Basic techniques for marinating and seasoning ingredients

Preparation operations

The vast majority of our food is not consumed raw, but transformed into food by some kind of heat treatment process. Heat treatment not only makes food softer and easier to digest, but also makes it more varied, tastier and more enjoyable. In a broader sense, it can also be interpreted as a preparation operation when a salad, salad dressing, soup or other food prepared without heat treatment is mixed and processed. However, in a narrower sense, only the following heat treatment processes are classified as preparation operations:

• cooking
• steaming
• baking
• toasting
• simmer
• smoking

In order to choose the method of heat treatment, we need to know the properties, composition and structure of the food materials to be used, as well as decide what character and properties we want to make the food. When we choose the heat treatment method, we also decide the basic nature of the food.

Additional operations of preparation

Operations supplementing preparation are performed before, during, or immediately after the heat treatment procedures. In this section, only the most common additional operations are presented.

Compression:Frying, battering, flour sprinkling, butter kneaded with flour (flour butter), dry toasted flour, boiling, flour paste, béchamel sauce, thickening with your own ingredients, wheat and potato starch powder, breadcrumbs, bread, buns, bran, rice flour.

Enrichment:Labeling, editing, enrichment with dairy products.

Surface treatment: Furring, make-up, varnishing, crossing, coating, freezing

Making juices: Stocks, extracts, roast juices

Increase in enjoyment value: Flavoring, seasoning, flavor and flavor extracts, flavored butters, coloring, cleaning, clarification, cleaning (paring), skimming, filtering, washing

Form transfer: Punching out, pressing, pressing, slicing, cutting, breaking through (passing), tearing, twisting, braiding, squeezing out of a bag (dressing)

Compilation: Filling, mixing, mixing, kneading, laying down, layering

Relax: With additional material, fat, air intake, other mechanical means

Seasoning, flavoring

Seasoning is one of the cornerstones of food preparation. This is understandable if we consider that spices and flavorings have a decisive influence on the nature, character and enjoyment value of our food. We can also

say that properly chosen spices and seasonings bring pleasure first at the table, and then in the hours to come, since spices and flavorings contribute not only to the enjoyment value, but also to the breakdown and digestion of nutrients.

So let’s take a closer look at some of the basic issues of seasoning and flavoring:

Why do we spice and flavor our food?

So that our food is more varied in taste and color, more digestible, more appetizing, more enjoyable, and easier for the body to process.

Many spices also have proven medicinal effects (for example: pepper, caraway seeds, garlic, etc.). Some increase the body’s resistance.

What do we season with?

With food materials that contain a small amount of an active ingredient suitable for achieving the described goals.

In which phase of food preparation do we season?

It can happen during preparation, after preparation. If we don’t spice it up in the right phase, we can no longer achieve the required effect.

What determines what we season and flavor with?

Mainly customs and traditions based on experiences and observations, which are closely related to the nature, composition and properties of the raw materials. In addition, knowledge, information, imagination, and individual taste about the physiological effects of spices play an important role.

What is the most important rule of seasoning and flavoring?

Season and flavor richly, but in moderation. By this we mean to use a variety of ingredients, but never to exaggerate the flavors, so as not to suppress the characteristic taste of the ingredients.

Techniques for Preparing Hot Appetizers

Knife skills and other essential techniques for preparing ingredients

Special technologies used for hot appetizers

Coating: Dip the ingredients to be coated in flour and beaten egg, then roll in sifted breadcrumbs. Then fry in plenty of oil. Add tartar sauce to the side in a sauce cup.

Orly’s method: We make beer batter for the fur coat. Use fine flour, beer and egg yolks to make a slightly thicker mass than pancake batter, add salt and mix in the egg white foam. Stir the main ingredients into this dough and fry in plenty of oil.

Filled hot appetizers: prepare the main ingredient for filling (pre-boil, scrape out the inside, etc.), mix the filling, and then fill it into the prepared ingredient. Bake in the oven or in plenty of fat after skinning.

Crisps: prepare a hard béchamel sauce, mix the egg yolk while hot, add salt and pepper, add finely chopped parsley, and finally mix in the cooked or steamed, chopped or broken ingredients (e.g. vegetables). Let’s cool it down

shape it (in the shape of a cylinder, ball, pear, etc.), coat it, then fry it until crispy in plenty of hot oil. When serving, add tartar sauce in a separate sauce cup.

Puffs and puddings: Beat the yolks of the eggs with the warm butter until frothy. Add the sour cream. Mix until smooth. Add the hard-beaten foam of the eggs and mix carefully by gradually adding the fine flour. Mix the main ingredient (e.g. sprouts) into the mass.

Sprinkle buttered pudding molds with white breadcrumbs. Fill it up to two-thirds with the mixed mass, cover it with aluminum foil pierced with a buttered needle in a water bath for approx. Steam it in 50 minutes. Serve hot with Suprême sauce.

Baked in a tube: Butter a fireproof flat dish and pour gratin sauce on the bottom. Place the cooked ingredients on top and cover with the rest of the gratin sauce. Sprinkle the top with grated cheese and breadcrumbs. Sprinkle with melted butter and bake in the oven until nicely red. Serve immediately after baking.

Learning outcomes/results (ECVET)