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Methods of Cooking

Saturday, March 8, 2008. Poaching is the cooking of foods in the required amount of liquid at just below boiling point. The purpose of poaching food so that it is:. A suitable tender texture. Safe and pleasant to eat because , where appropriate, an agreeable sauce is made with the cooking liquid. There two ways of poaching : shallow and deep. Poaching helps to tenderise the fibrous structure of the food, and the raw texture of the food becomes edible by chemical action. Temperature and time control.

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Methods of Cooking | maritimeacademy.blogspot.com Reviews

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Saturday, March 8, 2008. Poaching is the cooking of foods in the required amount of liquid at just below boiling point. The purpose of poaching food so that it is:. A suitable tender texture. Safe and pleasant to eat because , where appropriate, an agreeable sauce is made with the cooking liquid. There two ways of poaching : shallow and deep. Poaching helps to tenderise the fibrous structure of the food, and the raw texture of the food becomes edible by chemical action. Temperature and time control.

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5 easy to digest

6 methods

7 effects of poaching

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Methods of Cooking | maritimeacademy.blogspot.com Reviews

https://maritimeacademy.blogspot.com

Saturday, March 8, 2008. Poaching is the cooking of foods in the required amount of liquid at just below boiling point. The purpose of poaching food so that it is:. A suitable tender texture. Safe and pleasant to eat because , where appropriate, an agreeable sauce is made with the cooking liquid. There two ways of poaching : shallow and deep. Poaching helps to tenderise the fibrous structure of the food, and the raw texture of the food becomes edible by chemical action. Temperature and time control.

INTERNAL PAGES

maritimeacademy.blogspot.com

1

Methods of Cooking: Module 7

http://maritimeacademy.blogspot.com/2008/02/module-7.html

Tuesday, February 26, 2008. The transference of heat to food. All methods of cooking depend on one or more of the following principles. Heat passes from its source in direct rays until it fall on an object in its path such as in grilling. This is the transferring of heat through a solid object by contact. Some materials for example, metal used for pans, transfer heat more quickly than, say, wood used for wooden spoons. Conduction is the principle involved in the solid electric ranges. Older, tougher, che...

2

Methods of Cooking: March 2008

http://maritimeacademy.blogspot.com/2008_03_01_archive.html

Saturday, March 8, 2008. Poaching is the cooking of foods in the required amount of liquid at just below boiling point. The purpose of poaching food so that it is:. A suitable tender texture. Safe and pleasant to eat because , where appropriate, an agreeable sauce is made with the cooking liquid. There two ways of poaching : shallow and deep. Poaching helps to tenderise the fibrous structure of the food, and the raw texture of the food becomes edible by chemical action. Temperature and time control.

3

Methods of Cooking: POACHING

http://maritimeacademy.blogspot.com/2008/03/poaching.html

Saturday, March 8, 2008. Poaching is the cooking of foods in the required amount of liquid at just below boiling point. The purpose of poaching food so that it is:. A suitable tender texture. Safe and pleasant to eat because , where appropriate, an agreeable sauce is made with the cooking liquid. There two ways of poaching : shallow and deep. Poaching helps to tenderise the fibrous structure of the food, and the raw texture of the food becomes edible by chemical action. Temperature and time control.

4

Methods of Cooking: February 2008

http://maritimeacademy.blogspot.com/2008_02_01_archive.html

Tuesday, February 26, 2008. The transference of heat to food. All methods of cooking depend on one or more of the following principles. Heat passes from its source in direct rays until it fall on an object in its path such as in grilling. This is the transferring of heat through a solid object by contact. Some materials for example, metal used for pans, transfer heat more quickly than, say, wood used for wooden spoons. Conduction is the principle involved in the solid electric ranges. Older, tougher, che...

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forumqhitax.blogspot.com

First Course: FAQ ( Tanya Jawab) Seputar Mengaji di Forumqhita

http://forumqhitax.blogspot.com/2008/03/faq-free-course.html

Tuesday, March 18, 2008. FAQ ( Tanya Jawab) Seputar Mengaji di Forumqhita. FAQ (Tanya Jawab) Seputar Kursus Mendalami Makna al-Quran dan Al-Hadis di “forumqhita” ini. Apa sebenarnya sasaran / target utama sebagai Tujuan Instruksional Khusus (TIK) dari program. A : Apa manfaatnya mengikuti acara ini? 8221; Dengan melihat dan memiliki dalil maka kita akan mempunyai pendirian dan prinsip sebagai pedoman hidup yang kokoh dalam menapaki hidup ini, terlebih menghadapi kehidupan yang terakhir nanti (di akhirat).

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First Course: Semangat dan Hobby Mengaji

http://forumqhitax.blogspot.com/2008/03/semangat-dan-hobby-mengaji.html

Saturday, March 22, 2008. Semangat dan Hobby Mengaji. Seseorang yang bersemangat biasanya terlihat dari gerak lahiriahnya mau melakukan, di raut wajahnya nampaklah ada girah, sedangkan di dalam hatinya ada kesungguhan. Sebagaimana orang melakukan aktifitas yang berhubungnan dengan hobinya/kegemarannya. Bahkan saking seringnya melakukan kebiasaan dari hobinya lama-lama menjadi membudaya dalam pola kehidupannya. Mengaji berasal dari kata dasar. 8221; namun pada kalangan tertentu lebih popular dengan istilah.

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First Course: March 2008

http://forumqhitax.blogspot.com/2008_03_01_archive.html

Saturday, March 22, 2008. Semangat dan Hobby Mengaji. Seseorang yang bersemangat biasanya terlihat dari gerak lahiriahnya mau melakukan, di raut wajahnya nampaklah ada girah, sedangkan di dalam hatinya ada kesungguhan. Sebagaimana orang melakukan aktifitas yang berhubungnan dengan hobinya/kegemarannya. Bahkan saking seringnya melakukan kebiasaan dari hobinya lama-lama menjadi membudaya dalam pola kehidupannya. Mengaji berasal dari kata dasar. 8221; namun pada kalangan tertentu lebih popular dengan istilah.

forumqhitax.blogspot.com

First Course: Hadis yang sudah diberi makna kata kemi kata

http://forumqhitax.blogspot.com/2008/03/blog-post_3092.html

Wednesday, March 19, 2008. Hadis yang sudah diberi makna kata kemi kata. Subscribe to: Post Comments (Atom). Cooking Course From Maritime academy. Profil Penulis, Hari Wuryanto. Kitab Sebagai Dasar Pembelajaran. Semangat dan Hobby Mengaji. Hadis yang sudah diberi makna kata kemi kata. FAQ ( Tanya Jawab) Seputar Mengaji di Forumqhita.

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Methods of Cooking

Saturday, March 8, 2008. Poaching is the cooking of foods in the required amount of liquid at just below boiling point. The purpose of poaching food so that it is:. A suitable tender texture. Safe and pleasant to eat because , where appropriate, an agreeable sauce is made with the cooking liquid. There two ways of poaching : shallow and deep. Poaching helps to tenderise the fibrous structure of the food, and the raw texture of the food becomes edible by chemical action. Temperature and time control.

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