Topics

EGG COOKERY

An egg is a nutritious alternative source of protein to ovavagens. It is packed with a lot of protein and other energy-giving nutrients. Initially, eggs were treated as non-vegetarian in nature, but today science has proved that unfertilized egg

Types of Sugar

The sugar products produced worldwide are divided into four basic categories: granulated, brown, liquid sugar and invert sugar.

1. Granulated Sugar

It is further classified in to various types based on color and grain size.

Bisque Soup

It is shellfish puree soups, thickened with rice or cream. It is passed and garnished with dices of the sea-food. Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish.

basics-cooking-principles

Cooking. Cooking is generally understood to be the transfer of heat into food items to render these more palatable, easier digestible and overall speaking, to improve their bacteriological and tasteful aspects

Importance of Sugar

Importance of SugarAs a bulking agent – sugar contributes to the texture of food, such as in meringue and biscuits. This is an important role of sugar in most baking applications. As a preservative w the growth of bacteria, moulds and yeast in jams and other preserves.

Chowder Soup

It is a thickened with potatoes and not strained and based on sea-food soups and finishing with milk or cream.

Chowder originated from the USA but its classical version came from Manhattan and famous as Manhattan Chowder.

THICKENING AGENTS

Thickening agents give body, consistency, and palatability when used. They also improve the nutritive value of the sauce. Flavored liquids are thickened and converted into soups, sauces, gravies, and curries, etc. In other words, binding agents are used to transforming the stocks into sauces

veloute soup

A velouté sauce is a savoury sauce, made from a roux and a light stock. It is one of the five "mother sauces" of French cuisine listed by Auguste Escoffier in the 19th century, along with espagnole, tomato, béchamel and hollandaise. The term velouté is the French word for velvety.

Raising Agent or Leavening Agent

Leavening or raising means to increase the surface area of any dough or batter by creating gas bubbles inside the dough or batter. This also makes a product light in weight. The expansion of gas bubbles during baking increase the volume of the product and gives a desirable porous structure.

Commodities

BASIC COMMODITIES – SHORTENINGS, FATS & OILS, SUGAR, FLOUR. Fats are solid at room temperature and melt when heated. Those used in cooking include butter, margarine, lard, suet and hydrogenated fat. Oils are liquid at normal temperatures, but solidify at lower temperatures

Uses of an egg in cookery

Eggs bind ingredients in dishes such as meatloaves or crab cakes, leaven such baked high-rises as soufflés and sponge cakes and thicken custards and sauces. Eggs emulsify mayonnaise, salad dressings and Hollandaise sauce and are frequently used to coat or glaze breads and cookies.

Puree Soup

Many vegetables have starch which used as thickening agent i.e. Potatoes, Cereals, and leguminous plant. but some vegetables do not work as a thickener and need an additional thickening agent. Pureed soups or Potages purées are soups, that are thickened through pureeing their main ingredient

Cream Soup

It is a composition of a puree of vegetables, meat, fish, or poultry, thickened with bechamel sauce or given a cream finish.Milk is used for the thickness of soups. Cream soup is a soup prepared using cream, light cream, half and half or milk as a key ingredient.

Selection of an Egg

A fresh egg is heavy. As the egg gets older it loses water through the shell making air pocket larger so the older the egg, the lighter it will be.One way of judging the quality is by observing the condition of the shell. When the egg is freshly laid the shell is covered with a substance called bloom.

Structure of an Egg

Bumpy and grainy in texture, an eggshell is covered with as many as 17,000 tiny pores. Eggshell is made almost entirely of calcium carbonate (CaCO3) crystals. It is a semi-permeable membrane, which means that air and moisture can pass through its pores.

Famous Indian Sweets

When it comes to Indian Cuisine and food one thing cannot be overlooked…Our love for Sweets! Most Indians have a sweet tooth or a mouthful of them to say the least. It’s not uncommon to see huge crowds at Sweet stores across the Country.