Cookery Lesson 1
Cookery Lesson 1
Cookery Lesson 1
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
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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.
• hotels
• institutional kitchens
schools
hospitals,
• Private clubs
• fast-food restaurants
• full-service restaurants
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.
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(https://www.cordonbleu.edu/news/what-is-the-kitchen-brigade-system/en)
WHO IS ESCOFFIER?
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
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.
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.
• 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.
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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.
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)
https://www.pinterest.ph/enil84/kitchen/
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.
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.
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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.
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over higher
temperatures.
A healthy method of
“frying” with hot air
instead of fat in a
special air fryer
machine.
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.
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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
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.
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.
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.
4. The following factors are the way a kitchen is being organized EXCEPT-
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a. Menu c. Size of Operations
6. Who is a French chef, commonly known as "the king of chefs and the chef
of kings"?
8. Which of the following ensure every cook had a clear purpose and the
kitchen could work to maximum efficiency?
10. Who among the following is directly in charge of production and works
as the assistant to the executive chef or chef de cuisine?
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ACTIVITY 1.2
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
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3. ___________________ 8. ______________
4. ___________________
5. ___________________
CHARACTER
ENHANCEMENT
REFLECTION
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