Food production

  MAKING OF A GOOD SAUCE  1. Always use good quality stock to make sauces. The sauce for chicken should be made only with chicken stock and so on. 2. The sauce should be smooth and glossy unless specified for a purpose. If the creamy sauce is lumpy, it could mean that the ratio of flour and butter is incorrect. Adding hot liquid to the roux quickly and not stirring continuously could also result in lumpy sauce 3. Never allow a skin to form on top of a sauce as this will result in lumps, when mixed later. To avoid the formation of the skin, dot the finished sauce with butter or cover it  4. Cook the sauce for a long time, this would intensify the flavours in the sauce and it with a greased paper. would also provide a gloss to the sauce. To make the sauce glossy, pass it through a muslin cloth or a cheese cloth. 5. Always season the sauce in the end, as the reduction of the sauce will result in a salty sauce.  6. Skim the sauce whenever necessary; a greasy stock should...

  What is sweeteners??? Sweetness are the soul of all deserts when we talk about deserts they have to be sweet. Sugar is one of the most important ingredient used in confectioneries and it is uses in not only limited to provide sweetness but it has various others uses such as altering the texture of products giving colour to the baked goods etc. Sugar also delay the coagulation of protein in eggs and promote the aeration in product etc. It is available in various forms such as grain sugar icing sugar breakfast sugar and this categorisations is basically done on the shape and size of the sugar crystal. Types of sweeteners used in cooking and baking Let us discuss types of sweeteners commonly used in baking and cooking in food production  Granulated sugar   - Sugar crystals usually obtained from sugarcane. This is the regular white sugar which is used in homes. Usage of this sugar will find its place in any preparation which has sufficient liquid to dissolve it. For example...

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...

  Flour and various types of flour used in Bakery What is flour ??? Flour is obtained from mill grains and pulses. Milling can be of various degree to give a particular structure to the product and the usage of each milled product will be different from other. Wheat is among the most extensively cultivated cereals crops in the world.  Let's discuss about the type of flour obtained from Wheat ???? Wholemeal flour -   Also called atta in India, it is the whole milled wheat kernel. The flour is cream to brown in colour as it has the bran grounded with it. It is not advisable to sift the wholewheat flour as most of the bran, an important dietary component, will be lost. Graham flour It is usually found in the USA and the milling concept of this flour is very interesting. The wheat kernel is separated into its various components such as endosperm, germ, and bran. The endosperm is ground finely to produce white flour with gluten, whereas germ and bran are ground till coarse....

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 ...

Definition of cream & Various types of cream used in Bakery???? What is cream?? Cream is the butter fat content of whole cow milk separated from the water. The principal difference between the various types of cream - single, double, whipping, clotted,and sour cream - is the balance between water and butterfat.  This will determine their consistency whether thick or thin.   Types of cream used in cooking and baking  Single cream - This cream contains not less than 18 per cent butterfat. It cannot be whipped as it contai too little butterfat. This cream is also known as cooking cream as it is commonly used in cooking for making sauces or used in dressings and soups as well. Single cream in put is used for custards, etc. which will eventually be baked and cooked. Double cream - This cream contains not less than 45 per cent butterfat It cannot be whipped too much as it will turn to butter. It can be used to enrich sauces, but may curdle if boiled along with acid ingred...

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...

   After reading this article, you should be able to:  • understand the basic operations of a professional kitchen with regard to safety procedures and hygiene • appreciate the usage of knives and learn how to take care of them. • aim an insight into the basic hierarchy in the kitchen and their placement in the brings with regard to their skills and experience. • enumerate the safety procedures while handling basic equipment and how to lift heavy equipment. Ø INTRODUCTION  We can only guess how the first cooked food evolved. Maybe one day some piece of meat accidentally landed in fire and it tasted good; it could also be that a whole animal fell into a fire and got chargrilled accidentally to create the world's first barbecue. The old pictures of cavemen also depict whole animals being spit roasted. Even till this day the cuisine of nomads and tribes is essentially whole spit roasts. Ø LEVELS OF SKILLS AND EXPERIENCES As discussed women are competing with men in all...

TYPES OF MENU Menus are broadly classified into several types. They are as follows: À la carte  It is a list of all dishes on offer, which is within the resources of a particular kitchen. It means 'from the card'. From it a guest may select items to compose his/her own menu. The charge of meal will be the total of the prices of individual dishes served to the guest.  This is where the skill of the steward will come into picture, where he/she would do the suggestive selling and let the guests mix their choices in such a way that they enjoy the meal. Table d'hôte  It literally means 'from the host's table. It is a meal usually divided into various courses with little or no choice, and is available at a fixed price. Plat du jour  Food on a plat du jour menu is normally the specialty of the day or the chef. Both à la carte and table d' hôte menus are compiled to meet the requirement of the items to be served in the following meals by F&B outlets. • Breakfast/pet...

 

Various kinds of common vegetables used in professional kitchens.  Each vegetable listed below is described with its English name, scientific name, and Hindi name.  Some of these vegetables are of Western origin and are not cultivated in India and hence, they do not have Hindi names.  Broccoli  Scientific name: Brassica italica  Hindi: Hariyali gobi  Broccoli is a member of the brassica family and in a way it is related to cabbage and cauliflower.  Broccoli has been growing for more than 2000 years now and was first grown in Italy.  Brocco means 'arm branch in Italian. This green vegetable consist of clusters of tiny buds on a stem.  The stem is edible but usually not eaten as a vegetable dish; but is used in soups and sauces. It is available all year round.  How to Select  Broccoli should be bright green and the cluster bud should be firm.  The stem should be proportionately smaller than the flower bud. It should be seen that ...

Few Indian cuts of vegetables also are used in Indian kitchen here are all the list.. Download pdf here click here

 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...