Basic Cooking Tips

Preparation of ingredients

Soild foods which are to be mixed have to be reduced into sizes which will allow them to combine readily.a certain amount of preparation is thus necessary

Washing   

This is done to remove superficial dirt.Wash vegetables,meat and fish in cold water before any preparation is done. If they are soaked for a long period or washed after cutting there is greater loss of water soluble minerals and vitamins

Peeling and scraping   

Spoilt,soiled and inedible portions are removed.sking of vegetables like potatoes,carrot,etc..or of fruits ,are removed by either peeling or scraping.when peeling,remove as little of the fleshy part as possible

Paring 

Remove surface layers by cutting as in paring an apple.a circular motion is used.

Cutting 

 Reducing to small parts by means of a knife or scissors.when the reduction is done by a chopping knife or a food chopper it is known as chopping. Cutting into even-sized cubs is called dicing.cutting into very fine pices is mincing.shredding is cutting into fine long pices with a knife or shredder..slicing is also cutting into thin long pieces,but these are not as fine as in shredding.

Grating  

Reducing  to fine particles by rubbing over a rough,sharp surface.

Grinding  

Reducing to small fragments by crushing in a mill,a grinding stone or asterizer.

Mashing 

 This is a method of breaking up soft foods such ascooked potatoes or vegetables.

Sieving 

passing through a mesh to remove impurities,to break down to even portion,or to enclose air.

Milling 

It is used for cereals, to remove husks,etc

Steeping  

Extraction coloring and flavoring by allowing ingredients to stand in water generally at a temperature just below boiling point

Centrifuging 

 promotion of separating through the application of a whirling force, eg ..separating cream from milk

Emulsification 

 Blending one liquid with another in which it is insoluble, eg .., oil and egg yolk in mayonnaise

Evaporation  

Removal of excess moisture by heating.

Homogenization  

 Subdivision of larger drops into smaller ones by forcing them through  a small opening under great pressure

METHOD OF MIXING FOODS

1) Beating This method can be used with thin mixtures or liquids.this should be done carefully with the aim of enclosing air. This term is used synonymously with whipping ,eg.. beating eggs

2) Blending Mixing two or more ingredients thoroughly.

3) Cutting  in Usually be  the incorporation of fat in flour and other sifted ingredients with knif. this method produce a relatively coarse division of the fat and does not result in blending. Eg..cutting fat into pastry mixture

4) Folding   Mixing by a careful lifting and dropping motion. the edge of the spoon is used and the mixture is lifted, turned completely and gently replaced .all the movement in this method, though deft, should be so gentle that the different ingredients are almost coaxed together.

5) Creaming softening of fat by friction with a wooden spoon,generally followed by the gradual incorporation of sugar as in cake making.

6) Kneading manipulating by alternating pressure with folding and stretching.the food is pressed with the knuckles. the dough is brought  from the outside of the bowl or basin to the centre and at the same time the bowl is moved so that a different section is kneaded each time. This ensures a thorough distribution of ingredients. Eg..,bread dough,chapatti dough,etc

7) Pressing This is done to sharp food like cutlets and sometimes as a method of subdivision to separate liquids from soilds by weights or mechanical pressure,as for paneer