Food Cooking Methods and Ingredients PDF
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This document provides information on cooking methods, including moist and dry heat, and details about various food types, such as vegetables, fish, and eggs. It also explains the different functions of eggs and various cooking methods for them.
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**Vegetables** can be eaten **raw or cooked**. It can be prepared whole, sliced, chopped, shredded, or mashed. There are two basic methods of cooking meat: 1. moist heat 2. dry heat. **Fish** - is cooked to make it more palatable, to enhance flavor and color and to breakdown small amoun...
**Vegetables** can be eaten **raw or cooked**. It can be prepared whole, sliced, chopped, shredded, or mashed. There are two basic methods of cooking meat: 1. moist heat 2. dry heat. **Fish** - is cooked to make it more palatable, to enhance flavor and color and to breakdown small amount of connective tissues that are present. - Cooking time for fish is short. **Shellfish** may be cooked in the shell or out of the shell, depending on the type of shellfish, all shellfish are cooked by the principles of moist and dry heat cookery. **Eggs** are complete protein food and also rich in vitamins. **Eggs** are a nutrient dense food and contain essential amino acids as well as many vitamins and minerals Functions of Eggs 1. Emulsifying Agents 2. Foams 3. Thickener 4. Binding Agent 5..Interfering Agent 6. Structure 7. Coating 8. Flavoring 9. Adds color Cooking Methods 1. Boiled 2. Poached 3. Omelet 4. Fried 5. Devilled 6. Scrambled
