Shallow frying: The action of heat from a shallow layer of fat in a pan. The fat used could be butter, clarified butter, oil or lard (animal fat).
Deep frying: The food is placed or immersed in oil or fat so that the heat penetrates from all sides simultaneously. The temperature ranges from 160°C to 195°C.
Stir frying: It is process in which cut vegetables in a wok are tossed in a small amount of fat with spatulas.
BakingThis is a process by which the food is cooked by dry convection heat in an oven. In baking the mixture or the moisture present in the food product expands by air, steam or carbon dioxide. The process is mainly used in confectionery, pastry and bread items.
QUESTIONS AND ANSWERS
1. What is the temperature at which food items are stewed?
Food items are stewed on a gas stove at around 82°C and in an oven at around 170°C.
2. What is blanching?
Blanching is the process in which an edible item is brought straight from the boiling liquid and plunged into cold water to arrest the cooking process. It helps to brighten the colour and preserve the nutrients of particular ingredients. For example, spinach is blanched to retain the colour.
3. What is the temperature at which food is braised?
Food is braised at a temperature of around 150°C if done in an oven.
4. How is brown braising different from white braising?
In brown braising the joints of beef are marinated, the meat is sealed by browning it, either in an oven or in a pan which helps to retain the flavour and nutritive value of the food. The joints of meat are then placed on a bed of root vegetables in a braising pan with liquid and braised. In white braising the food item is blanched and put on a bed of root vegetables with white stock and then braised.
5. What is the ideal temperature of a charcoal tandoor?
The ideal temperature of a charcoal tandoor varies from 400°C to 450°C.
6. What are the hot spots and cold spots in a griller?
A griller, when in operation, has areas where the heat is comparatively higher than in other areas; these areas are known as hot spots. Areas, where the heat is comparatively lower than that in other heated areas, are known as cold spots.
7. What is the smoke point and flash point of oil?
The smoke point is the temperature at which the oil starts to fume.
The temperature of the smoking point depends upon the oil and ranges broadly between 210°C and 225°C. The flash point of oil is the temperature at which the oil catches fire. The temperature of the flashpoint depends upon the oil and ranges broadly between 300°C to 325°C.
8. Why is an ingredient coated before deep frying it?
Coating an ingredient helps to protect the food surface from excess heat and prevents moisture and nutrients escaping.
9. How is sauté different from stir-frying?
Tender cuts of meat and poultry are usually sautéed in a sauté pan or
in a frying pan. In this method the food is cooked on both sides and then the pan is deglazed. In stir frying, vegetables, fish, meats and poultry are cut into strips for fast frying either in a wok or frying pan.
10. How does an induction system/cooker work?
An induction cooker has a copper coil, which is placed below the cooking stove. The induction cooker transfers electrical energy by induction from a coil into a metal vessel that must be ferromagnetic.
An induction cooker is faster and more energy efficient. It is safer to use than conventional cooking systems since it does not have an open flame.
11. Which poultry dish is cooked by the stewing process?
Chicken fricassée.
12. Name some food items that can be pot roasted.
Food items that can be pot roasted are chicken, fillet of beef and pheasant.
13. Which vegetables can be braised?
Vegetables that can be braised are onions, leeks, endives and celery.
14. With what and why is meat basted?
The meat is basted with fat to prevent it from drying.
15. What is oven spring?
The final burst of rising just after a loaf is put in the oven and before the crust hardens.
16. What is sous vide cooking?
Sous vide is a method of cooking that employs plastic oxygen barriers to reduce oxygen and increase the shelf life of food. In this method of cooking the food product is packed in a vacuum sealed plastic pouch and submerged in a heated water bath with accurately controlled temperature.
17. What is the internal temperature of rare, medium and well done beef?
The internal core temperature of rare beef is 50°C, medium beef is 55°C, and well done beef is 60°C.
18. What is the Maillard reaction?
The Maillard reaction is a form of non enzymatic browning which results from a chemical reaction between amino acids and a reducing sugar in the presence of heat.
19. What are the terminologies used in grilling?
The terminologies mainly used in grilling are:
Au bleu Rare, very underdone
Saignant Underdone
A point Just done
Bien cuit Well done
20. What is barbecue?
Barbecue is a dry method of cooking which is created by burning hard wood or hot coals.
21. What is deglazing?
After the food is sautéed or roasted a liquid such as stock or wine is often swirled in the pan used for cooking to dissolve the browned bits of food sticking to the bottom of the pan. This is known as deglazing.
REFERENCES
Campbell, J., Foskett, D. and Ceserani, V., Practical Cookery, Eleventh Edition, Book Power, London, 2008
Gisslen, W., Professional Cooking, Seventh Edition, John Wiley and Sons, Canada, 2011