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Understanding Key Cookery Concepts: Techniques & Definitions in Culinary Arts

This guide provides a comprehensive overview of essential cookery terms and techniques used in culinary practices. From gelatinisation—a method that transforms starch granules into thickening agents, to aeration—a process that incorporates air into mixtures to create light, airy textures, each term is defined and illustrated with practical examples. Explore concepts like emulsification, coagulation, and fermentation as they pertain to various cooking methods, including bread-making and pastry preparation. Whether you're a novice cook or an experienced chef, this resource is designed to enhance your culinary skills.

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Understanding Key Cookery Concepts: Techniques & Definitions in Culinary Arts

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Presentation Transcript

  1. Key Terms

  2. Think about.... • A definition • Examples of what recipes / methods of cookery they are used in

  3. Gelatinisation • Heated starch granules absorb liquid and swell, they burst and thicken liquid • Sauce making – Roux / all-in-one / blended etc.

  4. Elasticity • Stretchy protein in food or/ used to describe the amount of stretch in a food • Bread making

  5. Shortening • When fat coats the flour particles preventing absorption of water resulting in a crumbly texture • Pastry / biscuits / rubbed-in cakes

  6. Aeration • When air is trapped in a mixture • Sponge cakes – creamed or Whisked methods mainly / meringue /

  7. Emulsification • Stopping oil and water separating • Mayonnaise – (lecithin in egg yolk)

  8. Coagulation • When eggs are heated they change colour and set • Quiche / ommlette / cake making / egg custard

  9. Flavouring • Used to describe the improvement in taste or aroma in foods • Sweetening in desserts • Herbs and spices in savoury cookery e.g. Pasta dishes ..........What is the difference between herbs and spices?? Suggest 5 of each

  10. Colouring • Adding interest to a dish / making more attractive • Fats in pastry

  11. Setting • To turn from a liquid into a more solid form • Gelatine in mousse

  12. Fermentation • When yeast produces carbon dioxide and CO₂ • Breadmaking

  13. Additionally we need to explain the terms below..... • Binding • Bulking • Coating • Enrobing • Enriching • Finishing techniques • Glazing • Palatability • Plasticity • Sealing • Shaping • Tenderising

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