1. Defi iti Cookery is defined as a “chemical
process”, the mixing of ingredients;
the application and withdrawal of
heat; decision-making, technical
knowledge and manipulative skills.
In the more advanced stages, a
further element occurs-that of
creativity. Cookery is considered to
be both an art and a technology.
2. Food preparation is a modern term in
professional cookery. It denotes
preparation and cooking. It follows a
flow pattern which commences with
the purchasing and selection of
materials, their handling, processing
and the ultimate presentation of the
dishes to the customer, where “food
service” takes over. In French, the
word “cuisine” denotes the art of
cooking- preparing dishes, and the
place the kitchen in which they are
prepared.
3. The oriein of cookin
The art of cooking is ancient.
The first cooking was a
primitive man, who had put a
chunk of meat close to the fire,
which he had eat to warm
himself. He discovered that the
meat heated in this way was
not only tasty but it also much
easier to masticate. From that
moment in unrecorded past,
cooking has evolved to reach
the present level of
sophistication.
4. Classes Of Professional Cooker
There are three classes of professional cookery
associated with the craftsman and they are
graded according to the quality of the materials
used. The classes are:
cuisine
riEe &beans
• Cuisine simple, or plant
cookery, where the basic
necessities are used and the
craftsman produces dishes
of the highest standard
possible with a minimum
number of materials.
5. • Cuisine bourgeois, or middle class
cookery. This type of cookery
provides better materials and in the
hands of the craftsman , these
materials produce more
complicated dishes of a better
quality.
•Cuisine haute, or high cookery
where the very best possible
materials are used. The craftsmen
use these materials to their best
advantage and produce dishes of
the best quality. This class
produces highly complicated
dishes, i.e, classical dishes.
For professional cookery this class is
popular.
6. • In Indian cuisine, there are two classes: simple
and high class:
In Indian cuisine, there are two
classes: simple and high class.
•Simple cookery is confined to the
preparation of the everyday,
practical type of dishes. These are
prepared quite simply and are very
popular.
•The high class cookery has a wider
range of variety. In it, expensive
materials are used to prepare
complicated and elaborate dishes
mughlai dishes being the most
popular ones in India.
7. Staff
• Staff
• A career in the food service industries in any service capacity
can be particularly demanding on the employee. An individual
should be willing in terms of efforts to learn the skills
involved.
• Personal quality that a chief need to demonstrate in the
capacity of his or her work are given in table.
9. • An individual has to be committed in terms of efforts and should
be willing to learn the skills involved. A chef may find himself or
herself working odd shifts at odd times and on odd days. The
motivation to succeed life entirely within the individual.
• The staff working in the kitchen should avoid stress, economizing
all movements, combine tasks simultaneously, planning and
organizing activities well in advance, anticipating pitfalls and
difficulties, simplifying tasks where possible.
10. The person planning should be
familier with the safe preparatory
techniques for handling food and
equipment. He should enlist reliable
help for suppliers and order and cost
out ingredients and expanse
accurately.
Contamination of food is always a
possibility when the bacteria, moulds
and yeast are present in our
environment.
Octeriaorehitchh”kers.
11. ° Both management and
employees of catering
establishment have a
responsibility to the public
to ensure high standard of
personal hygiene and
hygiene of food and
equipments. The
establishment should
observe help and hygiene
regulation for catering
operations.
12. To prevent food contamination,hygiene of the food handlers
and the hygiene of the kitchen and its equipment and hygienic
food storage rules should be observed.
Personal hygiene is very important for food handlers. The staff
sould wear a hairnet; skin disorders should be looked after;
comfortable shoes should be worn; naild cut and hands
washed with warm, soapy water before handling foods, after
visiting the toilet, after eating and smoking.
Difference between a professional and an amateur is that
professional cookery involves not only skills and knowledge
but also an aptitude for fine cooking.
13. • lec I gast my
Molecular gastronomy includes the
study of how different cooking
temperatures affect eg, and their
viscosity, their surface tension, and
different ways of introducing air into
them.
Spherification of juices and other
liquids is a technique of molecular
gastronomy
14. • Molecular gastronomy is a subdiscipline of food science that
seeks to investigate, explain and make practical use of
the physical and chemical transformations of ingredients that
occur whilecooking, as well as the social, artistic and technical
components of culinary and gastronomic phenomena in
general. Molecular gastronomy is a modern style of cooking,
which is practiced by both scientists and food professionals in
many professional kitchens and labs and takes advantage of
many technical innovations from the scientific disciplines.
• The term "molecular gastronomy" was coined in 1992 by
late Oxford physicist Nicholas Kurtiand
the French INRA chemist Hervé This. Some chefs associated
with the term choose to reject its use, preferring other terms
such as "culinary physics" and "experimental cuisine".
15. LA I
• The term flambé is French for
"flaming" or "flamed." The food is
topped with aliquor, usually
brandy, cognac, or rum and lit
afire. The volatile alcohol vapor
burns with a blue tint, leaving
behind the faint flavor of the
liquor or liqueur. This technique is
used by chefs in the kitchen to
burn off the raw alcohol flavor
from a dish as well for dramatic
flair at the table.
16. Only liquors and liqueurs with a high alcohol
content can be used to flame foods, and those
with a higher proof will ignite more
readily. Beer, ham a ne and most
table wines will not work.
The liquor must be warmed to about 130
degrees F., yet still remain well under the
boiling point, before adding to the pan.
(Boiling will burn off the alcohol, and it will
not ignite.)
Always remove the pan from the heat
source before adding the liquor to avoid
burning yourself. Vigorously shaking the
pan usually extinguishes the flame, but
keep a pot lid nearby in case you need to
smother the flames. The alcohol vapor
generally burns off by itself in a matter of
