Techniques used in pre-preparation WHIPPING STIRRING
TECHNIQUES USED IN PRE-PREPARATION BHMCT note
1. WASHING: to remove dirt.
2. PEELING: scrapping off the skin of vegetables and fruits.
3. PAIRING; removing the surface layer in circular motion by pressure of a knife edge all around the object.
4. CUTTING: into small pieces by knife (slicing, dicing, shredding etc.)
5. MINCING: cutting into very small pieces like mutton/onion.
6. SHREDDING: cutting into long narrow pieces by means of a shredding knife for example cabbage.
7. SLICING: cutting into thin pieces but not as fine as shredding.
8. SLITTING: example green chillies.
9. GRATING: reducing into small particles by rubbing on a rough surface.
10. GRINDING : reducing into small pieces but by crushing for example in masala.
11. MASHING: breaking up of soft food by the application of pressure.
12. PRESSING: separating of liquid portion from solids for example cheese preparation.
13. SIEVING: passing through a fine wire mesh to remove dirt and impurities. It also helps to entrap air for example sieving of flour.
14. REFINING: freeing any material from impurities for example sugar.
15. SKIMMIMG: removing of floating layer.
16. RENDERING: separating of fat of animals from their connective tissue by heat.
17. FILTERATION: separating solids from liquids through fine mashed materials as in filtering fruit juices or jelly through cloth bag.
18. EVAPORATION AND REDUCTION: removal of water without the lid.
19. HOMOGENIZATION: sub-dividing large particles into smaller ones by forcing them into aperture with great pressure( fat increases).
20. EMULSIFICATION: dispersing one liquid into other which are insoluble in each other for example mayonnaise.
TECHINQUES USED IN PREPRATION:
Techniques used in the preparation generally aim at combining or mixing of various food materials. Various foods are combined according to palability and acceptance. Texture and flavour are controlled to an important degree by skill and method employed in combining component material.
1. BEATING: mixing the materials briskly and dropping them with an appropriate tool. Sometimes it is used as synonyms with whipping.
2. BLENDING: mixing two or more ingredients thoroughly.
3. CUTTING: it is the incorporation of fat in flour and other sifted dry ingredients with a knife. This method produces coarse division of fat and does not result in blending as in cutting the fat into mixture.
4. CREAMING: softening fat by fraction with a spoon,usually followed by gradual incorporation of sugar as in cake making.
5. FOLDING: mixing various materials with a palate knife/wooden spoon, by a careful lifting and dropping motion as in whipped egg whites into a cake mixture.
6. KNEADING: manipulating by alternating pressure with folding and stretching as in kneading bread dough. A method of combination of water and flour proteins to make gluten.
7. MARINATING: coating the surface of a material with marinade which is generally a mixture of oil and acid to soften up the fibres.
8. STIRRING: mixing materials with an appropriate tool.
9. WHIPPING: rapid beating with whisker or mechanical beater usually to incorpora te air as in whipping egg white.
AIMS & OBJECTS OF COOKING FOOD:
Aims and objectives of cooking food.
Techniques used in pre-preparation.
Techniques used in preparation HACCP - Practices in food handling & storage
