends and blemishes. Peelings are the outside skins, tops and tails from...
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The Hospitality Guru (cooking) Back to Basics: Washing & Cleaning of Vegetables
PURPOSE: Washing, cleaning, trimming & cutting fruit and vegetables is a common task in the kitchen and will often take up a large part of your daily routine. A wide variety of fruit and vegetables is available for use in the kitchen and...
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The Hospitality Guru (cooking) Back to Basics: Maintenance & Cleaning
Portable items are items, which are not fixed and can be mechanical or utensils. They must be washed in hot soapy water and detergent. Clean items thoroughly and rinse in hot water. CAUTION: Electrical components of the equipment must not...
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The Hospitality Guru (cooking) Back to Basics: Sauce Presentation
PRESENTATION The presentation of sauces at the time of service, must be given the same attention as the presentation of any other part of the dish. There is a tendency for sauces to be over-used and this does not necessarily complement the dish. ...
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The Hospitality Guru (cooking) Back to Basics: Sauce Ingredients
INGREDIENTS Stocks, thickening agents and flavourings are the three main ingredients used in most sauce production. Stocks To produce a good quality sauce, you must pay careful attention to the preparation of the stock. A poor quality stock...
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The Hospitality Guru (cooking) Back to Basics: Sauces
Sparklette.net Many chefs believe that good sauces are the main feature of good cooking because of the skill they require to prepare and the interest and excitement they give to food. The real success of a dish is frequently determined by its...
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The Hospitality Guru (cooking) Back to Basics: National & Speciality Soups
Joanna's Family Catering.comSOUP,MAIN INGREDIENT,COUNTRYGoulash,Meat, Paprika,HungaryCock-a-leekie,Leek, chicken, prunes,ScotlandKangaroo tail,Kangaroo,Australia NATIONAL SOUPS Soups originally evolved from peasant cookery and virtually every...
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The Hospitality Guru (cooking) Back to Basics: Soups
How Stuff Works.com DEFINITION A soup is a flavoured liquid, which can be derived from a variety of ingredients. It is eaten with a spoon. The liquid base for making soup is usually a stock. There are many varieties of soups. They...
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The Hospitality Guru (cooking) Back to Basics: Gelatine & Aspic
Gelatine and aspics are not thickening agents but setting agents. They are used to glaze and set foods. Gelatine is extracted from gelatinous bones and tendons and is available as a powder or in transparent sheets. Gelatine is mostly used in...
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The Hospitality Guru (cooking) Back to Basics: Hors D’oeuvres/starters
HORS D’OEUVRES Hors d’oeuvres are more commonly known in Australia as appetisers or starters. They are served to stimulate the appetite, and therefore must be small and flavoursome. Classical hors d’oeuvres differ from canapés mainly in...
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The Hospitality Guru (cooking) Back to Basics: Cocktail/starters
Presenting Hors D’oeuvres/Cocktail Starters Cold hors d’oeuvres should be served chilled. Hot hors d’oeuvres should be served hot, on hot plates. Cold hors d’oeuvres must be served on polished trays or plates. ...
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The Hospitality Guru (cooking) Back to Basics: Hors D’oeuvres
Chef Aimee.com Cold Starters – hors d’oeuvres froid Cold starters can be served as either single portions or multiple portions. A single portion usually consists of a single item, while a multiple portion platter or trolley would offer...
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The Hospitality Guru (cooking) Back to Basics: Mixed Salads
SOME MIXED SALADS Andalusian salad Combine tomato wedges, capsicum julienne, cooked rice, and a few drops of garlic juice. Mix with a salad dressing, and sprinkle with parsley. Avocado salad, American style Peel halved and pitted avocados...
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The Hospitality Guru (cooking) Back to Basics: Simple Salads
SOME SIMPLE SALADS Apple Salad Cut peeled apples into quarters, remove the core, and slice very thin. Mix with salad dressing and sugar. Serve on crisp lettuce and sprinkle with chopped walnuts. This salad is excellent with roast poultry, game,...
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The Hospitality Guru (cooking) Back to Basics: Garnish
THE GARNISH A garnish should provide a visual contrast, but not be too elaborate. Garnishes can be of many types ranging from black or green olives to edible flowers and herbs. Herbs with a woody texture, such as rosemary and thyme should not be...
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The Hospitality Guru (cooking) Back to Basics
At a time when culinary apprenticeships have been sliced & diced to meet the skill shortages & there’s abundant work in our industry for just about anyone, then its not surprising there is a lack of technical knowledge with young cooks & aspiring...
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The Hospitality Guru (cooking) Back to Basics: Making a White Stock
PROCEDURE FOR PREPARING WHITE STOCK To produce a good quality stock, there are a series of set procedures you must follow. The procedure for making a white stock is outlined below. Take careful note of the specific reason for some of the steps...
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The Hospitality Guru (cooking) Back to Basics: Glazes
GLAZES Stocks can be reduced to a concentrated form to increase their flavour and richness. The process of reduction occurs when a stock is simmered slowly without a lid so most of the water is evaporated. The thick, concentrated end product is...
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The Hospitality Guru (cooking) Back to Basics: Workflow Planning
WHAT IS WORKFLOW PLANNING? Each task requires careful planning so that it is performed in a logical sequence. There can be nothing more frustrating, annoying or confusing for the chef than preparation inadequately done and tasks not...
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The Hospitality Guru (cooking) Back to Basics: Recipe Interpretation
WHAT IS A RECIPE A recipe is a formula, which lists all the ingredients required and the methods necessary to prepare a dish. It also lists the name of the dish, the exact quantities of each ingredient, how they are to be measured, and the...
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The Hospitality Guru (cooking) Back to Basics: Cutting Food
The cutting of vegetables can be divided into two main categories. ROUGH CUTTING Rough cutting is the coarse cutting of foods, usually vegetables, which are generally not used for service. Rough cut vegetables are used to impart...
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The Hospitality Guru (cooking) Back to Basics: Knife Handling
Almost every kind of food used in the kitchen has to be sliced, diced or chopped to suit it to a particular cooking method or recipe. The best all round cutting tool for these tasks is the chef’s knife. The correct handling of a knife is one of...
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The Hospitality Guru (cooking) Back to Basics: Avoiding Food Poisoning
If utensils and equipment are not kept in good condition and cleaned thoroughly and regularly, food poisoning may occur. Food poisoning can be prevented by: High standards of personal hygiene Maintaining good working conditions ...
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The Hospitality Guru (cooking) Back to Basics: Kitchen Equipment
CLASSIFYING EQUIPMENT The selection of the right equipment for the job and the knowledge of how to use it allows your work in the kitchen to proceed comfortably and efficiently. Because there is such a large range of equipment avilalbe, it is...
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The Hospitality Guru (cooking) Back to Basics: Prepare Soups
DEFINITION A soup is a flavoured liquid, which can be derived from a variety of ingredients. It is eaten with a spoon. The liquid base for making soup is usually a stock. There are many varieties of soups. They can be think or thick, hot or cold,...
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The Hospitality Guru (cooking) Back to Basics: Other Thickening Agents
EGG BASED THICKENERS There are three egg based thickeners commonly used in cookery. Egg yolk is not a strong thickening agent and is primarily used to enrich and add smoothness of texture to a sauce or soup, or as an emulsifying agent. Egg yolk...
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The Hospitality Guru (cooking) Back to Basics: Thickening Agents for Soups & Sauces
STARCHES Starches are the most commonly used thickening agents with wheat flour being the principal starch. Starch thickens by gelatinisation. This is a process by which the starch granules absorb liquid and swell to many times their original...
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The Hospitality Guru (cooking) Back to Basics: Preparing Stock
PROCEDURE FOR PREPARING WHITE STOCK Practice making a white stock. The recipe is in the back of the module in the recipe section. To produce a good quality stock, there are a series of set procedures you must follow. The procedure for making a...
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The Hospitality Guru (cooking) Back to Basics: Stocks & Their Uses
The type of stock produced can be varied by the type of bones and vegetables used. Four main types of stock are commonly produced in the kitchen. They include chicken stock, white beef stock, brown beef stock and fish stock. Chicken stock...
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The Hospitality Guru (cooking) Back to Basics: Stock
Bones, vegetables and water are the three main ingredients used in the preparation of stock. Additional flavouring agents like bouquet garni are also frequently used will vary for different types of stocks. The approximant types of ingredients...
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The Hospitality Guru (cooking) Back to Basics: Salad Prep
Terminology of salad preparation Toss: Using a large mixing bowl and large serving spoon, lightly flip the ingredients into the air. Fold: Using a large spoon, lift the ingredients from the bottom of the bowl. Blend,...
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The Hospitality Guru: (cooking) Back to Basics - Salad Preparation
Leaf vegetables suitable for salads: There are many varieties of salad greens. While the majority of them are available year round, the quality and price will vary with the season and area in which they are grown. Quality and price are...
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The Hospitality Guru: (cooking) Back to Basics - Prepare Salads
PURPOSE: Salads can be among the most colourful, flavourful nutritious and eye-appealing items on the menu. A salad can be served as a meal in itself, or as an accompaniment to other dishes. WHAT ARE SALADS? By strict definition: salads...
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The Hospitality Guru: (Cooking) Back To Basics - Lime Pickle Roast Chicken
500g boiling potatoes, scrubbed 1 Large Chicken, portioned into pieces 4 tablespoons Lime Pickle 2 tablespoons Olive Oil 150g Chicken Stock Steamed Green Beans & Snow Peas, to serve Seasoning (Salt & Pepper) to taste 1...
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The Hospitality Guru: (Cooking) Back To Basics - Hokkien noodles with seared prawns & chicken
Heat sesame & vegetable oil in wok, add lemongrass, ginger & onion, saute till ingredients are soft and almost caramalised. Add the chicken and cook through. Add the prawns and fry for further 2-3 minutes. Place noodles in a bowl and cover with...
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The Hospitality Guru: (cooking) Back to Basics – Steel/stone
A Steel is an essential part of your tool kit, a steel is used to maintain the cutting edge of your knife, this is called honing. When buying a steel; its important to get one that is harder (higher on the Rockwell Scale) than the knives it is going...
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The Hospitality Guru: (cooking) Back to Basics – Knife Storage, Cleaning & Safety
KNIFE STORAGE Knives & tools need to be carefully stored in kitchens. Wooden Blade Blocks are used to hold each knife securely in its own slot & readily available for use when needed. The block guards & protect the blades from exposed edges. ...
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The Hospitality Guru: (cooking) Back to Basics - Knives
Knowing how to classify your kitchen tools and being able to select the right piece of equipment for the job you are working on will help you to understand all the important safety features & help with ways to work more efficiently. Effectively...