COOKERY PROCESSES (COOKING METHODS) A lot of cooking methods are used in catering and hotel industry. Each is specific and has its advantages and disadvantages. The cookery processes or cooking methods are: a) b) c) d) e) f) g) h) i) j) k) l)Boiling Poaching Stewing Braising Steaming Baking Roasting Pot roasting Grilling Shallow Frying Deep Frying Microwaving1.
Cookery Skills, Techniques and Processes. SCQF: level 5 (6 SCQF credit points) Unit code: J1YT 75. Unit outline The general aim of this Unit is to enhance learners’ cookery skills, food preparation techniques and their ability to follow cookery processes in the context of producing dishes. There are three methods of heat transfer: conduction, convection, and radiation. Cooking of food usually uses a combination of these methods.
Boilingwww.astro.su.se/./small500/Boilingwater.jpg1.1 Definition Boiling is cooking prepared foods in a liquid (water, bouillon, stock, milk) at boiling point. 1.2 Methods Food is boiled in two ways: a) food is placed into boiling liquid, reboiled, then the heat is reduced, so that the liquid boils gently – simmering; b) food is covered with cold liquid, brought to the boil, then the heat is reduced, so that the food simmers.