Knowledge in FOOS ADULTERATION
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Indian Cuisine- A vast repository
It is document highlighting different cuisines of India and a understanding about the Indian spices used in the cookery. When food plays a vital part in our day to day life, it is all the more necessary to know what goes in making of our food, who handles the matters related to the food in India, etc. And now when food has become involved in the scientific research, it is essential to have a knowledge on it for further use. Overall, this document is a whole repository on food starting from origin of cuisine to the adulteration of food. Hope that this pdf will assist you in gathering information about one of the most liked thing, Food :-)
Ananya Dixit
Methods of food preservation
Methods and ways in ideally preserving food through chemical or physiological means
Vineet Kaushal
Molds on foods
Different kinds of molds and fungi affecting our food in the kitchen and ways to avoid it.
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.
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.
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.
Introduction to Bakery
Introduction to BakeryYou are the boss of that dough.…Julia Child, American chef, author, and TV personality.Bakery can extend into past years of history. Romans first came with the art of baking and due to globalization it spread worldwide. Baked foods are healthy, tasty, and flavorful. They are in demand on special occasions such as weddings, parties, and social feasts.What is Baking?Baking is a manner of cooking food by exposing it to direct heat or heated stones for long time under controlled temperature. Baking is not just limited to cakes, breads and biscuits but practically a wide range of sweet and savory foods such as pies, cookies, tarts, Baati (Indian baked bread consumed in North-West region), Rodgaa (Indian baked bread consumed in east Maharashtra region of India), and snacks can be baked. Baked food often comes up with aromatic food.There are five basic ingredients required for baking −FlourSugarMargarineBaking Soda/PowderSaltCommodities Used in BakingGiven below are some food commodities used in baking −Flour − It is the basic ingredient of baking cookies, breads, cakes, muffins, pizzas, tarts, and pastries. Its variants are self-rising flour, wheat flour, all-purpose flour, cake flour, etc.Essence − It is an extract acquired from a plant or other matter used for flavoring food. Some typical essence are almond, vanilla, saffron, lemon and rose.Margarine or Butter − Margarine is made of refined vegetable oil, water, and milk. Butter is made of processing milk. These both are called shortening.Sugar − It is used as food sweetener.Eggs − They are used as leavening and binding agents and they can bring moisture in the cakes. The chefs need to add either yogurt or applesauce in eggless cakes.Baking Powder/Yeast − It is used as a rising/leavening agent that gives softness and fluffy texture to cakes and breads. The baking powder is white fine powder made of Sodium Bicarbonate, Potassium Bitartrate, and corn starch. The yeast comes in two variants − dry and liquid.Cocoa Powder − It is used for introducing chocolate flavor to the food.Chocolate slabs − They are used for acquiring flakes by grating and then using the flakes for garnishing and decorating cakes. They come in the variety of chocolate-milk-sugar proportion. Now chocolate drops or chips are also available in the market.Fruit Jams − They are used for decorating sweet baked products.Milk − It is used for softening batter for the cakes, breads, and cookies.Salt − A pinch of salt is added into batter of sweet baked products to balance the taste of Baking powder and sugar.Some typical equipment required in baking are −Ovens − They are used as a heating chambers for baking. Direct heat large kilns and modern electric ovens are used in food preparation units. The electric ovens provide high degree of precise temperature control and uniform heat.Mixing Machine − It is used to mix all bread or cake ingredients together into soft dough or batter.Tins − There are tins with various shapes and sizes used in baking. They create the resulting baked product in attractive shapes.Icing Bag with Nozzles − The icing bags hold the icing. They are used in decorating cakes in a large variety of ways using nozzles of catchy shapes and widths. They provide a great way of filling small glasses and molds in a sophisticated manner.Baking Parchment − It is a cellulose-based paper used as a non-stick surface. It is often thin and disposable.Knives − Bakery knives are used for cutting loafs, cakes, and handling pieces of cakes.Cake Stands − They are required to keep cakes of multiple tiers. Some of them are rotary. They provide circular motion that makes the process of cake decoration easy.Spatula − They are flat tip spoons, used to fold the batter and fill the icing bag. Spatulas often have rubber tips.Basic Bread FabricationBread fabrication is a complex process. Once started, it cannot be interrupted, as timing is very important for bread making.There are 12 important stages of baking a bread.Weighing IngredientsDuring this stage, the chef assembles all the required ingredients and weigh them properly to ensure a good quality final product.Preparing IngredientsThe chef selects an appropriate flour and sieves it. The chef also prepares yeast mixture by adding right amount of water of right temperature into the dry yeast.Mixing the IngredientsMixing the ingredients is not as simple as it sounds. There are various factors that need consideration such as room temperature, flour temperature, speed of machine, the timings of adding various ingredients like margarine, sugar, yeast etc.Bulk FermentationDuring bulk fermentation, the yeast acts on sugar in the flour and releases carbon dioxide and alcohol while it respires. The gas makes the flour dough rise and the alcohol brings flavor to the bread. The longer the fermentation, the more intense the aroma.Folding/DegassingFolding a dough is superior to simply punching it down. Folding involves gently kneading the dough into parts and new rolls. Degassing is a very important piece of the bread jigsaw. It removes some of the carbon dioxide and redistribute the food for yeast so that the yeast can resume to their meal.DividingA large dough is divided into several smaller portions to make loaves or buns.BenchingAt this stage, the dough is kept for a while so that the gluten can rest and shaping becomes easy. This time is not more than a few minutes.ShapingAt this stage, the baker shapes the bread for various looks such as loaves, buns, begels, baguette, rolls, sticks, and other various shapes. Shaping affects the physical form of the bread.ProofingOnce the dough is made into a desired shape, the baker keeps it for the final fermentation before it enters the oven. Proofing affects the chemical form of the bread.BakingThe baker preheats the oven and keeps the doughs into it under a controlled temperature.CoolingIn this stage, the baker takes out the bread and sets on the racks for exposing it to the air for cooling. Some breads such as baguette are eaten at room temperature.The bread is thus ready to be consumed.Types of CakesCakes are named according to the way they are prepared.Type & Preparations1Butter cakesThey contain fat such as butter. It starts with beating sugar and butter together until the sugar dissolves partially and then adding dry and wet ingredients alternatively. The resulting cake is light and rich with moisture. For example, Pound cake made with a pound each of butter, sugar, eggs, and flour.2Layer CakesThey also contain butter and can be made by arranging layers of different butter cakes. For example, Golden cake, Birthday cake.3Sponge cakeThey do not contain fat or leavener such as baking powder. The preparation starts with whipping eggs or egg whites such that it becomes fluffy with air. Dry ingredients are sifted and folded in gently. During baking, the air expands to rise the cake on its own. It gives extremely light and spongy but less moist cake.4Angel Food CakeIt contains egg whites and no egg yolks. Preparation starts with beating egg whites until they are firm and adding dry ingredients gently. This cake is very white and delicate. It is often paired with addition of fruits. It is cooled by inverting it on the cooking rack.5GenoiseIt is a kind of sponge cake made with whole eggs. In the preparation, eggs and sugar are combined and whipped in the pan kept over simmering water. They are sliced into thin horizontal layers and stacked with alternate layers of cream/frosting and slices to create layered cake. For example, Swiss roll.6Flourless Baked CakeIt does not contain flour. All ingredients are folded gently and poured into a pan that is kept in a larger pan which is partially filled with water. This water bath is arranged to reduce effect of strong heat from oven to this delicate cake. For example, cheese cake.7Flourless Unbaked CakeThey are chilled instead of baking. The bottom is often crusted with a layer of cake and on the top of it whipped cream and egg white is added. For example, Chocolate mousse.
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.