Unit 1-introduction to cookery
Cookery: define chemical process involving the application and withdraw of hate; proper mixing of ingredients decision making and technical knowledge and skill but with the changing definition cooking is defined as both and art as well as technology. In French the world `cuisine' mens the art of cooking and preparing dishes and the place kitchen where they are prepared. The art of cooking is ancient and generally originated when by chance a chunk of meet feel into FIR and came out to be more tasty and tender and it was from this point on leave that cooking has you always to reach the present level of sophistication.
There are 3 classes of professional cookery associated with the craftsmen and they are graduate according to the quality of material used.
Cuisine simple/plane cookery
Hair the basic necessities are used and the craftsmen prepare the dish prepare the dish of highest standard with the minimum materials.
Cuisine bourgeoisie
This is type of cookery, which provides bitter RAW materials to produce the dishes dish of bitter quality.
Haute cuisine/high class cookery
In this kokri the best possible raw materials are used and the best quality dishes are prepared.
THE ORIGINS OF MODERN CUISINE
Quantity cookery has exhausted for thousands of years,as long ther have been large group to feed, as huge convoy of armies.
Modern cuisine begin in the middle of the eighteenth century.At this time food production in France was controlled by specific "GUILDS". Characters pastry makers. Roster. Butcher held license to prepare specify specific items. And in an keeper. Order to serve meal to guests, hand to by the various mens items from the operations that where licensed to provide them.Guests had little or no choice and simple ate what was available for that meal.
In 1765,a Parisian chef named boulanger began advertising on his shop that "we were soups", which he called restaurants or restoratives (literary,the word means "fortifying") According to the story one of the dishes he served was sheep's feet in cream sauce.
The new development in food service received a great stimules as a result of the French revolution, being in 1789. Before this time; the great chefs were employed in the houses of the French authorities.
CHEF CAREME
Marie-Antoine Careme (1784-1833).:-
As a young man Careme learned all the branches of cooking quickly, and dedicated his career to refining and organizing culinary techniques. His many books contain the first systematic account of cooking principle, recipes, and Menu making.
CHEF ESCOFFICER
Georges Augusten Escofficer (1847-1935),:-
The greatest chef of his time, is still today rivered by chefs and gourmet industry as the father of the 20th century cookery.
His two main contributions were:-
1. Simplification of classical cuisine 7 classical menu,
e.g:-
• classification of cooking method
• principles
• classification of ingredients
• Arranging food in order to the courses.
2. Reorganisation of kitchen brigade
He simplified the more complex organization of chef Careme which so many chefs around the globe still refer in hotels, training institute or at homes.
Modern technology:-
These days kitchen look more difficult as the days Escofficer or chef Careme also the dishes have gradually changed due to the creativity of the modern chefs where as basic remain same and it is still going on.
• Development of new equipments.
• Electric range
• Infrared cooking
• Microwaves
• Thermal Power heated cooking trap
• Motorized food processor.
• Cooling,freezing, heating, and processing is more simplified.
• Development and availability of new food products.
NOUVELLE CUISINE:-
Generation after ecosphere, where the most infiuenital "if like fernand point ( 1897-1955) working quietly in his restaurant"remind Le pyramid" in Vienne-France chef point re simplified and light need classical cuisine the insted that every would must be handled as "a lightly Marvel". Many of his apprentice like chef paul becuse. Jain Pierre &chef Troisgros with Alain chapel went on to become greatest stars of modern cuisine.These chefs started the foundation of nouvelle cuisine which was more sophisticated and delightful,where as they rejected many of the transitional method & principles of cooking and introduced new ones.
Nouvelle cuisine emphasized on neat & artful palting techniques it got so fussed about & complicated and become subject of jokes ( later on asked for -return to basics).
CULINARY HISTORICAL
ATTITUDE AND BEHAVIOUR IN THE KITCHEN:-
A COUSIN means the kitchen.Also'Art of cooking '
C care of equipment
U understanding the basic method (to achieve quality)
I integrity in handling & serving food. (would I eat the food prepared by me)
S safety in handling equipments
N neatness during work & presentation
E efficiency of yourself.
"Be positive and think positive:-
The emphasis of a food service education is on learning a set of skills. But attitudes are more important because a good attitude will help you not only to learn skills but also to preserve and overcome many difficulties you will face in your career. The successful food service workes follow an unwritten code of behaviour and set of attitudes, which may we call "professionalism"
Set of qualities:-
1.positive attitude towards the job:-in order to be a good professional chef must like cooking and want to du it well.satisfaction of doing your job well and making everything run smoothly well give you enjoyment, which you will always cherish. A chef with a positive attitude work quickly. Efficiently.neatly and safety. Professional chefs take pride in their work and wants to make sure that the work is something be proud of
2.staying power:-A food service personnel requires good health, physical and mental stamina and a willingness to work for longer hours.
3. Ability to work with people:-works as a team & it is essential to be able to work well as a team and to co-operate with your colleagues.
4.communication:-
•with your supervisor: let them know you difficulties.
•with your colleagues: share knowledge and also learn from them . Nobody know everything.
•with your subordinates: respect them & be courteous.
• with the food & beverage staff: control your temper.
5. Eagerness to learn:- there is more to learn about cooking than you will learn in a life time. The food service industry is changing so rapidly that it is vital to be open to new idea. No matter how good your techniques are , you might learn an even better way to do the same thing, which you must have been doing from long time.
6. Must develop a full range of skills:- A Sheikh must not only beer good cook but a also in develop and maintain other skill that are necessary for the profession. Must be able to under stand and manage food cost and other financial matters
• Manage and maintain proper inventories.
•Deal with suppliers.
• Understand personnel management.
7. Experience:- there is no substitute for years of experience practice more and more to gain more experience.
8. Aiming for quality:- whatever you do must have a distinctive sing of quality.
9. Creativity:- sky is a limit, as in "nouvelle cuisine".
10. Return to basic:- experiment and innovation needs good understanding of basic frist.
11. Care of equipment:- equipment equipment has been put to your disposal to help you. TAKE CARE OF IT. Treat it as your own, even if it does not belong to you, for others will also be using it.
12. Safety:- kitchens can be dangerous place injuries can occur by cuts, burans, handling of machines and equipments, falling etc. Think about your as well as other safet.
"NEVER RUN IN KITCHEN. ALWAYS WALK"
Comments