food and prodution note

Tempering: Adjusting temperature of ingredients to a certain degree. Texture: Describes the measure of silkiness of the interior structure of a baked product as  sensed by the touch of the cut surface. Troughs: Large containers usually on wheels used for holing large masses of rising  (fermenting) doughs. Vegetable Colour: Liquid or pastes of vegetable nature used for colouring. Vienna Colour: A hearth type bread with heavy crisp crust, sometimes finished with  seed toppings. Wash: A liquid brush on the surface of an unbaked product. May be water, milk, starch  solution, thin syrup of egg. Water Absorption: water required for obtaining bread dough of desired consistency. Flours vary in ability to absorb water. This depends on the age of flour, moisture content,  wheat from which it is milled, storage conditions and milling process. Whip: A hand or mechanical beater of wire construction used to whip materials such as  cream or egg whites to...

The cooking of food involves heating it in a variety of ways to  make it more palatable. The heat to cook the food comes from a  variety of sources, including electric elements or hotplates; gas flame  from a stove or barbecue; the heat from a conventional oven; and  heat generated by a microwave oven.  Heat is transferred to the food and cooking medium (the fat,  water, stock or milk) by means of convection, conduction and  radiation. It must be remembered that most foods are cooked by a  combination of at least two of the processes of transferring heat, not  just one. For example, a baked butter cake will be cooked by heat  directly reflecting from the oven walls (radiation), heat circulating in  the air of the oven (convection), and heat transferred from the cake  pan to the cake mixture (conduction). The three methods of heat transference are: Convection: When food is cooked through the convention process,...

Preparation of ingredients is popularly termed as Mise-enplace. Mise-en-place (pronounced mizãplas , i s literally "set in place"), it is a French phrase defined by the Culinary Institute of America as "everything in place". It is used in kitchens to refer to the ingredients, such as cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables and other components that a cook requires for the menu items that they expect to prepare. Recipes are reviewed, to check for necessary ingredients and equipment. Ingredients are measured out, washed, chopped and placed in individual bowls. Preparing the mise en place ahead of time allows the chef to cook without having to stop and assemble items, which is desirable in recipes with time constraints. Solid foods which are to be mixed have to be reduced into sizes which will allow them to combine readily. A certain amount of preparation is thus mandatory. Washing: Washin...