Cookery Facts

Cookery Facts, Food Knowledge

Cakes & Biscuits

Cakes Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies. The most commonly used cake […]

Cookery Facts, Food Knowledge

Desserts & Puddings

Desserts Dessert is a course that concludes a meal. The course usually consists of sweet foods, such as confections, and possibly a beverage such as dessert wine or liqueur; however, in the United States it may include coffee, cheeses, nuts, or other savory items regarded as a separate course elsewhere. In some parts of the world, such as much of central and western Africa, and most […]

Cookery Facts, Food Knowledge

Breakfast

The word Breakfast could be broken down in to Break – Fast meaning the first meal for the day after a night’s sleep. Hence a proper balance meal with adequate nourishment is a must for the day ahead. Breakfast was a very substantial meal, consisting of six to seven courses including such items such as […]

Cookery Facts, Food Knowledge

Soups

Soups are liquid food served at the beginning of the meal, but it may be also be served in between courses or as a meal by itself. It could be served to create the appetite and it could be served hot or cold. There are many different soups and many more garnishes for each of […]

Cookery Facts, Food Knowledge

Sandwiches

Sandwiches are one of the most varied types of food produced. They may be made from every kind of bread, fresh or toasted in variety of shapes and with an almost endless assortment of fillings. Sandwiches, so the story goes, came first on to the house of the 4th Earl of Sandwich. He was supposed […]

Cookery Facts, Food Knowledge

Eggs

The term egg applies not only to those of the hen, but also to the edible eggs of other birds, such as Turkey, Ducks and Guinea foul. This is round or oval shape reproductive body laid by the female of many animals. Containing the developing embryo and its food reserves and protect by shell or […]

Cookery Facts, Food Knowledge

Cuts of Fish

There are many different cuts of fish in the whole world. We going to check out some cuts from it. Fillet Cuts of fish free from bones. A round fish yields two fillets. A flat fish yield four fillets. Darne Stake cut from round fish. Steak Thick slice of fish on or off bone. Tronçon […]

Cookery Facts, Food Knowledge

Fish

Fish is as useful a source of animal protein as meat. The oily fish (sardines, mackerel, herring and salmon) contain fat soluble vitamins (A and D) in their flesh and omega 3 fatty acids. These are saturated fatty acids. The flesh of white fish does not contain any fat. Vitamin A and D are only […]

Cookery Facts, Food Knowledge

Salads (salade)

Salads are made with salad vegetables. meat, fish, seafood, game, poultry, eggs, pastas, fruits, nuts, dairy, products, etc… Salads can be served cold, warm, warm & cold combination. Salads are important items in catering, especially in the present era, as they blend well with modern concept of dining. Salads not only act as accompaniments to […]

Cookery Facts, Food Knowledge

Fruits

Botanically speaking, fruit is the part of a plant that develops from ovary of the flower and a sweet and fleshy product of a tree or other plant that contains seed and can be eaten as food. For culinary purpose, fruits can be divided into various groups. Stone Fruits Peaches, Apricots, Cherries, Plums, Avocado using […]

Cookery Facts, Food Knowledge

Cuts of Vegetables

The size to which vegetables are cut may vary according to their use, however the shape does not change. Julienne Thin strips of one inch (1″) of length. Macedoine Dice (cubes) of vegetables 1/2 of an inch (1″). Brunoise Small dice (cubes) of vegetables 1/4 of an inch (1″). Jardiniere Batons of vegetables 1/4 * […]

Cookery Facts, Food Knowledge

Vegetables (les legumes)

Fresh vegetables and fruits (perishables) are living organisms. It produce by ovary of the flower. These are edible product of certain plants. Vegetable composition most contains at least 80% water and remainder carbohydrates, proteins, vitamins, minerals & fat squashes. Vegetables are classified according to which part of the plant is eaten. Some vegetables may fall […]

Cookery Facts, Food Knowledge

Methods of Cookery

What is cooking? Simple meaning of cooking is raw food converting in to the edible stage from the heat. The reasons for cooking food is to improve, Digestion Texture Taste and Palatability Color and Appearance To kill bacteria and gems Methods of cooking depend on the following principals of cooking is through Radiation, Conduction and […]