Unit 4 ESP Culinary

Cooking prepared foods in liquid water (merebus) called

• Braising

• Boiling

• Frying

• Steaming

long and slow cooking method where food is cut into pieces and mostly cooked protein food without covered pan

• Stewing

• Frying

• Poaching

• Steaming

method of cooking which using small fire in a covered pan until the food will be cooked or brown

• Frying

• Baking

• Braising

• Boiling

cooking prepared foods by steam (moist heat) under varying degrees of pressure

• Steaming

• Deep Frying

• Poaching

• Boiling

Cooking food by dry heat in an oven for example bread

• Frying

• Microwaving

• Grilling

• Baking

Fast method of cooking by radiant heat (also called broiling) such as gas, electricity and wooden.

• Grilling

• Frying

• Microwaving

• Poaching

Cooking in dry heat in an oven with fat or oil for example meat/fish

• Baking

• Roasting

• Grilling

• Boiling

cooking or reheating food using electromagnetic waves in a microwave oven powered by electricity

• Roasting

• Steaming

• Sauteing

• Microwaving

Cooking food in a small quantity of preheated fat or oil in a shallow pan or on a flat surface

• Roasting

• Frying

• Shallow Frying

• Deep Frying

Cooking food in pre-heated deep oil or fat. Teknik memasak dengan minyak atau lemak yang banyak.

• Deep Frying

• Shallow Frying

• Steaming

• Frying