Classification of Raw Materials in Cooking

Which of the following is considered a common cooking liquid?

Which raw material is used for poaching, braising, boiling, or other cooking methods that use moist heat?

What is the main purpose of raising agents in cooking?

Which raw material serves as a texture aid in cooking?

What is the main role of sugar in baking?

Which process involves the natural release of carbon dioxide gas and production of alcohol?

What is the function of fats in cooking?

Which characteristic distinguishes saturated fats from unsaturated fats?

Apart from providing sweetness, what other important function does sugar serve in cooking?

What is the chief source of energy provided by fats and oils?

Which process incorporates air into batters?

What is the primary function of sugar in foam-type cakes?

What does sugar do in dry beverage mixes?

Cooking Liquids and Methods

Stock is a common cooking liquid used for poaching, braising, boiling, or other cooking methods that use moist heat.

Leavening Agents

Raising agents help to release carbon dioxide gas, which gets trapped in baked goods, causing them to rise.

Texture Aids

Starches, such as cornstarch and flour, serve as texture aids in cooking, helping to thicken mixtures and add structure to dishes.

Sugar in Baking

The main role of sugar in baking is to provide sweetness, tenderness, and browning to baked goods.
Sugar also serves as a humectant, helping to retain moisture in baked goods.

Fermentation

Fermentation is a process that involves the natural release of carbon dioxide gas and production of alcohol, used in baking and brewing.

Fats and Oils

The primary function of fats and oils is to provide energy and add flavor, tenderness, and moisture to dishes.
Fats are the chief source of energy in the body.
Saturated fats have a straight-chain molecular structure, whereas unsaturated fats have a kinked molecular structure.
Fats can be defined as lipids that are solid at room temperature.

Batters and Foam Cakes

Incorporating air into batters, such as when whipping eggs and sugar, creates a light and tender crumb.
In foam-type cakes, sugar helps to strengthen egg whites, allowing them to hold air bubbles.

Dry Beverage Mixes

Sugar helps to dissolve and blend flavors in dry beverage mixes.

Learn about the importance of food components, the effect of heat on food components, and the role of raw materials in cooking. This quiz covers the classification of raw materials such as salts, liquids, sweetening, fats and oils, raising agents, thickenings, flavorings, seasonings, and eggs.