COOKING & RECIPES

Cooking is an act of preparing for eating. It encompasses a vast range of methods, tools and combinations of ingredients to improve the flavour or digestibility of food. It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result.

! Cuisine – specific set of cooking traditions and practices, often associated with a specific culture. It is often named after the region or place. A cuisine is primarily influenced by the ingredients that are available locally.

WAYS OF COOKING / KITCHEN WORK

(bread, sweet items) – prolonged cooking of food by dry heat, normally in an oven.  – are boiled in a lot of water. Foods are completely submerged in the boiling liquid and cooked until tender, then drained.  Braising – the food is first sautéed at a high temperature and then simmered in a covered pot with a variable amount of liquid, resulting in a particular flavour.  Blanching – usually a vegetable or fruit, is plunged into boiling water, removed after a short time and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.  Pressure cooking – cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure, which allows the liquid in the pot to rise to a higher temperature before boiling.  Simmering – foods are cooked in hot liquids kept at or just below the boiling point of water, but higher than poaching temperature.  Poaching – process of gently simmering food in liquid at around 70 degrees C.  Steaming – food is usually placed in a separate steamer over hot liquid. The food is cooked by the steam from the liquid and does not come in contact with the liquid.  Stewing – is similar to braising because the ingredient is first sautéed and then cooked in liquid, but it uses smaller ingredients like diced meats and vegetables. Food is served with the liquid.  – a form of cooking that involves dry heat applied to the surface of food, commonly from above (broil) or below (grill).  – cooking food in a larger amount of oil or another fat. Food is submerged in hot oil or fat.  Sautéing – Sautéed foods are cooked in a thin layer of fat over medium-high heat, usually in a frying pan on the stovetop.  – generally the same as baking, but refers more to proteins and vegetables. Roasting is common to do in the oven.

Mechanical techniques

 cutting:  slicing  chopping  –cutting into cubes  julienning –cutting into very thin pieces  cutting into pieces  –cutting into very small pieces  peeling –to take the outer skin/covering off of a fruit or vegetable  grating   mixing  stirring  mashing  whisking  to roll  to pour  to freeze  to defrost /thaw  to pat dry  to rinse  to melt  to strain Chemical techniques

 Drying  Fermentation  Marinating   Seasoning   Sugaring

PRACTICE: Form a dialogue.

Student A is a waiter / waitress and student B is a foreign guest. As a waiter explain to you customer about a traditional Slovene dish – roasted potato.

Vir: https://en.wikipedia.org/wiki/Outline_of_food_preparation (pridobljeno 20.3.2018) Traditional Slovenian recipes

Potato Soup

Ingredients: Cut the potatoes into strips, then crosswise 4 large potatoes into slices. Heat the water in a large kettle 2 quarts water (kvart = 1,1 l) and add the potatoes, carrot, parsley, 1 large carrot, peeled and shredded tomato, caraway seeds, garlic salt, salt and 2 tbsp. snipped parsley bay leaf. Bring to the boil, then simmer for 1 medium tomato, chopped about 30 minutes or until the potatoes are 1 tsp. caraway seeds tender (do not mash). 1/4 tsp. garlic salt Sauté the onion in butter until limp. Add 2 tsp. salt flour and cook, stirring until light brown. 1 bay leaf Add a ladle of potato water and cook, 1 medium onion, finely chopped stirring until smooth and bubbly. Stir the 2 tbsp. butter or margarine mixture into the potato soup, and cook for a 2 tbsp. flour couple more minutes. If desired, mix some 1/2 cup sour cream, optional of the soup with sour cream. Blend then add to the soup. Remove bay leaf and ENJOY! teaspoon – tsp. tablespoon - tbsp. / T

Vir: https://www.bing.com/images/search?view=detailV2&ccid=EysrrXpb&id=9D88F0F8A8EE45B2F872B1DF276A9C95A03D0990&thid=OIP.EysrrXpbZEmmQP6kENDr5g HaKW&mediaurl=http%3a%2f%2fwww.simplyrecipes.com%2fwp-content%2fuploads%2f2015%2f01%2fpotato-leek-soup-vertical-a-

1200.jpg&exph=1678&expw=1200&q=potato+soup&simid=608031002126779241&selectedIndex=8&ajaxhist=0 (Pridobljeno 23.8.2018)

Vipava Stew (Jota)

(serves 4 to 6) Boil the sauerkraut, beans, potato and Ingredients: smoked meat separately in water until soft. 400 g sauerkraut Combine these ingredients in a pot (mash 200g beans the beans) and cover with water. Add the 300 g potato garlic, pepper and bay leaf, and salt to taste. 300 g smoked meat Sauté the onions in the lard, add the flour 2 cloves of garlic and cook briefly, then add this roux to the 3 peppercorns stew. Simmer and then add the sour cream 1 bay leaf just before serving. salt 1 onion 60 g lard 10 g flour 200 ml sour cream

Vir: https://www.mojirecepti.com/recept/jota-s-kislo-repo.html (Pridobljeno 23.8. 2018)

Potica Cake

(serves 12 to 14) Mix the yeast with the lukewarm milk and for the dough: flour and leave to prove, then knead the 30 g yeast dough. Prepare the filling by the 300 ml milk butter, sugar and egg yolks and adding the 750 g flour cinnamon, lemon zest, cream and walnuts. 120 g sugar Roll out the dough, cover with the filling 120 g butter and roll up. Place in a baking tin, add egg 3 egg yolks wash and bake at 225°C for an hour and a lemon zest half. 1 tablespoon salt Sprinkle with some icing / caster sugar. for the filling: 100 g butter 250 g sugar 4 egg yolks 1 tablespoon cinnamon lemon zest 4 tablespoons cream 600 g walnuts 4 egg whites

Vir: https://kranjskijanez.wordpress.com/2011/04/21/orehova-potica-in-prazniki/ (Pridobljeno 23.8. 2018)

Povzeto po English for Catering and Tourism, B. Lesničar