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 important
 Sweetening
seasonings
 Thickeningenhances
that Agent the taste of the food. It also
brings out the flavour. The other seasonings that
 Eggs
 Questions
improve the palatability 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,
mustard, ginger, garlic. Pickling is one of the forms of
preserving.
FLAVOURINGS AND SEASONINGS
SWEETENINGS
It is theare
Flavouring and seasoning process of adding
the process of sweet
adding toor
improving flavor of thefood.dish.
Flavouring
When sweetening
combines tasteis usedand
smell such as essences, cardamom, nutmeg,
with other foods it enhances the thyme etc.
Seasonings includecombined herbs, sensations
spices, and all other
of odour and
condiments. Example: black pepper, basil, kosher salt, etc
flavour of the dish produced. It also
adds its own sweetness, and is a
IMPORTANT OF SPICES AND HERBS
versatile food product. Its uses in
(i) Help in digestion the kitchen
- From are varied.
pre-historic time’sThespices
typeshaveof
been used. Clove sweetenings
oil stimulates usedtheare flow
sugar,ofjaggery
gastric
and molasses, syrups,
juices, garlic, aniseeds and asfoetida are taken for jams, honey
indigestion, and hypertension.
and fruit juices. Sweetening is
(ii) Seed for medicinal purposes –inFor toothache,
available various clove
forms: oil
relieves pain. Turmeric and oil applied
granulated, on swell
fine-grained, andand
hurts, cures, as it is believed to have antiseptic qualities.
powdered and in a solution form.
Garlic and saunf helps digestion, ginger added to tea
helps
sugar to cure colds. Turmeric added to milk is given to a
person who is in a state
Sugarof shock.
is the naturally occurring
(iii) Enhance flavour - Dishes would be inspid and bland if
nutrient that makes food taste
the spices were not added, because they give a good
flavour and stimulate sweet. It is a Monsodium
appetite. carbohydrateGlutamate
along
is a flavour enhancer with
in starch.
meat and Sugar
fish as a basic
dishes. food
Cinnamon,
carbohydrate
bay leaf, nutmeg, saffron, primarily
pepper, cloves etc.comes from
(iv) Improve appearance
sugar cane - Some
and from of sugar
the spices
beet, but give
colour to the food alsoand improve
appears thein appearance
fruit, honey, of the
dish. Turmeric, saffron,
sorghum, coriander
sugar leaves,
maple poppy
(in mapleseeds,
raratanjoi add colour to the food, which makes the dish
syrup), and from many other
interesting.
sources.

Different Types of Sugar

Sugars vary in their sweetening
quality and are available in the
following form-granulated sugar,
castor sugar (finer than granulated
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
baker’s 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 white sauces
and cream soups. A Liaison consists usually of 2/3 cream
and 1/3 egg yolk (1 dl.cream and 1 egg yolk). The soup or
sauce containing liaison is not allowed to boil .
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 over medium-high heat,
heat 1 to 2 tablespoons butter until just hot enough to
sizzle a drop of water. Break and slip 2 eggs into the pan.
Immediately reduce the heat to low. Cook slowly until
whites are completely set and yolks begin to thicken but
are not hard, covering with lid, spooning butter over the
eggs to baste them, or turning the eggs to cook both sides.
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 added
to products such as sponge cakes,
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

“Quote”