Introduction Of Food

Hello Welcome To my Blog . I am Muhammad Nur Iman . Today I will explain about introduction of food. Let's begin.


What is Food?



Food is any solid or liquid that when swallowed to the body give growth and repair tissue and cell on the body, energy and regulation to all body activity that both mental and physical.


All food made up from 5 categories of nutrients:
1. Carbohydrates
2. Fats
3. Minerals
4. Proteins
5. Minerals

Other substances in food: Water and Roughage.

Cooking is defined as the transfer energy of energy from heat source to food and alter the food molecular structure by:


-Changing Texture
-Flavor
-Aroma
-Appearances 








What will happen when we cook food?Carbohydrate
.Simple sugar
- caramelize
.Complex/starches gelatinize
-Fat-melt
-Protein - coagulate
-Vitamins and minerals-oxidize
-Water evaporates

1.To make the food taste good.
2.To destroy undesirable microorganisms.
3.To make the food easy to digest.


Three methods of heat transfer


Conduction

.Heat moving from one item to something that touching it
.Heat moving with an item

Convection 

.Heat spread by the movement of air, steam or liquid
.Natural convection 
.Mechanical convection 

Radiation

.Energy is tranferred by waves from the source to the food
.Infrared cooking 
.Microwave cooking


There are three types of cooking methods



Then Moist-heat cooking methods















                                                     And then Dry-heat cooking methods















Dry-heat methods using fat 














Combination of cooking methods

First step: brown the main ingredient using dry heat

Second step: complete cooking by simmering the food in liquid
.Braising
.Small amount of liquid
.Stewing
.Enough liquid to cover the food


Seasoning and flavoring
Seasoning enhancing the natural flavor of the food without significantly changing its flavor. Salt is the primary seasoning.

 Flavoring adding a new flavor to the food, thus modifying the original flavor.






                                              Herbs and Spices

Herb: Any of a large group of aromatic plants whose leaves, stems or flower are used as a flavoring. 
- Used either dry or fresh

Spices: Any of a large group of aromatic plants whose bark, roots, seeds, buds or berries are used as flavoring.
- Usually used in dry form, whole or ground. 

And Thank you for reading my blog

Comments

Post a Comment

Popular posts from this blog

Stock, Soup, And Sauce Fundamentals

Image
Hello Welcome again to my blog . Its me again , today we gonna learn about  CHAPTER 3: STOCK, SOUP, AND SAUCE FUNDAMENTALS The standard portion size of soups are as follows: Appetizer 200ml to 250ml Main Course 300ml to 350ml There are three types of soup:  Clear ,  Thick ,  Specialty and National. 1.  Clear soup  is based on clear, un-thickened broth, or stock. Example: Broth, Bouillon, Vegetables, Consomme Broth is obtained from simmering meat. Vegetable soup depends on clear stock. Consomme depends on a strong, rich, and flavorful stock. Consomme A stock or broth that has been clarified to remove impurities so that it is crystal clear. A double consomme is used to describe any strong flavoured consomme made with ground meat, poultry, or seafood. 2.  Thick soup  is opaque and thickened with roux and pureed. There are a few types of thick soup: Cream soup...
Read more

Stock and Sauce

Image
Hello Welcome again to my blog again. Its me again , today we gonna learn about Stock and Sauce. What is mise-en-place? Mise en place  (French pronunciation: ​[mi zɑ̃ ˈplas]) is a French culinary phrase which means "putting in  place " or "everything in its  place ." Planning and Organizing Production Selecting tools and equipment .All equipment should be clean and sanitary .Knives must be sharpened  .Measuring devices checked for safety Wash,trim,cut and prepare raw materials Ovens and cooking surfaces preheated, if necessary. The skill of the knife  .Possessing good knife skills is an essential part of becoming a chef. .Product can be prepared in a safe and efficient manner with proper knife skills .Although many slicing and dicing machines are available, none can match the skills of a chef with a sharp knifes. Using knife - Basic cutting Technique     ...
Read more

POTATOES AND OTHER STARCHES

Image
Understanding Potatoes Waxy or new potatoes  . High moisture , high sugar , low starch content  . Holds shape well when cooked. . Used for salads, soup, hashed browns. Mature or starchy potatoes, Russets or Idahos and All-Purpose . High starch content, low sugar and moisture  . Light, dry, and mealy when cooked. . Ideal for baking, french fries . All purpose potatoes, not as dry and starchy as russets. Irregularly shaped, less expensive than      russets. Varieties of Potatoes . New potatoes - harvested before full maturity, lower starch content skins. . Russets  . All-purpose potatoes  . Yellow fleshed potatoes - includes Yukon gold Potatoes. . Red-skinned potatoes. . Blue-skinned potatoes. . Fingerling  potatoes. Checking for Quality  High-quality potatoes have these qualities. - Firm and smooth. - Dry skin. - Shallow eyes. - No Sprouts. - No green color. ...
Read more