Cooking Times and          TemperaturesBroiling:• Chicken 15-20 minutes• Pork 20-30 minutes• Beef 45-60 minutes• Fish ther...
Internal               Cooking        Temperatures165⁰Beef, Veal, Lamb--Medium Rare                     Ground Meat       ...
Cooking Terms and       DefinitionsBind-to thicken the liquid of a soup gravy or stew with astarch like flour, cornstarch,...
Cooking Terms and        DefinitionsFold- to gently combine a lighter mixture such as beaten eggwhites with a heavier mixt...
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Cooking tips

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Cooking tips

  1. 1. Cooking Times and TemperaturesBroiling:• Chicken 15-20 minutes• Pork 20-30 minutes• Beef 45-60 minutes• Fish there are as many ways to prepare fish as there are varieties a good rule of thumb is 400 degrees for 15 minutes be sure to double check these suggestions for the type of fish you are makingBaking:• Chicken-- legs and thighs bake at 350 degree for 35-40 minutes-- wings 350 degrees for 30-40 minutes-- in bone breast 350 degrees for 30-40 minutes-- boneless should be baked at350 degrees for 20-30 minutes• Pork bake at 350 degrees for 30-35 minutes• Beef 400 degree for 30-40 minutes• Fish (see above)Stove Top:• Chicken place thawed chicken in hot skillet and flip after 10 minutes continue until meat is cooked through• Pork place thawed pork chops, pork steak in hot skillet flip every 10 minutes until cooked through• Beef place thawed beef in hot skillet flip after 10 minutes continued until meat is cooked through• Prepare ground beef in a hot skillet on medium to high heat stirringoccasionally until no pink remains.
  2. 2. Internal Cooking Temperatures165⁰Beef, Veal, Lamb--Medium Rare Ground Meat 145⁰ Turkey--Medium 160⁰ Chicken 165⁰--Well Done 170⁰ Beef 160⁰ Veal 160⁰Roast Beef Lamb 160⁰--Cooked commercially, Pork 160⁰Vacuum sealed, and Seafood 145⁰ready-to-eat 140⁰ --Fin Fish Cook until opaquePoultry and flakes easily with a forkAll Products 165⁰ --Shrimp, Lobster, Crab untilPork it Turns red and flush should--Medium 160⁰ be--Well Done 170⁰ pearly opaqueHam --Scallops should turn milky--Fresh (raw) 160⁰ White or opaque and firm--Cooked (reheat) 140⁰ --Clams, Mussels, Oysters cookEggs and EggDishes--Eggs cook until firm-- Egg Dishes 160⁰--Egg Sauces, Custards 160⁰
  3. 3. Cooking Terms and DefinitionsBind-to thicken the liquid of a soup gravy or stew with astarch like flour, cornstarch, or egg yolks.Blanch- to place in hot water for a time and then coldwater to partially cook, or make peeling easier.Braise- to sear or brown in fat, then cook slowly,covered in a minimum of liquid on the stovetop or inthe oven.Coat A Spoon- sauces or custards that containcornstarch or egg yolk often must be cooked until theyare done enough to leaving a coating on a spoon.Dice- to cut food in to tiny cubes (1/4-1/8 inch)Egg Wash- Egg yolk or egg white mixed with a smallamount of water or milk. Its brushed over breads,pastry and other baked goods before baking to givethem color and gloss.Flambé- heated spirits (such as brandy) poured overcooked or partially cooked foodAnd then ignited and allowed to burn off.
  4. 4. Cooking Terms and DefinitionsFold- to gently combine a lighter mixture such as beaten eggwhites with a heavier mixture such as cream sauce or cakebatter.This is done by placing the heavier mixture on top and thencutting down with a rubber spatula toward you. Turning themixture as you go, while working your way around the bowl.
  5. 5. Notes
  6. 6. Stainology

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