Definition of boiling: Having reached boiling point; steaming or bubbling under the action of heat. To change from a liquid to a gaseous state, producing bubbles of gas that rise to the surface of the liquid, agitating it as they rise.
Part 1: Before boiling it is important to inspect the quality of all ingredients by checking the appearance, smell, and date of expiry. When checking the appearance you need to look for any bruises, blemishes or pest infestations. It is also necessary to prepare the food items using the correct procedures that meet the dish requirements, such as washing, peeling, and cutting off the ends of a carrot. When using eggs it is important to check the freshness of eggs to prevent salmonella and upset stomachs, You can do this by placing the eggs in a bowl of water. If they sink they're fresh and if they float it means there is a large air bubble and it is not good to eat.
Part 2: The degree that water boils is 100.C. The best way to hard boil eggs is to place them in a pot of cold water, bring to boil on medium-high heat, then cover, remove from the heat, and set aside for 8-10 minutes. After the desired time place them in cold water and remove the shell. When boiling vegetables such as carrots they need to be soft enough to eat but not so soft that they fall apart when picked up. To boil vegetables you put them in a pot of cold water, cover, and place on a medium-high heat. When the water starts to boil turn the heat down and cook the vegetables till soft.
Part 3: In the hospitality industry it is important to dish up the food the exact same, using the same garnishes, sauces, and dishing up the same portions. 2 large eggs (120g) is 1 serving, 1/2 cup of cooked green or orange vegetables such as broccoli and carrot is considered 1 serving. 65g of cooked red meat is 1 serving.
- When boiling, it is important to keep the handles of the pot to the side. If the handle is towards the front of the stove you can brush past it and spill hot food or water on yourself.
- When lifting the lids off pots we need to lift it away from us as the hot steam can cause burns.
- Push your sleeves back when cooking over a stovetop
- Never leave your cooking unattended.
One of the food items we cooked for this boiling assessment was scotch eggs. We boiled eggs. A scotch egg is a hardboiled egg encased in sausage meat, coated in breadcrumbs, and deep-fried or baked. The second thing we cooked for this assessment was potato salad. We boiled potatoes and an egg.
Scotch Egg Ingredients
