Food Processing 2

Mutated Lemon · 100問 · 2年前

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is grayish in color. It is less refined than iodized salt. When using rock salt for cooking, be sure it is food-grade

Rock salt

is salt that has small amounts of iodine added

Iodized salt

which is distilled from sea water, can be fine or coarsely ground

Sea salt

These products are meat mixes composed of comminuted muscle meat with varying quantities of animal fat.

Fresh processed meat products

cuts are made of entire pieces of muscle meat and can be sub-divided into two groups, cured-raw meats and cured- cooked meats

Cured meat

Two types of cured meat

Cured-raw-meat, Cured-cooked-meat

not undergo any heat treatment during their manufacture. They undergo a processing period, which comprises curing, fermentation and ripening in controlled climatized conditions, which makes the products palatable.

Cured- raw meat

the curing process of the raw muscle meat, always undergo heat treatment to achieve the desired palatability.

Cured-cooked meat

contain mixes of lower-grade muscle trimmings, fatty tissues, head meat, animal feet, animal skin, blood, liver and other edible slaughter by-products.

precooked- cooked meat products

Two heat treatment

precooking of raw meat materials, cooking of the finished product mix

are uncooked meat products and consist of more or less coarse mixtures of lean meats and fatty tissues combined with salts, nitrite (curing agent), sugars and spices and other non-meat ingredients filled into casings.

Raw fermented sausages

are the result of the simple dehydration or drying of lean meat in natural conditions or in an artificially created environment

dried meat products

Food preparation terms

Beat, Blend, Break, Chop, Cream, Cut-in, Cubes, Dredge, Flakes, Fold, Grate, Julienne, Marinate, Mash, Minced

divide into pieces

Break

Mix two or more ingredient until one ingredient cannot be distinguished from the other

Blend

make the mixture smooth and light by lifting it over and over

Beat

combine shortening and dry ingredients when making biscuits or pastry.

Cut in

rub, mash or work shortening against the side of a bowl with the black of a spoon until it is smooth and creamy.

Cream

cut into small, uneven pieces

Chop

add beaten egg white or whipped cream to a mixture without losing what has been beaten into them.

Fold

separate fish into small pieces

Flakes

Coat solid food with a dry ingredient such as flour, breadcrumbs or sugar by sprinkling, dipping or rolling it in one of these ingredients

Dredge

Cut into pieces of uniform size and shapes, first lengthwise then crosswise to make cubes/dice

Cubes

let food stand in French dressing or an oil acid mixture to add flavor.

Marinate

cut into thin, match-like strips

Julienne

cut into fine pieces by rubbing against a grater in circular or back and forth portion

Grate

cut or chop into tiny pieces

Minced

press food from small pieces into a pulp with an up and down or beating action of a fork

Mash

Cutting techniques in vegetable

Chopping, Mincing, Slicing, Jardiniere, Dice, Julienne, Roll cut, Macedoine, Slitting, Chiffonade, Shredding, Wedges, Chateau, Parisiennce, Brunoise

CUTTING INTO SMALL PIECES

Chopping

CUTTING FOOD INTO VERY FINE PIECES

Mincing

CUTTING FOOD INTO LONG THIN PIECES CROSSWISE/LENGTHWISE

Slicing

VEGETABLES CUT INTO BATON SHAPE USUALLY 3mm X3mmX18mm

Jardiniere

CUTTING VEGETABLES INTO EVEN SIZES CUBES

Dice

CUTTING VEGETABLES INTO LONG THIN SLICES

Juliennes

FANCY CUT MADE BY ROLLING VEGETABLES

Roll cut

VEGETABLES CUT INTO MEDIUM SIZE DICE 5mmX5mmX5mm

Macedoine

MAKING A SLIT AT THE CENTER LENGHTWISE

Slitting

SHREDDED GREEN LEAFY VEGETABLES.

Chiffonade

CUTTING FOOD INTO LONG THIN SLICES

Shredding

ROUND VEGETABLES CUT EQUALLY LENTHWISE

Wedges

TURNING OR VEGETABLES INTO BARREL SHAPE

Chateau

VEGETABLES OR FRUIT CUT WITH THE HELP OF PARISIENNE SCOOPER INTO ROUND BALLS

Parisiennce

VEGETABLE CUT INTO SMALL EVEN CUBES 2mmx2mmx2mm

Brunoise

Oldest and most widely used in Fish preservation Reducing available water content and making fish unavailable for microbial growth Simple method of dehydration

Sun drying

causes the withdrawal of water from the fish.

Salt

Adding of Tea leaves/brown sugar Preventing bacterial growth in fish Improves flavor, odor, appearance and texture of fis

Smoking

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