Assignment (50 types and function of ingredients and 50 types and function of utensil)

50 TYPES AND FUNCTION OF INGREDIENTS

What is ingredients?

Ingredients its something that can form part of  the mixture. For example, in cooking, recipes determine the  ingredients use to prepare are particular dish.

50 types of ingredients:

1. Bread flour

Function of bread is can strengthening the texture  of the dough and can make the bread more smooth.

2. Sugar

Sweetening, increases , moistness and tenderness and also help the stalling.

3. Plain flour

The function of plain or weak flour as a liquid absordent agent like a water or egg.

4. Milk powder 

Can improve the taste of quality.

5. Instants Yeast

The yeast will make the dough have a air space and make the bread texture lighter.

6. Bread improver

Bread improver for futher blending and softener the dough.

7. Water

Use the water actually can control the process of the dough expansion.

8. Eggs

The egg function can mix all the dough and melted the sugar.

9. Butter

Butter give a soften and lubricated gluten in flour and make smooth bread and also moisture.

10. Salt.

Control the yeast fermentation and gives the taste for the bake products.

11. Vanilla essence

Increases the fragrance the texture of the dough.

12. Chocolate

Improve the texture and quality of taste.

13. Custard powder

Custard powder primarily made up of thickener give the pudding texture. 

14. Shortening

For soft the texture of the cakes.

15. Oils corn


Improve dough handling and  as well eases expansion.




16. Corn flour

The flour is often more soothing the blends made while mixing.




17. Baking powder

It is used for baking process




18. Baking soda

It works to develop a cake so it has a beautiful shape and a soft texture.





19. Cocoa Butter


To speed up the drying process to a liquid such as cooking chocolate.





20. Ovelette


To make the dough more supple .




21. Cocoa powder


Functioning as the most popular flavoring material in making bakery products .





22. Hazelnut
 
Hazelnut function is to enhance the taste and texture that can show whether a gorgeous cake or biscuits.





23 Browning Sugar


Gives a strong sugar in the dough and in fact many more advantages such as molasses sugar are available in brown sugar contains several important minerals including calcium, potassium, magnesium and iron.



24. Chocolate chips

Giving a delicious flavor and texture of existing Beautification of cake or biscuits.




25. Rice flour


Rice flour gives a crunchy and viscous impression of food.





26. Syrup


Syrup serves to enhance the taste of the dish desserts are always accompanied by traditional cakes or western.





27. Sugar paste



Made of icing sugar, corn flour and gelatine. This material is kneaded into the dough is soft and can be molded into flowers, boxes and others. It's hard and durable. Suitable for decoration on the cake fondant icing. Another name is paste gum or pastillage.



28. Margerine




Margarine also has a variety of bakery products. Among them are such as to add moisture, gives flavor and produce a structure bakery products.




29. Cream cheese



Giving a delicious taste of cakes or biscuits





30. Gelatin

Gelatin is where it grows and adds flavor to a mixture. It is also used to make fluffy in texture food.





31. Jem


Jem is a flavor enhancer for food often it is used for tarts etc.





32. Coloring agent

Food coloring is one of the extra components commonly used in food and beverage manufacturing.






33. Additives


Food Additive is an additive which is intended to improve product quality.






34. Seed, spices and root crops


Accessory ingredients

35.  Whipping creamer

Whipping non-dairy creams are specially designed for decorating use as it is more stable and resistant than in dairy cream.




36. Fresh milk

Fresh milk has a natural fat where it is able to beautify the texture and structure on the cake





37.  Condensed milk

Texture is creamy and milk with a high sugar content. This milk is obtained from warm milk liquid so its water content is reduced drastically and thickened.  The addition of high levels of sugar acts as a preservative.



38. Bread Softener

White powdery substance that gives more softness on the cake. For commercial bread.

39. Raisin

Giving a delicious taste of cakes or biscuits.

40. Fine granulated sugar


This type of sugar is white and is ideal for making cakes because fine sugar details are easily melted when beaten with butter or beaten with eggs.





42. Oats

Giving a delicious taste of biscuits and improve the quality of product.





43. Cake flour

This flour is lighter and does not give the elasticity of cake or pastry.





44. Piping jelly


Piping gel jelly type sweet transparent and can be colored for decoration on cakes or for typing text.

45. Coconut milk cream

Milk contains compounds nonylmethylketon. No wonder if the dishes are a delicious aroma and flavor. However, the consumption of milk is not good when the excess.






46.  Self raising -flour


Versatile wheat flour baking powder that has been mixed with a certain rate. Actually  if mixture the self raising flour no need to mix baking powder again.





47. Cream of tartar




Salt of tartaric acid, which is used to stabilize egg whites that have been beaten and was also used as an ingredient in cake baking.





48. Wheat flour


Functioning as a network / framework as a result of the formation of air bubbles which are bound by shaking the egg.






49. Glyserin




A clear liquid like syrup made from fat and oil. A clear liquid like syrup made from fat and oil.

50. Emplex

Ingredients crispy biscuits shaped white powder, sold in most grocery store cake.






WHAT IS UTENSIL??



Utensils are small hand tools used for food preparation. Common kitchen tasks including cutting the size of food items, hot food on an open fire or in the kitchen, baking, grinding, mixing, blending, and measure. Different equipment is created for each task. The purpose of the common utensil like a chef's knife can be used for a variety of foods. utensils and other highly specialized and can be used only in connection with the preparation of certain foods, such as egg separator or apple corer. Some special equipment is used when the operation repeatedly, or when cooks have limited dexterity or mobility. Number of home appliances in the kitchen varies according to time and cooking styles.


50 types of Utensil:


1. Measuring cup



Made from glass or plastic and are used for measuring some liquid.



2. Measuring spoon

Are used for measuring small amount ingredients.




3. Mixing bowl

Made from glass, plastic and stainless. Available insert 3 or more pieces. They are used for holding and mixing ingredients.

4. Sifter

This usually made of wire mesh or fine plastic screen. Flour is usually sifted before measuring sift the flour before use.



5. Wooden Spoons

Use for stir the dough



6. Scraper

Used for removed sticky ingredients from cup and sides of bowl, and push batter into baking pans




7. Rolling pin

This a piece of cylindrical wood with or without handles and is use for rolling flattening dough for breads or rolls.



8. Spoon, fork and knife




These utensil are very useful for many purposed during the baking process.  





9. Baking pans



Proper size and shape of pans, should be use as this effect of the baked product.




10. Cutting tools


Its different size, spatula, kitchen scissor pastry blend. Pastry wheels, these are little bakery gadget easier and more fun of us.





11. Pastry cloth and rolling pan 

Help avoiding the use of too much flour on the which toughent 





12. Cooling rack


For cooling the bake  after in an oven



13. Pastry brush


Used for greasing baking pans





14. Mixer



Used for mixing, depending of the kind of bakery product.





15. Weighing scale


Useful in baking, when large amount of ingredients are to be measured.




16. Cake tester

Used to test if the cake being baked is already  done.





17. Timer

Reminds to check on the mixing or baking.




18. Oven Thermometer

Specific temperature is indicated in given recipe.




19. Whisk


Used to whip egg whites and cream.




20. Lazy susan


Used for decorating cakes, The cake is placed on disk which can be turned around white the cake is being decorated.



21. Cake decorated set

This consist of the tube  and the different tips, Used for decorating with icing.




22. Griddle

Used for cooking pan cakes and other product that need dry heat.




23. Waffle Maker

Used for baking waffle to give them unique, shape, crisp crust and tender moist inside.





24. Tart mold and cutter

Mold come around, Square, ablong or diamond shapes with corresponding cutter.




25. Square cake pans

For making square cakes and layer cake




26. Loaf pans

Used for baking loaf bread or loaf cakes, cake nut bread, pound cakes or fruit cake





27. Muffin pan

With large, medium or small cups for baking cupcakes, muffin, tarts or pastry cups.




28. Jelly roll pan

Used for baking jelly and roll or a very thin sheet cake.



29. Pie pan

Made from glass, enamel or dark metal gives the beat result for golden  brown pastry.



30. Tube center pan

This deeper than a round pan with a hollow center.   



31. Grater

A cutting tools shred or grate food like carrot, potato, cheese or ginger.



32. Pizza cutter

Useful for cutting noodles, dough, cooked pizza.




33. Sauce pan 

Used on top range for heating food or reducing sauces.




34. Double boiler 

Pan used gently cook food in upper pan while it sits above another pan of hot to boiling water.



35. Spatula

Used for scarrping and tranfereing





36. Cookies sheet or baking sheets.

Has only one side allow even browning  the cookies.




37. Piping bag

Used for mixing a liquid or cream so malleable.



38. Cutting board


Work to cut raw ingredients etc.





39. Potato masher

Used as a food crusher and not only for potatoes but also eggs.

40. Honing steel


To sharpen the knife not only that other uses for fruit





41. Garlic press

Used for crushing garlic without used chop technique.




42.  Citrus juice

Used to squeeze the fruit juice.






43. Salad spinner

Works as managing materials such as slicing or chopping






44. Peeler

Peeling fruits or vegetables






45.  Colander

Used for draining food such as pasta or rice. A colander is also used to rinse vegetables.






46.  Can opener

Used as an opening the can





47.  Ladle

Often the ladle is used to raise the delicacy and use when boiling something in the stockpot or saucepan




48. Apple corer

Sharp objects that serve to round fruits that are handles on the inside






49. Ice Cream Scoops
 
Scoop ice cream scoop or soft dough.




50.  Bread knife




Sawtooth-shaped knife for slicing bread (bread).