food production

CULINARY TERMS 1.       Beignets-    pieces of food dipped into a pancakes batter and deep fried. fritters 2.       Capon- castrated poultry noted for its tenderness and delicate flavor. 3.       Farce- stuffing , forcemeat 4.       Fleuron -   puff paste, baked in crescent shape used for stuffing 5.       Lardons- strips of salt pork used for larding and as a garnish. Also, julienne of bacon. 6.       Lox- smoked salmon. 7.       Papilote- cooked in parchment paper (or foil) to seal flavours. 8.       Parboil- to boil until partially cooked. 9.       Piquant- spicy, highly seasoned. 10.   Prosciutto dry cured, spiced ham. 11.   Quiche- A pastry shell sprinkled with bits of fried bacon and grated cheese, filled with onion flavoured custard and baked. 12.     Rendering- melting fat out of suet or other animal fats to free it form connective tissues. 13.   Rennin- an enzyme found in the lining of calves stomachs, used in converting milk into junket or cheese.

Cheese According to legend, cheese was first made accidentally by a traveling shepherd, who carried milk in a pouch made from the stomach of a sheep. The combination of heat of the sun with the enzyme rennin present in the lining of the stomach curdled/separated milk into curd (a soft mass or junket) and whey. Curds are coagulated proteins (casein) known as cheese. This soft mass containing protein and fat was then drained to remove the excess liquid or whey and dried in the sun to form a harder mass which could be eaten fresh or salted and stored for later use when the food supplies were less plentiful. Cheese may be defined as “the fresh or matured product made by coagulating any or a combination of any of the following substances, namely milk, cream, skimmed milk, partly skimmed milk, concentrated milk, reconstituted dried milk and butter milk, and then partially draining the whey, resulting from any such coagulation”. (This definition won’t be suitable for Whey cheese.) Ch

BUTTER Butter Butter is the fat of cream that is separated – more or less – completely from the other milk constituents by agitation or churning. The mechanical rupture of the protein film around the fat globules allows the fat globules to clump together. Butter formation is an example of breaking of an oil-in-water emulsion by agitation. The resulting emulsion that forms in butter itself is a water-in-oil emulsion, with about 18% water being dispersed in 80% fat and a small amount of protein acting as an emulsifier. BUTTER Butter is made from either Sweet cream or sour cream. Butter from sour cream has a more pronounced flavour. The cream may be allowed to sour naturally or may be acidified by the addition of pure culture of lactic acid bacteria to sweet cream, which produces a butter of better flavour and keeping quality. Sweet cream does not mean ‘sweetened’ cream, but simply means ‘not sour’. It consists of more than 80% butterfat and small amounts of protein, vitamin A an

CREAM Cream is the fat separated from milk. It is the lighter portion of milk containing all the main constituents of milk, but in which fat content is high and the solid (non fat) content is lower. Cream is commercially separated from milk in a creamery, by means of a mechanical separator. The milk is first heated to between 32-49°C (90-120°F) before being run into the separator which operates like centrifugal machine, rotating at very high speed and forcing the milk, which is heavier, to the outside; while the cream, which is lighter, remains at the centre. The cream and the skimmed milk are drained out through separate outlets and by means of a control valve, the fat content is adjusted. The skimmed milk is then heated to 79.5°C (175°F) to kill off any harmful bacteria before being further processed into dried milk etc. Types of Cream There are a variety of creams available in the market, each having a different fat content: Type of Cream Fat Content Single Cream 18% Wh

MILK Milk is the most nutritive, naturally occurring, beverage in the world. Also, it is a great raw material or starting ingredient for a world of culinary delights. Especially in India it has a terrific and tremendous cultural, social and economic significance. Milk comes from a variety of sources and across the world a lot of products which are non-dairy in nature are often referred to as milk. The objective of this enquiry is to view this as hospitality and food professionals; and get, the various details otherwise unknown to those who do not attend catering college. Nutritional value Milk is home to 9 major nutrients, viz; • Fat 2% • Protein 8 grams • Calcium 285 mg, which is 22% to 29%, the daily intake recommended of calcium for an adult • Carbohydrates • Sugars (lactose) • Cholesterol • Saturated fatty acids • Mono-unsaturated fatty acids • Poly-unsaturated fatty acids 1. PURIFICATION Pasteurization Pasteurization is typically associated with milk. Pasteuri