Non Alcoholic Beverages: Tea
TEA Tea is one of the most consumed non-alcoholic aromatic beverages. It is prepared from the leaf bud and top leaves of a tropical evergreen bush called Camellia Sinesis. It produces what is regarded as a healthy beverage containing approximately only half the caffeine of coffee and at the same time, it aids muscle relaxation […]
Syllabus Wise Reading Food production 1st sem
Links Will Be updated soon! Stay Tuned S.No. Topic Hours Weight age 01 INTRODUCTION TO COOKERY 01 INTRODUCTION TO COOKERYA. Levels of skills and experiencesB. Attitudes and behavior in the kitchenC. Personal hygieneD. Uniforms & protective clothingE. Safety procedure in handling equipment 02 5% 02 CULINARY HISTORY A. Origin of modern cookery 01 Intro only 03 HIERARCHY AREA OF […]
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 beef, chicken stock, and garnish with verities of ingredients. This can be served hot or chilled, consommé take it name generally from of the garnish for example: Consommé Julienne: Julienne […]
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 can be technically challenging. Important roles of sugar Aside from making some foods more palatable and providing kilojoules, sugar has many important properties that contribute uniquely to a food’s […]
INTRODUCTION TO COOKERY
Introduction Cookery is defined as a “chemical process”, the mixing of ingredients; the application and withdrawal of heat; decision making, technical knowledge, and manipulative skills. In the more advanced stages, a further element occurs- thatof creativity. Cookery is considered to be both an art and technology. Food preparation is a modern term in professional cookery. […]
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 covered with as many as 17,000 tiny pores. Eggshell is made almost entirely of calcium carbonate (CaCO3) crystals. It is a semi-permeable membrane, which means that air and moisture […]
Cooking and Different Types of Sugar
The sugar products produced worldwide are divided into four basic categories: granulated, brown, liquid and invert sugar. Granulated Sugar Granulated sugar is also known as white sugar, or “regular” sugar. It is further classified into various types based on color and grain size. According to the Indian Standards Specifications (ISI), there are around 20 grades […]
Effects of heat on vegetables
Reasons for which vegetables are cooked To soften the product To improve the flavor. To increase the digestibility. To preserve the vegetables. Effects of heat on vegetables Cooking is the application of heat to food to make it safer to eat, digestible and more palatable. Cooking also changes the appearance of the food. Heat breaks […]
Techniques used in preparation
Techniques used in preparation: When raw materials are ready to be cooked, they are sent to the preparation area or hot section of the kitchen where it gets exposed to heat. Following are some of the techniques in preparation. The list may be enriched as and when you start actually cooking. · Stirring – this mixes two […]
Usage of Stocks
Usage of Stocks Without stocks, there would be no French cuisine. It is called fonds de cuisine, which translates literally as “Foundations of cooking”. They are a crucial element in soups, sauces, braises, and stews. Good stocks are made by simmering raw meat or fish, and bones, with aromatic vegetables and herbs, peppercorns, water, and a little […]