basic concept of cookery

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. 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. TWO TYPES 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 OF THE 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.