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Lightfibre Infrastructure (Pty) Ltd
Registration Number: 2012/075991/07 | VAT No. 4830260875
Directors: G Naudè (Managing) | J. Groenewald | R. Noge (Administration) | J. van der Bijl (Finance)
Physical: 1 Howard Rd | Winford AH | 1872
| Johannesburg | South Africa
Postal: Postnet Suite#53 | Private BagX1510
|Glenvista | Johannesburg | South Africa
Tel: 011 948 7971
Email: info@lightfibre.co.za
Web: www.lightfibre.co.za
17 May 2016
Catering: Training and Development.
Chef: Bongani Ncube
LFI Staff Number: LFI0509
Training Topic: Food Preparation – Crumbing.
Training Duration: 4 Hours.
Contents of Training:
1. Food Terminology and Purpose.
2. Recipe Introduction & Practical Evaluation – Crumbed Chicken.
3. Recipe Suggestions.
4. Cost Analysis.
1. Food Terminology & Training Purpose.
A food ingredient made from bread that may be either a dry crumb or a fresh
crumb. The dry crumb (toasted) is typically available from bakeries in finely ground
particles that are used as toppings on foods or as a coating that is applied to the
food prior to cooking (Chicken Portions Crumbed), or as a binding agent (Meatballs
or Hamburger Patties).
Dry crumbs can be purchased or made from bread that is toasted or baked in an
oven and ground into smaller bits. The fresh breadcrumbs (untoasted) are used on
baked food dishes requiring a topping that may add substance, a crusty texture and
an appeal to the appearance of the dish. The fresh crumb can be chopped or placed
in a blender to provide a size and consistency that works best for the food being
prepared. This method adds more of a crunch to breaded foods such as fish, pork,
casserole toppings, and a variety of fried foods. Due to the flaked crumb, the texture
is often considered to be more tender and lighter, yet crunchier for longer than a
typical breadcrumb coating.
For storing all types of breadcrumbs, place fresh or dry breadcrumbs in a freezer,
stored separately in airtight containers.
If fine textured crumbs are too fine for the item being prepared, a coarse crumb can
be created by using Italian or French bread. It is best to use "day old" bread that has
dried more than fresh bread. Break off chunks of the bread (leaving the crust on any
pieces with the crust) that are to be placed in a blender and ground into coarse
crumbs. Remove the crumbs and if more drying is desired, place them evenly on a
baking sheet and bake for 10 to 15 minutes at 150ºC, turning them periodically until
they become golden brown or sufficiently dry for use. For every cup of
breadcrumbs required in a recipe, use 1-1/2 cups of coarse ground fresh bread.
Crumb coated Ingredients are juicier as the crumbs seal in the juices and crumbs
used as toppings will lend a crunchy texture when baked.
Fresh Bread soaked in milk or dried bread crumbs will act as binding agent when
preparing dishes such as meatballs and stuffing for meat portions.
2. Practical Evaluation – Crumbed Chicken.
The method is to add menu variety and to enhance the preparation process of
a dish. During the training process the student will experience the steps when
crumbing the ingredient.
 Coating with Flour.
It gives the egg something to cling to. Otherwise, your breading is more
likely to just slide off.
 Egg Wash.
Sometimes you may use the whole egg, just the yolk, or just the white.
The more yolk, the darker the finish on a baked good. The liquid is usually
milk or water. The less liquid, the crisper the finish on a baked good. Salt in
an egg wash helps break down the protein in the eggs, helping crumb
coatings, stick better to the wash. Ground spices such as cinnamon or
nutmeg adds surface flavoring and a bit of coloring.
 Crumbing.
Crumbing is the process of adding a thin layer of crumbs to the outside of
a commodity before cooking. While breadcrumbs are the most common
form of crumbing, other popular crumbing mixtures include cornflakes,
oatmeal, potato crisps and biscuit crumbs.
3. Recipe Suggestions.
Strips of Chicken with a dipping sauce.
Fish Batons with Sauce Tartare.
Crumbed Beef Rolls filled with Mushrooms & Cheese.
Chicken & Beef Schnitzels.
Crumbed Meatballs.
Vegetable Cheese Bake with crispy crumb topping.
Crumbed Vegetable platter: Mushrooms, Brinjals and Asparagus.
4. Cost Analysis.
Labour Cost: Executive Chef
Labour Cost: Chef
Travelling: Executive Chef
Ingredients Costing
Training Material
Other
Other
Other
Chef’s Notes:
Tinus Pretorius – Executive Chef (MSACA) LFI
Chef Name & Signature:
“…If Cooking is Art then Food is our Canvas…”

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CRUMBING

  • 1. Lightfibre Infrastructure (Pty) Ltd Registration Number: 2012/075991/07 | VAT No. 4830260875 Directors: G Naudè (Managing) | J. Groenewald | R. Noge (Administration) | J. van der Bijl (Finance) Physical: 1 Howard Rd | Winford AH | 1872 | Johannesburg | South Africa Postal: Postnet Suite#53 | Private BagX1510 |Glenvista | Johannesburg | South Africa Tel: 011 948 7971 Email: info@lightfibre.co.za Web: www.lightfibre.co.za 17 May 2016 Catering: Training and Development. Chef: Bongani Ncube LFI Staff Number: LFI0509 Training Topic: Food Preparation – Crumbing. Training Duration: 4 Hours.
  • 2. Contents of Training: 1. Food Terminology and Purpose. 2. Recipe Introduction & Practical Evaluation – Crumbed Chicken. 3. Recipe Suggestions. 4. Cost Analysis. 1. Food Terminology & Training Purpose. A food ingredient made from bread that may be either a dry crumb or a fresh crumb. The dry crumb (toasted) is typically available from bakeries in finely ground particles that are used as toppings on foods or as a coating that is applied to the food prior to cooking (Chicken Portions Crumbed), or as a binding agent (Meatballs or Hamburger Patties). Dry crumbs can be purchased or made from bread that is toasted or baked in an oven and ground into smaller bits. The fresh breadcrumbs (untoasted) are used on baked food dishes requiring a topping that may add substance, a crusty texture and an appeal to the appearance of the dish. The fresh crumb can be chopped or placed in a blender to provide a size and consistency that works best for the food being prepared. This method adds more of a crunch to breaded foods such as fish, pork, casserole toppings, and a variety of fried foods. Due to the flaked crumb, the texture is often considered to be more tender and lighter, yet crunchier for longer than a typical breadcrumb coating. For storing all types of breadcrumbs, place fresh or dry breadcrumbs in a freezer, stored separately in airtight containers. If fine textured crumbs are too fine for the item being prepared, a coarse crumb can be created by using Italian or French bread. It is best to use "day old" bread that has dried more than fresh bread. Break off chunks of the bread (leaving the crust on any pieces with the crust) that are to be placed in a blender and ground into coarse crumbs. Remove the crumbs and if more drying is desired, place them evenly on a baking sheet and bake for 10 to 15 minutes at 150ºC, turning them periodically until they become golden brown or sufficiently dry for use. For every cup of breadcrumbs required in a recipe, use 1-1/2 cups of coarse ground fresh bread. Crumb coated Ingredients are juicier as the crumbs seal in the juices and crumbs used as toppings will lend a crunchy texture when baked. Fresh Bread soaked in milk or dried bread crumbs will act as binding agent when preparing dishes such as meatballs and stuffing for meat portions.
  • 3. 2. Practical Evaluation – Crumbed Chicken. The method is to add menu variety and to enhance the preparation process of a dish. During the training process the student will experience the steps when crumbing the ingredient.  Coating with Flour. It gives the egg something to cling to. Otherwise, your breading is more likely to just slide off.  Egg Wash. Sometimes you may use the whole egg, just the yolk, or just the white. The more yolk, the darker the finish on a baked good. The liquid is usually milk or water. The less liquid, the crisper the finish on a baked good. Salt in an egg wash helps break down the protein in the eggs, helping crumb coatings, stick better to the wash. Ground spices such as cinnamon or nutmeg adds surface flavoring and a bit of coloring.  Crumbing. Crumbing is the process of adding a thin layer of crumbs to the outside of a commodity before cooking. While breadcrumbs are the most common form of crumbing, other popular crumbing mixtures include cornflakes, oatmeal, potato crisps and biscuit crumbs.
  • 4. 3. Recipe Suggestions. Strips of Chicken with a dipping sauce. Fish Batons with Sauce Tartare. Crumbed Beef Rolls filled with Mushrooms & Cheese. Chicken & Beef Schnitzels. Crumbed Meatballs. Vegetable Cheese Bake with crispy crumb topping. Crumbed Vegetable platter: Mushrooms, Brinjals and Asparagus. 4. Cost Analysis. Labour Cost: Executive Chef Labour Cost: Chef Travelling: Executive Chef Ingredients Costing Training Material Other Other Other
  • 5. Chef’s Notes: Tinus Pretorius – Executive Chef (MSACA) LFI Chef Name & Signature: “…If Cooking is Art then Food is our Canvas…”