SSTAR SITHCCC023 UFPE - Practical Training Book V150623_Stand-alone.docx

SITHCCC023\ Use food preparation equipment **PRACTICAL TRAINING BOOK**  William Angliss Institute of TAFE 555 La Trobe Street Melbourne 3000 Victoria Telephone: (03) 9606 2111 Acknowledgements © William Angliss Institute 2023. All text unless otherwise stated. This res...

SITHCCC023\ Use food preparation equipment **PRACTICAL TRAINING BOOK**  William Angliss Institute of TAFE 555 La Trobe Street Melbourne 3000 Victoria Telephone: (03) 9606 2111 Acknowledgements © William Angliss Institute 2023. All text unless otherwise stated. This resource may include material produced by William Angliss Institute for resources funded under the Workplace English Language and Literacy (WELL) Program by the Australian Government Department of Education, Skills and Employment (formerly the Australian Government Department of Industry, Innovation, Climate Change, Science, Research and Tertiary Education). This material is © Commonwealth of Australia 2013 and is made available, and reproduced here, under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Australia Licence (CCBY-NC-SA).  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Photo on Front Cover: Shutterstock 160631894 Table of contents {#table-of-contents.TableofContents} ================= [Practical Session 1: Working in the practical kitchen, safety and equipment 4](#practical-session-1-working-in-the-practical-kitchen-safety-and-equipment) [Practical Session 2: Select and use knives safely to make precision cuts 7](#practical-session-2-select-and-use-knives-safely-to-make-precision-cuts) [Practical Session 3: Food safety practices 11](#practical-session-3-food-safety-practices) [Practical Session 4: Assessment 15](#practical-session-4-assessment) [Recipes 16](#recipes) [Carrot brunoise 16](#_Toc106789405) [Chicken goujons 16](#_Toc106789408) [Chiffonade 17](#_Toc137556152) [Chopped parsley 17](#_Toc106789420) [Chuck steak preparation 17](#_Toc106789437) [Crushed garlic cloves 18](#_Toc137556155) [Fresh breadcrumbs 18](#_Toc106789434) [Garlic butter 18](#_Toc137556157) [Garnish of julienne vegetable salad 19](#_Toc137556158) [Grilled fish fillets 19](#_Toc137556159) [Jardinière carrot 20](#_Toc106789410) [Julienne carrot 20](#_Toc137556161) [Lemon wedges 20](#_Toc106789411) [Macedoine 20](#_Toc106789414) [Mashed pumpkin (mouli) 21](#_Toc137556164) [Mayonnaise 21](#_Toc137556165) [Meringues 22](#_Toc137556166) [Mirepoix 22](#_Toc137556167) [Paysanne 23](#_Toc137556168) [Segment orange, lemon or grapefruit 23](#_Toc137556169) [Slice and dice onion 23](#_Toc137556170) [Sous vide pear in red wine 24](#_Toc137556171) [Tomato concassé raw 24](#_Toc137556172) [Whole poached pear in red wine 25](#_Toc137556173) Practical Session 1: Working in the practical kitchen, safety and equipment {#practical-session-1-working-in-the-practical-kitchen-safety-and-equipment.TopicHeading} =========================================================================== ### Explain {#explain.Explain} Teacher demonstration {#teacher-demonstration.SectionHeading} ===================== REVIEW OF TERMINOLOGY - WHS - Food safety - Equipment maintenance and manufacturer instructions. DEMONSTRATION OF TASKS +-----------------------------------------------------------------------+ | Your teacher will focus on the following | +=======================================================================+ | How to wear your uniform correctly | | | | Washing hands for 30 seconds, personal hygiene | +-----------------------------------------------------------------------+ | What to do in the event of an injury | +-----------------------------------------------------------------------+ | Tour of the practical kitchen: | | | | - Location of equipment, refrigeration, cutting boards, par stock, | | dry store | | | | - Consumables -- foil, cling film, food gloves, silicone paper, | | string, etc. | +-----------------------------------------------------------------------+ | Equipment and safety: | | | | - An explanation of the equipment and its location | | | | - General safety rules that apply, including the location of signs | | and first aid | +-----------------------------------------------------------------------+ | Setting up a workstation: | | | | - How to clean the bench professionally, efficiently, and quickly | | | | - How to safely set up chopping board and bench equipment | | | | - How to light the oven and stove top and pilot. | +-----------------------------------------------------------------------+ | Knives: | | | | - Safety -- how to handle and carry knives safely | | | | - Sharpening -- using a stone and honing on a steel | | | | - Cleaning -- how to safely and correctly clean knives | | | | - Storage -- how to safely and legally store and carry knives. | +-----------------------------------------------------------------------+ | Cleaning responsibilities and environmental awareness (kitchen | | duties): | | | | - Sweeping the floor | | | | - Cleaning the chopping boards | | | | - Washing, drying and putting away kitchen equipment | | | | - Rubbish removal and recycling areas | | | | - Discuss using energy, water, and other resources efficiently and | | responsibly. | +-----------------------------------------------------------------------+ | - Workplans: for the first practical class, explain the template | | and review the completed template version. | +-----------------------------------------------------------------------+ Please refer to the Learner Guide for theory notes. ### Elaborate {#elaborate.Elaborate} Student practical {#student-practical.SectionHeading} ================= You are required to prepare the dishes or undertake these activities as demonstrated by the teacher. These practical sessions are to be conducted on your own. ### Evaluate {#evaluate.Evaluate} Reflection on your practical session {#reflection-on-your-practical-session.SectionHeading} ==================================== Think about menu items you prepared or activities you undertook during your practical session and reflect on how your session went. You may wish to discuss this with your colleagues. --------------------------------------------------------------------------------------------------------------------------------------------- Menu item/activity What went well? What went wrong? Critical points for success in future ---------------------------------------------------------------- ----------------- ------------------ --------------------------------------- Dressing to uniform standards Cleaning bench as\ per food safety requirements Securing a chopping board and unpacking and cleaning equipment Washing hands for 30 seconds Knives -- cleaning, sharpening, honing Environmental awareness Identify placement and names of equipment Doing assigned cleaning tasks General notes and reflections --------------------------------------------------------------------------------------------------------------------------------------------- Practical Session 2: Select and use knives safely to make precision cuts {#practical-session-2-select-and-use-knives-safely-to-make-precision-cuts.TopicHeading} ============================================================================================= ### Explain {#explain-1.Explain} Teacher demonstration {#teacher-demonstration-1.SectionHeading} ===================== REVIEW OF TERMINOLOGY - Precision cuts - Mise en place. DEMONSTRATION OF TASKS Your teacher will perform a demonstration of the following activities and menu items. Activities - Setting up workstation - Equipment -- toolkit and knives, lighting stove tops. Menu items ------------------------------------------------------------------------ 1 portion -- garnish of julienne vegetable salad ½ red onion diced 50g mirepoix 25g carrot brunoise 25g paysanne 25g jardinière 25g macedoine ½ tomato concassé cru (raw) 2 garlic cloves, crushed (presented and then used for garlic butter) 1/6 bunch parsley, chopped (presented and then used for garlic butter) 1 portion -- garlic butter (compound butter) 1 orange segmented ½ lemon cut into wedges Please refer to the Learner Guide for theory notes. ### Elaborate {#elaborate-1.Elaborate} Student practical {#student-practical-1.SectionHeading} ================= You are required to prepare the dishes or undertake these activities as demonstrated by the teacher. These practical sessions are to be conducted on your own. Skills and knowledge checklist The following checklist is for you to use throughout your practical class. It identifies all the required equipment you will use to prepare the food items during your first practical class. It will help you focus on using equipment suited to the food preparation task; the safety and cleanliness of the equipment; and remind you to use energy, water and other resources carefully. Ask your teacher if you are unsure or do not understand how to go about any task. Note: It is also a good place to start preparing your equipment list for your work plan. SAFETY Safely and correctly light a stovetop *(as demonstrated)* Safely and correctly position and secure a chopping board *(as demonstrated)* Safely and correctly sharpen knives using a stone and steel *(as demonstrated)* Safely use and handle knives *(as demonstrated)* Safely clean knives *(as demonstrated)* USE CORRECTLY AND SAFELY Cook's knife: To crush garlic To chop parsley To make precision cuts Vegetable peeler: To peel vegetables Paring knife: To remove the eye and peel tomato, to peel onion, to segment orange Scales, measuring spoons/cups: To weigh and measure ingredients USE ENERGY, WATER AND OTHER RESOURCES EFFICIENTLY AND RESPONSIBLY Do not leave taps running Do not leave ovens/stove tops on when not in use Minimise waste Responsible recycling Utilise off-cuts where possible Use opened commodities first before opening new commodities Maintain equipment in good working order Turn off lights and power switches Use correct and appropriate amounts of chemicals and cleaning agents Dispose of fats and food appropriately - NOT down the sink ### Evaluate {#evaluate-1.Evaluate} Reflection on your practical session {#reflection-on-your-practical-session-1.SectionHeading} ==================================== Think about menu items you prepared or activities you undertook during your practical session and reflect on how your session went. You may wish to discuss this with your colleagues. Menu item/activity What went well? What went wrong? Critical points for success in future ------------------------------------------------------------------------- ----------------- ------------------ --------------------------------------- Garnish of julienne vegetable salad Red onion sliced and diced Precision cuts -- mirepoix, brunoise, paysanne jardinière and macedoine Concassé cru Garlic cloves, crushed Parsley, chopped Garlic butter (compound butter) Segmented orange and lemon wedges General notes and reflections Practical Session 3: Food safety practices {#practical-session-3-food-safety-practices.TopicHeading} =============================================================== ### Explain {#explain-2.Explain} Teacher demonstration {#teacher-demonstration-2.SectionHeading} ===================== REVIEW OF TERMINOLOGY - Trimming and cutting of meats, poultry and seafood (refer to demo) - How to season a black iron crêpe pan - The crumbing set - Preparation, wrapping, labelling, dating and storage of the food - Monitoring food temperatures throughout the food handling process as per food safety requirements. DEMONSTRATION OF TASKS Your teacher will perform a demonstration of the following activities and menu items. Activities - Setting up workstation - Equipment -- showing and use. +-----------------------------------------------------------------------+ | Menu item | +=======================================================================+ | 1 chicken goujons (use the temperature log) | | | | 1 portion mashed pumpkin | | | | 1 portion mayonnaise | +-----------------------------------------------------------------------+ | 1 portion (150g) fish fillet grilled | +-----------------------------------------------------------------------+ | 1 Pear sous vide and 1 pear poached | +-----------------------------------------------------------------------+ | Meringues (students to make in pairs) bake individually | +-----------------------------------------------------------------------+ Please refer to the Learner Guide for theory notes.  ### Elaborate {#elaborate-2.Elaborate} Student practical {#student-practical-2.SectionHeading} ================= Your teacher will direct you to any additional resources that may provide further instruction, including video or other media links. Skills and knowledge checklist The following checklist is for you to use throughout your practical class. It identifies all the required equipment you will use to prepare the food items during your second practical class. It will help you focus on using equipment suited to the food preparation task; the safety and cleanliness of the equipment; and remind you to use energy, water, and other resources carefully. Ask your instructor if you are unsure or do not understand how to go about any task. **Note:** It is also a good place to start preparing your equipment list for your workplan. SAFETY Safely and correctly light a stovetop *(as demonstrated)* Safely and correctly position and secure a chopping board *(as demonstrated)* Safely and correctly sharpen knives using a stone and steel *(as demonstrated)* Safely use and handle knives *(as demonstrated)* Safely clean knives *(as demonstrated)* Demonstrate awareness of safety procedures when cooking with the oven Demonstrate awareness of safety procedures when cooking at the stovetop USE CORRECTLY AND SAFELY Chef's knife: To cut pumpkin Vegetable knife: To prepare pear Filleting knife: To cut fish Microwave: To cook pumpkin Planetary mixer: To make meringue Fryer and basket with spider: To fry goujons Thermometer: To check and record temperatures Scales, measuring spoons/cups: To weigh and measure ingredients Food processor: To prepare fresh breadcrumbs USE ENERGY, WATER AND OTHER RESOURCES EFFICIENTLY AND RESPONSIBLY: Do not leave taps running Do not leave ovens/stove tops on when not in use Minimise waste Responsible recycling Utilise off-cuts where possible Use opened commodities first before opening new commodities Maintain equipment in good working order Turn off lights and power switches Use correct and appropriate amounts of chemicals and cleaning agents Dispose of fats and food appropriately-NOT down the sink Temperature log Date: Menu item: Chicken goujons -------------------- ---------------------------- --------- ---- ---- Activity/Practices Preparation Cooking Time Temperature °C °C °C °C °C Date: Menu item: Grilled fish -------------------- ------------------------- --------- ---- ---- Activity/Practices Preparation Cooking Time Temperature °C °C °C °C °C It is essential to sanitise your thermometer before measuring any temperature. Sanitise means reducing the number of bacteria to a safe level. Sanitation is achieved by immersing the probe in very hot, clean water for 30 seconds; the temperature must be above 70°C. OR Using a chemical sanitiser and leaving the probe to air-dry for at least three minutes. When taking the temperature of food items, use a sanitised stem thermometer and check the thickest part of the food. The thermometer must be sanitised immediately before taking the core temperature of the food you are preparing. Prepare small portions at a time to limit the food being in the Temperature '**Danger Zone' (t**otal time between 5°C and 60°C must not exceed FOUR HOURS). ### Evaluate {#evaluate-2.Evaluate} Reflection on your practical session {#reflection-on-your-practical-session-2.SectionHeading} ==================================== Think about menu items you prepared or activities you undertook during your practical session and reflect on how your session went. You may wish to discuss this with your colleagues. +-----------------+-----------------+-----------------+-----------------+ | Menu | What went well? | What went | Critical points | | item/activity | | wrong? | for success in | | | | | future | +=================+=================+=================+=================+ | Chicken goujons | | | | | (temp log used) | | | | | | | | | | mashed pumpkin | | | | | | | | | | mayonnaise | | | | +-----------------+-----------------+-----------------+-----------------+ | fish fillet | | | | | grilled | | | | +-----------------+-----------------+-----------------+-----------------+ | Pear sous vide | | | | | and pear | | | | | poached | | | | +-----------------+-----------------+-----------------+-----------------+ | Meringues | | | | | (students to | | | | | make in pairs) | | | | | bake | | | | | individually | | | | +-----------------+-----------------+-----------------+-----------------+ | General notes | | | | | and reflections | | | | +-----------------+-----------------+-----------------+-----------------+ | | | | | +-----------------+-----------------+-----------------+-----------------+ Practical Session 4: Assessment {#practical-session-4-assessment.TopicHeading} =============================== ### Evaluate {#evaluate-3.Evaluate} Assessment 1 -- Theory questions {#assessment-1-theory-questions.SectionHeading} ================================ You will be required to complete a 'closed book' assessment of short answer questions based on the theory and recommended readings discussed and practised in the demonstration and practical classes. Your assessor will provide details on where and when this will be conducted. Assessment 2 -- Practical {#assessment-2-practical.SectionHeading} ========================= During the practical part of your assessment, specific tasks require you to prepare the dishes which are specified in the student instructions. You will have already practised these dishes in practical sessions. These assessment tasks will also include some alterations to respond to customer requests, which could include special dietary requirements. Your assessor will identify these before your assessment. At all times in practical classes and assessments, you must demonstrate hygiene and food safety procedures, including your uniform, equipment, and workbench. You will need to prepare a workplan for the assessment menu, which must be submitted to your assessor for marking. **Your workplan must be assessed as 'Satisfactory' before you can begin your practical assessment.** **Note:** If you are absent before your assessment, you must maintain contact with your assessor to confirm class instructions. Please refer to the Moodle shell for Learner Guide (LG), videos, PowerPoints (PPTs) and photos available to help you prepare for the assessment tasks. Recipes {#recipes.TopicHeading} ======= []{#_Toc106789405.anchor}Carrot brunoise Ingredients 20g Carrot Method - Wash and peel carrot, remove the top and tail - Cut into 40--60mm lengths - Cut into 2mm slices, then into 2mm sticks, then into 2mm dice. []{#_Toc106789408.anchor} Chicken goujons Ingredients 1 Chicken breast 100g Panko crumbs (Japanese-style breadcrumbs) pinch Cracked black pepper 20g Parmesan cheese, grated 100g Seasoned flour 1 Egg 50ml Milk 20ml Oil Method - Heat deep fryer 180°C - Clean, trim and flatten chicken breast to an even thickness then strip into goujons 1 to 1.5cm wide and 5--8cm long - Organise and prepare the crumbing set of seasoned flour, egg/milk mix and breadcrumbs - Mix panko crumbs, pepper and parmesan place in a small flat tray - Place flour in small flat tray then mix egg and milk together in another bowl - Dip chicken strips into seasoned flour then into an egg-wash solution - Then place chicken into your breadcrumbs mixture and coat liberally - Cover label and place in fridge for ten minutes - Fry chicken golden brown then drain on absorbent paper, season and serve immediately. []{#_Toc137556152.anchor}Chiffonade Ingredients 3 leaves Lettuce Method - Wash lettuce leaves and dry well - Roll up leaves and slice into hairlike thin slices, less than 2mm thick. []{#_Toc106789420.anchor} Chopped parsley Ingredients ¼ bunch Parsley, curly or Italian Method - Wash parsley, dry thoroughly - Pick 2--3 small sprigs of parsley and leave in water to stay crisp - Finely chop remaining parsley, wrap up in a tea towel and wash under running water until the water runs clear. Squeeze dry and turn out into a container - Present and reserve for garlic butter recipe. []{#_Toc106789437.anchor} Chuck steak preparation (200g for stew) Method - Note and record the temperature of steak before starting to work - As per demo remove the connective tissues/fat and sinews - Cut the meat into stew size pieces approx. 2½cm cubes - Wrap the meat in clingfilm, label (product name, your name, and date) - Show to the teacher to note the temperature (temperature not above 15°C) - Higher temperature indicates slow work and working in the Temperature Danger Zone. []{#_Toc137556155.anchor}Crushed garlic cloves Ingredients 1 cloves Garlic 1 pinch Salt Method - Peel the cloves of garlic - Lightly chop into smaller pieces then add salt - Using the flat edge of the knife flatten the chopped garlic to a smooth paste. []{#_Toc106789434.anchor} Fresh breadcrumbs Ingredients ¼ Loaf of white bread Method - Remove crusts and cut into cubes - Place in a food processor and process - Store until needed - Storage for more than extended periods should be in a controlled atmosphere due to mould growth. []{#_Toc137556157.anchor}Garlic butter Ingredients 125g Softened butter 1 clove Garlic, crushed 10g Parsley, chopped Few drops Lemon juice Trace Salt and pepper Method - Whip butter until almost white - Mix in other ingredients until they are evenly distributed - Place butter on a sheet of greaseproof paper - Shape the butter with the paper to form a 3cm diameter roll - Tighten the roll by twisting the ends of the greaseproof paper - Refrigerate to harden. **Note:** instead of rolling, the flavoured butter may be piped into rosettes before it is refrigerated or served. Garlic butter is a compound butter. []{#_Toc137556158.anchor}Garnish of julienne vegetable salad Ingredients 25g Carrot, julienne 25g Cucumber, julienne ½ Tomato, julienne ½ Red onion, sliced 1 Wombok leaf, chiffonade 3 Mint leaves, chiffonade 3 Basil leaves, torn 6 Coriander leaves, picked 2 Lemon wedges, juice drizzle Oil, preferably olive to taste Salt and pepper Method - Wash and prepare all vegetables and herbs as per instructors' demonstration - Toss vegetables and herbs together gently - Ensure you have presented your lemon wedges to your teacher for feedback - Squeeze lemon wedges over vegetable mix - Add a drizzle of olive oil, season and toss to combine - Place salad in a small pile on a clean dry plate. []{#_Toc137556159.anchor}Grilled fish fillets Ingredients 1 Fillet of fish, skin on Oil Salt Method - Trim, pin-bone and prepare fish fillet (leave skin on) - Dry skin with paper towel - Score skin, ensure you do not cut through the flesh, as per demonstration - Season fish with salt - Place fish fillet skin side up on piece of silicon paper cut to size so the fish fillet covers all but a few millimetres, so the paper does not burn - Cook fish under the salamander, until skin is slightly crisp and golden - The fish should be cooked through but still moist - To serve, place fillet skin side up. []{#_Toc106789410.anchor}Jardinière carrot Ingredients 80g Carrot Method - Wash and peel carrot, remove the top and tail - Cut into 20mm lengths, then slice each length into 4mm - Cut each slice 4mm wide, to create 4 x 4 x 2mm batons. []{#_Toc137556161.anchor}Julienne carrot Ingredients 80g Carrot Method - Wash and peel carrot, remove the top and tail - Cut into 40--60mm lengths - Cut into 2mm slices, then into 2mm sticks.[]{#_Toc106789411.anchor} Lemon wedges Ingredients 1 Lemon Method - Cut top and bottom off the lemon - Cut in half vertically. Then cut each half in three vertically - Remove the inner membrane and any pips - Present and reserve for garlic butter recipe. []{#_Toc106789414.anchor}Macedoine Ingredients 80g Potato or zucchini Method - Peel vegetable and trim one side flat - Slice 10mm thick - Cut 10mm wide strips - Dice 10mm lengths to form 10 x 10 x 10mm cubes. []{#_Toc137556164.anchor}Mashed pumpkin (mouli) Ingredients 100g Pumpkin 20g Butter pinch Salt and pepper 20ml Water Method - Place peeled pumpkin in a microwave-safe container - Add water and cover with plastic wrap - Microwave two to three minutes - Set aside to allow for carry-over cooking - Pass through mouli using coarse blade - Mix through butter and seasoning - Reheat pumpkin and serve hot with chicken. []{#_Toc137556165.anchor}Mayonnaise **Ingredients** 1 Egg yolk 5g Mustard 10g Vinegar, white 100ml Oil 10ml Water, to stabilise **Method** - Place egg yolk, mustard and vinegar in a jug - Mix with stick blender (note: it will not work using a whisk) - Add oil slowly to make an emulsified sauce - Stabilise with water if needed. []{#_Toc137556166.anchor}Meringues Ingredients 120g Egg whites x 4 120g Caster sugar Method - Preheat oven to 140°C - Ensure mixing bowl is free from grease - Place egg whites in mixing bowl and assemble machine as shown by teacher - Whisk whites until at least a soft peak is achieved - Add sugar slowly by raining in over 60 seconds while continuing to whisk medium speed - Then pipe or spoon teaspoon balls onto a lined tray - Place in oven for 10 minutes then reduce heat to 90°C until meringue dries - Serve with pears. []{#_Toc137556167.anchor}Mirepoix Ingredients 20g Carrot 20g Celery 20g Leek 20g Onion Method - Wash and peel carrot, onion, celery and leek, remove outside skins then top and tail - Rough cut into 40--60mm lengths - Cut into 2mm slices, then into 2mm sticks, then into 2mm dice. []{#_Toc137556168.anchor}Paysanne Ingredients ½ Celery stick 50g Carrot 50g Onion Method - Wash, peel and trim all vegetables - Slice across the celery 5mm wide to create crescent shapes - Cut carrot into 5mm slices. If carrot is over 15mm diameter cut into halves or quarters before slicing - Cut onion into 10mm dice. []{#_Toc137556169.anchor}Segment orange, lemon or grapefruit Ingredients 1 Orange, lemon or grapefruit Method - Cut the top and bottom off the citrus fruit to expose the flesh - Remove all the skin and pith from the sides of the citrus fruit taking care not to remove too much of the flesh - Cut between each membrane of the citrus fruit to remove the segments - Each segment should have no pith, membrane or pips. []{#_Toc137556170.anchor}Slice and dice onion Ingredients 1 Onion Method - Peel onion and cut in half vertically - Slice the half onion thinly from top to bottom of the onion - Slice the other half of the onion thinly from top to bottom without cutting all the way through at the root end - Cut twice horizontally then slice thinly across the onion towards the root end to a fine dice. []{#_Toc137556171.anchor}Sous vide pear in red wine Ingredients 1 Pear Stock syrup 100ml Stock syrup from poached pears 1g Cinnamon Method - Heat the water in the water bath or with a water circulator to 75°C - Reduced stock syrup from poached pears by half from 100ml to 50ml - Peel the pear, halve, remove core and seeds as demonstrated - Place in clean vacuum-pack bag with syrup - Vacuum seal in bag at low vacuum as per teacher demonstration, as each vacuum machine operates differently - Once sealed clearly label and place in water bath for one hour until tender. []{#_Toc137556172.anchor}Tomato concassé raw Ingredients 1 Tomato Method 1 - Bring a pot of water to the boil - Core and score the tomato skin - Blanch by putting into boiling water for a 5--30 seconds - Refresh by removing from boiling water and placing into ice-cold water - Allow to cool then remove from water - Peel tomato, cut in half through the equator, and remove and dispose of the seeds - Cut into 1cm dice. Method 2 - Divide the tomato into segments, four or six depending on the size - Cut the seeds from the centre - Lay the tomato flat on your board, skin side down - Cut the flesh from the skin by moving knife back and forward slowly - Dice into 1cm pieces. []{#_Toc137556173.anchor}Whole poached pear in red wine **Ingredients** 1 Pear **Stock syrup** 1 Cinnamon stick 300g A1 sugar 250ml Water 500ml Red wine ½ Lemon, squeezed 1 Star anise 2 Cardamon **Method** - Put the ingredients for the stock syrup in a pot, including the washed, squeezed lemon half - Bring to the boil and simmer for ten minutes - Turn down to poaching temperature - Peel the pear, leaving the stalk on removing core and seeds as demonstrated - Place the pear in the pot and cover with a cartouche and cook pear until tender - Check by using a wooden skewer piercing through the core hole - Remove from heat and let cool in poaching liquid - Serve cold pear on a pool of syrup and garnish.