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Ambition 1 PDF

This document describes several cooking methods using water or heat: boiling, poaching, simmering, slow boiling, steaming, braising, and sautéing. It provides details on the temperature ranges used for each method and how they can be used to cook different types of foods, from delicate items like fish and eggs using gentle methods like poaching, to tough cuts of meat using moist heat methods like braising. Sautéing is described as a quick cooking method using a small amount of fat in a hot pan to add flavor and color to tender foods like meat and vegetables.

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63 views5 pages

Ambition 1 PDF

This document describes several cooking methods using water or heat: boiling, poaching, simmering, slow boiling, steaming, braising, and sautéing. It provides details on the temperature ranges used for each method and how they can be used to cook different types of foods, from delicate items like fish and eggs using gentle methods like poaching, to tough cuts of meat using moist heat methods like braising. Sautéing is described as a quick cooking method using a small amount of fat in a hot pan to add flavor and color to tender foods like meat and vegetables.

Uploaded by

Rian Apriansyah
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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AMBITION 2 Method 2, Part 1


Cook foods in water at or near the boiling point. The temperature at which boiling
occurs varies according to atmospheric pressure, but it is usually around 100 °C
(212 °F). Boiling food involves immersing the food in boiling water until
cooked.Poaching is the gentlest form of cooking in water, and is appropriate for
cooking items like fish and eggs. It occurs at temperatures between 60 and 90 °C
(140 and 194 °F).
Simmering is probably the most common method of cooking in liquid, and is used for
most stews and sauces. It occurs between 87 and 94 °C (189 and 201 °F).
Slow boiling is the term used before water reaches a full rolling boil at 100 °C
(212 °F). It is slightly more vigorous than a simmer, and occurs at roughly 95 °C
(203 °F).[4]
Steam delicate foods like vegetables and fish. Steaming uses the heat from the vapor
of boiling water to cook food. It is a very gentle form of cooking, making it a great
option for delicate foods such as fish and vegetables.Steaming is also a very healthy
form of cooking, as unlike boiling, simmering, etc., the steam does not leach nutrients
from the food.[5]
Steaming can be done using a traditional stacked bamboo or plastic steamer on the
stovetop. Steamer inserts (which fit onto most pots) are also available at most
kitchenware stores.
Braise tougher foods to make them juicy. Braising is a moist cooking method which
can turn large, tough cuts of meat into a juicy, tender dish. It is achieved by first
searing the meat (or tough vegetables) in a pan with fat, and then slow cooking it in
liquid for several hours.To braise, you first need to sear the meat in fat in a hot pan.
The meat is then placed in a heavy, oven-proof dish, a dutch oven, or a slow cooker.
You will need to de-glaze the pan using wine, broth or some other liquid in order to
scrape of small pieces of meat or fat that may have escaped.
Then, add the de-glazing liquid to the meat dish, along with the rest of the cooking
liquid (usually some combination of stock, wine or fruit juice), which should reach
about halfway up the meat.
Finally, cover the dish and place it in a preheated oven (or turn on the slow cooker)
and leave to cook for up to six hours, depending on the type of meat used

Sauté foods to quickly add flavor and color to them. Sautéing is a quick cooking method which
involves cooking food in a pan, over high heat, in a small amount of fat. It imparts a lot of
flavor to food, and is perfect for cooking tender cuts of meat and chunks of vegetables.With
sautéing, the most important rule is that both the pan and the fat be heated to a high
temperature before adding the food. Otherwise, the food won't cook properly—it will absorb
some of the fat and stick to the pan. To check if the pan is hot enough, a good tip is to add a
couple of drops of water to the pan - if they sizzle vigorously and evaporate within a couple
of seconds, the pan is hot enough.
Once the food is in the pan, it is important to keep it moving. The term sauté actually means
"jump" in French, so keep tossing the food as you cook. This ensures that the food cooks evenly
and that the pan stays hot.
Small, tender cuts of meat respond well to sautéing, along with the majority of vegetables

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