Transcript Kitchen Theory Level 3 - Westminster Kingsway College

Offal
VRQ2 Theory
Unit 709
UPK 709
What is offal ?
The name given to the edible parts,
taken from the inside of the
carcase (Animal or Poultry)
High in Protein, Vitamins, and Iron
 Perishable
 Aquired taste

Common Examples
Liver
2. Kidney
3. Heart
4. Sweetbreads
5. Tripe
6. Brains
7. Oxtail
8. Tongue
9. Head
10. Ears
11. Feet
1.
Storage
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Fresh offal is required to be refrigerated at
a temp of 1 degrees Celsius.
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Shelf life is approx 6-7 days
Kidneys
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Ox Kidney
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Veal Kidney
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Lamb Kidney
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Pig Kidney
Preparation of Kidneys
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Kidneys need to be
halved and the core
removed
Veal and ox kidneys are
usually cut off from the
core and not halved, due
to their size
If the kidneys are strong,
soak in milk before use
Pan fried, grilled, roasted
and braised are all good
ways to cook kidneys
Liver

Calf's
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Lambs
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OX or beef
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Pigs
Considered the best in terms of tenderness
and flavour. Also the most expensive.
Mild in flavour, light in colour, Tender.
The cheapest, coarse in texture, strong in
flavour, good for braising
Strong full flavour, mainly used for pate
Examples
Calf’s Liver
Beef Liver
Pork Liver
Lambs Liver
Poultry Livers
Preparation methods
Peel off fine membrane from the surface
using your fingers
 Slice into large escalopes, cut out any
veins and remove blood clots
 Soak in milk if very strong in odour or very
bloody
 Pass through seasoned flour
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Cookery Methods
Liver can be pan fried or grilled, to give a
nice caramelised surface and pink centre
 Usually served with bacon and a sharp /
piquant tasting sauce to off set its
richness
 Stronger tasting liver can be slowly
braised to give a firmer and more
pronounced taste.
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Tripe
Stomach of the Ox and Sheep
Ox;
3 Types – 1. Honeycomb
2. Smooth
3. Feather
Sheep;
Darker in colour, may be boiled or braised
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Honeycomb Tripe
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Feather Tripe
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Blanket/Smooth Tripe
Oxtail (La Queue De Boeuf)

Should be 1½ - 1¾ Kg in weight

Rich in gelatin

Lean & with no sign of stickiness
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Usually braised
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Need to be cut into sections at the joints
Ox Tongue (Lambs Tongue)
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Usually brined at the larder stage
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Braised slowly in stock or water
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Once cooked remove the outer cardboard
skin then placed back into cooking liquor
to prevent tongue from drying out.
Sweetbreads

Pancreas Gland stomach (Heart
shape bread)
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Thymus Gland (Neck)
Pancreas (Heart shape Bread)
Round, plump and good quality
 Calf's
considered the best, approx
weight up to 600g
 Lambs
up to 100g
 2nd Quality, long and uneven in shape
 Also classed as Sweetbreads are the
Thymus Glands in the neck (2nd Quality)

Veal and Lamb Sweetbreads
Preparation
1.
2.
Wash well, blanch and trim
Soak in salted water for 2-3 hours to
remove any traces of blood.
Good for braising, sauté, grilling
Brains
Mainly fat
 Very delicate
 Must smell fresh
 Appearance shiny and bloody
 Called “sets”
 High in Chloesterol
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Veal Brains
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Best Type to use
Need to soak in acidic
or salty water to draw
off blood
Blanche to remove
membrane
Poach, Cool and Slice
Pane and Fry
Poach and serve with
Beurre Noir
Hearts
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Lambs
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Pig
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Ox or Beef
Dark coloured, solid, tend to
be dry and tough
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Calf’s
Lighter in colour and more tender
Small and light normally
served whole
Dark and solid can be dry
and tough unless carefully
cooked
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Ox Heart
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Veal Heart
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Pigs Heart
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Lambs Heart
Food value
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Excellent source of Protein and Iron.
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Vitamins A and D.
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Low in fat.
Cooking methods
Mostly braised to tenderise
Can be sauté once braised
Remove tubes and excess fat
Most hearts can be stuffed
Season and colour quickly on all sides in hot fat
Cook in a cocotte with a mirepoix of vegetables and stock
Can be thinly sliced and flash fried
White Kidneys (Rognons Blanc), Prairie Oysters etc
Lambs Testicles
 Raw
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Cooked
Feet
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Poultry; Chicken,
Duck
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Animal; Veal, Pig
Classical Offal Dishes
Haggis (using the lambs pluck)
 Kidneys Turbigo
 Braised liver and Bacon
 Liver Pates (Ardennes, Brussels)
 Parfait (chicken and duck and goose)
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Questions ????