Jessica

Boiling is a wet method of cookery. A liquid is heated to the temperature in which it bubbles and turns to vapor. Food is immersed into the liquid and cooked at boiling point (100°C).

Boiling Suitable for:PotatoesPastaRiceEggsVegetables

Utensils required:StoveStockpotLadleSieve

• Use a lid to trap heat and speed

up boiling time

• Lid is removed after boiling.

• The item being boiled must be

completely covered in liquid, and

allow for evaporation.

Always Ensure:

You’re wearing an apron

The water is free from bugs/pests

Enclosed shoes are worn (incase of spillage)

Your utensils are clean

Your hands are clean

Culinary terms: Simmering or Blanching

Boiling is suitable for:

Spinach and Ricotta Ravioli

&

Mashed potatoes

Problems associated with Boiling

Over-boiling food can cause loss of nutritional value.

It can also cause food to be soggy and lose flavour

Poaching is a wet method of cookery where food is cooked in a liquid below boiling point.Shallow poaching- food is cooked in the minimum amount of liquid required.

Poaching Suitable for:EggsFruitFishChickenRed Meats

Utensils required:Round frying panSaucepansLadle

1. Collect ingredients and prep food.

2.Prepare the cooking liquid

3.Carefully add food and monitor cooking temperature

4.Drain food item

Always Ensure:

You have CLEAN hands

Your hair is tied back

You wear enclosed shoes (in case of spillage)

You’re using the correct equipment

Your equipment is clean

Culinary terms: Submerge and Immerse

Poaching is suitable for:

Vanilla poached pears

&

Poached eggs benedict

Problems associated with Poaching

Delicate foods can easily fall apart or dry out

The liquid could evaporate causing food to burn on the bottom

Nutritional value can be effected as the nutrients are extracted during the poaching

process

Steaming is a healthy method of cooking that uses steam to cook the food.

Steaming Suitable for:VegetablesFishRicePuddingFruit

Utensils required:Convection steamersCombi steamersPerforated trays

1. Place water in lower section of vessel2. Place food on upper section on

perforated trays3. Use a tight fitting lid

Always Ensure:

You’re careful when opening the door or

removing the lid of the steamer to avoid burns

and scalding

Your equipment is clean

You have clean hands

You are wearing MINIMAL makeup

Allow pressure to reduce before opening lid or

door

Culinary terms: Direct steaming and indirect steaming

Steaming is suitable for:

Steamed fish w/ ginger and lemongrass

&

Steamed chocolate pudding

Problems associated with Steaming

Uneven cooking can become a problem if the food is different sizes

Nutritional Value:

Steaming is a way of cooking that ensures LESS nutrient loss than other methods of

cookery. Food also retains their natural colour and flavour

Stewing is cooking food by simmering or boiling it in a small amount of liquid

Stewing Suitable for:Red MeatFishPotatoesCarrotsApples

Utensils required:OvenCasserole bowlsSaucepansBratt pans

1. Brown the meat2. Add meat with vegetables to saucepan3. Add liquid4. Cover5. Cook on low heat

Always Ensure:

You’re using appropriate knifes

Equipment used for raw ingredients is properly

cleaned to avoid cross contamination

Lighting levels are sufficient

Your hands are clean

Equipment is clean

Culinary terms: White stews or Brown stews

Stewing is suitable for:

Stewed rhubarb and vanilla yoghurt

&

Spiced lamb stew

Problems associated with Stewing

Stewing can often cause meat to be tough if timing and temperature isn’t monitored.

The food can also easily dry out and burn at the bottom.

Nutritional Value:

When stewing, little nutrients are lost due to all liquid being incorporated into a sort of

gravy.

Braising is frying food lightly then stewing it slowly in a closed container

Braising Suitable for:Beef ribsPork chopsVegetablesRabbitLamb

Utensils required:Casserole bowlsDutch ovens

1. Sear the item in hot fat2. Simmer the item3. Keep covered until cooked

Always Ensure:

You have clean hands

The equipment you’re using is clean

You wear enclosed shoes in case of spillage

You are careful when removing the lid of food to

avoid burns and scalding

You’re wearing minimal makeup

Culinary terms: Braiser or Searing

Stewing is suitable for:

Cherry Cola braised pork

&

Red wine braised beef

Problems associated with Braising

If cooking food is not monitored and timed correctly, it can become very dry and tough

Also shrinking of the food often occurs

Nutritional Value:

Braising results in less vitamin loss if you use the cooking liquid.

Roasting is a dry method of cookery where food is cooked with an oven or while food is being rotated on a spit.

Roasting Suitable for:ChickenBeefLambCarrotsPumpkin

Utensils required:ThermometerOven trayOven

1. Place the food item fat side up.2. Raise off the roasting tray.3. Use thermometer to measure temperature.4. Baste regularly with fat to avoid drying the

meat.5. Rest meat before carving.

Always Ensure:

You’re wearing oven mitts when handling hot

trays to avoid burns.

Correct knifes are used when carving

Your hands are clean

Cooking and cutting equipment being used is

clean

You’re wearing minimal makeup

You are wearing appropriate footwear

Culinary terms: Needle test or meat thermometer

Roasting is suitable for:

Rosemary, garlic and lemon roast chicken

&

Cinnamon roasted almonds

Problems associated with Roasting

Food can easily overcook if the oven temperature is too high.

Also if the temp is too high, food can remain raw on the inside whilst burning on the

outside.

Nutritional Value:

Roasting causes nutrients to be lost in the cooking process due to removal of fat and

water soluble vitamins.

Baking is the practice where food is subjected to the action of dry heat in an oven.

Baking Suitable for:Chicken BiscuitsPastryCakesCheesecake

Utensils required:OvenBaking traysCooling racksMouldsMixing bowls

1. Grease or line tins/trays2. Normally place the tray of tin in center of

oven

Always Ensure:

You’re wearing oven mitts when handling hot

trays to avoid burns.

You allow food to cool before handling with

hands

You never use a wet cloth to handle hot trays

You are conscious of high temperatures

You stand back when opening a hot oven

Culinary terms: Pastry dough or puff pastry

Roasting is suitable for:

Chocolate chip cookies

&

Baked cheesecake w/passionfruit

Problems associated with Baking

A problem with baking is the pastry can remain soft and chewy if undercooked.

Nutritional Value:

Not a lot of nutrition is lost as the heat is surrounding, not direct.

Grilling is a method that cooks food by radiated heat from above or below the food. In some cases the heat can come from both directions.

Grilling Suitable for:Lamb cutletsSteakTomatoesEggplantFish

Utensils required:Gas or electric grill plateCharcoal grillGrill Plates

1. Heat griller and wait till its hot2. Place food item onto grill and turn and

required

Always Ensure:

You turn the grill off when not in use

You do not touch the grill when it is on or in use

The grill is cleaned before and after use

Make sure utensils are clean

Appropriate clothing is worn when in the kitchen

to avoid

Culinary terms: Broiling or Barbecuing

Grilling is suitable for:

Grilled beef burgers

&

Char grilled eggplant and rocket salad

Problems associated with Grilling

A problem associated with grilling is that food can often overcook and become tough if

cooking temperature and time is not monitored.

Nutritional Value:

Very little or no nutrients are lost when grilling food as they are not being boiled in any

way.

Shallow frying is a method of cookery where food is cooked in small amount of fat (butter or oil) in a pan.

Shallow-Frying Suitable for:ChickenNoodlesLobsterVegetablesFruits

Utensils required:WokPanTongsSauteuse Palette knives

1. Evenly coat the pan in a thin layer of fat.2. Maintain oil at moderate temperature3. Coat food in batter before shallow frying4. Place food in pan and leave until cooked

Always Ensure:

You keep the handle of the pan facing INWARDS

You are careful when handling the pan containing

hot oil

Oil spills are cleaned to prevent a slip hazard

All food is thoroughly cooked

Equipment in contact with raw foods is thoroughly

cleaned to avoid cross contamination

Culinary terms: Stir-frying or browning

Shallow frying suitable for:

Chicken schnitzel

&

Ricotta Pancakes

Problems associated with Shallow-frying

A problem associated with shallow frying is if the oil is not heated enough, the food will

undercook. Also unequal amounts of oil in the pan will result in unevenly cooked food.

Nutritional Value:

Shallow frying increases the cholesterol levels in food.

Deep-frying is a method of cookery where food is completely covered in fat or oil and cooked at a high temperature.

Deep-Frying Suitable for:FishChurros Spring rollsFrench friesCalamari

Utensils required:FryersBasketsRacksTraysFiltering equipment

1. Season and coat food2. Heat oil3. Immerse food into oil. Dont add excessive

amounts otherwise oil with overflow4. Remove food5. Drain on absorbent paper

Always Ensure:

You are careful when emptying the oil to avoid burning

or scalding

Food is carefully placed in oil to avoid splash burns

Oil spills are cleaned to prevent a slip hazard

All food is thoroughly cooked

Equipment in contact with raw foods is thoroughly

cleaned to avoid cross contamination

Culinary terms: Shallow-frying or Sweating

Deep-frying suitable for:

Vegetable fritters

&

Churros

Problems associated with Deep-frying

A problem associated with deep frying is food will brown quicker than cook if the food is

too thick or the oil is too hot, old or contaminated.

Nutritional Value:

When deep-frying fat content is reduced when cooking in a high temperature. All

nutrients remain high when foods are coated before being deep fried.

Stir-frying is a method of cookery is fast frying in little fat or oil.

Stir-frying Suitable for:ChickenBeefBok ChoyEggplantAsparagus

Utensils required:WokWooden spoonChopping boardChefs knife

1. Chop ingredients2. Heat wok or frypan3. Add oil4. Add ingredients5. Mix until cooked

Always Ensure:

You are careful when mixing ingredients to avoid

splash burn

Oil is not old or contaminated

You wear correct footwear in case of spillage

All oil spills are cleaned immediately to avoid a slip

hazard.

Equipment used to handle raw products are thoroughly

washed and sanitized.

Culinary terms: Pan-frying or browning

Stir-frying suitable for:

Chicken stir-fry

&

Beef stir-fry

Problems associated with Stir-frying

A problem associated with stir-frying is many home stoves cant produce high

temperatures compared to commercial kitchens. This can result in lower quality foods.

Nutritional Value:

Pan frying is a method of cookery that uses a moderate amount of oil or fat to lubricate the pan before adding food

Pan-frying Suitable for:VealPorkVegetablesEggsPancakes

Utensils required:Frying panWokTongsSpatula

1. Season and coat ingredients2. Preheat the pan containing the oil or fat3. Turn food with tongs or spatula4. Drain food on absorbent paper

Always Ensure:

Correct footwear is worn in case of spillage

You carefully remove food to avoid splash burn

Oil is drained carefully from pan to avoid burning or

scalding

You’re using the correct equipment

Your hands are clean and sanitized

Culinary terms: Sauteing or Dry frying

Pan-frying suitable for:

Nutella Crepes

&

Scrambled eggs

Problems associated with Pan-frying

A problem associated with pan-frying is if too much food is added to the pan, food will

either undercook or cook uneven.

Nutritional Value:

Little nutrients are lost in shallow frying however fat content is increased when using this

cooking method.