BOILING November 2010
What is it? Boiling is the method of cooking in which food is immersed in a liquid and cooked at 100 Degrease Celsius. To do this, foods immersed in boiling water, and then the water is returned to a rapid boil.
CULINARY TERMS 1. 2. 3. 4. 5. 6. 7. 8.
Nucleate boiling Transition boiling Film boiling Simmer Blanch Farinaceous Refresh Stock
SUITABLE FOODS, COMMON UTENSILS AND EQUIPMENT Foods suitable for boiling include vegetables, starchy foods such as rice, pasta, noodles and potatoes eggs, meats, sauces, stocks and soups. Equipment and utensils consist of pot, water, stove-top, wooden spoons, ladles chinois
Method of cookery
1.Choose a pot that's large enough to hold the amount of water you want to boil, and has a lid that fits. 2.Remember that the pot might have to be bigger than you'd think if you're going to add food to the water. Without enough room in the pot, for example, rice or pasta will boil over. 3.Place the pot on a stove burner and pour cold water from a measuring cup into the pot. Or, if you're doing something such as cooking pasta and don't need to measure, just run cold water from the tap into the pot, then place the pot on the burner. 4.Turn the burner to high. Cover the pot. 5.Check for steam escaping from under the lid, then lift the lid carefully to see how the water is doing. 6.Look at the water. If large bubbles are rising from the bottom of the pot to the surface, the water is boiling.
Waste Minimisation Throw all the food scraps in the bin or compost depending if its a fruit or vegetable. Pour water down drain once finished using it.
Characteristics
-One of the most common ways to cook vegetables in commercial cookery - it is important to ensure that all pieces of food that are going into the same pot are similar size or density so that they finish cooking at the same time -The selected cooking pot needs to be relative to the amount of food being cooked -It is important to bring the predetermined amount of water to the boil first -When you make stock, you should bring the ingredients to the boil from a cold start, which aids in the removal of impurities
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Effect on Nutrient Value Boiling foods can result in nutrient loss. Many vitamins, such as vitamins B and C, are water-soluble and are destroyed when submerged in water.
POACHING November 2010
What is it? Poaching is the cooking of food in a liquid as just below boiling point. Poaching is a slow and very gentle method of cooking, most suitable to delicate foods.
CULINARY TERMS 1. Submersion Poaching 2.Shallow Poaching 3. Cartouche
SUITABLE FOODS, COMMON UTENSILS AND EQUIPMENT Suitable foods consist of eggs, fruit, poultry and fish. Equipment and utensils consist of frying pans, saucepans, brat pans, spoons, cranked lifters, and kettles.
Method Of Cookery 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
Waste Minimisation Waste minimisation techniques is pouring simmering liquid down the sink, and throwing scraps in the bin or compost.
Characteristics -Foods need to be prepared of poaching according to their type and cut to required size -Foods are poached in a variety of liquids, not just simply water -Poaching liquids include milk, stock syrup and court bouillon
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Effect on Nutrient Value Poaching food is one of the healthiest and nutritionally way to prepare food. This is because there is no added fat from oil or butter. Another benefit of poaching foods is that foods can be cooked in water along, which is excellent for fat-reduced diets.
STEAMING November 2010
What is it? Steaming is the cooking of prepared foods by steam (moist heat) under varying degrees of pressure.
Culinary Terms 1. 2. 3. 4.
Low pressure steaming High pressure steaming Direct and Indirect Atmospheric steaming
SUITABLE FOODS, COMMON UTENSILS AND EQUIPMENT Suitable foods consist of meat, poultry, fish rice and almost all vegetables such as carrots, potatoes, beans, broccoli etc. Suitable utensils and equipment associated with steaming include the actual steamer itself and the different foods being steamed.
Method of cookery
Waste Minimisation
1.Prepare a steaming liquid and bring it to boil in a covered pan or double boiler. 2. Place the food on a rack, basket or perforate pan. Place it over the boiling water. 3. Alternatively, place the food in a shallow pool of cooking liquid 4. Cover and cook to desired preference
Characteristics
The waste minimisation techniques situated with steaming include throwing out all food scraps in compost bin.
-The appropriate cooking vessel needs to be decided upon -The food may need to be cut into smaller sizes -If the food will be in direct contact with water it may need to be wrapped or covered to protect it -If you are using smaller units rather than commercial steaming ovens, water needs to be placed in the base pot and brought to the boil
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Effect on Nutrient Value Steaming foods is the most nutritional way of cooking because food is surrounded by steam and heated through, keeping vitamins intact.
STEWING November 2010
What is it? Stewing is a long, slow method of cooking where food is cut into pieces and cooked in the minimum amount of liquid, water, stock or sauce. The food and the cooking liquid are served together. Culinary Terms 1. Blanquettes 2. Brown stews 3. White stews 4. Compote 5. Rataouille 6. Navarin 7. Ragout 8. Fricassee 9. Bouillabisee
SUITABLE FOODS, COMMON UTENSILS AND EQUIPMENT Foods that can be included when stewing consist of most types of meat (pork, beef, veal), chicken, fish, seafood, vegetables and fruit. The common utensils and equipment used in the process of stewing consist of bratt pans, pots, lids and paddles.
Method of cookery 1. Cut the food to the desired size 2. Season the food 3. Add liquid to pan 4. Bring liquid to simmering point 5. Add ingredients to pan 6. Watch over stew and make sure it doesn’t dry out from over cooking
Waste Minimisation The waste minimisations for stewing include putting all waste from vegetables and meat fats in the bin.
Characteristics -Before stewing, meat needs to be trimmed of fat -Sautee rough cuts of vegetables -Cut into even sizes usually 3cm by 3cm -The liquid selected for the new stew needs to be related to the product being stewed -Enough liquid needs to be added to the stew to allow for evaporation
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Effect on Nutrient Value
Stewing is a nutritional method of cooking, as both the liquid and the food are eaten. Any vitamins and minerals that are leached into the cooking liquid are not lost.
BRAISING November 2010
What is it Braising is a moist heat method of cooking larger pieces on food, on the stovetop or in the oven, where liquid only half covers the food. With this cooking technique, food is cooked very slowly, using very low temperatures. Culinary Terms 1. Lard 2. Trussed 3. Basted 4. Beurre manie 5. Braisiere
SUITABLE FOODS, COMMON UTENSILS AND EQUIPMENT Foods that can be included when braising consist of: -Whole joint or large pieces of red meat and pork; Furred game, such as harem rabbit and kangaroo; Feathered animals such as pheasant, duck and goose; Fish and domestic poultry; Hearty vegetables such as celery, cabbage, onion, fennel and potatoes; Offal, such as heart oxtail and liver Utensils and equipment that are associated with braising food consist of braising pans (braisiere), enameled cast iron pots, sautĂŠ pans, chinois (needed for straining), ladles and sometimes larding needles.
Method of cookery 1.
Season the main ingredient with salt and pepper
2.
Heat a few tablespoons of oil and/or butter in a heavy pan or Dutch oven.
3.
Saute meat or vegetables in the pan on medium-high heat until the meat browns.
4.
Deglace the pan by pouring broth, beef stock, wine or juice and scrape any pieces of meat that are stuck to the pan and stir.
5.
Add cooking liquid (water, stock, wine, juice or some combination) to the half-way point of the main ingredient.
6.
Cover and place the meat on the middle of a rack in an oven that has been pre-heated to 350 degrees Fahrenheit.
7.
Cook until completely tender. This can range from 1 hour to
6 hours, depending on what you are cooking. 8.
Remove the pan from the oven and strain the meat and vegetables out of the liquid.
9.
Remove the excess fat floating in the liquid, and then reduce the sauce to desired thickness by cooking it down over low heat until it thickens. Or, make gravy by adding a mix of equal parts fat and flour (a roux)
Waste Minimisation
The waste minimisations for stewing include putting all waste from vegetables and meat fats in the bin
Characteristics
-Some foods require preparation before the cooking process begins -Vegetables need to be blanched before they are braised to leach out any excess bitterness. -Food may be marinated to impart extra flavour -All food to be braised, except fish needs to be seasoned in flour mixed with herbs, spices and pepper
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Effect on Nutrient Value Braising is quite a healthy cooking method, as the food is cooked thoroughly and long periods of time which means there is less fat associated with the food.
November 2010
ROASTING
What Is it: Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source.
Culinary Terms: 1.Blasting 2.Basting 3.Sealing 4.Pot Roasting
SUITABLE FOODS, UTENSILS AND EQUIPMENT Foods:Vegetables (potatoes, pumpkin and carrots), Lamb, Chicken, Pork Utensils and equipment: Tongs,Ovens (Combi), Dishes Methods Of Cookery The foods which are used for this method of cooking are often cut into smaller pieces such as for vegetables so they can become golden brown and cook thoroughly, and for meat and poultry it is usually seasoned and kept whole so that all the juices are kept in the food. Waste Minimisation A waste minimisation technique is to dispose of any leftover scraps which are in the dish properly, using the scraps for compost and also using the leftovers to make stock.
Effect on Nutrient Value As roasting uses dry heat to cook food, it does not need any oils or other foods to help it cook which means that nothing needs to be added to food for the roasting method resulting in the same nutrient value before the food is placed in the oven for the roasting method. The nutrient value depends on the foods which are used, which are usually proteins for meats and poultry and carbohydrates for other foods.
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Characteristics The characteristics of the foods prepared using this method are: –! They are usually winter meals –! They are mostly meat and poultry and vegetables –! Foods need to be cooked
November 2010
GRILLING
What Is It: Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves quite a lot of
Culinary Terms 1.Broiling 2.Trellising
SUITABLE FOODS, UTENSILS AND EQUIPMENT Foods; Meats, Poultry, Breads, Vegetables Utensils and Equipment: Tongs, Spatular, Griller Methods Of Cookery The method of cookery for grilling is that it uses a lot of direct radiant heat usually on the top or bottom of a griller which will cook the food. Waste Minimisation Ways to minimise waste is that the leftovers can be used for stocks and compost and it can also be disposed of properly.
Effect on Nutrient Value Grilling uses dry heat to cook the foods which are placed in the griller which means that it will not alter or affect the nutritional value of the foods which are being cooked. Although the nutritional value will not be added when using this method, it depends on the foods being cooked such as meats and poultry.
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Characteristics The characteristics of the foods prepared using the method are: –! usually small to medium pieces of food –! foods that can be made quick and easy
November 2010
BAKING
What Is It: Baking is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones.
Culinary Terms 1 Greasing 2 .Pre-heat 3 En papillote
SUITABLE FOODS, UTENSILS AND EQUIPMENT Foods: Breads, Cakes, Pastries, Pies, Tarts Utensils and equipment: Tongs, Wooden spoons, Baking Tray, Oven Method Of Cookery The Baking method uses a very easy method of cooking. The baking method involves setting the oven to a certain degree and you usually need to wait a certain time for it to cook.
Effect On Nutrient Value The Baking method is very similar to the Roasting method as it also uses dry heat to cook and prepare food. The Baking method will not alter or change the the nutritional value of the foods which are being cooked.
Waste Minimisation Ways to minimise waste by using the baking method are disposing of food scraps properly before washing any dishes.
Characteristics The characteristics for the foods which are prepared using the baking method are: –! They are usually desserts or sweets –! Putting it in oven
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Novmeber 2010
DEEP FRYING
What Is It: Deep frying os a cooking method in which food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan.
Culinary Terms 1.Paner al’anglaise 2.Paner a la Milanaise 3.A l’Orly 4.A la Juivre
SUITABLE FOODS, UTENSILS AND EQUIPMENT Food: Meats, Poultry, Fish Utensils and equipment: Large tongs, Deep fryer, Dishes Method Of Cookery The food is placed into a deep fryer when the oil is extremely hot, and then it is placed into baskets which get placed into the deep fryer until they are cooked and golden brown.
Effect On Nutrient Value The deep frying method is much alike to the shallow frying method as the foods do not loss any nutritional value when cooking but they will get altered as you are cooking with fats and oils.
Waste minimisation The waste minimisation techniques for deep frying are that the oil can be used a number of times for deep frying and also the deep fryer should be emptied into bottles so they the oil can be thrown out.
Characteristics The characteristics of the foods prepared using the deep frying method are: –! Foods are usually crumbed with milk, egg and flour –! Usually finger foods –! Dipped in Oil [4]
November 2010
SHALLOW FRYING
What Is It: Shallow frying is an oil-based cooking technique. It is typically used to prepare portion-sized cuts of meat and fish, and patties such as frying is a high-heat process
Culinary Terms 1 Saute 2.Griddle 3.Stir Fry 4.Pan Frying
SUITABLE FOODS, UTENSILS AND EQUIPMENT Foods: Eggs, Fish, Meat, Poultry Utensils and equipment:, Tongs, Spatular, Fry pan Method Of Cookery The method of cookery by using the shallow frying method are that once the oil is hot enough the foods are dropped into the oil where they will fry until they are golden brown.
Effect on Nutrient Value The nutritional value will not alter or change by using the shallow frying method, but as the food is frying in fats or oils, the nutrient value will change after the food is cooked.
Waste minimisation Some waste minimisation techniques for shallow frying is to pure oil in a plastic bottle and thrown out and also it can be reused again when frying.
Characteristics The characteristics of the foods prepared using the shallow frying method are: –! They are all crumbed –! Usually under the meats and poultry foods
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