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Need some useful Cookery apps?Need some useful Cookery apps?

Ava i lab le on the

www.futuragroup.com.au

iPhoneiPad

Android

Culinary FundamentalsOver 280 skills videos with voiceover instructionsEssential techniques for every chef and home cook – knife skills, filleting fish, shellfish preparation, trussing poultry, meat preparation and much more

7 Categories including: Precision cuts, Meat preparation, Seafood preparation, Poultry preparation, Fruit preparation, Vegetable preparation, and Basic cooking knowledge

Futura BookcaseeBooks (covering all areas of hospitality)Download any title and preview the eBook for free

Convenience of learning anywhere, at anytime from your iPhone/iPad

These resources are used to train students and workers in the Hospitality industry around the world

Cook’s CompanionEverything but the kitchen sinkMeasurement converter, kitchen timer, ingredients compendium, equipement list and glossary of culinary terms

Handy tools and quick reference for any chef or cook

Pâtisserie180 video recipes - HD Videos/Photos9 Categories including: tasting plate, fundamentals, tasty treats, basic cakes, fancy cakes, biscuits and bites, savouries and breads

Ability to change the serves to any number you like

Add ingredients to a shopping list

Glossary of culinary terms with audio for difficult to pronounce terms

Video Cookbook240 video recipes - HD Videos/PhotosAbility to change the serves to any number you like

Add ingredients to a shopping list

Glossary of culinary terms with audio for difficult to pronounce terms

Ability to delete individual videos from your device to save room. Don’t worry – you can download them again any time you like

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prepare dishes using

basic methods of cookery

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This workbook is intended to complement the online access version of this unit (eCoach). The eCoach

contains videos, interactive exercises, quizzes, pdfs, assessments and support material. Some of the

pdfs and assessments have been included at the back of this workbook. Please use the eCoach for the

complete range of support material.

Go to www.futuragroup.com.au for further information.

eCoach

Futura Group Pty Ltd

info@futuragroup.com.au

www.futuragroup.com.au

/FuturaGroup

Copyright © Futura Group Pty Ltd, 2016. Where material in this publication has been originally sourced from Futura Training (Aust) Pty Ltd such material is Copyright © Futura Training (Aust) Pty Ltd 2016, provided under licence.

All rights reserved. No parts of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without written permission of the publisher.

For use in training this package requires a licence. For details contact Futura Group.

Developed entirely by Futura Group Pty Ltd

Editor: Iain MacDougall

Acknowledgements

Futura Group would like to express our sincere thanks to all those leading individuals, businesses, industry bodies and educational organisations who have contributed to the production of this resource.

For the full list of contributors, visit www.futuragroup.com.au

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Introduction 4

Methods of Heat Transfer 5Sources of Heat

Preparing to Cook 7Selecting Ingredients

Selecting Equipment

Cookery Methods 10Assembling and Preparing Ingredients

Menu Applications of Cookery Methods

Hygiene

Dry Heat Cookery Methods 15Roasting

Poêler

Baking

En Papillote

Grilling

Shallow-Frying

Deep-Frying

Moist Heat Cookery Methods 49Boiling

Poaching

Stewing

Braising

Steaming

Other Cookery Methods 74Microwave Cookery

Sous-Vide

Teamwork and Organisation 78Cleaning Your Work Area

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Cooking is the process of converting raw ingredients into a palatable dish, through the use of heat. Understanding the methods of cookery is essential for a chef because nearly all menu items require some cooking and many menu items combine several methods together.

Cookery methods are what unites cuisines from around the world. The ingredients that are used in dishes vary hugely, but the processes of cooking are quite common. Stewing is used for curries, ragoût, Irish stew, goulash and chilli con carne. The “Aussie” barbecue is also very popular in North and South America, Europe, Africa, Japan, Jamaica and anywhere else there is good weather, meat and an excuse to cook.

While the methods are common around the world, the equipment used for various cookery methods varies widely from area to area. Asian cooking relies on the wok – a multipurpose piece of equipment that can be used for shallow-frying, deep-frying, braising, stewing, smoking and steaming. In Western cooking, however, there are many pieces of equipment designed for each of these processes, some with very specific purposes.

Technology plays a large part in modern cookery, for example convection ovens can be used for steaming, roasting and baking. Multiple food items can be cooked in the one piece of equipment, even simultaneously. Modern combi ovens can be programmed to cook items for a given time period or to turn off once the item has reached a particular internal temperature.

INTRODUCTION

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Why do we use various methods of heat transfer? Think about the following:

» Origin of the dish – the local ingredients and equipment dictate how dishes should be cooked, e.g. Argentinean cooking uses radiation for grilling beef, Chinese cooking uses conduction with woks, Indian cooking uses convection in tandoors

» Texture and taste – some items are better when cooked using a particular method, e.g. tougher meat cuts are stewed or braised, rather than fried, to improve tenderness and taste

» Visual impact – brûlée is finished with a blowtorch to glaze the sugar, which provides a contrasting texture and colour

» Cooking times – some cookery methods do not require much time, e.g. deep-frying, while others require a longer time, e.g. stewing. Generally, the tougher an ingredient, the longer it must be cooked

METHODS OF HEAT TRANSFER

Radiation

Heat travels directly from its source, e.g. grill bars, salamander, open fire, spit roast and blow torch

Convection

Heat travels in another medium, e.g. hot air in an oven, boiling liquid, hot fat in deep fryer and through steam

Conduction

Heat is transferred from the source to a cooking vessel, e.g. from a gas burner to a pot and from electric coils to a pan

To cook, food has to be exposed to a heat source. The 3 methods of heat transfer are:

eCoachANIMATION

It is important to understand the

principles of heat transfer, so that you can choose the most appropriate cookery

method for your dish. Take a look at the eCoach picture

examples to see a few examples of each type of heat transfer

used in cooking.

eCoach

5Prepare Dishes Using Basic Methods of Cookery

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Sources of HeatThe heat for cooking can come from a variety of sources. Wood, coal and oil have been used for heating stoves, however maintaining the correct temperature is difficult and labour-intensive. Electricity and gas are the most commonly used heat sources in a commercial kitchen.

Electricity can be used to power ovens, cooktops and bakers’ deck ovens, which allow several items to be cooked at the same time. Gas is most often used for cooktops, but can also be used in ovens. Most commercial kitchens will have a combination of equipment that uses gas and/or electricity as the heat source.

Consider the advantages and disadvantages of gas and electricity in a commercial kitchen:

Gas

Electricity

Advantages Disadvantages

▪ Cheap fuel source

▪ Immediate availability of heat

▪ Easy and quick to regulate for heat control

▪ Can run out if in cylinders

▪ Gas leaks can lead to fire and explosions

▪ Flame can be too fierce for slow cooking

▪ Flame can be extinguished by drafts

Advantages Disadvantages

▪ Cooktops are available in many different forms, including induction, halogen lights, coil elements and solid tops

▪ Does not require plumbing and is independent of gas supply lines

▪ Holds the heat for a long time

▪ Induction heaters produce less heat in a kitchen and can therefore be used to provide a better working environment for chefs or in buildings where open fire could be dangerous or is forbidden, e.g. in historical buildings

▪ Fewer injuries and burns as there is no open flame

▪ Ovens produce a more even heat because there are no drafts

▪ Electricity is usually more expensive

▪ Slower response for regulating heat in some cases

▪ May need to be turned on earlier to pre-heat elements

▪ Glass tops of halogen and induction cooktops can break

▪ Older induction cookers can short-circuit due to moisture in the kitchen

▪ Induction cookers require special pots with a base that will conduct heat

▪ Pots and pans must be level for even heating and food is harder to toss in the pan

▪ The pots and pans can cause damage to the surface, especially with glass tops

▪ Commercial induction cookers are very expensive and are therefore mainly seen in large establishments

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The flames shouldn't come up the side of the pan

All planning and preparation of dishes starts with the menu. Each menu item has individual preparation requirements which depend on the ingredients, equipment and techniques involved. To help you prepare the dish correctly, businesses generally provide standard recipe cards (SRCs) for each dish. This shows you exactly what is needed for the dish and how to prepare it. It will also allow for consistency in preparation and final product.

Collating the various recipes needed will help you to determine the types of food needed and the approximate numbers of serves that must be prepared. Some dishes share common preparations, e.g. diced onions, while others are unique to a dish. By adding up the recipes you can figure out how much of each ingredient needs to be prepared.

Selecting Ingredients

PREPARING TO COOK

Heat control is essential for applying the correct cooking processes. For dishes that require rapid changes in heat or small adjustments, gas is usually the preferred heat source. Dishes that require a long cooking time can often be done with electricity as the heat source.

Good heat control reflects the expertise of a good chef. The flames should never come up the sides of the pot or pan and the heat applied should be enough to cook the item correctly. Direct flame should only be applied when flambéing with a spirit, otherwise the fat will burn. If your fat burns or the liquid boils over, it means that you have applied too much heat. This will often make your food tougher and will affect the flavour of the dish. If the food is burnt, it will affect the flavour and appearance of the dish and you will have to throw it out and start again.

Also think about energy consumption when purchasing and using cooking equipment. A piece of equipment that is more expensive to purchase may actually save you money if it is more energy-efficient. You should only turn your equipment on when it is needed and you can keep it at a holding temperature if your business demands are lower. This makes good business sense, as well as being good for the environment.

The quality of the pots and pans is another important consideration when purchasing kitchen equipment. If high-quality materials are used for the bottoms of pots and pans, then the heat distribution will be more even. Spending some extra money on good quality equipment will help you to produce better quality dishes.

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The number of serves needed can be based on:

» Historical data, e.g. on a Friday night you average 40 serves of a particular dish

» Number of bookings, e.g. if there are more or fewer diners than normal

» Special functions, e.g. set menu events may mean fewer dishes prepared but more of each dish

» Climate and weather, e.g. a storm may affect the usual number of customers in a waterfront restaurant with a large terrace

The various menu items are broken up into key preparation tasks and an overall preparation list or workflow is prepared. The recipe requirements then have to be calculated, e.g. if the standard recipe card is for 10 serves and 40 serves are needed, then the ingredient quantities on the recipe card would need to be multiplied by 4.

The types and amounts of ingredients are selected. This is done either by using a requisition form to collect the correct ingredients from stores in a large establishment, or in smaller establishments the ingredients are simply chosen from the dry store or coolroom.

A requisition form needs to identify the ingredients; the required product identification, e.g. fresh, dry and frozen; as well as the amount needed, e.g. kilograms, litres or A5 tin.

Don’t forget to account for garnishes and common accompaniments when choosing the ingredients. Some common garnishes such as mint leaves, deep fried onions or parsley sprigs can be prepared in bulk for use in multiple dishes. Common accompaniments such as gravy or pepper sauce can also be made in bulk and then portioned for service.

Other issues that affect ingredient selection include:

» Seasonality, as products may have longer or shorter shelf life depending on their freshness

» Price, e.g. cheaper items may be used for stocks than for plated dishes

» Infrastructure, e.g. storage space and preparation space can impact on possible processes such as carcass breakdown

» Equipment available, e.g. specialised cooking equipment like steamers, braisière, or wok

» Quality standards, e.g. differences in menus and expectations between an aged hostel, café, restaurant and 5 star hotel

» Service requirements, e.g. self-service, set menu, à la carte buffet

» Stock rotation principles such as FIFO (first-in-first-out) are important to ensure that the oldest product is used up first

Make sure that you check the ingredients for any signs of spoilage or contamination. Obvious mould, off smelling odours and discolouration should all be looked for. Make sure you do not use any spoiled or contaminated ingredients! If you are opening cans check whether there are any dents, or if the can has bloated – this means that the food inside is not safe to eat.

Buying seasonal ingredients can be cheaper and the ingredients will stay fresher for longer

Complete Checkpoint 1

8

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