Ingredients and their types

Raw Material / Ingredients used in Cooking 

Raw Material means it used to denote material is in an unprocessed or minimally processed state of cooking. 

An ingredients is a substance that forms part of a mixture in a general sense. 

For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. But some of the commercial products contain a secret ingredient that is why they does not want to lose loyalty of that products. National laws usually require prepared food products to display a list of ingredients , and specifically require that certain additives be listed. Ingredients are found in many forms / states that is dry, solid, liquid and fat form / state of ingredients.

Characteristics of Raw Material :-

* To make food tasty, colourful dishes, it is

important to have knowledge of the raw materials.

* They plays a special part in cooking.

* They helps to improve the quality and gives standard end to the  product.

Types of Raw Material :-

1. Salt :- 

The other name of salt is SODIUM CHLORIDE (NaCl). It is found in all parts of the world in a solid or in a solution form. It changes a taste less dish into a wonderful dish. Due to an improper form of salt using in food, it can spoil the taste of dishes. 

Types of Salt :- 

• Rock Salt.

• Sea Salt.

• Table Salt.

• Culinary/ Freezing or Crush Salt.

• Colliery Salt.

Uses of Salt :-

• Improve the flavour and taste. 

• It is used in floor to make fermentation process easily. 

• Cauliflower and Broccoli, put in salted water the insert comes out from them.

• In green vegetables, it helps to returning colour and taste.

• It is also helped to preserving of ham, bacon, fish.

2. Liquid :- 

It is important as they are used for purpose of cooking, binding and coating etc. Milk, Water, Stock are the most commonly used liquids, to maintain food or liquid good. Water and milk are used for poaching and also used for make sauce, soups for curries and cubed. 

Types of Liquid :-

• Milk. 

• Water.

• Stocks.

• Soups.

3. Sweetening :-

It is used with other foods to make the combined flavour of the dishes. It also adds it own sweetness and much in food products. It is found in many various form like grainy, fine grinded and powder and also in solution form. A sugar varies in their sweetening quality and is available in the many forms.

Types of Sweetening :-

• Grainy Sugar.

• Caster Sugar.

• Icing.

• Cane Sugar. 

• Milk Sugar. 

• Honey.

• Golden Syrups. 

4. Fat and Oil :-

These are nutritionally useful and in some forms. They provide economical source of energy and a very tasty taste to the dishes and they also increase the texture.

FATS :- They are solid at room temperature and melt on heating. 

Types of Fats :-

• Visible Fat :-

                       Butter.

                       Margarine.

                       Lard.

                       Suet.

                       Coconut Oil.

                       On Animal Meat.

• Invisible Fat :-

                       Lean Meat.

                       Nuts.

                       Seeds.

                       Egg Yolk.

                       Oily Fish.

                       Pastry.

                       Cod.

                       Cheese.

                       Cream.

                       Chicken.

OILS :- They are liquid at room temperature and no need to heat up them.

Types of Oils :- 

• Ground nut Oil.

• Walnut Oil.

• Alkanut Oil.

• Corn Oil.

• Cotton Seed Oil.

• Olive Oil.

• Palm Oil.

• Safflower Oil.

• Sesame Oil.

• Soybean Oil.

• Sunflower Oil.

• Almond Oil.

• Beechnut Oil.

• Cashew Oil.

• Pecan Oil.

• Pinenut Oil.

Uses Of Fat and Oil :-

• Spread. 

• Salad Dressing. 

• Frying Medium. 

• Tempering. 

5. Raising Agent / Leaving Agent :-

It increase the surface area of a flour or creating within a gas bubbles puffing up to only increase the volume and make it light.

Types of Raising Agents :-

• Biological Raising Agent – Yeast.

• Chemical Raising Agent – Baking Powder. 

• Mechanical Raising Agent – Whisking and Beating. 

• Lamination Raising Agent – Folding and Rolling. 

6. Thickening Agent :-

When it is used, it makes food consistent and tasty. It is also used for making a soup, sauce, curries, mousses, and pudding also.

Types of Thickening Agent :-

• Starch :-

               Cereal Starch.

               Root Starch.

               Instant Starch.

• Egg.

• Coconut. 

• Curd.

• Poppy Seed.

• Onion Paste.

• Indian Spice.

• Gelatine.

7. Fruit :-

The sweet and healthful product of a tree or other plant that contains seed and can be eaten as food like Papaya, Apple, Mango, Mud Apple, Banana, Guava, Custard Apple, Orange, Grapes, Watermelon, Kiwis, Apricot, Dates, Strawberries, Blueberries, Blackberries, etc.

Types of Fruits :-

• Pulpy Fruits :- They are mostly hard in raw from and become thin when they ripe. The pulp is often used in preparing desserts, cakes, candies, ice cream, and smoothies like mango, papaya, banana, muskmelon, pineapple, custard apple, wood apple, mud apple, kiwis, etc. Some fruits have small soft seeds, but some fruits like guava, and wood apple contain multiple small and hard seeds.

• Dry Fruits :- These fruits are with no water content. Their water is removed by either natural or artificial method of drying. They shrink with mild change in colour and shape after drying and have longer living life than fresh fruits. They are used in ice cream, and healthy milk shakes. They are best paired with cakes and chocolates. They are used in preparation of desserts and presentation of food like fig, kiwi, dates, dried apricots, raisins that is a dry good quality of grapes. 

• Juicy Fruits :- These fruits give juice of thin consistency when crushed. The juice is strained to separate any small fruit particles left while crushing. Then the clear juice is used for sorbets, mocktails, and organic coloured ice cubes.

Juices are combined with corn syrup and sugar to prepare juice drinks and fruit nectars or nectar blends.

                              Citrus Fruits :- These fruits are often divided that contain small sacks filled with juice. These contain citric acid, which has sour taste to the sweet ripen fruit. They have leathery and colourful outer peel. Their peel and zest has a strong aroma that is used as vegetables for presentation like sweet lime, orange, lemon, grapes fruit, finger lime, and Buddha’s Hand, etc.

                           Non – Citrus Fruits :- They are not sour in taste and don’t contain citric acid. Ripen non-citrus fruits are sweeter in taste than ripen citrus fruits like grapes, watermelon, etc.

• Berries :- They are small, pulpy, juicy, fruits of bright glossy coloured peels. They are consumed worldwide. They can be eaten fresh or used in preparing cakes, candies, etc. Some of them are used in preparation of jaws, and sweet pickles like strawberries, gooseberries, blueberries, blackberries, raspberries, and cranberries, etc.

• Drupes :- It is a healthy fruit that has one seed surrounded by a bony endocarp or the inner wall of the pericarp which is sweet and juicy like plums, peaches, and olives, etc.

• Pomes :- It has many seeds with fleshy tissues surrounding the pericarp that is sweet and juicy like apples and pears, etc.

8. Vegetable :- 

In every day usage, a vegetables are any part of the plant that is consumed by humans as food as a part of meal.

Types of Vegetables :-

• Leafy Vegetables. 

• Root Vegetables. 

• Stem Vegetables.

• Tuber Vegetables. 

• Fruit Vegetables. 

• Bud Vegetables. 

• Bulb Vegetables. 

• Flower Vegetables. 

• Fungi Vegetables. 

9. Beans :- 

It is a common name for large seeds of serval generation of the following plant family Fabaceae, which are used as human or animal food.

Types of Beans :-

• Field Beans. 

• Kidney Beans. 

• Lima Beans. 

• Moth Beans. 

• Pinto Beans. 

• Runner Beans. 

• Tepary Beans.

• Board Bean. 

• Black Beans. 

• Green Beans. 

• Urad Beans.

• Rice Beans. 

• Soya Beans.

• Moong.

• Garden Peas.

• Bengal Grain.

• Black Chickpeas.

10. Rice :-

It is a seed of the grass species of Asian Rice or African Rice. It is the most widely consumed staple food for a large part of the world’s human population, especially Asia.

Types of Rice :-

• Brown Rice. 

• Gold Rice.

• Red Rice. 

• Black Rice. 

• Patana Rice.

• Long Rice.

• Short Rice.

• Wild Rice. 

• White Rice. 

• Basmati Rice. 

• Brown Basmati Rice. 

• Jaua Rice. 

• Italian Rice.

• Spanish Rice.

11. Spice :-

It is a seed, fruit, root, bark, or other part of plant which used for flavouring, colouring and preserving the food. 

Types of Spices :- 

• Bay Leaf.

• Green Cardamom. 

• Cinnamon. 

• Clove.

• Coriander Seeds. 

• Cummin.

• Chilly. 

• Mustard. 

• Saffron. 

• Star Anise. 

• Tamarind.

• Turmeric. 

• Curry Leaf.

• Stone Flower.

• Cobra Saffron. 

• Dried Ginger. 

• Black Salt.

• Black Cardamom. 

• Wild Mango Stem.

12. Pulse :-

They are seeds obtained from vain and shrub plants. They contain protein. They are found inside pod. They provide muscle strength.

Types of Pulses :- 

• Black or Urad Dal.

• Chick or Chana Dal.

• Field or Vaal Dal.

• Green or Moong Dal.

• Pigeon or Toor Dal.

• Red or Massoor Dal.

13. Cereal :-

It is grass which is cultivated for the eating and cooking purpose and the edible part of the grass is known as grain that contains endosperm, germ, bran, etc.

Types of Cereal :- 

• Bajra.

• Jowar.

• Maize.

• Oats.

• Ragi.

• Wheat.

• Buckwheat.

• Sags

14. Dairy Product :-

These are a type of food produced from the milk of mammals like cattle, cow, goat, sheep, camel, buffalo, etc.

Types of Dairy or Milk Products :-

• Baked Milk.

• Basundi.

• Bhuna Khoya.

• Butter.

• Butter Fat.

• Butter Milk.

• Butter Milk Powder. 

• Chas.

• Curd.

• Cheese.

• Clotted Cream. 

• Cottage Cheese. 

• Cream. 

• Custard. 

• Ghee. 

• Ice Cream. 

• Ice Milk.

• Khoya.

• Kulfi.

• Lassi.

• Malai.

• Panner.

• Shrikhand.

• Sour Milk.

• Yak Butter.

• Yak Milk.

• Whey.

15. Egg :-

They are staple as non-vegetarian food. They are used in baking and preparing desserts. 

Types of Eggs :-

• Omega – 3 Eggs.

• Nest – Laid Egg.

• Nest – Free Egg.

• Free – Run Egg.

• Free – Range Egg.

• Organic Egg.

Size of Eggs :- 

• Size between 53 – 63 gm are medium egg.

• Size between 63 – 73 gm are large egg.

• Ones weighting more than 73 gm are extra large egg.