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Cooking Method

Cooking Method

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Published by: Mohd Taufik Bin Abd Rashid on Dec 21, 2011
Copyright:Attribution Non-commercial


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is an act of preparing food for eating.
It encompasses a vast range of methods, tools and combinations of ingredients toimprove the flavour or digestibility of food. It generally requires the selection,measurement and combining of ingredients in an ordered procedure in an effort toachieve the desired result.
Constraints on success include the variability of ingredients, ambient conditions, tools,and the skill of the individual cooking.
The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic,agricultural, economic, cultural and religious considerations that impact upon it.
Cooking requires applying heat to a food which usually, though not always, chemicallytransforms it, thus changing its flavor, texture, appearance, and nutritional properties.Cooking proper, as opposed to roasting, requires the boiling of water in a receptable, andwas practiced at least since the 10th millennium BC with the introduction of pottery.
Cooking techniques
Some major hot cooking techniques:1.Baking1.Baking Blind2.Broiling3.FlashBake
Baking is the technique of cooking food in an oven by dry heat applied evenly throughoutthe oven or only from the bottom element.
Many household ovens in North America are usually provided with two heatingelements, one in the bottom for baking, and one in the top for broiling.
The person who does the baking is called a baker. Breads, desserts, and meat (see alsoroasting) are often baked, and baking is the primary cooking technique used to producecakes and pastry-based goods such as pies, tarts, and quiches. Such items are sometimesreferred to as "baked goods," and are sold at a bakery.
The dry heat of baking changes the structures of starches in the food and causes its outer surfacesto brown, giving it an attractive appearance and taste, while partially sealing in the food'smoisture. The browning is caused by caramelization of sugars and the Maillard reaction.Ingredients often used in bakinghttp://tangkapgambar.blogspot.com/
Butter, margarine or other shortening
Leavening agents:
Baking powder 
Yeastsoft bun cooked by bakedBrownie also cooked by baked
Boiling is the rapid vaporization of a liquid, which typically occurs when a liquid isheated to a temperature such that its vapor pressure is above that of the surroundings,such as air pressure.
Thus, a liquid may also boil when the pressure of the surrounding atmosphere is
sufficiently reduced, such as the use of a vacuum pump or at high altitudes. Boilingoccurs in three characteristic stages, which are nucleate, transition and film boiling.
These stages generally take place from low to high surface temperatures, respectively.
Boiling water
In cookery, boiling is cooking food in boiling water, or other water-based liquid such asstock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles.
Due to variations in composition and pressure, the boiling point of water is almost never 212 F / 100 C, but rather close enough for cooking.
Foods suitable for boiling include:Fish.Vegetables.Farinaceous foods such as pasta.Eggs.Meats.Sauces.Stocks and soups.
Older, tougher, cheaper joints of meat and poultry can be made digestible.It is appropriate for large-scale cookeryNutritious, well flavoured stock is producedIt is safe and simpleMaximum colour and nutritive value is retained when cooking green vegetables, provided boiling time is kept to the minimum
There is a loss of soluble vitamins in the water.It can be a slow methodFoods can look unattractive
Boiling can be done in two ways: The food can be placed into already rapidly boilingwater and left to cook, the heat can be turned down and the food can be simmered; or thefood can also be placed into the pot, and cold water may be added to the pot. This maythen be boiled until the food is satisfactory.http://tangkapgambar.blogspot.com/

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