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These are the fish that are HIGH in their fat content. E.g. eel, MACKEREL, salmon TROUT.

These are the fish that are high in their fat content. E.g. eel, mackerel, salmon trout.

WHITE FISH & OILY fish

White fish & Oily fish

The process of cooking food by immersion in HOT fat or oil in a DEEP pan or ELECTRIC FRYER to give a crisp, GOLDEN coating.

The process of cooking food by immersion in hot fat or oil in a deep pan or electric fryer to give a crisp, golden coating.

Simmering

Simmering

Boiling is the cooking of foods in a liquid either at or BROUGHT to boiling POINT.

Although boiling appears to be a simple method of cookery CARE MUST be TAKEN to prepare, time and finish the items

Boiling is the cooking of foods in a liquid either at or brought to boiling point.

Although boiling appears to be a simple method of cookery care must be taken to prepare, time and finish the items

where the food is covered with COLD WATER, brought to boil, or as in the case of VEGETABLES plunged into boiling liquid and rinsed under cold water to REMOVE sediment and impurities, bitterness, and to stop discolouration.

where the food is covered with cold water, brought to boil, or as in the case of vegetables plunged into boiling liquid and rinsed under cold water to remove sediment and impurities, bitterness, and to stop discolouration.

Brown BRAISING where the food is browned beforehand and dark INGREDIENTS such as brown stock or other red meat, or red wine are used.

WHITE Braising where the food is blanched, refreshed and COOKED in a white liquid such as white stock.

Brown Braising where the food is browned beforehand and dark ingredients such as brown stock or other red meat, or red wine are used.

White Braising where the food is blanched, refreshed and cooked in a white liquid such as white stock.

To cook meat that is too TOUGH to ROAST but does not need to be cut into small pieces. ALSO to tenderise VEGETABLES which contain tough CELLULOSE.

To cook meat that is too tough to roast but does not need to be cut into small pieces. Also to tenderise vegetables which contain tough cellulose.

Braising is DEFINED as the cooking of whole food or large CUTS in a covered container with an appropriate amount of liquid which FORMS the basis of the sauce. to ACCOMPANY the dish. Braising USUALLY takes place in an oven.

Braising is defined as the cooking of whole food or large cuts in a covered container with an appropriate amount of liquid which forms the basis of the sauce. to accompany the dish. Braising usually takes place in an oven.

The cooking of food/food items by CONVERTED dry HEAT in an OVEN.

The cooking of food/food items by converted dry heat in an oven.

Bard.

Bard.

To partially or COMPLETELY cook an unfilled PASTRY case. This is done by pricking the BASE of the case with a fork all over then lining the uncooked case with greaseproof paper and WEIGHTING it down with beans. Cooking is between 15 and 30 minutes, depending on the recipe.

To partially or completely cook an unfilled pastry case. This is done by pricking the base of the case with a fork all over then lining the uncooked case with greaseproof paper and weighting it down with beans. Cooking is between 15 and 30 minutes, depending on the recipe.

To COOK FOOD in an ENCLOSED OVEN

To cook food in an enclosed oven