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Cookery 161121024647 PDF
Cookery 161121024647 PDF
Prepared by:
Jolito E. Vallejo
What is Culinary Arts?
Roasting Braisingand
Broiling pressure cooking
Pan or griddle Stewing or broiling
boiling
Frying in shallow or
deep fat
CAREERS IN
CULINARY ARTS
Variety of culinary arts
occupations
1. Consulting and Design Specialists – Work
with restaurant owners in developing menus, the
layout and design of dining rooms, and service
protocols.
2. Restaurant managers – Manage a restaurant,
cafeteria, hotel dining area, etc.
3. Food and Beverage Controller – Purchase
and source ingredients in large hotels as well as
manage the stores and stock control.
Variety of culinary arts
occupations
4. Food and Beverage Managers – Manage all
food and beverage outlets in hotels and other
large establishments.
5. Food Writers and Food Critics –
Communicate with the public on food trends,
chefs and restaurants though newspapers,
magazines, blogs, and books. Notables in this
field include Julia Child, Craig Claiborne and
James Beard.
Variety of culinary arts
occupations
6. Sales – Introduce chefs and business owners
to new products and equipment relevant to food
production and service.
7. Instructors – Teach aspects of culinary arts in
high school, vocational schools, colleges,
recreational programs, and for specialty
businesses (for example, the professional and
recreational courses in baking)
8. Entrepreneurs – Deepen and invest in
businesses, such as bakeries, restaurants, or
specialty foods (such as chocolates, cheese, etc.).
Variety of culinary arts
occupations
9. Research and Development Kitchens –
Develop new products for commercial
manufacturers and may also work in test kitchens
for publications, restaurant chains, grocery chains,
or others.
10. Food Stylists and Photographers – Work
with magazines, books, catalogs and other media
to make food visually appealing.
Brigade de cuisine
- A chef is a person
who cooks
professionally for
other people.
- Traditionally it refers
to a highly skilled
professional cook who
is proficient in all
aspects of food
preparation.
Master Executive Chef
Prepares roasted
and braised meats
and their
appropriate sauce
Fish Chef
Also referred to as a
swing cook, fills in
as needed on
stations in the
kitchen.
Pantry Chef
Responsible for
preparing cold foods
including salads,
cold appetizers,
pâtés and other
charcuterie items.
Butcher
Butchers meats,
poultry, and
sometimes fish. May
also be responsible
for breading meats
and fish.
Pastry Chef
Makes baked goods
such as pastries,
cakes, breads and
desserts. In larger
establishments, the
pastry chef often
supervises a
separate team in
their own kitchen.
KITCHEN
UTENSILS
Kitchen Utensils Vs. Food
Preparation Utensils
Shaping biscuit
dough
Biscuit press Purpose:
Commonly used to
create a hard layer
of caramelized
sugar in a crème
brûlée.
Boil over Purpose:
preventer
Preventing liquids
from boiling over
outside of the pot
Bottle opener Purpose:
To hold food,
including food that is
ready to be served
Bread knife Purpose:
Used to produce
decorative butter
shapes
Cake and pie Purpose:
server
To cut slices in pies
or cakes, and then
transfer to a plate or
container
Cheese knife Purpose:
To assist in the
formation of cheese
Chef's knife Purpose:
Originally used to
slice large cuts of
beef, it is now the
general utility knife
for most Western
cooks.
Cherry pitter Purpose:
Straining
substances such as
custards, soups and
sauces, or to dust
food with powder
Colander Purpose:
Pierces and
removes a cork from
a bottle
Dough scraper Purpose:
To shape or cut
dough, and remove
dough from a work
surface
Egg poacher Purpose:
Used to mash or
sieve soft foods.
Funnel Purpose:
Used to channel
liquid or fine-grained
substances into
containers with a
small opening.
Garlic press Purpose:
Presses garlic
cloves to create a
puree, functioning
like a specialized
ricer
Grapefruit Purpose:
knife
Finely serrated knife
for separating
segments of
grapefruit or other
citrus fruit.
Grater Purpose:
Ladle Purpose:
A ladle is a type of
serving spoon used
for soup, stew, or
other foods.
Lame Purpose:
A long-handled,
narrow pick, used to
pull meat out of
narrow legs and
other parts of a
lobster or crab.
Measuring cup Purpose:
Traditionally comes
in an 8 fluid ounce
size, it is used to
measure either dry
or liquid ingredients
Measuring Purpose:
spoon
Typically sold in a
set that measures
dry or wet
ingredients in
amounts from 1/4
teaspoon (1.25 ml)
up to 1 tablespoon
(15 ml)
Meat grinder Purpose:
Operated with a
hand-crank, this
presses meat
through a chopping
or pureeing
attachment
Meat Purpose:
tenderiser
Melon baller Purpose:
To finely and
consistently
chop/mince foods,
especially herbs.
Mortar and Purpose:
pestle
To crush food,
releasing flavours
and aromas
Nutcracker Purpose:
To protect hands
from burning when
handling hot pots or
trays.
Pastry bag Purpose:
To evenly dispense
soft substances
(doughs, icings,
fillings, etc.).
Pastry blender Purpose:
Cuts into pastry
ingredients, such as
flour and butter, for
blending and mixing
while they are in a
bowl. It is made of
wires curved into a
crescent shape and
held by a rigid
handle.
Pastry brush Purpose:
A long, rounded
wooden or marble
tool rolled across
dough to flatten it.
Scales Purpose:
Sieve Purpose:
Spider Purpose:
Used to slice
through tomatoes.
Tongs Purpose:
For gripping and
lifting. Usually used to
move items on hot
surfaces, such as
barbecues, or to
select small or
grouped items, such
as sugar cubes or
salad portions.
Whisk Purpose:
To blend ingredients
smooth, or to
incorporate air into a
mixture, in a
process known as
whisking or
whipping
Wooden spoon Purpose:
18. Wash and dry all dishes, cutlery, etc., after use and
return them to their correct unit.
Figure 3
One of the classic positions for the guiding
hand is illustrated in figure 1. The fingertips
are tucked under slightly and hold the object,
with the thumb held back from the fingertips.
The knife blade then rests against the
knuckles, preventing the fingers from being
cut.
When you peel or trim foods, cut them into
tournées, or flute them, you may find yourself
holding the food in the air, above the cutting
surface. In that case, the guiding hand holds
and turns the food against the blade to make
the work more efficient. Be sure that the food,
your hands, and your knife handle are very
dry.
Certain cutting techniques, such as butterflying
meats or slicing a bagel in half, call for the
guiding hand to be placed on top of the food to
keep it from slipping, while the cut is made into
the food parallel or at an angle to the work
surface. Holding your hand flat on the upper
surface of the food with a little pressure makes
these cuts safe to perform.
The guiding hand is also used to hold a
carving or kitchen fork when disjointing or
carving cooked meats and poultry in front of
customers. The tines of the fork can be laid
flat on the surface of the food or inserted
directly into the item to hold it in place as it is
carved.
PRECISION CUTS
Why food need to be cut into pieces of
uniform shape and size?
Coarse chopping is
generally used for
mirepoix or similar
flavoring ingredients
that are to be strained
out of the dish and
discarded.
It is also appropriate
when cutting
vegetables that will be
puréed.
MINCE
Mincing is a very
fine cut that is
suitable for many
vegetables and
herbs. When
mincing herbs, rinse
and dry well, and
strip the leaves from
the stems.
CHIFFONADE
The chiffonade cut is
done by hand to cut
herbs, leafy greens,
and other ingredients
into very fine shreds.
Chiffonade is distinct
from shredding,
however, in that the
cuts are much finer
and uniform. This cut
is typically used for
delicate leafy
vegetables and herbs.
SHRED OR GRATE
Shredded or grated
items can be coarse
or fine, depending
upon the intended
use. Foods can be
shredded with a
chef’s knife, a slicer,
shredding tools and
attachments, a
mandolin or box
grater.
JULIENNE & BÂTONNET
Julienne and bâtonnet
are long, rectangular
cuts. Related cuts
are the standard
pommes frites and
pommes pont neuf
cuts (both are names
for French fries) and
the allumette (or
matchstick) cut. The
difference between
1/4 x 1/4 x 2 to 2 1/2 inches (6 x 6 x 50
these cuts is the final to 60 millimeters )
size.
DICE CUTS
Dicing is a cutting
MEDIUM DICE 1/2 x 1/2 x 1/2 inch (12
technique that x 12 x 12 millimetres)
produces a cube-
shaped product.
Different preparations
require different sizes
of dice - fine (brunoise),
small, medium, and
large dice. SMALL DICE1/4 x 1/4 x 1/4 inch (6 x 6
x 6 millimetres)
The term brunoise is
derived from the
French verb, brunoir (to
brown), and reflects the
common practice of
sautéing these finely
PAYSANNE & FERMIÈRE
CUTS
Cuts produced in the
paysanne (peasant)
and fermière (farmer)
style are generally used
in dishes intended to
have a rustic or home-
style appeal. When
used for traditional
regional specialties,
they may be cut in such
a way that the shape of
the vegetable’s curved
or uneven edges are
still apparent in the
finished cut.
PAYSANNE 1/2 x 1/2 x 1/8 inch (12 x
12 x 4 millimeters)
DIAMOND/LOZENGE CUTS
The diamond, or
lozenge, cut is
similar to the
paysanne and is
most often used to
prepare a vegetable
garnish. Instead of
cutting batonnet,
thinly slice the LOZENGE Diamond shape, 1/2 x 1/2 x 1/8
vegetable, then cut inch (12 x 12 x 4 millimeters)
Menu Courses
1) Appetizer 2) Soups
3) Salad 4) Main Course
5) Desserts 6) Beverage
Appetizer
Fontina-Stuffed, Bacon-Wrapped Dates
-foods or drinks served at
the beginning of the
course which are served
to whet the appetite are
called appetizer.
Corn Salad
Main Course
Grilled squid with special filling,fresh tomato,
- This is the chief part basil & olive oil
of the whole courses
which contains the
heaviest and usually
the most expensive
item on the menu. The
main course usually
consists of meat,
poultry, or fish dish,
Braised beef brisket in red wine
except on a sauce
vegetarian menu.
Desserts
- These include
sweets like pastries,
cakes, puddings,
fruits, and others at
the close of a lunch
or a supper.
Beverage
- This refers to
drinks like tea,
coffee, milk,
chocolate, soft
drinks, juice, wine
and other beverage.