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GROUP B15
Ivee Sarkar
Bidisha Kundu
Saurabh Ghosh
Siddhartha Banerjee
Vishwanath Agarwal
Process of transfer of heat source to a
food
Heat alters food to have texture,
flavour and aroma
The process helps to kill...
RAW FOOD

FIRE
BURNING

USE OF HERBS
STANDARDIZED AND
MODERN COOKING
Baking and roasting

In an oven. Hot air
surrounds the food

Cakes, meat

Boiling

In boiling water.
Vegetables can lose
v...
Hand held

Fixed/Hand
held

Small Utensils

Large Utensils

Food Related Function

Cooking Related
Function

E.g. - Ladles...
Substance forming a part of
mixture
They complete cooking
The body of any cuisine

E.G – herbs, spices,
condiments
Artificial or natural substances added to foods to
enhance flavour…
HERBS

SPICES

Plants used for
flavouring food

Dried ...
Strong Base Flavour

Dish has aroma
Herbs And Spices are used
Are mainly Stews and Sauces
E.g.– Onions, Capsicums,
Celery
Specific to a culture
Food for the Peasants

Cooking with low cost items
Materials inexpensive and
accessible
E.G – Beans,...
CUISINE
Asian
Continental
French

Mexican
American

Fusion
Cooking
Started in the 1970’s

Combination of two
different cooking styles and
cuisines

This is a combination
of Japanese
and Vie...
EVEN…

EASIER…

USER FRIENDLY…

INTERESTING…
Cooking ( techniques, tools, styles, ingredients, future ) cooking overall , "cooking" made easy for all, hospitality and ...
Cooking ( techniques, tools, styles, ingredients, future ) cooking overall , "cooking" made easy for all, hospitality and ...
Cooking ( techniques, tools, styles, ingredients, future ) cooking overall , "cooking" made easy for all, hospitality and ...
Cooking ( techniques, tools, styles, ingredients, future ) cooking overall , "cooking" made easy for all, hospitality and ...
Cooking ( techniques, tools, styles, ingredients, future ) cooking overall , "cooking" made easy for all, hospitality and ...
Cooking ( techniques, tools, styles, ingredients, future ) cooking overall , "cooking" made easy for all, hospitality and ...
Cooking ( techniques, tools, styles, ingredients, future ) cooking overall , "cooking" made easy for all, hospitality and ...
Cooking ( techniques, tools, styles, ingredients, future ) cooking overall , "cooking" made easy for all, hospitality and ...
Cooking ( techniques, tools, styles, ingredients, future ) cooking overall , "cooking" made easy for all, hospitality and ...
Cooking ( techniques, tools, styles, ingredients, future ) cooking overall , "cooking" made easy for all, hospitality and ...
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Cooking ( techniques, tools, styles, ingredients, future ) cooking overall , "cooking" made easy for all, hospitality and management students help guide, attractive COOKING ppt

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Cooking ( techniques, tools, styles, ingredients, future )

covers various aspects of the title COOKING

description,,, starting,,, tools,,, skills,,, styles,,, ingredients,,, future

By
Siddhartha Banerjee

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Cooking ( techniques, tools, styles, ingredients, future ) cooking overall , "cooking" made easy for all, hospitality and management students help guide, attractive COOKING ppt

  1. 1. GROUP B15 Ivee Sarkar Bidisha Kundu Saurabh Ghosh Siddhartha Banerjee Vishwanath Agarwal
  2. 2. Process of transfer of heat source to a food Heat alters food to have texture, flavour and aroma The process helps to kill micro organisms Visual Appeal of Food Helps in Digestion
  3. 3. RAW FOOD FIRE BURNING USE OF HERBS STANDARDIZED AND MODERN COOKING
  4. 4. Baking and roasting In an oven. Hot air surrounds the food Cakes, meat Boiling In boiling water. Vegetables can lose vitamins Eggs, potatoes Steaming In steam above water. Maintains vitamins. Vegetables, fish Frying In hot oil Chips, eggs Grilling Under a grill. Food is heated by direct radiation Steak Microwaving Uses waves to cook the food Fish, ready meals
  5. 5. Hand held Fixed/Hand held Small Utensils Large Utensils Food Related Function Cooking Related Function E.g. - Ladles, Spoons, Knives, Spatulas E.g. - Ovens, Gas burners, Sauté pans, induction plates
  6. 6. Substance forming a part of mixture They complete cooking The body of any cuisine E.G – herbs, spices, condiments
  7. 7. Artificial or natural substances added to foods to enhance flavour… HERBS SPICES Plants used for flavouring food Dried seed, fruit, bark used for flavouring, colouring or preserving food CONDIMENTS A substance, such as a relish, vinegar, sauce used to flavour or complement food
  8. 8. Strong Base Flavour Dish has aroma Herbs And Spices are used Are mainly Stews and Sauces E.g.– Onions, Capsicums, Celery
  9. 9. Specific to a culture Food for the Peasants Cooking with low cost items Materials inexpensive and accessible E.G – Beans, Lentils, Staple Food
  10. 10. CUISINE Asian Continental French Mexican American Fusion Cooking
  11. 11. Started in the 1970’s Combination of two different cooking styles and cuisines This is a combination of Japanese and Vietnamese cuisine
  12. 12. EVEN… EASIER… USER FRIENDLY… INTERESTING…

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