Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
Disadvantages
Grilled foods cannot be successfully reheated
They need to be served straight away
Only tender cuts of meat can be used
6/26/2019 BAC 101 Culinary Foundation Level 1 8
GRILLING AND BARBECUING
Safety Rules
Do not leave food unattended whilst cooking
Keep work area clean & floors free from spilt grease
Exercise great care when adjusting grill bars or
salamander racks
Assume all surfaces & items around grill areas to be
hot.. FEEL BEFORE YOU PICK UP ANYTHING!!!
Disadvantages:-
Poaching is not particularly suitable for large pieces of food
There is some flavor and nutrient loss from the food the
cooking liquid
There is little development in color and flavor
6/26/2019 BAC 101 Culinary Foundation Level 1 21
POACHING
Safety Rules
Equipment should be matched to the quantity of food
to prevent spillages.
Care should be taken in handling dishes which are
brought to temperature on the top of the stove and
then transferred to the oven
Disadvantages
Flavor and some color may be lost from the food into liquid
Loss of nutrients (especially water-soluble vitamins) may
be high
6/26/2019 BAC 101 Culinary Foundation Level 1 24
BOILING
Safety Rules
The boiling utensil should be matched with the
quantity of food to be cooked
The food handler should take care when placing foods
into or removing items from boiling liquids
When reducing liquids adequate ventilation should be
available to prevent dampness