CULINARY

FUNDAMENTALS
WITH LAB
Lesson 4
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 C H O O S I N G S U I TA B L E C R O C K E R Y

• Before you begin to design the way a dish is

presented. Always check what crockery is
available in sufficient numbers.

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• The crockery chosen must also suit the size of
the portion being served.

• Many dishes lose their appeal because of

overcrowding on a plate that is too small for
the meal.

• Sometimes diners can take offense at

something quite small being served on a large
plate. They see the portion as too small.
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Dish Design
• Always bear in mind how suitable the design is for the service type.

• Some dishes look fantastic in glossy magazines but do not lend

themselves to function-style service, where the food will be served as
quickly as possible.

• Dishes with too many components, or those that have precariously

placed items, are not suited for this type of service.

• Remember that while you are carefully placing components of the

dish, the food is losing heat and may be cold by the time it reaches the
diner. Waiting staff also need to take greater care when carrying
unsteady presentations.
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HYGIENE AND FOOD HANDLING

Good hygiene dictates that you demonstrate a high

standard of cleanliness and care in your person.

Professional hygiene:

• Showering daily
• Using deodorant
• Grooming yourself well
• Washing your hands after using the toilet, after
smoking, after using a handkerchief and when entering
the kitchen after commencing work.

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 Other hygiene practices include:

• Wearing a clean and well maintained

uniform as well as displaying work

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practices that reflects an awareness of
hygiene.

• Good food handling practices are those

that ensure the prevention of cross
contamination and the hygienic
preparation, handling and storage of
foods.

i.e. Cleaning cutting boards, handling food

at appropriate temperatures, tasting with
spoons instead of fingers.
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Compan
BASIC METHODS OF
COOKERY
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The purpose of cooking is for food to change its texture and make if more palatable.

The key to good cooking is temperature control.

The heat applied to food and the cooking times are integral points for all cookery methods.

Food can be cooked in air, fat, water or steam. These are known as Cooking Methods.

2 Types of Cooking Methods

1. Moist Heat Cooking methods

2. Dry Heat Cooking Methods. 7
MOIST HEAT COOKING METHODS

 A liquid is used as a medium to conduct heat.

 Water, stock, milk, steam

They include:
 Boiling

 Simmering

 Poaching

 Steaming

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Dry Heat Cooking Methods

 Heat is transferred through

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hot air or fat/oil.

This includes:
• Baking
• Grilling
• Roasting
• Broiling
• Frying
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 Combination of Dry and Moist Heat Cooking Methods

 Braising and Stewing

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BOILING

• Cooking the food in boiling water.

• This is the easiest method of cookery and is

also the least expensive.

• Boiling is a simple method and the control of

heat is not difficult.

• Boiling is carried out by immersing foodstuffs

in a liquid, usually water, ay 100 degrees
celsius.

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 Methods and Principles of Boiling

 Boiling is carried out by immersing foodstuffs in a liquid, usually water, ay

100 degrees celsius.

1. The food item being cooked must be completely immersed in boiling liquid.
2. Salted meat and root vegetables are started in cold water and brought gently to
the boil.
3. Green vegetables must be boiled without a lid or they become grey.
4. Green vegetables must be boiled without a lid or they become grey.
5. Stocks, soups and sauces are gently boiled (simmered).
6. Boiling should be started with sufficient liquid to allow for evaporation during
cooking of food.
7. Boiling or rapid boiling involves the application of much heat, so that there is a
turbulent movement of the liquid, with masses of bubbles bursting at the surface.
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F O O D S S U I TA B L E F O R B O I L I N G

 Pasta

 Rice

 Whole Eggs
 Vegetables requiring blanching
(partial cooking, usually in boiling
water).

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Click to add photo

Simmering

- is a way to cook food gently and slowly

-cooking the food in liquid, just below

the boiling point (but never allowed to
boil).
TEMPERATURE TO SIMMER
 Simmering occurs between about 185 to 205ºF (85 to 96ºC).

 Most stews are cooked at this relatively low temperature. The best
way to monitor the temperature of a simmer is visual.

• Slow Simmer: A low heat with very little activity in the pot. You’ll
see wisps of steam and a stray bubble or two, but that’s about all.
This slow simmer is most often used for stocks and braises.
• Simmer: A medium-low heat, with some gentle bubbling in the
pot. The basic simmer is often used for soups, stews, sauces, and
braises.
• Rapid Simmer: Medium- to medium-high heat, with more
bubbling in the pot, but the bubbles should still be fairly small.
Most often used for reducing sauces.

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Foods to Simmer

• Grains: Barley, farro, barley, millet, quinoa, and spelt can all be gently simmered with aromatics until tender.
• Legumes: Beans and lentils were made for gentle simmering in a soup, chili, or stew.
• Vegetables: Fibrous, starchy root vegetables like beets, potatoes, sweet potatoes, rutabagas, and turnips are
best simmered so they cook evenly throughout.
• Meat and poultry: Simmering is used to cook meat and poultry often in the form of poaching or braising, in
the oven or on the stove.
• Fish: Delicate foods such as fish can be poached at or below a simmer to prevent them from breaking apart or
getting damaged.
• Stock: It’s also essential when making broth or stock; the slow cooking at a steady temperature helps meld the
flavors together.
• Large cuts of meat: Meats that are simmered stay moist and fork-tender, like corned beef, while boiled meats
are often dry and tough because the heat of boiling liquid can cause their proteins to toughen.

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Simmering Tools

1.Stockpot
2.Slow Cooker

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3.Slotted Spoon
4.Heat Diffuser
5.Cooking Spoon
6.Flame Tamer
7.Instant Read Thermometer

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Poaching

- Cooking the food in liquid, just below

the simmering point.

- 70-85 degrees celsius.

- involves submerging food in liquid,

typically without using fat.

- Poaching is a gentle cooking process

and a convenient way to prepare one
element of a multi-faceted meal without
having to keep an eye on it.
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What Are the Different Methods of Poaching?

All poaching methods are great for gently cooking delicate foods like fish, eggs,
meat, vegetables, and fruit. The trick with poaching is to keep the liquid at a low

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temperature–just below the boiling point.

Techniques of Poaching:

•Submersion poaching covers the entire ingredient and sometimes requires a

cover of parchment paper to keep it from bobbing above the liquid. Make sure
you allow enough room in the pot for the liquid to expand.

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•Shallow poaching is a partial submersion using poaching liquid which can later
be reduced to a sauce base called “cuisson.” Often, cooks coat the inside of the
pan with butter before adding cold poaching liquid. Poaching with the lid on can

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help cook the ingredient evenly or finish the dish quickly at the end.

•Par-poaching is like submersion poaching, but the ingredients are cooked for
half the time then is removed from the heat and set aside in the poaching liquid.
Test for doneness for most poaches with the tip of your knife—there should be
no resistance.

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Court Bouillon – Also known as a short
stock, with water, wine or wine vinegar (red
or white), mirepoix, salt and a bouquet of
herbs is used in deep-poaching

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What Liquids Can You Use to Poach?

There are a wide variety of liquids that can

be used in poaching.

•Boiling water
•White vinegar
•Red wine
•White wine
•Court bouillon
•Water
•Milk
•Stock
•Butter
•Aromatics
•Lemon juice
•Miso broth
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Steaming

-   Involves the transfer of heat through vaporized water or other liquids

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to heat the food, which results in cooking it.

- Unlike boiling food submerged in water, with steaming the food is

kept separate from the boiling water but comes into direct contact with
the hot steam.

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Atmospheric Steaming (Low pressure steaming)

-Foods are held on a perforated surface above boiling

water. A lid is used to condense steam that would
escape., and this drips back into the boiling water and
reduces the risk of the water boiling dry.

-The temperature of steam with this method is

approximately 100-105 degrees celsius, as slight
pressure builds up allowing the temperature to rise
slightly.

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Atmospheric Steaming Methods

Direct Steaming:

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-food comes in direct contact with the steam heat.
i.e. dumplings, rice cakes, siomai.

Indirect Steaming:

-food is placed in a closed pan, which is surrounded by plenty of steam in fast boiling water.
The food is protected in direct contact from the steam to avoid water from getting to the food.

i.e. chocolate pudding is prepared this way.

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Pressure Steaming (High Pressure Steaming)

-Equipment that doesn’t allow the steam to escape is used.

i.e. Pressure cooker is used.

Foods that can be cooked in a pressure cooker:

•Beans.
•Stews.
•Tough cuts of meat – including beef, pork.
•Lentils.
•Artichokes.
•Squash.
•Soups.
•Mashed potatoes.

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Modern Method of Steaming

Sous Vide

- French term which means “under vacuum”.

 Food is vacuum sealed in a plastic pouch or glass

jar.

 Sealed pack food is cooked in a water bath.

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Temperatures for sous vide:

Red meat- 55-60 degrees celsius

Poultry- 66-71 degrees celsius

Vegetables- 80-85 degrees celsius

-if food is cooked in a lower temperature the cooking

process is slow. It may take 1-7 hours or more.

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En Papillote

- enveloped in paper.

- similar to sous vide. Food is put into a folded pouch or

parcel and then baked.

- 220-230 degrees celsius.

- parchment paper can be used or aluminun foil but in Asian

countries, banana leaves are also used. This is popular in
cooking fish.

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Than
THANK YOU

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