3. WHAT IS
COOKING?
It is the transfer of heat onto a food
item to improve its appearance,
taste and flavor.
It changes 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.
4. WHAT IS
COOKING?
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.
7. DRY HEAT
METHOD
In this method, cooking is
conducted through ,moisture
such as Hot Air, Hot Metal or
radiation.
8. MOIST HEAT
METHOD
This method pertains to cooking that
uses water or steam. Examples of
Cooking the moist heat method are
broiling, steaming and simmering.
10. Cooking is a
life skill that
everyone
has to learn.
Learning how to
cook can improve
oneself as this skill
helps a person
acquire good
qualities such as
independence,
creativity,
organization,
planning skills,
confidence, and
even social skills.
14. What isChef
de Partie?
Chef de Parties usually have the
responsibility of overseeing a section
of the kitchen.This is why their
position is often called a station chef
or line cook. In larger kitchens, they
usually get help from other members
such as demi-chef de partie, commis
or trainee chef.
15. Types ofChef
de Partie
1. The Sauce Chef
2. The Fish Cook
3. Vegetable Cook
4. Roast Cook
5. Pastry Chef
