Method始s Of Cookery Amanda Shamoon
Friday, 22 March 2013 8:26:49 AM AET
Amanda Shamoon
Boiling
Amanda Shamoon
Friday, 22 March 2013 8:26:49 AM AET
Definition of boiling: Heating a liquid substance to the temprature it starts to bubble and substance starts to vapour. 5 suitable foods for Boiling - Potato始s - Eggs - Pasta - Beans - seafood Commonly used utensils and equipment for boiling Some commonly used utensils and equipment for boiling include Pots, A stove or cooktop, lighter to light the stove if required, A stiring spoon to stir foods that may stick to eachother i.e pasta. 5 safety and hygenic work practices one must consider when using this method 1. be Careful of Steam from boiling substance. 2. notify your team members if a pan or lid is hot. 3. Always have atleast a couple of fire estinguishers available around the place. 4. Dont let the pan handles stick out of the stove. this could easily be knocked and may fall on some and cause severe injury. common problems associated with this cooking method when cooking -if food is boiled for too long it may start to break and fall apart. how it effects the nutritional value of food Boiling effects the nutrition of food as all the nutritions, vitamins, and minerals of food is soaked out and remains in the liquid.
Amanda Shamoon
Friday, 22 March 2013 8:26:08 AM AET
Poaching
Amanda Shamoon
Friday, 22 March 2013 8:26:49 AM AET
Definition of poaching: To cook food in a boiling substance just below boiling point. 5 suitable foods for poaching - Eggs - Fish - Poultry - fruit Commonly used utensils and equipment for poaching - Sauce pans - brat pans outline a proceedure for methods of cookery -Prepare the cooking liquid - Add herbs and seasonings - add your food - maintain cooking temprature 5 safety and hygenic work practices one must consider when using this method - protective and appropriate clothing - clean hands - clean and short fingernails - hair tied back - clean equipment 2 suitable recipies - Poached pears in syrup http://allrecipes.com.au/recipe/14193/pears-poached-in-elderberry-syrup.aspx - Poached eggs http://allrecipes.com.au/recipe/23231/basic-poached-eggs.aspx 2 associated culinary terms for each method - Immerse: Dipping in a liquid - Submerge: Being under water or in other liquids Beware of common problems associated with this cooking method when cooking - Liquid in the pot/sauce pan may evaporate. This may lead to the food burning and sticking to the pot. how it effects the nutritional value of food - food nutrients are released from the food however they remain int he syrup/liquid - poaching liquids have all the flavours of the food being cooked and therefore make a great base for sauces.
Amanda Shamoon
Friday, 22 March 2013 8:26:08 AM AET
Steaming
Amanda Shamoon
Friday, 22 March 2013 8:26:49 AM AET
Definition of steaming : Steaming is when you cook the food you have prepared by steam under different degrees of pressure. 5 suitable foods for steaming - Meat - fish - vegtables - swet pudding - etc Commonly used utensils and equipment for steaming - Steaming pan - Net wich sits at the top of the steaming pan so food is seperated from liquids outline a proceedure for methods of cookery There are two methods of steaming. - atmospheric steaming - high/low pressure steaming 5 safety and hygenic work practices one must consider when using this method - steam may be very hot. be cautious of hot steam - protective and appropriate clothing - clean hands - clean and short fingernails - hair tied back - clean equipment 2 suitable recipies Asian steamied fish http://allrecipes.com.au/recipe/5899/asian-steamed-fish.aspx Steamed vegtables with penut dip http://allrecipes.com.au/recipe/7891/steamed-vegetables-with-peanut-dip.aspx 2 associated culinary terms for each method Sterilize: To destroy micro organisms by boiling, dry heat, or steam.
Steam: to cook in a steamer by fitting a rack in a kettle with a tight cover. Boiling water is used, more water is added over time as the water starts to evaporate and lessen. common problems associated with this cooking method when cooking if you steam them for too long you may cause the food to start breaking and falling apart. how it effects the nutritional value of food: the nutritional value of food stays in the food you are cooking as you are only steaming it not placing it in any substance. Amanda Shamoon
Friday, 22 March 2013 8:26:08 AM AET
Stewing
Amanda Shamoon
Friday, 22 March 2013 8:26:49 AM AET
Definition of stewing The method of cooking where you allow the food to sit in the liquid and boil very slowly. 5 suitable foods for stewing - vegetables - fruits - meats - chicken - seafood Commonly used utensils and equipment for stewing - casserol bowls made of glass - stone/pottery and cast iron - saucepans - pans (all pans and saucepans must have a tight lid) - for large quantities you may use a bratt pan outline a proceedure for methods of cookery - place chuncks of meat in seasoned flour ( this will help thicken the stew later) - brown your meat and set it asied - cook your veggies and what ever you would like to include in your stew. - once they are goledn brown add your herbs and spices along with the stock. - at boiling point you add your meat and stir well - make sure theres enough liquid just to cover the meat. 5 safety and hygenic work practices one must consider when using this method - steam may be very hot. be cautious of hot steam - protective and appropriate clothing - clean hands - clean and short fingernails - hair tied back - clean equipment 2 suitable recipies Turkey Stew http://allrecipes.com.au/recipe/529/turkey-stew.aspx Spanish style chicken stew http://allrecipes.com.au/recipe/467/spanish-style-chicken-stew.aspx 2 associated culinary terms for each method Stew: to simmer slowly in a small amount of liquid for a long time. common problems associated with this cooking method when cooking - If you stew too much it may cause your veggies in the stew to break - gont cook on high heat for too long as that may burn the bottom of your stew. how it effects the nutritional value of food Stewing doesnt effect the nutritional value of food as you are keeping the juices of the foods you are cooking in the stew. as aposed to boiling it and taking the food out of the nutrients and vitamins. Amanda Shamoon
Friday, 22 March 2013 8:26:08 AM AET
Braising
Amanda Shamoon
Friday, 22 March 2013 8:26:49 AM AET
Definition of Braising lightly frying food then simmered in liquid on highly lower heat in a covered pot. 5 suitable foods for stewing - Meat - vegetables - poultry - offal Commonly used utensils and equipment for stewing - pan - deep fryer - toaster outline a proceedure for methods of cookery 1. season 2. Brown (lightly fry) 3. add your braising liquid 4. make sure your liquid/stew covers your food. 5. you can even braise with no added liquids just the liquids the food contains. This way you brown your food and add the liquids in after you have browned your food. 5 safety and hygenic work practices one must consider when using this method - protective and appropriate clothing - clean hands - clean and short fingernails - hair tied back - clean equipment 2 suitable recipies - braised lamb, green beans and tomatoes http://allrecipes.com.au/recipe/1041/braised-lamb--green-beans-and-tomatoes.aspx -Braised baby vegetables http://allrecipes.com.au/recipe/6076/braised-baby-vegetables.aspx
Amanda Shamoon
Friday, 22 March 2013 8:26:08 AM AET
Roasting
Amanda Shamoon
Friday, 22 March 2013 8:26:49 AM AET
Definition of Roasting : The cooking of food in an oven or any heat related equipment that will roast the food to slowly cook the inside of the food as well as brown the outside of the food. 5 suitable foods for roasting - vegtables - meat - poultry - etc Commonly used utensils and equipment for Roasting - thermometer - roasting pan - rack to place food on for the liquid to seperate. the liquid is used to make gravy. - knives - chopping boards outline a proceedure for methods of cookery How long you roast you food varies depending on how large your food is, how much you have, How strong your oven heat is, etc 5 safety and hygenic work practices one must consider when using this method - protective and appropriate clothing - clean hands - clean and short fingernails - hair tied back - clean equipment 2 suitable recipies - Roast beef - Roast duch 2 associated culinary terms for each method - needle test - trusting - netting common problems associated with this cooking method when cooking - If your oven is too high the surface of your food may burn however the insides not cooked yet - Your food may dry and go tough. how it effects the nutritional value of food Nutrition goes while roasting as it is lost in the oil and fats wich holds the vitamins.
Amanda Shamoon
Friday, 22 March 2013 8:26:08 AM AET
Baking
Amanda Shamoon
Friday, 22 March 2013 8:26:49 AM AET
Definition of Baking: Baking is a cooking method using dry heat. for example the oven. 5 suitable foods for baking: - cakes - vegetables - chicken - meat - fish - etc Commonly used utensils: - oven tray - oven mitts - spaulas - baking tins - etc outline a proceedure for methods of cookery: - make sure oven始s empty from anything such as oven trays, food etc - pre heat oven - grease your tray or layer with baking paper - place your food onto the oven tray - enter oven tray into the oven to cook. make sure you keep an eye on the food however try not to open the oven to often as we want to keep the heat in there. Recipes for baking: - vegetable bake http://allrecipes.com.au/recipe/14641/vegetable-bake.aspx - baked tortillas http://allrecipes.com.au/recipe/19248/baked-tortillas.aspx 2 associated culinary terms: - Cure : To preserve meats by drying and salting and/or smoking. - Grill : To cook on a grill over intense heat. Common problems associated with this method: - food may get too dry - need to keeo an eye on it or else it may burn - need to keep a consistant heat in order for the inside to cook as well as the outside. How does this method affect the nutritious value? The nutritions of the food stay in there as we are baking it in the oven and no juices are escaping the food.
Amanda Shamoon
Friday, 22 March 2013 8:26:08 AM AET
Grilling
Amanda Shamoon
Friday, 22 March 2013 8:26:49 AM AET
Definition of Grilling Grilling is when the food is cooked by the heat coming from above or below the food. in some cases from both sides via gas, charcol, or electricity. 5 suitable foods for grilling - Meats - Poultry - vegtables - etc.. Commonly used utensils and equipment for grilling - Charcol griller - salamander - oven - grill plates outline a proceedure for methods of cookery - Heat griller in advanced. - Place items in the griller and trun over when one side is ready. it is recomended you keep an eye on the food as the heat is coming from one or two particular parts of the overn as aposed to the whole oven / grill. 5 safety and hygenic work practices one must consider when using this method - Clean grill each time its used - clean utensils each time theyre used - protective and appropriate clothing - clean hands - clean and short fingernails - hair tied back - clean equipment 2 suitable recipies - Lamb cutlets - steak 2 associated culinary terms for each method - treslling - marking the food with the grill bars and then turning it 90 degrees and marking it again. - broiling - refers to food being cooked under a salamander. common problems associated with this cooking method when cooking The food may burn if its not looked after. how it effects the nutritional value of food The nutrients stay in the food as its not boiled or cooked in any substance it comes out from. however, the fats and oils drip when cooking.
Amanda Shamoon
Friday, 22 March 2013 8:26:08 AM AET
Shallow Frying
Amanda Shamoon
Friday, 22 March 2013 8:26:49 AM AET
Define shallow frying: Shallow frying is a frying technique which takes place in very little oil. Its more than pan frying however less that deep frying. 5 suitable foods for shallow frying: - veggies such as zuchinni, onion, cauliflower, etc - potatoes - sweets and pastries - savouries - meat such as lamb, kidneys etc Commonly used utensils and equipment for shallow frying: - Frying pan - tongs - rack outline a proceedure for methods of cookery - Pre heat oil - make sure oil is not too hot - be sure to have your appropriate clothing on and hair tied back - place foods in oil slowly do not throw them in as oil will splash and burn you or someone. - make sure both sides are browned. 5 safety and hygenic work practices one must consider when using this method - Clean grill each time its used - clean utensils each time theyre used - protective and appropriate clothing - clean hands - clean and short fingernails - hair tied back - clean equipment 2 associated culinary terms for each method - Fry: To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a oneto-two inch layer of hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is called deep-fat frying. 2 suitable recipes: - spanish garlic prawns http://allrecipes.com.au/recipe/23252/spanish-garlic-prawns.aspx - Zucchini fritters with corn http://allrecipes.com.au/recipe/22586/zucchini-fritters-with-corn.aspx Common problems associated with this method of cooking: - one side of the food may brown more than the other - oil can get too hot - food may brown before cooking in the inside. this is due to oil being too hot. how it effects the nutritional value: - an advantage to this method of cooking is that there is no loss of nutritions. Amanda Shamoon
Friday, 22 March 2013 8:26:08 AM AET
Deep Frying
Amanda Shamoon
Friday, 22 March 2013 8:26:49 AM AET
Definition of Deep frying The cooking of food wich is completely covered in oil/fat being cooked at high temprature 5 suitable foods for deep frying - potatoes - spring rolls - prawn cutlets - onion rings - nuggets - etc Commonly used utensils and equipment for deep frying - fryers - baskets - racks - trays - skimmer - filters outline a proceedure for methods of cookery - season your foods you wish to fry 5 safety and hygenic work practices one must consider when using this method - Clean grill each time its used - clean utensils each time theyre used - protective and appropriate clothing - clean hands - clean and short fingernails - hair tied back - clean equipment 2 suitable recipies - fruit fritters - vegetables in tempura 2 associated culinary terms for each method - sweating - heat slowly in a pan with a small amount of fat, cooking gently. not letting brown though. - shallow frying - frying in small amount of faat in a pan. common problems associated with this cooking method when cooking - food may not brown - food may brown without cooking in the inside. this may occur if oils too hot - food may go soggy how it effects the nutritional value of food Deep frying your food gets rid of most nutrients, vitamins, proteins and minerals in your meal.
Amanda Shamoon
Friday, 22 March 2013 8:26:08 AM AET
Pan Frying
Amanda Shamoon
Friday, 22 March 2013 8:26:49 AM AET
definition of pan frying The method of cooking with a pan in a little amount of oil/fat wich is used to grease the pan before adding the foods. 5 suitable foods for pan frying - sausages - eggs - pancakes - crepes - vegtables - poultry cuts - etc commonly used utensils and equipment for pan frying - tongs - pans - spatula outline a procedure for methods of cookery - season your foods - heat the pan with the grease inside - fry your food - turn using tongs or a spatula 5 safety and hygenic methods one must consider when using this method: -steam may be very hot. be cautious of hot steam - protective and appropriate clothing - clean hands - clean and short fingernails - hair tied back - clean equipment 2 suitable recipies - Stir fry squid and vegtables http://allrecipes.com.au/recipe/15367/stir-fried-squid-and-vegetables.aspx Pan fried fish in sweet and sour http://allrecipes.com.au/recipe/15345/pan-fried-fish-in-a-sweet-and-sour.aspx common problems associated with this cooking method when cooking - If oil gets too hot it can turn to flame - ingredients may stick to frying pan if not greased properly
Amanda Shamoon
Friday, 22 March 2013 8:26:08 AM AET