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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Aims & Objectives of Cooking

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Aims & Objectives of Cooking Food: 1. Making food safe for consumption – Cooking sterilizes food partially. The growth of bacteria gets restricted at 40oC (104oF). Non-sporing bacteria are killed at temperatures above 60oC (140oF). For example, pasteurization – milk is made safe by holding it at 63oC (145oF) for 30 minutes or at 72oC (161oF) for 15 seconds. Boiling kills living cells. Spore-bearing bacteria take 4-5 hours of boiling to be destroyed. 2. Making food more digestible – Complex foods are split into simpler substances during cooking. The human body can absorb and utilize these more readily. 3. Increasing palatability 4. Making food look better – Heat brings about changes in colour, texture and overall appearance of the food, making it more appetizing. 5 . Introducing variety – A single ingredient may be used in many different ways, cooked by different methods and bring about changes in the meal. 6 . Balancing a meal – Different ingredients ...
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