Kitchen Hierarchy

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Thickening & Binding Agents

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Thickening Agents give body, consistency and potability when used, when used. They improve the nutritive value. Flavored liquids are thickened and converted into soups, sauces, curries, mousses, puddings, etc.  Binding Agents  are used to form a mixture of ingredients into a cohesive mass. The thickening agents are starch, agar, eggs, gelatin, coconut, tamarind, curd, poppy seeds, onion paste, coriander power, etc. starch is the reserve carbohydrate of plants and is abundant in common food: corn, rice, wheat, potatoes, arrowroot, and tapioca; rice has about 80 per cent starch, wheat 70 per cent and potatoes about 19 per cent starch.  Starch is classified into cereal starches, root starches and instant starches. Cereal starch is found in rice, wheat and maize. ( Thickening And Binding Agents ) When  cooked , corn wheat, or rice, begins to gelatinize at about 710c (160oF) but requires about 85-96oc (185-205oF) for maximum thickening. Cereal starches, whe...
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Fruit Cookery & Classification

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FRUITs AND COOKING WITH FRUIT A fruit can be defined as the nurtured ovary of a flower. The fleshy portion is the edible part, though at times, the stone can also be eaten. Some people tend to confuse fruit with vegetable. Tomatoes and eggplant are fruits though they are referred to and are cooked like vegetables because of their low sugar content. On the other hand, Rhubarb is a vegetable but is cooked like fruit, in sugar syrup. Some vegetables are used in sweet dishes. E.g. pumpkin in a pumpkin pie and carrot in a carrot hulwa. There are different types of fruit: - Simple fruit: one fruit from one flower e.g. orange - Aggregate fruits : many fruits from one flower e.g. berries - Pomes : fruits having a central core e.g. apple - Drupes: fruits having a center stone e.g. apricot CLASSIFICATION Very broadly, fruit can be classified as: 1. Fleshy fruit : This group would include apple, banana, pineapple 2. Stone fruit : This group includes mangoes, apri...
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