chapter 1 food preparation and culinary skills

Chapter 1 Food Preparation and Culinary SkillsChapter 1 Food Preparation and Culinary Skills

AT A GLANCE

By the end of this chapter, you will be able to:

• Explain the different types of cutting skills

• Demonstrate cutting skills in food preparation

• Explain the role of key ingredients in preparing cakes, pastries and batters

• Differentiate the methods of preparing cakes, pastries and batters

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Chapter 1 Food Preparation and Culinary Skills

Chopping Cutting of food into coarse and irregular pieces

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Different ways of cutting food

Dicing Cutting of food into small cube-shaped pieces

Mincing Cutting of food into fine and irregular pieces

Cutting food allows for easier cooking and eating. It also makes dishes more interesting and attractive. Some ways of cutting food are shown below:


Slicing Cutting of food into thin slices

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Different ways of cutting food

GratingRubbing of food against a grater to cut it into many small pieces

Shredding Cutting of food into long narrow strips


The common ingredients used in cake making are:

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Cake making

Ingredient

Functions

Flour Provides structure and sets the shape of the cake

Raising agents

Provide gases that expand during heating to give cakes a light and fluffy texture

Sugar Provides tenderness, moistness, sweetness, brown surface and pleasant aroma

Eggs Provide moistness, flavour and colour. Trap air into the cake mixture to give a soft and fluffy texture

Fats Provide tenderness, moistness and a rich flavour


• Rubbing-in is a technique where fat is rubbed into flour

• Used to make rock cake and scones• Cakes have crumbly and dense textures

that melt in the mouth

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Rubbing-in method


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Rubbing-in method

1. Sift flour and cut cold fats into small pieces

2. Use fingertips to rub the fats into the flour till the mixture resembles fine breadcrumbs

3. Stir in the sugar and raising agents

4. Add in the beaten eggs and other liquid ingredients and mix well

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• Creaming is the process where fats and sugar are beaten together to produce a smooth, thick mixture with trapped air

• Used to make butter cake, banana cake and queen cake

• Cakes have light and tender textures

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Creaming method


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Creaming method

1. Cream fats and sugar together until the mixture becomes light and creamy

2. Add in the beaten eggs bit by bit and mix well after each addition

3. Sift the flour and the baking powder

4. Fold in the flour and baking powder gently and mix well

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• Eggs and sugar are first whisked together to trap air

• Raising agents and fats are usually not added

• Used to make Swiss rolls, sponge cakes and chiffon cakes

• Cakes have light and spongy textures

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Whisking method


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Whisking method

1. Whisk eggs and sugar together until the mixture is thick and fluffy to trap air. A well-whisked mixture leaves a trail when you lift up the whisk.

2. Fold in the flour gently and mix well.

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• All of the ingredients are mixed at one go to produce the cake mixture

• Used to make many commercial cakes such as muffins and chocolate cakes

• Cakes have tender and fluffy textures

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All-in-one method


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All-in-one method

1. Place flour, fats, sugar, eggs and other ingredients together in a deep mixing bowl

2. Mix the ingredients quickly and thoroughly using a wooden spoon or an electric mixer

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The common ingredients used in pastry making are:

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Pastry making

Ingredient Functions

Flour Provides structure and sets the shape of the pastry

Fats Provide tenderness and taste to the pastry

Water or milk

Combines the dry ingredients


• Made using the rubbing-in method• Used to make tarts and pies such as fruit

tarts, egg tarts and chicken pies• Shortcrust pastries have light and

crumbly textures

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Shortcrust pastry


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Shortcrust pastry

1. Sift flour and cut cold fats into small pieces

2. Use fingertips to rub the fats into the flour till the mixture resembles fine breadcrumbs. Lift the mixture high and let it fall back down to trap air

3. Add cold water to bind the mixture and form a dough

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Shortcrust pastry

4. Work the dough into a ball and wrap it in cling wrap before leaving it in the refrigerator to rest for 15 minutes

5. Roll out the dough and use it as pastry crust

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• Made by rolling and folding the dough repeatedly to create multiple layers

• Used to make pastries such as mushroom puffs, chicken puffs, apple turnovers and chocolate puffs

• Rough puff pastries have light and flaky textures

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Rough puff pastry


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Rough puff pastry

1. Sift flour, stir in salt and cut pastry margarine into small pieces

2. Add cold water and lemon juice all at once and mix to form a dough

3. Roll out the dough into a rectangle. Fold the dough into even thirds and seal the edges using the rolling pin. Repeat this step for two more times

4. Wrap the dough in cling wrap and rest it in the refrigerator for 15 minutes before use

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Rough puff pastry

1. Sift flour, stir in salt and cut pastry margarine into small pieces

2. Add cold water and lemon juice all at once and mix to form a dough

3. Roll out the dough into a rectangle. Fold the dough into even thirds and seal the edges using the rolling pin. Repeat this step for two more times

4. Wrap the dough in cling wrap and rest it in the refrigerator for 15 minutes before use

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The common ingredients used in batter making are:

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Batter making

Ingredient Functions

Flour Provides structure and sets the shape of the batter

Eggs Provide moisture and flavour. Traps air to give a soft texture

Water or milk

Controls the consistency of the different types of batter


• Usually cooked on pans or in moulds to make a flat layer

• Used to make pancakes, waffles and crêpes

• Thin batters can take on a light and tender texture or a crispy texture

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Thin batter


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Thin batter (pancake)

1. Sift flour into a mixing bowl

2. Add beaten eggs and half of the milk and whisk well

3. Pour in the remaining milk and whisk until the mixture is smooth and runny

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Thin batter (pancake)

4. Heat and grease the frying pan before pouring in the batter

5. Flip over the pancake to cook on the other side

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• Mainly used for coating food such as fish, meat and vegetables to be deep-fried

• Used in dishes such as fried chicken, onion rings and vegetable fritters

• Thick batters have light and crispy textures

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Thick batter


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Thick batter (fried fish)

1. Sift flour into a mixing bowl

2. Add in the beaten eggs and milk and whisk till mixture is smooth

3. Dip the food item into the batter and coat evenly

4. Fry in hot oil until golden brown

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chapter 1 food preparation and culinary skills

Documents

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cutting of food

culinary skills chapter

cutting skills

food dicing

food grating

culinary skills eggs

culinary skills creaming