INTRODUCTION TO COOKERY

Module 1

A PRIMER OF BASIC KITCHEN SKILLS

1. Rules For A Good Cook Before You Cook If you have long hair, fasten it back. Wash your hands or us After washing your hands e individually packaged moist towels (available at most drug stores). you may want to use plastic gloves. Read the recipe all the way through. If oven is to be used, preheat to temperature in the recipe. Get all the equipment and ingredients you will need. Wash ingredients as needed (i.e. fresh, fruit, fresh vegetables, raw poultry, etc.) Now you are ready to begin. Follow the directions carefully.

As You Are Cooking Follow the recipe step by step. Try not to spill while you are measuring, mixing and stirring. Measure carefully. Use the right measuring spoon or cup. Keep the kitchen clean and neat as you work. Do things calmly and quietly. Cook as the recipe directs. Follow time and temperature instructions exactly. Clean-Up Time Scrape, rinse, then wash all the dishes and put them away. Clean up table or counter. Store leftovers properly. Sweep the floor and wipe up any spills and splatters. Be sure you have turned off the stove and oven before leaving the kitchen.

2. Safety Is A Good Habit Keep your hands dry. Slippery, wet hands may cause you to drop something. If something spills on the floor, wipe it up at once. Someone may slip and fall. Use a potholder in each hand when you take hot pans or dishes from the oven. Turn pan handles away from edge of the stove so they cannot be bumped. When using the vegetable corer, parer or knife, always cut away from you. Place foods to be cut on a cutting board. Cut down, onto the board; never toward your hand. Avoid contact with stinging steam. Tip lid away from you when you raise the cover to check contents of a hot pan. If food or grease should catch on fire, smother the flames with a lid, a cookie sheet, or foil. Never pick up or carry a pan of flaming grease.

3. How to Measure Liquids Place measuring cup on the table or counter. Pour the liquid slowly into the cup. Make sure the liquid is level with the mark on the cup. View from eye level rather than from the top. This will make the measure more accurate. Dry Ingredients Put ingredients into measuring cup or spoon until it is slightly overflowing. Carefully level the ingredients by running the straight edge of a knife or spatula across the top of the spoon or cup.

4. Abbreviations t or tsp = teaspoon T or Tbsp = tablespoon oz = ounce c = cup pt = pint lb = pound min = minute sec = second hr = hour

5. Measures and Equivalents 3 teaspoons = 1 Tablespoon 16 Tablespoons = 1 cup 8 ounces = 1 cup 2 cups = 1 pint 4 cups = 1 quart 4 quarts = 1 gallon 8 Tbsp or cup butter = 1 stick of butter

CUISINE: It is a French word, which means the art of cooking; preparing dishes and it also refers to the preparation area i.e. the kitchen.
DEFINITION OF COOKERY: Cookery can be defined as a chemical process, the mixing of ingredients, application and withdrawal of heat, decision-making, technical knowledge and manipulative skills with a sense of creativity. This is because; cookery is considered to be both an art as well as technology. LEVELS OF SKILLS & EXPERIENCE Levels or hierarchy in the organization depends on the persons skill & experience. The skills of the staff can be divided as: a) Conceptual skills b) Managerial skills c) Technical skills

ATTITUDE & BEHAVIOUR IN THE KITCHEN

PUNCTUALITY KNOWLEDGE OF MENU MEMORY HONESTY LOYALITY CONDUCT SENSE OF URGENCY APPROACH TO CUSTOMERS CUSTOMER SATISFACTION HANDLING COMPLAINTS PERSONAL HYGIENE

The kitchen staff handles food. They must follow the basics of personal hygiene. Daily bath Clean & trimmed nails Clean & well fit uniform Proper hair cut Sneezing & coughing near the food should never be done Footwear should be safe, because so many times the floor is wet. General information regarding personal hygiene and hygiene of the working area should be there. UNIFORM: Uniform or the protective clothing is very important for the kitchen staff. The staff uniform includes: a) Chef pant b) Chef coat c) Apron d) Scarf e) Chef cap f) Black shoes g) Black socks h) Dusters I) kitchen knife set J) chefs attitude and smile.

SAFETY PROCEDURES

Equipments and other tools should always be handled in a manner, which neither harms themselves nor those with whom they are in contact. Proper awareness should be there for the cause of accident and should be able to deal with them. General reasons for accidents may be: Excessive haste Distraction / carelessness Failure to apply safety rules Proper care should be taken while using knife, gas burners, electrical equipments etc. Leakage of gas should be checked from time to time. Keep floor as clean as possible. One important cause of accident in the kitchen is fire. It can cause serious cases of injury or loss of life of the employees as well as the guests. Every staff should have a basic knowledge of fire prevention.

The 3 necessary components for fire are: Fuel: something to burn Air: oxygen Heat: gas, electricity Similarly, there are 3 principle methods for preventing fire: Starving: removal of fuel Smothering: removal of air Cooling: removal of heat In case of fire Do not panic Warn other people Follow fire instructions In case of a bigger fire, immediately call fire brigade In case of smaller fire, use appropriate fire extinguisher

SAFETY PROCEDURES IN HANDLING EQUIPMENTS

For all equipments: a) Excessive haste should be prevented. b) Distraction should be prevented. c) Failure to apply safety rules. For cutting equipments (knives, mixers etc.): a) Use the right kind of knife for right job. b) Use a sharp knife. c) Handles should be free from grease. d) While carrying knives, the point should be downwards. e) When cleaning, keep the sharp edge away from the hand. f) While using mixers, never place hands near or under the blender. g) Never open the jar before the blade stops.

Prevention against burns:

a) Use full sleeves and appropriate length of aprons to give adequate protection. b) Containers with hot food or other material should be handled carefully. c) A good, thick dry cloth is very useful. d) Take extra care with certain foods, eg. When boiling sugar. Against machinery:

a) Check that the machine is in good working condition before use. b) The person concerned should use the machine. c) Use a particular machine for a particular type of job. d) Remove the plug first before use. e) There should be proper earth connection for all the electrical machines. f) In case of any doubt, always inform the maintenance department

CULINARY HISTORY

The origin of cookery is ancient. It goes back to the primitive man, who was the first cook. Discovery of fire was a key factor in the development of cooking and its techniques. Evolution of modern cookery is because of the following factors. 1) Conquest, travel & exploration Conquest by the Greeks & Romans over Egypt, Persia, India etc. Exploration of new worlds America, West Indies, India & knowledge of new commodities like chocolate, chillies, beans, corn, tomato, potato etc was gained. Traveling influenced the type of cuisines featuring in good local restaurants. Discovering the pleasure of food from different countries is always there

2) Royalty & the rise of middle class European royal families often intermarried for political reasons & with this union of families, blending & exchange of cuisines took place. This results in the expansion of cuisines, cooking styles and special dishes. Eg. Ceterian de medici (1519-89), an Italian princess came to France after her marriage. She brought chefs from Florence with her. After the decline of Royal families, a change occurred in the social structure. The Chefs who had once worked with Royal families took position in the wealthy homes of newly rich middle class. Then started the emergence of classes of cookery, which are: a) Cuisine simple (plain cookery) b) Cuisine bourgeois (middle class cookery) c) Cuisine haute (high class cookery)

3) Science & Technology: The first development is the field of food production was the control of fire. Developments in the fields of farm technology and animal husbandry took place. New tools, equipments, cooking vessels, stoves, ovens & refrigerators were introduced. Scientific developments allowed us to improve on technique for food storage, increasing shelf life, reducing the incidences of food spoilage, contamination & poisoning. Due to the improved methods of transportation, food is available all over the globe. Nutrition has been developed as a new science, which can tell us about the nutritive value of different foods and their effects on our body.

4) Restaurant history & evolution: The first restaurant opened in Paris in 1765. Mr. M.Boulanger, a tavern keeper used to serve a dish of sheep feet in white sauce as a restorative. Later on, Hotel Savoy opened in London in 1898.

5) Major Figures: Anne of Austria (1601-66) - Roux & Espagnole Escoffier - Renowned Chef & teacher Caterina de Medici Florentine

If asked to state all the 17 course please state the following....else follow the contemporary 13 course FCM 1.Hors d'oeuvre (appetizer) 2 Potage (soup) 3 Oeufs (eggs) 4.Farineaux (rice & pasta) 5.Poisson (fish) 6.Entre (entry of 1st meat course) 7.Relve (meat course) 8.Sorbet (flavored water) 9.Rti (roast) 10.Lgumes (vegetables) 11.Salades (salad) 12.Buffet Froid (cold buffet) 13.Entremet de scre (sweets) 14.Savoureaux (savoury) 15.Fromage (cheese) 16.Desserts (fresh fruits & nuts) 17.Cafe (hot beverage. preferably Hot coffee in demi tasse or speciality coffes)

Hierarchy of Kitchen Department

CLASSICAL KITCHEN BRIGADE Chef de cuisine

MODERN KITCHEN BRIGADE Chef de Cuisine Sous Chef Chef de partie (Chinese, Continental, Indian, Banquets etc.) Commis 1 Commis 2

Sous Chef Chef Saucier Chef Entremetier Chef Rottiseur Chef Potager Chef Poissonnier Chef Patissier Chef Tour ant Chef Grillardin Chef de banquet Chef Petite de jeuner Chef Communar Chef Garde manger Chef de froid Chef le Boucher Chef Horsdoeuvrier

Commis 3
Apprentice Porters

CHEF DE CUISINE

The Chef carries the full responsibilities for his kitchen. He must be both cook and administrator, i.e. as well as being able to cook, an authority on culinary matters, he needs to be capable of quick service and maintaining discipline. He must have a strict sense of economy and efficiency. He should be fully acquainted with the prices, market trends and commodities in season and customer requirements. His principal function is to plan, organize and supervise the work of the kitchen. He prepares a pre-determined percentage of profit and work in accordance with the policy of the establishment. He is responsible for staffing, selection and dismissal in conjunction with the Personnel Department. If need be, he should train the trainee cooks. Modern experts favour relieving the Chef from the details of purchasing so that he can concentrate on more important aspects of managing his kitchen and attending to the actual food production side. Purchasing is becoming specialized and is vital to the economic structure of the undertaking. It is done in consultation and co-operation with the Chef. The Chef is responsible for the staffing of the kitchen and for the organization of duty rosters. The Chef concerns himself with the quality of food and its presentation. He is the departmental head and is responsible to the management.

SOUS CHEF

The assistant head chef understudies the Head Chef in all his duties. It is the Sous chef who calls up the order from the kitchen and supervises the service. He is mainly responsible for the efficient day-to-day functioning of the kitchen. The Sous chef supervises the practical kitchen activities. When the chef is busy and he can make ad hoc staff changes during the working day to reliever pressure. In large establishments there are a number of Sous chefs, especially when there are separate kitchens like grillroom, restaurant, and banquet

CHEF DE PARTIE

For the different sections in the kitchen, there is a Chef de Partie i.e. roast cook, larder cook, etc. Each chef de party is assisted according to the production load, by one or more commis cooks; first, second, third commis and also trainees. It is sometimes the practice, where long operating hours apply, for the working period, to be split up between the chef de partie and his first commis, though the chef de partie is entirely responsible for his partie throughout the working period. Alternatively there may be two separate and complete brigades rotating upon an a.m. and p.m. basis. This system is very much flavoured, since it does away with split duties. The entire Chef de Parties may be regarded as supervisors or foremen of their sections as well as skilled craftsmen.

CHEF SAUCIER (SAUCE COOK) The sauce cook is usually the star party because it is most complex. The Chef Saucier will be Sous Chef in the making and will eventually rise to Chef de Cuisine. It is here that all the sauces, meat; poultry entrees are prepared together with the necessary garnishes. He prepares his own mise-en-place, for many items he will receive, steaks prepared from larder, etc. The sauces prepared must be distinctive but not overpowering. CHEF ROTTISEUR (ROAST COOK) He is responsible for the production of all roasts and grills of meat, poultry and game, grilled and deep-fried fish, deep fried vegetables, potatoes and savouries. He prepares sauces, accompaniments and garnishes for roasts and grills. In large establishments grilled items are the responsibility of the grillardin or grill cook. It is usual for the grill cook to work under the supervision of the roast.

CHEF POISSONNIER (FISH COOK) The fish cook prepares all the fish entrees and the roast cook deals with all roasts and deep-fired foods. The fish prepared comes from the larder and the chef does the cooking, garnishing, saucing and the dishing of fish. The repertoire of fish dishes and their accompanying sauces is a great experience, and training and judgment are required from this Chef. CHEF POTAGER (SOUP COOK) The soup cook prepares all types of soups, and is responsible for the garnishes accompanying the soups. The Chef sometimes begins work early, the work of the Potager is important as soup gives an impression of the meal to follow

CHEF GARDE MANAGER (LARDER COOK)

The larder cook is the most spectacular and the busiest, because the work is never ending. As well as feeding the main kitchen with prepared foods for processing it has to keep the cold buffet supplied. It is a cold section and is the storehouse of the kitchen where all perishable foods are kept. He has a wide range of work to do, as the larder have various subsections such as hors doeuvre, and a salad section, butchery section. The cold buffet work, sandwiches, canaps are his responsibility also. CHEF ENTREMETTIER (VEGETABLE COOK)

The vegetable cook is responsible for the production of vegetables and potatoes CHEF PATISSIER (PASTRY COOK)
The pastry cook has different status but certainly not less than the sauce cook and the larder cook. His work is specialized and he prepares hot and cold pudding, cakes, pastries, break etc. He is also responsible for special display work and the supply to the main kitchen of items of pastry.

CHEF DE BANQUET (BANQUET COOK) In many of the large hotels with extensive banquet commitments, the brigade will carry a banquet chef and one or two commis. The banquet chef is responsible for organizing the service, coordinating with the chefs de parties, the time and service, numbers for the arrival of various dishes to the service area. He will further arrange, to what point the dishes will be finished and make the necessary arrangements to carry out completion at the service point. Sometimes this will mean his having to move his service staff from one service point to another, i.e. there may be an established banquet service point in the larder, another in the pastry section, apart from the main service area in the kitchen allocated for this purpose. The banquet chef will co-ordinate with the banqueting manager regarding times, service numbers, special dishes required and special instructions to the waiters concerned

CHEF TOURANT (RELIEF COOK) He is relief chef de party. He takes over a section when its chef goes on leave or has and off day. Chef is usually a senior, capable commis as he has knowledge of the various sections. CHEF DE PETIT DE JEUNER (BREAKFAST COOK) He commences his duty very early. He does not rank as a chef de partie but nevertheless needs to be of good skill, within limited field. He is responsible for the complete breakfast service. Afterwards he has to complete his mis-en-place for the following morning. Sometimes he assists the soup or vegetable cook. CHEF COMMUNAR (STAFF COOK) In small establishment different chefs de parties prepare the staff food. In large establishments a separate section or a separate kitchen prepares the meals. Staff ordinarily prepares meals for lower or supervisory staff. All the executives have their meals in restaurants. Wholesome food and inexpensive meals are prepared.

COOPERATION WITH OTHER DEPARTMENTS

1. With F & B Services: a) Both the department heads sit together to plan the menu for their outlets, banquets and also make necessary changes as and when required. b) A good amount of cooperation and understanding is required within these two departments to ensure good service to the guest. c) Coordination is also required for i. KOT handling ii. Group arrivals iii. Days special menu iv. Not available items v. Banquets (information & Replenishment of buffet dishes) d) Kitchen staff helps in organizing the trolleys. e) The Chef & F & B Manager does budgeting & forecasting.

2. With Front Office

a) Kitchen should always be informed by front office for i. Group arrivals ii. VIPs in the house iii. Special attention guest (SPATT) iv. IN House guest b) Forecasting can be done by going through reservation charts. c) F.O. can suggest the guests where to have food of their liking to promote sales. 3. With Housekeeping a) Staff uniforms, dusters. b) Cleaning of working areas. 4. With Engineering & maintenance a) Proper coordination should be there between the two depts. For care, maintenance and regular check up of all heavy equipment in the kitchen. 5. With Stores a) Kitchen depends on stores for non-perishable and grocery items.

THANK YOU MODULE 1ST 2ND AND 3RD COMPLETE. HOME ASSIGNMENT:-STUDY THE NOTES UPLOADED ON AMIZONE FOR A SMALL OPEN BOOK TEST NEXT WEEK.