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COOKING TECHNIQUES
BEN VITAGLIANO’S Cooking Techniques Guide
WHat is the Best way to Cook your food?
Different Methods
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S M A N Y T E CcHo oNk Ii nQg Us Ek i l l s
th Will Help wi
These Techniques and recipies included will bring you one step closer to achiving your cullinary goals
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I present the public with this book because: Everyone thinks that Ingredients are the most important component of a recipe. Well, Im here to inform you that this is incorrect. Without
Many Different Techniques This cookbook will teach you the different methods of commercial cookery that include Boiling Grilling and many more
Foods for each Method A list of many different foods will show you what techniques are used for each
Many Differnt Recipes
Ben V ita l ia n o ven I, Ben Vitagliano, one of the best chefs in the world started out as an apprentice. Decades of knowledge have been passed down to me through family and work experience.I give you this book to share my understanding of food and methods of cookery with you
Incl s ’ t a h W
using the proper techniques, even the best quality food is used in a recipe wont taste up to standard
Many recipes throughout the book will show you how you can incorporate these methods
Safety This Book will include many different cooking methods that I have learned and mastered over the years, to go with it different recipes and foods that need to be cooked using these methods to test out your culinary skills, I hope this book will
What are the safest ways to use these methods which also includes WHS guidelines and what PPE is required
Healthy and Nutritious How do these techniques effect the nutritional value, What specific methods of cookery can effect the nutritional value of your food
Boi lin g
1 # e p i Rec
Suitable foods
- Pasta - Eggs
Pasta With Red Sauce
- Potatoes - Vegetables such as Spinach and broccoli - Rice
Utensils used - Pot/Pan - Strainer - Ladle for stock - Tongs
Step One Take one large pot, Fill it with water two thirds of the way and put on stove until you see the water boiling Once the water starts to bubble add three tablespoons of salt to add flavor to the pasta
- Always use clean water for boiling, Although boiling kills water born bacteria, it is important to use filtered water to ensure a safe pot of water for cooking
Safety and Hygienic Practices - Boiling water is hot so make sure you always be carful so you don't burn yourself - Always put the handle of the pan facing in so it isn't accidentally bumped and causes a boiling water spill
To heat a liquid until bubbles break continually on the surface. The boiling point of water is usually at 100 degrees Celsius Water Boiling
- Always use clean tongs or utensils to remove or put in anything into Boiling water, it is unhygienic and unsafe to use your hands or any dirty tools - After your finished boiling water make sure that the stove is turned o properly to reduce waste and a chance of burning yourself
Step Two Heat the oil in a large frying pan over medium heat. Add the onion and cook, uncovered, stirring often, for 3 minutes or until it softens slightly. Add the garlic and cook, stirring, for 1 minute Step Three Stir in the tomatoes and tomato paste. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring often, for 6-7 minutes or until the sauce reduces and thickens slightly. Step Four Cook the pasta in a large saucepan of salted boiling water. Add Pasta to Sauce and serve
bo ilin g Common Problems with Boiling
- One problem that eects todays society is throwing hot water down the drain. New houses have PVC piping which has a low melting temperature and can melt over time - Boiling water takes a while. especially if your boiling a cold pot with a large quantity. Boiling Water can use a lot of gas that can be prevented by using a kettle to heat up water prior then using it in pots
How to Boil 1. Know what kind of boil you're going for 2. Fill a pot with liquid 3. Put it on the stove on high heat 4. As it starts to Bubble reduce it to a low heat 5. Add salt for seasoning 6. Place food item in liquid gently to reduce the risk of splashing
Culinary Terms for Boiling - Blanching - Simmering
Nutrition
Boiling water has its benefits and downfalls. Because the substance used mostly for boiling is water, no fat is added to the food, However, Boiling a potato can cause much of the potato's B and C vitamins to migrate to the boiling water, Boiling can sometimes Eliminate a foods natural vitamins
Although Vitamins and Minerals are lost due to boil items, These supplements can still be consumed if the water is used in the meal Water Boiling
2 # e p i Rec Chicken and Vegetable Soup Step One Place chicken in a large pot with one sliced onion, 2 carrots roughly chopped, 2 stalks of celery, cut into chunks and peppercorns; add water to cover.
Step Two Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat.
Step Three Blend the vegetables and stock together until thick. then add back in the shredded boneless chicken and serve
Poa ch in g Suitable foods
Utensils used - Pot/Pan
- Fish - Eggs
- Strainer
- Pears
- Ladle for stock
- Meat and Poultry
- Tongs
- Vegetables
1 # e p i Rec Vanilla Poached Pears Step One Peel each pear from stem down. Sprinkle each pear with lemon juice to avoid browning while peeling the remaining pears. Step Two
- Always use clean water for Poaching, Although boiling kills water born bacteria, it is important to use filtered water to ensure a safe pot of water for Poaching
Safety and Hygienic Practices - Poaching Involves Boiling water which is hot so make sure you always be carful so you don't burn yourself - Always put the handle of the pan facing in so it isn't accidentally bumped and causes a boiling water spill
Poaching means to cook something in liquid with a Boiling point temperature Poaching is typically reserved for cooking very delicate items Water Boiling
- Always use clean tongs or utensils to remove or put in anything That is being poached, it is unhygienic and unsafe to use your hands or any dirty tools - After your finished poaching make sure that the stove is turned o properly to reduce waste and a chance of burning yourself
Place 2 cups sugar and 6 cups water in a saucepan over medium heat and stir until sugar has dissolved. Increase heat and simmer for 5 minutes. Step Three Add pears and a split, seeded vanilla bean. Allow the pears to Poach, covered with a square of baking paper, in the liquid for 15-20 minutes or until tender. Turn occasionally to ensure even cooking. Serve pear warm or cooled with a little poaching liquid.
Poa ch in g Common Problems with Poaching
How to Poach
- Poaching usually includes the cooking of delicate foods. One of the main problems with poaching is that, if not treated carefully the delicate food can break down in the water if not handles gently or if the heat is up to high
1. Know what kind of boil you're going for
- When poaching in water sometimes food can become bland if not enough seasoning is used
2. Fill a pot with liquid 3. Put it on the stove on high heat 4. Place the food into the boiling liquid 5. Once it starts to look like its cooking reduce the head and leave to simmer
2 # e p i Rec Poached Salmon Step One Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.
Step Two
Culinary Terms for Poaching - Submerging
Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
- Emerging
Step Three
Nutrition
Poaching is a great alternative to Frying or other unhealthy cooking methods, Poaching can sometimes Eliminate a foods natural vitamins. Not as much as boiling though
Using a teaspoon of vinegar added to the boiling liquid when poaching eggs will center the yolk and make it even Water Boiling
Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.
Ste a min g Suitable foods - Asparagus - Dumplings - Seafood: Prawns Salmon - Spinach
Utensils used - Steamer Pots, Woks, Electric Steamers, Steamer Baskets or steamer racks can all be used to steam food with some water added -
- Potatoes
- Strainer - Ladle for stock
1 # e p i Rec Steamed Dumplings Step One Combine mince, onion, garlic, bamboo shoot, rice wine, white pepper and oil in a bowl. Season with salt.
- Tongs
Step Two - Also check the cord and make sure there is no visual or internal damage. Check safely - The Glass or surface of a steamer can be hot so use caution and handle the steamer with a mitten or tea towel
Safety and Hygienic Practices - Steaming Involves Boiling water which is hot so make sure you always be carful so you don't burn yourself - Make Sure when using an electric steamer that the cord is away from liquids and is not a trip hazard
Steaming is a method of cooking using steam. Steaming is considered a healthy cooking technique and capable of cooking almost all kinds of food. Steaming Dumplings
- After the process is finished make sure you you properly dry the steamer of any fluids so bacteria doesn't grow from the water residue, Germs multiply faster in a moist hot environment
Place 1 teaspoon mixture into centre of 1 wonton wrapper. Brush edges with water. Fold wonton over to make a triangle. Bring base corners of triangle together. Press firmly to join. Step Three Line base of a large steamer basket with baking paper. Place dumplings, in a single layer, in basket. Pour water into a wok until one-quarter full. Bring to the boil over high heat. Place steamer over wok, ensuring base doesn't touch water. Steam dumplings for 15 to 20 minutes or until tender and cooked through.
Ste a min g Common Problems with Steaming
- Steaming has become synonymous with the bland foods suggested by diet plans for patients on a low-fat, lowcholesterol, and low-sodium regime. - Bamboo steamers take to long to cook food which means switching to an electrical steamer is the better but more expensive alternative
How to Steam Electric Steamer 1. Fill the steamer with water in the designated Section 2. Set the timer for the suggested cooking time
Bamboo Steamer
Using a teaspoon of vinegar added to the boiling liquid when poaching eggs will center the yolk and make it even Water Boiling
Step One
2. Fill the bamboo stacks and place them above the boiling water letting the steam rise through the bamboo and cook the food
Culinary Terms for Steaming
Step Two
- In-Direct Steaming
Poaching is a great alternative to Frying or other unhealthy cooking methods, Poaching can sometimes Eliminate a foods natural vitamins. Not as much as boiling though
Steamed Salmon Line a bamboo steamer with baking paper and place over a wok half-filled with simmering water. Place fish in a single layer in steamer and cover. Cook for 5 minutes for rare, or until cooked to your liking.
1. Place Boiling water in the bottom compartment of the bamboo steamer
- Direct Steaming
Nutrition
2 # e p i Rec
Meanwhile, toss beans in 2 teaspoons olive oil and season to taste. Whisk vinegar, tarragon, mustard, 2 teaspoons warm water and remaining olive oil in a bowl until combined. Serve salmon on beans, drizzled with vinaigrette.
Recipies
Ste wi n g
e n O e p Reci
Suitable foods - Beef/Tough Cuts - Carrots - Potatoes
Steamed Salmon
- Chicken - Cabbage
Utensils used
Step 1
- Pot/Pan - Wooden spoon - Spatula - Oven or Stove
- After finishing cooking the stew is done wash and dry the bowl or dish properly so bacteria form left over food or water doesn't grow
Safety and Hygiene Processes - Stewing Involves A stove or oven which is hot so make sure you always be carful so you don't burn yourself - After Taking the pot out of the oven be sure to use an oven mitt or tea towel to avoid touching the hot surface
A dish of meat and vegetables cooked slowly in liquid in a closed dish or pan Beef Stew
-Heat oil in a large saucepan over medium heat. Cook onion, celery, garlic and bacon, stirring, for 6-8 minutes until onion is soft and bacon is crisp. Stir in paste and cook for 1 minute. Add potato, chopped tomato, stock and sugar, season, then simmer for 10 minutes or until potatoes are tender and the sauce is slightly thickened. Add beans and simmer for 3-5 minutes or until heated through.
- When The stew is done turn o the stove or oven and give them time to cool. This reduces waste and reduces the risk of burning yourself - Always use clean utensils to serve and check the stew , it is unhygienic and unsafe to use your hands or any dirty tools
Step 2 Divide stew among bowls, top with parsley leaves and serve.
Ste wi n g Common Problems with Stewing
- Stewing is a vey time consuming technique. A Stew needs to be set at a low heat while the liquid thickens and becomes absorbed by the food - Because a Stew is cooked for so long, some ingredients become baked onto the pan which is hard to remove and can cause bacteria to grow
How to Stew
- Chop the vegetables into large pieces. - Coat the bottom of the pot with oil and heat over medium-high heat until the oil is very hot and shimmering, about three minutes. Place the meat in the pot and cook it for three to four minutes without disturbing it
The technique of Stewing is used commonly to make casseroles which consist of mostly cabbage Water Boiling
Step One
- Add Tomato paste, wine and the potato, the meat and any accumulated juices, and enough beef broth. Cover and reduce until Thick
Culinary Terms for Stewing
Step Two
- Brown Stews
Stewing is not as healthy as Other Methods of cookery. The liquid needed to stew must incorporate salt. Butter and fats in the tough meats are also needed to add flavor to the dish
Steamed Salmon Heat oil in a large saucepan over medium-high heat. Cook sausages for 8 to 10 minutes or until browned and just cooked through. Transfer to a board. Allow to cool. Thickly slice.
- Remove meat and Add the onion, carrot, and celery; season with salt and pepper;
- White Stews
Nutrition
2 # e p i Rec
Add onion and mushroom to pan. Stew for 3 to 4 minutes or until onion is softened. Return sausages to pan. Add tomatoes and 1/4 cup cold water. Reduce heat to low. Cook for 5 minutes or until heated through. Remove from heat. Season with salt and pepper. Top with parsley. Serve stew with crusty bread.
Recipies
Brai sin g
e n O e p Reci
Suitable foods - Beef: Tough Cuts/Ribs - Flank - Lamb Shanks
Braised Lamb Shanks
- Veal - Potatoes/Onion/Carrot
Utensils used - Roasting pan - Oven (Dutch) - Stove Top
- Use clean utensils to check the Meat and all the other ingredients in the Pan
Safety and Hygiene Processes - Braising Involves A stove and oven which is hot so make sure you always be carful so you don't burn yourself - After Taking the Tray out of the oven be sure to use an oven mitt or tea towel to avoid touching the hot surface
Braising is a wet cooking method, in which tough cuts of meats can be tenderized by being covered in liquid and cooked for long periods of time at low heat. Beef Stew
- When The Braising is done turn o the stove and oven and give them time to cool. This reduces waste and reduces the risk of burning yourself - When Making the transfer from stove to oven make sure the dish is covered and not left out for too long to reduce the risk of bacteria growing
Step 1 Preheat oven to 170°C. Heat olive oil in heat-resistant casserole dish over medium- high heat and cook lamb shanks for 10 minutes or until browned. Transfer to a plate. Add onions, garlic and rosemary to dish and cook over medium heat for 5 minutes. Return lamb shanks to dish. Stir in tomatoes, eggplant, wine, water and bay leaves. Bring to the boil. Cover and cook in preheated oven for 2 hours.
Step 2 Meanwhile, peel rind from the lemon, remove white pith and cut rind into thin strips. Combine lemon rind with the parsley and extra garlic. Sprinkle over lamb shanks and serve.
Brai sin g Common Problems with Braising
- Braising is a vey time consuming technique. It needs to be set at a low heat while the liquid thickens and becomes absorbed by the food
- Sometimes Tough cuts of meat still don't become tender and go dry if they are not braised for long enough or not enough liquid is added
How to Braise
- Sear or brown the Meat in a pan lubricated with Fat or oil - Take the meat off heat and leave to simmerer in liquid on low heat in a covered pot
2 # e p i Rec Braised Steak Step One Combine 1/2 cup flour, and salt and pepper on a plate. Lightly coat each piece of steak in seasoned flour. Step Two
Culinary Terms for Braising - Brasier - Searing
Heat oil in a non-stick frying pan over medium-high heat. Cook steak, in batches, for 3 minutes each side or until browned. Transfer to an ovenproof dish. Step Three
Nutrition
Braising is not as healthy as Other Methods of cookery. The liquid needed to Braise must incorporate salt. Butter and fats in the tough meats are also needed to add flavor to the dish
Preheat oven to 180°C. Add onions to frying pan. Cook, stirring, for 4 minutes or until tender. Sprinkle remaining 2 tablespoons of flour over onions. Stir until well combined. Step Four
Even some of the toughest cuts of meat can “Melt in your Mouth” if it is cooked long enough using the braising technique Water Boiling
Slowly add consomme, stirring constantly. Bring mixture to the boil. Pour mixture over beef. Cover. Bake for 2 hours or until steak is tender. Serve with carrot and parsnip mash.
Recipies
Roas tin g
e n O e p Reci
Suitable foods - Rolls Of Pork - Pork Shoulder
Pork Roast
- Lamb
Step 1
- Potatoes/Carrots/Peas/Onion - Chicken
Utensils used - Roasting pan - Oven
Preheat oven to 140 degrees C. Stir together cranberry sauce, sugar, cranberry juice, mustard and cloves.
- Barbecue or Roasting Tray - Tongs and a carving knife
- Use clean utensils to check the Meat and all the other ingredients in the Pan
Safety and Hygiene Processes - Roasting Involves A oven, BBQ or a Roasting Tray which are all hot, make sure your always be carful and don't burn yourself - When rubbing salt on the Roast to create crackling make sure your hands are clean or use a utensil
Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source.
- When The Roasting is done turn o the stove and oven and give them time to cool. This reduces waste and reduces the risk of burning yourself - After Taking the Tray out of the oven be sure to use an oven mitt or tea towel to avoid touching the hot surface
Step 2 Place pork roast in a large baking tray. Pour cranberry mixture over the roast.
Step3 Cook in preheated oven for 6 to 8 hours, or until meat is tender. Remove roast, and keep warm.
Step 4 With a metal spoon, skim the fat from the juices in the baking tray and discard. Pour 450ml of the remaining juices (top up with water if necessary) into a small saucepan. Bring to a boil over medium-high heat. Blend cornflour and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taste. Serve with the roast.
Roas tin g Common Problems with Roasting
- If the oven is turned up too high the Meat or vegetables that is being roasted can turn out dry, Roast at a low heat to avoid this from happening - Although fattening, Salt is needed to rub on the skin of the meat (Especially Pork) to create a crunchy Crackling, If enough salt isn't used the skin of the meat becomes rubbery and unpleasant to eat
How to Roast - Preheat the oven in line with the type of cut you are roasting\ - Place the roast on a rack in a roasting dish. - Different cuts require different cooking times per fixed weight - Remove roast when cooked to desired degree. Transfer to a plate, cover loosely with foil and rest for 10-20 minutes before carving
2 # e p i Rec Braised Steak Step One Preheat oven to 220°C/200°C fan-forced. Trim fat from chicken. Discard neck. Rinse chicken (including cavity). Pat dry with paper towel. Tie legs with kitchen string. Brush chicken with 2 tablespoons oil. Sprinkle with herbs. Season with salt and pepper. Step Two
Culinary Terms for Roasting - Meat Thermometer - Needle Test
Place chicken, breast-side up, on a rack in a roasting pan. Place pan on lowest oven shelf. Roast for 1 hour. Step Three
Nutrition
How fattening a roast is depends on what you put it it. If excess amounts of salt is used to make crackling your roast will be high in fat content, Roasting vegetables doesn't add to the fat content though
Meanwhile, place potato in a heatproof, microwave-safe dish. Cover with plastic wrap. Microwave on high (100%) for 5 minutes. Drain. Transfer to a heavy-based roasting pan. Add pumpkin and carrot. Add remaining oil. Toss to coat. Step Four
Spraying Water on a roast pork On a spit is another effective way to harden up the skin and turn it into crackling in alternative to salt
After chicken has roasted for 1 hour, place vegetable pan on highest oven shelf. Roast chicken and vegetables, turning vegetables during cooking, for 45 to 50 minutes or until juices run clear when chicken thigh is pierced with a skewer (cover chicken with foil if over-browning). Serve with beans.
Recipies
Baki n g
e n O e p Reci
Suitable foods - Bread - Muffins - Cakes
Blubbery muffins
- Ricotta
Step 1
- Soufflé
Utensils used - Muffin Tins/Baking Tray - Oven
Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole, 1/3 cup-capacity muffin pan.
- Wooden Spoon - Baking paper or Cupcake Holders - Wooden Spoon/Spatula
- Use clean utensils to Mix batter, Scoop mix out of bowls and check to see if cakes are cooked to reduce cross contamination
Safety and Hygiene Processes - Baking Involves A oven which is hot, make sure your always be carful and don't burn yourself - Make sure Cake and Cupcake trays have no traces of baked on Food which can carry bacteria. Always throughly wash tins when finished baking
Baking is a food cooking method using prolonged dry heat acting by convection, rather than by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones
- When The Baking is done turn off the oven and give Them time to cool. This reduces waste of electricity and reduces the risk of burning yourself - After Taking the Tray out of the oven be sure to use an oven mitt or tea towel to avoid touching the hot surface
Step 2 Sift flour into a bowl. Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs. Stir in sugar.
Step3 Make a well in centre of flour mixture. Add blueberries, milk and egg. Gently stir until just combined. Spoon mixture into prepared holes. Bake for 25 minutes or until a skewer inserted in centre of 1 muffin comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.
Baki n g Common Problems with Baking
- If measured for baking aren't correct, Especially for Breads and cakes the mixture can be too dry - If an oven temperature is turned up too high it can burn the cake on the outside and keep it still raw on the inside
How to Bake - Preheat oven to desired temperature - Line the baking trays with Canola oil or Baking paper - Mix or kneed the dough for baking and let it rest - Pour the mix into the trays and place in the oven - Once golden brown take the Baked goods out of the Oven and leave to rest
2 # e p i Rec Melting moments Step One Preheat oven to 160°C. Line 2 oven trays with baking paper. Use an electric mixer to beat butter until pale and creamy. Add the flour, icing sugar and custard powder and use a wooden spoon to stir to combine.
Step Two Culinary Terms for Baking - Pastry Dough - Pu Pastry
Nutrition
Everyone knows that to have a nice moist cake requires butter, sugar, and cream, baking isn't the most healthy cooking method but it tastes really good
Using Canola spray in alternative to baking paper or cupcake liners works equally as well
Use your hands to roll teaspoonsful of the dough mixture into balls. Place the balls 3cm apart on the lined trays. Use a fork dusted in icing sugar to gently flatten. Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until just cooked through. Remove from oven and set aside for 30 minutes to cool. Step Three Use an electric mixer to beat the extra butter and icing sugar in a bowl until light and fluffy. Add the lemon rind and juice and beat until combined. Spread the butter mixture over the flat side of half the biscuits and sandwich together with remaining biscuits.
Recipies
Gri llin g
e n O e p Reci
Suitable foods - Fish - Steak - Burger Patties
Grilled Fish with Lemon Sauce
- Prawns - Chicken
Utensils used - Grill/BBQ - Spatula - Gas
- Use Clean utensils to flip or take any grilled products off or put on the grill.
Safety and Hygiene Processes - Grilling Involves A Grill or BBQ which is hot, make sure your always be carful and don't burn yourself - Clean your grill before placing anything raw on it otherwise cross contamination can take place
- When The Grilling is done turn off the Grill and give Them time to cool. This reduces waste of electricity and reduces the risk of burning yourself - After taking the Food off the grill wrap place it in a container and wrap it in foil. This keeps the food hot and Stops bacteria from getting inside or growing
Step 1 Place the butter, lemon juice, thyme and a good pinch of salt and pepper in a small bowl. Mix with a spoon to combine. Cover and set aside.
Step 2 Preheat grill on high. Line a baking tray with foil. Place the fish, skin-side down and tomato cutside up on the lined tray and brush with the oil. Sprinkle with pepper. Cook under preheated grill for 4 minutes (there is no need to turn the fish) for medium or until cooked as desired. Season with salt.
Step3
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. It is sometimes referred to as barbecuing
Place the egg tomato on the serving plate. Place an egg lift between the skin and flesh of the fish and it should lift away easily, leaving the skin behind. Place the fish on the warm spinach and place the lemon butter on the top. Serve immediately with the lemon wedge.
Gri llin g Common Problems with Grilling
- Because grilling has groves on the hotplate a main problem that grilling has is that food sticks to the grill. Delicate food like fish especially can crumble if food sticks to the hotplate of a grill - Grilling sweats the fat out of food which can sometimes fall into the fire section of the grill. this causes a fat flare up and can Breach your safety
How to Grill - Preheat the char-grill pan or plate to hot before adding the meat. Instead of oiling the pan it is better to oil the meat - To keep meat moist and juicy, turn once only - Remove meat from heat, loosely cover with foil and rest for 2 minutes to allow the meat fibers to relax and reabsorb their juices before serving.
2 # e p i Rec Mexican grilled steak with corn salad Step One Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Rub 2 teaspoons oil over corn cobs. Cook for 10 minutes, turning occasionally, or until lightly browned and tender. Step Two
Culinary Terms for Grilling - Pan Frying - Browning
Combine paprika, cumin, chilli flakes, garlic, lime rind and remaining oil in a ceramic baking dish. Add steaks. Turn to coat. Cook steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Cook onion for 5 to 6 minutes or until light brown and tender.
Nutrition
Grilling is the healthy option to cooking, all that is required is some seasoning, Grilled food isn't cooked in butter or fats. it actually reduces the fats in most meats
Like Baking. Canola spray can be used to help stop the sticking of food to the grill
Step Three Cut kernels from corn cobs. Combine corn kernels, beans, sliced chilli, chopped coriander, onion and lime juice in a bowl. Serve steaks with corn mixture, lime wedges and coriander leaves.
Recipies
Sha llo w F ry i n g
e n O e p Reci
Suitable foods - Fish - Chicken - Vegetables
Salt and pepper Squid
- Potatoes
Step 1
- French Toast
Utensils used - Pan - Spatula - Gas - Oil
- Use Clean utensils to flip or take any Shallow fried products off or put in the pan
Safety and Hygiene Processes - Shallow Frying Involves A Stove and a pan which is hot, make sure your always be carful and don't burn yourself - Using clean oil to Shallow fry is important, Dirty oil can contain Pieces of food which can cause cross contamination
Shallow frying is an oilbased cooking technique. It is typically used to prepare portion-sized cuts of meat and fish, and patties such as fritters
- When The Shallow fry is done turn off the Grill and give it time to cool. This reduces waste of electricity and reduces the risk of burning yourself - After the Shallow frying is complete, dispose of the oil in a environmentally safe manner
Preheat oven to 160°C/140°C fan-forced. Cut each squid hood in half lengthways. Using a sharp knife score inside in a criss-cross pattern. Cut each piece in half lengthways. Cut each strip crossways into 4 pieces. Pat dry with paper towel.
Step 2 Heat oil in a wok or saucepan over medium-high heat. Combine flour, pepper, salt and chilli in a shallow dish. Lightly toss squid in flour mixture, shaking off excess. Cook, turning, for 2 minutes or until light golden. Transfer to a baking tray. Place in oven to keep warm while cooking remaining squid. Serve with salad greens and lemon wedges.
Sha llo w F ry i n g Common Problems with Shallow Frying
- Shallow Frying involves the cooking of fat and oils. Lipids can sometimes Bubble and spit hot liquids which can jeopardize your safety - If the heat of a pan is to high while Shallow Frying you can easily Burn the outside of the food and keep the inside raw
How to Shallow Fry - Fill A pan up Two Thirds of the way with oil - Heat up the oil in the pan until it starts to give o a shiny Eect - Drop the Food item into the oil and let it cook on one side
- Leave to rest for 2 minutes before serving
Step Two
- Browning
Like Baking. Canola spray can be used to help stop the sticking of food to the grill
Step One
- Flip over and cook the other side
- Stir Frying
Shallow Frying incorporates saturated fats which is bad for your health. although it is not as bad as deep frying, it isn't the healthiest way to cook
Crispy Shallow Fried Potatoes
Cut potatoes into 1.5cm cubes. Sprinkle with salt and pepper. Toss until well coated.
Culinary Terms for Shallow Frying
Nutrition
2 # e p i Rec
Heat oil in a large, non-stick frying pan over medium heat. Add potato. Cook, turning often, for 20 minutes or until golden. Remove pan from heat. Add tomato and parsley. Toss gently and serve.
Recipes
Dee p F ryin g
e n O e p Reci
Suitable foods - French Fries - Battered Fish and Chicken - Spring Rolls
Cinnamon Donuts
- Corn Dogs
Step 1
- Prawn Chips
Utensils used - Deep Fryer - Tongs - Oil Skimmer
Heat milk over low heat until just warm (overheating will kill yeast). Remove from heat and pour into a jug. Add yeast, 2 tablespoons caster sugar, and salt. Whisk with a fork until well-combined. Allow to stand for 10 minutes.
- Oil Strainer
Step 2
- Use Clean utensils to flip or take any Deep fried products out of the deep fryer
Safety and Hygiene Processes - Deep Frying Involves A Deep Fryer which is hot, make sure your always be carful and don't burn yourself - Using clean oil to Deep fry is important, Dirty oil can contain Pieces of food which can cause cross contamination
Deep frying is a cooking method in which food is submerged in hot fat e.g. oil.
- When The Deep fry is done turn o the Deep Fryer and give it time to cool. This reduces waste of electricity and reduces the risk of burning yourself - After the Deep frying is complete, dispose of the oil in a environmentally safe manner
Sift flour into a large bowl. Add butter and rub in with fingertips until mixture resembles fine breadcrumbs. Add 1/4 cup caster sugar, stirring until wellcombined. Make a well in the centre. Add yeast mixture and eggs. Mix until well-combined. Drop mixture onto a floured surface. Knead for 10 minutes. Place dough into a lightly oiled bowl and cover with plastic wrap. Stand in a warm place for 45 minutes.
Step 3 Combine remaining caster sugar and cinnamon on a plate. Knock down dough and turn onto a lightly floured board. Cut dough in half and knead each piece for 5 minutes. Roll one piece out to 1 1/4cm thick. Cut 8cm circles with a biscuit cutter. Using a 4cm round cutter, cut out centre of each circle to form donuts. Continue with remaining dough.
Step 4 Fill a frypan with oil. Heat over medium heat until oil is hot. Add 2 to 3 donuts at a time, cooking for 2 to 3 minutes on each side or until golden. Remove with a slotted spoon and drain on paper towels. Toss donuts, one at a time, in cinnamon sugar until well-coated.
Dee p F ryin g Common Problems with Deep Frying
- Deep Frying involves the cooking of fat and oils. Lipids can sometimes Bubble and spit hot liquids which can jeopardize your safety - If the heat of The deep fryer is to high while Shallow Frying you can easily Burn the outside of the food and keep the inside raw
How to Shallow Fry - Fill A Oil Vat or Pot up with oil - Heat up the oil in the Pot until it starts to give off a shiny Effect - Drop the Food item into the oil and let it cook on one side - Let the food float around in the oil until fully cooked - Leave to rest for 2 minutes before serving
2 # e p i Rec Perfect potato chips Step One Cut potatoes into 2cm-thick slices. Cut each slice into 2cmthick chips. Place potato in a large colander. Rinse under cold running water for 2 minutes to remove excess starch. Step Two
Culinary Terms for Deep Frying - Shallowing - Sweating
Place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to low. Simmer, uncovered, for 10 minutes or until just tender. Transfer to a tray. Refrigerate for 2 hours or until cold.
Step Three Nutrition
Deep Frying is the Most Fattening of all the cooking Methods. It involves cooking fats which turn them into saturated fats. Saturated fat is bad for your body and shouldn't be consumed regularly
Heat oil in a saucepan or deepfryer (if using a deep-fryer, heat oil to 130°C). Cook potato, in 3 batches, for 5 minutes or until potato looks dry but not coloured. Drain on paper towel. Cool. Refrigerate for 2 hours or until cold. Step Three
Like Baking. Canola spray can be used to help stop the sticking of food to the grill
Reheat oil to 180°C. Cook potato, in 3 batches, for 8 minutes or until golden. Drain on paper towel. Serve with sea salt.
Recipes
Sti r F ryin g
e n O e p Reci
Suitable foods - Veal - Beef - Chicken
Easy sweet chili stir-fry
- Vegetables
Step 1
- Noodles
Cook the rice in a large saucepan of boiling water for 25 minutes or until tender. Drain. Utensils used - Wok - Tongs - Stove
- Use Clean utensils to Stir and combine the food in the wok
Safety and Hygiene Processes - Stir Frying Involves A wok and stove which becomes hot after cooking, make sure your always be carful and don't burn yourself - Make sure that before a stir fry is made the wok is clean of baked on food
Stir Fry involves cooking meat, fish, or vegetables rapidly over a high heat while tossed and stirred briskly Usually prepared in a wok
- When The Stir fry is done turn o the Stove and give it time to cool. This reduces waste of electricity and reduces the risk of burning yourself - Ensure that any meat used in the stir fry is fresh and was prepared properly
Step 2 Heat the oil in a wok or frying pan over high heat. Add one-quarter of the chicken and stir-fry for 2-3 minute or until cooked through. Transfer to a bowl. Repeat in 3 more batches with remaining chicken.
Step 3 Add the carrot and snow peas to the wok and stir-fry for 1 minute. Return the chicken to the pan with the honey and soy sauce and stir-fry for 1 minute or until sauce boils and thickens slightly.
Step 4 Fill a frypan with oil. Heat over medium heat until oil is hot. Add 2 to 3 donuts at a time, cooking for 2 to 3 minutes on each side or until golden. Remove with a slotted spoon and drain on paper towels. Toss donuts, one at a time, in cinnamon sugar until well-coated.
Sti r F ryin g Common Problems with Stir Frying
- Stir Frying need to be continuously tossed or stirred to stop it from drying out or sticking which means that a chef must continuously monitor the Stir Fry - Stir Fry is commonly cooked in a wok which has a round surface on the bottom, A wok can sometimes fall of the stove if a chef isn't careful
How to Stir Fry - Cut meat across the grain into strips of even thickness. Coat the meat in oil instead of adding oil to the wok or pan. - Ensure the wok is hot before you begin to cook meat or vegetables. - Cook meat in small batches (about 250g). When you add the meat to the wok, work from the outer side to the centre - Set meat aside and return to the wok with sauces once the vegetables are cooked. Stir-fry only to combine
Culinary Terms for Stir Frying - Pan Frying - Browning
Nutrition
A Stir Fry isn't as fattening as shallow frying or deep frying. Stir Frys are also made up of noodles and Vegetables which are healthy
2 # e p i Rec Ginger Pork Stir Fry Step One Place pork and 2 teaspoons oil in a bowl and stir well to coat. Heat a wok or large frypan over high heat. Add pork and stir-fry for 2 minutes until browned. Remove pork and set aside.
Step Two Add the remaining 1 tablespoon oil to the pan and stir-fry the onion, garlic and ginger for 1 minute. Add the mixed mushrooms and a splash of water and stir-fry for 2 minutes until golden and starting to soften. Stir in the cooked pork, enoki mushrooms, bok choy, oyster sauce and 2 tablespoons water and cook for a further 1 minute until the bok choy is tender but still has some crunch.
Step Three Garnish with coriander leaves and serve with rice.
Stir Fry Woks have a regular handle and a second handle on the front of the pan to make it easier to toss
Recipes
Pan F ry in g
e n O e p Reci
Suitable foods - Veal - Beef - Chicken
Chorizo and chickpea pan-fry
- Vegetables
Step 1
- Prawns/Fish
Place potato and bay leaf in a pan of cold salted water and bring to the boil. Cook for 6 minutes or until just starting to soften. Utensils used - Pan - Tongs/Spatula - Stove
- Use Clean utensils to Handle food in the Pan. Never use Your hands or Dirty utensils
Safety and Hygiene Processes - Pan Frying Involves A wok and stove which becomes hot after cooking, make sure your always be carful and don't burn yourself - Make sure that before a Pan fried food is made the Pan is clean of baked on food
Pan frying is a form of frying characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying); typically using just enough oil to lubricate the pan
- When The Pan fry is done turn o the Stove and give it time to cool. This reduces waste of electricity and reduces the risk of burning yourself - Ensure that any meat used in the Pan fry is fresh and was prepared properly
Step 2 Drain and discard bay leaf.
Step 3 Heat oil in a large frypan and cook onion for 2-3 minutes until soft. Add chorizo and cook, stirring occasionally, for a further 2-3 minutes until starting to crisp. Add paprika, garlic and tomato, and cook, stirring occasionally, for 5 minutes until sauce has thickened.
Step 4 Stir in chickpeas and cook until heated through. Stir in chopped parsley just before serving. Serve on toasted Turkish bread or rice.
Pan F ry in g Common Problems with Stir Frying
- There aren't many problems that incorporate Pan Frying. One Problem that Pan Frying create is that it is easy for food to stick o the pan because of the Minimal use of oil or fats used
How to Pan Fry - Preheat the pan to moderately hot. - Food should sizzle when you add it to the pan. Keep the heat moderately high - For meat Cook one side until the first sign of moisture appears on the upper side, turn and cook other side. Turn once only.Â
2 # e p i Rec Moroccon Lamb Pan Fry Step One Process onion, lemon, garlic, spice mix and ginger in a food processor with just enough of the stock to make a thick paste.
- Rest the food for a few minutes before serving.
Step Two
Culinary Terms for Pan Frying - SautĂŠing - Dry Frying
Nutrition
Pan frying uses less oil that Shallow or Deep Frying which makes it a healthier alternative. But it still incorporates the use of saturated fats so it isn't the healthiest Method of cookery
Pan Frying is the most common Method of cookery used for a large variety of food
Heat oil in a large non-stick frypan over medium heat. Season lamb and sear for 2-3 minutes each side. Remove. Add paste and remaining stock to pan, bring to a boil, then simmer for 6-8 minutes to reduce. Return lamb to pan with honey and cook for 5 minutes. Add olives to warm. Mix in the coriander. Serve on couscous or rice.