Cooking involves both science and artistry. As scientists research new cooking techniques, chefs implement these techniques creatively in their kitchens to achieve excellence. A chef's skill is shown through attractive presentations that appeal to customers visually, similar to how an artist uses a paintbrush. Cooking is also a scientific process, as methods like boiling and freezing relate to scientific principles. A chef must understand topics like food safety, food properties when heated, and how to preserve nutritional value. Modern kitchen equipment helps chefs prepare food conveniently and quickly. All equipment requires safe, careful handling and maintenance to avoid accidents and contamination.

2.  On Joining The Food service Indusrty.
 World’s no.1 Industry.
 It’s a new platform to achive success.

4. A kitchen is the place where food prepare.

5. Cooking involves a lot of influence from science
as well as an eye of an artist.
Today cookery has achieved its height because
of the amount of thought being put in
the preparation of food. Scientists are constantly
researching for modern techniques to
be applied in food production. The chefs
implemented these techniques in their kitchen
along with their creativity to reach the height of
excellence.

6. ART
OR
SCIENCE ?

7. It is always said that “eye eats first”
which means that when the food is well presented,
there is an appetite for consumption. The
presentation effect gives the first impression of the
food. A food well presented and nicely garnished
attracts the customer or the guest, and there lies the
skill of the chef as to how good the can be
delivered. As an artist uses his paint brush on the
canvas and explores his skill of creativity, similarly a
chef does the same with different ingredients
available in the kitchen making sure that the dish
looks brilliant when presented.

8. Cooking involves a lot of scientific method.
Boiling, freezing, smoking, etc, are used at various stages in cooking,
which relate to science.
A good knowledge of food safety policies and HACCP (Hazard Analysis
Critical Control Point) is required by food handlers to control over the
pathogenic micro – organisms thus preventing food spoilage.
A good chef knows the action of heat on proteins, vitamins,
carbohydrates, fats, minerals, etc, and the subsequent change in their
properties.
A chef not only cooks good tasty food but also sees to keep intact the
nutritional value of the food.
To cook the most important factor is fuel, which is gas, electricity or solar.
Today it is beyond imagination to have a kitchen without the modern
equipments. Ovens, Bratt pans, Boilers, etc are the most versatile kitchen
equipments which helps to make food more conveniently and fast.
Microwave and solar cookers can be considered

9. Can cuchumbers and salads be called
‘cooked foods’?
NO
Cooking means exposing food materials to
heat. The medium of transfer of heat from its
source could be water, air or oil. This will be
dealt with in detail at a later stage. First let us
understand why we need to ‘cook’ food.

10. Chef Uniform
1.Chef cap
2.Scraff
3.Chef coat
4.Full appron
5.Half appron
6.Hand Gloves

16. All equipments should be well studied regarding their
mode of operation before handling.
Few types of equipment are very dangerous in their
operation and care should be taken so that
accidents are avoided.
All the equipments, both light and heavy should be
well maintained regularly at all times and properly
cleaned after every use to avoid food contamination
Equipments with sharp edges and blades should be
cleaned in a proper manner without creating any
accidents.
All removable parts should be removed carefully and
cleaned, then dried and assembled again properly