Food Preparation Techniques
7 Pages1814 Words496 Views
Harrogate Ladies College
Added on 2020-05-11
Food Preparation Techniques
Harrogate Ladies College
Added on 2020-05-11
ShareRelated Documents
Running head: CHEMICAL RAISING AGENTS 0CHEMICAL RAISING AGENTSName of studentInstitution affiliation
CHEMICAL RAISING AGENTS2Aim To understand some of the Chemical Raising agents and to know how to use them Introduction Chemical raising agents are chemical moistures or compound which basically release carbondioxide when the reaction occurs between them and heat, acidity and moisture. They normally leave behind a chemical salt [ CITATION Jam10 \l 1033 ]. They are also known as chemical leaveners and are employed in quick bread cakes. Some of the major chemical raising agents include;i.Baking powderii.Potassium Bicarbonate ( Potash )iii.Bicarbonate of Soda (Sodium Bicarbonate and Baking Soda )iv.Potassium Bitartrate (Cream of Tartar)v.Ammonium Bicarbonate (Horn Salt )Ingredients But these can be put into three main types as below:1.Sodium bicarbonate(sodium carbonates): This is employed in gingerbread and soda bread. It is always basic in nature (Alkali). 2.Cream of tartar: Thisis an acid also known as potassium hydrogen tartrate and it is used together with bicarbonate of soda to give the acid ingredient for baking powder. This ingredient is always put to stabilize beaten white egg during cooking to help
CHEMICAL RAISING AGENTS3increase the volume of egg and is also added to whipped cream. Due to the chemical reaction that takes place when cream of tartar is mixed with an Alkaline and bicarb of soda is mixed with something acidic – they can also be used as cleaning agents around the home3.Baking powder: Thisis prepared from a base, bicarbonate of soda and also the acid, cream of tartar. Baking powder has a drying agent mixed with it to stop it reacting in the packet. Baking powder can also be used instead of yeast to make bread. If you don't havebaking powder at home you can make your own by mixing together; cream of tartar, bicarb of soda (both explained below). Baking powder is put to plain flour to make self-rising flour, so you can always do this if you have run out of self-rising flour. Experiments one Chefs are professionals who have generally attained a given technical capacity in preparation and handling of food. Food preparation techniques may, therefore, include the following; baking which is considered as the method of lengthy time in making food by heat dry acting by convection, mostly in a microwave oven. Baking can as well be done on hot stones. Boiling is another form of food preparation technique. It involves the rapid vaporization of a liquid, that takes place when a liquid reaches its boiling point, that is, the temperature at which the pressure of vapor of the liquid is the same as the pressures on by the surrounding environmental pressure[ CITATION Bil13 \l 1033 ]. Another form of food preparation technique is blanching. This is a cooking practice where food material, ordinarily a vegetable or fruit, is dipped into boiling water, removed after a shorter period of time and finally dipped into iced water or placed under cold running water to stop the cooking process[ CITATION Bav12 \l 1033 ]. Braising as another technique of food preparation is a combination cooking method which
End of preview
Want to access all the pages? Upload your documents or become a member.