CRUMBING
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This document provides details of a training held by Lightfibre Infrastructure on food preparation and crumbing. The 4 hour training was led by Chef Bongani Ncube and covered food terminology, a practical evaluation of crumbing chicken, recipe suggestions using crumbing techniques, and a cost analysis. The training aimed to enhance food preparation processes and provide menu variety through effective use of crumbing.
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Puff pastry and relevant Products
Puff pastry and relevant ProductsProf.(Dr.)Manoj Srivastava
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This document provides instructions for making various types of puff pastries and pastries made from puff pastry scraps. It describes the ingredients and method for classic puff pastry and gives alternatives for enclosing the butter. It also provides directions for making cream horns, vol-au-vents, and palmiers from scraps and common faults that can occur in puff pastry and their causes.Pastry
PastryEmelinda Alejo
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Pastry includes many baked goods used to make pies and other desserts. There are two main types of pie crusts - one with a single layer of dough and one with two layers to enclose the filling. A well-made crust is characterized by tenderness and flakiness with an even thickness and golden brown color. The basic ingredients of crust include flour, shortening like butter or lard, a leavener like baking powder, and a liquid. Other forms of pastry include tarts which are smaller individual pies and turnovers which are larger hand pies with uncooked filling enclosed in folded dough.Pastry 
Pastry Sneha Gupta
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There are four main types of pastry: puff, short-crust, leavened and laminated, and choux. Puff pastry has many layers that cause it to rise in the oven from steam. Short-crust pastry is simple and commonly used in tarts. Leavened and laminated pastries contain layers of dough and butter that cause them to puff up as the butter steams during baking. Choux pastry uses steam from eggs and moisture to puff without chemical leavening and is used for foods like eclairs. The document provides examples of dishes made from each type of pastry.Special Pastries (Examples with Ingredients)
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Depicts some of pastries bake either at home or in a baking class. This presentation serve as a guidelines on how one should bake pastry (w/ ingredients).Types of pastries
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The document discusses different types of pastry, including their characteristics and uses. Shortcrust pastry is often used for tarts, quiches, and pies, and does not puff up due to the lack of a leavening agent. Puff pastry is the richest type as it contains equal weights of fat and flour. Rough-puff pastry incorporates fat differently than shortcrust or flaky pastry. Choux pastry includes eggs and is piped and baked, resulting in a puffed and hollow interior that can be filled. Hot water pastry is used for puddings and meat pies, while suet pastry contains beef suet and is the only type that can be boiled orPastry
Pastryhazel gascon
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Pastry can be savory or sweet and is made from a dough of flour, water, and shortening. Shortcrust pastry is the simplest and most common type, used mainly in tarts and quiches. It is made with flour, fat, butter, salt, and water and results in a short, tender crust when the fat coats the flour strands. Flaky pastry has many thin layers that create a crisp, buttery texture when baked. Puff pastry has numerous layers that cause it to rise up in the oven from water and fats expanding into steam. Choux pastry is a light dough that is often piped into shapes and filled with cream after baking.Pastry in catering 2012
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Pastry is one of the most versatile components in catering. It can be used sweet or savory, as a casing, base, lid or layer. There are different types of pastry like shortcrust, flaky, puff, choux, and filo. Pastry is made from ingredients like flour, fat, water and sometimes eggs or sugar. The fat and water bind the dough while the flour provides structure. Proper mixing and handling techniques are needed to produce tender pastry. Common faults include shrinkage or uneven rising which can be caused by improper rolling, dough thickness, or baking temperature.Pastry
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This document provides information on various types of pastry. It defines pastry as a mixture of flour, liquid and fat. It then describes several specific types of pastry - phyllo, hot water, puff, sweet, flaky and choux pastry. For each type, it provides details on ingredients, origin and method of preparation. It explains that different pastries like baklava, profiteroles and Danish pastries originated from the techniques used to make phyllo, choux and Danish pastry respectively.types of pastry
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This document discusses different types of pastries, including short crust pastry, puff pastry, flaky pastry, filo pastry, and choux pastry. It provides information on fat content for some pastries and notes that puff pastry fat should have a high melting point to withstand folding. Flaky pastry can be used to make pies, vegetable puffs, and cream rolls. Filo pastry involves layering thin sheets, while choux pastry bakes into a crisp, hollow shell. Examples of pastries made from each type are also provided.Bakery Pastries
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This document discusses different types of pastry, including short crust pastry, sweet pastry, laminated pastry, and choux pastry. For each type of pastry, the document outlines the key ingredients used, preparation methods, and common uses. It provides details on techniques like rubbing fat into flour for short crust pastry and layering dough and fat sheets for laminated pastry. The overall document serves as a guide to understanding different pastry bases and how they are made.pate-a-choux---creme-patisserie
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Here are the answers to your quiz:
I.
1. a
2. d
3. a
4. b
5. b
6. a
7. b
8. a
9. b
10. d
II. The 8 steps in bread making are:
1. Mixing
2. Kneading
3. Fermentation (first rise)
4. Dividing
5. Preshaping
6. Final shaping
7. Proofing (second rise)
8. Baking
III. Lean dough contains less fat and sugar compared to rich dough. Lean dough examples include wheat bread and pizza dough. Rich dough contains more fatPuff pastry
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Puff pastry is a laminated dough made with layers of butter between sheets of flour and water paste, creating over a thousand layers when baked. The key steps are mixing a paste (detrempe) of flour, water, salt and butter, then rolling and folding the paste and layers of butter a total of six times with rests in between. Even layers and corners are important. Puff pastry is baked at a high heat so the water evaporates and creates steam, pushing up the layers. Blitz or quick puff pastry has the same applications but with less rise, as it is folded only four times instead of six like traditional puff pastry.Short crust pastry
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Shortcrust pastry is used as a base for tarts, pies, and quiches. It does not contain leavening agents so it does not puff during baking. It can be made with either sweet or savory fillings. The pastry is made with a ratio of half fat to flour by weight, using fats like butter, lard, or shortening that are rubbed into the flour. Equal amounts of butter and lard provide richness and good texture. Care must be taken to thoroughly blend the fat into the flour before adding liquid to coat the flour granules and prevent gluten development, which would make the pastry tough.Chapter 26 pastry
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The document discusses different types of pastries used in baking, including short crust pastry, flaky pastry, puff pastry, Danish pastry, choux pastry, and hot water pastry. It provides details on the ingredients and preparation methods for each type of pastry. Products that are made from each kind of pastry are also mentioned, such as pies, tarts, flans from short crust pastry; vol-au-vents and cheese straws from puff and flaky pastry; and eclairs and cream puffs from choux pastry.Types of flour
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Flour used in bakeries and biscuit factories which is obtained by milling wheat. as flour is the principal ingredient for baked products.
There are various types of flour used which are mentioned below:
All Purpose Flour
Cake Flour
Pastry Flour
Bread Flour
Self-Rising Flour
Whole Wheat Flour
Gluten Free Flour
Oat Flour
SemolinaFoods Most People Suggest For Those Who Don't Know How To Cook
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This upload is about chiffon cake.
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types of pastry
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This document discusses different types of pastries, including short crust pastry, puff pastry, flaky pastry, filo pastry, and choux pastry. It provides information on fat content for some pastries and notes that puff pastry fat should have a high melting point to withstand folding. Flaky pastry can be used to make pies, vegetable puffs, and cream rolls. Filo pastry involves layering thin sheets, while choux pastry bakes into a crisp, hollow shell. Examples of pastries made from each type are also provided.Bakery Pastries
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This document discusses different types of pastry, including short crust pastry, sweet pastry, laminated pastry, and choux pastry. For each type of pastry, the document outlines the key ingredients used, preparation methods, and common uses. It provides details on techniques like rubbing fat into flour for short crust pastry and layering dough and fat sheets for laminated pastry. The overall document serves as a guide to understanding different pastry bases and how they are made.pate-a-choux---creme-patisserie
pate-a-choux---creme-patisseriearq0407 Quinones
油
Here are the answers to your quiz:
I.
1. a
2. d
3. a
4. b
5. b
6. a
7. b
8. a
9. b
10. d
II. The 8 steps in bread making are:
1. Mixing
2. Kneading
3. Fermentation (first rise)
4. Dividing
5. Preshaping
6. Final shaping
7. Proofing (second rise)
8. Baking
III. Lean dough contains less fat and sugar compared to rich dough. Lean dough examples include wheat bread and pizza dough. Rich dough contains more fatPuff pastry
Puff pastrydan widmann
油
Puff pastry is a laminated dough made with layers of butter between sheets of flour and water paste, creating over a thousand layers when baked. The key steps are mixing a paste (detrempe) of flour, water, salt and butter, then rolling and folding the paste and layers of butter a total of six times with rests in between. Even layers and corners are important. Puff pastry is baked at a high heat so the water evaporates and creates steam, pushing up the layers. Blitz or quick puff pastry has the same applications but with less rise, as it is folded only four times instead of six like traditional puff pastry.Short crust pastry
Short crust pastryashok kumar
油
Shortcrust pastry is used as a base for tarts, pies, and quiches. It does not contain leavening agents so it does not puff during baking. It can be made with either sweet or savory fillings. The pastry is made with a ratio of half fat to flour by weight, using fats like butter, lard, or shortening that are rubbed into the flour. Equal amounts of butter and lard provide richness and good texture. Care must be taken to thoroughly blend the fat into the flour before adding liquid to coat the flour granules and prevent gluten development, which would make the pastry tough.Chapter 26 pastry
Chapter 26 pastryDr. Sunil Kumar
油
The document discusses different types of pastries used in baking, including short crust pastry, flaky pastry, puff pastry, Danish pastry, choux pastry, and hot water pastry. It provides details on the ingredients and preparation methods for each type of pastry. Products that are made from each kind of pastry are also mentioned, such as pies, tarts, flans from short crust pastry; vol-au-vents and cheese straws from puff and flaky pastry; and eclairs and cream puffs from choux pastry.Types of flour
Types of flourVIJENDER NOONWAL
油
Flour used in bakeries and biscuit factories which is obtained by milling wheat. as flour is the principal ingredient for baked products.
There are various types of flour used which are mentioned below:
All Purpose Flour
Cake Flour
Pastry Flour
Bread Flour
Self-Rising Flour
Whole Wheat Flour
Gluten Free Flour
Oat Flour
SemolinaFoods Most People Suggest For Those Who Don't Know How To Cook
Foods Most People Suggest For Those Who Don't Know How To CookThe Fair Kitchen
油
Check what foods people suggest for those who don't know a thing about cooking and haven't yet tried cooking.Basic pastry
Basic pastry789052
油
The document discusses different types of pastries including puff pastry, p但te bris辿e, and 辿clair paste. Puff pastry is a rich, buttery dough that bakes into hundreds of light, crispy layers through a process of rolling and folding layers of butter and dough. clair paste, also called p但te choux, is used to make cream puffs and 辿clairs. It is leavened by steam instead of yeast and the dough is cooked before baking. Meringue is made from whipped egg whites and sugar and can be used to top pies or create baked goods.Choux pastry
Choux pastryDenver Begino
油
Choux pastry is a light and airy pastry dough that is used to make profiteroles, 辿clairs, and other pastries. It begins as a ball of dough but puffs up dramatically in the oven. The dough contains just four ingredients - water, butter, flour, and eggs. The ingredients work together such that the flour gelatinizes from boiling water and butter, then eggs are added to provide structure. When baked, the dough expands dramatically as the water evaporates, leaving an airy pastry suitable for filling.CHAPTER 5 CAKES
CHAPTER 5 CAKESfarahamiraazman
油
Learning the types of cakes, torte vs gateaux, mixing method of a cake, ingredients function that used in baking a cake, main goals of mixing cake and factor that cause curdlingPrepare chiffon cake
Prepare chiffon cakeWENDYJOYMASCARDO
油
This document provides a recipe for a chiffon cake. A chiffon cake is a very light cake made with vegetable oil instead of butter, which allows more air to be incorporated into the batter. The ingredients include flour, sugar, baking powder, salt, vegetable oil, egg yolks, water, vanilla extract, lemon extract, and egg whites. The instructions explain how to preheat the oven, sift the dry ingredients, beat the egg whites with cream of tartar, beat the egg yolk batter, fold the yolk batter into the whites, bake the cake for 55-65 minutes, and allow it to cool before removing from the pan.Baked Chicken Legs
Baked Chicken LegsAnthony Pierpont
油
This document provides tips for seasoning and cooking baked chicken legs. It discusses dry seasoning techniques using rubs or flouring the chicken. Wet marinades like soy sauce, garlic, and ginger or sriracha and barbecue sauce are also recommended. The document suggests cooking chicken legs at 425 degrees Fahrenheit for 10 minutes per side to crisp them, then lowering the oven temperature to 350 degrees until fully cooked, about an hour total time.How to store pasta noodles
How to store pasta noodlesLynette Alcaide
油
This document provides instructions for properly storing pasta noodles to maximize freshness and prevent spoilage. It discusses storing dry, cooked, fresh, and frozen pasta. Dry pasta can be stored indefinitely in an airtight container in a cool, dry place. Cooked pasta should be refrigerated or frozen and used within a few days to prevent absorption of odors or sauce. Fresh pasta is best used within a couple days but can be refrigerated or frozen for longer storage. Frozen pasta does not need thawing before cooking.Liaison
LiaisonN SENTHIL KUMAR
油
There are six main methods for thickening sauces and soups, called liaison. The most popular and widely used method is a roux, which is a mixture of equal parts flour and butter cooked to different degrees - white, blond, or brown. Other thickening methods include liaison with egg yolks, butter and cream, kneaded butter and flour, blood from game animals, and farinaceous products like arrowroot or cornstarch. Proper technique is required for each method to ensure the sauce thickens smoothly without lumps.Pastry
PastryRohit Mohan
油
This document discusses different types of pastries based on their mixing method. It describes short crust pastry, puff pastry, flaky pastry, choux pastry, and Danish pastry. Short crust pastry contains fat and uses a rubbing in method. Puff pastry involves alternating layers of dough and fat made through folding and rolling. Flaky pastry also uses layers but encloses the fat within folds of dough. Choux pastry involves boiling water and fat before adding flour and eggs to make a piped batter. Danish pastry is a rich yeast dough that is rolled and folded with fat layers before freezing and rolling again.Basic principles of preparing soups
Basic principles of preparing soupsjaserLopez
油
To prepare soup, use vegetables like carrots, celery and onions to make a stock as the foundation for flavor. Choose seasonal primary ingredients like vegetables. Add meats, poultry or fish toward the beginning or end of cooking depending on the item. Adjust consistency by adding more liquid if the soup thickens during cooking. True or false questions test understanding of cooking times and order of adding ingredients.Chiffon cake
Chiffon cakeAlfonsoIIISantos
油
This upload is about chiffon cake.
For more information, look for the references I included at the end of the slides.Roasting
RoastingArnie Kaye Dillen
油
Roasting is a simple cooking method that uses the oven to sear foods and develop a crusty brown surface and sweeter flavor. All that is needed is an oven and a heavy pan. Meats, poultry, fish and vegetables can be roasted by placing them in the pan, adding seasoning or herbs, and cooking until tender. The food should be allowed to rest after cooking to retain moisture. Roasting results in delicious foods with minimal effort.Fish Rachedo and Pork Sorpotel
Fish Rachedo and Pork Sorpotel Gurunanak institute of hotel management
油
This document contains recipes for two dishes: Fish Rachedo and Pork Sorpotel. It provides detailed ingredients lists and preparation methods for each dish. It also includes costing sheets that calculate the food, labor, overhead and other costs to produce each portion, and determine the selling price. The document was created by Aritrya Das, a student at Gurunanak Institute of Hotel Management, for their practical exam on food production. It cites Google and YouTube as bibliographic sources for the recipes.Viewers also liked (9)
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Heroin use has increased 75% in the past 5 years, especially among those under 21. As prescription painkillers become harder to obtain, many turn to heroin as an alternative. Heroin provides an initial rush when injected or smoked, but poses health risks. Current treatment options combine medication to ease withdrawal symptoms with behavioral therapies to develop coping skills and reduce drug cravings. Prevention efforts aim to increase education, provide alternative activities for at-risk youth, and expand access to rehabilitation programs.Resume
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Satya Prakash Arya is seeking an HR position utilizing over 1 year of experience in HR activities such as recruitment, employee relations, payroll, and training. He has skills in multitasking, working under pressure, and maintaining confidentiality. His experience includes roles as an HR Executive at Canara HSBC OBC Life Insurance, a Sales Coordinator at ICICI Bank, and a Sales Coordinator at GE Money handling tasks like order processing, sales reporting, and customer satisfaction.
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Eleccionescargohoja3Daniela Mar鱈a Zabala Filippini
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La Inspecci坦n Departamental de Educaci坦n de Salto anunci坦 tres rondas de elecci坦n de cargos para maestros y directores. El 14 de febrero se realizar叩 la primera ronda para cargos directivos y de maestros de jardines de infantes y escuelas primarias. El 16 de febrero habr叩 dos rondas, una por la ma単ana para maestros de colonias de vacaciones y educaci坦n especial, y otra por la tarde para profesores de educaci坦n f鱈sica, artes e ingl辿s.
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The document discusses the different types of baked goods such as pies, pastries, and turnovers. It describes the various kinds of pie crusts like flaky, mealy, oil-based, and crumb crust. Methods for preparing pie crusts are provided, including the pastry method using solid fat or the oil method, along with tips for making a well-made pie crust that is crisp, golden brown, and retains its shape.Baking Basics and Quick Breads.ppt
Baking Basics and Quick Breads.pptSheryldeVilla2
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The document provides information on various ingredients and techniques used in baking. It discusses different types of flour, sugar, eggs and their uses in baking. It also covers leavening agents like baking soda, baking powder and yeast. Other topics include liquids, fats, sweeteners and salt. The document then describes techniques for making quick breads, muffins, biscuits and pizza crust and characteristics of high quality baked goods. It concludes with answers to some common baking questions.
Recipes_Student Cookbook.pdf
Recipes_Student Cookbook.pdfSaint_786
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- The document provides recipes and meal ideas for students living in university accommodation. It includes recipes for breakfast smoothies, leek and potato soup, spinach and sweet potato curry, oven-baked red pepper risotto, spaghetti bolognese, student stir-fry, chilli con carne, chicken fajitas, vegetable moussaka, fish parcels, and apple pie. The recipes aim to be quick, easy, affordable and nutritious options for students.Lesson 8 Variety of Egg Dishes
Lesson 8 Variety of Egg DishesNancy Morandante-Bunag
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This document provides instructions for cooking various types of eggs, including hard boiled eggs, poached eggs, fried eggs, scrambled eggs, omelets, and baked eggs. It discusses preparing, cooking, and plating different egg dishes. Key steps and qualities are outlined for boiling, poaching, frying, scrambling, and making omelets. Presentation tips are also provided such as using different plates, colors, textures, and garnishes.5.baked Snacks.ppt
5.baked Snacks.pptSadiaBatool90
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Baked snacks like bread, crackers, cookies and cakes have a long history and are staple snack foods due to their ability to stay palatable for long periods without needing preparation. Bread in particular has increased in variety and shelf life, making it a useful snack base. The document discusses different types of breads used for snacks like sandwich bread, French bread, sweet breads and buns, and toast. It also covers cookies, crackers and other baked snacks, noting that some are designed with special nutritional purposes in mind.Ingles
InglesYazRmrzH
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A healthy diet for children should meet nutritional needs for proper growth. It is important to establish healthy eating habits from an early age by teaching children through example. A balanced diet includes eating fruits and vegetables, dairy, fish, whole grains and limiting sugary drinks and fast food. Physical activity should also be encouraged according to a child's age and abilities.Yeast-Bread (1).ppt
Yeast-Bread (1).pptMarvinBuensuceso1
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This document discusses different types of yeast breads and methods for making yeast bread dough. It begins by explaining that yeast bread is leavened by yeast, a microorganism that grows in warm environments and feeds on sugar to produce air pockets in the dough through gluten formation. The document then covers lean dough bread, rich dough bread, and rolled-in yeast dough. It proceeds to describe various dough methods like the straight dough method, modified straight dough method for rich breads, and sponge method. Key steps in the breadmaking process like kneading, scaling ingredients, mixing, fermentation, punching down, shaping, proofing, and baking are outlined. The document concludes by covering common problems in bread like color,tle10 wk2d2.pptx
tle10 wk2d2.pptxjoelphillipGranada2
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This document provides tips and instructions for cooking different types of eggs. It discusses how to hard boil, soft boil, and poach eggs in their shells. It also explains how to cook eggs out of their shells by poaching, frying, scrambling, and making omelettes. Specific recipes are provided for poached eggs, fried eggs, scrambled eggs, shrimp omelette, and baked eggs. The document also discusses factors that influence foam formation when whipping eggs whites such as beating time and force, freshness of eggs, adding sugar or soda, and egg type. Suggested fillings for omelettes include cheese, vegetables, and meats.Cooking Demonstration report 2
Cooking Demonstration report 2Bill Kamadi
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The document provides a report on cooking demonstrations conducted in Laisamis Sub-County from May 30th to June 10th 2016. Over 200 people across 6 locations participated in trainings on preparing nutritious meals using locally available ingredients like sorghum and cowpeas. Recipes demonstrated included sorghum pilau, uji, cake and mandazi. Participants were also taught food preservation techniques such as jam making and drying vegetables to extend the shelf life of foods. The goal was to improve nutrition security and resilience to drought in the region.Methods of cooking AAAC
Methods of cooking AAACAngels And A Chef
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The document discusses various cooking methods that fall into two categories: moist and dry. Moist cooking methods such as boiling, poaching, steaming, braising require a liquid and are suitable for delicate foods and cheaper cuts of meat. Dry cooking methods like shallow frying, deep frying, baking and roasting use little to no liquid and higher heat. Each method is described in terms of suitable foods, cooking process, advantages and disadvantages.More from Tinus Pretorius (10)
BAKING
BAKINGTinus Pretorius
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This document outlines a training session on baking meringue roulade and Swiss rolls. It will be conducted by Chef Bongani Ncube on June 1, 2016 for Lightfibre staff. The 4-hour training will cover food terminology related to roulades, the baking process for meringue and Swiss rolls, practical demonstrations of rolling the baked items, filling and plating suggestions, and a cost analysis. Key baking ingredients like bicarbonate of soda and cream of tartar and their functions in meringue and Swiss roll recipes are defined.WOODLANDS
WOODLANDSTinus Pretorius
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Woodlands Restaurant has reopened in Ezulwini, Swaziland with a new setup and menu. The restaurant is owned by former Senator Thandi Maziya, who sought to provide both traditional Swazi dishes as well as blended Western options. Maziya hired consultants from South Africa to help establish food and service standards, and aims to serve high quality, healthy meals including staples like maize meal bread, chicken, and sweet potatoes. The restaurant can seat 200 people and Minister of Tourism Macford Sibandze believes it will be an asset to attracting visitors interested in local cuisine.
TIVOLI3
TIVOLI3Tinus Pretorius
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Tivoli restaurant celebrated its 13th birthday on October 6th by hosting an exclusive dinner and dance fundraising event for Kids Haven, with a live Latino band and dancers. The event raised R21,000 for Kids Haven. The head chef Tinus Pretorius will be hosting a Kids Haven Christmas tree event on November 11th.TIVOLI2
TIVOLI2Tinus Pretorius
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The Michael Fridjhon Wine Experience at the Park Hyatt saw wine lovers gather for a weekend to sample fine wines and foods. It was the 10th anniversary of the event. Guests at the Bollinger Champagne brunch raised their glasses to celebrate the occasion. A fundraising lunch was also held at Tivoli Restaurant in Village Walk to raise awareness for rape prevention. It featured inspiring talks and live musical entertainment along with a five-star lunch.TIVOLI1
TIVOLI1Tinus Pretorius
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The author had a pleasant dining experience at Tivoli in Village Walk, Sandton. They enjoyed starters of springbok carpaccio and mint ravioli pasta, as well as a main of grilled sole. The executive chef revealed plans to incorporate Mediterranean influences into the new menu. The author recommends visiting again for the excellent service and hospitality.
CHEF OF THE MONTH
CHEF OF THE MONTHTinus Pretorius
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Tinus Pretorius is the Executive Chef at Tivoli restaurant in Johannesburg, which has maintained its reputation as one of the city's most popular Italian restaurants over its 40 year existence. As executive chef, Tinus brings vivacity to the restaurant and a love for classical Italian and Mediterranean cuisine. His goal is to enrich every patron's experience during their time at Tivoli, and he is highly motivated in developing the staff. Tinus has a passion for Italian cuisine and takes care to properly prepare dishes while respecting their heritage. He also supports charity events to help people, and places importance on staff and community development. The menu at Tivoli offers a wide selection of pasta, pizza, seafood and grCRUMBING
- 1. Lightfibre Infrastructure (Pty) Ltd Registration Number: 2012/075991/07 | VAT No. 4830260875 Directors: G Naud竪 (Managing) | J. Groenewald | R. Noge (Administration) | J. van der Bijl (Finance) Physical: 1 Howard Rd | Winford AH | 1872 | Johannesburg | South Africa Postal: Postnet Suite#53 | Private BagX1510 |Glenvista | Johannesburg | South Africa Tel: 011 948 7971 Email: info@lightfibre.co.za Web: www.lightfibre.co.za 17 May 2016 Catering: Training and Development. Chef: Bongani Ncube LFI Staff Number: LFI0509 Training Topic: Food Preparation Crumbing. Training Duration: 4 Hours.
- 2. Contents of Training: 1. Food Terminology and Purpose. 2. Recipe Introduction & Practical Evaluation Crumbed Chicken. 3. Recipe Suggestions. 4. Cost Analysis. 1. Food Terminology & Training Purpose. A food ingredient made from bread that may be either a dry crumb or a fresh crumb. The dry crumb (toasted) is typically available from bakeries in finely ground particles that are used as toppings on foods or as a coating that is applied to the food prior to cooking (Chicken Portions Crumbed), or as a binding agent (Meatballs or Hamburger Patties). Dry crumbs can be purchased or made from bread that is toasted or baked in an oven and ground into smaller bits. The fresh breadcrumbs (untoasted) are used on baked food dishes requiring a topping that may add substance, a crusty texture and an appeal to the appearance of the dish. The fresh crumb can be chopped or placed in a blender to provide a size and consistency that works best for the food being prepared. This method adds more of a crunch to breaded foods such as fish, pork, casserole toppings, and a variety of fried foods. Due to the flaked crumb, the texture is often considered to be more tender and lighter, yet crunchier for longer than a typical breadcrumb coating. For storing all types of breadcrumbs, place fresh or dry breadcrumbs in a freezer, stored separately in airtight containers. If fine textured crumbs are too fine for the item being prepared, a coarse crumb can be created by using Italian or French bread. It is best to use "day old" bread that has dried more than fresh bread. Break off chunks of the bread (leaving the crust on any pieces with the crust) that are to be placed in a blender and ground into coarse crumbs. Remove the crumbs and if more drying is desired, place them evenly on a baking sheet and bake for 10 to 15 minutes at 150尊C, turning them periodically until they become golden brown or sufficiently dry for use. For every cup of breadcrumbs required in a recipe, use 1-1/2 cups of coarse ground fresh bread. Crumb coated Ingredients are juicier as the crumbs seal in the juices and crumbs used as toppings will lend a crunchy texture when baked. Fresh Bread soaked in milk or dried bread crumbs will act as binding agent when preparing dishes such as meatballs and stuffing for meat portions.
- 3. 2. Practical Evaluation Crumbed Chicken. The method is to add menu variety and to enhance the preparation process of a dish. During the training process the student will experience the steps when crumbing the ingredient. Coating with Flour. It gives the egg something to cling to. Otherwise, your breading is more likely to just slide off. Egg Wash. Sometimes you may use the whole egg, just the yolk, or just the white. The more yolk, the darker the finish on a baked good. The liquid is usually milk or water. The less liquid, the crisper the finish on a baked good. Salt in an egg wash helps break down the protein in the eggs, helping crumb coatings, stick better to the wash. Ground spices such as cinnamon or nutmeg adds surface flavoring and a bit of coloring. Crumbing. Crumbing is the process of adding a thin layer of crumbs to the outside of a commodity before cooking. While breadcrumbs are the most common form of crumbing, other popular crumbing mixtures include cornflakes, oatmeal, potato crisps and biscuit crumbs.
- 4. 3. Recipe Suggestions. Strips of Chicken with a dipping sauce. Fish Batons with Sauce Tartare. Crumbed Beef Rolls filled with Mushrooms & Cheese. Chicken & Beef Schnitzels. Crumbed Meatballs. Vegetable Cheese Bake with crispy crumb topping. Crumbed Vegetable platter: Mushrooms, Brinjals and Asparagus. 4. Cost Analysis. Labour Cost: Executive Chef Labour Cost: Chef Travelling: Executive Chef Ingredients Costing Training Material Other Other Other
- 5. Chefs Notes: Tinus Pretorius Executive Chef (MSACA) LFI Chef Name & Signature: If Cooking is Art then Food is our Canvas