METHOD

Blanching

Cooking method
used to pre-cook,
cook, cleanse or
sanitize an
ingredient in
preparation for
another cooking
method or for
preservation.

TEMP
100C
(water)
130C150C (oil)

WHAT

Bones for
stocks

Poultry bones if
not fresh

Potato
preparations
which will be
oven-roasted

WHERE AND
HOW
WHERE

On top of the
stove in pots or
pans without
cover with
plenty of water
In the deep fat
fryer with oil

Green
vegetables and
other
vegetables for
freezing

WHY
1. To clean and sanitize
2. To destroy enzymes
3. To prevent ingredients from
4.
5.
6.

sticking to each other

To improve color of
ingredients
To pre cook or cook an
ingredient for another
cooking method
To pre cook or cook an
ingredient for preservation
(freezing)

Poaching

Cooking method
used to cook
tender ingredients
which are high in
protein at a low
temperature

65C-80C
(stove top)
165C
(oven)

Breaded items
or fried
potatoes
Tender ingredients
high in protein like
chicken, pork, fish,
eggs, etc.

WHERE

On the stove, in
liquid

On the stove, in a
water bath

In the oven, in a
water bath

To prevent overcooking of
protein.
Since these ingredients are
high in protein, overexposure
to high heat overcooks them,
making them hard and making
the food dry.

In a low or high
pressure
steamer
HOW

EXAMPLES

Floating in liquid Poached egg, dumplings,

sausages, whole chicken
In small amount of
liquid with lid

In a water bath
without stirring

In a water bath
with stirring

parts

Portioned meat, seafood,

poultry

Crme caramel, custards,

flans

Butter sauces, mousses,

sabayon

Boiling or Simmering
Boiling food is
completely covered in
liquid and cooked at
boiling point

Boiling =
100C
Simmering =
95-98C

Eggs, Pasta, Rice,

Vegetable side
dishes, Meats, etc.

Starting
with cold
water with
a lid

Simmering gentle
boiling, only tiny
bubbles of air rise
from the bottom of
the pan and break on
the surface

METHODS OF COOKERY