cookery chapter 1 all about cookery and foods

food

1. COOKERY

2. What is COOKERY? Cookery- The art and science of preparing food for eating by the application of heat. - Refer to such prior practices as cleaning and removing certain inedible portions.

3. It is the transfer of heat onto a food item to improve its appearance, taste, and flavor. It changes the physical and chemical structure of the food in order to make it digestible. It also kills harmful microorganisms such as bacteria to make the food safe to eat. Heat transfer is vital in cooking food. Too much heat can result in overcooking, which can make the food dry and burnt and make it lose its flavor, color and even nutritional value COOKING

4. Heat transfer happens through:

5. 1. Conduction  Heat is transferred through fire, or a medium such as hot plate, a griddle or a grill.

6. 2. Convection  Heat is transferred by hot air, water and oil through a steamer or convection oven.

7. 3. Radiation  Heat is conducted by infrared heat or microwave through a broiler or a microwave oven .

8. Culinary Art/ Cookery- is an art and science . I -It involves the application of artistic and aesthetic qualities as well as scientific principles. ARTISTIC APPLICATION APPLIED SCIENCE -Harmonious combination - standardized recipes. of color. (color combination) - Accurate weights and Art of garnishing with measurement variations. of forms and shapes. -Correct time-temp. of Neatness of a properly set tables. Cooking. (skirting/ table set up -Knowing composition of the food ingredients (nutritional facts) -Preventing bacterial infections and intoxications.

9. PREPARATION AND COOKING IN THE KITCHEN WITH PASSION. Culinary CULINARIUS CULINA KITCHEN

10. Chef vs. Cookery COOK- is someone who prepares and cooks food. CHEF- is a skilled and trained cook who works in a hotel or restaurant

11. Types of Chef 1. CHEF DE CUISINE ( Executive Chef- the one who oversees daily operations, kitchen costs, food preparation, and menu planning. 2. SOUS CHEF (Second Chef)- the one who is in second command and will run the kitchen in the executive chef’s absence. 3. PATISSIER (Pastry Chef)- One who is in-charge of the whole dessert menu. 4 .SAUCIER (Sauce Chef)- prepares sauces and gravies for all meal types. 5. POISONNIER (Fish Chef) One who prepare and cook seafood dishes.

12. 6. ENTREMETIER (Vegetable Chef)- One who prepare and cook vegetables and starches dishes. 7. ROTISSEUR (Roast Chef)- One who prepare and cook meats by roasting, braising, broiling or other methods. 8. GARDE MANGER (Pantry Chef)- One who prepares cold food items like salad, cold cuts, and dressings. 9. FRITURIER (Fry Chef- Cooks food that need to be fried

13. COOKING TERMS AND THEIR MEANINGS

14. AL DENTE- Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite. BARBECUE- Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire. More specifically, barbecue refers to long, slow direct-heat cooking, including liberal basting with a barbecue sauce. BASTE- to moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying. BATTER- mixture containing flour and liquid, thin enough to pour. BEAT- to mix rapidly in order to make mixture smooth and light by incorporating as much air as possible. BLANCH- to immerse in rapidly boiling water and allow to cook slightly. BLEND- to incorporate two or more ingredients thoroughly. BROIL- to cook on a grill under strong direct heat.

15. CARAMELIZE - to heat sugar in order to turn it brown and give it a special taste. CHOP- to cut solids into pieces with a sharp knife or other chopping device. CLARIFY - To separate and remove solids from a liquid, thus making it clear. CREAM- to soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth soft paste. CUBE - To cut food into small (about ½ inch) cubes. CURE - To preserve meats by drying and salting and/or smoking. DEEP FRY- To cook completely immersing food in hot fat.

16. Caramelize Creaming

17. DEGREASE- To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed. DICE- to cut food into very small (1/8 to ¼ inch) cubes DREDGE- To sprinkle or coat with flour or other fine substance. DRIZZLE - To sprinkle drops of liquid lightly over food in a casual manner. FIFO - First In, First Out FLAMBE- To flame foods by dousing in some form of potable alcohol and setting alight. FRICASSEE- To cook by braising: usually applied to fowl or rabbit JULIENNE - To cut vegetables, fruits, or cheeses into thin strips. GRATIN- From the French word for “crust” term used to describe any oven-baked dish- usually cooked in a shallow oval gratin dish- on w/c a golden brown crust of bread crumbs, cheese or creamy sauce is form DEGREASE- To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed. DICE- to cut food into very small (1/8 to ¼ inch) cubes DREDGE- To sprinkle or coat with flour or other fine substance. DRIZZLE - To sprinkle drops of liquid lightly over food in a casual manner. FIFO - First In, First Out FLAMBE- To flame foods by dousing in some form of potable alcohol and setting alight. JULIENNE - To cut vegetables, fruits, or cheeses into thin strips. GRATIN- From the French word for “crust” term used to describe any oven-baked dish- usually cooked in a shallow oval gratin dish- on w/c a golden brown crust of bread crumbs, cheese or creamy sauce is form

18. KNEAD - to work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour. MISE EN PLACE- a French term, meaning ‘to put in place’ or having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. PAN BROIL- to cook uncovered in a hot fry pan, pouring off fat as it accumulates. PAN FRY- To cook in small amounts of fat. PARBOIL- To boil until partially cooked; to blanch, Usually this procedure is followed by final cooking in a seasoned sauce. POACH - To cook very gently in hot liquid kept just below the boiling point. SAUTE- To cook and/or brown food in a small amount of hot fat. SCALD - To bring to a temperature just below the boiling point.

19. SCALLOP - To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over. SEAR - To brown vert quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance. SKIM –To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby resulting in a clear, cleaner-tasting final produce. STEEP- To extract color, flavor or other qualities from a substance by leaving it in water just below the boiling point. TRUSS - To secure poultry with string or skewers, to hold its shape while cooking. WHIP- To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.

20. THE BASIC COOKING METHODS Two types of cooking Method: A . DRY HEAT COOKING such as baking, roasting and broiling. B. MOIST HEAT COOKING like braising, stewing and boiling.

21. I. COOKWARE -Refers to the cooking pots and pans that are used during cooking.

22. Types of cookwares 1. SAUCEPAN- long handle that is intended to be used on top of stove to cook food that requires boiling. It is usually comes with lids. 2. STOCKPOTS - are large, deep, straight-sided pots for preparing stocks and simmering large quantities of liquid on the stove top. 3. SAUTE PAN- Is used for sauteing food. 4. FRYING PAN- Is a pan used for frying, searing, and browning foods.

23. 5. DOUBLE BROILER- Is a cooking utensils with two saucepan that fit together so that the contents of the upper pan can be cooked or heated by boiling water in the bottom pan. 6. FOOD STEAMER- Is a covered pot with an inside strainer that is used to cook or prepare various foods with steam heat. 7 . WOK- Is a versatile round bottomed cooking vessel originated in China and is ideal for stir-frying.

24. II. KITCHEN UTENSILS -Is a small hand held tool used for preparation.

25. Types of KITCHEN UTENSILS 1. COLANDER- Is used for washing food and draining liquid from solid food. 2. STRAINER - Is a small wire mesh bowl with a handle. It is used to drain liquid from solid food or to remove solid bits from a liquid. 3. MORTAR AND PESTLE- Are kitchen instruments that are used to crush or mash spices and other foods. 4. PASTRY BRUSH- It is used to brush, coat and glaze pastries or to put a grease on baking pans or baking sheets.

26. 5. SLOTTED SPOON- Is a large spoon whose bowl has several slots or holes for draining liquid from being ladled. 6. WHISK- Is a cooking utensils used in food preparation to blend ingredients smoot, or to incorporate air into a mixture, in a process known as whisking or whipping. 5 .FUNNEL –is a tool used to transfer liquid or fine-grained substances into containers with a small opening.

27. 7. LADLE - Is a long handled spoon used for soups, stews, and others 8. TONGS- Are kitchen tools used for gripping, holding, lifting and turning food being cooked on grills, ovens or stove tops. GRATER- Is a kitchen utensils to grate foods such as cheese, vegetables, and spices into fine pieces.

28. 10. POTATO MASHER- is a kitchen tool used to crush soft food which includes mashed potatoes, apple sauce, turnips, carrots or other soft-cooked vegetables. 11. CHOPPING BOARD- Is a kitchen tool, known as cutting board, used as a surface for chopping or cutting foods with knives. 12. KITCHEN SHEAR- are practical for opening food packages.

29. MEASURING TOOLS - Consist of a wide array of cups, spoons, timers, scales and thermometers that are specially designed for use in the kitchen. 1. MEASURING CUPS- Are the kitchen utensils used primarily to measure liquid or solid cooking ingredients such as flour and sugar. 2. MEASURING SPOONS- Are kitchen tools used to measure the amount of ingredients, either liquid or dry, when cooking. 3. GRADUATED MEASURING CUP- Used to measure liquid ingredients. It includes measurements made in cups, fluid ounces and milliliters.

30. 4. WEIGHING SCALE- is a device to measure weight or mass. 5. KITCHEN TIMER- A device that can be set for a number of minutes (usually up to one hour) that sounds an alarm such as bell or buzzer when the specified amount of time has elapsed. 6. FOOD THERMOMETER- Used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods.

31. MEASURING INGREDIENTS PROPERLY LIQUID INGREDIENTS- To measure use graduated measuring cups and place it on the flat level surface, have the measuring eye level to be sure for the exact measurement. DRY INGREDIENTS- Gently spoon the ingredients into the cup, filling to overflowing then level of the metal spatula or straight edge of a knife. FAT (SOLID)- Fill fat on the measuring cup, press it firmly into the measuring cup until it it full, level with straight edge of spatula or knife.

32. V. KITCHEN EQUIPMENT Usually refer to the larger items in the kitchen that handle the bulk of the prep and cooking processes. 1. MICROWAVE OVEN- Is a cooking device that can cook or reheat food much faster than a conventional oven. 2. REFRIGERATOR/ FREEZER- Is an appliance where foods are kept in cool temperature. 3 . BLENDER- is an electrical appliances which has to with whirling blades for chopping, mixing or liquifying.

33. 4. ELECTRIC MIXER- Is a food mixer powered by electricity and is used for mixing and beating. 5. FOOD PROCESSOR- Is an electric appliance with interchangeable blades within a closed container into which food is inserted for slicing, shredding, mincing, chopping, pureeing, or processing at high speed.

34. 6. COFFEE MAKER- Is an electric appliance used to brew coffee. 7. TURBO BROILER- These portable convection ovens include a large glass pot and a fan in lid. The fan blows heated air throughout the oven, resulting in even efficient cooking. 8. CONVECTION OVEN- Is a thermally insulated chamber used for the heating, baking, or drying of a substance, and most commonly used for cooking.

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