Boiling Poaching Steaming

1. Boiling Poaching Steaming The aims of this session is to; Identify information needed for End of Unit tests

2. Boiling • Two features of the boiling method of cookery are; • Water temperature is 100c. • Food items are totally immersed into the water.

3. Poaching • Two features of the poaching method of cookery are; • Food is cooked very gently just below boiling point (95c-98c). • Poaching liquid can be used to make the sauce.

4. Steaming • Two features of the steaming method of cookery are; • Can take place in a high pressure or an atmospheric steamer. • Food items are cooked by vapour.

5. Types of food other than vegetables that can boiled are; • Eggs • Pasta • Rice • Meat

6. Liquids that can be used for poaching are; • Water • Stock • Wine • Stock syrup • Milk

7. When poaching fillets of fish, the oven should be set between 160c-170c. • This prevents the fish being damaged during the cooking process.

8. Poaching Eggs • The following steps should be followed when poaching eggs; • Poach eggs in acidulated water (addition of vinegar), to the stage where the eggs are cooked (lightly set), but the yolk is soft.

9. Poaching Eggs • Refresh the eggs in iced water to stop the cooking process. • Trim to shape. • Reheat in simmering water. • Drain and serve.

10. Safe steaming Procedures • Safety points that should be followed when are; • Follow the manufacturer’s guidelines for when opening the steamer during cooking. • Stand behind the door of the steamer once it is opened to allow the steam to be released away from you.

11. Safe steaming Procedures • Communicate with others to make sure they are aware that you are opening the steamer. • Release steam gently and with control.

12. Boiling • Food items that are commonly boiled; • Meat • Pasta • Rice • Eggs

13. Boiling • Vegetables grown above the ground should be placed into boiling water to; • Help retain nutritional value • Retain or improve colour • Control of texture ( al dente/crisp) • Speed of cooking

14. Boiling • Broccoli should be well drained after boiling; • To prevent further cooking • To prevent them becoming waterlogged • To maintain texture • To retain nutritional value

15. Boiling • It is important to use the correct amount of liquid when boiling pasta; • To ensure the pasta can move freely in the boiling water • To ensure that pasta is cooked evenly • To prevent the pasta from sticking together

16. Poaching • Food items that are commonly poached; • Eggs • Fillet of Fish (plaice) • Peaches • Chicken breast

17. Poaching • The steps for making a bechamel sauce from the milk used for poaching smoked haddock are; • Strain the milk • Gradually add to a roux • Stir to the boil

18. Poaching • Correct seasoning and consistency • Strain to remove any lumps • Cover with a cartouche to prevent the sauce from skinning over

19. Steaming • Reasons for steaming food are; • It tenderises the food • It makes food more palatable • It makes food more digestible • It preserves nutritional value • Avoids using additional fats

20. Steaming • Factors that determine cooking time when steaming are; • Thickness of product • Type of product • Structure of product • Desired degree of cooking

21. Examples of good practice • Examples of good practice when cooking hot soups and sauces are; • Skim off any impurities • Simmer gently • Season at the end of cooking • Always turn handles in so not sticking out from the hob