Unit : 1

Topic Title: RAW M A T ER I A LS

Topic Objective:
Flavorings and Seasonings

v) Improve palatability - Salt is one of the

Sweetening
important
seasonings that enhances the taste
Thickening Agent
of
theEggs
food. It also brings out the flavour. The
other
seasonings that improve the palatability
Questions
are pepper, chillies, poppy seed's, coriander
seeds and paprika etc.
(vi) Act as preservatives - Many foods are
preserved for a longer time with the help of
spices. Salt is used extensively for preserving
- Brine, solution. Other spices that have the
preservative quality
are:- turmeric, cloves,
FLAVOURINGS
AND SEASONINGS
mustard, ginger, garlic. Pickling is one of the
forms of preserving.
Flavouring
and seasoning are the process of
SWEETENINGS
adding
or improving flavor of food. Flavouring
It is the process
of adding
to the
dish.
combines
taste and
smell sweet
such as
essences,
cardamom,
nutmeg,
thyme
etc.
Seasonings
When sweetening is used with other foods it
include
spices,sensations
and
all
other
enhances herbs,
the combined
of odour
condiments.
Example:
black
pepper,
basil,
and flavour of the dish produced. It also adds
kosher salt, etc
its own sweetness, and is a versatile food
product. Its uses in the kitchen are varied.
IMPORTANT OF SPICES AND HERBS
The types of sweetenings used are sugar,
jaggery
honey
(i)
Help and
in molasses,
digestion syrups,
- Fromjams,
pre-historic
and fruit
juices.
Sweetening
is available
times
spices
have
been used.
Clove in
oil
various forms:
fine-grained,
and
stimulates
the granulated,
flow of gastric
juices, garlic,
aniseeds
and
asfoetida
are
taken
for
powdered and in a solution form.
indigestion, and hypertension.
sugar
(ii)
Seed for medicinal purposes For
Sugar is theclove
naturally
occurring
that
toothache,
oil relieves
pain.nutrient
Turmeric
and
oil
applied
on
swell
and
hurts,
cures,
as
makes food taste sweet. It is a carbohydrate it
is
believed
have Sugar
antiseptic
Garlic
along
with to
starch.
as qualities.
a basic food
and
saunf
helps
digestion,
ginger
added
to
tea
carbohydrate primarily comes from sugar
helps to cure colds. Turmeric added to milk is
cane and from sugar beet, but also appears
given to a person who is in a state of shock.
in fruit,
honey,
sorghum,
sugar
maple
(in
(iii)
Enhance
flavour
- Dishes
would
be inspid
maplebland
syrup),
manywere
other not
sources.
and
if and
thefrom
spices
added,
because they give a good flavour and
Different Types
of Sugar
stimulate
appetite.
Monsodium Glutamate is
Sugars
vary
in theirinsweetening
and
a
flavour
enhancer
meat and quality
fish dishes.
Cinnamon,
bay
leaf,
nutmeg,
saffron,
pepper,
are available in the following form-granulated
cloves
sugar, etc.
castor sugar (finer than granulated
(iv) Improve appearance - Some of the
and used for baking), icing sugar, preserving
spices give colour to the food and improve the
sugar (coarser
and used
for
appearance
of than
the granulated
dish. Turmeric,
saffron,
jams and jellies), and brown sugar (for colour
and flavour), lactose (milk sugar) cane syrup,
maple syrup, treacle, honey and golden syrup.
Substitution of one sugar(castor, icing) for
another in a baking formula, gives allowance

Uses of Sugar
Sugar is not just a sweetener; it can be used in a
number of different ways:
why reduced sugar jams spoil much more
quickly than As a preservative: at the right
concentration
sugar
helps
to
stop
microorganisms growing and so prevents
food spoilage. For example, as in jams and
other preserves. This is traditional jams.
It helps to produce subtle changes in
flavour. Sugar offsets the acidity and sour
flavour in many foods such as mayonnaise,
tomato products and tart fruits like
gooseberries and grapefruit.
As a bulking agent: sugar gives the
characteristic texture to a variety of foods including jams, ice cream and cakes.
To raise the boiling point or lower the freezing
point. This is essential in some recipes, for
example making ice cream.
To speed up the process of fermentation (by
yeast) in baking. This makes the dough rise,
for example, bread and tea-cakes.
It makes cakes light and open-textured when
it is beaten with butter or eggs in a recipe.
Low concentration of sugar speeds the
effectiveness of bakers yeast by providing
an immediate, fast cooking source of
nourishment for its growth-thus hastening the
leavening process.
The ability of sugar to crystallize, gives a
delightful variety in cookery.
Sugar gives puddings, bread, buns and

bread rolls a good flavour and the

characteristic
golden
brown
colour,
flavour (caramel) and a tender light and
even texture
Liquid Sweeteners

THICKENING AGENTS
Thickening
agents,
or
thickeners,
are
substances which, when added to an aqueous
mixture,
increase
its
viscosity
without
substantially modifying its other properties,
such as taste. They provide body, increase
stability, and improve suspending action. They
also improve the nutritive value. Thickening
agents are often food additives.
Roux (pronunced ROO) is a thickener that's
made from equal weights of flour and a fat, like
butter or meat drippings. It is especially good
for thickening rich, hearty stews and gravies.
Some popular types of roux are:
White roux - Melt the butter, add the flour
and cook for a few minutes over a low heat
while stirring constantly.
Blond roux - It is made in the same manner
as the white roux but it is cooked a little longer.
It is finished when the flour has a blond colour.
Brown roux - It is made in the same manner
as the blond roux but it is cooked until the flour
has a very distinct light brown colour and nutty
aroma.
Beurremanie - (pronounced BARE mahn-YAY)
is flour-butter mixture. It is used to correct
overly thin sauces at the last minute. To make
it, blend equal weights of butter and flour is
mixed and knead together. After whisking it
into a sauce, it is cooked for no more than a
minute or two, since sauces thickened with
flour pick up a starchy taste after they've
cooked for a few minutes. Beurremanie is
mainly used in "a la minute" cookery.
Fresh cream is generally used to finish sauces
and soups, It has also a slight thickening effect.
Egg yolks make wonderful thickeners-imparting both a rich flavor and velvety smooth
texture. We need to "temper" them by adding
some of the hot liquid to the egg yolks,
whisking the mixture together, and then adding
it to the sauce.
Liaison (Fresh Cream and Egg Yolks)
Liaison is a very popular thickening agent in

Eggs
The basic principle of egg cooking is to use a
medium to low temperature and time carefully.
When eggs are cooked at too high a
temperature or for too long at a low
temperature, whites shrink and become tough
and rubbery; yolks become tough and their
surface may turn gray-green. Eggs, other than
hard-cooked, should be cooked until the
whites are completely coagulated and the
yolks begin to thicken.
Baked (also known as shirred) - for each
serving, break and slip 2 eggs into a greased
ramekin, shallow baking dish or 10-ounce
custard cup. Spoon 1 tablespoon half and half,
light cream or milk over eggs. Bake in
preheated 325 degrees f. Oven until whites are
completely set and yolks begin to thicken but
are not hard, about 12 to 18 minutes,
depending on number of servings being baked.
Cooked in the shell - place eggs in single
layer in a saucepan and add enough water to
come at least 1 inch above eggs. Cover and
quickly bring just to boiling. Turn off heat. If
necessary, remove the pan from the burner to
prevent further boiling. Let the eggs stand,
covered, in the hot water, the proper amount of
time.
Hard-cooked boil the eggs in water for
about 15 minutes (for large eggs). Adjust the
time up or down by about 3 minutes for each
size larger or smaller. To help prevent a dark
surface on the yolks, immediately run cold
water over the eggs or place them in ice water
until completely cooled.
Soft-cooked boil the eggs for about 4 to 5
minutes depending on desired doneness.
Immediately run cold water over the eggs or
place them in ice water until cool enough to
handle. To serve out of the shell, break the
shell through the middle with a knife. With a
teaspoon, scoop the egg out of each shell half
into a serving dish.
Fried egg cooked in a small amount of fat in a
pan. In a 7 - to 8-inch omelet pan or skillet

Steam-basted variation- (a lower-fat version

of fried eggs) Use just enough butter to grease
a 7" to 8" omelet pan or skillet or substitute a
light coating of vegetable pan spray and/or a
nonstick pan. Over medium-high heat, heat the
butter or the coated pan until just hot enough
to sizzle a drop of water. Break and slip the
eggs into the pan. Immediately reduce the
heat to low. Cook until the edges turn white,
about 1 minute. Add about 1 teaspoon water
for each 2 eggs. (Decrease the proportion
slightly for each additional egg being fried.)
Cover the pan tightly to hold in steam. Cook
until the whites are completely set and the
yolks begin to thicken but are not hard.
Poached (eggs cooked out of the shell in hot
water, milk, broth or other liquid) In a saucepan
or deep omelet pan, bring 1 to 3 inches of
water or other liquid to boiling. Reduce the heat
to keep the water gently simmering. Break
cold eggs, one at a time, into a custard cup
or saucer or break several into a bowl.
Uses of Eggs
The eggs are used in various forms while
preparing food. They are briefly discussed
below:
Binding - A binder helps other ingredients
bind together.Eggs are used to help bind
together meatballs, meatloaf
and
flour
mixtures. When eggs are heated they
coagulate, this helps stick together the
ingredients they are mixed with.
Coating - The eggs or egg batter help to give a
coat to the food items and prevent them from
disintegrating and gives them a protective
coating. Many of the food items, such as fish
fillets, cutlets etc, are dipped into the batter
before crumbing and then fried. Eggs are also
used for preparing pancake batters (eggs, flour
and milk).
Leavening - By beating the egg whites foam is
made up of air bubbles, surrounded by a thin
elastic film of egg white. This mixture, when

Questions:
1. What are raising agents?
2. Briefly explain the various thickening agents used.
3. Explain any five basic methods of cooking egg.

Video links
https://www.youtube.com/watch?v=ancabsUyztw

Motivational Advisory

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