Catering and Gourmet Cooking Course

Description

Global Media | 2007 | ISBN-10: N/A | ISBN-13: 9788189940386 | 2007 pages | PDF | 1,6 MB

Table of Contents
1. About Cooking
2. How to Become A Good Chef
3. Sauce, Soup, Desserts and Pasta
4. Indian Cuisine
5. Methods of Cooking Indian Dishes
6. Other Dishes

Cooking
Cooking is an act of preparing food for eating. It encompasses a vast range of methods,tools and combinations of ingredients to improve the flavour or digestibility of food. It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions, tools, and the skill of the individual cooking.
The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious considerations that impact upon it.
Cooking requires applying heat to a food which usually, though not always, chemically transforms it, thus changing its flavor, texture, appearance, and nutritional properties.
Cooking proper, as opposed to roasting, requires the boiling of water in a receptacle, and was practiced at least since the 10th millennium BC with the introduction of pottery. There is archaeological evidence of roasted foodstuffs, both animal and vegetable, in human (Homo erectus) campsites dating from the earliest known use of fire some 800,000 years ago.
Effects of cooking
If heat is used in the preparation of food, this can kill or inactivate potentially harmful organisms including bacteria and viruses. The effect will depend on temperature, cooking time, and technique used. The temperature range from 4C to 57C (41F to 135F) is the food danger zone. Between these temperatures bacteria can grow rapidly. Under the correct conditions bacteria can double in number every twenty minutes. The food may
not appear any different or spoiled but can be harmful to anyone who eats it. Meat, poultry, dairy products, and other prepared food must be kept outside of the food danger zone to remain safe to eat. Refrigeration and freezing do not kill bacteria, but only slow their growth.
Cutting boards are a potential breeding ground for bacteria, and can be quite hazardous unless safety precautions are taken. Plastic cutting boards are less porous than wood and are far less likely to harbor bacteria. Washing and sanitizing cutting boards is highly
recommended, especially after use with raw meat, poultry, or seafood. Hot water and soap followed by a rinse with dilute bleach (1 Tbsp/gal water), or a trip through the dishwasher, are effective methods for reducing the risk of illness due to contaminated cooking implements.
Proteins
Much edible animal material is made of proteins, including muscle, offal, and egg white. Almost all vegetable matter also includes proteins although generally in smaller amounts.
They may also be a source of essential amino acids. When proteins are heated to near boiling point they become de-natured and change texture. In many cases this causes the structure of the material to become softer or more friable - meat becomes cooked. In some cases proteins can form more rigid structures such as the production of stable foams using egg whites. These are believed to be formed through the partial unravelling of the
albumen protein molecules in response to beating with a whisk. The formation of a relatively rigid but flexible matrix from egg white provides an important component of much cake cookery and also underpins many desserts based on meringue.

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