Baking
Baking is the cooking of food by placing it into a pre – heated oven
2 accompaniments for roasted pork
1.apple sauce
2. crackling
What products would we bake in a Bain-marie?
Egg based products
chocolate mousse
pork
chicken
beef
lamb
gammon
guinea fowl
A Jus Lie?
A gravy made from the pan juices, stock, a thickening agent and sometimes wine
1 accompaniment for roast beef
1.horseradish
2.yorkshire pudding
An associated technique when baking
Greasing-
Marking
Loading
Brushing
Cooling
Finishing
spooning over the roasting juices during cooking
Basting
An associated technique with roasting?
•Stuffing
•Larding/Barding
•Trussing
•Tying
•Basting
•Relaxing before carving
A trivet?
either a metal rack, vegetables of bones used to keep the joint of meat off the bottom of the roasting tray
The technique called when we tie a chicken
To Truss
The 3 methods of baking
Dry heat, humidity and bain marie
The temperature of medium rare steak (beef)
63c
Julienne
thin slices of vegetables
The temperature we poach at?
95-98c
brunoise
finely diced vegetables achieved firstly by cutting julienne
placing a joint of meat on a trivet and flavoured stock and covering with a lid to roast
Pot roasting
An infused liquid
a liquid that contains other flavours such as aromatics and herbs
Larding
To thread pieces of fat through a lean cut of meat for roasting.
An oven that is fan assisted creating an even heat
convection
Macedoine
Large dice vegetables
An associated product when roasting?
Gravy (Jus/Jus lie)
Accompaniments
Garnishes
Mirepoix
rough dice of vegetable, usually carrots, onions and celery
a consideration when roasting?
1.Pre – heat ovens, to the temperature required and control temperature carefully throughout cooking.
2.Time is important to ensure that the item is cooked to the degree required without drying or burning.
3.The structure of the item must be taken into account, to include the size and weight.
4.Is the item to be roasted on or off the bone (type of product)
5.With red meats what degree of cooking is required (rare, medium or well done).
6.The position of the shelf and the type of oven used (convection).
The temperatures of the "danger zone"
5c-63c