Classical Kitchen Brigade Chart

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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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ICINGS & TOPPINGS

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  ICINGS & TOPPINGS Icings ​ Icings or frostings are sweet coatings for cakes and other baked goods. Icings have three main functions:- They improve the keeping qualities of the cake by forming protective coatings around it. they contribute flavour and richness They improve appearance. ​ There are seven basic kinds of icings:-   Fondant Butter cream Foam Type icing Fudge type icing Flat type icing Royal or decorators icings Glazes   Fondant   Fondant is sugar syrup that is crystallized to a smooth creamy white mass. When applied it sets up into a shiny, non-sticky coating. Fondant is prepared by dissolving 500gms of granulated or cube sugar in 150 ml of water and 15 ml of glucose and then allowed to boil gradually till it reaches the soft ball stage 112o-116 oC (234-240oF) which may be tested by dropping a little syrup in iced water where it will from a ball under water but lose its shape immediately when it is exposed to air. The syrup must be cooled immediately...
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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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