Introduction Of Culinary Skills -01

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                               CLASS -1

What is cooking?
Preparing edible food by applying heat and combining select measured in an ordered process.
 Effect of applying heat to ingredients:

• Texture 
• Flavor
• Aromatic
• Appearance

Why we should cook?

• To kill the microoganisms.
• To enhances the taste. 
• To make palatable.
• To produce the texture.

COOKING METHODS

Dry -heat

Dry-heat methods are those in which the heat conducted without moisture that is by hot air, hot fat, hot metal and hot radiations.
Dry heat have a 2 categories:
 With fat or Without fat

1. Broiling


Using the small quantity of fat and using hot metal.


2. Grilled

Using the natural hot air and usually used the stone and the others related.

3. Roasting

Roasting methods exist either by hot air ( open fire)  or hot radiations and its rotates. What happen  to the meat usually out of the meat is dry and inside the meat is wet.

4. Baking 

Baking is involved the food in lack solid structure. Cook in covered, at a  temperature is 375 at or below

5. Frying

Saute, shallow, deep and stir



Moist- heat

Moist - heat are those  in which the heat conducted product by water and
water based such as stock, sauce.

1. Poaching

Liquid moves slightly but no bubbles and liquid temperatures in between 160-180F 
71-82C. Use eggs, fish and fruits.

2. Boiling

Large bubbles and rapid movement. Liquid temperature in between 212F and 100C. 
Uses pasta and vegetables and other .

3. Simmering

Small bubbles break through the liquids surface.The temperature at 185- 205f  85-96c.
Uses meat, stew, chicken.

4. Steaming

Food is in contact only with the steam generated by boiling water. Water temperature at 212f or higher 100c or higher.Use for the vegetables chicken, fish, sellfish.


5. Blanching 


Low heat  and put in ice for food maintain  freshness.

TYPES OF TASTE :

1. Sweet

2. Sour

3. Bitter

4. Salty

MAJOR LARGE EQUIPMENT

Kitchen equipment divided into 3 parts is:

• Hand tools or small equipment (Utensil).
• Food processing (Major equipment).
• Holding storage equipment.

Hand tools or small equipment (Utensil)

1.. Measuring spoon

• Measures liquid & dry ingredients.
• Utensils for measuring small amounts of both dry and liquid ingredients accurately.

2. Strainer

• Removes lumps & adds air to powered sugar & flour.
• Small device used to move dry ingredients across a screen area to remove any lumps and mix and aerate them.

3. Wire whisk

• Beat and blends food.
• To whip eggs or cream or add air to a batter. Not used with thick mixtures.

4. Double boiler

•       Pan used to gently cook foods in an upper pan while it sits above another pan of hot boiling water.

5. Wooden spoon

•  Mixes, stirs and beats food.
• Used for mixing and when cooking and stirring foods.

6. Grater

•  Grates, slices & shreds vegetables & cheese.
•  A cutting tool used to shred or grate foods like potatoes, cabbage, cheese or if the surface is fine, to zest lemons or ginger.

        7.  Pizza cutter

• Cutting tool useful for cutting noodles, dough, cooked pizza, etc

8. Fried spoon

• Used for frying food

9. Measuring cup

• Its purpose is to measure the water.

10. Knife

• Use a knife to cut each ingredient is needed for cooking.

11. Peeler

• Tool to remove the outer layer of fruits and veg.

12. Colander

 

• A bowl with holes to allow liquids to pass through. Used for separating solid materials from liquids and washing veg and fruits.

FOOD PROCESSING (MAJOR EQUIPMENT)

Large equipment is mainly used for heavy use. Normally some of these tools are used to obtain a large quantity of food. Among the major equipment:

1. Conventional oven

 

• Conventional ovens are used to perform a wide variety of cooking tasks. They can grill or roast meat such as beef, chicken and turkey, as well as bake breads, cakes and pastries.
•  can be used to reheat food that has already been cooked.

2. Open burner

• Used to cook a variety of dishes.

3. Heavy duty mixer

• electric device that can vary the speed at which ingredients are mixed. Some models have specialized attachments for other tasks such as making pasta, grinding meat freezing ice creams.

4. Deep friyers

• The function fryers are the perfect equipment to obtain tasty and crispy fried food.

5. Slicer

• The slicer is an apparatus designed to slice any ingredients such as   soft fruits and vegetables and meat. 

Holding storage equipment

1. Mixing Bowls

• these basic kitchen utensils have varying sizes and can be in metal, plastic or glass or ceramic

2. Saute pan

• smaller skillet used for cooking onions, garlic, peppers, mushrooms, etc in butter or oil or for making omelets.

3. Sauce Pan

• Basic cooking pan with one handle and can come in many sizes and materials such as stainless steel, aluminum, cast iron, glass and glass ceramic

4. Pot

• Larger sized cooking container for stove top and oven. Usually has two smaller handles and a heavy lid Great for pot roast.