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  • Very Quick Summary of What I Learned

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    Redo FN
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    The document discusses kitchen safety and sanitation, providing tips such as always sharpening knives, cleaning appliances, and avoiding eating spoiled foods to prevent food poisoning. It also outlines different cooking methods like dry-heat cooking including broiling, sauteing, and roasting, as well as moist-heat cooking like poaching, simmering, and steaming. Additionally, it notes that poaching uses convection to transfer heat for fruits, vegetables, and seafood and discusses different types and ages of poultry like chickens.

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    Very Quick summary of what i learned.txt

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    The document discusses kitchen safety and sanitation, providing tips such as always sharpening knives, cleaning appliances, and avoiding eating spoiled foods to prevent food poisoning. It also outlines different cooking methods like dry-heat cooking including broiling, sauteing, and roasting, as well as moist-heat cooking like poaching, simmering, and steaming. Additionally, it notes that poaching uses convection to transfer heat for fruits, vegetables, and seafood and discusses different types and ages of poultry like chickens.

    Copyright:

    © All Rights Reserved
    Download as TXT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    11 views1 page

    Very Quick Summary of What I Learned

    Uploaded by

    Redo FN
    The document discusses kitchen safety and sanitation, providing tips such as always sharpening knives, cleaning appliances, and avoiding eating spoiled foods to prevent food poisoning. It also outlines different cooking methods like dry-heat cooking including broiling, sauteing, and roasting, as well as moist-heat cooking like poaching, simmering, and steaming. Additionally, it notes that poaching uses convection to transfer heat for fruits, vegetables, and seafood and discusses different types and ages of poultry like chickens.

    Copyright:

    © All Rights Reserved
    Download as TXT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    Kitchen Safety and Sanitisation

    Always sharpen your knife

    Clean your Appliances

    Don't eat spoiled foods or you might get food poisoning

    Avoid accidents

    Fats melt at hight tempurature

    Dry-heat cooking

    Broiling
    Sauteing
    Pan-Frying
    Deep-Frying
    Roasting and Baking
    Grills

    Moist-Heat cooking

    Poaching
    Simmering
    Boiling
    Steaming

    Poaching uses convention to transfer heat


    for fruit, vegetable and seafood

    Different types of Poultry


    Chicken(Rooster and Hen)

    Different ages of Rooster and Hen

    Roosters and hens at five months of age are tender

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