Cooking

Cooking is the transfer of energy from

a heat source to a food. This energy
alters the foods molecular structure,
changing its texture, flavor, aroma and
appearance.
What is Culinary Arts?

 Culinary Arts is the art of preparing

and cooking foods. The word
"culinary" is defined as something
related to, or connected with,
cooking.
Why food is being cooked?

 Cooking makes food taste better.

 Cooking destroy undesirable organisms

and makes food to ingest and digest
2 types of Cooking Method

A. Dry- Heat Cooking Method

 The most popular method of cooking meat
because it develops the meat surface flavor
and requires only a short cooking time with a
small piece of tender meat.
 A process of applying heat either directly, by
subjecting to the heat of flame or indirectly by
surrounding the food with heated air or
heated fat.
B. Moist-Heat Cooking Method
 The moist heat method has water and steam
as its working media for tenderizing meat.
 Water and steam are much better conductors
of heat than air and cause the temperature of
the connective tissue to rise to the point where
gelatin formed much more rapidly.
Dry heat method The moist heat
includes: method includes:

 Roasting  Braising and

 Broiling pressure
 Pan or griddle cooking
broiling  Stewing or
 Frying in shallow or boiling
deep fat
Brigade de
Cuisine
Brigade de cuisine

 French: kitchen brigade) is a system of

hierarchy found in restaurants and hotels
employing extensive staff, commonly referred to
as "kitchen staff" in English speaking countries.

 Developed by Georges Auguste Escoffier

 This structured team system delegates

responsibilities to different individuals
who specialize in certain tasks.
Who are considered chef?

-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

-This person is in charge

of all things related to
the kitchen, which
usually includes menu
creation, management
of kitchen staff, ordering
and purchasing of
inventory, and plating
design
 Sous-chef
-The Sous-Chef de Cuisine (under-chef of the
kitchen) is the second-in-command and
direct assistant of the Chef de Cuisine.
-This person may be responsible for scheduling
the kitchen staff, and substituting when the head
chef is off-duty.
-This person is accountable for the kitchen's
inventory, cleanliness, organization, and the
ongoing training of its entire staff.
Chef de partie
- also known as a "station chef" or "line cook.
-is in charge of a particular area of production.
In large kitchens, each Chef de partie might
have several cooks and/or assistants. In most
kitchens, however, the Chef de partie is the
only worker in that department.
-Line cooks are often divided into a hierarchy of
their own, starting with "first cook," then
"second cook," and so on as needed.
Sauté Chef

Responsible for all

sautéed items and
their sauce. This is
usually the highest
stratified position of
all the stations.
Roast Chef

Prepares roasted
and braised meats
and their
appropriate sauce
 Fish Chef

Prepares fish dishes

and often does all fish
butchering as well as
appropriate sauces.
This station may be
combined with the
saucier position.
Grill Chef

Prepares all grilled

foods; this
position may be
combined with
the rotisseur.
Fry Chef

Prepares all fried

items; this position
may be combined
with the rotisseur
position.
 Vegetable Chef
Prepares hot appetizers
and often prepares the
soups, vegetables,
pastas and starches. In
smaller establishments,
this station may also
cover those tasks
performed by the
potager and legumier.
Rounds man

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.
 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.