Professional Documents
Culture Documents
Prepare Dishes Using Basic Methods of Cookery SITHCCC005 - Powerpoint
Prepare Dishes Using Basic Methods of Cookery SITHCCC005 - Powerpoint
methods of cookery
SITHCCC005
Introduction
The principles and methods of cookery are the foundation for all professional chefs,
if they are mastered; any recipe from any culture can be prepared to an acceptable
standard.
•Volume is used to measure liquid type items such as soup, juices, cocktail, spirits;
expression is usually in millilitres (ml).
•Count items such as eggs, asparagus, ice cream scoops, chops or bacon are
examples of ingredients that are counted.
Blanching: Blanching is the process by which food is placed in rapidly boiling water
for a very short time. Cold water or boiling water can be used for blanching.
•Farinaceous foods
•Stocks, sauces and soups
•Cured meats
•Green vegetables
•Fish
•Crustaceans
If it is not washed, the rice grains are more likely to stick together. Rice should be
washed with plenty of clean water until the water runs clear.
Which method you select to cook rice depends on the type of rice. It is always best
to follow the manufacturer’s instructions. There are two common methods of
cooking rice:
•The absorption method.
•The boiling method.
Poaching liquids
•Court bouillon
•Stocks
•Stock syrups
•Fish having a rubbery texture, due to the poaching temperature being too
high.
•Food discolours or breaks up, due to a too high temperature.
•Eggs sticking to the bottom of the pan, due to the temperature of the water
being too low.
•Fruit discolours after peeling by not being completely submerged in stock
syrup.
Additional techniques
•Larding
•Trussing
•Marinades
Brassiere
The size of the pan is important. There should be a correct proportion between the
amount of food and the size of the pan. In other words, the pan should not be too
small or too large for the amount of food.
Traditional stews
•Blanquette •Beef Bourguignon
•Bouillabaisse •Matelot
•Civet •Navarin
•Fricassee •Ragout
•Goulash •Salmis
Foods that contain a substantial amount of water and are cooked once they have
reached a certain temperature are suitable for microwaving.
Many vegetables are suitable for microwaving, especially if they have a high
water content.
Green vegetables stay green because of the short cooking time. Most of the
vitamins are retained because the cooking time is short and little water is used.
Fruit, fish and shellfish are high in water, so are quite suitable for microwaving.
Foods suitable for Deep Frying: poultry, meats, fish, vegetables, potatoes,
cheese, yeast goods, fruit and even ice-cream can be deep fried.
Most deep fried items need to be coated with either a batter or a dried coating to
seal in the juices.
Types of coatings
•Wet coatings.
•Dry coatings.
NEVER EVER add water onto an oil fire. It will blow up and spray hot oil and
fire over the whole kitchen. This is one of the dangerous things that can happen
in a kitchen.
Try to turn off the power or gas to stop further heating and try to cover the fire
with a metal lid or a special fire extinguisher suitable for an oil fire; most are not
suitable.
Blind baking
Some pastry items are blind-baked in a hot oven to pre-cook them before filling
and further cooking, or filling without further cooking. Yeast items are placed in
a hot oven to inhibit the yeast growth.
Spit roasting is perhaps the oldest method of cookery. All that was needed was a
joint of meat, a fire and a means of suspending and turning the meat above the
fire.
Pot roasting (poeler) is a gentler form of roasting because the food is initially
enclosed in a container and not subjected to high, direct heat for as long as in
roasting.
Slow roasting is when food is roasted over a long period of time in specially
designed ovens.
•Use only good quality, tender meat, poultry, game and vegetables.
•Season all items before roasting.
•Roast vegetables should be sealed in hot fat at the beginning.
•Raise the joints of meat off the bottom of the roasting tray to stop them from
frying in the melted fat.
•Preheat the oven to approximately 220ºC. The heat is then reduced to 180ºC.
•Baste the meat regularly throughout the cooking time.
•Some drier or very lean meats may need larding, and poultry and feathered
game may need barding with pork back fat to add moisture.
•When the item is cooked, remove it from the pot, deglaze the residue and make
a sauce.
•Rest the meat before carving.
•Slice the roast as close to time of service as possible.
Raw 1.00 kg
Choose roasting pans that have low sides so that moisture vapour does not
collect around the roast.
Baklava
Lamb Shank
•Schnitzel
•Medallions of meat
•Cutlets
•Fish fillets
•Seafood.
•Fish
•Most vegetables.
Tougher cuts of meat can be used if they are minced or chopped fine and formed
into a range of products such as hamburgers.
Sous Vide machine: A small machine such as this is used to remove the air from
the bag and then seal the bag.
Sous Vide bags: Food is sealed in the plastic bags complete with seasonings, oil,
butter and flavour ingredients.
Sous Vide water bath: A sous vide water bath is capable of holding water at a set
temperature and is used for low temperature cooking where the food has undergone
a Sous Vide.
Crockery
Whenever there is a change in products there must be a full cleaning and sanitising
process to avoid cross contamination.
Colour coded chopping boards help prevent cross contamination by each colour
being used for a particular product.
Sanitisers: Sanitisers are agents designed to kill or control the growth of micro-
organisms.
Food Labels
Some food such as cans, milk and packets of food already have food labels and use
by dates on the food. However, when you prepare food in a kitchen is usually no
longer has the original labels to show you a use by or production date.
Good Practices Whole grain or whole meal foods are much healthier than refined white foods as they
contain much more nutrition and fibre than processed white foods.
Bad Practices White bread, fatty sauces such as cream on pasta, deep fried potato.
Bad Practices Eating excess amounts of fats from fatty meats, cream
sauces, cheeses, deep fried foods or other forms of cooking
which absorb fats.