Role of nuts and oilseeds in food processing and preparation
Lesson 13 : Nuts and Oil Seeds
Role of nuts and oilseeds in food processing and preparation
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Nuts and oilseeds are used in cookery as whole, halved, flaked, nibbed, ground or desiccated.
- Nuts are used in fresh, raw, roasted or boiled or salted forms and also fried forms.
- Nuts are used as thickening agents. Coconut, poppy seeds and cashewnuts are used as thickening agents in the preparation of gravy.
- Chutneys can be made and used from nuts, e.g., groundnut and coconut.
- Sweets are made and used from nuts, e.g., chikki, burfi, kozhukattai, cashewnut cake
- Oil is used as cooking media for frying and seasoning. Oil is also used as preservative in pickles.
- Powders made out of nuts like groundnut and coconut are used as chutneys and salad dressing.
- Nuts are also used in ice-creams, cakes, pastries, payasams and chocolate.
- Nuts are also used in beverages, e.g., badam kheer.
- Peanut butter is used as a topping on the bread or as a side dish along with chapattis.
- Oilseed cakes are used as weaning food or as a thickening agents in vegetables like capsicum
- Nuts are used as garnishing material – raw, roasted, salted or boiled forms.
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Last modified: Saturday, 10 December 2011, 5:42 AM