Page 76 - NEA NEWHERE FLIPBOOK

DISH PROPOSAL FACTORS
PEELER
A peeler (vegetable scraper) is used to remove the the outer layer (the “skin” or “peel”) of some fruits and vegetables such as potatoes and carrots apples and pears LIFTER/SPIDER
A spider is ideal for lifting and draining foods from hot oil soups stocks and boiling water It is the perfect tool for skimming stocks blanching vegetables and deep frying foods This kitchen utensil is is most often used to retrieve foods that are being cooked in in pots or pans of hot water DIGITAL SCALES
Used to measure ingredients accurately Ingredients can be measured in kg g g ml lbs oz and fl oz STICK BLENDER
Used to quickly blend soups stews and sauces in the pot without having to to transfer back and forth to to a blender or or food processor DEEP BOILING POT
• Cooking larger stews and soups • Making larger volumes of sauces • Ideal for bulk cooking where multiple portions are to be served
CAST IRON PAN
• Grilling meats fish and vegetables • Can take high heat and go in oven
• Cast iron won’t tarnish and is easy to clean
MEASURING JUG
Used to measure liquids accurately POTATO RICER
Ricers are often used to puree food most notably mashed potato A ricer can be used to remove excess water from foods such as cooked greens that are to to be added to to quiche thawed frozen spinach and sliced or grated potatoes to to improve the quality of potato chips or hash browns made from them STAINLESS STEEL SAUTÉ PAN
• • • • • • SAUCEPAN
Reheating soups Smaller volumes of sauces Ideal smaller portions NON-STICK SAUTÉ PAN
Cooking eggs and fish Allows cooking at lower temp Don’t use metal instruments as they will scratch the the Teflon surface
• Stir fries vegetables braising and finishing dishes
CAST IRON GRIDDLE PAN
Has grooves in the bottom for searing meat Fat stays below in the grooves Make sure to season and clean
between the grooves 76
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