Hospo Term 3

Frying

Prawn stir fry 

*Recipe*

8-10 prawns 3-4 mushrooms(paysanne cut)

½ carrot(julienne cut) cauliflower florets/broccoli

3-4 florets ¼ teriyaki sauce, or sweet chili, and honey soy

Some peas/corn frozen

Chiffonade cabbage

¼ pepper/ capsicum(julienne cut)

1. 1T of oil in a hot pan
2. Cook prawns until they were opaque in color 2 mins each side
3. Remove from pan and add vegetables. Continuously tossing until cooked
4. Readd the prawns then sauce on a bed of rice.

Quality points

*Fish(prawn)- head firmly attached, not squashed, the color needs to be bright, glossy, and without signs of fading. For the texture, it should taste sweet and distinctive prawn flavor. 

*vegetables- ensure all vegetables are clean and free from dirt and pests before working with them. To prevent the spread of micro-organisms. 

When choosing vegetables the leaves should have bright color, it’s leaves are crisp and not wilted, they are free from infestation by bugs or pests, cabbage is compact and firm. 

To ensure that the vegetables have a good quality, make sure that they are clean and free of any soil, firm and not soft or spongy, free from blemishes, they are of an even shape and size.

For our first practical from term 3, we are up to frying, and we did the prawn stir-fry. As I did this practical, firstly I did is remove the poop at the back of it which looks a black vain, then cut the vegetables( broccoli, capsicum, carrots), stir-fry the prawns for more than 2 mins each side then the vegetables, it needs to be continuously tossing until it's crisp. Then add the teriyaki sauce and serve it. Knowing that the vegetables are cooked when sticking a fork on them then if they are still a little firm and remain their crunchiness.

Beef schnitzel with noisette potatoes & side salad

• Key tips

Beef coating flour-egg-crumbs
Important that the meat is fully coated and pan not too much oil and not too hot

Potato noisette

Will be pre-cooked and you will roll with fruit scoops(melon ball)

They are pan-fried up/or oven to get golden brown color.

Side salad

Lettucechiffonade

Tomatoes quartered up

Carrots julienne style

Cheese small cubed

This is what we cook for our last weeks practical the beef schnitzel and noisette potatoes. We prepared the potato first that we scoop it with a small scoop(like an ice cream scoop), then shallow fry the potato until it turns into golden brown. While my partner is frying the potato I then prepare the ingredients for beef schnitzel, the beef, the flour, the egg then align it in steps to make the beef schnitzel.

Deep Frying

When it comes to deep-frying we need to be mindful of doing it. We have to keep in mind some safety tips like:

*Never fill your pan too full with oil. A good rule of thumb is to fry the food in 1 ½ - 2 inches of oil (which equals about 4 cups). You do not want to pour too much oil into your pan, or it will splash out of the pan or boil over when you put your food into the pan.

*Pick a kind of oil that has a high smoke point. 

*Carefully monitor the oil’s temperature. You will need a food thermometer to track the oil’s rising temperature. You want to keep it between 160 degrees Celsius (320 degrees Fahrenheit) and 190 degrees Celsius (374 degrees Fahrenheit). 
*Do not fry wet food. If you put wet food into the frying pan, it will cause the hot oil to bubble, which could burn you. 

Checking the pork if its color is in pale pink, its fats are not too much visible fat should be white, firm and smooth, the smell should have a pleasant odor, and for the texture, it should be firm and not dented when pressed.
When using pork in deep-frying we have to be careful and mindful. We need to check if the pork is cooked inside, to ensure that the pork is cooked is to slice into the thickest part of the loin and check that the tenderloin is pale with juices running from the cut. Look for meat that is mostly white with a slight hint of pale pink. The juices should run mostly clear. The pork should be soft because it is the time knowing that it is cooked. And we get the right color for our schnitzel light brown not being burnt which will taste bitter. Presenting with tomato sauce as the accompaniment for others who wants their pork to be a dip in the sauce.

Cauliflower Pakoras with
Tamarind Raita
As we continue doing the frying for the practical day we also did the Cauliflower Pakoras with
Tamarind Raita. This pakora was made with cauliflower and broccoli and coated with flour and spices condiments like ground coriander, cumin, turmeric, and cayenne pepper. Looking in the second picture our batter is too yellow which means we add too much turmeric powder. After preparing the batter we then cut the cauliflower & broccoli in small florets put the cauliflower and broccoli and make sure that it is all coated.

For our finished product, we made sure that it turns into golden brown and not too dark(burnt). And for the vegetables, it should be not wilted. We can use some dipping sauce like tomato sauce, yogurt sauce, mayonnaise, and more sauces to use which could be paired with the pakoras.









Fish n Chips
The following are the qualities of the fish that needed before cooking, and to ensure that the food we use is good.

• The fish should have healthy gills that are of a nice, bright red color. Skin in live and fresh fish is moist, must be unharmed and have a naturally metallic glow. Scales must be tightly attached to the body. The surface of healthy, fresh fish must be tight and shiny so that fish slides out of your hands.

As well as the potato we need to check if it is firm because the best potatoes are ones that are firm and that don’t give when you squeeze them. We need to check its cuts and blemishes due to cuts and blemishes can lead to decay, and they can also provide a place where bacteria or mold can get into the potato. Smell potatoes before buying them because potatoes are grown in the ground, it’s normal and natural for them to smell faintly of soil. Also, buy sprouting potatoes only if you're going to eat them immediately. Potatoes that are growing eyes have started to sprout. While these are still safe to eat, they should be eaten right away. Don’t buy sprouting potatoes unless you're going to cook them within a day or two.

When we will fry the fish the method that we will use for frying is shallow-frying. Canola oil and vegetable oil is one of the best oil when it comes to shallow-frying. For a healthier method of shallow frying is to dry fry. Using a good quality non-stick pan, put a little amount of oil, heat it to a high temperature and drop the food in. It will then seal quickly and cook in any fat that it releases itself.

Having a mindset about the fish whether it is cooked/overcooked or undercooked. Fish is cooked when we poke the tines of a fork into the thickest portion of the fish at a 45-degree angle. Then gently twist the fork and pull up some of the fish. It will also turn into golden brown which signs of it being cooked properly. If the fish is undercooked we can get a foodborne illness, which results in severe vomiting, diarrhea, and abdominal pain, among other symptoms, that's why we need to be more cautious when frying fish. 

When presenting the fish and chips its good to have a sauce like sweet and chili sauce, tomato sauce and mayonnaise which are good with fish and chips.