Food Production Notes & Recipes

·          Scrag End: Slow cooked casseroles ·          Shoulder: Roasting joints and diced in casseroles ·          Best End: Roasting joints, rack of lamb or chops (grilled or bar-b-que) ·          Loin: Roasting joints or chops (grilled or bar-b-que) ·          Breast: Slow cooked roasting joint ·          Chump: Chops (grilled or bar-b-que) ·          Leg: Roasting joints and leg steaks ·          Neck and Clod: Mince and stewing steak ·          Chuck and Blade: Slow roasting joints, braising and casseroles ·          Chuck: Slow roasting joints, braising, casseroles and pasties ·          Fore Rib: Roasting joints and where Ribeye steak comes from ·          Thin Rib: Slow cooked roasting joint ·          Brisket: Slow cooked roasting joint ·          Shin: Slow cooked stews and mince ·          Sirloin: Roasting joints and steak ·          Flank: Mince and skirt for pasties ·          Rump: Steak ·          Silverside: Roasting joints ·

Poultry Cuts Whether the bird in questions is a chicken, a turkey, a duck or a goose, the same terminology applies. Drumstick The drumstick is a firm favourite for barbecuing or frying, either in batter or rolled in bread crumbs. Drumsticks are very good value too. Wing Wings do not supply very much meat, but are ideal and very popular party or finger food. They can be fried, roast or barbecued, with or without a marinade or glaze. Thigh The thigh is suitable for casseroling and other slow-cooking methods. Thigh meat has a lot of flavour, and is often the cut recommended for curry or oriental dishes. Leg This comprises of the drumstick and thigh. Large pieces with bones, such as this, are suitable for slow-cooking, such as casseroling or poaching. They can also be roast, and some people use the roast legs to make home made soup or stock. Breast or Fillet The tender white meat of the breast is the most popular part of the chicken. It is available either on the b

MANGO SOUFFL É Ingredients                                                             Quantity Eggs                                                                            2 nos Sugar                                                                        50 gms Vanilla Essence                                                     3–4 drops Gelatine                                                                     15 gms Mango Purée                                                                50 ml Whipped Cream                                                          100 ml Method: ·         Separate eggs and whisk egg yolks and vanilla essence with sugar over a double boiler until thick and foamy. ·         Melt down the gelatine with a little water and fold into the sabayon. ·         Fold in the mango purée, followed by the whipped cream. ·         Whisk egg whites until stiff and carefully fold into the mixture. ·         Pour into a soufflé m

CREAM CARAMEL Ingredients                                                            Quantity Milk                                                                           250 ml Eggs                                                                           2 nos Sugar                                                                      50 Gms Vanilla Essence                                                     3-4 drops Sugar (for caramel)                                                   50 gms Method: ·         Pre-heat oven to 200ºC. ·         Heat milk until lukewarm. ·         Whisk eggs with sugar and vanilla essence. ·         Pour eggs into the heated milk and stir until sugar has dissolved. ·         Caramelise sugar to golden brown and line the base of a custard mould. ·         Pour in the custard mixture, place in a water bath and bake at 200ºC for 20-30 minutes or until a skewer inserted in the centre comes out clean. ·         Remove fr

Menu Engineering A relatively new method of menu analysis  &  food pricing is called menu  engineering. This sophisticated and fairly complex approach considers both the profitability and popularity of competing menu items. The emphasis is on gross margin rather than food cost percentage. Menu engineering requires the manager to know each menu item's food  cost, selling price, and quantity sold over a specific period of time. The menu item's gross margin (selling price minus food cost) is characterized as either  high or low in relation to the average gross margin for all competing menu items sold. For example, if a menu item has a gross margin of RS. 30/- when the  average gross margin for the menu is RS. 35/-, then the menu item is classified as having a low gross margin. If the menu item has a gross margin of RS. 45/-,  then it is classified as high for profitability purposes. Each menu item is further classified by popularity (high or low) based on  th