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Offal VRQ2 Theory Unit 709 UPK 709. What is offal ? The name given to the edible parts, taken from the inside of the carcase (Animal or Poultry) High.

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Presentation on theme: "Offal VRQ2 Theory Unit 709 UPK 709. What is offal ? The name given to the edible parts, taken from the inside of the carcase (Animal or Poultry) High."— Presentation transcript:

1 Offal VRQ2 Theory Unit 709 UPK 709

2 What is offal ? The name given to the edible parts, taken from the inside of the carcase (Animal or Poultry) High in Protein, Vitamins, and Iron High in Protein, Vitamins, and Iron Perishable Perishable Aquired taste Aquired taste

3 Common Examples 1. Liver 2. Kidney 3. Heart 4. Sweetbreads 5. Tripe 6. Brains 7. Oxtail 8. Tongue 9. Head 10. Ears 11. Feet

4 Storage Fresh offal is required to be refrigerated at a temp of 1 degrees Celsius. Fresh offal is required to be refrigerated at a temp of 1 degrees Celsius. Shelf life is approx 6-7 days Shelf life is approx 6-7 days

5 Kidneys Ox Kidney Ox Kidney Lamb Kidney Lamb Kidney Veal Kidney Veal Kidney Pig Kidney Pig Kidney

6 Preparation of Kidneys Kidneys need to be halved and the core removed Kidneys need to be halved and the core removed Veal and ox kidneys are usually cut off from the core and not halved, due to their size Veal and ox kidneys are usually cut off from the core and not halved, due to their size If the kidneys are strong, soak in milk before use If the kidneys are strong, soak in milk before use Pan fried, grilled, roasted and braised are all good ways to cook kidneys Pan fried, grilled, roasted and braised are all good ways to cook kidneys

7 Liver Calf's Considered the best in terms of tenderness and flavour. Also the most expensive. Calf's Considered the best in terms of tenderness and flavour. Also the most expensive. Lambs Mild in flavour, light in colour, Tender. Lambs Mild in flavour, light in colour, Tender. OX or beef The cheapest, coarse in texture, strong in flavour, good for braising OX or beef The cheapest, coarse in texture, strong in flavour, good for braising Pigs Strong full flavour, mainly used for pate Pigs Strong full flavour, mainly used for pate

8 Examples Beef Liver Calf’s Liver Pork Liver Lambs Liver

9 Poultry Livers

10 Preparation methods Peel off fine membrane from the surface using your fingers Peel off fine membrane from the surface using your fingers Slice into large escalopes, cut out any veins and remove blood clots Slice into large escalopes, cut out any veins and remove blood clots Soak in milk if very strong in odour or very bloody Soak in milk if very strong in odour or very bloody Pass through seasoned flour Pass through seasoned flour

11 Cookery Methods Liver can be pan fried or grilled, to give a nice caramelised surface and pink centre Liver can be pan fried or grilled, to give a nice caramelised surface and pink centre Usually served with bacon and a sharp / piquant tasting sauce to off set its richness Usually served with bacon and a sharp / piquant tasting sauce to off set its richness Stronger tasting liver can be slowly braised to give a firmer and more pronounced taste. Stronger tasting liver can be slowly braised to give a firmer and more pronounced taste.

12 Tripe Stomach of the Ox and Sheep Ox; 3 Types – 1. Honeycomb 2. Smooth 3. Feather 3. FeatherSheep; Darker in colour, may be boiled or braised

13 Honeycomb Tripe Honeycomb Tripe Feather Tripe Feather Tripe Blanket/Smooth Tripe Blanket/Smooth Tripe

14 Oxtail (La Queue De Boeuf) Should be 1½ - 1¾ Kg in weight Should be 1½ - 1¾ Kg in weight Rich in gelatin Rich in gelatin Lean & with no sign of stickiness Lean & with no sign of stickiness Usually braised Usually braised Need to be cut into sections at the joints Need to be cut into sections at the joints

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16 Ox Tongue (Lambs Tongue) Usually brined at the larder stage Usually brined at the larder stage Braised slowly in stock or water Braised slowly in stock or water Once cooked remove the outer cardboard skin then placed back into cooking liquor to prevent tongue from drying out. Once cooked remove the outer cardboard skin then placed back into cooking liquor to prevent tongue from drying out.

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18 Sweetbreads Pancreas Gland - stomach(Heart shape bread) Pancreas Gland - stomach(Heart shape bread) Thymus Gland(Neck) Thymus Gland(Neck)

19 Pancreas (Heart shape Bread) Round, plump and good quality Round, plump and good quality Calf's considered the best, approx weight up to 600g Calf's considered the best, approx weight up to 600g Lambsup to 100g Lambsup to 100g 2 nd Quality, long and uneven in shape 2 nd Quality, long and uneven in shape Also classed as Sweetbreads are the Thymus Glands in the neck (2 nd Quality) Also classed as Sweetbreads are the Thymus Glands in the neck (2 nd Quality)

20 Veal and Lamb Sweetbreads

21 Preparation 1. Wash well, blanch and trim 2. Soak in salted water for 2-3 hours to remove any traces of blood. Good for braising, sauté, grilling

22 Brains Mainly fat Mainly fat Very delicate Very delicate Must smell fresh Must smell fresh Appearance shiny and bloody Appearance shiny and bloody Called “sets” Called “sets” High in Chloesterol High in Chloesterol

23 Veal Brains Best Type to use Best Type to use Need to soak in acidic or salty water to draw off blood Need to soak in acidic or salty water to draw off blood Blanche to remove membrane Blanche to remove membrane Poach, Cool and Slice Poach, Cool and Slice Pane and Fry Pane and Fry Poach and serve with Beurre Noir Poach and serve with Beurre Noir

24 Hearts LambsSmall and light normally served whole LambsSmall and light normally served whole PigDark and solid can be dry and tough unless carefully cooked PigDark and solid can be dry and tough unless carefully cooked Ox or BeefDark coloured, solid, tend to be dry and tough Ox or BeefDark coloured, solid, tend to be dry and tough Calf’sLighter in colour and more tender Calf’sLighter in colour and more tender

25 Ox Heart Ox Heart Pigs Heart Pigs Heart Veal Heart Veal Heart Lambs Heart Lambs Heart

26 Food value Excellent source of Protein and Iron. Excellent source of Protein and Iron. Vitamins A and D. Vitamins A and D. Low in fat. Low in fat.

27 Cooking methods Mostly braised to tenderise Can be sauté once braised Remove tubes and excess fat Most hearts can be stuffed Season and colour quickly on all sides in hot fat Cook in a cocotte with a mirepoix of vegetables and stock Can be thinly sliced and flash fried

28 White Kidneys (Rognons Blanc), Prairie Oysters etc Lambs Testicles Lambs Testicles Raw Raw Cooked Cooked

29 Feet Poultry; Chicken, Duck Poultry; Chicken, Duck Animal; Veal, Pig Animal; Veal, Pig

30 Classical Offal Dishes Haggis (using the lambs pluck) Haggis (using the lambs pluck) Kidneys Turbigo Kidneys Turbigo Braised liver and Bacon Braised liver and Bacon Liver Pates (Ardennes, Brussels) Liver Pates (Ardennes, Brussels) Parfait (chicken and duck and goose) Parfait (chicken and duck and goose)

31 Questions ????


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