Q36

Can you define the cooking type used in the below recipe?

Q37

The above cooking method is being used in this recipe, what food types are we using in this?

Poached Pear Method: Took & Equipment Required: SITHCCCOOS. P2. RI Chefs Knife Saucepan Ingredients Quantity slotted spoon Parisienne scoop Stock Syrup Peeler Pears - bourne boost Scales Chopping Board Tea Towel/ Chux Cloth Clean Containers for Mise en Place 1. In a suitable size saucepan place enough stock syrup to cover the pears. Bring to the boil over high heat 2. Carefully peel and core the pears, be sure to create a smooth surface as this will be seen once poached 3. Place the pears into the pol of simmering Yield 6 portions Block syrup. Place a cartouche and plate on top to help submerge them into the liquid 4. Bring the liquid back to the boil then turn Commercial time constraint 40 mins down the liquid to poaching temperature 5. Poach until the fruit becomes tender. You can chack this using the tip of a small knife into the base of the fruit 6. Remove the pan from the stove and allow to cool, keeping the pears in the liquid 7. Serve the pears chilled with a small amount of the poaching liquid. 8. Hold or chill and store according to "Food Safety Plan" SITHOCCOOS: Prepare dishes using basic methods of cookery practical 2 off 4 salford college 50