INTRODUCTION TO CULINARY ARTS

Parts of Knife

Blade - the cutting surface of the

knife, extends from point of the tip of
the heel.
Tang - continuation of the blade
extend to the tip to the handle. It
provides stability and weight of the
knife.
Handle part provide grip on the
knife, plastic handle much advisable
than wood handle. (bec. Of bacteria)
Rivets metal pusher to secures tang
handle. Always check the rivets.
Bolster thick metal plates between
handle and plate. It provides weight and
balance. Provides security and weight.
Point/Tip the very end of the knife.
Usually use for piercing.
Heel rare part of the blade. Secure
for force.
Spine top ticker portion of the blade,
adds weight & strength.

Characteristics of a Good Knife

Right blade alloy.
Tang is full length of the blade.
Tang is secured by at least 3 rivets.
Knife has weight & balance.
Handle is non slip & comfortable on the
hand.
Types of Knife

French Knife chef knife. Most

important knife. 6-12 inch long.
Boning Knife the blade is short,
thin, and flexible. It removes flesh or
meat from bones & cutting fish or
poultry. Shapes- wide boning knife
and curved.
Cleaver thick and heavy wide
rectangular blade. Use to chop large
pieces of meat or veg.
Blade2 - medium size, use for
chopping & slicing
Blade3 - shortest cleaver, most
narrow blade use for slicing.

Back of Blade use for pounding and

tenderizing.
Side of Blade to crush
Tomato Knife similar to bread
knife and has serrated blade for easy
cutting of tough skin.
Paring Knife use for peeling,
slicing, teaming, and dicing of small
fruits, veg, and cheese.
Birds Beak/ Tourne Knife
ideal for decorative cuts.
Sheeps Foot Knife straight
cutting blade, use for pairing.
Wavy Edge use to cut and
crash fruit & soft veg.
Clip Tip/Granny removed ice
for potatoes.

Filleting Knife thin and

flexible blade that moves along
the backbone of fish. Use for
slicing tender foods such as veg.
Steak Knife wide and thin
blade, it can also be serrated or
smooth. Use for dinning, use for
cutting steak, chicken or main
courses.
Oyster Knife 3-4 inches of the
blade. Knife is to inserted tightly
to heels.
Mincing Knife/Mezzaluna
has single blade or double blades
and use to chop herbs, veg., or
meat.
Decorating Knife/Demidov
use to make decors or design for
fruits or veg. use for fruit
carving.
Bread Knife- use for cutting of
bread. Serrated blade.

Industrial Kitchen Equipment

1. Salamander
2. Tilting fryer pan
3. Compartment pressure
steamer

4. Steam jacketed kettle

steamer
5. Convection pressure
steamer
6. Convection oven
Basic Kitchen Equipment
-Range
-Griller
-Conventional oven
-Griddle -Deep fat fryer
-Microwave oven
Pots and Pans

Batterie de Cuisine is the

collective term for the pots and
pans in the kitchen.

Basic Pots and Pans

Sauce Pan pan is used for heating

and cooking in liquids such as boiling.
-Shallow sauce pan- used to saut,
boil, stew, braise, and pouch.
-High sided sauce pan used for
blanching, boiling, peaching, and
stewing.

Saut Pan has lid and long long

handle, similar to frying pan but has
higher sides. Used to brown, sweat veg,
cook sauces, braises saut, reduction.
-Slopping sides allows flipping and
tossing of foods. Used for sauting
of frying of meat, fish, veg, and
eggs.
-Straight sides - used for browning,
sauting, and frying. Similar to slopping
side saut pan but heavier.

Frying Pan normally made from cast

iron and is oval or flat shaped. Used to
brown, saut, and fry.

Stock Pot tall and wide and has

sturdy handles. Capacity ranges from 6
to 20quarts and has high sides that
slow down evaporation.
Culinary Terminologies
Gastronomy arts of science of fine
dining & gourmet food.
Gourmand a person who enjoys
eating good food.

Gourmet judge of good food, one

who appreciates good food and wine.
Gastronome a person who give
special of knowledge of food and wine.
Aristology the science of dining.
Nutraceutical a food that enhance
nutrients of herbal supplements.
Organic Food food cultivated and
processed artificial food coloring w/o
fertilizers, insecticides, and artificial.
Taste by w/c flavour of foods
perceive.
Aroma describes a pleasant adore
and fragrances.
Body used to described texture
and flavors of food.
Flavour sensation felt when food
and drinks comes w/ contact w/
tongue.
Piquant a term use to describe
foods are tangent.
Rancid a term describing fatty
foods w/c gone stale.
Reason exposure to light, high
temperature, prolong contact with
metallic substance.
Savory not sweet but pick one
and full flavour.
Levels of Food
1. Gastronome is the highest
level.
2. Gourme is an expert usually
elected to judge food.
3. Gourmand the lowest level
rank. One who rarely enjoy
eating.
Temperature
1. Celcius scale of
measurement for temperature.
- Freezing Point zero
degree celsius
- Boiling Point 100
degrees celsius
2. Fahrenheit scale for
measuring temperature.
- Freezing Point 32
degrees.

Boiling Point 212

degrees.
3. Luke Warm liquid warm or
cold when soak on the inside of
wrist.
4. Smoking Point point when a
fat burn and gives rancid odor.
Terminologies for Pasta
Al Dente to the bite. A correct
dons of pasta and veg and has
slight resistance w/ firm center.
Gnocchi - small dumplings with
flour and potatoes. It is boiled
and toast in butter or served
with sauce.
Quenelle dumplings made
with fish or meat forcemeat.
Ravioli Italian term referring
little wraps that can be small
round or square. Serve with
broth or sauce of pasta.
Chocolate filled of ravioli it can
be dessert. Fry it or with thick
caramel sauce.
-potato
-recoated cheese
-spinach
-squash
-meat

Shish Barak Lebanese ravioli serve

w/ worm yogurt.

Pelmeni Russian ravioli.

Vernyky term in Ukraine also known

as ravioli.

Wanton Chinese version of ravioli.

Momo tibetain ravioli.

Spatzle noodle from Germany that is

made from flour, egg, oil, and water.
French Kitchen Terminologies
Ail garlic
Aioli garlic mayo
Ananas pineapple
Anchoix
Asperges asparagus
Aubergine eggplant
Au beurre w/ butter
Au lait w/ milk
Au vin blanc w/ white wine

Banana banana
Blanc white wine
Boeuf beef
Bonbon candy
Brun - brown
Canard duck
Capilote turkey
Champignon mushroom
Chaud hot
Chou cabbage
Choufleur cauliflower
Citron lemon
Crevette shrimp
Concombre cucumber
Confiture jams or jellies
Epinard spinach
Escalope thin slice of raw meat
Escargot snails
Farine flour
Frappe chilled
Friture fried
Fraises strawberry
Froid cold
Fromage cheese
Fruit de mer seafood
Fume smoke
Galette cake
Grenouille frog
Homard lobster
Huitres oyster
Huile cooking oil
Huile darachide peanut oil
Huile de mais corn oil
Huile de noisette hazelnut oil
Huile de noix walnut oil
Huile de pepins de raisins grape seed
oil
Huile de sesame sesame oil
Huile de tournesol sun flower oil
Huile dolive olive oil
Jambon - ham
Lait milk
Moutard mustard
Noir black
Ouef a la coque soft cooked egg
Ouef brouille scrambled egg
Ouef dur hard cooked egg
Ouef en meurette pouch egg w/ red
wine sauce

Ouef poche
Ouef sur le plat fried egg
Oignon onion
Pain bread
Persil parsley
Poisson fish
Pomme apple
Pommes de terre potatoes
Poulet chicken
Poivre pepper
Ragout stew
Rechauffee re-heated food
Riz rice
Rouge red
Saumon salmon
Sel salt
Sucre sugar
Supreme boneless chicken breast
Tomates tomatoes
Vert green
Vin wine
Vin blane white wine
Vin rouge red wine
Mise en place putting everything in
place, describe using ingredients.
Procedures in Mise en Place
1. Break down recipe into stages of
production.
2. Separate parts of recipe such as
stuffing.
3. Determine how long the
preparation for each stage of
recipe. Plan production schedule.
4. Assemble tools.
5. Gather all ingredients.
6. Wash, trim, cut, prepare and
measure ingredients.
7. Prepare equipment such as preheat
oven.
Flavor profile harmony of flavors and
aromas are created by combining
ingredients. This combination is
called as flavour profile. When
composing a new dish the chef
must understand that more than
just taste should be considered, the
senses of sight, smell, taste, touch,
and hearing all come into play. All

these factors are important to

make a dish appealing.
Flavour profile formula
Primary flavour + secondary flavour +
seasoning + flavouring
Primary flavour primary source of the
dish
Secondary flavour supporting flavour
that enhances the primary flavour of
the ingredient (acid or lemon)
Seasoning enhances the natural
flavour of the food
Flavouring enhances the taste of food.
This is use to add new w/o over
powering the primary flavour.
Concentrating flavouring agent herbs
and spices, wine, vinegar, and
mayonnaise
Classic Flavor Profiles
Classic white meat, cream,
nutmeg, onion
Northern India onion, garlic and
fresh ginger pureed together and
fried in oil.
Japan ginger and soy sauce
Spain paprika and cured ham
Province garlic, tomato, and
pastry
Mediterranean olives and
anchovies
China peanut oil, spring onions
and soy sauce.
Classic Batters
Corn starch and water yellowishbrown crust
Egg white & corn starch whitish
crust
Egg yolk & corn starch goldenbrown crust
Flour & egg yolk

Yolk & bread crumbs

Beer & flavour yellowish brown

crust
Classical preservation liquid
Acidulated water preservation
liquid. Used to purify or prevent
discoloration in meats and
vegetables. Contains water and

acid such as lemon, vinegar, or

lime.
Brine presentation liquid. Used
in pickling and to preserve
food.contains water and salt.

Classical flavouring agents

1. Sachet depices tied in
cheese cloth
1 dried bayleaf
1 g dried thyme
1 g peppercorn
6 parsley stem
2 whole cloves
2. Mire poix chopped
White 50% onion, 25%
celery, 25% leeks white part
Brown 50% onion, 25%
celery, 25% carrots
3. Bouquet garnish - fresh tied like
bouquet
3 stalks parsley
1 spring thyme
1 bayleaf
1 celery stalk
Roux principal thickening agent. Cook
over the low heat.
Ingredients: mixture of equal parts by
weight of fat and flour to form a paste
fat.
Physical indication
1. Roux is stiff not running or horrible.
Why is raw cook? to eliminate
starchy taste on sauce.
Kinds of roux: white, bland, brown
Factors affecting thickening power
Proportion of ingredients
Color of roux
-The longer is roux is cook the darker
and more flavorful the roux
-The darker the roux, the thicker.
White roux color is pale yellow. Slightly
cook, just enough to remove the raw
taste.
- thickening power- strong
-uses vesemel strong and white sauce
base on milk.

Pale roux (bland roux) slightly darker

on white roux. Pale ivory color. Cook
longer in white roux. Thickening power is
moderate. Uses ve loute sauce, sauce
based on white stocks, dishes and
sauces in w/c stronger flavour is desire.
Brown roux add nutty flavour in sauce
and has a color of light brown.
Thickening power is light. Uses brown
sauce, dishes and sauce in w/c dark
color is desire.
Procedure for white and bland roux
2.
3.
4.
5.

Heat clarify butter

Add flour
Stir until they are mixed
Cook the paste over low heat until
the desired color is achieved.
6. Remove pan into the fire
7. Allow roux to slightly cool
8. Refrigerate
Procedure for brown roux
1. Brown flour in oven or in pan over
heat.
2-8 same with white and bland roux
Behavior of roux
1. Roux reaches full thickening power
near boiling point.
2. Roux reacts of temperature
contrast.
3. The longer liquid roux is heated
the thicker the liquid.
4. Starchy taste in roux is removed if
roux is simmer for 30mins
5. Small amount of roux is added is
thickened.
Beurre manie this is considered
as a thick quickening agent to add
flavors.
Ingredients:
Equal weight of soft butter and
flour needed to form a ball.
Behavior of Beurre Manie
1. The liquid in rich Beurre Manie
that is added is never brought
to boil.
2. Beurre manie is added at the
end cooking to finish a sauce.
Procedure:

1. Combine equal amount of soft

butter on flour.
2. Kned the mixture
3. Continue knedding until paste
is form
4. Refrigerate
Italian Terminologies
Aceto vinegar
Al dente to be bite
Anti Pasto Italian appetizer
Calamari squid
Caldo hot
Dolce sweets, deserts, candy
Gelato ice cream
Insalata salad
Pamino sandwich
Pollo chicken
Tartine canap
Zuppa - soup

Culinary Technologies
Cooking Processes and Techniques

Adjust taste before serving by adding

seasonings if necessary to achieve the
right taste.
Arrange aesthetically place meat and
garnish on the serving dish. Also called
as plating.
Au bleu the term applied to cooking
meat and fish. On meat, cooked to
under done, on fish, poached fresh
whole fish where slime turns to bluish
hue.
Bain marie this technique is used to
cook delicate dishes w/out breaking or
curdling.
Bloom to soften and re-hydrate
gelatine in warm liquid before use.
Bind to combine mixtures as a
homogenous product by adding a
binding ingredient, example is minced
meat and onion; the binder is bread
crumbs.
Brown a procedure involving the
searing of the outer part of meat to
seal in the juices of the meat.

Brown in butter to cook in butter until

lightly colored.
Bruise culinary term used to
describe the partial crushing of an
ingredient to release full flavour, most
notably garlic.
Butter to grease a mold, a baking
sheet, baking paper.
Channel the fruit or vegetable is
sliced, creating a decorative small Vshaped grooves over the surface and
border on the slices of fruits or
vegetables for decorative purposes
using a canella knife.
Chilled a food that has been
refrigerated, usually at temperatures
of 1 to 4C.
Coat a spoon a cooking technique
used to judge the thickness of a liquid.
When dipped into a simmering liquid,
the amount of thicken liquid on the
spoon indicates how thick or thin the
liquid.
Correcting to adjust the seasoning,
consistency or color.
Crisp also called as refresh, this
refers to restoring the crunchiness of
vegetables by soaking soggy
vegetables in ice water bath.
Cook out the process of cooking the
flour in roux.
Crumble to break food into smaller
pieces, usually by hand.
Curdle to cause semisolid pieces of
coagulated protein to develop in food,
this results from the addition of an acid
substance or overheating of milk.
Crush to squash, compress, mush or
pound reducing foods to smallest form,
like pastes, crumbs, or powders.
Cut in to blend a solid fat into a dry
ingredient until the mixture is in the
form of small particles.
Cure salting, smoking or sugaring are
common methods of curing, this
preservation method adds certain
flavour on the ingredient.

Cross-hatch cut criss-cross patterns

on the surface of foods. This is done to
allow absorption of marinades, to drain
fat and create decorative effects.
Coddling to simmer fruits in hot
mixture of water and sugar to retain
the shape.
Cream the mixing of two or more
ingredients, such as sugar, butter and
eggs until creamy, smooth and fluffy.
Degrease to skim the fat from the
surface a hot liquid such as soup,
stock, or sauce.
Dehydrate to remove water from food
by slowly drying, dehydrating is a
preservation process, delays the
spoilage of food.
Devein to remove the intestinal vein
from the back of a shrimp.
Dilute to adjust consistency and thin
out a thick sauce or a puree, this
process reduces a mixture strength or
thickness by adding liquid.
Dissolve to mix a liquid with a dry
ingredient thoroughly that no grains of
the dry ingredient are evident.
Disjoint a cooking term meaning to
separate meats at the joint; example is
the separating of the drumstick from
the thigh of poultry.
Dot to place small amount of butter
or other fat on food before baking or
broiling.
Drain to remove liquid or fat from a
food using strainer.
Draw to remove the entrails from fish
or poultry.
Dress this culinary term refers to
three actions; to add dressing to a
salad, to decorate a dish before
serving and to prepare fish, poultry
and game for cooking such as plucking
and skinning or scaling.
Drizzle to pour a liquid mixture in a
fine stream over foods.
Dust to coat a food with a powdery
ingredient such as flour or
confectioners sugar.

Emballer French term meaning to

wrap food to be poached or simmered
on stock. The food item is usually
wrapped in cheesecloth to hold
together.
Emulsification to bind together two
liquid ingredients that normally does
not combine smoothly such as water
and fat or oil and vinegar. To emulsify,
slowly add one ingredient to the other
while mixing rapidly to disperse tiny
droplets of one liquid in the other.
Mayonnaise and vinaigrettes are
products made of emulsification.
Finish refers to the action of
completing the preparation of a dish
before serving or adjusting the
seasoning or consistency, adding
garnish, or mounting the soup with
butter or vinegar before service.
Fold combining light ingredient such
as whipped cream into a heavier
mixture of ingredients.
Flamb strictly speaking, this is a
food presentation than a cooking
technique or method. Involves
sprinkling liqueur over a food and
setting the alcohol alight just before
serving.
Frizzle to fry thin slices of meat or
julienne of vegetables in hot oil until
crisp and slightly curly.
Frost a technique of shaking ice
cubes in an empty glass to form mist
on the side of the glass.
Grease to rub butter or oil over the
surface of the pan, this prevents food
from sticking during cooking.
Gratinate this finishing process is
used to give food a brown surface on
crust by placing food under
salamander or hot over.
Hull to remove the leafy parts of soft
fruits, such as strawberries or
blackberries.
Incise the technique of making
shallow incisions into meats or fish to

tenderize or to insert herbs/spices into

the flesh.
Incorporate the addition of an
ingredient into the preparation of a
dish or basic mixture by thoroughly
blending.
Invert to turn a food upside down.
Joint- to cut meat and poultry into large
pieces at the joints using a knife.
Marinate to soak meat, fish or
vegetables in a flavourful liquid for
purpose of adding flavour.
Macerate to soak fruits in a flavourful
liquid for purposes of adding flavour.
Marble to gently swirl two different
colored ingredients, usually sauces, to
create a marble effect in platting
dishes.
Mash potatoes and root vegetables
are mashed. This process removes
lumps to make a smooth mixture.
Mould the shaping of the food by
placing food in a distinctively shaped
container allowing setting and taking
on the particular shape or by forming
by hand into a particular shape.
Mount a process of whisking small
pieces of cold, unsalted butter into a
sauce just before service to give the
sauce a rounded flavour, texture, and
gloss to sauce.
Nappe a French term meaning to
cover food with a light, thing, layer of
sauce.
Overlap to arrange prepared foods
that each piece is partially covered by
the next to achieve a decorative effect.
Paner/Breaded to coat with egg and
crumbs before frying.
Pickling the preserving of food by
steeping in a brine of vinegar to w/c
aromatics have been added.
Pincer French culinary term
describing the browning of vegetables
and bones to be used in the production
of stocks.
Pipe to force food through a pastry or
piping bag, the shape of the nozzle

determines the final shape of the

preparation.
Pluck the process of removing the
feathers from a fowl or game bird.
Plump to soak dried foods in a liquid
solution until the food softens and
swells slightly from absorption. Ex.
Dried mushroom raisins.
Preheat to heat a pan, oven or broiler
in advance to have the proper
temperature required to cook certain
dish.
Pulverize to reduce substance to
powder or dust form; this is achieved
by a mortar and pestle, food processor,
or blender.
Purge to put certain foods, such as
brains, sweetbreads, kidneys, offal into
cold water or milk to flush out
impurities and traces of blood.
Puree this cooking process describes
reducing food to a smooth pulp.
Quench also called as refresh of
shock, to quickly place a heated object
into cold water to stop the cooking
process.
Reconstitute to return dehydrated
food to original state by soaking in
water or other liquid.
Refresh to soak blanched food into
ice-cold water to remove foam and
stop the cooking process.
Reheat to bring a prepared food back
to the correct temperature.
Reserve to set aside ingredients,
mixtures, or preparations for later use
in cooking.
Rest to place roasted meat in a
warm place for 30 minutes allowing
the meat to relax and redistribute
juices, also called as carry over
cooking.
Season a pan the technique used to
smooth out the surface of new cast
iron pans by coating the cooking
surface of a new pot or pan with a
vegetable oil and heat the pan. This
pan helps prevent foods from sticking.

Seed to remove the seeds from fruits

and vegetables.
Set the process of letting food
become solid.
Segment to remove the flesh sections
of citrus fruit from the membranes.
Sieve to strain liquids or particles of
food through a sieve or strainer by
pressing the solids, using a ladle or
wooden spoon, into the strainer to
remove as much liquid as possible.
Scale to remove the scales from the
skin of a fish by using a dull knife or
fish scaler.
Score to cut narrow on surface of
meat or vegetables; this is done to
facilitate cooking, drain out fat, create
decorative effect for better absorption
of the marinade and prevents meat
from curling during cooking. Ex. Putting
cut into the fish
Season to add flavour to foods
through the addition of condiments or
cooking applications or both.
Singeing the process of rotating
poultry over flame to burn off feathers
that remained after plucking.
Skewer to spear small pieces of food
on long, thin, pointed rods called
skewers. Ex. BBQ stick
Shuck to remove natural, outer
covering of foods such as shells from
oyster or husk from corn.
Stuff to fill the interior of foods with
another preparation before or after
cooking.
Sift to incorporate air into the
ingredients, making ingredients,
making ingredients lighter or to
remove large lumps from a drying
ingredient such as flour or
confectioners sugar, by passing dry
ingredients through a sifter or sieve.
Smoke this process is used for
preservation and infusion of flavour.
Smoking dries out food, kills bacteria,
deepens color of food and gives smoky
flavour.

Snip to cut green leafy vegetable or

herbs into small pieces by using
kitchen scissors.
Stud to insert fat or flavour to the
surface of the food to avoid drying out
during cooking.
Sweat to cook vegetables in small
amount of fat or liquid in a covered
pan over gentle heat until soft but not
brown. This is done to make food soft
but not brown.
Thicken the process of making a
liquid substance dense and thick by
adding a thickening agent or by
reduction.
To taste to add an ingredient, such as
salt and pepper to a recipe.
Toss to turn the ingredients of a salad
ensuring evenly coating of seasoning
or dressing.
Tourage French term for a technique
of making puff pastry dough by
continually folding and rolling out the
dough and making layers of dough that
rise when baked.
Thin to add liquid to a thick
preparation.
Trim to remove the parts of a food
that are not needed for preparation.
Turbine a French culinary term
meaning to freeze ice creams and
sorbets until solid.
Truss to pull the poultry into shape
and secure with string or skewer before
cooking to keep the shape of the
chicken while cooking and to prevent
stuffing from falling out of the poultry.
Unmould to removal of a food shaped
in a mould such as cakes and terrines.
Vanner a French term meaning to stir
or whisk a mixture until cooled.