cooking ( techniques, tools, styles, ingredients, future ) cooking overall , "cooking"...
DESCRIPTION
Cooking ( techniques, tools, styles, ingredients, future ) covers various aspects of the title COOKING description,,, starting,,, tools,,, skills,,, styles,,, ingredients,,, future By Siddhartha BanerjeeTRANSCRIPT
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GROUP B15
Ivee Sarkar
Bidisha Kundu
Saurabh Ghosh
Siddhartha Banerjee
Vishwanath Agarwal
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NO
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COOKING IS…
Process of transfer of heat source to a food
Heat alters food to have texture, flavour and aroma
The process helps to kill micro organisms
Helps in Digestion
Visual Appeal of Food
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EVOLUTION
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RAW FOOD
FIRE
BURNING
USE OF HERBS
STANDARDIZED AND
MODERN COOKING
Early Men
Present & Future
Tran
sfor
mati
on
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HOW WE CAN DO COOKING!!Baking and
roasting
In an oven. Hot air surrounds the food Cakes, meat
BoilingIn boiling water.
Vegetables can lose vitamins
Eggs, potatoes
Steaming In steam above water. Maintains vitamins.
Vegetables, fish
Frying In hot oil Chips, eggs
GrillingUnder a grill. Food is
heated by direct radiation
Steak
Microwaving Uses waves to cook the food
Fish, ready meals
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UTENSILS
KITCHEN COOKING
Hand held
Small Utensils
Food Related Function
E.g. - Ladles, Spoons, Knives,
Spatulas
Fixed/Hand held
Large Utensils
Cooking Related Function
E.g. - Ovens, Gas burners,Sauté pans, induction
plates
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Cooking & Kitchen Utensils
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TERMS USED..
Chop Score Dust
Barbeque Pare Mince
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INGREDIENTS FOR COOKING
Substance forming a part of mixture
They complete cooking
The body of any cuisine
E.G – herbs, spices, condiments
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HERBS SPICES CONDIMENTS
Plants used for flavouring food
A substance, such as a relish, vinegar,
sauce used to flavour or complement food
Dried seed, fruit, bark used for
flavouring, colouring or preserving food
Artificial or natural substances added to foods to enhance flavour…
FLAVOURING AGENTS IN COOKING
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PRESENT SENARIO OF COOKING..
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Strong Base Flavour
Dish has aroma
Herbs And Spices are used
Are mainly Stews and Sauces
E.g.– Onions, Capsicums, Celery
Aromatic Cooking
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COUNTRY COOKING
Specific to a culture
Cooking with low cost items
Food for the Peasants
Materials inexpensive and accessible
E.G – Beans, Lentils, Staple Food
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THE “MIX – UP”
CUISINE
Asian
Continental
French
Mexican
American
Fusion Cooking
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“FUSION” COOKING
Started in the 1970’s
Combination of two different cooking styles and cuisines
Smoked salmon wrapped in rice paper
This is a combination of Japanese
and Vietnamese cuisine
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FUTURE OF COOKING
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ADVANCMENT’s
Induction Cooker
Ready made Food Modern Kitchen
Processed Food
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COOKING WILL BECOME
EVEN…
INTERESTING…USER FRIENDLY…
EASIER…
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Have any questions??
THANK YOU