Let me share with you the further info about the food preparation~~elvan
Mixing of Food Ingredients
In cookery, the mixing of ingredients is done for several purposes--to
produce a certain texture, to give a smoothness or creaminess to a mixture, or
to impart lightness. Various processes are involved in the mixing of
ingredients, and the results that are accomplished depend entirely on the
method that is selected. The most important of these processes with brief
explanations of what they mean follow.
Before foods that require cooking are cooked or before foods that are to be
eaten raw are served, they must be properly prepared, for their palatability
and their value as food depend considerably on the way in which they are made
ready for cooking or for eating. Of course, the way in which food should be
prepared will depend on how it is to be served, but in any event all foods, for
the sake of cleanliness, must first be washed with water or wiped with a clean,
damp cloth.
Chen Kenichi (traditional Chinese: 陳建一; simplified Chinese: 陈建一; pinyin: Chén Jiànyī; Japanese: Chin Ken'ichi, born January 5, 1956 in Tokyo, Japan), whose name is often Romanized Chin Kenichi in Japanese sources, is a Chinese chef best known for his role as the Iron Chef Chinese on the television series Iron Chef. He wears a yellow outfit and holds a cleaver in his introduction. He is the only Iron Chef to have held his position throughout the life of the show. He is a Chinese of Japanese nationality and his formal name is Ken'ichi Azuma (東建一, Azuma Ken'ichi).
Ever had a break-and-enter robbery? When it
happens, you have new respect for external security - much more careful and
less trusting. But many businesses neglect internal controls. Chances are,
better systems are needed to prevent staff theft. Use this list for a quick
audit:
As Cafe or Restaurant operator, you must know the basic knowledge of cooking instead of just understand service skill. There are few types of cooking method.~~elvan
Food is cooked by the application of heat, which may be either moist or dry.
While it is true that the art of cooking includes the preparation of material
that is served or eaten raw, cooking itself is impossible without heat; indeed,
the part of cooking that requires the most skill and experience is that in
which heat is involved. Explicit directions for carrying on the various cooking
processes depend on the kind of stove, the cooking utensils, and even the
atmospheric conditions. In truth, the results of some processes depend so much
on the state of the atmosphere that they are not successful on a day on which
it is damp and heavy; also, as is well known, the stove acts perfectly on some
days, whereas on other days it seems to have a stubborn will of its own.
Besides the difficulties mentioned, the heat itself sometimes presents
obstacles in the cooking of foods, to regulate it in such a way as to keep it
uniform being often a hard matter. Thus, a dish may be spoiled by subjecting it
to heat that is too intense, by cooking it too long, or by not cooking it
rapidly enough. All these points must be learned, and the best way to master
them is to put into constant practice the principles that are involved in
cookery.
