Students Help -

Question:- I have been given a pasta making machine the instructions require "Durham flour" what is Durham flour please.

ANSWER:-
 
I hope this answers your question George, thank you very much for asking A Chef's Help.

Pasta
PASTA is the soul of Italian life. Like pizza, it should be made from strong flour, rich in gluten. It is the gluten that gives pasta its true texture. The wheat (Durum Wheat) is very finely milled to produce ‘00' grade flour which is soft and silky. (Italian Tipo 00 is best) It is available from good delicatessens and specialist Italian shops & now at most Supermarkets. Plain white flour may be used but the pasta will be softer.
Pasta is made from a strong wheat flour, known as durum flour, made into a dough by the addition of water, olive oil and egg. There are two main types of pasta, dried and fresh home-made. Dried pasta is available in at least 56 different shapes each of which has a name and which are widely used because of the convenience and the fact that the shelf life is up to 2 years if it is correctly stored. Fresh pasta is more and more readily available in a variety of shapes, colours and flavours from suppliers and there are machines for those who wish to produce their own pasta. Fresh pasta is usually made by hand, using superfine plain white flour enriched with eggs. Unlike dried pasta dough, it can be easily kneaded and is very malleable.

Fresh pasta is often wrapped round a stuffing of meat, fish, vegetables or cheese to make ravioli, tortelli or cappelletti, or layered with sauce and meat or vegetables, as in lasagne.Commercially made fresh pasta is made with durum wheat, water and eggs. The dough is harder than that used for hand-made pasta, but it can be easily kneaded by machine. The flavour and texture of all fresh pasta is very delicate, so it is best suited to more creamy sauces.

Pasta can be served for lunch, dinner, supper or as a snack meal and also used as an accompaniment or garnish to other dishes. Traditionally pasta is cooked al dente which means `firm to the bite'.

Dried pasta is nowadays factory made. The dough is made from hard durum wheat, which produces an elastic dough, ideal for shaping into literally hundreds of different forms, from long, thin spaghetti to elaborate spirals and frilly, bow shaped farfalle. Basic pasta dough is made only from durum wheat and water, although it is sometimes enriched with eggs (pasta all'uovo), which add an attractive yellow tinge, or coloured and flavoured with ingredients like spinach (pasta verde) or squid ink (pasta nera). These traditional flavourings are more successful than modern gimmicky creations such as chocolate-flavoured pasta. (Most Italians would throw up their hands in horror at this unauthentic folly.) Dried pasta has a nutty flavour and should always retain a firm texture when cooked. It is generally used for thinner-textured, more robust sauces.

Food Value
Durum wheat has a 15% protein content which makes it a good alternative to rice and potatoes for vegetarians. Pasta also contains carbohydrates in the form of starch which gives the body energy.

Production of flour
The endosperm of the wheat grain contains all the material used by the baker. It consists of numerous large cells of net-like form in which starch grains are tightly packed. In addition, the cells contain an insoluble gluten protein. When flour is mixed with water it is converted into a sticky dough. This characteristic is due to the gluten which becomes sticky when moistened. The relative proportion of starch and gluten varies in different wheat’s, and those with a low percentage of gluten (soft flour) are not suitable for bread-making. For this reason, wheat is blended. In milling, the whole grain is broken up, the parts separated, sifted, blended and ground into flour. Some of the outer coating of bran is removed as is also the wheatgerm which contains oil and is therefore likely to become rancid and so spoil the flour. For this reason wholemeal flour should not be stored for more than 14 days.

Types
White flour contains 72-85% of the whole grain (the endosperm only). Wholemeal flour contains 100% of the whole grain. Wheatmeal flour contains 85-900 of the whole grain. Hovis flour contains 85% of the whole grain. High ratio or patent flour contains 40% of the whole grain.
'Self-raising flour' is white flour with the addition of baking powder. Semolina is granulated hard flour prepared from the central part of the wheat grain. White or wholemeal semolina is available.

(Also please find below four books I think you will find interesting, click on the picture to find out more or buy it, delivery is worldwide & at a very special price)
The Pasta Machine Cookbook (A Nitty Gritty Cookbook)	Pasta: Every Way for Every Day
The Encyclopedia of Sauces for Pasta	Pasta for All Seasons: 125 Vegetarian Pasta Recipes for Family and Friends
Bugialli on Pasta	Pasta
The Essential Pasta Cookbook	Signature Pasta: America's 26 Top Chefs Share Their Best Pasta Recipes: America's 26 Top Chefs Share Their Best Pasta Recipes

Question:-  I'm doing some research for a school project and need to know the following,what are staple foods and who buys these products.why do consumers buy them and what is their nutritional value?please help

ANSWER:-
Here is some facts about Staple Foods:-
 
STAPLE FOODS are the ones that provide the bulk of a nation's everyday diet. In eastern Asia rice reigns supreme. In Europe and North America the essential crop is wheat, usually eaten as bread, but also as pasta. Other grains such as millet and sorghum are important in Africa. Vegetables and fruits are essential for a balanced diet, providing further fibre, vitamins and a variety of textures and flavours. They can usually be grown in small quantities and therefore enable individual families to supplement what they buy from the professional farmer. .

As societies become wealthier, people tend to eat less of the most basic foods and increase the variety in their diet, for instance by eating more expensive foods imported from other countries. This can be perfectly healthy. But if they reject basic foodstuffs like bread, rice or root vegetables as `boring', this can lead to problems of digestion and other results of an unbalanced diet. In a poor country bad weather or a crop disease which causes a harvest failure of the staple foodstuff can mean the possibility of starvation.

STAPLE FOODS & STAPLES are terms which carry various possible meanings, depending on the cultural and geographic contexts.

At the simplest level, in Britain in the 20th century, staples are what a family thinks necessary to have in their store cupboards; and these could range in importance from really basic items such as flour, sugar, and salt to less essential desirables such as HP Sauce or tomato ketchup.

Another meaning, which comes into play in discussions of the diet of given groups (local, ethnic, regional, national), is ‘the fundamental items of the diet', which in one instance might be rice and fish; in another plantains, peanut oil, and coconut; and in yet another bread, root vegetables, and meat.

The English word 'staple' reached English from the Old and middle French estaple, which came from the Low German Stapel, meaning a prop or support. From this meaning it came to indicate a heap or a stand for laying things on; then heaped wares or a storehouse; and then a market or entrepot. A 17th-century dictionary stated clearly that: 'Staple signifieth this or that towne or citie, w[h]ither the Merchants of England, by common order or commandment, did carrie their woolles, wool-fals, cloathes, leade and tinne.' This meaning survived in the names of Some English market towns such as Barnstaple and Whitstable.

From market the further meaning of goods (foods) in a market or in storage emerged naturally enough.

Staple Cereals

Ancient people picked the seeds of wild grasses for food. Eventually they discovered that it was easier to sow and harvest their own seeds, and then they could grow the grass they liked the best.
Cereals are the seeds of grasses, grown for eating. They get their name from Ceres, the goddess of the harvest. Nowadays, farmers and scientists work together to try to produce the best possible harvest.

Here are some examples of important cereals:-

Wheat
Nomadic tribes brought wheat seeds from the Middle East to Europe. Wheat was brought to Britain in about 2000 BC. Wheat can be grown all over the world.
Uses: Wheat is normally milled into flour and used for cakes, bread, and pastries. It can be made into breakfast cereal and pasta

Rye
When wheat was introduced into Europe, it arrived with lots of weeds, and among these was rye. Rye liked the cold climate and poor soil of Northern Europe and grew faster and taller than the wheat.
Uses: Rye is used to make a thin, dry crispbread and black rye bread.

Rice
Rice has been grown for thousands of years in Eastern countries such as China, India, and Pakistan. The story is told that when a spice ship, bound for England, took refuge at a port in North America, the captain left a bag of rice seed as thanks. Rice has been grown in America ever since.
 Uses: The two main kinds of rice used in Britain are long grain rice, used with curries and savoury dishes, and short, round grain rice used for puddings.

 Maize
Maize is better known as sweetcorn. It has been grown in South America since 2000 BC. Sir Walter Raleigh brought it to England to show to his queen, Elizabeth I. The settlers in North America were saved from famine because the Indians showed them how to plant maize. America now grows most of the world’s maize.
Uses: Maize is used for cornflour, custard powder, breakfast cereals, and popcorn. Sweetcorn is eaten as a vegetable, and the corn is crushed for oil.

 I hope this answers your question & thank you for using A Chefs Help.

(Also please find below four books I think you will find interesting, click on the picture to find out more or buy it, delivery is worldwide & at a very special price)
Staple Foods: Proceedings of the Oxford Symposium on Food and Cookery
The International Dictionary of Food & Nutrition	Eating Well for Optimum Health: The Essential Guide to Food, Diet and Nutrition
The Book of Ingredients

Question:- Ok, ive completed the NVQ booklet, but i need more evidence, where can i get information (booklets, leaflets, etc) from? all i need is to put some information with my NVQ and then i can hand it in. Please get back to me, sian xxxxx?

ANSWER:-
For your NVQ your evidence should be witness testimonies, answers to questions ( upk ) statements from employers , rotas, menus that you have cooked or that contain dishes that you are using for evidence, or photographs of food that you have cooked.
Your lecturer will tell you what you need as evidence.
Just putting leaflets in your file will show no competence of what you can actually do !!!!!

I hope this has helped you and we wish you luck on passing with flying colours & thank you for using A Chef's Help.

(Also please find below four books I think you will find interesting, click on the picture to find out more or buy it, delivery is worldwide & at a very special price)
The Theory of Catering	NVQ Level 1 Workbook: Food Preparation and Cooking with Food Service
Food and Beverage Service

Question:- I will like to know all kinds of dirrerent cooking methods that could affect the nutritional value of the food ?

ANSWER:-
All types of cooking affects the nutritional values of food (see another question below with methods of cookery)

The best rules to follow are:-

• Use minimum amount of liquid whilst cooking
• Cook for the shortest time possible
• Eat immediately
• Do not store for a long time
• Do not keep warm for long
• Microwave cooking is good because it is quick & there is no need to use lots of liquid

I hope this has helped you & thank you for using A Chef's Help.

(Also please find below four books I think you will find interesting, click on the picture to find out more or buy it, delivery is worldwide & at a very special price)
The International Dictionary of Food & Nutrition	Manual of Nutrition: Reference Book 342
Cooking with Gram: Your Personal Guide to Good Food, Nutrition & Health	Eating Well for Optimum Health: The Essential Guide to Food, Diet and Nutrition
The Optimum Nutrition Bible	Food Science, Nutrition and Health
A Complete Nutrition

Question:- What foods do people eat in England and why do they eat them?
What kind of advice for eating in England would be a go idea to tell someone who is planning on going to England?

ANSWER:-
The UK/England is getting very modern in it's thinking,people will try most things.
There are still regional dishes but in most cities(more in large cities i.e.:- London) there is cuisine from every country in the world on offer.
You can see some recipes from different regions on our UK Map page & more to be added soon!
If you are coming to England it depends on which part of the country you visit, we have also taken international foods & made them our own i.e.:- Indian/English (which means it is Indian but not the same as you would find in India) for example the Balti,not found in India YET! as it was invented here in the UK.It is a Indian style curry cooked & served in a Chinese Wok style pan.
Yes there is still the famous Fish & Chips / Roast Beef & Yorkshire puddings & many other old favourites,but now you will find much more.
There are many reasons as to why people eat various foods i.e.:- the weather,cost,day of the week etc as I am sure it is the same in your country.
I hope this has helped you & that you enjoy your visit if you come to England, & a big thank you for using A Chef's Help.

(Also please find below four books I think you will find interesting, click on the picture to find out more or buy it, delivery is worldwide & at a very special price)
Traditional British Cooking	Gary Rhodes New Classics
London Eats Out: 1500-2000

Question:-  How do we make a soufflé?

ANSWER:-
Here are 2 basic recipes, one for savoury (take out cheese & add anything you like) & 1 sweet recipe, I hope this helps & thank you for using A Chef's Help.

Cheese soufflé
4 portions
Butter or margarine 25 g (1 oz)
Flour 15 g (¾ oz)
Milk 125 ml (¼ pt)
Egg yolks 3
Salt, cayenne
Grated cheese 50 g (2 oz)
Egg whites 4

1 Melt the butter in a thick-based pan.
2 Add the flour and mix with a wooden spoon.
3 Cook out for a few seconds without colouring.
4 Gradually add the cold milk and mix to a smooth sauce.
5 Simmer for a few minutes.
6 Add one egg yolk, mix in quickly; immediately remove from the heat.
7 When cool, add the remaining yolks. Season with salt and pepper.
8 Add the cheese.
9 Place the egg whites and a pinch of salt in a scrupulously clean bowl, preferably copper, and whisk until stiff.
10 Add one-eighth of the whites to the mixture and mix well.
11 Gently fold in the remaining seven-eighths of the mixture, mix as lightly as possible. Place into a buttered soufflé case.
12 Cook in a hot oven at 220°C (Reg. 7; 425°F) for 25-30 minutes.
13 Remove from the oven, place on a round flat dish and serve immediately.

Soufflé pudding (basic recipe)
10 portions
Milk, whole or skimmed 375 ml (¾ pt)
Flour, white or wholemeal 50 g (2 oz)
Butter or margarine 50 g (2 oz)
Castor or unrefined sugar 50 g (2 oz)
Eggs, separated 6

1 Boil the milk in a sauteuse.
2 Combine the flour, butter and sugar.
3 Whisk into the milk and reboil.
4 Remove from heat, add the yolks one at a time, whisking continuously.
5 Stiffly beat the whites.
6 Carefully fold into the mixture.
7 Three-quarters fill buttered and sugared dariole moulds.
8 Place in a roasting tin, half full of water.
9 Bring to the boil and place in a hot oven at 230-250°C (Reg. 8-9; 450-500°F) for 12-15 minutes.
10 Turn out on to a flat dish and serve with a suitable hot sauce, such as custard or sabayon sauce.

Add flavourings to this basic recipe i.e.:- orange or lemon rind & juice / cocoa

(Also please find below four books I think you will find interesting, click on the picture to find out more or buy it, delivery is worldwide & at a very special price)
Practical Cookery	Advanced Practical Cookery

Question:- Everyone that i talk to says that getting into a culinary school is hard to do, is that true?   What do culinary schools like to see on college resumes?

ANSWER:-
The question is not how to get into Culinary School! It is do you really want to be a Chef?
You must try work experience first.
It is not as glamorous as it looks,It is very hard,hot,dangerous work with very unsociable working hours,when your friends are having fun you are working.
If you have done this please contact your local college they will give you full details of course entry requirements,as every country/college has different requirements.
If this is the path you take I wish you all the luck in the world & maybe we can help you with your course in the future.

Question:-  I am doing a report on England and have to prepare a traditional cake or cookie to share with the class. I have chosen to make Parkin but I can not find much information about it (why it is eaten, where it originated and when and other things about it's cultural significance). Could you help me with this?  Thanks.

ANSWER:-
PARKIN is peculiar to the north of Britain. It refers to two related types of GINGERBREAD, containing oatmeal (a traditional staple grain in this area). Made by the melting method, with butter, beef DRIPPING or LARD, sugar, and TREACLE or molasses, both were originally hearth or griddle cakes, and could be thin or thick. North of Yorkshire, the thin, biscuit, variety predominates, the Scottish term being Perkins. The rarer, Scottish, thick variety is called broonie. The soft, thick, cake like variety with a shiny, sticky surface is preferred in Yorkshire, where it seems to have become popular in the early 19th century, and from where it spread to most of its contiguous counties. In Lancashire, South Yorkshire, and North Derbyshire parkin was called tharf, thar, or thor cake.

Parkin may be derived from an older, honey-sweetened oatbread. Parkin was eaten especially at Celtic and Christian festivals from 31 October to 11 November, from the 19th century both types of parkin have been part of November (Bonfire Night) celebrations, for which the biscuit type is often rolled thick and cut into parkin men or Parkin pigs.

• (FAMOUS PEOPLE WHO REFERED TO PARKIN THROUGHOUT THE YEARS)
• Parkin (‘pa:kin). North. dial. Also -en, perkin. [Origin unknown: perh. from proper name Perkin or Parkin.] A kind of gingerbread or cake made of oatmeal and treacle.
• 1800 D. Wordsworth frnl. 6 Nov. (1941) I. 71, I was baking bread dinner, and parkins.
• 1828 Craven Gloss. (ed.2), Parkin, a cake made of treacle and oat meal, commonly called a treacle-Parkin.
• 1884 MRS. G. L. BANKS Sybilla, etc. III. 145 Bribed by a cake of parkin from Dame Dorothy’s capacious pockets.
• 1887 Suppl to Jamieson, Addenda. Perkins.
• 1896 Allbutt’s Syst. Med. I. 404 The diet should be varied, and should include. Whole-meal bread, ‘parkin’., gingerbread and molasses.
• 1968 E. R. BUCKLER Ox Bells & Fireflies xix. 268 Two women had brought oatmeal parkins on cake plates that were exactly alike.
• 1973 New Society 20 Dec. 709/3 The re-birth of interest in regional specialities like parkin (a rich, dark gingerbread, eaten with cheese).

Question:- I wanted to have the picture of methods of cooking

ANSWER:-
Methods of cookery – ways of cooking food

• Boiling : - boiling is the cooking of prepared foods in a liquid at boiling point. This could be water, court-bouillon (available as stock cubes) milk or stock.
• Poaching : - poaching is the cooking of foods in the required amount of liquid at just below boiling point.
• Stewing: - stewing is the slow cooking of food cut into pieces and cooked in the minimum amount of liquid (water, stock or sauce); the food and liquid are served together.
• Braising: - braising is a method of cooking in the oven; unlike roasting or baking the food is cooked in liquid in a covered pan, casserole or cocotte. It is a combination of stewing and pot-roasting.
• Steaming: - steaming is the cooking of foods by steam (moist heat) under varying degrees of pressure.
• Baking: - baking is the cooking of food by dry heat in an oven in which the action of the dry convection heat is modified by steam.
• Roasting: - roasting is cooking in dry heat with the aid of fat or oil in an oven or on a spit. Radiant heat is the means of cooking when using a spit; oven roasting is a combination of convection & radiation.
• Grilling: - this is a fast method of cooking by radiant heat sometimes known as broiling.
• Frying (shallow or deep): - Shallow frying is the cooking of food in a small quantity of preheated fat or oil in a shallow pan or on a flat surface (griddle plate) deep frying is the cooking of food in preheated deep oil or clarified fat.
• Paper bag cooking (en papillotte): - this is a method of cookery in which the food is tightly sealed in oiled greaseproof paper or foil so that no steam escapes during cooking and maximum natural flavour and nutritive value is retained.
• Microwave: - this is a method of cooking and reheating food using electromagnetic waves in a microwave oven using electricity. The microwaves are similar to those which carry television signals from the transmitter to the receiver but are at a higher frequency. The microwaves activate the water molecules or particles of food and agitate them, causing heat by friction, which cooks or reheats the food.
• Pot roasting (poele): - pot-roasting is cooking on a bed of root vegetables in a covered pan. Known as poele, this method retains maximum flavour of all ingredients.

(Also please find below four books I think you will find interesting, click on the picture to find out more or buy it, delivery is worldwide & at a very special price)
Practical Cookery	Advanced Practical Cookery