BATTERS.pptx

This is a pdf about foods.

1. Food Nutrition and Health 4:4

2. BATTERS Mrs. Lawrence

3. Objectives 1. Define the term “Batters” 2. Identify the different types of batters 3. Discuss the method used for making a batter

4. Definition of Batters A batter is a mixture of Flour (usually plain ) liquid (milk or water ) and egg.

5. The three types o f Batters 1. Thin 2.Coating 3. Fritter

6. THIN BATTERS Uses Toad in a hole Yorkshire Pudding Pancakes Crepes Waffles

7. Copy the like to view https ://youtu.be/FLd00Bx4tOk

8. COATING BATTERS Uses Deep fried fish Poultry Joints Vegetables

9. https://youtu.be/BiCwUl6Dr2U

10. Fritter Batters Uses Banana Apple Pineapple fritters Corned Beef Sausage Fritters

11. https://youtu.be/wAhtIBGAO7U

12. Method Sieve the flour and salt make a well in the middle Add the egg and a little liquid and gradually work in the flour Add more liquid and mix to a smooth batter Add the rest of liquid and mix to a smooth batter and beat for 5 minutes (incorporating air which is limited as a raising agent during cooking ) The main raising agent is steam which is produced during cooking in large volumes from the water in the mixtures. In order for this to be effective the cooking temperature must be high so the water vaporizes rapidly.

13. Method continued Use the mixture according to the recipe If used as a coating the food to be coated must be dry to ensure good adhesion when the batter is applied If the coated food is to be deep fried, the fat should be at the right temperature. If it is too hot, the batter will cook too rapidly, leaving the inside partly cooked or raw. If the fat is too cool the starch will absorb it and the food will be heavy and oily NOTE ( Batters can be made quickly and successfully in a food processor)

14. Questions 1. What is a batter ? 2. What are the three types of batters ? 3. Give examples of items which can be made using each type of batter. 4 . Describe the different classifications for batters.