Kitchen Equipment & Fuel
Kitchen Equipment & Fuel Good kitchen equipment is expensive but most items last a lifetime and will pay for themselves over and over again. …Delia Smith, English Cook and TV Personality. Commercial kitchen equipment need to produce food for a large number of consumers. It needs to be robust, durable, and easy to operate. The equipment should consume less electricity, improve the productivity of food production operations, and must be eco-friendly. Last but not the least, it should serve its purpose effectively. Most kitchen equipment are operated electronically. There is a wide range of cooking, cutting, baking, and cleaning equipment available for the kitchen staff. Let us introduce ourselves to some typical kitchen equipment. Commercial Food Production Equipment Here are some basic food production equipment. Burners They are used for cooking, boiling, and steaming. They often operate on Liquid Petroleum Gas (LPG). Now induction burners and hot plates are available, which operate on electricity. They come with open top, mesh top, or flat top. Cooking Ranges Cooking range is the most versatile equipment operating on either LPG or electricity. The name implies, it can perform a range of functions such as cooking, frying, boiling, grilling, and baking. It comes in two basic versions − Restaurant range − Less expensive, good for less food volume, and is stand alone. Heavy duty range − Expensive, suits a large volume of food production, and can be banked with other ranges using a battery. Cooking ranges come with multiple burners usually 4 to 8, depending upon the volume of food to be handled. Ovens They are used for cooking, baking, roasting, and browning. They operate either on LPG or electricity. There are various oven models such as Rack with the option of rotating or steady racks, Deck, and Tunneldepicting their shape and working style. Rack oven − It contains a set of stacked racks often placed equidistant, one above the other in a tall stainless steel frame. This oven is good to produce large volume of food items such as breads, cookies, and croissants. Deck oven − It contains racks or rotisseries that can cook various meats such as chicken, duck, lamb, etc. simultaneously and evenly. They also come in baking deck and pizza deck variants. The number of decks are generally up to four. Tunnel oven − It comes in direct heat and indirect heat variants. It is suitable for high temperature baking. There are myriad number of ovens available in the market, which vary according to the energy they consume, the manner of heating food, sizes, and shapes. Griddles They are flat plates made of iron, stainless steel, or aluminium, which transfer heat to the food. Griddles are prone to heat loss when the plate is partially unused. They are mainly used for preparing breakfast items such as omelets, scrambled eggs, patties, sandwiches, burgers, and pancakes. Normally, the residual grease needs to be wiped out occasionally from the surface to prevent tempering. In case of steel griddles, caramelization occurs if the surface is not kept clean. Teflon surface griddles are more durable and efficient. Pans and Cooking Spoons There are a wide range of pans, pots, and spoons used for cooking. Pans − Depending upon the type of cooking, the cook selects a pan. The pans serve the purpose of shallow frying, boiling, and stir frying. Pots − The pots are used for cooking and preparing stocks. They are generally accompanied with lids. The steamer is used to prepare steamed food such as rice, momos, and idlis (fluffy rice dumplings). There are two variants − shallow and deep. Spoons − The spoons help to check the thickness of liquids, tenderness of solids, stir, and turn the food in the pots and pans. Various spoons used during cooking are skimmer, turner, masher, ladle, fork-spoon, and utility spoon. Kettles The kettles are used for cooking, warming, and storing food. They are two layered pots- one inside the other with a gap in between for steam. They are usually jacketed, agitator tilting for better view and food handling. The kettles also have a product discharge valve that provides an efficient transfer of kettle product to a service area without damaging delicate food items. Deep kettles are best for soups, gravies, spaghetti sauces, pie fillings, and puddings as the quality of these food items remains the same irrespective of their volume and frequent stirring. Lentils, beans, and pasta can be cooked in deep kettles. The shallow kettles are best for cooking and warming stews, patties, steamed vegetables, where this kettle offers better view and less food handling. Vegetable Cutters/Choppers The cutters or choppers are used in cutting, dicing, shredding, and slicing vegetables in various shapes and sizes. They are also used to cut bread into small pieces for puddings or soups. The handheld cutters are used for cutting fruits, salads, etc. for presentation. Cutters are made of either plastic or stainless steel. Some cutters come with single or multiple wheels with zig-zag or plain edge. Some cutters have round small bowl-like shape to cut round pieces of fruits. Mixers The overhead motor vertical mixer is most commonly used in commercial food production units. Mixers are used for mixing and blending. There are broadly two types of mixers − table mounted and floor mounted. Mixers have the following standard accessories − Flat beater − Mashing and beating foods of medium consistency such as boiled potatoes. Wire whipper − whipping cream, eggs, frosts and other light foods that contain air. It works on high speed. Dough arm − It handles heavy and bulky ingredients such as bread dough at low speed. Cookers and Steamers Commercial cookers and steamers largely operate on electricity. The cooks use these for cooking rice, lentils, and vegetables. The steamers are used for preparing steamed food such as Idli (a type of fluffy rice dumpling), momos, and dhokla. Fryer Some food items are prepared by immersing them in heated oil in a fryer. There are two basic versions of a fryer − Electric fryer and Gas fryer. The frying time and oil temperature varies directly with the food type and the size of the fryer. It consists of a fryer basket and heating element and a thermostat controls a fryer. The fryers are used to fry potato chips, Pooris (fried Indian bread), doughnuts, begels, onion rings, shrimp, fish, chicken, okra, and zucchini. Juicer Juicers extract juices and pulps from fruits and vegetables. It operates on electricity and speeds up the juice production process. The fruits are added in the juicer from the top. It separates the juice and left over peels and unused fibers from the fruits. There are three types of juicers − Centrifugal − It works by crushing fruits. It is quick and yields plain juice. Masticating − It works longer to yield juice of specified texture and consistency. Twin-gear − It uses various gears and membranes to yield best quality juice of almost any fruit, carrot, tomato, or leafy vegetables. It also helps to prevent oxidation of the juice. It is very useful in preparing juices and pulps for breakfast, for meals as appetizers, and for using them in cocktails, mocktails, and smoothies. Maintenance Equipment in Commercial Kitchen We will discuss here a few important maintenance equipment used in professional kitchens. Dish Washer It can wash multiple dishes and bowls simultaneously. It is an automatic machine but needs human interaction for loading used dishes into dish racks and unloading clean dishes after wash cycle. It eliminates a great effort required for traditional dish washing. There are two basic types of dishwasher − Door-type − It is large machine. It can clean from 50 to 125 dish racks depending upon the size of the machine. Under-counter − It is smaller and can fit under the kitchen platform. Both dishwashers give sparkling clean dishes. Glass Washer It washes and dries almost 2000 glasses per hour. There are two types of glass washers − rotary and pass-through. They are mostly used at bars for washing glasses of various shapes meant for various beverages. Dish Warmer It can dry as many as 1800 dishes an hour and eliminates the possibility of contamination caused by conventional drying methods. It conducts speedy washing of dishes. It also keeps the micro organic particles depositing at bay for long time. Special Equipment in Commercial Kitchen There are a few special equipment used in commercial kitchen to make the tasks easy. Nut cracker It is used to crack the shells of hard nuts such as almonds, walnuts, hazelnuts, pine nuts, palm nuts, and pistachio. Some machines are also capable of shelling watermelon and pumpkin seeds, and peeling peanuts, cashew nuts and almonds. Shredders A shredder cuts the fruits and vegetables into string-like fine pieces, which are useful in salads and vegetarian cookery. Kitchen Knives Knives are used across various small volume dicing, cutting, slicing, carving, and filleting. There are various knives used for different cutting and carving purposes − Paring knife − It is used for fine cutting work, removing onion skins, and cutting small fruits. Utility knife − It is used in general purpose cutting and scraping. Steak knife − It is used for cutting steaks. Santoku knife − Originated in Japan, this knife is used for cutting, dicing, and mincing. (Santoku = Three virtues) Chef’s General knife − It is a multi-purpose knife used on multiple commodities such as vegetables, fruits, meat, and poultry. Serrated knife (Bread Knife) − It has a long thin blade with serrated edge that provides sawing-like motion. It is used to slice certain foods with firm skins or outer layers such as bread, tomatoes, and capsicums. Boning/Filleting knives − They come with a narrow, sharp, and flexible blade and a protruding heel near the handle. They can run along the bones of flat fish or ribs smoothly. Carving knife − This knife comes with a long, thin and sharp blade to ensure neat and accurate cutting. Slicing knife − It has a long sharp blade that tapers at the end and helps slicing fruits and vegetables finely. Turning knife − It is an essential component to present the food in a unique way. This knife has a small curved blade that is used to carve the vegetables into the shape of a container. Cleaver − It is a butchers’ knife. It is very strong and sharp to cut through large pieces of meat such as pork and beef. Now let us see the fuels typically used in commercial kitchen for cooking. Fuels and Energy Used for Cooking Fuel is a prime necessity in cookery. There are various types of fuels used for cooking food. Mainly two types of fuels are used in food production − Solid fuels and Liquid fuels. Wood Fuel It can be acquired from logs, wood chips, and bamboo pellets. Seasoned logs are more popular in commercial kitchen as they contain less moisture. The more the moisture, more is the smoke created while burning. Though it is easily available, it requires a separate storage space at commercial food production end. Its calorific value is around 3500 Kcal/kg for moist wood and up to 4700 Kcal/kg for dry wood. Charcoal It is obtained by slow heating of wood, animal or vegetable remains in the absence of oxygen. Charcoal is easily available and widely accepted as commercial cooking fuel. It produces less smoke than wood fuel. It also requires separate storage space. Its calorific value is around 7500 Kcal/kg. Solid fuels are useful in direct heating ovens, three stone stoves, tandoor, and barbeques. This fuel can emit carbon or ash particles while burning. Solid fuels give gradual heating. The initial cost is low. It also gives a tempting smoky aroma to the baked/roasted food. Liquid Propane It is nothing but LPG, a mixture of propane and butane gases that exist in liquid state at room temperature. The LPG is highly inflammable and burns with a blue flame without emitting smoke, and it can be controlled precisely. Its calorific value is around 1000 Kcal/kg. Kerosene It is also a petroleum product used in commercial kitchens for cooking. The liquid fuels produce heat almost instantly. The initial cost can be high. They are convenient to use but risky if proper safety precautions are not followed while handling these fuels. Electricity Though electricity is considered as an alternative fuel under energy power, it is the most commonly used heat energy for cooking. Most of the commercial cooking appliances operate on electricity. Electricity provides instant heating. The heat can be regulated as per the requirement. It is easy to access, though the initial cost of wiring may be considerable.
Vineet Kaushal
Food Production Operations Tutorial
Food Production Operations Tutorial Food Production Operations is an activity of preparing food products on mass scale and all the operations pertaining to it. This tutorial introduces you to various cereals and pulses as well as culinary seeds, spices, nuts, and herbs. It also introduces you to various equipment, cooking methods, menus, and Indian cookery. This tutorial teaches basic terms used in food production. After going through this tutorial, you will find yourself at a moderate level of expertise of retail management basics from where you can take yourself to next levels. Audience This tutorial has been prepared for beginners to help them understand the basics of Food Production Operations. It is going to be quite useful for the ones who are keen on making a career in Hospitality and Tourism. For all other enthusiastic readers, this tutorial is a good learning material. Prerequisites We assume the readers of this tutorial have a passion for food, cooking, and creativity. The reader must also possess a strong desire to pursue culinary arts as a career. Creativity, punctuality, and excellent interpersonal skills are a plus. Introduction to Cookery Cooking is like painting or writing a song. Just as there are so many notes or colors, there are only so many flavors – it’s how you combine them that sets you apart. …Wolfgang Puck, American Chef, Restaurateur, and Occasional Actor. Food Production and its related operations are integral elements of hospitality management, hotel management, and restaurant businesses. It requires a skilled staff who can produce a wide variety of quality foods. In addition, the culinary staff of a hotel or a restaurant is also required to produce food in a large quantity. Let us start with understanding the basic term ‘Cookery’ in detail. What is Cookery? Cookery is an art and science of preparing food for consumption by using heat. Cookery is an age-old practice. A primitive human must have found a piece of meat or vegetable cooked in the bushfire by chance. He must have found it edible, chewable and easy to consume. Probably, he even must not have cooked deliberately until he knew how to create fire. The simplest method of cooking was holding a piece of meat or vegetable in the fire directly, which is still in practice, with a little sophistication. From the age-old cooking practices to cooking for fine dining, cookery has come a long way with the evolution of humans, their skills, diverse cultures, and the equipment. Today, cookery is an inseparable part of our lives that rules our tongues and hearts. Why Cook Food? We can have some foods in the raw form too, such as salads and fruits but we need to cook certain foods such as beans and meat to make them edible. In addition, if we eat some vegetables without cooking, they can transfer harmful bacteria or substances into our bodies. For example, uncooked beans contain anti-digestive enzymes. Uncooked capsicum (Bell Pepper) contains Capsaicin that can create burning of stomach lining. Cooking helps to destroy unwanted substances present in the food and unwelcomed effects of consuming it. There are many reasons behind cooking food. Some of them are − To make the food digestible. To kill any harmful bacteria present in it. To make appearance of the food pleasant. To change its physical and chemical form. Let us now see the organization of the Kitchen Department. Kitchen Staff (Brigade de Cuisine) The kitchen staff (brigade de cuisine) needs to work harmoniously to avoid possibility of any error. The kitchen staff is organized in the following way − The responsibilities of kitchen staff are as follows − S.No.Role & Responsibilities 1 Chef de Cuisine Main cook. Overall management of kitchen and staff, supervising, creating new recipes, and training apprentice. 2 Sous Chef Deputy cook. Takes charge in the absence of Executive cook. 3 Chef Tournant Has skills and knowledge of every section. Takes charge as and when required. 4 Chef Grade Manager Prepares all cold savory food. 5 Chef Saucier Prepares sautéed items. 6 Chef Poissonier Fish and Seafood cook. Prepares sea food dishes. 7 Chef Patissier Pastry cook. Prepares cakes, breads, and pastries. 8 Chef Entremetier Hot appetizers cook. Prepares soups and stocks. 9 Commis Junior cook. Design Considerations of a Commercial Kitchen Since a large quantity and variety of food is produced in the professional kitchens, various designs are considered before setting up a kitchen. The food production managers must consider the following factors with respect to the kitchen. Restaurant menu and service types Heating, ventilation, and air conditioning Employee workflow Storage, food production, cleaning, and service space Equipment Drainage and plumbing Communication among employees Safety of employees and property Typical Layouts of a Commercial Kitchen Some typical layouts of a commercial kitchen are given below. Island Layout In this type of layout, the cooking ranges, ovens and other cooking equipment are placed together at the center of the kitchen. The other sections are placed along the wall in order to follow a concentric design. Any section can be an island depending on the requirements. It is an open layout that favors staff communication. It also leaves an adequate open floor space for cleaning. This layout is followed in large kitchens. Zonal Layout The total kitchen space is divided into different zones for various activities. The principle equipment are located along the walls. This layout follows an appropriate order. In this layout, staff communication and supervision are easy as the central space is completely open. Assembly Line Layout In this layout, kitchen equipment is organized in a row. The food preparation space is kept at one end and the service space at the other. The areas for cleaning/washing and storage/receiving are behind the assembly line to keep them separate from the main busy space. This allows the cooks to send the food quickly down the line. This layout provides very high efficiency, and excellent communication and workflow. This layout is very effective in case of the establishments with a limited menu with large momentum.
Terms Used in Food Production Operations
Here are some common terms used in the domain of Food Production and Operations − S.No.Terms & Meaning 1 Bacteria Unicellular organisms that can be harmful or useful to our body. They multiply very fast. 2 Blanching Putting food substance into hot water for some time and transferring into cold/running water to halt the cooking process. 3 Calorific Value of Fuel The amount of heat generated in Kilocalorie or Kilojoules by the complete combustion of 1 Kg of fuel. 4 Chhonk A cooking and seasoning technique used in the cuisines of India, Bangladesh, and Pakistan. In this process, oil or ghee is heated in a pan and whole spices, curry leaves, and sometimes minced ginger or garlic are fried briefly in it to liberate their essential flavors. The chhonk is then poured on stews, cooked beans, or lentils. 5 Chopping Cutting quickly with heavy blows of knife into fine pieces without paying attention to the shape of the resulting food. 6 Commodity Valuable material used or traded. 7 Consumer A person who buys goods for family or personal use. 8 Curing A food (meat, fish and vegetables) preservation and flavoring process by the adding salt, nitrates, or sugar. It also involves smoking, drying, or cooking. 9 Dicing Cutting into square pieces. 10 Grating Making small particles or stripes by rubbing against a rough surface or a surface with many sharp-edged openings. 11 Kneading Making flour dough into a uniform compound by pressing, folding, and stretching. 12 Maillard Reaction A chemical reaction between amino acids and reducing sugars that gives the browned food its desirable flavor when cooked around 140oC to 165oC 13 Marination The process of soaking foods in a seasoned liquid of acidic properties before cooking. It helps to add flavor. 14 Mashing Reducing to soft pulpy mass by applying pressure. 15 Mincing Cutting into very small pieces such as mutton mince (Keema). 16 Organic Food Food made without using preservatives, chemicals or artificial colors. 17 Peeling Removing the skin of moist food item, say potatoes, and carrots. 18 Poaching Cooking egg without shell in boiling water. Cooking in small amount of liquid. 19 Popsicle Color and flavorful ice candy with a stick to hold. 20 Praline A confectionary containing cream, sugar, and nuts. 21 Rotisserie Mechanically rotated stainless steel rods that are positioned near heat source. They hold meat to cook in the ovens evenly. 22 Roux Flour and fat cooked together and used to thicken soups. 23 Shelling Removing shells of peas, beans, oysters, and mollusks 24 Shredding Cutting into small stripes. 25 Sifting/Sieving Putting flour through sieve in order to separate fine particles from coarse ones. 26 Simmering Cooking liquid food just below boiling point. 27 Spikelet A unit of grass flower. 28 Stirring Moving solid/liquid food in the circular motion. 29 Tandoor A cylindrical clay oven used in Indian cookery. 30 Tempering Unwanted filling of griddle plate with grease. 31 Thawing Bringing a frozen food item to room temperature.
Classification of Fruits
Classification of FruitsFruits can be divided into the following categories depending on the context of their culinary prospects.Pulpy FruitsThey are mostly hard in raw form and become tender when they ripe. These fruits yield soft pulp of thick consistency when crushed. The pulp is often used in preparing desserts, cakes, tarts, pies, candies, ice creams, and smoothies.For example, Mango, Papaya, banana, muskmelon, pineapple, custard apple, wood apple, mud apple, kiwi, fig, passion fruit, apple, pear, and plum.Some pulpy fruits such as fig and passionfruit have small soft seeds, which bring crunchiness; but some fruits like guava and wood apple contain multiple small and hard seeds. Such seeds need to be separated while getting pure pulp of the fruit.Juicy FruitsThese fruits give juice of thin consistency when squeezed or crushed. The juice is strained to separate any small fruit particles left while crushing. The clear juice is then used for sorbets, mocktails, and organic colored ice cubes. Juices are combined with corn syrup and sugar to prepare juice drinks and fruit nectars or nectar blends.Citrus Fruits − These fruits are often divided into segments that contain small sacks filled with juice. Citrus fruits contain Citric Acid, a natural preservative that adds sour taste to the sweet ripen fruit. They have leathery and colorful outer peel. Their peel (also called zest) has a strong aroma. The zest is often used in cuisines for presentation and in preparing marmalades. Some citrus fruits are shown belowNon-Citrus fruits − They are non-acidic alkaline fruits. Ripen non-citrus fruits taste sweeter than ripen citrus fruits. Dry FruitsThey are fruits with no water content. Their water is removed by either natural or artificial method of drying. They shrink with mild change in color after drying and have longer shelf life than fresh fruits.For example, Raisins are made by drying good quality grapes. Dried Apricots, Figs, Kiwis, (Prunes) and Dates are the most common varieties of dry fruits.Dry fruits are used in ice creams, and healthy milk based cold drinks. They are best paired with chocolates and cakes. They are used in preparing desserts and presentation of food.BerriesThey are small, pulpy and juicy fruits of bright glossy colored peels. They are consumed worldwide. They can be eaten fresh or used in preparing tarts, pies, cakes, and candies. Some of them are used in preparing jams and sweet pickles.
Vegetable Stock, Broth, Sauces, Soups.
Vegetable Stock and BrothStock is a flavored liquid obtained by boiling vegetables in water or other liquid such as wine. It is the basis of soups and sauces.In classic vegetarian stock preparation, the chef often simmers portions of vegetables such as carrots, onions, garlic, pumpkin, and celery (often called mirepoix) accompanied with a small porous bag of cotton that contains spices or herbs. The aroma of spices or herbs is introduced into the stock enhancing its flavor.The stock preparation is started with immersing pieces of desired vegetables into cold water and boiling them on low flame slowly. The stock is boiled for 20 to 30 minutes. Once it reaches room temperature, the stock is stored in a container without adding salt. Its shelf life can be 3 to 4 days if stored in the refrigerator. The shelf life can be extended by boiling it again.The difference between the stock and the broth is that the broth is served as a finished dish whereas stock is the base for further cooking. Also, the stock does not contain any solids but the broth may contain vegetable pieces or noodles.Vegetable SoupsSoup is a type of liquid food prepared using vegetable stock. There are three types of soups. They are −Clear SoupIt is a see-through watery soup without pieces of vegetable or noodles in it. This soup can quench hunger and fulfil the requirement of liquid in the body. It is a good appetizer.Thick SoupIt is thickened by use of roux, rice flour, potato starch, or cream. These agents blend well with other foods. The thickening may vary depending upon the agent used. Use of a roux creates a smooth and even texture. The roux is cooked along with the longer-simmering vegetables until the desired color is reached. Then the stock is added slowly by stirring constantly to avoid lump formation. As the soup warms, it thickens.Pureed SoupIt is prepared by cooking starchy or leafy vegetables in the stock and pureeing the ingredients finely. It generally does not require thickening agent.Some famous vegetable soups around the world are −Borscht − It is a soup prepared from beetroot puree from England.Faki Soupa − Red Lentils + onions, parsley, and carrots + olive oil + tomato sauce. It is from Greece.Gazpacho − concoction of bread, tomato, bell pepper, garlic, olive oil, salt and vinegar. It is a Spanish soup.Ginataan − Made of coconut milk, from Philippines.Sambar − A South-Indian soup made of pigeon peas + vegetables + tamarind pulp + spices.SaucesSauce is a liquid, semi-liquid, or creamy food cooked by blending multiple foods. Sauces are essential culinary components all over the world. Sauce coats the food such as pasta or bread. It enhances the taste and moisture in the main food. Their tempting bright colors also add visual appeal to various dishes.Five Mother SaucesThe five mother sauces are the heads of their own unique families of small sauces. There are five mother sauces in classic food preparation −Bechamel − Blend of Roux and milk or cream.Veloute − Roux + White Vegetable Stock.Espagnole − Roux + Brown Vegetable Stock + Butter + Tomato Puree.Tomato − Roux + Tomatoes or tomatoes pureed and thickened on heat.Hollandaise − Egg Yolks + Melted Butter + Acid (lemon juice or white wine)From these basic sauces, a chef can make hundreds of various sauces to dress or compliment the dish.Some famous vegetable sauces are −Rujak − Palm sugar + peanuts + tamarind pulp + chilli.Salsa − cooked tomatoes + bell peppers + onion and garlic + fresh cilantro.Wine Sauce − White/Red/Burgundy wine + mushrooms + spices.Mustard Sauce − Husked mustard seeds + Egg + Vinegar + Pepper Powder.Blue Cheese Sauce − Butter + Milk + Chopped Blue Cheese.SaladsSalad is an important part of the menu. Salads are considered as a separate course during fine dining. Vegetable salad is prepared by combining shreds, slices, or stripes of salad vegetables such as tomatoes, celery, cabbage, lettuce, onions, carrots, and cilantro, often pairing them with flavorful salad dressings.Various versions of veg salads can also be prepared using contain cubes of Tofu or Cottage cheese, bean sprouts, cooked beans, olives, boiled sweetcorn nibbles, diced fruits, dried fruits, and citrus fruit juices. For example, Green salad, Carrot-Raisin salad in orange juice, Coleslaw are some famous salads.
Food Operations - Non-Veg Cookery
Food Operations - Non-Veg Cookery“The only time to eat diet food is while you are waiting for the steak to cook.”… Julia Child, Late American Chef, Author, and TV Personality.Non-veg cookery involves preparing food using eggs, meat, pork, and seafood. There is a very wide variety of non-vegetarian cookery around the world. In some parts of the world, the meat of wild animals is barbequed (often called Brai in Africa) and consumed.A large number of snacks, breakfast items, and main course non-veg dishes can be cooked using various meats. Let us learn about different types of non-veg items.Classification of EggsEggs are staple non-veg food. They are used in baking and preparing desserts like mousse. There are many varieties of labelled eggs in the market. Let us understand what those labels mean.Omega-3 EggsThe hens are fed with omega-3 fatty acid sources, such as flax seed. The hens are enclosed in cages, and are kept away from accessing litter, perches or nests.Nest-laid EggsThis means the hens can access their nests or perch within their cage.Eggs of Cage-free HensCage-free hens are not confined to a cage, however, that does not mean they have access to the outdoors.Eggs of Free-run HensFree-run hens can wander around a confined open space, perch, access their nests, but may not access outdoors or natural light.Eggs of Free-range HensUnder good weather conditions, the free-range hens are permitted to wander in open-range barns, and access their nests, perches, litter, outdoors, and natural light.Organic EggsThe hens are fed with 100% organic feed. They are always provided with clean, fresh water. These eggs are most costly.The hens with white feathers and white ear lobes lay white eggs. The ones with brown feathers and red ear lobes lay brown eggs. There is zero nutritional difference between the two eggs.Eggs SizesEggs are sized according to their weight. There are various sizes of eggs such as: between 53 - 63gm are Medium, between 63 - 73gm are Large, and the ones weighing more than 73g are Extra Large.Classification of MeatsMeat comes from cattle and poultry. They are raised at farms with proper feeding and care. The meat from cattle is more commonly known as red meat. There are various types of meats.Red MeatsRed meat can be of the following types −Beef − It comes from cattle over 12 months old. This meat is dark red in color with a thick layer of white fat. The meat is hard and thick.Veal − It is the meat of cattle less than 3 months old. It is deep pink with medium layer of white fat. Veal is lean and tender as compared to beef.Pork − It is the meat of domestic swine (pig). The meat is light pink in color with a thick layer of creamy-white colored fat.Ham − It is the meat of pork leg.Bacon − It is the tender meat of pig’s belly.Pork ribs − It is the meat around pig’s ribs.Lamb − It is the tender meat of sheep or goat aged less than one year. It is light red and soft as compared to mutton.Mutton − It is the meat of sheep or goat older than one year. It is maroon-red colored meat, harder than lamb meat and gives strong flavor.Game Meat (Venison) − It is the meat of any animal that is hunted for food instead of raised in the farms. It includes the meat of Rabbit, Pheasant, Wild duck, deer, or sometimes a bigger animal like bison. It has strong flavor. The game meat is widely consumed in Africa.Meats take longest time to cook in non-veg cookery. Shelf life of meat is 3 to 4 days in refrigerator or a couple of months in freezer.PoultryIt is the meat of domestic fowls such as chicken, duck, goose, or turkey. Good poultry meat comes from well-fed hygienic hens. The poultry must be with well distributed fat and blemish free skin. The dressed poultry is slaughtered, de-feathered, and ready to roast whole bird without head and clamps. Poultry gets cooked faster than red meats but quicker than fish and shell fish.SausageThe sausages are cured and uncooked meat rolls. Sausages are prepared by blending any ground or minced meat with breadcrumbs, starch or flour, and spices, and filling the mixture into casings of various diameter and lengths. At the time of consumption it is cut into slices, often called salamis.Classification of Sea FoodsThe sea foods mainly is divided into two categories −Fish − They are fish with fins and internal skeleton. For example, Tuna, Mackerel, and King fish.Shell Fish − They are fish with shell but no internal bone structure. For example, Crabs.Let us understand more about Fish.FishFish can be cut for cooking in the following form −Complete − As caught.Dressed − Fins, tail, scales, and head removed.Drawn − Viscera removed.Steak − Cut into cross section slices, each slice containing a part of bone.Fillets − Boneless sides of fish; with or without skin.Tranches − Pieces of fillets.Butterfly Fillet − Both sides fillets kept naturally joint while cutting.Fish with clear and bulging eyes, firm body, and without foul odor is considered fresh. Let us discuss more about shellfish −ShellfishShellfish can be further divided into the following categories −Mollusks − They are soft sea animals with shell. There are three types of mollusks namelyBivalves − They have a pair of hinged shells. For example, Clams, Scallops, and Oysters.Univalves − They have a single shell. For example, Abalone and Conch.Cephalopods − They have prominent head and tentacles. For example, Octopus and Squid.Crustaceans − They have segmented shells and joint legs. For example, Lobster, Shrimp, and Crab.If the tail of Lobster snaps back after pressing, it is fresh. If shrimps are odorless, shells attached firmly, and with bulging eyes, then they are fresh. If the clams and oysters are firmly closed, they are fresh.Storing and Cooking FishFish and shellfish are stored either cooked or raw in freezer, or just raw in crushed ice. Fish should be cleaned and scaled properly before cooking. Intestinal track of shrimps need removal.Being tender, fish and shellfish need cooking at moderate temperatures. Small pieces of fish can be cooked directly from freezer. Cooked fish need careful handling to avoid them falling apart.
Meat stock, fish stock, soups, salads
Storing and Cooking FishFish and shellfish are stored either cooked or raw in freezer, or just raw in crushed ice. Fish should be cleaned and scaled properly before cooking. Intestinal track of shrimps need removal.Being tender, fish and shellfish need cooking at moderate temperatures. Small pieces of fish can be cooked directly from freezer. Cooked fish need careful handling to avoid them falling apart.Meat Stock and Fish StockMeat or Fish Stock is a flavored liquid obtained by boiling meat or fish in water. It is the basis of non-vegetarian soups and sauces.For stock preparation, the chef simmers portions of Veal, Beef, Chicken bones, or Fish bones. The simmering is carried out for longer time than vegetable stock. Bone simmering takes even longer than meat simmering. To shorten the simmering time of bones, they are pressure-cooked.The spices or herbs and salt are added to enhance the flavor. The stock is boiled for 30 to 40 minutes and removed from heat. Once it reaches room temperature, the stock is stored in a container. It lasts fresh for 3 to 4 days if stored in the refrigerator. By boiling it again, its shelf life can be extended.Meat and Fish SoupsSoups is a type of liquid food prepared using meat or fish stock as per the choice. There are two types of soups.Clear SoupIt is the soup with thin consistency and transparent appearance without pieces of meat or noodles. It is made of meat stock. There is no thickening agent added either. This soup has high proteins and can quench hunger largely.Thick SoupIt is thickened by use of roux, rice flour, or starch. The thickening agents blend well with other foods. Different thickening agents provide different consistency. The cartilage and connective tissue in the bones thicken the liquid and bring flavor to the stock. As the meat also provides some amount of fat, the meat soups appear oily too.Some famous meat soups are −Chicken Soup − Juliennes of cooked chicken + chicken stock + vegetables.Callaloo − Thai soup made of cooked crab meat and okra.Clam Chowder − Cooked and scooped clams + potatoes and onions + bacon.Egg Drop − Chinese soup made of beaten eggs + chicken broth + black pepper powder + spring onion.Erwtensoep − A traditional soup from Netherlands, served with sliced sausages.Goulash − Hungarian soup made of beef + onions + red peppers + paprika powder.Lobster Bisque − French soup made from Lobster stock.Meat SaucesSauce is a liquid, semi-liquid, or creamy food cooked by blending multiple other foods with ground meat. They enhance the taste and moisture in the main food. Meat sauces coat pastas or steaks. Their vibrant colors also increase aesthetic appeal of the food.Non-Veg SaladsNon-veg salad is made by combining shreds or stripes of cooked chicken, pieces of sausages, or small cubes of cooked mutton, beef, or pork. Egg salad is made up of boiled eggs or scrambled eggs chunks. Fish salads are made of cooked fish stripes in pair with various salad dressings.The pieces of non-veg are often paired with salad vegetables such as tomatoes, celery, lettuce, onions, and cilantro, and some flavorful salad dressings. Pairing chopped salamis or sausages is a great way of preparing non-veg salad. For example, Tuna Salad, Scallops Salad, Chicken Salad.
Poultry
PoultryIt is the meat of domestic fowls such as chicken, duck, goose, or turkey. Good poultry meat comes from well-fed hygienic hens. The poultry must be with well distributed fat and blemish free skin. The dressed poultry is slaughtered, de-feathered, and ready to roast whole bird without head and clamps. Poultry gets cooked faster than red meats but quicker than fish and shell fish.SausageThe sausages are cured and uncooked meat rolls. Sausages are prepared by blending any ground or minced meat with breadcrumbs, starch or flour, and spices, and filling the mixture into casings of various diameter and lengths. At the time of consumption it is cut into slices, often called salamis.
Red Meat.
Meat comes from cattle and poultry. They are raised at farms with proper feeding and care. The meat from cattle is more commonly known as red meat. There are various types of meats.Red MeatsRed meat can be of the following types −Beef − It comes from cattle over 12 months old. This meat is dark red in color with a thick layer of white fat. The meat is hard and thick.Veal − It is the meat of cattle less than 3 months old. It is deep pink with medium layer of white fat. Veal is lean and tender as compared to beef.Pork − It is the meat of domestic swine (pig). The meat is light pink in color with a thick layer of creamy-white colored fat.Ham − It is the meat of pork leg.Bacon − It is the tender meat of pig’s belly.Pork ribs − It is the meat around pig’s ribs.Lamb − It is the tender meat of sheep or goat aged less than one year. It is light red and soft as compared to mutton.Mutton − It is the meat of sheep or goat older than one year. It is maroon-red colored meat, harder than lamb meat and gives strong flavor.Game Meat (Venison) − It is the meat of any animal that is hunted for food instead of raised in the farms. It includes the meat of Rabbit, Pheasant, Wild duck, deer, or sometimes a bigger animal like bison. It has strong flavor. The game meat is widely consumed in Africa.Meats take longest time to cook in non-veg cookery. Shelf life of meat is 3 to 4 days in refrigerator or a couple of months in freezer.
Classification Of Eggs
Classification of EggsEggs are staple non-veg food. They are used in baking and preparing desserts like mousse. There are many varieties of labelled eggs in the market. Let us understand what those labels mean.Omega-3 EggsThe hens are fed with omega-3 fatty acid sources, such as flax seed. The hens are enclosed in cages, and are kept away from accessing litter, perches or nests.Nest-laid EggsThis means the hens can access their nests or perch within their cage.Eggs of Cage-free HensCage-free hens are not confined to a cage, however, that does not mean they have access to the outdoors.Eggs of Free-run HensFree-run hens can wander around a confined open space, perch, access their nests, but may not access outdoors or natural light.Eggs of Free-range HensUnder good weather conditions, the free-range hens are permitted to wander in open-range barns, and access their nests, perches, litter, outdoors, and natural light.Organic EggsThe hens are fed with 100% organic feed. They are always provided with clean, fresh water. These eggs are most costly.The hens with white feathers and white ear lobes lay white eggs. The ones with brown feathers and red ear lobes lay brown eggs. There is zero nutritional difference between the two eggs.Eggs SizesEggs are sized according to their weight. There are various sizes of eggs such as: between 53 - 63gm are Medium, between 63 - 73gm are Large, and the ones weighing more than 73g are Extra Large.
bleu du vercors-sassenage cheese
Bleu du Vercors-Sassenage is a mild pasteurizednatural rind cow's milk blue cheese originallyproduced by monks in the Rhône-Alpes region ofFrance in the 14th century. Now made in theDauphiné area, the cheese has been a protectedAppellation d'origine Contrôlée since 1998.As a requirement, the cheese has to becomposed of milk from Montbéliard, Abondanceor Villard cows. The cheese is unpressed anduncooked and contains the mold Penicilliumroqueforti. In Larousse Grand DictionnaireUniversel of the 19th century, King Francis isdescribed as being quite fond of the cheese.
Blue Cheese
Blue cheese is a general classification of cow'smilk, sheep's milk, or goat's milk cheeses thathave had cultures of the mold Penicillium addedso that the final product is spotted or veinedthroughout with blue, blue-gray or blue-greenmold, and carries a distinct smell, either fromthat or various specially cultivated bacteria.Some blue cheeses are injected with sporesbefore the curds form and others have sporesmixed in with the curds after they form. Bluecheeses are typically aged in a temperaturecontrolled environment such as a cave. Bluecheese can be eaten by itself or can be crumbledor melted into or over foods.In the European Union, many blue cheeses suchas Roquefort, Gorgonzola and Blue Stilton carry aprotected designation of origin, meaning theycan bear the name only if they have been made ina particular region in a certain country. Similarly,individual countries have protections of their ownsuch as France's Appellation d'Origine Contrôléeand Italy's Denominazione di Origine Protetta.Blue cheeses with no protected origin name aredesignated simply "blue cheese".The characteristic flavor of blue cheeses tends tobe sharp and salty. The smell of this food is dueboth to the mold and to types of bacteriaencouraged to grow on the cheese: for example,the bacterium Brevibacterium linensresponsible for the smell of many blue cheeses,as well as foot odor and other human bodyodors.