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Principles and methods of Cookery - Coggle Diagram
Principles and methods of Cookery
steaming
Moist heat, boiling water and steam, can be either direct or indirect
E.g. Dumplings, pork buns
grilling
Very heat coming from the bottom or the top to cook or brown food, no door or completely open , placement of food is important E.g Salamander, Flat grill or char grill
E.g. Bruchetta Chicken Parmigiana
boiling
temperatures of 100 degrees or more, food is completely submerged in liquid.
E.g. Boiled eggs
deep frying
immersing food completely in Hot oil 150-190 degrees, rapid bubbling and sizzling
E.g churro's or spring rolls
poaching
gentle moist heat 80-95 degrees, food is submerged in liquid below boiling point
Can be shallow or deep poached
E.G. Eggs Benedict
baking
150-190 degrees, dry heat, oven, placement important
e.g. Anzac biscuits, Lasagne
roasting
200-220 degrees, in oven indirect heat source
E.g. Roasted lamb with roasted potatoes.
shallow frying
Dry heat, little amount of fat/oil
E.g. Snitzchel, medallions
stewing
chances of meat and vegetables cooked submerged in liquid for long periods of time
e.g. Burginion, Irish stew
braising
Large pieces of meat partially covered with meat
E.g. Osso Bucco
microwaving
placed in a microwave and exposed to Electromagnetic waves for a period of time
e.g. Leftovers, Mug cakes.
smoking
woodfire creates aromatic smoke that is absorbed into the meat, fish or poultry.
E.g. Smoked Salmon, Smoked Haddock