Before learning about cooking techniques, let us see about kitchen tools and equipments in brief. Using the right tools for any job makes work easier. The main objective is to identify the use of different tools and equipment and getting familiarise with them, and producing better quality of products.
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Learning about kitchen utensils is important because:
Efficiency- knowing the right tools to speed up the preparation and cooking.
Safety- proper use of utensils or tools reduces the risk of injuries.
Improved Cooking- Using the correct utensils allows for wider range of the products.
Versatility- Understanding different utensils allows for a wider range of cooking techniques.
Cost-Effective- Helps in choosing durable, multipurpose utensils, saving money in the long run.
Hygiene- Using appropriate tools for specific tasks promotes cleanliness and food safety.
Measuring Tools
Weighing Balance/Scale
Weighing Balance/Scale
A measuring scale/weighing balance is a tool used in the kitchen to accurately weigh ingredients, ensuring precision in cooking. Provides precise measurements, crucial for recipes requiring specific ingredient quantities for quality and consistency.
Measuring Cups
Measuring Cups
Measuring cups are essential kitchen tools used to measure liquid and dry ingredients accurately. Ensures precise measurement of ingredients, which is crucial for consistent cooking and baking results. Typically available in sets, with specific cups for liquids (with spouts) and dry ingredients (flat tops for levelling). Common measurements include 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup. Made from plastic, metal, or glass; glass and plastic are often used for liquids, while metal or plastic is used for dry ingredients. Easy to use, store, and clean, making them a staple in any kitchen.
Measuring Spoons
Measuring Spoons
Measuring spoons are small kitchen tools used to measure small quantities of liquid or dry ingredients accurately. Here are the key points: Essential for measuring small amounts like spices, baking powder, and extracts. Typically come in a set with common measurements like 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, and 1 tablespoon. Usually made from stainless steel or plastic, both durable and easy to clean. Used in both cooking and baking for precise ingredient amounts Helps ensure consistent results by providing exact measurements for recipes.
Equipments
More complicated tools are called equipment. They may refer to small electrical appliances, such as mixer grinder, blender, etc. or large and expensive appliances like refrigerator, ovens, microwave, etc.
Mixer Grinder
They are used to grate, grind, blend, mix, puree and liquify different kinds of food.
Refrigerator
They are used to keep food fresh, prevent food spoilage and prevent/inhibit growth of bacteria.
Oven/Microwave
It is a thermally insulated chamber used for baking and cooking. It is an electric gas oven.
Air Fryer
It is a kitchen appliance that cooks food by circulating hot air around it, instead of submerging it in oil.
Cooking Method/Techniques
The food consumed and method of cooking differs from state to state. The art of process by which food is prepared by applying direct or indirect heat is called cooking.
Objectives of Cooking:
1.Cooking sterilises food. 2.Cooking softens the food. 3.Introduce varieties. 4.Increases food consumption. 5.Increases availability of nutrients.
India is a country full of culture, religions and beliefs. The food consumed and method of cooking varies from state to state which depend on climate, geographical area and cultural practices.
The art of process by which food is prepared by applying direct or indirect heat is called cooking.
Dry-Heat Cooking
Dry-Heat Cooking
Roasting:
It is a cooking method that uses dry heat to cook food at high temperature. Roasting uses indirect, diffused heat to cook food evenly from all sides. The heat can come from an oven, open flame, or other heat source. Roasting improves the flavor, aroma, color, and digestibility of food. It also reduces water activity, which can improve shelf life.
Grilling:
Grilling is cooking food on a grill over direct heat, often resulting in a smoky flavor. Brabeque is similar, except that heat traditionally comes from wooden or coal. It used dry heat from gas, electric grill, glowing charcoal or an open fire to cook food. Grilling is a quick and easy method, there is little loss of nutrients and less fat is used. Grilled food is also easy to digest.
Sauteing
Saute means tossing food into pan under medium to high heat with little oil. Heat is transferred from the pan to the food, which is usually coated with a thin layer of oil. Sautéing is a quick way to add flavor to a dish and retain the nutrients and freshness of the ingredients. It's also considered a healthier option because it uses minimal oil.
Frying
SALLOW Frying: It means to cook food in fairly larger amount of oil/fat compared to sauteing and heat is conducted to the food through heated pan. Shallow frying is often used to cook portion-sized cuts of meat, fish, potatoes, and patties like fritters. It can also be used to cook vegetables. When shallow frying, you should cook the food one side at a time instead of fully submerging it. You can use absorbent paper to remove excess oil from the food after cooking.
DEEP Frying: It means to submerge food into hot oil/fat which uses conduction and convection to transfer heat. It is fast and quick method of cooking as oil conducts heat quickly, so all sides of the food cook simultaneously.
Moist Heat Cooking
Moist Heat Cooking
Boiling
Boiling is a method in which food is cooked in a large amount of liquid (mainly water) at its boiling point (100°C). Example pasta, rice, noodle, vegetables, etc. Boiling is safe, simple and fairly rapid method of cooking. Boiled food is also easy to digest. but water soluble vitamins are lost in water in which food is boiled. Flavour and colour may also get lost.
Steaming
Steaming works by boiling water continuosly, causing it to vaporise into steam, this steam then carries heat to above/near by food, thus cooking. the food to be steamed is placed in special utensil and does not come in direct contact with heat or water. It is healthy method of cooking, it retains water soluble vitamins & minerals and no/very little oil is used in cooking. The food is soft, light, fluffly an deasy to digest, thus good for children and eaderly.
Blanching
Blanching is a cooking technique that involves briefly boiling or steaming food and then immediately shocking it in an ice bath or cold water to stop the cooking process. Blanching is often used for vegetables and fruits, but it can also be used for other foods. Blanching can partially or completely cook food, making it softer and easier to eat. Blanching helps prevent the loss of flavor, color, and texture that can occur over time. This makes it a good technique before freezing, drying, or canning. eg. tomatoes are kept in boiling water for 3-4 minutes until skin crakes.
Microwave cooking
This cooking uses microwave radiation to cook food quickly by heating water molecules inside it. Microwaves can be more energy efficient than conventional cooking because they only heat the food, not the entire oven. Microwaving doesn't reduce the nutritional value of food more than conventional cooking. In fact, microwaves can help food retain more vitamins and minerals because they cook quickly and don't require adding water. Microwave cooking is a very popular method, especially for defrosting and reheating precooked food/meat.
Pressure Cooking
Cooking food under high pressure using steam, reducing cooking time significantly. The high pressure raises the boiling point of water, which cooks food faster than traditional methods. Retains natural colour and flavours as the duration of cooking is very less. it also saves loss of nutrients.
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