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....
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...
Methods of Cooking Food: Boiling
Boiling is a moist method of cooking in which foods are immersed in a liquid that is either at or brought to the boiling...
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...
Classification of sauces
CLASSIFICATION OF SAUCE
Sauces may be classified in several ways. Here is one system.
By serving temperature warm or coldBy flavor: blandness or piquancyBy acidityBy sweetnessBy...
Aims and objectives of cooking
In this chapter we are going to discuss about the aims and objectives of Cooking.
What is cooking?
Cooking is a chemical process where in...
VEGETABLE AND FRUIT COOKERY
Cooking is incomplete without fruits and vegetables. A variety of fruits are available in India. We have the king of fruits – the Mango,...
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...
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...
Classical Kitchen Brigade
The Classical Kitchen Brigade
As you learned earlier in this chapter, one of Escoffier’s important achievements was the reorganization of the kitchen. This reorganization divided...
