Topic 2 (Raw Materials 1)

Unit: 1
Topic Title: RAW M A T ER I A

LS
Topic Objective:
Introduction
Classification of raw materials
Fats and oils
Salt
Raising agents
Liquids
Questions
INTRODUCTION
Different raw materials are used in cooking to
produce a complete dish. Each ingredient in a
dish has a special part to play and knowledge of
what each food does is necessary to understand
cooking thoroughly. The materials are classified
according to the part they play in making a dish.
The following is the major classification of raw
materials.
CLASSIFICATION
1
Fats & oils
Salt
Raising
agents
Liquids
4
FATS & OILS
5 Flavorings and seasonings

6 Sweetening
7 Thickenings
8 Eggs
Heating oil changes its characteristics. Some

oils that are healthy at room temperature
can become unhealthy when heated above
certain temperatures.
When choosing cooking oil, it is therefore
important to note the oil's heat tolerance,
and to match the oil to its use in cooking.
Oils that are suitable for high temperature
frying (above 280C / 500F) include:
Almond oil
Apricot kernel oil
High-oleic safflower oil or sunflower oil
Carotin oil
Peanut oil
Soybean oil
Oils suitable for medium temperature
frying include Carotene oil, canola oil,
USES OF FATS AND OILS

(i)Frying media
(ii)Shortenings
(iii)Spreads
(iv)Salad dressings
(v)Tempering
SALT
Salt is a crystalline solid, white, pale pink or light
grey in color, normally obtained from sea water or rock
deposits. Salt is an essential ingredient for both sweet
and savoury dishes. Salt helps to bring out the flavour
of other ingredients. If too much is added, food
becomes inedible and too little makes food insipid. The
right amount to be added is known by experience. It
adds to the nutritive value of food by providing the
essential mineral, sodium chloride.
Salt has physical effects on the gluten of flour. In
reasonable quality it strengthens gluten and increases
its resistance to the softening effects of fermentation.
Too much salt on the other hand will remove the power
of gluten to hold gas. Salt also acts as a preservative;
it speeds up coagulation of eggs and lowers the
freezing point.
Salt is available in three forms:
1. Table salt (fine) containing phosphate
2. Coarse or freezing salt for culinary purposes
3. Celery salt (used as an alternative to fresh celery or
celery seed).
USES OF SALT
1) Salt is essential for good health.
2) Salt is used as a preservative and as a

seasoning. Salting is one of the oldest popular
methods of preserving ham, bacon, fish etc
3) Use of the correct amount of salt improves
the flavour of the savoury dished and when a
little is added to sweet dished, it enhances the
flavour.
4) It has a physical effect on the gluten of
flour and strengthens gluten and increases its
resistance
to
the softening effects of
fermentation.
5) Cauliflower, when put in salted water, makes
the insects come out.
6) It has a controlling effect on the activity of
yeast
in
bakery
products.
It
controls
fermentation and hence it has marked effect on
crumb, crust and colour of baked products.
RAISING AGENTS
A raising agent (also called leavening or
leaven) is a substance used in dough and
batters that causes a foaming action
intended to lighten and soften the finished
product.
The function of the raising agent is to puff up
the food that it spreads and rises and
becomes full of holes, thus making it light
and not close and heavy. The holes made
by the raising agents are retained during
the process of cooking. The leavening of the
flour mixture is accomplished by the
expansion of water vapor and carbon
dioxide
The following are the different types of raising agents:
Biological raising agents

Chemical raising agents
Mechanical leavening
Other leavenings
BIOLOGICAL LEAVENERS
Leavening with yeast is a process based on
fermentation, physically changing the chemistry of the
dough or batter as the yeast works.
Unlike chemical leavening, which usually activates as
soon as the water combines the acid and base chemicals,
yeast leavening requires proofing, which allows the
yeast time to reproduce and consume carbohydrates in
the flour.
While not as widely used, bacterial fermentation is
sometimes used, occasionally providing a drastically
changed flavor profile from yeast fermentation; salt
rising bread, which uses a culture of the Clostridium
perfringens bacterium, is a well-known example
Some typical biological leaveners are:
beer (unpasteurised - live yeast)

buttermilk
ginger beer
sourdough starter
yeast
yogurt
CHEMICAL LEAVENERS
Chemical leaveners are chemical mixtures or
compounds that typically release carbon dioxide or
other gases when they react with moisture and
heat; they are almost always based on a
combination of acid (usually a low molecular weight
organic acid) and an alkali (though ammonia-based
leaveners are also available, though in decreasing
quantity).
CHEMICAL LEAVENING AGENTS

Baking powder
Baking soda (sodium bicarbonate)
Ammonium bicarbonate (hartshorn,
horn salt, bakers ammonia)
Potassium bicarbonate (potash)
MECHANICAL LEAVENING
Mechanical leavening is the process of
incorporating air by whisking, beating and
sieving. Creaming is the process of beating
sugar crystals and solid fat (typically butter)
together in a mixer.
This integrates tiny air bubbles into the
mixture, since the sugar crystals physically cut
through the structure of the fat. Creamed
mixtures are usually further leavened by a
chemical leavener. This is often used in cookies
Using a whisk on certain liquids, notably cream
or egg whites, can also create foams through
mechanical action.
This is the method employed in the making of
sponge cakes, where an egg protein matrix
produced by vigorous whipping provides
almost all the structure of the finished product
OTHER LEAVENERS
Steam and air are used as leavening agents
when they expand upon heating.
To take advantage of this style of leavening,
the baking must be done at high enough
temperatures to flash the water to steam, with
a batter that is capable of holding the steam in
until set.
AIR AS A RAISING AGENT:
Air is incorporated by sifting flour, by creaming
shortening, by beating eggs or by beating the
mixture itself.
WATER VAPOUR AS A RAISING AGENT:
Water vapour is formed in quantities sufficient
to raise the mixture when liquid and flour are in
equal volumes.
LIQUIDS
Cooking often involves water which is
frequently present as other liquids, both added
in order to immerse the substances being
cooked (typically water, stock or wine), and
released from the foods themselves. Liquids are
so important to cooking that the name of the
cooking method used may be based on how
the liquid is combined with the food, as in
steaming, simmering, boiling, braising and
blanching. Liquid is necessary to bind dry
ingredients together, to act as a cooking
medium and to thin down a gravy or sauce. Milk,
water, stock and fruit-juices are the most
commonly used liquids.
WATER AND MILK
Water and milk are used for preparing
poaching liquor, soups, sauces, gravies, cakes
and pastry mixtures and kneading of dough etc.
Butter milk is used for curries, kadi, etc.
STOCK
Stock is a flavored liquid. It forms the basis of
many dishes, particularly soups and sauces.
Stock is prepared by simmering various
ingredients in water, including some or all of the
following:
Bones (veal, beef and chicken bones) - The
flavor of the stock comes from the cartilage
and connective tissue in the bones. Connective
tissue has collagen in it, which gets converted
into gelatin that thickens the liquid. Stock made
from bones needs to be simmered for longer
than stock made from meat (often referred to
as broth).
MIREPOIX A combination of onions, carrots,
celery, and sometimes other vegetables).
Often the less desirable parts of the vegetables
(such as carrot skins and celery ends) are used
since they will not be eaten.
HERBS AND SPICES - The herbs and spices
used depend on availability and local traditions.
In classical cuisine, the use of a bouquet garni
(or bundle of herbs) consisting of parsley, bay
Questions
1.
2.
3.
4.
What are the uses of fats and oils?

What are raising agents?
Explain about salt?
Discuss about the role of liquids?
Video links
https://www.youtube.com/watch?v=QOZUS3LBMXE
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Unit: 1

Topic Title: RAW M A T ER I A

Fats & oils

5 Flavorings and seasonings

Heating oil changes its characteristics. Some

USES OF FATS AND OILS

2) Salt is used as a preservative and as a

Biological raising agents

beer (unpasteurised - live yeast)

CHEMICAL LEAVENING AGENTS

What are the uses of fats and oils?

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