With
regards to the food you find that are three common questions that your guest
will ask
google image - Basic kitchen knowledge
How does it taste?
You must know the different taste and
describe the food as appetizingly as possible so that the gusts can imagine the
food’s taste and satisfy a desire for something that is for example pungent
spicy tender or juicy
What is that?
Culinary terms should not be foreign
language to you. You should know what the recipe name means what it means when
something is prepared a la Florentine and what Diane sauce are for example.
How is it
prepared?
Knowing the 14 basic operation methods is
essential. Only when you understand the terms used in the kitchen can you
advice your guest properly an make alternative suggestions
Basic
Preparation Methods
Blanching
Is a cooking or
precooking method that involves heating quickly in a large amount of liquid.
Boiling
Cooking in a large
amount of water that has been heated to 212F.
Steaming
Heating food wit
steam produced by boiling liquid below food. Steaming preserves vitamins,
reduces cooking time and helps food retain in shape
Poaching
Is a very gentle
process in witch food is heated in water, in stock or in a water bath. The food
is not heated above 175f and is therefore cooked very gently
Frying/Pan-frying/Deep-frying
Food is placed in
a liquid fat (frying fat or oil) and cooked under constant or increasing heat (320F-355F)
Sautéing
Pan Fry quickly
over high heat using a small amount of fat, butter or oil
Grilling/Broiling
Cooking over an
open fire on a metal grill/broiling under a n electric or infrared broiler
Gratineing
To gratine means
to brown the top of a dish. This procedure is usually the last cooking step
before serving
Baking
Is a cooking
method using dry heat and it is done in the oven. Heat may be increased or
decreased after a certain amount of time, depending of the item being baked
Roasting
Can be done in an
oven or on a spit. The food is placed in a roasting pan, cooked at a medium
temperature without a lid initially, the finished at a lower temperature.
Braising, Glazing,
Pot Roasting, and Stewing
These four basic
preparation methods are similar. Each is a gentle form of cooking in witch the
food is covered and heated in liquid. The more tender the food to be cooked,
the less heat and liquid required
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