Breakfast and Student Lunch

5 March 2011

Started the day shallow frying bacon strips for breakfast. I learned how to make scrambled eggs by first melting the butter in a hot pan then whisking eggs in a mixing bowl and adding it to the butter. Slowly using a perforated spoon moving the egg around in the pan until it is cooked being careful not to overcook making it dry. 

Eggs

I learned how to cook different types of fried egg. When breaking the egg in the pan you have to break it as close as possible to the base of the pan so that the egg doesn’t run all over. There is sunny side up eggs where the egg yolk is still raw. A soft egg where you can see the egg yolk has just started to change color. An easy over egg which is basically the same as a soft egg but the egg is flipped once. A medium egg is where the egg is flipped over twice. A hard egg is where the egg yolk is completely cooked and turned over three times.

Cottage Pie

I had to prepare cottage pie for student lunch. I first filled a pot with cold water and added the potatoes. The pot was then put on the gas stove and the potatoes had to boil on a high heat until they were cooked. I tested the potatoes with a sharp knife to see if they are soft and cooked through. The potatoes where then taken off the stove and drained under cold water to stop them from cooking more. I took of the peels that came off easily. The potatoes where mashed, butter and thickener where mixed in to make it possible to spread the potatoes over the mince. The precooked and seasoned mince just had to be reheated in a pot until it was hot. The mince was put into a serving dish covered with potatoes and grated cheese where added on top. The dish was put into the oven until it was cooked golden brown on top.