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picture1_Methods Of Cooking Pdf 85629 | 1500358039m 12


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File: Methods Of Cooking Pdf 85629 | 1500358039m 12
MODULE-12 BASIC PREPARATORY PROCEDURES OF MEAT-2: COOKING 12.1. Cooking methods in the culinary arts are divided into two categories: Dry heat cooking: roasting, broiling or sauteing. Moist heat cooking: ...

icon picture PDF Filetype PDF | Posted on 14 Sep 2022 | 2 years ago

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...Module basic preparatory procedures of meat cooking methods in the culinary arts are divided into two categories dry heat roasting broiling or sauteing moist braising steaming poaching because every method uses either sometimes both classifying them this way ensures that known falls one category other refers to any technique where is transferred food item without using moisture typically involves high with temperatures f hotter baking an oven a it hot air conduct pan searing steak considered transfer takes place through metal note browning including process by which browned called maillard reaction can only be achieved examples include grilling frying deep techniques involve whether s steam water stock wine some liquid much lower anywhere from maximum doesn t get than simmering boiling stewing works well for large cuts beef pork lamb such as roasts ribs leg loins depending on size you brown before seasoning salt pepper oil after and make sure fat side turned up should pre heated c if h...
								

							

						
	
												
				
					
					
					
			
					
				
				
		
	

	
		





	

	
				

						

						
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Posted on: 14 Sep 2022 | 2 years ago
										
										
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