Method of Cooking: Roasting
The term roasting is given to three different techniques of cooking. In all cases, the term refers to a dry method of cooking involving either the addition of fat/oil or the use of foods with high-fat content. The three techniques are Spit-roasting, Pot-Roasting, and Oven Roasting Table of Contents Spit Roasting Pot Roasting (Poêle’) Oven […]
AIMS & OBJECTS OF COOKING FOOD
• Cooking aims to see that the food cooked undergoes a physical change, sometimes a chemical change and is acceptable. The object of cooking is to achieve certain results, such as: • To facilitate and hasten digestion, so that the cooked food is absorbed by the digestive system and subsequently assimilated by the body. This […]
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 also makes a product light in weight. The expansion of gas bubbles during baking increases the volume of the product and gives a desirable porous structure. Raising agents that are used […]
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 a cohesive mass. It helps to retain the shape of mutton croquettes, meatloaf, medallions, hamburgers, etc. Coating The egg and egg batter help to give a coat to the food […]
Roles of executive chef
CHEF DE CUISINE (EXECUTIVE CHEF) The Chef de Cuisine in the large establishment is much more a departmental manager than a working craftsman. He is selected for his organizing and executive abilities than for his culinary skill. Though it is obvious that he should have such skill and a large appreciation of fine cookery. His prime function is to […]
Duties and responsibilities of various chefs
DUTIES AND RESPONSIBILITIES OF SOUS CHEF Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures. Assists Executive Chef with all kitchen operations. Performs all duties of kitchen managers and associates as necessary. Recognizes superior quality products, presentations and flavor. Maintains purchasing, receiving and food storage standards. Ensures compliance […]
Salads & salad Dressings
SALAD WHAT IS A SALAD? . Some of the definitions which best describe a SALAD are: A dish of raw leafy green vegetables often tossed with pieces of other raw or cooked vegetables, fruit, cheese, or other ingredients and served with a dressing. A cold dish of chopped vegetables, fruit, meat, fish, eggs, or other […]
Pigments and colour changes
Pigments and colour changes Pigments: four pigments are in the vegetables: Chlorophyll: it is present in all green coloured vegetables such as cabbage, spinach, green beans, broccoli, peas etc. Carotenoids: it is present in orange coloured vegetables such as carrots, pumpkins, sweet potatoes, corns, tomatoes etc 3. Flavons: it is present in white coloured vegetables […]
Methods Of Cooking Food
Cooking methods are divided into three categories: Dry-heat method, Moist-heat method, Combination cooking method. Dry-Heat Method: Dry-heat method consists: Grilling Roasting Spit roasting Baking Deep frying Shallow frying Barbecuing Microwave Moist-Heat Cooking Method Moist-heat method consists: Boiling Blanching Parboiling Poaching Steaming Pressure cooking En papillote Sous vide Combination Cooking Method Combination cooking method consists: Braising […]
Method of Cooking: Baking
Baking is a dry method of cooking in an oven. The texture, surface, volume of baked goods are modified by steam. This is produced by the food as it cooks or can be injected into the oven if required. Heat transfer The heat source in the oven radiates infrared heat energy and also heats the […]