Report on steaming food in the Bakery

Steaming is the guideline of cookery where nourishment is cooked by steam, either at environmental or high weight. In steaming a littler measure of fluid is utilized (when contrasted with bubbling). The nourishment to be steamed is suspended over the fluid, which makes the steam.

The steam ought to be contained inside the cooking vessel by utilizing a cover. Steaming is a viewed as a decent technique of cookery as no fats or oils are utilized and the common tastes alongside the dietary benefit of the nourishment are safeguarded.

STEAMING METHOD in the Bakery

In climatic steaming, steam is brought into the cooking chamber in a persistent stream and permits a limited quantity of strain to develop. The nourishment is cooked by steam at only a little better than average environmental pressure. (The temperature is 103°C at this weight.) In high weight cooking, steam is brought into the cooking chamber and permitted to develop pressure. A wellbeing valve controls the measure of weight and will open to discharge abundance pressure when fundamental. All steamers should be pre-warmed to develop enough strain to transmit heat through the nourishment item. The gear won't work effectively if the entryways are not immovably shut or a decent seal isn't shaped to construct what's more, contain pressure.

The measure of weight required is foreordained and fluctuates, contingent upon the hardware utilized. The cooking process is quicker on the grounds that the more weight applied to the nourishment requires higher temperatures to be utilized.

Technique for steaming in the Bakery

·         You should select a steamer that is appropriate for steaming.

·         Second task is to set the temperature of the steamer at an appropriate level.

·         Then coverup the food item that is going to be steamed.

·         Keep an eye on the pressure it should neither be high nor low.

·         An accurate cooking time should be set while steaming the food otherwise, it will not cook properly.

Nourishment things, as steamed puddings, should be enveloped by foil to keep them from getting saturated through buildup.

FOODS SUITABLE FOR STEAMING

Steaming is the best method to cook the food properly without any disintegration of the color and without changing the taste of the food and keeps the food simple and natural and cook it in a very proper way. And steaming different food items have many advantages as it maintains the texture of the food and seal all the flavors. There are some foods that are suitable for steaming and they include the fruit, the vegetables, poultry, meat, puddings, the sea food, offal and some other items as well.

Convection Steamers:

Convection steamers are those kinds of steamers that rotates the heat evenly around the food and the cooking speed is much faster.

On the other hand, the combi steamers are used to roast the food and steam it. And we can also adjust the temperature and the steam as well.

Another steamer is called the perforated steamer or perforated trays as these are used for steaming as well because these trays allows the steam to cover the food so that it can cooked properly. 

Microwave Cookery in the Bakery

Microwaving is a method in which a specific kind of heat energy is transferred to the food through the electromagnetic waves and it cooks the food, reheats it and is also used to defrost the food that is frozen.

 MICROWAVE METHOD: Now a day an electronic machine name as Microwave used to heat up the food. This machine has electronic waves which enables the food to heat up. Microwaves are very common in today’s world. It also used for grilling process to cook meat. This machine has a grill which moves around the plate and creates friction among the food particles and as a result of this food gets heat up.

Microwaves used electricity for this functioning and made with the help of electronic tube. This electronic tube pass heat inside the microwave and this heat observed by the food particles and then process of heating food complete. Microwave heated food remains free from burning as well as free from any harmful things.

In today world microwaves are the best and effective use of energy sources. This process continues with the help of air as it passes electronic molecules which enable the food to get heat up. These molecules are made up of hydrogen gas as well as oxygen and these both molecules made water when they combine. When the food gets heat up these molecules start decreasing its pressure and when the microwaves turns off than these molecules disappear.

Microwaves are very easy and best way of heating food if ones use it properly. We can heat the food again and again.col and Frozen food takes very less time to melt and heat up. People are also using microwaves as an emergency machine for cooking food. We can made butter, bread, cakes, etc from microwave. Microwave is safe way of heating food as compare to other ways like grills, griddles pans etc in sense of cleaning and hygiene.

Be careful that always use plastic, glass pans and modules for heating process. Never ever use any steel or metallic modules for heating process. Because these modules make the microwaves burst out.

FOODS SUITABLE FOR MICREWAVING: Microwaves are the best way of cooking food also in very fast and systematic manners. A fixed ratio of heat can be choosing for heating.  It cooks food four times faster than others.  A food which contains water can easily be dry out in a microwave and also requires suitable amount of temperature. A food that needs to cook in a microwave must not be thick more than 4cm. otherwise it will not be cooked in a systematic way. Today, all the fast food brands and food corners are using microwaves for cooking their fast foods, like burgers, pizzas, steaks, grill foods, and other fast foods item. Thus microwave enables the food to cook fast and provide fast delivery to their customers. Microwaves are of different types and with different capacity of heating. Home use Microwaves are different from commercially used microwaves. An ordinary or low capacity microwave can brunt or make the food stiff and highly crispy. Different microwaves have different quantity of hydrogen and oxygen molecules.

Those foods which need high temperature to cook cannot be easily cooked into the microwave as it required different cooking and baking equipments. Cooking rice, pasta, and other meat items cannot cook into microwaves as it leads to just boiling not more than anything. Easy food like cakes, cookies, breads etc. different vegetables are also cooked into Microwaves at a high temperature ratio.

UTENSILS AND EQUIPMENTS:  Different nature modules are used for microwaves such as gas heaters and electronics heaters. Modern designed fryers have their own safety measures. This helps the food from burning as well as in case of any emergency condition. Some fryers are of automatic nature as they automatically slow down or shut down when food start burning and or in case of any electric shocks or firing.

Small fryers are used for frying small quantities of food and in these fryers small trays, spoons and buckets are used and for observing or filtering food different tissues, papers as well as butter paper are used.

ADVEANTAGES AND DISADVENTAGES OF MICROWAVES:  following are the different benefits and disadvantages of microwave.

·         Microwave bakes or cook food 50%to 70% faster than other cooking equipments.

·         A fast and hygiene way to cook food

·         Saves time and decrease cost.

·         Provide facility of cooking 24 hours a day

·         Microwaves cooked food has its own specific yummy and juicy taste.

·         Fastest ways for food brands to meet the customers orders.

·         Saves labor cost which was required in past for cooking food.

·         Available with different heating capacity as well as different uses.

·         Provide flexibility, reliability as well as efficiency.

Disadvantages:  as we know everything has different benefits but on the other side there also some disadvantages which are following.

·         It cannot be used for all type of food

·         Professional labor requires for using

·         Small microwaves ha lass capacity as compared to others

·         Specific modules or pots are required for heating

·         If not use properly then can spoil the food

·         Cannot be used at a time when electricity is not available.

·         Id suitable temperature of heat is not given food remains uncooked and it requires more time to cook and is leads to wastage of time and electricity.

Precautions or tips for Microwaving:

·         Must learn the proper functions and methods to operate microwave.

·         Use the instructions of manufacture as given on the booklet.

·         For heating or cooking large quantity of freeze food in a microwave firstly convert it into the small pieces for better and fast cooking.

·         Covers the food inside microwave for protection if needed otherwise not.

·         Set a suitable time and temperature for specific food

·         Food should be laid in module in a proper manner for best cooking

·         Some food requires stirring or mixing them during cooking process then selecting specific timer for it and after that stir them

·         Those foods which require more heat and time to cook put them first in microwave.

·         After all the cooking process put the food outside the microwave and then close the door and unplug the electric switch.

Deep Frying:  Deep frying is the major techniques of cooking. Some food requires cooking in a deep oil to cook. In this process food gets cooked fast. Also there are some foods which need to be coated in a thick layer of crumbs for deep frying.

DEEP FRYING METHOD: food which needs deep frying requires temperature or between 145 to 195 degree C. Oil which is used for deep frying can be heat at high temperature. Food will be cooked at that time when the temperature of oil will be high and hot. The best way to check that either oil is hot properly. Just put a small piece of item in oil and check then. If that piece get dark then wait for some time to and get it cool and to reach the level of required heat or suitable   temperature level.  When you put food in the oil just slows down the temperature level up to the medium level this will helps the food to cook properly. Different foods that needs deep frying to cook requires different heating level and most appropriate temperature level is between 177 to 195 degree C. Some food also cooked at temperature level of 145 degree C. these different levels of heat allow the food to cook in and expand itself.

·         Always wash food before doing coating

·         Remove extra coating from food before deep frying because fats are also available in oil and extra coating makes the food more stiff and sticky.

·         If temperature is too high it contain more fats and it can burnt the food and upper layer of food may be burnt and inside food remains uncooked and also spoil the colour

·         Always use and keep safety measures with yourself to avoid burning the  food like spoon frying baskets as well as pots

·         If large quantity of food put into the oil for deep frying than it can spoil all the food and remains uncooked

·         Always cook on the moderate level of temperature.

·         After frying put the item on tissue paper and let it observe the oil remains in the food while frying

·         Slows down the temperature level of fryer as the food goes towards cooking level and set temperature between 90 to 100 degree C.

·         If oil is in condition to reuse after other frying purpose then stain it to remove the food particles from it and cover that oil.

Rules for deep frying:  there are some methods and techniques for deep frying.

·         Never allowed the fats of oil to burn.

·         Never put a cap in the pan during deep frying

·         Don’t put too much food in fryer for cooking.

·         Set a moderate temperature for every specific food

·         Don’t use such oil which contain food particles of previous frying food

·         Check the fryer before putting oil in it and also check the drains of it

·         Don’t stir too fast as it cause the oil to move and burnt your body

·         Fold your sleeves before cooking

Food Suitable for cooking: some food like chicken meat, fish potatoes, cheese meat, vegetable some ice-creams as well as yeast food requires being deep frying but before doing so they required to be dip or coated. Remember one thing that these foods must have thick coated layer on their surface. The reason is that coated food gives tasty and yummy taste as compare to non coated food. A vegetable get boiled in deep frying oil and becomes soft.

Potatoes fries becomes crispy in deep and hot oil at a required temperature level of 120 degree C and still remains soft at level of 120 degree C. but before deep frying potatoes should be washed with cold water and then dried out.

Frozen meat or food requires cleaning ice on it and letting them cool for a while in order to observe water from it because it help the food to cook easily. After releasing all the water from freeze item get it ready for frying and put it in the fryer at required level of temperature. Stir or mix slowly while frying because fast stirring may burnt your body or require the food to remain uncooked.

Frying Medium:  Modules or pots required for FRYING MUST HAVE PREMIUM QUALITY AS IT HAS ABILITY TO OBSERVE DIFFERENT MODES OF TEMPERATURE without burning and remains long lasting.  There are some different mediums for frying.

 Hydrogenated: keeps the food well. Room temperature is suitable for these. Observes chemicals in it. Having high levels of cholesterols. Remove all the impure chemicals and fats from it.

Compounds:  have both soft and hard fats. Have high burning capacity. Long lasting nature because it never breaks down and burnt. Also has high cholesterols level.

Vegetable oils:  easy to use and control as well as remains in stable or liquid form at room temperature. Food gets cook in a better way. Have no cholesterols in it.

In order to ensure the reliability of food either it is able to eat or not use the vegetable cooking oil as it is free from fats and cholesterols levels. Example of vegetable oil is canola oil, sunflower cooking oil, Dalda cooking oil, As well as blended cooking oil.

CARE OF FRYING MEDIUM:  Following specific care is required for frying medium.

Use a soil frying spoon to stir or expand food. Remove the fats before putting food into the pan. Add some salt as it will remove the extra salt from it. Let remains the required level of fats in it to cook food. Also maintain the required temperature level. Always put a lid on the fryer after frying.

There are also some health and safety issues for frying medium.

·         Never turned on the fryer when it is empty.

·         Keep water away from the oil when it is burning

·         Keep required level of temperature

·         Don’t run or rush upon the fryer.

·         Don’t put too much oil in the fryer

·         Put food items or loafs into the deep fryer very fast as put it slowly.

UTENSILS AND EQUIPMENTS:  Different nature modules are used for deep fryer such as gas heaters and electronics heaters. Modern designed fryers have their own safety measures. This helps the food from burning as well as in case of any emergency condition. Some fryers are of automatic nature as they automatically slow down or shut down when food start burning and or in case of any electric shocks or firing.

Small fryers are used for frying small quantities of food and in these fryers small trays, spoons and buckets are used and for observing or filtering food different tissues, papers as well as butter paper are used.

CARE OF THE DEEP FRYER:  Deep fryer requires some care for cleaning.

        I.            Get the medium cool after frying

     II.            Remove and clear the fats after frying food

  III.            After frying put the fryer in soap or detergent with hot water to clean it and to remove the extra fats.

  IV.            Wash it thoroughly with water and remove all the soap and detergent from them for making hygiene frying

    V.            Let the fryer keep drying properly

  VI.            Take care that valve of drain of fryer remains closed while wash or cleaning it

Baking:  baking is the major techniques for cooking food. Baking dopes not requires any oil or fats as it cook food through dry heat. As baking required special level of temperature. Most of the bakery items can be baked.

Baking Methods: Some food required steam for cooking as they don’t required proper oil for cooking. Mostly ovens have their own steaming points but if not available then a boil contain water can be placed into oven for baking. But be careful to cover t with aluminum foil sheet.

Most of the food required putting it on the direct water bowl and for this purpose special plates can be used. Cakes, egged-custards and cookies required both steam and water to boil. As these both items required to bake slowly and steam helps to bake them slowly. Steam spread slowly towards each particle of the food and help them to bake.

Although some buttery foods required hot ovens to cook or baked. And for this baking process a special butter paper or aluminum foil sheet can be placed at the bottom of the modules.

Factors regarding quality of baked items:

Following points should keep in mind while baking the products.

Low heated ovens.

Door remains opened while baking

Moderate temperature is not set

Temperature setting is wrong.

Failed to maintain correct temperature and due to this baking process stops.

Cooking time or environment is not suitable for baking

Oven doors gets open too early or open during baking.

BAKING PRECEDURE:   Keep oven ready while mixture is getting ready. Heat up in a good manner to cook the uncooked food properly. Always placed the modules in a correct manner to cook. Keep checking the temperature level all the time. Ensure that all items are added in it once. Never open the door again and again to check. When you feels that item is ready and properly cooked then taste it before putting out it from the oven.

Suitable for cooking:  fresh fish, meat of all type and vegetables are such foods which are used in baking. Some types of meat like Beef lambs should be wrapped in an aluminum foil sheet. For baking potatoes in an oven you must coated it with corn flour or wheat flour.

ROASTING:  Roasting means cooking food directly on fire instead of using any other modules. For this purpose put some fats on it for better cooking roasting gives food an extra taste.

Roasting Methods:  fresh meat like chicken, beef, mutton as well as fish can be used for grilling process. Fats can be put on this meat to cook them properly. Grilling gives different and additional taste to the food. Set the temperature level before and then put food on it. Grilled food can be cooked on coals. 

Roasting process required special level of care as a little carelessness can spoil or burnt all the food. Start changing the temperature levels slowly ACCORDING TO THE REQUIREMENTS OF FOOD. Keeps the temperature range within 80 to 100 degree C. slow roasting has some benefits as it dry the juice inside the meat.  A good roasting depends upon several factors and these are following.

·         Kind of meat we are using for roasting

·         Size and shapes of the meat

·         Quality and quantity of meat.

·         Best temperature level.

At the initial level temperature required as high and more than 220 degree C. As, there is no cooking equipment is used in roasting so you have to cook it properly to avoid uncooked food and to dry the juice of meat.

·         UTENSILS AND EQUIPMENTS:  For roasting their required thermometer, special roasting pans, spoons, spatulas meat fork, knives, trays as well as rolling pins. Small roasters are used for roasting small quantities of food and in these fryers small trays, spoons and buckets are used and for observing or filtering food different tissues, papers as well as butter paper are used. After roasting put the item on tissue paper and let it observe the oil remains in the food while roasting.

GRILLING:  Grilling means cooking food on direct heat from inside and outside.  Some food requires heat in both directions. Heating material of this kind of cooking requires coals, wood, gas electricity etc.

Broiling:  broiling is American used techniques for cooking food at a very high temperature in this method food can be cooked on wood bars and at very hot coals.

Gratinating: this refers to the putting soup or sauces on the cooked food and then start cooking this again at a very high temperature. food gives some extra taste and also put bread crumbs on it.