The document provides an overview of culinary history and kitchen organization. It summarizes the history from ancient times through modern eras, highlighting key developments like the introduction of new ingredients and cooking methods from different cultures. It also outlines the evolution of kitchen equipment from open fires to modern gas and electric stoves and appliances. Finally, it discusses basic kitchen layouts, cooking methods, important tools and equipment, and knife safety.

1. Chapter 1:
Overview

2. At the end of this module you are expected to:
 Appreciate the history of culinary;
 Recognize the variety of kitchen equipment, tools
and wares, their uses, functions and how to take
good care of them;
 Understand how a professional kitchen work is
organized.

3. A. History of Culinary
Throughout the centuries the way food is prepared, what we
eat, and even how we eat has all changed dramatically. As
culture changes so does our food. With new technology and
advancements come new ways to prepare and enjoy food. But
the most innovative culinary advancements are developed by
Chefs who learn their craft very well, then reinvent it.
Earliest discovery of food came from the Roman Empire and
had documentation

4.  15th Century
• The highest of Italian renaissance flourished.
• Prosperity that reached beyond the very small royal
population lent to dining as entertainment, in which
common foods were decorated and flavoured.
• Mushrooms, truffles, garlic, and other infrequent used
vegetables appeared. Pasta creations became filled
and layered such as lasagne, ravioli, and manicotti.

5.  16th Century
• The history of French ascendancy in the culinary arts is
traced to the Italians.
• The French were largely ignorant of fine cooking until
Catherine de Medici arrived in France to become the bride
of the future King Henri II.
• Her wedding entourage included Italian cooks
who introduced various methods and food items.
• She is one of the most influential personalities in
culinary art history.

6.  17th Century (Classic French cuisine was championed by
chefs)
• In 1765 the first modern restaurant, Boulanger's
Resturant, opened in Paris.
• In 1782 Antoine Beauvilliers advanced the modern
restaurant with the Grande Taverne de Londres,
which provided patrons with a
menu listing of available dishes,
and used a trained wait staff to
serve patrons at small, individual
tables in an elegant setting.

7. 1. Pierre Francois de la Varenne - He made the French
cookbook “Le Cuisine Francois” (the book provided many
preparation methods, including making roux, also serve as
culinary encyclopedia of modern days.)

8. Nicolas de Bonnefons - He
published the book “les delices de
la champagne” (the book was
responsible in the French by
turning away from the middle age
practices of overuse spices to
mask the rotten taste of the food.
He introduces the techniques to
enhance taste using natural
flavours.)

9.  18th Century
this period was a great century for cooking; high end cuisine
and affordable/ fancy were created
Marie Antoine Careme
• He is said to be chefs of all time and probably the first
celebrity chef, he is also called as the chef of all kings.
• He simplify menus and methods, to analyze old and new
cooking, and define every aspect of art. He introduced haute
cuisine
• He applied what he learn in architecture into cooking; he
would put architectural methods into food and its
presentation.

10. Wrote the following cookbooks
• Le maitre d’hotel francais (described the hundreds
of menus, which he created and cook in the
capital europe)
• Le Cuisinier Parisien (explain the principlas for
making classic chaufroids and aspic dishes.
Chafroids are small pieces of meat, fish, poultry or
game, glazed in an brown or white
sauce, and glazed with aspic.)
• He is credited with developing the current
chef’s uniform

11.  19th and 20th Century (In this century, two French chefs
stood out)
Georges Auguste Escoffier (French)
• He refined Carême's grande cuisine, creating cuisine
classique or classic cuisine. Bringing French cuisine into
the 20th century.
• Escoffier simplified and streamlined some of the
elaborate dishes as well as the complex procedures and
classifications. For example he reduced the elaborate
system of classifying sauces into the five families of
sauces still recognized today.
• Escoffier sought simplicity and aimed for the perfect
balance of a few superb ingredients.

12. • He created kitchen brigade system to ensure smooth
flow of work specially during busy hours. His kitchen
brigade remembers him saying that “a true leader is one
that leads by example”.
• Modify the design of chef uniform and encouraged his
kitchen staff to wear suits outside of work to signify
professionalism of chefs. Escoffier brought the
traditional chef's coat to London, managing the
restaurants at the Savoy Hotel and then the Carlton
Hotel..
• His first job was a commis de rotisserie and then as saucier and then join the
military to provide food for them. He then developed the chef uniform/ base on
military uniform.
• Has a great tandem with Ritz (hotel all over the world grew out of their famous
partnership)

13. Organization of Modern Kitchen
 History of Kitchen
In ancient times, people cooked
on open fires that were built
outside on the ground. Later on,
simple masonry constructions were used to hold the wood and
food. In the Middle Ages the food was often placed in metal
cauldrons that were hanging above the fire. These cooking
areas naturally caused people to gather as they were the
primary source of heat, light, safety and, of course, food.

14. The Development of Stoves
Technological advancements were
constant, most of which aimed to
reduce labor and time. In the 18th
Century, the stoves were fueled by
wood. One of the earliest wood-
burning kitchen stoves was the
Stew Stove or Castrol Stove,
developed in 1735 by the French
designer Francois Cuvilliés. A Franklin Stove. (ca. 1795) Metropolitan Museum

15.  The Oberlin Stove
In 1834, Philo Stewart designed a
compact, wood-burning cast-iron
stove: the Oberlin Stove. It was a
metal kitchen stove small enough
for domestic use, much more
efficient than cooking in a fireplace.
It became a huge commercial
success; it could easily withstand
temperature swings from hot to
cold.
Oberlin Stove, 1869, Photo in “Beecher and
Beecher Stowe, The American

16. The Move to Gas Stoves
Concerns about air pollution,
deforestation and climate change
caused a decline in coal stoves. Gas
became the preferred source of heat,
allowing ovens to become smaller
and lighter. The British inventor
James Sharp patented the gas stove
in 1826. By the 1920s, gas ovens
were used in most domestic
kitchens.
Gas Stove, Windsor, 1851, from “Mrs
Beeton’s Book of Household Management”,
1904

17. The Rise of the Electric Oven
Between the 1920’s and 1930’s
the electric oven began to
compete against the gas oven.
The Copeman Electric Stove
Company, based in Michigan,
received the first patent for an
electric stove in 1912.
Copeman Electric Stove, 1912, Mostly wood, it had
two ovens, top units, automatic timer (see clock)
and heat

18. The Development of the Modern Kitchen, Post World War II
Onwards
• The housing boom and manufacturing
advancements of post-World War II
made a huge impact on the “modern”
kitchen.
• In the 1960’s and 1970’s other social
changes were taking place that
improved the style of the kitchen. The kitchen became a source
for improving culinary skills, displaying designer cookware and
becoming the heart for social activity.
A kitchen from the 1960’s, author
unknown, Veterans United

19.  Contemporary Modern Kitchen
Our appliances are finally catching
up with our fast-paced, demanding
lifestyles. Speed ovens cut the time
of cooking in half, which saves the
amount of energy used during the
cooking process. The kitchen doesn’t look like the kitchen, in
the traditional sense. It’s now a clean space, with a full range
of sleek appliances looking towards a sustainable future.

20. Basic Kitchen lay out
The kitchen layout is the shape that is made by the
arrangement of the countertop, major appliances and storage
areas. This floor plan creates the kitchen's work triangle - the
path that you make when moving from the refrigerator, to the
sink, to the range to prepare a meal.

21. In an L-shaped kitchen layout, a natural work triangle is created
from continuous counter space and work stations on two adjacent
walls. The benefit of this kitchen floor plan is that it not only
provides the cook with an efficient work area, but it typically opens
to a nearby room, making it easy for the cook to interact with
guests.
FIVE FUNDAMENTAL KITCHEN LAYOUT
1. L-Shaped Kitchen Layout

22. 2. U-Shaped Kitchen Layout
The U-shaped kitchen is the most versatile layout for kitchens large and small
because the layout offers continuous countertops and ample storage, which
surround the cook on three sides. In larger kitchens, this floor plan is spacious
enough to be divided into multiple work stations for cooks to easily prepare a
meal together without getting in each other's way.

23. 3. The Single-Wall or Straight Kitchen
The single-wall kitchen floor plan is ideal for smaller
homes. The work triangle in this kitchen layout is less like a
triangle and more of a work line with all three kitchen zones
along one wall.

24. 4. G-Shaped Kitchen Layout
The G-shaped kitchen is a version of the U-shaped kitchen layout,
with the same amount of counter space and storage options that
surround the cook on three sides. However, the difference with
the G-shaped kitchen floor plan is the peninsula or partial fourth
wall of additional cabinets.

25. 4. Corridor Kitchen Layout
The corridor layout has a
workspace large enough for one
cook. In this kitchen floor plan, the
work stations face each other on
parallel walls, creating a small work
triangle.

26. • Conventional Kitchen - A conventional kitchen is one where all
the food items are cooked from scratch from fresh produce.
Types of Kitchen

27. Open or show Kitchen - where food is prepared in plain sight.
Types of Kitchen

28. • Industrial Kitchen - a large-scale mechanized catering
enterprise that produces food for public consumption. have
separate departments for the preparation usually include
several dining rooms.
Types of Kitchen

29. C. Basic Cooking Principles
Cooking is generally understood to be the transfer of heat into
food items to render these more palatable, easier digestible and
overall speaking, to improve their bacteriological and tasteful
aspects.
• There are four important reasons why we cook food:
• To improve the appearance, flavor and taste of food and also
helps to develop, blend or alter flavors
• To bring about structural changes in food.
• To stimulate the appetite and the digestive juices.
• To improve the keeping quality of food.

30. Heat is transferred in three ways:
• Conduction - Heat conducted by fire, hot plate, griddle plate,
pot/pan, or grill.
• Convection - Heat conducted by hot air, dry and wet steam,
water, and oil, as in a steamer or convection oven.
• Radiation - Heat conducted by infrared heat or microwaves,
as in a broiler, salamander, or microwave oven.

31. Cooking Methods
1. Moist heat methods are those in which the heat is
conducted to the food product by water (including stock,
sauces, etc) or by steam.
1. Dry heat methods are those in which the heat is conducted
without moisture that is by hot air, hot metal, radiation or
hot fat.

32. Moist-Heat Method
Boiling
Simmering
Poaching
Stewing
Braising
Blanching
Ways of blanching in water:
Place the item in rapidly boiling water and return
the water to boil. Remove the item and cool in cold
water. Purpose is to set the color and
destroy harmful enzymes in vegetables, or loosen
the skin of tomatoes, peaches, etc. seal the meat
and retain the nutritive value

33. Dry Heat Methods
 Roasting
 Searing
 Baking
 Broiling
 Sautéing
 Frying
 Deep fry
 Pan fry
 Stir frying

34. Culinary Terminologies
https://www.youtube.com/watch?v=GZelR3XwWCE
https://www.youtube.com/watch?v=HYRrVDlvpsk
https://www.slideshare.net/MarshaGurl/cooking-terms-
29061699?next_slideshow=1

35. Basic Kitchen Tools and
Equipment
https://www.youtube.com/watch?v=yonts0PLPF8
https://www.youtube.com/watch?v=FccOg9rVr-U

36. Knives & Knife Skills
 Knives are delicate tools that are essential in every
kitchen and are available in various sizes and shapes
designed for specific tasks.
 A good knife must have full tang. This means that the
blade is one solid piece, from tip to hill, which makes
for a balanced knife. Knives must be sharp. A sharp
knife is safer than a dull knife.

38. Importance of knives in the kitchen
 Keep knives clean
 Handle knives with respect
 Keep knives sharp
 Use safe handling procedures for knives
 Knives are intended for specific cutting tasks.
 Get used to the idea that the only way to walk with a knife in
hand is to carry it pointed straight down, with the blade
turned towards your thigh. Keep your arm rigid.

39. Knife Safety
 The safe use of knives is imperative for obvious
reasons. There are only a few rules to remember, but they
are crucial:
 A sharp knife is a safe knife.
 Never, ever grab a falling knife.
 Use the right knife for the right job.
 Always cut away from - never towards – yourself.
 When you have a knife in hand, keep your eyes on the blade.
 Carry a knife properly.
 Never, ever put a knife in a sink full of water.
 Always cut on a cutting board.

40. Types of Knives

42. Cutting Techniques
https://www.youtube.com/watch?v=G-Fg7l7G1zw
https://www.youtube.com/watch?v=8VBnaFhOEn8

43. Cutting board
A cutting or chopping board is a durable board on which to place
material for cutting. The kitchen cutting board is commonly used
in preparing food; other types exist for cutting raw materials
such as leather or plastic. Kitchen cutting boards are often
made of wood or plastic and come in various widths and sizes.
There are also cutting boards made of glass, steel, or marble,
which are easier to clean than wooden or plastic ones such as
nylon or corian, but tend to damage knives due to their
hardness

44. Types of cutting board
Wood
Bamboo cutting boards
Plastic
Glass
Steel
Marble

45. Glenda T. Cunanan
Assistant Prof. II
Thank you! 