4. Explain the following methods of cooking that can be used for meat. Give an example recipe for each. An example has been completed. Stewing/casseroling Pot roasting Braising Roasting Food is cooked in a Meat is browned Food is cooked in a Food is cooked by dry small amount of liquid initially then cooked container which is heat in a hot oven or at simmering point. in a covered container closed for all or most on a spit. Small Liquid is part of the which retains the of the cooking time. amounts of fat are dish to be served and steam given off by the There are three used to prevent gives flavour. The meat. This gives a stages: drying out. High method requires long moist finish to the 1 Selection of root temperatures increase slow cooking. It is dish. vegetables are shrinkage and loss of suitable for cheaper prepared and placed juices in the meat. cuts of meat which Example: in the dish (mirepoix) Water and fat soluble can be made tender. 2 The meat is vitamins are lost. A stew is prepared browned, placed on and cooked on top of top of the vegetables Example: the cooker. A and a liquid is added casserole is prepared until the meat is 2/3 on the hob and cooked covered in the oven. 3 The container is covered with a lid, Example: brought to the boil on a stove, transferred to the oven to complete the cooking at simmering point. Example: Grilling Shallow frying Barbequing Microwave Fast method of Food is cooked in a This method is the Foods cooked in the cooking using intense small amount of fat or same as grilling but is microwave often heat from an electric oil. High or low usually done in the remain pale and moist
4. Explain the following methods of cooking that can be used for meat. Give an example recipe for each. An example has been completed. Stewing/casseroling Food is cooked in a small amount of liquid at simmering point. Liquid is part of the dish to be served and gives flavour. The method requires long slow cooking. It is suitable for cheaper cuts of meat which can be made tender. A stew is prepared and cooked on top of the cooker. A casserole is prepared on the hob and cooked in the oven. Example: Pot roasting Meat is browned initially then cooked in a covered container which retains the steam given off by the meat. This gives a moist finish to the dish. Example: Braising Food is cooked in a container which is closed for all or most of the cooking time. There are three stages: 1 Selection of root vegetables are prepared and placed in the dish (mirepoix) 2 The meat is browned, placed on top of the vegetables and a liquid is added until the meat is 2/3 covered 3 The container is covered with a lid, brought to the boil on a stove, transferred to the oven to complete the cooking at simmering point. Example: Roasting Food is cooked by dry heat in a hot oven or on a spit. Small amounts of fat are used to prevent drying out. High temperatures increase shrinkage and loss of juices in the meat. Water and fat soluble vitamins are lost. Example: Grilling Fast method of cooking using intense heat from an electric Shallow frying Food is cooked in a small amount of fat or oil. High or low Barbequing This method is the same as grilling but is usually done in the Microwave Foods cooked in the microwave often remain pale and moist
How%20Does%20It%20Cook%20Teacher's%20Notes.docx