Cookery

1. COOKERY
 JESSELYN C. HERNANDEZ
Instructor

2. Cookery- The art and
science of preparing
food for eating by the
application of heat.
- Refer to such prior
practices as cleaning
and removing certain
inedible portions.

3. CULINARY ART/ COOKERY- IS AN
ART
AND SCIENCE.
I
-It involves the application of artistic and aesthetic qualities as well as scientific
principles.
ARTISTIC APPLICATION APPLIED SCIENCE
-Harmonious combination - standardized recipes.
of color. (color combination) - Accurate weights and
- Art of garnishing with measurement
variations.
of forms and shapes. -Correct time-temp. of
- Neatness of a properly set tables. Cooking.
(skirting/ table set up -Knowing composition
of the food ingredients
(nutritional facts)
-Preventing bacterial
infections and intoxications.

4. PREPARATION AND
COOKING IN THE
KITCHEN WITH PASSION.
CULINARIUS CULINA
KITCHEN

5. COOK- is someone who
prepares and cooks food.
CHEF- is a skilled and
trained cook who works in a
hotel or restaurant

6.  1. CHEF DE CUISINE ( Executive Chef- the one who
oversees daily operations, kitchen costs, food preparation, and
menu planning.
 2. SOUS CHEF (Second Chef)- the one who is in second
command and will run the kitchen in the executive chef’s
absence.
 3. PATISSIER (Pastry Chef)- One who is in-charge of the
whole dessert menu.
 4.SAUCIER (Sauce Chef)- prepares sauces and gravies for all
meal types.
 5. POISONNIER (Fish Chef) One who prepare and cook
seafood dishes.

7. 6. ENTREMETIER (Vegetable Chef)- One who prepare
and cook vegetables and starches dishes.
7. ROTISSEUR (Roast Chef)- One who prepare and
cook meats by roasting, braising, broiling or other
methods.
8. GARDE MANGER (Pantry Chef)- One who prepares
cold food items like salad, cold cuts, and dressings.
9. FRITURIER (Fry Chef- Cooks food that need to be
fried

8. COOKING
TERMS AND
THEIR
MEANINGS

9.  AL DENTE- Italian term used to describe pasta that is
cooked until it offers a slight resistance to the bite.
 BARBECUE- Usually used generally to refer to grilling
done outdoors or over an open charcoal or wood fire.
More specifically, barbecue refers to long, slow direct-
heat cooking, including liberal basting with a barbecue
sauce.
 BASTE- to moisten foods during cooking with pan
drippings or special sauce to add flavor and prevent
drying.
 BATTER- mixture containing flour and liquid, thin
enough to pour.
 BEAT- to mix rapidly in order to make mixture smooth
and light by incorporating as much air as possible.
 BLANCH- to immerse in rapidly boiling water and allow
to cook slightly.
 BLEND- to incorporate two or more ingredients
thoroughly.
 BROIL- to cook on a grill under strong direct heat.

10.  CARAMELIZE- to heat sugar in order to turn it brown
and give it a special taste.
 CHOP- to cut solids into pieces with a sharp knife or
other chopping device.
 CLARIFY- To separate and remove solids from a liquid,
thus making it clear.
 CREAM- to soften a fat, especially butter, by beating it
at room temperature. Butter and sugar are often
creamed together, making a smooth soft paste.
 CUBE- To cut food into small (about ½ inch) cubes.
 CURE- To preserve meats by drying and salting and/or
smoking.
 DEEP FRY- To cook completely immersing food in hot
fat.

12.  DEGREASE- To remove fat from the surface of stews, soups, or stock. Usually
cooled in the refrigerator so that fat hardens and is easily removed.
 DICE- to cut food into very small (1/8 to ¼ inch) cubes
 DREDGE- To sprinkle or coat with flour or other fine substance.
 DRIZZLE- To sprinkle drops of liquid lightly over food in a casual manner.
 FIFO- First In, First Out
 FLAMBE- To flame foods by dousing in some form of potable alcohol and setting
alight.
 FRICASSEE- To cook by braising: usually applied to fowl or rabbit
 JULIENNE- To cut vegetables, fruits, or cheeses into thin strips.
 GRATIN- From the French word for “crust” term used to describe any oven-baked
dish- usually cooked in a shallow oval gratin dish- on w/c a golden brown crust of
bread crumbs, cheese or creamy sauce is form
 DEGREASE- To remove fat from the surface of stews, soups, or stock. Usually
cooled in the refrigerator so that fat hardens and is easily removed.
 DICE- to cut food into very small (1/8 to ¼ inch) cubes
 DREDGE- To sprinkle or coat with flour or other fine substance.
 DRIZZLE- To sprinkle drops of liquid lightly over food in a casual manner.
 FIFO- First In, First Out
 FLAMBE- To flame foods by dousing in some form of potable
alcohol and setting alight.
 JULIENNE- To cut vegetables, fruits, or cheeses into thin strips.
 GRATIN- From the French word for “crust” term used to describe
any oven-baked dish- usually cooked in a shallow oval gratin
dish- on w/c a golden brown crust of bread crumbs, cheese or
creamy sauce is form

13.  KNEAD- to work and press dough with the palms of the hands or
mechanically, to develop the gluten in the flour.
 MISE EN PLACE- a French term, meaning ‘to put in place’ or having all
your ingredients measured, cut, peeled, sliced, grated, etc. before you
start cooking.
 PAN BROIL- to cook uncovered in a hot fry pan, pouring off fat as it
accumulates.
 PAN FRY- To cook in small amounts of fat.
 PARBOIL- To boil until partially cooked; to blanch, Usually this
procedure is followed by final cooking in a seasoned sauce.
 POACH- To cook very gently in hot liquid kept just below the boiling
point.
 SAUTE- To cook and/or brown food in a small amount of hot fat.
 SCALD- To bring to a temperature just below the boiling point.

14.  SCALLOP- To bake a food, usually in a casserole, with sauce or other
liquid. Crumbs often are sprinkled over.
 SEAR- To brown vert quickly by intense heat. This method increases
shrinkage but develops flavor and improves appearance.
 SKIM –To remove impurities, whether scum or fat, from the surface of
a liquid during cooking, thereby resulting in a clear, cleaner-tasting
final produce.
 STEEP- To extract color, flavor or other qualities from a substance by
leaving it in water just below the boiling point.
 TRUSS- To secure poultry with string or skewers, to hold its shape
while cooking.
 WHIP- To beat rapidly to incorporate air and produce expansion, as in
heavy cream or egg whites.

15. Two types of cooking Method:
A. DRY HEAT COOKING such as baking,
roasting and broiling.
B. MOIST HEAT COOKING like braising,
stewing and boiling.

16.  -is a food or drink served usually before a meal to stimulate the
appetite.
 IMPORTANCE OF APPETIZERS:
 1. It provides a natural transition to the main meal.
 2. Enhance the appetite
 3. Cheaper than the main course.

17. A bite sized slice
open-faced
sandwich.

18. This is another kind of
appetizer which may be in the
form of fruit, vegetable juice
mixed with little alcoholic
beverage or seafood like
shrimps, crabs or lobsters
served with a slightly seasoned
sauce.

19. These are salty tart, or
crispy food that use
vegetable slices as base.
Vegetables are sliced into
the desired thickness then
the inside part is scooped
out and stuffed with
fillings. It can be served
cooked or pickled.

20. -It is more popular when served
outside and the guests attend
the grilling. The following can be
on fine barbecue sticks or
wrapped in aluminum foil and
placed on the grill, meat even
fruits and vegetables.

21. It is also another
kind of appetizer
served hot or cold.

22. These are informal appetizers
made with softened cheese,
sour cream, bean puree, or
foods of similar consistency
flavored to complement crisp,
bite-size foods that are
dipped into the product.

23.  1. HOT APPETIZER- are literally served in
higher temperature, are most of the time
soup-based, made from bread, fried meat,
and other sizzling foods.
 TYPES OF HOT APPETIZERS
 1. BROCHETTES- This is the combination
of meat, poultry, fish and vegetables served
on a small skewer.
 2. FILLED PASTRY SHELLS- This
appetizer uses shells made from puff pastry
called a BOUCHEE, it may also use dough
formed into a small boat-shaped shell,
called a BARQUETTE or TARTLET.
 3. MEATBALLS- These can be made from
ground beef, poultry, veal or pork. They
usually served with a sweet and sour,
mushroom, tomato, or cream sauce.

24.  4. RUMAKIS- These are
appetizers made of blanched
bacon tat are wrapped around
vegetables, seafood, chicken
liver, meat, poultry or fruits.
 5. STUFFED POTATO SKINS
 -These are made from hollowed
out potatoes that are filled with
a combination of ingredients
such as cheese, bacon, and
chives.
 6. CHICKEN WINGS
 - These are dipped in a spicy
coating of seasonings and then
deep-fried. Their spicy flavor
ranges from mild to extra hot.

25.  Are served in lower temperatures, usually made
from fresh seafoods, food wraps and dip-based
finger foods, particularly fruits and vegetables.
 TYPES OF COLD APPETIZERS
 1. BLEU CHEESE and SUNDRIED TOMATO
DRESSING- in this cold appetizer recipe, bleu
cheese and sundried tomatoes are combined until
smooth and creamy.
 2. VEGGIE PIZZA- it is a cold appetizer recipe.
This tasty, crunchy vegetarian pizza is made up of
cream cheese and there is a rolling of fresh
veggies on a crescent crust.
 3. ZESTY PARTY SNACK MIX- It is also one type
of five-star cold appetizer recipes. This is
prepared in the microwave, made up of cereal
potato sticks and peanuts, which gives crunchy
taste.
 4. PITA SALAD- This is another five-star cold
appetizer. There is a filling of crunchy vegetables
as in pizza sandwich.

26. 1. TABLE SERVICE
2. BUFFET SERVICE
PLATING APPETIZER
PLATING- refers to presenting
the item on a plate in a way that
is tempting and appealing.

27.  1. STACKING METHOD- it is a technique that
adds a dimension of height to culinary plating,
forcing the diner’s eye to move upward.
 2. SAUCES- The presentation of your sauce can
ruin your plating appearance or enhance it
depending on how the sauce is added. When It
comes to meat sauces and gravies, many cooks are
quick to pour the sauce over the meat, but this
disguises the appearance of the meat.
 3. CLOCK METHOD- It requires chefs to think of
their plate like the face of clock. Each sections
correspond to a number on the clock to create
different sections for placing foods, the conventional
placement of food with the clock method dictates
that starchy foods are placed at 10, the meat at 2
and the vegetables at 6.
 4. GARNISHES- these serves as an accent to perk
up or highlight the cook of the main dish. It meant
to enhance and match the flavors of the dish, not
over power it.

28. -COOKWARE
KITCHEN UTENSILS
MEASURING TOOLS
KITCHEN KNIVES
KITCHEN EQUIPMENTS

29. -Refers to the cooking pots and
pans that are used during
cooking.

30.  1. SAUCEPAN- long handle that
is intended to be used on top of
stove to cook food that requires
boiling. It is usually comes with
lids.
 2. STOCKPOTS- are large, deep,
straight-sided pots for preparing
stocks and simmering large
quantities of liquid on the stove
top.
 3. SAUTE PAN- Is used for
sauteing food.
 4.FRYING PAN- Is a pan used for
frying, searing, and browning
foods.

31.  5. DOUBLE BROILER- Is a
cooking utensils with two
saucepan that fit together so that
the contents of the upper pan can
be cooked or heated by boiling
water in the bottom pan.
 6. FOOD STEAMER- Is a covered
pot with an inside strainer that is
used to cook or prepare various
foods with steam heat.
 7. WOK- Is a versatile round
bottomed cooking vessel
originated in China and is ideal
for stir-frying.

32. -Is a small hand held tool used for
preparation.

33.  1. COLANDER- Is used for washing food and
draining liquid from solid food.
 2. STRAINER- Is a small wire mesh bowl
with a handle. It is used to drain liquid from
solid food or to remove solid bits from a
liquid.
 3. MORTAR AND PESTLE- Are kitchen
instruments that are used to crush or mash
spices and other foods.
 4. PASTRY BRUSH- It is used to brush, coat
and glaze pastries or to put a grease on
baking pans or baking sheets.

34.  5. SLOTTED SPOON- Is a large
spoon whose bowl has several
slots or holes for draining liquid
from being ladled.
 6. WHISK- Is a cooking utensils
used in food preparation to blend
ingredients smoot, or to
incorporate air into a mixture, in
a process known as whisking or
whipping.
 5.FUNNEL –is a tool used to
transfer liquid or fine-grained
substances into containers with a
small opening.

35. 7. LADLE- Is a long handled
spoon used for soups, stews,
and others
8. TONGS- Are kitchen tools
used for gripping, holding,
lifting and turning food
being cooked on grills, ovens
or stove tops.
GRATER- Is a kitchen
utensils to grate foods such
as cheese, vegetables, and
spices into fine pieces.

36. 10. POTATO MASHER- is a
kitchen tool used to crush
soft food which includes
mashed potatoes, apple
sauce, turnips, carrots or
other soft-cooked vegetables.
11. CHOPPING BOARD- Is a
kitchen tool, known as
cutting board, used as a
surface for chopping or
cutting foods with knives.
12.KITCHEN SHEAR- are
practical for opening food
packages.

37.  - Consist of a wide array of cups,
spoons, timers, scales and
thermometers that are specially
designed for use in the kitchen.
 1.MEASURING CUPS- Are the kitchen
utensils used primarily to measure
liquid or solid cooking ingredients such
as flour and sugar.
 2. MEASURING SPOONS- Are kitchen
tools used to measure the amount of
ingredients, either liquid or dry, when
cooking.
 3.GRADUATED MEASURING CUP-
Used to measure liquid ingredients. It
includes measurements made in cups,
fluid ounces and milliliters.

38.  4. WEIGHING SCALE- is a device
to measure weight or mass.
 5.KITCHEN TIMER- A device that
can be set for a number of minutes
(usually up to one hour) that sounds
an alarm such as bell or buzzer
when the specified amount of time
has elapsed.
 6. FOOD THERMOMETER- Used
to measure the internal
temperature of meat, especially
roasts and steaks, and other cooked
foods.

39.  LIQUID INGREDIENTS- To measure use graduated
measuring cups and place it on the flat level surface,
have the measuring eye level to be sure for the exact
measurement.
DRY INGREDIENTS- Gently spoon the ingredients into
the cup, filling to overflowing then level of the metal
spatula or straight edge of a knife.
FAT (SOLID)- Fill fat on the measuring cup, press it firmly
into the measuring cup until it it full, level with straight
edge of spatula or knife.

40.  Usually refer to the larger items in
the kitchen that handle the bulk of
the prep and cooking processes.
 1. MICROWAVE OVEN- Is a cooking
device that can cook or reheat food
much faster than a conventional
oven.
 2. REFRIGERATOR/ FREEZER- Is
an appliance where foods are kept in
cool temperature.
 3. BLENDER- is an electrical
appliances which has to with
whirling blades for chopping, mixing
or liquifying.

41. 4. ELECTRIC MIXER- Is a food mixer
powered by electricity and is used for
mixing and beating.
5. FOOD PROCESSOR- Is an electric
appliance with interchangeable blades
within a closed container into which
food is inserted for slicing, shredding,
mincing, chopping, pureeing, or
processing at high speed.

42.  6. COFFEE MAKER- Is an electric
appliance used to brew coffee.
 7. TURBO BROILER- These
portable convection ovens include a
large glass pot and a fan in lid. The
fan blows heated air throughout the
oven, resulting in even efficient
cooking.
 8. CONVECTION OVEN- Is a
thermally insulated chamber used
for the heating, baking, or drying of
a substance, and most commonly
used for cooking.

43.  DESSERT- Is usually sweet course or dish (as exemplified by
pastry or ice cream) usually served at the end of a meal.
Classification of Desserts:
A. FRUITS
B. CHEESE
C. GELATIN DESSERT
D. CUSTARD
E. PUDDINGS
F. FRUIT COBBLERS
G. FROZEN DESSERTS

44.  - The simplest dessert and one of the best
are fruits because they are nutritious,
appetizing, and easy to prepare and serve.
 Characteristics of Good fruit desserts:
 -Appetizing aroma
 -Simple
 - Slightly chilled

45.  -Is a dairy product derived from milk
that is produced in a wide range of
flavors, textures, and forms by
coagulation of the milk protein
casein.
 -Cheese is another excellent dessert
that is ready to serve.
 The Three general types of cheese
based on consistency are:
 1. SOFT
 2. SEMI-HARD
 3. HARD

46.  1. SOFT- Includes cottage cheese, cream cheese, mozzarella and
similar varieties.
 2. SEMI-HARD CHEESE- has an even bolder flavor than semi-
soft, and is often paired with fruit, used on cheese trays and eaten
with crackers. Cheeses in this category include cheddar,
provolone, Gouda.
 3. HARD- Harder cheeses have lower moisture content than
softer cheeses. They are generally packed into moulds under more
pressure and aged for a longer time than the soft cheeses.

47. -Is a dessert made with a
sweetened and flavored
processed collagen
product.

48.  -Based on milk or cream cooked with egg
yolk to thicken it, and sometimes also flour,
cornstarch or gelatin.
 Types of Custard:
 1. BAKED CUSTARDS- They are stirred
during the baking process, thus giving a
more solid texture. The use of a water bath
or water bath helps heat-sensitive egg
custards v]bake low and slow in the oven,
protecting the delicate egg proteins.
 Characteristics of Baked Custard
 -firmness of shape
 -smooth, tender texture
 -rich and creamy consistency
 -Excellent Flavor

49. 2. SOFT CUSTARD -Also known as stirred custard, custard
sauce or erroneously, boiled custard, are stirred while being
cooked over low heat or in a double broiler to a smooth,
creamy and thickened fluid consistency.
 Characteristics of soft custard
 -velvety smooth texture
 -rich flavor
 -has pouring consistency of heavy cream

50. -Puddings are relatively simple to
prepare and vary with sauces.
These are classified as:
1. Cornstarch pudding, sometimes
called blancmange
2. Rice pudding
3. Bread pudding

51. These are not fruit pies. They
have a depth of two or three
inches and are topped with
biscuit dough rather than being
made with pie crust. They may be
served either hot or cold.

52.  1. ICE CREAM- Smooth frozen mixture of
milk, cream, sugar, flavorings and
sometimes eggs.
 2. SHERBET AND ICES- Made from fruit
juices, water and sugar. American sherbet
contains milk and cream and sometimes egg
white. The egg whites increase smoothness
and volume. Ice contains only fruit juice
water, sugar and sometimes egg white.
 3.FROZEN SOUFFLÉS AND FROZEN
MOUSSES- made like chilled mousses and
Bavarians, whipped cream, beaten egg
whites or both are folded to give lightness
and allow to be still frozen in an ordinary
freezer.

53.  1. Make garnishes edible. Everything on the dessert plate
should be edible and delicious.
 2. Keep it clean and simple. Don’t crowd the plate. If your
dessert is beautiful, it shouldn’t need a lot of garnishes. And
keep the rim of the plate clear, so the servers aren’t touching
the food when they place the desserts in front of the
customers.
 3. Make your garnishes relate to the dessert on the plate. The
only time you should garnish with fresh mint is if you’re
serving mint ice cream. Don’t put it on there just because you
think the dessert needs color. If you have brown dessert, like
apples in puff pastry, then make sure all of those elements
are executed well-puff pastry should look beautiful and crisp.
 4. Layers flavors and textures in your dessert. Textures and
flavors hit the plate at different times. All the components on
the plate should build on the dessert, making it better.
 5. Try different plates-various sizes and shapes. The right
plate can add or enhance the theme really well.

54.  1. The Plate- When plating desserts, the choice of plate is critical to the final
presentation. Remember, the plate is the frame of the presentation. There are
many sizes, shapes and colors available. Choosing the right size of plate is
important because food should not be crowded onto the plate.
 2.Color- always consider color as an important part of plate presentation.
 Always try to have a variety of colors on the plate.
 -Green is fresh and cool, and can be soothing.
 -Red is passion and excitement
 -Black is sophisticated and elegant
 -Blue is natural appetite suppressant, since it can make food look unappetizing.

55.  3. Texture- texture is critical to food presentation, as well as
enjoyment. Contrasting hard and soft, smooth and coarse, adds
visual interest to your food, and it will enhance your customers
enjoyment to the food.
 4. Keep things clean- Remember that neatness counts. Food should
be contained within the rim of the plate, yet it should not be
crowded in the center. Take a look at the plate and ask yourself if it
is pleasing to the eye. It should not look dirty.
 5. Garnish to impress- Garnishes and decoration can enhance your
plate presentation. Choose garnishes that are appropriate to the
ingredients.
 For example, use chocolate curls for chocolate cake.
Other techniques to keep in mind when garnishing:
- Never decorate a plate with something inedible.
- - Ensure the garnish complements and enhances the dish.
- - Choose garnishes that are the correct size, they should be easy to eat.

56. THANK
YOU