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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Basic Culinary Terms

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Glossary of Basic Cooking Terms  AL DENTE:  Slightly undercooked, to a chewy consistency, from the Italian phrase “to the tooth.” Usually refers to the cooking of noodles, pasta but also applies to vegetables that are blanched, left still slightly crisp. ASPIC :  A jelly made from clarified meat, poultry, fish or vegetable stock. AU JUS:   Roasted beef, lamb, or poultry served with natural pan juices that accumulate during their cooking. BAIN-MARIE:  A hot water bath – Used to keep food warm on top of the stove. It’s purpose is to keep sauces and such from separating.Also a hot water bath used when cooking custards or eggs in the oven to keep them from curdling, cracking or browning. BAKE:  To cook by free-circulating dry air. The oven must be preheated before putting in the food and the food must not be overcrowded in the oven (too many pans) or it will not cook evenly. BARBECUE:  To cook meats, poultry, or vegetables ...
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