electronic cookbook

Methods Of Cookery Boiling Poaching Steaming Stewing Braising Roasting Roasting

Shallow-Frying Deep-frying Stir-frying Pan-frying Baking Grilling

Published By Bruna Gaggio

Boiling Is the method of cookery where food is completely immersed in liquid and cooked a boiling point 100 degrees. Usually the water used to boil foods is salted at a ratio of 100/1. That is one liter of water to 10 grams of salt.

5 Suitable foods for boiling: Green Vegetables, Root Vegetables, Fresh meat and poultry, Cured meats, such as corned silverside, Farinaceous foods, such as rice, pasta, grains Utensils and Equipment: stove, stockpots, electric stockpots, spiders, balers, ladles, chinois and filters.

Procedure: 1. A lid on the saucepan will conserve energy and bring liquid to the boil faster. Remove lids when boiling everything except root vegetables 3. Food being boiled should be fully immersed throughout the cooking process 4. Allow for evaporation of the cooking liquid 5. The selection of the cooking vessel should reflect the size of the food 7. Skim off any scum forming on the surface of the water to prevent discoloration of the liquid 8. Do not use bicarbonate of soda to preserve the colour of green vegetables as it breaks down the cellular structure and destroys the vitamins 10. Never boil green vegetables with the lid on as they will discolor and possibly overcook.

Safety and hygienic work practices: - Follow correct personal hygiene rule prior to cooking.

- Ensure cleaning cooking utensils and containers - Beware of removing lids from saucepans when contents are poaching as steam burns. Remove lid away from the body.

Suitable Recipes 1. Spaghetti Bolognese: Ingredients: - 1/4 Cup olive oil - 1 large onion, finely crushed - 2 cloves garlic, crushed - 2 rashes bacon, diced - 500 g topside mince beef - 1 x 425 g can peeled tomatoes, chopped - 2 tablespoon tomato paste - 1 tablespoon fresh oregano or 1 teaspoon dried oregano - 1/2 teaspoon dried thyme - 1/8 teaspoon chopped parsley - 2 cups water or beef stock - salt and pepper, to taste - 500 g spaghetti Method: 1. Heat oil in large sauce pan. Saute onions and garlic until soft. Add bacon and saute for 1 minute

2. Add beef and brown over high heat, stirring constantly to break lumps 3. Add tomatoes and their juices, tomato past, herbs, seasonings and water or stock. Bring to boil, than reduce heat and simmer for 40-60 minutes until most of the liquid has evaporated and sauce is thick.

4. Boil and drain spaghetti and toss with a little butter. Pile onto serving bowl. Sprinkle with half the cheese.

5. Spoon sauce over the spaghetti and serve with the remainder of the cheese.

6. Salmon Kedgeree Ingredients: - 250g (1 1/4 cups) basmati or doongara rice - 2 eggs - 2 tsp olive oil - 1 brown onion, halved, thinly sliced lengthways - 1 tsp curry powder - 1/4 cup coarsely chopped fresh continental parsley - 1 lemon, rind finely grated, cut into wedges - 1 x 415g can red salmon, drained, skin discarded Method: 1. Cook the rice in a large saucepan of boiling water for 12-15 minutes or until just tender. Drain well.

2. Meanwhile, place the eggs in a small saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook for 8 minutes for a medium yolk or until cooked to your liking. Drain. Refresh under cold running water. Peel and cut into wedges.

3. Heat oil in a large, deep frying pan over medium-low heat. Add onion and cook, stirring, for 7 minutes or until onion softens. Add curry powder and cook, stirring, for 30 seconds or until aromatic. Add rice, parsley and lemon rind, and gently toss to combine.

4. Add the salmon to the rice mixture and gently fold until just combined. Divide the kedgeree among serving bowls and top with egg and lemon wedges. Serve immediately.

2 Associated culinary terms: Simmering: More gentle form of boiling and is not a cookery method. Foods are cooked gently in boiling water at around 95-98 degrees.

Blanching: Is the pre-cooking or part cooking of food by plunging into boiling water e.g green vegetables.

Common problems associated: Discolored boiled eggs: Overcooked.

Cloudy Stock: Boiled too vigorously or not skimmed effectively Pasta too soft: Overcooked or held too long before service How it effects the nutritional value of food - Loss of water soluble vitamins B and C is high - Reusing boiling water in stock, soups and gravies is a good way of retaining the lost vitamins.

Poaching Is the method of cookery where food is cooked in liquid below boiling point. The temperature range for poaching is between 93 and 95 degrees.

Suitable foods : Meat, Offal, Eggs, Seafood, Poultry, Fruit Utensils and Equipment: Utensils and equipment for poaching are pots and saucepans, spoons, ladles, spatulas, baskets and fish kettles. Cleanliness of the equipment is essential to prevent discolouration of the food.

Equipment must retain heat and regain heat efficiently. Equipment must not react to acid poaching liquids.

Procedure: 1. Collect equipment and check for cleanliness, capacity & lid.

2. Collect ingredients and prepare.

3. Prepare the cooking liquid.

4. Add seasonings and flavourings.

5. Maintain cooking temperature after putting food in carefully.

6. Pay attention to timing.

7. Drain carefully and prepare sauce.

8. Garnish 5 Safety and hygienic work practices: - Follow correct personal hygiene rule prior to cooking.

- Ensure cleaning cooking utensils and containers - Beware of removing lids from saucepans when contents are poaching as steam burns. Remove lid away from the body.

Suitable recipes 1. Eggs Benedict (using poached eggs) Ingredients: - 4 fresh eggs, at room temperature - 2 tsp white vinegar - Thickly sliced bread, toasted and buttered, and chopped chives, to serve Method: 1. Working with 1 egg at a time, crack an egg on to a saucer. Fill a wide saucepan with water until approximately 8cm deep. Add vinegar and 1 tsp salt. Bring to the boil over medium-high heat.

Reduce heat to low-medium - water should be just simmering, with small bubbles rising from the base of pan and small ripples across the top of the water.

2. Fill a bowl with cold water and set aside. Using a wooden spoon or whisk, stir simmering water in one direction to create a whirlpool (this will help to give your poached eggs a neat shape).

3. Slide egg from saucer into centre of whirlpool, as close to water as possible. Cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firm-set yolk, without stirring.

4. Using a slotted spoon, transfer egg to the bowl of cold water (this stops the cooking process).

Remove and drain on a plate lined with paper towels. During and between cooking eggs, use slotted spoon to skim any foam from water surface. Repeat with remaining eggs. To reheat eggs, bring a

clean pan of water to the boil then remove from heat. Add eggs. Stand, covered, for 1 minute.

Remove and drain on a plate lined with paper towels.

5. Serve eggs on toast, sprinkled with chives and seasoned to taste with salt and pepper, or use in one of the recipes on the following pages.

2. Poached pears with passionfruit syrup Ingredients: - 6 pears - 4 cups water - 2 cups sugar - 4 cloves - 1/2 cup passionfruit pulp Method: 1. Peel pears, leave stem intact and remove core from underneath the pear.

2. Simmer sugar and water together with cloves until sugar is dissolved.

3. Add pears and cover with some baking paper to keep them under the syrup.

4. Simmer gently until tender. Remove when cooked.

5. Reduce the syrup by a third by boiling and then add in the passionfruit.

6. Serving Suggestion: Serve the pears drizzled with passionfruit syrup and cream on the side.

2 Associated culinary terms Submerge: To place food below water or other liquid Immerse: To put food into water or other liquid How it effects the nutritional value of food There is a loss of water-soluble vitamins B and C are effected.

The making of stocks, sauces, gravies and soups from the leftover liquid will help retain the vitamins otherwise lost.

Steaming Steaming is the method of cookery where food is cooked by heat in the form of steam, either atmosphere or pressure. The food to be steamed is suspended above the liquid which creates the steam. The steam needs to be contained within the cooking vessel.

Suitable foods - Meats, Poultry, Fruit, Vegetables, Seafood, Puddings Utensils and Equipment Utensils used for steaming include convection steamers, high-pressure steamers, combi-steamers, perforated trays, baskets, lids and tongs. Convection steamers are atmospheric, fan-forced steamers in which steam is evenly distributed. These include Chinese bamboo and metal steamers Procedures - Prepare food as desired - Place water in the lower section of the steamer and bring it to the boil. Water must be kept boiling during the entire cooking process. Replenish water when required with boiling water to maintain steam level.

- Place food on the perforated tray. Ensure there is space around food to allow the steam to move has a tight seal to prevent loss of steam. Ensure there is space around food to allow the steam to move around the food and cook it.

- When food is cooked, remove from the steamer. Be careful removing the lid; lift it towards your body so the steam goes away from the body and doesn’t burn you.

Safe and hygienic work practices - Follow correct personal hygiene rules prior to cooking.

- Ensure cleaning of cooking utensils and containers - Beware of removing lids from steaming units as steam burns. Therefore, ensure the life can be moved away from the body.

Suitable Recipes 1. Steamed blue swimmer crabs Ingredients: 3 blue swimmer crabs, uncooked 1 stalk lemongrass 2 3cm knobs ginger, peeled and sliced 1/2 bunch coriander, washed 1/2 bunch basil leaves, washed For the mayonnaise 2 egg yolks 2 tsp white wine vinegar Salt 200mL grapeseed oil 100mL extra virgin olive oil 1 tsp cold water For the salad 1 fennel bulb, washed and thinly sliced 2 tbsp picked chervil

1 head radicchio, washed and torn into small pieces Salt and pepper 2 tbsp extra virgin olive oil Juice of 1 lemon Method: 1. Remove the outer shells of the crabs and then the feathery gills. Using a heavy knife, cut the crabs in half through the middle. Cut the lemongrass in half lengthways and use a rolling pin or other heavy implement to bruise it and help release the flavours.

2. Add lemongrass, ginger, coriander and basil to a large steamer over a pot of boiling water, put in crabs and cover with a lid. Steam for 5-10 minutes, depending on the size of the crabs. Check the meat is cooked in the centre and remove to a serving plate.

3. For the mayonnaise: Whisk the egg yolks with the vinegar and a pinch of salt, then gradually add the two oils in a fine steady stream, whisking all the while. Add 1 tsp cold water and whisk until combined. Season with extra salt if necessary and store in the fridge until needed.

4. For the salad: Toss fennel, chervil and radicchio together. Season with salt and pepper and dress with the olive oil and lemon juice.

2. Steamed buns with BBQ pork Ingredients: - 2 cups plain flour - 2 1/2 teaspoons baking powder - 1/4 cup caster sugar - 1 teaspoon salt - 1/2 cup warm water - 2 tablespoons vegetable oil - 2 tablespoons reduced-salt soy sauce - 2 tablespoons oyster sauce - 2 tablespoons Shao hsing rice wine - 2 teaspoons cornflour - 1 teaspoon sesame oil - 250g Chinese barbecue pork (char-siu pork), finely chopped Method: 1. Sift flour and baking powder into a bowl. Add 2 tablespoons of sugar and salt. Gradually add combined water and oil. Stir to form a soft dough. Turn onto a lightly floured surface. Knead until smooth. Wrap dough in plastic wrap and refrigerate for 1 hour.

2. Place soy and oyster sauces, rice wine, remaining sugar and cornflour into a jug. Whisk to combine.

3. Heat a wok or non-stick frying pan over medium-high heat. Add sesame oil, pork and soy mixture. Cook, stirring constantly, for 2 minutes, or until mixture comes to the boil. Set aside to cool.

4. Divide dough into 10 portions. Cover with a tea towel to prevent dough from drying out.

Working with 1 portion at a time, roll dough into a 12cm round. Place a spoonful of pork mixture into centre of each round. Draw edges up to form buns. Pinch tops together.

5. Pour water into a wok or deep frying pan until it is one-third full. Bring to the boil over high heat.

Line a bamboo steamer with baking paper and place over wok (make sure it doesn't touch water).

Place 5 buns into steamer. Cover with steamer lid. Cook for 15 minutes, or until a skewer inserted into centre comes out clean. Keep warm. Repeat with remaining buns. Serve.

2 Associate culinary terms Direct Steaming: Where the food is in direct contact with the steam.

Indirect Steaming: Where there is a barrier between the food and the steam.

Common Problems associated - Steamed pudding is heavy – wrong proportions of ingredient; high-pressure steaming may have suppressed the raising agent in the dough.

- Green vegetables are flavourless and not crisp – started in a cold steamer or overcooked.

- Vegetables are not equally cooked – uneven portion sizes.

- Steamed pudding is soggy – needs wrapping to prevent moisture from entering the pudding.

- Steam has a higher temperature than boiling water – burns and scalds can occur if incorrectly using equipment. Take care lifting lids.

- Stand at the hinged side when opening a steaming cabinet.

- To reduce pressure in a pressure cooker remove from the heat source and open the valve.

- Always wipe out steamer cabinets after use.

- Always check safety valves for corrosion and blockages before use.

How it effects the nutritional value of food This is an extremely nutritious method of cookery as there is less nutrient loss than with any other method. The food’s natural colours, flavours and vitamin C remain stable.

Stewing Stewing is the slow cooking of food cut into pieces and submerged in the minimum of liquid (water, stock or sauce). The food and liquid are served together.

Suitable Foods Tougher/cheaper cuts of meat, Fish, Vegetables, Fruit Utensils and Equipment Equipment used in stew production includes bratt pans and casserole dishes. Choice of pan or dish depends on the amount being stewed. Use a plastic or wooden spoon as metal can discolour the food being prepared. Beware of splatters, as the heat of the stew will cause a burn. Have two people work together when transporting or removing food from large pans.

Procedures - Food should be cut into 3cm cubes - Brown and seal meat for brown stews - Never boil stews - Use appropriate stock and thickening agents - Cover fruit stews with a cartouche - Blanch meat for a blanquette (white stew) as blood causes a grey colouring - Season meat prior to sealing - For fish stews, cut pieces larger in size and cook gently - A stew can be left to cook unattended for long periods of time before serving - Stews can be made in advance and reheated, which can actually improve the flavour.

Safe Hygienic Work practices - Follow correct personal hygiene rules prior to cooking - Ensure cleaning of cooking utensils and containers - Uses a pot appropriate to size of the recipe - Use appropriate heat- proof gloves when removing container from the stove - Beware of removing lids from a stewing unit as steam burns. Therefore ensure the lid can be moved away from the body.

Suitable Recipes 1. Thai-style pork stew - 2 pounds boned pork loin, cut into 4 pieces$ - 2 cups (1 x 1/4-inch) julienne-cut red bell pepper $ - 1/4 cup teriyaki sauce - 2 tablespoons rice or white wine vinegar - 1 teaspoon crushed red pepper - 2 garlic cloves, minced - 1/4 cup creamy peanut butter $ - 6 cups hot cooked basmati rice - 1/2 cup diagonally cut green onions - 2 tablespoons chopped dry-roasted peanuts $ - 8 lime wedges $ Method:

1. To prepare stew, trim fat from pork. Place pork and next 5 ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.

2. Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.

2. Ratatouille Ingredients: - 4 tomatoes - 3 tbs olive oil - 1 large onion, chopped - 1 red capsicum, diced - 1 yellow capsicum, diced - 1 eggplant, diced - 1 tbs tomato puree - 1/2 tbs chopped fresh thyme - 2 tbs torn fresh basil leaves - 2 garlic cloves, crushed Method: 1. Score a cross in the base of each tomato and plunge into a bowl of boiling water for 20 seconds.

Peel the skin from the tomatoes and discard. Chop the tomato flesh into medium dice. Heat the oil in a frying pan over medium heat and add the onion. Cook for 2-3 minutes then add the capsicum and cook for a further 5 minutes. Transfer the onion and capsicum to a plate and set aside. Add the eggplant to the pan and cook over medium heat for 5-6 minutes. Return the onion and capsicum to the pan and stir in tomato puree. Add thyme and tomatoes. Reduce heat to low, cover and cook for 15 minutes, stirring occasionally. Stir in the basil and garlic. Serve warm either on its own or with roast meat or fish.

Culinary Terms - Roux or beurre manié – dough consisting of equal parts of butter and flour.

- To blanch – cover meat with cold water and bring to the boil, then drain and refresh under cold running water.

Common Problems - Stew is light brown when it should be white – stock too dark; meat and vegetables allowed to colour during shallow frying; roux overcooked; stew burnt during cooking process.

- Meat is tough – meat undercooked; meat too tough for length of cooking time.

- Sauce is too greasy – stew not skimmed adequately; fat not trimmed from meat; stew left standing too long prior to service.

Effects of nutritional value of food This is a cheap method of cookery, good for using tough cuts of meat. All the ingredients used remain when the stew is complete, enabling ingredients to be tender and flavoursome.

Baking Baking is the principal of cookery where food is subjected to dry heat in an oven. The dry heat converts the water content of the food into steam, which bakes the food.

Suitable Foods Nearly all foods can be baked. Meat, fish, chicken, fruit and vegetables are all suitable for baking.

Utensils and Equipment The equipment for baking varies due to the large variety of food that is suited to baking. Some of the utensils include baking trays, water baths and cooling racks.

The oven is the largest equipment essential for baking.

Baking requires high temperatures, so the use of oven gloves is essential when removing items from the oven. Always load an oven from the top shelf downward.

Procedures - Baking is a method of cooking food in an oven. A conventional or convection gas oven, electric oven, or a microwave or convection microwave can be used to bake food. Even heat is the major contributing factor in producing quality baked products.

- For baking in an oven, the oven should be preheated well in advance to ensure the oven is ready for cooking. Food needs to be put in the correct position in the oven. Ensure the temperature is set during the entire cooking time. Handle all items with care as heat affects the cooking vessels. Test for doneness prior to removing from the oven.

Safety and Hygienic work practices - Ensure cleaning of cooking utensils and containers - Use a pot appropriate to size of the recipe - Use appropriate heat-proof gloves when removing containers from the oven - Be careful when removing baking pans from the oven due to weight of the contents Suitable Recipes 1. Baked Stuffed eggplant Ingredients:

2. Baked Alaska Culinary Recipes Bain-Marie: A tray of water that food/ containers of food are placed in before cooking in the oven.

This helps food to cook evenly and assists the setting of the proteins and emulsifiers through slow cooking.

En papillate: Refers to the cooking of food in a hot oven in a buttered and sealed envelope or bag made of aluminum foil or greaseproof paper.

Common problems associated - Pastry is tough and chewy – wrong flour used; too much liquid; too much fat used; temperature too low.

- Pastry has shrunk – too much liquid or not enough fat in the mixture; over-mixed or not rested prior to cooking.

- Food is too dark – the temperature is too high or the item was put on the wrong shelf in the oven.

- Egg custard not set properly – it could be undercooked or the measurements were incorrect in preparation.

- Uneven texture of egg custard – the temperature was too high during the cooking process or item was placed in the wrong position in the oven.

How it effects the nutritional value Minimal nutrient loss occurs in this cookery method as all the nutrients lost from meat and vegetables remain in the cooking liquid and are reused as part of the gravy or sauce for service.

Braising Braising is when food is slowly cooked in liquid in a firm-lidded, heat proof vessel. The ingredients are in large pieces and the liquid halfway covers the meat during cooking. The liquid used is the accompanying sauce. If vegetables are used the liquid is not usually made into sauce due ti the strong flavour produced by the vegetables in the cooking process.

Suitable Foods Meat, Offal, Poultry, Feather Game, Vegetables Utensils and Equipment The braising pan is called a braisiere. This is a heavy, thick- sided pan with a tight-fitting lid. The thickness and the enamelled cast iron enable the pan to hold heat. The pan should suit the size of the food cooked (not too big or too small). Other equipment used includes sautĂŠ pans used to seal the meat, ladles and chinois to prepare the sauce.

Procedures - The vegetables are blanched before cooking - The meat is sealed in hot fat/ oil to retain the meat juices - The process of braising is very slow and this tenderizes the meat and allows the intercharge of flavours from the meat and the liquid - The temperature for braising is 180-200 degrees for meat and 140-160 degrees for vegetables.

Safe and Hygienic work practices - Follow correct personal hygiene rules prior to cooking.

- Ensure cleaning of cooking utensils and containers - Use a pot appropriate to size of the recipe - Use appropriate heat-proof gloves/ pot mitt when removing container from stove - Remember to be careful when lifting or transporting the hot container - Beware of removing lids from a braising pan as steam burns. Therefore ensure lid can be moved away from the body.

Suitable Recipes 1. Cajun braised lamb shanks Ingredients: - lamb shanks (1 per person) - celery, washed, chunky cuts - onions, peeled, thickly sliced - carrots, peeled, chunky cuts - fresh garlic, cut in half lengthwise, - whole peeled tomato (canned), - fresh thyme, stems removed - fresh oregano, stems removed, chopped - Cajun spice-mix - sea salt - black pepper, crushed - fresh parsley, chopped - 2 tablespoons brown sugar - balsamic vinegar

- red wine - olive oil - potatoes, butter, nutmeg and milk Method: 1. Wash the lamb shanks and pat dry with a paper towel. “In the sauce pan, heat the oil and start browning the shanks, turning to have an even color all over.” Lightly brush inside of baking dish with oil (to prevent sticking).

2. Set shanks in baking dish after browning and rub generously with Cajun spice mix. In sauce pan, pour a big dollop of olive oil and start sweating the onions which have been cut into thick slices, (1 cm thick); fry until onions are slightly golden brown as this will improve the flavor.” Add the Celery, and carrot chunks. Sweat lightly, add garlic and all the fresh herbs, then the tins of whole peeled tomato.

3. Add two cups of boiling water to the sauce and bring to the boil.

These ingredients do not need to cook anymore as they will continue to cook during braising in the oven.

4. In a small frying pan, combine the brown sugar and balsamic to make syrup (you only need about 25ml. of this as it is a taste enhancer).

5. Add this syrup to the tomato sauce and stir. Season the sauce with a big helping of sea salt, remembering that the lamb will absorb the salt.

6. Pour the sauce into the braising pan with the Cajun seasoned lamb. " 7. Rub the inside of the foil lightly with oil (to prevent sticking to lamb) and cover the baking dish folding the foil tightly under the baking dish lip so as to seal the dish. This sealing will allow for the braising process to complete successfully.

8. Bake in a preheated oven 400°F (200 Celsius) for 40 minutes.

9. Remove from oven, turn shanks, baste with sauce; taste for salt adding more if needed. Add more water if shanks are very tough and liquid is reducing away.

10. Cover tightly with foil again and bake for another 40 minutes (more or less) until meat nearly falls off the bone. If not tender yet, continue with braising process.

2. Braised pork chops with fresh tomato soup Ingredients: - 6 pork chops, cut 1" thick (about 2 1/2 to 3 lbs.)

- About 1/4 c. all purpose flour, for dredging - 1/4 c. olive oil - 7 med. onions, chopped - 5 garlic cloves, chopped - 4 lbs. ripe tomatoes (about 10 med.) peeled, seeded & coarsely chopped - 1 tbsp. basil - 2 tsp. oregano - 2 c. dry red wine or chicken broth - 1 tbsp. sugar - 1 tbsp. salt - 1/2 tsp. freshly ground pepper

Method: 1. Dredge the pork chops in the flour; shake off any excess. In a large, heavy non-corrodible skillet, heat the oil until almost smoking. Working in batches if necessary, add the pork chops and cook over moderately high heat, turning once, until crisp and golden brown, about 5 minutes on each side. Remove and set aside.

2. Add the onions to the pan drippings in the skillet, reduce the heat to moderate and saute, stirring occasionally, until golden brown, about 20 minutes. Add the garlic and cook for 5 minutes longer.

Add the tomatoes, basil, oregano, wine, sugar, salt and pepper. Bring to a boil, reduce the heat to low and simmer, stirring occasionally, for 30 minutes.

3. Return the pork chops to the skillet. Cover them with the sauce, cover and simmer, basting occasionally for 2 hours. Watch carefully during the last 30 minutes and stir to prevent the sauce from sticking or scorching.

Culinary Terms - Mirepoix – evenly diced vegetables; usually a combination of celery, onion, carrot or turnip.

- Marinade – used to impart flavour, tenderise and preserve. Can be cooked liquid, uncooked liquid or dry. A reduced marinade is used to intensify the aromatic flavour of some dishes.

Common problems Associated - Loss of liquid or over-thickening – the temperature is too high during the cooking process or the lid is not tight enough when cooking.

- Meat has shrunk too much – the fat or oven is too hot when browning or the meat has been cooked too long.

- Sauce too thin – the liquid is not reduced enough or too little thickening is added or too much liquid is used at the start of the cooking process.

- Sauce too dark or too pale – the meat and vegetables are either burnt or not browned enough.

Effect on nutrient value Minimal nutrient loss occurs in this cookery method as all the nutrients lost from meat and vegetables remain in the cooking liquid and are reused as part of the gravy or sauce for service.

Roasting Roasting is the method of cookery where food is cooked in the oven. While it is cooking the item is basted with fat. Basting is when a small amount of fat is poured over the food while cooking to retain moisture and aid in colouring. The fat is normally from the item being roasted.

Suitable Foods - Spit-Roasting is best when using whole carcasses, very large joints or whole chickens - Pot-Roasting is suitable for most joints of meat, poultry and feathered game.

Utensils and Equipment - Requires specific roasting pans and racks - Ladles, spoons and meat forks are essential - A thermometer - The main equipment required is the oven.

Procedures - The meat usually requires trimming or trussing prior to cooking.

- Temperature selection depends on the type of meat, its size and shape, as well as the quality of the meat, the fat content and the desired degree of doneness.

- Roasting has many methods. Each chef has preferences regarding positioning of et meat.

Safety and Hygienic work practices - Follow correct personal hygiene rules prior to cooking - Ensure cleaning of cooking utensils and containers - Use a pot appropriate to size of the recipe - Use appropriate heat-proof gloves when removing containers from the oven - Beware of removing roasting pan from the oven - Remember weight of roasting content when removing from oven.

Recipes 1. Roast Chicken Ingredients - 6kg whole chicken - 1 lemon, halved - 2 teaspoons olive oil Method: 1. Preheat oven to 220째C. Lightly grease a roasting pan. Place a wire rack into roasting pan. Trim excess fat from chicken. Discard neck. Rinse chicken (including cavity) under cold running water.

Pat-dry with paper towels. Season cavity with salt and pepper.

2. Gently squeeze the juice from half the lemon over chicken, rubbing juice into skin. Place both lemon halves into chicken cavity. Tie legs together with kitchen string.

3. Brush both sides of chicken with oil. Season chicken all over with salt and pepper. Place, breastside up, onto rack in roasting pan. Roast for 1 hour or until juices run clear when chicken thigh is pierced with a skewer. Stand, covered, for 10 minutes. Serve with roast vegetables, if desired.

2. Roasted potato salad Ingredients:

- 1.5kg small chat potatoes, halved - 5 slices prosciutto, chopped - 2 tablespoons olive oil - 1/4 cup sour cream - 1/4 cup whole-egg mayonnaise - 1 tablespoon lemon juice - 1 tablespoon drained capers, chopped - 1 tablespoon chopped fresh flat-leaf parsley leaves - 1 tablespoon chopped fresh basil leaves Method: 1. Preheat barbecue on high with hood closed. Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until just tender. Drain. Place in a large bowl. Add prosciutto and oil.

Season with pepper. Toss to coat.

2. Place potato mixture in a large disposable foil baking tray. Reduce heat to medium. Cook, with hood down, for 40 to 45 minutes or until golden and tender.

3. Combine sour cream, mayonnaise, lemon juice, capers, half the parsley and half the basil in a large bowl. Add potato mixture. Toss to coat. Top with remaining parsley and basil. Serve.

Culinary Terms - Carry-over cooking – the continuation of cooking when the roast is removed from the oven. The internal heat continues the cooking process.

- Trussing and netting – wrapping the meat using twine or elastic net to hold it in shape and allow even cooking.

Common Problems associated - Weight loss of roast – varies with the degree of doneness and method of cooking.

- Food tough and dry – could be overcooked; oven temperature was too high; meat was not basted enough; turning was not completed; meat needed larding; meat not suited to roasting.

- Surface of the meat is burnt – initial temperature was too high; trussing not completed correctly; over-exposure to heat.

- Surface of the meat not brown – oven not hot enough.

How it effects the nutritional value Minimal nutrient loss occurs in this cookery method as all the nutrients lost from meat and vegetables remain in the cooking liquid and are reused as part of the gravy or sauce for service.

Grilling Definition Grilling is where food is cooked by radiated heat directed from above or below the food. The source of the heat can be gas, electricity or charcoal.

Suitable foods - Fruits - Fish - Meat - Tomatoes, onion and pineapples are suitable to grilling on a grill plate under a salamander, whereas mushrooms and eggs are only suited to flat-top plates.

Utensils and Equipment - Charglo griller – gas-fired with hot rocks under the grill - Grill or griddle plates – flat, solid plate heated by - Gas or electricity - Charcoal grill – heated by hot charcoal under the grill - Salamander – overhead grill, powered by gas or electricity - Barbecue kettles – gas, electric or charcoal-fired.

Procedures - Always preheat a grill before adding food.

- Lightly oil the grill to prevent food from sticking.

- When grilling use tongs rather then the fork.

- Cooking times will vary according to the type of food, size, thickness and the physical properties of the food.

- Red meat requires high heat to seal and then, like white meat, a moderate temperature is needed right through.

- Always cook fish separately from other meats as they each have a strong flavour that can overpower other foods.

- Grilled sweet potato and mango salad.

- Grilled red chili prawns with green papaya salad.

Recipes 1. Hawaiian grilled chicken Ingredients: - 1/2 cup olive oil - 1/3 cup freshly squeezed lemon juice - 1/2 cup soy sauce - 3-4 cloves garlic, peeled and minced - 1-2 teaspoons fresh oregano - 1-2 teaspoons fresh Rosemary - 1-2 teaspoons fresh basil (optional) - 1 teaspoon salt - 1/4 teaspoon black or lemon pepper - 1 4 lb. chicken broiler chicken, halved - olive oil spray (for use during cooking)

Method: 1. Wash chicken and place both halves in a large Ziploc bag.

2. Squeeze lemon juice; add zest (the yellow portion of the peel) for extra flavor.

3. Combine remaining ingredients with the lemon juice and place in bag. Refrigerate for several hours (up to 6 hours), turning occasionally.

4. Place chicken on broiler rack, skin side down or on grill; keep chicken about 7 inches away from heat. If grilling, set chicken on opposite side of the coals to avoid flare-ups. At start of cooking, brush chicken with marinade - then discard marinade so that you're not tempted to use it during the cooking (for safety's sake).

2. Grilled corn on the cob Ingredients: - 4 ears fresh corn, in their husks - Butter (or a herb butter) for serving Method: 1. Prepare your grill, gas or charcoal, with direct, high heat, about 550°F. 2. Place the corn in their husks on the hot grill. Cover. Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes.

3. Remove corn from grill. Let sit for 5 minutes. Use a hand towel to protect your hands while removing the silks and charred husks from the corn.

Serve hot, with butter.

Culinary terms Trellising – the marking of meat by searing or cutting a trellis or lattice pattern on the surface.

Broiling – an American term referring to food grilled under a salamander.

Common problems associated Meat not browned – temperature of the grill too low.

Fish dry and of a bad appearance – it is overcooked, temperature was too high in cooking process and not enough covering over the fish prior to cooking.

Mushrooms dry – not brushed with enough oil or held too long before service.

How it effects the nutritional value Grilling results in little loss of nutrients, however some fat-soluble vitamins are lost with well done red meats.

Shallow Frying Shallow frying is the principal of cookery where food is cooked in a small amount of fat in a pan.

This also includes pan frying, sauteing and stir frying.

Suitable Foods - Tender foods - Schnitzels, medallions and cutlets - Most vegetables.

- whole or chopped fruits Utensils and Equipment - A solid cooking surface or the base of a pan. Pans for shallow frying have low sides and a heavy base.

- Equipment for shallow frying is required to withstand high temperatures without buckling or melting. Therefore, good quality pans are required. Palette knives, egg lifters and tongs are used to turn food.

- Use a curved sided pan if tossing food during the cooking processes cooking process (such as pancakes).

- Some specialist pans such as crepe pans and omelet pans are available.

- To cook fish use a pan the size of the fish Procedures - Preheat the pan and oil prior to adding the food - A hot pan seals the food and prevents absorption of fat, reduces sticking and develops colour - The presentation side of a piece of meat or fish is always cooked first - Season food before cooking as it develops the flavour during cooking - Drain all fried food prior to service. Excessive oil on the service plate is not appealing - Never crowd food when frying. Adding too much food will lower the whole temperature in the pan, and juices will be released into the oil, reducing any likelihood of a golden colour - Turn food over when moisture appears on the food surface - Ensure all preparation is complete prior to shallow frying as the oil may burn if you leave it during the cooking process and if you reduce the heat, the food will absorb the oil and ruin.

Safe and hygienic work practices - Follow correct personal hygiene rules prior to cooking - Ensure cleaning of cooking utensils and containers - Ensure the correct level of fat is used as per manufacturers instructions - Do not mix purchased and home-rendered fats - Do not add fresh oil to old oil - Salt breaks down fat easily. It also produces a nasty smell and taste in oil - Fat should not be allowed to smoke: this is a fire hazard. Smoking fat is extremely hot and can catch fire easily. It also produces a nasty smell and taste in the oil.

- Place food carefully into hot fat away from the body - Keep sleeves rolled down when using fat to prevent burns - Steam rising from the fat can also burn - Never leave hot fat unattended - Never operate a fryer unless you are trained and know the safety procedures

- Ensure knowledge of safety procedures for oil fires. Remember oil and water do not mix and throwing water on an oil fire will make the situation much worse.

Recipes 1. Southern Fried chicken Ingredients: - 1 whole chicken, cut into 10 pieces (2 legs, 2 thighs, 2 wings, 4 breast) - 4 cups water - 3 teaspoons salt - 1 cup buttermilk - 2 eggs - 1 tablespoon Season-All salt - 1 cup flour - 2 tablespoons cornmeal - 2 teaspoons dried oregano - 2 teaspoons Season-All salt - vegetable oil or shortening (for frying) Method: 1. Soak chicken in water and salt at least 2 hours in the refrigerator.

2. Mix buttermilk, eggs and Season All and dip chicken pieces in this mixture.

3. Combine 1 cup flour, 2 tbsp corn meal, 2 tsp dried oregano, and 2 tsp Season All in a bag.

4. Drop two pieces of dipped chicken in the bag at one time.

5. Shake to coat.

6. Place on wire rack to rest.

7. (I place wax paper under the rack to catch any flour that falls off.) Heat a shallow layer of oil or shortening to 360 F in a jumbo chicken skillet (cast iron is great for this job) or an electric skillet.

8. Place the chicken in the pan, trying not to crowd the pieces.

9. Cover for the first five minutes.

10. Check the chicken.

11. When golden brown, turn.

12. Cover for the next five minutes.

13. Remove cover and cook uncovered, turning occasionally, as needed for a total of an additional 20 minutes or until cooked through.

14. Watch carefully, and don't allow it to get too dark.

15. If it's frying too fast, reduce heat slightly.

2. Shallow-fried scallops Ingredients: - 8 (about 1kg) scallops in the half shell - 1 clove of garlic, finely chopped - ½ tbsp finely chopped flat-leaf parsley - ½ lemon, finely grated rind and juice only - 2 tbsp extra-virgin olive oil Method: 1. Scatter scallops with garlic, parsley, lemon rind and drizzle with olive oil. Heat a large cast-iron frying pan over high heat until very hot (4-5 minutes). Add scallops to the pan and cook, shell-side

down, until just opaque (3-5 minutes). Drizzle with lemon juice, season to taste with sea salt and freshly ground black pepper, and serve immediately.

Culinary terms Dry Frying- food fried on a lightly greased hot plate or shallow pan.

Griddle pan- A thick-bottomed metal plate used to cook steaks, cutlets and chops Effect on nutrient value of food Some fat-soluble vitamins are lost during the cooking process. This method of cooking is relatively high in fat.

Deep-Frying Deep frying is the method of cookery where food is totally immersed in hot oil or fat. It is most suited to foods which can be cooked quickly. Most foods need to be coated prior to deep frying to protect them from the intense heat and to seal in the natural juices. The temperature for deep frying is between 165 degrees and 195 degrees. The optimum frying temperature is around 185 degrees.

Suitable foods Poultry, meats, fish, vegetables, Cheese, yeast products, even ice-cream Utensils and Equipment - Equipment varies in the commercial market, from large to small, depending on the user’s requirements. Deep- fryers include gas or electric versions.

- Small equipment used includes spiders, racks, baskets, trays, buckets, chinois and filtering paper.

Procedures - The deep- fryer is the major source of conduction heat when deep-frying using oil. The temperature suited for deep-frying of most foods is between 177°C and 195°C. - Food should be seasoned prior to coating - The temperature must be hot enough to seal the food as soon as it enters the oil – Check for light haze rising from the surface of the oil.

– Place a piece of bread into the oil. If it turns a light brown colour immediately, the oil is hot enough.

- Always dry food before adding to the frying medium - Drain food over the deep-fryer to allow excess oil to drip from the food.

- Season foods after cooking then serve immediately - The surface of the food should be crisp.

Safe and Hygienic work practices - Use a spider or skimmer to remove floating particles - Filter fat daily after service - Ensure the correct level of fat is used in deep fryer as per manufacturer‘s instructions - Never turn on an empty deep fryer - Do not mix purchased and home-rendered fats - Do not add fresh oil to old oil - Fat should not be allowed to smoke: this is a fire hazard. Smoking fat is extremely hot and can catch fire easily. It also produces a nasty smell and taste in the oil.

- Do not overfill or overload a deep fryer - Place ofd carefully into the hot fat away from the body - Keep sleeves rolled down when using fat to prevent burns - Never leave hot fat unattended - Never operate a deep fryer unless you are trained and know safety procedures for oil fires.

Suitable Recipes 1. Spring Rolls Ingredients: - 20g Dali Shiitake Mushroom Slices - 100g Erawan Rice Sticks

- 500g chicken mince - 4 green onions, thinly sliced - 70g Valcom Bamboo Shoot Slices, drained, chopped - 1 carrot, peeled, grated - 2cm piece ginger, finely grated - 2 garlic cloves, crushed - 340ml bottle Indofood Sweet Soy Sauce Kecap Manis - 24 sheets frozen spring roll wrappers, thawed - vegetable oil, for cooking Method: 1. Place mushroom slices into a heatproof bowl. Cover with boiling water. Stand for 30 minutes or until tender. Drain. Finely chop.

2. Place noodles into a bowl. Cover with hot water. Stand for 15 minutes or until tender. Drain.

Roughly chop.

3. Combine chicken mince, onions, bamboo shoots, carrot, ginger, garlic, mushrooms, noodles and 1 tablespoon ketcap manis in a large bowl.

4. Place 1 spring roll wrapper onto a flat surface with 1 corner pointing towards you. Place a heaped tablespoonful of filling onto corner of wrapper. Brush edges lightly with water. Fold corner over filling, then roll up firmly, folding edges in. Press to seal. Place onto a tray. Repeat with remaining wrappers and filling. Cover with plastic wrap. Refrigerate until required.

5. Pour enough oil into a wok or large saucepan so it is one-third full. Heat over medium-high heat until a small piece of bread dropped in sizzles. Cook spring rolls, in batches, for 3 to 4 minutes or until golden. Transfer to a wire rack with a slotted spoon. Serve with remaining kecap manis, for dipping.

2. Apple fritters Ingredients: - 4 green apples (such as Granny Smith) - 2 tbs lemon juice - 1 cup (150g) plain flour, sifted - 1/2 tsp bicarbonate of soda - 1 tsp caster sugar - Sunflower oil, for deep-frying - Icing sugar, to dust - Cinnamon (see note) or vanilla ice-cream, to serve Method: 1. Peel and core the apples and cut crossways into 1cm-thick rings. Toss with the lemon juice and set aside.

2. Place flour, bicarbonate of soda, caster sugar and a pinch of salt in a bowl. Slowly whisk in up to 1/3 cup (80ml) chilled water until you have a smooth, thickish batter, then set aside.

3. Half-fill a deep-fryer or large, heavy-based saucepan with oil and heat to 190째C. (If you don't have a thermometer, test a cube of bread - it will turn golden in 30 seconds if the oil is hot enough.)

4. Dip the apple rings in batter, a few at a time, until completely coated, shake off excess, then carefully drop into the hot oil. Cook for 1-2 minutes until golden on one side, then use tongs to turn

them and cook for 30 seconds on the other side. Remove, drain on paper towel then keep warm in a low oven while you fry remaining apple rings.

5. Dust with icing sugar and serve with ice-cream.

Culinary Terms Sauteing: Refers to the turning over of food while frying in minimal oil to ensure both sides of the food are evenly cooked Spider: A circular wire straining device Common Problems Associated Oil heated to the correct temperature will prevent wastage of food, as will cooking the required amount of food. Excess deep-fried food does not reheat and is not palatable when cold.

How it effects the nutritional value of food.

Fat content is high due to fat being the major cooking factor. In addition, fat soluble vitamins are also reduced within coating and in deep fried foods.

Stir Frying Stir frying is the most popular Chinese cooking technique, primarily because it is quick and doesn’t use much oil.

Suitable foods - Vegetables, Tofu, Noodles and Rice, Beef, Lamb, Pork, Seafood Utensils and Equipment - Wok - All purpose Knives - Iron palette - Iron Spoon Procedures - Preheat Wok on medium-high heat for at least a minute before adding oil.

- Cook stir-fries uncovered - Seasoning is done usually with garlic and ginger - If the recipe calls for meat and vegetables, cook the meat on high heat to seal in the juices first and then set it aside.

- Always serve the stir fry dish immediately Safe and Hygienic work practices - Follow correct personal hygiene rules prior to cooking - Ensure cooking utensils and containers are clean before use - Beware of splattering of hot oil when cooking - Keep sleeves rolled down to prevent burns - Steam rising from wok can also burn - Place food carefully into the work away from the body - Never leave hot wok unattended - Never operate a wok unless your are trained and know the safety regulations - Ensure knowledge of safety procedures for oil fires Suitable Recipes 1. Snow peas, broccoli and chicken stir-fry Ingredients: - 2 teaspoons oil - 500g chicken tenderloins - 1 medium onion, halved and sliced - 125g snow peas, sliced - ½ cup cashews (100g) - 2 tablespoons hoisin sauce Method: Heat oil in a wok, add half the chicken. Stir fry until brown on all sides, then transfer to a plate.

Cook the remaining chicken and transfer to the plate. Stir-fry the onion for about 2 minutes until translucent, then add chicken, snow-peas and hoisin sauce. Stir until snow peas are bright green.

Serve with steamed rice and garnished with cashews.

2. Squid, basil and chili noodle stir-fry Ingredients: - 600g fresh (not frozen) squid tubes, cut into 1 cm rings - 2 long red chillies, seeds removed, finely chopped - 2 garlic cloves, crushed - 1 cup basil leaves, sliced, plus small leaves to serve - 1 tbs olive oil - 250g (1 punnet) cherry tomatoes, halved - 400g packet thin ready to stir fry noodles - 1/4 cup (60ml) lemon juice - 2 cups (160g) bean sprouts Method: 1. Place the squid, chilli, garlic, basil and oil in a bowl, season with salt and toss to coat squid.

2. Place a large wok over high heat. When very hot, stir fry in batches for 1-2 minutes until squid is opaque.

3. Return all the squid to the wok with the tomatoes, noodles and lemon juice, then stir-fry for 1-2 minutes or until the noodles are softened and heated through. Remove from the heat, then toss through the bean sprouts and extra basil. Season to taste with salt and pepper, divide among bowls and serve.

Culinary Terms Boa Technique Common problems - Do not overfill or overload wok. Too much will reduce stir-fry method.

- Keeping the temperature high enough and ensuring movement of the vegetable ingredients while cooking.

- Cook meat separately and ensure browning prior to turning.

- Ensure vegetables are even sized for cooking, or larger vegetables will be undercooked at service.

Effect on nutritional value All nutrients remain due to the cooking process because the ingredients are rapidly cooked; they retain much of their vitamin and mineral content. It is also a low-fat method of cookery due to the pan being so hot that it is possible to stir fry with very little fat.

Pan-Frying Pan-frying is a dry heat cooking method whereby food is semi-submerged in hot oil in a pan on the stove top. Unlike deep frying, where the food is completely immersed in oil, pan frying requires the oil to be no higher than half the height of the food.

Suitable Foods Tender Cuts of meat and delicate meats (Cutlets, Shortloin and middle loin chops, Eye of shortloin, Lamb fillet, Rump chops and steaks, thick flank and topside steaks. Lamb schnizel, lamb topside and silverside steaks are also good to pan-fry, as are fish and shellfish.

Utensils and Equipment - Stainless steel deep fry pans - Deep frying pans Procedures - Ensure meat is of even thickness. Some cuts (lamb cutlets, schnitzel) can be battered or lightly pounded wit ha meat mallet to flatten slightly. First cover meat with plastic wrap to prevent mallet sticking to it.

- Pat meat dry before frying. Drain marinated meat well before frying - Use a suitably wide pan so meat is not crowded during cooking.

- Place the ofd in the oil, wait until the first side is browned.

- The second side requires less time since the food is hotter than when you started.

- Later batches of food will also brown quicker due tot the degradation of the oil and food contaminating it.

- Strain out food particles between batches, and add additional fresh oil if necessary.

- Do not save the oil and reuse it - Temperature control - for frying, use clean, fresh fat or oil. Heat oil/ fat to the correct temperature before putting meat in. It should “haze� or shimmer, not smoke.

- To keep food crisp after frying, drain it well on absorbent paper.

Safe and Hygienic Work practices - Follow correct personal hygiene rules prior to cooking - Ensure cooking utensils and containers are clean.

- Beware of removing food as the pan still contains hot oil.

- Be careful with removing residue oil from the pan - Pour away from the body when cleaning pan.

Suitable Recipes 1. Crumbed Lamb cutlets Ingredients: - 10 (500g) lamb cutlets, trimmed (see note) - 1 cup fresh breadcrumbs - 1 tablespoon finely chopped fresh flat-leaf parsley leaves - 1 tablespoon finely grated parmesan cheese - 1/4 cup plain flour - 1 egg - Vegetable oil, for shallow frying - Salad leaves, to serve

Method: 1. Using your hand, gently flatten meat on each cutlet.

2. Combine breadcrumbs, parsley and cheese on a plate. Place flour on a plate. Whisk egg in a shallow bowl.

3. Coat 1 cutlet in flour, shaking off excess. Dip in egg. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining cutlets, flour, egg and breadcrumb mixture. Cover with plastic wrap.

Refrigerate for 20 minutes.

4. Pour oil into a large frying pan until base is covered. Heat over medium heat. Cook cutlets, in batches, for 3 minutes each side for medium or until cooked to your liking. Place on a plate lined with paper towel. Serve cutlets with salad leaves 2. Pan Fried Fish fillets with lemon and dill.

Ingredients: - 2 lb. fresh fish fillets, steaks or pan dressed whole fish - salt and pepper - garlic and onion powder - pinch cayenne - lemon pepper (optional) - 1 egg - 1 tbsp. milk or water - 1 c. dry bread crumbs, cracker crumbs, cornmeal or flour Method: 1. Cut fillets into serving portions. Sprinkle both sides with salt and pepper, onion and garlic powder, cayenne and lemon pepper. Beat egg slightly and blend in milk. Dip portions in the egg mixture then roll them in crumbs.

2. Place fish in a heavy frying pan with about 1/4 inch melted fat, hot but not smoking. Fry at a moderate heat until fish is brown on one side. Turn carefully and brown the other side. Cooking time is approximately 10 minutes depending on the thickness of the fish. Drain on absorbent paper and serve with lemon wedges or sauce. Serves 4-6.

Associated Culinary terms Frying Mediums - Various oils and fats which do not burn at high temperature and have long life are most commonly used for frying Frying Pans or skillets - The base of a skillet should be thick so that the heat spreads evenly and food cooks at the same speed without burning. Copper and cast iron fry pans are preferred because they conduct heat evenly.

Common problems and solutions - Cook a large quantity of food in batches - Slice foods thinly and evenly - When adding food to hot oil the temperature of the oil will drop. Adding a lot of food will lower it so much that it cannot recover quickly enough before sufficient steam s produced to prevent the oil from infiltrating the food.

- Allow refrigerating food to warm to room temperature before introducing it to the oil.