Knowledge in history of american food
Beneficial and harmful bacteria for your food
All about the bacteria The ones which are beneficial for us in the kitchen and the one which may make us sick if consumed without knowledge
Vineet Kaushal
Coffee
The world's most beloved beverage after tea and beer. Let's learn everything about coffee and demyth ourselves about the quality of coffee we actually drink.
Food additives/preservatives
Chemical additives and preservatives which are vital for the increment of packaged food's shelf-life
Various factors affecting food contamination
Factors affecting food contamination. A brief information regarding the external and various other internal factors leading to the contamination of food.
Methods of food preservation
Methods and ways in ideally preserving food through chemical or physiological means
Molds on foods
Different kinds of molds and fungi affecting our food in the kitchen and ways to avoid it.
Wine producrion
Everything you need to learn about wine making and its gradation
What are Bacterias, Years, Molds
Everything about bacteria, yeasts and molds.
Veg Cookery
Food Production Operations - Veg CookeryTo be interested in food but not in food production is clearly absurd!…Wendell Berry, American environmentalist, a Poet and a Farmer.Vegetarian cookery involves preparing food by using cereals, grains, lentils, vegetables, fruits, soya, tofu, seeds, spices, herbs, and nuts. Animal products such as milk, curd and honey are also used in this cookery.Vegetables are very important ingredients in various cuisines around the world. Vegetarian cookery provides a wide range of eye-pleasing colors, texture, fiber, and vitamins. It also provides low calories as compared to non-vegetarian cookery.Introduction to GrainsGrains are small dry seeds consumed worldwide. They are popular as one of the important ingredients of vegetarian cookery due to their nutrient value and ease of availability. The grains are of two types −CerealsThey are the seeds obtained from various grass plants such as Wheat, Rice, Barley, Ragi (Malt), Jowar, Bajra, Maize, and Millet. In most of the countries, they are consumed as a part of staple food.PulsesThey are the seeds obtained from vain and shrub plants such as peas, Bengal Gram, Horse Peas, Chick Peas, and Indian Beans. They have an important place in vegetarian staple food consumed around the world.Introduction to Pulses or BeansThe beans need to be cooked before consuming. Beans can be soaked in water to bring out sprouts, which are very healthy food. Beans can be used in direct/husked/split forms too. There are numerous ways in which the beans are used in cookery.Use of Vegetables in CuisinesThe vegetables are an integral component in stews, soups, gravies, and curries. They are best when consumed cooked. Some vegetables such as sun-dried tomatoes are used in Italian cuisines. To make pickles, vegetables are often for longer shelf life. Vegetables are often used not only in fresh form but also in dried or pickled form.Classification of VegetablesIn vegetarian cooking, vegetables are the prime ingredients. Let us see their classification on the basis of their place in the context of plant structure.Leafy VegetablesThey are the leaves of the vegetable plant. They can be either consumed directly or cooked. They can be used in salads for direct consumption, in gravies, soups, and other foods. They have short shelf life, say a couple of days.or example, fenugreek, spinach, dill, curry leaves, cilantro, parsley, mint, oregano, thyme, basil, and leeks of onion and garlic.These vegetables may have pests on the back of their leaves. Hence while selecting the fresh and good quality leafy vegetable, the buyer needs to be careful. In addition, they must be cleansed thoroughly before using to wash off any pesticides present on the leaves.Root VegetablesThey are the roots of the plant. For example, Radish, beet root, turnip, Malanga, and carrot. They can be consumed raw or cooked after cleaning off the soil properly. Root vegetables must be preferably peeled before using.They are used for preparing stews, side dishes and salads.Stem VegetablesThey are the useful stems of the plant and have high quantity of mass. They can be cut, chopped, or diced. They can be consumed raw or cooked. Their shelf life is longer than leafy vegetables but shorter than bulb vegetables.For example, Asparagus and lotus stem. The North Indians use lotus stem in pickles.Tuber VegetablesTuber vegetables are the swollen part of the stem that grows underground. Potatoes are used all over the world in a wide range of cuisines. Fresh ginger and turmeric are used to prepare pickles and pastes.For example, Potato, Ginger, Turmeric, and artichoke are some of the stems, which grow underground.Fruit VegetablesThey are the fruits of a plant and are called culinary fruits. They grow in large quantity. Some of them can be eaten raw and rest all need cooking. They need to be cleaned, cut into pieces, and grilled or cooked for consumption. The chefs require to pay extra attention while cutting for the presence of any pests inside these vegetables.For example, Eggplant, green chilies, coconut, Ladies finger (okra), tomatoes, cucumber, various types of gourds, pumpkin, and various colored bell peppers (capsicums), drumsticks. Fruit vegetables are used to make stock, soups, and stews.Bud VegetablesThey are prominently the bud part of their plant. For example, Lettuce and cabbage. They appear as if unopen or bloomed at the time of their harvesting. They are mostly consumed directly. Lettuce is used in sandwiches and salads. Cabbage is an important ingredient in South Asian cuisines.Bulb VegetablesA bulb is an underground part of the plant where nutrients are stashed. These bulbs are one of the main ingredients in cookery. They are used to flavor soups and stews. They are also used in seasoning various dishes. They have longer shelf life than any other type of vegetable. For example, onion and garlic.Flower VegetablesThey are the flowers of vegetable plant. They are cut into pieces and cooked to make stews. They also need thorough washing to remove the pests or tiny insects. For example, Cauliflower, Broccoli, Moringa (Flower of drumstick plant), Artichoke.Fungi VegetableCommonly used fungi is mushroom. They are consumed as staple diet all over the world. There are many types of edible mushrooms with various shapes and colors. Mushrooms are also used in preparation of sauce.
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.