CHAPTER 4

BASIC METHODS OF
COOKING
FOOD CAN BE COOKED IN AIR, FAT, WATER
OR STEAM. THESE ARE KNOWN AS
COOKING MEDIA
There are two types of cooking methods: Moist and Dry Heat
Cooking Methods.
• Moist Heat Cooking Methods are those using water or steam. They
are used to tenderize and emphasized the natural flavours of food.
Under these cooking methods are: Boiling, Simmering, Poaching
and Steaming.
• Dry Heat Cooking Methods are those using air or fat. Foods cooked
under dry heat methods have rich flavour caused by browning.
Under this methods are: Broiling, Grilling, Roasting and Baking.

Other cooking methods apply a combination of dry and moist heat

cooking methods and these are: Braising and Stewing.
BOILING
Boiling is probably the easiest method of cookery and is
also the least expensive. Water is the normal liquid used
and cooking times are generally short.

Boiling is a relatively simple method of cookery as the

control of the heat is not difficult and can be adjusted
quickly and easily. The distribution of heat is uniform as
there is full contact with the water; this produces evenly
cooked food.
METHODS AND Boiling is carried out by immersing foodstuffs in a liquid, usually
water, at 100°C.
PRINCIPLES OF1. The food item being cooked must be completely immersed in boiling liquid.
BOILING 2. Salted meat and root vegetables are started in cold water and brought gently to the
boil.
3. Green vegetables are plunged into rapidly boiling salted water, which is brought
back to the boil as soon as possible to preserve the vibrant green color.
4. Green vegetables must be boiled without a lid or they become grey.
5. Stocks, soups and sauces are gently boiled (simmered).
6. Scum that forms on the surface of the cooking liquid must be removed by
skimming.
7. Boiling should be started with sufficient liquid to allow for evaporation during
cooking of food.
8. Boiling or rapid boiling involves the application of much heat, so that there is
turbulent movement of the liquid, with masses of bubbles bursting at the surface.
FOODS SUITABLE FOR BOILING
1. Pasta
2. Rice
3. Whole eggs
4. Vegetables requiring blanching (partial cooking, usually in boiling
water)
These food are suitable because there is no change in the shape of the
product during the process. Pastas and rice will remain in individual pieces
if the heat and therefore, the activity of the water is sufficient. As these
products are starchy, they should be given a stir to prevent from sticking
until the water returns to boil. The activity of the boiling water will then be
sufficient agitation.
SIMMERING
Simmering is often associated with foods that need to be
tenderized through long, slow, and moist for tender cuts of meat,
poultry, fish or vegetables. Properly simmered foods should be
moist and very tender.

For simmering, the food is submerged in a liquid at temperatures

between 85°C and 96°C. Because simmering temperatures are
slightly higher than poaching, there should be more action on a
liquid's surface with a few bubbles breaking through.
Methods of Simmering
• Cut, trim or prepare the item to be simmered
• Bring proper amount of the liquid to the appropriate temperature. There
should be enough liquid to cover the item completely.
• Add the item to the simmering liquid.
• Maintaining the proper cooking temperature throughout the process,
simmer the item to the desired doneness. Doneness is generally
determined by timing or tenderness.
• Remove the item and hold it for service in a portion of a cooking liquid
or use water with ice to cool the item in its cooking liquid.
FOODS SUITABLE FOR SIMMERING
1. Root Vegetables
2. Pulses
3. Potatoes
4. Tougher cuts of meat

These food are suitable because there is no change in the shape of the
product during the process. Pastas and rice will remain in individual pieces
if the heat and therefore, the activity of the water is sufficient. As these
products are starchy, they should be given a stir to prevent from sticking
until the water returns to boil. The activity of the boiling water will then be
sufficient agitation.
EQUIPMENT NEEDED FOR BOILING AND SIMMERING
There is no special equipment to boil food. The size of the sauce pan you choose should be enough in keeping with the amount of
water needed, which is determined by the quantity of product being cooked. The heat source is more important than the cooking
vessel. You should aim to use an element or gas jet that has a high heat output.

LARGE VOLUME
When you are boiling large quantities of food, it is recommended that you do it in batches, as there is significant loss of quality
when the excess product is added to a small quantity of water. Items such as pasta and rice need enough water to allow them to
move freely about or they will stick together and not cook evenly. Florets of broccoli may become damaged if insufficient space is
provided and it becomes necessary to stir them to ensure even cooking. There is considerable danger when lifting large saucepans
of boiling water and it may be necessary for you to call for help from your workmates.

The water being used to cook large quantities of pasta need to be changed after a couple of batches are prepared, as it will become
thickened by the flour from the product. This is particularly important when cooking fresh pasta. Semolina and flour are sprinkled
on the product to prevent it sticking together during transportation and storage; as much of this as possible should be shaken off
before the pasta is added to the boiling water.
Preparing the item for The preparation is normally needed before boiling food to have
them peeled and cut into reasonably even-sized pieces. This will
Boiling and Simmering help to cook then uniformly.

Tougher cuts of meat such as pickled silverside are cooked in the

piece and are after sliced after cooking. If the cut of meat is to be
served cold, the texture is improved it its cooled in the cooking
liquor. Allowance must be made with the cooking time for carry-
over cooking while the product and the cooking liquor cool.
Eggs that are to be boiled should be allowed to reach room
temperature before being placed in boiling water. This will reduce
the chance of the shell cracking and the egg white oozing out. A
little vinegar added to the water will also help to coagulate the
egg white as soon as it touches the cooking liquid.
HOT START
Most products that are to be boiled are plunged into rapidly boiling water. Maximum heat is maintained until the water returns to the
boil. The heat may then be reduced so that the water does not boil over. However, sufficient activity in the water must be maintained
to prevent products such as pasta and rice from sticking together. The ratio of water to these products should be at least 10:1.
To achieve brilliance in the color of green vegetables such as broccoli, beans and asparagus, they should be plunged rapidly into
boiling water. Maximum heat must be applied until the water returns to boiling point. This should happen as soon as possible if the
best colour is to be achieved. A water-to-food ratio like that recommended for rice and pasta will help to achieve this. Green
vegetables should never be boiled with a lid, or the color of the product will not be green but closer to khaki, as the cooking liquid
becomes acidic. Volatile acids evaporate during the cooking; however, this cannot happen if a lid is in place. Instead, the acid
condenses on the lid and drip back into the boiling water.
Unless they are for immediate service, you should refresh green vegetables by placing them in iced water. The reason for this is that
they would otherwise continue to cook while cooling, and the result would be overcooked vegetables. As soon as they have cooled
sufficiently, they should be drained and stored, in an appropriate container, covered with plastic film and put in the fridge.
In order to establish that the food you are boiling is cooked, you need only to check the texture. The product will soften while it is
cooking, and when the desired texture is reached, it is done. Pasta must be drained as soon as it has been refreshed or it will continue
to soak up water and will appear to be overcooked. It should then be lightly oiled and stored covered with plastic film in the fridge.
COLD START
Cold start unless the potato skin is to be served as part of the salad, it is removed after cooling; this maximize
the flavour and nutritional value of the cooked potatoes.
Table 1.1 shows foodstuffs that are boiled or simmered from a cold start. Products are immersed in cold water,
which is then slowly brought to the boil.

FOOD REASON
It allows some of the acrid flavor to leach
• Strongly flavored root vegetable
away.

2. Whole potatoes for salad up. It allows them to cook without breaking

It assists in leaching out salty pickling solution from

3. Pickled or corned meat
the meat, giving a more palatable products
 Table 1.2 Identifying and Rectifying Problems in Boiling
Problem
1. Boiled eggs have cracked and
egg white has escaped the shell
2. Green leafy vegetable look khaki
3. Sliced pickled meat is tough and
chewy
4. Slices of pickled meat are dirty
5. Ribbons of pasta are stuck
together and not evenly cooked
Reason
Egg too cold. No acid in the cooking liquor.
Boiling water is to acidic, Vegetable probably
cooked with the lid on.
Meet undercooked. Meat boiled instead of
simmered.
Not rested in cooking liquor
Insufficient water used to boil the pasta. Pasta
not stirred when put in the water. Insufficient
activity in the water. Saucepan is too small
Remedy
Bring eggs to room temperature before cooking.
Add 10% vinegar to water.
Remove the lid as soon as the water boils.
Extend the cooking time. Reduced to a simmer.
Allow to complete cooking in the liquor with heat
turned off.
Use 10:1 ratio of water to pasta. Stir pasta through to
separate pieces. Use higher heat to boil foods. Use
larger saucepan and more water to cooked food
 Problem Reason Remedy

• Boiled potatoes have Reduce to simmer when water returns to boil after
Rapidly boiled instead of simmer.
disintegrated potatoes are added.

STEAMING, THE DIETER'S FAVORITE, HAS ALL OF THE POSITIVE

STEAMING ATTRIBUTES. IT IS QUICK, SIMPLE, MAKES NO MESS, AND IS
EFFICIENT, FAT-FREE AND NUTRITIONALLY SUPERIOR TO OTHER
METHODS. IT HAS GAINED POPULARITY IN COMMERCIAL KITCHENS
IN RECENT TIMES WITH THE ADVENT OF COMBI-STEAMER OVENS.
THESE ALLOW FOR LARGE QUANTITIES OF FOOD (PARTICULARLY
GREEN VEGETABLES) TO BE BLANCHED WITHOUT THE DELAY OF
WAITING FOR LARGE QUANTITIES OF WATER TO BOIL. IT IS ALSO AN
EFFICIENT WAY TO REHEAT FOOD SUCH AS PASTA, GNOCCHI AND
THE SAME GREEN VEGETABLES IN READINESS FOR SERVICE.
 METHODS AND PRINCIPLES OF
Steaming is a method of cookerySTEAMING
in which food is surrounded by steam at either atmospheric or
high pressure. Food are suspended on a perforated tray above boiling water or in an enclosed
chamber with steam injected under pressure.
1. It is suited to the cooking of meat, fish, poultry, vegetables and puddings.
2. Nutrient loss is minimized because the food is cooked by steam rather than in water
3. Steaming requires no fat or oil. This appeals to diet-conscious diners and produces more
naturally flavored food.
4. Steaming retains more vitamin C (Ascorbic Acid) in food than boiling or poaching, this is
because cooking time is quicker and there is no leaching of nutrients to cooking liquid.
5. Perforated trays must be used so that steam can surround the food and to prevent pooling of
condensed steam which would cause the food to become soggy.
6. Steamed puddings must be covered so that condensed steam does not drip on them
7. Ensure that steam is adequately generated prior to adding food. This will reduce cooking time
and preserved vibrant color in green vegetables
8. Low-pressure steaming requires a well-fitted lid and an adequate source of boiling water so that
the steam is maintained without boiling the water dry.
 ATMOSPHERIC STEAMING
When steaming at atmospheric pressure, foods are held
on a perforated surface above boiling water. A lid is used
to condense steam that would escape, and this drip back
into the boiling water and reduces the risk of the water
boiling dry.
The temperature of steam with this method is
approximately 103°C, as slightly pressure builds up
PRESSURE STEAMING
allowing the temperature to rise slightly.
Pressure steaming is carried out by placing food on
perforated container in an enclosed chamber, where
steam is injected under pressure.
In these steaming units pressure builds up, increasing
cooking temperatures up to approximately 121 degree
celsius. Cooking food at this increased temperature will
allow for shorter cooking times.
 Food suitable for Steaming
Different foods are suited to the method described above

Atmospheric Steaming
1. Fish and shellfish
2. Poultry
3. Sponge and plum puddings
4. Most vegetables
Some green vegetables, particularly beans, discolor before they are adequately cooked and are not recommended for
steaming by this method. Tender cuts of meat can be successfully steamed by this method; however, poaching is
usually the preferred option.

Pressure Steaming
1. More varieties of vegetables - fresh or frozen
2. Tougher cuts of meat and offal
3. Plum puddings; however, pressure units are not suitable for cooking sponge puddings
Tender cuts of poultry or fish tend to toughen when cooked in this manner and therefore, it is not recommended for
them.
EQUIPMENT NEEDED- the equipment needed for atmospheric is very simple and
inexpensive.

ASIAN BAMBOO STREAMER- is a very successful option.

It is used over a wok or saucepan of boiling water.. Food are
placed in baskets, which may stacked several high, with the lid
required for only the top basket. This is a space-saving way to
cook larger quantities of food.

COLANDER- resting in the top of

a saucepan with a suitable sized lid
or foil will also produce adequate
results.
PRESSURE STEAMING- units range greatly in size
and price. They may be as simple and inexpensive as a
domestic pressure cooker, which is a heavy saucepan
with a lockable lid and pressure release valve.

COMBI OVEN/COMBI STREAMER- offers the

flexibility to bake, roast or steam ( or combination of
these) in one unit. Also allow green vegetables to be
cooked in the same cooking time as boiling, but with
less nutritional loss as there is no leaching of nutrients
to the cooking liquid as there is when boiling.
 Grilling and broiling may imply two cooking methods that don't have much in
GRILLING common but they accomplish the same goal. Both methods use intense and

AND direct heat to cook food. Both methods are require watchful eye to keep the
food from burning
BROILING METHODS AND PRINCIPLES OF GRILLING AND BROILING
Grilling is a dry heat cooking method wherein foods are cooked by heat
radiating from a source located below the cooking surface. Food is placed on a
preheated metal grate or grill at temperatures of over 400°F.
Broiling is commonly done in an oven or in a salamander. It is a dry heat
cooking method wherein foods are cooked by heat by radiating from an
overhead source. The food to be broiled is placed on a pre-heated metal grate.
Radiant heat from overhead source cooks the food. Delicate food that may be
damaged by grilling may be placed on a preheated heatproof platter and then
placed under the broiler. Cooking will take place through indirect heat from
the preheated platter as well as by direct heat from the broiler’s overhead heat
source
1. Food items need to be small in size and even in thickness.
2. The food must be tender and of good quality.
3. Food items need to be seasoned prior to grilling.
4. Food items need to be oiled prior to grilling.
5. The grill must be hot enough to seal in the juices.
6. The grill must be clean.
FOODS SUITABLE FOR GRILLING AND BROILING
Most foods are suitable to be grilled or broiled as long as they are tender, of
good quality and cut small.
1. Meat - small cuts of lamb, veal, beef and pork are all suitable; these
include steaks, medallions, chops, cutlets, hamburgers and shaslik.
2. Offal - only tender offal such as liver and kidney are suitable.
3. Small goods- such as ham and bacon can be grilled.
4. Poultry - whole baby chicken or quail, or breast and thigh fillets, and
boned legs are suitable
5. Seafood - ideal for grilling is small, whole fish such as trout, baby snapper
and flounder. Larger fish will need to be cut into fillets or cutlets. Most
shellfish can be grilled, such as crayfish - either the whole
crayfish cut in half lengthways or the octopus. sliced tail - whole prawns,
yabbies, mussels, oysters, scallops, calamari and baby octopus.
6. Vegetables - the soft structure of vegetables such as zucchini, eggplant,
capsicum, tomato and mushroom makes them ideal for grilling. Some hard
vegetables like pumpkin cut into thin slices and hardy lettuces such as
radicchio can also be grilled.
7. Fruit- stone fruits such as peaches, nectarines, apricots, plums and well as
bananas and pineapples, are suitable to cook on the grill, as the high heat
causes their natural sugar to caramelize and gives the food a wonderful
appearance and flavor.
8. Farinaceous products - polenta is grilled on a char grill or griddle plate to
re-heat it and produce the line markings. Gnocchi can be browned under a
salamander.
EQUIPMENT NEEDED- Most commercial kitchens will have a large freestanding grill,
which has three or four heating elements that are either gas or electric.

SALAMANDER- whether gas or electric, directs

its heat source from above the food. A thick, solid
tray is required to hold the food while it cooks
under the salamander; a thin tray would buckle
under the fierce heat. The tray needs to be lightly
greased . As the tray heats up it will direct heat the
food from underneath, so that the food does not
need to be turned over during grilling.
FLAT GRILL – plate is very
common in a commercial kitchen.
This can be heated by gas or
electricity. It is a thick, heavy, solid
plate and it is used to cook a large
quantity of food.
CHAR GRILL- also heated by gas
or electricity, has bars instead of a
flat, solid grill and is used to
produce the line markings on large
grill items such as steaks.

CHARCOAL GRILL- also has
these bars to produce the line
markings, but is heated by wood
or coal. It is harder to control the
temperature of a charcoal grill;
however the flavor is well worth
the effort.
GRIDDLE PLATE or FRENCH
GRILL- is a heavy, cast iron grill
plate with raised ridges on the
cooking side. This grill plate is placed
on the stone top top heat and is much
smaller than a freestanding grill ,
making it it suitable for small
quantities of food.
 IDENTIFYING AND RECTIFYING PROBLEMS ENCOUNTER IN
GRILLING COOKING METHODS
PROBLEM REASON REMEDY
1. Meat has colored sufficiently Temperature too hot Move the product to a cooler
, but is under done. part of the grill.

2. Meat is not colored is losing Temperature too low Remove the meat from the grill, turn
juices. up the temperature and make sure it
is hot enough before you place food
on the grill.
3. Meat has curled and is misshaped. Not trimmed sufficiently Cut through the sinew that is curling
and flatten the meat out. Make sure
meat is properly trimmed in future.

4. Meat has stuck and rips when you Not oiled, or meat has not been long Always oil food prior to grilling.
move it. enough to seal, or grill surface has Leave the meat on the grill for long
been stripped. enough to seal it before moving it,
and make sure you place it where
you want it on grill. Never use
caustic cleaner to clean the grill, as
this strips the surface.
DEEP
FRYING
Deep-fried food has always been popular. It is a quick cooking method that seals flavor inside a crisp
cooking. Deep-fried food can be served in all establishments from fast food outlets to ala carte restaurants. It
does, however, need to be done correctly or the end product will be of poor quality and will not appeal to the
customer. It is important to have the preparation ready beforehand as these food cook quickly. Deep frying
has some dangers associated with it. The fat is very hot and can easily burn. Use the appropriate equipment
such as basket or spider to remove the food items from the fat. Ensure all food that requires a coating are
completely covered prior to placing them in the hot fat. The fat needs to be clean and at the appropriate
temperature to cook the food properly.
METHODS AND PRINCIPLES OF DEEP FRYING
To deep-fry is too cook food while it is fully immersed in hot fat.
1. Season all food prior to coating.
2. Except for raw potatoes, all food must be coated before cooking.
3. Potatoes must be dry.
4. The fat should be hot enough to seal the food. The temperature range is generally
160° to 190°C.
5. The maximum ratio of food to fat is 6:1. Too much food and the temperature will
drop.
6. Drain foods well before serving.
The Frying Medium
Every time a frying medium is heated, it starts to break down. This will lower
the smoke point of the fat. Therefore, eventually the fat will be too low a
temperature to successfully fry the food and it will taste unpleasant. If the fat is
not hot enough to fry, the food will not be crisp and it will have a greasy
appearance and taste.
WHAT CAN BE USED TO DEEP-FRY?
The following fats can be used for deep-frying:
1. Animal fats, usually in the form of blends of edible fats, produce a drier
finish o the food. They are less expensive than plant oils; however, they are
considered to
be an unhealthy choice, as they contain cholesterol.
2. Plant oil such as canola (which has no flavor) or vegetable (which has little
flavor and a high smoke point temperature) are a healthier choice. Blends of
plant oils be used; however, you must be careful that they do not contain
peanut oil. blend could be hazardous for a diner. Beware: a number of people
are allergic to peanut oil and even a trace in your blend could be hazardous.
HOW TO CARE FOR YOUR FATS AND OILS?
The fat in the deep-fryer will last longer if you look after it.
Some conditions will accelerate the breakdown of the fat and
these are best avoided where possible.
1.Sunlight- always cover the fat in the deep-fryer when it is
not in use and switched off, to prevent the sunlight from
breaking down the fats.
2.Food particles - straining the fat after every service will
ensure that the fat will last longer. Excessive foods particles
left in the fat will break down the fat more quickly.
3.Water-dry food thoroughly before placing them in the fat.
Not only does water spit out; it will also break down the fat
4. Foreign Fat-food to be deep-fried must be coated to protect the food
as well as 6 protect the deep-frying medium from fat in the food.
Foreign fat will accelerate the breakdown of the frying medium.
5. Detergent - Ensure that all residue of detergent is removed when
cleaning the fryer before drying it thoroughly, then replace the fat in the
fryer. Any detergent left in the fryer will assist the breakdown of the fat.
6. Salt-Foods that have been deep-fried are often salted before they are
served to the customer, especially chips. Always salt food away from
the fryer, as the salt will contribute to the breakdown of the fat.
7. Overheating Leaving - The deep-fryer on at high temperatures when
it is not in use will reduce the expected life of the frying medium.
Holding the deep-frying fat at120°C is best for the fat.
BRAISING
Braising is a slower form of oven cooking. Food is cooked in a covered container, and the liquid used forms
the basis of the sauce.
While tougher, more flavor some cuts of meat are particularly suited to braising, it has never been popular
for á la carte service. The time allowed in an à la carte situation is insufficient to cook a braised dish. The
menus offered for this type of service usually list premium cuts prepared using a dry method with a short
cooking time. However, in recent times slow cooking has experienced great popularity with fine dining
restaurants, following a revival of dishes such as Osso Bucco, lamb shanks and duck confit.
This type of dish is particularly suited to function style service, having been prepared ahead and held or
reheated in readiness for plate-up. These dishes hold very well if delays in the service are experienced.

.
METHODS AND PRINCIPLES OF BRAISING
Braised foods benefit from the best qualities of both dry and moist heat cooking methods. Foods to be braised are usually large
pieces that are first browned in a small
amount of fat at high temperatures.
1. Meat is normally sealed prior to braising (with the exception of sweetbreads). This action seals in the juices produces greater
flavor and gives color to the sauce.
2. The size of the braising dish used must suit the amount of product being braised
3. Mirepoix and bouquet garni are used when braising meats to give additional
flavor.
4. Long, slow, wet cookery methods such as braising tenderize tough cuts of meat
and produce flavorsome sauces.
5. The cooking liquid is used to produce the accompanying sauce.
6. The liquid used to braise vegetables is normally discarded, as it has an overly
strong flavor.
7. Vegetables such as witlof or fennel are normally blanched prior to braising. This helps remove their very strong flavor.
8. A temperature range of 140-165°C is recommended.
cooking.
9. Basting and/or turning of items being braised is a good practice and ensures even
10. Items may be cut up prior to being braised or carved when the cooking is complete.
FOODS SUITABLE FOR BRAISING
The following foods suitable for braising:
1. Tough cuts meat
2. Poultry
3. Game
4. Some offal
5. Tough, fibrous vegetables
6. Some rice dishes
7. Pulses

Braised vegetables are normally cooked in chicken stock or

vegetable stock. Wine is often added to the cooking liquid.
Its inclusion assists in tenderizing the tougher fibers and also
adds to the flavor of the sauce.
 DETERMINING PROBLEMS ENCOUNTER IN BRAISING
COOKING METHODS
PROBLEM REASON REMEDY
1. Sauce too thin Excess liquid used Remove meat to a separate
container and reduce liquid to the
desired consistency by boiling.
2. Too much sauce Braising dish too large Use a more appropriate size dish.

3. Sauce too thick Lid not sealed Adjust with more liquid and
completely seal with care.
4. Too little sauce Braising dish too small Use a more appropriate size dish.
5. Meat is dry Dish not sealed. Dish cooked too long Completely seal with care. Check the
degree of completed cooking earlier and
adjust the cooking time.
6. Meat is tough
7. Vegetables mushy
8. Rice undercooked
9. Rice scorched on the edges
Insufficient cooking. Cooking
temperature too high.
Overcooked. Temperature too
high
Dish not sealed. Not cooked
for long enough. Not brought
to the boil before being placed
in the oven.
Temperature too high
Review cooking time and
continue cooking until meat
tenderness. Reduce
temperature to 165 degree
Celsius.
Review the cooking time.
Reduce the temperature to 150
degree Celsius.
Completely seal with care.
Observe the cooking time
closely. Bring to the boil on the
stove top.
Reduce to 165 degree Celsius.
STEWING
. Stewing is a method of slow cooking in a pot on the stove with the
quantity of cooking liquid sufficient to just cover the foods being stewed.
It is often associated with smaller pieces of the main item. Cooking time of
stewing is generally shorter than for braising because the main ingredient
is smaller. In the Philippines, stewing has never experienced the same
popularity as it has in the other foreign country, where tougher cuts of
meat have been tenderized by this method. Maybe it's because due to the
affordability of meat here in the Philippines. In other country stew is seen
as warming dishes, and is welcome fare during harsh winters.
 METHODS AND PRINCIPLES OF
STEWING
.
1. The quantity of liquid should just cover the items being stewed.
2. The size of the saucepan must be suited to the quantity of food being
stewed.
3. Stewing is a slow method in which the liquid, the item being stewed and
the garnish should gently simmer together. This will result in a tender
product with good flavor development in the sauce and the stewed item.

4. The sauce, stewed item and garnish are served as one.

5. The sauce is thickened by ingredients (for example, potato) or with the
addition of a thickening agent at the final stage of cooking.
6. Meat is usually cut into even, bite-sized pieces before cooking.
7. Meat for a brown stew are seared to retain juices and to promote color and
flavour prior to being stewed.
 METHODS AND PRINCIPLES OF
STEWING
8. Stewing is usually carried out with the pot uncovered on the stove pot. This
allows
. for close attention and occasional stirring.
9. Gentle simmering is essential to avoid excessive evaporation, and to prevent
foods from possibly sticking and burning on the bottom of the saucepan.
10. Meat used for white stew are blanched to whiten them prior to stewing. 11. The
liquid used to stew meat is usually a stock of the same variety.
11. The liquid used to stew meat is usually a stock of the same variety.

12. Vegetables stews usually have sufficient moisture within them and it is not
necessary to add more liquid.

13. Wine may be added to the stew to enhance the flavor and to help tenderize
foods .

14. A bouquet garni is often used to enhance the flavor of stews.

 FOODS SUITABLE FOR STEWING
The following foods suitable for braising:
. 1. Tough cuts meat
2. Poultry
3. Game
4. Vegetables
5. Pulses
 RECTIFYING PROBLEMS ENCOUNTERED IN
STEWING COOKING METHODS
FAULT REASON REMEDY
1. Surface is fatty Fat not trimmed before stewing. Trim the meat carefully. Ensure
Skimming not done. surface is skimmed adequately.
2. Meat is tough Insufficient cooking. Cooked Extend the cooking time.
too rapidly. Reduce the heat source to allow
more gentle cooking.

3. Meat has broken up. Overcooked Reduce the cooking time.

4. There is a burned or scorched Heat too high Stir more often to monitor
flavor. sticking on base.
5. Sauce color is inappropriate. Color of stock. Wrong roux. Use appropriate stock. Use
Wrong color. May have caught appropriate roux. Monitor
during cooking. cooking closely.
 THANK
YOU!

BALANON, BELGA, DOCTOR, ESTRELLA,MELGAR, RACHO, VILLAFUERTE, ZANTUA