BASIC

CONCEPTS
OF
COOKERY
Objectives:
1.Explain basic concepts in cookery.
2.Discuss the relevance of the course.
3.Explore opportunities for cookery as a career.
What are the food business establishments that
you know in your locality?
 COOKERY
- is the art, technology, science and craft of preparing
food for consumption.
 Cooking
- Is a chemical process that involves the blending of
various ingredients in the right proportions to
produce a finished product that is ready to eat.
What we need to cook our food?
Cooking ensures that all the micro-organisms are
destroyed, which make food safe for human
consumption
 Career Opportunities in Cooking
• Executive Chef • Caterer • Restaurant Manager
• Chef de Cuisine/Head chef • Food Service Manager • Restaurant Owner
• Sous Chef • Food Writer • Personal Chef/Private
• Station chef • Healthcare Chef Chef
• Junior chef • Food Product
• Kitchen porter Development Scientist
• Corporate Chef • Recipe Developer
• Research Chef
Executive Chef
Their primary role is managing the kitchen and its
staff. This includes overseeing and training
personnel, planning menus, managing the culinary
budget and sometimes purchasing.
Head Chef
They are responsible for creating menus, controlling
kitchen costs, and managing the kitchen staff.
Sous Chef/Deputy chef
The sous chef is in charge of the kitchen and
oversees the day-to-day activities.
Station Chef (Chef de Partie)
These chefs cook the food that is being served to
customers. Each chef is responsible for a different
“station,” with different chefs for each food category.
Junior Chef
The junior chef’s job is to assist the more
experienced chefs and to absorb their knowledge and
techniques.
Kitchen Porter
This person is in charge of simple but important tasks
involved in the basic preparations of the food.
Corporate chef
- a type of executive chef whose job is to oversee the
culinary management of a restaurant chain or hotel.
Caterer
- a person or company providing food and drink at a
social event or other gathering.
Food Service Manager
They direct staff to ensure that customers are
satisfied with their dining experience, and they
manage the business to ensure that it runs efficiently.
Food Writer
- write reviews and critical articles on food
establishments and specific dishes.
Healthcare chef
- works in the kitchen of a hospital to prepare and
cook meals for each patient.
Food Product Development Scientist
- performs food product development activities
including testing of prototypes, competitive products,
and production samples.
Recipe Developer
- responsible for creating new recipes – often
alongside a chef – for restaurants, special events,
and cookbooks.
Research Chef
- is someone who's responsible for guiding recipe
and food product development by testing and
(re)formulating products, recipes and innovations.
Restaurant Manager
is responsible for overseeing the daily operations of a
restaurant.
- Their duties include hiring and training restaurant
staff following company policies, speaking with diners
to address concerns or solve problems and creating
work schedules for restaurant staff.
Restaurant owner
- Someone who owns a restaurant
Personal chef
- usually self-employed, running their own
professional culinary business. They choose their
own clients and pre-prepared meals in clients’ homes
on a weekly or monthly basis, leaving them ready to
be consumed on the day, while others are
refrigerated and reheated for the remaining days.
Private chef
- employed on a full-time basis for one client in their
private residence - be it a home, hotel or yacht. They
are tasked with preparing all fresh meals and snacks
for daily consumption by members of the household
and in addition, to cook for private functions.
Complete the statement:

If given a chance, I want to become a

__________________________________b
ecause __________________________.
ASSESSMENT:

Read the following questions and

understand it carefully. Write the letter of
the correct answer in your paper.
1. It is defined as a chemical process of mixing of
ingredients; the application and withdrawal of heat
to raw ingredients to make it more easily digestible,
palatable and safe for human consumption
a. Bakery
b. Cooking
c. Frying
d. Cookery
2. It ensures that all the micro-organisms
are destroyed, which make food safe for
human consumption.
a. Washing
b. Cooking
c. Drying
d. Sanitizing
3. He or she assist the more experienced
chefs in the kitchen.
a. Sous chef
b. Junior chef
c. Executive chef
d. Head chef
4. _____ is employed on a full-time basis a
private residence to prepare meals and
snack for the members of the household.
a. Junior chef
b. Executive chef
c. corporate chef
d. Private chef
5. What does a person or company providing
food and drink at a social event or other
gathering called?
a. Restaurant owner
b. caterer
c. healthcare chef
d. Private chef