Preparation of Ingredients

Preparation of Ingredients


Many techniques are used for food preparation before cooking and they are done according to requirement of various dishes.

The techniques are divided into two parts:-
1) Sub division; 2) combining and mixing


Sub Division :

a) Washing: This is necessary to remove superficial dirt like; meat fish, vegetables, fruits, etc, are washed is cold water before preparation.

b) Peeling: Spoilt, soiled and inedible portions are removed. E.g, skin of vegetables or fruits are either peel or scrape
c) Cutting: Reducing it small pieces with a knife
d) Mincing: Cutting into very fine pieces.
e) Shredding: Cutting into narrow pieces with a knife. E.g, Cabbage, dried meat etc.
f) Slicing: Cutting into thin pieces. E.g, Bread, tomatoes etc
g) Slitting: Making a slit in the middle length wise. E.g, chilly, lady finger
h) Grating: Reducing to small particle by rubbing on a rough surface or like grates. E.g, grating of cheese or carrot.
i) Grinding: Reducing to small fragments by crushing. E.g, grinding spices
j) Mashing: This is the method of breaking up of soft food with pressure. E.g, banana’s boiled potatoes
k) Pureeing: Food strained and a mould should be used.
l) Pressing: Separating liquid potions from solid as in making paneer.
m) Sieving: Passing through a fine wire mesh like sieving of flour for cake.
n) Skimming: Removing of floating fat from top of the milk.
o) Filtration: Separating solids from liquids as in filtering fruit juices for jelly through a cloth bag.
p) Flavoring: A bundle of herbs tied in a cloth to impart flavor. E.g, Making a ketchup







Combing and Mixing in the preparation of food

a) Beating: Mixing materials briskly so that we incorporate air.
b) Blending: when two things mix together
c) Creaming: Softening fat by friction with the spoon
d) Folding: Mixing materials by a wooden spoon. E.g, folding whip eggs into a pudding.
e) Kneading: Pressing and stretching with the hands to form a firm smooth paste. E.g, dough for bread or kneading of dough
f) Marinating: Mixing or soaking of things in a sauce or liquid. E.g, marinating of fish etc
g) Stirring: Moving of spoon in a liquid or some other substance round and round in order to mix it thoroughly.
h) Whipping: Stirring of eggs, cream etc rapidly a fork or some instrument in or to make a stiff light mass.
i) Whisking: Things move something quickly through air with light sweeping movement. E.g, beating eggs etc into froth.
j) Mixture: Combination of two or more substance.