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Cover of Braai and Outdoor Cooking: Fire, Food Safety, Potjiekos and Cooking for a Crowd in South Africa

Braai and Outdoor Cooking: Fire, Food Safety, Potjiekos and Cooking for a Crowd in South Africa

Hybrid Learning Solutions · e-book

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About this book

A practical, South African guide to cooking well and safely over fire and gas, from a weekend braai for the family to a potjie for forty and a weekend shisa nyama stall, for anyone who braais at home, people hosting a big family occasion or a funeral meal, students braaing on a budget in a flat, people running or planning a braai stall, campers and caravanners, and hospitality students. Twelve chapters follow a shisa nyama stall owner in Soshanguve, a family in Paarl hosting forty people on Heritage Day, and a student in Durban with a gas braai on a balcony, with advice from a caterer in Mitchells Plain: the South African braai and the kit you need; wood, charcoal and lighting a fire without petrol or paraffin, coals, heat zones and the hand test; gas braais, cylinders, the leak test, braaing in flats and complexes, and why a braai or coals must never come indoors; fire safety, children and the fire keeper, fire bans and burns first aid; food safety from shop to plate, the cold chain, raw and cooked apart, safe temperatures with a thermometer and the danger zone; boerewors, chops, steak, chicken, sosaties and ribs; fish, vegetables, a proper vegetarian braai and braaibroodjies; potjiekos, umngqusho and potbrood; pap, chakalaka, salads and marinades; cooking for a crowd on a budget, timing plans and guests' dietary and religious needs; cooking at camp, in parks and on beaches; and selling food safely, the certificate of acceptability and costing a plate so it makes money. Method, not a recipe book: about twenty-five recipes as worked, costed and timed examples. The law, permits and park rules are taught in general terms, dated, so you always check with your municipality. 27 diagrams and photographs, worked examples, practice exercises with answers, and a braai file: a kit list, a fire-lighting card, a gas safety check, a fire safety plan, a food safety card, cooking times and safe temperatures, a potjie recipe card, a crowd quantity calculator, a budget and costing sheet, a burns first aid card, an event timing plan, a stall plan and daily record, a glossary, where to get help, and 144 Exam prep questions. A Skills Series title. No braai, gas, charcoal, spice, sauce or meat brands are named or recommended. Lecturers: a free Facilitator Guide (session plans built around a braai file, practical cooking only in an approved outdoor area with the lecturer as fire keeper, teaching notes and every answer) is available to colleges registered with HybridE. To register your college, contact Thandeka on 073 431 6763.

What is inside

  1. Chapter 1: The South African Braai
  2. Chapter 2: Wood, Charcoal and Lighting the Fire
  3. Chapter 3: Gas Braais and Braaing in Small Spaces
  4. Chapter 4: Fire Safety, Burns and the Law
  5. Chapter 5: Food Safety from Shop to Plate
  6. Chapter 6: Meat on the Grid
  7. Chapter 7: Fish, Vegetables and Braaibroodjies
  8. Chapter 8: Potjiekos and Pot Cooking
  9. Chapter 9: Pap, Sides and Sauces
  10. Chapter 10: Cooking for a Crowd on a Budget
  11. Chapter 11: Cooking Away from Home
  12. Chapter 12: Selling Food Safely: from Braai to Stall
  13. Appendix

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