Methods of Cooking Food: Boiling
Boiling is a moist method of cooking in which foods are immersed in a liquid that is either at or brought to the boiling...
Classification of Soup with Digram
What is Soup?
In a short way Soup is mainly a liquid food, made by cooking meat, vegetables etc. In water which is served warm...
Basic Recipes of Consommé with 10 Garnishes
What is consommé?
The consommé comes from the word ‘consummate’ which means to bring to complete or perfect. It is a clear soup which is prepared from...
Egg Cookery
Introduction to Egg Cookery
An egg is a nutritious alternative source of protein to ovavagens. It is packed with a lot of protein and other...
Selection of an Egg
Selection criteria of an egg are as follows:
A fresh egg is heavy. As the egg gets older it loses water through the shell making...
Structure of an egg
The egg is primarily made up of shell, membranes, air cell, albumen, chalazae, vitelline membrane, and yolk.
Shell
Bumpy and grainy in texture, an eggshell is...
Uses Of Egg In Cookery
Binding
Addition of eggs to minced mead and mashed vegetables etc. helps to bind the mixture. As the heat coagulates, the proteins are bound into...
Raising Agent Or Leavening Agent
Leavening or raising means to increase the surface area of any dough or batter by creating gas bubbles inside the dough or batter. This...
Thickening Agents
Thickening agents give body, consistency, and palatability when used. They also improve the nutritive value of the sauce. Flavored liquids are thickened and converted...
Importance of Sugar
Sugar is not only added to food for taste, but also for functional reasons.Sugar alternatives or low sugar foods may not be healthier.Removing sugar...