Hodder Education Hospitality & Catering 2024 Catalogue - Flipbook - Page 9
PRACTICAL COOKERY
Look inside
Practical Cookery 14th edition
How to use this
book
Each chapter includes some underpinning knowledge
and theory.
If the chapter topic is a food commodity, there is also
a list of the recipes on the first page of the chapter.
There is also a complete index of recipes at the back of
the book.
Know it features, which incorporate Test yourself
questions, summarise and test the knowledge you will
need when preparing for professional discussions or
knowledge tests.
Show it features help you to consider how to showcase
your practical skills.
Recipes also include the following features:
l Ingredients lists are provided for making smaller
and larger quantities.
l Nutritional data is included for most recipes to
help you make informed choices about what to cook
and eat.
l Professional tips help you to understand the dish
and produce it successfully.
l Healthy eating tips provide suggestions on how
recipes can be adapted to make them healthier.
l Variation boxes suggest alternative ingredients,
cooking methods or presentation, finishing and
serving styles that could be used.
Live it features encourage you to think about your
professional behaviours.
Practical Cookery 14th edition
67 Stuffed tomatoes
In the recipes, the main methods of cookery are shown
by icons. So if you want to practise shallow frying for
example, look for the relevant icon. They look like this:
1 Wash the tomatoes, remove the eyes.
2 Remove the top quarter of each tomato with a
sharp knife.
3 Carefully empty out the seeds without damaging
the flesh.
4 Place on a greased baking tray.
Baking
Boiling
Deep frying
Grilling
5 Cook the shallots in a little butter or oil without
colour.
Stewing
6 Add the washed chopped mushrooms; season
with salt and pepper; add the garlic if using. Cook
for 2–3 minutes.
7 Add a little of the strained tomato juice, the
breadcrumbs and the parsley; mix to a piping
consistency. Correct the seasoning. At this stage,
several additions may be made (e.g. chopped
ham, cooked rice).
Shallow frying
Poaching
Roasting
Ingredient
Tomatoes, medium-sized
4 portions
10 portions
8
20
Steaming
Braising
Shallots, chopped
10 g
25 g
Butter or oil
25 g
60 g
Mushrooms
150 g
10 Cook in a moderate oven at 180–200 °C for
4–5 minutes.
11 Serve garnished with picked parsley or fresh basil
or rosemary.
375 g
Salt, pepper
Clove of garlic, crushed (optional)
1
2–3
Breadcrumbs (white or wholemeal)
25 g
60 g
Healthy eating tips
l Use a small amount of an unsaturated oil to cook the
Parsley, chopped
Energy
430 kJ
Cals
102 kcal
8 Place the mixture in a piping bag with a large plain
tube and pipe into the tomato shells. Replace
the tops.
9 Brush with oil, season lightly with salt and pepper.
Duxelle
shallots and brush over the stuffed tomatoes.
Fat
5.9 g
Sat fat
3.5 g
Cut out the eye of the tomato
Carb
10.6 g
Sugar
5.7 g
Protein
2.5 g
Fibre
2.2 g
l Add the minimum amount of salt.
l Adding cooked rice to the stuffing will increase the
amount of starchy carbohydrate.
Slice off the top and remove the seeds
from inside
Pipe in the filling and then replace the top
470
6
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