Advanced Professional Culinary Text (MANUSCRIPT by Chef Sadiq)

1 Advanced Professional Culinary Textbook
ADVANCED
PROFESSIONAL
CULINARY
TEXTBOOK
(FIRST EDITION)
by
Chef Sadiq, G.M. BSC. PCD, ADip, PDip.
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Chef Sadiq, G.M. (BSc, PCD, Dip, ADip.)
Mallam Sambo, S.D. (Editor)
TABLE OF CONTENT
COURSE TITLE CONTENT
DAY  KITCHEN  Introduction to basic kitchen
1 ORIENTATION. utensils/equipment.
 Health and food safety.
 KITCHEN BASICS.  Basic cookery methods.
 Kitchen preparations &
organizations.
 INTRODUCTION TO  Culinary fundamentals including
CULINARY knife skills, food safety &
FUNDAMENTALS. sanitation.
 Understanding Culinary Terms.
DAY  HERBS AND SPICES.  Origin, alternative names of herbs
2 and spices.
 Uses of herbs and spices.
 CULINARY  Types of stock and methods of
COOKERY 1.0 – preparation e.g. brown stock,
STOCK. white stock, fish stock etc.)
 CULINARY  Types of mother sauces, methods
COOKERY 2.0 – of preparation & their derivatives
MOTHER SAUCES (BEVTH)
AND DERIVATIVES.
 CULINARY  Types of common soups and
COOKERY 3.0 – broths.
SOUPS AND BROTHS.  Methods of preparation.
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DAY  SALADS.  Study of salad composition,

3 vinaigrette & mayonnaise-based
salad.
 Salad dressing (simple &
 BREAKFAST. compound salads).
 6 Ways of making eggs, sandwich
wraps, panini, pancakes &
waffles.
 CONTINENTAL  Farinaceous dishes I (rice,
CULINARY noodles) using Asian stir-fry
COOKERY 1.0 – STIR methods, Asian sauces.
FRY BASICS (ASIAN
CUISINE I).
 CONTINENTAL  Introduction to Italian cuisine,
CULINARY farinaceous dishes 2 (Pasta),
COOKERY 2.0 – baked pasta & different pasta
ITALIAN CUISINE. sauces.
DAY  CONTINENTAL  Types of meat & cuts.

4 CULINARY  Different meat cooking methods.
COOKERY 3.0 –
MEAT.
 CONTINENTAL  Types of sea-foods & filleting.
CULINARY  Seafood cooking methods.
COOKERY 4.0 – SEA
FOODS.
DAY  AFRICAN CULINARY  Learning to cook some simple and
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COOKERY 1.0 – complex dishes and appetizers.

AFRICAN
APPETIZERS AND
SIDE DISHES.
DAY  AFRICAN CULINARY  Learning to cook some of the most
5 COOKERY 2.0 – RICE, popular Nigerian rice, beans and
BEANS & YAM yam dishes.
DISHES.
 AFRICAN CULINARY  Study of different types of
COOKERY 3.0 – Nigerian most popular soups.
AFRICAN SOUPS &  Methods of preparation.
STEWS I.
 AFRICAN CULINARY  Continuation of the study of
COOKERY 4.0 – different types of Nigerian most
AFRICAN SOUPS & popular soups & their different
STEWS 2. methods of preparation.
DAY  BASIC CULINARY  Understanding baking equipment,
6 ARTS - BAKING work space, optimization &
BASICS. ingredients.
 BASIC CULINARY  Filling and finishing of cakes.
ARTS – CAKE
DECORATING I.
 BASIC CULINARY  Fondants and gum paste.
ARTS – CAKE
DECORATING II.
DAY  BASIC CULINARY  Classic entertainment and desert
7 ARTS – CAKE
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DECORATING III. cakes.

 BASIC CULINARY  Desert and bread classes.
ARTS – GATEAU DU
VOYAGE.
DAY  RESTAURANT  Rudiments of planning, design
8 SCHOOL 1.0 – MENU, and budgeting.
PLANNING, DESIGN
& BUDGETING.
 RESTAURANT  Basic fundamentals of formal and
SCHOOL 2.0 – TABLE informal table settings.
SETTING.
DAY  RESTAURANT  Basic fundamentals of advanced
9 SCHOOL 3.0 – plating techniques.
ADVANCED PLATING
TECHNIQUES.
DAY  RESTAURANT  Learning to manage time by
10 SCHOOL 4.0 – TIME effective prepping & delivery
MANAGEMENT AND quality while under pressure.
ORDERING SYSTEM.  Testing the student’s ability to
quickly develop cooking strategies
using minimal ingredients.
DAY  RESTAURANT  Test student to prepare dish with
11 SCHOOL 5.0 – CHEF’S secret ingredient provided by
SECRET INGREDIENT instructor.
TASTE TEST.
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Abbreviations and Units Used in Professional Culinary Cookery

C. ........................................................................................................................ Cup
lb. .................................................................................................................... Pound
oz. .................................................................................................................... Ounce
pkg. ............................................................................................................... Package
pt. ........................................................................................................................ Pint
qt. ...................................................................................................................... Quart
Tbsp. ....................................................................................................... Tablespoon
Tsp. ............................................................................................................ Teaspoon
g. ....................................................................................................................... Gram
mg. ............................................................................................................ Milligram
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Chef Sadiq’s Tips

Temperature Rules for Safe Cooking
Make sure you cook and keep foods at the correct temperature to ensure food
safety. Bacteria can grow in foods between 40 ºF and 140 ºF. To keep foods out of
this danger zone, keep cold foods cold and hot foods hot. Use a clean food
thermometer and measure the internal temperature of cooked food to make sure
meat, poultry, and egg dishes are cooked to the temperatures listed below.
Difference Between Peeling, Zesting and Grating
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Useful Terminologies
Sodium
Sodium-Free: Less than 5 milligrams (mg) of sodium per serving.
Very Low Sodium: 35 mg or less of sodium per serving.
Low-Sodium: 140 mg or less of sodium per serving.
Low-Sodium Meal: 140 mg or less of sodium per 3½ ounces.
Light (or Lite) in Sodium: At least 50 percent less sodium per serving than the
regular version.
Reduced or Less Sodium: At least 25 percent less sodium per serving than the
regular version.
Unsalted or No Salt Added: No salt added to the product during processing, but
this is not necessarily a sodium-free food. If you can't find products labelled "low-
sodium," compare the Nutrition Facts panels on available products to find the one
with the lowest amount of sodium.
Fat
Fat-Free: Less than ½ gram (g) of fat per serving.
Saturated Fat-Free: Less than ½ g of saturated fat and less than ½ g of trans fat
per serving.
Low-Saturated Fat: 1 g or less of saturated fat and 15 percent or less calories
from saturated fat per serving.
Low-Fat: 3 g or less of fat per serving.
Reduced Fat: At least 25 percent less fat per serving than the regular version.
Light in Fat: Half the fat per serving (or less) than the regular version.
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Cholesterol
Cholesterol-Free: Less than 2 milligrams (mg) cholesterol and less than 2 grams
(g) of saturated fat per serving.
Low Cholesterol: 20 mg or less cholesterol and less than 2 g of saturated fat per
serving.
Reduced or Less Cholesterol: At least 25 percent less cholesterol than the regular
version and less than 2 g of saturated fat per serving.
Calories
Calorie-Free: Less than 5 calories per serving.
Low-Calorie: 40 calories or less per serving.
Low-Calorie Meal: 120 calories (or less) per 3½ ounces.
Reduced or Less Calories: At least 25 percent fewer calories per serving than the
regular version.
Light (or Lite): Half the fat (or less) or a third of calories per serving of the
regular version.
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CHAPTER ONE
INTRODUCTION TO KITCHEN ORIENTATION: BASIC KITCHEN
UTENSILS & EQUIPMENT
1.1 KITCHEN ORIENTATION
What is a Kitchen?
A kitchen is a room or part of a room used for cooking and food preparation
in a dwelling or in a commercial establishment. A modern middle-class resident
kitchen is typically equipped with a stove, a sink (with hot or cold running water),
a refrigerator, worktops and kitchen cabinets arranged according to a modular
design.
The main functions of a kitchen are to store, prepare and cook food (and to
complete relative tasks such as dishwashing). There are basically two types of
kitchen namely;
1. Residential Kitchen,
2. Commercial Kitchen.
1. Residential Kitchen: This is the type of kitchen we have at home for our
day-to-day cooking.
2. Commercial Kitchen: This is the type of kitchens found in restaurants,
cafeterias, hotels, hospitals, educational and workplace facilities, army barracks
and similar establishments. These kitchens are generally larger and well equipped
with bigger and more heavy-duty equipment than a residential kitchen (e.g. a large
restaurant may have a huge walk in refrigerator & a large commercial dishwasher
machine).
NOTE: In developed countries, commercial kitchens are generally
subject to public laws. They are inspected periodically by public health
officials and forced to close down if they do not meet up with hygiene
requirements mandated by law.
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1.2 BASIC KITCHEN UTENSILS & EQUIPMENT

1.2.1 KITCHEN UTENSILS
A kitchen utensil is a utensil for cooking. Utensils can be categorized by used
with terms derived from the word “ware” i.e. kitchenware, wares for the kitchen;
oven-wares & bake-wares. A kitchen utensil is also a handheld tool used for food
preparation. Common kitchen tasks include: cutting food items to size, heating
food on an open fire or on a stove, baking, grinding, mixing, blending and
measuring. Different utensils are made for different tasks. A general-purpose
utensil such as the Chef’s knife may be used for a variety of tasks. Other kitchen
utensils are highly specialized and may be used only in connection with the
preparation of a particular type of food such as an egg separator or an apple corer
(a device used for removing the core/pips of an apple). The number of utensils in a
household kitchen varies with time and style of cooking.
1.2.2 KITCHEN UTENSILS
1. Chef’s Knife (Knives).
2. Cutting Board/Wooden Spoons/Spatula.
3. Kitchen Scrapers.
4. Measuring Cup’s (Dry).
5. Spoons / Oven Mitts.
6. Wire Whisk / Garlic Press.
7. Pancake Turner.
8. Liquid Measuring Cups (Measuring jug).
9. Grater / Trivet (Heat-Resistant Pad).
10. Vegetable Peeler.
11. Tongs / Shears (Scissors).
12. Ladle.
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13. Serving.
14. Can Opener.
15. Rolling Pin.
16. Mixing bowls.
17. Colander (Sieve).
18. Potato Masher.
1.2.3 BAKING TOOLS
1. Muffin Pan
2. Bread / Loaf Pan, Cake Pan, Cookie Sheet.
3. Baking Pan.
4. Pie Pan.
5. Thermometer / Measuring Scale.
1.2.4 COOKING TOOLS
1. Sauce Pan.
2. Stock Pot.
3. Fry Pan.
4. Roaster.
5. Stir-Fry pan (Wok).
6. Casserole Dishes.
7. Skillet.
8. Grill Pan.
9. Broiler Pan.
1.3 KITCHEN EQUIPMENT
Kitchen equipment are household appliances that enable us save time and
efforts and is often essential to producing the right results when in the kitchen.
1.3.1 TYPES OF KITCHEN EQUIPMENT
1. Immersion Blender (also known as stick blender).
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2. Kitchen Scale.
3. Blender.
4. Food Storage Container.
5. Aluminium Foil.
6. Parchment Paper (Baking Sheet).
7. Towels/Sponges.
8. Dish Rack.
9. Ice Cube Tray.
10. Trash Bags/ Bins.
11. Microwave
12. Electric Jug.
13. Deep Freezer.
14. Fridge /Chillers.
15. Wine Cooler.
16. Coffee Machine.
17. Meat Slicer/ Mincer.
18. Food Processor.
19. Mixer /Deep Fryer.
20. Oven etc.
1.4 Important Things A Professional Chef Should Know
1.4.1 When Selecting Food Items
I. Freshness – All ingredients must be fresh and of the best quality.
II. Appearance – The appearance of the ingredients must look fresh. Fruit and
vegetables must not have any blemishes, bruising or mould.
When Preparing Ingredients: A Chef must be able to master the following skills as
they will greatly enhance his/her quality of dishes.
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I. Peeling – Some vegetables need to be peeled; this must be done carefully so as

not to remove too much of the flesh. For example, when peeling a courgette it is
important to carefully remove the skin enough to expose the green surface; if
peeled too deep the courgette will be white.
II. Cutting and chopping – Careful cutting and chopping enhances the
presentation, texture, mouth-feel and flavour of the dish. Finely chopped herbs
in a dish will greatly enhance the flavour; if they are roughly chopped they will
not contribute so well.
III. Carving and portioning meats – Doing this correctly is an important skill and
makes sure the correct portion control is achieved to avoid wastage. Good
carving enhances the presentation of a dish; in some cases, skilled carving is
done in a restaurant in front of customers.
IV. Slicing – Sliced foods include smoked salmon, tomatoes and cucumber.
Cucumber sliced too thickly can be very difficult to eat; thinly sliced cucumber
looks better and is easier to eat.
V. Shredding – Many vegetables are shredded, including white cabbage when
used to make coleslaw and red cabbage for pickling or to use raw in a salad.
Lettuces are also shredded finely for shellfish cocktails. Finely shredded
vegetables provide good texture and are easy to eat. Roughly cut shredded
vegetables are difficult to eat and do not blend well with other ingredients.
VI. Portioning – Each customer’s portion should be the same size and have the
same proportions. Correct portioning also helps with planning and costing.
VII. Accompaniments and dressings – Accompaniments and dressings enhance
cold food preparation. They add flavour, moisture and a contrasting texture, and
improve
VIII. overall eating quality.
 A good vinaigrette will improve many salad items.
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A number of different herbs may be added to the vinaigrette; different spices

are used to make the cold dishes more interesting.
 Mayonnaise is used as an accompaniment or as a dressing.
 Crème fraîche may be used in place of yoghurt.
 In some salads soured cream is used.
● Garnishing and presentation – This makes dishes more attractive and
appealing. Cold dishes are garnished in a number of ways: using a range of mixed
leaves, artistically cut lemon, lime, tomato, radish, spring onion. Garnishing
should include a balance of colour, flavour and texture.
● Seasoning – Cold food can be seasoned by using fresh herbs and spices. Avoid
using salt for health reasons.
● Coating – Ingredients can be coated with dressings such as mayonnaise and
vinaigrette.
● Combining – Ingredients may be combined to disperse them evenly in a mix.
● Cooking – Different cooking methods may be used with different ingredients to
produce a particular dish. Methods used may include:
– boiling and steaming – for example, when preparing vegetables for salads
– poaching – for example, poached salmon
– baking – for example, quiche and terrines
– roasting – for example, cold roast meats
– grilling and frying – for example, grilled vegetables and meats for salads and
hors d’oeuvre
– stewing and braising – for example, examples vegetables for salads and hors
d’oeuvres.
● Cooling – Cold dishes will need to be quickly cooled down to the correct
temperature.
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● Drying – Removing all excess moisture – for example, in preserving meat or

fish.
● Folding – Carefully folding the ingredients together using a revolving action.
● Grating – Vegetables and fruit can be cut using a grater.
● Measuring – It is important to accurately work out the right qualities for each
recipé.
● Mixing – Ingredients should be combined so that they are evenly dispersed.
● Storing – Ingredients and finished dishes must be stored at the correct
temperature.
● Temperature control – The temperature should be recorded to ensure that
ingredients and finished dishes are stored correctly. For goods that are being
refrigerated the temperature should be between 3 and 5°C. If food is left out on an
unrefrigerated cold buffet table, it must be discarded after two hours.
● Weighing – Accurate weighing of ingredients according to the recipé
specification is important for correct portion control and to prevent wastage.
● Whisking – Ingredients can be whisked to form emulsions, foams and liquid
dispersions.
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CHAPTER TWO
KITCHEN BASICS
COURSE CONTENT: Culinary Fundamentals including Knife Skills, Food
Safety & Sanitation and Understanding Culinary Terms
2.1 INTRODUCTION TO KITCHEN BASICS

There are two types of cooking methods in the culinary arts, namely;
1. Dry Method
Which includes: Baking, Broiling (turn protein continuously), grilling (heat
from below), frying (shallow, deep, pan stir), Roasting (heat from above) and
Microwaving (Dryer + electromagnetic waves).
2. Wet Method
Which includes: Boiling, Braising (half of the protein in water and the other
half out of water), Poaching (cooking steadily at the same temperature), Sous Vide
(process of sealing food in an air-tight container), steaming (boiling water
continuously, causing it to vaporize into steam, steam carries heat to nearby food,
thereby cooking it) and stewing.
2.2 FOOD SAFETY
Food safety is essential for restaurants and food service professionals. Food
safety means the putting in place of all the necessary measures needed to make
food and drinks suitable, safe and wholesome through all the processes of food
provision, from selecting supplies and delivery of food right through to serving the
food to the customers.
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Considered amongst the top priority tips to maintain food safety in daily
operations are the following:
i. Receiving and Storage,
ii. Preparation, Cooking and Storage,
iii. Personal Hygiene, and,
iv. Cleaning and Sanitizing.
2.2.1 RECEIVING AND STORAGE
Ensure to; check expiration and use-by dates when receiving food and
identify the required government inspection stamps (when appropriate);
check each storage area to ensure refrigerated food is kept at 41°F and below,
or 32°F and below, if hard frozen (0°F is best for long term storage); store
cooked and ready to eat foods in the refrigerator to avoid cross contamination.
Also, when storing raw meat, store beef on the super-shelf (but below cooked
food and vegetables) then pork below beef, then chicken on the lowest shelf.
Never store any food below raw chicken.
 Store large amount of thick food, such as chilling shallow, in 2-inch deep
pans.
 Store frozen raw fish in airtight and moisture-proof wrapping.
 Cool foods before refrigerating to prevent bacterial growth and avoid raising
the unit temperature, endangering other foods stored there.
Proper cooling methods are;
a. To place food in shallow, 4-inch deep pan with no more than 2-inch deep of
food in the pan. Leave the top 2-inches for air flow. Place in refrigerator,
loosely covered with lid or foil until cold (41°F or colder). Once proper cold
storage temperature is reached, cover the pan tightly with a lid.
b. Stir food to release heat from the inner core of the pot prior to placing in
refrigerator.
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c. Ice may be placed around the food container or added to the food (if
appropriate). Ice must be made from potable (drinkable) water.
d. Using a blast chiller or blast freezer unit to bring down temperature to
proper coldness (41°F or colder) is also acceptable.
2.2.2 STOCK ROTATION
This term is used to describe stock rotation and is applied to all
categories of food. It simply means that foods already in storage must be used
before new deliveries (provided stock is still within recommended dates and
in sound condition). Food deliveries should be labelled with their delivery
dates and preferably the date by which they should be used (as will be seen in
the food labelling codes below). Written stock records should for a part of
food safety management system.
2.2.2.1 FOOD LABELLING CODES
 Use-by dates appear on perishable foods with short life. Legally, the food
must be used by this date and not stored or used after it.
 Best-before dates apply to foods that are expected to have a longer life, such
as dry products or canned food. A best-before date advise that food is as its
best before this date. Using it after this date is still legal but not advised.
2.2.3 CORRECT FOOD STORAGE
I. Storing Raw Meat and Poultry
Raw meat and poultry should be stored in a separate refrigerator running at
the temperature between 1°C and 4°C where possible. If not already packaged,
place on trays, cover well with cling film and label. If it is necessary to store meat
or poultry in a multi-purpose used refrigerator, make sure it is covered, labelled
and placed at the bottom of the refrigerator, well away from other items.
II. Storing Fish
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A separate fish refrigerator running between 1°C and 4°C is best. Remove
fresh fish from ice containers and place on trays, cover well with cling film and
label. If it is necessary to store fish in a multi-use refrigerator, make sure it is well
covered, labelled and placed at the bottom of the refrigerator, well away from
other items. Remember that odours from fish can permeate other items such as
milk or eggs, even bottled water.
III. Storing Dairy Products and Eggs
Pasteurized milk and cream, eggs and cheese should be stored in their original
containers between 1°C and 4°C. Sterilised or UHT milk can be kept in the dry
store following the storage instructions on the label.
After delivery, eggs should be stored at a constant temperature – a refrigerator is
the best place.
IV. Storing and Defrosting Frozen Foods
Store frozen foods in the freezer running at -18°C or below. Separate raw
foods from ready-to-eat foods and never allow food to be frozen while it has
thawed.
V. Storing Fruit, Vegetables and Salad Items
Storage conditions will vary according to type. For example, sacks of
potatoes, root vegetables and some fruits can be stored in a cool, well-ventilated
storeroom but salad items, green vegetables, soft fruit and tropical fruits would be
better in refrigerated storage if possible, a specific refrigerator running around 8°C
could be ideal to avoid any chill damage.
VI. Storing Dry Goods
Dry goods, such as rice, dried paste, sugar, flour and grains, should be stored
at ambient temperatures (room temperature). They should be kept in clean,
covered contains on wheels or in smaller sealed containers on shelves to stop pest
getting into them. Storage should be in a cool, well-ventilated dry store area and
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well-managed stock rotation is essential. Remember to keep packaging

information as this is may include essential “allergy advice”.
VII. Storing and Handling Canned Products
Cans are usually stored in dry store areas and once again, rotation of stock is
essential. Canned food will carry best-before dates and it is not advisable to use
them after this date. Blown cans must never be used and do not use badly dented
or rusty cans. Once opened, transfer any unused canned food into a clean bowl,
cover and label it and store in the refrigerator for up to 2 days.
VIII. Storing Cooked and Ready-To-Eat Foods
Foods that are purchased ready-to-eat or cooked and then stored include a
wide range of items such as cooked meats and fish, pies and other pastry items,
pate cream cakes, dessert and savouring flans. They will always be high-risk
foods, so correct storage information, but generally, keep them refrigerated
between 1°C and 4°C, store carefully, wrapped and labelled and away from the
above foods to avoid cross-contamination.
2.2.4 FOOD HANDLING
Preparation, Cooking and Service (Serving)
Preparation
Prior to cooking, most foods need to be prepped i.e. thawed, cleaned, cut,
marinated etc. Frozen foods naturally need to be thawed. The absolute safest way
is to transfer it into the fridge a day before. However, a very efficient method, one
that only requires a brief visit in the danger zone is to immerse the food in warm
water. Remove it the moment it is thawed and immediately cook it to the proper
temperature. It is not recommended to leave frozen food on the counter at room
temperature until thawed as it will languish in the danger zone too long.
Many foods are washed prior to being used but as vital as it seems, it does
not do a whole lot for bacteria. Washing only cleanses the surface of the food and,
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the Salmonella inside a chicken cannot be washed away. Heat is the arch enemy of
bacteria, not water. Foods that need to sit for an hour or more, such as when
resting a dough or marinating meat, should be placed in the fridge and covered. Do
not re-use marinades unless you bring to a boil for a few minutes first.
Cooking
When cooking food, the goal is heating it to the target temperature required
to kill its most common pathogen. As has been stated earlier, chicken should be
cooked to 165°C (while it is also advised as 170°C for dark meat) and pork to at
least 137°C. Aiming for the low 140°C with pork, cook fish to between 135°C-
140°C, this range will kill any parasites, larvae, and other squirmishes.
Serving
The primary issue with food services is keeping food out of the danger zone.
When throwing a party for instance, especially outdoor parties, do not allow meats,
cold cuts, mayonnaise laden dishes (such as potatoes, salads etc.) to sit in warm
weather all day. Cold dishes could be placed in containers on bed of ice.
Serve cold food in small portions and keep the rest in the cooler and
remember to keep the cooler out of the sun.
After cooking meat or poultry on grill, keep it hot until served (at 140°F or
warmer). Also, keep hot food hot by setting it to the side of the grill rack not
directly over the coals where they could overcook.
2.3 CULINARY FUNDAMENTALS
Culinary fundamentals are a tool that students can use throughout their
culinary education and certification as well as throughout their professional career.
Culinary skills are the ability to participate in industry-scaled food
production, which is contingent on a knowledge of fundamental knife handling
skills, culinary techniques and safe handling procedures.
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2.3.1 KNIVE SKILLS

Knives are essential pieces of equipment in kitchens and have different
styles and characteristics to deal with a wide range of culinary tasks. To achieve
the best possible result with knives, they must be well cared for, cleaned after use
and kept sharp.
All chefs need to be trained in the best safest and efficient ways to use a
range of knives as well as cleavers, scissors and secateurs. Quality knives are good
investment for a chef and should be chosen carefully.
When buying a set of knives, the chef should consider the following:
i. The tasks you are completing,
ii. How the knife feels to hold,
iii. Ease of sharpening,
iv. The cost and what you are prepared to spend,
v. Preferences in style and materials used to make the knife,
vi. How to clean and store the knife safely.
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Fig. 2.1: Types of Knives
2.3.2 KNIVES AND RELATED EQUIPMENT

A professional chef will use a range of knives in the kitchen and a very wide
choice is available. The most commonly used knives are the straight bladed and
serrated.
2.3.2.1 STRAIGHT BLADED KNIVES
Chopping Knife (Cook’s Knife or Chef’s Knife): This will have a broad,
rigid blade between 15 and 30 cm long and a heel. This is probably the chef’s most
useful knife and is used for a variety of tasks including chopping, cutting, slicing
of vegetables, meat, poultry, fish and fruits etc.
2.3.2.2 PAIRING KNIFE
This is a small multi-purpose knife used for topping, tailing and trimming
vegetables, peeling fruits and vegetables. It may also be used for smaller
vegetables cuts and for garnish preparations.
2.3.2.3 FILLETING KNIFE
This type of knife is used for filleting fish. This knife often has a flexible
blade, which allows the chef to move the knife easily around the bone structure
and between the flesh and bone of the fish.
2.3.2.4 BONING KNIFE

This is a short-bladed knife with a pointed end used for boning meat. The
blade is strong and rigid (not flexible), in order to get the bone, cut away the meat
and manoeuvre between bones safely.
2.3.2.5 PALETTE KNIFE
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This is a flat knife with a blunt, rounded blade. It is used for lifting and
turning, scraping and spreading. It probably has the most use in the pastry section
but it is also used in other kitchen areas.
2.3.2.6 TURNING KNIFE
This is a small-curved bladed knife used for shaping vegetables in a variety of
ways.
2.3.2.7 CARVING KNIFE AND FORK
A French carving knife has a long, thin blade and is also known as a
tranchard. Long strokes with the blade enable neat and efficient carving of meat. A
carving fork is two pronged, strong enough to support meats for carving and also
for lifting them once carved.
2.3.2.8 SERRATED KNIVES
Serrated knives are used for slicing with foods that are softer on the inside
than on the outside, such as crusty bread or tomatoes. A serrated knife allows you
to cut neat slices, is good for slicing bread and pastry items. Special palette knives
are also available with serrated edge for slicing cakes, sponges and other pastry
goods. Some serrated knives can be used for cutting tomatoes, soft fruits and a
small pointed serrated knife may also be a cutlery item when serving streak. Also,
serrated knives are not always sharpened in the kitchen but are sent to specialists
for sharpening.
2.4 OTHER CUTTING EQUIPMENT
Other tools for cutting in the kitchen include:
i. Butcher’s Saw: This is commonly used in the butchery to saw through
meat bones in meat. The heavy flat blade allows this to be done more
easily.
ii. Secateurs: Similar to scissors with two long, pointed blades. Some
secateurs have the handles set an angle to the blade to allow for easy and
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efficient use. Secateurs have a variety of uses including cutting through

chicken joints and trimming whole fish.
iii. Kitchen Scissors: A wide range of uses including trimming fish,
snipping herbs, cutting lengths from filo pastry, cutting paper to line and
moulds and opening bags and packets safely.
2.5 HOLDING A KNIFE
Generally, you should grasp a knife with your fingers around the handle
(thumb and index fingers on opposite sides) and well clear of the blade edge. The
exact way that you hold a knife will vary depending on the size and design of the
knife and the task being carried out. Grasp the knife firmly to give full control.
Make sure the finger and thumb of the hand not holding the knife well tucked-in,
away from the blade edge, to avoid cutting them.
2.6 THE CUTTING SURFACE
Most of the cutting and chopping a chef does is on a suitable chopping
board placed on a working surface. Firstly, make sure that the work surface is free
from items other than what you actually need for the task and that it is thoroughly
cleaned and sanitised.
Also, ensure the board is firmly secured before starting to cut or chop, this is
important because if the board moves as you use it, you will loose full control of
the knife and injury can result. The board can be secured by placing non-slip
rubber matting between the board and the surface or using damp kitchen
paper/cloth to do the same thing.
2.7 SAFETY WITH KNIVES
 When carrying a knife in the kitchen, hold it down by the side of your body with
the blade pointing down and backwards.
 Never run holding a knife and take care not to run or slip.
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 When handling a knife to someone, offer them the handle while holding the top
(blunt edge of the blade).
 Keep the sharp edge of the blade away from you when cleaning or drying
knives, and do not run your fingers along blade edge.
 Do not have more than one knife at a time on the chopping board. When not
actually using a knife, it should be placed alongside the board with the blade
edge facing inwards.
 Never carry knives around on top of a chopping board. They could slide off and
cause injury.
 Do not allow knives to overhang the edge of the work surface, they could be
knocked off or fall and cause injury and never try to catch a falling knife. Just
step back and wait until it reaches the floor.
 Never leave a knife with the blade pointing upwards. You or someone else may
put a hand down on the blade (many knives are now designed so that it is
impossible for them to be placed blade upwards).
 Keep the knife handle clean, grease free and dry. If the handle is wet or greasy,
it can slip in use and could cause cuts to the user.
 Keep knives visible. Do not leave them under vegetable peelings, packaging or
a cloth.
 Store knives carefully, preferably in a box or carrying case with compartments
to keep the knives separate and easy to find. Do not place knives loosely into a
drawer or locker because you or someone else could grasp the blade by
accident.
 Any knife that has become damaged, badly worn or dangerous in any way
should be removed from use and reported to a head chef supervisor.
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Fig. 2.2: Minimum Internal Temperature for Food Safety
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CHAPTER THREE
HEALTH AND FOOD SAFETY
3.1 BASICS OF FOOD SAFETY
Food safety refers to the conditions and practices that preserve the quality of
food to prevent contamination and food-borne illnesses.
There are four principles of food safety namely; Clean, Separate, Chill and
Cook.
1. CLEAN: Bacteria can thrive anywhere in the kitchen especially areas that
are deprived of soap. These germs can easily find their way to a plate or uncovered
foods and might become detrimental to human health. Some of the tips that can
help include; washing the hands at least 20 seconds with soap and running water
before handling food and after using the bathroom, fruits and vegetables should be
rinsed thoroughly to eliminate dirt and bacteria, make use of proper towels to soak
up spills rather than unclean towels.
2. SEPARATE: One can still be exposed to food borne bacteria even if one
washes the hands and surfaces regularly. This can happen via cross contamination
or if raw meat is not handled separately from other ingredients. To avoid
contamination, the following tips are suggested; use separate cutting boards to cut
meat for preparing produce, wash all surfaces used to cut meat in warm soapy
water, keep meat in separate grocery bags to avoid bacteria from spreading to other
products and do not place cooked foods on surfaces that previously held
uncooked/raw meat, eggs or poultry.
3. COOK: Food that reaches a certain temperature when it is being cooked is
safe for consumption. At that point, the internal temperature is high enough to kill
bacteria that causes illnesses. One can use food thermometer to check for the
following; steak or ground beef should be cooked at 160°F, seafood should be
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cooked at 145°F, chicken should be cooked at 165°F and eggs should be cooked
until the yolk and the white is firm.
4. CHILL: By refrigerating food at appropriate temperature, one can slow
down the growth of some of the bacteria that can cause food poisoning. Some of
the useful tips are; the refrigerator should be set below 40°F and the freezer should
be set at or below 0°F, perishable food should be refrigerated immediately and
food should be stored in small containers that are at least 2 inches deep.
3.2 KITCHEN SAFETY GUIDELINES
3.2.1 Safety Around Stoves and Cookers
1. Turn pot handles inward to prevent spills.
2. Never assume that a pot is cool.
3. Use oven mitts or pot holders to handle hot dishes.
4. Never leave food unattended on a stove.
5. Take care when uncovering a pot (steam burns badly).
6. Double check that all burners are turned off when finished cooking.
7. No horseplay around a stove.
3.2.2 Fire Safety
1. Don’t leave pot holders by burners.
2. Keep electrical cords away from hot surfaces.
3. Avoid loose fitting clothing while cooking.
4. Always give yourself a place to escape.
5. In case of a fire Know where your fire extinguisher is and how to use it.
6. If pan is on fire, turn off heat and cover with lid.
7. Never pour water on fire involving grease or try to carry it out.
8. A fire blanket, extinguisher, or baking soda can be used to put out fire.
3.2.3 Kitchen Injuries (Slips, Trips and Falls)
1. Be Aware of your surroundings.
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2. Ask for help lifting heavy objects or reaching high shelves.

3. Plan ahead "don’t rush".
4. Communicate when moving around in the kitchen using words like “Hot pot!”,
“Behind you!” “Knife!” “Coming around the corner!”.
5. Keep floors clear of electrical cords and clutter.
6. Always clean up spills immediately.
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CHAPTER FOUR
HERBS AND SPICES
4.1 Introduction
Spices and herbs have an ancient and honourable history. The search for, and
marketing of, spices has been creating wealth for centuries. Spices were so
valuable that in ancient Egypt, Greece, and Rome, they were used as currency.
Herbs were also coveted for their medicinal and magical properties. Many of these
ancient remedies are still in use today. But more than an interesting past, spices
and herbs have changed eating from simply providing sustenance into an art form.
Seasoning is no longer for preservation or palatability. It is now an Art.
Modern cookery has not only advanced technologically, but culinarily as
well. And thanks to television and the Internet, even if you live in the middle of
nowhere, your neighbourhood is global.
The cuisine of a particular country is first defined by the regional availability
of foods and the way people utilized what they had on hand to fulfil their basic
nutritional needs. For instance, corn, beans, and chiles are native to Central and
South America, and so these foods are utilized in many of their regional
specialties. Coastal civilizations utilize the bounty of the sea. Inland people learned
to hunt.
Agriculture took hold, and people learned to grow what they needed. As
civilizations progressed, and basic needs were met, taste gained importance. Spices
and herbs, fruits, and vegetables were gathered or cultivated and used to add
interest to food. As people began to wander, they shared ingredients and insights,
introducing new foods and flavours to each other. Chiles from the New World
ended up in Europe and became a vital element in the cuisines of Hungary and
Spain. Citrus moved from Asia to Europe, to the New World, where it thrived.
Melons, yams, and sesame came from Africa to the New World with the slaves
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and became an integral part of the American culture. Consequently, we have

developed a global palate. Demand has increased for foods from far-off lands. We
want to learn how to cook like the peasants of Germany and Argentina and
Morocco. We want to eat like the kings of Russia and Persia and Siam.
Thankfully, we can. Extravagant ingredients aren’t all that extravagant anymore,
and they are relatively easy to come by. Through the Internet, and a global market
that brings the weird and wonderful foods of the world to our local markets, we
can experience the wonders of international cuisine in the comfort of our own
homes.
4.1.1 History, Types and Uses of Herbs and Spices
Today, as throughout history, herbs are used for their fragrance, flavour,
colour, and medicinal properties. Five thousand years ago, the Sumerians
documented medicinal uses of a few herbs. Four thousand years ago, the Chinese
used more than 300 herbs for their healing properties. Three thousand years ago,
the Egyptians expanded use from the merely pharmaceutical (including
mummification) to culinary and cosmetic use. The Greeks used herbs to adorn the
heads of their heroes, and the ancient Romans used herbs for magic and sorcery.
The history books abound on much about herbs, and the Middle Ages saw
herb cultivation, with studies revolving around the monasteries. Superstitions
surrounded herbs well into the eighteenth and nineteenth centuries, until modern
chemistry and the study of the physical sciences began to advance.
In the ancient world, herbs were largely medicinal and spiritual and were
grown or gathered easily. Spices were a luxury item and, consequently, one of the
world’s most valuable trade goods. They were light and didn’t require special
preservation like other foods. That, combined with their multiple uses, made spices
a hot commodity. And while we still use spices for dyes, medicines, and
cosmetics, their most beloved characteristic is their flavour.
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While black pepper appears profusely in the fifth century C.E. Roman
cookbook De re Coquinaria (On the Subject of Cooking, commonly known as
Apicius), the spice trade didn’t really begin in earnest until the third century, when
trade from Malaysia to China began. Alexander the Great began exchanging rice
and cotton for spices to please the Greeks.
The Muslims controlled the overland spice route from approximately 700 to
1000 C.E. Crusaders passing through brought the desire for spices home to
Europe. During the Middle Ages, cinnamon, clove, nutmeg, and pepper were most
prized by medieval traders. In the late fourteenth and early fifteenth centuries, the
Spanish and Portuguese began searching for ways to get in on the spice-trade
action. Thus began the age of exploration. While looking for a trade route, Marco
Polo found China, Christopher Columbus found the New World, and Ferdinand
Magellan circumnavigated the globe. All this, spurred on by the love of spice and
the promise of wealth.
4.2 Spices and Herbs
Spices are the bark, seed, resin, root, stem, fruit, or bud of a plant, tree, or
shrub. They count amongst their rank the familiar, such as cinnamon, mustard,
ginger, licorice, juniper, and cloves. Also included are the strange and exotic,
including asafoetida, nigella, silphium, and grains of paradise. Many can be found
at your neighbourhood market, and some can only be obtained on the other side of
the globe.
In the ancient world, spice merchants held all the cards. Middlemen of
Phoenicia (modern Syria and Lebanon), Cairo, Alexandria, Venice, and Genoa
befriended pharaoh’s and kings in an attempt to monopolize the lucrative spice
market. In a time when a human being could be traded for a handful of pepper, you
can bet it was a competitive business. Before the age of exploration, spice sources
were closely held secrets.
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Spices spread more than flavour and wealth. The prophet Mohammed used
spice trade as a platform from which to spread his message, capturing attention
with his spices and then captivating with his words. And three kings are said to
have travelled to Bethlehem bearing at least two spices, frankincense and myrrh.
Fig.4.2: Spices and Herbs

Indigenous herbs and spices such as ájόwán, buchu, coffee, geishό, Guinea
pepper, Indian borage, kárkádé, kόrárimá, kόsérét, Melegueta pepper and tamarind
are widely used in the many cooking traditions in Africa but, as in many other
parts of the world, chilli peppers and other exotic spices have become popular or
even dominant.
Moroccan, Ethiopian and South African (Cape) cuisines are becoming more
widely known and it is likely that others will follow. In North Africa, Roman,
Turkish, French and Italian conquerors all contributed to the local cooking
traditions.
Harissa is a famous chilli-based purée (tabal) used for spicing mutton and
semolina dishes, as well as highly aromatic soups (harira in Morocco, brudu in
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Tunisia and chorba in Algeria). Specialities include couscous with tajine or kefta
followed by pastries and sweetmeats made from puff pastry, almonds, dates and
honey. The extreme diversity in West African cooking ranges from bland-tasting
fufu to fiery meat dishes (ragout and canari), spiced with chilli peppers (pili-pili)
or Melegueta pepper, atokiko (mango stones), Guinea pepper, tamarind, soumbala
(dried fruit rind), tô (millet paste) and lalo (powdered baobab leaves). Palm oil,
peanuts and coconut are typical ingredients.
West African traditions contributed to the Creole cookery of the West Indies.
Ethiopian cuisine is the best known in East Africa. It is characterized by injera
(teff bread) and various spicy dishes (e.g. shiro) in which berbere, a hot spice
mixture, plays an important role. Chilli pepper has replaced black pepper but
indigenous spices such as ajowan and korarima (Ethiopian cardamom) are
essential ingredients. Also typical is koseret, a herb used with kifto (beef tartare).
The national dish of Eritrea is zegeni (mutton with chilli pepper paste and
vegetables). In southern Africa, the cooking tradition of the original San people
was largely replaced by ancient and more recent immigrants, mainly Khoi, Bantu,
Indian and European. Cape cookery, based on Dutch and Malay (Indonesian)
traditions, is especially well known. Coriander, black pepper, nutmeg and blatjang
(atjar) are essential components, but dishes are rarely very hot (except for chilli-
based Indian curries).
Specialities include braaivleis (barbeque), bobotie (spicy mince meat),
sosaties (skewered meat) and potjiekos (slow-cooked stew in a three-legged cast
iron pot), served with samp and beans, yellow rice (coloured with turmeric) or pap
(white maize porridge).
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Spice mixtures (also called mixes or blends) are combinations of dried spices
and herbs prepared according to traditional recipés and often associated with
particular types of dishes. Many traditional spice mixtures can be found in
countries of the Middle and Near East, perhaps because they are at the confluence
of overland spice trade routes and have been exposed to both Eastern and Western
cooking traditions over centuries. Unique spice mixtures are sometimes confined
to a single country, region, town, restaurant or even a household. When specific
mixtures of spices and herbs are regularly used (e.g. in a popular dish), it is
convenient to buy such pre-made blends from spice vendors or grocery stores
(often as packed and branded products). Well-known examples include curry
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powder, garam masala, Chinese five spices, Thai seven spices, garlic salt and
pumpkin pie spice.
Spice mixtures are sometimes roasted or toasted to bring out the flavour.
Ingredients are added in a specific sequence, starting with woody spices such as
cinnamon and cloves and ending with delicate herbs such as parsley and chervil. In
Indian cuisine, spices are often fried in oil or ghee, a process known “tempering”
(English), chaunk (Hindi), baghaar (Oriya), bagar (Bengali) and phoŗon
(Maithili).
The heat causes the spices to start popping and the flavours are released into
the oily matrix. The food ingredients are then added to the fried spices and become
coated in the spicy oil. Spice mixtures may be added to the food before, during or
after preparation. They are used whole or powdered, but also as pastes (e.g.
bumbus), sauces, marinades, spice rubs or tisanes (infusions or decoctions of
herbs, spices, or other plant material in water). Whole spices (or bunched herbs,
e.g. bouquet garni) are often removed from the dish just before it is served.
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4.3 Seasonings and Condiments

Seasonings are mixtures of natural substances (including herbs and spices)
that are added to food to enhance the flavour and sometimes also to act as
preservatives. There are five basic types of seasonings: saline (salt, seasoned salt
and saltpetre), acid (vinegar, lemon juices), hot (black pepper, chilli pepper and
other types of pepper), sweet (sugar, honey) and savoury or umami (fish sauce, soy
sauce, hydrolyzed vegetable proteins, glutamate). Infused oils, flavoured with
herbs and spices, are also used for seasoning.
Commercial seasonings are blends of the five basic seasonings with various
herbs and spices. They include “barbecue seasoning” (with celery seed, coriander,
black pepper, red pepper, white pepper, paprika, salt, onion, garlic, brown sugar,
cumin, and a natural smoky flavour), “Cajun seasoning” (salt and spices, including
red pepper, paprika, garlic, and onion), “lemon and pepper seasoning” (with salt,
black pepper, sugar, onion, citric acid, garlic, celery, lemon flavouring, and a sharp
peppery taste and tart lemony flavour), “jerk seasoning” (sugar, salt and spices,
including chilli pepper, allspice, thyme, onion and a strong allspice flavour),
“Italian seasoning” (with basil, oregano, rosemary, sage, thyme and a pungent
spicy flavour), “Chesapeake Bay-style seafood seasoning” (with celery salt,
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paprika and other spices, including mustard, chilli pepper, black pepper, bay
leaves, cloves, allspice, ginger, mace, cardamom, cinnamon and a hot, spicy,
pungent flavour), “Creole seasoning” (with salt, paprika, granulated garlic,
cayenne pepper, ground black pepper, mustard, fresh lemon peel, ground bay leaf,
filé powder and a salty, hot and spicy, peppery and garlic flavour), “Southwest
seasoning” (with salt, paprika, chilli powder, cumin, coriander, cayenne pepper,
ground black pepper, crushed red pepper, granulated garlic and a salty, spicy, chilli
pepper flavour), “pizza seasoning” (with Parmesan cheese, garlic, onion, red
pepper, thyme, basil, oregano and a cheesy, medium pungent, “Italian herb”
flavour), “fajita seasoning” (with salt, garlic, onion, red pepper, natural lime
flavour and spices, including black pepper, cumin and oregano, and a spice flavour
and citrus aroma).
Seasoned salt is a mixture of salt and a diversity of powdered spices, which
may include black pepper, paprika, garlic powder, onion powder, mustard, celery
seeds, parsley, thyme, turmeric, marjoram and others, sometimes with cayenne
pepper, asafoetida and even soup powders or meat (chicken extracts). It often
contains monosodium glutamate (MSG) or soy sauce powder to give a savoury
(umami) taste. Seasoned salt, often yellowish in colour, is sold in supermarkets
under various brand names as seasoning salt, season salt or general purpose
seasoning (e.g. the Swiss-made “Aromat”, a well-known brand name in Europe
and South Africa). These products are commonly used in fish-and-chips shops and
other fast food or take-away food outlets. “Chip spice” is an English seasoned salt
that contains spices and tomato powder. In Australia and New Zealand, seasoned
salt is known as “chicken salt” because it usually (but not always) contains chicken
extracts as the second main ingredient. Celery salt is a mixture of table salt or sea
salt and ground fruits (“seeds”) of celery or sometimes lovage. It is used in
cocktails, hot dogs, salads, stews and as an ingredient of seasonings. Garlic salt is
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simply salt flavoured with one part dried garlic powder for every three parts of
salt. It usually also contains an anti-caking agent such as calcium silicate. Garlic
salt or ground garlic powder can be used as substitutes for fresh garlic. Sharena sol
(literally “colourful salt”) is a Bulgarian table condiment comprising salt, paprika
and savoury (chubritsa) instead of is a Georgian table condiment made from salt
mixed with dried and powdered spices, including hot chilli peppers, garlic,
coriander, dill and blue fenugreek.
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CHAPTER FIVE
CULINARY COOKERY 1.0: STOCK
TYPES OF STOCK AND METHODS OF PREPARATION
5.1 What is Stock?
Stock is the basis of all meat sauces, gravies, soups and purees. It is really just
flavour of meat extracted by long and gentle simmering, or infusion/transfer of
flavour from ingredients such as fish, vegetables or shellfish. In making stock, it
should be remembered that the object is to draw goodness out of the materials and
into the liquor, imparting the desired level of flavour and other elements that are
important to the end product, whether it be a soup or reduction.
Stocks are the foundation of many important kitchen preparations; for this
reason, the greatest possible care should be taken in their production, and stocks,
bouillons (another name for meat, fish or vegetable stock) and nages (a light but
well-flavoured stock often used for cooking fish and other seafoods) should be
made with high quality ingredients.
5.2 Types of Stock
There are several types of stock and they are:
1. White Stock,
2. White Vegetable Stock,
3. Brown Stock,
4. White Chicken Stock,
5. Fish Stock,
6. Brown Vegetable Stock,
7. Lamb jus, and,
8. Reduced Veal Stock.
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5.3 Methods of Preparation of Stock

There are several methods of preparing stocks and it is important to choose
high quality ingredients, bones, carcass and vegetables as, ingredients that are past
their best as this will affect both the colour and flavour. The various methods of
stock preparation are as highlighted below;
i. Browning, Roasting and Boiling
The basic preparation of brown stock involves browning vegetables and
bones, usually in the oven. Once browned, they are covered with water,
boiled and simmered to give a rich brown colour. White stocks are blanched
but not browned, to give a clear white stock.
ii. Simmering
Stock should always simmer gently; if it is allowed to boil quickly, it will
evaporate and go cloudy/milky.
iii. Skimming
It is important to skim off the excess fat and impurities with a ladle or
perforated spoon to produce a clear and flavoursome stock. If fat is not
skimmed off the stock will taste greasy. Stock that is left unattended and not
skimmed will become cloudy and may have a bitter taste.
iv. Straining
Stock is poured through a strainer, usually a chinois or muslin, to remove all
sediment. This is usually done after the fat has been removed.
v. Reducing
Stock is placed over a fierce heat and is allowed to evaporate until the volume
is reduced to give a more intense flavour.
vi. Glazes
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A glaze is a reduced stock that is used to enhance the flavour of soup and
sauce. To achieve a glaze, the stock is evaporated on the stove until it is the
consistency of treacle or a thick jelly. This thicker consistency is caused by
the collagen (which is found in the bones, tendons and connective tissues)
breaking down into gelatine as the stock reduces. The result is a more
concentrated flavour.
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CHAPTER SIX
CULINARY COOKERY 2.0: MOTHER SAUCES AND
DERIVATIVES
6.1 SAUCES
A sauce is a liquid that has been thickened by either:
 Beurre manié (kneaded butter),
 Egg yolks,
 Roux,
 Cornflour, arrowroot or starch,
 Cream and/or butter added to reduced stock,
 Rice (in the case of some shellfish bisques),
 Reducing cooking liquor or stock.
6.1.2 TYPES OF SAUCE AND DERIVATIVES
i. White (béchamel)
Béchamel is a basic white sauce made using butter, flour and milk. Many
sauces are derived from a basic béchamel sauce by the addition of
appropriate ingredients or garnishes. Parsley, egg, cheese (mornay),
soubise, onion, cream, mustard and anchovy are all examples of white
sauce.
ii. Velouté
A basic velouté sauce is a blond roux, to which a white stock and chicken,
veal, fish etc. are added. Examples of velouté sauces are caper, supreme,
mushroom, ivory and aurora.
iii. Brown (espagnole)
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Espagnole is a traditional brown sauce made from brown roux and brown
stock, simmered for several hours and skimmed frequently to produce a
refined sauce. Because of the lengthy, time-consuming process and a move
away from heavy flour-based sauces, in many kitchens a reduced veal
stock is used as base for most brown sauces. Examples if brown sauces
include; chasseur, devilled, bordelaise, charcutiére, Robert, piquant sauce,
sherry sauce, Madeira, brown onion, Lyonnais, Italian and pepper sauces.
iv. Demi-glace
Demi-glace is used as the base for a number of derivative sauces. Current
practice in most kitchens is to use either stock-reduced sauce, jus-lié or a
commercially produced powder or granule-based product.
v. Gravies
Examples of gravies include roast gravy (jus roti) and thickened gravy (jus
lié). A jus lié is a lightly thickened brown stock (traditionally veal) which
is flavoured-enhanced with tomato and mushroom trimmings and
thickened with arrowroot.
vi. Spice-based
Some sauces contain a number of spices used to enhance dishes and to
accompany products. Examples include chilli sauce, spicy tomato sauce
and Chinese Szechwan sauce.
vii. Purée-based
Purée-based sauces can be fruit based (for example, apple sauce or
cranberry sauce), vegetable based (for example, tomato sauce) or herb
based (for example, green sauce).
viii. Salsa
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Salsa is the Spanish word for sauce. A wide variety of ingredients can be
used and chunky mixtures made to serve with grilled or fried fish, meat and
poultry dishes.
CHAPTER SEVEN
CULINARY COOKERY 3.0: SOUPS AND BROTHS
COURSE CONTENT: Types of Common Soups and Broths. Methods of
Preparation.
7.1 SOUPS
There are a number of soups that any cuisine chef should be aware of. There
are many ways to classify soup, a classic velouté thickened with a liaison, a purée
of lentils with ham hock stock, a broth with a clear liquid, or even the crystal
clarity of consommé. Up until 15 or 20 years ago, most soups were thickened by
either purée or by roux.
7.1.1 TYPES OF SOUPS
Today, there are a number of categories of soups every chef should know and this
includes;
i. Broth: A soup in which bones, meat, fish, grains or vegetables have been
simmered in water or stock. Minestrone, an Italian vegetable-based soup, is an
example of broth.
ii. Cream: A soup finished with cream. These soups can be made from a
velouté base, such as cream of chicken and cream of mushroom, but they can also
be made from a purée base and finished with cream, for example cream of
vegetable soup and cream of green pea soup (crème St. Germain).
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iii. Purée: A soup with vegetable base that has been puréed in a food mill or
blender; it is typically altered after milling with the addition of broth, cream,
butter, sour cream or coconut milk.
iv. Velouté: A velvety French sauce made with stock and thickened with
liaison.
v. Clear (Consommé): Clear, unthickened soups that derive their intense
flavour from a stock base. They are clarified by a process of careful straining,
resulting in a clear soup. Consommé is a clear soup with intense flavour derived
from meat bones and a good stock.
7.2 PREPARING AND COOKING SOUPS
Though the perfection of soups can take experience, the basic principles of
soup making are simple to follow. Most soup making begins by preparing a stock.
The underlying flavours of the foundation ingredients are then enhanced by the
herbs and seasonings added. In many cases, this flavour base begins by preparing a
mixture of flavouring elements, cooked in a little fat or oil. Because of their
aromatic properties and flavours, most soups begin this phase with a combination
of onion, garlic, leeks and carrots (this is called a mirepoix or aromats). The
resulting broth is the foundation of all soups.
When making soups it is important to use fresh, quality ingredients that have
been peeled, prepared and weighed as part of the mise-en-place. Only use fresh,
good-quality ingredients, otherwise the overall flavour of the finished soup will be
impaired.
7.2.1 WEIGHING AND MEASURING
It is important to weigh every ingredient to determine the exact flavour and
consistency, but more importantly to determine the exact nutritional content per
portion. Measuring the ingredients accurately will also result in the correct yield
and less wastage.
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7.2.2 BLENDING/LIQUIDISING AND CHOPPING

Soups can be prepared using stick blenders, liquidisers and food processors.
These produce excellent purée soups with a smooth consistency.
For soups that require small cuts of vegetables, such as paysanne for minestrone
and gros brunoise for Scotch broth, the vegetable cutting is usually done by hand,
but there are also machines that cut vegetables to the required size available in the
market.
7.2.3 FINISHING SOUPS
Soups may be served for lunch, dinner, super and snack meals. Depending on
their function and purpose, soups are usually served in portions of 250ml
maximum. Sometimes a speciality soup is served as an amuse-bouche and the
portion size is reduced to approximately 50ml.
For food safety, serve hot soups at 63°C or above to control the growth of
pathogen organisms, and discard if not sold after two hours. Cold soups should be
served at 5°C or below. Chill the soups in a blast chillier to below 8°C within 90
minutes to slow down bacterial growth.
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CHAPTER EIGHT
SALADS AND BREAKFASTS
COURSE CONTENT: Study of Salad Composition, Vinaigrette & Mayonnaise-
based Salad. Salad Dressing (Simple & Compound Salads). 6
Ways of Making Eggs, Sandwich Wraps, Panini, Pancakes &
Waffles.
8.1 SALADS
Salads are a combination of generally cold ingredients. Most salads will be
based on vegetables, especially leafy green vegetables but may include fruits,
meat, seafood, poultry eggs, cheese nuts etc.
Salads may be served from breakfast through to supper on a menu. Salad often
appear at the beginning as an appetizer with the main course, as vegetables
accomplishment and as the main course itself.
8.1.1 Basic Features of a Good Salad
The basic features of good salad include;
1. All ingredients must be fresh and of good quality.
2. The salad should be simple do not make it too elaborate or over-garnished.
3. The ingredients should be chosen to compliment the rest of the meal.
4. Named salads should have the appropriate ingredients, garnishes and
dressings.
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NOTE: There is no end to the varieties of salads that can be produced. New
salads can be created with what is suitable of the good quality available
ingredients.
8.1.2 Types of Salad
Mixed and simple salads are the main categories of salads that can be divided into:
I. Simple Salad: This consists of ingredients served with a dressing e.g.
tomato salad with vinaigrette dressing (also known as tossed salad).
II. Mixed Salad (Compound Salad): This consists of more than one main
ingredient combined with a suitable dressing e.g. Caesar pasta salad.
Categories within the mixed salad includes the composed salad. This includes
the mixed salad dressed with mayonnaise or a similar dressing. They have their
ingredients arranged other than mixed and the dressing is often added over the
salad or served as an accomplishment. In busy restaurants, the salads are often
served individually and composed in bowls or plates, then covered before service
and dressed as they are called away for service, however, warm salad are where
the body and the dressing are served warm. Warm could mean anything from
lukewarm to piping hot.
8.1.2.1 SALAD MATCHING RULES
1. When matching salad dressings and salad dressings leaf should be well
dried before tossing or dressing would not adhere, causing the dressing
to be watered down.
2. Mostly, leafy vegetables like lettuce, spinach or water crest are used in
this kind of salad.
3. They can be garnished with nut, cheese, fruits and vegetables.
4. All kinds of dressings can be used. Including, a light oil and vinegar
dressing to a hearty hot bacon dressing.
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5. Always remember to combine the green with dressing at the last possible
minute to avoid acid wilting greens and making them saggy.
6. When matching salad dressings and salad greens, the more delicate the
green better subtle or lighter the dressing should be.
7. Mayonnaise dressing for stronger greens while vinegar oil dressing
should be used for lighter greens.
8.2 BREAKFASTS
8.2.1 Breakfasts
Breakfasts consists of early morning dishes. They include Wrappers &
Sandwiches and Pancakes & Waffles.
8.2.1.1 Sandwiches
Sandwiches have been traced to an ancient Jewish sage, Hillel, an elder who
wrapped meat from the pastoral lamb and butter herbs between bread (soft matzah)
during Passover to remember their suffering in Egypt. However, today,
sandwiches form one of the biggest contributions to breakfast menu and the
culinary world as a whole. Although, not officially recognised as other foods in the
culinary world, it is important and fast rising.
The sandwich could be cold, hot or warm. Therefore, the filling would
determine the kind of bread that will be used. Sandwiches may be made from
every kind of bread, fresh or toasted, in a variety of shapes, and with an almost
endless assortment of fillings. They may be garnished with potato or vegetable
crisps and a little salad.
Sandwiches may also be cut into small cubes and a variety placed on a
cocktail stick like a mini-kebab.
8.2.1.1 Types of Sandwiches
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The common types of sandwiches are the Toasted, Club, Bookmaker, Double
and Triple Decker and the Open/Scandinavian smorgasbord sandwiches.
8.2.1.2 Methods of Preparation
1. Toasted Sandwich: These are made by inserting a variety of savoury fillings
between two slices of hot, freshly buttered toast (e.g. scrambled egg, bacon,
fried egg, scrambled egg with chopped ham) or by inserting two slices of
buttered bread with the required filling into a sandwich toaster.
2. Club Sandwich: This is a filling of lettuce, grilled bacon, slices of hard-
boiled egg, mayonnaise and slices of chicken layered between three slices of
hot buttered toast.
3. Bookmaker Sandwich: This is underdone minute steak between two slices
of hot buttered toast.
4. Double and Triple Decker Sandwich: Toasted and untoasted breads can be
made into double, triple or quadro-decker, served hot or cold.
5. Open or Scandinavian smorgasbord Sandwich: These are prepared from a
buttered slice of any bread, garnished with any type of meat, fish, eggs,
vegetables or salad. Varieties of open sandwich include the following:
i. Smoked salmon, lettuce, potted shrimps, slice of lemon,
ii. Cold sliced beef, sliced tomato, fans of gherkins,
iii. Shredded lettuce, sliced hard-boiled egg, mayonnaise, cucumber,
iv. Pickled herring, chopped gherkin, capers (sieved), hard-boiled egg.
Chef Sadiq’s Tip

Important Points to Consider When Building Sandwiches
Whether the bread can support the entire sandwich, moistness of the filling and
bread shouldn’t be too thick so that it doesn’t overwhelm the sandwich and
compliments other ingredients in the sandwich. No matter the kind of sandwich
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to be made, it should be kept covered so it does not dry out. Day old bread are
the best for sandwich making.
8.2.1.3 Wraps
Wraps are fillings wrapped in tortillas (plain or flavoured e.g. tomato or
herb). A wide variety of fillings can be used, for example: chicken and roasted
vegetables; beans and red pepper salad with guacamole (a well-flavoured avocado
pulp). Flat breads, such as pitta and ciabatta, can also be used with various fillings
(like chicken tikka).
Wrappers include;
i. Tortillas: Flat flour or wheat flavoured bread.
ii. Flat Bread: Pizza, ciabatta, focaccia, chapatti, Naan, Pouria (these are
breads that can be split before filling or used as base).
iii. Fine Green Bread: White, wheat, Rye, Marble Rye or any flavoured
one.
iv. Grain or Artisan style breads e.g. sourdough, pan-de-champagne,
French-Italian bread etc. are great for larger sandwiches.
8.2.2 6 Ways of Making Eggs
i. Soft-boiled Eggs in the Shell (oeufs à la coque)
Allow 1 or 2 eggs per portion.
Method 1 (Soft):
1. Place the eggs in a cold water and bring to the boil.
1
2. Simmer for 2-2 2 minutes, then remove from the water.
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3. Serve at once in an egg cup.

Method 2 (Medium Soft):
1. Plunge the eggs in boiling water, then reboil.
2. Simmer for 4-5 minutes.
3. Serve at once in an egg cup.
ii. Soft-boiled Eggs out of the shell (oeufs mollets)
Allow 1 or 2 eggs per portion.
1. Plunge the eggs into boiling water, then bring back to the boil.
1
2. Simmer for 4 2 -5 minutes. Refresh immediately.
3. Remove the shells carefully.

4. Reheat when required for 30 seconds in hot salted water.
iii. Hard-boiled eggs (oeufs durs)
allow 1 or 2 eggs per portion.
1. Plunge the eggs into a pan of boiling water.
2. Reboil and simmer for 8-10 minutes.
3. Refresh until cold under cold running water.
4. Remove the shell carefully if required.
iv. Fried Eggs (oeufs frits)
allow 1 or 2 eggs per portion.
1. Melt a little fat in a frying pan. Add the eggs.
2. Cook gently until lightly serve on a plate or flat dish.
v. Scrambled Eggs (oeufs brouillés)
1. Break the egg in a basin, add milk (if using), lightly season with salt and
pepper and thoroughly mix with a whisk.
2. Melt half the butter in a thick-bottomed pan, add the eggs and cook over a
gentle heat, stirring continuously until the eggs are lightly cooked.
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3. Remove from the heat, correct the seasoning and mix in the remaining
butter. A tablespoon of cream may also be added at this point.
Serve in an individual egg dishes or on a slice of freshly butter toast with the crust
removed.
vi. Eggs Benedict
1. Bring the cooking medium to a slight simmer.
2. Crack an egg into a cup and carefully slide it into the hot poaching liquid.
Quickly repeat with all the eggs.
3. Poach the eggs for 3 minutes, turning them occasionally with a spoon, ntil
the whites are firm.
4. Using a slotted spoon, remove the eggs and transfer to a kitchen towel.
Lightly dab the eggs with the towel to remove any excess water.
5. While the eggs are poaching, butter the muffins and place two halves on
each plate.
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CHAPTER NINE
CONTINENTAL CULINARY COOKERY 1.0 – STIR FRY BASICS
(ASIAN CUISINE I)
COURSE CONTENT: Farinaceous dishes I (rice, noodles) using Asian stir-
fry methods, Asian sauces
9.1 CHAPATI
1 1
Ingredients: 250grams chapati flour, 1 4 -1 2 cup of water, salt, 50grams of
flour for dusting and butter for greasing.

Method: Put salt in chapati flour, pour water in bits and mould, knead like
the pizza dough, put in butter little by little, turn a bowl over and let it
rest, form into round shape by stretching flour out. Add butter free of
flour brown body of dough.
9.2 PALLAU RICE
Parboil white rice with turmeric, heat up olive oil, crisp up some sliced
onions, add fresh thyme to the oil and stir, add whole almonds, cloves and
onion. Add in the bay leaves and stir, add the rice and stir, add some water or
chicken stock and salt. Add raisins, mix and remove from heat.
9.3 THAI-STYLE CHICKEN CURRY
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Prep Time: 20Minutes

Cook Time: 25 minutes
Classic Thai flavours blend together beautifully in this delicious curry; add
more green curry paste for a spicy kick.
For Sauce:
1 Tbsp peanut oil or vegetable oil
1 Tbsp ginger, minced (or a 1-inch piece, crushed)
½ Tbsp garlic, minced (about 1 clove)
¼ C scallions (green onions), rinsed and chopped
1 Tbsp lemongrass, minced (or the zest from 1 lemon: Use a peeler to grate a thin
layer of skin off a lemon)
1 Tbsp Thai green curry paste
½ C light coconut milk (or use a spoon to discard visible layer of fat off the top of
an unshaken can of regular coconut milk; then, measure ½ C for recipé)
1 tsp honey
1 tsp lite soy sauce
1 tsp fish sauce
1 Tbsp cornstarch
½ C low-sodium chicken broth
For Chicken and Vegetables:
1 bag (12 oz) frozen vegetable stir-fry
12 oz boneless, skinless chicken breast, cut into thin strips
1. Thaw frozen vegetables in the microwave (or place entire bag in a bowl of
hot water for about 10 minutes). Set aside until step 7.
2. For sauce, heat oil in a small saucepan on medium heat. Add ginger, garlic,
scallions, and lemongrass, and cook gently until tender, but not brown,
about 2–3 minutes.
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3. Add curry paste, and cook for an additional 2–3 minutes.

4. Add coconut milk, honey, soy sauce, and fish sauce, and bring to a boil over
high heat.
5. In a bowl, mix cornstarch with chicken broth. Add mixture to the saucepan,
and return to a boil while stirring constantly.
6. Lower heat to a simmer, and add chicken strips. Simmer gently for 5–8
minutes.
7. Add thawed vegetables, and continue to cook gently with lid on until the
vegetables are heated through, an additional 2–3 minutes.
8. Divide into four even portions, each about 3 ounces chicken breast and 1
cup vegetables, and serve.
9.4 CHINESE SWEET AND SOUR CHICKEN
Prep Time: 15 minutes
Sweet and sour flavours make a winning combination in this healthier version
of a popular Chinese dish.
1 bag (12 oz.) Frozen Vegetable stir-fry
1 Tbsp. Peanut oil or Vegetable Oil
1 Tbsp. Ginger, minced
1 Tbsp. Garlic, minced (about 2–3 cloves)
1 Tbsp. Fresh Scallions (Green Onions), minced
2 Tbsp. Rice Vinegar
1 Tbsp. Asian hot-chili sauce
2 Tbsp. Brown-sugar
1 Tbsp. Corn-starch
1 Cup of Low-Sodium Chicken Broth
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12 oz. Boneless, Skinless Chicken Breast, cut into thin strips

1 Tbsp. light Soy Sauce.
1. Thaw frozen vegetables in the microwave (or place entire bag in a bowl of
hot water for about 10 minutes). Set aside until step 6.
2. Heat oil in a large wok or sauté pan on medium heat. Add ginger, garlic, and
scallions, and stir fry until cooked, but not brown, about 2–3 minutes.
3. Add the rice vinegar, chili sauce, and brown sugar to the pan, and bring to a
simmer.
4. In a bowl, mix corn-starch with chicken broth, and add to the pan. Bring to a
boil over high heat, stirring constantly. Lower temperature to a gentle
simmer.
5. Add chicken, and stir continually for 5–8 minutes.
6. Add vegetables, and mix gently. Simmer with lid on to reheat, about 2
minutes.
7. Add soy sauce, and mix gently.
8. Divide into four even portions, and serve.
9.5 Malaysian Veggie Laksa
Laksa is a wonderful coconut milk based noodle soup that hails from
Malaysia. These days you can get commercial Laksa or other Thai curry pastes
that take all the hard work out of it. Chicken Laksa is also really popular. Prawn or
shrimps are lovely cooked in the spicy fragrant coconut broth.
9.5.1 Ingredients
i. 350g (3/4lb) Fresh Malaysian/Singapore noodles.
ii. 60g (2oz) Laksa paste or other Thai curry paste.
iii. 1 Large can coconut cream (1 1/2 cups).
iv. 2 Cups mixed chopped vegetables.
v. Handful fresh basil leaves.
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After it is done, the prepared meal is as depicted below.
Fig.9.1: Malaysian/Singapore Veggie Laksa.

Preparation
Place noodles in a heatproof bowl and cover with boiling water. Allow to
stand for 1 minute then massage to loosen into individual strands. Drain.
Meanwhile heat 2 tablespoons of peanut or other vegetable oil in a large saucepan
over high heat. Add curry paste and stir fry for 30 seconds.
Quickly add coconut cream and 2 cups boiling water. Bring to the boil and
add vegetables. Simmer for 2 minutes or until the vegetables are cooked to your
liking.
To serve, divide noodles between 3 bowls. Pour over soup and vegetables and
top with basil leaves.
9.6 Asian-style Chicken Wraps
Delicious on their own and/or when served with a side of Sunshine Rice.
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For Sauce:
1 small Jalapeno chili pepper, rinsed and split lengthwise— remove seeds and
white membrane, and mince (about 1 Tbsp); for less spice, use green bell pepper
3 Tbsp. Brown Sugar or Honey
½ Cup of Water
½ Tbsp. Fish Sauce
2 Tbsp. Lime Juice (or about 4 Limes)
For Chicken:
1 Tbsp. Peanut Oil or Vegetable Oil
1 Tbsp. Ginger, minced
12 oz. Boneless, Skinless Chicken Breast, cut into thin strips
1 Tbsp. Light Soy Sauce
1 Tbsp. Sesame Oil (optional)
1 Tbsp. Sesame Seeds (optional)
For Wrap:
1 (small) head red leaf lettuce, rinsed, dried, and separated into single leaves large
enough to create wrap
8 fresh basil leaves, whole, rinsed and dried
2 Cooked choy or Asian cabbage, rinsed and shredded
1. To prepare the sauce, add all ingredients to a saucepan, and bring to a boil
over high heat. Remove from heat, and let sit in hot saucepan for 3–5
minutes. Chill in refrigerator for about 15 minutes or until cold.
2. Prepare the chicken by heating oil in a large wok or sauté pan. Add ginger
and garlic, and stir fry briefly until cooked but not brown, about 30 seconds
to 1 minute.
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3. Add chicken, and continue to stir fry for 5–8 minutes.

4. Add soy sauce, sesame oil (optional), and sesame seeds (optional), and
return to a boil. Remove from the heat, and cover with lid to hold warm in
hot sauté pan.
5. Assemble each wrap: Place one large red lettuce leaf on a plate, then add ½
cup chicken stir-fry, 1 basil leaf, and ¼ cup shredded cabbage and fold
together. Serve two wraps with ¼ cup sauce.
Fig.9.6 Asian-style Chicken Wraps
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CHAPTER TEN
CONTINENTAL CULINARY COOKERY 2.0 – ITALIAN CUISINE
COURSE CONTENT: Introduction to Italian Cuisine, Farinaceous Dishes 2
(Pasta), Baked Pasta & Different Pasta Sauce.
10.1 INTRODUCTION TO ITALIAN CUISINE
Italian cuisines require cooking with passion and love. They include Chicken
Alfredo, Beef Medallion, Pasta Al-Pomodoro etc.
10.1.1 CHICKEN ALFREDO
Method: Heat up pan (non-stick) with olive oil (onion is optional) and finely
chopped garlic. Add it in the oil, add the chicken, put in salt, pepper, pour the
pasta water in the béchamel, add Portuguese chicken (Robinson) spice, add
white wine to the chicken (optional), add the béchamel sauce in the pan, add a
bit pasta water, add cooking crème, add parmesan cheese, add pasta to the
mixture and spring some chopped parsley.
PASTA AL POMODORO
Ingredients: Use any short pasta of your choice, fresh tomatoes (plum ripe
tomatoes), garlic, extra virgin oil, crushed chile flakes, basil, parmesan
cheese/mozerilla and thyme/oregano (fresh).
Method: Heat oil in a pan, add garlic (fresh), crushed pepper, plumped tomatoes
(canned) then mix properly. Add black pepper, salt, oregano, thyme. Add pasta (if
dry, add little pasta water), mix properly then add basil. Take off heat and add
cheese.
10.1.2 Pumpkin Sage Butter Tortellini
Ingredients
½ lb. of sweet butter
8 Leaves fresh sage
½ Cup of pumpkin puree or pumpkin pie filling
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2 Bags (8 ounces each) of Barilla Three Cheese Tortellini

1⁄2 Cup of freshly grated Parmigiano Reggiano
Prep Time: 10 min. Cook Time: 20 min. Yield: 4 servings
Bring 6 quarts water to a boil in a spaghetti pot and add 2 tablespoons salt.
Place butter and sage in a 10- to 12-inch sauté pan over medium-high heat and
cook until butter turns golden brown and spatters a bit. Add the pumpkin puree and
remove from heat; it will make some noise here and be a little messy. Swirl the
pan to mix the butter and pumpkin mixture together and set aside. Drop the
tortellini into the boiling water and cook according to package instructions, then
drain in a colander and immediately toss the cooked tortellini into the pan with the
pumpkin mixture, place over medium heat and toss until pasta is coated with
sauce.
Mix in half of the grated Parmigiano and toss 10 seconds, then pour into a
heated bowl and serve immediately.
Chef Sadiq’s Tip

Adding a little salt in the water brings out the natural flavour of the pasta. Add the salt once the water has
started to boil and allow the salt to dissolve before adding the pasta. For the optimal flavour experience, use a
coarse sea salt. But ask a doctor before serving to someone on a restricted salt diet.
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10.1.3 Ziti: With Quick Italian Sauce, Basil, Black Pepper, Parmesan Cheese
and Red Wine
Ingredients
1lb. of Barilla Ziti
½ Cup of finely chopped Basil
Black Pepper
½ Cup of freshly grated Parmigiano Reggiano
Italian sauce:
½ Cup of extra-Virgin Olive Oil
1 Spanish Onion (finely diced)
4 Garlic Cloves (peeled and thinly sliced)
1 Cup of dry Non-Alcoholic Red Wine
3 Tablespoons of chopped fresh Thyme (or 1 tablespoon of dried ½ medium
Carrot, finely shredded)
2 (28-ounce) cans of peeled whole free Tomatoes
Salt, to taste
Preparation
Prep Time: 20 min. Cook Time: 40 min. Yield: 4 servings
Sauce: In a 3-quart saucepan, heat the olive oil, over medium heat. Add the onion
and garlic and cook until soft and light golden brown, 8-10 minutes. Add the
thyme and carrot and cook for 5 minutes more, or until the carrot is quite soft.
Deglaze the pan with the red wine and cook until reduced by 50 percent, 8-10
minutes. Crush the tomatoes with your hands and add them and their juices to
the pot. Bring to a boil, and then lower the heat and simmer for 20 minutes,
stirring often. Season with salt and set aside.
Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt.
Drop the ziti into the boiling water and cook until just al dente, drain.
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Toss the ziti in to the pan with the sauce, add the basil and season well with
black pepper. Divide among 6 warmed pasta bowls, top with Parmigiano and serve
immediately.
Chef Sadiq’s Tip
Don Not Rinse! Pasta should not be rinsed after cooking, except for cold pasta salad recipés. The natural
starches released from pasta complements the pasta meal
because they help “bind” the sauce that is to be used, and allows the sauce to adhere better to the pasta.
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CHAPTER ELEVEN
CONTINENTAL CULINARY COOKERY 3.0 – MEAT
COURSE CONTENT: Types of Meat and Cuts. Different Preparing and
Cooking Meat.
11.1 MEAT
Butcher’s meat used today is largely a product of selective breeding and
feeding techniques – animals are reared carefully to reach high standards and meet
specifics needs. Present-day demand is for lean and tender meat – modern cattle,
sheep and pigs are well fleshed yet compact creatures, and there is an increase in
use of specific-named breeds.
11.2 PREPARING AND COOKING MEAT
When preparing meat, the chef should take note of the following food safety
points in order to reduce the risk of cross-contamination.
i. When preparing uncooked meat, offal or poultry, and then cooked food, or
changing from one type of meat, offal or poultry to another, equipment, working
areas and utensils must be thoroughly cleaned or changed.
ii. Where-colour coded boards are used, it is essential to always use the correct
colour-coded boards for the preparation of foods, and different ones for cooked
foods.
iii. Clean all work surfaces with detergents and sanitizers to kill bacteria. This is
particularly important when handling poultry and pork.
Meat is an extremely versatile product that can be cooked in a multitude of
ways and matched with practically any vegetable, fruit and herb. The cut (shin,
steak, brisket and so on), the method of cooking (roasting, braising, grilling) and
the time and temperature all affect the way the meat will taste.
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11.2.1 Barbecue Cooking

Choose meat with some fat required for flavour, but not too much then ensure
size and thickness are uniform. Add salt and pepper, and brush lightly with oil
before placing on the barbecue. Allow time to preheat the barbecue (30 minutes for
1
gas, 1 2 hours for charcoal). Secure a layer of tinfoil over the barbecue, wait until
the grill bars are hot or the charcoal embers glow, place the seasoned and lightly
oiled meat at a 45° angle and seal one side. Rotate through another 45° angle,
allow to cook then, turn the meat and repeat the process (to create impressive
markings on the meat), control the temperature and do not let the meat burn or
blacken unnecessarily and only cook as much meat as is required at one time.
11.2.2 Bacon
Bacon is the cured flesh of a bacon-weight pig that is specifically reared for
bacon (because its shape and size yield economic bacon joints). Bacon is cured
either by dry salting and then smoking or by soaking in brine followed by
smoking. Green bacon is brine-cured but not smoked; it has a milder flavour but
does not keep for as long as smoked bacon.
11.2.3 Grilled Lamb Cutlets (Côtelettes d’agneau grillées)
1. Season the cutlets lightly with salt and mill pepper,
2. Brush with oil or fat,
3. If the grill is heated from below, place the prepared cutlet on the greased,
preheated bars. Cook for approximately 5 minutes, turn and complete the
cooking.
4. If using salamander, place the cutlets on a greased tray, cook for approximately
5 minutes, turn and complete the cooking.
5. Serve dressed garnished with a deep-fried potato and watercress. A compound
butter (e.g. parsley, herb or garlic) may also be served.
6. Each cutlet bone may be capped with a cutlet frill.
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11.2.4 Stir-Fried Fillet

This is usually done with meat fillet.
1. Gently fry the shallots, garlic and sliced mushrooms in a little oil in a frying
pan or wok.
2. Add the meat cut into strips, stir well, increase the heat, season and add the
Chinese five-spice powder; cook for 3-4 minutes then reduce the heat.
3. Add the soy sauce, honey and wine, and reduce for 2-3 minutes.
4. Correct the seasoning and serve.
11.2.5 Kebabs and Steak
A. Beef Steak with Carrots and Mint
Prep. Time: 15minutes
A winning combination - a cool, crisp salad with a hot, juicy steak
For steak:
4 Beef top sirloin steaks, lean (3 oz. each)
¼ tsp salt
¼ tsp ground black pepper
½ Tbsp olive oil
For salad:
1 Cup of Carrots, rinsed and grated
1 Cup of Cucumber, rinsed, peeled, and sliced
1 Tbsp. Olive Oil
2 Tbsp. Fresh Mint, rinsed, dried, and shredded (or ½ Tbsp. dried)
¼ tsp salt
¼ tsp ground black pepper
½ C orange juice
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1. For the steaks, preheat grill pan or oven broiler (with the rack 3 inches from heat
source) on high temperature.
2. For the salad, combine all the ingredients in a bowl, and mix gently. Marinate
salad for at least 5–10 minutes to blend flavours before serving (salad can be
made up to 3 hours in advance and refrigerated).
3. Season the steaks with salt and pepper, and lightly coat with oil.
4. Grill or broil 2–3 minutes on each side, or to your desired doneness (to a
minimum internal temperature of 145 ºF).
5. Remove from the heat and let cool for 5 minutes.
6. Serve one 3-ounce steak with ½ cup salad on the side.
B. Quick Beef Casserole
Lean beef, vegetables, and rice are tossed together in this quick and easy casserole
½ lb lean ground beef
1 C onion, chopped
1 C celery, rinsed and chopped
1 C green bell pepper, rinsed, seeded, and cubed
3½ C tomatoes, rinsed and diced
¼ tsp salt
½ tsp ground black pepper
¼ tsp paprika
1 C frozen peas
2 small carrots, rinsed, peeled, and diced
1 C uncooked rice
1½ C water
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1 In a sauté pan, brown the ground beef.

2 Drain off the extra fat by tilting the sauté pan over a disposable cup in the sink to
collect the fat. Use the lid to shield the meat from falling out. After the fat has
turned solid, discard the cup in the trash.
3 Add the rest of the ingredients to the sauté pan, and mix well.
4 Cover sauté pan with lid, and cook over medium heat until boiling.
5 Reduce to low heat and simmer for 35 minutes. Serve hot.
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CHAPTER TWELVE
AFRICAN CULINARY COOKERY 1.0 – APPETIZERS AND SIDE
DISHES
COURSE CONTENT: Learning to Cook Some of the Most Popular Nigerian
Rice, Beans and Yam Dishes.
12.1 APPETIZERS
These include;
1. Groundnut pepper soup
2. Dodo dart
3. Beef bite
4. Kebabs (African spiced)
5. Coconut candy (Kwakumenti)
6. Pine Zobotini
GROUNDNUT PEPPER SOUP
Ingredients: Assorted Meat,
Groundnut
Uziza seed
Ehuru/Calabar Nutmeg
Scent leaves
Pepper froth
Seasoning
Salt
Onions (Optional – Fresh & Powder)
DODO TART
Ingredients:
Plantain (ripe)
Mozzarella Cheese
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Salt
Carrots
Tatashé
Green pepper
BEEF BITE & PLANTAIN
Ingredients:
Beef
Plantain (Ripe)
Pepper
Honey
Groundnut oil
Salt
Seasoning
Tomatoes (optional)
Onions
Method: Boil goat meat & beef with whole pepper, ginger, onions, salt, seasoning.
KEBABS
Ingredients:
Beef/Goat meat
Onions
Green pepper
Salt
Red pepper
Seasoning
Method: Boil both goat meat and beef, cut green pepper & red pepper, onion and
meat into smaller parts, place on a skewer. Fry deep, make pepper sauce for
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kebab; ground pepper, onion chopped, ginger, garlic, salt, seasoning, olive oil
on heat. Rub on fried beef when hot.
COCONUT CANDY
Ingredients:
Coconut
Sugar
1
Method: Shave/grate coconut, heat a pan, add 1 2 cup of sugar and make into a
syrup.
PINE ZOBOTINE (Hibiscus flower)
Ingredients:
Pineapple
Cloves
Watermelon
Cinnamon (optional)
Citrus (combination of different citrus) – optional
Kalinfari/Cloves
Dates
Method: Cut dice pineapple, watermelon
Boil Zobo (Hibiscus flower) leaves for 1hour; add in the pineapple & watermelon
Add in the cloves after 30minutes.
DODO TART
Ingredients:
Boiled plantain with salt
Chopped/Diced carrots
Bell pepper (diced)
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Method: Crease pie with olive oil and put in mashed potatoes. Preheat oven to
120°C. Put in grated cheese on the top, diced carrots, red peppers, green peppers,
parsley leaves then put in oven for 20-25minutes.
GROUNDNUT SOUP
Method: Blend groundnut, boil meat with salt, onion, garlic powder, onion
powder, whole pepper, seasoning; Pound Ehunu and Uziza seeds. Boil meat with
grounded onions. Add grounded pepper, groundnut paste, add Uziza, Uhunu,
seasoning. Add scent leave and take off heat.
12.2 AFRICAN DISHES (PROFESSIONAL)
NIGERIAN JOLLOF RICE
Ingredients:
Chicken
Seasoning
Salt
Rice
Tomatoes (Fresh)
Tatashé
Pepper
Onions
Bay leaf
Groundnut oil
Method: Blend tomatoes, shόnbό, Tatashé. Put it on heat and boil, fry tomatoes
with olive oil, bay leaf (5 leaves). Add onions and fry. Put parboiled rice in a pot
and add the tomato mix; reduced heat and leave for 15 minutes. Add seasoning and
stir when it is burning. Add more water when necessary.
FRIED RICE
Ingredients:
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Chicken
Peas
Carrot
Green pepper
Sweet corn
Onions
Tatashé
Liver
Groundnut oil
Curry.
Method: Parboil rice, boil water when its hot put in the curry; add parboiled rice
inside (3 minutes), remove and dry. Boil liver with only water and dice, dice
carrots, boil and fry in a wok, put in grinded red pepper and Tatashé, heat, put
in whole garlic, oil seasoning, salt, chicken stock, ginger. Pour in chicken and
stir in another wok, heat olive oil; put in diced onions, add carrots, liver,
grinded yellow pepper, green peas, green and red bell pepper, sweet corn and
seasoning.
BAKED MOI MOI (with beef stir)
Honey beans
Pepper
Minced meat
Groundnut oil
Tatashé
Salt
Crayfish
Seasoning
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Method: Add yellow pepper, Tatashé, onion, crayfish, honey beans, water and
blend. Always remove seeds from Tatashé. Grease baking pan (Cupcake
pans), stir fry minced meat, add salt, seasoning, oil, water (if needed) to the
Moimoi and mix; mix blended Moimoi with stir fried minced meat and shark
into baking pan. Bake in oven with 120°C for 30minutes.
EFIK JOLLOF RICE
Ingredients:
Rice
Kpόmό
Seasoning
Irú (Locust beans)
Pepper
Onions
Dry fish (Mangala)
Salt
Shonbo (Habanero)
Crayfish
Palm oil
Tomatoes
Scent leaves
Method: In a wok, heat up red oil, add grinded fresh tomatoes, onions, locust
beans, onion powder, crayfish, chopped pepper, chopped Kpόmό (diced), sliced
scent leaves. Put diced Kpόmό in tomato mixed with dry fish, add seasoning and
salt, put rice in a pot and boil then, add sauce.
DRY FISH YAM PORRIDGE
Ingredients:
Yam
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Pepper
Onions
Palm oil
Biscuit bone
Dry fish
Crayfish
Salt
Seasoning
Pumpkin leaf (Úgú)
Method: Boil yam for 5 minutes in water and add salt, add red oil, chicken broth
and biscuit bone. Add crayfish after 5 minutes.
Nsala Soup (White Soup, Afia Éféré)
Method: Pound Úda, Úziza seed, blend yellow pepper, boil meat in a wok, put
some meat broth and add some water, some meat, pounded yam. Add Úziza
seed, little Úda (grinded) and add in the Úziza leaves (chopped).
Éfό-Rirό
Éfό-rirό is a vegetable soup from the West and South-Western (Yoruba land)
part of Nigeria. It is essentially cooked by mixing Spinach with spices and an
assorted garnish of meat or other delicacies. Serve with Pounded yam, Éba, Fúfú
or Amala.
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Fig. 12.1 Éfό-rirό
Ingredients
400g or two bunches of Spinach Vegetable / Éfό tété.
Blended pepper with onions.
5 or more Fresh Tomatoes
8 or more some Red Chilli Peppers
Boiled Seasoned Crab / Snails / Shrimps-
Boiled and seasoned assorted Meat (Beef parts)
Smoked Stock Fish
Dry Stock Fish
Periwinkle
300 ml Palm oil
Maggi/Salt or other seasoning
Preparation
Fry four cooking spoons of palm oil in a deep cooking pan, slice onions and
add salt, then leave for 2mins.
Add the blended pepper, small red chilli pepper, ½ a clove of chopped garlic
and ginger and cook for 10minutes.
Add all the ingredients, sliced tomatoes, boiled beef, Cray fish, stock dry fish,
assorted meat, shrimps, crab, snail and seasoned, add periwinkle.
Add the Spinach vegetable and cook for a further 2-3mins stir together.
Serve with Éba, Fúfú, Amala, Pounded yam or Túwό.
Όfe Όnúgbú
Ingredients
Serves 4
100g Palm kernel
100g Periwinkle
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Shrimps
Cray fish
Handful or more Bitter leaves
100g Boiled seasoned Snail
2 or 3 Boiled dried Stock fish
2 smoked Stock fish
200g Boiled seasoned assorted Beef or Goat meat
5pcs of Small Yellow Chilli Peppers
1 oz. Locust beans
6-7pcs. of Cocoyam
2-3pcs. of cubes Maggi
Salt to taste (Bullion cubes may be enough)
Fig.12.2: Όfe Όnúgbú

Preparation
Boil the palm kernel and cocoyam till cooked and soft. (Wash the vegetable
thoroughly)
Marsh the palm kernels with either hand or small mortar till the entire shaft are
out, use a sieve to extract the palm oil.
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Put the palm kernel’s palm oil in a thick pan, boil for 10 minutes, marsh the
cocoyam to thicken the oil then stir, blend the yellow pepper inside, and add the
entire ingredient except the bitter-leaf and periwinkle. Add the meat /goat meat,
shrimps, snail, crayfish, assorted meat, Maggi, salt, locust beans, dried and or
smoked stock
fishes. Cook for 15 minutes.
Check the soup if very thick, add little bit of water and the periwinkle, taste the
seasoning if okay.
Wash the bitter leaves then squeeze out the bitter juice, chopped into slices and
sprinkle into soup then leave for 10 minutes.
Chef Sadiq’s Tips

Taste soup for seasoning and recipés to be mild especially salt (because vegetables retain salt
and you would not want your soup to be too salty), then serve with any of the swallows.
Isi Éwú (Goat Head)

Isiéwú is either used as Nkwόbi sauce or pepper soup. It’s a sauce mostly eaten in
the eastern part of Nigeria, and enough spicy pepper is often added in order to
avoid nausea.
Ingredients
Serves 4
1 Goat Head
½ oz. Fresh blended or pounded chilli pepper
1 Whole Onions
Potassium Salt (káhún in Yoruba)
Seasoning
1 Tablespoon Palm Oil
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Garden Egg Leaves /Útazi (optional)
Preparation
Boil the goat head meat with ¼ Tbsp. of potassium salt to make it soften quickly
because it takes time to cook, leave for 45 minutes.
Take another thick pan and add small quantity of water, allow to warm, add 1
serving spoon of palm oil, add 2¼ of 1 potassium to melt in the warm water for
thickness, add spicy pounded or dry chilli pepper, add a bit of dry or smoked
crayfish (optional) and seasoning (Bullion cubes and salt). Heat all together for 10
minutes; if too thick add bit water. Bring down to cool before adding the meat.
Check the goat head, if well cooked and softened, drain out the water, and mix the
meat alone inside the sauce.
Rinse and add Útazi leaf or spinach vegetable leaf and also add slices of a bulb of
onion to spice it up.
Serve the Isiéwú goat head sauce with very chilled drink
NOTE: There should be enough pepper to avoid being nauseated, you could boil
the vegetable for 1min depending on your taste but not compulsory.
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Fig. 12.3: Isi Éwú (Goat Head)
Banga Soup
Banga soup is a special dish from Delta State among the Irobo people. The spices
are special, and might be difficult to pronounce if not familiar with, they can be
easily identified in the market, they are called Banga soup Spices.
Ingredients
1 oz. Palm Kernel Nuts
1 Onions
6 pieces Pepper (yellow pepper)
Seasoning (Bouillon Cubes, Tykό, Rόgόjié, Όbélétiéntién)
1kg Beef meat/goat meat/fish
½ oz. of Periwinkle
6pcs of Snail
½ Stick of Obúrúnbébé
Preparation
Boil palm kernel nut for 25mins.
Check the palm kernel if soften, pour out water and extract the oil by pounding the
nut with a mortar, after which, add some water.
Put the extract in a pot and boil for 30 minutes.
Pound the pepper, Tykό, Rόgόjié, sprinkle few leaves of Όbélétiéntién, add all to
the soup, add a pinch of native salt and seasoning, break the Obúrúnbébé stick into
2 and drop ½ of the stick in the soup, these spices give it a great aroma and taste.
Add the meats/fish/beef, snail, periwinkle and boil for 15mins, after this, check
seasoning if tasty. The soup becomes thick. Remove the Obúrúnbébé (brown
stick). Save for another use.
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Serve the soup in with Fúfú, starch, even Éba.

Note: When warming the soup, warm in a native plate. If unable to get these spices
(tyko, rogojie, obletientien, oburunbebe), cook the soup without them and add
Pomo, stock fish, snails, allow cooking for 35mins.
Fig. 12.4: Banga Soup
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CHAPTER THIRTEEN
RESTAURANT SCHOOL 2.0 – TABLE SETTING
COURSE CONTENT: Basic Fundamentals of Formal and Informal Table
Settings.
What is a Formal Table Setting?
A plate setting is the way in which a table’s glassware, tableware, and
flatware are placed on the table for eating and serving. Formal table settings are
actually more common than most people think. Most people consider any place
setting at a restaurant as a formal setting, but that is not always the case. While
most restaurants do employ a uniform display of tableware, it does not necessarily
mean it is formal. So what is a Formal Table Setting?
• The meal must have at least three courses being served.
• The layout of tableware reflects an accepted standard.
• The setting can be anywhere from at home for dinner or holiday parties to a fine-
dining restaurant, or even a wedding reception.
Who Uses Formal Table Settings?
There really is no set group of people who are regarded as using the premier
users of a formal table setting; however, it is more commonly used in upscale
restaurants. Formal settings are used by people who want to create a special,
memorable atmosphere. In general, the meal is not only about the food served, but
about the conversation and bonding that occurs during the various courses served.
Formal settings are seen at holiday meals, wedding receptions, and political
dinners to name a few dining situations. Those employed in the high end hotel and
resort industry oftentimes offer an upscale dining environment for its guests. Most
formerly trained chefs understand the layout of various table settings. Most
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culinary programs include this in its program of study. Even family and consumer
science teachers are expected to teach middle and high students how to create a
table setting. In conjunction with a formal place setting is knowing how to employ
table etiquette rules.
How Many Table Settings Are There?
The table setting varies depending on where a person is in the world, and it is
also determined by the time of day the meal is served. Carefully note the
differences in following table settings in the picture below. There are six table
setting layouts that can be altered or adjusted as needed. The most formal of table
settings is very symmetrical and exact. The one thing that always remains
consistent is the placement of the tableware.
Fig.1: Types of Table Settings

Tableware
This includes all of the setting pieces from which a person eats or drinks food.
A host who is serving a brunch may not serve coffee. In this case, the coffee
tableware will be removed, but the other glassware will remain in its designated
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place above the knife and spoon on the right side of plate. Components of the
various settings are as detailed below.
Breakfast Setting (approximately 24 inches of space needed): The plate is placed
in the centre, bread and butter plate is placed at the top left of plate, cereal bowl
may be placed as needed at the top of the plate, fork is placed the direct left of
plate, a knife and cereal spoon is placed the direct right of plate with the cutting
edge of knife facing the plate, a napkin is folded to the left of fork, a drinking glass
is placed directly above the spoon and knife, and a coffee/tea cup and saucer is
placed to the right of the drinking glass.
Fig.2: Breakfast Table Setting

Lunch Setting (approximately 24 inches of space needed): The plate is placed in
the centre, bread and butter plate is placed at the top left of plate (the butter knife is
omitted unless it is a formal lunch), soup bowl or salad plate may be placed on top
of the luncheon plate, a salad fork or soup spoon may be placed on the left side of
the lunch fork on the left side of plate, the luncheon knife is placed on the right
side of the plate, a drinking glass for water or a drinking glass for another beverage
is placed above the knife.
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Dinner Setting (approximately 24 inches of space needed): The dinner

setting is similar to the lunch setting, but it does allow for a few extra tableware
pieces. A second beverage glass, generally for water, is placed above the knife, the
bread and butter plate is accompanied by the butter knife. A soup or salad plate is
placed on top of the dinner plate.
European Setting (approximately 27 inches of space needed): Forks are placed tines
down, spoons are placed bowls down, soup bowl is placed on top of salad plate
and served first, the small plate beneath the bowl is for a fish course, the dinner
plate is placed beneath these items, the salad plate is brought separately and served
after the main course. The soup spoon is placed to the right of the knives, the fish
knife is placed between the soup spoon and dinner knife. The fish for is placed to
the right of the plate followed by the dinner fork in the middle with the salad fork
closest to the plate as it is the last one used. The dessert spoon and fork are placed
at the top of the plates, but may be brought out separately. Glassware is placed on
the right side of the plate above the knife and includes white and red wine
stemware, water glass, and beverage glass.
Fig.3A
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Fig.3B
Fig.3 A and B above, denotes European Table Setting
Formal Setting (approximately 30 inches of space needed): The formal setting
is always set to accommodate a minimum of three courses. The setting must
include a dinner plate placed in the centre, bread and butter plate with
accompanying knife placed on the left of the plate above the forks, three glassware
pieces consisting of a water glass/goblet, red or white wine glass, and a third glass
that will accommodate the host’s beverage choice, such as tea. A cup and saucer
for coffee may be placed on the right side of plate beside the spoons. The dinner
and salad forks are placed on the left side of the dinner plate with the
dinner fork being closest to the plate. The dinner knife is set on the left side of the
plate with the blade facing toward the plate. The soup spoon is placed next to the
knife followed by the beverage spoon on the outside. The desert spoon and fork
may be placed above the plate in alternating directions or the host may choose
keep those from the setting until dessert is served.
Depending on the meal being served, the formal table setting may also have a fish
and/or oyster fork, fish knife, or cocktail fork.
Fig.4: Formal Table Setting
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Fig.4B: Labelled Formal Table Setting

Banquet or Brunch Setting (approximately 24 inches of space needed): The
brunch setting mimics the dinner setting with the addition of a cup and saucer for
coffee and an additional beverage glass. All of the tables settings, to include
placement of utensils, are generally guided by the menu, so much of the tableware
will vary accordingly. The host also may decide to use linens to cover the table
(white is the most elegant of the colour choices) or they may use placemats (placed
at least one inch from the edge of the table). If linens are chosen, the host should
make sure the table linen drop should be 12 to 18 inches. While the settings are
spaced anywhere from 24-30 inches apart, all settings should be placed opposite of
each other in order to promote conversation.
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Fig.5: Banquet or Brunch Table Setting

The Table Cloth
Depending on the occasion, the host may choose to use decorative placements
rather than a table cloth. Many choose to do this for birthday parties. holidays,
especially Thanksgiving and Christmas, and other small, but formal occasions;
however, the table cloth is usually the most formal of decorative linens. Choosing
the right table linens can be narrowed down to 5 design elements: dominance,
visual weight, colour, texture, and pattern.
Dominance is the aspect of the room that sets the tone. Dominance is created
by the colours, patterns, and textures chosen for the occasion.
Visual weight is gauged by the size of the room. Large rooms prefer linens
with large, compact patterns. Small rooms prefer lighter, airy patterns.
Colour is a tool that is responsible for the atmosphere of the guests. Linens
range in various colours, but white is generally considered the most elegant of the
colours. Formal dining generally uses white or off-white colour versions. Informal
dining uses a variety of colours.
Texture refers to the finish of the tableware. Formal dining uses porcelain,
crystal, silver which pairs well with a damask or tablecloth because of its sheen.
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Informal dining uses coarser textures since the tableware is of the pottery,
stoneware, and pewter flatware variety.
The patterns of the linens can be small/subtle or large/bold. Formal dining
regards small/subtle as the standard. Informal dining may go large/bold for effect.
Fig.6: Table Clothing

Etiquette
I. Salt and Pepper: Always taste your food before you season it. This will ensure
you will not over season your meal. If the salt and pepper are needed, you
should always pass them together even if the person making the request only
asked for one.
II. Tableware: Place heavy dishes on the table before passing. Do not try to hold
them for a long amount of time while others are serving. Pitchers with handles
are passed with the handle toward the receiver. Platters should be passed in a
manner that allows the next receiver an opportunity to use the serving utensil
while the other guest holds the platter.
Etiquette
Table manners vary from country to country, so it is important that you do
some research if you plan to travel outside the United States. For the most part,
American table manners have not changed much over the past few decades, with
the exception of cell phone use.
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While at the table;

• Unfold your napkin and place in your lap once seated.
• Never eat before the host signals for you to do so.
• Rest your knife and fork on your plate- not the table.
• Hold the knife and fork in the palms of your hands, forefinger on top, and thumb
underneath.
• Forks are only turned over in order to eat peas.
• Cut food one piece at a time.
• The host always serves the person on the right first.
• Never tell the host you do not like a food (unless you are allergic).
• Make polite conversation with the guests, but never talk with a full mouth of
food.
• Don’t slouch or place elbows on the table.
• Don’t stretch across the table.
• Don’t use bread to “mop” the plate or soak up juices.
• Don’t pick your teeth.
• Don’t use your cell phone at the table- keep it on silent.
• Don’t drink too much alcohol.
After the Dinner:
• Always thank the host.
• Send a thank you note.
Additional Etiquette
Salt and Pepper: Always taste your food before you season it. This will ensure
you will not over season your meal. If the salt and pepper are needed,
you should always pass them together even if the person making the
request only asked for one.
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Tableware: Place heavy dishes on the table before passing. Do not try to hold
them for a long amount of time while others are serving. Pitchers with
handles are passed with the handle toward the receiver. Platters should
be passed in a manner that allows the next receiver an opportunity to
use the serving utensil while the other guest holds the platter.
Conclusion
Table setting styles vary a great deal. It is important that a person is able to
identify the various settings so that the meal will be enjoyed with ease. Knowing
the various styles helps a person quickly identifies a formal setting from those that
are informal. From choosing the proper table linen to knowing how to dine with
proper etiquette, formal dining is an art form that takes proper knowledge to
execute. A formal gathering makes a memorable experience for all of the guests.
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CHAPTER FOURTEEN
SEAFOODS
Spanish-Shrimp Stew (Mediterranean-Flavoured Seafood Stew)
Prep. Time: 20Mins.
Cook Time: 25Mins.
Mediterranean-Flavoured Seafood Stew
Ingredients
1 Tbsp. Olive Oil
1 Tbsp. Garlic (about 2-3 minced cloves)
1 Cup of Fennel (about 1 bulb, outer layers removed), rinsed and diced (or
substitute Leek or Onion)
2 Cans (i.e. 14½ oz. each) no-salt-added diced Tomatoes
1 Cup of Low-Sodium Chicken Broth
2lb. of New (Red) Potatoes, rinsed and quartered (about 2Cups)
12oz. of Large Shrimp, peeled and deveined (about 24 pieces)
2 Tbsp. of Fresh Oregano, rinsed, dried, and chopped (or 2 tsp dried)
2 Tbsp. Lemon juice
2 Tbsp. of Fresh Basil, rinsed, dried, and chopped (or 2 tsp dried)
¼ tsp. Salt
¼ tsp. Grinded Black Pepper
Preparation:
Heat olive oil in a large sauté pan. Add garlic and fennel, and cook on medium
heat, stirring often, until the fennel pieces begin to soften, about 5-7 minutes.
Add tomatoes, chicken broth, and potatoes, and bring to a boil. Lower temperature
to a gentle simmer, and cook until the potatoes begin to soften, about 10 minutes.
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Add shrimp, oregano, lemon juice, and basil, and mix gently. Continue to simmer
until the shrimp are pink and fully cooked, about 5 minutes (to a minimum internal
temperature of 145 °F).
Add salt and pepper.
Serve 1½ cups stew (each serving to include about six shrimp).
Hint
Delicious over rice or with a green salad and crispy and crusty bread (broiled with
garlic) to soak up the sauce.
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CHAPTER FIFTEEN
CANAPÉS
15.1 Introduction
Canapés are usually served with pre-meal drinks at the reception prior to the
guests being seated for dinner. They should be small and very tasty as they help to
stimulate the appetite and excite the guests in readiness for the forthcoming meal.
Canapés can be either hot or cold and can comprise of meat, poultry, game, fish,
shellfish or vegetarian with the most deluxe incorporating oysters, caviar and foie
gras. In many ways the chef has the opportunity to create their own canapés and
many starters can be scaled down to suit. We include but a few:
15.2 Requirement for Canapés
15.2.1 Bases
1. Parmesan Shortbread
2. Pumpernickel Bread
3. Blinis (recipé)
4. Savoury Biscuits and Crackers
5. Savoury Almond Paste
6. Garlic Bread
15.2.2 Parmesan Shortbread
1. 50gms of butter
2. 40gms of plain flour
3. 75gms of grated fresh parmesan
4. Pinch of cayenne pepper
Preparation
1. Cream the butter and add the parmesan, plain flour and cayenne, wrap in
Clingfilm and refrigerate.
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2. Pin out to approx. 3mm thick and cut into 20mm rounds. Bake at 400oF /
200oC until light golden brown. Allow to cool.
15.2.3 Savoury Almond Paste
Requirement
1. 60gms egg whites
2. 60gms ground almonds
3. 40gms plain flour
4. 40gms clarified butter
5. Pinch of salt
6. Cayenne pepper
Preparation
1. Mix together the almonds, flour, cayenne pepper and salt. Add egg whites
followed by clarified butter.
2. Pin out to 2mm thick using plain flour to dust and cut approx. 25mm circle bake
at 400oF / 200oC and allow to cool.
15.2.4 Garlic Bread Base
Requirement
1. Sliced white bread
2. 1 bulb garlic
3. 400mls olive oil
4. Large sprig thyme
Preparation
1. Lightly pin out the sliced bread with a rolling pin and cut approx. 25 mm circles
with a round cutter.
2. Cut the bulb of garlic through the middle and place in a pan, add the olive oil,
thyme and heat to infuse the garlic and thyme flavours (do not fry).
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3. Pass the bread circles through the oil and place on a baking tray. Cook at
180°C / 350°F until crisp and golden. Turn onto absorbent paper to drain excess
oil.
15.2.5 Seared Queenie Scallop with Slow Roast Tomato, Tomato and Chilli
Ketchup, Basil Pesto
Requirement
1. 10 garlic bread circles
2. 20gms sweet chili sauce
3. 20gms tomato ketchup
4. 3 plum tomatoes
5. Garlic oil
6. 10 Queenie scallops
7. 20mls corn oil
8. Scallop dust (optional)
9. Basil pesto
Preparation
1. Blanch, skin, quarter and de-seed the tomatoes. Place tomato petals on a tray
and coat lightly with garlic infused olive oil and sprinkle with sea salt. Place in
moderate oven 160°C / 330°F to cook.
2. Combine the chilli sauce with the ketchup and spread a little on the bread
circles, top with the slow cooked tomato which has also been cut round and spread
with a little more of the chilli ketchup.
3. Heat a non-stick pan with a little oil until very hot, add the seasoned Queenie
scallops and cook for 20 seconds on each side. Place onto tray with absorbent
paper.
Assembling: Place scallop on top of tomato, spoon a little basil pesto on top and
serve immediately.
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Chef Sadiq’s Tip

The scallop may be dusted with the scallop powder prior to cooking.
15.2.6 Seared Fillet of Beef with Grainy Mustard and Horseradish Relish
Requirement
1. 10 garlic bread rounds
2. 10gms grainy mustard
3. 10gms hot horseradish sauce
4. 15gms crème fresh
5. 200gms tail ends fillet of beef
6. Veal stock / Madeira sauce reduced to glaise
7. Mustard and Horseradish Relish
Preparation
1. Trim the beef fillet tail and wrap very tightly in Clingfilm to form a cylinder
approx. 25mm diameter and refrigerate.
2. Combine the ingredients for the relish and generously spread into the bread
circles
3. Reduce the veal stock and Madeira sauce until thick and syrupy.
4. Cut the beef fillet into 5mm thickness, season with salt and mill pepper and
cook in a very hot pan in a little oil for 20 seconds each side.
Assembling: Sit beef on top of relish coated bread base and spoon over a little of
the reduced glaze.
Beef fillet: the centre cut from the beef fillet is always most expensive as used for
fillet steaks and tournedos where the thin end is less expensive and very much
ideal for this canapé.
15.2.7 Seared Fillet of Salmon with Horseradish Ketchup and Dill Pesto
Requirement
1. 10 garlic bread circles
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2. 20gms hot horseradish sauce

3. 20gms tomato ketchup
4. 200gms salmon fillet (from tail end)
5. Dill pesto
6. Horseradish ketchup
Preparation
1. combine the ingredients for the horseradish ketchup and spread on the bread
bases
2. Using a metal cutter cut the salmon into 20mm diameter rounds.
3. Season the salmon rounds with salt and mill pepper and cook in a very hot non-
stick pan which is lightly coated in corn oil for 20 seconds each side.
Assembling: Place salmon on top of ketchup coated bread base and spoon on a
little dill pesto.
Dill Pesto: take a little of the basic pesto and add a teaspoon of finely chopped
dill.
15.2.8 Roast Fillet Mignon of Lamb with Gremolata and Mint Jelly
Requirement
1. 10 Garlic Bread Circles
2. 25gms Mint Jelly
3. 15gms Mint Sauce
4. 2 lamb Fillets (Fillet Mignon)
5. 20gms Gremolata
6. 20gms Crepinette
7. 50mls Lamb Just
8. 10gms Mint Jelly
Preparation
1. Mix the mint sauce with the mint jelly and spread on the bread bases.
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2. Trim the lamb fillets, remove the chain and silver membrane, season with salt
and mill pepper.
3. Lay out the crepinette and roll the lamb fillets through the gremolata, place on
the edge of the crepinette and roll up. Refrigerate.
4. Heat a little corn oil in a non-stick pan until very hot and lay in the wrapped
lamb fillet. Quickly seal all the way round and place in oven at 200oC / 400oF for
2 minutes to cook. Remove from the oven and allow to rest.
5. reduce the lamb jus until thick and sticky and add the mint jelly.
Assembly: Cut the lamb fillets into 5 pieces approx. 10mm thick and place onto
bread base. Spoon over a little of the reduced lamb jus and serve.
Lamb fillet or fillet Mignon: This is the natural fillet which lies under the saddle
and should not be confused with the nut of meat which runs along the saddle and
best end.
15.2.9 Tartare of Smoked Salmon with Grainy Mustard, Chives and Crème
Fraiche
Requirement
1. 100gms smoked salmon
2. 3gms finely chopped chives
3. 5gms whole grain mustard
4. 30gms crème fraiche
5. 3gms finely chopped dill
6. 30gms salmon caviar
7. Pickled dill
8. Small cracker biscuit or pumpernickel bread for base
9. Garnish
Preparation
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1. Finely slice the smoked salmon and add the mustard, chopped chives and dill
and combine.
2. Take a small ring 20mm approx. in diameter by 20mm high and place cracker
biscuit in base. Top with the salmon mixture and press down to 2mm below the
ring and smear the crème fraiche over the top.
3. Push the tartare from the bottom to remove from the ring. Top with a little
salmon caviar and pickled dill.
15.2.10 Oven Roast Cherry Tomato Served On Parmesan Shortbread
Requirement
1. Grated parmesan
2. Butter
3. Plain flour
4. Cayenne Pepper
5. 10x cherry tomatoes
6. Olive Oil
7. Thyme
8. Garlic
9. Rocket leaves
10.Balsamic syrup
11.Parmesan shaves
12.Basil Pesto
13.Parmesan Shortbread
Preparation
1. Cut cherry tomatoes in half and place on an oven tray. Slice garlic thinly and
place on each tomato half along with some chopped thyme leaves, season with salt
and mill pepper and liberally sprinkle with olive oil. Bake in a moderate oven
160oC / 320oF for approx. 30 minutes. Remove and allow to cool.
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2. Cream the butter until soft and fluffy. Add the parmesan, soft flour and cayenne
pepper. Wrap in Clingfilm and refrigerate.
3. Pin out the parmesan shortbread and cut 20mm rounds x 3mm thick. Bake in a
an oven 400oF / 200oC until light golden brown; allow to cool.
Assembling: Lightly chop the rocket leaves and bind with a little pesto. Place onto
parmesan shortbread and top with the tomato halves. Drip a few drops of balsamic
syrup reduction and garnish with parmesan shavings.
15.2.11 Filo Parcel of Goats Cheese, Grapes and Pine-Nuts
Requirement
1. 10 Pcs. of Filo Pastry
2. Oliver oil
3. 60gms goats cheese
4. 40gms grapes
5. 20gms toasted pine-nuts
Preparation
1. Chop the toasted pine-nuts and add to the softened goats cheese. Halve and de-
seed the grapes and cut into small dice, add to the goats cheese mixture.
2. Cut the filo pastry into 8mm squares and lay one square flat on a board, brush
with olive oil and lay second square sheet on top across the first to form a star.
Brush the centre with olive oil and place in rounded ball of the cheese mixture in
the centre.
3. Create a ring in your left hand between your thumb and index finger and lay on
filo. Allow the filo to slip through and close your fingers to seal, place on a baking
tray and pull back the filo tips for neater presentation. Sprinkle with white or black
poppy seeds and bake 400oF / 200oC for 4-5 minutes and serve.
Filo Pastry tends to be a machine manufactured product nowadays and is available
from most suppliers.
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When using filo pastry it is important to cover the pastry with thin polythene or
plastic and cover the plastic with a damp cloth to prevent drying out and cracking.
Do not work with too much pastry at the one time or again it may dry out and
break.
The filo parcel may be sprinkled with poppy seeds, sesame seeds or black onion
seeds.
Page 106 of 106


Advanced Professional Culinary Text (MANUSCRIPT by Chef Sadiq)

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Advanced Professional Culinary Text (MANUSCRIPT by Chef Sadiq)

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1 Advanced Professional Culinary Textbook

Chef Sadiq, G.M. BSC. PCD, ADip, PDip.

Mallam Sambo, S.D. (Editor)

DAY  SALADS.  Study of salad composition,

DAY  CONTINENTAL  Types of meat & cuts.

COOKERY 1.0 – complex dishes and appetizers.

DECORATING III. cakes.

Abbreviations and Units Used in Professional Culinary Cookery

Chef Sadiq’s Tips

Difference Between Peeling, Zesting and Grating

1.2 BASIC KITCHEN UTENSILS & EQUIPMENT

I. Peeling – Some vegetables need to be peeled; this must be done carefully so as

A number of different herbs may be added to the vinaigrette; different spices

● Drying – Removing all excess moisture – for example, in preserving meat or

2.1 INTRODUCTION TO KITCHEN BASICS

well-managed stock rotation is essential. Remember to keep packaging

2.3.1 KNIVE SKILLS

Fig. 2.1: Types of Knives

2.3.2 KNIVES AND RELATED EQUIPMENT

2.3.2.4 BONING KNIFE

efficient use. Secateurs have a variety of uses including cutting through

Fig. 2.2: Minimum Internal Temperature for Food Safety

2. Ask for help lifting heavy objects or reaching high shelves.

and became an integral part of the American culture. Consequently, we have

Fig.4.2: Spices and Herbs

4.3 Seasonings and Condiments

5.3 Methods of Preparation of Stock

7.2.2 BLENDING/LIQUIDISING AND CHOPPING

Chef Sadiq’s Tip

3. Serve at once in an egg cup.

3. Remove the shells carefully.

flour for dusting and butter for greasing.

Prep Time: 20Minutes

3. Add curry paste, and cook for an additional 2–3 minutes.

12 oz. Boneless, Skinless Chicken Breast, cut into thin strips

After it is done, the prepared meal is as depicted below.

Fig.9.1: Malaysian/Singapore Veggie Laksa.

3. Add chicken, and continue to stir fry for 5–8 minutes.

Fig.9.6 Asian-style Chicken Wraps

2 Bags (8 ounces each) of Barilla Three Cheese Tortellini

Chef Sadiq’s Tip

11.2.1 Barbecue Cooking

11.2.4 Stir-Fried Fillet

1 In a sauté pan, brown the ground beef.

Fig. 12.1 Éfό-rirό

Fig.12.2: Όfe Όnúgbú

Chef Sadiq’s Tips

Isi Éwú (Goat Head)

Garden Egg Leaves /Útazi (optional)

Fig. 12.3: Isi Éwú (Goat Head)

Serve the soup in with Fúfú, starch, even Éba.

Fig. 12.4: Banga Soup

Fig.1: Types of Table Settings

Fig.2: Breakfast Table Setting

Dinner Setting (approximately 24 inches of space needed): The dinner

Fig.4: Formal Table Setting

Fig.4B: Labelled Formal Table Setting

Fig.5: Banquet or Brunch Table Setting

Fig.6: Table Clothing

While at the table;

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Chef Sadiq’s Tip

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