17
GB
Practical cooking advice
Pressure cooking
Pressure cooker
Frying
Grilling
Boiling
Very high-flame cooking
High-flame
cooking
Medium-flame cooking
Low-flame
cooking
Very
low-flame
cooking
Crêpes
Cooking on a high flame and browning
(roasts, steaks, escalopes, fish fillets, fried
eggs)
Fast thickening (liquid juices)
Boiling water (pasta, rice, vegetables)
Milk
Slow thickening (dense juices)
Bain-marie cooking
Pressure cooking after whistle
Low-flame cooking (stews)
Reheating dishes
Chocolate sauce
Keeping food hot
Summary of Contents for TIS 621 CPT L
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