Baking
Define Baking
A dry heat method that involves cooking in an oven using dry heat.
List 5 foods suitable for boiling
Eggs, pasta, rice, potatoes, corned beef, carrot
Provide three examples of braised dishes
Lamb shanks in red wine
braised chicken in black bean sauce
braised snapper in tomato and basil sauce
Define deep frying
Completely submerging food items into hot oil or fat to cook.
Define the term grilling
Is a dry heat method of cooking wher food is cooked by heat radiating from directly above or below the food.
Describe a bain marie
Is a water bath that vessels of food sit in to keep the food hot.
Define boiling
A moist heat method that involves cooking food in a liquid at 100C.
Define 'braising'
Is a moist heat method of cooking used for whole joints of meat or fibrous vegetables such as asparagus. Food is slowly cooked in liquid in a firm-lidded, heatproof vessel to hold in the flavours and liquid without evaporation.
Name two foods suitable for deep frying
fish, spring rolls, apple fritters, arancini balls
List three food suitable for grilling
fillet steak, salmon, chargrilled chicken, grilled mushrooms, grilled pinapple
List three examples of baked dishes
Beef wellington, baked fish, marinated chicken wings, baked potatoes with sour cream, apple crumble and many more
Define the term 'simmering' including the correct temperature
Is a gentler method of cooking in water with slight movement. The temperature is between 95-98C.
What is the oven temperature for braising?
160 - 180C
What is the cooking temperature range for deep fried foods?
150-190C
Utensils: skewers, tongs
Salamander, chargrill, BBQ, grill or griddle plates
What is 'en papillote'?
Small tender cuts of meat or fish are encased in a paper, foil or oven bag. The bag cooks the food in its own juices, retaining flavour and nutrients and creating a steaming effect.
Define the term blanching and provide a specific example
Is the process of partly cooking food in a liquid at 100C and is done to vegetables e.g. broccoli to retain their colour or to remove their skin.
What is the difference between larding and trussing?
Larding - The process of inserting pork back fat or bacon into joints or cuts of meat before braising, to improve the flavour of the meat.
Trussing - Meat is wrapped and tied up with butcher's twine to retain shape and moisture and ensure even cooking.
What is the characteristic of deep fried foods
* crunchy on the outside with softer moist textures inside.
What is the nutritional value of food that is grilled?
Minimal nutrient loss although well-done cooked meats do lost fat-soluble vitamins.
Define the term 'pre-heating'
Heating an oven to the designated cooking temperature before placing food items in the oven, to ensure even cooking
Define 'refreshing'
is placing blanched fruits and vegetables into ice-cold water to stop the cooking process. Tomatoes are blanched and then refreshed before the skin is removed.
Outline the characteristics of braised foods and dishes.
Softens all textures and breaks down the connective tissue in meat, and is therefore suitable for tougher cuts of meat. The food retains its colour. The sauce can be thickened with cornflour if needed.
Name 5 suitable coatings or batters for deep fried foods
paner a lAnglaise, paner a la Milanaise, a la Juive, a la Francaise, a l'Orly
Trellising
Broiling
Gratinating
Trellising - making marks by searing or cutting a lattice or trellis pattern on the surface of the meat.
Broiling - an American term for grilling food under a salamander
Gratinating - browning food items usually topped with breadcrumbs or cheese, under a salamander or in a very hot oven.