Recipe of Dry Heat

Fried Egg Sunny Side Up

Ingredients

- 2 tablespoon butter or margarine

- 4 Eggs

Steps

1.) In a heavy 10-inch skillet, heat the butter over medium heat until it begins to sizzle and look hot.
2.) Break an egg into a custard cup, small bowl or saver. Slip the egg carefully into the skillet.
Repeat with the remaining eggs. Reduce heat to low. You should still be able to see and hear the
eggs sizzle are they cook. If they stop sizzling, turn up the heat a little.
3.) Cook unsecured 5 to 7 minutes frequently spooning butter from the skillet over the eggs, until
the whites are set, a film forms over the yolks and the yolk are thickened.

Cheesy Baked Supper Omelet

Ingredients

- 1 tablespoon butter or margarine

- cup chopped red or green bell pepper (1 small)
- cup chopped onion (1/2 medium)
- eggs
- 1 container (8 oz) sour cream
- teaspoon salt
- 1/8 teaspoon pepper
- cup shredded cheddar Montery Jack Cheese blend (6 oz)

Steps

1.) Heat oven to 325 F. Spray 12*8 inch (2-quart) glass dish with cooking spray. In 8 inch skillet, melt
butter over medium heat. Add bell pepper and onion, cook 2 to 3 minutes, stirring occasionally,
until tender.
2.) In large bowl, beat eggs, sour cream salt and pepper with wire whisk until well blended. Stir in
bell pepper mixture and cheese. Pour into baking dish.
3.) Bake uncovered 20 to 25 minutes or until eggs are set. Cut omelet into squares to serve.
Recipe of Moist Heat

Hard Boiled Egg

Ingredients

- 4 eggs

Steps

1. In a 2 quart saucepan, place the eggs in a single layer. Add enough cold water until it is at least 1
inch above the eggs. Heat uncovered to boiling over high heat. Remove the saucepan from the
heat. Cover with lid let stand 15 minutes.
2. Immediately pour off the hot water from the eggs, then run cool water over them in the
saucepan until completely cook.
3. Tap each egg lightly on the kitchen counter to crackle the shell. Roll the egg between your hands
to loosen the shell, then peel starting at the large end. If the shell is hard to peel, hold egg under
cold water while peeling.

Pouched Egg
Ingredients

- 4 eggs

Steps

1.) In a 10-inch skillet or 2-quart saucepan, heat2 to 3 inches of water to boiling. When the water
comes to a rolling boil, reduce the heat until water is just simmering (bubbles rise slowly and
break just below the surface)
2.) Break an egg into a custard cup, small bowl or saucer. Hold the custard cup close to the water
surface and carefully clip the egg into the water. Repeat with the remaining eggs.
3.) Cook eggs 3 to 5 minutes or until whites and yolks are firm and not runey. Carefully remove eggs
with a slotted spoon.
Egg (Telur)

Pouch Egg
1. Cheek with cooking temperature
2. Vinegar & salt (ratio 3:1)
3. Soup ladle (egg) dip in pot

Scramble Egg
1. Pour into a bowl
2. Seasoning (Salt and pepper)
3. Stirring/beaten eggs with whisk/whip clockwise
4. Heat the pan, butter, pour the eggs

Omelet
1. Two eggs (Seasoned salt and pepper)
2. Small dice
- Mushroom
- Capsicum (Green, yellow, red)
- Cucumber
- Eggplant
- Holland Onion
- Chives
3. Cast egg into fry pan
Recipe Sauce

Bechamel Sauce
- White Roux + Dairy (traditionally)

Tomato Sauce
- Roux + tomatoes (traditionally reducing tomatoes over medium low heat until thick)

Espagnole Sauce
- Brown Roux + Brown Stock (traditionally Veal or Beef)

Hollandaise Sauce
- Egg yolk + Clarified Melted Butter + Acid (lemon juice)

Veloute Sauce
- White Roux + White Stock (traditionally chicken vegetable/fish)

Moist Heat Cooking

Definition
- Used for a wide range of product (vegetable, meats, eggs, fish)
- Used to both tenderize tough pieces of meat and gently cook delicate fish and vegetable.
Types of Moist Heat

Boil
- Means to cook in a liquid that is bubbling rapid and is greatly agitated at a temperature of (100
c). No matter how hot your fire is the temperature still stays at 100 c.

Simmer
- Means to cook in a liquid that is bubbling very gently at a temperature of (85c 96c). First let
water to a boil then lower heat to medium and let it simmer.

Pouch
- Means to cook in a liquid usually a small amount which is hot but not bubbling at a temperature
of (71c - 82c).His mainly used for pouching egg, fish and chicken.

Blanch
- Means to cook the food item partially or half cook. This is usually for miseen place preparation.
Let the water boil and cook foods quickly at around 2-3 minutes.

Steam
- Means to cook food by exposing them directly to the steam at about temperature of (100c
125c) which is hotter than boiling water as the pressure inside the pot or steamer is so high it
increase the temperature.

Braise
- Means to cook in a small amount of liquid usually after searing method and most of the time the
braising liquid I serve as a sauce. Usually braising is a slow cooking method used for meats so
that the liquid could break of the muscle tissue.
Dry Heat Cooking

Definition
- Any cooking method that does not use moisture as a cooking medium.

Type of Dry Heat

Roast and bake

- Roast and bake are the same but the terms used are for different food item and recipes.
- It means to cook foods by surrounding them with hot, dry air, usually in an oven.
- Bake are usually use for breads, pastries and cakes, whereas for roast are food such as meat,
vegetables, poultry and fish.

Broil
- To cook using heat from above such as using a salamander.
- It is usually great for cooking gratinated vegetable or potatoes and to burn foods from the top to
get a caramilization affect.

Grill
- Is done on an open grid over a heat source such as a bbq pit or a charbroiler to get grill marks.

Griddle
- To cook something on a solid surface such as using a hot plate griddle or tepayaki pan.

Saute
- Means to cook quickly in small amount of fat. In French term its means to jump reffering
towards the skill technique of tossing the food item using a pan.

Pan-fry
- Means to cook in moderate amount of fat in a pan over moderate heat.
- It is similar to sautcing but it uses more oil and more cooking time such as pan fry chicken
picatta.

Deep Fryer
- To cook food submerge in hot oil. This method is used for making French fries, Cajun style
potatoes, fish and chips and fried chicken.
Stock

- Stock no need to seasoning/flavouring

- Using cold water
- Long time
- Stack is divided into two :
. White stock (Fond Blane)
. Brown stock (Fond Brun)
- Mirepoix
.Carrot, Holland, Celery
.Ratio: ( 2 : 1 : 1)
- Bouquet Garni
. Fresh/Dry thyme, leek, Rosemary, dry herbs (stems)
- Sachet
.Using cheesecloth (dry herbs)
 Clear Soup

Broth
- In general, they both refer to simple, clear soups without solid ingredient. We have already
defined broth as a flavorful liquid obtained from simmering of meats and/or vegetable.

Vegetable Soup
- Vegetable soup is a clear, seasoned stock or broth with the addition of one or more vegetable
and sometimes, meat or poultry product and starches.

Consomme Soup
- A rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent.
The process of clarification is a technique we study in detail.

Chicken Noodle Soup

- A soup made from chicken, simmered in water, usually with various other ingredient. The classic
chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables.

Italy Wedding Soup

- Italy Wedding Soup is an Italian American soup consisting of green vegetable and meat. It is
popular in the United States, where it is a staple in many Italian restaurants.
Thick Soup

Potage
- A category of thick soup, stew or porridges, in same of which meat and vegetable are boiled
together with water until they form into a thick mush.

Chowder Soup
- A type of soup or stew often prepared with milk or cream and thickened with broken crackers
crushed ship biscuit or a roux.

Cream Soup
- Soups that are thickened with roux, buerre manic, liqison, or other added thickening agents,
plus milk and/ or cream.

Bisque Soup
- A smooth, creamy, highly seasoned soup of French origin classically based on strained broth of
crustaceans.

Puree Soup
- A cooked food usually vegetable or legames, that has been ground, pressed blended or sieved to
the consistency of a soft cream paste or thick soup.
 Specialty Soup
Onion Soup
- A type of soup usually based on meat stock and onion, and often served gratineed with croutons
and cheese on top or a large piece of a bread.

Tom Yum Gong Soup

- A type of hot and sour Thai soup, usually cooked with shrimp (prawn). Tom Yum is widely served
in neighbouring countries such as Malaysia, Singapore and Brunei.

Gazpacho
- A soup made of raw vegetable and served cold, originating in southern Spanish region of
Andalusia-Gazpacho is widely eaten in Spain and neighbouring Portugal, particularly during the
hot summers as it is refreshing and cool.

Fish Soup
- A warm food made by combining fish or seafood with vegetable and stock, juice, water or
another liquid. Hot soups are additionally characterized by boiling soup ingredient in liquid in a
pot until the flavors are extracted, forming a broth.

Peanut Soup
- A soup made from peanuts, often with various other ingredient. It is a staple of African Cuisine
but it is also eaten in East Asia (Taiwan), the United States and other area around the world.
 Definition of Soup
Soup
- Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is
made by combining ingredients such as meat and vegetables with stock, juice water or another
liquid. Hot soup are additionally characterized by boiling solid ingredients in liquids in a pot until
the flavor are extracted, forming a broth.

3 Type of Soup
Clear Soup : Clear soup is sometimes part of a hospital diet, or it is used to help squelch your
appetite when dieting. Understanding what a clear soup actually is help you properly adhere to
a clear liquid diet and avoid complication. Clear soups are often a base for more complex soups,
stew and sauces.

Thick Soup : Thick soups are classified depending upon the type of thickening agent used
purees are vegetable soups thickened with starch , bisque are made from pureed shellfish or
vegetable thickened with cream, cream soup may be thickened with bchamel sauce and
reloute are thickened with eggs, butter and cream.

Specialty Soup : This is a catch all category that includes soup that dont fit well into the main
categories and soups that are native to particular countries or regions. Specialty soup, are a
distinguished by unusual ingredients or methods such as turtle soup and gumbe soup.
Recipe of Stock

Chicken Stock
Ingredient

- Water 4 L
- Chicken Bones 1 Kg
- Chicken Feet 500 gm
- Celery Mirepoix 300 gm
- Leek Mirepoix 300 gm
- Onion Mirepoix 600 gm
- Bay Leaves 1 no

Fish Stock
Ingredient

- Water 4 L
- Fish bones no head 1 Kg
- Celery Mirepoix 300 gm
- Leek Mirepoix 300 gm
- Onion Mirepoix 600 gm
- Bay Leaves 1 no
- Lemon Half
- Parsley Stalle 10 gm

Brown Stock
Ingredient

- Meat Bones 1 Kg
- Water 4.5 L
- Onion 250 gm
- Carrot 125 gm
- Celery 125 gm
- Pepper Corn 5 gm
- Booquet Garni 2 nos
 Five Mother Sauce
Bechamel
- A rich white sauce made with milk infused with herbs and other flavourings
- Type Butter
- Place of Origin Italy
- Main Ingredients Butter, Flour, Milk
- Variations Mornay Sauce

Veloute
- A white sauce made from a roux of butter and flour with chicken, veal, or pork stock
- Type Sauce
- Place of Origin France
- Main Ingredients Stock, Roux

Tomato
- A tomato sauce are common for meat and vegetables, but they are perhaps best known as
sauces for pasta dishes.
- Type Sauce
- Main Ingredients Tomatoes
- Variation Arrabbiata Sauce

Hollandaise
- A rich sauce made basically of butter, egg yolks, and lemon juice or vinegar
- Type Sauce
- Place of Origin France, Netherland
- Main Ingredients Egg yolk, liquid butter

Espagnole
- A espagnole sauce, using fish stock and mushrooms but doubted its necessity
- Type Sauce
- Place of Origin Spain, France
- Main Ingredients Fish stock, mushroom
 Eggs

Moist Heat Dry Heat

Boil Egg Pouch Egg Omelet Scramble Egg

- Boiled eggs are - A pouched eggs - In cuisine, an Scrambled eggs in a

eggs (typically in an egg that omelet is a dish made from whites
chicken eggs) has been dish made and yolk of eggs
cooked with cooked by from beaten (usually chicken egg)
their shells poaching as eggs fried with stirred or beaten
unbroken, opposed to butter or oil in together in a pan while
usually by simmering or a frying pan being gently heated,
immersion in boiling liquid. (without typically with salt and
boiling water. This method or stirring as in butter and variable
Hard boiled preparation is scrambled other ingredients.
eggs are favored for egg)
cooked so that delicate food - It is quite
the egg white that could be common for
and egg yolk damaged by the omelet to
both solidify, cooking at folded around
while for a soft- higher a filling such
boiled egg the temperatures as cheese,
yolk and such as the chives,
sometimes the boiling point of vegetable,
white, remain water. meat (often
at least ham or bacon)
partically or some
liquid. combination
of the above.
 Stock

Chicken Stock White Stock

Brown Stock Fish Fumet
- Chicken - White
bones Mirepoi - Cow - Fresh fish
bones bones
- Mirepoix - Red
Mirepoix - Sachet - Sachet

- Booquet - Mirepoix - Mirepoix

Garni

Meanings
Mirepoix = Mirepoix is the flavor base for a wide variety of dishes, such as stock, soup, stew and
sauces. A traditional French culinary combination of onions, carrots and celery aromatics.

White Mirepoix = A white mirepoix for light colored dishes substitutes the white part of lecks for
the carrots.

Sachet = A small cheesecloth sack containing herbs and spices used to add flavor to stocks, soup and
sauces.

Bouquet Garni = A bunch of herbs, typically encased in a muslin bag, used for flavoring a stew or
soup.

Brown Stock = Is one of the basic, which contains marrow bones, beef poultry corcasses, carrots is
simmered and skinned for several hours, producing a dark brown liquid which is the basic for many
other sauces, soup and stews.

White Stock = White stock is a liquid that contain some of the soluble nutrient and flavors of food.
Fish Fumet = A stock made by simmering fish water wine or in both, often boiled down to
concentrate the flavor and used as a flavoring.
 Tom Yum Gong
Soup
Chowder Soup

Bisque Soup Onion Soup Gazpacho

Cream Soup

Thick Soup Soup Specialty Soup

Potage
Peanut Soup

Puree Soup Fish Soup

Clear Soup

Vegetable Soup Broth

Consome Soup Italy Wedding

Soup

Chicken Noodle
Soup