LESSON 1 Introduction to Cookery

WEEK
1

KNOWLEDGE
ENRICHMENT

A. LEARNING OBJECTIVES
After this lesson, you should be able to:
 Understand the organizations of kitchen,and the different types of
cooking methods.
 Appreciate the importance Personal Protective Equipment in performing
kitchen Task.
 Classify the different methods of cooking.

B. INTRODUCTION
This lesson will provide you the necessary knowledge, skills and desired
attitude in cookery. The core concept in cookery will help you explore every facet
of culinary arts, as well as learn the vital practice of quality food preparation that
can be applied as domestic cooking or at home but focuses more on industrial
food production setting like in restaurants, resorts, hotel and other food
establishments.

C. LESSON PROPER

THE ORGANIZATION OF MODERN KITCHENS

THE BASIS OF KITCHEN ORGANIZATION

The purpose of kitchen organization is to assign or allocate tasks so they

can be done efficiently and properly and so all workers know what are their
responsibilities.

The proper way of organizing the kitchen depends on the following

factors:

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1. The Menu - it is the list of food and beverages offered to customers and the
prices. The kinds of dishes to be produced obviously determine the jobs that
must be done. Menu served as the basis of the entire operation.

2. The type of Establishment- Food establishment is an operation at a particular

location that purchases, stores, prepares, packages, produces and serves. The
major types of food-service establishments are as follows:

• hotels

• institutional kitchens

 schools

 hospitals,

 nursing homes, and

 other health care institutions retirement communities and assisted living

facilities

 employee lunchrooms and executive dining rooms

 Airline catering Military food service correctional institutions

• Private clubs

• catering and banquet services

• fast-food restaurants

• carry-out or take-out food facilities, including supermarkets

• full-service restaurants

• Private homes (personal chefs)

3. The size of the Operation- this is usually depends on the number of customers
and the volume of food being served in an establishment.

4. The Physical Facilities- it is the structure and interior surface of the

establishment, including the furnishings and accessories.

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(https://www.cordonbleu.edu/news/what-is-the-kitchen-brigade-system/en)

WHO IS ESCOFFIER?

Georges-Auguste Escoffier was a French chef, commonly known as "the

king of chefs and the chef of kings". Following on from the work of Marie-
Antoine Carême, one of the first to codify French haute cuisine, Escoffier
achieved fame through his efforts to simplify and modernise the very traditional
and elaborate style of his predecessor.

In addition to his development of the five French mother sauces,

Escoffier's legacy lives on in the "brigade de cuisine" system which many modern
kitchens adapt today. Having served in the French army, Escoffier transferred his
experience with the clearly defined structure and duties of a military brigade into
the kitchen, assigning over 20 specific cook positions throughout the kitchen. The
purpose of the kitchen brigade was to ensure every cook had a clear purpose and
the kitchen could work to maximum efficiency.

Today, many of the traditional roles within the kitchen brigade have been
made redundant by more efficient supply chains or technology. For example,
butchers and fishmongers are less common due to many restaurants buying pre-
prepared cuts. Nonetheless, the system lives on to some extent in almost all fine
dining restaurants.

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THE CLASSICAL BRIGADE

One of Escoffier’s important achievements was the reorganization of the

kitchen. This reorganization divided the kitchen into departments, or stations,
based on the kinds of foods being produced. Every commercial kitchen should
have a clear hierarchy in place to maximise efficiency. This system, with many
variations, is still in use, especially in large hotels with traditional kinds of food
service.

The major positions are as follows:

1. The Chef- is the person in charge of the kitchen. In large establishments, this
person has the title of executive chef. The executive chef is a manager who is
responsible for all aspects of food production, including menu planning,
purchasing, costing, planning work schedules, hiring, and training.

2. Chef De Cuisine- If a food-service operation is large, with many departments

(for example, a formal dining room, a casual dining room, and a catering
department), or if it has several units in different locations, each kitchen may
have a chef de cuisine. The chef de cuisine reports to the executive chef.

3. The sous chef (soo shef) - is directly in charge of production and works as the
assistant to the executive chef or chef de cuisine. (The word sous is French for
“under.”) Because the executive chef’s responsibilities may require a great deal of
time in the office, the sous chef often takes command of the actual production
and the minute-by-minute supervision of the staff.

4. The station chefs, or chefs de partie- are in charge of particular areas of

production. The following are the most important station chefs:

• The sauce chef, or saucier (so-see-ay), prepares sauces, stews, and hot
hors d’oeuvres, and sautés foods to order. This is usually the highest position of
all the stations.

• The fish cook, or poissonier (pwah-so-nyay), prepares fish dishes. In

some kitchens, this station is handled by the saucier.

• The vegetable cook, or entremetier (awn-truh-met-yay), prepares

vegetables, soups, starches, and eggs. Large kitchens may divide these duties
among the vegetable cook, the fry cook, and the soup cook.

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 • The roast cook, or rôtisseur (ro-tee-sur), prepares roasted and braised
meats and their gravies and broils meats and other items to order. A large
kitchen may have a separate broiler cook, or grillardin (gree-ar-dan), to handle
the broiled items. The broiler cook may also prepare deep-fried meats and fish.

• The pantry chef, or garde manger (gard mawn-zhay), is responsible for

cold foods, including salads and dressings, pâtés, cold hors d’oeuvres, and buffet
items.

• The pastry chef, or pâtissier (pa-tees-syay), prepares pastries and

desserts.

• The relief cook, swing cook, or tournant (toor-nawn), replaces other

station heads.

• The expediter, or aboyeur (ah-bwa-yer), accepts orders from waiters

and passes them on to the cooks on the line. The expediter also calls for orders to
be finished and plated at the proper time and inspects each plate before passing
it to the dining room staff. In many restaurants, this position is taken by the head
chef or the sous chef.

5. Cooks and assistants- in each station or department, they are the one who
help with the duties assigned to them. For example, the assistant vegetable cook
may wash, peel, and trim vegetables. With experience, assistants may be
promoted to station cooks and then to station chefs..

(source:https://www.cordonbleu.edu/news/what-is-the-kitchen-brigade-,
Professional Cooking (7th Edition) 2014 wayne geislen)

PERSONAL PROTECTIVE EQUIPMENT

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 Figure 1.1 Culunary Laboratory Outfit

https://www.pinterest.ph/enil84/kitchen/

WHY IS PPE RELEVANT IN THE KITCHEN?

A kitchen is a busy and loud environment that can present a number of

risks that could end up harming someone who gets caught in the way. Personal
Protective Equipment is used in order to limit risks and exposures to injuries or
even cut down on major injuries and fatalities. Employees are automatically at
risk of burning themselves or being cut or maimed due to different instruments
in the kitchen. This is why it is important that employers provide the right
equipment to minimize these possibilities.

While not every injury can be prevented, utilizing PPE can help boost safety. It
can also help increase safety among customers who enter a restaurant. To stay
away from pricey lawsuits related to food contamination claims, a combination

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of PPE and restaurant insurance can keep a restaurant running without
interruption.

TYPES OF COOKING METHODS

https://www.vecteezy.com/vector-art/161830-free-cooking-process-icon-set

The three types of cooking methods are dry heat cooking, moist heat cooking,
and combination cooking. Each of these methods uses heat to affect foods in a
different way. All cooking techniques, from grilling to steaming, can be grouped
under one of these three methods. Understanding and mastering the different
types of cooking methods is essential to becoming a great chef or home cook.
Knowledge of cooking techniques allows you to work with a variety of
ingredients and kitchen equipment to achieve consistent, flavorful results in your
cooking.

1. Dry Heat Cooking

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 Dry heat cooking works without the presence of any moisture, broth, or
water. Instead, it relies on the circulation of hot air or contact with fat to  transfer
heat to foods. Temperatures of 300 degrees or hotter are used to create browning,
a reaction where the amino acids and sugars in food turn brown and create a
distinct aroma and flavor. The unique scents of toasted bread or seared meat are
both examples of dry heat cooking at work.

Dry Definition Best food

Heat
Method
Broiling Broiling works by Burgers: Ground hamburger meat is moist
transferring extremely and cooks up very well on a hot grill.
high heat onto food, Meats: The dry heat from grilling will quickly
usually directed from a remove moisture from meat so it's best to
radiant located above choose tender cuts or marinate the meat first.
the food which cooks Poultry: Boneless cuts of chicken 
on one side at a time. Fish: Salmon, tuna, and swordfish steaks

Roasting Roasting is performed Meats: Roasting cooks large cuts of meat

inside an oven and uses slowly and evenly.
indirect heat that cooks Poultry: Whole chickens or turkeys can be
from all sides for even placed in a roasting pan or on a rotisserie spit
browning. and cooked for several hours for a moist and
flavorful product.
Fruits and Veggies: Roasting is a great way to
bring out the best qualities in fruits and
vegetables.
Baking Baking and roasting Baked Goods: Baking transforms wet dough
both use indirect heat to or batter into a final product with a firm
surround foods and texture. Bread, pastries, and cakes are all
cook from all sides. The baked.
term roasting is used Pizza: As pizzas are baked in a hot oven, the
when cooking meats or dough becomes firm, a crust is formed, and
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 vegetables, and baking the cheese topping melts.
is used when making
bread, rolls, and cakes.
Sauteing Sauteing is performed Meats: Sauteing cooks quickly, so tender
over a burner in a hot, meats work best.
shallow pan and uses a Poultry: Boneless breasts, strips, or cutlets can
small amount of oil or be sauteed to sear in flavor.
fat to coat food for even Vegetables: Zucchini, squash, and leafy
browning. This method greens can all be sauteed in olive oil or butter.
cooks foods very
quickly so it's best to
keep the food moving
by tossing or
flipping. Saute is a
French word that
translates to "jump".
Frying Frying is a method of Meats: cooks quickly, so tender meats work
cooking in which food best.
is cooked in a bath of Poultry: Boneless breasts, strips, or cutlets can
hot oil or fat, typically be sauteed to sear in flavor
Deep between 350 and 375ºF. Vegetables: Zucchini, squash, and Eggplant
frying A full-immersion form
of frying in which food
is completely
Pan submerged in hot oil.
frying Frequently done with a
deep fryer machine.
A healthier form of
shallow frying in which
food is cooked in
Stir- varying amounts of oil
frying in a frying pan. For this
method of frying, foods
are generally sliced
thinly before frying.
Air This method of frying
Frying typically takes place in
a unique pan with
sloped sides, in which
food is cooked quickly

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 over higher
temperatures.
A healthy method of
“frying” with hot air
instead of fat in a
special air fryer
machine.

2. Moist Heat Cooking

This method can be used to make healthy dishes without any added fat
or oil. It's also a great way to tenderize the tough fibers in certain cuts of meat,
like beef chuck or brisket. When cooking fibrous vegetables and legumes, moist
heat cooking softens the food until it reaches the perfect tenderness. Unlike dry
heat cooking methods, moist heat cooking will not produce a browned crust.

Moist Definition Best food

Heat
Method

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Poaching Poaching is a gentle Eggs: Poaching is a common method of
method of cooking in cooking eggs that results in a soft, tender
which foods are egg white and creamy yolk. Poultry: Broth,
submerged in hot wine, or aromatics can be used for poaching
liquid between 140 liquid, which adds flavor to boneless,
degrees and 180 skinless chicken breasts.
degrees Fahrenheit. . Fish: Poaching is a great way to preserve the
delicate texture of light fish like tilapia, cod,
and sole.
Fruit: Use a sweetened liquid to poach fruits
like pears or apples for a unique dessert.
Simmerin Simmering is also a Rice: Simmering produces cooked rice with
g gentle method of a light, fluffy texture. Using water that is
cooking foods but uses boiling or too hot causes the rice to become
higher temperatures sticky and dry.
than poaching, usually Meats: Choose tougher cuts of meat that
between 180 degrees will release fat and collagen as they simmer,
and 205 degrees like chuck roast.
Fahrenheit. Soups and Stocks: Because simmering
releases the fat and proteins from meat.
Vegetables: Tough root vegetables like
potatoes and carrots are cooked to the
perfect texture with gentle simmering.
Grains: Grains like quinoa, oats, or millet
can be simmered until they reach a soft
edible texture. .
Legumes: Dried beans and legumes are
simmered to achieve a soft, edible texture.
Steaming In steaming, water is Vegetables: Most vegetables can be steamed
boiled continuously to with great results. Sturdy veggies like beets,
produce a steady carrots, and potatoes will steam for longer
amount of steam. The than delicate foods like leafy greens.
steam surrounds foods Fish and Shellfish: For more flavorful
and cooks evenly while results, broth or wine can be used instead of
retaining moisture. water.
Steaming can be Desserts: Some types of desserts are
performed in a few steamed rather than baked, producing a
different ways. For moist, silky texture.
high volume kitchens, Tamales: Tamales are a popular food made
a commercial steamer by steaming masa, a dough made of ground

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 or combi oven is the corn, and fillings inside a corn husk packet.
most efficient. 

3. Combination Cooking

Combination cooking utilizes both dry and moist cooking methods.

Foods are cooked in liquids at low heat for an extended period of time, resulting
in a fork tender product. This technique works with the toughest cuts of meat,
gradually breaking down fibers until they melt into the liquid.

Combination Definition Best food

Cooking
Braising During braising, foods Meats: Braising is most commonly used
are first seared in a hot with cheaper, tougher cuts of meat
oiled pan then Vegetables: Vegetables can be braised
transferred to a larger along with meat to add more flavor, or
pot to cook in hot they can be braised alone as their own dish
liquid. The foods are Legumes: Lentils, chickpeas, and green
only partially beans can be braised in broth or wine for a
submerged in texture that's soft but not mushy.
simmering water,
broth, or stock.
Stewing The difference between Meats: Meats that are rich in collagen and
stewing and braising is fat do well in a stew pot. Avoid lean cuts
that foods are and choose brisket, oxtail, or chuck roast.
completely submerged Vegetables: Vegetables add depth to your
in hot liquid while stews. Onions, carrots, potatoes, and
stewing instead of celery are common choices for building a
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 being partially stew.
submerged.

SKILLS DEVELOPMENT

ACTIVITY 1.1

Instruction: Multiple Choices: Choose the letter of the best answer from the
choices given after each statement. Write your answer in CSTC Green Booklet.

1. It is defined as a “chemical process”, the mixing of ingredients; the

application and withdrawal of heat to raw ingredients to make it more
easily digestible, palatable and safe for human consumption.

a. Cookery c. Food Preparation

b. Food Chemistry d. Food Science

2. This word means, explore every facet of culinary arts, as well as learn the
vital practice of quality food preparation that can be applied as domestic
and institutional cooking.

a. Concept of Cookery c. Commercial Cooking

b. Core Competency d. Domestic Cooking

3. Its purpose is to assign or allocate tasks so they can be done effi ciently
and properly and so all workers know what their responsibilities are.

a. Brigada Eskwela c. Kitchen Organization

b. Duties and Responsibilities d. Manpower

4. The following factors are the way a kitchen is being organized EXCEPT-

a. Machineries c. Size of Operation

b. Menu d. Type of Establishment

5. Which of the following refers to the number of customers and the

volume of food served?

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 a. Menu c. Size of Operations

b. Physical Facilities d. Type of Establishment

6. Who is a French chef, commonly known as "the king of chefs and the chef
of kings"?

a. Georges-Auguste Escoffier c. Sarah Labensky

b. Waynne Gieslen d. Marie-Antoine Carême

7. Who is a french chef who first to codify French haute cuisine?

a. Georges-Auguste Escoffier c. Sarah Labensky

b. Waynne Gieslen d. Marie-Antoine Carême

8. Which of the following ensure every cook had a clear purpose and the
kitchen could work to maximum efficiency?

a. Kitchen Brigade c. Management Science

b. Kitchen Operations d. Food Science

9. Which of the following refers to a manager who is responsible for all

aspects of food production, including menu planning, purchasing,
costing, planning work schedules, hiring, and training?

a. Executive Chef c. Chef de Partie

b. Sous Chef d. Chef de Rang

10. Who among the following is directly in charge of production and works
as the assistant to the executive chef or chef de cuisine?

a. Sous Chef c. Commis de rang

b. Executive Chef d. Chef de Cuisine

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ACTIVITY 1.2

Instruction: Matching Type: From kitchen brigade introduced by

Georges-Auguste Escoffier, match the items in Column A to its English
Translation in Column B. Write the letter of your answer in CSTC Green
Booklet.

Column A Column B
(French Chef Terminology) (English Chef Terminology)
1. ___ saucier A. Under Chef
2. ___ poissonier B. Station Chef
3. ___ entremetier C. expediter
4. ___ rôtisseur D. Swing cook
5. ___ garde manger E. Pastry cook
6. ___ pâtissier F. Pantry cook
7. ___ tournant G. Roast cook
8. ___ aboyeur H. Vegetable cook
9. ___ chefs de partie I. Fish cook
10. ___ sous chef J. Fish cook

ASSESSMENT

Instruction: Classification: Classify the words in the WORD BOX according to

the methods they belong. Write your answer in CSTC green Booklet.

Dry Heat Method Moist Heat Method Combination Method

1. ___________________ 6._______________ 9. ________________
2. ___________________ 7. ______________ 10_______________

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 3. ___________________ 8. ______________
4. ___________________
5. ___________________

Stewing Braising Poaching Steaming Simmering

Frying Sauteing Baking Roasting Broiling

CHARACTER
ENHANCEMENT

REFLECTION

Instruction: Write a three to five sentence paragraph on the question below.

Write your answer in CSTC Green Booklet.

1. As astudent, what do you think is the importance of Personal Protective

Equipment (PPE) in performing a task in the kitchen?

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