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BAKING
(4 of 6) |
Hospitality
and Catering |
|
|
| Dry
Baking |
|
| Steam
from the food combines with dry
heat in the oven to cook the
food (eg cakes, pastries, etc). |
| Baking
with Increased Humidity |
| This
is introduced to certain food
by steam injection or placing
a bowl of water in the oven. |
 |
Baking
with Heat Modification (au bain
marie) |
| Food
is placed in a container of water
to modify the temperature. A
cartouche placed over fish cuts
during the baking process will
maintain a layer of steam. This
prevents the fish from drying
out and retains juices and flavour. |
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