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We are Culinary Nexus and We are providing knowledge in the Food industry.

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Methods of Cookery !!

  Methods of Cookery What is Cooking? In the food industry, “cooking” refers to the process of applying heat to transform its chemical and physical properties. The main goal of preparing food is to improve, Digestion, texture, taste and palatability, color and appearance, to kill bacteria and germs and etc. Key Objectives of Cooking in the Food Industry. 1.     Food Safety - Food safety refers to the practices and conditions necessary to ensure that food is safe to eat and free from contaminants that can cause foodborne illnesses. 2.     Palatability - in the food industry refers to how pleasant and acceptable food is to eat, based on our senses primarily taste, smell, texture, appearance, and temperature. 3.     Digestibility - refers to how easily and efficiently the body can break down and absorb the nutrients from food during the digestive process. 4.     Product Consistency - refers to the ability of a food company or manu...
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Types of Cooking Methods !! (Part 1)

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  Types of Cooking Methods Cooking methods are the techniques or processes used to prepare food by applying heat. These methods transform raw ingredients into dishes that are safe, flavorful, and enjoyable to eat. These are, Boiling Poaching Stewing Braising Steaming Baking Roasting Grilling Frying Paper Bag Microwave Pot Roasting Boiling Boiling is the cooking of prepared food in a liquid at boiling point .                                            (typically, 100 o C or 212 o F at sea level) This could be water, court-bouillon, milk or stock. The purpose of boiling is to cook food so that it is; A)  Pleasant to eat with an agreeable flavor. B) Suitable texture, tender or slightly firm according to the food. C) Easy to digest. D) Safe to eat. There are two ways of Boiling; Place the food into boiling liquid, re-boil, then reduce the heat to allow gentle boiling to ...
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Methods of Cookery !! (Part 2)

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  What is Cooking? Cooking is simply the transfer of energy from a heat source to a food. There are 3 heat transfer methods. 1.  Radiation Heat (direct heat) In cooking, it refers to the transfer of heat in the form of electromagnetic waves directly from a heat source to the surface of the food , without needing a medium like air or metal. This type of heat transfer occurs in many common cooking methods. The key characteristics of radiation heat; Direct transfer: Heat is transferred straight from the source to the food. No Contact Needed: Unlike Conduction (Which requires direct contact) or convention (which uses fluids or gases) radiation can occur across a vacuum or air. Infrared radiation: This is the most common form in cooking. Benefits of Radiation Heat in Cooking; Fast browning and crisping. Energy-efficient in open systems like grills.  Even cooking when combined with rotation or movement. 2 .  Conduction Heat It refers to the transfer of heat through dire...
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