1. Boiling
2. Poaching
3. Steaming
4. Stewing
5. Braising
6. Pot roasting (Poele)
7. Roasting
8. Baking
9. Grilling
10. Frying (deep, shallow)
11. Paper bag in a papollette
12. Microwave.

The object of cooking food is to make it pleasing and receptive, to render an appetite.

Boiling

To cook in a liquid (water or stock) covered, seals.

Poaching

Cooking in a minimum amount of water – never allowed to boil.

Steaming

Cooking in moist heat by steam.

Stewing

Gentle simmering in small quantity of water s..b or sauce.Food and liquid served together.

Braising

Combination of roasting and stewing in pan with lid.

Pot roasting

Cooking on a bed of root vegetables using butter for basting vegetables used for accompanying sauce.

Roasting

Cooking by direct (radiated) heat with the aid of fat for basting 1^st class joints.

Baking

Dry heat in oven with the aid of moisture make steam.

Grilling or Broiling

Over heat Grill bars

Under heat Salamanda

Between heat Roaster

Degrees of Cooking

Rare au bleu

Underdone saignant

Just done a’ point

Well done biencuit.

Frying

In deep or shallow fat.

Shallow – presentation side first.

Deep – fat should be clean and free from smoke.

Paper Bag

First class cuts fish, meat (small) in well buttered pleated greese proof.

Microwave

High frequency power, small even cuts of meat etc. No metal to be used. Doesn’t colour it needs no fat or water.

Deep Frying

Covering to protect food and retain moisture.

Pane a la Anglase flour, egg wash, bread crumbs.

A la Francase flour, milk.

Batter.

Fritcure for deep frying controlled heat manually

3 – ¼ filled with fat for safety reasons.

Deep fryer Controlled heat by thermostat.

Fat is at the right heat when a blue haze comes off.

Frying Mediums

· Suet – Hard fat from the kidney regions.

· Dripping – Clarified animal fat.

· Margarine – an emulsion of fat free milk (lactic acid) and bleached edible oils, chilled and blended. Addition of caustic soda, removes
fatty acids. Hydrogen in passed through to help thickening.

Oil – A good quality oil should be used to prolong its life, as it is costly to replace this represents the high cost element of in frying.

A good frying medium – A high smoke point, do noticeable smoking, exceptions are olive oil, dripping.

A high flash point for safety.

Good clean flavour, colour and odour.

BOILING

Boiling is a very misleading term as the process of boiling does not necessarily mean that the liquid is kept at boiling point throughout.

Boiling of Meat

The meat is put into boiling water but after the first five minutes the temperature must be lowered to simmering point, or the meat will be
tough. Salt meat must be put into cold water, brought just to boiling point and then simmered for the remaining time.

Boiling of Fish

The water must be just under boiling point when the fish is put in, or the fish will break up. It must simmer for the required time.

Boiling of Vegetables

The water must be kept boiling quickly.

Boiling of Puddings

The water must be kept boiling and replenished with boiling water as it boils away.

STEAMING

Steaming is cooking in moist heat in direct or indirect contact with steam.

Food may be :-

1. Cooked in direct contact with steam from boiling water, as a steamer.
2. Placed between two plates and steamed over a pan of boiling water.
3. Steamed in a basin placed in a pan with boiling water coming about halfway up the basin. The food is cooked by the steam rising from
   the boiling water.

It is a slower method than boiling and usually takes about half as long again. Steamed food is lighter and more digestible than foods
cooked by other methods. There is less danger of over-cooking or of protein becoming hardened and there is little or no loss. Steamed foods
are, therefore, frequently give to invalids.

The steamer must be provided with a tightly fitting lid and it must fit the lower pan.

The water must be kept boiling and must be replenished as it boils away.

The exception to this rule is in the steaming of dishes in which egg is the main ingredient, e.g. egg custard, when the water should simmer
only.

STEWING

Stewing is long, slow cooking in a little liquid in a closed vessel. It is an economical method of cooking because the cheaper, tougher
kinds of food become tender in the long slow process.

Stewing may be carried out in a pan on top of the stove or in a casserole in the oven. Whichever way it is done, the heat must be gentle so
that the liquid just simmers.

Action of heat in minimum amount of liquid/sauce.

Meats

Lamb – shoulder, scrag end, breast.

Veal – Shoulder, scrag end, breast.

Beef – Chuck, plate, sticking piece, leg of mutton cut, thin flank, shin.

On bone p/p 175g

Off bone p/p 125g

CLASSIFICATION

Stewing is not sauté, quality difference.

Method – White

Fricasse method as for Brown stew but:

1. meat is stiffened not coloured.
2. Flour not singed but blond roux is made around meat.
3. Garnish is cooked in stew.

Blanquette

1. Blanched/refreshed, covered with stock “simmered”.
2. Stock made into a Veloute, garnish cooked separately.
3. To reheat meat and garnish are placed back in sauce.

Irish Stew thickening agent is potato.

1. Blanched/refreshed, covered with lamb stock/water.
2. Paysanne of W-veg in stages.
3. Any garnish may be added, best result if cooked separate.

Fish Stew Bouillabaise a la Marsillaise. – Fish Stock

1. Cook fish with veg herbs, seasoning in water or fumet de poisson, without thickening.

Method for all brown stews.

1. Sealing, hot fat. Caramelisation
2. Minepoix is fried off added to meat “later strained”.
3. If roux is made is close sprinkled around meat and mińepoix. Cooks thoroughly and lightly colours flour.

Tom puree added, incorporate brown stock. Bring to boil and cover with GPP disc battered, lid over.

4. Meat decanted into clean pan when cooked, sauce strained connected, passed over meat. Reheated dressed in dish with any appropriate
garnish.

5. Garnish cooked separately possibly glace.

BRAISING

Braising is a combination of stewing and baking. It is a suitable method for stuffed joints, poultry, game, rabbit, vegetables and tougher
joints. The food to be braised is placed on a bed of vegetables in a baking tin with a lid or cover to fit, in a casserole with a tightly
fitting lid, or in a stewpan with a tightly fitting lid. A little fat should be added and stock poured round to come halfway up the bed of
vegetables consisting of carrot, turnip, celery, onions, the whole being covered with greased paper and a tightly fitting lid. The braise
is cooked in moderate heat. For about the last half-hour the paper and lid must be removed and the braise put into the oven to brown.

White Meats

Prepare joints/cuts. Best ends, saddles, loins, cassions of veal, calves, sweetbreads (blanched), turkeys, large chickens.

Added fat threaded through meat to add moisture.

Larding.

Young well fleshed meat and poultry.

- lightly seal joint/cut.

- lightly cook braising base without colour.

- add meat to base and cover with veal stock and reduce to a glaze.

- Repeat reduction.

- Moisten halfway with stock. Cover with lid.

- Cook slowly in moderate oven.

Vegetable Braise

Wash, prepare, wash

Firstly, blanch anf refresh , trim.

· Line pan with thin slices of salt pork fat.

· Arrange vegetables on a layer of sliced vegetables in lined pan.

· Cover with salt pork fat.

· Place on top of stove and stew in own juices (slightly)

· Cover with white bullion replace lid.

· Place in a gentle moderate oven.

· When cooked remove vegetables and drain.

· Cut and trim to appropriate shape.

· Keep warm in shallow pan with little cooking stock (reduced)

Storage

· Place vegetables in earthenware dish.

· Cover with cooking stock (unskimmed).

· Cover with grease proof.

Sauce for braising vegetables.

· Reduce braising liquor

Removing all fat.

· For some vegetables addition of meat glaze.

· For some vegetables addition of demi glace.

• Monte au barre.

· Few drops of lemon juice for flavour.

ME) lautes Braisees au Jus

Wash blanch refresh squeeze , tie in twos, braise.

When cooked, untie, trim cut in half, fold, arrange with heart shaped croutons coated with reduced cooking liquor with the addition of jus
lie.

Celeri Braise

20cm trimmed tender celery on rod, discard green stalks, wash blanch for 15min, refresh and drain. Braaise in usual manner, when cooked cut
in two, fold top ends over and arrange in a dish.

ROASTING OR BAKING

Roasting is, correctly speaking, cooking in a current of air, i.e. in front of a hot, open fire. Today, because of the general use of gas,
electric, oil and hard-fuel stoves, roasting has mostly been superseded by baking or oven roasting, and the joint is described as “roast.”

1. In roasting, the food is put into a hot oven (see chart, page 141) and exposed to a high temperature for the first 10 to 15 minutes –

a. to coagulate the surface albumen ;

b. to prevent the escape of juices.

2. After 10 to 15 minutes, the heat must be reduced

a. To prevent over-hardening of the surface ;

b. To raise the centre part to the required cooking temperature ;

c. To coagulate the albumen thoroughly and evenly throughout.

3. The oven should be well ventilated and scrupulously clean.

4. Meat and vegetables should be basted every 15 to 20 minutes the first half of the time, afterwards every 30 minutes, unless a covered
baking tin is used. Basting (if not frequent) :-

a. Keeps the food moist ;

b. Prevents charring of the outside ;

c. Provides undue shrinkage ;

d. Improves flavour.

Baking is the method by which cakes, bread, puddings, pastry, etc., are cooked.

Dry heat in oven with the aid of moisture produces steam.

- Baste joint, causes glazing and sealing in of juices.

- Should not be over cooked.

- Joints may be larded.

First Stage Braising

Braising base.

Thick slices of carrot and onion fried in fat (pincage). Place in bottom of thick pan/pot.

1. Remove joint from marinade, drain and dry well.
2. Seal meat thickness accordingly to size of joint.
3. Cover with lard and tie (for meat without outer fat.)
4. Fry vegetables from marinade, place on top of meat.
5. Add wine of marinade and bouquet garni.
6. Reduce to a glaze/syrup.
7. Cover with brown stock, bring to boil.
8. Cover with a lid, place in a moderate oven until cooked.

Braise meat must be basted because of sauce reduction.

Red meat need not be young (but not too old, tough, dry).

Suitable meats 1. Beef mutton - Red meat

2.Veal, lamb, poultry - white meat.

Larding.

Joints without suitable covering of fat.

Joints without marbeling.

e.g. sirloin ribs are suitably marbled with good covering.

Lardons : pork strips 1 cm sq, placed with needle along grain.

Method of preparation : Rolled and seasoned pepper, nutmeg, spiced, sprinkled with parsley and marinated 2 hrs in brandy.

First stage.

Marinating joints.

Firstly rolled in salt, then placed between layers of vegetables, herbs and spices.

Red or white whine is added. The join is rolled and turned regularly for several hours.

The stages.

First Stage Second Stage

Sealing & Braising cooking Process revinsed.

aa

From the outside in concentration Cooks from the centre outwards.

of juices. Water vaporises. Breakdown of meat.

Break down of meat. Meat juices leak in sauce.

Sauce penetrates back into the meat.

1.For clear gravy.

Remove joint to suitable clean pan.

Strain liquor over

Reduce to jus lie and thicken with arrowroot.

2.For an accompanying sauce.

Remove joint from pan.

Reduce cooking liquor by ½.

Add sauce amount of (demi, glace) sauce, espangole.

ii. Pour sauce over joint in clear pan.

iii. Continue cooking – basting.

iv. When cooked remove joint.

v. Strain sauce and allow to settle for 10 min.

vi. Skim fat.

vii. Correct consistency.

Must be braised because of sauce reduction.

GRILLING

The principle of grilling is the same as that of roasting. It is carried out on a grid-iron on the fire, in front of a fire in a double
grid-iron, or on a grid under a gas or electric griller.

Owing to the intense heat and rapid cooking, it is suitable only for the best cuts of meat; inferior meat would be tough and uneatable.
Grilling is suitable for small pieces of tender meat – chops, cutlets, steak, kidney and cutlets of fish or small whole fish, e.g. herring.

1. the outside of the food must be brushed with fat or oil to prevent charring.
2. the heat must be great in order to seal the juices rapidly.
3. the food must be turned after 1 minute’s exposure to heat to seal the juices on the other side.
4. the food must be turned frequently for the remaining time – the length varies according to the food to be grilled.
5. the food must not be pricked but turned with two spoons or tongs.

FRYING

There are two methods of frying :-

1. Shallow fat frying.
2. Deep fat frying.

1. in shallow fat frying there may be –

(a) enough fat to cover the bottom of the pan – the food being turned to cook evenly on both sides. This method is suitable for chops,
steaks, cutlets, kidneys, liver, fish, pancakes, etc.

(b) a small quantity of fat – just enough to be absorbed by the food which is tossed in the fat or sautéed. The food may be completely
cooked as sautéed potatoes or kidneys, or partly cooked to improve the flavour, as in the sautéing of vegetables for soups, sauces, etc.

(c) no fat but just a heated an, as in the frying of bacon, sausages, etc.

2. in deep fat frying there should be sufficient fat to fill the pan about two-thirds full.

the fat must be quite still with a faint bluish fume rising before food is put in.