Hospitality: Steaming

Gyoza Dumplings

Type of steaming: High pressure - Steaming takes place in purpose-built equipment, allowing the steam to escape.

Recipe: https://docs.google.com/document/d/1bz2YZKCmoCprn-KlXAz1o1E9v3YJd6yoWG67aGbCyyM/edit

Ingredient quality:

The mince in this recipe should not have any trace of a pungent smell or feel slimy and sticky. All vegetables should have an appealing healthy look and should not be soft and flimsy or have a bad smell about them. The gow gee wrappers should be flexible and not dry if mold is present they are not a good quality to use. 

Ingredient preparation:

The cabbage must be finely shredded or cut up on a green board with a green knife as it needs to be mixed with the mince, sesame oil, garlic, and soy sauce. The green onion must be thinly chopped with a green knife on a green board. The gow gee wrappers should be placed on a white board or plate until ready to be used. The garlic cloves must be crushed, and the ginger peeled then grated. The sesame oil, soil sauce, and vegetable oil must be measured correctly with clean measuring spoons. 

Degree of cooking:

When inserting a knife or sharp object such as a tooth pick into the dumplings it should come out clean with no liquid and should have a good heat to it. When eatng the dumplings the cabbage should be soft and not crunchy, the gow gee wrappers should not be burnt or taste like uncooked pastry.

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Lemon and Dill Fish with vegetables

Type of steaming: Low pressure - Also known as atmospheric steaming, food is cooked by direct or indirect contact with steam.

Recipe: https://docs.google.com/document/d/1x0s-3c21XMOC7T63GdUYPIzw-kXKJKQNzYLOyzZSGg0/edit

Ingredient Quality:

The fish in this recipe should been in date and should have a fresh sea smell. The broccoli and carrot should have no traces of mould and have firm stems. The carrots should be firm with no cracks through them, the color should be even throughout the whole carrot and no deterioration should be present.

Ingredient Preparation:

The fish should be grabbed with tongs and placed onto a plate before being put onto balking paper, seasoned with salt, pepper and pieces of lemon then wrapped up to be steamed. The carrot should be washed and peeled before being cut into batons. The broccoli needs to be washed before being cut or broken into sections which are not too large so they do not take too long to cook.  

Degree of cooking:

When cooked the fish should be fully white and break easily. The broccoli and carrot should be soft and not crunchy but also not flimsy and fall apart, this would mean they are overcooked. 

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Prawn and Vermicelli

Type of Steaming: Low pressure - Also known as atmospheric steaming, food is cooked by direct or indirect contact with steam.

Recipe: https://drive.google.com/file/d/1CG68UioVn0yfsMKWmCEIYbL1wHZLBsVX/view

Ingredient Quality: 

The prawns should be blue-grey in color when raw and have no cracks or broken shells, they should not have a fishy smell. The vermicelli should not have an odor or off smell, if mold or insects are present the vermicelli should be discarded.

Ingredient Preparation:

The prawns should be deshelled and all poop should be removed, the heads should also be removed so they look more appealing when served. The prawns should then be rinsed/washed. The vermicelli should be put into a bowl of hot water to soften.

Degree of cooking:

When cooked the prawns should be an opaque white color, the prawns will shrink and curl when cooked. Because the vermicelli is so thin they do not actually need to be cooked so can just be softened then drained.

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