continental cuisine

Defination:- To know about methods of cooking that enhance particular flavour from product their is various methods for cooking but each has its specifications.  Types of cooking methods 1.moist heat:-   blanching,poaching,boiling,steaming,stweing...... 2.dry heat:-  * Dry heat with oil:-  saute'eing,stir-fry........... * Dry heat:- baking,roasting,microwave cooking key Terms:- Blanching:- food product is immersed in hot boiling water and cooked for specific time period, this process is completed after refreshing with cold ice like spinach. water but some starchy product are not refreshed because they can absorb moisturelike potato based food ingredients. poaching:- temprature range for poaching just below of boiling point of water its 70-96 degree celsius. this method mostly used for making poached egg, poached fish and other sauces. Boiling:- temprature range 100 degree celsius is calles boiling. mostlt used for vege...

white sauce origin-france      storage temprsture  6-8 degree celsius it is a mother sauce used for making pastas and its other derivatives. 1.white Roux + milk  = white sauce ingredients 1. butter- 100gm 2.refine flour-100 gm 3.milk- 1 litter 4.studded onion (half onion + clove+bayleaf) 5. salt, papper to taste method 1 make white roux( melt butter in a pan add refine flour mix properly) . 2.heat milk ,add studded onion and simmer. 3.add white roux into milk whisk or mix properly and strain. 4. store in container add some butter on top.