cooking food 2

cooking food

1. Methods of cake making

   • 1. Rubbing-in method: Fat is rubbed and distributed evenly into a flour mixture until it resembles breadcrumbs. The fat should be rubbed quickly into the flour to prevent it from melting. Liquid is then added into flour mixture and mixed quickly to form soft dough. (Rock bun, chocolate bun)
   • 2. Creaming method: Fat and sugar are creamed together to dissolve the sugar and incorporate air, which turns the mixture light and creamy. Cakes made by creaming method are called rich cakes as they have a high proportion of fat. The richness of a cake depends on the proportion of fat, sugar and egg to flour. ( Banana cake and marble cake)
   • 3. Whisking method: Fat is not used at all. Sugar and egg are whisked ot incoporate air which turns the mixture white and fluffy. Flour needs to be sifted and folded gently into the mixture to prevent air from being knocked out. As fat is not used, cakes tend to be dry and hard and do not last very long. (Sponge cake, swiss roll)
   • 4. One-stage method: All ingredients are added at once. Air is incorporated during mixing and by action of chemical leaveners such as baking powder.

2. Methods of biscuit making

   • Plain biscuits (cheese biscuits): Rubbing-in method
   • Rich biscuits (Chocolate biscuits): Creaming method
   • Sponge biscuit (sponge fingers): Whisking Method

3. Methods of pastries making

   • i) Rough Puff Pastry: Light, multi-layered flaky pastry. Commonly used to make croissants and to wrap both savoury and sweet fillings. (Chicken pie and apple puff). The proportion of fat to flour is about 2/3-3/4. The thin layers in rough pastry are created by alternating layers of dough and fat through a dough turns. This technique involves a series of folding, rolling and rotating of dough.
   • ii) Short crust pastry: Multi-purpose pastry has crumbly and short texture. used fir making both sweet and savoury tars and pies(tartlets and quiches). Proportion of fat to flour is 1/2.

4. Types of sauces

   • Blended: Thickened with starch such as corn starch or potato starch. Usually, liquid is heated before before the starch is stirred into it. (Sweet and sour sauce, custard sauce)
   • Roux sauce: Made from cooked flour and fat mixture called roux. The sauce is made with equal quantities of fat and wheat flour. Fat is melted before flour is mixed in. Mixture must be stirred constantly during cooking to prevent the sauce from burning. Liquid then added and stirred until desired consistency. Colour and flavour depends on length of cooking time and type of fat used. 2 types, light roux and dark roux. Light used for making white sauce, dark roux used for making brown sauce.

5. Types of batter

   • Thin batter: Has a thin consistency and suitable for making pancakes, crepes
   • Thick batter: Thicker consistency suitable forcoating food such as fish and chicken to be deep fried

6. Local cakes and desserts

   • Steaming: Yam cake
   • Baking: Kuih Bingkar
   • Boiling: Ondeh Ondeh
   • Drying: Jemput pisang