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Tuesday, 20 August 2019

fish and chips

quality of fish that you will be looking for
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  1. Go to a reputable store or fishmonger.
  2. Ask what is the freshest or check what the catch of the day is.
  3. Don't be misguided by the term "fresh." 
  4. Look for firm, shiny flesh. 
  5. Sniff the fish. 
  6. Check the eyes
  7. Check the gills
  8. Check cuts of fish.

quality of potatoes need to be 

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Featured snippet from the web

The black heart makes the tubers unusable and it cannot be detected unless tubers are cut. The long-term storage temperature range for fresh potatoes is 4-10ºC, under which they should retain their quality for at least two month

  1. Squeeze potatoes for firmness. 
  2. Check for cuts and blemishes. 
  3. Smell potatoes before buying them. 
  4. Buy sprouting potatoes only if you're going to eat them immediately. 
  5. Don't buy wrinkled potatoes. 
  6. Avoid potatoes with green skin. 
  7. Don't buy potatoes with dark spots or bruises.
method of frying for fish is shallow 
key inductors of when fish is cooked when the fish is golden brown cloudy
texture color and flavors of food should be  clour should be white cloudy golden brown shouldn't be rubbery 

Friday, 16 August 2019

corn fritters

what actually happened
we made corn fritters on Wednesdayfrislt we got all the dry ingredients into a bowl  then all the wet ingredients and then we mix them  together while Jayden was mixing that I had about half a teaspoon of oil in a frying pan getting it ready to fry the corn fritters at 5 on the stove I put a little bit of the mixture in the pan and waited for 10 seconds each side till it was cooked
degree of cooking how we knew it was cooked I knew  it was cooked when I cut a little part into the fritter and seen that the middle wasn't gooey and the outside was golden brown
what was the presentation photo

we also had some salsa on the side aswell made with tomato and parsley

Tuesday, 6 August 2019

crumbed beef schnitzel &potatoes

Image result for crumbed beef schnitzel

what type of frying are we doing 
pan-fry/shallow frying  but making sure we don't overcrowd your frying pan when cooking schnitzel or it will stew rather than fry
 what quality points are we looking for on the meat that it is frem we don't want it to do pink after its cooked 
 the batter process first we are going to whisk the egg together in a bowl spread bread crumbs out onto a big tray sprinkle garlic powder salt and parmesan cheese on it to next we will dip each piece of beef into the mixture then thoroughly coat with crumbs then put it on oil paper.
how do you know the meat is not overcooked. if it is then i is just going to be this bunch of tough meat 


1)The deep-frying method we put a little bit off oil and hen the beef in being careful of the oil spitting and making sure it doesn't burn.

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Friday, 2 August 2019

prawn stir fry

what products will you use

  • prawns 
  • 1 tablespoon peanut oil
  • 20 green prawns, peeled and de-veined
  • 4 cloves of crushed garlic
  • 1 teaspoon chili sauce
  • 1 teaspoon fish sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 cup of broccoli, cut up
  • 1 cup of snow peas cut in thin strips
  • 1/4 cup carrot cut into match sticks
  • Jasmine rice to serve
  • what quality points will you be looking for
  •  making sure the oil has no flotes the prawn are fresh smell alright and the rice cook no burn 
  • type of frying is used and the oil level we use shallow frying one tablespoon
  • what preparation will be required clean the prawn but the tails of cut vegetables into little even bits  
  • how do you know if it is cooked When properly cooked, the exterior should be pink with red tails and the flesh is slightly opaque and a little “white” in color? Here's where it gets confusing because a “little white” may vary from cook to cook. If it is bright white in color, there's a good chance the shrimp is overcooked
  • Cook vegetables until soft, but so they still have a bite to them (think green beans that remain firm rather than droopy). To keep vegetables from overcooking before serving, submerge in ice water to stop from cooking and again briefly in boiling water when you're ready to serve
  • To determine if the rice is cooked, taste it and see what you think about the texture. If it is chewy or hard in the center then add 1/8 to 1/4 cup of water. Place the lid on the pot and cook the rice for another 3-5 minutes on very low heat.
  • ~
  • the taste I would not know because I don't eat fish so I gave it to Nathaniel he said it was good a little rubbery which means I cooked them for a bit too long the prawns looked white  and golden vegs were sort but noot to soft brown