Bread Items

 

CROUTES DE FLUTE

Ingredients

French Loaf

      Method

      Cut the loaf into thin slices and toast on both sides.

 

       CROUTONS

     Ingredients

     Sandwich loaf

     Oil

     Method

  1. Slice the load into 10 mm thick slices.
  2. Cut into the required shape and shallow fry to a golden brown.

Note:  Croutons can also be made from toasted bread.  In which case the toast should be buttered.

 

     FRIED BREAD

     Ingredients

     Sandwich loaf

     Allow 1 slice per 2 portions

     Oil

      Method

  1. Heat the oil in a frying pan.
  2. Slice the bread into 10 mm thick slices and cut in half diagonally. 
  3. Shallow fry on both sides to a golden brown.

 

GARLIC BREAD

10 PORTIONS

Ingredient

French loaf                                                           1

Garlic butter                                                         200 g

 

Method

  1. Cut the loaf into thick slices without completely separating the slices.
  2. Spread the slices with the garlic butter.
  3. Wrap the loaf loosely in kitchen foil and place in an oven 160oC for 15 minutes.
  4. Raise the oven temperature to 230oC.
  5. Remove the loaf from the oven.  Fold back the foil and return the loaf to the oven for a further 5 minutes to crisp.

 

MELBA TOAST

Ingredients

Bread, allow 2 slices per portion

Method

  1. Toast the slices of bread on both sides.
  2. Remove the crusts and cut through the middle so that 2 thin slices toasted on one side remain.
  3. Remove doughy centre and cut slice in half diagonally.
  4. Place under a grill un-toasted side up and lightly colour.
  5. When cold store in an airtight tin until required for service.
 

SIPPETS

Ingredients

Sandwich loaf

Oil

Method

  1. Slice the loaf into 10 mm thick slices.
  2. Remove the crusts and cut the slice into small cubes.
  3. Heat the oil in a frying pan.
  4. Shallow fry the cubes until golden brown all over.
  5. Drain and use as garnish for soups.

 

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