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• Frying- to cook in hot oil or shortening
• Pan-Frying- to cook in small amount of
oil or shortening
• Deep frying- to cook immensely in
large amount of oil or shortening
• Broiling- to cook using intense heat radiated
by electrical, gas, or charcoal
• Sautéing- to brown or cook in a small
amount of fat or oil
• Baking- to cook in an enclosed heat like oven
Food Preparation
Techniques
• Blend- to thoroughly mix
two or more ingredients
until smooth and uniform
• Chop- to cut in pieces
with knife, chopper, or
blender
• Dissolve- to dry substance in liquid; to form a solution
Marinate- to allow food to stand in mixture of spices and liquid; to tenderize and add flavor Truss- to
secure poultry or other meat with skewers; to hold shape while cooking
• Cream- to beat with electric mixer
or a spoon
• Whip- to beat rapidly to
incorporate air as in egg whites
• Stir- to mix ingredients with
circular motion until well blended
• Blanch- to dip or plunge food into boiling water for a few munities
Mince- to cut into small pieces with a knife or chopper
Principles of Poultry Cookery
• Should be dried thoroughly before cooking
• Cook in low moderate heat
• Raw poultry may harbour harmful bacteria so take care of its preperation
• Basting can be done to improve the taste and flavor of poultry
• Mature birds are best cooked in moist heat; for young birds dry heat.
Parts of Poultry
• White Meat- fleshy and white part of the chicken
• Dry Meat- the legs, wings, neck and drumsticks
• Entrails- the heart, liver, and gizzard
Principles of Meat Cookery• Dry heat or oven roasting is best suited to
tender cuts of meat basting frequently to improve flavor
• Tough meats should be cooked using moist heat or with liquid at low temperature
• Should not be removed from wrapping to avoid microbial contamination
• Should be cooked thoroughly since it contains high level of parasites
• Pot roasting is a method of cooking that tenderize even the toughest meat
Principles in Cooking Fish and Seafood
• Scales and gills should be removed before cooking
• Fat fish is usually desirable for baking and broiling.
• Fish should be cook quickly and or in a least possible time.
• Freshness of the fish is important
• Steaming is the most simple and ideal method of cooking sea foods like oysters,
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