Classical Kitchen Brigade Chart

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COOKING

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COOKING What is cooking? Cooking is the application of heat to food for the purpose of making it more digestible, safer to eat, more palatable and to change its appearance. In the cooking processes heat breaks down the cellulose in plant foods, softens some of the connective tissues of meat, breaks down and gels starches present, changes and blends flavors within the food, destroys bacteria and makes food more acceptable to humans and human digestion. Cooking may include a process of extraction, leaching and steeping by which soluble materials are removed from a food for use as flavouring medium. When bones are simmered to produce stock for e.g. the soluble compounds in the bones are extracted and passed into simmering water. Stock can then be used in soup and sauce making. While the application of heat to food materials is the principal action taking place in cooking, other things are done to enhance the flavour, and spices, seasoning and sauces are added. The food may be m...
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BUTTER

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BUTTER A. INTRODUCTION Butter is a fatty substance obtained from churned cream, containing 80% fat, 20% water and whey (milk solids lift from separating process).   · Butter hardens at low temperatures and melts when heated.   · The smoking temperature of butter is 127ºC. · Color varies from creamy white to golden yellow. It is the milk protein in the whey that makes butter spoil quickly.   · Most of the butter is made from cow’s milk but other are some butter made from the milk of buffalo, yak, goat, and sheep are also available. B. PROCESSING OF BUTTER 1. HOLDING:   The cream is pasteurized for 2-4 seconds at 95º C and then the temperature is lowered to 4-5º C and that is kept for several hours to ensure uniform hardening of fat particles. 2. RIPENING: When the end product is going to be Lactic butter, only then this step is carried out, in which bacterial culture is added. In this case, the holding the temperature will be 15-18º ...
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RICE, CEREALS & PULSES

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  CEREALS   Seeds of cultivated grass used in means of cooking or meals is called cereals. Examples: wheat, Maize, rice, millets- pearl millet, barnyard millet, quinoa, buckwheat etc.   WHEATGRAIN Botanical name - Triticum It is composed of three parts namely- bran, endosperm and germ. The fourth layer of the germ (there are six layers of germ) is called ‘Testa’ which is responsible for giving the colour to the wheat grain and sixth layer consists of ‘Aleuron’ cells, which contain the enzyme ‘Protease’ which has a softening action on the insoluble protein in the flour. The endosperm is the major component of the wheat grain and comprises of or consists of flour. The germ needs to be removed while extracting the flour from the wheat as the germ oil hinders the keeping quality of the flour.   Wheat may be classified ...
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