Poaching liquids Court-bouillon This is an aromatic liquid that enhances the flavor of the food to be poached.

Court bouillon must contain an acid such as vinegar, lemon juice or white wine, to stabilize the protein of softtextured food such as brains, fish and eggs. A court-bouillon can also affect the color of the food to be poached. Stocks The stoc used for poaching should be related to the food, for example, a chic en breast is poached in a chic en stoc and red meat in a beef stoc . Stock syrups These are used to poach fresh and dried fruits. The! are used in sweet items, such as "talian meringue, fruit coulis and sweet sauces. Common problems Common problems associated with poaching ma! include# $ %ish having a rubber! texture due to poaching temperature too high $ %ood discolors or brea s up due to high temperature $ &ggs stic ing to the bottom of the pan due to temperature of water too low. $ %ruit discolors after peeling b! not being full! submerged in stoc s!rup Utensils and equipment 'tensils and equipment for poaching include saut( uses, fish ettles, bas ets, spoons and ladles. All equipment must be spotlessl! clean to avoid discoloring the food. The! should also be able to retain heat adequatel! and retain heat effectivel!. )oaching utensils and equipment should not be made of materials that react with acid, because the poaching liquid ma! be acid. Boiling Temperature in *oiling# 100C Temperature in +immering# 9 -9!C "hat is Boiling# *oiling is the principle of coo er! in which food is completel! immersed in liquid and coo ed at boiling point. *oiling creates a faster movement of the liquid than simmering. "hat is Simmering# Tin! bubbles of air rise from the bottom of the pan and brea on the surface. +immering is used to coo meats, poultr!, stoc s, sauces and soups. Steps $or Boiling% $ ,iquid is brought to the boil quic l! and maintained at a temperature of -.. /C. $ A lid can be used to conserve energ! while liquid comes to the boil. 0owever, the lid is removed while the food is coo ing. $ The item to be boiled must be completel! covered with liquid throughout the process. $ +tart with enough liquid to allow for evaporation. $ The liquid level ma! need to topped up during the coo ing process. $ An! scum that rises to the surface must be s immed off to prevent it from boiling bac into the liquid and affecting the qualit! of the food. The selection of the pot should relate to the amount of liquid needed to coo the food. %or example pasta should be coo ed in 10 parts of water to one parts of pasta. Steps $or Simmering% $ A lid can be used to conserve energ! while the liquid heats to simmering point1 however, the lid is usuall! removed during the coo ing process. $ The item to be simmered must be completel! covered with liquid throughout the process. $ +tart off with enough liquid to allow for evaporation. $ The liquid level ma! need to be topped up during the coo ing process.

$ An! scum that rises to the surface must be s immed off to prevent it affecting the qualit! of the food. Boiling starting &ith Cold "ater &ith a 'id% 'se# 2ried 3egetables, potatoes, and legumes. The boiling liquid is between 9!C to 100C. )reparation# 3egetable side dishes and soups. 4eason# +o that the product can further absorb water and tenderize faster. Simmering starting &ith Cold "ater &ith a 'id% 'se# 2ried fruits, the simmering liquid is at 9 C to 9!C. )reparations# %or fruit compote, pur(e, sauces 4eason# +o the product can further absorb water and tenderize faster. "f the product is onl! simmered, the texture and shape are not destro!ed. Boiling &ithout 'id% 'se# 3egetables and starch based recipes, the boiling liquid is at 9!C to 100C. )reparations# +oups, vegetable side dishes, rice dishes, pasta dishes and eggs. 4eason# To achieve a rapid boiling point so that ingredients coo faster and the excessive loss of nutrients and flavors is reduced. 5ote# There are rice preparations which are covered with a lid as the! are coo ed in the oven, such as pilaf rice. Simmering &ithout 'id% 'se# +toc , clear soups, the liquid is at 9 C to 9!C. )reparations# %ish stoc , white and brown veal stoc , chic en and vegetable stoc s, bouillon and clear soups. 4eason# 6e simmer without a lid to monitor the liquids so that the! don7t boil as stoc s and clear soups become cloud! when boiled. Simmering starting &ith (ot "ater &ith a 'id% 'se# 8eat, poultr!, variet! meats, fowl )reparations# +tews, tongue, boiled beef, etc. 4eason# Theses t!pes of ingredients don7t reall! need to be monitored as the! are stewed and contain sauces. The lid helps to reduce excessive evaporation of the liquid. Common problems There are some common problems associated with boiling process. These ma! include# $ 9vercoo ing $ 'ndercoo ing $ 5ot enough water to boil foods $ 5ot maintain a suitable heat so food ta es longer to coo and discolors $ +toc s ma! become cloud! if coiled to quic l! and flavor will be impaired. Utensils and )quipment% $ T!pical equipment used for boiling and simmering includes the stove1 the stoc pot should have a tap at the base or a mechanical tilt to enable eas! removal of large amounts of stoc . $ %ish is not suitable food for boiling as the rapid movement of the boiling liquid will brea up the fragile flesh of fish, toughen the protein and ma e the fish dr!. Braising Temperature for 8eats# 1!0C to *00C Temperature for 3egetables# 1+0C to 1,0C "hat is Braising# $ *raising is the principle of coo er! where food is half covered with an appropriate liquid and coo ed slowl! in a tightly lidded container. "t can be done in an oven or on top of the stove. $ The food is usuall! left in large pieces, which are carved before serving. $ The coo ing liquid for meat is often used as an accompan!ing sauce. 0owever the liquid in which vegetables are braised is not used to ma e a sauce, as it is too strongl! flavored.

$ 6ith the exception of vegetables, which are blanched, the food is sealed in hot fat. This is to seal in the juices, to provide flavor and to give color to the base sauce. $ The braising process is carried out slowl!, as this tenderizes the meat more effectivel! and allows for the interchange of flavors between the food and the liquid. $ The change that ta es place during braising is li e a filtering process. The external temperature forces the blood and juices awa! from the sources of heat and towards the centre of the meat. $ 6hen the centre of the meat is hot, the juices release excess water in the form of vapor. This brea s down the connective tissue and allows the juices concentrated in the centre to filter bac through the meat and into the coo ing liquid. The braising liquid gets its flavor and the meat becomes tender b! this process. $ The meat is coo ed when a s ewer or paring nife can be pushed into the food without too much resistance. $ The consistenc! of the sauce made from the coo ing liquor can be adjusted. "f it is too thin, it can either be reduced or thic ened with a beurre mani( or corn flour. "f the sauce is too thic , more stoc can be added. -he color o$ the sauce can be ensured or impro.ed by% $ *rowning the meat and matignon effectivel!. $ 'sing good brown stoc . $ 4educing the stoc or marinade. $ Adding :lace de 3iande ;meat glaze< Be$ore braising/ it is ad.isable to% $ +eal the meat in hot fat to give color and seal in the juices. $ *lanch an! vegetables that need blanching before adding to the braise to remove an! traces of bitterness. Suitable $oods $or Braising include% $ 8eat ,amb, beef, furred game and por are all suitable for braising. Tough and coarse meat braises well. Cuts of meat, which can be used, are topside, flan , shan , rump, round, shoulder and nec . $ 9ffal 9xtail, heart and sweetbreads. $ )oultr! Chic en, duc , goose, guinea fowl and pheasant 3egetables Celer!, fennel, witlof, lee , lettuce, cabbage and onion.