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Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International BELGIUM. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don’t change the page numbering. Keep the language integrity. Print only what is inside the frame.
RECIPES
Fresh Chips
•Fresh chips are best fried in two stages.
•Use ‘old’ potatoes (not ‘new’ potatoes). Cut the potatoes into equal sizes. Rinse the chipped potatoes under running water to reduce the starch level. Dry thoroughly and separate the pieces.
•Do not exceed the recommended weight. When the temperature has reached 355°F, place the chips in the basket and slowly lower the basket into the oil
•For 500g of chips, fry for 8 minutes on 355°F then raise the basket.
•Wait until the temperature light goes out again, lower the basket and fry for a further 2 minutes.
•Raise the basket and let the chips drain.
•For best results, before serving gently dab the chips with absorbent paper to remove excess oil.
•Frying times may vary slightly on the type of potatoes used and the thickness of the chips.
Onion Rings
•Frying temperature - 350°F C for 4 to 5 minutes
•2. Peel the onions and slice. Separate the slices into rings
•Dip the rings into a bowl of seasoned milk
•Then dust the rings in plain flour
•Place the rings separately in the frying basket and fry a few at a time.
Breaded Mushrooms
•Frying temperature - 350°F for 4 to 5 minutes
•Beat 1 egg and dip the mushrooms into the egg
•Then coat the mushrooms with breadcrumbs
•Place separately into the frying basket and fry a few at a time.
Sole sticks
•Frying temperature – 320°F for
•Cut the sole fillet into thin slices. Coat the slices in some seasoned plain flour
•Then dip the slices into beaten egg and coat with bread crumbs.
•Place separately into the frying basket and fry a few at a time.
9 | USK FT 32306 - 110127 |
