features of boiling - cold to hot, hot from the start, 100 degrees, features of steaming - atmospheric and high pressure,100 degrees, 100 degrees+ for high pressure, , 3 types of food, other than veg, that can be boiled - pasta, ham, potatoes, which type of veg should be placed in boiling water - vegetables from above the ground, name different liquids that can be used for poaching - water, wine, stock syrup, milk, what temp should you poach fish in the oven - 160-170 degrees, how do you poach an egg - bring acidulated water to a simmer, crack egg in bowl, create a vortex, put egg in water, poach until egg whites set, safety points for steaming food in a high pressure steamer - stand behind door, open slightly, warn others, use a dry unholy cloth, why use a folded greaseproof paper tied to the top of the pudding basin when preparing steamed sponge pudding - keeps moisture out, indirect steaming, allows sponge to rise, examples of foods that can steamed - rice, sponge, carrot, dumplings, examples of foods that can be poached - pear, haddock, chicken, eggs, examples of safe practice when cooking a hot sauce or soup - skimming, strain / pass, dry oven cloth, no pan handles sticking ouy, how to make a bechamel - strain milk, melt butter, stir flour in, gradually stir in milk, check consistency + seasoning, 2 factors that determine the cooking time - size, desired degree of cooking, structure of food, whats atmospheric steaming? - food directly in a steamer or over boiling water, advantages of steaming - retains nutrients, colour and texture, advantages of boiling - safe to eat, easy to digest, good colour, advantages of poaching - safe to eat, easy to digest, palatable,

Boiling, steaming and poaching

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