methods of cookery (1 Viewer)

[kmccarthy]

hey anyone got notes on grilling, and baking???

 

[Snow Pea!]

wot did you want to know bout them??

 

[go_swans]

Baking

- Baking is a dry method of cookery.
They are cooked by moisture steaming internally.

Advantages of Baking

Enables u to combine different foods
u can cook large quantities at once
adds flavour
finished product looks good
nutrients remain in the food
smells good

Disadvantages of baking

pastries, cakes etc are high in fat
cooking time needs to be monitred carefully
with flour based products u need to weigh accuratley


baking is exposing dry heat to food in an oven. It is coods by dry heat steaming the moisture incorporated or found in the food. The outside usually forms a crust.

lots of foods can be baked but they must be fresh and good quality.


foods commonly used for baking

- meat,poultry and fish

-vegtables

- cakes breads and pastries


hope it helps a bit....

 

[stalk_if_u_dare]

All u need to know is if its pitch black....it aint good

 

[go_swans]

All u need to know is if its pitch black....it aint good

if only it was that simple

 

[devils_daughta8]

grilling:
definition - is where food is cooked by radiated heat directed above or below the food.
processes -
*choose only small items
*choose the best quality tender foods
*brush the food with oil and season prior to grilling. fish must be seasoned floured and oiled.
*the grill plates and bars must be spotlessly clean and lightly oiled.
* the heat must be fierce to allow the food to seal and colour instantly
*use tongs rather that a fork to turn food.

Trellising - refers to the marking of meat by searing or cutting a trellis or lattice pattern on the surface, the purpose is to improve the foods appearence and sometimes it can assist in the cooking
*mark the meat with the grill bar then turn 90 degrees and mark again
*mark a floured fish with a hot skewer prior to grilling
foods suitable for grilling-
under a salamander- whole small round fish, flat fish and fillets, ham and bacon slices, tomatoes and pineapple rings, au gratin dishes (eg: cauliflower and morney)
on grill plates or bars - pork cutlets and medalians, lamb chops, beef sirloin steaks, t bones and beef tournedos, baby chicken, whome, small round fish, flat fish,mushrooms (on flat top plates only), eggs (on flat top plates only), egg plant, tomatoes,onion, capsicum, zucchini, mango, pineapple rings
accompaniments for grilled foods - *compound or flavoured butters - most common is parsley butter (buerre maitre d, hotel)
*sauces - brown sauces accompany red meats and white sauces are best for fish warm emulsion sauces are also suitible for grilled foods
*fruits and fruit compotes - grilled pineapple with ham steaks
- Testing for doneness-* timing accuratly - taking into account thye thickness of foods and the temp used
*pierceing the thickest part with a needle
*juices clear = food cooked
*the "touch and squeeze" method
*measuring the internal temp
- Common problems - *meat not browned - temp to low
*fish dry and of bad appearence - overcooked, temp to high, not adequatly coated
*mushrooms dry - held too long before service, not brushed enough with oil
*tomatoes mushy - too hot or too cold, cooked too long, tomatoes over ripe or roughly handled
-Utensils and equipment used - *charglo griller
*grill plates
*charcoal grill
*infra red or contact grill
*salamander
*bbq kettles
*portable corrugated grills


i hope thats enough for grilling, when i get around to it i will do baking for u

 

[Hotelmemo]

much more food and beverage management knowledge there, you will get shocked

 

[dontworry]

You can get alot of notes just by googling the actual method of cookery, thats how i got my infromation.