This document discusses various moist-heat cooking methods including poaching, steaming, simmering, and boiling. It provides details on appropriate ingredients, equipment, temperatures and techniques for each method. Moist-heat cooking results in foods with a distinct flavor and texture compared to dry-heat methods. Careful temperature control and monitoring of cooking times is required.
2. Discuss the importance of temperature control and
heat management when applying these methods
Identify appropriate tools/equipment and ingredients
that may be used for each method
Identify ingredients appropriate for each cooking
method
Differentiate between shallow- and deep-poaching
techniques
Define and execute moist-heat cooking techniques
Identify types of sauces that may accompany these
items
Learning Objectives
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3. Items have a distinctively different flavor,
texture, and appearance than items cooked using
dry-heat
Generally subtly flavored
Requires careful monitoring of cooking
temperatures and times
- proper temp control / applying heat
- proper size of pan
- proper oven temp / calibration
Moist-Heat Cookery
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10. Less liquid used
Combination of steam and acidic liquid with
aromatics
Lightly covered to trap steam
Portion-size cuts
Cuisson (poaching liquid) always used to make sauce
Often cooked in oven
Shallow Poaching
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11. 1. Place butter in a sauteuse along with aromatics in an
even layer
2. Add main item and poaching liquid
3. Bring liquid to a simmer
4. Cover sauteuse with buttered parchment
5. Finish over direct heat or in oven
6. Remove main item, moisten, and keep warm
7. Reduce cuisson and prepare sauce as desired
8. Serve main item with sauce and appropriate garnish
Shallow-Poaching Method
13. Completely covered with liquid
Portion size or larger cuts
Cooking liquid not generally used for sauce
NEVER covered
Cooked on range
Deep Poaching
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14. 1. Heat cooking liquid to 165°F/74 C
2. Add main item, using a rack if necessary (item
must be fully submerged)
3. Finish food over direct heat or in oven
4. Remove main item, moisten, and keep warm
while preparing sauce or cool in liquid,
5. Cut or slice main item and serve with appropriate
sauce and garnish
Deep-Poaching Method
16. Shallow-Poaching
Smaller, individually portioned items
Cover once removed from the poaching liquid
Started in cold liquid for a clear broth
Deep-Poaching
Larger items
Cover once removed from the poaching liquid
Start in hot liquid
Poaching Tips
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18. +212 °F+ /100C
Gentle vapor bath, Min item never in direct
contact with liquid
Covered tightly during cooking
Delicate flavor and texture
Sauces made separetely
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Steaming
19. Characteristics of items to be steamed
Naturally tender cuts of meats and fish
Foods suitable for steaming
Chicken or game birds, fish, shellfish, fruits and
vegetables
Wrappers
Lettuce leaves
Seaweed
Corn husk
Leek strips
Steaming
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20. Bring liquid to a boil or preheat steamer
Add main item to steamer and arrange on a rack in a
single layer
Cover steamer
Steam food to desired degree of doneness
Serve food immediately with appropriate sauce and
garnish
Steaming Method
22. En Papillote
“In paper”
Variation of steaming
Main item and accompaniments cooked in
steam from natural juices
Item can be wrapped in parchment paper,
aluminum foil, banana leaves, corn husks, etc.
Dish often presented in wrapper
Characteristics of item to be steamed , naturally
tender cut of meat ,fish and chicken.
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23. 1. Cut parchment into heart shape large enough to
hold food on half
2. Lightly oil or butter wrapper to prevent burning
3. Arrange vegetables, aromatics, or sauce on half of
wrapper; top with main item
4. Fold other half over
5. Crimp edges to tightly secure
6. Place package on preheated baking sheet
7. Bake in moderate oven until package is crisp and
lightly browned
En Papillote Method
25. 212°F / 100 C
Few foods are truly “boiled”
Dried beans, grains, meals, eggs, etc.
Most items are simmered
Boiling
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Membahas pentingnya temperatur kontrol dan heat managemen ketika menerapkan metode iniMengidentifikasi alat yg sesuiai/ peralatan dan bahan-bahan yang digunakan untuk setiap metodeMengidentifikasi bahan yang sesuai untuk setiap cooking methodMembedakan antara teknik shallow pan dan deep-fryingMendefinisikan dan melaksanakan moist heat cooking methodMengidentifikasi jenis saus yang dapat menyertai makanan yang dibuat
Item memiliki perbedaan aroma, tekstur, dan penampilan dari item yg menggunakan dry heat methodUmumnya aromanya tidak terlalu kuatMemerlukan pengawasan terhadap suhu memasak dan berkali kali- Kontrol suhu yang tepat / menerapkan panas- Ukuran yang tepat dari pan- Tepat oven temp / kalibrasi
Item must be submerged/bahan harus sepenuhnya terendam
Approriated/disesuikan
Gentle vapor bath/mandi uap
Delicate flavor/aroma lemlet/tidak terlalu keras
212 F/100 c