GB 25
cooking information
cooking tables
cooking-
bringing to
intermediate through
the boil
setting
setting
soup
making stock
12,
,
9
3
clear soup
12,
,
9
2/3/4
thick soup
10
–
–
meat
small cut
9
–
–
large cut
11
9
3/5
steak
7/8
–
–
fish
frying
11
10
8
potatoes
boiling
12,
,
8
6
frying
– raw potatoes
12,
,
8
6
– cooked potatoes
9
–
–
vegetables
boiling
– dried pulses
(e.g. peas, beans)
12,
,
8
4
– firm vegetables
(e.g. carrots, beans)
12,
,
8
3
– vegetables that shrink
(e.g. endive, spinach)
9
–
5
sautéing
– onions
9
–
7
defrosting
– firm vegetables
8
–
–
– leaf vegetables
6
–
–
sauce
sauce thickened using roux
or prepared thickener
9
–
9
frying
frying chips
12,
,
–
12
croquette – frozen
12,
,
–
8
croquette – fresh
12,
,
–
9
700001870100 HL HI7071M.qxp 12-10-2005 12:00 Pagina GB 25
