PREPARING AND COOKING POULTRY AND MEAT

for all purpose cooking

saucepan

for all purpose draining and straining

strainer

for turning cuts of meat or poultry while cooking or browning

metal tongs

for measuring small quanities of ingredients

measuring spoons

making stock or for boiling or steaming large quantities of ingredients

stockpot

for convenient cutting and trimming of ingredients

kitchen scissors

with ridged surface for elevating food above any fats released during cooking

cast-iron broiler pan

for cleanup

kitchen towel

as protection from hot cookware

pot holder

for serving soups and stews, or for easy transferring of liquid or semiliquid mixtures

ladle

used for carving poultry

carving fork

for removing pieces of food from liquids

spoons or assorted kitchen tools

for beating eggs, whipping cream, and blending dressings and sauces

wire whisk

The tools you need for cooking

Saucepan

Knives

Carving Fork

The tools you need for measuring and handling

Measuring spoons & cups

Kitchen Scissors

Strainer

Wire whisk

Tools used for safety and cleanup

Pot holder

Kitchen Towel

Pepper mill

Two main methods to cook meat

Dry Heat Method

Moist heat method

this is for tender cuts

Dry Heat Method

This uses high heat, fast cooking.

Dry Heat Method

what are the examples of dry heat method?

Roasting

Grilling

Baking

Spit-Roasting

this is cooking large meat in an oven

roasting

you need to baste with oil/fat so it wont dry, best for tender cuts only.

Roasting

Cooking on top of direct heat, and the grill is very hot in this method

Grilling / Broiling

Rotating large meat on a stick over heat.

Spit-Roasting

This is used for Tough cuts

Moist Heat Method

It uses water/steam, slow cooking to make meat tender.

Moist Heat Method

examples of moist-heat method

Braising

Boiling

Steaming

Stewing

This is cooking in rapid boiling water at 100 C

Boiling

Food is not in water, but above. The steam cooks it

Steaming

This method rquires a tight lid, space for steam to move

steaming

This is like braising but uses small pieces of meat and more liquid to cover the meat completely

Stewing

Best for toiugh meat from shoulder and leg

stewing

STEPS for Stewing

Cut small

Dry meat

Season

Brown

Add Veggies

Add Liquid

Simmer

Taste

The 3 rules of braising

brown the meat

keep water at boil

meat must fit snugly in pan, liquid halfway up, lid must be tight

Save Money and no waste

waste minimization

when opening a boiling point, how should u open the lid?

away from your body

what pot size should u use?:

a size that matches the recipes

what should u use when removing a container from the stove or oven

heatproof gloves

you can reuse liquid as a

sauce

this is usually cooked in an oven, the hot air surrounds the food, and it is usually associated with meat

roasting

this is the direct heat from below, usually on a grill

grilling

this is the direct heat from above, usually on a grill

broiling

this is the hot air/direct heat while the food roates

spit roasting

this is the hot air that surrounds the food, usually done inside of an oven. Its commonly associated with flour, and more

baking

the food is usually browned first, then slowly cooked. It uses a small amount of liquid and its food size is a large amount of meat

braising

this is similar to braising, the food is slowly cooked. It is similar to braising, but it uses more liquid that covers the food and uses smalll pieces

stewing

the food is cooked directly in rapidly bubbling liquid, it uses a large amount of liquid and it can cook with any size

Boiling

The food is cooked by hot steam, not directly in the water

steaming