Szakcs ttelek

1.
The catering industry is one of the most important segments of the economy. It is
teamwork with a high stress level. One teamwork is the kitchen sta. They often
include several chefs and cooks along with kitchen workers! such as food
preparation workers. "ach chef or cook works at an assigned station that is
e#uipped with the types of stoves! grills! pans! and ingredients needed for the
foods prepared at each station. The $rst step in the preparation of ingredients is
to move the necessary and right #uality raw materials % checking the colour! the
gluten content! etc. from the storage rooms to the preparation areas. There w
eget them ready &y using any of the ma'or cooking and &aking procedures.
1. Tell some preparation procedures.
measuring! cleaning! cutting and moulding
(. Tell some cooking processes
&aking! &ar&ecuing! &asting! &lanching! &oiling! &raising! frying! marinating
). *hat are the ma'or &aking processes+
&aking! &lending! &lanching! creaming! folding! poaching! whipping
,. *hat is your favourite cooking process+
-. .o you like preparing food+
/. Is the work of a cook tiring or interesting+ *hy+
(.
Soup making oroginally &egan from peasant cooking and is one of the oldest
cooking skills known. 0ost countries or regions around the world have at least
one soup that is uni#ue to its climate! lifestyle! ingredients and people. 1 soup is
a li#uid or semi%li#uid made from meat! vegeta&les! $sh! and2or grains in water!
milk! or stock. There are many dierent types of soups! most types are started
with a &ase of a well%made stock. 3hicken stock is the most favourite &ecause its
delicate 4avour does not overpower the soup. 5ormally we serve it &efore a main
course. It is usually named after the main ingredients of the soup. Soups play an
important part in a menu. Their function is to help stimulate the appetite rather
than satisfy it.
6ow many classi$cations do soups have+
*hat are thesse classi$cations+
Tell some national soups.
Tell some 6ungarian national soups.
*hat is your favourite soup+
*hat ingredients do you need for it+
).
7egeta&les are the edi&le parts of a plant. They may &e eaten raw! cooked! or
preserved. They have &ecome a vital part of the modern menu. 7egeta&les are
good source of vitamins and minerals and many are high in $&re. 0ost
vegeta&les are low in calories. Today we have several varieties of vegeta&les. *e
can &uy 'ust a&out any vegeta&les! any time! &ut of course they are &est in
season. 8rozen and canned vegeta&les can &e used as well. vegeta&les can &e
served often as accompaniments to meat dishes! or garnishes. They can &e
prepared in dierent ways of cooking. 6ungarian cooking mainly uses thickening
that means we thicken vegta&les with a rou9! or &y sprinkling 4our into them as
they are &raising.
*hy are vegeta&les so popular+
*hat kind of nutrients do they have+
*hich cuisine thickens vegeta&les with a rou9+
5ame the most fre#uently used methods of cooking vegeta&les.
*hat happens if you over&oil vegeta&les+
,.
:arnishes are good accompaniments to any type of meat! poultry! game and $sh
dishes. The garnish has to &e always in harmony with the rest of the dish.
:arnishes usually include potatoes! pasta! rice and vegeta&les &ut fruits may &e
served as a garnish.8ruit helps the digestion of the food. The most fre#uently
used fruits are pineapple! plum! pear! &anana! apple and kiwi. Some typical
6ungarian types of garnishes are mashed potato! &oiled potato! parsley potatoes!
&aked potatoes! 8rench fries! macaroni! spaghetti! rice with pea! stir%fried &roccoli
and grilled zucchini.
-.
Sauces play a signi$cant part in our meals. They are divided into two groups cold
and hot sauces. There are a lot of types of cold sauces mayonnaise and
mayonnaise &ased sauces! 3haud%8roid sauce and other sauces like vinaigrette
sauce or cum&erland sauce. Salads are for serving all year round as starters!
accompaniment dishes! main dishes and desserts. They help digestion and add a
touch of colour to any dish. Starter salads are light. 1ccompaniment salads can
&e a mi9ture of greens and vegeta&les or fruit. 0ain%dish salads are high in
protein. .essert salads are made from fruit! often with nuts! or cheese and a
sweet dressing.
/.
;chamel sauce is a popular sauce made from a light &utter rou9 and hot milk.
Seasoned with salt and 3ayenne pepper! then strained at the end. Served on
cro#uettes! sou<s and instead of cream sauce on chicken. 6ollandaise sauce
consists of egg yolks! lemon 'uice! &utter! salt and pepper. They are thickened &y
cooking over &oiling water while stirring constantly. "9cellent for $sh! &oiled
asparagus! or &roccoli and a host of other foods. *hen we make white sauce we
prepare light &utter rou9! then white stock is added and &oiled together. 1t the
end it should &e strained. Served over &oiled vegeta&les! or used as a &ase for
many other sauces. *hen preparing &rown sauce $rst we &rown the ingredients
and then we add the &rown stock and simmer it for ) hours. 8inally we pass the
sauce through a sieve. 8ruit sauces can &e prepared either from fresh! or tinned
fruit. They are prepared the same way as fruit soups. The most popular fruit
sauces are apple sauce! goose&erry sauce! red curranr sauce and cherry sauce.
=.
It only takes a couple of minutes to combine the ingredients for a cold sauce or a dressing
together and it is so worth the efort. The sauces keep fresh for several days in the fridge and
they go with absolutely everything, salads, barbecued foods, nut cutlets and burgers, inside
wraps, as dipping sauces for raw vegetables. The best thing is, you can make the sauces fat
free and very, very healthy.The mayonnaise sauce is a creamy salad dressing of olive
oil! egg yolks! lemon 'uice! or vinegar and seasoning! &eaten together. It forms
the &ase of a variety of salad dressings such as Tartar sauce served with seafood
and fried mushroom heads. The two &est%known 3haud%froid sauces are &rown
and white. ;rown is used for coating egg and meat dishes. It can also &e used as
a garnish. *hite is used for coating cold chicken! $sh! egg dishes! for garnishing
and various decorations.
>.
8ish is very good for you as it is low in calories and saturated fat! high in
vitamins! minerals and protein and has &een shown to reduce the risk of heart
disease! depression and some kinds of cancer. It is easy to digest and it is
recommended even for people with dia&etes. In 6ungary there are two kinds of
e9cellent freshwater $sh! the sterlet! a river $sh and the e9cellent $sh of ?ake
;alaton! the pike%perch. 8ish dishes can &e divided into two groups cold and hot
$sh dishes. 3old $sh can &e prepared in various ways. The most popular cold $sh
dishes are prepared from pike%perch of ?ake ;alaton! the sheat%$sh and the
sterlet. 6ot $sh dishes can also &e cooked in many ways. One of the &est $sh
dishes! which is well%known a&road! is 8ish soup Szeged style. 3are must &e taken
when &uying $sh. It must &e a&solutely fresh! &ecause $sh spoils within 1(%1,
hours.
@.
Having fresh shellfish for dinner is a wonderful dining experience that everyone should find a way
to try.
The king of seafood is of course, lobster.
In order to cook lobster at home, you must first purchase one live and carrying it home in a sack.
You may release them into a pot of fiercely boiling water which means steaming them in a
smaller quantity of water. rilling your lobster is also an option. !dd the lemon and the butter that
taste so good and en"oy the delicious meat within the shell. You can also try some fresh shellfish
like mussels #"ust scrub them well and steam them in water, wine or broth$, steamer clams, which
you steam and then dip in clam broth to wash any remaining sand from the beach%.&ysters are
popular fried, baked, and even raw. !nd then there's shrimp, langoustines, crayfish. To en"oy the
gift of the sea, these are all delicious ways.
().
*ork has suffered for years from a reputation as high+fat meat. Yet recent research has shown
that in many cases, improved ways of breeding, feeding and raising pigs mean that the meat on
average, has less fat than several years ago. *ork is an excellent source of vitamin ,, iron, -inc
and high+quality protein. !s with beef the guidelines for including por kin your diet are to choose
lean cuts, eat small portions and trim all visible fat before cooking. .ome cuts of pork that are
mainly used in cooking are, pork chops spare ribs, leg of pork, knuckle of pork, belly and ribs.
.ome meals made of pork are pork stew, roast pork, butchering celebration dishes, liver sausage
and pork brawn.
((.
/eat dishes made of veal are very popular, healthier and easier to digest. 3ooking veal
is easy. .epending on the cut! veal can &e prepared &y a num&er of cooking
methods. Some tips for cooking with veal are the followingA
% ;e careful not to overcook veal. Take it from the heat 'ust a few
minutes &efore it is done. 1s it rests the veal will continue to cook and
&e 'ust perfect when you serve it.
% ;aste veal cutlets or medallions when you are &ar&ecuing or char%
grilling. This will stop them drying%out. Bse a mi9 of olive oil! her&s and
lemon 'uice.
% Slow%simmer less e9pensive veal cuts like knuckle. This will give a
tender result.
1(.
0ost people serve large cuts of &eef only on special occasions. 1
standing ri& roast! a &eef tenderloin! or pot roast is e9pensive so they
are usually made on &irthdays and other holidays. The proper &eef
cooking times and the correct &eef cooking temperatures are
e9tremely important. "nglish people eat more &eef than 6ungarians
and they have a wide variety of recipes for &eef dishes. One of the
most famous ones is roast &eef served with Corkshire pudding and
gravy that is "nglandDs traditional Sunday lunch. In 6ungary people
also like roast &eef ! tripe in paprika sauce! larded steakstued ri&%
roast 3ski style.
1).
8or decades 6ungarian cookery! especially in towns did not appreciate
mutton. ;y the end of the nineteenth century the lam& and mutton
&ecame associated more and more with village fair and the townDs folk
preferred &eef steak and roast &eef. 1s a result most people had never
even tasted mutton in their life. This is very interesting &ecause the
old famous 6ungarian cuisine had proudly included mutton in its
menus due to the fact thet sheep rearing was one of the ancient
6ungarian occupations. The truth is if the fat and suet are removed
the meat is &lanched &efore cooking and if enough seasoning is added!
then it can &e tasty enough for everyone.
1,.
:ame is generally less fatty than domesticated animals! which means
that it dries our more easily and &ecomes tough. for this reason more
fat is needed whle roasting and it should &e richly larded with smoked
&acon. 6are! or ra&&it! venison and the meat of wild &oar are
fre#uently used in 6ungarian cuisine. 1mong game &irds! pheasants!
partridges! #uails and wild ducks are th e&est known ones. They are
generally larded with &acon! fried in lard and garnished with apple
sauce or rice. :ame would &e rather tough eaten fresh so it is hung for
several days to tenderise the 4esh.