Cooking mixing methods

This PPT is about the various Cooking Mixing Methods, which is very important to know about before cooking. while food preparation often involves various the combination of mixing methods that is important for various ingredients and those are related to acceptability while cooking.

1. MIXING COOKING METHODS

2. METHOD OF MIXING FOOD FOOD PREPARATION OFTEN INVOLVES THE COMBINATION AND MIXING OF DIFFERENT FOOD MATERAILS. IMPORTANT EFFECTS OF THE METHODS OF COMBINING FOOD OR INGREDIENTS ARE THOSE RALATED TO PALATABILITY. TEXTURE AND FLVOUR ARE OFTEN CONTROLLED TO AN IMOPRTANT DGREE BY THE SKILL AND METHOD .

3. 1:- Beating mixing materials briskly, lifting and dropping them with an appropriate tool. Sometimes used synonymously with whipping. This is done to thin mixture of liquids. The aim is to mix well and incorporate air. 2:- Blending mixing two or more ingredients thoroughly, e.g milk with roux for béchamel sauce. 3:- Cutting usually the incorporation of fat in flour and other sifted dry ingredients with knife, a method which produces relatively coarse division of the fat and does not result in blending as in cutting the fat into a pastry mixture. 4:- Creaming softening fat by friction with a spoon, usually followed by gradual incorporation of sugar in cake making or else.

4. Creaming Cutting Blending Beating

5. 5:- Rubbing The dry ingredients are placed in a large bowl with the fat which is at room temperature and broken or cut into about half inch cubes. Then the fat is cut into the flour using the rubbing method. 6:- Folding Mixing materials with palates knife or wooden spoon, by a careful lifting and drooping motion as in folding whipped egg whites or cream in to the cake mixture. 7:- Kneading Manipulating by alternating pressure with folding and stretching as in kneading bread dough. A method of combination to the extent that it combines water and flour to make gluten. 8:- Rolling The “roll-in” method is the description for what you do when you laminate dough for croissants, Danishes and puff pastry. Effectively you’re “rolling” butter into a flour-and-water dough

6. Rubbing Folding Kneading Rolling

7. 9 :- stirring mixing materials with an appropriate tool, such as a spoon by a circular motion, as in stirring sauce while cooking. 10:- whipping Rapid beating with a wire eggbeater or mechanical beater usually to incorporate air, as in whipping egg white. 11:- whisking whisking is done when a mixture needs a lot of air, items need to be mixed together so that they do not separate.

8. Prof. Pravin Rathod