2. Introduction
•Cooking is one of the survival skills that
each one of us should learn. We need
to eat and be nourished so that we will
have the energy to do our work.
•In this chapter, you will learn the basic
methods of cooking as well as food
preparation techniques.
3. Introduction
•You will also learn the types of kitchen
layout, techniques in measuring
ingredients, career opportunities and
food business ideas that you can
venture in the future.
4. Introduction
•Practical activities such as actual
cooking, food preparations,
measurement of ingredients, and food
packaging and labeling are also
included in this chapter to further
enhance your skills.
5. BASIC CONCEPTS IN
COOKING
Cooking is a great way to express one’s
creativity. The preparation of ingredients
and the actual cooking activity provide a
feeling of fulfillment because when you
cook, you are able to nurture your family.
In return, they nurture you through their
words of appreciation.
6. Food Preparation
Techniques
Food preparation techniques are
preliminary steps prior to cooking.
Proper application of these techniques
creates an appetizing presentation of
dishes because the ingredients
prepared are correctly done.
7. 1.Dice is done by cutting an ingredient
into uniform square sizes. This is done
by cutting the ingredient lengthwise
first then crosswise.
2. Chop is done by cutting an ingredient
into small, uneven pieces. This is
typically larger than mince and dice.
3. Slice is done by cutting and ingredient
into flat pieces. This is commonly used
in preparing vegetables for sauté.
8. 4. Cube is a technique similar to dice.
This is done by cutting an ingredient
into uniform sizes and shapes.
5. Mince is done by cutting an
ingredient into very tiny, uneven
pieces. This is smaller than chop
and shapes.
6. Julienne is done by cutting and
ingredient into match-like strips. It
is commonly used in preparing
vegetables such as carrots.
9. 7. Beat is done by mixing in fast, circular
motion. This makes the mixture light like
beating the eggs. This can be done manually
using a fork or effortlessly using an electric
mixer.
8. Blend is done by combining two or more
ingredients until one cannot be
distinguished from the other. Blender and
electric mixer can be used to perform this.
9. Dredge is done by coating solid food with
powdered ingredient before cooking. This is
frequently used when deep frying breaded
food, such as fried chicken and calamares to
make it crispy.
10. 10. Marinate is done by soaking
the food in a dressing or sauce for
at least an hour before cooking to
enhance its flavor. The sauce
where the food is soaked is called.
11. Cream is done by rubbing or
mashing ingredients against the
side of the bowl. This can be done
using the back part of the
wooden spoon.
12. Blanch is done by soaking the
ingredient into hot water
followed by cold water.
11. 13. Baste is done by moistening the food while
it is being broiled, roasted or baked. Through
basting, the food becomes juicier and more
flavorful.
12. CAREER OPPORTUNITIES
AND BUSINESS IDEAS
IN COOKING
•Cooking for some is a hobby. They do it
because they love and enjoy cooking and
they also find it as a way to enhance their
creativity. Some people considerate as a
skill for survival while others look at it as
a source of income, may it be in a form of
business or employment.
13. CAREER
OPPORTUNITIES
A chef has an important role in the food
industry. He or she is basically responsible
in creating recipes. He or she prepares,
cooks and do the plating of the meals for
the customers. He or she is also in charge
of supervising other staff in the kitchen, as
well as estimating food needs and ordering
materials and ingredients
14. CAREER
OPPORTUNITIES
A chef has an important role in the food
industry. He or she is basically responsible
in creating recipes. He or she prepares,
cooks and do the plating of the meals for
the customers. He or she is also in charge
of supervising other staff in the kitchen, as
well as estimating food needs and ordering
materials and ingredients
16. Georges Auguste
Escoffier
• The “king of chefs,” as one German
magnate called him, invented the brigade
de cuisine or “kitchen brigade”. Escoffier
realized that if each kitchen worker
specialized in different tasks, a restaurant
could scale its operations and serve many
more customers without sacrificing
consistency and quality.
18. Chef de Cuisine
(Executive Chef)
• To put it simply, the executive chef is in charge of the
entire kitchen. He or she prepares the menu, decides
what ingredients to purchase and oversees the
operation as a whole. Executive chefs may act as
kitchen expediters, meaning they help ensure that
food coming out of the kitchen is correctly made and
designated for the appropriate table. Executive chefs
may also add finishing touches such as a drizzle of
balsamic extract or a swirl of berry compote.
19. Sous Chef (Deputy
Chef)
•The sous chef is second-in-command in the
kitchen. They have a hand in just about every
kitchen operation, including overseeing all of the
other chefs in the kitchen, creating staff
schedules, handling inventory management,
enforcing safety standards, aiding in equipment
maintenance and being ready to hop on any
station as needed.
20. Garde Manger
(Pantry Chef)
•The garde manger role is uniquely responsible
for preparing chilled dishes like hors d’oeuvres,
salads, charcuterie boards, caviars, and pâtés, to
name a few. The person in this position must
have a blend of culinary expertise, creativity in
food arrangement, and expert food handling
skills since their dishes must stay cold.
21. Patissier (Pastry
Chef)
•The pastry chef is responsible for creating the dessert
menu, helping to select ingredients and suppliers,
overseeing pastry cooks and collaborating with the head
chef on menu development. Fine restaurants typically
hire a pastry chef to run the dessert department. The
person in this position may work independently or may
be responsible for supervising a team of pastry
cooks. Food presentation and intricate plating are often
skills required or expected from pastry chefs.
22. Saucier (Sauce
Chef)
•Don’t let the name fool you. While the saucier is
indeed responsible for whipping up all the
sauces needed for the restaurant’s various menu
items, they also work on soups and stews, stocks
and broths, gravies, and even the occasional
pasta or dessert. They must possess the
knowledge and skill to season sauces to
perfection and ensure they’re just
right consistency-wise.
23. Commis Chef (Line
Cooks)
•Line cooks are the workers who do the bulk of
the actual cooking. Many restaurants will have a
head line cook for each station, also known as a
chef de partie, who oversees apprentices for
that station. They’ll typically need to have a host
of culinary skills, including all the basic
techniques, knowledge of flavors and
seasonings, knife skills, and more.
24. •Line cooks and their apprentices are usually
assigned to one or more of the following
stations, either on a permanent or a
rotation basis:
•Fry station.
•Grill station.
•Saute station.
•The cold-service station (in charge of salads,
cold appetizers and sometimes soups).
•Pastry or dessert station.
Cont.
25. Prep Cooks
•Last but not least, prep cooks do a lot of the
preliminary work, like peeling and chopping vegetables.
Some restaurants will task line cook apprentices with
prep tasks, while others staff designated prep cooks.
•At the very least, having knowledge of mise en place –
the organizational system that keeps the kitchen
running smoothly – is pretty crucial for prep cooks. In
fact, prep cooks’ sole job might be to arrange the
ingredients and equipment that higher-level cooks and
chefs need.
26. FOOD BUSINESS IDEAS
People all over the world patronize food dishes
that are unique in taste matched with creative
presentation. Here are the possible business
ideas that food experts can put.
1. Bakery is a store that specializes on different
types of baked goods such as breads, pastries,
cookies and cakes.
27. FOOD BUSINESS IDEAS
2. Catering business is one of the traditional
types of food business yet popular especially
during special occasions like weddings and
birthdays.
3. Buffet restaurant is one of the most trending
food businesses at present. It varies from single
to multiple cuisines that allow customers to eat
the food of their choice at their own pace.
28. FOOD BUSINESS IDEAS
4. Food cart is a small business that literally uses a
cart to sell food products. It may be a rolling cart or
stationary type that sells snacks, dimsums and
finger foods in a more affordable price to
customers.
29. FOOD BUSINESS IDEAS
5. Food truck is a restaurant that makes use of a
mobile truck to sell food products. The products
sold in a food truck may vary from light to heavy
meals depending on the specialty that the owner
wants to offer.
44. A Cook should be familiar with
the correct utensils, devices and
equipment in the kitchen.
Job of cooking requires specific
tools, utensils and equipment for
proper and efficient preparation
of food.
45. 1. ALUMINUM
Best for all around use
Most popular, attractive and
lightweight and less expensive.
It gives heat distribution no
matter what heat temperature
It turns dark when used
with alkalis.
46. 2.STAINLESS STEEL
It maybe bought in many gauges
It is the most popular used for
tools and equipment, but it is
more expensive.
Easier to clean and shine.
47. good for baking but not
practical on top surface
cooking.
3. GLASS
48. It is sturdy, but
must kept seasoned
to avoid rust.
4. CAST IRON
49. Many of these baking dishes are
decorated and can go from stove
or oven to the dinning table
5. CERAMIC AND HEAT-PROOF GLASS
used especially for baking
dishes, casseroles or measuring
cups.
It conduct heat slowly and
evenly.
50. 6. TEFLON
Is a special coating applied to
the inside of some aluminum
or steel pots and pan.
It is easier to wash and clean ,
however, take care not to
scratch the Teflon clothing with
sharp instrument such as knife
or fork.
51. Plastics are greatly durable and
cheap but may not last long.
7. PLASTIC AND HARD RUBBER
used for cutting and chopping
boards, table tops, bowls , trays
and etc.
less dull to knives than metal
and more sanitary then wood.
52. 8.
CLAY
Clay pots lend a nice flavour to
food
Retain the nutritive value of food
Make your dish aromatic
53. 9. SILICON
Silicone is used for its heat-
resistance, flexibility, and non-
corrosive properties. Thus,
making them an ideal cooking
utensil. Their flexibility means
they won't scratch the smooth
surface of non-stick pans which
prolongs the shelf-life of this
type of kitchenware
62. 1. Basters
handy for returning some
of the meat or poultry juices
from the pan, back to the
food. Basting brushes can be
used for the same purpose.
63.
64. 2. Cans, Bottles,
Cartoons Opener
use to open a food tin,
preferably with a smooth
operation, and comfortable
grip and turning knob.
65.
66. 3. Colanders
also called a vegetable
strainer is essential for
various tasks from cleaning
vegetables to straining pasta
or tin contents.
72. 6. Double Broiler
used when temperatures
must be kept below boiling,
such as for egg sauces,
puddings, and to keep foods
warm without overcooking.
78. 9. Funnels
used to fill jars, made of
various sizes of stainless
steel, aluminum, or of
plastic.
79.
80. 10. Garlic Press
kitchen tool which is
specifically designed for the
purpose of pulping garlic for
cooking.
81.
82. 11. GRATERS
used to grate, shred, slice
and separate foods such as
carrots, cabbage and cheese.
83.
84. 12. Handy Poultry and
Roasting Tools
make it easier to lift a hot
roasted turkey from the
roaster to the serving
platter, without it falling
apart.
85.
86. 13. Kitchen Knives
often referred to as cook's or
chef's tools, knives are a must for
all types of kitchen tasks, from
peeling an onion and slicing
carrots, to carving a roast or
turkey.
87.
88. 14. Kitchen Shears
They are practical for opening food
packages, cutting tape or string to
package foods or simply to remove
labels or tags from items. Other
cutting tools such as box cutters are
just as handy, especially for opening
packages.
89.
90. 15. Measuring Cups,
Measuring Spoons
are among the most important items found in any
kitchen, since consistently good cooking depends
upon accurate measurements. Measuring tools
should be standardized. Measuring cups and
spoons are also in the home kitchen. Scales are
used to weigh materials of bigger volumes. These
are delicate and precision instruments that must
be handled carefully and are more dependable in
terms of accuracy.
91.
92. Measuring Cup for Dry Ingredients – is used to
measure solids and dry ingredients, such as flour, fat
and sugar. It is commonly made of aluminum or
stainless material. Sizes range from 1, ½, ¾ and ¼
(nested cups) to one gallon. There are cups made of
plastic and come in different colors, but could only be
used for cold ingredients. They could warp, causing
inaccurate measure.
Measuring Cup for Liquid Ingredients - commonly
made up of heat-proof glass and transparent so that
liquid can be seen. Quantity of measure of liquid
ingredient is different in a dry measuring cup.
93. 16. Pasta Spoon or
Server
is used to transfer a little or much
cooked pasta to a waiting plate,
without mess. Pasta spoons are best
used with spaghetti-style or other
long pasta noodles; you can use a
large slotted serving spoon for short
pastas.
94.
95. 17. Potato Masher
used for mashing cooked
potatoes, turnips, carrots or
other soft cooked
vegetables.
96.
97. 18. Rotary
eggbeater
used for beating small
amount of eggs or batter. The
beaters should be made up of
stainless steel, and gear
driven for ease in rotating.
98.
99. 19. Scraper
a rubber or silicone tools to
blend or scrape the food
from the bowl; metal,
silicone or plastic egg
turners or flippers.
100.
101. 20. Seafood
Serving Tools
make the task of cleaning
seafood and removing the shell
much easier. For cooking
seafood, utensils will vary
depending on what you are
cooking.
102.
103. 21. Serving spoons
a utensil consisting of a
small, shallow bowl on a
handle, used in preparing,
serving, or eating food.
104.
105. 22. Serving Tongs
enables you to more easily grab and
transfer larger food items, poultry or meat
portions to a serving platter, to a hot skillet
or deep fryer, or to a plate. It gives you a
better grip and the longer the tongs, the
better especially when used with a deep
fryer, a large stock pot or at the barbecue.
106.
107. 23. Soup Ladle
is used for serving soup or stews, but
can also be used for gravy, dessert
sauces or other foods. A soup ladle
also works well to remove or skim off
fat from soups and stews.
108.
109. 24. Spoons
solid, slotted, or perforated.
Made of stainless steel or
plastic, the solid ones are used
to spoon liquids over foods and
to lift foods, including the liquid
out of the pot.
110.
111. 25. Temperature
Scales
used to measure heat intensity. Different
thermometers are used for different
purposes in food preparation – for meat,
candy or deep-fat frying. Other small
thermometers are hanged or stand in
ovens or refrigerators to check the
accuracy of the equipment’s thermostat.
112.
113. 26. Two-tine fork
used to hold meats while
slicing, and to turn solid pieces
of meat while browning or
cooking Made of stainless steel
and with heat-proof handle.
114.
115. 27. Vegetable
peeler
used to scrape vegetables,
such as carrots and potatoes
and to peel fruits. The best
ones are made of stainless steel
with sharp double blade that
swivels.
116.
117. 28. Whisks for
Blending, Mixing
used for whipping eggs or batter,
and for blending gravies, sauces,
and soups. The beaters are made
of looped steel piano wires which
are twisted together to form the
handle.
118.
119. 29. Wooden spoons
continue to be kitchen
essentials because of their
usefulness for used for
creaming, stirring, and mixing.
They should be made of hard
wood.
120.
121. EQUIPMENT
•More complicated tools.
•They may refer to a small electrical
appliance, such as a mixer, or a large,
expensive, power-operated
appliance such a range or a
refrigerator.
122. Refrigerators/Free
zers
•are necessary in preventing bacterial
infections from foods. Most refrigerators
have special compartment for meat, fruits
and vegetables to keep the moisture
content of each type of food. Butter
compartment holds butter separately to
prevent food odors from spoiling its flavor
123.
124. Auxiliary
equipment
•like griddles, tilting skillets, broilers/grills,
steamers, coffee makers, deep-fat fryers,
wok, crockery, cutting equipment (meat
slicer, food choppers, grinders) mixers and
bowls, pots and pans are utilized most
commonly in big food establishments, some
with specialized uses and some are optional.
128. Microwave Ovens
•have greatly increased their use in
the food industry. Foods can be
prepared ahead of time, frozen or
refrigerated during the slack periods,
and cooked or heated quickly in
microwave ovens.
129.
130. Blenders
•are used to chop, blend, mix, whip,
puree, grate, and liquefy all kinds of food.
• A blender is a very useful appliance.
They vary in the amount of power
(voltage/wattage). Others vary and do
not do the same jobs.
131.
132.
133.
134.
135. 1.
These are also called a
vegetable strainer that is
essential for various tasks
from cleaning vegetables to
straining pasta or tin
contents.
136. 2.
These are used to fill jars,
made of various sizes of
stainless steel, aluminum, or
of plastic.
137. 3.
It is a kitchen tool which is
specifically designed for the
purpose of pulping garlic for
cooking.
138. 4.
These are used to grate,
shred, slice and separate
foods such as carrots,
cabbage and cheese.
139. 5.
These are often referred to as
cook's or chef's tools, these are a
must for all types of kitchen
tasks, from peeling an onion and
slicing carrots, to carving a roast
or turkey.
140. 6.
These are used to shake flour,
salt, and pepper on meat,
poultry, and fish.
141. 7.
They are practical for opening food
packages, cutting tape or string to
package foods or simply to remove
labels or tags from items. Other
cutting tools such as box cutters are
just as handy, especially for opening
packages.
142. 8.
It is a rubber or silicone
tools to blend or scrape the
food from the bowl; metal,
silicone or plastic egg
turners or flippers.
143. 9.
It is a utensil consisting of a
small, shallow bowl on a
handle, used in preparing,
serving, or eating food.
