Unit: 1

Topic Title: RAW M A T ER I A LS

Topic Objective:
USES OF FATS AND OILS
 Introduction
(i)Frying media
 Classification of raw materials
(ii)Shortenings
 Fats and oils
 Salt (
 Raising agents i
 Liquids i
 Questions i
)
S
p
r
e
INTRODUCTION a
Different raw materials d are used in cooking to produce a
s
complete dish. Each ingredient in a dish has a special part to
play and knowledge of( what each food does is necessary to
i
understand cooking thoroughly. The materials are classified
v
according to the part they
) play in making a dish. The following is
the major classificationSof raw materials.
a
CLASSIFICATION l
a
1 Fats & oils d 5 Flavorings and seasonings
2 Salt d 6 Sweetening
3 Raising agents r 7 Thickenings
e
4 Liquids s 8 Eggs
FATS & OILS s
i
Heating oil changesnits characteristics. Some oils that
are healthy at roomg temperature can become
s
unhealthy when heated above certain temperatures.
(v)Tempering
When
SALT choosing cooking oil, it is therefore important
to note the oil's heat tolerance, and to match the oil to
its use in cooking.Salt Oilsisthat
a crystalline
are suitable solid,
for white,
high
pale pink or light
temperature frying (above 280°C / 500°F) include:grey in color,
 Almond oil normally obtained from sea water
 Apricot kerneloroil rock deposits. Salt is an
essential ingredient for both sweet
 High-oleic safflower oil or sunflower
and savoury dishes. Saltoil helps to
 Carotin oil bring out the flavour of other
 Peanut oil ingredients. If too much is added,
 Soybean oil food becomes inedible and too little
makes temperature
Oils suitable for medium food insipid.frying Theinclude
right
amount to be added is known
Carotene oil, canola oil, walnut oil, sunflower oil, by
experience. It adds to the
sesame oil. Unrefined oils should be restricted to nutritive
value of food by providing the
temperatures below 105°C / 225°F.
essential mineral, sodium chloride.

Salt has physical effects on the

gluten of flour. In reasonable quality
RAISING AGENTS
A raising agent (also called leavening or leaven) is a
substance used in dough and batters that causes a
foaming action intended to lighten and soften the
finished product.
The function of the raising agent is to puff up the food
that it spreads and rises and becomes full of holes, thus
making it light and not close and heavy. The holes
made by the raising agents are retained during the
process of cooking. The leavening of the flour mixture
is accomplished by the expansion of water vapor and
carbon dioxide

The following are the different types of raising agents:

 Biological raising agents
 Chemical raising agents
 Mechanical leavening
 Other leavenings

BIOLOGICAL LEAVENERS
Leavening with yeast is a process
based on fermentation, physically
changing the chemistry of the dough
or batter as the yeast works.
Unlike chemical leavening, which
usually activates as soon as the water
combines the acid and base
chemicals, yeast leavening requires
proofing, which allows the yeast
time to reproduce and consume
carbohydrates in the flour.
While not as widely used, bacterial
fermentation is sometimes used,
occasionally providing a drastically
changed flavor profile from yeast
fermentation; salt rising bread,
which uses a culture of the
Clostridium perfringens bacterium,
is a well-known example

Some typical biological leaveners are:

▪ beer (unpasteurised - live yeast)

▪ buttermilk
▪ ginger beer
▪ sourdough starter
▪ yeast
▪ yogurt

CHEMICAL LEAVENERS

Chemical leaveners are chemical mixtures or compounds that

typically release carbon dioxide or other gases when they react
CHEMICAL LEAVENING AGENTS
 Baking powder
 Baking soda (sodium bicarbonate)
 Ammonium bicarbonate (hartshorn, horn salt,
bakers ammonia)
 Potassium bicarbonate (potash)

MECHANICAL LEAVENING
Mechanical leavening is the process of incorporating air
by whisking, beating and sieving. Creaming is the process
of beating sugar crystals and solid fat (typically butter)
together in a mixer.

This integrates tiny air bubbles into the mixture, since the
sugar crystals physically cut through the structure of the
fat. Creamed mixtures are usually further leavened by a
chemical leavener. This is often used in cookies

Using a whisk on certain liquids, notably cream or egg

whites, can also create foams through mechanical action.

This is the method employed in the making of sponge

cakes, where an egg protein matrix produced by vigorous
whipping provides almost all the structure of the finished
product

OTHER LEAVENERS

Steam and air are used as leavening agents when they

expand upon heating.

To take advantage of this style of leavening, the baking

must be done at high enough temperatures to flash the
water to steam, with a batter that is capable of holding
the steam in until set.

AIR AS A RAISING AGENT:

Air is incorporated by sifting flour, by
creaming shortening, by beating eggs or
by beating the mixture itself.

WATER VAPOUR AS A RAISING AGENT:

Water vapour is formed in quantities sufficient to raise the
mixture when liquid and flour are in equal volumes.
LIQUIDS
Cooking often involves water which is frequently present
as other liquids, both added in order to immerse the
substances being cooked (typically water, stock or wine),
and released from the foods themselves. Liquids are so
important to cooking that the name of the cooking method
used may be based on how the liquid is combined with
the food, as in steaming, simmering, boiling, braising and
blanching. Liquid is necessary to bind dry ingredients
together, to act as a cooking medium and to thin down a
gravy or sauce. Milk, water, stock and fruit-juices are the
most commonly used liquids.

WATER AND MILK

Water and milk are used for preparing poaching liquor,
soups, sauces, gravies, cakes and pastry mixtures and
kneading of dough etc. Butter milk is used for curries, kadi,
etc.

STOCK
Stock is a flavored liquid. It forms the basis of many dishes,
particularly soups and sauces. Stock is prepared by
simmering various ingredients in water, including some or all
of the following:
Bones (veal, beef and chicken bones) - The flavor of the
stock comes from the cartilage and connective tissue in
the bones. Connective tissue has collagen in it, which gets
converted into gelatin that thickens the liquid. Stock made
from bones needs to be simmered for longer than stock
made from meat (often referred to as broth).
MIREPOIX – A combination of onions, carrots, celery, and
sometimes other vegetables). Often the less desirable
parts of the vegetables (such as carrot skins and celery
ends) are used since they will not be eaten.
HERBS AND SPICES - The herbs and spices used depend
on availability and local traditions. In classical cuisine, the
use of a bouquet garni (or bundle of herbs) consisting of
parsley, bay leaves, a sprig of thyme and possibly other
herbs, is common. This is often wrapped in a cheesecloth
"bag" and tied with string to make it easier to remove it
once the stock is cooked.
Questions
1. What are the uses of fats and oils?
 2. What are raising agents?
3. Explain about salt?
4. Discuss about the role of liquids?

Video links
https://www.youtube.com/watch?v=QOZUS3LBMXE

Motivational Advisory