PA - 5 PORTIONS

Fruits

Good source of vitamins and minerals

Papaya

Papeeta

Nutritional, Digestive and Medicinal Properties.

Raw papaya contains raw enzyme ‘papain’ - tenderizer in meats

Banana

Kela

Raw bananas are used as a vegetable whereas ripe ones are used as fruits.

Banana leaves are used to serve food on.

Flowers are used as a vegetable.

Melon

Tarbooz / Kharbooz

Varieties - Muskmelon, Watermelon, Cantaloupe (Popular Summer fruit)

Peaches

Aaaru

High acid content

Tart flavour

Canned and used in baked goods

Mango

Aam

India - Alphonso Mangoes

Very sweet, fibreless pulp

Rich in Vitamin A and C

Apple

Seb

Skin of apple is rich in Vitamin A

Pear

Nashpati

fresh, canned, dried, juiced

Variety - Asbabbugosha

Oranges

Santara

Nagpur

sweet and juicy pulp

other tastes of sour, sweet, slightly bitter

Sweet Lime

Mausami

Citrus Fruits - oranges, lemons, limes and grapefruits.

Rich source of Vitamin C - boosts our body immunity

Pineapple

Ananas

fresh, cooked, juiced, preserved

Pomegranate

Anaar

sweet and sour

used as a garnish in many dishes

Small Fleshy Fruits

Strawberry

Mulberry (Shehtoot)

Cherry

Blueberry

Grape (Angoor)

Raspberry (Rasbhari)

Pickling - Uses (Fruits)

Some fruits can be used for pickling - raw mango, plum, peaches, amla

Fruits are used to prepare ________________

Jams, Jellies, Marmalade (Preserves), Chutneys

Fruits - Drinks

Fruits is blended with milk and other ingredients to make shakes, smoothies, chilled drinks.

Fruits are used in bakery products as _______________

Flavouring and Topping bakery products

cakes, pastries, tarts

Fruits are _____________ to prepare _____________ called ______________

pureed, sauces, coulis

Herbs

leaves of plants that grow temperate climate

leaves of soft stemmed non-woody plants

posses medicinal value

antioxidants, antiseptic, fight cough and cold, help in digestion, anti bacterial, support bodies to maintain health

Coriander / Cilantro

Dhaniya

commonly used herb used in indian cookery

chopped or use whole to garnish

add flavour and aroma to many north india gravies and vegetables

used to flavour soups

Mint

Pudina

refreshingly cold

used in many dished to add fresh aroma to dishes

used to aid digestion

Basil

Tulsi

holy basil has been used in india to cure cough and cold

antibiotic

italian cookery - flavour dishes

Bay Leaf

Tej Patta

strongly aromatic herb - dried form

stored in jar

used to flavour gravies, rice, european dishes

curry leaves

curry patta

used in tempering

chopped and put in many dishes - sambhar, vada, curries, etc.

_______________ are used in tempering.

cumin seeds, black mustard seeds, fennel seeds, fresh green chilis, dried red chilis, fenugreek seeds, asafoetida, cassia, cloves, urad dal, curry leaves

parsley

european and mediterranean cuisines

herb is chopped or used whole to flavour many vegetable / meat dishes

oregano

italian cooking - flavour dishes such as pizzas, pastas, sauces

thyme

european cooking - flavour lamb

fennel

saunf

pleasant smelling herb - mediterranean cooking

used to flavour chilled drink / flavour salads

rosemary

aromatic herb from mint family

european cuisine - flavour meats - lamb

spices

buds, fruits, flowers, bark, seeds and roots of plants and trees

used in their natural / dried form to impart taste in food

medicinal properties, aroma, impart colour to the dishes.

cumin seed

jeera

used to temper dishes

may be roasted and powdered and used in curd, rice.

used to flavour cookies

coriander seed

dhania

used whole to temperate certain dishes

roasted and powdered - put in certain gravies

caraway

ajwain

used in tempering

put in dough of indian breads and stuffing for flavour

aids in digestion

turmeric

haldi

more commonly used as a powder than whole

added to many dishes to impart flavour, yellow colour, antiseptic properties

red chilli

whole or powdered form

impart hot flavour

cinnamon

dalchini

bark and ingredient of garam masala.

mild pleasant flavour - when used in sparing quantities

astringent and antifungal properties

ingredients of garam masala

Garam masala consists of ground spices like cloves, cinnamon, cardamoms, cumin, coriander, nutmeg, bay leaf, mace and black pepper.

clove

laung

used in garam masala - possesses antiseptic and antibiotic properties.

clove oil is used in many oral care products

asafoetida

hing

added to many dals and vegetables

aid digestion and is an antibiotic.

mustard seed

sarson

temper many dishes

It may also be made into a paste - fish curries and salads

Nigella

Kalonji

More often used in pickles in combination with other spices.

fennel seed

saunf

used in pickles, for tempering and may even be powdered to flavour many dishes

has a pleasant aroma

mace

javitri

pink dried flower is an ingredient in Garam Masala and provides aroma

encircles nutmeg and is part of the same plant.

Nutmeg

jaiphal

used in sparing quantities mostly powdered and acts as stimulant and astringent

In excessive quantities it can have narcotic effect.

fenugreek

methi

used in tempering and has a slightly bitter taste.

known to help curing colic, dysentery and diarrhoea.

sesame seed

til

usually roasted and may be grinded to be used as stuffing, or in sweets

used to produce sesame oil

cardomom

elaichi

used in Garam Masala and spices up the dish

Green Cardamom is more often used to flavour sweets.

fats and oils are made up of __________, ____________ and ____________.

carbon, oxygen, hydrogen.

how are fats formed

the three elements join together to form chains known as fatty acids. three of these chains join together to form triglyceride. the glyceride molecule is the basis of all fats and oils.

different types of oils

oils containing greater amount of unsaturated fatty acids are liquid at room temperature (oils - sunflower, bran, rice)

oils containing greater amount of saturated fatty acids are solid at room temperature (fats - butter, margarine, ghee)

process of vegetable oil

• The production process of vegetable oil involves the removal of oil from plant components, typically seeds.

• This can be done via mechanical extraction termed “crushing” or “pressing.”

• The processing of vegetable oil in commercial applications is commonly done by chemical extraction, using solvent extracts, which produces higher yields and is quicker and less expensive.

• The extracted oil is then purified, refined or chemically altered.

mustard oil

pungent taste

30% of mustard seeds

black mustard, brown mustard and white mustard

coconut oil

copra oil

oil extracted from the kernel or meat of matured coconuts harvested from coconut palm.

application in food, medicine, industry.

high saturated fat - slow to oxidize - resistant to rancidity

cottonseed oil

oil is extracted from the kernel.

used for salad oil, mayonnaise, salad dressing

groundnut oil

chine, south asian, southeast asian cuisine

high smoke point

used to fry food

soybean oil

frying and baking

condiment for salads

sunflower oil

non-volatile oil compressed from sunflower seeds

used to fry food

olive oil

used in cooking, cosmetics, pharmaceuticals, soaps, fuel for oil lamps

rice bran oil

oil extracted from hard outer layer of rice after husk is removed

high smoke point

mild flavour

uses of fats and oils

• cooking medium - tempering, sauteing. impart flavour and aroma to the food.

• preparing dressings of the salads

• added to dough as shortenings. coat the gluten proteins of flour and prevent toughness of product (crumbly and soft)

• spreads in sandwiches

sugar

Sugar is the generalized name for sweet, short-chain, soluble carbohydrates

Most sugars are extracted from sugarcane and sugar beet.

The juice of sugarcane or beet is collected, heated, purified, filtered and crystallized.

granulated sugar

prepare any sweet dishes - kheer, rabri, custard etc.

Sugar in large quantities are also used as a preservative to prevent micro-organisms from growing and perishable food from spoiling as in jams, marmalades, and candied fruits.

Sugar is also used in baking as a food for yeast to grow and ferment bread doughs. In addition it gives the crust brown colour in cakes and breads.

milled sugar

powdered sugar and confectioners sugar

ground to a fine powder

icing sugar in cakes, icings or decorations on sweets

dissolve quickly in cake mixes

brown sugar

granulated sugar with the grains coated in molasses (remaining sugarcane syrup after production of sugar.

produce a light, dark, demerara sugar

baked goods, confectionary, toffees

sugar cubes

white / brown sugars slightly steaed and pressed together in block shape.

sweeten drinks

liquid sugars

strong syrups consisting of 67% granulated sugar dissolved in water

beverages, ice cream, jams, and hard candy.

sugar substitutes

food additive that provides a sweet taste like that of sugar while containing significantly less food energy

some sugar substitutes are natural and some are synthetic. those that are not natural are called artificial sweeteners.

meat

animal flesh eaten as food - protein and fat.

maintain hygiene during the rearing of animal, while butchering and cooking the meat.

classification of meat

game - meat that comes from wild animals and birds that are hunted for food or sport.

• furred - deer, goat, hare, rabbit, wild pig, etc.

• feathered game - pigeon, quail, wild goose, pheasant, guinea fowl, partridge, etc.

poultry - fowl domestically bred for human consumption. chicken, turkey, duck, geese.

Use of meat

preserved and eaten as ham, bacon, sausages, etc.

can be used to make salads, main dish, snacks in every cuisine.

seafood - fish

freshwater fish - spend most of their life in fresh water (rivers and lakes) w/ a salinity less than 0.5%. eg - trout, carp, cod, eel.

saltwater fish - spend their life in saline sea water. eg - herring, snapper, mackerel.

seafood - shellfish

have external skeleton.

crustacean - segmented body, chitinous exoskeleton, paired joint limbs. eg - crabs, crayfish, prawns, scampi

molluscs - soft unsegmented body with calcareous chell. eg - clams, oysters, snails, scallops, mussels

fish - invertebrates

spineless marine animals with no outer shell. eg - squid and octopus.

Uses of fish -

good source of proteins and easy to digest

fat, minerals, vitamins and trace content

cooking methods - frying, poaching, grilling, baking

Egg

most common and versatile ingredients in cooking.

complete source of proteins - amino acids, also contains vitamins and minerals

chicken, duck, goose, quail.

fish eggs -

used in indian and world cuisine.

fish lay thousands of eggs in a jelly like form called roe.

roe of sturgeon fish - caviar (expensive curries)

Uses of egg

cooking methods - poached, fried, scrambled, omellettes, boiled, etc.

popular ingredient in baking 0 cakes, cookies, desserts

make mayonnaise and hollandaise

used as a binding agent in various mixtures

egg wash - coat ingredients to give them crispy texture.

milk

emulsion of fat globules with water-based fluid, contains dissolved carbohydrates and protein exaggerated with minerals.

contains sugar lactose

cow, buffalo, goat, sheep, camel, donkey, horse, reindeer, yak.

pasteurization of milk

To increase shelf life of milk it is often pasteurized

Pasteurization is a process in which milk is heated to at least 63°C for 30 minutes OR 71.5°C for 15 seconds (HTST - High temperature Short Time) so that harmful microorganisms are killed.

It is then refrigerated.

homogenization of milk

this is a treatment that prevents a cream layer from separating out of the milk.

the milk is pumped at high pressures through very narrow tubes, breaking up the fat globules through turbulence.

a greater number of smaller particles possess more total surface area than a smaller number of larger ones, and the original fat globule membranes cannot completely cover them.

homogenized milk tastes blander but feels creamier in the mouth than un-homogenized milk. It is whiter and more resistant to developing off flavours.

condensed milk

milk from which water has been removed.

found in (SCM) sweetened condensed milk which is a very thick, sweet product which is canned.

milk powder

evaporating milk to dryness.

to preserve it - longer shelf life.

does not need to be refrigerated - low moisture content.

fermented milk

fermented with lactic acid bacteria - lactobacillus, lactococcus, leuconostoc.

increases the shelf life, enhancing taste, improve digestibility.

milk products

• cream - higher-butterfat layer skimmed from the top of the milk for homogenization. in unhomogenized milk, the fat which is less dense will eventually rise to the top. process is accelerated by using centrifuges called separators. double, single, clotted.

• butter - churning cream, separate the butterat from the buttermilk. used as a spread and condiment.

• curd - introducing bacteria which consumes natural sugar and excretes lactic acid. causes the milk to curdle and create a solid mass.

• cheese - milk is acidified, adding enzyme rennet causes coagulation, solids are separated and pressed to final form

• dhee - simmering butter and removing the liquid residue. spices can be added for flavour

• chhena - fresh cheese made from cow milk. crumbly and moist

• khoya - making sweets milk thickened by heating in ann open iron pan.

Uses of milk products

used in tea, coffee, cereals.

prepare sweets - kheer, rabri, rasmalai, custard, ice-cream.

baking - adding moisture, nutrients, fat to the product.

prepare sauces such a bechamel in european cookery

Animal fat

Lard – Fat obtained from pig.

Suet – Fat obtained from mutton or beef.

Poultry fat

european cuisine - cook meats in preparing sausages.

added as a shortening to pastry to give it a crumbly texture

Salt

a mineral primarily sodium chloride

rocks - sedimentary deposits which have been laid down from the evaporation of seas and lakes. mined directly, producing rock salt, or are extracted in solution by pumping water into the deposit

brine - salty water in oceans. produced by drying of seawater in shallow ponds

Types of salt used in cooking

• table salt - namak - refine to purify and improve its storage. to prevent lump formation, chemical agents are used in small quantities to make it ‘free flowing’. Iodine is usually added to prevent deficiency causing goitre or mental retardation. salt fortified with iron to prevent anemia. in some salt, fluoride is added which prevents dental caries.

• black salt (kala namak) - pinkish-grey colour. strong sulphuric smell. more hygroscopic and tends to absorb moisture pretty fast. store away from moisture with cap tightly shut.

• rock salt (sendha namak) - rock, mountains and from the vast beds of dried up ancient lakes and seas. may be hundreds of meters deep. colourless, yellow, blues or pink. prepare food during fasting

Uses of salt

added to breads in small quantities to control fermentation

added to water to make it boil at a high temperature, reducing cooking time.

used as a preservative.

cleaning agent - abrasive texture, ability to remove greasy or oily stuff from pans.

medicinal properties.