food production

  Water is a fundamental ingredient in cooking, and its various applications play a crucial role in creating a wide range of dishes. Here are some common ways water is used in cooking:   Boiling: Boiling is one of the most common cooking methods that involves submerging food in boiling water. It's used for cooking pasta, vegetables, eggs, and grains like rice and quinoa.   Blanching:   Blanching involves briefly immersing food, usually vegetables, in boiling water and then transferring them to ice water. This process helps to preserve color, texture, and nutrients, making the vegetables vibrant and crisp.   Steaming:    Steaming is a gentle cooking method where food is exposed to steam generated from boiling water. It's great for retaining nutrients and natural flavors in vegetables, fish, and dumplings.   Poaching : Poaching involves gently simmering food in water, often with added flavors like herbs or spices. It's commonly used for cooking delicate foo

The cooking process transforms raw ingredients into edible and flavorful dishes through various physical and chemical changes. The outcomes of the cooking process can vary based on the ingredients used, the cooking techniques applied, and the desired results. Here are some common outcomes of the cooking process:   Texture Transformation: Cooking can change the texture of ingredients, making them tender, crispy, crunchy, or soft, depending on the cooking method. For example, frying can result in crispy textures, while braising can make meats tender. Flavor Development: Heat activates enzymes and breaks down complex compounds in ingredients, releasing aromas and creating new flavors. This enhances the overall taste of the dish. Color Changes : Cooking can cause color changes in ingredients due to chemical reactions. For instance, vegetables may turn bright green when blanched or orange when roasted. Nutrient Alterations: Some nutrients may be lost or altered during cook

  Aims and object ives  of cooking We eat with our 5 senses, so cook with 5 senses: ü    Cooking by sight, smell, taste, sound and touch allows you to cook the food to just the way you like it. ü    Time estimates specified in the recipes are not always the best guide: they do not necessarily apply to all situations since cooking conditions will vary depending on the type and materials of utensils and stoves. Different materials in cooking utensils: aluminium, carbon steel, copper, non-stick, composites etc. Different types of stoves: gas, infra-red, induction etc. ü    Cooking by sight : vegetables’ turning a vibrant, brighter green; vegetables and meat browning when caramelised; pasta turns translucent; fish turns opaque, large bubbles means boiling where as small bubbles mean simmering, etc. ü    Cooking by smell : cooking is also about bringing aromas from the ingredients- smell the aromatics, herbs and spices as they cook. ü    Cooking by sound : the sizzling of the food tells you

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  THE ORIGINS OF CLASSICAL AND MODERN CUISINE  The first important cookbook to appear at the end of the Middle Ages was  Le Viandier (“TheCook”),  written by  Guillaume Tirel,  usually known as Taillevent, born about 1310. Taillevent invented many dishes, especially sauces and soups. He refined old recipes to depend less on heavy use of spices and more on the flavors of the foods themselves. Modern food service is said to have begun shortly after the middle of the eighteenth century. At this time, food production in France was controlled by guilds. Caterers, pastry makers, roasters, and pork butchers held licenses to prepare specific items.   The new developments in food service received a great stimulus as a result of the French Revolution, beginning in 1789.   With the revolution and the end of the monarchy, many chefs, suddenly out of work, opened restaurants in and around Paris to support themselves. At the start of the French Revolution, there were about 50 restaurants in Paris. T