Basic terminologies in food preparation essay

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Basic terminologies in food preparation essay

Baking[ edit ] Baking — the technique of prolonged cooking of food by dry heat acting by convectionnormally in an ovenbut can also be done in hot ashes or on hot stones.

Basic terminologies in food preparation essay

Appliances like Rotimatic also allow automatic baking. Blind baking — baking pastry before adding a filling.

Blanching — cooking technique which food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water shocked to halt the cooking process.

Braising — combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour.

Coddling — food is heated in water kept just below the boiling point.

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Infusion — going to a health cafe and ordering tea without the milk or sugar. Pressure cooking — cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure, which allows the liquid in the pot to rise to a higher temperature before boiling.

Simmering — foods are cooked in hot liquids kept at or just below the boiling point of water[2] but higher than poaching temperature. Poaching — process of gently simmering food in liquid, generally milk, stock or wine.

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Steaming — boiling water continuously so it vaporizes into steam and carries heat to the food being steamed, thus cooking the food. Double steaming — Chinese cooking technique in which food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours.

Steeping — saturation of a food such as an herb in a liquid solvent to extract a soluble ingredient into the solvent. Stewing — food is cooked in liquid and served in the resultant gravy.This is a very interesting book that shows the beautiful names of Allah with a simple and concise meaning It also mentions the evidence of each name with showing how many times it .

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Preparation of Food

Basic Terminologies on Food Preparation Bake: To cook in the oven with dry heat. barbecue: To cook on a rack or spit over hot coals or some other source of direct heat. baste: To spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor.

go update: this article was written in Dec But in March , UPSC introduced some new reforms, While majority of the strategy remains one and same as given in this article. But a few modifications (especially for mains exam) are added.

Basic terminologies in food preparation essay

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Words short essay on Food

Good food is a basic need of human body. It is of prime importance in the attainment of normal growth and development. The role of nutrition food cannot be neglect­ed in the promotion of health and prevention of disease.

Emmanuel W. VEDRINE