Food Production 1st sem

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...

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...

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...

Reasons for which vegetables are cooked To soften the productTo 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...

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...

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...

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...

• 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...