In the kitchen a lot of cooking and Food preparation methods are used. Witch methods did you use
during your training period. Describe them in brief terms and give also the dish or ingredient you
used it for.
Give 1 method and an appropriate dish for:
1. Cooking methods / warm food: Fish and shellfish
2. Cooking methods / warm food: meat, poultry, game
3. Cooking methods / warm food: pasta and rice
4. Cooking methods / warm food: sauces, soups and bases
5. Cooking methods / warm food: vegetables, potatoes and egg dishes
6. Preparation methods / starters
7. Preparation methods / baking
8. Preparation methods / desserts
If it is at all possible please add a picture of the dish as well.
Student WBL logbook - KITCHEN
COOKING METHODS / WARM FOOD: FISH AND SHELLFISH

Boiling (poaching, steaming, blanching

Roasting (grilling, oven roasting, frying)

Deep frying, marinating, bases, sauces, soups, heat retention
Think about: preparing, cooking, storing, and the handling of leftovers.
Preparation method
Dish on the menu
Picture of the dish
2
Student WBL logbook - KITCHEN
3
COOKING METHODS / WARM FOOD: MEAT, POULTRY AND GAME

Roasting (grilling, oven roasting, braising)

Boiling and boiling in a braising pot

Roasting (grilling, oven roasting, frying)

Deep frying, marinating, bases, sauces, soups, heat retention
Think about: cooking, storing, and the handling of leftovers.
Preparation method
Dish on the menu
Picture of the dish
Student WBL logbook - KITCHEN
COOKING METHODS / WARM FOOD: PASTA AND RICE

Cooking and heat retention
Think about: cooking, storing, serving and handling of leftovers.
Preparation method
Dish on the menu
Picture of the dish
4
Student WBL logbook - KITCHEN
5
COOKING METHODS / WARM FOOD: SAUCES, SOUPS AND BASES

Thickening and heat retention
Think about: preparing, cooking, storing, serving, and handling of leftovers.
Preparation method
Dish on the menu
Picture of the dish
Student WBL logbook - KITCHEN
COOKING METHODS / WARM FOOD:
VEGETABLES, POTATOES AND EGG DISHES

Boiling (poaching, steaming, blanching
Think about: preparing, cooking, storing, and handling of leftovers.
Preparation method
Dish on the menu
Picture of the dish
6
Student WBL logbook - KITCHEN
7
PREPARATION METHODS / STARTERS

Warm and cold starters

Salad buffet

Dressings
Think about: preparing, cooking, storing, serving and handling of leftovers.
Preparation method
Dish on the menu
Picture of the dish
Student WBL logbook - KITCHEN
PREPARATION METHODS / BAKING

Bread, rolls

Pies

Cakes and pastry
Think about: preparing, cooking, storing, and handling of leftovers.
Preparation method
Dish on the menu
Picture of the dish
8
Student WBL logbook - KITCHEN
9
PREPARATION METHODS / DESSERTS

Mousses, Crème brûlée, parfait

Ice cream, sorbet

Cheese

Fruit, chocolate, pastries and pies
Think about: preparing, cooking, storing, and handling of leftovers.
Preparation method
Dish on the menu
Picture of the dish