Cooking methods (water based / fat based)

Cooking methods (water based / fat based)

Sure, here’s how the bullet points could be grouped under headers:

Weigh and Measure

  • Learn to use digital and analog scales to measure ingredients.
  • Familiarise yourself with liquid measurements in millilitres and fluid ounces.
  • Understand the measurement units mentioned in recipes.

Prepare Ingredients and Equipment

  • Identify appropriate equipment and know their uses.
  • Wash, peel, cut and grate ingredients in appropriate sizes.
  • Clean equipment before and after use to ensure safety.

Select and Adjust Cooking Times

  • Understand how the type and size of food materials affect cooking time.
  • Be aware of how different cooking methods (boiling, sauteing, roasting etc.) will alter cooking times.
  • Know how to adjust cooking times if necessary.

Test for Readiness

  • Learn determining techniques like cake skewer test, meat thermometer readings, visual cues etc.
  • Understand how ‘al dente’ works for cooking pasta and vegetables.
  • Understand what is ‘carryover cooking’.

Judge and Modify Sensory Properties

  • Be able to evaluate cooking results in terms of taste, texture, appearance and aroma.
  • Learn to adjust the taste with seasonings and spices.
  • Understand how different cooking methods affect the sensory properties of food.

Knife Skills

  • Understand safety while handling sharp knives.
  • Learn different cuts like dice, brunoise, julienne etc.
  • Proper maintenance and storage of knives.

Prepare Fruit and Vegetables

  • Learn to peel, core, seed and dice various fruits and vegetables.
  • Appropriate washing techniques to clean fruits and vegetables.
  • How to prevent discoloration in certain fruits and vegetables when cut.

Use of Cooker

  • Familiarise with different kind of cookers (gas, electric, induction etc.) and their usage.
  • Safety measures while using cookers.
  • Adjusting heat levels for different cooking methods.

Use of Equipment

  • Knowledge on variety of kitchen equipment like food processors, mixers, blenders etc.
  • Cleaning and maintenance of equipment.
  • Usage of different types of pans and pots.

Cooking Methods (Water/Fat Based)

  • Understanding water based methods like boiling, simmering, blanching and steaming.
  • Understanding fat based methods like frying, sauteing, roasting and grilling.
  • How to choose appropriate method for different types of foods.