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    Cooking Methods - Worksheet 4 - Page 1

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    smhwood
    Deep frying involves completely submerging foods in hot oil between 175-195°C. It is used for meats, fish, poultry and vegetables. Some delicate foods are coated first to protect them. The document describes various cooking methods like shallow frying, grilling, roasting, stir frying and baking as dry cooking methods. Wet cooking methods include boiling, simmering, poaching, stewing, steaming and braising. It provides details on the equipment required for different dry and wet cooking techniques.

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    Cooking Methods - Worksheet 4 - Page 1

    Uploaded by

    smhwood
    154 views5 pages
    Deep frying involves completely submerging foods in hot oil between 175-195°C. It is used for meats, fish, poultry and vegetables. Some delicate foods are coated first to protect them. The document describes various cooking methods like shallow frying, grilling, roasting, stir frying and baking as dry cooking methods. Wet cooking methods include boiling, simmering, poaching, stewing, steaming and braising. It provides details on the equipment required for different dry and wet cooking techniques.

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    CookingMethods-04

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    Deep frying involves completely submerging foods in hot oil between 175-195°C. It is used for meats, fish, poultry and vegetables. Some delicate foods are coated first to protect them. The document describes various cooking methods like shallow frying, grilling, roasting, stir frying and baking as dry cooking methods. Wet cooking methods include boiling, simmering, poaching, stewing, steaming and braising. It provides details on the equipment required for different dry and wet cooking techniques.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    154 views5 pages

    Cooking Methods - Worksheet 4 - Page 1

    Uploaded by

    smhwood
    Deep frying involves completely submerging foods in hot oil between 175-195°C. It is used for meats, fish, poultry and vegetables. Some delicate foods are coated first to protect them. The document describes various cooking methods like shallow frying, grilling, roasting, stir frying and baking as dry cooking methods. Wet cooking methods include boiling, simmering, poaching, stewing, steaming and braising. It provides details on the equipment required for different dry and wet cooking techniques.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 5

    Cooking methods - Worksheet 4 - Page 1

    Research Task - Dry Cooking Methods

    Describe the method of What is it used for?


    Cooking method
    cooking e.g. foods / products / recipes

    Deep frying is a cooking Meat, fish, poultry and


    method where the food is vegetables can all be deep
    completely submerged in hot fried.
    oil or fat.
    Some delicate foods are
    The temperature of the oil usually coated in
    should be between 175°C breadcrumbs or batter to
    Deep frying and 195°C. protect them during the
    intense cooking process.

    Shallow frying

    Grilling
    Cooking methods - Worksheet 4 - Page 2

    Research Task - Dry Cooking Methods

    Describe the method of What is it used for?


    Cooking method
    cooking e.g. foods / products / recipes

    Roasting

    Stir frying

    Baking
    Cooking methods - Worksheet 4 - Page 3

    Research Task - Wet Cooking Methods

    Describe the method of What is it used for?


    Cooking method
    cooking e.g. foods / products / recipes

    Boiling

    Simmering

    Poaching
    Cooking methods - Worksheet 4 - Page 4

    Research Task - Wet Cooking Methods

    Describe the method of What is it used for?


    Cooking method
    cooking e.g. foods / products / recipes

    Stewing

    Steaming

    Braising
    Cooking methods - Worksheet 4 - Page 5

    Research Task - Cooking methods and equipment

    Dry cooking methods Wet cooking methods

    Method Equipment required Method Equipment required

    Deep frying Boiling

    Shallow Simmering
    frying

    Grilling Poaching

    Roasting Stewing

    Baking Steaming

    Stir frying Braising

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