Egg Cookery
Introduction to Egg Cookery
An egg is a nutritious alternative source of protein to ovavagens. It is packed with a lot of protein and other...
SAUCES
Sauces are the next most important part of the French & continental cuisine. These sauces can be derived from stocks by using different thickening...
CULINARY TERMS
CULINARY TERMS
1. ABATS- Meat items such as offal’s, heads, hearts, liver, kidneys, etc.2. AIGULETTES-Thin strips of the fish, breast of poultry, cut lengthwise.
3. AGING –To...
Safety procedure in handling equipment
Safety Procedure in Handling Equipment
• Kitchen work usually considered safe in comparison with industrial jobs.• Minor injuries from cuts and burns are very common.•...
14 Different Cuts of vegetables the Gudiebook
Cuts of vegetables
It is very important for a chef to know the different cuts of vegetables and the types of cuts of vegetables. This...
Pigments and colour changes
Pigments and colour changes
Pigments: four pigments are in the vegetables:
Chlorophyll: it is present in all green coloured vegetables such as cabbage, spinach, green beans, broccoli, peas...
AIMS & OBJECTS OF COOKING FOOD
• Cooking aims to see that the food cooked undergoes a physical change, sometimes a chemical change and is acceptable. The object of cooking...
Method of Cooking: Frying
Frying is a quick method of cooking food in hot oil or fat but requires care and attention to produce satisfactory results. Frying gives...
STOCKS in Cookery Food production
Stocks are thin liquids flavored by soluble extracts of meat, poultry, fish, and vegetables. It is a liquid in which meat or meat bones,...
Various Consistencies
Various consistencies
Like different textures found in solid foods (which are mentioned above), different ‘consistencies’ are found in liquid foods.
Some substances flow readily, others resist...
