To learn Course 5 – Module 3, the student needs approx. You need 4 lessons (4×45 minutes). With the help of the Module, you will learn the main and additional operations of preparation.

Cooking Techniques for Main Dishes

Knife skills and other essential techniques for preparing ingredients

Knife skills and other basic techniques for making ingredients

Diced: From the prepared meat, cut slices that are 2 cm thick perpendicular to the fibers. Lay these slices flat on the cutting board, cut them into 2 cm wide strips, and then dice them.

Strips: From the prepared meat, cut slices that are 8 mm thick perpendicular to the fibers. Lay these slices flat on the cutting board and then cut them into pencil-thin strips.

Preparation of marrow: Wash the marrow, soak it in cold water, and then remove its membranes. Cook it in salty, lemony water, cool it, and prepare it by coating and frying.

Liver preparation: Wash the liver, pat it dry, remove the blood vessels, and then dice it as desired.

https://www.youtube.com/watch?v=q_QtwiW4QjU&ab_channel=BudayP%C3%A9ter%2CaZsebszak%C3%A1cs 

https://www.youtube.com/watch?v=qWUixRNfsvw&ab_channel=F%C3%BCl%C3%A9t%C5%91lafark%C3%A1ig 

https://www.youtube.com/watch?v=ewLqT3pmBVY&ab_channel=StreetKitchen

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.

Types of flavors

As mentioned earlier, our sense of taste allows us to recognize certain flavors thanks to the recipients that they are on our tongue (and part of the palate). Mainly and so far, five basic tastes have been established that our body can detect.

1. Édes

The sweet taste is one of the most basic and relevant to both humans and other species, as it is one of the first tastes detected and one of the most frequently sought after by most living things.

 

This taste is usually associated with hydrocarbon compounds such as sugars, and we generally believe that most of these taste receptors are on the tip of the tongue.

 

Similarly, it is one of the most characteristic aromas of the fragrance, the perception and intensity of this flavor can be easily changed depending on the aroma of the given food. In general, at least in humans, it is usually one of the most preferred flavors throughout life, especially in childhood and old age.

2. Salty

The second of the basic tastes is the so-called salty taste. It’s a reaction to detect sodium chloride and other salts in our mouths, and it’s essential because it helps us find foods that help regulate our body’s electrolyte balance and maintain homeostasis.

 

In fact, there is a so-called salt appetite, which is related to the search for regulation of the need at the biological level. It usually becomes more important and sought after by a person as we grow and mature, and the recipients are mainly found at the tips of the tongue.

3. Acid

This taste is usually associated with sour, spoiled food. This taste comes from substances that appear according to the taste, acids and name, which can pose a danger to the body. That’s why it’s usually not unpleasant and avoidable for most people, at least early in life.

 

At the same time, they contribute to the regulation of the pH of our body, their detection is related to the electrical charge of the molecules that come into contact with the receptors (apparently those channels are sensitive to the concentration of protons in the molecules).

It is as important in food as citrus fruits. Interestingly, it seems to be related to the sense of balance, the channel type (OTOP1) is also related to its perception in the vestibular system. Its main receptors are on the back bands or sides of the tongue, near the palate and pharynx.

4. Bitter

This fourth basic taste is also one of the most significant and the first in which it dominates, since it is peculiar that it is mostly

unpleasant for humans and usually warns us that we have bad food or poisonous potential. However, many people like foods that have this flavor, including beverages such as coffee. It is usually generated by inorganic salts.

The perception of this taste is important throughout life, and usually the foods we like go through a process of habituation in which we initially find them unpleasant. Most of the receptors for this taste are located in the inner, medial part of the tongue.

 

5. Umami

The types of flavors recognized at the traditional level, and indeed the ones most of us learn through formal education, are the previous four. However, in recent years, a new taste has been discovered, which even contains specific receptors in the tongue.

 

We are talking about umami taste, the translation of which would be approximately “tasty / delicious” and which today has entered the classification of basic tastes. The recognition of this taste is related to the action of glutamic acid or monosodium glutamate. It is found in many products, including meats, sauces (which are commonly used as enhancers), and cheeses. We consider that the recipients of the tastes are distributed throughout the tongue, on its surface.

 

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

Cooking metods used for main dishes, including grilling, roasting, sautéing, and braising

Cooking methods used for main dishes

COOKING

Heat transfer operation, during which the prepared raw material is in some liquid

(water, milk, bone broth, meat juice, wine, etc.) or soften in steam. We can start cooking:

1. a) in cold liquid, if our goal is the flavors, vitamins and minerals in the raw material

the best possible dissolution of materials (e.g. broth, soup), and the softening of hard, coarse raw materials (e.g. smoked ham, dry legumes) and

1. b) in boiling liquid, if our goal is to prevent flavor and nutrients from dissolving,

and preserve their characteristic stock (e.g. cooking pasta).

Concept: Cooking is a kitchen technology process in which raw materials are exposed to long-lasting heat in a liquid heated to boiling point, which process results in the raw materials softening.

Cooking methods:

– Boiling – Cooking above the boiling point.

– Ablation – lower than 100°C, approx. Cooking at 95 °C for a long time. This is how the broth, “abált” bacon, pork cheese (gomb), meat, blood and liver loops are made.

– Boiling – Slow boiling for a longer period of time, the aim of which is to reach a desired density or concentration. This is the name given to the process when the soup, sauce or other food is boiled until it reaches the desired thickness. This is how they are made

also spice spirits. The boiling is done under a lid, on a moderate and even fire, with extra care, because the food can easily burn.

– Scalding – Scalding is the process when a raw material is placed in boiling water, left in it for a few moments, and then filtered. We use this procedure e.g. to dull the power of hot onions or peppers, or to peel off the skin of tomatoes, but they scald chickens and hens when cleaning them.

– Pre-cooking – Short-term cooking in hot water. Its purpose is to remove the undesirable part of the raw material (e.g. almonds,

tomato peel), reduce its taste, smell, essential oil content (e.g. kidney, scallion, cucumber), disinfect it (e.g. sweet peas), or prepare for further operations (e.g. deep-fried cauliflower , kale casserole).

STEAMING

It means softening in a closed space, in steam. A big advantage is that the valuable nutrients,

dyes and flavors do not dissolve in food.

It can be: – Direct steaming: the food is in direct contact with the steam (e.g. vegetables).

– Indirect steaming: the food does not come into direct contact with the steam. In a water bath

or steaming takes place in a steam chamber (e.g. puffs, puddings).

BAKING

A heat transfer operation that does not require liquid, in which the raw material is heated at 100 °C

heat to a higher temperature (120-250 °C). As a result, a tasty, yellowish-brown layer of volatile matter is formed on the surface of the raw material. In the case of meat, this outer crust prevents the

the outflow of meat juices from internal parts; this reduces the amount of nutrient loss, the meat dish will be juicy, soft and tasty. During baking, always turn the meat with a spatula, do not insert a steak fork into it, because you will break through the browned outer crust and the tasty meat juices will flow through the opening. A meat slice that has been poked a lot and turned with a fork will therefore be dry and chewy.

Baking can be done:

– Open-air cooking: in the open air, usually on a spit (open-fire cooking. Meats of different sizes are strung on a stick, with vegetables inserted between them, kept over the fire and constantly turned, while being smeared with bacon. The best known is cooking bacon on a spit), or on fiber (one of the oldest known and fat-free cooking method used when cooking on a grid (grill) placed over the glowing embers of the campfire or charcoal embers. The glowing embers emit infrared rays (heat rays),

as a result, the change occurs (thin slices of meat, spicy meat pies, or vegetables, etc.) become reddened and softened. Meats are usually marinated or prepared with seasonings, lightly oiled, and fried to a red color, because the meat gives a characteristic flavor. The operation of grills (infrared ovens) is based on this

– Baking in a closed space: we usually bake in a closed space in an oven or oven.

– Low-fat, natural frying: done in a pan. Food materials are usually rolled in flour before baking. In this way, pleasant dry ingredients are also formed.

 

– Frying in plenty of fat: usually used in a pan or fryer. We mainly bake fur-covered foods (vegetables, meat, fruits) and some types of pasta in this way. A typical mistake is that the oil is not changed and filtered regularly, so the burnt breadcrumbs that were

previously left stick to the food, thereby reducing its enjoyment value.

– Cooking with radiant heat: can be done in a contact grill, grill oven or salamander. The food can thus be prepared relatively quickly.

STEAMING

Heat treatment method, kitchen technology operation that combines the beneficial properties of baking and cooking. The raw material is first passed through with or without a little heated fat

(frying), then cover with a little liquid – possibly in its own juice (e.g. mushroom) – and cook. During steaming, both operations participate in the process in the most advantageous way.

As a result of the hot fat, a tasty substance forms on the surface of the raw material, which is why the food prepared by steaming will be tastier. And because of the added liquid, it is softer than usual

we would have baked it. Larger pieces of meat or fish should be steamed in the oven under a lid – there is less risk of burning.

TOAST

Also known as gossiping. The formation of stock on the surface of the raw material for the purpose of flavoring.

It can be done dry (e.g. bread) or in a little fat (e.g. red onion). However, care must be taken to ensure that only a slight color change occurs, because it is dark in color

layer of volatile matter is harmful to health.

FUMIGATION

Meat, fish, cheese, etc. treatment with smoke, the purpose of which, in addition to creating the popular smoked taste and aroma, is often to increase the shelf life of the food. As a result, the water content of the raw material decreases, and various chemical compounds that give it a characteristic taste are deposited on its surface.

We distinguish between warm smoke used for a short time – here the goal is primarily flavor development

– and long-lasting cold smoke, when the preservative effect will be stronger – e.g. ham smoking

Learning outcomes/results (ECVET)

He/She knows how to use knives.

Understands basic techniques for preparing ingredients.

He/She mastered the cooking methods used for the main dishes

He/She understands the importance of seasoning.