PRECISION CUTS - HarperCollins
S T E P- B Y- S T E P T E C H N I Q U E S311PRECISION CUTSJulienne – small baton 3mm x 3mm x 40mmBrunoise – fine dice 3mm x 3mm cubeMirepoix – rough cut of vegetablesPaysanne – various shapes of 15mm width x3mm thickMacedoine – 8mm x 8mm cubeJardinere – medium baton 5mm x 5mm x20mmChiffonade – fine shred 3mm thickFinely chopped parsleyHEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3118/12/09 10:46:26 AM
312S T E P- B Y- S T E P T E C H N I Q U E SPREPARATION OF A ROUX1. Melt butter or margarine insaucepan.2. Remove from heat, add flour, and stirwith wooden spoon until a smoothpaste is formed.3. Return to a low heat and cook forfurther minute – do not brown.4. Remove from heat and slowly addmilk, stir thoroughly.5. Return to heat and stir until boils andthickens.Cooks note: To prevent a skim layerforming on top of a sauce, push a sheet ofplastic wrap down onto the sauce to excludeall air.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3128/12/09 10:46:26 AM
S T E P- B Y- S T E P T E C H N I Q U E S313CRUSHING GARLIC1. Place unpeeled garlic clove on achopping board. Using the flat of knifeblade, press down firmly with heel ofhand.3. Add a large pinch salt; hold knifefirmly and work garlic into a pasteapplying pressure to toe of blade.2. Remove skin and roughly chop.Cooks note: Crushed garlic can be storedin an airtight jar in the refrigerator for upto one month.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3138/12/09 10:46:26 AM
314S T E P- B Y- S T E P T E C H N I Q U E SBLANCHING AND PEELING TOMATO1. Bring a saucepan of water to the boil.Using a sharp knife, remove stem(hull) portion of tomato.2. Place tomato on a board and score across on base of tomato.3. Use a slotted spoon to lower thetomato into boiling water.4. Remove after 30 seconds; plungetomato in ice cold water for60 seconds.5. Using clean hands, peel and removethe skin.Cooks note: To maximise the flavour of atomato after blanching and peeling, removethe seeds. Cut the tomato into half orquarters, and using a teaspoon scoop outthe seeds. Discard the seeds and use tomatoas desired.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3148/12/09 10:46:27 AM
S T E P- B Y- S T E P T E C H N I Q U E S315TOMATO CONCASSÉ1. Using a sharp knife, remove stem(hull) portion of tomato. Place tomatoon board and score a cross on base.2. Use a slotted spoon to lower thetomato into boiling water.3. Remove after 30 seconds, plungetomato in ice cold water for60 seconds.4. Peel and remove the skin.5. Cut tomato into quarters; using ateaspoon, scoop out all of the seeds.6. Slice tomato into strips, chop intodice – macedoine.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3158/12/09 10:46:27 AM
316S T E P- B Y- S T E P T E C H N I Q U E SCRUMBING1. Whisk eggs and liquid in a bowl tocreate an egg wash.2. Set out flour, egg wash and drybreadcrumbs in separate bowls orplates.3. Use one hand to dip the food to becrumbed in the flour; shake off anyexcess.4. Use the other hand to dip the flouredfood into egg wash, completely coverfood, and drain off excess.5. Transfer food to the breadcrumbs,press firmly to coat on both sides.6. Place the crumbed food, single layer,on a plate. Cover with plastic wrap.Chill for 30 minutes before frying.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3168/12/09 10:46:28 AM
S T E P- B Y- S T E P T E C H N I Q U E S317FRENCHING1. Cut and remove a cutlet from a welltrimmed rack of lamb.3. Using the heel of a large chef’s knife,chop off the very tip of the bone toneaten the appearance.2. Using a sharp paring knife, scrape allthe connective tissue and fat from thebone, leaving just the eye fillet.Cooks note: To prepare a crown roast, usethe frenching method in order to enhancethe finished product.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3178/12/09 10:46:29 AM
318S T E P- B Y- S T E P T E C H N I Q U E SJOINTING A CHICKEN1. Pull legs away from the body. Cutthrough skin between the thigh andbody around the entire leg.2. Bend leg back on itself, expose thighjoint and ball. Cut between ball andsocket to release leg.3. Cut through joint joining the thigh tothe drumstick to split the whole leginto two pieces.4. Pull wings away from body. Cutthrough joint where wing is attachedto body.5. Cut along the ridge at the top of the6. Repeat on other side, and removesecond breast from the carcass.carcass and then scrape the meat fromthe ribcage to release breast fillet.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3188/12/09 10:46:29 AM
S T E P- B Y- S T E P T E C H N I Q U E S319TRUSSING A CHICKEN1. Tuck the wings underneath thechicken to secure. Turn chicken ontoback.2. Cut a length of kitchen twine, securefirmly around the tail.3. Next, wrap the twine around the endof each drumstick, pull and draw legstogether, finish with a knot.4. Turn chicken over, with neck awayfrom you. Pull kitchen twine up overthe thighs.5. Wrap kitchen twine around andsecure wings, close to the body. Bothends are brought to the upper side.6. Tie the ends of twine securely.Chicken is ready for roasting.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3198/12/09 10:46:30 AM
320S T E P- B Y- S T E P T E C H N I Q U E SFILLETING A FLAT FISH1. Place cleaned, scaled and dried fishon a chopping board.2. To remove skin, use a sharp filletingknife and make a shallow incision atthe tail end; loosen skin from flesh.3. Dip fingertips into cooking salt;grasp the tail with one hand and pullthe skin towards the head with theother.4. Run the knife down the centrebackbone of the fish.5. Laying knife on an angle, scrape knifeunder the flesh and along the skeletalframe and remove two fillets.6.Turn fish over and repeat steps 2 to 5to retrieve a total of four fillets fromthe fish.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3208/12/09 10:46:31 AM
S T E P- B Y- S T E P T E C H N I Q U E S321FILLETING A ROUND FISH1. Place cleaned, finless, scaled anddried fish on a chopping board.2. To remove skin, use a sharp filletingknife and make a shallow incision atthe tail end; loosen skin from flesh.3. Dip fingertips into cooking salt;grasp the tail with one hand and pullthe skin towards the head with theother.4. Run the knife down the backbone,cutting flesh cleanly from the skeletalframe, keeping knife close to bone.5.Turn fish over and remove secondfillet from other side.Cooks note: The skeletal frame from thefish can be used to make fish stock or frozenfor use at a later date.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3218/12/09 10:46:32 AM
322S T E P- B Y- S T E P T E C H N I Q U E SSEPARATING AN EGG1. Lightly crack an egg on the edge of abowl.2. Over a bowl, carefully open the shellinto two halves, keeping most of theegg in the lower half.3. Tip egg from one half of shell to theother, allow egg white to fall into thebowl, keep yolk intact in the shell.Cooks note: Egg yolks can be frozen in icecube trays to be used at a later date.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3228/12/09 10:46:33 AM
S T E P- B Y- S T E P T E C H N I Q U E S323BEATING EGG WHITES TO A STIFF FOAM1. Place egg whites into a clean, drystainless steel, glass or copper bowl.2. Using electric mixer, beat whitesslowly until they foam, graduallyincrease speed until thickened.3. Lift beaters from the egg whitemixture. Peaks should stand firm andmaintain shape.Cooks note: Do not beat egg whites too farahead of time as the whites will separate.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3238/12/09 10:46:33 AM
324S T E P- B Y- S T E P T E C H N I Q U E SPOACHING AN EGG1.Put 10 cm water into a small pan andbring to the simmer; add vinegar.3. Gently slide egg into water. Simmerslowly for 3 to 5 minutes.2. Break egg onto a saucer. Using aspoon, stir the water vigorously untilthe water swirls.4. Lift the egg out with a slotted spoonand serve.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3248/12/09 10:46:34 AM
S T E P- B Y- S T E P T E C H N I Q U E S325COLLARING A SOUFFLÉ DISH1.Grease soufflé dish according torecipe directions.3. Trim the paper width until itmeasures 6 cm higher than the top ofthe soufflé dish.2. Cut a strip of baking paper largeenough to wrap around thecircumference of the soufflé dish.4. Secure collar by tying string aroundthe circumference.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3258/12/09 10:46:34 AM
326S T E P- B Y- S T E P T E C H N I Q U E SSTOVE TOP COOKING: vegetables grown above theground1. Bring sufficient water to covervegetables to the boil; add preparedvegetables to the boiling water.2. Cook vegetables until tender. Strainthrough a colander.STOVE TOP COOKING: vegetables grown below theground1. Prepare vegetables, add to asaucepan, cover with cold water andbring to the boil.2. Cook vegetables until tender. Strainvegetables through a colander.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3268/12/09 10:46:34 AM
S T E P- B Y- S T E P T E C H N I Q U E S327VARIETIES OF STEAMING VESSELS1. Double saucepan with perforatedupper pan and covered with lid.2.Steaming bamboo baskets that sitover saucepan of simmering water.3. Saucepan of simmering water with ametal colander placed insidesaucepan and covered with a lid.4. Domestic electric steamingappliance.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3278/12/09 10:46:36 AM
328S T E P- B Y- S T E P T E C H N I Q U E SBLIND BAKING PASTRY1. Lay rolled pastry over rolling pin.2. Carefully drape pastry over pie dishor flan tin.3. Using fingertips, gently lift and presspastry into pie dish.4. Trim off excess pastry using back ofknife blade.5. Line with baking paper and weighdown with uncooked rice or driedbeans. Bake till golden brown.Cooks note: Weights can be reused many timesover. Remove excess pastry and flour; store inan airtight container.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3288/12/09 10:46:36 AM
S T E P- B Y- S T E P T E C H N I Q U E S329MAKING CHOUX PASTRY1. Place water and butter in saucepan;bring to boil. Remove from heat.2. Add flour and beat mixture to asmooth paste.3. Return to heat, continue beating untila ball of paste forms around spoonand leaves the sides of the saucepan.4. Remove from heat; add eggs beatingwell after each addition until smoothand glossy.5. Lightly grease baking sheet; spoon orpipe paste onto sheet, sprinkle withwater and bake.Cooks note: Baked choux puffs can bestored in an airtight container in the drystore for up to one week.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3298/12/09 10:46:37 AM
330S T E P- B Y- S T E P T E C H N I Q U E SMAKING SHORTCRUST PASTRY1. Using fingertips, rub chilled, dicedbutter into the flour until mixtureresembles coarse breadcrumbs.2. Add iced water; using a butter knife,mix until incorporated and themixture begins to bind together.3. Using clean hands, work the doughtogether until a soft ball is formed.4. Transfer to a lightly floured surface;knead until smooth.5. Remove from bowl, wrap in plasticwrap and allow to rest in fridge for20 minutes before use.Cooks note: Do not overwork the dough orit will toughen.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3308/12/09 10:46:38 AM
S T E P- B Y- S T E P T E C H N I Q U E S331FLUTING AND SECTIONING SHORTBREAD1. Roll shortbread out to desired sizeround.3. Score the shortbread into wedge sizepieces with a sharp knife.2. Using thumb on left hand and thumband forefinger on right hand, pinchthe edge of the shortbread.Cooks note: A shortbread mould can also beused to achieve a more decorative finish.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3318/12/09 10:46:39 AM
332S T E P- B Y- S T E P T E C H N I Q U E SMAKING A SCONE DOUGH1. Rub butter into dry ingredients usingthe tips of the fingers until mixtureresembles coarse breadcrumbs.2. Make a well in the centre; pour liquidinto well.3. Use a butter knife to mix liquid intodry ingredients, starting from thecentre and working outwards.4.5. Press dough out to required thicknesswith fingertips.6. Using a scone cutter dipped in flour,press down onto dough, lift andremove, place scone onto baking tray.Turn dough out onto a lightly flouredsurface. Knead gently until mixcomes together.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3328/12/09 10:46:40 AM
S T E P- B Y- S T E P T E C H N I Q U E S333MAKING A YEAST SPONGE1. In a bowl, sprinkle yeast overlukewarm liquid, cover, leave to restin a warm place until frothy.2. In a warm bowl; add yeast mixtureinto dry ingredients.3. Turn dough out onto floured board,knead well until dough springs backto the touch.4. Place dough into greased bowl, coverand leave in warm area until doublein size.5. Using a fist, punch down into dough.On a floured board, knead well, thenshape as desired.6. Place dough into a greased loaf tinand allow to prove until doubled insize.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3338/12/09 10:46:40 AM
334S T E P- B Y- S T E P T E C H N I Q U E SGREASE AND LINE A ROUND CAKE PAN1. Place pan to be lined on a largepiece of baking paper. Tracearound circumference.2. Cut around traced circle.3. Cut a long strip of paper 3 cmhigher than the side of pan.4. Make 1 cm fold along the edge ofpaper, then snip along the 1 cm fold.Grease base and side of pan.5. Press strip of paper to inside wallof pan, with snipped edge sittingflat on the base.6. Place circle of baking paper onbase of pan .HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3348/12/09 10:46:42 AM
S T E P- B Y- S T E P T E C H N I Q U E S335CREAMING METHODS1. Using a wooden spoon: beat softenedbutter and sugar together until pale creamcolour and fluffy in texture.2. Using an electric mixer on high speed:beat softened butter and sugar untilpale cream colour and fluffy in texture.RUB-IN METHOD1. Chop very cold butter into cubes,combine with flour.2. Use tips of fingers to rub butterthrough the flour until mixresembles coarse breadcrumbs.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3358/12/09 10:46:43 AM
336S T E P- B Y- S T E P T E C H N I Q U E SMIXING MUFFINS1. Place all dry ingredients into a largebowl. Make a well in the centre.2. Pour liquid into the well.3. Using a metal spoon (sharp edge),mix liquid into dry ingredients untiljust combined, no more than 12strokes.4.Using two spoons, scoop mix withone spoon and push off with the otherinto a well-greased muffin pan.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3368/12/09 10:46:44 AM
S T E P- B Y- S T E P T E C H N I Q U E S337ROLLING A SWISS ROLL SPONGE1. Whilst still warm, turn sponge outonto a sheet of baking paper that hasbeen sprinkled with sugar.2. Trim edges. Starting with the shortside of the sponge, roll with paperto the other end.3. After a few minutes, unroll sponge;spread with desired filling.4. Roll up again, allow to cool. Plateand garnish.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3378/12/09 10:46:45 AM
338S T E P- B Y- S T E P T E C H N I Q U E SPREPARATION OF STEAM PUDDING BOWL1. Grease a pudding mould with meltedbutter.2. Cut a piece of baking paper and pieceof foil the same shape as top of themould with a 3 cm border.3. Spoon the mixture into the puddingmould.4. Make a pleat in the centre of thepaper (allows for pudding mix toswell); cover pudding with paper.5. Crease pleated baking paper over theedge of pudding mould; tie securelywith kitchen twine.6. Lastly, cover top of pudding bowlwith foil and crimp over the edge ofbowl to seal.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3388/12/09 10:46:46 AM
S T E P- B Y- S T E P T E C H N I Q U E S339CORING, SCORING AND FILLING AN APPLE1. Using an apple corer insert intoapple, twist and remove core. Retainbase of core to use as a plug.3. Fill cavity with stuffing, insert pluginto base, bake as per recipe.2. With a sharp knife, make a shallowincision around the circumference ofthe apple.Cooks note: If you do not have access to anapple corer, a melon baller can also be usedby scooping the core away from the base ofthe apple.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3398/12/09 10:46:47 AM
340S T E P- B Y- S T E P T E C H N I Q U E SSEGMENTING AN ORANGE1. Cut off the top and bottom of anorange using a paring knife.2. Place orange on cutting board, cutside down. Start from top of orangeand cut downwards removing skinand pith.3. Continue working your way aroundthe orange until no skin remains.4. Hold the orange in the palm of onehand and the knife in the other hand.5. Run a knife on the right side of thesegment next to membrane, and thenon the left side.6. Loosen the segment and remove itfrom the orange, continue until allsegments are free.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3408/12/09 10:46:47 AM
S T E P- B Y- S T E P T E C H N I Q U E S341STERILISING JARS: oven method1. Preheat oven to 100 C. Wash jarsand lids in hot, soapy water. Rinsewell.2. Place jars and lids, open end facingdown, on an oven rack.3. Leave in oven for 30 minutes. Usesterilised tongs, remove jars and lidsfrom oven.4. Fill warm jars; when cool, seal, lidand label as per recipe.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3418/12/09 10:46:48 AM
342S T E P- B Y- S T E P T E C H N I Q U E SJELL TEST FOR JAM1. Chill a saucer in refrigerator for30 minutes.2. Place a spoonful of jam onto chilledsaucer, and allow to cool slightly.3. Tip saucer onto side. If the surfacewrinkles, the jam is ready.Cooks note: Jam may be tested for settingusing a sugar thermometer. The jam is setwhen the temperature on the thermometerreaches 105 C (221 F).HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3428/12/09 10:46:49 AM
S T E P- B Y- S T E P T E C H N I Q U E S343DISSOLVING GELATINE: powdered1. Mix powdered gelatine with a smallamount of hot water. Stir untildissolved.2. Place gelatine bowl over anotherbowl of hot water until required.DISSOLVING GELATINE: leaf1. Place gelatine leaf into cold water.Allow to soak until soft.2. When gelatine is required, squeezewater from gelatine leaf and useaccording to recipe.HEIA October 2009 Commonsense YR GJ 5ppNEW.indd 3438/12/09 10:46:50 AM
316 STEP-BY-STEP TECHNIQUES CRUMBING 1. Whisk eggs and liquid in a bowl to create an egg wash. 2. Set out flour, egg wash and dry breadcrumbs in separate bowls orFile Size: 419KBPage Count: 33Explore able Cuts Cooking Coursecookmymind.blogspot.comDescribe the dimensions of the following cuts and provide .www.coursehero.comProvide an example for the use of each of the following by .www.coursehero.comSITHCCC001 Use food preparation equipment 8 Give 3 .www.coursehero.comRecommended to you b
Precision Air 2355 air cart with Precision Disk 500 drill. Precision Air 2355 air cart with row crop tires attached to Nutri-Tiller 955. Precision Air 3555 air cart. Precision Air 4765 air cart. Precision Air 4585 air cart. Precision Air 4955 cart. THE LINEUP OF PRECISION AIR 5 SERIES AIR CARTS INCLUDES: Seven models with tank sizes ranging from
First published in the USA by Disney Hyperion, an imprint of Disney Book Group in 2019 Published simultaneously in Great Britain by HarperCollins Children’s Books in 2019 HarperCollins Children’s Books is a division of HarperCollins
Text (boldface corrected) Edition Page HC/HM 1v 2004 HarperCollins & Houghton Mifflin 1 vol. hardback 50th anniversary editions (deluxe and trade) - typesetting A HC 1v pb 2005 HarperCollins 1 vol. trade paperback (Ring and Eye device on cover) - A (gold and red covers have same points) HC 3v hb 2005 HarperCollins 3 vol. trade hardback (Tolkien designed
BLUEPRINT TO CUTS PHASE ONE OVERVIEW Use this as a quick reference to the Arnold Schwarzenegger Blueprint to Cuts. Cross the workout off as you complete them and track your own progress. ARNOLD BLUEPRINT: CUTS PHASE 1 WORKOUTS Follow the rep ranges below unless listed otherwise CHEST/BACK PHASE 1: MON / THURS REMEMBER: Run 1-2 Miles as fast as possible 3-5 times per week Post-Workout REST .
Linear Algebra and its Applications 466 (2015) 102 116 Contents lists available at ScienceDirect . for linear mixed 0–1 optimization, such as the Gomory cuts, the lift-and-project cuts, and cuts from other hierarchies of tighter relaxations, extend to conic mixed 0–1 optimization. Belotti et al. [12] give conic cuts
four leg cuts, expressed as a percentage of the cold weight'of the open side. The trimmings consisted of excess fat, waste and bones, and this lean meat varied from best quality steak to stewing beef. A) The total weight of "lean retail cuts" produced from the four leg cuts, expre
Two years after the tax cuts were enacted, evidence clearly shows that the critics were right. . The Congressional Budget Office now projects that the 2017 tax cuts will increase the national debt by 1.9 trillion over 11 15years. The tax cuts are not remotely on track to ‘pay for . For example, the
Gurukripa’s Guideline Answers for Nov 2016 CA Inter (IPC) Advanced Accounting – Group II Exam Nov 2016.2 Purpose / Utilisation Loan Interest Treatment 3. Working Capital 4 0.10 Written off to P&L A/c as Expense, as per AS – 16. 4. Purchase of Vehicles 1 0.025 Debited to Profit and Loss A/c. (Assumed immediate delivery taken and it is ready for use and hence not a Qualifying Asset) 5 .
