Uniforms & protective clothing
“More of protective clothing than uniform.” The chef’s uniform consists of the following:
Toque/Headwear
• Keeps the head cool and prevents the hair from falling into...
Introduction – classification of vegetable
Vegetables refer to all plants or parts of plants which can be eaten raw, cooked or preserved in some form. Vegetable are of great...
Classification of Non Alcoholic Beverages
There are two types of beverages: non-alcoholic and alcoholic beverages. Alcoholic beverages can be further classified into three types: fermented, distilled, cocktails. Also, you can...
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...
SAUCES
Sauces are the next most important part of the French & continental cuisine. These sauces can be derived from stocks by using different thickening...
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.•...
Structure of an egg
The egg is primarily made up of shell, membranes, air cell, albumen, chalazae, vitelline membrane, and yolk.
Shell
Bumpy and grainy in texture, an eggshell is...
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...
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...
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...
