4 Basic Cooking Methods print

Basic Cooking แบบอยา่ งการปรุงอาหารโดยทว่ั ไป 1

Bake: (การอบขนม ขนมปัง) To cook in an oven surrounded with dry heat. Baking is similar to roasting, but refers more to breads, pastries, and other sweet items. Most items are baked in the oven until cooked through. 2

Barbecue: (การยา่ งโดยใชเ้ หลก็ เสียบเน้ือสตั ว)์ To cook foods on a rack or a spit over coals. 3

Boil: (ตม้ ในน้าเดือด) To cook in bubbling water that has reached 100C. Foods are completely submerged in the boiling liquid and cooked until tender, then drained. 4

Braise: (เค่ียว) To cook first by browning, then gently simmering in a small amount of liquid over low heat in a covered pan until tender. A combination cooking method that first involves sautéing an item, then simmering it in liquid for a long cooking period until tender. 5

Broil: (การทาวตั ถุดิบใหส้ ุกโดยผา่ นความร้อน จากดา้ นบนของอาหารโดยใชค้ วามร้อนสูงมาก) To cook on a rack or spit under or over direct heat, usually in an oven. similar to grilling, except the heat source comes from the top. It’s best to watch the food carefully when broiling so it does not burn. 6

Chop: To cut solids into pieces with a sharp knife or other chopping device. Cube: (ตดั ใหเ้ ป็นรูปเต๋า): To cut food into small (about 1/2- inch) cubes. Dice: (หน่ั เป็นชิ้นเลก็ ๆ) To cut food into very small (1/8-to 1/4- inches) cubes. 7

Pan-Frying (การทาอาหารใหส้ ุกโดยทอด ใช้ น้ามนั นอ้ ย เมื่อทอดอาหารเสร็จแลว้ กค็ วรนา กระดาษมาซบั น้ามนั ออกจากอาหาร) Typically using just enough oil to lubricate the pan. 8

Deep-Frying (การทาอาหารใหส้ ุกโดยการทอดแบบน้ามนั ท่วมอาหาร อาหารท่ีทอดจะจมลงไปในน้ามนั ) To cook by completely immersing food in hot oil. Food is completely submerged in a hot fat. The result is a crispy, golden brown exterior and a fully cooked interior. 9

Stir-Frying: (ผดั ) Quickly cook small pieces of food over high heat, stirring constantly. 10

Garnish: (เครื่องเคียง) To decorate a dish both to enhance its appearance and to provide a flavorful foil. Parsley, lemon slices, raw vegetables, chopped chives, and other herbs are all forms of garnishes. 11

Grill: (ปิ้ งยา่ งบนตะแกรง ใหส้ ุกทนั ที) To cook food on a rack under or over direct heat. Lukewarm: (ค่อนขา้ งอุ่น) Neither cool nor warm; approximately body temperature. 12

Marinate: (หมกั ในน้าซ๊อส) To soak in a flavored liquid; usually refers to meat, poultry, or fish. 13

Poach (การทาอาหารใหส้ ุกในน้า ซ่ึงมีความร้อนสูงไม่ถึง จุดเดือด ใชก้ บั การตม้ อาหารที่ไม่ตอ้ งการใหส้ ุกแขง็ มากเกินไป เช่น ไข่ดาวน้า) To cook in simmering water. Completely submerged in liquid that is between 70 and 80C. The food item remains in the liquid until fully cooked through and tender. 14

Roast: (อบแบบค่อยๆร้อน ในเตาอบ) To cook a large piece of meat or poultry uncovered with dry heat in an oven. Do in the oven and items are cooked until golden brown and tender. The most common item that's roasted is a turkey on Thanksgiving. 15

Sauté: (การผดั อาหารในกระทะดว้ ยความร้อนสูงน้ามนั นอ้ ย และระยะเวลาส้นั จะมีการคนอาหาร พลิกกลบั ไปมา อยา่ งรวดเร็ว) Cooked in a thin layer of oil over medium- high heat, usually in a frying pan on the stovetop. Foods are just cooked until tender. 16

Simmer (เคี่ยว (อาหาร) ใหเ้ ดือดกรุ่นๆ) To cook in liquid just below the boiling point; bubbles form but do not burst on the surface of the liquid. Usually cooked with a liquid in a pot on the stovetop. It is done over low heat and tiny bubbles should appear on the surface. 17

Steam: (น่ึง) To cook food on a rack or in a steamer set over boiling or simmering water in a covered pan. Stew (การเคี่ยว ตุ๋นโดยใชไ้ ฟอ่อน ๆ จนสุก) To cook covered over low heat in a liquid. Similar to braising because the ingredient is first seared and then cooked in liquid, but it uses smaller ingredients like diced meats and vegetables. 18

Crew Meal The flight caterer is responsible for providing crew meals and ensure that at least the Pilot-in-command and co-pilot have different meals to avoid them both being to food-borne illness. (โรคท่ีเกิดจากอาหารเป็ นสื่อ ) 19

The obvious policy is to allow crew to eat the same meals as passengers in order to share when passengers’ choices are used up. The problem with this policy are; 1. If passenger meal is contaminated with food poisoning bacteria, the crew will also be affected. 20

2. According to long period of menu cycle, crew would become bored by having exactly the same meal every time on flight. 3. To support physical work of crew, their energy intake from food need to be sufficient. This means food items and dishes low in fat and high in carbohydrate. 21

4. Crew may be working on flights that have a little or no food service but the flight time entitles them to a meal or snack to keep their energy levels up. 22

Menu Card 23

Y/CL First Serving MEL-BKK Crab Meat, Cucumber, Corn Lettuce Iceberg Chicken Thigh in Curry “Pa-naeng” Steam Thai Hom Mali Rice Carrot and Green Bean Or Roasted Sea Fish with Mustard and Taragon Penne Pasta, Tomato Sauce and Zucchini Roll, Butter, Cheese Dessert Carrot Cake Tea, Coffee *** •Please accept our apology if your preference is not available. 24

Y/CL Second Serving MEL-BKK Fresh Fruits Continue Stir-fried Shanghai Noodles with Prawns, Tofu Vegetables Dessert Wattle Seed Cookies *** 25

Y/CL Appetizer DXB-FRA Smoked tuna Slices of smoked tuna, served with a marinated vegetable salad ******* Salad Seasonal salad Served with Spanish dressing **** Main courses Chicken breast Grilled chicken breast with caramelized plums, served in a cranberry reduction, accompanied with mashed potatoes, baby spinach and carrot slices Lamb brochette Fillet of lamb marinated in Arabic spices, combined with assorted peppers, charcoal grilled and served with a cinnamon scented sauce, accompanied with broccoli, roasted baby corn and steamed rice **** Dessert Sticky date pudding A delicious dessert served with caramel sauce **** 26

Y/CL **** DXB-FRA Cheese Cheese and biscuits Continue Beverages and chocolates Tea or coffee Chocolates 27

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