Bangers+and+Mash

Bangers and Mash


 * Don't forget your wet rag and compost bowl at your table. **
 * These should be the first 2 things you do! **

1. Dovetailing is essential in this lab to finish the recipe on time. Do you remember what it means to dovetail in the kitchen? Use the link below to look up the definition.

Dovetail Definition

2. To begin dovetailing: 1. Assign someone to begin working on the sausage as soon as you arrive 2. Assign someone to begin working on the potatoes as soon as you arrive at the lab.

3. In England, sausage was traditionally stuffed into a thick casing and if it wasn't cooked carefully it could explode while cooking, making a loud bang, which gave the dish its name.

Wash, peel and chop the potatoes first. Chopping them into small pieces will require less boiling time to soften them for mashing.

4. Since you will be cooking both the potatoes and sausage at the same time, be sure to boil the water and potatoes on the back burner of the stove. The potatoes are done when a fork inserted in them indicated they're tender.

5, 6 & 7. You will need to use some math this week to measure the correct amount of sausage. Remember there are 16 oz. in one pound.

//Stuck? Use the following equation:// //16/4 = __y__// //Then: __y__ x 3 = ounces (or 3/4 lb)//


 * 8. This week it will be essential to prevent cross contamination while cooking. Make sure you use a red cutting board for your meat and immediately move all items used to cut the sausage to the sink area when done. Wash your hands before you continue cooking.**

9. Don't forget to use a potato masher to mash your potatoes. They are now stored in the extra equipment bin for your group. A hand held mixer, located under the silverware bins, with your group's number on it, will also be needed to thoroughly mash your potatoes.

10. Many of you like to cook on high when using the stove, but it is essential to follow the heat listed in the recipe. **To prevent having the heat too high, check to make sure the flames are contained within the burner,** not coming up around the pan. Also, a bit of steam is typical when cooking, but **if white smoke begins to pour off your pan it is time to turn the heat down**!


 * 11. Refer to your recipe to know when the dish is finished baking in the oven**


 * 12. Don't forget your wet rag and compost bowl at your table. **
 * These should be the first 2 things you do! **

//**Simmer**// To cook food gently in liquid at a temperature (about 185°F) low enough that tiny bubbles just begin to break the surface.(Epicurious.com) Allowing the dish to simmer uncovered will thicken the liquid. How to Simmer How to Simmer video

//**Saute**// **//-//** The term in French literally means to leap or toss. In Culinary, the term means to fry over high heat. REMEMBER - if you don't heat your fat //BEFORE// adding the food, you won't fry you will "grease" it.

//(if you already feel confident in your ability to do this correctly, write a description in the space on your lab prep and check your information with your teacher!)//
 * Watch the Following Videos and fill in the information on them**

//How to Chop and Mince Rosemary//

//How to Chiffonade Herbs//

How to Chop Basil

How to Chop Oregano

How to wash and slice mushrooms

How to cook sausage

Use the link below to read more about why it is important to wipe not wash mushrooms.

Washing Mushrooms