UNIT IV
Various textures, stock, sauces, soups, derivatives of sauces- Textures, stocks, sauces, soups, and derivatives of sauces are fundamental components in the culinary world. Let's break down each of these elements…
Condiments- Condiments are substances or seasonings that are used to enhance the flavor of food. They come in various forms, such as sauces, spreads, or powders, and are typically added…
Spices- Spices are aromatic substances obtained from the seeds, roots, bark, fruits, or other parts of various plants. They are used primarily for flavoring, coloring, and preserving food. Spices have…
Herbs- Herbs are a category of plants that are primarily grown for culinary, medicinal, aromatic, or ornamental purposes. These plants are valued for their leaves, stems, flowers, or seeds, which…
Eggs- Eggs are a common and versatile food product that is consumed all over the world. They are produced by female animals of various species, but the most commonly consumed…
Thickening agents- Thickening agents are substances that are added to food, beverages, or other products to increase their viscosity or thickness. They play a crucial role in a variety of…
Salts & oils- Salts and oils are two fundamental components in the world of chemistry, cooking, and various other applications. Here's a brief overview of each: Salts: Salts are chemical…
Salt, Liquid, Sweetening- It seems like you're looking for information related to salt, liquid, and sweetening. These are common ingredients in cooking and food preparation. Here's some information about each…
Classification of raw materials- Raw materials can be classified in various ways depending on the industry or context in which they are used. Here are some common classifications of raw…