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Basic Methods of Cookery
Cookery · Chapter 4 · 2. Basic methods of cookery and principles involved
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Topics 4
- Need for cooking and principles of cookery; basic cooking terminology
- Moist-heat methods: boiling, steaming, pressure cooking and stewing
- Dry-heat and fat methods: baking, grilling and frying
- Avoiding over- and under-cooking; safety in food handling