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Chp 11 : preparation and cooking of food - Coggle Diagram
Chp 11 : preparation and cooking of food
meat and poultry
tenderising meat
tough cuts of meat can be made tender by these methods
marinating with acid
acidic ingredients such as (can used to marinate meat before cooking it )
lemon juice
vinegar
tomato juice
marinating helps to break down the muscle fibres and imparts flavours to the meat
meat should not be marinated for too long as it will cause the texture to turn mushy
mechanical method
we can tenderise meat by
scoring it witha knife
chopping it into smaller pieces
pounding it with a meat pounder
using tenderisers
the enzymes present in tenderisers break down proteins.
commercial tenderisers containing similar enzymes can also be used to tenderise meat
adding too much tenderiser to meat, will cause the connective tissues ans muscle fibres to break down too much, giving the meat a mushy texture
meat in cooking
moist-heat cooking methods cooking methods are used for tougher cuts of meat
dry-heat cooking
proteins in the meat coagulate, causing the meat to shrink slightly
loss of water from the meat causes the meat extractivies to become concentracted, giving more flavour to the meat
fats melts and the colour of the meat changes to brown or darker brown
brown crust forms on the surface of meat and contributes further to its flavour
Dry-heat cooking methods are usually used for tender cuts if mest
moist-heat cooking
water-insoluble collagen in the meat is converted in gelatine, causing the meat to become more tender
water-soluble nutrients and minerals dissolve into the cooking liquid
meat will taste bland but makes the cooking tastey and nutritious
elastin, which is insoluble in water, does not change during cooking
meat can be cooked using both dry-heat and moist-heat methods
cooking helps to make meat more digestible, improve its flavour and make it safe for eating
cooking methods
dry-heat cooking
roasting
grilling
baking
moist-heat cooking
streaming
stewing
brasing
fat found in meat
the amount of fats depends on
the cut of meat
the diet of the animal
the age of the animals
fats contribute to the overall flavour and juiciness of meat
mainly saturated fats
fats within the muscles of meat are known as marbling fats
uses of poultry in food preparation
2) made into a concentrated
3) added as toppings
1) made into perserve meat
dairy products
types of dairy products
cream
half-and-half
light cream
sour cream
light whipping cream
heavy cream
cheese
soft
semi-half
soft, unripened
hard
very hard
milk
low fat milk
skimmed milk
powered milk
evaporated milk
full cream milk
sweetened condensed milk
effects of preparation & cooking on dairy products
milk
proteins present in milk will coagulate when acidic ingredients high in salt are added. This causes it to curdle
when heat applied, sych as when boiling milk at high temperatures, the proteins coagulate and form a film on the surface.
cheese
cheese melts when heated
nutrients present in dairy products
butter
mainly saturated fat
yoghurt
high biological value protein
saturated fat (depending on the type of yogurt)
calcium and phosphorus
vitamins A, B2, B12
milk
main mineral : calcium
other minerals : phosphorus, magnesium, sodium
high biological value protein
saturated fat
vitamin A,B2 and B12
carbohydrate in the form of lactose
cheese
high biological value protein
saturated fat
vitamins A, B2 and B12
calcium, phosphrous, sodium
uses of dairy products in food preparation
cream
half-and-half : to replace milk on cereals and in beverages
light cream : to thicken soups or sauces
sour cream : in dips and salad dressings
light whipping cream : in toppings, desserts and cake decorations
heavy cream : in rich desserts such as cheesecakes
cheese
as a topping on dishes such as lasagne and pizzas to gove a strechy/stringy texture
as ingredient in desserts such as cheesecakes, tiramisu and cheese souffle
as ingredients in snacks such as cheese biscuits or cheese straws
yougurt
used in baking as a substitude for cream or in desserts
used as a lower fat substitude for coconut milk or heavy cream in cooking dishes such as butter chicken
made into yogurt drinks and frozen yogurt desserts
butter
spread on toast
used in baked products such as pastry and cakes
used in pan-fry food such as pancakes, meat and vegetables to gove it a richer flavour
milk
adding flavour to beverages, for example in coffee or tea
acting as a liquid medium in cakes and pancakes to bind dry ingredients like flour, sugae and baking power
definition of dairy products
dairy products refers to milk and products made from milk
butter
butter is made from churning milk or cream until the fats clump together and are seperated from the liquid, know as buttermilk
yogurt
yogurt is made by adding baterial cultres into milk. The bateria feeds on the lactose and converts it into lactic acid
cream
cream is obtained from the layer of fat that floats to the surface of raw milk
cheese
cow's milk is the most common raw ingredient used to make cheese. rennin are added into milk, which forms a curd and id then pressed into moulds, after which it is left to age, eventually forming cheese
milk
milk generally refers to cow's milk. can also be obtained from goats, sheep and camels