THE CULINARY ARTS WESTERNCUISINEKitchen Essentials

FIRST READ THE WHOLE THING

TAKE NOTE OF MEASURING NOTES

TAKE NOTE OF MEASURING NOTES

AGAIN

OBSERVE HOW FOOD LOOK AS IT

COOK

POLISH YOUR SEASONING SKILL

How to Read Recipe

Ingredients / kitchen utensils

Optional ingredients

Ingredients without a specific

measurement

Substitute/alternate ingredients

Directions

Nutritional Information

Serving Suggestions

Food Preparation & PresentationCooking Methods &

Technique

The methods chosen to cook various foods will greatly

influence the finished product different can be cooked in

different ways to:

Make food easy to digest and safe to eat

Make food pleasant to eat, with a agreeable flavour

Add required colour and variety of colour

Give a food a good texture tender, slightly firm, crisp,

depending on the food

Give variety to our menus and our diets.

What happen when food is

cooked?This can be take

place in 4 ways:

CONVECTION•Convection occurs when a liquid or gas is heated causing hot air to rise and cooler air to sink. CONDUCTION•In conduction, heat passes through one solid to another. This can only be done with material that is good conductor of heat, such as metal.INDUCTION•Transferring heat energy to adjacent material without contactRADIATION•Heat is transferred directly to food by electromagnetic waves, such as microwaves or infrared waves.

Cooking Methods & TechniqueMoist Heat Cooking

MethodsDry Heat Cooking Methods

BOILING

•Is cooking by immersion in boiling water/ liquid

SIMMERING

•Involves use of temperature below the boiling point.

•Meat tenderizing uses simmering temperature instead of

boiling.

POACHING•Is the liquid in which the food is cooked. As well as water, different liquids can be used for specific dishes.

. Two types of poaching

•Shallow poaching

•Deep poaching

STEAMINGWater is allowed to vaporize and the food is placed on a rack over the vaporizing steam

TYPES OF STEAMING•Atmospheric steaming•High – pressure steaming•Combination steaming

.

BAKING Food is cooked in an oven using dry heat

BROILING /GRILLING

•BROILING- The heat source is above the food

•GRILLING- the heat source is below the food

.

ROASTING

Food is cooked in dry heat is added

•Basting

•Barding

•Larding

SHALLOW FRYINGCooking food in small amount of preheated fat or oil. DEEP FRYINGCooking methods the amount of oil used is enough to completely submerge the food to be cooked. •SAUTEING •STIR- FRY•PAN –FRY

STEWING

Food is completely covered by liquid.

CASSEROLING

These methods use less liquid and slightly lower

cooking temperature.

BRAISING

Combination of steaming, stewing and pan fry.

The Importance of Food Presentation

PLATESUSE THE CORRECT PLATE

Plates come in different sizes for different courses and in

different shapes to suites various types of food.

When plating food the top consideration in coordination

of shapes, colour sizes texture, and flavour. 

CAREFULLY ARRANNGE THE FOOD ON THE PLATE

Consider a plate or platter as a frame for picture.

Food must never hand over the edge or rim of the plate

or platter

DO NOT USE CRAKED THE FOOD OR CHIPPED PLATES

ENSURE PLATES ARE SPOTLESS AFTERPLATING

MUNU

Wipe any drips of sauce or finger marks before serving to

the guest.

GARNISHIt is adds a focal point to the plate. It should attract the eye and highlights the food. Garnishing depends upon the course, the texture of the food and the type of dish.

The guidelines are following:Simple In some way related to the main food itemSmallEdibleattractive

ARRANGEMENT

The food items should appear balanced, and there should be two

or three colour on the plate. Plan also plan for a variety of shapes. 

Stocks

•Is basic of all meat sauces, gravies, soups and purees.

•Is the foundation of many important in kitchen preparation.

The Key Point in Preparation of Stocks:

•Unsound meat or bones and decaying vegetables will give stocks an unpleasant flavour and causes it to deteriorate quickly.

• Scum should be removed; otherwise it will boil into the stocks and spoil the colour and flavour.

•Fat should be skimmed off; otherwise the stocks will taste greasy.

•Stocks should always simmer gently; if it is allowed to boil quickly

•Salt should not be added to stocks

•When making chicken stocks the bones will needed to soaked first to remove the blood that is in the cavity.

•If stocks are to be kept, strain it and cool quickly, then place it in the refrigerator.

Type of StocksBrown Stocks- the stocks resulting from browning bones and prior to simmering.

White Stocks- the flavoured obtained by simmering the bones. Fish StocksChicken StocksVegetable Stocks

The Main IngredientsMirepoix –is the ingredients of all stocks are consists:OnionCarrotCeleryGarni – a bundle of parsley or bay leaf.Nages - is floured stocks often used for cooking in different recipe needing stocks to enhance the flavour of the dishes.

SaucesSauce making is not difficult. It depends on an understanding of the ingredients and

how they react, and clear intentions about the result you wish to achieve.

•Sauces are thickened to improve appearance, concentrated flavours and make easier to eat.

•Sauces should be smooth, glossy in appearance, definite in taste and light in texture. 

•The thickness of sauces should be considered according to its use, that is, whether it will be required to:•Thicken other ingredients (it will need to be very heavy )•Coat or mask the food•Act as a cooking liquid•Moisten dry foods.  The sauces thickened by either:Beurre manie – is a paste made from equal quantities of soft butter and flour.Roux - is combination of fat and flour, which are cooked together.

The Type of RouxWhite RouxBlond RouxBrown Roux

Continental RouxThe five mother sauces

Béchamel sauceTomato sauce

 Hollandaise sauceVeloute sauce

Espagnole sauce

Soup•Soups are preparations that are derived from large variety of ingredients. Thick or thin, they should be dedicating in flavour, natural in colour and light in texture.•The possible range of different soups is unlimited for hot and cold, clear or pureed varieties.•The principles of soup begin with the preparation of stocks.

Soup Garnishes•The garnish should be sufficient to identify and add interest to the soup.

•The garnish should not be more than 10% by the volume of the soup.

•The garnish should be cut so that the guest can eat it with a spoon without embarrassment.

Types of SoupsClear and Thin SoupBouillonBroth ConsomméPotagePureeThickened SoupCreamPureeBisque – lobster and shellfishSauce Clear and Thin Soup – have a consistency between a clear liquid soup. Thickened Soup- any stocks or broth can thicken with cream.   

Thank You