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Seafood Lightly F loured and S aut. 50 Curried Mutton rice peas slaw 575071350 Roast Pumpkin Coconut Potato Chickpea Curry with roti or rice peas 57507850 Rainbow Salad roasted pumpkinsliced red onion red pepper juicy mango avocado toasted coconut 64258akes a mild scotch bonnet and ProStart Year 1, Chapter 5. Heat Transfer . Conduction – transfer of heat from one item to another. Surface to surface like a pot or in the air.. Convection – transfer of heat caused by the movement of molecules from a warmer area to a cooler one. Forced hot air is an example.. Roasted Turkey Breast** . Oven Roasted Turkey Breast Marinated in a Sage & Garlic Butter sauce, accompanied by a Cranberry Relish . . Served with 2 Sides & . Salad. Fresh Salmon**. . Ingredients  2 teaspoons olive oil  4 (4 - ounce) center - cut boneless pork loin chops, trimmed  1/2 teaspoon salt  1/2 teaspoon freshly ground black pepper  2 20. Cooking fish and shellfish. Baking. Whole fish and fish portions may be cooked by baking in an oven, though steaks, fillets, and smaller whole fish are more often used for this method.. Shellfish and stuffed clams or oysters are also popularly prepared by baking.. Tisa Keller. Grilling . Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. There are various ways to grill a piece of beef. . Some examples are . Objective. Execute proper sauté method and pan sauce preparation.. Dry-Heat Cooking Methods for . Meat and Poultry . Although hot fat is used in some dry-heat cooking methods, hot air or radiant heat waves actually cook the food. Pan - Fried Ling with FRESH FOOD FRIDAYS AT CASULA MALL Ingredients 6 Ling fillets 150g chopped pancetta 4 cups cherry tomatoes, halved 2 teaspoons minced garlic 2 teaspoons freshly ground black Food Service Occupations 1 . Cooking Methods and Techniques. Different cooking methods and techniques are required for different food preparations. Type of preparation required for a food item before cooking depends on:. To cook in a covered container over boiling water. The container should have small holes in it to allow the steam from the water to rise.. Benefits of Steaming. Keeps nutrients in the food. Used to cook:. Objective. Recognize various types of hot sandwiches and the ingredients used to make them.. Hot Sandwiches. Part of or the entire sandwich is served hot. Can be divided into two categories. Sandwiches made using hot fillings. Lunches. Steak and Guinness Pudding £6.15. Steak braised in a rich Guinness sauce, encased in a . suet pudding, served with Mash, Peas and gravy . Oxtail Casserole £5.75. Pineapple DuckSliced bone-in duck saut . Chapter 8. Balanced Cooking Methods and Techniques. Learning Objectives. Explain the difference between a seasoning and a flavoring ingredient and give examples of each.. Identify appropriate times for adding seasoning and flavoring ingredients to the cooking process for best flavor..