The document provides an overview of basic concepts in cookery, emphasizing the importance of heat transfer in cooking methods and the effects of heat on food. It differentiates between dry heat and moist heat cooking methods while highlighting the relevance of cooking skills for personal development and health. Additionally, it outlines various culinary career opportunities, including chefs, restaurant managers, and food writers.

1. BASIC
CONCEPTS IN
COOKERY

2. COOKING
•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.

3. •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.

4. HEATTRANSFER HAPPENSTHROUGH:

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. TWOTYPES OF
COOKING
METHODS:

9. DRY HEAT METHOD
•In this method, cooking is conducted through
moisture such as Hot air, Hot metal or
Radiation.

10. 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.

11. RELEVANCE OFTHE COOKERY COURSE
• Cooking is life skill that everyone needs 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.
• Cooking and eating at home are also healthier and
cheaper.

12. •THE CHEF DE PARTIE
* The sauce chef  prepares sauces and stews only.
* The Fish Cook  prepares the fish dishes.
* Vegetable Cook  prepares the vegetables, soups,
starches and eggs.
* Roast Cook  is in charge of preparing roasted and
braised meats.
* Pastry Chef  prepares pastries and desserts.

13. CAREER OPPORTUNITIES IN COOKERY
•The Chef  is the person in charge
inside the kitchen. On a large scale, the
chef is responsible for the production
including menu planning, purchasing,
costing, and planning of the schedules of
the staff as well as the hiring and training
of people.

14. • Restaurant Manager  is tasked to manage, lead, and supervise the restaurant
operations.
• Sales Coordinator  is responsible for representing and advertising the
restaurant.
• Front Office Agent  performs all front desk duties such as check-in and
check out, reservations, phone messages, and special requests from the guest.
• Food Stylist  prepares the food for photography in books, magazines, and
other publications.
• Food writer  writes articles and blogs for food industry journals and other
publications.