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Tuesday, 17 September 2019

Hospitality baking

Lamingtons                                                                                                                                                                                                                                                                           Image result for lamington           

The quality of the ingredients 
The flour You can easily see it has gone rancid from its smell. Most flour has almost no odor while some nut and alternative flours have a sweet or nutty smell. Spoiled flour smells musty, sour and sometimes like rubber or Play-Doh.

Knowing is the baking powder is still active you spoon teaspoon in a bowl and pour cup of boiling water over it. Right away it should bubble up violently. If it does, it's still good. if it doesn't then its not good to use for baking 

Knowing if you eggs are ok Fill a bowl with cold water and place your eggs in the bowl. If they sink to the bottom and lay flat on their sides, they're very fresh. If they're a few weeks old but still good to eat, they'll stand on one end at the bottom of the bowl. If they float to the surface, they're no longer fresh enough to eat.

sugar doesn't rarely go off but if i does it shouldn't taste as sweet as it was and if its past its best before date then you properly should use it 

if you wanna know if butter is off  then First , smell the butter, if the smell is sour or off it is no longer fresh. Second, cut a slice of the butter if the outside is darker than the inside ,it means the butter has oxidised, thus no longer fresh.

The easiest way to tell if milk has spoiled is by checking for changes in texture or consistency. Chunky or lumpy milk is almost assuredly bad, but you can also look out for things like discolouration or an unclean, sour smell, which happens when lactic acid in the milk starts producing bacteria.

Shredded coconut dries out the older it gets, and when it has finally gone bad, it will be brittle with a yellow tinge to its color.

with cream you can tell if half-and-half, light, whipping and heavy cream have gone bad if they curdle (the liquid begins to contain lumps) and begin to develop a distinct sour smell. When you pour it into your coffee and circles form on the top of the coffee, you can tell that the cream is beginning to go bad

Degree of cooking

time
when baking laming-tons they should be cooked around 190c and should be cooked for 15-20 minuets 

when its cooked 
They should be a nice golden brown colour  


Appearance

texture
the texture of the lamgington Gets better the longer the lamingtons sit after being coated and the coconut adds a nice crunch. Ease: Although there are quite a few steps involved they are all simple. Appearance: Square and cute, especially if you can see the thin layer of red strawberry jam once bitten into


presentation











Hospo deep Poaching

Definition of poaching
















Is a cooking technique in which food is placed in a liquid such as milk water wine or stock at just below boiling point 
Temp is about 71-98 degrees 
Variety of foods used including fish seafood fruit and eggs 

Shallow poaching 

Is suitable for most foods but is more commonly used for chicken or fish 
You use water milk stock wine or court bouillon 
In case of fish this method usually starts on the stove and is then transferred to the oven where it would be covered with baking paper 

Deep poaching 

Few items such as eggs fruit or whole chickens require a 
Deeper liquid for poaching food is completely submerged in the liquid 
Food is poaching because it’s delicate nature causes it to break up if it was boiled 
Gentle poaching breaks down the fiber  structure of the food making it easier to work with and digest 
In the case of eggs fish and seafood the proteins are able to set which means the food stays in shape while being cooked eggs poached egg 

Select the correct size pan to hold food and liquid 
As soon as liquid has been brought to boiling point lower the heat so correct temp is achieved 
Eggs fruit and fish 71-82 degrees 
Meat and poultry 85-96 degrees 
Large items should start in cold liquid while small cutes such as fish and chicken in hot 

Eggshell should be clean and well shaped strong and slightly rough 
When the egg is broken there should be high proportion of thick white to thin white 
When the egg is broken the yolk should be in the center 
The yolk should be firm round and of good colour 


Poached Pear 

  


  
Poached Egg
















Fruit that is ripe should taste juicy and rich in flavour and should be distinctive to the fruit.
Under-ripe will taste bitter, starchy or tough
over -ripe might be full of juice and sweet, however, it could start to taste off or rotten
Ripness 
As fruit matures it loses its firmness, soft in texture and easily bruised.

Fruit under-ripe is firm and hard to squeeze
Ripe fruit is firm on the outer edges and softer in the centre


  • Eggshell should be clean and well shaped strong and slightly rough
  • When the egg is broken there should be a high proportion of thick white to thin white
  • When the egg is broken the yolk should be in the centre . The yolk should be firm round and of good even colour

Poached Fish


Style of poaching happening
Quality you will be looking for in fish 
What are the key indicators around fish 
How do we know if its cooked 
What do we want to avoid 

 The Quality indicators

With the eyes / Bright and not sunken. Shows they have been stored correctly for short period of time. As it ages eyes become dull and opaque


With the gills / Bright Red - Dark red to black mean its not fresh Firm, moist. Shows that it’s fresh. Older fish loses moisture and looks flabby
With the scales / Lying flat and firmly attached - as they age they fall off and face in different directions
With the skin / Smooth moist skin, it should gleam and look as if it has just been caught. Aged skin is dull and loses shine
With the smell / Pleasant smell. Aged fish is unpleasant rather like ammonia.
If your doing fillets
  • Flat fish produces four fillets and round fish produce two
  • Start cooking in near boiling water 71-82
Thing to do to the fish before poaching

  • Remove scales by running a knife from tail to head
  • Trim or remove fins
  • Remove bones
  • Wash inside gut cavity
Plating food

  • Always present food on a clean plate
  • Wipe away any spills before serving
  • If food is hot, serve on a warmed plate to prevent for m cooling to quickly
  • Use contrasting colours to enhance presentation
  • Don’t cover the whole plate surface with food, sauces or garnish; the plate itself can give contrast to the dish
  • If your food is dark in colour use a white plate

Temperature 
Eggs, fruit and fish poaching temp 71-82 degrees
Fish internal temperature 75-90 degrees