- •Traditional concept of kitchen work flow
- •Kitchen premises
- •Hygiene and safety in the kitchen
- •Personal Hygiene
- •Uniform
- •Handling of Knives and Cooking Utensils
- •Oil spills
- •General Rules
- •Kitchen Conduct & Safety
- •Equipment:
- •Large equipments/mechanical equipment:
- •(See table below p.11, 12, 13) utensils and small equipments
- •(See table below p.14, 15, 16) basic equipment identification
- •Identification of Knife Parts
- •Identifying the various types of knife
- •Identifying the various ustensils of the knife set
- •Holding a knife with a proper grip
- •Use your guiding hand when cutting
- •Using a Sharpening / Butcher’s Steel
- •Vegetables
- •Vegetables: Basic Cutting
- •Potatoes: Basic Cutting
- •Turning potatoes
- •* *** Pomme Fondante: ****
- •* Pomme Vapeur & Pomme à l’anglaise:*
- •* Heat transfer *
- •Conduction
- •Convection
- •Radiation
- •* Three factors affecting cooking time *
- •Methods of cooking
- •Effect of heat on food
- •Method of cooking
- •***** Explanation of those 3 methods: *****
- •*****************Dry Heat Cooking Methods************** Roasting:
- • Sautéing:
- • Grilling:
- • Frying:
- • Steaming:
- • Blanching:
- •3 Basic ingredients for stock are:
- •Principles of stock making
- •Type of stocks
- •Glaze, Demi-Glaze and Fumet : What’s the difference?
- •White Stock vs Brown Stock
- •Sauces:
- •The structure of sauces is made up of:
- •A liquid (a body of the sauce)
- •Structure of sauce
- •Some examples of sauces derived from Mother Sauces: (Deviation Sauces)
- •How do I thicken sauces?
- •* Different types of roux *
- •Basic butter sauce and their variations:
- •Book References
- •These books can be found in the library (10th floor)
Basic butter sauce and their variations:
HOLLANDAISE SAUCE |
+ORANGE JUICE AND ORANGE ZEST=SAUCE MALTAISE.
+WHIPPED CREAM=SAUCE MOUSSELINE
|
BEARNAISE |
+TOMATO PASTE=SAUCE CHORON
+MEAT GLAZE=SAUCE FOYOT
+TOMATO PUREE AND MIX GLAZE=SAUCE RACHEL.
|
BASIC OIL SAUCE AND THEIR VARIATIONS:
MAYONNAISE
|
+CHOPPED EGGS, TOMATO SAUCE AND CHILLI SAUCE=1000 ISLAND.
+CHOPPED PICKLED, CAPERS=TATAR SAUCE.
|
VINAIGRETTE
|
+CRABMEAT=FISHERMAN SAUCE.
+EGG YOLK AND CHOPPED ANCHOVIE=NORWEGIAN SAUCE. |
Note:
Egg Yolk is used as a natural emulsifier because it contains lecithin which acts an agent that breaks up fat into smaller particles in order for it to mix better with water and stay suspended.
Book References
1
|
Ceserani, Victor and Ronald Kinton Practical Cookery (9th. Edition) Hodder & Stoughton Educational (Hodder & Stoughton Ltd),Kent, U. Kingdom
|
2
|
Sarah R. Labenski and Alan M. Hause Oncooking (3rd. Edition) Prentice Hall
|
3
|
Cooking Essentials for the New Professional Chef The Food and Beverage Institution
|
4
|
Wayne Gisslen Essential of Professional Cooking Wiley Edition
|
5 |
Bennion Scheule Introductory Foods (12th Edition)
|
6
|
Maincent, Michel (1986) Practical Kitchen Work : The Basic Arts of Cooking Edition BTP Paris
|
7
|
H.L. Cracknell and R.J. Kaufmann Practical Professional Cookery (Revised 3rd. Edition) Macmillan Press Ltd.
|
8
|
Herbst Food Lover’s Companion (3rd. Edition) Barron’s
|
9
|
Amy Brawn Understanding Food Principles and Preparation Wadsworth, Thomson Learning
|
These books can be found in the library (10th floor)