 Steaming:

Steaming is cooking foods by exposing them directly to steam. It can be accomplished in a number of ways; on a rack above boiling liquid, by wrapping foods tightly, or in a covered pan allowing the food item to cook in its own steam. Steaming is a preferred method of cooking for vegetables since it minimizes the loss of nutrients and the vegetables can be cooked rapidly without agitation. Eg. Steamed Fish, Steamed Rice, Steamed Asparagus.

 Blanching:

Blanching is a pre-cooking method where food is cooked very briefly in boiling water. Foods are placed in cold water and brought to a boil (for non-green food items) or placed directly into boiling water(green vegetables and tomato). After a brief cooking time they are removed and plunged in iced-water (refreshing) to stop the cooking process and to set color. Meats are blanched briefly to leach out impurities or salt, while vegetables are blanched to set color, remove harmful enzymes or to loosen skin for easier peeling. Eg. Blanching of Tomatoes to peel the skin, Blanching of parsley to maintain its chlorophyll green, Blanching of potatoes before frying/sautéing.

A NOTE: Blanching can also be done in fat. French fries may be partially cooked in deep fat and allowed to drain and cool before cooking completely done.

*************** Combination Cooking Methods ************

 Paperbag Cooking (en Papillotte):

Food items are sealed in a heat proof material (baking paper / aluminum foil/ heatproof plastic wrap) and when placed in a hot oven, causes the moisture from the food to turn to steam which will then cook the food itself. This method of cooking is a good way to contain the flavors and nutrients of the ingredients used. For example, if fish and vegetables are sealed in a bag and placed in a hot oven, the flavors from the vegetables will be absorbed by the fish and vice versa. Eg. Tilapia en Papillote.

 Braising):

Food items are first seared by sautéing in oil till a nice brown color is obtained (to develop flavor). Excess oil is then discarded, aromatic ingredients added together with a little liquid (wine, stock, etc.). Food is then covered and place over a low flame on a stove or in an oven. Braised food is generally very tender and the remaining cooking liquid is strained and used for moistening the food.

Note: Searing is required only for meat, poultry and game only. To braise vegetables, searing is omitted.

 Stew :

Food items are first seared by sautéing in oil till a nice brown color is obtained (to develop flavor). Excess oil is then discarded, aromatic ingredients added together with enough liquid (wine, stock, etc.) to cover food items, often with flour added as thickener. Food is then simmered over a low flame, covered or uncovered (or covered and place in an oven).

Stewing	Braising
Enough liquid is added to cover food item during stewing process Food items normally cut to smaller pieces Food item is left in sauce for serving	Amount of liquid added should not exceed more than a quarter way up food item Food items range from small cuts to large pieces Cooking liquid is strained and adjusted before being served as accompaniment or poured onto food item to moisten

STOCKS

• A stock is a flavorful liquid made by gently simmering bones or vegetables in a liquid to extract their flavorful aroma, color and nutritive value.

• Stocks are the foundation of soups, sauces and gravies.