Jessica

Boiling Culinary terms: Simmering or Blanching

Suitable for: Potatoes Pasta Rice Eggs Vegetables

Utensils required: Stove Stockpot Ladle Sieve

Boiling is a wet method of cookery. A liquid is heated to the temperature in which it bubbles and turns to vapor. Food is immersed into the liquid and cooked at boiling point (100°C).

• Use a lid to trap heat and speed up boiling time • Lid is removed after boiling.

• The item being boiled must be completely covered in liquid, and allow for evaporation.

Boiling is suitable for:

Spinach and Ricotta Ravioli &

Always Ensure:

Mashed potatoes

You’re wearing an apron The water is free from bugs/pests Enclosed shoes are worn (incase of spillage) Your utensils are clean Your hands are clean

Problems associated with Boiling Over-boiling food can cause loss of nutritional value.

It can also cause food to be soggy and lose flavour

Poaching Culinary terms: Submerge and Immerse

Suitable for: Eggs Fruit Fish Chicken Red Meats

Utensils required: Round frying pan Saucepans Ladle

Poaching is a wet method of cookery where food is cooked in a liquid below boiling point.

Shallow poaching- food is cooked in the minimum amount of liquid required.

1. Collect ingredients and prep food.

2.Prepare the cooking liquid 3.Carefully add food and monitor cooking temperature Poaching is suitable for:

4.Drain food item

Vanilla poached pears & Poached eggs benedict

Always Ensure: You have CLEAN hands Your hair is tied back You wear enclosed shoes (in case of spillage) You’re using the correct equipment Your equipment is clean

Problems associated with Poaching Delicate foods can easily fall apart or dry out The liquid could evaporate causing food to burn on the bottom Nutritional value can be effected as the nutrients are extracted during the poaching process

Steaming Culinary terms: Direct steaming and indirect steaming

Suitable for: Vegetables Fish Rice Pudding Fruit

Utensils required: Convection steamers Combi steamers Perforated trays

Steaming is a healthy method of cooking that uses steam to cook the food.

1. Place water in lower section of vessel 2. Place food on upper section on perforated trays 3. Use a tight fitting lid Always Ensure: You’re careful when opening the door or

Steaming is suitable for: Steamed fish w/ ginger and lemongrass

removing the lid of the steamer to avoid burns

& Steamed chocolate pudding

and scalding Your equipment is clean You have clean hands You are wearing MINIMAL makeup Allow pressure to reduce before opening lid or door Problems associated with Steaming Uneven cooking can become a problem if the food is different sizes

Nutritional Value: Steaming is a way of cooking that ensures LESS nutrient loss than other methods of cookery. Food also retains their natural colour and flavour

Stewing Culinary terms: White stews or Brown stews

Suitable for: Red Meat Fish Potatoes Carrots Apples

Utensils required: Oven Casserole bowls Saucepans Bratt pans

Stewing is cooking food by simmering or boiling it in a small amount of liquid 1.

2.

3.

4.

5.

Brown the meat Add meat with vegetables to saucepan Add liquid Cover Cook on low heat Always Ensure: You’re using appropriate knifes Equipment used for raw ingredients is properly

Stewing is suitable for: Stewed rhubarb and vanilla yoghurt & Spiced lamb stew

cleaned to avoid cross contamination Lighting levels are sufficient Your hands are clean Equipment is clean

Problems associated with Stewing Stewing can often cause meat to be tough if timing and temperature isn’t monitored.

The food can also easily dry out and burn at the bottom.

Nutritional Value: When stewing, little nutrients are lost due to all liquid being incorporated into a sort of gravy.

Braising Culinary terms: Braiser or Searing

Suitable for: Beef ribs Pork chops Vegetables Rabbit Lamb

Utensils required: Casserole bowls Dutch ovens

Braising is frying food lightly then stewing it slowly in a closed container 1. Sear the item in hot fat 2. Simmer the item 3. Keep covered until cooked

Always Ensure: You have clean hands The equipment you’re using is clean

Stewing is suitable for: Cherry Cola braised pork & Red wine braised beef

You wear enclosed shoes in case of spillage You are careful when removing the lid of food to avoid burns and scalding You’re wearing minimal makeup

Problems associated with Braising If cooking food is not monitored and timed correctly, it can become very dry and tough Also shrinking of the food often occurs Nutritional Value: Braising results in less vitamin loss if you use the cooking liquid.

Roasting Culinary terms: Needle test or meat thermometer

Suitable for: Chicken Beef Lamb Carrots Pumpkin

Utensils required: Thermometer Oven tray Oven

Roasting is a dry method of cookery where food is cooked with an oven or while food is being rotated on a spit.

1.

2.

3.

4.

Place the food item fat side up.

Raise off the roasting tray.

Use thermometer to measure temperature.

Baste regularly with fat to avoid drying the meat.

5. Rest meat before carving.

Always Ensure:

Roasting is suitable for: Rosemary, garlic and lemon roast chicken

You’re wearing oven mitts when handling hot trays to avoid burns.

& Cinnamon roasted almonds

Correct knifes are used when carving Your hands are clean Cooking and cutting equipment being used is clean You’re wearing minimal makeup You are wearing appropriate footwear Problems associated with Roasting Food can easily overcook if the oven temperature is too high.

Also if the temp is too high, food can remain raw on the inside whilst burning on the outside.

Nutritional Value: Roasting causes nutrients to be lost in the cooking process due to removal of fat and water soluble vitamins.

Baking

Culinary terms: Pastry dough or puff pastry

Suitable for: Chicken Biscuits Pastry Cakes Cheesecake

Utensils required: Oven Baking trays Cooling racks Moulds Mixing bowls

Baking is the practice where food is subjected to the action of dry heat in an oven.

1. Grease or line tins/trays 2. Normally place the tray of tin in center of oven

Always Ensure: You’re wearing oven mitts when handling hot

Roasting is suitable for: Chocolate chip cookies

trays to avoid burns.

You allow food to cool before handling with

& Baked cheesecake w/passionfruit

hands You never use a wet cloth to handle hot trays You are conscious of high temperatures You stand back when opening a hot oven

Problems associated with Baking A problem with baking is the pastry can remain soft and chewy if undercooked.

Nutritional Value: Not a lot of nutrition is lost as the heat is surrounding, not direct.

Grilling Culinary terms: Broiling or Barbecuing

Suitable for: Lamb cutlets Steak Tomatoes Eggplant Fish

Utensils required: Gas or electric grill plate Charcoal grill Grill Plates

Grilling is a method that cooks food by radiated heat from above or below the food. In some cases the heat can come from both directions.

1. Heat griller and wait till its hot 2. Place food item onto grill and turn and required Grilling is suitable for: Grilled beef burgers

Always Ensure:

& Char grilled eggplant and rocket salad

You turn the grill off when not in use You do not touch the grill when it is on or in use The grill is cleaned before and after use Make sure utensils are clean Appropriate clothing is worn when in the kitchen to avoid

Problems associated with Grilling A problem associated with grilling is that food can often overcook and become tough if cooking temperature and time is not monitored.

Nutritional Value: Very little or no nutrients are lost when grilling food as they are not being boiled in any way.

Shallow-Frying Culinary terms: Stir-frying or browning

Suitable for: Chicken Noodles Lobster Vegetables Fruits

Utensils required: Wok Pan Tongs Sauteuse Palette knives

Shallow frying is a method of cookery where food is cooked in small amount of fat (butter or oil) in a pan.

1.

2.

3.

4.

Evenly coat the pan in a thin layer of fat.

Maintain oil at moderate temperature Coat food in batter before shallow frying Place food in pan and leave until cooked

Shallow frying suitable for: Chicken schnitzel

Always Ensure: You keep the handle of the pan facing INWARDS

& Ricotta Pancakes

You are careful when handling the pan containing hot oil Oil spills are cleaned to prevent a slip hazard All food is thoroughly cooked Equipment in contact with raw foods is thoroughly cleaned to avoid cross contamination

Problems associated with Shallow-frying A problem associated with shallow frying is if the oil is not heated enough, the food will undercook. Also unequal amounts of oil in the pan will result in unevenly cooked food.

Nutritional Value: Shallow frying increases the cholesterol levels in food.

Deep-Frying Culinary terms: Shallow-frying or Sweating

Suitable for: Fish Churros Spring rolls French fries Calamari

Utensils required: Fryers Baskets Racks Trays Filtering equipment

Deep-frying is a method of cookery where food is completely covered in fat or oil and cooked at a high temperature.

1. Season and coat food 2. Heat oil 3. Immerse food into oil. Dont add excessive amounts otherwise oil with overflow 4. Remove food 5. Drain on absorbent paper Always Ensure: You are careful when emptying the oil to avoid burning

Deep-frying suitable for: Vegetable fritters & Churros

or scalding Food is carefully placed in oil to avoid splash burns Oil spills are cleaned to prevent a slip hazard All food is thoroughly cooked Equipment in contact with raw foods is thoroughly cleaned to avoid cross contamination

Problems associated with Deep-frying A problem associated with deep frying is food will brown quicker than cook if the food is too thick or the oil is too hot, old or contaminated.

Nutritional Value: When deep-frying fat content is reduced when cooking in a high temperature. All nutrients remain high when foods are coated before being deep fried.

Stir-frying Culinary terms: Pan-frying or browning

Suitable for: Chicken Beef Bok Choy Eggplant Asparagus

Utensils required: Wok Wooden spoon Chopping board Chefs knife

Stir-frying is a method of cookery is fast frying in little fat or oil.

1.

2.

3.

4.

5.

Chop ingredients Heat wok or frypan Add oil Add ingredients Mix until cooked Stir-frying suitable for:

Always Ensure: You are careful when mixing ingredients to avoid

Chicken stir-fry & Beef stir-fry

splash burn Oil is not old or contaminated You wear correct footwear in case of spillage All oil spills are cleaned immediately to avoid a slip hazard.

Equipment used to handle raw products are thoroughly washed and sanitized.

Problems associated with Stir-frying A problem associated with stir-frying is many home stoves cant produce high temperatures compared to commercial kitchens. This can result in lower quality foods.

Nutritional Value:

Pan-frying Culinary terms: Sauteing or Dry frying

Suitable for: Veal Pork Vegetables Eggs Pancakes

Utensils required: Frying pan Wok Tongs Spatula

Pan frying is a method of cookery that uses a moderate amount of oil or fat to lubricate the pan before adding food 1.

2.

3.

4.

Season and coat ingredients Preheat the pan containing the oil or fat Turn food with tongs or spatula Drain food on absorbent paper Pan-frying suitable for: Nutella Crepes

Always Ensure:

& Scrambled eggs

Correct footwear is worn in case of spillage You carefully remove food to avoid splash burn Oil is drained carefully from pan to avoid burning or scalding You’re using the correct equipment Your hands are clean and sanitized

Problems associated with Pan-frying A problem associated with pan-frying is if too much food is added to the pan, food will either undercook or cook uneven.

Nutritional Value: Little nutrients are lost in shallow frying however fat content is increased when using this cooking method.