Top best culinary word which used I food production??





















 

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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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Basics of stock?? What is stocks & Types of stocks for food production

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Basics of stock?? What is stocks & Types of stocks for food production Stocks (Fonds de Cuisine) Definition of Stock   Stock is a liquid containing some of the soluble nutrients and flavours of food which are extracted by prolonged and gentle simmering (with the exception of fish stock, which require only 20 minutes). Such liquid is the foundation of soup’s sauces and gravies. Stocks are the foundation of many important kitchen prep therefore greatest possible cones should be taken in their production. A stock is a flavorful liquid prepared by simmering meaty bones from meat and poultry, seafood or and vegetables in water with aromatics until their flavor, aroma, colour, body and nutritive value is extracted. The liquid is then used for the preparation of soup, sauce, stew and also as braising and simmering cooking medium for vegetables and grains . The word “fond” comes from the word “foundation”. Just as a foundation is the base for a house, fond is the base for much of cook...
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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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