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Culinary Arts

Experiment Findings · April 2024

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Culinary Arts
Course code—THM # 223

Prepared by
Md Sohan Hossain
BBA
3rd Batch
Tourism and Hospitality Management
Islamic University, Kushtia.
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NO. 1
a) Define culinary art and cuisine.
Culinary arts refer to the art of preparing, cooking, presenting and serving food.
Culinary arts is the art of preparing and cooking foods. The word "culinary" is defined as something related to, or
connected with, cooking. A culinarian is a person working in the culinary arts. A culinarian working in restaurants is
commonly known as a cook or a chef. Culinary artists are responsible for skillfully preparing meals that are as
pleasing to the palate as to the eye. They are required to have a knowledge of the science of food and an
understanding of diet and nutrition. They work primarily in restaurants, delis, hospitals and other institutions.
Kitchen conditions vary depending on the type of business, restaurant, nursing home, etc. The Table arts or the art
of having food can also be called as "Culinary arts"

Cuisine is a type of food that is cooked in a specific way based on a culture's ingredients, region, and traditions.
Cuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. Cuisines
are often named after the geographic areas or regions that they originate from. A cuisine is primarily influenced by
the ingredients that are available locally or through trade. Religious food laws, such as Islamic dietary laws and
Jewish dietary laws, can also exercise a strong influence on cuisine. Regional food preparation traditions, customs
and ingredients often combine to create dishes unique to a particular region.
b) Why a kitchen uniform is important for chefs in culinary practice?
Wearing a uniform makes front-of-house staff easily identifiable and creates a professional image. As chefs are
more behind the scenes, their uniform is important for health, safety, and hygiene. We at HPG are hospitality
consulting service that help you understand why you should consider wearing a uniform.
Food hygiene law mentions anyone who works with food has a responsibility to ensure that the prepared food is
safe. While this means that food should be stored and prepared safely, it also means understanding how important
is it to wear a chef uniform. As a hospitality consulting service provider, we believe there are mainly 3 reasons for
implementing chef’s uniforms.
Food Hygiene: Wearing the appropriate uniform is a positive step you can take towards ensuring food safety.
Chefs must wear the correct protective clothing in food areas at all times, as this helps to ensure that any
adulterant carried on their personal clothing, such as pet hairs or dirt, does not contaminate the food.
Along with wearing their white uniforms, chefs should also be wearing the hair coverings while the food is in the
preparation areas. Wearing head wraps to cover hair and beard snoods to cover facial hair help to prevent hairs
from falling into food. Other than the uniform requirements, not wearing jewelry to work, will help to prevent
further contamination. For example, any bacteria that may be caught in the crevices of jewelry, or any physical
stones that may fall from the jewelry, can be prevented from coming into contact with the food. This leads to safer
food, happier customers, and a better reputation.
Personal Comfort: The kitchens have a hot environment with multiple ovens, hobs, and heating equipment. For
chefs, the heat can become very uncomfortable, especially if they are working long shifts. Therefore, wearing the
appropriate uniform is crucial for personal comfort.
For their personal comforts, chefs should wear a uniform that is the perfect size for them and has room to allow
airflow and breathability. It should be made of comfortable material and not irritate the skin during use. Chefs
must let the managers know if their uniform is uncomfortable or ill-fitting. If their comfort, workability, and
performance are hindered, it also affects productivity.
Professionalism: Other than the safety of the food it also serves the purpose in terms of appearances. Either in an
open kitchen in your restaurant where people can see their food being prepared, or in the cases where the chefs at
the establishment aren’t seen by the public. However, whichever one of these it is, there’s no doubt that uniform
gives an appearance of professionalism and a sense of discipline. If a customer notices a chef wearing their
personal clothes, they may have doubt about the safety of the food that they’re preparing.
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Additionally, there are benefits if employees wear uniforms outside of the kitchen, including your front house staff.
Consumers will be able to identify the staff quicker, resulting in reduced waiting times, and better service, and
overall satisfied customers.
c) Describe the kitchen bridge hierarchy of culinary art?
Every commercial kitchen should have a clear hierarchy in place to maximize efficiency.
Chef Executive
The executive chef is typically the most senior kitchen staff. They will typically have a more business-oriented role,
overseeing one or more busy restaurants, such as across a hotel group. Their work will often involve high-level
oversight of operations as well as marketing and public relations. Some may also have a hand in menu
development.
Chef de Cuisine
Sometimes called the head chef, a chef de cuisine is responsible for day-to-day kitchen management. Depending
on the size of the business, they may be at the top of the kitchen hierarchy and report directly to the restaurant
manager or owner. They have a largely supervisory role, ensuring the kitchen operates smoothly and taking the
lead on creating menus.
Sous chef de Cuisine
The sous chef is the chef de cuisine's second-in-command. Typically, they will act as an intermediary between the
chef de cuisine and each station within the kitchen. Strong culinary skills and management abilities are vital for a
sous chef, as they must be ready to help in all areas of the kitchen as well as monitoring inventory and employee
performance.
Chef de parties
A chef de parties will be in charge of one particular station. While they should be equipped to work in any area if
need be, a chef de parties will generally oversee a single area of production, and may be titled accordingly. For
example, they may be referred to as the saucier (sauce), entremetier (entrees) or patisserie (pastries/desserts).
All food that leaves a station is the responsibility of the chef de parties, so they must ensure quality across every
plate.
Commis chef
This is a junior position, sometimes given to recent graduates or those who have completed a period as a stagiaire
(intern). A commis chef will often move around the kitchen according to the restaurant's needs, answering directly
to the chef de parties of wherever they're assigned.
d) What are the different career opportunities you have in culinary arts?
Creating a superb dining experience isn’t a solo endeavor. It takes a lot of people to make a restaurant run the way
it should. That means there are also a lot of jobs, from entry level on up. And with a degree in Culinary Arts, you’ll
be ready to jump right into many of them.
Below are a few of the culinary careers that will be on your menu.
 Line Cook
You may have heard the phrase, “too many cooks in the kitchen” — but the truth is, you usually can’t get
enough of them. Just as a general can’t execute a battle plan without their army, the executive chef can’t
bring their recipes to fruition without the line. Line cooks do everything necessary to keep a kitchen
running smoothly before, during, and after meal service. Depending on their station, they will prepare
ingredients; make sauces; grill meats and vegetables; plate food; and they will always keep their station
well-stocked and clean.
 Chef de Partie
Also known as the station chef, the chef de partie supervises all those line cooks, keeping an eye on the
bigger picture. Depending on the size of the kitchen, a chef de partie may oversee a single station or all of
them. They’re responsible for training their assistant cooks; making sure waste is kept to a minimum;
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purchasing ingredients and controlling costs; and hiring new line cooks. A chef de partie will also make
sure everyone under their command follows strict standards of health and hygiene.
 Assistant Garde-Manger Chef
They say that if you can’t take the heat, get out of the kitchen. But there are plenty of places in the
kitchen where you want the opposite of heat — like the garde-manger. Garde-manger chefs, also known
as pantry chefs, are responsible for cold foods like fruit, pates, caviar, charcuterie, chilled soups, and cold
desserts. As an assistant garde-manger, you’ll not only help prepare those dishes; you’ll make sure all
cold foods are properly and safely stocked. You may also help prepare buffet presentations, and create
salad dressings, soups, and spreads from scratch.
 Junior Sous Chef
No kitchen can run without a sous chef. And in larger kitchens, no sous chef can do their job without
a junior sous chef. The sous chef works with the head chef or executive chef to make sure their culinary
vision becomes a reality. The junior chef helps make it all happen, helping to oversee everything that
happens in the kitchen. As a junior sous chef, you’ll be responsible for taking inventory and making sure
everything is properly stored. You’ll help enforce high standards of hygiene. You’ll aid in managing the
kitchen staff, and help train them in new cooking techniques. These jobs become especially important
when the head chef isn’t on site — with a great sous chef team working behind the scenes, diners won’t
ever know the difference.
 Assistant Kitchen Manager
Chefs are laser-focused on creating great meals. Kitchen managers are there to make sure everything
around them is running smoothly so that nothing unnecessary distracts from the focus. Kitchen managers
focus on the business aspects of running a restaurant. They can choose to run specials based on inventory
and seasonality of foods (consistent specials can be a valuable tool in controlling costs). Many kitchen
managers are also in charge of staffing, making sure everyone down the line is ready, willing, and able to
fulfill a chef’s demands. It’s a big job: which is why, especially at larger restaurants, assistant kitchen
managers are vital. Assistant kitchen managers, or AKMs, will help a kitchen manager stay within budget
without sacrificing the quality of a dining experience.

AKMs will help manage ordering and inventory; accounting; back of house scheduling; repairs and
maintenance of kitchen equipment; and much more.
 Steward
No matter what kind of dining establishment you work in, one thing will always be certain: the standards
for food safety and sanitation are very high. They have to be. Not only are those standards required by
law, but without them, no restaurant would stay open for long. Hygiene is crucial; and it’s the kitchen
steward’s job to make sure everything — every dish, every fork, every countertop, every floor — meets
the highest standard of cleanliness. On top of those important duties, the kitchen steward makes sure
everything is as attractive as it is sanitary. They’ll oversee the polishing of cookware and silverware so that
it sparkles.
 Food Journalist
If you’re pursuing a degree in Culinary Arts, there’s a good chance that you like reading about food: which
means you already know the value of a great food journalist. Food writers can work for magazines,
newspapers, and blogs, writing everything from restaurant reviews to recipe books. If you just have to tell
everyone you know about your culinary experiences, the history and culture of cuisine, or anything else
food-related… you might just be a food journalist.
 Food Stylist
Have you ever watched a TV commercial or a cooking show and wondered, “How do they get the food to
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look so amazing?” That means that somewhere, a food stylist is rightfully proud of a job well done. No
matter how exquisite a meal, and no matter how beautiful the presentation, it takes a food stylist to get a
meal to look picture perfect for the camera. It’s not just about appearances, either: food stylists will
develop new recipes themselves, source and shop for ingredients, and prepare gorgeous meals from
scratch
No.2
a) Explain the different methods of cooking foods.

1. Dry Heat Cooking

Dry heat cooking works without the presence of any moisture, broth, or water. Instead, it relies on the
circulation of hot air or contact with fat to transfer heat to foods. Temperatures of 300 degrees or hotter
are used to create browning, a reaction where the amino acids and sugars in food turn brown and create a
distinct aroma and flavor. The unique scents of toasted bread or seared meat are both examples of dry
heat cooking at work.

Broiling
Broiling works by transferring extremely high heat onto food, usually directed from a radiant located
above the food which cooks on one side at a time. Browning can occur very quickly with this method,
sealing juices and flavor inside and leaving a crisp exterior. Because this cooking method is fast, it's helpful
to use a timer or check the doneness so foods don't become burnt or overcooked. In commercial
kitchens, broiling can be performed with a salamander or broiler oven.

Best foods for broiling:

 Meats: Broiling works best on thinner cuts of meat, like steaks, pork chops, or hamburger patties. Tender
cuts are preferred because the dry heat will quickly evaporate moisture and dry out the meat.
 Poultry: Use chicken or turkey cutlets, breast halves, quarters, and legs in the broiler for flavorful results.
 Fish: Choose thick, sturdy fish, like salmon, that can handle high heat and won't dry out easily.
 Fruits and Veggies: Broiling can even be used on fruits and vegetables. Try broiling peaches or grapefruit
for a unique menu item.

Grilling
Grilling is similar to broiling, in that it uses radiant heat to cook foods quickly. Most commonly, grilling
equipment will feature an open grate with a heat source located beneath the food. Flipping is required to
cook foods on both sides and grill marks from the hot grate or rack are desirable.

Best foods for grilling:

 Burgers: Ground hamburger meat is moist and cooks up very well on a hot grill. The high heat sears the
outside of the patty for delicious charred flavor.
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 Meats: The dry heat from grilling will quickly remove moisture from meat so it's best to choose tender
cuts or marinate the meat first. Ribeyes, porterhouses, t-bones, and strip steaks have higher fat content
and marbling that produces a succulent grilled steak.
 Poultry: Boneless cuts of chicken work best because they will grill more evenly. Whole chickens can be
grilled, but spatchcocking is recommended.
 Fish: Salmon, tuna, and swordfish steaks are sturdy enough for the grill and won't dry out quickly. It's
possible to wrap fish in foil before placing it on the grates to prevent it from falling through.

Roasting
Roasting is performed inside an oven and uses indirect heat that cooks from all sides for even browning.
This method of cooking works more slowly, coaxing flavors out of meats and vegetables. Roasting can be
performed at very low temperatures between 200 degrees and 350 degrees Fahrenheit for tougher cuts of
meat, or higher temperatures up to 450 degrees Fahrenheit for more tender cuts.

Best foods for roasting:

 Meats: Roasting cooks large cuts of meat slowly and evenly. Prime rib, beef tenderloin, pork butt or
shoulder, and pork loin all benefit from roasting.
 Poultry: Whole chickens or turkeys can be placed in a roasting pan or on a rotisserie spit and cooked for
several hours for a moist and flavorful product.
 Fruits and Veggies: Roasting is a great way to bring out the best qualities in fruits and vegetables.
Grapes, cherries, and tomatoes can be roasted to intensify their flavors. Pumpkin, squash, eggplant, and
cauliflower are also excellent candidates for roasting.

Baking
Baking and roasting both use indirect heat to surround foods and cook from all sides. The term roasting is
used when cooking meats or vegetables, and baking is used when making bread, rolls, and cakes.
Technically, these cooking methods are the same, but baking is usually performed at lower temperatures
than roasting.

Best foods for baking:

 Baked Goods: Baking transforms wet dough or batter into a final product with a firm texture. Bread,
pastries, and cakes are all baked.
o Pizza: As pizzas are baked in a hot oven, the dough becomes firm, a crust is formed, and the cheese
topping melts.

Sauteins
Sauteing is performed over a burner in a hot, shallow pan and uses a small amount of oil or fat to coat
food for even browning. This method cooks foods very quickly so it's best to keep the food moving by
tossing or flipping. Saute is a French word that translates to "jump". To achieve great results with sauteing,
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make sure the oiled pan is hot before adding any food, don't overcrowd the pan with too many items,
and stir or toss frequently.

Best foods for sauteing:

o Meats: Sauteing cooks quickly, so tender meats work best. Use ground beef, tenderloin, or medallions in a
saute pan. Small, uniformly sized cuts of meat brown evenly.
 Poultry: Boneless breasts, strips, or cutlets can be sauteed to sear in flavor.
 Vegetables: Zucchini, squash, and leafy greens can all be sauteed in olive oil or butter. Carrots, celery, and
onions can also be sauteed and often make a flavorful base for other dishes.

2. Moist Heat Cooking

As the name indicates, moist heat cooking relies on the presence of liquid or steam to cook foods. This
method can be used to make healthy dishes without any added fat or oil. It's also a great way to tenderize
the tough fibers in certain cuts of meat, like beef chuck or brisket. When cooking fibrous vegetables and
legumes, moist heat cooking softens the food until it reaches the perfect tenderness. Unlike dry heat
cooking methods, moist heat cooking will not produce a browned crust.

Poaching
Poaching is a gentle method of cooking in which foods are submerged in hot liquid between 140 degrees
and 180 degrees Fahrenheit. The low heat works especially well for delicate items, and moisture and flavor
are preserved without the need for fat or oil.

Best foods for poaching:

 Eggs: Poaching is a common method of cooking eggs that results in a soft, tender egg white and creamy
yolk. No oil is needed so it's more health-conscious than pan frying.
 Poultry: Broth, wine, or aromatics can be used for poaching liquid, which adds flavor to boneless, skinless
chicken breasts. The result is tender chicken that can be cubed, sliced, or shredded and added to salads,
pasta, or sandwiches.
 Fish: Poaching is a great way to preserve the delicate texture of light fish like tilapia, cod, and sole. A
special broth, called court bouillon, is used to add flavor to the fish as it cooks.
 Fruit: Use a sweetened liquid to poach fruits like pears or apples for a unique dessert. The flavor of the
fruit is deepened and the texture becomes soft and tender. Any leftover liquid can be used to make a
flavored syrup to serve with the fruit.

Simmering
Simmering is also a gentle method of cooking foods but uses higher temperatures than poaching, usually
between 180 degrees and 205 degrees Fahrenheit. This temperature range lies below the boiling point
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and produces tiny bubbles. To achieve a simmer, first bring water to the boiling point and then lower the
temperature.

Best foods for simmering:

 Rice: Simmering produces cooked rice with a light, fluffy texture. Using water that is boiling or too hot
causes the rice to become sticky and dry.
 Meats: Choose tougher cuts of meat that will release fat and collagen as they simmer, like chuck roast.
 Soups and Stocks: Because simmering releases the fat and proteins from meat, it produces a rich
flavorful broth that can be used in soups or stews.
 Vegetables: Tough root vegetables like potatoes and carrots are cooked to the perfect texture with
gentle simmering.
 Grains: Grains like quinoa, oats, or millet can be simmered until they reach a soft edible texture. Hot
cereal is made by simmering grains until most of the water has evaporated, creating a smooth porridge.
 Legumes: Dried beans and legumes are simmered to achieve a soft, edible texture. Some types of beans,
like lentils, cook quickly, while others take several hours of gentle simmering to become fully cooked.

Boiling
This cooking technique involves submerging food in water that has been heated to the boiling point of
212 degrees Fahrenheit. The boiling water produces large bubbles, which keep foods in motion while they
cook. The expression slow boil means that the water has just started to produce large, slow-moving
bubbles but is not quite heated to the boiling temperature. A full boil occurs at the boiling point and
results in fast-moving, rolling bubbles. Steam is also released from the water as it boils.

Best foods for boiling:

 Pasta: Pasta may come to mind as one of the most commonly boiled foods. The hot water cooks the
pasta quickly so that it can be removed from the water before starches break down, preventing a mushy
texture.
 Eggs: Boiling eggs in their shell produces hard- or soft-boiled eggs. The texture of the yolk can range
from firm to creamy, depending on the cook time.
 Vegetables: Tough root vegetables like potatoes and carrots will cook more quickly in boiling water but
it's recommended to test their tenderness with a fork so they don't overcook.

Steaming
In steaming, water is boiled continuously to produce a steady amount of steam. The steam surrounds
foods and cooks evenly while retaining moisture. Steaming can be performed in a few different ways. For
high volume kitchens, a commercial steamer or combi oven is the most efficient. Other methods of
steaming include using a pot and steamer basket, using a microwave, or wrapping foods in foil so they
can steam in the oven.

Best foods for steaming:

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 Vegetables: Most vegetables can be steamed with great results. Sturdy veggies like beets, carrots, and
potatoes will steam for longer than delicate foods like leafy greens.
 Fish and Shellfish: For more flavorful results, broth or wine can be used instead of water. Fish stays
tender and shellfish like clams, mussels, lobster, or crabs are cooked inside their shells.
 Desserts: Some types of desserts are steamed rather than baked, producing a moist, silky texture. Creme
brulee, flan, and panna cotta are all custards made by steaming.
 Tamales: Tamales are a popular food made by steaming masa, a dough made of ground corn, and fillings
inside a corn husk packet. The steam makes the corn dough tender and moist.

3. Combination Cooking

Combination cooking utilizes both dry and moist cooking methods. Foods are cooked in liquids at low
heat for an extended period of time, resulting in a fork tender product. This technique works with the
toughest cuts of meat, gradually breaking down fibers until they melt into the liquid.

Braising
During braising, foods are first seared in a hot oiled pan then transferred to a larger pot to cook in hot
liquid. The foods are only partially submerged in simmering water, broth, or stock. Using low heat, the
foods soften over an extended cook time and the liquid becomes reduced with intensified flavors. Braising
is a great method for producing fork tender meats that fall off the bone.

Best foods for braising:

 Meats: Braising is most commonly used with cheaper, tougher cuts of meat because it softens and
tenderizes the muscle fibers. Choose pork shoulder, chuck roast, or lamb shank.
 Vegetables: Vegetables can be braised along with meat to add more flavor, or they can be braised alone
as their own dish. Root vegetables like potatoes, beets, and turnips are softened during braising. Celery
and fennel also respond well to braising, absorbing liquid but maintaining a firm texture.
 Legumes: Lentils, chickpeas, and green beans can be braised in broth or wine for a texture that's soft but
not mushy.

Stewing
The key difference between stewing and braising is that foods are completely submerged in hot liquid
while stewing instead of being partially submerged. Smaller cuts of meat are used in a stew, but the
method of slow cooking at low heat is the same. As the stew cooks, fibrous vegetables break down and
fat and collagen from the meats melt away. The result is a thick, flavorful gravy filled with tender bites of
meat and soft vegetables.

Best foods for stewing:

 Meats: Meats that are rich in collagen and fat do well in a stew pot. Avoid lean cuts and choose brisket,
oxtail, or chuck roast.
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 Vegetables: Vegetables add depth to your stews. Onions, carrots, potatoes, and celery are common
choices for building a stew, but also consider parsnips, turnips, or rutabaga.

b) Describe the advantages of cooking food.

 Cooking makes food easy to digest.
 Cooking of food adds variety to our meals.
 Cooking helps to keep food longer.
 Cooking makes food safe.
 Cooking improves the appearance, texture, color, flavor, and taste of food.

c) What are the principles of cooking food?

1. The object of cooking is to make food healthful, and palatable; the secrete (sic) is therefore, how
to combine elements and flavors, so as to produce the best results.
2. The best meat requires the simplest preparation.
3. A cardinal principle in cooking is cleanliness; a dirty cook cannot be a good cook, because all her
dishes, no matter how distinct in quality, or costly in material, will taste as if, to use a common
expression, they were “cooked in one pot”.
4. As a general rule, to which there are very few exceptions, cook long and slowly, to cook well, and
let the heat reach every part as evenly as possible.
5. Fresh meats, and fish are better than corned, pickled, or smoked provisions; and the flesh of
grown animals, (beef or mutton), is to be preferred to young beasts, such as veal or lamb.
6. The natural order in cooking meats or fish, excepting oysters, is first to broil, second to boil, third
to roast, fourth to stew, fifth to bake, and sixth to fry; and never to fry, as long as there is another
method left.
7. To retain the juices in boiled meat, keep it in mass and plunge it in boiling water; this coagulates
the outer coating and prevents the escape of the juices, or soluble matter. To extract the juices for
soup, cut it up in small pieces, and put it in cold water; this draws out all the strength, making
good soup, but poor meat.
8. Air should have access to roasting meat, hence spit roasting before a fire, is found much better
than roasting in a closed oven.
9. Always retain as much as possible of the the distinctive flavor of every article of food used;
mixtures which make all dishes taste alike, are dyspepsia breeding, as well as appetite killing.
10. Carefully avoid placing articles in contact, which have no affinity, such as fish and meat, etc. It is
sufficient for people to do that in their stomachs.
11. A light hand in making, a quick step in baking, maketh a good conscience for eating bread,
puddings, and pies.
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12. Food for the well, is better than physic for the sick. Bad cooking is a crime; it is the cause of
dyspepsia, and a host of other evils. A woman convicted of it ought to be arranged for
manslaughter.

d) What are the types of nutrients and its sources?

In general, there are two types of nutrients:

 Macronutrients

 Micronutrients

Above nutrients could be obtained from the environment. Macronutrients provide energy to a living
being for the function of the metabolic system. They provide massive energy has it is converted used to
obtain energy. Macronutrients include fats, proteins, and carbohydrates.

Micronutrient provides essential components for metabolism to be carried out. They also build and repair
damaged tissues in order to control the body process. Micronutrients include calcium, iron, vitamins, iron,
minerals and vitamin C.

No.3

a) What is stock?

Stock or bouillon in French is the plain unclarified broth obtained from simmering meat and vegetables in
water. It is used instead of plain water for cooking certain dishes, and for making soups and sauces.

b) What are the types of stocks? How to prepare brown stock?

 Brown stock – Made with beef or veal bones placed in a lightly oiled roasting pan and browned in an oven.

 White stock – Uses Simmered and un-browned veal or beef bones that provide more delicate flavors.

 Chicken stock – Prepared by simmering chicken bones with mirepoix and seasonings. It is also sometimes
referred to as white stock.

 Fish stock – Made with the bones, heads, skin, and trimmings of lean, white deep-sea types of fish.

Brown Stock
A brown stock, or fond brun, is rich in color—ranging from a golden brown to a deep mahogany—and full in body. It is made
by roasting bones, and often vegetables, which add a caramelized flavor to the stock. For some brown stocks, tomato paste is
roasted with the bones or folded into the stock to brighten the hue and further develop texture. In the case of lamb and duck
stocks, the vegetables are sautéed instead of roasted; this variation prevents the liquid from becoming too dark.
With their rich, dark shade, brown stocks are intended to guide the flavor and texture of a dish. They can be featured in a stew or
served as a rich soup base, where the broth is a main ingredient. Roasted stocks are often used for braising meat and
vegetables; the braising liquid can be strained and reduced at the end to make a velvety sauce for the dish. This reduction
step applies to brown stocks as well, not just braising liquids: After straining, the stock can be significantly reduced to make
a glace de viande, or meat glaze. This process further concentrates flavor—it’s reduced about eight to ten times, and a little goes
a long way. A small scoop is the ideal base for gravies and sauces.
In classic French texts, fond brun most commonly refers to veal stocks, but has come to mean any stock made with ingredients
that have been roasted for color. As with white stocks, this expansion includes all manner of animals and vegetables.
 12

c) What is soup? Describe the classification and importance of soups.

Soups should always be prepared with high-quality ingredients, using the proper techniques. Gelatine from boiled
bones provides the “body” of the soup, but thickening agents such as meat, fish, poultry, or vegetables can also serve
as alternatives. There are two categories of soups:

1. Clear soups

Clear soups are simple and have no solid ingredients. Some examples are:

 Broth – A flavor-packed liquid that is a by-product of simmering meat or vegetables.

 Vegetable soup – A liquid made from clear seasoned stock or broth with one or two types of prepared
vegetables.

 Consommé – A rich, flavorful stock or broth made clear and transparent.

2. Thick soups

You can distinguish this soup type from clear ones by its opacity. Thick soups are denser thanks to thickening agents
such as roux. For a heavier consistency, you may also add a combination of one or more pureed ingredients to the
mix. It creates the following:

 Cream soup – A liquid thickened with a roux or other thickening agents with milk or cream.

 Puree – A soup that is naturally thickened by one or more pureed ingredients or based on starchy
ingredients.

 Chowder – A hearty American style of soup made from fish, shellfish, or vegetables.

 Potage – A thick and hearty soup or stew usually comprised of meats or vegetables cooked in a liquid to
form a thick mixture.

Importance of soups.

Soup can be a nutrition powerhouse, packed with carbohydrates, protein, vitamins and minerals, fiber, and
antioxidants. Soup is easy to prepare. After putting all the ingredients in the slow cooker in the morning, a
steaming pot of soup will be waiting for the entire family in the evening.
Here are some of the attributes that make soup an asset to any diet:

 Soup is comforting – A warm pot of soup can soothe the taste buds and the soul. There’s
nothing better than a bowl of hearty soup on a cold evening. Since soup is flexible, you can add
your favorite ingredients to a basic recipe. You can modify an existing recipe or start from scratch,
using your creativity and imagination.
 Soup is good for health – Eating a bowl of soup is an easy way to fill up on your recommended
servings of vegetables for the day.
 Soup can help you lose weight – Warm soup can also make you feel full so you aren’t tempted
to overeat. An appetizer soup can curb your hunger at the start of the meal, so you eat less of the
other offerings on the table.
 Soup is affordable – Soup is a great choice for a tight grocery budget. For a limited amount of
money, you can buy soup stock, some vegetables, a little bit of lean meat, and beans. Voila!With
those ingredients as well as some herbs and spices, you can make a hearty meal. You can even
use leftover meat and veggies as a starting point.
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 Soup can make you feel better – Remember the chicken soup your mom served up when you
were sick as a child? Soup contains important vitamins and antioxidants that can hasten the
healing process.
Soup is the food for all seasons. Try a fruit-filled cold soup in summer or a warm creamy soup in the
winter. It’s good for the soul and the body.

d) Explain the health benefits of eating salad.

Well, if the said salad is of a raw, green, variety, replete with virgin “olive oil” and apple cider vinaigrette
dressing, and hold those croutons, a LOT of benefuts, ie:

1. High in intact fiber, which AVOIDS carb absorption due to intact fiber “lattice”, and let's hope you
added ground FLAX SEED (for mucine to fill the gaps), the fiber and bypassed carbs then
NURTURE beneficial “commensual” bacteria that then produce “butyrates (C4) that feed, in turn,
gut-wall cells to prevent “leaky gut” syndrome.

2. The beneficial 1 to 1 omega 6 to 3 ratio greatly helps reduce your HUGE corn/soy fed meats 30 to
one ratio (high omega 6 causes high Arachidonic Acid which begats PMS, fat cells primed to
absorb insulin-surged glucose for fat depisition, causes PMS, also causes LEPTIN-RESISTANCE),
high omega 6 also produces Anandamide, which fuels FOOD-CRAVINGS.

3. HIGH FIBER bulks up the stool, speeds transit, stops constipation, helps clear cholesterol from gut,
removes clutter.

4. Just avoid thise “noodle” salads, ok, sliced fruit is fine.

5. Fruit/veggie salads provide great vitamins and minerals AND polyphenols and flavonoids (also
great for nurturing our friends down yonder)

No.4

a) Define kitchen equipment.

Kitchen Equipment shall include, without limitation, kitchen fixtures (except for sanitary plumbing fixtures), counters,
stainless steel equipment, ranges, ovens, display cases and refrigeration equipment (excluding the walk-in cooler).

b) Describe the different types of kitchen equipment and functions.

Ovens
The most vital piece of kitchen equipment for any chef is the oven. It is used to heat the food whenever needed. Hot
food can be well served to the customers without any delay.From a variety of modern ovens, you can also choose the
ones that suit your tastes in terms of features and that fit perfectly into your design plans.The versatile cooking
equipment and items offered by top manufacturers are durable and ensured to work easily for a long duration of
time.

Mixers
An essential kitchen tool that makes everything easier and quicker , especially when it comes to baking.An
outstanding chef deserves a high-end mixer.There are also available in various sizes and qualities.The best kitchen
mixer is one which delivers all the features the cook is looking for at a reasonable price.
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Refrigeration
Refrigeration equipment forms an important part of Commercial kitchen equipment and is of great use either for
both restaurants as well as for home use. Appropriate refrigeration is one of the major pieces of kitchen equipment
you will need if you want to keep all your stuff cool within correct temperature before and after preparation.

Serving utensils
Kitchen equipment also includes serving utensils for example supper set, teapot set, plates of different sizes to suit
distinctive serving purposes, bowls, saucers, glass products, table knives, spoons, forks, jugs, glass and much more.

Chopping boards/Knives
Different types of chopping boards, pastry boards, and kneading boards are available in the markets nowadays. These
boards are crucial to chopping vegetables and prepare bread. Whereas, knives is also another essential kitchen
equipment that includes various types of knives to cut meat, vegetables, bread, pastry, eggs, and biscuits.

Deep fryers
Commercial fryers are yet another popular and necessary kitchen equipment. Many restaurants use deep fryers. A
huge amount of take-out food is cooked in a deep fryer. They are a lot of oil to cook a variety of items. These devices
are often sold in single, double and triple units so as to fulfill the needs of expanding food preparation. Frozen foods
are easily cooked to perfection with high-quality fryers.

Peelers and Cutters

The purpose of peelers and cutters is the same as slicers. Notably, peeling can take even more time than slicing or
cutting if done manually. Hence, commercial food processing appliance, that can easily deal with peeling or cutting,
can be utilized to an extremely good effect.

Bread maker and food processor

One of the most important equipment that will be of great use is bread maker especially for restaurants who deal
with pie crusts, cheesecakes, biscuits, and a lot of other bread. There are many compact bread makers that are
available in market these days and take very little space. They come with a wide variety of outstanding features such
as automatic temprature adjustment.

Blenders
Blenders are yet another amazing commercial kitchen equipment that can build an amazing mixture more efficiently
and quickly. And there isn’t any other commercial kitchens appliance that is easy to use than the blender. Having a
blender that can meet the needs of the establishment is imperative because, without it, the time and effort that will
go into making any dish would be almost doubled.

Pressure Cleaners
Food cleaning equipment is clearly needed to keep the counter top and other areas of kitchen neat and clean.
However, cleaning these in an effective manner is incredibly time-consuming. Hot pressure cleaners possess high-
temperature pump, heat water to extremely high temperatures and capable of dealing with any cleaning job. This
helps you to keep utensils, pans and other tools used in the kitchen for food creation clean and sterilized.

c) Explain the cooking oven of cookery system.

Ovens are used as kitchen appliances for roasting and heating. Foods normally cooked in this
manner include meat, casseroles and baked goods such as bread, cake and other desserts. In
modern times, the oven is used to cook and heat food in many households around the globe.
Modern ovens are typically fueled by either natural gas or electricity, with bottle gas models available
but not common. When an oven is contained in a complete stove, the fuel used for the oven may be
the same as or different from the fuel used for the burners on top of the stove.
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Ovens usually can use a variety of methods to cook. The most common may be to heat the oven
from below. This is commonly used for baking and roasting. The oven may also be able to heat from
the top to provide broiling (US) or grilling (UK/Commonwealth). A fan-assisted oven that uses a
small fan to circulate the air in the cooking chamber, can be used. [22][23] Both are also known
as convection ovens. An oven may also provide an integrated rotisserie.
Ovens also vary in the way that they are controlled. The simplest ovens (for example, the AGA
cooker) may not have any controls at all; the ovens simply run continuously at various temperatures.
More conventional ovens have a simple thermostat which turns the oven on and off and selects the
temperature at which it will operate. Set to the highest setting, this may also enable the broiler
element. A timer may allow the oven to be turned on and off automatically at pre-set times. More
sophisticated ovens may have complex, computer-based controls allowing a wide variety of
operating modes and special features including the use of a temperature probe to automatically shut
the oven off when the food is completely cooked to the desired degree.
Toaster ovens are essentially small-scale ovens and can be used to cook foods other than just
toasting. A frontal door is opened, horizontally-oriented bread slices (or other food items) are placed
on a rack that has heat elements above and below it, and the door is closed. The controls are set
and actuated to toast the bread to the desired doneness, whereupon the heat elements are switched
off. In most cases, the door must be opened manually, though there are also toaster ovens with
doors that open automatically. Because the bread is horizontal, a toaster oven can be used to cook
toast with toppings, like garlic bread, melt sandwiches, or toasted cheese. Toaster ovens are
generally slower to make toast than pop-up toasters, taking 4–6 minutes as compared to 2–3
minutes.[24] In addition to the automatic-toasting settings, toaster ovens typically have settings and
temperature controls to allow use of the appliance as a small oven.
Extra features on toaster ovens can include:

 Heating element control options, such as a "top brown" setting that powers only the upper
elements so food can be broiled without heat from below.
 Multiple shelf racks – Having options for positioning the oven shelf gives more control over the
distance between food and the heating element.
d) Why maintenance equipment is important in kitchen?

There are many significant benefits of restaurant equipment maintenance including-

1. Higher quality products- The food service industry is extremely competitive and customers
expect high quality food every time they visit your establishment. Proper cooking equipment is
required for even the most talented kitchen staff in order to create the best quality food product
possible.

Commercial cooking equipment can help chefs to create masterpieces in less time than ever
before. Modern day commercial cooking requires equipment that can keep up with your kitchen
staff.

However, even top of the line restaurant equipment is useless if it is not suitably maintained. Not
only can a lack of regular maintenance result in low quality food products being served to
customers, but it could even result in a dangerous food safety issue.

2. Better service- The main reason that restaurant equipment was originally developed and
that it is constantly improved is in order to increase efficiency in the kitchen. With less time
spent on menial tasks, your staff can focus on customer service and developing new menu
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items.

Well maintained commercial kitchen equipment can decrease the likelihood of equipment
breaking down or becoming less effective over time, both of which can result in huge delays in
serving times. Regular cleaning maintenance and equipment repair are required to maintain
commercial equipment as well as your business's speed of operations.

3. Saving money- Preventative maintenance and routine maintenance can help avoid huge
financial losses. When an equipment issue is not noticed or addressed early on it can result in a
much more expensive equipment repair cost.

There are additional costs associated with malfunctioning or broken kitchen equipment to
consider. For example, if refrigeration equipment stops working your business may have to toss
out all of your refrigerated inventory.

In that situation, your business would not only be required to repurchase all of those lost
inventory items but you would also lose the revenue you would've earned for any upcoming
shifts until the replacement inventory arrives.

4. Fire hazard risk mitigation- A fire can not only completely shut down your business but it
could result in a tragic loss of human life. Cleaning maintenance in accordance with a product's
owner manual will mitigate preventable fire hazard risks.

e) Define hand tools and measuring tools.

A hand tool is any tool that is powered by hand rather than a motor.[1] Categories of hand tools
include wrenches, pliers, cutters, files, striking tools, struck or hammered
tools, screwdrivers, vises, clamps, snips, hacksaws, drills, and knives.
Measuring tools are devices used in cooking to take the amount of an ingredient needed in preparing or
assembling a dish. Measuring is usually done in weight or volume, but it may also be done by length in a
few instances (such as cinnamon sticks.)

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