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SUITABLE FOODS

-Fish -Meat -Vegetables -Savouries -Toasted Items

EQUIPMENTS -Grilling Pan -Barbeque -Grills -Grilling Mitts ASSOCIATED TERMS -Gridironing -Charcoal Kettle-Grilling -Barbeque -Grilling Braising -Indoor Grilling -Sear Grilling

Definition T HIS

IS A FAST METHOD OF COOKING BY RADIANT HEAT AND IS ALSO SOMETIMES

METHODS Grilled foods can be cooked in several ways: Over Heat e.g Charcoal, barbecues, gas or electric heated grills Under Heat e.g Gas or electric grills, gas or electric salamanders(Over Fired girlls) Between heat e.g Electrically heated grill bars and plates.


SUITABLE FOOD S

-Roasted meat -Vegetables -Potato Chips -Fish EQUIPMENTS -Baking Trays -Baking Paper -Tongs ASSOCIATED TERMS -Barbecuing -Grilling -Rotisserie -Searing.

Definition R OASTING

IS A COOKING IN DRY HEAT IN AN OVEN OR ON A PIT WITH THE AID OF FAIT OR OIL . R ADIANT HEAT IS THE MEANS OF COOKING WHEN USING A SPIT ; OVEN ROASTING IS A COMBINATION OF CONVECTION AND

There are two ways of roasting: Placing prepared foods, e.g. meat, poultry, on a roosting spit over or in front of intense radiated heat; Placing prepared foods in an oven with either : applied dry heat forced air convicted heat convicted heat combined with microwave energy


SUITABLE FOOD S

-Roasted meat -Vegetables -Potato Chips -Fish EQUIPMENTS -Baking Trays -Baking Paper -Tongs ASSOCIATED TERMS -Barbecuing -Grilling -Rotisserie -Searing.

Definition B AKING IS THE COOKING OF FOOD BY DRY HEAT IN AN OVEN IN WHICH THE ACTION OF THE DRY CONVECTION

Three methods of baking can be identified. Dry baking: when baking, steam rises from the water content of the food; this steam combines with the dry heat of the oven to cook the food, e.g. cakes, pastry, baked jacket potatoes. Increased humidity baking: when baking certain foods, e.g. bread, the oven humidity is increased by placing a bowl of water or injection steam into the oven, thus increasing the water content of the food and so improving the eating quality. Bain marie: when baking, place food in a container of water (bain marie) which modifies the heat so that the food cooks more slowly, does not overheat or overcook.


SUITABLE FOOD S

-Egg Omelettes -Fish -Meat -Poultry -Vegetables EQUIPMENTS -Frying pan -Saute pan -Griddle -Wok

Definition S HALLOW FRYING IS THE COOKING OF FOOD IN A SMALL QUANTITY OF PRE - HEATED FAT OR OIL IN A SHALLOW PAN

METHODS. There are four methods of frying using a shallow amount of fat or oil. Shallow Fry: cooking of food in a small amount of fat or oil in a frying pan or saute pan. The presentation side of the food should be fried first as this side will have the better appearance because the fat is clean, then turned so that both sides are cooked and coloured. Saute: cooking tender cuts of meat and poultry in a saute or frying pan. After cooking, the fat is discarded and the pan is deglazed with stock or wine. This forms an important part of the finished sauce. Only tender foods can be used. also used when cooking, for example, potaoes or onions when they are cut into slices or pieces and tossed in hot shallow fat or oil in a frying pan till golden brown. Griddle: e.g. hamburgers, sausages, sliced onions, are placed on a lightly oiled, pre-heated griddle (solid metal plate), and turned frequently during cooking. Stir Fry: fast frying in a wok or frying pan in a little fat or oil, e.g. vegetables, strips of beef or chicken


SUITABLE FOOD S

-Eggs -Fish -Chicken -Savoury -Potatoes

Definition D EEP F RYING IS THE COOKING OF FOOD IN PRE HEATED DEEP OIL OR CLARIFIED FAT .

- Conventional deep-fried foods, with the exception of potatoes, are coated with milk and flour, egg and crumbs, batter or pastry to : protect the surface of the food from intense heat prevent the escape of moisture and nutrients modify the rapid penetration of the intense heat. The food is carefully placed into deep preheated oil or fat, fried until cooked and golden brown, drained well and served.


Ji-kwan and Harry Methods of Cookery