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Kitchen & Larder Intermediate Lesson plan Lesson 6Stewing,Braising,Roasting Aim This lesson aims to cover the material related to this lesson. Objectives.

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Presentation on theme: "Kitchen & Larder Intermediate Lesson plan Lesson 6Stewing,Braising,Roasting Aim This lesson aims to cover the material related to this lesson. Objectives."— Presentation transcript:

1 Kitchen & Larder Intermediate Lesson plan Lesson 6Stewing,Braising,Roasting Aim This lesson aims to cover the material related to this lesson. Objectives This lesson is intended to help you to : Learn about stewing, braising and Pot roasting The effect in cooking using such methods Suitable methods for suitable foods

2 Methods Of Cooking- Stewing Definition Stewing is the slow cooking of food cut into pieces and cooked in the minimum amount of liquid ( water, stock or sauce); the food and the liquid are served together.

3 Methods Of Cooking- Stewing Purpose Because stewing is both economical and nutritional, cheaper cuts of meat and poultry, which would be unsuitable for roasting and grilling, can be made tender and palatable. Stewing also produces an acceptable flavour, texture and eating quality.

4 Methods Of Cooking- Stewing Methods All stews have a thickened consistency achieved by: The unpassed ingredients in the stew, such as Irish Stew

5 Methods Of Cooking- Stewing Methods All stews have a thickened consistency achieved by: Thickening of the cooking liquor, such as white stew ( Blanquette )

6 Methods Of Cooking- Stewing Methods Cooking in the sauce, such as Brown Stew ( Navarin ) Stewed foods can be cooked in a covered pan on the stove or in a moderate oven.

7 Methods Of Cooking- Stewing Effects of Stewing In the slow process of cooking in gentle heat the connective tissue in meat and poultry is converted into a gelatinous substance so that the fibres fall apart easily and became digestible.

8 Methods Of Cooking- Stewing Effects of Stewing The protein is coagulated without being toughened. Unlike boiling less liquid is used and the cooking temperature is approximately 5°C lower.

9 Methods Of Cooking- Stewing Advantages of Stewing The meat juices that escape from the meat during cooking are retained in the liquid, which is part of the stew. Correct slow cooking results in very little evaporation

10 Methods Of Cooking- Stewing Advantages of Stewing Nutrients are conserved. Tough goods are tenderised. It is economical in labour because foods can be cooked in bulk.

11 Methods Of Cooking- Stewing Advantages of Stewing The meat juices that escape from the meat during cooking are retained in the liquid, which is part of the stew. Correct slow cooking results in very little evaporation

12 Methods Of Cooking- Stewing Temperature and time control Temperature control is essential to the slow cooking required for efficient stewing; therefore the liquid must barely simmer. A tight fitting lid is used to retain steam, which helps maintain temperature and reduce evaporation.

13 Methods Of Cooking- Stewing Temperature and time control Time will vary according to the quality of the food used. The ideal cooking temperature for stewing on top of a stove is approximately 82°C ( 180°F ) simmering temperature, or cooking in the oven at 170°C ( gas mark 3, 340°F ).

14 Methods Of Cooking- Stewing Care and cleanliness Thoroughly wash equipment with hot detergent water, rinse with hot water and dry. Moving parts of large –scale equipment should be greased occasionally. Store pans upside down on clean racks.

15 Methods Of Cooking- Stewing Care and cleanliness Check that handles are not loose and that copper pans are completely tinned. Report any faults with large equipment.

16 Methods Of Cooking- Stewing General Rules Stews should not be over-thickened. The sauce should be light in consistency ; therefore, correct ratios of thickening agents are essential. Adjustment to the consistency should be made as required during cooking.

17 Methods Of Cooking- Stewing General Rules Overcooking causes : a.Evaporation of the liquid b.Breaking up of the food c.Discoloration d.Spoilage of flavour

18 Methods Of Cooking- Stewing Safety Select suitable sized pans. Care is essential when removing hot pans from the oven. When removing lids be careful of escaping steam which may cause scalds. Sprinkle flour on hot-pans and lids after removal from the oven as a warning that they are hot

19 Methods Of Cooking- Stewing Safety Ensure that pan handles are not over the heat or sticking out from the stove.

20 Methods Of Cooking- Braising Definition Braising is a method of cooking in the oven ; unlike roasting or baking, the food is cooked in liquid in a covered, dish, casserole or cocotte. It is a combination of stewing and pot roasting.

21 Methods Of Cooking- Braising Purpose The purpose of braising is: Give variety to the menu an the diet. To make food tender, digestible, palatable and safe to eat. To produce and enhance flavour, texture and eating quality.

22 Methods Of Cooking- Braising Methods of Braising There are two methods ; Brown braising,used for example, for joints and portion sized cuts of meat. White braising, used for example, for vegetables and sweetbreads.

23 Methods Of Cooking- Braising Brown Braising Joints such as beef and venison are marinated and may be larded, then sealed quickly by browning on all sides in a hot oven or in a pan on a stove.

24 Methods Of Cooking- Braising Brown Braising Sealing the joints helps retain flavour, nutritive value and gives a good brown colour.

25 Methods Of Cooking- Braising Brown Braising Joints are then placed on a bed of root vegetables in a braising pan, with the liquid and other flavourings, covered with a lid and cooked slowly in the oven. Cuts ( steaks, chops, liver ). The brown braising of cuts of meat is similar to that of joints.

26 Methods Of Cooking- Braising White Braising White braising ( celery, cabbage and sweetbreads ). Foods are blanched, refreshed, cooked on a bed of root vegetables with white stock in a covered container in the oven.

27 Methods Of Cooking- Braising Effects of Braising Cooking by braising causes the breakdown of the tissue fibre in the structure of certain foods, which softens the texture, thus making it tender and edible. The texture is also improved by being cooked in the braising liquid.

28 Methods Of Cooking- Braising Advantages of Braising Tougher, less expensive meats and poultry can be used. Maximum flavour and nutritional value are retained Variety of presentation and flavour is given to the menu

29 Methods Of Cooking- Braising Time and temperature control Slow cooking is essential for efficient braising ; the liquid must barely simmer. To reduce evaporation and maintain temperature use a tight-fitting lid. Time needed for braising will vary according to the quality of food.

30 Methods Of Cooking- Braising Time and temperature control Ideal temperature for braising is 160°C ( gas mark 3, 320°F )

31 Methods Of Cooking- Braising General Rules These are the same as for stewing. However, if the joint is to be served whole, the lid is removed three quarters of the way through cooking. The joint is then frequently basted to give a glaze for presentation.

32 Methods Of Cooking- Braising Safety Select a suitably sized pan with a tight-fitting lid and handles. Care is required when removing hot pans from the oven and when removing the lid. Sprinkle flour on hot pans and lids after removal from the oven as a warning that they are hot.

33 Methods Of Cooking- Pot Roasting Definition Pot roasting ( Poele’) is cooking on a bed of root vegetables in a covered pan. This method retains maximum flavour of all ingredients.

34 Methods Of Cooking- Pot Roasting Method Place the food on a bed of roots and herbs, coat generously with butter or oil, cover with a lid and cook in the oven.

35 Methods Of Cooking- Pot Roasting General Rules Select pans neither too large nor too small. Use the vegetables and herbs with good stock as a base for the sauce.


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