Kitchen Hierarchy

-

Comments

Post a Comment

Popular posts from this blog

Egg Cookery

-
Image
We consume the eggs of birds like hen, goose, turkey, fowls etc. The eggs of only those birds whose meat is eaten are used for cooking purposes. But in India, eggs of hen and ducks are used. Eggs serve a versatile and basic function in diet and in food preparation. They are a pre-packaged container of nutrients in their own disposable shell. Grading of eggs (U.S. weight classes for eggs, minimum weight per dozen for each size) Jumbo 30 oz/ 75 Gms/egg (900 Gms per dozen) Extra large 27oz/68.5 Gms/egg (810 Gms per dozen) Large 24oz/60 Gms/egg(720 Gms per dozen) Medium 21oz/52.5 Gms/egg (630 Gms per dozen) Small 18oz/45 Gms/egg (540 Gms per dozen) Peewee 15oz/37.5 Gms/egg(450 Gms per dozen) N.B.:1 oz=30 Gms approx. Structure of eggs The egg is composed of shell, white and yolk. The egg white forms 2/3rdof the whole egg and the yolk forms 1/3rd. 1. Shell It is the outer hard covering of the egg and is made up of Calcium,Magnesium carbonate and Ca
Read more

Thickening & Binding Agents

-
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, when  cooked  and cool
Read more