FOOD TECHNOLOGY

Detailed explanation-1: -Blanching: to cook food quickly submerged in a hot liquid such as boiling water (212 degrees F.) or hot fat. Usually this method is followed by “shocking” a process of halting cooking by submerging the food in an ice water bath. We blanch foods for the following purposes: Speeds up the final cooking process.

Detailed explanation-2: -Boiling. This cooking technique involves submerging food in water that has been heated to the boiling point of 212 degrees Fahrenheit. The boiling water produces large bubbles, which keep foods in motion while they cook.

Detailed explanation-3: -Also referred to as “refreshing” a vegetable, the process of shocking is undertaken to immediately stop the food from cooking and to preserve the flavor, the food color and the texture at the point when the shocking occurs.

Detailed explanation-4: -frying, the cooking of food in hot fats or oils, usually done with a shallow oil bath in a pan over a fire or as so-called deep fat frying, in which the food is completely immersed in a deeper vessel of hot oil.