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eofCont
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Week1

Week2

Week3

Week4

Week5

Week6

Week7

Week8

Week9

Week10

Week11

Week12

Week13

Week14

Week15

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act
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cise

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seI
ntr
oduct
ion

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ri
cul
um Tabl
e

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er1

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WEEK1

1.
0UNDERSTANDI
NGTHECONCEPTSANDPRI
NCI
PLESOFKI
TCHENPLANNI
NG.

Whatar
etheconcept
sofki
tchenpl
anni
ng?

Bef
oreaki
tchencanbepl
annedi
tisessent
ial
tot
hef
oll
owi
ngpoi
nts:

a.Thewor
kingmet
hods

Askill
edcraftmanorcraft
womani sonewho, amongothert hi
ngs, compl et es,t
heskilli
nthe
minimalti
me, tothehi
gheststandardandwitht hel
easteffort
,effortr equiresexpenditur
eof
energyandener gyi
sthecommodi t
ywhichneedt obeconser vednotwast edint heki
tchen.Any
personworkinginahotenvir
onment ,wit
hstressofwor ki
ngagai nstt hecl ock,needstogetinto
thehabitorworkingi
nsuchawayt hatener
gyi snotwasted.Toachi ev ethisitisnecessaryto
usecommonsenseandt oacquiresomeknowl edge,t
opr acti
cet hi
nki ngabouthowt osav e
energysothatthehabitofworkingmethodi
cal l
yandeconomi callybecomessecondnat ure.

Exampl
etoshowcor
rectsequencef
orwor
kingmet
hods

Theobject
ivei
st omakewor keasi
erandt hiscanbeachievedbysimpl
if
yingtheoperat
ion,
eli
minat
ingunnecessar
ymov ements,combi ni
ngtwooper at
ionsi
ntooneorimprovi
ngold
methods.Forexample,
ifyouarepeel
ingpot atoesandyouallowt
hepeeli
ngsi nt
oabowl and
theneedtothetabl
ecouldhavebeenel i
mi nat
ed.

Wor ki
ngmet hodsmaybeobser vedincateri
ngofmanydi f
fer
entlevel
s,f
rom theexper
ience
met hodi
calchefwi
pingtheknif
eaf t
ercutti
ngal emant othecomplexi
tyoftheGany media
system car
efull
ypl
annedcall
-orderuni
tinaf astfoodoperati
on,wherebecauseofcareful
thoughtandstudy,
wastageoftime, moneyandmat er
ialsisr
educedtoami ni
mum.

Wor
kfl
ow,
incor
por
ati
ngdel
i
ver
y,st
orage,
prepar
ati
oncooki
ngandser
vice

BKi
ndofmenus

CNumberofcust
omer
s

DSi
zeandspaceav
ail
abl
eorr
equi
redand

ENumberofst
afft
obeempl
oyed

Thesizeandspaceofaki t
chenenablethestaf
ftobeabletowor ksafely
,eff
icient
ly,
speedily
andincomf or
tfoodtobeprepar
edandser ved,wi
thoutwasteofbotht i
meandef f
ort.Ther
efore
l
ayoutdesignmustconsiderwor
king,theai
m whenplanningakitchenisfoodmet hodswhi ch
i
mprov epr
oductivi
tyandoutl
i
neequipmenttoreducelabour.Theconsiderat
ionsare:
a.Todesi
gnanef
fi
cientandl
i
nearwor
kfl
ow

b.Pr
ovi
deadequat
ewor
kspace

c.Cr
eat
eappr
opr
iat
esect
ion

d.Ensur
eaccesst
oanci
l
lar
yar
eas

e.Det
ermi
nenumber
,ty
peandsi
zeofequi
pment

f
.Consi
dereaseofsuper
visi
on.

WEEK2

2.
0KI
TCHENPREMI
SES

(
1)Wal
l
s

Smoot h,imperious,l
ightincol
ouranddur ablewal lsurf acesf rom fl
oort oceil
ingarerequiredto
all
owcl eani
ngwi thoutdeteri
orati
on.Thebasicmat erialsf orwal lstr
ucturearebri
cksor
concr eteblocks.Facedst udpartit
ionwall
sofpl asteredboar dshouldnotbeusedast heytend
tohar bourv ermin,whichcanr eachthecavit
ybygr owingt hrought heplasterboard.Skirt
ingor
ductwor k,f
ur t
hermor e,
fit
ti
ngsorequi pmentcannotbeat tachedbecauseoft helawst r
ength.A
plasteredf i
nishwillprovi
deasmoot handnon- porous, sur face,especiall
yifthefi
nalskincoatis
(hard)pl ast
er,otherwallsurf
acesi ncl
uderesin-bondedf iberglass,ceramicfacedblocksand
rubber i
zdpai ntonhar dplast
er,orsealedbri
ckwor ket c.

Itmightbenecessar ytopr ovi

delocal
izedprot ect
ionagainstdamage.Glazedti
leswi l
lprot
ect
wallsbehindwor kingsurfacesandshouldext endatleast450mm abov ethesurface.Exter
nal
cornerssubjecttocont actwit
htrol
ley
sorot hermov ewithequipmentcanbefixedt othewall
withsuit
ablepol yvi
nylchlovi
de(PVC)extrusionwi thadhesiv
e.Areassuchastrolleyparks
shouldbepr otectedbyaPVCort imberrail
ofhandl ethereareproject
ionl
iabl
etodamaget he
wallsurf
ace.

(
2)Cei
l
ings

Acei l
i
ngsi snecessar yi
nfoodpr epar at
ionareastopr eventdustf al
li
ngfrom t herooforupper
str
uctures.Cei l
ingshouldbesmoot h,fi
reresi
stance,l
ightcolouredcov edatwal lj
ointsandeasy
tocleanceiling,prot
ectthewal lf
inishfrom damagecausedbycl eani
ngandpr ovi
deausually
acceptableandpl easingenv i
ronment .Whil
eceili
ngsar egenerall
ybestast heyref
ill
edtheli
ght
fr
om ar ti
fi
cialsources.Pai
nt sshouldbeusedwi t
hcaut i
onwi ththedangeroff l
aki
ngandt he
possiblecont aminati
onoff oodinmi nd.Propri
etaryceil
ingsystemsar eav ail
ableforfood
handli
ngar easandsomewal lmat eri
almaybesui tableforceil
ing.Theymaybesol i
dor
suspended.Decor at
ivefi
nishedforwal l
sandcei l
ings.Protectthewal lfi
nishf rom damage.

(
3)Li
ght
ing

Goodl
i
ght
ingi
nki
tchensi
mpr
ovesconcent
rat
ionandsaf
ety
.Ital
sodet
ersi
nsect
sandv
ermi
n.
Goodlight
ingisnecessarysot hatpeoplewor
kingintheki
tchendonotstr
ainthei
reyes.Natural
l
ighti
ngisprefer
abletoarti
fi
cialli
ghti
ng.Goodli
ghti
ngisalsonecessar
ytoenablest
afftointo
corner
ssot hatt
hekitchencanbepr operl
ycl
eaned.

(
4)Wi
ndowsandDoor
s

Wi ndowboar dsandledgessit
uatedbehindkitchenequi
pmentar enoteasi
lyaccessibl
efor
cleaning.Sil
l
sshouldbehighthanequipmentandconst ructedwit
hanangledl edgetoprev
ent
theiruseasshel v
es.Lowver
edwi ndowsi nki
tchenarenotrecommendedast heymaybe
diffi
cultt
ocleanandmai nt
ain.Fl
yscreenswher efit
tedoverwindowsorotheropeningsshoul
d
bemov ableforcl
eani
ngpurposes.

Doersshoul
dbelightfit
ti
ngandselfcl
osing,wherenecessar
ytheyshouldbepr
oofedagai
nst
i
nsectsandvermin.Doorway smustbelargeenoughtoallowmovementt omobi
leequi
pment.
Theglassshoul
dbecl eaninsi
deandoutsoast oadmi tmaximum l
ight
.

(
5)Vent
il
ati
on

Adequat eventi
l
ationmustbepr ov i
dedsot hatfumesf rom stovearet
akenoutoft hekitchen,
andst al
eairinthestoves,l
arder,st
ill
room et cisextr
acted.Thisisusuall
yaffect
edbyer ecti
ng
hoodsov erstovesandusingext r
actorf ans.Hoodsandf ansmustbekeptclean,greaseanddirt
aredrawnupbyt hefanand, i
ftheyaccumul atecandropont ofood.Windowsusedf or
vent
il
at i
onshouldbescr eenedtopr eventent ryofdust,insect
sandbirds.Goodv enti
lat
ion
faci
l
itatestheevaporat
ionofsweatf r
om t hebody ,whichkeepsonecool .

(
6)Sani
tar
yandWashi
ngFaci
l
iti
es

Inallpremi seswher eper sonsar eempl oy edi ncludingbui l

dingusedf orthepr eparationofgood,
toil
etandwashi ngf acili
ti
esmustbei ncor porat edtosat isfythesani t
aryconv enience.
Regul at
ion1964andt heof fices, shopsandr ailwaypr emi sesAct1963.Local Author i
tiesar e
empower edt orequiret hatsuf fi
cientspeci fi
edappl iances( wat erclosets,urinalsandwash
basins)bepr ovi
dedandmai ntained, inacl eancondi ti
onal placesf orpubl i
cent ertainment ,or
wher edrinki ssoldtomember soft hepubl ict otakeawayorf orconsumpt i
onont hepr emises.
Lightedandv entil
atedei t
herbynat ural orbyt hesi tingoft oil
etaccommodat ioni nrelat i
ont o
food-prepar ati
onareasandot herroom i ndangerf rom pol l
utioni ssubjectedt ostalarycont act
mustbesepar ated.Alltoil
etsmustbeent eredf r
om ani nterveni ngandsepar atelyvent il
ated
l
obbyorcor ri
dorartif
icialmeans.Handwashbasi nmustbepl acedi noradj acentt otoi l
et
cubiclesaswel lasinf oodpr eparationar easwher ehandswi ll besoiledfrom cont actwi t
hr aw
foodandot hermat erials.Whenf oodhandl ersar ewor kingonmov et hanonef l
oorofabui l
ding,
conveniencesandadj acentwashbasi ngar edesi r
abl eoneachst ore.Forhandwashi ngt here
mustbesuppl yofrunni nghotandcol dwat erorwat erbl endedt oasui tablet emper at ure.
Washi ngf acil
it
iesincludet hepr ovisionofsoapandnai lbrushesandsomemeanst odr yt he
hands.Li quidordr ysoapdi spensedf rom f itt
edcont ai
ner sispr ef
erabletot abl esofsoapi nwet
dishes.

(
7)Si
nksandWashi
ngUpUni
ts
Var i
ousdishwashi ngmachinesandsinkunit
sareavail
abl
eforcrockey,cut
lery,gl
asswav e,pot
s,
pansandut ensi
ls.Aseparat
edsinkforveget
abl
esandsaladpreparati
onisessential.Si
nks
shouldbei nstal
l
edunderwal lmountedtapswit
hstopsocksf
it
tedatal owlev el
ont hewat er
pipes.Dif
ferentmat er
ial
sareusedforsi
nksaccordi
ngtothepurposeforwhi chtheyar e
i
nt ended.

a.Heav
ygal
vani
zedi
ronf
orheav
ypot
swash

b.Teakorot
herhar
dwoodf
orgl
assorchi
nawash

c.St
ainl
essst
eel
forgener
alpur
poses

d.Gl
azedear
thenwar
eforgener
all
i
ghtpur
poses.

Si
nks,
drai
ner
s,wast
eandov
erf
lowout
let
sshoul
dbecl
eanedandr
insedaf
teruse.

WEEK3

3.
0FOODPREMI
SESANDEQUI
PMENT

Intheconstruct
ionofbui l
dingforcat
eri
ngpur poseawi derangeofst ructural methodand
mat eri
alsi
sempl oyed,butt hebasicr
equirementforallestabl
ishmentusedf ortheprepar
ati
on
andser vi
ceoffoodar et hesame.Theymustcompl ywitht
heor di
naryst andar dsofstabil
i
ty,
durabil
it
yandpr otect
ionagai nstweather,whichareappli
cablet oallbuildings, t
hereare
tradi
ti
onalformsofconst ruct
ionmaterial
,suchasbr i
cksconer ate,stateandt i
lesandalso
l
ighterformsofconst ructionsupport
edbyst eelorconcret
ef r
ames.I nsulationandf ir
e
protecti
onmustmeett her equir
edstandardslaiddowni nthecur rentbuildingr egul
ati
ons

I
nter
ior

Akitchenshoul dbeont hesamest oryasandadjoi

nt hedini
ngr oom.Thedeliv
eryofstovesand
remov al
ofr efuseareeasierfr
om gr oundfl
oorsbutthenaturall
ighti
ngventi
l
ationandoutlook
areusuallybet t
eronupperf l
oor.Thedesignconstructi
one.g.commer ci
alki
tchenshould
sati
sfycertainbasiccri
ter
iaappr opri
atefort
heproposedmenuandscal eofoperati
on.Ther e
shouldbeal ogical
sequenceofsaf eoperati
onsthatavoidcross-cont
aminat
ionandbesui table
forpract
icabl emethodsofcleaning.

Lay
out

Themi nimum sizeofkitchensser vi

ngt hepubli
candofcer tai
nstaffcanteensi
sincommon
withthoseofsev eralot
herkindofwor kplace,
subjecttorequir
ementslaiddownbyt heoff
ices,
shopsandr ail
waypr emisesataAct1963.Ther oomsmustnotbeov er
crowdedwiththeri
skof
i
njurytothehealthofwor kers.Themi nimum ov er
allf
loorareais3.7m 2(40squarefeet
)and
11.3m 3(400cubi cfeet
)theov erall
airspaceperper son.Thesefigur
esreferst
obasicroom
capacit
yr at
herthantospaceav ai
lableafteral
lowingforequipment.

Workingspacerequi
redwil
lvar
yaccor
dingt
othemenu,
theext
entthatpre-
prepar
edor
conveni
encefoodsareusedandthety
peofequi
pmenti
nst
all
edeveryplanmustbesubj
ectt
o
thebasi clegalrequirement s.Thesi zeoft hekitchenrel atestothef orm ofcat eri
ngpl anned
whet hersnacksorf ullmeal s, alsowhet hert hefoodi spr eparedont hepr emisesorbr oughti n
readypr epared,onlyr equiringt ober eheat edandser ved, andthenumberofcust omer s
expect ed.Theusual t
r endi nki t
cheni stoi nstallpr
epar ationequipmentatt hesideswher e
wast ecanbeconv enientlydr ainedaway ,andt oerectI slandcocking, appar atusi nt hecent re
wher ev enti
lat
ioncanbel ocal i
zed.Ther eisneedf ordiv i
sionintofurther ,compar tment sf orthe
prepar ati
onofdi f
ferentki ndsoff oodpr iortocooki ng, andf orwashi ngup.Wor kandpr oduct ion
shoul dflowprogr essivelyf rom del iveryofgoodst ost oragepr eparationandser v icewi thout
returnorcr osstraffi
c.Veget ablest orageandpr eparationshoul dbesi tedneart hepoi ntof
deliv
er yinanar easepar atedf rom theot herpar toftheki t
chentopr ev entsoil fr
om cr ops
reachingot herfood.Thesect ionf orrawmeatandr awf ishshouldbewel lsepar at edfrom t hose
dealingwi thcookedandpr epar edpr oduct s,incl
udingpast rywork.Cont aminat i
onf rom rawt o
cookedf oodshoul dbepr ev ent edbyanymeanspossi ble.

Ingeneral
,thesize,designandlayoutofakitchendependont hemenu, ty peofservi
ceand
met hodsofcleani
nge. g(byhand,machine,highpressurelances).Thehi gh-pr
essurelances
shouldberestri
ctedtoper i
odicdeepcleani
ngt oavoidsprayandexcesswat eri
nf oodhandli
ng
areasandwher eiti
sknownt hatsocketout
lectsandot herelect
ri
cal equipmentissuitably
waterproofed.Thesur f
acefini
shedoff l
oor
s, wal
landcei l
ingsareconsi deredfir
st.

Floorssurfaceshoul dbedur ablenon- absor bent,anti

-sli
pandwi thoutjointandcr evi
cesi n
whichdirt,bact eriaandi nsectscanl odge.Theyshoul dnotbeadv ersel
y,af fect edbygr ease,sal
t,
vegetableorf ruitacidsorot hermat erialsusedi nthepr eparationoff ood, andshoul dbe
capableofbei ngef fect
ivelycleanedandl i
ghti ncolour.Tessellatedquar ryt i
lesar e
recommendedf orfloorsofheav ydut ykitchen.Wi t
hl i
ghtcat eri
ngandi ndi nningr ooms, vinyl
sheettil
esofatl east3.2mm t hicknesspr ov ideagoodf loorsur f
ace.Sheel viny lsi mpregnated
withgraphi t
espar ti
clesareav ailable,butmaybedi ff
iculttoclean.Expaxyr esi n,and
grandokithic(concr eteincorpor ati
nggr aniteshi ppi
ng)cov er
ingsar emor ehar dy , butepoxy -
resiniscost l
yandt hegr onesl i
thicmaycr ack.Thel ifespanoff l
oorf i
nishesmai ntenance
shouldbeconsi der ed.Patentnon- slipf l
oor s, shoul
dbei nspect edunder ,oper atingcondi ti
on
beforepur chase.Themai nobj ectiv
esf orf loor sarethatt heyshoul dbei mper vious, easil
y
cleanedanddur able.

WEEK4

4.
0CLASSI
FYTHEVARI
OUSSI
NGLEANDCOMPOSI
TEHORSD’
OEURRE

Whatar
eHor
doeuv
res?

Horsd’oeuvr
es:alt
houghitpl
ay sami norpartinameal,t
hehorsd’
oeuvrecoursei
squit
ean
i
mpor tantonesinceiti
samenu, anditsquali
tygi
vescustomersanimpressi
onofthemealt
hat
i
stof oll
ow.Horsd’oeuvr
earesmal l
porti
onsatcoldorhotsavour
yfoodsservedtowetor
sti
mulatetheappet i
tebef
orelunchordi nneri
nordert
hatguestwil
lbeabletochoosefr
om a
vari
etyoffooditemswi t
houtgettingtoofull
.

Ther
efor
e,hor
sd’
oeuv
resshoul
dbeal
i
ghtandappet
izi
ngcour
se,
col
our
ful
inappear
anceandst
imul
ati
ngt
otheappet
it
e.

Hor
sd’
oeuv
remaybedi
vi
dedi
ntot
wocat
egor
ies:

AAsingl
efoode.gcavi
ersmokedsalmonoyst
eretc.whi
char
enor
mal
l
ypr
esent
edonan
al
acor
temenusforguestt
oselectf
rom andmakeanorder

BAnassor t
mentofwell-
seasoneddishes–“Hor sd’oeuvrevar
iesormixedhorsd’
oeuv
re”which
arepresent
edtoguestonaspecialhorsd’
oeuvretroll
ey(withcompartment
s).Thi
sconsist
sofa
vari
etyofdi
ffer
enti
temsfrom whichthecustomerssel ectshi
srequi
rements.Amixed
horsd’
oeuvrecoul
dincl
udefourorfi
veitemsf r
om amongt hefol
lowi
ng:

Sar
dines

Rol
l
mopandHer
ri
ngs

Tomat
oandoni
onsal
ad

Whol
ekemel

Sal
ami
,Hem sausage

Beetr
oot

Shumpsorpr
awns

Pot
atosal
ad

Russi
ansal
ad

Eggmay
inai
seet
c

Fr
uitj
uicessuchasor
ange,

Srapefr
uit
sandtomat
oar
efr
equent
lyser
vedasat
abl
ed’
hot
ehor
sd’
oeuv
rei
nst
eadoft
heones
fr
om thetr
oll
ey.

Singl
ehorsd’oeuvr
earethemoreexpensive.Preparat
ionofhor sd’oeuvrei
scarriedout
horsd’
oeuvr
esl i
esunderthesuper
visionofthechiefgardemanager .Theski
llofthe
horsd’
oeuvr
ehasi nmakingoffewinexpensivecommodi ti
esappeal tothecustomersbymeans
oftast
efulf
lavouri
ngsandpresent
ation.Thegoodhor sd’oeuv
rei sconstantl
ycreati
ngnew
reci
pesaccordingtoi
temsav ai
l
ableinthekitchen.

I
nsomecountri
ese.gRussi
a,hor
sd’
oeuvreal
aRusse,t
heyar
eaccompani
edbyorwashdown
bywi
nesorcocktai
l
ssomepopularr
ecipeforsi
ngl
efoodhor
sd’
oeuvr
es:

Oyst
ers:
-Ti
ght
lyshutshell
sindicat
efreshness.Car
eful
lyopenshel
lswithanoy st
erknif
eavoi
d
scr
atchi
ngofi
nsi
deshellandser veonabedofcr ushediceonaplate.Theyshouldnotbe
washedunl
essgri
lt
y.Naturalj
uiceshouldalwaysbelef
tintheshel
ls.
Accompani
ment
:-Si
xoy
ster
spl
usbr
ownbr
eadpl
usbut
terpl
usl
emon.

Caviar:
-Thisist
hepreparedroeofthesturgeon,aver
yexpensivecommodit
yusual
l
yserv
edi
n
i
tsor i
ginal
t i
norj
arinati
mbal eofcrushedice.Onespoonf
ul,25grepr
esent
saport
ion
accompani edwit
htoastbutt
erandlemon.

Foi
egras:-Thisisreadyprepar
eddeli
cacypreparedfr
om gooseli
ver,
ster
edwithor
igi
naldi
shor
past
rycase,ifti
neditshouldbethor
oughlychil
l
ed,removedfrom t
inandcuti
nto1cm sl
i
ces.
Serv
eonaf l
atdishgarni
shedwi t
halit
tl
echoppedaspi cj
ell
y.

Li
verPat
e

250gl
i
ver(
chi
cken,
pigscel
ves)

100gham,
baconorpor
tfat

50gl
ard

25gsl
i
cesoni
on

1cl
ovegar
li
c

125gchouxpast
e

60ml
doubl
ecr
eam

Spr
ingoft
hyme

1bayl
eaf

Pi
chofsal
t,mi
l
kandpepper(
whi
te)

1.Li
neat
wo-
pintear
thwar
edi
shwi
tht
hinl
ysheedl
ardi
ngf
atal
l
owi
nganov
erl
apf
ort
het
op.

2.Li
ght
lyf
ryham,
baconorpor
tfati
nthel
ardt
oget
herwi
thoni
ons,
thy
me,
gar
li
candhal
f
bayl
eaf
.

3.Addseasonedl
i
ver
,fr
yqui
ckl
yforaf
ewseconds.

4.Passal
lthei
ngr
edi
ent
stwi
cet
hroughaf
inemi
ncert
hent
hroughaf
inesi
eve.

5.Addt
hechouxpast
eandcr
eam,
mixt
hor
oughl
y

6.Pl
acemi
xtur
eov
erl
appi
ngandf
at,
placet
heot
herhal
foft
hebay
leafont
op.

7.Cov
erwi
thal
i
dpl
acei
nabai
n-mar
ieandcooksi
namoder
ateov
enf
oronehour
.

Shel
l
fishcockt
ail
–cr
ab,
lobst
er,
shr
imp,
prawn.

125ml
shel
l
fishcockt
ail
sauce
100-
150gpr
epar
edshel
lfi
sh

½l
ect
hice

METHOD

1.Wash,
drai
nwel
landf
inel
yshr
edl
ett
uce.

2.Pl
aceabout2cm deepi
ntocockt
ail
glass.

3.Addpr
epar
edshel
l
fish.

a.Cr
abi
sshr
eddedwhi
temeatonl
y.

b.Lobst
erscuti
n½andi
ce.

c.Shr
inps–peel
ed,
washedandi
flar
gecuti
nto2-
3pi
eces.

4.Coatwi
thsauce

5.Decor
atei
n(edge)ofcocki
l
glasswi
thpi
eceofi
tscont
ent
.

Cockt
ail
sauce(
shel
l
fish)5t
bsp(
tabl
espoon)l
i
ght
lywhi
ppedcr
eam

3“Tomat
ojui
ceMi
xed

Sal
t,pepper

t
oget
her

Fewdr
opsofl
emonj
uiceor(
may
onnai
se)

1eggy
olk

Pl
acey
olk,
vinegarand

3t
bspt
omat
ojui
ceseasoni
ngi
nabout

1t
bspVi
negar

whi
skwel
l
,gr
adual
l
y

5t
bspOl
i
veoi
l

pourt
heoi
lsl
owl
y

Sal
t,pepper
,must
ardwhi
ski
ngcont
inuousl
ycor
rectseasoni
ngi
fnecessar
y

Hord’
oeur
realagr
eacque;
-ar
eveget
abl
esbal
ancedandt
hencookedi
nthef
oll
owi
ngl
i
qui
d
250mlwater
.
60ml
oli
veoi
l

Lemonj
uice

½bay
leaf

6peppercoi
ns

6conanderseeds

Sal
t

Onions,caul
i
flower,
leeksact
ichokesaresomev eget
abl
ethatcanbeblenchedandcookedi
n
l
iquid.Al
soserveinalit
tl
eofunstainedl
iqui
d.Assort
edhord’
oeur
rereci
pes.

ASt
uff
edeggs

2har
dboi
l
edeggs

4t
bspmay
onnai
ses

25gbut
ter
,sal
tandwhi
tepepper

1.Hal
vest
heeggs,
remov
eyol
ks

2.Passy
olkst
hroughasi
evemi
xwi
thmay
onnai
seandcor
rectseasoni
ngs

3.Pl
acei
napi
pingbadwi
thast
arnozzl
e

4.Pi
peneat
hybacki
ntot
heeggwhi
tes

5.Di
essi
nar
avi
er

Tomat
osal
ad

200gmay
onnai
se

10gchoppedoni
onor
dice

1t
bspv
inai
gret
tesal
tandpepper

Cutpotat
oesinto1cm di
cespr
inklevinnaigr
etl
e,mixwit
honionaddmay
onnai
se,
cor
rect
seasoni
ngs.Dressneat
lyi
naraviersprinkl
ewithchoppedparsl
ey.

MeatSal
ad

200gcookedmeat

50gt
omat
oes

5gchoppedoni
onorchi
ves
50gcookedFr
enchbeans

25ggher
kins

Choppedpasl
eycutmeatandgher
kins½cm di
ce,
cutbeansi
nto½cm di
ce.

SALADS

Saladscanbeser
vedatanyti
meoft
heday,t
heyarecool
andref
reshi
ngi
nhotweat
her
.Ther
aw
greenveget
abl
essuppl
iessomeoft
hefl
uidr
equi
redbythesy
stem.

Saladcanbeanattract
ivewayofusingupleft
-overfoodmat eri
alse.
gmeatsalad,potat
osal
ad
etc.sal
adcanbeclassi
fiedi
ntoasingl
esalads(Frenchsalad).Thisconsi
stsofoneit
em onl
y
suchaspotatoes,
tomatoes,cucumber,
etcwithaFr enchdressing.

Compoundormi xedsalad:
-composingoflet
tuce,cucumber,t
omatoesetcwithaFrench
dr
essi
ng.Cold-cooked-
veget
ablesal
ads.Thev eget
ablesar
eneatlycutandmixedwiththe
dr
essi
ng.Sakidawi t
hadisti
nct
ivechar
actere.
gf i
sh,meat,chi
cken,eggsorcheeseet
c.

Thesefor
mst hechefi
ngr
edientandt
heyar
emi xedwi t
htheusualsaladv
egetabl
es.Thi
ssor
tat
sal
adisserv
edasaseparatecoursewit
hadressing.Fr
uitsal
ad:
-Freshorti
nnedfr
uitmaybe
used

Uses:
-

1.Asanaccompani
mentt
oahotr
oastorpoul
tr
ye.
gagr
eensal
adwi
thaFr
enchdr
essi
ng.

2.Asanaccompani
mentt
ocol
dmeate.
ggr
eensal
adswi
thaFr
enchdr
essi
ngormay
onnai
se
sauce.

3.Asal
unchconorsupperdi
sh,
whent
hesal
adcont
ainsapr
otei
nfood.

4.Asanhor
sd’
oeur
re.

5.Fr
uitsal
adser
vedasasweetcour
se

Reci
pes

Fr
enchdr
essi
ng

1t
bspol
i
veoi
lmi
xtoget
hert
heoi
lwi
tht
heseasoni
ng,
addr
inger

1t
bspv
inegargr
adual
l
y,st
ir
ingunt
ili
tissmoot
hlybl
ended

1t
bspsal
t

1t
spwhi
tepepper

Cr
eam dr
essi
ng
1har
dboi
l
edy
olkegg

1t
spsugar

1t
bspv
inegar

¼t
spsal
t

2t
bspev
erpor
atedmi
l
k

150ml
sal
adoi
l
.

Machyol
kinabowt,
addseasonings,
addoi
lgr
adual
l
yst
ir
ingal
lthet
ime,
whent
hickand
smoot
h,addmil
kandvi
negargradual
ly.

May
onai
se

1y
olkofeggr
aw

150ml
sal
adoi
l

2t
bspv
inegar

Sal
tandhi
hit
epepper
.

Mixtoget
heryol
kandseasoningsinabowl.Addt
heoi
ldr
opbydr op,
stir
ingall
theti
me(
ift
oo
t
hick)addfewdropsofv
inegar).Cont
inuewi
thoi
l
.Whengradual
l
ysti
ringall
theti
me.

NB.Thesuccessoft hissaucearet hethoroughmixingoft heoil withtheeggy olktogivei

ta
smoot handgl ossyt extur
eandt heuseofgoodqual it
ysaladoil andf resheggs.Control
port
ioningwi t
hr egardt ohorsd’
oeuv r
eandsal addishes.I
nmostr ecipes,t
hereareguideli
neto
thequant i
tyofpr eparedsaladandhor sd’oeuvret
obeser vedper por ti
on.Pointtheappropri
ate
usesofcor rectequipmentandut ensil
salsohelpinthecont r
ol ofpor ti
one.g.saladplat
es,
cocktai
l gl
asses, andt hevari
ousr avi
ersandtheuseoft hehor sdoeuv r
etrol
ley.

WEEK5

5.
0SALADSANDSALADDRESSI
NGS

Freshnessandst imul ati

ngf l
avorar
echar acterist
icsdesir
edi nsal ads.Mostfoodst hatarenot
sweetmaybeusedi nsalads.Therear ecer
tainqual i
ti
es,howev er,t
hatsetsaladsapartas
somet hingspecial.Exceptforav er
yf ewhot, savorymixtures,suchashotpot atosalador
wilt
edl ett
uce,saladsar emostappeal ingwhenwel lchi
ll
ed.Col d,cri
sp,piquant,col
ourful
,well-
seasoned, andattractiv
ear eadject
ivesappli
cabl etowell-preparedsalads.Theysuppl yvaluabl
e
nutri
ent stothediet,especial
lywhent heyaremadeoff reshf ruitsandvegetables.

Sal
adpreparati
oninvol
vesworkingwit
hf oodsthatposse’shighl
yperi
shabl
equal
it
yi nway st
hat
mayreadil
yresulti
ncontami
nation.I
nor dert
oinsuresafetyandgoodquali
ty,
meticulous
cl
eanl
inessandcareful
,cont
inuousrefr
igerat
ionareessenti
al.Alar
geshareofpr
eparationcal
ls
forcut
ti
ngandarr
angi
ngfoodsbyhand.Cleanhands,
sani
tar
ymet hodsofwor
k,andpr
otect
ion
offoodsandequi
pmentf
rom cont
aminat
ionarehighl
ysi
gnif
icant
.

Mat eri
alsselect
edf orsaladsandt hesizeofthepor t
ionsneedt obegov er
nedbyt hesalad`s
rol
ei nthemenu.Sal adsmaybeusedasappet izers,asanaccompani mentt ot
hemai ncourse,
asasepar at
esal adcour se,asthemeal̀smai ndi sh,orasapar tyref
reshment.Whenser vedas
apar tofameal ,theyshoul dharmoni zewiththeot herf oodswi t
hwhi chtheyareserved.They
mayhav eaf ewcal ori
esasal ettuceleafwithoutdr essingortheymaybeashear tasmeatand
potatoes.Theirar r
angementshoul dbesimpl erathert hanelaborate,wit
hanatural r
atherthan
setappear ance.Arrangement sthatar eexact,uniform orperfecttendtoconnoteov er-handl
ing
ofmat erial
s.Saladsar eadaptableandmaybev ari
edi nmaterials,ar
rangement,andser vi
ce.

Appet
izerSal
ad

Saladsar eoft
enser vedast hefir
stcour seorappet i
zerforl
uncheonsanddi nners.Thi
s
economi zesbyel i
minatingtheappet izercourse.I
tisespeci
allyfavoredforl
ow-costmealsand
byt heshort-
orderrestaurantswher epat r
onsmustwai tfortheirfoodtobeprepared.
Proporti
onedsal adsort hoserequiri
ngsi mplearrangementcanbeser vedassoonasor der
sare
placed.Hungrypat r
onscanenj oytheirsaladswhileotherpr
epar ati
onisunderway.Thi
shelpst
o
serviceandtopaci f
yi mpatientdi
ner s.

Thesefir
stcoursesal
adsshoul
dbeofat ypethatarousestheappetit
e.Theyshouldbeli
ght,
cri
sp,andcold.Thedr
essi
ngshouldbet astyandpiquant.Tossedgreensaladsarepopularand
widel
yused.Theymaybecomev erytr
it
eunl essaspeci alnot
eofinteresti
sint
roduced.I
tiswell
tousespecialcar
etoprev
entthi
sdeli
ciousandi mpor t
antfoodfrom becomingti
resome.

Accompani
mentSal
ad

Theaccompani mentsaladsar eservedwi tht hemai ncour se,andpr ov idear eli

shwi tht hemai n-
coursefoods.Thesel ecti
onoff oodsusedshoul dhar monizei ncolour ,texture,andf l
av orand
compl ementt hefoodsinthemeal withwhi chtheyar eser ved.Satisf acti
onofappet i
t eand
nutri
entbalancear etobeconsi dered.Saladsgr eens, cabbagesal ads, t
artfruit
s,sav ory
vegetables,andmanymi l
derfruitsandv egetablesmakeupagener ousl istofappr opr i
ate
saladsfrom whi chtochoose.Heav yfoods, suchaspot at
o, macaroni ,
drybeans, andmeat
salads,aresuitabl
eonlyifotheritemsi nthemai ncour searev erylightandl acksi mi
larf oods.In
maki ngselecti
onsoneshoul dremembert hattof ul
fi
llitspurposest hesal admustbet asty,
addingzestoff lavort
othemeal .Avoidfoodst hatar etoosmoot hort oosweet ,orthathav ean
i
nsignifi
cantflavor.Agoodsaladmustaddr eli
sht othemeal .

Separ
ate-
Cour
seSal
ad

Saladsareserv
edasasepar ate-
coursef ol
lowingthemai ncourseinthemor ef ormal typeof
servi
ce.Thi
sservi
ceiscustomar yi
ncl ubs,hotel
s,andrestaur
antsthatfeaturef i
nediningand
l
eisurel
yatmosphere.Asal
adt hatfol
lowsaheav ycourseshouldbelightandr efreshing.It
shouldprovi
deachangefrom themai n-coursefoodsandshoul drefr
esht heappet i
te.Some
ki
ndofwaf erorot
herbreaditem shouldbeser vedwiththiscourse.Well
-dressedsal adgr eens,
sav
oryv
eget
abl
es,
andf
rui
tsal
adsar
epopul
archoi
cesf
ort
hesepar
ate-
cour
sesal
ads.

Theplatesonwhi chthissaladisserv
edshoul dbelargerthanthoseusedf orsaladsthat
accompanyt hemai ncourse.Theaccompani mentsaladmaybeser v edi
nabowl oronapl at
e
approxi
mat el
y6.5to7i nchesindiameter.Asanaccompani ment,i
tisimpor tantthatthedish
notovercrowdthear r
angementwi ththeotherdi
shesusedi nthemai ncourse.Thesepar ate-
coursesaladshouldbeser vedonapl at
eabout8.5t o9inchesi ndiameter.Theser viceofthe
separat
e-coursesaladonal argerpl
ateneednotmeant hatiti
sal argersalad.Itshouldbe
arr
anged, however,
insucham at tr
acti
vemannersot hatitappearsi mportantinquant i
tyandis
notdwar f
edbyt heplate.

TheMai
n-Di
shSal
ads

Heartysaladsar eusedtofurnisht hechiefnour ishmentf orluncheonsanddi nner s.Thev olume

andrichnessoft hesesaladsshoul dbeadequat et osatisfythenor mal appetite.Amai ndish
saladservedwi thbreadmayconst it
utet hecompl eteluncheon.I tmaybear rangedi nabowl or
onal uncheon-sizeplat
e(9to10i nches) .Thepl atemaycont ainonelargesal adoran
assortmentoft hreetofi
vesmal l
ones.Foodsr ichinpr otei
n( forexampl e,chicken, f
ish,eggs,
ham, veal
,andcheese)ar echosenf orthesesal ads.Apopul arexampl eofamai ndishsaladis
onemadewi thlargechunksoft enderchi ckenandseasoni ngsfoldedintoapi quantwhi pped-
cream dressi
ng.I tmaybegar nishedwi thpl umpsegment sofgr apefruitandsal tedal monds.
Thissaladmakesahear tyanddel ici
ousl uncheonwhenser v
edwi thassortedhotbr ead.

Par
tySal
ad

Sweetsal adsandmanyoft her ichmixt ures(suchasf rozenwhi pped- cr

eam salads)ar er
arely
appropri
at ef
ormeal timeser v
ice,butmaybeenj oyedaspar t yfar e.Part
yrefreshment sshould
beselectedwi ththespeci fi
cgr oupandt heparticul
arfunctioninmi nd.Thesizeoft hesalad
needt obegov ernedbot hbythewayi nwhi chitistobeser v edandwhet herthereisagener ous
assortmentofot heri tems.Itmaybeser vedinthebite-si
zecr eam- puffshel
lsorsmal l
let
tuce
cups,oritmaybet hemai nfeatureofanaf ter
noont ea.Finelycutcr abmeatorchi ckensalads
arefavori
temi xturesf orservi
ngi nsmal lcream puffsort i
nyl et
t ucecups.Whenser vedasthe
mainitem afteracl uborbr i
dgesessi ont hesal adfil
li
ngmaywei gh4t o6ounces, dependingon
i
tsrichness.Itisusual lyar
rangedonapl atewithenoughspacef orasmal lsandwi chorwaf er
besi
det hesalad.Fav ori
techoicesfort hesesal adsincludefruitmi xtur
es,moldedsal ads,fr
ozen
-f
rui
tsalads,andsal adsofchi cken,ham, l
obster,cr
abmeat ,orshr imp.

SALADMAKI
NG

Saladsofbestqual ityareclean,cool,cr
isp, andt asty.Thegr eensmustbecl eanedlongenough
i
nadv anceofmaki ngthesal adtoal l
owt hem t odr ai
nwel l.Dressi
ngtoseasont hesaladwil
lnot
sti
ckt owetl eav
esandl i
quiddrainingoffthel eav esafterthesaladisarrangedlessensi
ts
enjoyment .Coolnesscallsforkeepingrefrigeratedandcr ispnessrequi
resf r
eshnessand
protecti
onf r
om dehy drati
on.Directcontactofawor ker`shandsi narrangingsaladsmakes
cl
eanhandsandcl eanwor khabi t
sessent i
al forcleansal ads.
Achillboardandser vi
ngdisheshelpinmai nt
ai ni
ngl owt emperatureinthesalads.Amobi l
e,
dishstorageunitthatcanberolledint
oar efr
igeratedar eafacil
i
tateschill
i
ng.Wheni ti
snoti n
use,theboar dmightbestoredont opofthedi shstor ageunit.“
Keepi tcol
d”isagoodsl ogan
forsaladmaker s.Enoughrefr
igerat
edspacef orsal adsupplies,servi
ngdishes,andthesalads
assoonast heyarrangedunti
ltheyarerequir
edf orser vi
ce,isneededandi nthesalad
department.

Thechiefingredi
entofasal adisusuall
yindicatedonthemenu, butwi
thl i
ttl
einf
or mat i
on
concerningit
sgar nishormethodofpreparation.Specialt
reatmentisoftenrequiredt odevel
op
savoryquali
ti
esdesi r
abl
einasalad.Mostcookedv egetablesareimpr
ov edbymar inati
ngina
tast
yFr enchdressing.Bl
andfruit
smayneedf lavorandcrispnessadded.Col our
lessordr ab
foodmaybemor eappealingwit
hbrightgarnishesorbymol di
ngincolourfulgel
atin.

SALADARRANGEMENT

Thet opographyofasaladhaspsy chol

ogi
calvalue.Appropri
atehei
ghtlendsi
mpor t
ance.Af
lat
saladtendst oappearli
mp,smal l
andunimportant.Hei
ghtcanbebui l
tint
oasaladinvari
ous
way s.Evenflatsegmentoffrui
tscanbemadet ost andupthroughartf
uluseoftheti
nyhear
t
l
eav esoflettucetosuppor
tthenchunkoffir
ml ettuceorsimil
arfi
ll
ersaresometi
mesneededto
giv
eani mpr essionofpl
enti
fulsi
ze.

Asaladshouldhav eamai npoi ntofinterest

.Thi
smaybeei t
hert hechi
efingredi
entoragarni
sh
wit
hspecialappeal.Arrangement saremostat tr
acti
vewhent heyaresimpleandnatural
in
appear
ance.Acombi nati
onsalad, f
orexampl e,mighti
ncl
udegr eenbeans,tomatowedgesand
cel
eryri
ngs.Afruitsaladmi ghthavej ul
iennecutsofappl
e,t
idbitsofpi
neapple,segmentof
ci
trusf
ruitandagar nishofredandgr eenpepper.

SALADDRESSI
NG

Saladdr essingsaresaucesthatareblendedtocomplementandseasonf oodswi t

hwhicht hey
areser v
ed.Thei rf
unctionist
oaddwel l
seasonedflav
or s,r
ichnessandpiquancy.Thedressing
selectedforaspeci fi
csaladshoul
dhar monizewellwiththesaladingr
edient
s,forexample,a
must arddr essi
ngwoul dnotbeenjoyedifserv
edonaf r
uitsaladbutwouldbewel comedwi th
egg, potato,ormeatsalad.Li
kewiseasweetwhi pped-cream dressi
ngisnotthebestsel
ection
forav eget abl
esalad.

Ingredi
entsforsal
addressi
ngshouldbecar
eful
l
ychosenforagoodf
lav
or.Sal
addr
essi
ngsar
e
classif
iedi
ntofourgener
alty
pes.Eachhasnumerousv
ari
ati
ons.

a.Fr
enchdr
essi
ngi
sat
empor
alemul
sionofoi
l
,vi
negarandseasoni
ngs.

b.Mayonnai
sei
sapermanentemulsi
oncont
aini
ngoi
l
,vi
negar
,seasoni
ngsandanemul
sif
ier
,
thati
schi
efl
yorent
ir
elyeggy
olks.

c.Cookeddressi
ngshav
eathi
ckeningagent,
suchaseggorst archtothi
ckenthel
i
qui
dswhi
ch
mayincludeanacidi
ngr
edi
ent
,water,andorfr
uitj
uice.Seasoningsareadded.
d.Cream dressingmaybemadewi thei
thersweetorsourcream.Whippedsourcream
contai
nercont ainsnatur
al acidandmayhav elemonjui
ceaddedforaddi
ti
onaltar
tness.The
si
mpl eadditi
onofsal tandot herseasoningsmaket hi
stypeaneasy-
to-
makeandpopul ar
dressi
ng.Whi pped-cream dressingmaymer el
yhavelemonjui
ceandseasoningsaddedorthey
maybef oldedi ntoastarch-thi
ckenedfruitandjui
ce-
mixtur
e.

WEEK6

6.
0MEAT

Meatisprobabl
yourmostf
ood,
account
ingasi
tdoesf
oramaj
orshar
eofourt
otal
expendi
tur
e
onfood.

Catt
le,sheepandpigsarerear
edforfr
eshmeatandcer
t ainpigsar
especifi
cal
lyproducedfor
bacon.Theanimal
sar ehumanelyki
ll
edandthemeatprepar edi
nhygieni
ccondit
ions.Theski
ns
orhidesareremoved,t
heinnardsar
etakenoutoft
hecar cassandtheoffal
isputaside.

Car
cassesofbeefar
espli
tint
otwosi
desandthoseoflambs,sheep,
pigsandcal
vesar
elef
t
whol
e,theyar
ethenchi
l
ledinacol
droom bef
orebeensentt
omar ket.

Tocookmeatpr operlyi
tisnecessarytoknowandunder standthestructur
eofmeat .Leanf l
esh
i
scomposedofmuscl es,whichar enumer ousbundl esoffi
bersheldtogetherbyconnect i
ve
ti
ssues.Thesizeofthesefibersisextr
emel ysmal l
,especi
allyi
ncotsorcot sfrom young
ani
mal sandonlythecoarsestmaybedi st
inguishedbyt henakedey e.Thesizeofthefibers
vari
esinlengt
hdepthandt hicknessandt hisvari
ationwill
affectt
hegr ai
nandt hetextureofthe
meat.

Thequant it
yofconnect i
vetissuebi ndi
ngt hefiberswil
lhavemuchtodowi ththetenderness
andeat i
ngqual i
ty.Therear etwoki ndsofconnect i
veti
ssue,t
heyell
ow(elasti
n)andt hewhite
(coll
agen) .Thethi ckyell
owst ri
pt hatrunsalongt heneckandbackofanimalsisanexampl eof
el
astin.Elasti
nisfoundi nthemuscl es,especiall
yinolderani
malsorthosemusclesreceivi
ng
considerableexercise.El
astinwi l
lnotcook, andi tmustbebrokenupmechanicall
ybypoundi ng
ormincing.Thewhi teconnect i
vetissue(col l
agen)canbecooked, asitdecomposesi nmoist
heattofor m gel
atin.Theamountofconnect ivetissueinmeatisdet
erminedbytheageand
breedoft heanimal ,andthecar eandf eedgivent oit.

Thequant i
tyoffatandi tscondi tionareimportantfactorsi
ndet er
mi ningeati
ngqual it
y.Fati
s
foundont heexteriorandinterioroft hecarcassandi nthefleshit
sel f.Fatdepositedbetween
musclesorbetweent hebundl esoff i
bresiscall
edMar bli
ng.Ifmar blingispresent ,
themeatis
l
ikelytobetender ,
ofbet t
erflav orandmoi st.Muchoft heflavoroft hemeati sgi venbyfats
foundinleanorf attyt
issuesoft hemeat .Animalsabsorbf l
avorfrom t hefoodt heyaregiven,
theref
orethetypeoff eedisimpor t
antinthefinaleat
ingqual i
tyofthemeat .

Extr
act
ivesinmeatarealsoresponsi
bleforfl
avor.Musclesthatrecei
veagooddeal ofexer
cise
haveahigherpr
oport
ionoff l
avorext
ract
ivesthanthosereceivi
nglessexerci
se.Shi
n,shank,
neckandotherpar
tsreceiv
ingexerci
sewi l
lgi
vericherst
ockandgr av
ies,
andmeatwi t
hmor e
f
lav
ort
hant
het
endercut
s.

Tender
ness,fl
avorandmoi
stnessarei
ncreasedi
fbeefi
shungaftersl
aughterorpre-
tender
ized.
Porkandvealarehungf
or3-7daysaccor
dingtot
hetemperat
ure.Meatisgeneral
lyhungata
temperat
ureof1ºC(34º
F).

Qual
i
ty

1.Leanmeatshoul
dbebr
ightr
ed,
wit
hsmal
lfl
ecksofwhi
tef
at(
mar
bled)
.

2.Thef
atshoul
dbef
ir
m,br
it
tl
eint
ext
ure,
creamywhi
tei
ncol
ourandodour
less.

3.Home-
kil
l
edbeefi
sbest
.

VEAL

Or i
ginall
ymostt opqualit
yv ealcamef rom Hol
land,butast heDutchmet hodsofpr oducti
onare
nowusedext ensivelyi
nBr i
tai
n,suppliesofhome- producedvealarenowav ail
abl
eal ltheyear
round.Goodqual i
tycarcasseswei ghi
ngaround100Kg( 220lb)canbepr oducedfrom calves
slaughteredat12- 24weeks.Thi squalit
yofvealisnecessaryforfir
st-cl
asscookery.Claves
whi charenotconsi der
edbyt hepr oducert
obesui t
ableforquali
tyvealorbeefare,howev er
,
slaughteredwithin10day safterbirt
handar eknownas“ Bobby”calves.Themeatobt ainedis
suitableforst
ewi ng,pi
es,casserolesetc.

Thef
leshofv
eal
shoul
dbepal
epi
nk,
fir
m,notsof
torf
labby
.

1.Cutsur
facesmustnotbedr
y,butmoi
st.

2.Bonesinyoungani
mal
sshoul
dbepi
nki
shwhi
te,
por
ousandwi
thasmal
lamountofbl
oodi
n
thei
rstr
uctur
e.

3.Thef
atshoul
dbef
ir
m andpi
nki
shwhi
te.

4.Theki
dneyoughtt
obef
ir
m andwel
lcov
eredwi
thf
at.

LAMBANDMUTTON

InBrit
ain,f
iveti
mesasmuchl ambandmut t
oniseatent hani
nanyot herEur
opeancountr
y.
Approximately40%ofthelambandmut tonconsumedi shome- producedandthebalance
comesf rom Austral
i
aandNewZeal and.Astheseasonsi nAustrali
aandNewZeal andare
oppositetothoseinBri
tai
nthesesuppli
escanbeintegratedwithourown.Mostl amb
carcassesimportedarefr
om ani
malsagedbetween4- 6mont hs.

1.Lambi
sunderoney
earol
d-af
teroney
eari
tist
ermedmut
ton

2.Thecar
cassshoul
dbecompactandev
enl
yfl
eshed.

3.Theleanfl
eshoflambandmut
tonoughtt
obef
ir
m andofapl
easi
ngdul
lredcol
ourandofa
fi
netextur
eorgrai
n.
4.Thef
atshoul
dbeev
enl
ydi
str
ibut
ed,
har
d,br
it
tl
e,f
lakyandcl
earwhi
tei
ncol
our
.

5.Thebonesshoul
dbepor
ousi
nyoungani
mal
s.

PORK

Approximatel
y95%ofporkusedi nBri
tai
nishome-pr
oduced.Thekeepi
ngquali
tyofpor
kisl
ess
thanthatofanyothermeat;t
heref
orei
tshouldbehandl
ed,prepar
edandcookedwithgr
eatcar
e.
Porkmustal way
sbewel lcooked,
becauseTri
chi
nell
ae

(
parasi
ti
cworms)maybepr esentandmustbedest royedbyheat
.Iftheyarepresenti
nthe
meatandar
enotdestr
oyedincooki ngtheywi
llf
indtheirwayi
ntothev ol
untar
ymusclesof
t
hosewhoeatporkandtheywillconti
nuetoli
veinthehumanbody .

1.Leanf
leshofpor
kshoul
dbepal
epi
nk.

2.Thef
atshoul
dbewhi
te,
fir
m,smoot
handnotexcessi
ve.

3.Bonesmustbesmal
l
,fi
neandpi
nki
sh.

4.Theski
norr
indoughtt
obesmoot
h.

BACON

Baconisthecur
edfl
eshofabaconerpig.Abaconerpi
gist
hetypet
hati
sspeci
fi
cal
l
yrear
edf
or
baconbecausei
tsshapeandsi
zeyiel
deconomicbaconjoi
nts.

Thecuri
ngprocessconsi
stsofsal
ti
ngei
therbyadr
ymet
hodandsmoki
ng,
orbysoaki
ngi
n
bri
nefol
lowedbysmoking.

Greenbaki
ngisbr
inecur
edbutnotsmoked,
ithasami
l
derf
lav
oranddoesnotkeepasl
ongas
smokedbacon.

1.Ther
eshoul
dbenosi
gnofst
icki
ness.

2.Ther
emustbenounpl
easantsmel
l
.

3.Ther
indshoul
dbet
hin,
smoot
handf
reef
rom wr
inkl
es.

4.Thef
atoughtt
obewhi
te,
smoot
handnotexcessi
vei
npr
opor
ti
ont
othel
ean.

5.Thel
eanmeatofbaconshoul
dbedeeppi
nki
ncol
ourandf
ir
m.

HAM

Ham isthehi
ndl
egofapigcutr
oundfr
om thesideoft
hepor
kwiththeait
chbone;iti
s
preser
vedbycur
ingorpi
ckl
i
nginbr
ineandthendri
edandsmoked.Yor
k,bradenham (
Wil
tshi
re)
andSuffol
karet
hreeoft
hemostpopul
arEngli
shhams.

Br
adenham i
seasi
l
ydi
sti
ngui
shedbyi
tsbl
ackski
n.Thebr
adenham andSuf
fol
khamsar
esweet
andmil
dlycur
ed.I
mportedhamsi
ncl
udetheParma,Bay
onneandWest
phal
i
a,al
lofwhi
char
e
car
vedpapert
hinandeatenr
awashors-
d`oeuv
re.

FoodVal
ue

Meat,hav
inghighpr
otei
ncont
ent
,isv
aluabl
efort
hegr
owt
handr
epai
roft
hebodyandasa
sour
ceofenergy.

PRESERVATI
ON

Sal
ti
ng-meatcanbepickl
edi nbri
neandt hismethodofpr
eser
vat
ionmaybeappli
edto
si
lv
ersi
de,br
isketandox-
tongues.Sal
ti
ngi salsousedi
nthepr
oducti
onofbacon,
bef
oret
he
si
desofporkaresmoked.Thisalsoappl
iest ohams.

Chil
li
ng-thismeansthatmeati
skeptatatemperat
urejustabovef
reezi
ngpointi
nacontr
oll
ed
atmosphere.Chi
ll
edmeatcannotbekepti
ntheusualty
peofcoldroom formorethanaf
ew
days,andthisi
ssuff
ici
entt
imefort
hemeattohang,enablingi
ttobecometender
.

Freezi
ng-smallcarcasses,
suchasl
ambandmut ton,canbefrozenandthequal
it
yisnot
affect
edbyfr
eezing.Theycanbekeptf
rozenunt
ilrequi
redandthenthawedoutbefor
ebei
ng
used.

Somebeefi
sfr
ozenbuti
tisi
nfer
iori
nqual
i
tyt
ochi
l
ledbeef
.

Canni
ng-l
argequant
it
iesofmeatarecannedandcornedbeefi
sofi
mpor
tancesi
ncei
thasa
ver
yhighpr
otei
ncontent.Por
kisusedfort
innedl
uncheonmeat.

WEEK7

7.
0POULTRY

Poul
tr
yist
henamegi
vent
odomest
icbi
rdsspeci
all
ybr
edt
obeeat
enandf
ort
hei
reggs.

Season

Owingtopr
esentdaymethodsofpoul
tr
ypr
oduct
ioni
nbat
ter
iesandt
odeepf
reezi
ng,
poul
tr
yis
av
ailabl
eal
ltheyearr
ound.

FoodVal
ue

Thefl
eshofpoult
ryismoreeasi
lydi
gestedt hant
hatofbutcher
`smeat .I
tcont
ainspr
otei
nand
i
stheref
oreusef
ulforbui
ldi
ngandrepair
ingbodytissuesandprovidi
ngheatandener
gy.Fat
cont
entisl
owandcont ai
nsahighpercentageofunsaturat
edacids.

St
orage

Fr
eshpoult
rymustbehungbythelegsi
nawell
venti
l
atedroom f
oratleast24hour
s,ot
her
wise
i
twil
lnotbetender
,andt
heinnar
dsarenotr
emovedunti
lthebi
rdisr
equired.
Frozenbir
dsmustbekepti nadeepfr
eezecabi
netunt
ilr
equi
red.Toreducether
iskoffood
poisoni
ng,i
tisessent
ial
thatf
rozenbi
rdsbecomplet
elyt
hawed,pref
erablyi
narefr
iger
ator
beforebei
ngcooked.

CHI
CKEN

Qual
i
ty

1.Thebr
eastoft
hebi
rdshoul
dbepl
ump.

2.Thev
entendoft
hebr
eastbonemustbepl
i
abl
e.

3.Thef
leshshoul
dbef
ir
m.

4.Theski
noughtt
obewhi
teandbeunbr
oken,
wit
haf
aintbl
uisht
inge.

5.Thel
egsshoul
dbesmoot
h,wi
thsmal
lscal
esandsmal
lspur
s.

6.Ol
dbi
rdshav
elar
gescal
esandl
argespur
sont
hel
egs.

TYPESOFCHI
CKEN

Broil
erchi
ckensocall
edaf
tertheAmeri
canwordforroasti
ngarerear
edunt
ilt
heyreacht
he
requi
redweight
-av
eragi
ngbetween1.
5-2kg(
3-4.
5lb)whichtakesappr
oxi
matel
y6-7weeks.

Whol
echi
chkenwei
ghi
ngupt
o3kg(
6lb)ar
eal
soav
ail
abl
e.

Ovenreadyf
reshchi
chkensar
esocompl
etel
yev
iscer
ated,
nor
mal
l
ychi
l
led,
wit
horwi
thout
gi
blet
s.

Fr
ozenchi
ckensar
efi
rstcl
eanedandt
henqui
ckl
yfr
ozen.

Poussi
nsorspr
ingchi
ckensastheyusedt
obeknownar
e4-
6weeksol
dwei
ghi
ngabout0.
5kg
(1l
b)andar
eavail
abl
efreshorf
rozen.

Cor
n-f
edchi
ckensarerear
edonadietofmaizewhi
chgi
vest
hem t
hei
rdi
sti
nct
ivey
ell
owhue.
Mostl
yav
ail
abl
efresh,
butsomearefrozen.

Chi
ckenporti
onsbot
hfreshandf
rozenar
eavail
abl
einawi
dev
ari
etyofpacksi
ncl
udi
ngbr
east
s,
dr
umsticks,
thi
ghsorpart
sofmix
edporti
ons.

USE

Chi
ckenaresuitableforcooki
ngwholebyr oast
ing,gri
l
li
ng(spli
topen),pot
-r
oasti
ngand
br
aisi
ng.Theycanal sobecookedinpiecesassupr emes,bal
lott
ines,
sutes,pi
es,
gal
ati
nesand
i
nvol-
au-vent
s,saladsandsandwiches.Alsostocks,soupsandsauces.

Boi
l
ingf
owlareei
thersmall
er,l
essmeatybir
dswei
ghi
ng1-2kg(2-4l
b)orl
arget
oughol
dbi
rds
whi
chhavef
ini
shedlayi
ng.Theyarechi
efl
yusedf
orst
ocks,soupsandsauces.
DUCK,
DUCKLI
NGANDGOOSE,
GOSLI
NG

Qual
i
ty

1.Thef
eetandbi
l
lsshoul
dbebr
ighty
ell
ow.

2.Theupperbi
l
lshoul
dbr
eakeasi
l
y.

3.Thewebf
eetmustbeeasyt
otear
.

Use

Ducksandgeesemayber
oast
edorbr
aised.

TURKEY

Qual
i
ty

Thebreastshouldbelarge,
theski
nundamagedandwi t
hnosi gnsofst
icki
ness.Thel
egsof
youngbir
dsarebl ackandsmooth;t
hefeetsupplewi
thashortspur
.Asthebirdagest
helegs
tur
nreddishgreyandbecomescaly.Thefeetbecomehard.

Use

Tur
key
sar
eusual
l
yroast
ed.

GUI
NEAFOWL

Whenpluckedthesegr
eyandwhit
efeather
edbirdsresembleachi
ckenwi
thdar
kerf
lesh.The
youngbi
rdsareknownasSquabs.Thequali
typoint
srelat
ingt
ochi
ckenappl
i
estoguineafowl
.

PI
GEON

Pi
geonshoul
dbepl
ump,
thef
leshmauv
e-r
edi
ncol
ourandt
hecl
awspi
nki
sh.

WEEK8

8.
0GAME

Gameisthenamegi
vent
ocer
tai
nwi
l
dbi
rdsandani
mal
swhi
char
eeat
en;
ther
ear
etwoki
nds
ofgames;

a.Feat
her
ed

b.Fur
red

FoodVal
ue

Asi
tisl
essfatt
ythanpoul
tr
yormeat
,gameiseasil
ydi
gestedwit
htheexcept
ionofwaterf
owl,
owi
ngtothei
roil
yfl
esh.Gamei
susef
ulforbui
l
dingandrepai
ri
ngbodyti
ssuesandforener
gy.
St
orage

1.Hangi
ngisessenti
alf
oral
lgame.I
tdr
ainst
hefl
eshofbloodandbegi
nstheprocessof
di
sint
egr
ati
onwhi chi
svit
alt
omakethefl
eshsof
tandedibleandal
sotodevel
opflavour
.

2.Thehangingt
imei
sdet
ermi
nedbyt
het
ype,
condi
ti
onandageoft
hegameandt
hest
orage
temper
ature.

3.Ol
dbi
rdsneedt
ohangf
oral
ongert
imet
hany
oungbi
rds.

4.Gamebi
rdsar
enotpl
uckedordr
awnbef
orehangi
ng.

5.Veni
sonandhar
ear
ehungwi
tht
heski
non.

6.Gamemustbehungi
nawel
lvent
il
ated,
dry
,col
dst
orer
oom.Thi
sneednotber
efr
iger
ated.

7.Gamebi
rdsshoul
dbehungbyt
heneckwi
tht
hef
eetdown.

QUALI
TYFORBUYI
NG

Veni
son

Joi
ntsofv
eni
sonshoul
dbewel
lfl
eshedandadar
kbr
owni
shr
edcol
our
.

Har
esandRabbi
t

Theear
sofhar
esandrabbi
tsshoul
dteareasi
l
y .Wi
thol
dharestheli
pismorepr
onouncedthan
i
nyoungani
mals.Ther
abbi
tisdi
sti
ngui
shedfrom t
heharebyshort
erear
s,f
eetandbody.

Bi
rds

1.Thebeakshoul
dbr
eakeasi
l
y.

2.Thebr
eastpl
umageoughtt
obesof
t.

3.Thebr
eastshoul
dbepl
ump.

4.Qui
l
lfeat
her
sshoul
dbepoi
ntednotr
ounded.

5.Thel
egsshoul
dbesmoot
h.

WEEK9

9.
0FI
SH

Fishhaveformedal argepropor t
ionofourf oodbecauseoftheabundanceandr elat
iveeaseof
harvest
ing.I
tisint
eresti
ngt onotet hatfi
shconsumet hesmal l
erorganismsint
heseaandar e
themselvesthefoodoft helargerorganisms.Inaddit
iont
opr ovi
dingfreshandprocessedfood
forhumanconsumpt i
onot hervaluableproductssuchasoil
andi singl
ass,aswel
l asfer
ti
li
zer
comesf rom fi
sh.
Unfort
unatel
y,thefishsuppl
yisnotunli
mit
edduet oov er
fishi
ng,soiti
snownecessar ytohave
fi
shfarm(egtroutandsalmon)tosupplementthenaturalsources.Thi
sisnottheonlyprobl
em:
duetocontami nati
onbyman, t
heseasandr i
versareincr
easinglypoll
uted,
thusaffect
ingbot
h
thesuppl
yandt hesuit
abi
li
tyoff
ish,par
ti
cul
arl
yshellf
ish,forhumanconsumpt ion

Fisharevaluable,notonlybecausetheyar
eagoodsourceofprot
ein,butbecausetheyare
suit
ableforalltypesofmenusandcanbecookedandpr esent
edi
nawi devari
etyofways.The
rangeofdifferenttypesoffi
shofv ar
yingt
ext
ures,
tast
eandappearanceisindi
spensabl
et othe
creat
ivechef .

TYPESOFVARI
TIES

1.Oi
l
yFi
sh

Thesear
eroundi
nshapeegher
ri
ng,
macker
el,
sal
mon.

2.Whi
teFi
sh

a.Roundegcod,
whi
ti
ng,
hake

b.Fl
ategpl
aice,
sol
e,t
urbot
.

3.Shel
lFi
sh

a.Cr
ust
aceaegl
obst
er,
crabs.

b.Mol
l
uscaegoy
ster
s,mussel
s.

St
orage

1.Freshf
isharest
oredinaf i
shboxcont
aini
ngi
ce,
inasepar
ater
efr
iger
atororpar
tofa
ref
ri
gerat
orusedonlyforf
ish.

2.Thet
emper
atur
emustbemai
ntai
nedj
ustabov
efr
eezi
ngpoi
nt.

3.Fr
ozenf
ishmustbest
oredi
nadeepf
reezecabi
netorcompar
tment
.

4.Smokedf
ishshoul
dbekepti
nar
efr
iger
ator
.

Qual
i
tyPoi
ntsf
orBuy
ing

Whenbuy
ingwhol
efi
sht
hef
oll
owi
ngpoi
ntsshoul
dbel
ookf
ort
oensur
efr
eshness.

1.Ey
es:
bri
ght
,ful
landnotsunken;
nosl
i
meorcl
oudi
ness.

2.Gi
l
ls:
bri
ghtr
edi
ncol
our
;nobact
eri
alsl
i
me.

3.Fl
esh:
fir
m andr
esi
l
ientsot
hatwhenpr
essedt
hei
mpr
essi
ongoesqui
ckl
y.Thef
ishmustnot
beli
mp.
4.Scal
es:
thi
sshoul
dli
efl
atandbemoi
standpl
ent
if
ul.

5.Ski
n:thi
sshoul
dbecover
edwi
thaf
reshseasl
i
meorbesmoot
handmoi
stwi
thagood
sheenandnoabrasi
ons.

6.Smel
l
:thi
smustbepl
easantwi
thnosmel
lofammoni
aorsour
ness.

Buy
ingPoi
nt

1.Thef
leshshoul
dbet
ransl
ucent
.

2.I
tshoul
dbef
ir
m andr
aggedorgapi
ng.

3.Thef
leshshoul
dnotr
etai
nani
ndent
ati
onwhenpr
essedwi
thaf
inger
.

4.Ther
eshoul
dbenosmel
lofammoni
aorsourodour
.

5.Ther
emustbenobr
uisi
ngorbl
oodcl
ot.

6.Ther
eshoul
dnotbear
easofdi
scol
our
ati
on.

7.Fi
shshoul
dbepur
chaseddai
l
y.

8.I
fpossi
ble,
itoughtt
obepur
chaseddi
rectf
rom t
hemar
ketorsuppl
i
er.

9.Thef
ishshoul
dbewel
li
cedsot
hati
tar
ri
vesi
ngoodcondi
ti
on.

10.Thef
leshoft
hef
ishshoul
dnotbedamaged.

11.Fi
shmaybeboughtontheboneoffi
ll
eted.(
Theappr
oxi
mat
elossf
rom boni
ngandwast
eis
50%forf
latf
ish,
and60%forroundf
ish)

12.Fi
ll
etsofpl
aiceandsolecanbepurchasedaccor
dingt
oweight.Theyar
egr
adedf
rom 45g
(1.
5oz)to180g(6oz)perf
il
letandgoupinweightby15g(0.
5oz)
.

13.Medi
um si
zedf
ishar
eusual
l
ybet
tert
hanl
argef
ishwhi
chmaybecoar
se;
smal
lfi
shof
ten
l
ackfl
avor
.

FoodVal
ue

Fi
shi sasuseful
asourceofanimalpr
otei
nasmeat.Theoil
yfi
shsuchassar
dines,
mackerel
s,
herr
ingsandsalmoncontai
nv i
tami
nsAandDintheirfl
esh;
inwhi
tefi
shsuchashali
butand
cod,thesevi
taminsar
epresentint
heli
ver
.

Thebonesofsar
dines,
whi
tebai
tandt
innedsal
mon,
wheneat
en,
prov
idet
hebodywi
thcal
cium
andphosphor
us.

Sinceal
lfi
shcont
ainsprot
einiti
sagoodbodybui
ldi
ngf
oodandoi
l
yfi
shi
susef
ulf
orener
gy
andasapr ot
ect
ivefoodbecauseofi
tsv
itami
ns.
Owingtoitsf
atcont
entoi
l
yfi
shi
snotsodi
gest
ibl
easwhi
tef
ishandi
snotsui
tabl
eforcooker
y
fori
nval
ids.

WEEK10

10.
0KI
TCHENSUPERVI
SION

I
ntr
oduct
ion

Theorgani
zat
ionwi
thi
ndif
fer
enti
ndust
ri
esv ar
iesaccordi
ngtot
hei
rspeci
fi
crequi
rement
sand
thenamesgiv
entopeopl
edoingsi
mil
arjobsmanyal sovar
y.

Somefir
msr equir
eoperat
ives,techni
cianstechnol
ogist
s;other
sneedcraf
tsmen,
superv
ision
managers.Thesuper
visor
yf uncti
onoft hechargehand,f
oreman,chefdepar
ti
eorsuper
visor
maybesi mil
ar.

Thecater
ingi
ndustr
yismadeupof :(a)peopl
ewithcraf
tskil
ls,
thecraf
tsmenwhoareinvol
ved
wit
hproducti
on;
(b)thesupervi
sor
s,suchaschefsdepartie;
(c)thosewhomanageri
alski
ll
s
anddeter
minepoli
cy.I
tisthosewhohav esuper
visor
yfuncti
onthatweareconcer
nedwithher
e.

Ausef
uldef
ini
ti
onofgoodsuper
visi
oni
sthati
tist
heef
fect
ivedepl
oymentofmoney
,mat
eri
al
andmanpower.

Super
visor
yfunct
ion

Cert
ainleadershi
pqual
iti
esareneededt
oenablet
hesuper
visort
ocar
ryouthi
sorr
ole
ef
fecti
vely.Thesequal
i
tiesi
ncludet
heabil
i
tyt
o:

Communi
cat
emedi
ate

Co-
ordi
nat
einspi
re

Mot
ivat
emakedeci
sion

I
nit
iat
eor
gani
ze

Thoseundersuper
visi
onshoul
dexpectf
rom t
hesuper
visor
:

Consi
der
ati
onunder
standi
ng

Respect consi
stency

andi
nret
urnt
hesuper
visorcanexpect
:

Loy
alt
y co-
oper
ati
on

Respect

Thegoodsuper
visori
sabletoobtai
nthebestf
rom t
hoseforwhom heorshehasr
esponsi
bil
i
ty
andcanal
socompl et
elysat
isf
ythemanagementoftheest
abli
shmentt
hatagoodjobi
sbeing
done.

Thej oboft hesuperv i

sorisessenti
all
yt obeanov erseer.Inthecat er
ingindustr
ythename
givent othesuper vi
sormayv ary,e.
g.sous-chef,chef ,chefdepar ti
e,kit
chensupervisoror
cornerchef .Inhospitalcat
eri
ngt henamewoul dbesous- chef,chefdepar ti
eorkit
chen
super vi
sor.Thekitchensuperv i
sorwillberesponsiblet othecat er
ingmanager ,whil
ei nhotel
s
andr estaurantsthechefdepar ti
ewi l
lberesponsi bletot hechefdecui sine.Theexactdetail
sof
thejobwi llvaryaccordingtothediff
erentarrearsoft heindustryandt hesizeofthev ari
ous
units,butgener al
lythesupervi
soryroleinvol
v esthreef uncti
ons:

a.t
echni
cal
;

b.admi
nist
rat
ive;

c.soci
al.

Techni
cal
funct
ion.

Culi
naryskill
sandt heabil
it
ytouseki tchenequipmentsareessenti
alf
orthekit
chensupervi
sor
.
Mostkitchensuper vi
sor
swoul dhav ewor kedthei
rwayupt hrought
hesecti
onorsections
befor
er eachingsupervi
soryresponsibil
it
y.Thesupervi
sorneedstobeable‘todo’aswellas
knowing‘whatt odo’and‘howt odoi t
’.I
tisalsonecessar
yt obeablet
odoi twell
andbeableto
i
mpactsomeoft heseskil
l
st oothers.

Admi
nist
rat
ivef
unct
ion

Thesuper vi
sororchefdepar t
iewi l
linmanyki t
chensbei nvolv
edwi ththemenupl anning
somet i
meswi t
hcompl eteresponsibil
ityforthewhol emenubutmor eusuall
yforpar tofthe
menu, ashappenswi t
hthelarderchefandpast rychef.Thisincludestheorderi
ngoff oodstuff
(whichisani mpor t
antaspectoft hesuper vi
sorsjobinacat eri
ngest abli
shment )and,ofcourse,
account i
ngforandr ecor
dingmat eri
alsyouused.Theadmi nistr
ativefuncti
onincludest he
all
ocationofdutiesand,i8nallinstances,basicwor k-
studyknowl edgeisneededt oenabl ethe
supervisortooperateeff
ici
ently.Thesuper visor’
sjobmayal soi ncl
udet hewrit
ingofr eport
s,
part
icularl
yinsituati
onswher eitisnecessaryt omakecompar isonsandwher enew
development sarebeingtri
ed.

Soci
alf
unct
ion

Theroleofthesupervi
sorisperhapsmor ecl
earl
yseeni nst
affr
elat
ionshipsbecausethe
super
visorhastomot i
vatethestaffunderhi
sorherresponsi
bil
i
ty.‘
tomot ivat
e’coul
dbe
descr
ibedast hei
nit
iat
ionofmov ementandact i
on;andhavengotthestaf fmovingt
he
super
visorneedstoexactcontr
ol.Theni nor
dertoachievet
herequiredresult
sthestaf
fneeds
tobeorganized.

Thusthesuper
visorhasat
hreefol
dfunct
ionregar
dingt
hehandli
ngofstaf
f,namel
y:t
o
organi
ze,
tocontrol
,tomot
ivat
e;t
hisi
stheessenceofst
affsuper
visi
on.
El
ement
sofsuper
visi
on

Theaccept
edar
rear
sofsuper
visi
oni
ncl
ude:

·For
ecast
ingandpl
anni
ng.

·Or
gani
zi
ng.

·Commandi
ng.

·Coor
dinat
ing.

·Cont
rol
l
ing.

Eachoft
hesewi
l
lbeconsi
der
edwi
thi
nthespher
eofcat
eri
ng.

For
ecast
ing

Beforemaki ngpl ansi tisnecessar yt olookahead, t

of oreseepossibl
eandpr obableout comes
andt oallowf ort hem.Forexampl e,thechefdepar ti
e,knowst hatthefollowi ngdayi shis
assistant’sdayof f,
hel ooksaheadandpl ansaccordingl
y ;whenthecat eri
ngsuper vi
sori nthe
hospitalknowst hatt hereisaf luepi demicandt woofhi scooksar ef eeli
ngbel owparhepl ans
fortheirpossi bl
eabsence; ift
hereisaspel loffi
nehotweat herandthecooki nchargeoft he
l
arderf oreseesacont inueddemandf orcol df
oods, orwhenanendt ot hehotspel l
is
anti
cipat ed,thent hepl ansar emodi fied.Forthesuper vi
sorforecasti
ngi sthegooduseof
j
udgmentacqui redf rom prev i
ousknowl edgeandexper i
ence.Forexampl e,becausemany
peoplear eonhol idayi naugustf ewermeal swillbeneededi ntheof f
icerest aurant;nost udents
areinr esidenceatt hecol l
egehost el,butaconf erenceisbei ngheldandsi xtymeal sare
required.Themot orshow, bankhol i
day s,theeff
ectofar ai
lstri
keorawetday ,aswel lasl ess
predictablesituations, suchast henumberofcust omer santici
patedont heopeni ngdayofa
newr estaur ant,
al lneedt obeant i
cipatedandpl annedf or.

Pl
anni
ng

From thef orecasti

ngcomest heplanning: howmanymeal stopr epare;howmucht ohav ein
stock(shoul dthef orecastnothav ebeencompl et
elyaccurate);howmanyst affwil
lbeneeded;
whichst affandwhen.Ar ethestaffscapabl eofwhatisrequiredoft hem?I fnot,
thesuperv
isor
needst opl ansomet rai
ning.This,ofcour se,i
sparti
cul
arlyimpor tantifnewequipmentis
i
nstall
ed.I magineanexpensi veitem, suchasanewt ypeofov en,rui
nedont hedayiti
sinstal
led
becauset hest affhasnotbeeni nstructedinitspr
operuse; or,mor eli
kely,
equipmentlyi
ngidle
becauset hesuper v i
sormaynotl i
kei t
,manyconsi deriti
ssitedwr ongly
,doesnottrai
nstaffto
useitorf orsomesi mi l
arreason.

Ascanbeseenf
rom t
heseexamplesi
tisnecessar
yforf
orecast
ingt
opr
ecedepl
anni
ng,
and
fr
om pl
anni
ngwenowmov etoorgani
zi
ng.

Or
gani
zi
ng
I
nt hecater
ingindustr
y,organi
zati
onalski
l
lsar
eappl
iedt
ofood,t
oequipment
sandtost
aff
.
Organi
zinginthiscontextconsi
stofensuri
ngt
hatwhati
swantediswher
eiti
swant
ed,

wheni
tiswant
ed,
int
her
ightamountandatt
her
ightt
ime.

Suchor ganizat i
oninvolvesthesuper visorint hepr oductionofdut yr ot as,may bet raini
ng
progr amsandal socleaningschedul es.Consi dert hesuper v
isor ’
spar ti norgani zinganout door
functionwher eaweedi ngrecept i
oni st obehel di nachur ch: 250guest srequi reahotmeal to
beser v
edat2pm andi ntheev eningadancewi llbeheldf ort heguest s, duri
ngwhi chabuf f
et
willbepr ovi
dedat9pm.Thesuper vi
sorwi l
lneedt oorgani zet hest afft obeav ailablewhen
required, tohav etheirownmeal sandmay bet oseet hatt heyhav egott heirtranspor thome.
Calorgasst ovesmaybeneeded, andt hesuper visorwoul dhav etoar rangef ort hest ovet obe
servicedandf ortheequipmentusedt obecl eanedaf t
ert hef unction.Thef oodwi llneedt obe
orderedsot hatitarr
ivesintimet obepr epared.I fdecoratedhamswher etobeusedont he
buffett hent heywoul dneedt obeor der edi ntimesot hatt heycoul dbepr epared, cookedand
decor atedov ertheperiodoft i
me.I fthest aff
shav enev ercar vedhamsbef ore, inst r
uction
woul dneedt obegi v
en; t
hisent ail
sor ganizingt raini
ng.Needl esst osay ,thecor rectquant i
ties
offood, equipmentandcl eaningmat erialswillalsohav et obeatt her ightplacewhenwant ed;
andi fall thedet ai
lsofthesituat i
onwer enotor ganizedpr oper lyprobl emsmayoccur .

Commandi
ng

Thesuper visorhastogi
v einstructi
onstost af
fonhow, what,whenandwher e;
t hi
smeanst hat
ordershav etobegi v
enandacer tai
ndegr eeoforderanddiscipl
inemaintai
ned.Thesuccessf ul
supervisorisabletodothisef f
ectiv
ely,havenmadecer tai
ndecisionsand,usually
,haven
establ
ishedt hebasicpr
iori
ties.Explanati
onsofwhyaf oodispreparedinacertainmanner,why
thi
samountoft imeisneededt odr essupf ood,sayforabuffet,
whyt hi
sdecisionistakenand
notthatdeci si
on,and

howt
hisexpl
anat
ionsandor
der
sar
egi
ven,
det
ermi
net
heef
fect
ivenessoft
hesuper
visor
.

Coor
dinat
ing

Coor di
natingi st heski l
lrequir edtogetst afftocor porateandwor kt oget her.Toachievet his,the
super v
isorhast obei nterestedi nthestaff,todeal withtheirqueries,tolistent othei
rproblems
andt obehel pful.Particularl
yat t
entionshouldbepai dtonewst af feasingt hem intothewor k
sit
uat i
onsot hatt heyqui cklybecomepar toft heteam orpar t
ie.Theot herar eaofcoor dination
forwhi cht hesuper visorhaspar ti
cularr
esponsi bi
l
ityi
si nmaintaininggoodr el
ati
onswi thot her
depar t
ment s.Howev er,theimpor tantpersonst oconsi derwil
lalway sbet hecust omers,the
patients,theschool children, etc,whoar etor eceivetheser vi
ce,andgoodser v
iceisdependant
oncor porat i
onbet weenwai ter sandcooks, nur sesandcat eri
ngst aff,
st oresst af
fcaretaker s,
teacher s,
suppl iersandsoon.Thesuper visorhasacr ucialr
oletopl ayher e.

Cont
rol
l
ing

Thi
sincl
udest
hecont
rol
l
ingofpeopl
eandpr
oduct
s,pr
event
ingpi
l
fer
ingaswel
lasi
mpr
ovi
ng
perf
or mance;checkingthestaf
farr
iveontime,donotleav
ebef or
eti
me,anddonotmi suse
ti
mei nbetween; checki
ngthattheproduct
,inthi
scasethefood,i
sofri
ghtst
andard,thatisto
say,thecorr
ectquant i
tyandquali
ty;
checkingtoprev
entwaste,andal
sotoensur
et hatthestaff
operatetheporti
oncont rol
syst
em correct
ly.

Thi
saspectofthesuper
visorsf
uncti
oninvol
vesinspect
ingandrequi
restact;
control
l
ingmay
i
ncludet
heinspect
ingoftheswil
l-
bintoobservet
heamountofwast e,checki
ngthe
di
sappear
anceofaquantityoff
ood,supervi
singt
hecookingofthemeatsot hatshri
nkagei
s
minimi
zedandrepri
mandinganunpunctualmemberoft heteam.

Thest
andardsofanycat
eringest
abli
shmentar
edependantonthesuper
visordoinghi
sorher
j
obeff
ecti
velyandst
andardsaresetandmaint
ainedbyef
fect
ivecont
rol
,whichisthef
unct
ion
oft
hesupervi
sor.

Responsi
bil
i
tiesoft
hesuper
visor

Del
egat
ion:

Iti
srecogni
zedthatdel
egati
onistherootofsuccessfulsuper
visi
on;
inotherwor
ds,
bygi
vi
nga
cert
ainamountofresponsi
bil
i
tytoother
sthesupervisorcanbemor eef
fecti
ve.

Thesupervi
sorneedstobeabletojudgethepersoncapableofresponsi
bil
i
tybefor
eany
del
egationcantakepl
ace.Butthen,
havenrecognizedtheabi
li
ti
esofanempl oyee,
the
supervi
sorwhowantstodevelopthepotent
ialofthoseunderhi
sorhercontrol
mustallowt
he
personentr
ustedwit
hthejobtogetonwi t
hit.

Mot
ivat
ion

Sincenoteveryoneiscapableof,oronce,responsibi
li
ty,
thesuperv
isorsti
l
lneedst omotivat
e
thosewhoar elessambitious.Mostpeoplearepr epar
edt oworksoast oi
mpr ovethei
r
standar
dofl i
vi
ng;butthereisalsoanotherveryimportantmoti
vati
ngfactor:
mostpeopl edesir
e
togetsati
sfacti
onfrom thewor ktheydo.Thesuper vi
sormustbeawar eofwhypeopl ewor k
andhowdi f
ferentpeopleachievejobsati
sfacti
onandt henbeabletoactupont hisknowledge.

Wel
far
e

Peopleal way swor kbesti ngoodwor ki

ngcondi tionsandt hi
sincludef r
eedom f rom fear: f
earof
becomi ngunempl oyed, fearoffail
ureatwor k, f
earofdi scriminati
on.Jobsecur i
tyand
i
ncent i
ves, suchasoppor t
uniti
esforpromot ion,bonuses, pr
ofitshar i
ngandt i
mef orfurther
study,etc,encour ageagoodat t
it
udet owor k;butaswel lastheset angibl
ef actorspeopl eneed
tofeelwant edandt ofeel thatwhattheydoi simport ant.Thesuper vi
sorisi nanexcel lent
positi
ont oensur ethatt hishappens.Per sonal worri
esaf f
ectindividuals’perfor
manceandcan
haveav erystronginfluenceonhowwel lorhowbadl yt heywor k.Thephy sicalenvironmentwi ll
natural
lycausepr oblemsi f
,forexample,theat mospher eishumi d, t
hewor ki
ngsi t
uat i
oni l
l-
li
t,
toohotort oonoisy ,
andt hereisconstantrushandt ear,andf requentmaj orproblemst obe
overcome.I nthesecircumst ancesstaffsaremor eliablet obequi ckt emper ed,angryand
aggressive, andthesuper vi
sorneedst oconsi derhowt hisfactorsmi ghtbedeal twith.
Under
standi
ng

Thesuper v
isorneedst otryt
ounderstandbot
hmenandwomen( andtodeal wi t
hbot hsexes
fai
rl
y),t
oant i
cipateproblemsandtobuildupateam spir
itsoast oovercomet hepr oblems.
Thisentai
lsalwaysbei ngfai
rwhendealingwi
thstaffandgivi
ngthem encour agement .Ital
so
meanst hatwor kneedst obeal
locat
edaccordi
ngt oeachindi
vidualsabil
ity
;everyoneshoul dbe
keptful
lyoccupiedandt heworkingenvir
onmentmustbeconduci vetopr oducingtherebest
work.

Communi
cat
ion

Finall
y,andmosti mportant
lyofal
l,t
hesupervi
sormustbeabl et ocommuni cateeff
ecti
vel
y.To
conv eyor ders,instr
ucti
ons,i
nfor
mat i
onandmanual ski
l
lsrequiresthesupervisort
opossest he
ri
ghtat ti
tudet ot hosewithwhom heorsheneedst ocommuni cate.Theabil
itytoconveyorders
andi nstructionsinamannerwhi chisacceptabl
et otheonerecei v
ingtheorder si
sdependent
notonl yont hewor dsbutontheemphasisgiventot hewords,thetoneofv oice,t
hetime
selectedt ogi vethem andonwhoi spresentwhent heyaregiv
en.Thi sisaskillwhi
ch
super vi
sor sneedt odev el
op.I
nstr
ucti
onsandor derscanbegi venwi t
hauthoritywit
houtbeing
authoritative.

Thust hesupervi
sorneedstechnicalknowledgeandt heabil
itytodir
ectstaffandtocarr
y
responsibi
l
itysoastoachievet hespecif
iedtargetandstandardsrequi
redbyt heorgani
zat
ion;
thi
sheorshei sabl
etodobyor gani
zing,coordinat
ing,
controll
i
ngandpl anningbut,
mostofall
,
througheffect
ivecommunication.

WEEK11

11.
0 ROOTVEGETABLES

Yam anditsvar
ieti
es,cassav
a,sweetpot
atoes,
cocoy
am ar
eexampl
esoft
hecommonr
oot
veget
ablesinNigeri
a.

TheyContainmostl
ycarbohy
drat
e,“
Vit
aminC,andsomemi neral
matter
.Throughbadcooki
ng
someoft hesef
oodv al
uesmaybelost
,soi
tisessent
ial
thatoneobserv
estherulesf
or
prepar
ingandcooki
ngt hem.

PREPARATI
ONANDCOOKI
NGOFROOTVEGETABLES

1.Choosef
ir
mfr
eshv
eget
abl
es,
newi
fpossi
ble.

2.Donotpeelorsoakinwat erf
oralongti
mebef orecooki
ngasvaluabl
esaltsdissol
veint
he
waterandar
et huswasted.I
fitcannotbehel
ped,thensoakinsal
tedwaterinst
eadofin
ordi
narywat
er.Thesaltwaterdissol
vesl
essofthev al
uabl
efoodconsti
tuentsandatthesame
ti
meseasonsthef ood.

3.Avoi
dcutt
ingr
ootveget
ablesint
overysmallpi
ecesbefor
ecookingexcepti
ncaseswher
ethe
prepar
ati
ondemandsfi
negrati
ongorcutt
ing.Whenthevegetabl
escanbeservedi
nlar
ge
piecesal
way
sdoso.Manypeopl
esti
l
lcookthei
ryamswit
hthepeel
on.Ift
heyarewel
lscr
ubbe,
themethodi
sgoodasi
tsavessomefoodval
uenormal
l
ylosti
ncookingwi
thoutt
hepeel
.

4.Boil
vegetabl
esi
nv eryli
ttl
eboil
i
ngsalt
edwater
.Thewat
ershoul
dbejustenought
opr
event
thesaucepanfr
om burning.Cov
erwhil
stcooki
nginor
dert
okeepinthest
eam.

5.Avoidover
cooki
ngr
ootv eget
abl
es.Whenboi
ledtheyshoul
dchangecolour
,andwhencooked
theyshoul
dbecomesoftandswoll
en;butt
heyshouldnotbebrokenandmushy.

6.Usethevegetabl
est
ockincookingtoav oi
dwaste.Usuall
ythi
sisdoneinthecaseofpal
m oi
l
chop,buti
softenwast
edwhent hey am i
scookedseparatel
yandservedwit
hasauce.Agood
i
deaistousethestockformaki
ngt hesauce.

7.Ser
veassoonaf
tercooki
ngaspossi
ble.Reheat
ingorwar
mingf
oral
ongt
imedest
roy
smor
e
Vit
aminC

Cooki
ngbyFr
ying

Ift
hevegetablesarenew, f
ryinhotoilatonce.I
ftheyareold,f
ir
stparboi
landthenfr
y .I
fold
yam,cookinoi l
towhi chwaterisadded;theyam i
sparboili
ngwhilstt
hewateri
sbeingdr i
ven
offt
heoil
,andi tfi
nishescookingbyfryi
ng.If
,however,
y amsaretobebaked,theyarebest
cookedwit
ht heskinson.Pricktheyam orpotatoesbeforeput
tingthem i
ntheoven.

YAMSANDYAM DI
SHES

Ther
ear
emanyv
ari
eti
esofy
am,
butonl
ythr
eewi
l
lbedi
scussedher
e:

(
a)Thewhi
tey
am,
akoi
su(
Yor
uba)
,whi
chi
sthemostl
argel
yused,
forYam Foof
oo(
Iyan)
.

(b)Thewat
ery
am socal
l
edbecauseofi
tswat
erycomposi
ti
on,
abana(
ibo)
,ewur
a(Yor
uba)
,
and

(
c)Cocoy
am.

Yam Pot
tage

1bi
gyam t
omat
oesi
fli
ked

1bi
goni
on1/
3bot
tl
epal
m oi
l

2desset
spoonsgr
ound½mi
l
kti
ncr
ayf
ishor

Pepperort
otast
emor
eifdesi
red.

Met
hod

1.Cutmeati
ntosmal
lpi
ecesandboi
li
nasmal
lquant
it
yofwat
erunt
ilt
ender
.

2.Remov
efr
om wat
erandf
rysepar
atel
y.
3.Addmor
ewat
ert
othemeatwat
er(
stock)andbr
ingt
oboi
l
.

4.Meanwhi
l
epeel
,washandcuty
am i
ntoev
ensi
zedpi
eces.

5.Addt
hey
am t
otheboi
l
ingst
ock,
addoi
landcookunt
ilnear
lyr
eady
.

6.Addt
hef
ri
edpi
ecesofmeat
,gr
oundpepper
,oni
ons,
andot
heri
ngr
edi
ent
sandst
irwel
l
.

7.Cookgent
lyf
orabout10–15mi
nut
esorunt
ilt
hei
ngr
edi
ent
sar
ewel
lcooked

8.St
irwel
l
,butgent
ly,
tast
eforsal
t.I
fmor
eisneeded,
dissol
vei
tinal
i
ttl
ehotwat
erandadd.

Yam pot
tagecanbemadewi thpal
m oi
lorgroundnutoili
fthefor
meriti
scall
edPalm Oil Chop.
AgoodPalm OilChoporYam Pott
ageshoul
dhav eallt
heingredi
ent
swellboundtothey am.It
i
snottobeadi shofyam j
ustfl
oat
ingi
nthesauce.Itshouldbeofanicemoistconsi
stencyand
thecol
ouroftheoil
used.

YAM FOOFOO(
PoundedYam)

1.Boi
l
edYam wi
thoutsal
t.Puti
nawar
m pl
ace.

2.Whil
ststi
l
l hot
,puti
nacl eanmortar
.Poundaf ewpiecesatatt
imeaddi
ngmorey am f
rom
thepotandpoundingquickl
yandfir
mlyunti
lall
orasmuchascanbecomf or
tabl
ymanagedi s
added.Cont
inuepoundinguntil
theyam bi
ndstogetheri
ntoasoli
dmass.Mouldi
ntoaball
smoothingt
hesidesbymov i
ngitr
oundthesideofthemor t
ar.

Savethewateri
nwhichtheyam isboil
ed,and,i
fnecessary,
addt
hist
ot heyam youar
e
poundingpar
tl
ytosoft
enitandpartl
ytomakei tbi
nd.Iftoomuchwaterisaddedthef
oof
oo
becomessoftandtoosti
ckylosi
ngitri
ghttext
ure.

WEEK12

12.
0KNOW THESI
MPLEUSEOFVEGI
TABLESANDPOTATOES

Whatar
etheusesofv
eget
abl
esandpot
atoesi
nthepr
epar
ati
onofmeal
s?

Freshv
egetablesandfr
uit
sar
eimport
antf
rui
tsfr
om aneconomi
candnut
ri
ti
onal
poi
ntofv
iew.
Thepurchasi
ngofthesecommodi
ti
esisdi
ffi
cul
tbecauseof
;

a.Thehi
ghl
yper
ishabl
enat
ureoft
hepr
oduct
.

b.Changesi
nmar
ketpr
act
iceowi
ngt
ovar
yingsuppl
yanddemand.

c.Ef
fectofpr
eser
vedf
oodse.
g.f
rozenv
eget
abl
es.

Thehi ghper i
shabil
it
yoffr
eshv
egetabl
esandfr
uitscausepr
obl
emsnotencount
eredinother
mar kets.Freshveget
abl
esandfr
uit
sareli
vi
ngorganismsandwi
lll
oosequal
i
tyqui
cklyifnot
properlystoredandhandl
ed.

ROOTVEGI
TABLES
Yam bal
l
s

Twoav
eragesl
i
ceswhi
tey
am.(
Thi
smakes8bal
l
s).

Awel
l
-madepeppersauce

1l
argeeggor2smal
lones

Gr
oundnutoi
l

Eggandbr
eadcr
umbsf
orcoat
ing(
opt
ional
)

Mashedsardi
nesandcookedchoppedmeat
,orf
lakedcookedf
ishmaybeaddedt
omaket
he
bal
l
sricher
.

METHOD:

1.boi
lthey
am andmashi
tinamor
tar
.Mashi
ngst
opsassoonast
hey
am i
sbr
okendownand
hasnolumps.

2.Addal
i
ttl
eoft
het
hicksaucet
othemashedy
am.

3.Addt
hemeatorwhat
everf
lav
ori
ngi
sdesi
red.

4.Addt
heeggandmixi
tint
otheyam mi
xtur
e.Thi
sisessent
ial
fori
tist
heeggt
hathel
pst
o
bi
ndthemi
xtur
e.Usi
ngt
oolit
tl
eeggmakesthemixtur
escatt
er.

5.Di
vi
dei
ntot
henumberofbal
l
sdesi
red.

6.Shapei
ntobal
l
sonaf
lour
edboar
d.

7.I
fsodesi
red,
dipt
hebal
l
sint
obeat
enegg,
andcoatwi
thbr
eadcr
umbs.

8.Fr
yindeepf
att
oal
i
ghtgol
denbr
own.

NOTE:f
latyam bal
l
scanbef
ri
edi
nshal
l
owf
at,
butr
oundedshapedbal
l
srequi
redeepf
atf
or
goodr
esult
s.

Yam Fl
ourFooFoo

1ci
gar
ett
eti
nyam f
lour

About21/
2ci
gar
ett
eti
nsboi
l
ingwat
er

METHOD:

1.Putsomewatert
oboi
l(mor
ethani
sneededf
ort
hef
oof
oo)
.Remov
eal
i
ttl
eoft
heboi
l
ing
waterandr
eser
ve.

2.Spr
inkl
ethey
am f
louri
ntot
heboi
l
ingwat
ert
urni
ngv
igor
ousl
ywi
thawoodent
urnert
oav
oid
l
umpsf
ormi
ng.

3.Spri
nkl
emor ehotwaterasnecessaryt
omakeasti
ffbutnottoohardf
oof
oo.Cont
inue
tur
ningunt
ilcooked,
i.
e.whenadef i
nit
echangei
ncol
ourisobserved.

4.Ser
vewi
thEweduorOkr
oSoup.

Wat
ery
am

OJOJO

Thisi
swatery
am grat
ed;i
ngr
edient
sandsal
tar
eaddedandt
hewhol
emi
xedandbeat
en
toget
her
.Themixt
ureist
henfr
ied.

1ci
gar
ett
ecupofgr
atedwat
ery
am

Oni
onandpepperasdesi
red

Sal
ttot
ast
e

METHOD:

1.cutupt
heoni
onsandpepperf
inel
y

2.Beatt
hegr
atedwat
ery
am andi
ftoot
hickaddal
i
ttl
ewat
er.

3.Addt
hepr
epar
edi
ngr
edi
ent
sandsal
tandbeatupt
oget
heragai
n.

4.Fr
yinbal
l
sindeepf
at.

NOTE:
wat
ery
am andcocoy
am maybemi
xedt
oget
herandpr
epar
edasabov
e.

I
kokor
e

1ci
gar
ett
ecupgr
atedwat
ery
am

1smal
lsmokedf
ish

About2t
abl
espoonspal
m oi
l

Sal
ttot
ast
e

Shr
impsasdesi
red

Pepper
-l
argeandsmal
l

About11/
2cupswat
erorst
ock

Tomat
oesandoni
onsi
fwant
ed

METHOD:
1.Peel
andgr
atet
hewat
ery
am.

2.Putwat
eri
nacooki
ngpotandputt
hepreparedf
ishandot
heri
ngr
edi
ent
sini
t.Remov
ethe
fi
shaft
eri
thasboi
l
edint
hewaterandgi
veitsomef l
avor
.

3.St
ir
.Thenaddt
hegr
atedwat
ery
am i
nlumpst
othecooki
ngl
i
qui
d.Leav
etocookgent
ly.

4.Addf
ish,
oil
,andenoughsal
t.St
irgent
lywi
thawoodenspoonandl
eav
etocookgent
ly.

5.Whencookedser
vehotei
theroni
tsownorwi
thcol
dEko

CASSAVACOOKERY

Gar
ri

Gari
isthemostpopul arcassavaproduct
.Therei
snopar tofNi
ger
iaandtheCameroonswhere
i
tisnoteaten.Asstaplefoodsbothcassavaandgariar
enotsati
sfact
oryf
rom t
henutri
ti
onal
poi
ntofview,astheyaredefici
enti
npr ot
einandvi
taminB.

Garr
isoakedi
nwaterandtakenal
oneisal
sobad,andt
hegar
ridr
inkshoul
dbeaccompani
ed
wit
hAccaraorwhi
tebait(
yoyo)orot
herdr
iedf
ish.

Garr
iiscookedinboi
li
ngwat
erandmadei
ntoEbaori
ntoamassasOkaGar
ri
.Thi
siseat
en
wit
hv eget
ablesoup.

Gar
ri

Tuber
sofcassav
a,peel
edandwel
lwashed

METHOD:

1.Gr
atet
hecassav
afi
nel
y.

2.Puti
nasackandputaheav
ywei
ghtoni
tfort
hreeday
sunt
ilal
lthewat
eri
ssqueezedout
.

3.Removethegrat
edcassavaandsi
evet
hroughaspeci
algar
risi
evet
oremov
ethegoodgr
ated
cassav
afrom t
hepoorchaff
.

4.Roastthi
sinei
thergr
easedorungr
easedhotpot(
agbada)
.(pal
m oi
li
susual
l
yusedt
ogr
ease
thepot.
)

5.St
iral
lthet
imet
hegar
rii
sroast
ing.

6.Leav
etogetcol
dbef
orest
ori
ngi
nat
in.

CookedGar
ri(
Eba)

METHOD:

1.Forev
erycupofGar
ri
,boi
l2cupsofwat
er.
2.Si
evegar
ri
.

3.Put11/
2cupsoft
heboi
l
ingwat
eri
nabasi
nandspr
inkl
ethegar
rioni
tev
enl
y.

4.St
opspr
inkl
i
nggar
ribef
oreal
lthewat
eri
sabsor
bedandst
rai
nof
fthechaf
fcol
l
ect
edont
op.

5.Spr
inkl
ev er
ylit
tl
egarriont
optofi
nishof
f.I
tmaybenecessar
ytousemorewatert
hant he
amountgiven,buttheai
mi st
ogetanEbathati
snott
oohard,ot
herwi
sei
tisver
ydiff
icul
tto
di
gest.

6.Foralar
gequantit
yofEba,pourboil
ingwateri
namor t
ar,andspri
nklethegarri
onit.Usi
nga
speci
alwoodenturner,
tur
nthegarri
(itthi
ckensasitcooks)unti
li
tbinds.Addmor eboil
ing
waterasneededtomakeaf ai
rl
ysoftmassbutst i
ffenought obi
ndintoaballthatkeepsit
s
shape.

Ot
hercassav
adi
shes:

Rawcassav
aFooFoo

Tuber
sofcassav
a

METHOD:

1.Peel
thecassav
a.Wash,
andl
eav
einwat
ert
osoakf
ort
woort
hreeday
s.

2.Gr
ate;
ift
oosof
tbeati
namor
tar
.

3.Puti
nacl
eansackandputaheav
ywei
ghtoni
ttogetr
idoft
hewat
er.

4.Gr
indt
hecont
ent
sont
het
hir
ddaywhent
hecassav
aisqui
tedr
y.

5.Cov
erwi
thagoodquant
it
yofcol
dwat
er,
andst
rai
n.Leav
eov
erni
ght
.

6.Thesedi
menti
stheFooFoo.

Cookedcassav
aFooFoo

METHOD:

1.MaketherawFooFooint
oasmooththi
ckpast
ewithcol
dwat
er.Thepast
emustnotbet
oo
sof
t.I
fthefoof
ooiswet,
lit
tl
eornowat
erneedbeadded.

2.Puti
ntoast
rongnat
ivepotorpr
efer
abl
yani
ronpot
.

3.Sti
rwi
ththewoodentur
nercont
inuousl
yunt
ilcooked.Thef
oof
oochangescol
orand
becomestr
anspar
ent.I
tshoul
dbesmoot h.

4.Ser
vewi
thOkr
oSoup,
thi
ckbeansoup(
Gbegi
ri
)orv
eget
abl
esoup.

Ot
herr
oot
sandv
eget
abl
esar
e:
i
.Beetr
oot
s:t
womai
nty
pes,
roundandl
angusedf
orsoups,
sal
ads,
andv
eget
abl
e.

i
i.Carr
ots:ar
egr
owni nnumerousv
ari
eti
esandsi
zes.Usedext
ensi
vel
yforsoups,
saucest
ocks,
stews,sal
adasavegetabl
e.

i
i
i.Tur
nips:
twomai
nvar
iet
ies,
longandr
ound.Usedi
nsoupsst
ewsandasav
eget
abl
e.

Tuber
s

i
.Art
ichokes,Jerusal
em:
pot
atoesl
i
ket
uberwi
thabi
tt
ersweetf
lav
our
.Usedi
nsoups,
sal
ads
andasav egetable.

i
i.Potat
oes:
manyv ari
eti
esar
egrown, butal
lpotat
oesshouldbesoldbynamee.
g.ki
ndEdward,
desi
reandmor i
opiper.Thisi
simportantbecausethecat
ererneedst
oknowwhichvar
iet
iesar
e
bestsui
tedforspecif
iccooki
ngpurpose.

i
ii
.Sweetpot
atoes:
longtuber
swi
thpurpl
eorsandcol
our
edskinandorangefl
esh.Thef
lav
our
i
ssweetandaromaticusedasav
egetabl
e(f
ri
ed,pur
eed,
creamed,candi
ed)ormadeint
osweet
puddi
ng.

i
v.Yams:
Simi
lart
osweetpotatoes,
usual
l
ycy
li
ndr
ical
,of
tenknobbyi
nshapecanbeusedi
nthe
samewayassweetpot
atoes.

Bul
bs

i
.Gall
ic:anoni
onlikebulbwit
hapepper
yskini
nsi
deofwhichar
esmallindi
vi
duall
ywrapped
cl
oves.Usedextensi
v el
yinmanyf
ormsofcooker
y.I
thasapungentdi
sti
nct
ivef
lavourand
shoul
dbeusedspar ingl
y.

i
i.Leeks:summerleekshavelongwhi
testems,
bri
ghtgreenl
eav
esandami l
derf
lav
ourthan
winterl
eeks.Usedextensi
vel
yinst
ocks,
soupsauces,
stewshor
sdoev
resandasav eget
abl
e.

i
ii
.Oni ons:t
herearenumerousvar
iet
ieswi
thdif
ferentcol
ouredski
nsandv
aryi
ngstr
engt
h.Aft
er
salt
,theonionisprobabl
ythemostusedfl
avouri
ngi ncooker
yandcanbeusedinal
mostever
y
typeoff oodexceptsweetdi
shes.

i
v.Shall
ots:
hav easimil
arbutmor
eref
inedf
lav
ourt
hant
heoni
onandar
ether
efor
emostof
ten
usedintopclasscooker
y.

v.Spri
ngonions:
aresl
i
m andt
inyl
i
kemi
niat
urel
eeks.Usedi
nsoups,
sal
adsandChi
neseand
Japanesecookery.

WEEK13

13.
0GREENVEGETABLES

Nigeri
aisri
chl
ybl
essedwithgr eenvegetabl
es,andweshouldLearntocookthem more
caref
ull
yandeatasmuchoft hem asWecan.Theycont ai
nmi neralmatt
eri
nt hefor
m of
calci
um,Ir
on,i
odi
ne,phosphorus,andtheyalsocont
ainvi
taminsEspeci
alVit
ami nC.Wit
hbad
cooki
ngsomeoft
hesef
ood

VALUESAREDESTROYED.Unfort
unatel
ygreensareoft
enbadlyCooked.Theyar
eusual
l
yleft
soaki
nginwat
erf
ort
oolong,Andt henover
cooked.Thefl
avouri
sthusspoil
edandt
heColour
andtheVit
ami
nCarebadl
yaffected.

Thef
oll
owi
ngr
ulesaboutt
hechoi
ce,
prepar
ati
onandCooki
ngofgr
eenswi
l
lbef
oundusef
ul.

1.Buygoodgr
eens.Forchoi
ceofgr
eenv
eget
abl
es.

2.I
fnott
obeusedatoncest
orei
nadar
kshadypl
ace.

3.Donotl
eav
eveget
abl
essoaki
ngi
nwat
erf
ort
ool
ongbef
oret
heyar
ecooked

4.Donotchopt
oof
inel
y.

5.Addthegr
eensashortti
mebef
oret
hesoupi
sready
;sot
hatt
heyhav
ethechancet
ocook,
butar
enotover
-Cooked.

6.Theprel
iminaryboil
i
nggivent
ovegetabl
eshoul
dbedoneinver
ylit
tl
ewat
er.Theyshoul
dbe
steamedratherthanboil
ed,
andwhatev
erli
qui
dislef
tint
hepotshoul
dbeaddedtosoupsor
stewsandnott hrownaway.

CommonGr
eensi
nthecount
ryar
easf
oll
ows:

1Eweduknowni
nsomepl
acesascr
aincr
ainoreku.

2Wat
erl
eaf
,gbur
e(Yor
uba)
,mgbol
ogi
(Ibo)
.Thi
sissocal
l
edbecauseofi
tswat
erycomposi
ti
on.

3.Bi
tt
erl
eaf
,shi
waka(
Hausa)
,ewur
o(Yor
uba)
,socal
l
edbecauseofi
tsbi
tt
ert
ast
e.

4.Spi
nach,
ofwhi
cht
ete,
sokoy
okot
o,andi
gbo,
ebol
oandSomol
osol
aar
emor
ecommonl
y
known.

5.Okr
o-Theseedi
tsel
fiswhati
susedasav
eget
abl
e.

SALADS

Ther
ear esti
llanumberofNiger
ianschool-
girl
swhodonostLi kesalad.Theysaytheycannot
eatr
awv egetable.Someoft
hem havenotev engi
venthem atrial
;perhapsift
heydotheywill
fi
ndthatvegetablesal
adsar
etasty,
deli
ciousandsati
sfyi
ng,andhighlynutri
ti
ous.

Agoodsal adshouldhaveasmanyoft hevegetabl

esthatcanbeeat enrawaspossibl
e,for
thesegivebett
erfoodvalueandtastet
hanwhencooked.Thesal adingredi
entsmaybemi xed
togetherandmoistenedwithsal
adcream ort
heymaybear rangedonapl ateandthecream
servedseparat
ely
.Thef ormermethodismorepopularwit
hNigerians.

Pr
epar
ati
onofsal
adi
ngr
edi
ent
s.

Al
lgr
eenuncookedv
eget
abl
emustbewel
lwashedi
nsev
eral
wat
ers.
A.1.Let
tuce–Leav
ewhol
eifsmal
l
;ifbi
g,t
eari
ntosmal
lpi
eces.

2.Spi
nach–shr
ed.

3.Wat
ercr
ess–choporl
eav
ewhol
e.

4.Cabbage-shr
ed

5.Par
sley–chopcoar
sel
y.

B.6.Oni
on–sl
i
cet
hinl
yorcuti
ntocubesl
i
kedi
ce.

Endi
ve–uset
hel
eav
es

C.7.Car
rot–gr
ateanduser
aworcook,
diceorsl
i
ce.

8.Yam –cook,
diceorsl
i
ce.

9.Pot
atoes–cookanddi
ce

10.Beet
root–cookandsl
i
ceordi
ce.

D.11.Beans–boi
lwi
thski
non.

11.Peas–boi
landser
vewhol
e

E13.Eggs–boi
landsl
i
ceev
enl
y,usi
ngeggsl
i
cei
fav
ail
abl
e

14.Meat–r
oastandsl
i
ce.

15.Fi
sh–cookr
emov
ebonesandf
lakef
reshf
ish.

(
Tinnedf
ish,
e.g,
sar
dine,
sal
monmaybeused.
)

16.Cheese–gr
ate.

17.Cr
ayf
ish–usedr
iedcr
ayf
ishandgr
ind.

18.Tomat
oes–sl
i
ce.

19.Cucumber–sl
i
ce.

20.Av
ocadopear–peel
anddi
ceorcuti
nhal
f,r
emov
ethest
one,

Cl
eant
hei
nsi
deanduseasacont
ainerf
rot
hesal
ad.

Choosetheingr
edientsasr
equi
redorcanbeaf
for
dedf
rom eachgr
oup,
butseet
hatt
her
eis
oneatleastf
rom GroupsAandE.

Fi
nishi
ngt
hesal
ad(
arr
angi
ng)
Youwillnot
icethatthereareaboutsixdif
ferentcoloursinthel
istofi
ngr
edi
entsgi
ven–namel
y,
whitei
npot at
oes,yam, fi
sh,et
c.;di
ff
erentshadesofy ell
owi nyol
kofeggsandcar
rot
;gr
eeni
n
greenl
eaf,peas;di
fferentshadesofredintomat oes,beetr
oot.

Theingr
edi
entsshouldbearr
angedsothatf
oodsofthesamecol
ourar
enotputneareach
other
,e.
g.f
ishoronionshoul
dnotbenearpotat
oes.

Consi
dercol
ourandar
rangeasat
tract
ivel
yaspossi
ble.

Neatnessanddai
nti
nessaret
hesuccessofagoodsal
ad.Prepar
etheveget
ablesneat
ly,
arr
angethem t
ast
eful
lyandcol
our
ful
ly,maki
ngthef
oundati
onoflet
tuceoranygreenveget
abl
e
used.

WEEK14

14.
0RI
CE

Ri
ceisatypeofshort
-l
ivi
ngplantr
elat
edt ograss.Thenor
mal l
i
fespanofariceplanti
s3-
7
monthsdependi
ngonv ar
iet
yandclimate.Riceisnotawaterpl
antbutneedslar
geamount
i
rr
igat
ionforpl
ant
ing.

Riceisharvest
edfrom afieldsometi
mescalledaPaddyfi
eld.Paddyisacompl eteseedofr
ice:
onegr ai
nofpaddycontainsoner i
cekernel
.Eachpaddyconsist
sofmanyl ayers.Theout
ermost
l
ay eroftheri
ceshell
iscalledaHusk.Ahuskconsistsoft
woi nterl
ockedhal
fshells,
each
protecti
ngonesideofthepaddy .Thehuskconsi
stsmostl
yofsilicaandcell
ulose.

Thenextlay
ersar
eallcal
l
edBranlay
ers.Eachismadeupofv er
ythi
nbr
anf
il
m.Br
ani
smai
nly
fi
bre,
vit
aminB,pr
otei
nandfat
,themostnut r
it
iouspar
tofr
ice.

Att
hebaseofeachgr
aini
stheembr
yowhi
chwi
l
lgr
owandpr
oduceanewpl
ant
.

Thecent
ral
par
tistheri
ceker
nel(endosper
m),consi
sti
ngmai
nlyoftwotypesofstar
ch:
amyl
oseandamylopact
in.Mi
xtur
esofthesetwostar
chesdet
erminethecooki
ngtext
ureofr
ice.

Riceisaver
ynutr
it
iousgr ai
nespeci
all
ybrownri
ce.I
thasahi
ghfi
brecontent
,vi
tami
nB,
carbohy
drat
eandpr ot
einbuthasnogluten,soi
ssaf
etoeatf
orsuf
ferer
sofceli
acdi
seaseand
thosewit
hglut
enaller
gies.

Ther
earethr
eemainv ar
iet
iesofr
icei
nthewor
ld,
indi
ca(
longgr
ain)
,japoni
ca(
roundgr
ain)and
j
avani
ca(
medium gr
ain).

Indi
cari
ceconcentrat
esinawarm cl
i
matebel
t,f
rom I
ndochi
na,Thail
and,Indi
a,Paki
stan,Br
azi
l
andsouther
nUS.Japonicaisgr
owninmostl
ycoldcl
imatecountr
ies,Japan,Kor
ea,Norther
n
ChinaandCali
for
nia.Jav
anicai
sgrownonl
yinI
ndonesia.

TYPESOFRI
CE

Ther
ear
emor
ethan40,
000v
ari
eti
esofcul
ti
vat
edr
icepr
oducedt
oday
,exactf
igur
eisuncer
tai
n.
Over90,
000samplesofcult
ivat
edri
ceandwi
ldspeci
esar
est
oredatt
hei
nter
nat
ional
ricegene
bankareusedbyr
esearcher
sallov
erthewor
ld.

Ther
icev
ari
eti
escanbedi
vi
dedi
ntot
wobasi
cgr
oups,
longgr
ain/
all
pur
poseandspeci
ali
ty.

LongGr
ain/
All
Pur
pose

Allpurposel onggr ai
nr i
ceisimportedmainlyfrom theUS,It
aly,Spai
n,GuyanaandThailandand
canbeusedf orallst
ylesofcooking.Longgrainr i
cewasonceexpor tedfr
om Indi
aandwas
call
edPat naaf terthedistr
icti
nwhi chi
tgrew.Todaymostoft helonggrai
nr i
ceisimportedinto
theUKf rom Amer i
ca.Longgr ai
nr i
ceisaslim grainwhichi
s4-5t i
mesasl ongasitiswide.
Whenhar vesteditisknownas“ Rough”or“Paddy ”ri
ce.I
tundergoesdif
fer
entmi l
li
ngtechniques
togivedifferenttypesofr i
ce.

LongGr
ainWhi
teRi
ce(
mostcommon)

Oneofthemostpopularty
pesofricebecauseithasasubt l
ef l
avorwhi
chperf
ectly
complement
sbothrichanddeli
catesauces.Mill
edtoremov ethehuskandbranlayer
,on
cooki
ngthegrai
nsseparat
et ogi
veanattract
ivefl
uff
yeffect.Extr
emelyver
sat
il
e,iti
sused
ext
ensiv
elyi
nChinesecooking.

Easy
-cookLongGr
ainWhi
teRi
ce(
par
boi
l
ed/
conv
ert
ed/
pre-
fl
uff
ed)

Thisv ari
etyhasaslight
lyroundedf lav
or.Unli
keregul
arwhit
ericewhichismi l
leddi rectfrom
thefield,i
tissteamedunderpr essurebeforemill
i
ng.Thispr
ocesshardenst hegr ain,reduci
ng
thepossi bil
it
yofover-
cooking.Italsohelpstoret
ainmuchofthenaturalvi
tami nandmi neral
contentpr esenti
nthemi l
l
edl ayers.Whenr awtheri
cehasagol dencol
our,butt urnswhi teupon
cooking.Thi sri
cecanbeusedi nt hesamewayast hecommonr i
ceabove.Itwor kspar ti
cul
arl
y
wellinsalads.

Br
ownLongGr
ainRi
ce(
whol
egr
ainr
ice)

Thisri
cehasadi stinctl
ynuttyfl
avor.Br
ownr i
ceunder
goesonl yminimalmil
li
ng,
whichremoves
thehuskbutr et
ainst hebranlayer
.Becauseofthi
stheretainsmorevit
amins,mi
ner
alsandfi
bre
contentt
hant hecommonoreasycookwhi teri
ce.Thegrainsremainsepar
atewhencooked,
l
ikelonggrainwhite,buttakelongertosoft
en.Thecookedgr ai
nshaveachewytext
ure,whi
ch
manypeopl eenjoy.Itisal
soav ail
abl
eineasy-
cookform.

Speci
ali
ty

Theseincl
udest hearomati
cs,r
isot
to,gl
uti
nousandpuddi
ngr
icewhichar
eparti
cular
lysi
tuat
ed
toethni
ccuisines.Thesear
eoftengrown,cookedandeat
eni
nthesamelocat
ion.Thisi
spartl
y
duetotheclimateinwhichtheri
ceneedstogr ow.

Ar
boriori
ceist
heclassi
cri
sott
oricefr
om t
henor
thItal
ianregi
onofPi
edmont
;amedium to
l
onggrainri
ce,
itabsor
bsalotofcooki
ngl
iqui
dsyetsti
l
l r
etai
nsagoodbi
tei
ntext
ureknownas
Aldente.
TheAr
omat
ics

Thef i
rstcl
assofspecial
tyri
ceisaromat
icri
ce.Thesecontainanatur
ali
ngredi
entwhichi
s
responsibl
eforthei
rfr
agranttast
eandaroma.Thefragrancequal
it
yofaromati
cricecandif
fer
from oneyear`shar
vestt
ot henext,
duet
oweat herchanges.Thefi
nestar
omaticri
ceisagedto
bringoutastrongerar
omai nthesamewayt hatwi
neis.

Basmat
iri
ce

Thisisav eryl
ong,slender-
grainedar omaticricegrownmai nl
yaroundt heHi malayasinIndi
a
andPaki st
an.Somet i
mesdescr ibedast hePr i
nceofRice,ithasaf ragrantflavorandaromaand
i
susedi nI ndi
adishes.Thegr ainsar esepar ateandfluffywhencooked.I nI ndiareci
pesitis
oftencookedwi t
hspi cestoenhancet hegrainsaromaticpr opert
ies.Easy-cookbasmat iand
brownr i
cebasmat iarealsoav ailable.Brownbasmat ir
icehashi gherfi
brecont entandanev en
strongeraromathanwhi tebasmat i.Agedbasmat iri
ceisabet terquali
tybuti smor eexpensiv
e
tobuy .

Jasmi
ner
ice(
Thai
fragr
antr
ice)

Anot
heraromaticri
ce,al
thoughi
tsflav
orissl
i
ghtlylesspr
onouncedthanbasmati
.Itor
igi
nat
es
fr
om Thai
land.Thelengt
handshapeoft hegr
ainslookasthoughtheyshoul
dremai
nseparat
e
oncooki
ngbuti nst
eadithasaspftandsli
ght
lysti
ckytext
urewhencooked.GoodwithChi
nese
andSoutheastAsianfood.

Amer
icanAr
omat
ics

TheAmer i
canriceindust
ryhasdevel
opedvari
eti
esofaromati
cri
cewhichar
ever
ysimil
arto
bothbasmatiandjasmineri
ce.Thesevar
iet
iesarenotusual
l
yavai
labl
eint
heUKexcepti
n
speci
ali
stshops.

Japoni
caRi
ce

Shortandmedium gr
ain.GrownmainlyinCal
if
orni
a,itcomesi
navariet
yofcoloursi
ncl
udi
ng
red,br
ownandblack.Thistypeofr
iceisusedinJapaneseandCar
ibbeancookeryduet
oit
s
tacky,
moistandfi
rm natur
ewhencooked.

Wi
l
dRi
ce

Thisisnotr
ice,buti
nf actanaquat i
cgr ass.Wi ldr
iceisextremelydi
ffi
cul
ttohar
vest.I
tis
expensi
vebutthisisacceptableasthecol our,apurpl
ishblack,andi
tssubtl
ynutt
yflav
or
combinewellwithotherdishes.Iti
sagoodcol ourenhancerforaspecial
dishorri
cesaladand
i
tcanbemi xedeconomi cal
l
ywi t
hot herrice( butmayneedpr e-
cookingasitt
akes45to50
minutestocook,usingonepar tgrai
nt othr eepartsofwater)

Gr
oundRi
ce

Thi
scommodi
tyi
sbr
ownr
icegr
ainswhi
char
eusedf
ormi
l
k-baseddesser
ts.
Ri
ceFl
our

Thi
sisr
icef
inel
ymi
l
ledt
opr
oducef
lourwhi
chi
sthenusedt
othi
ckensomesoups.

Ri
cePaper

Thi
sispapermadef
rom mi
l
ledr
iceandi
smai
nlyusedi
npast
ryki
tchens.

Gener
alI
nfor
mat
ion

Whi t
er i
cehashadthebranandger mremovedwhi
chmakestheendproductmoredeli
cat
eand
giv
esi tasoft
erfl
avor.Br
ownr icei
schewi
erandnut
ti
erduet
othebranbeingl
eftontheri
ce
kernel.I
tisal
somor enut
rit
ious.

OTHERPRODUCTSMADEFROM RI
CE

Li
qui
d

Ricewines(al
soknownasricebeer
)becausethefer
ment
ati
onpr
ocessi
sunder
takenwi
thr
ice
(beer
-based)hasopposedt
ofrui
ts(
grapesforwine)
.

Miri
nisasweetr icewineusedtof l
avorsaucesandcookedri
cedishes(thi
sparti
cul
arwineis
notusuall
ydrunk).Sakeisthemostf amousofJapaneseri
cewinesandi sserv
edwar m.Itdoes
notkeepwellandunl i
kenormal wi
neshouldbeconsumedwi t
hinoney earofbott
li
ng.Shaoxin
wineistheChinesevariet
yifJapanesesake.

Text
ure

Thet ext
ureandf lav
orofcookedr i
cedependsonthet
ime,t
emperat
ureandamountofl i
qui
d
used.Under cookedricei
sgrit
ty,
tastel
essandhar
dwhereasover
cookedri
ceisstodgyand
unpleasant.Wherepossibleusetheguidel
i
nesofl
iqui
dtori
ceasthi
swill
helppreventpoor
cookingmet hods.

St
orage

Ricemustbest or
edcarefull
yoncecookedasi tcanharbort hepat hogeni
cbact eriabacil
lus
whichcancausev omit
inganddi arrhea.Theriskcanbemi nimizedbyst oringther icebel
ow4º C
i
nacov er
edcont ai
nerinawel laeratedrefr
igeratorfornolongert han4day sandr eheati
ngto
above75ºC.Driedri
cecanbest or
edi nasealedai rti
ghtcont ai
nerf oraslongast heusebyt he
date,
usual
lyapproximatel
y6t o9mont hs.Thet ypeofcont aineri
si mportantasr iceisporous
andcanbet ai
ntedbystrongsmel l
ingf oodsormoi st
ure.Ri
cewi l
ldeteri
orateov ertimeand
si
gnsofpoor /
outofdatericeare:

1.Spl
i
tgr
ains

2.Dust

3.Must
ysmel
l
CookedPr
oduct
s

Ricecakesareci
rcul
arcookedcakeswhi
chhav
ev er
yli
tt
lef
lav
orandf
at.Ri
cecr
acker
sar
e
Japanesesnacknowservedinbarsandr
est
aurant
s

Noodl
es

Ricenoodlesaremadewit
hricefl
our
,ar
eav
ail
abl
edr
iedandr
equi
redsoaki
ngi
nhotwat
erunt
il
tr
ansparentthenusedasr
equir
ed.

Laksanoodl
esar
eusedtomakethedi
shLaksawhi
chi
sanI
ndonesi
an,
Mal
aysi
anspeaci
ali
ty.
Theyresembl
ewhit
espaghet
ti
.

Ri
cef
lakenoodl
esr
esembl
etor
ti
ll
achi
psandar
edr
ied.Soaki
nhotwat
eranduseasr
equi
red.

Ri
cesti
cks-
thin,
medi
um orwidevar
iet
iesar
eavai
lable.Thi
nareusedinsoupsandsal
ads,
medi
um forthemaj
ori
tyofdi
shesandwideforbr
aiseddishesorst
irf
ry.

WEEK14

14.
0RI
CE

Ri
ceisatypeofshort
-l
ivi
ngplantr
elat
edt ograss.Thenor
mal l
i
fespanofariceplanti
s3-
7
monthsdependi
ngonv ar
iet
yandclimate.Riceisnotawaterpl
antbutneedslar
geamount
i
rr
igat
ionforpl
ant
ing.

Riceisharvest
edfrom afieldsometi
mescalledaPaddyfi
eld.Paddyisacompl eteseedofr
ice:
onegr ai
nofpaddycontainsoner i
cekernel
.Eachpaddyconsist
sofmanyl ayers.Theout
ermost
l
ay eroftheri
ceshell
iscalledaHusk.Ahuskconsistsoft
woi nterl
ockedhal
fshells,
each
protecti
ngonesideofthepaddy .Thehuskconsi
stsmostl
yofsilicaandcell
ulose.

Thenextlay
ersar
eallcal
l
edBranlay
ers.Eachismadeupofv er
ythi
nbr
anf
il
m.Br
ani
smai
nly
fi
bre,
vit
aminB,pr
otei
nandfat
,themostnut r
it
iouspar
tofr
ice.

Att
hebaseofeachgr
aini
stheembr
yowhi
chwi
l
lgr
owandpr
oduceanewpl
ant
.

Thecent
ral
par
tistheri
ceker
nel(endosper
m),consi
sti
ngmai
nlyoftwotypesofstar
ch:
amyl
oseandamylopact
in.Mi
xtur
esofthesetwostar
chesdet
erminethecooki
ngtext
ureofr
ice.

Riceisaver
ynutr
it
iousgr ai
nespeci
all
ybrownri
ce.I
thasahi
ghfi
brecontent
,vi
tami
nB,
carbohy
drat
eandpr ot
einbuthasnogluten,soi
ssaf
etoeatf
orsuf
ferer
sofceli
acdi
seaseand
thosewit
hglut
enaller
gies.

Ther
earethr
eemainv ar
iet
iesofr
icei
nthewor
ld,
indi
ca(
longgr
ain)
,japoni
ca(
roundgr
ain)and
j
avani
ca(
medium gr
ain).

Indi
cari
ceconcentrat
esinawarm cl
i
matebel
t,f
rom I
ndochi
na,Thail
and,Indi
a,Paki
stan,Br
azi
l
andsouther
nUS.Japonicaisgr
owninmostl
ycoldcl
imatecountr
ies,Japan,Kor
ea,Norther
n
ChinaandCali
for
nia.Jav
anicai
sgrownonl
yinI
ndonesia.
TYPESOFRI
CE

Therear
emor et
han40,000vari
eti
esofcult
ivatedri
cepr
oducedtoday
,exactfi
gur
eisuncert
ain.
Over90,
000samplesofcult
ivat
edriceandwildspeci
esarest
oredatt
heinter
nati
onal
ricegene
bankareusedbyresear
cher
sallovertheworl
d.

Ther
icev
ari
eti
escanbedi
vi
dedi
ntot
wobasi
cgr
oups,
longgr
ain/
all
pur
poseandspeci
ali
ty.

LongGr
ain/
All
Pur
pose

Allpurposel onggr ai
nr i
ceisimportedmainlyfrom theUS,It
aly,Spai
n,GuyanaandThailandand
canbeusedf orallst
ylesofcooking.Longgrainr i
cewasonceexpor tedfr
om Indi
aandwas
call
edPat naaf terthedistr
icti
nwhi chi
tgrew.Todaymostoft helonggrai
nr i
ceisimportedinto
theUKf rom Amer i
ca.Longgr ai
nr i
ceisaslim grainwhichi
s4-5t i
mesasl ongasitiswide.
Whenhar vesteditisknownas“ Rough”or“Paddy ”ri
ce.I
tundergoesdif
fer
entmi l
li
ngtechniques
togivedifferenttypesofr i
ce.

LongGr
ainWhi
teRi
ce(
mostcommon)

Oneofthemostpopularty
pesofricebecauseithasasubt l
ef l
avorwhi
chperf
ectly
complement
sbothrichanddeli
catesauces.Mill
edtoremov ethehuskandbranlayer
,on
cooki
ngthegrai
nsseparat
et ogi
veanattract
ivefl
uff
yeffect.Extr
emelyver
sat
il
e,iti
sused
ext
ensiv
elyi
nChinesecooking.

Easy
-cookLongGr
ainWhi
teRi
ce(
par
boi
l
ed/
conv
ert
ed/
pre-
fl
uff
ed)

Thisv ari
etyhasaslight
lyroundedf lav
or.Unli
keregul
arwhit
ericewhichismi l
leddi rectfrom
thefield,i
tissteamedunderpr essurebeforemill
i
ng.Thispr
ocesshardenst hegr ain,reduci
ng
thepossi bil
it
yofover-
cooking.Italsohelpstoret
ainmuchofthenaturalvi
tami nandmi neral
contentpr esenti
nthemi l
l
edl ayers.Whenr awtheri
cehasagol dencol
our,butt urnswhi teupon
cooking.Thi sri
cecanbeusedi nt hesamewayast hecommonr i
ceabove.Itwor kspar ti
cul
arl
y
wellinsalads.

Br
ownLongGr
ainRi
ce(
whol
egr
ainr
ice)

Thisri
cehasadi stinctl
ynuttyfl
avor.Br
ownr i
ceunder
goesonl yminimalmil
li
ng,
whichremoves
thehuskbutr et
ainst hebranlayer
.Becauseofthi
stheretainsmorevit
amins,mi
ner
alsandfi
bre
contentt
hant hecommonoreasycookwhi teri
ce.Thegrainsremainsepar
atewhencooked,
l
ikelonggrainwhite,buttakelongertosoft
en.Thecookedgr ai
nshaveachewytext
ure,whi
ch
manypeopl eenjoy.Itisal
soav ail
abl
eineasy-
cookform.

Speci
ali
ty

Theseincl
udest hearomati
cs,r
isot
to,gl
uti
nousandpuddi
ngr
icewhichar
eparti
cular
lysi
tuat
ed
toethni
ccuisines.Thesear
eoftengrown,cookedandeat
eni
nthesamelocat
ion.Thisi
spartl
y
duetotheclimateinwhichtheri
ceneedstogr ow.

Ar
bor
ior
icei
sthecl
assi
cri
sot
tor
icef
rom t
henor
thI
tal
i
anr
egi
onofPi
edmont
;amedi
um t
o
l
onggrainr
ice,
itabsor
bsal
otofcooki
ngl
i
qui
dsy
etst
il
lret
ainsagoodbi
tei
ntext
ureknownas
Aldent
e.

TheAr
omat
ics

Thef i
rstcl
assofspecial
tyri
ceisaromat
icri
ce.Thesecontainanatur
ali
ngredi
entwhichi
s
responsibl
eforthei
rfr
agranttast
eandaroma.Thefragrancequal
it
yofaromati
cricecandif
fer
from oneyear`shar
vestt
ot henext,
duet
oweat herchanges.Thefi
nestar
omaticri
ceisagedto
bringoutastrongerar
omai nthesamewayt hatwi
neis.

Basmat
iri
ce

Thisisav eryl
ong,slender-
grainedar omaticricegrownmai nl
yaroundt heHi malayasinIndi
a
andPaki st
an.Somet i
mesdescr ibedast hePr i
nceofRice,ithasaf ragrantflavorandaromaand
i
susedi nI ndi
adishes.Thegr ainsar esepar ateandfluffywhencooked.I nI ndiareci
pesitis
oftencookedwi t
hspi cestoenhancet hegrainsaromaticpr opert
ies.Easy-cookbasmat iand
brownr i
cebasmat iarealsoav ailable.Brownbasmat ir
icehashi gherfi
brecont entandanev en
strongeraromathanwhi tebasmat i.Agedbasmat iri
ceisabet terquali
tybuti smor eexpensiv
e
tobuy .

Jasmi
ner
ice(
Thai
fragr
antr
ice)

Anot
heraromaticri
ce,al
thoughi
tsflav
orissl
i
ghtlylesspr
onouncedthanbasmati
.Itor
igi
nat
es
fr
om Thai
land.Thelengt
handshapeoft hegr
ainslookasthoughtheyshoul
dremai
nseparat
e
oncooki
ngbuti nst
eadithasaspftandsli
ght
lysti
ckytext
urewhencooked.GoodwithChi
nese
andSoutheastAsianfood.

Amer
icanAr
omat
ics

TheAmer i
canriceindust
ryhasdevel
opedvari
eti
esofaromati
cri
cewhichar
ever
ysimil
arto
bothbasmatiandjasmineri
ce.Thesevar
iet
iesarenotusual
l
yavai
labl
eint
heUKexcepti
n
speci
ali
stshops.

Japoni
caRi
ce

Shortandmedium gr
ain.GrownmainlyinCal
if
orni
a,itcomesi
navariet
yofcoloursi
ncl
udi
ng
red,br
ownandblack.Thistypeofr
iceisusedinJapaneseandCar
ibbeancookeryduet
oit
s
tacky,
moistandfi
rm natur
ewhencooked.

Wi
l
dRi
ce

Thisisnotr
ice,buti
nf actanaquat i
cgr ass.Wi ldr
iceisextremelydi
ffi
cul
ttohar
vest.I
tis
expensi
vebutthisisacceptableasthecol our,apurpl
ishblack,andi
tssubtl
ynutt
yflav
or
combinewellwithotherdishes.Iti
sagoodcol ourenhancerforaspecial
dishorri
cesaladand
i
tcanbemi xedeconomi cal
l
ywi t
hot herrice( butmayneedpr e-
cookingasitt
akes45to50
minutestocook,usingonepar tgrai
nt othr eepartsofwater)

Gr
oundRi
ce
Thi
scommodi
tyi
sbr
ownr
icegr
ainswhi
char
eusedf
ormi
l
k-baseddesser
ts.

Ri
ceFl
our

Thi
sisr
icef
inel
ymi
l
ledt
opr
oducef
lourwhi
chi
sthenusedt
othi
ckensomesoups.

Ri
cePaper

Thi
sispapermadef
rom mi
l
ledr
iceandi
smai
nlyusedi
npast
ryki
tchens.

Gener
alI
nfor
mat
ion

Whi t
er i
cehashadthebranandger mremovedwhi
chmakestheendproductmoredeli
cat
eand
giv
esi tasoft
erfl
avor.Br
ownr icei
schewi
erandnut
ti
erduet
othebranbeingl
eftontheri
ce
kernel.I
tisal
somor enut
rit
ious.

OTHERPRODUCTSMADEFROM RI
CE

Li
qui
d

Ricewines(al
soknownasricebeer
)becausethefer
ment
ati
onpr
ocessi
sunder
takenwi
thr
ice
(beer
-based)hasopposedt
ofrui
ts(
grapesforwine)
.

Miri
nisasweetr icewineusedtof l
avorsaucesandcookedri
cedishes(thi
sparti
cul
arwineis
notusuall
ydrunk).Sakeisthemostf amousofJapaneseri
cewinesandi sserv
edwar m.Itdoes
notkeepwellandunl i
kenormal wi
neshouldbeconsumedwi t
hinoney earofbott
li
ng.Shaoxin
wineistheChinesevariet
yifJapanesesake.

Text
ure

Thet ext
ureandf lav
orofcookedr i
cedependsonthet
ime,t
emperat
ureandamountofl i
qui
d
used.Under cookedricei
sgrit
ty,
tastel
essandhar
dwhereasover
cookedri
ceisstodgyand
unpleasant.Wherepossibleusetheguidel
i
nesofl
iqui
dtori
ceasthi
swill
helppreventpoor
cookingmet hods.

St
orage

Ricemustbest or
edcarefull
yoncecookedasi tcanharbort hepat hogeni
cbact eriabacil
lus
whichcancausev omit
inganddi arrhea.Theriskcanbemi nimizedbyst oringther icebel
ow4º C
i
nacov er
edcont ai
nerinawel laeratedrefr
igeratorfornolongert han4day sandr eheati
ngto
above75ºC.Driedri
cecanbest or
edi nasealedai rti
ghtcont ai
nerf oraslongast heusebyt he
date,
usual
lyapproximatel
y6t o9mont hs.Thet ypeofcont aineri
si mportantasr iceisporous
andcanbet ai
ntedbystrongsmel l
ingf oodsormoi st
ure.Ri
cewi l
ldeteri
orateov ertimeand
si
gnsofpoor /
outofdatericeare:

1.Spl
i
tgr
ains

2.Dust
3.Must
ysmel
l

CookedPr
oduct
s

Ricecakesareci
rcul
arcookedcakeswhi
chhav
ev er
yli
tt
lef
lav
orandf
at.Ri
cecr
acker
sar
e
Japanesesnacknowservedinbarsandr
est
aurant
s

Noodl
es

Ricenoodlesaremadewit
hricefl
our
,ar
eav
ail
abl
edr
iedandr
equi
redsoaki
ngi
nhotwat
erunt
il
tr
ansparentthenusedasr
equir
ed.

Laksanoodl
esar
eusedtomakethedi
shLaksawhi
chi
sanI
ndonesi
an,
Mal
aysi
anspeaci
ali
ty.
Theyresembl
ewhit
espaghet
ti
.

Ri
cef
lakenoodl
esr
esembl
etor
ti
ll
achi
psandar
edr
ied.Soaki
nhotwat
eranduseasr
equi
red.

Ri
cesti
cks-
thin,
medi
um orwidevar
iet
iesar
eavai
lable.Thi
nareusedinsoupsandsal
ads,
medi
um forthemaj
ori
tyofdi
shesandwideforbr
aiseddishesorst
irf
ry.

WEEK15

15.
0PASTA

Pastaismadef r
om ast r
ongwhi tefl
ourknownasDur um flour,madei ntoadoughbyt he
addit
ionofwat er,ol
iveoilandegg.Therear et
womai nty pesofpast a,driedandfreshhome-
made.Dr i
edpast aisavail
ableinatleast66diff
erentshapeseachofwhi chhasanameand
whicharewi del
yusedbecauseoft heconv eni
enceandt hef actthattheshelfli
fei
supt ot
wo
yearsifi
tiscorrectl
ystored.Freshpastaismor eandmor ereadilyavai
lablei
nav ariet
yof
shapes,coloursandf l
avorsfrom suppli
ersandtherearemachi nesforthosewhowi shto
producetheirownpast a.

Pastacanbeser
vedf orl
unch,di
nner,
supperorasasnackmeal
andisal
sousedasanor
garni
shtoot
herdishes.Tr
adit
ional
l
ypastaiscookedal
dent
ewhichmeans“
fi
rmtobit
e”.

FoodVal
ues

Durum wheathasa15%pr ot
eincont
aincont
entwhi
chmakesitagoodalt
ernat
ivet
oriceand
potat
oesforveget
ari
ans.Pastaal
socontai
nscar
bohydr
atesi
nthefor
m st
archwhichgivest
he
bodyenergy.

St
orage

I
feggsar eusedinthemakingoffr
eshpast
a,thef
reshertheyaret
helongerthekeepi
ngquali
ty
ofthepasta.Whenfreshpastai
scorr
ect
lyst
oredi
twi l
lkeepforupto3or4weeks.Flattypes
offreshpastasuchasnoodleswhi
charedri
edandtransfer
redtoacontai
nerorbowl,wi
l
lkeep
foruptoonemont hinacool,dr
ystor
e.

EQUI
PMENTSNEEDEDI
NPASTAMAKI
NG
Thisequi
pmenti
srequi
redf
orcr
eat
ingpast
a;i
tisqui
test
rai
ghtf
orwar
dast
her
eisnor
eal
prepar
ati
onf
orthi
sunit
.

Gener
alequi
pmenti
snecessar
yandwi
l
lincl
ude:

1.Spoons

2.Sl
ott
edspoons

3.Tongs

4.Coni
cal
str
ainer

5.Bowl
s

6.Met
alspi
der

7.Fi
shsl
i
ce

8.Past
amachi
ne

9.Woodenchoppi
ngboar
dforshapi
ng

10.Rol
l
ingpi
nsandr
avi
oli
tray

11.Pal
ett
ekni
ves

12.Fl
utedcut
terorr
oll
er