An introduction

Basic Culinary Arts

CookingCookery, preparation of food for consumption. The oldest and most essential of the arts and crafts, cookery involves a variety of primary techniques that include the application of dry heat, immersion in or contact with heated liquids or fats, curing, smoking, and pickling.

COOKING 101

Cooking Terms1. Bake – to cook in an oven2. Barbecue – to cook over live coals, free

flame oven, or oven electric unit3. Beat – to introduce air in mixture4. Blanch – to submerge food in boiling

water5. Boil – to cook in hot water usually at 100%6. Caramelize – to heat sugar until it turns

golden brown.

COOKING 101

7. Braise – to cook in a small amount of liquid8. Broil – to cook by direct heat9. Baste – to moisten food while cooking to add

flavour10. Chop – to cut into small pieces11. Dice – to cut into cubes about ½ inch.12. Dredge – to coat or sprinkle with flour13. Fold – to combine by using two motion14. Fry – to cook in fat15. Grill – as in broil16. Grind – cutting or crushing

COOKING 101

17. Lard – to insert strips of fat18. Marinate – to allow food to stand in an acid-soy

sauce mixture19. Mince – to cut or chop into small pieces20. Pan broil – to cook uncovered on a hot surface21. Parch – to brown by means of dry heat22. Pare – to cut off the outside covering23. Pot roast – as in braising24. Roast – to cook uncovered by dry heat under

coals

COOKING 101

25. Scald – to heat milk just below melting point26. Scallop – to bake food with a sauce or liquid27. Sear – to brown the surface of meat28. Steam – to cook in a steam29. Steep – to allow substance to stand in a liquid

below the boiling point to extract flavour30. Sterilize – to destroy microorganisms by

applying dry heat31. Stew – to cook in a small quantity of liquid32. Stir – to mix in circular motion33. Toast – to brown(as in bread)34. Whip – to beat rapidly

COOKING 101

Proper Techniques in Preparation and Cooking

1. Wash fruits and vegetable before peeling.2. Do not cut up fruits and vegetable long before cooking.3. Peel fruits and vegetables very thinly.Use small amount of water when cooking vegetables. Do not throw away the water. Use it for soups and sauce.4. Bring the water to a boiling point before putting the vegetable.

COOKING 101

6. Do not overcook the vegetables.7. Keep pot covered while cooking to prevent evaporation.8. Do not stir food unnecessarily.9. Serve vegetable immediately after cooking.10. Avoid using baking soda in cooking vegetables.11. When cooking frozen vegetables, place it

directly in boiling water.12. It is preferable to cook vegetable in their skin.

COOKING 101

13. In cleaning rice, wash it only once or twice.14. Do not over fry meats, because the protein content is made indigestible.15. In boiling meat use low heat.16. Coffee should be prepared just before serving.17. When frying keep your fat from over smoking.18. Avoid overproduction.19. When making dough, be sure to dissolve yeast in lukewarm water.

COOKING 101

20. Meats should not be cooked frozen.21. In preparing green salad, wash green well in running water.22. Use pressure cooker to soften tough meats.23. Boil all meats for the week and store.Use the right size of pots and pan for the quantity of food.

COOKING 101

Hygiene and Safety in the KitchenA. Excellent Personal Hygiene

1. Clean hand and nails before handling food.

2. Wear clean clothes.3. Use hairnets.4. Avoid handling food if sick.5. Avoid wearing rings and bracelets.

COOKING 101

B. Proper Food Handling Practice1. Select food properly.2. Be careful when taking foods that are

fresh.3. Wash hand with soap.4. Work in clean place.5. Use clean Utensils.6. Make it a habit to use tasting spoon.7. Serve and store food in clean container

COOKING 101

C. Proper Dishwashing Technique1. Rinse or soak pans and other utensils as used.2. Stock the dishes in the proper order

namely glassware, the silverware, the china third and the utensils last.

COOKING 101

Meals

1. Appetizers2. Soup3. Meat, Fish and Poultry4. Vegetables5. Desserts6. Beverage

COOKING 101

Teachers

Palatabilit

y (25%)

Nutritional

Content (25%)

Garnishing

(25%)

Economic

Value (25%)

TOTAL (100%)

Mam Doque

Mam Ledda

Sir Samulde

Crtiteria