devils_daughta8
Member
- Joined
- Nov 18, 2004
- Messages
- 71
Here is 3 of the methods of cookery, im sorry for any spelling mistakes, i will do 3 a day until they are done so it will help with your hsc. (and it helps with mine with revision) anyways here you go....
Grilling-
Definition- Where food is cooked by radiated heat directed from above or below food
Processes-
- Choose only small items
- Choose the best quality tender foods
- Brush 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 than forks 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 appearance and sometimes it can assist in the cooking
- marking a meat with grill bars then turning 90' and marking again
- marking 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, tomato, pineapple rings, Au Gratin dishes (eg: Couliflour mornay)
On grill plates or bars - pork cutlets and medalions, lamb chops, beef serloin steaks, t - bones and beef tournedoes, baby chicken, whole small round fish, flat fish, and fillets, ham steaks, bacon, liver and kidney, mushrooms (only on flat top plates) eggs (flat top) , egg plant, tomato, onion, capsicum, zucchini, mango and 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 suitable for grills.
Fruits and fruit compotes - grilled pineapple with ham steaks, grilled tomatos, grilled apple etc.
Testing for doneness -
- timing accuratly - taking into account the thickness of food and temperature used
- piercing 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 too low
- fish dry and of bad appearance - overcooked, temp too high, not adiquitly coated
- mushrooms dry - held too long before service, not brushed with enough oil
- tomatoes mushy - too hot or too cold, cooked too long, tomato overripe or roughly handled.
Utensils and Equipment used -
- charglo griller, grill plates, charcoal grill, infra-red or contact grill, salamander, portable corrugated grills, BBQ kettles
Cleaning the equipment -
* Cleaning with grill bars
- wash with hot water and grease solvent
- rinse and dry
- wipe bars with a greased cloth
* Cleaning with grill plates
- warm the plate and scrape off food particles
- rub metal surface with a pumice or grill brick
- wipe grill plate with a greased cloth
BAKING -
Definition - Food is subjected to the action of dry heat in an oven.
- A bain marie is when foods are placed in a tray of water and then baked in an oven.
- The method is used to slow down the cooking process, it allows heat to distribute more evenly
- En papillote refers to the cooking of food in a hot oven in a buttered and sealed envelope or bag made of alfoil or grease proof paper.
- Temperature range for baking is 130' to 235'
- low baking temperature range is 130' - 180 '. examples of foods baked in this range include meringues, egg custard, cabinet pudding, ratafia biscuits
- High temperature range is 195' 235'. Examples of foods baked in this range are genoese sponge, pudding souffles, bread rolls, croissants.
* Quality of baked items can be decreased by -
- ovens not being preheated
- oven doors being slammed during cooking
- the temp setting is incorrect
- the thermostatic controls are faulty
- there is a draught in the oven
- the oven doors are opened too early
- cooking time is incorrect
* Guidelines for baking include -
- set the oven to the desired temp far enough in advanced so that it will be ready when you are.
- place the foods in the correct position in the oven.
- keep a check on the oven temp throughout the cooking time
- handle the items with care during baking
- test the item for doneness before removing from oven
* Suitable foods for baking are -
- Fish, meat, vegetables and fruits (they may have to be wrapped in pastry, covered or wrapped in foil, or encased in a salt crust) cakes.
* Common problems -
- tough and chewy pastry - wrong flour used, too much liquid, too little fat, overmixed, temp too low.
- pastry has shrunk - too much liquid, not enough fat, overmixed, not rested enough before cooking
- food too dark - temp too high, wrong position in oven
- egg custard not properly set - undercooked, incorrect measurements of ingredients.
- bubbles in egg custard - mixture whisked too vigorously
* Utensils and equipment used -
- baking trays, water baths, cooling racks, rolling pins, drum sieves, mixing bowls, mounds, pastry brush, pastry docker, cake rings, pastry cutters, electric mixers, break roll machine, dough breakers, oven.
BOILING -
* Definition - Is the principle of cookery in which food is completly immersed in liquid and cooked at boiling point.
* Processes/ steps -
- liquid is brought to the boil quickly and maintained at a temp of 100'
- a lid can be used to conserve energy while the liquid comes to the boil
- the item to be boiled must be completly covered with liquid throughout the process
- start with enough liquid to allow evaporation
- remove seum
* Simmering is - gentle boiling at a temp of 95' - 98'
* Blanching is - the process by which food is placed in rapidly boiling water for a very short time, the food is then refreshed by rinsing or plunging it in cold water to stop cooking process.
* Blanching with a cold water start is to - leach out acrid or strong tastes (eg: turnips)
- to remove excess salt from cured meats
- remove blood and impurities and to whiten
* Blanching with a hot water start is to - seal in flavours, and juices
- partly cook or precook food
- to remove skins of certain foods, (eg: tomatoes)
* Suitable foods -
- green vegies, root vegies, beetroot, fresh meat, cured meats (eg: corned silverside) stocks, sauces, soups, pasta
* Common problems -
- boiled eggs discoloured - overcooked
- cloudy stock - boiled too vigorously or not skimmed effectivly
- pasta too soft - overcooked, or held for service too long.
* Utensils and equipment used -
- stove, the stock pot, electric stock pots, spidres, balers, ladles, filters and chinois
Grilling-
Definition- Where food is cooked by radiated heat directed from above or below food
Processes-
- Choose only small items
- Choose the best quality tender foods
- Brush 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 than forks 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 appearance and sometimes it can assist in the cooking
- marking a meat with grill bars then turning 90' and marking again
- marking 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, tomato, pineapple rings, Au Gratin dishes (eg: Couliflour mornay)
On grill plates or bars - pork cutlets and medalions, lamb chops, beef serloin steaks, t - bones and beef tournedoes, baby chicken, whole small round fish, flat fish, and fillets, ham steaks, bacon, liver and kidney, mushrooms (only on flat top plates) eggs (flat top) , egg plant, tomato, onion, capsicum, zucchini, mango and 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 suitable for grills.
Fruits and fruit compotes - grilled pineapple with ham steaks, grilled tomatos, grilled apple etc.
Testing for doneness -
- timing accuratly - taking into account the thickness of food and temperature used
- piercing 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 too low
- fish dry and of bad appearance - overcooked, temp too high, not adiquitly coated
- mushrooms dry - held too long before service, not brushed with enough oil
- tomatoes mushy - too hot or too cold, cooked too long, tomato overripe or roughly handled.
Utensils and Equipment used -
- charglo griller, grill plates, charcoal grill, infra-red or contact grill, salamander, portable corrugated grills, BBQ kettles
Cleaning the equipment -
* Cleaning with grill bars
- wash with hot water and grease solvent
- rinse and dry
- wipe bars with a greased cloth
* Cleaning with grill plates
- warm the plate and scrape off food particles
- rub metal surface with a pumice or grill brick
- wipe grill plate with a greased cloth
BAKING -
Definition - Food is subjected to the action of dry heat in an oven.
- A bain marie is when foods are placed in a tray of water and then baked in an oven.
- The method is used to slow down the cooking process, it allows heat to distribute more evenly
- En papillote refers to the cooking of food in a hot oven in a buttered and sealed envelope or bag made of alfoil or grease proof paper.
- Temperature range for baking is 130' to 235'
- low baking temperature range is 130' - 180 '. examples of foods baked in this range include meringues, egg custard, cabinet pudding, ratafia biscuits
- High temperature range is 195' 235'. Examples of foods baked in this range are genoese sponge, pudding souffles, bread rolls, croissants.
* Quality of baked items can be decreased by -
- ovens not being preheated
- oven doors being slammed during cooking
- the temp setting is incorrect
- the thermostatic controls are faulty
- there is a draught in the oven
- the oven doors are opened too early
- cooking time is incorrect
* Guidelines for baking include -
- set the oven to the desired temp far enough in advanced so that it will be ready when you are.
- place the foods in the correct position in the oven.
- keep a check on the oven temp throughout the cooking time
- handle the items with care during baking
- test the item for doneness before removing from oven
* Suitable foods for baking are -
- Fish, meat, vegetables and fruits (they may have to be wrapped in pastry, covered or wrapped in foil, or encased in a salt crust) cakes.
* Common problems -
- tough and chewy pastry - wrong flour used, too much liquid, too little fat, overmixed, temp too low.
- pastry has shrunk - too much liquid, not enough fat, overmixed, not rested enough before cooking
- food too dark - temp too high, wrong position in oven
- egg custard not properly set - undercooked, incorrect measurements of ingredients.
- bubbles in egg custard - mixture whisked too vigorously
* Utensils and equipment used -
- baking trays, water baths, cooling racks, rolling pins, drum sieves, mixing bowls, mounds, pastry brush, pastry docker, cake rings, pastry cutters, electric mixers, break roll machine, dough breakers, oven.
BOILING -
* Definition - Is the principle of cookery in which food is completly immersed in liquid and cooked at boiling point.
* Processes/ steps -
- liquid is brought to the boil quickly and maintained at a temp of 100'
- a lid can be used to conserve energy while the liquid comes to the boil
- the item to be boiled must be completly covered with liquid throughout the process
- start with enough liquid to allow evaporation
- remove seum
* Simmering is - gentle boiling at a temp of 95' - 98'
* Blanching is - the process by which food is placed in rapidly boiling water for a very short time, the food is then refreshed by rinsing or plunging it in cold water to stop cooking process.
* Blanching with a cold water start is to - leach out acrid or strong tastes (eg: turnips)
- to remove excess salt from cured meats
- remove blood and impurities and to whiten
* Blanching with a hot water start is to - seal in flavours, and juices
- partly cook or precook food
- to remove skins of certain foods, (eg: tomatoes)
* Suitable foods -
- green vegies, root vegies, beetroot, fresh meat, cured meats (eg: corned silverside) stocks, sauces, soups, pasta
* Common problems -
- boiled eggs discoloured - overcooked
- cloudy stock - boiled too vigorously or not skimmed effectivly
- pasta too soft - overcooked, or held for service too long.
* Utensils and equipment used -
- stove, the stock pot, electric stock pots, spidres, balers, ladles, filters and chinois
