Culinary Skills and Food Innovation.pptx

culinary

1. When you prepare food, you bring the ingredients to life .

2. A degree in culinary arts can lead to some extraordinary opportunities. From operating a farm-to-table restaurant using healthy, local ingredients to cooking nutritious, there are plenty of rewarding careers to explore. A culinary arts degree or subject also teaches you how to manage a kitchen, basic and advanced cooking techniques, and how to construct innovative dishes. Not only will a culinary arts degree advance your career, but you will gain the knowledge and skills to feel completely confident in your culinary journey outside of school

3. “We eat first with our eyes” We subconsciously decide if food is going to be appetizing simply by observing the dish in front of us. Portion size, colors, and consistency are all factors that we quickly take note of before indulging in our first bite. Since our eyes guide the stomach, it’s important for chefs to put an emphasis on presentation.

4. Work in a Team & Develop Communication Skills Culinary is all about collaboration and communication. Chefs/Line Cook have different backgrounds, strengths and weaknesses, and cooking techniques, so it’s important for chef to be patient, communicate clearly and effectively, and stay in consistent communication to eliminate any unnecessary confusion. In the kitchen and other professional settings, communication is key to success. Learning to work with others in the kitchen not only prepares, but they can use this when collaborating in other environments

5. Chicken stock - is what you get when you simmer the carcass of the chicken and most importantly, the bones. It's really all about the bones.  What skills are learned in culinary ? How to prepare stocks, soups and sauces

6. 2. Beef stock - stock is similar, but it's made from primarily marrow / neck bones and other scraps around the counter. It can also be used in stews or to make gravy. There is typically no added salt. What skills I learn in culinary ? How to prepare stocks, soups and sauces

7. What skills I learn in culinary ? How to prepare stocks, soups and sauces 3. Vegetable stock - also called vegetable broth, is typically a clear liquid made from boiling a variety of different vegetables and herbs. It is often used as a replacement for bouillon and other meat stocks, like chicken stock. Mirepoix, a combination of onions, carrots, celery, and sometimes other vegetables.

8. Fish stock - is a flavorful broth made from fish bones, heads, and other trimmings, that provides the base for many dishes such as chowder, paella, and Fish stock is a flavorful broth made from fish bones, heads, and other trimmings, that provides the base for many dishes such as chowder, paella, and bouillabaisse What skills I learn in culinary ? How to prepare stocks, soups and sauces

9. Base A good base ensures every soup starts well. Begin with a medium onion and chop in a few basic vegetables to give a rounded flavor. A combination of one carrot, one stick of celery and one leek works well. Stock A good stock is another key essential when making soup Blend Blend your puree with your stock to give a little texture Garnishing A sprinkling of finely sliced spring onions, a few croutons or a handful of chopped herbs make a great finish and will make your soup look much more appetizing. Soup

10. Sauces Bechamel sauce, also known as white sauce, uses milk as a base and is thickened with a white roux. Bechamel sauces are commonly flavored with onion, shallots, pepper, or nutmeg. Secondary sauces that are made with béchamel include cheddar cheese sauce, cheese sauce, cream sauces, or Mornay sauce. Bechamel based sauces are often served with pasta, vegetables, eggs, or poultry.

11. Sauces 2. Espagnole is often referred to as brown sauce. It uses a brown stock, such as beef, as a base and is thickened with a brown roux. Espagnole is often flavored with aromatics, savory herbs. Espagnole is commonly made into secondary sauces such as mushroom sauce. Espagnole sauces are commonly served with roasted meats, such as beef, lamb, or duck.

12. Sauces 3. Hollandaise sauce is a rich creamy sauce that uses butter as a base and is thickened through the science of emulsions. Hollandaise sauces are often flavored with peppercorns, cayenne, lemon, or vinegar and can be made into secondary sauces such as bearnaise. Hollandaise sauces are often served with eggs, vegetables, or poultry.

13. Sauces 4. Tomato Sauce have a tomato base and are thickened with purees, by reduction, or a roux. Red sauces can be flavored with mirepoix, meat stock, or salted pork. Secondary sauces commonly made from red sauce include puttanesca, or Spanish sauce. Red sauces are very versatile and can be served with nearly everything, including pasta, vegetables, fish, beef, poultry.

14. 4. Veloute sauces use chicken, fish, or another white stock as a base and are thickened either with a roux (egg yolk and cream). Examples of secondary sauces made with a veloute include mushroom sauces, curries, herb sauces, or white wine sauce. Veloute sauces are often served with lighter dishes such as vegetables, fish, pasta, or poultry Sauces

15. Food safety and sanitation Food Safety and hygiene means taking the necessary precautions in order to ensure that the food is fit for human and does not create an environmental hazard Business that do not comply with regulation that cause illness or food poisoning can be prosecuted and liable for fines or compensation claims. Food safety is important retaining your licensed to operate and ensuring repeat business from customer. Good Personal Hygiene No Bare Hand Contact With Food Purchase Safe Food Store Food Properly Prepare and Cook Food Adequately Clean and Sanitize  

16. The grip The helping hand- - The helping hand supports the cutting hand by holding the ingredient being cut. Knife skills

17. 4. Dice ---   Dicing is like chopping, except dicing is always finely chopped, consistent in size, and neat in appearance.  5. Mince - This is the finest level of chopping, and is frequently done using a food processor, or a sharp chef's knife.  Knife skills

18. Chiffonade- - Chiffonade is the culinary term for thinly sliced herbs Julliene - - A garnish of vegetables cut into long, thin strips. Knife skills

19. 8. Battonette - the French term " batonnet " translates into "small stick," with cuts resulting in strips that measure roughly ¼-inch by ¼- inch by 2–2 ½-inches. Knife skills

20. Mise en place

21. Basic Cooking Methods

22. 2 Important Cooking Methods Dry heat method - The dry heat cooking methods do not need any water and use dry heat to cook something; some examples are steaming, baking, grilling, and roasting. Moist heat method - The moist heat cooking methods, we use liquids to cook the food; some examples include are boiling, frying, stewing, barbecue, and basting.

23. 1. Grilling Grilling is the method of cooking food over direct heat. The food is exposed to the flames and the heat comes from the coals underneath the grate. You can grill over an open flame or in a grill pan.

24. 2. Steaming For steaming, food is placed in a steamer which is kept over hot liquid. The steam cooks the food but the water or liquid being used for steaming does not meet the food itself.

25. 3. Searing Searing refers to browning of food. Seared food has a brown and caramelized appearance from the outside. Food can be seared when small amounts of fat are used over high heat to give the outside a caramelized appearance, while the inside is not cooked through. Searing fish or meats is quite common.

26. 4. Boiling When food that is cooked in water reaches 100° Celsius, it is in the boiling stage. In this method, the food is completely immersed in water and boiled until soft and tender.

27. 5. Sauteing To sauté food is one of the most common steps that we follow while cooking anything. Food is cooked in very little oil or fat until it turns tender. This is usually done in a pan and the food is cooked over medium to high heat.

28. 6. Poaching In order to poach food, it needs to be submerged in water that is between 71° Celsius and 82° Celsius. The food remains in the water until it is completely cooked.

29. 7. Broiling Broiling requires the source of heat to come from the top and mostly ovens are used to broil. The setting can be adjusted to broil so that the top heat source is the only one that comes on. However, while broiling, one must keep an eye on the food, as it cooks very fast.

30. 8. Baking Baking simply means cooking food items (usually uncovered) in an oven using dry heat. This method of cooking is used for foods like bread, cakes, cookies, muffins, lasagna, etc.

31. 9. Roasting This method is similar to baking as it involves the use of an oven to cook the food. Mostly, meats or vegetables are roasted. Food is cooked until it turns beautiful golden brown.

32. 10. Blanching Blanching and boiling are almost the same, but in blanching, the food is par-cooked, then it is submerged in an ice bath to stop the cooking process.

33. 11. Stewing Stewing is like braising. The ingredients are first seared then cooked in liquid.

34. 12. Deep-Frying Deep-frying means cooking the food in hot oil or fat. The food is cooked until its colour turns to golden. It is crispy on the outside, and the inside is cooked completely.

35. 13. Shallow-Frying Here the oil only reaches to about half-an-inch up the pan and food is cooked on one side first, before being turned over to the other side so it can be completely cooked.

36. Tips For Planning The Perfect Brunch Plan a Diverse Menu. You will want sweet, savory and fresh menu items for everyone to enjoy. ... Prep Ahead. ... Set Up the Night Before. ... Clean. ... Keep Your Food Warm. ... Have a Few Drink Options. ... Get Creative with Your Serving Plates and Glasses. ... Simple Centerpieces

37. Plate presentation and nutritionally balanced plates Plate presentation is the final step that showcases their creations. Often taken for granted or left as an afterthought, plate presentation should highlight the quality of the food and preparation techniques The classical plating technique uses the three basic food items of starch, vegetables and main Chicken Parmegiana

38. Guest relations, critical thinking, teamwork Guest Relationship leads to having satisfied individuals and an eventually higher level of business every time they return. It also goes a long way in retaining them and also ensuring that they return home with a smile. Critical thinking - observations, and arguments to form a judgement.  Teamwork- Working well and developing effective relationships with diverse personalities.

39. How to create Global à la Carte menus An à la carte menu in a restaurant offers you a choice of individually priced dishes for each course

40. Palate Training Students in culinary programs learn how to detect and balance flavours . Exposure to ingredients you may have never worked with before will help develop new flavour sensations. Developing your palate will help you to confidently create dishes, critique dishes, and season to perfection. 

41. What is food innovation? Food innovation is the developmental process of new food products and production processes in order to find more nutritious food products, to have a point-of-difference from competitors. Innovation comes with confidence; change a recipe to suit your taste and by chance it evolves into something new if you wish to republish someone else's recipe, you should do what newspapers and magazines do and “adapt” the recipe which means that you're not just changing a few words around, but completely rewriting the recipe in your own words, explaining how you made the recipe

42. The Basics of Food Innovation    Creating new types of food.  Sometimes, food innovation allows for the development of entirely new types of food. For restauranteurs, this is a great way to show off unique menu items. For consumers, it means a more interesting  Making food tastier.  Some food innovation serves to make the food we eat tastier. With a combination of new ingredients and new methods of production, we can get access to new flavor profiles.

43. Making food more nutritious.  Tasty food isn’t always good for us, of course. That’s why so much modern food innovation is focused on making food more nutritious Improving sustainability.  Not all methods of food production are sustainable, but thanks to food innovation, our agricultural and distribution processes are becoming more sustainable every year. Lowering costs.   Other types of food innovation focus on improving efficiency and lowering costs, leading to lower costs for end consumers

44. Support food innovators.  Buying and appreciate their products and telling other people about their existence can help them stay in business – and encourage them to keep innovating. Break out of your comfort zone.  Similarly, try to break out of your food “comfort zone.” Try new food products, new restaurants, and ingredients that you wouldn’t have ordinarily considered.

45. Those w ho work in food service use a wide range of skills to complete their duties in a restaurant or professional kitchen. They must work with a team of other food service employees to create a positive dining experience for guests. A career in food service prepares you with many necessary skills applicable to any workplace Attention to detail Chef/Line Cook need a critical eye to inspect food, remember customer orders and prepare dishes according to meet every guest's needs. Memorizing menu items and descriptions also proves that you can accurately focus on details. Communication Those working in food service need strong communication skills to interact with coworkers and customers. Servers need to communicate with kitchen employees regarding their guests. Those working in the kitchen need to communicate among themselves to ensure food is prepared correctly. Active listening and taking feedback are necessary qualifications for food service employees.

46. Adaptability Adapt ,Create and Taste Cooking is part skill, part discovery. Innovation comes with confidence; change a recipe to suit your taste and by chance it evolves into something new Things can change in a moment in food service. Servers, cooks and other industry workers need to adapt to new circumstances to complete their jobs. From handling the business of a restaurant at peak times to working with different ingredients, food industry professionals must be ready to change their work methods at any time.

47. Garlic Labuyo Sauce Tomato paste 250 Water 2000 ml Garlic 25g Siling labuyo 100g Brown sugar 125g Beef cubes pro pack 6 pcs Saute minced garlic, then add tomato paste Add water and add beef cubes Add minced siling labuyo and brown sugar Simmer for about 10 minutes

48. Tinapa roll with salted egg 2 salted eggs - shelled 2 plump tomatoes - halved, seeds discarded and cut into cubes smaller than a quarter inch 1 whole white onion 1 small bunch  scallions  - finely sliced 1 small handful Thai basil - torn into small pieces 2  tinapang bangus  (smoked milkfish) 20 small spring roll wrappers cups cooking oil - for deep frying Discard the skin of salted egg Add the tomatoes, chili scallions and basil white onion Discard the skin, head and tail of the fish. Flake the flesh. Add to the salted eggs and vegetables in the bowl. Wrap the filling with the spring onion In a fryer, heat enough cooking oil to reach a depth . Fry the spring rolls (in batches if necessary) until browned and crisp. Drain on paper towels. You can add pikling on the side.

49. Boil the Taro leaves In the scraped milk , torch release the aroma in a single pan saute garlic ginger onion and put the taro leaves and the coconut milk3.taste with granules and put a little shrimp paste Serve with linguine pasta Laing Pasta

50. "I believe that there is always something new to learn, in fact, that is one of the t reasons why I choose to become a chef, that my education is never over."