COOKERY
What Cookery:-
1.Something to eat
2.Make wholesome food
3.Equipment
4.Way of cooking
5.Art
6.Procedure of preparation
7.Taste
8.Recipe
9.Prepare food
10.Selling food
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RECIPE:-
1.Name of the recipe
2.A number of the portions
3.Ingredients
4.Method
- The transference of heat food
All method of cooking depend on one or more of the following principles.
1.Radiation:- Heat passes from it source in direct rays until it all on an object it’s path such as in grilling.(grill fish,grill tomato,grill potato.)
2.Conduction:- This is the transferring of heat through a solic object by contact.Some materials for metal use for pans,transfer heat more quickly than say wood used for wooden spoons.Conduction is the principle in wall in the solid electric ranges.
3.Convection:- This is the moment of heated particles of gases of liquid.on heating,particles expan, become less dens and rice.The colder particles sink to take their place,thus causing Convection currants which distribute heat.this principle is used is heating gas,oven and in the heating of liquid.
A chef is a person who cooks professionally. In a professional kitchen setting, the term is used only for the one person in charge of everyone else in the kitchen — the "executive chef."
The word "chef" (from Latin caput) is the abbreviated form of the French phrase chef de cuisine, the "chief" or "head" of a kitchen.
Below are various titles given to those working in a professional kitchen and each can be considered a title for a type of chef. Not all restaurants will use these titles as each establishment may have its own set guidelines to organization. Specialized and hierarchal chef titles are usually found only in fine-dining, upscale restaurants; kitchen-staff members at casual restaurants such as diners are more often called "cook" or "short-order cook".
Chef de cuisine, executive chef and head chef
This person is in charge of all things related to the kitchen which usually includes menu creation; management, scheduling and payroll of entire kitchen staff; ordering; and plating design. Chef de cuisine is the traditional French term from which the English word chef comes, and is more common in European kitchens.
Sous-chef
The sous-chef de cuisine (under-chef of the kitchen) is the direct assistant of the executive chef, and is second in command. This person may be responsible for scheduling and substituting when the executive chef is off-duty. The sous-chef will also fill in for or assist the chef de partie (line cook) when needed. Smaller operations may not have a sous-chef, while larger operations may have multiple.
Expediter
The expediter (in French aboyeur) takes the orders from the dining room and relays them to the stations in the kitchen.
Chef de partie
A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "first cook", then "second cook", and so on as needed.
Commis
A commis is an apprentice in larger kitchens that works under a chef de partie to learn the station's responsibilities and operation. This may be a chef who has recently completed formal culinary training or is still undergoing training.
Kitchen assistants
Kitchen assistants (often known as kitchen porters or kitchen hands) are usually kitchen workers who assist with basic tasks, but have had no formal training in cooking. Tasks could include peeling potatoes or washing salad, for example. Smaller kitchens more commonly have kitchen assistants who would be assigned a wide variety of tasks (including washing up) in order to control costs.
Ways of cooking food.
Boiling
Poaching
Steaming
Stewing
Braising
Sous vide
Baking
Roasting
Pot roasting
Tandoori
Grilling
Frying
Paper bag
Microwave
Boiling
Boiling is the method of cooking in which food is immersed in a liquid and cooked at 100⁰C. To do this, foods are fully immersed in boiling water and then the water is return to a rapid boil. Sometimes it is necessary to reduce the temperature a little and maintain it at the simmering point.
Purpose
The purpose is boiling is to cook food so that it is:
*pleasant to eat, with an agreeable flavor.
*of a suitable texture, tender or slightly firm according to the food.
*easy to digest and safe to eat.
Methods
There are two ways of boiling.
Place the food into boiling liquid, reboil, then reduce the heat for gentle boiling to take place, this is known as simmering.
Cover food with cold liquid, bring to the boil, then reduce heat to allow food to simmer.
Poaching
Poaching is the cooking of food in a liquid at just below boiling point. For most foods, the poaching liquid is heated first. When the desired temperature is reached, the prepared food is lowered into the barely simmering liquid, and allowed to cook in the gentle heat.
During poaching, foods usually retain their shape, but after cooking their appearance can be a little pale.
Purpose
The purpose is poaching is to cook food so that it is:
*easy to digest.
*of a suitable, tender texture.
*safe and pleasant to eat because, where appropriate, an agreeable sauce is made with the cooking liquid.
Methods
There are two ways of poaching.
Shallow poaching.
Foods to be cooked by this method, such as cuts of fish and chicken, are cooked in the minimum of liquid-that is water, stock, milk or wine. The liquid should never be allowed to boil but kept at a temperature as near to boiling point as possible.
Deep poaching.
Steaming
Food is cooked in the steam produced by a boiling liquid (rather than placing the food itself in the boiling liquid). Steaming relies on the steam produced being under pressure.
Methods of steaming
Atmospheric steaming.
With atmospheric steaming, steam may be produced by placing water in the bottom of a saucepan and bringing it to a rapid boil. Food is kept in cooking vessels placed above the boiling water. The steam from the boiling water heats the vessel, and thus the enclosed food.
High-pressure steaming.
Steaming can also be carried out in high-pressure steamers, such as pressure cookers. These steamers work on the principle that higher pressure will produce higher temperatures, causing the food to cook faster.
Combination steaming.
Steaming can also be carried out I in an oven. It combines dry heat and steam in the oven chamber.
Purpose
The purpose is steaming is to cook food so that it is:
*easy to digest
*of an edible texture, pleasant and safe to eat
*as nutritious as possible (steaming minimizes nutritive loss)
Stewing
Stewing is a slow, gentle, moist heat method of cooking in which the food is completely covered by a liquid. The stew is cooked on top of the stove, and both the food and the sauce are served together. Stewing may also be done in the oven, in an ovenproof dish with a lid. This is referred to as a casserole. Stewing is a nutritious method of cooking, as both the liquid and the food are eaten. This means that any vitamins and minerals leached in to the cooking liquid are not lost. Strews are also have little wastage, shrinkage, and loss of flavor, and they reheat easily.
Purpose
Because stewing is both economical and nutritious, cheaper cuts of meat and poultry, which would be unsuitable for roasting and grilling, can be made tender and palatable. Stewing also produces an acceptable flavor, texture and eating quality.
Braising
Braising is a moist heat method of cooking lager pieces of food, on the stovetop or in the oven, where the liquid only half covers the food. Whole joints, chicken, game meat or fowl, and vegetables can all be braised. Tougher cuts of meat and other foods are also suitable for braising. With braising, food is cooked very slowly, using very low temperatures, in a pan with a tightly fitting lid. A combination of steaming and stewing cooks the food.
Whole joints or large pieces of red meat and pork, and the tougher cuts of meat, are suitable for cooking using the braising method. Furred game, such as hare and rabbit, taste very good when they are braised, as does most feathered game, such as pheasant, duck and goose.
Purpose
The purpose of braising is:
*to give variety to the menu and the diet
*to make food tender, digestible, palatable, and safe to eat
*to produce and enhance flavor, texture and eating quality
Sous vide
Sous vide is a professional cooking method that employs plastic oxygen barriers and precise temperature controls to reduce oxidization and extend the useable shelf life of inventory by diminishing contact with aerobic bacteria. The result is a final product with superior texture, amplified flavors and enhanced visual qualities.
Baking
Baking is the cooking of food with dry heat in an oven. All products that are baked contain water. This, once heated creates steam.
The types of baking
*Dry baking
When baking, steam arises from the water content of the food; this steam combines with the dry heat of the oven to cook the food.
e.g.cakes, pastry, baked jacket potatoes.
*Baking with increased humidity
When baking certain foods, such as bread, the oven humidity is increased by placing a bowl of water or injection steam in to the oven, thus increasing the water content of the food and so improving eating quality.
*Baking with heat modification
Placing food in a container of water, such as baked egg custard, modifies the heat so that the foods cook more slowly, does not overheat and lessens the possibility of the egg mixture overcooking.
The purpose of baking is:
*to make food digestible, palatable and safe to eat
*to create visual appeal through colour and texture, and to produce an enjoyable eating quality
*to lend variety to the menu
Roasting
Roasting is cooking in dry heat with the aid of fat or oil in an oven or on a spit. Radiant heat is the means of cooking when using a spit; oven roasting is a combination of convection and radiation.
Purpose
The purpose of roasting is to cook food so that it is tender, easy to digest, safe to eat and palatable. It also gives variety to the menu and the diet.
Pot roasting
Pot roasting is cooking on a bed of root vegetable sin a covered pan. This method retains the maximum flavor of all ingredients.
Method
Place the food on a bed of roots and herbs, coat generously with butter or oil, cover with a lid and cook in an oven.
Tandoori cooking
Tandoori cooking is by dry heat in a clay oven called a tandoor. Although the heat source is at the Base of the oven, the oven heat is evenly distributed because of the clay, which radiates heat evenly.
Grilling
This is a fast method of cookery from radiant heat, sometimes known as broiling. Grilled foods can be cooked:
*over heat (charcoal, barbecues)
*under heat (gas or electric salamanders)
*between heat (electrically heated grill bars or plates)
Frying
Shallow-frying
Shallow-frying is the cooking of food in a small quantity of preheated fat or oil in a shallow pan or on a flat surface (griddle plate).
Purpose
The purpose of shallow-frying is:
*to give variety to the menu and the diet by making food palatable, digestible and safe to eat
*to brown food, giving it a different colour and as interesting and attractive flavor
Deep-frying
Although oils and lards are ‘wet’, deep-frying is classified as a dry method of cookery. This is because of it has a drying effect on the food. To deep-fry food, small, tender pieces of food are totally immersed in hot fat or oil, and cook quickly. The heat of the oil penetrates the food and cooks it. The food is usually coated to protect it from the high temperatures of the fat. With this method, the food is mainly cooked by convection of heat through the frying medium. It is also cooked by conduction when the hot fat cooks the surface of the food.
Purpose
The purpose of deep-frying is:
*to cook appetizing foods of various kinds, thus giving variety to the diet and the menu
*to produce food with an appetizing golden-brown colour, that is crisp, palatable and safe to eat
Paper bag cooking
Know as en papillotte, this is a method of cookery in which food is tightly sealed in oiled greaseproof paper foil so that no steam escapes during cooking, and maximum natural flavor and nutritive value is retained.
Thick items of food, such as veal chops or red mullet, may be partly and quickly precooked, usually by grilling or shallow-frying, then finely cut vegetables, herbs and spices can be added. The gabs are sealed tightly, placed on a lightly greased tray and cooked in a hot oven. When cooked, the food is served in the bag and opened by or in front of the customer.
Microwave cooking
This is a method of cooking and reheating food using electromagnetic waves in a microwave oven powered by electricity.
Purpose
Raw, pre prepared or precooked foods are cooked quickly and made palatable and digestible.Foods are safer to eat, particularly reheated foods, because the total food is heated at the same time.
Chef
A chef is a person who cooks professionally. In a professional kitchen setting, the term is used only for the one person in charge of everyone else in the kitchen — the "executive chef."
The word "chef" (from Latin caput) is the abbreviated form of the French phrase chef de cuisine, the "chief" or "head" of a kitchen.
Below are various titles given to those working in a professional kitchen and each can be considered a title for a type of chef. Not all restaurants will use these titles as each establishment may have its own set guidelines to organization. Specialized and hierarchal chef titles are usually found only in fine-dining, upscale restaurants; kitchen-staff members at casual restaurants such as diners are more often called "cook" or "short-order cook".
Chef de cuisine, executive chef and head chef
This person is in charge of all things related to the kitchen which usually includes menu creation; management, scheduling and payroll of entire kitchen staff; ordering; and plating design. Chef de cuisine is the traditional French term from which the English word chef comes, and is more common in European kitchens.
Sous-chef
The sous-chef de cuisine (under-chef of the kitchen) is the direct assistant of the executive chef, and is second in command. This person may be responsible for scheduling and substituting when the executive chef is off-duty. The sous-chef will also fill in for or assist the chef de partie (line cook) when needed. Smaller operations may not have a sous-chef, while larger operations may have multiple.
Expediter
The expediter (in French aboyeur) takes the orders from the dining room and relays them to the stations in the kitchen.
Chef de partie
A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "first cook", then "second cook", and so on as needed.
Commis
A commis is an apprentice in larger kitchens that works under a chef de partie to learn the station's responsibilities and operation. This may be a chef who has recently completed formal culinary training or is still undergoing training.
Kitchen assistants
Kitchen assistants (often known as kitchen porters or kitchen hands) are usually kitchen workers who assist with basic tasks, but have had no formal training in cooking. Tasks could include peeling potatoes or washing salad, for example. Smaller kitchens more commonly have kitchen assistants who would be assigned a wide variety of tasks (including washing up) in order to control costs.
Uniform
The standard uniform for a chef includes a hat, necktie, double-breasted jacket, apron, hounstooth (checkered) trousers (to disguise stains) and steel-toe- (or plastic-)capped shoes or clogs.
A chef's hat (toque) is tall to allow for the circulation of air above the head and also provides an outlet for heat. The hat will assist in the prevention of sweat dripping down the face. Skullcaps are an alternative hat worn by chefs.
Neckties were originally worn to allow for the mopping of sweat from the face.
The jacket is usually white to repel heat. And double-breasted to prevent serious injuries from burns and scalds. The double breast serves to conceal stains on the jacket as one side can be rebuttoned over the other.
An apron is worn to just-below knee-length also to assist in the prevention of burns because of spillage. If hot liquid is spilled onto the apron, it can be quickly removed to minimize burns and scalds.
Shoes and clogs are hard wearing and with a steel-top cap to prevent injury from falling objects or knives. According to some hygiene regulations, jewellery is not allowed apart from wedding bands.
