Until fully cooked through and tender poached fish

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until fully cooked through and tender. Poached fish Egg benedict Stewing the ingredient is first seared and then cooked in liquid, but it uses smaller ingredients Diced meat Diced veggies Braising Involves sautéing or searing an item, then simmering it in liquid for a long cooking period until tender. Pot roast Braised tofu Roasting common to do in the oven and items are cooked until golden brown and tender Roast Turkey Mediterranean vegetable pie Grilling The heat comes from the bottom like coals underneath the grate. Cooking steak on a grill Grilled vegetable pasta Baking Baking is similar to roasting, but refers more to breads, pastries, and other sweet items. Meat pies Blueberry Muffins 5 of 42 American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K 4. Choose 4 methods of cookery and list the suitable equipment that is used for these (no repetitions)
5. List 5 safety aspects which must be considered for each to prevent injuries when using equipment:
6. What are the cleaning requirements and considerations for equipment maintenance to ensure efficiency during service? What should you inspect when assembling equipment?
7. What are the scales of doneness and temperatures which apply for meat? What are the critical aspects that need to be considered when cooking pork and poultry products, as well as cooking times based on weight and type of meats?
American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K Medium Well Well done Medium Well Well done 66ºC 71ºC Critical aspects All these items are commonly cooked a point at least. Their inward temperature must be of 85-degree Celsius. Pork ought to be cooked an hour for each kilogram to get it to a point stage and poultry be 45 minutes for each kilogram.

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