INTRODUCTION TO COOKERY
CUISINE: It is a French word, which means ‘the art of cooking’; preparing dishes and it also refers to the preparation area i.e. the kitchen.
DEFINITION OF COOKERY: Cookery can be defined as a chemical process, the mixing of ingredients, application and withdrawal of heat, decision-making, technical knowledge and manipulative skills with a sense of creativity. This is because; cookery is considered to be both an art as well as technology.
LEVELS OF SKILLS & EXPERIENCE: Levels or hierarchy in the organization depends on the person’s skill & experience. The skills of the staff can be divided as:
a) Conceptual skills
b) Managerial skills
c) Technical skills
Commis C.D.P. Exe. Chef
ATTITUDE & BEHAVIOUR IN THE KITCHEN
PUNCTUALITY
KNOWLEDGE OF MENU
MEMORY
HONESTY
LOYALITY
CONDUCT
SENSE OF URGENCY
APPROACH TO CUSTOMERS
CUSTOMER SATISFACTION
HANDLING COMPLAINTS
PERSONAL HYGIENE
The kitchen staff handles food. They must follow the basics of personal hygiene.
v Daily bath
v Clean & trimmed nails
v Clean & well fit uniform
v Proper hair cut
v Sneezing & coughing near the food should never be done
v Footwear should be safe, because so many times the floor is wet.
v General information regarding personal hygiene and hygiene of the working area should be there.
UNIFORM: Uniform or the protective clothing is very important for the kitchen staff. The staff uniform includes:
a) Chef pant
b) Chef coat
c) Apron
d) Scarf
e) Chef cap
f) Black shoes
g) Black socks
h) Dusters
SAFETY PROCEDURES
Ø Equipments and other tools should always be handled in a manner, which neither harms themselves nor those with whom they are in contact.
Ø Proper awareness should be there for the cause of accident and should be able to deal with them.
Ø General reasons for accidents may be:
§ Excessive haste
§ Distraction / carelessness
§ Failure to apply safety rules
Ø Proper care should be taken while using knife, gas burners, electrical equipments etc.
Ø Leakage of gas should be checked from time to time.
Ø Keep floor as clean as possible.
Ø One important cause of accident in the kitchen is fire. It can cause serious cases of injury or loss of life of the employees as well as the guests.
Ø Every staff should have a basic knowledge of fire prevention.
Ø The 3 necessary components for fire are:
§ Fuel: something to burn
§ Air: oxygen
§ Heat: gas, electricity
Ø Similarly, there are 3 principle methods for preventing fire:
§ Starving: removal of fuel
§ Smothering: removal of air
§ Cooling: removal of heat
Ø In case of fire
§ Do not panic
§ Warn other people
§ Follow fire instructions
§ In case of a bigger fire, immediately call fire brigade
§ In case of smaller fire, use appropriate fire extinguisher
SAFETY PROCEDURES IN HANDLING EQUIPMENTS
For all equipments:
a) Excessive haste should be prevented.
b) Distraction should be prevented.
c) Failure to apply safety rules.
For cutting equipments (knives, mixers etc.):
a) Use the right kind of knife for right job.
b) Use a sharp knife.
c) Handles should be free from grease.
d) While carrying knives, the point should be downwards.
e) When cleaning, keep the sharp edge away from the hand.
f) While using mixers, never place hands near or under the blender.
g) Never open the jar before the blade stops.
Prevention against burns:
a) Use full sleeves and appropriate length of aprons to give adequate protection.
b) Containers with hot food or other material should be handled carefully.
c) A good, thick dry cloth is very useful.
d) Take extra care with certain foods, eg. When boiling sugar.
Against machinery:
a) Check that the machine is in good working condition before use.
b) The person concerned should use the machine.
c) Use a particular machine for a particular type of job.
d) Remove the plug first before use.
e) There should be proper earth connection for all the electrical machines.
f) In case of any doubt, always inform the maintenance department.
Chapter – 02
CULINARY HISTORY
The origin of cookery is ancient. It goes back to the primitive man, who was the first cook. Discovery of fire was a key factor in the development of cooking and its techniques. Evolution of modern cookery is because of the following factors.
1) Conquest, travel & exploration
v Conquest by the Greeks & Romans over Egypt, Persia, India etc.
v Exploration of new worlds – America, West Indies, India & knowledge of new commodities like chocolate, chillies, beans, corn, tomato, potato etc was gained.
v Traveling influenced the type of cuisines featuring in good local restaurants. Discovering the pleasure of food from different countries is always there.
2) Royalty & the rise of middle class
European royal families often intermarried for political reasons & with this union of families, blending & exchange of cuisines took place. This results in the expansion of cuisines, cooking styles and special dishes.
Eg. Ceterian de medici (1519-89), an Italian princess came to France after her marriage. She brought chefs from Florence with her.
After the decline of Royal families, a change occurred in the social structure. The Chefs who had once worked with Royal families took position in the wealthy homes of newly rich middle class. Then started the emergence of classes of cookery, which are: -
a) Cuisine simple (plain cookery)
b) Cuisine bourgeois (middle class cookery)
c) Cuisine haute (high class cookery)
3) Science & Technology:
The first development is the field of food production was the control of fire. Developments in the fields of farm technology and animal husbandry took place. New tools, equipments, cooking vessels, stoves, ovens & refrigerators were introduced. Scientific developments allowed us to improve on technique for food storage, increasing shelf life, reducing the incidences of food spoilage, contamination & poisoning. Due to the improved methods of transportation, food is available all over the globe. Nutrition has been developed as a new science, which can tell us about the nutritive value of different foods and their effects on our body.
4) Restaurant history & evolution:
The first restaurant opened in Paris in 1765. Mr. M.Boulanger, a tavern keeper used to serve a dish of sheep feet in white sauce as a restorative. Later on, Hotel Savoy opened in London in 1898.
5) Major Figures:
q Anne of Austria (1601-66) - Roux & Espagnole
q Escoffier - Renowned Chef & teacher
q Caterina de Medici - Florentine
CUISINE: It is a French word, which means ‘the art of cooking’; preparing dishes and it also refers to the preparation area i.e. the kitchen.
DEFINITION OF COOKERY: Cookery can be defined as a chemical process, the mixing of ingredients, application and withdrawal of heat, decision-making, technical knowledge and manipulative skills with a sense of creativity. This is because; cookery is considered to be both an art as well as technology.
LEVELS OF SKILLS & EXPERIENCE: Levels or hierarchy in the organization depends on the person’s skill & experience. The skills of the staff can be divided as:
a) Conceptual skills
b) Managerial skills
c) Technical skills
Commis C.D.P. Exe. Chef
ATTITUDE & BEHAVIOUR IN THE KITCHEN
PUNCTUALITY
KNOWLEDGE OF MENU
MEMORY
HONESTY
LOYALITY
CONDUCT
SENSE OF URGENCY
APPROACH TO CUSTOMERS
CUSTOMER SATISFACTION
HANDLING COMPLAINTS
PERSONAL HYGIENE
The kitchen staff handles food. They must follow the basics of personal hygiene.
v Daily bath
v Clean & trimmed nails
v Clean & well fit uniform
v Proper hair cut
v Sneezing & coughing near the food should never be done
v Footwear should be safe, because so many times the floor is wet.
v General information regarding personal hygiene and hygiene of the working area should be there.
UNIFORM: Uniform or the protective clothing is very important for the kitchen staff. The staff uniform includes:
a) Chef pant
b) Chef coat
c) Apron
d) Scarf
e) Chef cap
f) Black shoes
g) Black socks
h) Dusters
SAFETY PROCEDURES
Ø Equipments and other tools should always be handled in a manner, which neither harms themselves nor those with whom they are in contact.
Ø Proper awareness should be there for the cause of accident and should be able to deal with them.
Ø General reasons for accidents may be:
§ Excessive haste
§ Distraction / carelessness
§ Failure to apply safety rules
Ø Proper care should be taken while using knife, gas burners, electrical equipments etc.
Ø Leakage of gas should be checked from time to time.
Ø Keep floor as clean as possible.
Ø One important cause of accident in the kitchen is fire. It can cause serious cases of injury or loss of life of the employees as well as the guests.
Ø Every staff should have a basic knowledge of fire prevention.
Ø The 3 necessary components for fire are:
§ Fuel: something to burn
§ Air: oxygen
§ Heat: gas, electricity
Ø Similarly, there are 3 principle methods for preventing fire:
§ Starving: removal of fuel
§ Smothering: removal of air
§ Cooling: removal of heat
Ø In case of fire
§ Do not panic
§ Warn other people
§ Follow fire instructions
§ In case of a bigger fire, immediately call fire brigade
§ In case of smaller fire, use appropriate fire extinguisher
SAFETY PROCEDURES IN HANDLING EQUIPMENTS
For all equipments:
a) Excessive haste should be prevented.
b) Distraction should be prevented.
c) Failure to apply safety rules.
For cutting equipments (knives, mixers etc.):
a) Use the right kind of knife for right job.
b) Use a sharp knife.
c) Handles should be free from grease.
d) While carrying knives, the point should be downwards.
e) When cleaning, keep the sharp edge away from the hand.
f) While using mixers, never place hands near or under the blender.
g) Never open the jar before the blade stops.
Prevention against burns:
a) Use full sleeves and appropriate length of aprons to give adequate protection.
b) Containers with hot food or other material should be handled carefully.
c) A good, thick dry cloth is very useful.
d) Take extra care with certain foods, eg. When boiling sugar.
Against machinery:
a) Check that the machine is in good working condition before use.
b) The person concerned should use the machine.
c) Use a particular machine for a particular type of job.
d) Remove the plug first before use.
e) There should be proper earth connection for all the electrical machines.
f) In case of any doubt, always inform the maintenance department.
Chapter – 02
CULINARY HISTORY
The origin of cookery is ancient. It goes back to the primitive man, who was the first cook. Discovery of fire was a key factor in the development of cooking and its techniques. Evolution of modern cookery is because of the following factors.
1) Conquest, travel & exploration
v Conquest by the Greeks & Romans over Egypt, Persia, India etc.
v Exploration of new worlds – America, West Indies, India & knowledge of new commodities like chocolate, chillies, beans, corn, tomato, potato etc was gained.
v Traveling influenced the type of cuisines featuring in good local restaurants. Discovering the pleasure of food from different countries is always there.
2) Royalty & the rise of middle class
European royal families often intermarried for political reasons & with this union of families, blending & exchange of cuisines took place. This results in the expansion of cuisines, cooking styles and special dishes.
Eg. Ceterian de medici (1519-89), an Italian princess came to France after her marriage. She brought chefs from Florence with her.
After the decline of Royal families, a change occurred in the social structure. The Chefs who had once worked with Royal families took position in the wealthy homes of newly rich middle class. Then started the emergence of classes of cookery, which are: -
a) Cuisine simple (plain cookery)
b) Cuisine bourgeois (middle class cookery)
c) Cuisine haute (high class cookery)
3) Science & Technology:
The first development is the field of food production was the control of fire. Developments in the fields of farm technology and animal husbandry took place. New tools, equipments, cooking vessels, stoves, ovens & refrigerators were introduced. Scientific developments allowed us to improve on technique for food storage, increasing shelf life, reducing the incidences of food spoilage, contamination & poisoning. Due to the improved methods of transportation, food is available all over the globe. Nutrition has been developed as a new science, which can tell us about the nutritive value of different foods and their effects on our body.
4) Restaurant history & evolution:
The first restaurant opened in Paris in 1765. Mr. M.Boulanger, a tavern keeper used to serve a dish of sheep feet in white sauce as a restorative. Later on, Hotel Savoy opened in London in 1898.
5) Major Figures:
q Anne of Austria (1601-66) - Roux & Espagnole
q Escoffier - Renowned Chef & teacher
q Caterina de Medici - Florentine
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