KEBF PRELIM REVIEWER
INTRODUCTION TO CULINARY ARTS
FIRST RESTAURANT
Mousieur Boulanger
- Opened the first known restaurant in 1765.
- There was no soup maker’s guild so he decided
to offer
- flavored soups (from sheep’s feet) called
restaurants, derived from the French word
“restaurer” (to restore or fortify).
- There is no data on his works other known him
as M. Boulanger and others says that his name
is not his it could be referring to his job for
boulanger mean Baker in French
HISTORY OF CULINARY
Marie Antoine Careme (1783- 1833)
• A chef to royalty throughout Europe, known as
Chef to Kings
• He work in the kitchen of King Napoleon, King
Alexander I of Russia, Prince of Wurttenberg to
name of few.
• Became Maitre chef at Carlton House in
London where he set standards for chefs
throughout Great Britain and began a system
of organization and Founder of Haute Cuisine
or Grande Cuisine
• Haute cuisine is characterized by dozen of
courses which is elaborately prepared, well
sauce, and garnished.
• He introduces the basic, or mother, sauces
(also known as leading sauces); compound
sauces; classical garnishes; and standard
terminology for recipes.
• Design the chef’s uniform, most kitchen tools
and utensils, and formulation of roux and many
major sauces.
• His books contain the first real systematic
account of cooking principles, recipes, and
menu making.
• He was one of the primary reasons cooking of
the middle Ages was brought into the modern
era.
Georges August Escoffier (1846-1935)
• The Father of the 20th century cooking.
• Georges Auguste Escoffier is a chef at some of
Europe’s finest hotels, which includes the Ritz
in Paris and the Savoy in London, he refined
Grande cuisine by modifying many of Carême’s
recipes and classifications.
• In particular, Escoffier simplified Carême’s
complex system of sauces to the five basic
sauces (espagnole, béchamel, velouté,
hollandaise, and tomato) and their compounds
• He developed Classical Cuisine which is
sometimes called cuisine classique, or Classic
Cuisine it is a refinement and simplified version
of Haute Cuisine.
• His achievement was the reorganization of the
kitchen. The organization divided the kitchen
into departments or stations based on the
kinds of food produced. A station chef was
placed in charge of each department.
KITCHEN BRIGADE
- a system of staffing inside the kitchen so that
each worker is assigned a set of specific
tasks.
THE CHEF
• This is the person in charge of the kitchen. In
large establishment, this person has the title
“EXECUTIVE CHEF”.
• He is responsible for all aspect of food
production, including menu planning,
purchasing, coasting, work schedules, hiring
and training.
CHEF DE CUISINE
• For large establishment with many
departments such as formal dining, casual
dining, catering department or if it has several
units in different location, each kitchen may
have a chef de cuisine who reports to the
Executive Chef.
GRILLARDIN
• - is the grill cook. He's responsible for all grilled
foods, as well as preparing and searing meats
that are going to be roasted.
GARDE MANGER
• handles cold food, salads, and dressing.
PATISSIER
• handles pastries and desserts.
TOURNANT
• -replaces the station head.
ABOYEUR
- accepts orders from waiter and passed to
cooks on lines. In other restaurants, this
position is taken by the Sous chef.
SOUS CHEF
• This person is directly in charge of production
and works as the assistant to the executive
chef or chef de cuisine. The sous chef takes
command of the production since the
executive chef may require more time
planning things in the office.
SAUCIER
• -Prepares sauces and stews and sautés food to
order.
POISSONIER
• -Prepares fish dishes.
ENTREMETIER
• -Prepares vegetables, soups, starches, and
eggs.
ROTISSEUR
• -roast and braise meat.
TERMINOLOGIES
• Culinary art is the art of cooking. Art in the
word culinary arts, means the science of food.
• Culinary Artists are skilled person in preparing
meals that are pleasing to the palate and to the
eye of customer. Increasingly they are required
to have knowledge of the science of food and
an understanding of diet and nutrition. They
work primarily in restaurants, fast food chain
store franchises, delicatessens, hospitals, and
other institutions. Kitchen conditions vary
depending on the type of business, restaurant,
nursing home etc.
• Culinary - The word "culinary" is defined as
something related to, or connected with
preparation of food or cooking
• Cuisine – means “kitchen.”
• Cook – domestic term is Chef (French)
• Cooking – the transfer of heat energy to food.
• Cookery – the art, practice, or work of cooking.
• Classic Cuisine – is the refinement of the
French grand cuisine (Haute cuisine means
high-end) exploration of culinary principles
and techniques, emphasizes the refine
preparation and presentation of superb
ingredients.
• Nouvelle Cuisine – means modern
cuisine/new cooking, movement away from
classical cuisine towards a lighter cuisine based
on natural flavors and simple preparation.
• National Cuisine – the characteristic cuisine of
a nation.
• Regional Cuisine – set of recipes based upon
local ingredients, traditions and practices
within a geographical area of a certain
country.
• Ethnic Cuisine – cuisine of a group of people
having a common cultural heritage as
opposed to the cuisine of a group of people
bound together by geography or political
factors.
• Palatability - is the hedonic reward provided
by foods or fluids that are agreeable to the
"palate” (taste buds).
• Food is any substance consumed to provide
nutritional support for the body. It is
usually of plant or animal origin, and contains
essential nutrients, such as
carbohydrates, fats, proteins, vitamins, or
minerals.
• 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.
• "Chef" (from Latin caput) is the abbreviated
form of the French phrase chef de cuisine, the
"chief" or "head" of a kitchen.
Basic Culinary Techniques and Principles - Minerals – are elements or compounds that
are specific needs such as building bones and
Mise en Place
teeth.
- Is a French phrase that literally means “setting
The Arts of Seasoning and Flavoring
in place”
 Seasoning
Components of Cooking
◦ Are ingredients that enhance existing
Nutrients
flavors of the food without
- are substances that provided energy, significantly changing them
promoted growth or generally regulate
 Flavorings
processes and maintain your body.
◦ Are ingredients that adds new flavor to
Fats
a food thus changing or modify the
- Provide energy and structure to cells. original flavor.
- Produced by animals and some plants
 Pepper
especially nuts and grains.
- Oils are liquid fats – Unsaturated fats.  Nutmeg
- Butter and shortening are solids – Saturated
Fats  Lemon Juice

Carbohydrates  MSG or monosodium glutamate

- Commonly called carbs.  Fish sauce, soy sauce and wine

- Primary source of energy Types of Cooking
- Found mostly in plants and small amounts in
fish or in meat.  Moist-Heat Cooking
- Three categories are: sugars, starch, and fibers. ◦ Is cooking using water in the form of
- Important functions in cooking steam or a heated liquid.
- Caramelization
- Gelatinization ◦ Steaming

Proteins ◦ Boiling

- Provide structure to cells and regulate the ◦ Simmering

functions of body.
◦ Poaching
- Present in all animal products and found in
some plants like nuts and grains. ◦ Braising
- Main concern: coagulation – stiffening of
proteins when heated. ◦ Stewing
- Types of Connective tissues  Dry-Heat Cooking – involves cooking without
- Collagen water, with or without fat.
- Elastin
- By product: gelatin – jellylike substance that ◦ Sautéing
results when bones and connective tissues are
◦ Pan Frying
cooked.
◦ Deep Frying
Vitamins and Minerals
◦ Baking
- Are nutrients that provide no calories when
consumed but they are important for ◦ Roasting
regulating bodily functions
- Vitamins – are substances essential in small ◦ Barbeque
amounts in maintaining growth. ◦ Grilling

◦ Griddling
 ◦ Broiling ◦ an appareil* used before cooking to
flavor and moisten foods.

◦ appareil is a prepared mixture of

FOOD PREPARATION AND COOKING TERMINOLOGIES
ingredients used alone or as an
 Beat ingredient in another preparation.

◦ make a mixture smooth and light by  Mince

lifting it repeatedly.
◦ to chop into very small pieces
 Blend
 Peel
◦ to mix two or more ingredients until
◦ to remove the skin from a food item
one ingredient cannot be
distinguished from the other.  Puree
 Chop ◦ to process food by mashing, straining,
or chopping it very finely in order to
◦ cut into small of roughly the same size.
make it smooth paste.
 Cream
 Slice
◦ a mixing method for batter cakes in
◦ cut across into flat pieces.
which the sugar and fat are beaten
together until they are light and fluffy  Stir
before other ingredients are added.
◦ mix the ingredients in a bowl by
 Dice circular movement of the spoon.
◦ cut into pieces of uniform sizes and  Toss
shapes, first lengthwise then crosswise
to make cubes. ◦ mix lightly by lifting the ingredients for
salad with a spoon and fork or with
 Dredge two forks.
◦ coat solid food with dry ingredients  Whip
such as flour, breadcrumbs
◦ to beat an item, such as cream and egg
 Fold whites with a wire whisk to
incorporate air.
◦ to gently combine ingredients
(especially foams) so as not to release COOKING TERMS
trapped air bubbles.
 Bake
 Grate
◦ to cook food by surrounding it with
◦ cut into fine pieces by rubbing against dry heat, as in an oven
a grater.
 Baste
 Julienne
◦ moisten food during cooking with pan
◦ cut into thin, match-like strips. drippings, sauce or other liquid.
 Mash  Blanch

◦ to press food from small pieces into ◦ to cook an item briefly in boiling water
pulp with an up and down or beating or hot fat before finishing or storing
action of a fork.

 Marinate
 Boil a thicker consistency and /or
concentrated flavor.
◦ a cooking method in which items are
immersed in liquid at or above the  Roast
boiling point (212°F / 100°C)
◦ to cook in an oven or on a spit over a
 Braise fire

◦ cooking method in which the main  Sauté

item, usually is seared in fat, then
◦ to cook quickly in small amount of fat
simmered in stock or another liquid in
in a pan
a covered vessel.
 Scald
 Barbecue
◦ to heat liquid, usually milk or cream,
◦ to cook food by grilling it over a wood
and just below the boiling point
or charcoal fire
 Simmer
 Broil
◦ to maintain the temperature of a liquid
◦ to cook by means of radiant heat
just below boiling point (185° - 200°F /
source placed above the food.
82° - 85°C)
 Caramelization
 Steam
◦ the process of browning sugar in the
◦ a cooking method in which items are
presence of heat
cooked in a vapor both created by
 Clarification boiling water or other liquid.

◦ the process of removing solid  Stew

impurities from a liquid
◦ a cooking method nearly identical to
 Deep-fry braising but generally involving smaller
pieces of meat and hence a shorter
◦ to cook food by immersion in hot fat
cooking time.
 Deglaze
 Stir-frying
◦ to used liquid such as wine, water or
◦ a cooking method similar to sautéing
stock to dissolve food particles and /or
in which items are cooked over very
caramelized drippings left in a pan
high heat, using little fat.
after roasting or sautéing.
FOOD COSTING
 Fry
- INGREDIENTS
◦ to cook in hot fat without cover - QUANTITY
 Pan-fry - UNIT COST
- TOTAL COST
◦ a cooking method in which items are - RAW FOOD COST
cooked in deep fat in a skilled - BUFFER
 Poach - COST/ PORTION

◦ to cook gently in simmering liquid that ABBREVIATIONS

is 160° - 185°F / 70° - 82°C  Teaspoon = t or tsp
 Reduce  Tablespoon = T or tbsp
◦ to decrease the volume of liquid by  Fluid ounce = fl oz
simmering or boiling; used to provide
 Cup = c or C
  Pint = pt

 Quart = qt

 Gallon = gal

 Pound = lb

 Milliliter = ml

 Liter = L

 Milligram = mg

 Gram = g

 Kilogram = kg Cooking

WEIGHTS AND MEASUREMENTS EQUIVALENTS • Cooking is generally understood to be the

transfer of heat into food items to render these
 1t = 5g = 5ml
more palatable, easier digestible and overall
 1T = 3t = 15g = 15ml speaking, to improve their
bacteriological and tasteful aspects.
 1C = 16T = 240g = 240ml = 1/2pt = 8oz
PURPOSE OF COOKING
 1pt = 2C = 480g = 480ml = 16oz
• To make its maximum nutritive value available
 1qt = 2pts = 4C = 960ml = 960g in palatable form
 1gal = 4qts = 8pts = 16C = 3.8L = 3,840ml • To develop enhance or alter its flavor.
 1lb = approx. 450g • To improve it digestibility
 1oz = 30g = 30ml • To increase its palatability by improving its
 1Kg = 1,000g = 2.2lbs color, texture, or flavor

 1L = 1,000ml • To destroy pathogenic organisms and injurious

substances which may be found in raw
 1 cup APF = 120 gms food.
 1 PC EGG = 50 gms ( 20 gms yolk, 30 gms white) How is food evaluated? SENSORY EVALUATION OF
THE TONGUE

- Cooked foods are evaluated by Individuals who

study food, and its characteristics (palatability
factors) is a Gourmet – a connoisseur in food
or a person who has deep knowledge of food
and drink.). Gourmet food is called to food that
takes extra care to make or acquire.

• Palatability Factors -Smell, appearance,

texture, color, and taste
How are foods cooked? HEAT TRANSFER
• In order for food to be cooked, heat must be
transferred from a heat source (such as a gas
flame or an electric element) to and through
the food.
Heat is transferred in three ways:
- Conduction - Heat conducted by fire, hot plate,
griddle plate, pot/pan, or grill.
- Convection - Heat conducted by hot air, dry
and wet steam, water, and oil, as in a steamer
or convection oven.
- Radiation - Heat conducted by infrared heat or
microwaves, as in a broiler, salamander, or
microwave oven.
METHODS OF COOKING
- The different methods of cooking can be
grouped according to the way heat is
applied to food. Two methods are commonly
identified as using Moist Heat Cooking (heat
is transferred by water, -based liquid or steam)
and Dry Heat Cooking (heat is transferred by
air, radiation, fat or metal). Dry heat cooking
method has 2 kinds Dry Heat Method Using Fat
(use of oil in cooking) and Dry Heat Method
Without Fat (use of hot air in cooking).
Classification of Cooking Mediums
• Air,
• Water
• Steam
• Fat
• combination of one or more of these mediums.
SOME COOKING TERMINOLOGIES
ALDENTE:
- Italian term used to describe pasta that is
cooked until it offers a slight resistance to the
bite.
BAKE:
- To cook by dry heat, usually in the oven.
BARBECUE:
- Usually used generally to refer to grilling done
outdoors or over an open charcoal or wood
fire. More specifically, barbecue refers to long,
slow direct- heat cooking, including liberal
basting with a barbecue sauce.
BASTE:
- To moisten foods during cooking with pan
drippings or special sauce to add flavor and
prevent drying.
BATTER:
- A mixture containing flour and liquid, thin
enough to pour.
BAKE:
- To cook by dry heat, usually in an oven
BEAT:
- To mix rapidly in order to make a mixture
smooth and light by incorporating as much air
as possible.
BLANCH:
- To immerse in rapidly boiling water and allow
to cook slightly.
BLEND:
- To incorporate two or more ingredients
thoroughly.
BOIL:
- To heat a liquid until bubbles break continually
on the surface.
CARAMELIZE:
- To heat sugar in order to turn it brown and give
it a special taste.
CHOP:
- To cut solids into pieces with a sharp knife or
other chopping device.
CREAM:
- To soften a fat, especially butter, by beating it
at room temperature. Butter and sugar are
often creamed together, making a smooth,
soft paste.
DEGLAZE:
- To dissolve the thin glaze of juices and brown
bits on the surface of a pan in which food has
been fried, sauteed or roasted. To do this, add
liquid and stir and scrape over high heat,
 thereby adding flavor to the liquid for use as a GLAZE:
sauce.
- To cook with a thin sugar syrup cooked to crack
DICE: stage; mixture may be thickened slightly. Also,
to cover with a thin, glossy icing.
- To cut food in small cubes of uniform size and
shape GRATE:

DISSOLVE: - To rub on a grater that separates the food in

various sizes of bits or shreds.
- To cause a dry substance to pass into solution
in a liquid. GRILL:

DRIZZLE: - To cook on a grill over intense heat.

- To sprinkle drops of liquid lightly over food in a KNEAD:

casual manner.
- To work and press dough with the palms of the
DUST: hands or mechanically, to develop the gluten in
the flour.
- To sprinkle food with dry ingredients. Use a
strainer or a jar with a perforated cover, or try LUKEWARM:
the good, old-fashioned way of shaking things
- Neither cool nor warm; approximately body
together in a paper bag.
temperature
FILLET:
MARINATE:

- To flavor and moisturize pieces of meat,

- As a verb, to remove the bones from meat or
poultry, seafood or vegetable by soaking them
fish. A fillet (or filet) is the piece of flesh after it
in or brushing them with a liquid mixture of
has been boned.
seasonings known as a marinade. Dry
FLAKE: marinade mixtures composed of salt, pepper,
herbs or spices may also be rubbed into meat,
- To break lightly into small pieces.
poultry or seafood.
FLAMBE':
MINCE:
- To flame foods by dousing in some form of
- To cut or chop food into extremely small
potable alcohol and setting alight.
pieces.
FRICASSEE:
PAN-FRY:
- To cook by braising; usually applied to fowl or
- To cook in small amounts of fat.
rabbit.
PARBOIL:
FRY:
- To boil until partially cooked; to blanch. Usually
- To cook in hot fat. To cook in a fat is called pan-
this procedure is followed by final cooking in a
frying or sauteing; to cook in a one-to-two inch
seasoned sauce.
layer of hot fat is called shallow-fat frying; to
cook in a deep layer of hot fat is called deep- PARE:
fat frying.
- To remove the outermost skin of a fruit or
GARNISH: vegetable.

- To decorate a dish both to enhance its PEEL:

appearance and to provide a flavorful foil.
- To remove the peels from vegetables or fruits.
Parsley, lemon slices, raw vegetables, chopped
chives, and other herbs are all forms of
garnishes.
PICKLE:
- To preserve meats, vegetables, and fruits in
brine.
PINCH:
- A pinch is the trifling amount you can hold
between your thumb and forefinger.
POACH:
- To cook very gently in hot liquid kept just
below the boiling point.
PUREE:
- To mash foods until perfectly smooth by hand,
by rubbing through a sieve or food mill, or by
whirling in a blender or food processor.
SAUTE:
- To cook and/or brown food in a small amount
of hot fat.
SCALD:
- To bring to a temperature just below the
boiling point.
SEAR:
- To brown very quickly by intense heat. This
method increases shrinkage but develops
flavor and improves appearance.
SIFT:
- To put one or more dry ingredients through a
sieve or sifter.
SIMMER:
- To cook slowly in liquid over low heat at a
temperature of about 180°. The surface of the
liquid should be barely moving, broken from
time to time by slowly rising bubbles.
SKIM:
- To remove impurities, whether scum or fat,
from the surface of a liquid during cooking,
thereby resulting in a clear, cleaner-tasting
final produce.
STEAM:
- To cook in steam in a pressure cooker, deep
well cooker, double boiler, or a steamer made
by fitting a rack in a kettle with a tight cover. A
small amount of boiling water is used, more
water being added during steaming process, if
necessary.
STERILIZE:
- To destroy micro organisms by boiling, dry
heat, or steam.
STEW:
- To simmer slowly in a small amount of liquid
for a long time.
STIR:
- To mix ingredients with a circular motion until
well blended or of uniform consistency.
TOSS:
- To combine ingredients with a lifting motion.
WHIP:
- To beat rapidly to incorporate air and produce
expansion, as in heavy cream or egg whites.
COOKING MEDIUMS: AIR AND HEAT AS COOKING
MEDIUMS
• Broiling- cooking over or under source of
direct heat such as coals, gas burner,
or glowing electric unit.
• Roasting- cooking inside on a spit before an
open an open fire or by covering with hot
coals. Nowadays, the term is used
synonymously with baking in meat cookery.
• Baking- is cooking in an oven, whereby,
convection currents aid in heating the air and
equalizing the oven temperature.
WATER AS A COOKING MEDIUM
• Boiling- cooking in water at boiling point.
Water is heated to reach 212 degrees F (100
degrees C). Incomplete boiling is
called parboiling.
• Simmering- cooking in a bath of water
somewhat below the boiling point, 180 to 210
degrees F (82-99 degrees C).
• Stewing- is simmering or boiling in water
enough to cover the ingredient.
• Poaching- water is heated to a temperature of
160 to 180 degrees F.
STEAM AS A COOKING MEDIUM

• Steaming- refers to cooking in steam

arising from added water.

• Waterless Cooking- cooking with steam

formed from the water originally present in the
food.

• Pressure Cooking- cooking with steam

under pressure; since the heat of vaporization
does not escape, the temperature rises
steadily to a high point

FAT AS A COOKING MEDIUM

• Sautéing- cooking in a lightly greased pan

allowing the product to be turned over
of “flipped” for complete cooking.

• Deep-fat Frying- cooking in an amount of fat

sufficient for immersion of the food.
Temperature requires for frying is
385 degrees F or 196 degrees C.

• Pan frying- cooking with a little amount of fat

in a pan.

• Searing- Brown meat quickly on all sides at

high temperature to
develop flavor and improve its
appearance

COMBINATION OF COOKING MEDIUMS

• Braising- represents a combination of

sautéing and subsequent cooking in a
covered utensil.

• Fricasseeing- almost similar to braising.

• Pot Roasting- term commonly used

when large piece of meat is cooked by the
preceding methods.