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    1 Basic Concepts in Cookery

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    sean lawrence Mano
    This document provides an overview of basic cookery concepts including cooking methods, heat transfer, and career opportunities in the culinary field. It explains that cooking uses heat to improve food's appearance, taste, and make it digestible while killing harmful bacteria. Heat transfer occurs through conduction, convection, and radiation. The two main cooking methods are dry heat and moist heat. Learning to cook improves life skills and health. Careers include chefs, restaurant managers, and positions in front-of-house operations.

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    1 Basic Concepts in Cookery

    Uploaded by

    sean lawrence Mano
    11K views18 pages
    This document provides an overview of basic cookery concepts including cooking methods, heat transfer, and career opportunities in the culinary field. It explains that cooking uses heat to improve food's appearance, taste, and make it digestible while killing harmful bacteria. Heat transfer occurs through conduction, convection, and radiation. The two main cooking methods are dry heat and moist heat. Learning to cook improves life skills and health. Careers include chefs, restaurant managers, and positions in front-of-house operations.

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    this is a presentation about cookery and various different stuff about cooking

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    This document provides an overview of basic cookery concepts including cooking methods, heat transfer, and career opportunities in the culinary field. It explains that cooking uses heat to improve food's appearance, taste, and make it digestible while killing harmful bacteria. Heat transfer occurs through conduction, convection, and radiation. The two main cooking methods are dry heat and moist heat. Learning to cook improves life skills and health. Careers include chefs, restaurant managers, and positions in front-of-house operations.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    11K views18 pages

    1 Basic Concepts in Cookery

    Uploaded by

    sean lawrence Mano
    This document provides an overview of basic cookery concepts including cooking methods, heat transfer, and career opportunities in the culinary field. It explains that cooking uses heat to improve food's appearance, taste, and make it digestible while killing harmful bacteria. Heat transfer occurs through conduction, convection, and radiation. The two main cooking methods are dry heat and moist heat. Learning to cook improves life skills and health. Careers include chefs, restaurant managers, and positions in front-of-house operations.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 18

    BASIC

    CONCEPTS IN
    COOKERY
    COOKING
    • It is the transfer of heat onto a food item to improve its
    appearance, taste, and flavor.
    • It changes the physical and chemical structure of the food
    in order to make it digestible.
    • It also kills harmful microorganisms such as bacteria to
    make the food safe to eat.
    • Heat transfer is vital in cooking food.
    • Too much heat can result in overcooking, which can
    make the food dry and burnt and make it lose its
    flavor, color and even nutritional value.
    HEAT TRANSFER HAPPENS THROUGH:
    • 1. Conduction  Heat is
    transferred through fire, or a
    medium such as hot plate, a griddle
    or a grill.
    • 2. Convection  Heat is
    transferred by hot air, water
    and oil through a steamer or
    convection oven.
    • 3. Radiation  Heat is
    conducted by infrared heat or
    microwave through a broiler
    or a microwave oven.
    TWO TYPES OF
    COOKING
    METHODS:
    DRY HEAT METHOD
    • In this method, cooking is conducted through
    moisture such as Hot air, Hot metal or
    Radiation.
    MOIST HEAT METHOD

    • This method pertains to cooking that uses water


    or steam. Examples of Cooking the moist heat
    method are broiling, steaming, and simmering.
    RELEVANCE OF THE COOKERY COURSE

    • Cooking is life skill that everyone needs to learn.


    • Learning how to cook can improve oneself as this skill
    helps a person acquire good qualities such as
    independence, creativity, organization, planning skills,
    confidence, and even social skills.
    • Cooking and eating at home are also healthier and
    cheaper.
    • THE CHEF DE PARTIE
    * The sauce chef  prepares sauces and stews only.
    * The Fish Cook  prepares the fish dishes.
    * Vegetable Cook  prepares the vegetables, soups,
    starches and eggs.
    * Roast Cook  is in charge of preparing roasted and
    braised meats.
    * Pastry Chef  prepares pastries and desserts.
    CAREER OPPORTUNITIES IN COOKERY
    • The Chef  is the person in charge
    inside the kitchen. On a large scale, the
    chef is responsible for the production
    including menu planning, purchasing,
    costing, and planning of the schedules of
    the staff as well as the hiring and training
    of people.
    • Restaurant Manager  is tasked to manage, lead, and supervise the restaurant
    operations.
    • Sales Coordinator  is responsible for representing and advertising the
    restaurant.
    • Front Office Agent  performs all front desk duties such as check-in and
    check out, reservations, phone messages, and special requests from the guest.
    • Food Stylist  prepares the food for photography in books, magazines, and
    other publications.
    • Food writer  writes articles and blogs for food industry journals and other
    publications.

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