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METHODS OF FOOD PREPARATION

Because guests often ask how the food on the menu is prepared, you should know the more common preparation methods:  BAKED: cooked by dry, continuous heat in an oven  BLACKENED: rubbed with certain seasoning, mostly for fish  BOILED: cooked in liquids at the boiling temperature of 212F  BRAISED: browned in a small amount of fat and then cooked slowly in a little liquid in covered pan  BROILED: cooked by direct heat, either under the source of heat, as in a broiler, or over the source of heat, as in on the grill.  FRIED: cooked in hot fat  PAN-FRIED: cooked in a small amount of fat  POACHED: simmered but NOT boiled in enough liquid to cover the food  ROASTED: cooked uncovered without water added, usually in an oven  SAUTEED: browned or cooked in a small amount of fat  SIMMERED: cooked gently in a liquid over low heat just below boiling point  STEAMED: cooked in steam, with or without pressure.  STEWED: simmer slowly in enough liquid to cover the food  RED MEAT ITEMS WILL BE SPECIFIED BY THEIR TEMPERATURE WHICH DESCRIBES THE WAY THEY ARE COOKED. THESE MEATS ARE:  Beef: served in form of filet or steak cut  DEEP FRIED: cooked while immersed in large amount of fat  GRILLED: cooked over direct heat, usually hot coals or gas

 Lamb: if served as a lamb loin or lamb chops  Veal: mainly if served in the form of a veal chop  Duck: if served as a duck breast MEAT TEMPERATURES:  RARE: red throughout with cool center  MEDIUM RARE: warm, red throughout  MEDIUM: pink, hot red center  MEDIUM WELL: pink throughout  WELL DONE: cooked throughout, no pink  PITTSBURGH: charred (black) on outside and rare inside COMMON SAUCES: ALFREDO: butter, parmesan cheese and sometimes cream ASPIC: gelatin rich stock of meat, fish or poultry

BERNAISE: a blending of egg yolks, white wine, vinegar, shallots and tarragon BECHAMEL: roux of butter, flour and milk used as a base for many other sauces.