Top best culinary word which used I food production??





















 

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Effect of heat on vegetables??

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 EFFECT OF HEAT ON VEGETABLES  Cooking is the application of heat to food in order to make it safer to eat, digestible, and more palatable.  Cooking also changes the appearance of food. Heat has to be applied food in order to cook it.  Heat breaks down the cellulose and the starches present, changes and blends flavours within the food, and also destroys bacteria in order to make food more digestible for humans.  Vegetables and other foods are composed of proteins, fats, carbohydrates, we and also small amount of minerals, vitamins, pigments colouring agents, and flavour elements.  Carbohydrates  Bosh sugar and starch are carbohydrates and are present in many forms in vegetable fruits, grains, beans, and nuts  Heat plays a very important role when applied to vegetables in terms of carmelizations and gelatinization. Caramelization is browning of sugars. The browning of sauteed vegetables is a form of caramelization.  When starch absorbs water a...
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What is raising agents and types of raising agents used in bakery & cooking??

What is raising agents and types of raising agents used in bakery & cooking??   What is raising agents?? Some ingredients play a very vital role in baking. Raising agents are those ingredients which are responsible for chemical changes in baking. they are also known as leavening agent. some of these are available naturally such as yeast whereas Some of these are produced by chemical such as baking soda. They are added to batters and dough to help them rise . The action of moisture heat or acidity trigger a reaction with raising agent to produce carbon dioxide gas which become trapped as it bubbles through the dough. when you put the particular product for cooking or when the dough cooks the bubbles become set in the mixture as the protein in the flour coagulates upon coming in contact with heat thus giving bread cakes scones etc.a soft sponge like texture. Types of Raising agents Baking powder -  Baking powder is used as a raising agent for a number of doughs and batters ...
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What is gluten free fours and types of gluten free fours??

Gluten free flour   It is very important for food production students and chefs to know about gluten free fours as the demand for the same are increasing constantly. Types of gluten free fours Amaranath -  It is a green leafy vegetable related to spinach and brets. Tiny weds of this plant are often ground into nutritious flour. Itis light brown in colour and has a nutty aroma. Pulse flour -  There are the seeds of many edible legumes and can be ground into flours for a in gluten free breads. Chickpea flour is very commonly used in India and Mediterranean countries. Chestnut Flour   - It is a smooth shelled nut it is usually roasted and ground into flour. In India It is called singharey ka atta and is commonly eaten during fasting. Barley flour -  Made from the pearl barley, it has low gluten content with mild flavour Cottonseed flour  - The seeds are commonly used for making margarines or cooking oils, but these seeds can be ground into flour which is qu...
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