Basic culinary arts

Click here to load reader

download Basic culinary arts

of 15

  • date post

    13-Jan-2015
  • Category

    Education

  • view

    553
  • download

    2

Embed Size (px)

description

 

Transcript of Basic culinary arts

  • 1. An introduction

2. Cooking Cookery, preparation of food for consumption. The oldest and most essential of the arts and crafts, cookery involves a variety of primary techniques that include the application of dry heat, immersion in or contact with heated liquids or fats, curing, smoking, and pickling. 3. Cooking Terms 1. 2. 3. 4. 5. 6.Bake to cook in an oven Barbecue to cook over live coals, free flame oven, or oven electric unit Beat to introduce air in mixture Blanch to submerge food in boiling water Boil to cook in hot water usually at 100% Caramelize to heat sugar until it turns golden brown. 4. 7. 8. 9. 10. 11. 12. 13. 14. 15.16.Braise to cook in a small amount of liquid Broil to cook by direct heat Baste to moisten food while cooking to add flavour Chop to cut into small pieces Dice to cut into cubes about inch. Dredge to coat or sprinkle with flour Fold to combine by using two motion Fry to cook in fat Grill as in broil Grind cutting or crushing 5. 17. 18. 19. 20. 21. 22.23. 24.Lard to insert strips of fat Marinate to allow food to stand in an acid-soy sauce mixture Mince to cut or chop into small pieces Pan broil to cook uncovered on a hot surface Parch to brown by means of dry heat Pare to cut off the outside covering Pot roast as in braising Roast to cook uncovered by dry heat under coals 6. 25. 26. 27. 28. 29. 30. 31. 32. 33.34.Scald to heat milk just below melting point Scallop to bake food with a sauce or liquid Sear to brown the surface of meat Steam to cook in a steam Steep to allow substance to stand in a liquid below the boiling point to extract flavour Sterilize to destroy microorganisms by applying dry heat Stew to cook in a small quantity of liquid Stir to mix in circular motion Toast to brown(as in bread) Whip to beat rapidly 7. Proper Techniques in Preparation and Cooking 1. Wash fruits and vegetable before peeling. 2. Do not cut up fruits and vegetable long before cooking. 3. Peel fruits and vegetables very thinly. Use small amount of water when cooking vegetables. Do not throw away the water. Use it for soups and sauce. 4. Bring the water to a boiling point before putting the vegetable. 8. 6. Do not overcook the vegetables. 7. Keep pot covered while cooking to prevent evaporation. 8. Do not stir food unnecessarily. 9. Serve vegetable immediately after cooking. 10. Avoid using baking soda in cooking vegetables. 11. When cooking frozen vegetables, place it directly in boiling water. 12. It is preferable to cook vegetable in their skin. 9. 13. In cleaning rice, wash it only once or twice. 14. Do not over fry meats, because the protein content is made indigestible. 15. In boiling meat use low heat. 16. Coffee should be prepared just before serving. 17. When frying keep your fat from over smoking. 18. Avoid overproduction. 19. When making dough, be sure to dissolve yeast in lukewarm water. 10. 20. Meats should not be cooked frozen. 21. In preparing green salad, wash green well in running water. 22. Use pressure cooker to soften tough meats. 23. Boil all meats for the week and store. Use the right size of pots and pan for the quantity of food. 11. Hygiene and Safety in the Kitchen A.Excellent Personal Hygiene 1. Clean hand and nails before handling food. 2. Wear clean clothes. 3. Use hairnets. 4. Avoid handling food if sick. 5. Avoid wearing rings and bracelets. 12. B. Proper Food Handling Practice 1. Select food properly. 2. Be careful when taking foods that are fresh. 3. Wash hand with soap. 4. Work in clean place. 5. Use clean Utensils. 6. Make it a habit to use tasting spoon. 7. Serve and store food in clean container 13. C. Proper Dishwashing Technique 1. Rinse or soak pans and other utensils as used. 2. Stock the dishes in the proper order namely glassware, the silverware, the china third and the utensils last. 14. Meals 1. 2. 3.4. 5. 6.Appetizers Soup Meat, Fish and Poultry Vegetables Desserts Beverage 15. Crtiteria TeachersMam Doque Mam Ledda Sir SamuldePalata Nutrition Garnishi Econom bility al ng ic Value (25%) Content (25%) (25%) (25%)TOTAL (100%)