Food Science and Processing

FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 4 : Methods of Food Preparation

Baking

Here food gets cooked by hot air. Basically it is dry heat method of cooking but the action of dry heat is combined with that of steam which is generated while the food is being cooked.

Foods baked are generally brown and crisp on the top, soft and porous in the centre, e.g., cakes, pudding and breads.

The principle involved in baking is that the air inside the oven is heated by a source of heat either electricity or gas or wood, in case of tandoori. The oven is insulted to prevent the outside temperatures from causing fluctuations in internal temperatures of the equipment. The methods of heat transfer involved are radiation from source of heat to the metal wall at the base of the oven, by conduction from the base to the other walls and by convection through the heated air currents set up in the oven to the food.

The temperatures that are normally maintained in the oven are 1200C – 2600C. The oven has to be heated slightly more than required temperature before placing the food in it. Foods prepared by baking are custards, pies, biscuits, pizzas, puffs, buns, bread, cakes, tandoori chicken, tandoori meat and fish.

Advantages

• Flavour and texture are improved.
• Variety of dishes can be made.
• Uniform and bulk cooking can be achieved. Ex. bun and bread.

Disadvantages

• Special equipment and skill are required.