Basic Raw Material

Ø Salt

Ø Liquid

Ø Sweetening

Ø Fats and Oils

Ø Raising Agent

Ø Thickening Agent

Ø Flavoring and Seasoning

Ø Egg

Salt

It brings out the flavor of other ingredients. It should be used skillfully, as too much of it could spoil the dish and too little of it could leave the food tasteless.

Liquids

They are important as they are used for the purpose of cooking, binding and coating etc.Milk, water and fruit juices are the most commonly used liquids. They prevent food from burning and bind dry ingredients. Milk and water are used in preparing poaching-liquor (Court Bullion), soups, sauces, gravies, cakes and pastry mixture and dough.

Butter and milk are used for preparing curries etc.

Stock is a liquid containing soluble nutrients and flavours.Which are extracted by prolonging and gentle, simmering (except fish stock—20 to 25 minutes).

They are used as a foundation for soups, sauces, gravies, poaching and many other important kitchen preparations.

It is important that correct amount of liquid is to be used, otherwise too much of liquid would make the food soggy or watery.

Sweetening

When sweetening agents are used with other foods, they enhance the combined sensation of odor and flavors of the dish produced. It also adds its own sweetness and is a versatile food product. Its uses in the kitchen are varied. Sweetening is available in various forms (fine – grained, powdered and solution form).Sugar vary in their sweetening, quality and are available in the following forms;

Granulated sugar, caster sugar, icing sugar, lactose (milk sugar), cane syrup, maple syrup, honey and golden syrup.

Fats and Oils

Fats and oils are nutritionally useful and in some forms economical source of energy and gives satiety value to the dish. They also contribute to the palatability and qualities of flavors and texture. They are popularly used as medium of cooking.

Fats are solid at a medium temperature and melts when heated. Oils are liquid at ordinary temperature. Only coconut oil solidifies at low temperature. Various fats used in cooking are;

Lard, suet, dripping butter, margarine, and ghee hydrogenated fat, cocoa butter, corn, sunflower and olive.

Raising or Leavening Agents

Leavening is increasing the surface area of dough by creating myriads of gas bubbles within the dough and puffing it up. It thus increases its value and makes it light. The expansion of these gases during baking increases the volume of the product and gives it a desirable porous structure. The creation of flavor products by raising or leavening is created by the following;

1.     Yeast (Biological agent)

2.     Baking Powder (Chemical agent)

3.     Whisking/Beating (Mechanical)

4.     Folding/Rolling (Lumination)

5.     Combination of the above

Thickening Agents

Thickening agents give body, Consistancy and palatability to the food, when used. They also improve the nutritive value.Flavoured liquids are thin and converted into soups, sauces, gravies, curries and pudding etc.

The thickening agents are;

Starch, Agar, Eggs, Gelatine, Coconut, Tamarind, Curd, Poppy seeds, Onion paste, Coriander powder etc.

Flavoring and Seasoning Agents

Spice and herbs give flavor and seasoning to the dish. To get effective results, not only should the food please the eye, but also flatter or stimulate the appetite of the guest. The success of cooking depends largely upon the help we obtain from flavoring and seasoning. All people may not like highly spiced food yet a majority of people demand food to be moderately flavored. To use flavoring and seasoning correctly is a great accomplishment. Seasoning should bring out the natural flavor of the main ingredients and blend with them.

Spices that have flavoring and seasoning characteristics are;

Garlic, Ginger, Cloves, Cinnamon, Mustard seeds, Saffron, Papprika and Sesame etc.

Herbs with the same quality are;

Parsley, Celery, Thyme, Terragon, Sage and Bay leaves etc.

Eggs

The most popular and widely used eggs are that of hens in the world. Although turkey, gees and quail eggs are also used in cooking. The colour of egg shell varies with the bread and food they are given. But this makes no difference to the food value. They are rich in protein and contain valueable amount of iron and vitamin (A & D).They are an important raw material.

Various forms of using eggs in food preparation;

a)     Binding

b)    Cooking

c)     Leavening

d)    Emulsifying e.g. Mayonnaise

e)    Thickening

f)      Decorating and Garnishing

g)     Egg dishes

h)    Clarifying