| COOKING METHODS (3 of 25) |
Hospitality
and Catering |
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| Soaking is the covering in cold water prior to boiling being carried out. |
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| It is to soften certain foods before being cooked, such as to soften dried vegetables or dried pulses. |
| * To make foods palatable with a suitable texture. |
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| Skimming is the removal of impurities from the boiling surface up to boiling point and during the boiling process. |
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| Plunge vegetables into hot water and refresh - ie. removing tomato skins and to set colour in green vegetables. |
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| Place vegetables, beans, peas, cabbage or any firm vegetables into boiling water blanch for a few minutes and then refresh in cold water. |
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