COOKERY VS CULINARY (WHAT’S THE DIFFERENCE?

As a noun cookery is the art and practice of preparing food for consumption, especially by the
application heat; cooking.

As a adjective culinary is relating to the practice of cookery or the activity of cooking.

Mise-en –place – A French word that means “putting in place” or everything in its place”

Noun French

The ingredients and equipment gathered and prepared before cooking.

The Five French Mother Sauces

1. Bѐchamel-
ING. White Roux Milk
Flavorings (Nutmeg, onion, & white pepper)
DISHES: casseroles, pastas, creamy soups
2. Veloutѐ-
ING. White Roux Chicken Veal Fish Stock
DISHES: meats, vegetables
3. Espagnole-
ING: Brown Roux Red Meat Browned Bones Vegetables
Flavorings: (Tomato Paste & Mirepoix)
DISHES: beef, duck, other dark meats
4. Hollandaise-
ING. Clarified Butter Lemon Juice Eggs
(Seasoned with Salt and White or Cayenne Pepper)
DISHES: eggs, benedict, poultry, fish, vegetables
5. Tomato-
ING. Rendered Pork Fat Tomatoes Onions Carrots Roux Veal Stock
DISHES: pastas, roasts, stews, vegetables, eggs

ABBREVIATED
TESDA – Technical Education and Skills Development Authority
UAQTEA- Universal Access to Quality Tertiary Education Act
TWSP- Training for Works Scholarship Program
STEP- Special Training for Employment Program
PESFA- Private Education Student Financial Assistance
TVET- Technical and Vocational Education Training
UTPRAS- Unified Tvet Program Registration and Accreditation System
 OHS- Occupational Health and Safety
HACCP- Hazards Analysis Critical Control Point
PPE- Personal Protective Equipment

HAZARDS- referred to is any potential problem which may endanger the safety of food quality.

WHAT IS SANITATION?

Sanitation refers to the maintenance of healthy and hygienic conditions that is free from
disease-causing organisms.
Clean- means free from visible soil or dirt
Sanitary- means free from disease-causing organisms and other harmful contaminants which
are often not visible to the eyes.

What are the two common kitchen ingredients that can be used to put out a top range grease
fire?

 Answer: Salt – due to its ability to absorb heat.

 Baking Soda – it releases carbon dioxide, which takes away the oxygen the
flames need.
What is a moist cooking method?
Answer: Poaching, simmering, steaming, and boiling are all moist cooking methods. They
are essentially different stages of the same cooking process. Each method cooks food by
immersing it in a liquid, usually water or stock.
A list of items on a menu which are priced and served separately?
Answer: An a la carte menu lists the prices for each item separately. While the prices tend to
be higher, a la carte menus have more flexibility. Customers can choose individual items and
combine them any way they want
Mise-en place refers to
Answer: the gathering and preliminary preparation of the ingredients and equipment to be used
in cooking or serving food:
In preparing a roux, what is the fat flour ratio?
Answer: The standard ratio of fat to flour is 1:1, but you can adjust the consistency to get a
moister mixture. 
What is the hollandaise sauce made of?
Answer: is an emulsion of egg yolk, melted butter, and lemon juice (or a white wine or vinegar
reduction).what is a good substitute of hollandaise?
Answer: Blending avocado with lemon juice and warm water creates a creamy sauce
reminiscent of hollandaise.
Part of poultry that is described as ‘white meat’
Answer: Chicken breasts and wings are white meat
How do you determine the freshness of meat?
 Answer:
Press the meat firmly with your finger- if it springs back nicely, it is fresh; if not, it is most
likely old because it is losing its firmness.
What is the standard doneness required for beef
Answer:  recommends steaks and roasts be cooked to 145°F (medium) and then rested
for at least 3 minutes. To ensure food safety, ground beef should be cooked to a
minimum 160°F (well done). Be sure to check with a thermometer, as color alone is not
a foolproof indicator.  medium rare and medium are two of the best levels to cook your
steak. Why? The internal meat temperature ranging between 130-150°F is the ideal
cooking point for most steaks, making the meat very tender, juicy, full of flavor and very
delicious to eat.
When sanitizing an area, it is still necessary to rinse off the detergent?
Answer: It is impossible to sanitize a surface that is still dirty. There must be an
effective rinse after the cleaning step to remove detergent residue that can interfere
with the action of chemical sanitizers. Soil is any unwanted matter on the surface of an
object that one desires to be clean.
What is the kind of salad that has apples, walnuts, celery and a mayonnaise based
dressing?
Answer: Waldorf Salad. This is a classic salad made from celery, grapes, apples, walnuts,
and mayonnaise. It is most often served on a bed of lettuce. Waldorf salad has the perfect
balance of sweetness, nuttiness, crunch, and flavor.
What sandwhiches has at least three slices of bread?
Answer: That middle slice of bread is technically known as the “club.” Hence, a
sandwich made with three slices of bread is called a “club sandwich
What is the cooking method in making shirred eggs?
Answer: Traditional Cooking Method. To begin the process of preparing shirred eggs,
preheat the broiler oven until it is very hot. Place a four-inch ramekin over medium heat on
the stove top. When the butter has melted in the ramekin, break one or two eggs into the
dish and cook for about thirty seconds.
Types of cheese use for baking cheesecake?

Answer: different types of cheeses that are used globally to make cheesecake.

 Cream Cheese. Cream cheese was developed in the United States in the

1800s. ...
 Neufchâtel. Most Americans know Neufchâtel as a lower-fat alternative
to cream cheese. ...
 Sour Cream. ...
 Quark. ...
 Ricotta
What do you call the bite-size decorative open faced sandwiches?
Answer: Montaditos are decorative, bite-sized, open-faced sandwiches that are as
delightfully pleasing on the palate as they are on the eye. Many people use what they have in
 their refrigerator or pantry and serve as appetizers. They also make great crowd pleasers at
cocktail parties.
What ingredients is use to facilitate coagulation of the egg white in poached eggs?
Answer:
Adding vinegar to the water will assist in the coagulation of the egg white.
How do you prolong the shelf life of bread?
Answer:
it is better to store the bread extra carefully if you know you won’t be able
to finish it all in five days, especially if it is homemade or has fewer
preservatives.
What is the right temperature for thawing food?
Answer: it's best to plan ahead and thaw in the refrigerator where it will
remain at a safe, constant temperature — at 40 °F or below.
A basic oil-vinegar combination generally used to dress greens and other
cold vegetables, meat, or fish dishes?
Answer: Vinaigrette is made by mixing an oil with something acidic such
as vinegar or lemon juice. The mixture can be enhanced with salt,
herbs and/or spices. It is used most commonly as a salad dressing
What are the different types of salads?

Answer: Types of Salads

 Green Salad. Technically, any salad that includes lettuce is a

"green salad." But, from a culinary standpoint, the star of a green salad is the
lettuce. ...
 Caesar Salad. ...
 Chef Salad. ...
 Waldorf Salad. ...
 Coleslaw. ...
 Pasta Salad. ...
 Bound Salads. ...
 Additional Kinds of Salad.