1Hospitality Cook Book
Methods of cookery Boiling Boiling is the method of cookery where food is completely immersed in liquid and cooked at boiling point (100 degrees Celsius). Usually the water used to boil food is salted at a ratio of 100/1. This one litre of water to 10 grams of salt.
Suitable Foods Eggs Pasta Potatoes Rice Soup
Equipment/utensils Stockpots Saucepans Boiling pans
Procedures:1. Select correct equipment, check it is clean/undamaged and the correct size and type.2. Collect ingredients in the correct quantities and prepare.3. Check that the heat source is ready, electric stoves should be pre-heated.4. Use sucient liquid - pasta, rice, and eggs should be cooked in large quantities of water so that the water returns to the boil quickly.5. Decide whether the food should be placed into cold or hot liquid and how long it takes per Kilogram.6. Temperature control - simmer as required, prevent drying out.7. Skim impurities and fat from the surface as appropriate.8. Cook evenly to prevent burning, stir if boiling vigorously.
9. Remove food when cooked or blanched - refresh as appropriate, serve or maintain at appropriate temperature.
Safety and hygiene practices Washing hands before cooking using correct methods when handing the food Culinary terms SimmeringIs not a cookery method but a more gentle form of boiling. Foods are cooked in gently boiling water at around 95-98 degrees Celsius.
BlanchingIs the term given to par-cooking foods in boiling water. once the food has reached the required stage in par-cooking it is then plunged into cold water or even ice water to stop the cooking process.
Common problems over boil if not done properly could burn yourself
2Recipes Boiling an egg Ingredients 2 eggs, at room temperature Buttered toast ngers, to serve seasoned salt 2 tsp sea salt 1/2 tsp cracked black pepper 1/4 tsp paprika 1/4 tsp ground cumin
Method1. Place the eggs in a small saucepan and cover with cold water. Cover and bring the water to the boil over high heat. Reduce heat immediately to medium and gently boil, uncovered, stirring occasionally, for 1 minute per egg for a soft-boiled egg, 2 minutes per egg for a medium-boiled egg, and 3 minutes per egg for a hard-boiled egg.
2. Meanwhile, to make the seasoned salt, combine the sea salt, pepper, paprika and cumin in a small dish.
3. Use a slotted spoon to transfer the boiled eggs from the water and place in egg cups. Serve the eggs immediately sprinkled with the seasoned salt and served with the toast ngers. Massa Vitae
Pa"a Ingredients250 gms Pasta1 tsp Olive oil Salt to taste
Method1. Put 1 1/2 liters of water in a glass bowl. Microwave on high for 2 1/2 minutes and bring to a boil.
2. Add the olive oil, pasta and salt and microwave on high for about 4 to 5 minutes, stirring once in-between after 2 minutes.
3. Remove from the cooker, cover and allow to stand for 1 to 2 minutes in case of noodles (3 to 4 minutes in case of spaghetti and macaroni). Drain.
Poaching is the method of cookery where food is cooked in liquid below boiling point. The temperature range for poaching is between 93 and 95 degrees celsius. 5 suitable foods for each method Fish Poultry Red meat Eggs Fruit
Commonly use utensils and equipment for each method Pan Fry pan Tongs oven stove
Outline a procedure for method of cookery Procedure for Poaching1. Collect equipment and food items.2. Boil water
3. Bring water to a simmer.4. If water is boiling, food will toughen and may be broken up by the agitation.5. If water is not hot enough, eggs will not cook quickly enough and will spread.
6. To serve immediately, drain very well. For better appearance, trim o ragged edges.9. To hold for later service, plunge immediately into cold water to stop the cooking. At service time, reheat briey in hot water.
common problems associated with this cooking method when cooking Most delicate foods are poached therefore if care is taken when cooking the foods, otherwise they will break apart.
Poached Eggs Ingredients 4 fresh eggs, at room temperature
2 tsp white vinegar
Thickly sliced bread, toasted and buttered, and chopped chives, to serve
Method1. Working with 1 egg at a time, crack an egg on to a saucer. Fill a wide saucepan with water until approximately 8cm deep. Add vinegar and 1 tsp salt. Bring to the boil over medium-high heat. Reduce heat to low-medium - water should be just simmering, with small bubbles rising from the base of pan and small ripples across the top of the water.
2. Fill a bowl with cold water and set aside. Using a wooden spoon or whisk, stir simmering water in one direction to create a whirlpool (this will help to give your poached eggs a neat shape).
3. Slide egg from saucer into centre of whirlpool, as close to water as possible. Cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a rm-set yolk, without stirring.
4. Using a slotted spoon, transfer egg to the bowl of cold water (this stops the cooking process). Remove and drain on a plate lined with paper towels. During and between cooking eggs, use slotted spoon to skim any foam from water surface. Repeat with remaining eggs. To reheat eggs, bring a clean pan of water to the boil then remove from heat. Add eggs. Stand, covered, for 1 minute. Remove and drain on a plate lined with paper towels.
5. Serve eggs on toast, sprinkled with chives and seasoned to taste with salt and pepper, or use in one of the recipes on the following pages.
4Vanilla Poached Pears
Ingredients 4 brown pears, free from blemishes and bruises lemon juice 2 cups sugar 6 cups water vanilla bean, split, seeded
Method1. Peel each pear from stem down. Sprinkle each pear with lemon juice to avoid browning while peeling the remaining pears.
2. Place 2 cups sugar and 6 cups water in a saucepan over medium heat and stir until sugar has dissolved. Increase heat and simmer for 5 minutes.
3. Add pears and a split, seeded vanilla bean. Allow the pears to simmer, covered with a square of baking paper, in the liquid for 15-20 minutes or until tender. Turn occasionally to ensure even cooking. Serve pear warm or cooled with a little poaching liquid.
Steaming is the method of cookery where food is cooked by heat in the form of steam, either atmospheric or pressure.
- 5 suitable foods for each method Fish poultry Beans Potatoes Puddings
Commonly use utensils and equipment for each method Steamer Drainer Pot
Outline a procedure for method of cookery
5 safety and hygiene work practices one must consider when using this method Allow time for pressure to drop before attempting to release value always release safety value before attempting to open door
let steam escape before opening door fully be alert, steam burns follow manufacture instructions
- 2 associated culinary terms for each method Atmospheric steaming, involves steam being introduced into the cooking chamber in a continuous ow. High pressure steaming, is carried out in a purpose built steamer. The steam is introduced into a cooking chamber and allowed to build up.
Ingredients1 bunch baby (Dutch) carrots1 bunch asparagus, woody ends trimmed3 small zucchini, ends trimmed, quartered lengthways40g butter2 tsp nely grated lemon rind1 tbs white balsamic vinegar
Method 1. Peel the carrots and trim the tops, leaving about 4cm of the green stems attached.Step 2Place the carrots in a large steamer over a saucepan of simmering water. Cook, covered, for 5 minutes. Add the asparagus and
zucchini. Cook, covered, for a further 2 minutes or until the vegetables are tender crisp.Step 3Melt the butter in a large frying pan over medium heat until foaming. Add the lemon rind and cook for 30 seconds. Add the vegetables and vinegar. Toss to combine. Season with salt and pepper. Transfer to a serving platter to serve.
Stewing is the slow cooking of food cut into pieces and submerges in the minimum of liquid(water, stock or sauce).
5 suitable foods for each method Potatoes chicken veal sh beef Commonly use utensils and equipment for each method Pots Pans slow cookerOutline a procedure for method of cookery Preheat oven prepare all foods place food into pot cook enjoysafety and hygiene work practices one must consider when using this method Be careful when taking the pot out of the oven. Wash hands before preparing food
2 associated culinary terms for each method Blanquette, a white pork, lamb or veal stew cooked in stock and served in a sauce made from the stock Fricassee, a white stew of chicken or veal cooked in sauce.
associated culinary terms for each method Blanquette, a white pork, lamb or veal stew cooked in stock and served in a sauce made from the stock Fricassee, a white stew of chicken or veal cooked in sauce.
Ingredients 2 sticks of celery 2 medium onions 2 carrots 3 sprigs of fresh rosemary olive oil 500g diced stewing lamb, approximately 2cm cubes 1 heaped tablespoon plain our 500ml lamb stock or vegetable stock, preferably organic or red wine* 1 x 400g tin of tomatoes sea salt and freshly ground black pepper
To prepare your stew If using the oven to cook your stew, preheat it to 180C/350F/gas 4 Trim the ends o your celery and roughly chop the sticks Peel and roughly chop the onions Peel the carrots, slice lengthways and roughly chop Pick and roughly chop the rosemary leaves, discard the stalks
To cook your stew Put a casserole pan on a medium heat Put all the vegetables and rosemary leaves into the pan with 2 lugs of olive oil and fry for 10 minutes Add your meat and our Pour in the stock or red wine and