CHAPTER 3 METHODOLOGY
3.4 Fixation of pre-preparation procedures of raw ingredients
Before determination of the heat applications and the fixed time allocations of the soup recipe formulations to ensure recipe standardisation, the pre-preparation procedures of the raw recipe ingredients were also standardised. This step was necessary as the pre-preparation of the raw recipe ingredients were not described in the base recipe formulations selected (see Addenda A, B and C) and had been identified as independent variables that needed to be controlled. All the ingredients were pre-prepared according to the guidelines provided by Willan (1989: 13, 176, 177, 180, 259, 277, 278, 290, 291, 293, 294, 295, 287, 288, 460). Table 3.1 indicates the pre- preparation guidelines as described for all the raw ingredients of the chunky vegetable soup
recipe formulation, Table 3.2 for the butternut soup recipe formulation and Table 3.3 for the chicken noodle soup recipe formulation. Before the pre-preparation, all the vegetables were rinsed thoroughly for approximately 30 seconds each under cold running water to remove excess soil and debris and placed in colanders for the water to drip off.
Table 3.1: Pre-preparation of raw recipe ingredients for chunky vegetable soup based on the guidelines of Willan (adapted from Willan, 1989:278, 299, 295, 287, 460)
Pre-preparation guidelines of Willan Pre-preparation applied in this study Carrots
Peeling: A vegetable peeler or small paring knife is the best utensil.
Peeling: Using a vegetable peeler peel 1 millimeter (mm) of peel off the carrot ensuring only outer peel is removed.
Dicing: Square off the sides. Slice the vegetables vertically, cutting thickly for large dice or thinly for small dice. Stack the slices and cut even strips of uniform thickness. Gather the strips together in a pile and slice them evenly crosswise to produce dice of the required size.
Dicing: Square off the sides by cutting 0.5 cm off the top and bottom of the carrots. Slice the vegetables vertically, cutting thickly for large dices. Gather the strips together in a pile and slice them evenly crosswise into dices of 0.5 cm x 0.5 cm.
Onions
Peeling: Peel the onion, leaving the root on to hold the onion together.
Peeling: Peel the onion removing only the outer peel layer, removing 2 mm in thickness. Ensure the root remains intact to hold the onion together.
Chopping: Cut the onion in half and lay one half, cut side down, on a chopping board. With a chopping knife, make a series of horizontal cuts from the stalk towards the root. Cut just to the root, leaving the slices attached to the root end.
Make a series of lengthwise vertical cuts, cutting almost but not quite through the root. Finally, cut the onion crosswise so that it falls into dice.
Chopping: Cut the onion in half and lay one half, cut side down, on a chopping board. With a chopping knife, make a series of horizontal cuts from the stalk towards the root. Cut just to the root, leaving the slices attached to the root end. Make a series of lengthwise vertical cuts, cutting almost but not quite through the root. Finally, cut the
onion crosswise so that it falls into dices of 0.5 cm x 0.5 cm.
Cauliflower
Preparing: Cut all the outer leaves from the cauliflower and trim the stalk near the base of the head. With a paring knife, cut around the core to remove it. Break the cauliflower into pieces, and then cut into florets.
Preparing: Cut all the outer leaves from the cauliflower and trim the stalk near the base of the head. With a paring knife, cut around the core to remove it. Break the cauliflower into pieces, and then break into small florets.
Celery
Remove outer stalks. Break off any tough stalks or leaves and discard. Cut off and discard upper stalk and trim the root. Remove the leafy stalks and cut off green tops. Peel any strings from the outer sides of the stalks.
Remove outer stalks. Break off any tough stalks or leaves and discard. Cut off and discard upper stalk and trim the root.
Remove the leafy stalks and cut off green tops. Peel any strings from the outer sides of the stalks. Chop each stalk into pieces 3 mm thick.
Table 3.1 continued
Pre-preparation guidelines of Willan Pre-preparation applied in this study Potatoes
Preparation: Brush off dirt, wash and drain and peel thin skins with a vegetable peeler.
Preparation: Brush off dirt, wash and drain and peel thin skins with a vegetable peeler. Soak in cold water (15 minutes) and coarsely grate just before use.
Butternut
Wash, trim stem and peel only if specifically required.
Wash, trim stem and peel with a
vegetable peeler. Cut into rings 1cm thick and then dice into blocks 1.5 cm x 1.5 cm.
Parsley
Chopping: Strip the leaves from the stalks and pile the leaves on a cutting board. Cut the herbs into small pieces, holding the tip of the blade against the board and rocking the handle up and down. Chop the herbs coarsely or finely.
Chopping: Strip the leaves from the stalks and pile the leaves on a cutting board. Cut the parsley and celery into small pieces, holding the tip of the blade against the board and rocking the handle up and down until a coarse texture is formed.
Lemon rind
Using a zest tool scrape it against the surface of the fruit to remove the zest.
Using a zest tool scrape it against the surface of the fruit to remove the zest.
Fermented and unfermented rooibos herbal tea
Brewing: Place tea leaves and stems (19 g) in a measuring jug and pour required quantity of boiling water (1.345 kg) over. Allow to brew for 3 minutes. Pour the rooibos through a tea strainer to remove leaves and stems.
Place in chiller to obtain same
temperature (18ºC - 22ºC) as the control recipe formulations tap water.
Table 3.2: Pre-preparation of raw recipe ingredients for butternut soup based on the guidelines of Willan (adapted from Willan, 1989:295)
Pre-preparation guidelines of Willan Pre-preparation applied in this study Onions
See Table 3.1 Butternut
See Table 3.1
Potatoes
Preparation: Brush off dirt, wash and drain and peel thin skins with a vegetable peeler.
Preparation: Brush off dirt, wash and drain and peel thin skins with a vegetable peeler. Soak in cold water (15 minutes) and dice into blocks, 2 cm x 2 cm, just before use.
Fermented and unfermented rooibos herbal tea
Brewing: Place tea leaves and stems (10 g) in a measuring jug and pour required quantity of boiling water (750 g) over. Allow to brew for 3 minutes. Pour the rooibos through a tea strainer to remove leaves and stems. Place in chiller to obtain same temperature (18ºC - 22ºC) as the control recipe formulation tap water.
Table 3.3: Pre-preparation of raw recipe ingredients for chicken noodle soup based on the guidelines of Willan (adapted from Willan, 1989:13, 176, 180, 258, 259, 290, 291, 294)
Pre-preparation guidelines of Willan Pre-preparation applied in this study Chicken pieces
Skinning: Cut off the wing pinions and trim the drumstick. Slit the skin along the backbone from the head to the tail. Cut and peel the skin from one side of the bird, using short sharp strokes of the knife. Turn the leg and wing skin inside out as it is reached. Continue peeling away the skin, up to the breastbone. Repeat on the other side. Gently pull the skin from the carcass.
Skinning: Cut off the wing pinions and trim the drumstick. Slit the skin along the backbone from the head to the tail. Cut and peel the skin from one side of the bird, using short sharp strokes of the knife. Turn the leg and wing skin inside out as it is reached. Continue peeling away the skin, up to the breastbone.
Repeat on the other side. Gently pull the skin from the carcass.
Cutting into eight pieces: To remove the legs use a knife or a pair of poultry shears to cut the skin between the leg and the breast. With the tip of the knife, locate the oyster meat lying against the backbone and cut round it so that it is attached to the thigh joint. Twist the leg sharply outwards to break the thigh joint, severing the leg with oyster meat attached. Turn the chicken round and remove the other leg, leaving the oyster meat attached to it. Cut off the wing pinions and discard them. Cut forward to remove the meat that lies along the backbone. Set the bird back down. Slit closely along the breastbone to loosen the meat, and then split the breastbone with a knife or shears. Turn the bird over, and with a knife or shears, cut the rib bones and backbone from the breast in one piece, leaving the wing joints attached to breast. Cut the breast in half with poultry shears or a knife. Divide each breast in half diagonally with poultry shears or a knife, cutting through the breast and rib bones so that a portion of breast meat is cut off with the wing.
Cutting into eight pieces: Remove the legs use a knife to cut the skin between the leg and the breast. With the tip of the knife, locate the oyster meat lying against the backbone and cut round it so that it is attached to the thigh joint. Twist the leg sharply outwards to break the thigh joint, severing the leg with oyster meat
attached. Turn the chicken round and remove the other leg, leaving the oyster meat attached to it. Cut off the wing pinions and discard them. Cut forward to remove the meat that lies along the backbone. Set the bird back down. Slit closely along the breastbone to loosen the meat, and then split the breastbone with a knife. Turn the bird over, and with a knife, cut the rib bones and backbone from the breast in one piece, leaving the wing joints attached to breast. Cut the breast in half with a knife. Divide each breast in half diagonally with a knife, cutting through the breast and rib bones so that a portion of breast meat is cut off with the wing.
Shin
Cutting: First pull apart muscles that are loosely connected with tissue and then cut the meat across the grain.
Cutting: First pull apart muscles that are loosely connected with tissue, and then cut meat, across the grain, into cubes 2 cm x 2 cm.
Table 3.3 continued
Pre-preparation guidelines of Willan Pre-preparation applied in this study Fermented and unfermented rooibos herbal tea
Brewing: Place tea leaves and stems (21 g) in a measuring jug and pour required quantity of boiling water (1.500 kg) over. Allow to brew for 3 minutes. Pour the rooibos through a tea strainer to remove leaves and stems.
Place in chiller to obtain same
temperature (18ºC - 22ºC) as the control recipe formulation tap water.
Carrots See Table 3.1
Leeks
Cleaning: Trim the top of the leek, leaving some green or removing it altogether depending on the recipe. Discard the outer leaves and trim the root.
Split, the leek in quarters or halves almost through the root, depending on the size. Rinse the leek down to the root in cold water, shaking it to loosen any dirt. Reassemble the layers for cooking.
Cleaning: Trim the top of the leek, removing all green leaves. Discard the outer leaves and trim the root. Split, the leek in quarters almost through the root.
Rinse the leek down to the root in cold water, shaking it to loosen any dirt.
Reassemble the layers for cooking.
Cutting: Cut into rings, 1 cm in thickness.
Onion
See Table 3.1
Soup celery and parsley See Table 3.1
Turnip
Preparation: Brush off dirt, wash and drain, trim tops and roots; peel the skin with a vegetable peeler.
Preparation: Brush off dirt, wash and drain, trim tops and roots; peel the skin with a vegetable peeler.
Chopping: Dice into blocks approximately 1 cm x 1 cm.
3.5 Determination of soup recipe formulation heat applications and fixed time allocations