Steaming

 Steaming

Their are two methods of the steaming:

Low Pressure: Also know as atmospheric steaming , food is cooked by direct or indirect contact with steam.

High Pressure: Steaming takes place in  purpose - build equipment, which does not allow the steam to escape.

Quality Table

For each of the dishes that we have done for steaming fill in the 

			Quality of the Ingredient Used
	Type	Quantity of Ingredient Used	Appearance	Smell
Fish Link	Hoki	Steamed two fish  fillets first	Light pink color but when it cook is turn it to white color	Fresh, they smell like the ocean
Seafood Link view	Prawns	18 prawns	They were color grey when it cook is turn it to pink color	Frozen, it smell like like the ocean
Vegetables DUMPLINGS	Cabbage Carrots Spring onions	1 cup of each	It fresh and crunchy	Fresh
Vegetables Hasselback Potato	Potato	2 potato	They were hard and fresh	Fresh

PREPARATION OF INGREDIENTS 

In this table students need to identify and describe the way in which they prepared the ingredients for each dish. If you are unsure of the answers refer to the pages in this slideshow as this will help.

The Ingredients Used	How was the ingredient prepared
Fish	Fish was taken from the freezer so it was defrosted then it was cut into 4 sections using Chef knife.
Shellfish	Wed kept the shrimp in the water keep them fresh. Then we took them out, started by turning the heads and pulling them off, getting all of the faces out taking all of the hard off it.
Vegetables - Root	The vegetable was washed and the root would be cut of using chef knife
Vegetable - Greens	The green vegetable are diced

When we cooking first steaming dish that was mad u[p of the hassle back potato and the fish was also added green bean, carrots and spring onion as accompaniment, and we used lemon to garnish the fish. We basted to potatoes with oil and garlic mixture to ensure the crispiness of it. With the portion sizing we just cut a           regular sized fish fillet into two and served ti as two portions 100g each and 1 potato per plate.

Our second steaming dish was the shrimp. This was accompanied by rice noodle for the base, spring onion garnish, chilli and garlic sauce. The chilli and garlic sauce was mads up of the chilli, garlic, soy sauce, fish sauce, salt and pepper. For the portioning sizes we had about a cup of the rice noodle and eight shrimp on each place with a sprinkle of spring onion and garnish.