Unit 607 Flashcards
What is boiling?
Boiling is when food is covered in a liquid where the temperature is at least 100°c
What can be boiled?
Eggs, rice, seafood, vegetables, pasta
What are boiling liquids?
Water, milk, stock
What are the associated techniques when boiling?
Soaking, skimming, refreshing
What are the 2 ways of boiling?
Place in cold water, place in hot water
What are the advantages of placing food into cold water and bring to the boil?
-Can help extract flavours from the food
-less likely to damage the shape and structure
- can help to clarify the food
Advantages of placing food into boiling liquid?
- prevents reaction that causes the loss of vitamin c
- will help retain the colour
What are general advantages of boiling?
-Tougher joints of meat can be made more palatable
- appropriate for large scale cookery
- economic on fuel
- nutritious
What are the boiling safety points?
- don’t let handles of cooking pots be in the way
- don’t throw food into boiling water
- don’t carry large pots by yourself
What liquids are used for poaching?
Water, stock, wine, stock syrup, milk
What are the methods of poaching?
Shallow poaching, deep poaching
What foods are suitable for poaching?
Fish (plaice), meat (chicken breast), eggs, fruit (apples and pears)
What are the steps to poaching an egg?
1) simmer water and white wine vinegar
2) crack egg into small bowl and slide into water until the white has set but the yolk is still soft
3) refresh egg in iced water to stop the cooking process
4) trim to shape
5) reheat in simmering water
6)drain and serve
What is an advantage of poaching?
Food is made more digestable
What are techniques used when poaching?
Cutting into uniform size, tying, folding, draining, reducing for sauce, holding for service
