Dry Methods of Cookery
A method of cookery that uses dry heat in the form of convection to cook food and enhance its sensory qualities eg: browning.
Baking
Cook in simmering liquid just below the boiling point (eggs, fish).
Poaching
protein + sugar + dry heat = browning
Maillard Reaction
To maintain a clean and sanitary kitchen to prevent illness occurring and contamination of food.
Kitchen Hygiene
Food Miles
a quick method of cooking where a small amount of fat is used to cook food in a frying pan
Shallow frying
Cooking food by surrounding it in steam in a confined space such as a steamer basket, steam cabinet, or combi-oven. Direct contact with the steam cooks the food.
Steaming
CHO (starch) + heat + moisture = swelling & thickening
Gelatinisation
To ensure that the kitchen is a safe environment and to prevent injuries occurring to others through safety precaution.
Kitchen Safety
when all people, at all times, have physical and economic access to sufficient safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life
Food Security
A method that cooks food in enough hot fat to fully cover the item.
Deep Frying
A method of cookery that uses moist heat from convection and conduction methods to enhance its sensory properties.
Simmering
CHO (starch) + dry heat = browning
Dextrinisation
Remove any jewellery when working in the kitchen to avoid harbouring bacteria
What is Personal Hygiene
Methods of food preservation are ways in which you can reduce this occuring
Food Wastage
a dry-heat cooking method that heats food by surrounding it with hot, dry air in a closed environment or on a spit over an open fire; similar to baking, the term is usually applied to meats, poultry, game, and vegetables
Roasting
moist heat, slow cooking method, where small uniform pieces of meat and/or vegetables are cooked in liquid, and then served in the resulting gravy.
Stewing
CHO (sugar) + dry heat = browning
Caramelisation
Food that has been in the temperature danger zone for less than 2 hours (including preparation, storage and display) can be returned to the refrigerator to below 5°C, or heated to above 60°C and brought out again at a later time. However, the total time in the temperature danger zone must not be longer than 4 hours.
What is the 2-4 hour rule
What you can do at home to reduce food wastage (give me 3)
Store food appropriately
Grow your own when you can
Purchase wisely - don't over shop
Compost as a last resort
a dry-heat cooking method in which foods are cooked by heat radiating from a source located below or above the cooking surface
Grilling
A cooking method in which the preparer first sears the food item in hot oil and then partially covers it in enough liquid to come halfway up the food item. Then, they cover the pot or pan tightly and finish cooking the food slowly in the oven or on the stovetop until it is tender.
Braising
Occurs if the denaturation of proteins process continues, that is it becomes capable of forming a mesh to trap liquid in and form a solid gel eg: egg custard.
Coagulation
Do not run in the kitchen to avoid causing injury to others
Personal Safety
What happens when you put food into landfill
Can't decompose correctly without access to Oxygen
Releases methane into the atmosphere
Methane is a greenhouse gas (causes global warming)