Sec/19w2||culinary terminology and proper use of herbs and spices

Hello my lovely chefs friends

How are you. I am@ ROOHIASIF from Pakistan I hope you also fine.I really appreciated by the experts ,professional@nehal from his second course class .in the first class I have learnt many more things related to the kitchen .In this glass he gave various information about spices and herbs which proved to be very useful for me. Which can further improve my cooking skills.
Let's move towards and I start my assignment
In this assignment I will try my best to answer all the questions that are asked.

choose 3 culinary terms and define the accompanying each terms with a photo of your on?

Julienne

The first technique is julienne .Julian cutting commonly used in salates strip-fried at garnishes where consistently in size and shape is important .I will able to take gulinne technique.

process/method

Wash and peel the vegetable

I use this technique .I wash the vegetable the peel and cut the vegetables. It is very important to take care of cleanliness . I am using for cutting .cucumber, tomato ,green leaves ,carrot ,bell paper

sharp knife

Using sharp knife.cut the upper and lower part of carrot the cutting size of carrot about 5inch and cut the thick slices and cut strip form.

Help of cutting board

With the help of cutting board I cut easily thick or thin size of vegetable.

Marination

I am using second technique is marination.One of the important things.Marination is a process by which we add spices and many gradients to our food, so this process is usually used in meat, beef, and chicken.Yogurt and garlic are added to it and the meat is boiled in the same water.Then it is kept for three to four hours so that the spices are well absorbed in the meat.Such cooked food is very delicious.

I make chicken karahi.After adding all the spices to the chicken, I added curd, ginger and garlic and kept it for three to four hours then I cookedWith this marination technique, the food I cooked turned out to be very tasty.

Frying

I am using third technique frying .personally I like this method.The most important thing for frying is to know what the fryer is doingNow it depends whether you are deep frying it, shallow frying it, pan frying it or not.French fries are fried in very little oil.Temperature plays a very important role for frying.Cooking on a high setting will burn the food and cause it to burn.. and waste nutritious values

I am frying potato cutles .I have shallow fried it.And the heat of the stove was also medium, not too high.

Did you know the spices shared in this course and uses? What other spices would you add to the list?

A)Of course we add it to our food as it is but there are many spices that we use that we know about.A lot of spices are used in my house.south asian cuisine use lot of spices

cuminseeds

Restores the flavor of the food Also, I roast and grind the cumin see in a pan to make the food more and then sprinkle a little on top after cooking at the end of the meal which makes the food very tasty. It's eroma and taste is very unique.

Cinnamon stick

I am using in desert specially cake and cheese pastries. Biscuits and bread It is a mandatory addition to many salty foods.

Cloves

Cloves are used in multipal purpus .in Pakistani cousin used in add frying rice.if we took about desert we use in zarda.suji ka halwa.

Turmeric

.Turmeric has immense benefits in Pakistan and it is used all over the world full of Pakistan.in I am using in different dishes like karahi curry,veggies and many dishes .

Bell paper

There are many bell paper red,green,yellow.but I am using red bell paper and I am using in powder form.using many dishes in red bell paper.

cardamom

There are two types of cardamom.black cardamom and green cardamom .using black cardamom in rice and met and beef dishes.and green cardamom use in deserts like rice milk,halwa .

Finnel seeds

The taste and eroma is very strong Finnel seeds.use in beef,meat and chicken dishes .and some deserts like sweets and biscuits .

carom seeds

Carom seeds use in different dishes like puri,prittet,chutney,and pickle and veggies

What is the combination os spices that you use most in cooking and in what preparation do you add it?

A)We cook using different types of spices like turmeric, cumin, red chilies, black paper and coriander .If I make some spices at home, like garam masala, chaat masala .I also grind all the spices together then it becomes a powder form and then use them in food.

special karahi masala

This is home made spices.
Corieder,cuminseeds, whole red chilli,salt,black paper,red chilli,(all the spices mix and grind it) use in beef,mutton,chicken.in my country mostly using paking food but I prefer home made spices.i can show you picture

So guys it's time to leave I hope you like my belog before I am going I would like my friends @suboohi @kunwal@sualeha @goodybest .
Inshallah we will meet new belog see you soon again good by
Best regards,
@roohiasif99