INTRODUCTION TO COOKERY
Introduction
Cookery is defined as a “chemical process”, the mixing of ingredients; the application and withdrawal of heat; decision making, technical knowledge, and manipulative skills....
SAUCES
Sauces are the next most important part of the French & continental cuisine. These sauces can be derived from stocks by using different thickening...
Usage of Stocks
Usage of Stocks
Without stocks, there would be no French cuisine. It is called fonds de cuisine, which translates literally as “Foundations of cooking”. They are a...
Preparation of stock
Many chefs use ratios to help them remember the basic proportion of the ingredients used in stock making.
Bones: 50%
Mirepoix: 10%
Water: 100%
However, given here is...
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,...
Salads & salad Dressings
SALAD
WHAT IS A SALAD?
. Some of the definitions which best describe a SALAD are:
A dish of raw leafy green vegetables often tossed with pieces...
Classification of fruits
Classification of fruits
Fruits can be divided into the following groups:
Tree and Stone Fruits: Include all apples, apricots, cherries, peaches, pears, plums, etc.Citrus Fruits : Include grapefruits,...
Effects of heat on vegetables
Reasons for which vegetables are cooked
To soften the productTo improve the flavor.To increase the digestibility.To preserve the vegetables.
Effects of heat on vegetables
Cooking is the...
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...
