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  • Kop CK 06.3 Ho Boiling

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    Boiling involves immersing foods in a liquid such as water or stock that is heated to 100 degrees Celsius. Simmering, which takes place just below 100 degrees, is gentler and results in better texture retention and less shrinkage. Heat is conducted through the cooking medium and transferred to the food via both conduction and convection. Common foods boiled include vegetables, potatoes, cereals, pasta, meats, poultry, eggs, and pulses.

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    Kop Ck 06.3 Ho Boiling

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    Boiling involves immersing foods in a liquid such as water or stock that is heated to 100 degrees Celsius. Simmering, which takes place just below 100 degrees, is gentler and results in better texture retention and less shrinkage. Heat is conducted through the cooking medium and transferred to the food via both conduction and convection. Common foods boiled include vegetables, potatoes, cereals, pasta, meats, poultry, eggs, and pulses.

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    28 views1 page

    Kop CK 06.3 Ho Boiling

    Uploaded by

    samismith
    Boiling involves immersing foods in a liquid such as water or stock that is heated to 100 degrees Celsius. Simmering, which takes place just below 100 degrees, is gentler and results in better texture retention and less shrinkage. Heat is conducted through the cooking medium and transferred to the food via both conduction and convection. Common foods boiled include vegetables, potatoes, cereals, pasta, meats, poultry, eggs, and pulses.

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    BOILING

    Boiling refers to the immersion of foods into a liquid, usually water or stock, which is either held at or brought up to a temperature of 100 degree C. Commonly, food cooked by this principle is simmered rather than boiled. Simmering is more gentle process, which takes place just below 100 degree C therefore ensuring better retention of quality, colour and texture and reducing the amount of shrinkage. The difference between poaching and simmering is minimal, poaching is normally for short periods whereas simmering is usually for longer periods and will initially be brought to 100 degree C. During the boiling process heat is CONDUCTED from the heat source, through the cooking receptacle into the cooking medium and subsequently through the food. Heat is also transferred through the circulation within the liquid by COVECTION. The boiling point of the water is 100 degree C and it is at this temperature or slightly below that cooking by this principle occurs. Rapid and rolling boil happens at 100 degree C whilst simmering at 85 to 90 degree C. FOOD COMMODITIES FOR BOILING Vegetables, potatoes, cereals, pasta Products, fresh meat and poultry, preserved or salted meat, pulse, vegetables, eggs etc., The term boiled for fish is occasionally used but is usually incorrect, poached would be more applicable as fish has a very delicate texture and hence requires gentle handling. IMPORTANT POINTS OF BOILING:

    Food item should be completely immersed in the liquid. Remove any scum regularly, to prevent it boiling back into the food. Replace evaporated liquid as necessary. May be covered to return to boiling point rapidly but cover should then be removed. Vegetables grown above the ground into Boiling Water Vegetables grown below the ground into Cold Water

    COOKING MEDIUMS / LIQUIDS SUITABLE FOR BOILING: S.NO. LIQUID 1 Water TYPE OF FOOD Vegetables, pasta products, rice, cereals, salted meats, fresh meat, poultry, fish, pulse, vegetables etc., Meats, poultry, offal. Fish and shellfish. Tripe

    2 3 4

    Stock Court Bouillon Milk

    Source: Foundation stage OCLD: Module F101 A

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