Cookery Methods- Boiling&Poaching

Topics: Cooking, Water, Vitamin Pages: 7 (1682 words) Published: May 26, 2013
Deep frying
Shallow- frying

Collect a recipe for 2 dishes (entre, main, dessert). For each recipe: Identify the method(s) of cookery used
List the equipment needed to prep the dish
Identify the garnish for the dish
define any culinary terms used.

Maple- roasted Pork with Sweet Potatoes
Methods of cookery: Roasting, steaming
equipment needed: string, deep baking dish, spoon (to baste), knife, cutting board, bamboo steamer or microwave steaming dish, microwave, oven. garnish: a suggested garnish could be watercress or some type of micro herb. Culinary terms used include:

- baste: pour juices or melted fat over (meat) during cooking in order to keep it moist.

Chefs Pride Summer Pudding
Methods of cookery: simmer, soak in fridge
Equipment needed: saucepan, knife, pudding basin, spoon, plastic wrap, heavy weight, refrigerator. Garnish for dish: whipped cream or yoghurt
No culinary terms unknown.

BOILING(Page 211)

DEFINITION- The method of cooking in which food is immersed in a liquid and cooked at or just under 100°C.

SUITABLE FOODS FOR BOILING- Foods suitable to be boiled are those that will not be spoiled by the movement of water. These include:

Green Vegetables: Boil in salted water, lid off and refresh (to retain colour and texture, stops cooking process and retains vitamins and minerals). e.g broccoli, spinach, silver beet, peas, beans etc. Root Vegetables: Wash to remove dirt. Cold water to start to ensure even cooking. e.g potato, carrot, sweet potato, turnip, parsnip etc. Eggs: Start in cold water with lid off. Eggs should remain in shells and be lowered into water with a slotted spoon. Soft Boiled → 2-4 minutes

Medium Boiled → 5-6 minutes
Hard Boiled → 9-10 minutes
Farinaceous foods (containing flour or with a high starch content e.g rice, pasta). Pasta and rice should be boiled in large amounts of water usually 10:1. Once placed in boiling water it should be returned to the boil as quickly as possible. Once boiling, the temperature should be kept at boiling point. This enables the rice or pasta to move throughout the water, allowing it to cook evenly and quickly. Pulses: (legumes- peas, beans, lentils) Place in cold water and bring to boil. Rapidly boil for at least 10 minutes. This allows the toxins to be released and allow the food to be more easily digested. Meat, poultry and seafood: Boiling is rarely used as the use of high temperatures often toughens the protein. If boiled meat, poultry and seafood should be started in boiling water to seal in juices and keep the flavour. e.g silverside, chicken for a chicken soup etc.

Ensure all foods going into the same pot are similar in size to ensure all are cooked evenly. Ensure the selected cooking pot is relative to the amount of food being cooked. Use enough water to entirely cover the food throughout its cooking time. It is important to bring the predetermined amount of water to the boil first. (except when cooking root vegetables, dry lentils, stock and corned and salted meats).jn When making stock, the ingredients should be brought to the boil from a cold start, which aids in the removal of impurities.

The length of time depends on what type of food is being cooked and what preparation has occurred before hand. (e.g potato takes more time then beans) Using a lid will reduce the cooking time

Salt should be added to enhance flavour
Water needs to be quickly returned to and stay at the boiling point as this allows the food to move and not to stick to the bottom and burn. UTENSILS AND EQUIPMENT-
Large pot or stockpot
Large wooden spoon
Slotted spoons




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