QUALITY SERVICE

1. FOOD PREPARATION
AND PRESENTATION
• MISE EN PLACE
• WEIGHTS AND
MEASUREMENTS
• CUTTING
TECHNIQUES
• COOKING METHODS
AND TECHNIQUES
1. COOKING METHODS
AND TECHNIQUES
2. SEASONING AND
FLAVORINGS
3. FOOD PREPARATION

2. MISE EN PLACE
• Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) is a French
culinary phrase which means "putting in place" or "gather". It refers
to the setup required before cooking, and is often used in
professional kitchens to refer to organizing and arranging the
ingredients

3. Mise en place in a
professional kitchen
Ingredients arranged in a
home kitchen.
Mise En Place in small
bowls for stir fry

4. WEIGHTS AND MEASUREMENTS
• the standard or agreed upon units for expressing the amount of
some quantity, such as capacity, volume, length, area, number, and
weight. See measurement system and list of weights and measures.
• KILOGRAM, POUND, GRAM, OUNCE, MILIMETER, ETC.

5. TOOLS AND EQUIPMENT

6. CUTTING TECHNIQUES
Here are different cutting techniques used in cooking:
1. Chop: Used to cut ingredients into smaller pieces.
2. Slice: Used to cut ingredients into thinner pieces.
3. Dice: A precise technique to chop ingredients into small cubes.
4. Julienne: Cutting into thin strips.
5. Batonnet: Cutting into thicker sticks.
6. Mince: Fine bits of aromatic herbs, ginger, and garlic.
7. Brunoise: Very small, uniform cubes.
8. Chiffonade: Cutting leafy greens into thin ribbons
These Cutting Techniques are Vital to Produce Foods with Different Sizes and
Consistencies in order to Improve Taste and Cooking Consistency:

9. EX.

10. COOKING METHODS AND
TECHNIQUES
1. COOKING METHODS AND TECHNIQUES
2. SEASONING AND FLAVORINGS
3. FOOD PREPARATION

11. COOKING METHODS AND
TECHNIQUES
• This food preparation guide explores basic cooking methods,
culinary techniques, traditional cooking techniques from
various countries, and more. Hopefully, this illustrated cooking
method guide will educate and inspire — perhaps you will
discover a new and exciting way to enjoy food!

12. MOIST HEAT COOKING METHODS
• Moist heat cooking technique simply use by applying steam or
liquid to cook food. Food cooked with steam is more healthy
and extremely juicy and tender as compared to other methods.
It intact the healthy nutrient and make it tastier and more
delicious. If you are following the healthy diet then methods
can help you to cook healthy food.

13. POACHING
• This technique refers to simmer food in liquid on slow heat (160F
– 180F). Poached eggs, and Poached Salmon is the most
famous recipe in which you place food in water or sauce to
cook.
• This is also a recommended food technique to prepare
weight loss food dishes. You can poach variety of food like
meat and vegetables.

14. BOILING
• Another cooking technique is to simmer food on boiling
temperature (212°F) called 'steaming' in which food cooks on
high temperature and get tender using hot water vapors.
• If you are on diet, then this cooking technique is the most
recommended to adopt in your daily cooking routine.

15. STEAMING
• Another technique to cook the food is 'steaming' in which food
cooks on high temperature and get tender using hot water vapors.
• If you are on diet then this cooking technique is the most
recommended to adopt in your daily cooking routine.
• To steam the food, you can place food in cooking steamer, or you
can also use a pan with boil water and place strainer over it and
cover it to make homemade strainer. Now you can place your food
like fish, chicken, vegetables over the strainer to cook it properly.

16. BLANCHING
• One of the most technical method. Blanching is the most used
cooking process to boil or scaled the vegetables in hot water
and after a short duration, hot water needs to drain out and
vegetable needs to place in cold or chilled water.
Blanching cleanses the surface of dirt and organisms, brightens
the color and helps retard loss of vitamins.

17. DRY HEAT COOKING METHODS
• Conventionally 'dry heat cooking method' specifies cooking
without water. Food cooks by exposing to heat without any
liquid addition. Let's take an in length look to cook food in dry
form!
• Basically in dry heat cooking technique the food is exposed
with direct heat like to cook food in oven or with bbq method.
Roasted, grilled or bbq meat and veggies are the best

18. GRILLING
• Grilling is same as broiling where you give color to your food by
exposing heat. The only difference between grilling and
broiling is: in grilling the heat comes from downside and in
broiling it comes from the upside of cooking oven. For grilling
purpose, people use a different type of grillers to cook food.

19. ROASTING
• One of the most famous methods of cooking is 'Roasting' which
require food to cook using indirect heat. Normally people love
the roasting using the oven. In this cooking technique, food
cooks initially on the high 'indirect heat' and after few minutes
switch to 'medium heat' so the food cook from inside. It makes
food juicy from inside and roasted from the upper side.
Preferably you can use meat to roast inside the oven also try
with the vegetables. It tastes awesome!

20. BROILING
• Many people ask this question like what is broiling? It's similar to grilling in
which food directly expose to heat to cook the upper layers. You can easily broil
your food using the oven to turn on the radiation from upside. Broiling is
normally termed as fast method of cooking like sometimes you give some sort of
grill effect to your food to make it more delicious and tempting in a first glance.
• EX.
• Macaron Bechamel
• Potato Gratin Recipe Without Cream (Dauphinoise)
• Mac & Cheese (Baked/Broiled)

21. BAKING
• Baking is the most sophisticated method of cooking that uses
dry heat to cook food. Most people use the oven as a medium
to bake food, Traditionally people use hot stones to bake food.
Normally people make confectionery product using this
method like to make cake, cookies, and bread.

22. BARBEQUE (BBQ)
• Exciting and most thrilling cooking method that normally
people use to cook their food using charcoal. It's a most
demanding way of cooking and normally people love to eat
barbeque food. It's delicious to eat and people love the
charcoal aroma. You can cook meat and vegetables using
barbeque method.

23. PAN FRYING (SHALLOW FRYING)
• As the name specifies that food cooks using a small amount of
oil. As a matter of fact, 'Shallow frying' is the most common
technique to prepare or fry food like 'cutlet', 'fried eggs',
'omelet' and others. It's simple and easy to apply as a cooking
method.

24. SAUTE (STIR FRYING)
• Sauting or stir fry is the cooking technique to use a very low
amount of oil to cook food. In this method, the oil quantity is
thinner and normally use to prepare stir-fry dishes

25. DEEP FRYING
• In deep frying method, normally the high quantity of oil is used
to fry the food. As the name depicts the food should be
drowned into the oil to use this method. Normally french fries,
fried chicken that you normally take from famous fast food
restaurants use this cooking method to deep fry the food.

29. BASTING
• In this cooking technique normally the food cooked in their
own juice or liquid. Basting is much similar to a roasting
method. The end result of basting shows juicy, gravy driven
food with some roasted effect on the upper skin. It's a delicious
way to cook food using this method

30. COMBINATION OF MOIST AND DRY
• In culinary art, the combination of moist and dry cooking
method makes a perfect food with extremely delicious taste
with tender and juicy texture from inside.

31. BRAISING
• Basically, it comes from 'braiser' the French word and it's
cooking method that you both dry and moist heat method. In
this cooking technique, the food is cooked on high temperature
and then you can keep it on low by adding liquid. Most of the
South Asian cooking based on 'braising' method. Most of the
meat curries are made using this method.

32. STEWING
• One of the best technique to prepare gravy style food. It's a
slow cooking process on low heat in which food is being
cooked with liquid to form stock/gravy/sauce. As the liquid gets
thickened and food become tender the cooking is complete.
Most recommended preparing stew food on the cooking stove.

33. PRESSURE COOKING
• You must be familiar with old style stovetop pressure cookers
where food is cooked with extremely high steam pressure. Best
for meat tendering, and cooking legumes.
• In a normal steamer and pan cooking process the heat is
limited to 212°F in a boiling condition but in pressure cooker
the steamed pressure reached to 250°F that helps to makes
quick food.

34. SKILLET COOKING
• Most traditional and multi purpose cooking technique with skillet. You can use it
for sautéing, braising, frying, searing and baking. I personally love it as it
helps to make quick food.
• EX.
• Scrambled Egg Whites
• Kabab
• Shami Kabab Recipe (Beef / Mutton)
• Sweet Toast

36. SEASONING AND FLAVORINGS
• Seasoning is an ingredient we add to food in order to bring
out or enhance its original flavor, while flavoring is an
ingredient we add to food in order to change the original flavor.

37. Allspice
• Contrary to what its name
suggests, allspice isn’t a blend
of other spices—it’s a unique
ingredient that lends its
distinctive flavor to fall
desserts and savory dishes
like Jamaican jerk chicken and
Swedish meatballs

38. BLACK PEPPER
• Black pepper (Piper nigrum) is a flowering vine in the family
Piperaceae, cultivated for its fruit (the peppercorn), which is
usually dried and used as a spice and seasoning.

39. SALT
• In common usage, salt is a mineral
composed primarily
of sodium chloride (NaCl). When
used in food, especially in
granulated form, it is more formally
called table salt.

40. FLAVOURINGS
• A flavoring (or flavouring[a]
), also known as flavor (or flavour)
or flavorant, is a food additive used to improve the taste or smell of
food. It changes the perceptual impression of food as determined
primarily by the chemoreceptors of the gustatory and
olfactory systems.[1][2]
Along with additives, other components like
sugars determine the taste of food.

41. VANILLA
• Vanilla flavouring is made from
oleoresin vanilla, a dark semi
solid concentration of vanilla
extract, and alcohol and wate
r

42. PANDAN