UNIT 1

INTRODUCTION TO ART OF COOKERY

Introduction to culinary

Cookery is defined as the chemical

process. It is also an art of science. The
mixing of ingredients is also an art of
preparing food, decision making, also
an art preparing food, decision making,
technical knowledge and manipulating
skill its very important in culinary
process. The creativity cookery is
considered to be both arts, science and
technology.

DEFINITION OF COOKING:
Cooking is the process of preparing food by applying heat, selecting,
measuring and combining of ingredients in an ordered procedure for
producing safe and edible food.
CULINARY ART
Culinary art is the art of cooking. The word "culinary" is defined as
something related to or connected with cooking or kitchens. A culinarian is a
person working in the culinary arts. A culinarian working in restaurants is
commonly known as a cook or a chef. Culinary artists are responsible for
skillfully preparing meals that are as pleasing to the palate as to the eye.
Increasingly they are required to have knowledge of the science of food and an
understanding of diet and nutrition. They work primarily in restaurants, fast
food franchises, delicatessens, hospitals and other institutions and
corporations. Kitchen conditions vary depending on the type of business,
restaurant, nursing home etc.

Essential Culinary Terms:

 1. Emulsify
The process of combining two immiscible liquids, like oil and water, into a
stable suspension through vigorous mixing or the addition of an emulsifier
2. Caramelize
Exposing sugars in food to high heat, causing them to break down and
develop a rich, complex flavor.
3. Braise
A cooking technique that involves searing meat or vegetables and then
simmering them in a small amount of liquid over low heat until tender
4. Reduce
The process of simmering a liquid, such as a sauce or stock, to evaporate some
of the water content and concentrate the flavors

Origin of Professional Cookery

The professionalism of cookery came about, with the efforts of several European
chefs, such as Escoffier, Brillat Savarin & Paul Bocuse. All of them wrote several
books and helped bring about a proper organization of continental cuisine. Paul
Bocuse is also credited with the creation of the Nouvelle Cuisine. Escoffier
formulated Partie System of kitchen staff organization and also classified stocks
and sauces which are the foundation of continental cookery. The French cuisine
was also classified by these chefs. The purpose of this classification was to make it
easier to study and refine the cuisine and also to provide a means of training cooks
in these areas. In fact, any national cuisine can be classified according to this
method of identifying its different components.
The classification of all national cuisines is as follows:
* Haute Cuisine: the exotic and high-class cuisine
* Provincial Cuisine: Regional cuisines
* Bourgeoise Cuisine: Middle-class cuisine
* Nouvelle Cuisine: Modern or New Cuisine
This is a modern innovation that eliminates the use of high-calorie items in menus.
Emphasis is laid on the pre-plated and decorated foods. Glass, black ceramic plates
are used to create good color contrast and make food more presentable. The origin
of this cuisine is attributed to Paul Bocuse. However, the term simply means "New
Cuisine" the idea being to suit the modern needs of low-calorie foods that are good
for the cardio-vascular system 4 Hotel Operations of the human body. The cuisine
answers the needs of the modern generation which is very health conscious.
Evolution of global food culture:

Ancient Cultures: Food as a Social Mirror

Historically, the type of food one consumed often mirrored societal rank and
wealth. Ancient Egyptians, for instance, had diets primarily of bread and beer, but
the elite indulged in meat, wine, and honey. The Romans, on the other hand,
celebrated grand feasts with exotic foods, showcasing their affluence and power.

Middle Ages: The Rise of Cuisine

The Middle Ages brought about a shift in food culture, particularly in Europe. The
rich indulged in spices from the East, and dishes became more elaborate. Culinary
arts flourished. Commoners, however, largely ate grains like oats and barley.

The Age of Exploration: Fusion and Diversity

With explorers setting sail to unknown lands, foods from the Americas like
tomatoes, corn, and potatoes transformed European, African, and Asian diets.
Culinary boundaries began to blur, resulting in fusion dishes that are celebrated
even today.

Modern Times: Globalization and Fast Food

The 20th and 21st centuries saw an explosion in the way we consume food. From
the rise of fast-food chains to the globalization of cuisines, eating became both a
quick affair and a global experience. Cities everywhere offer a blend of local and
international flavor.

Kitchen hierarchy and job description and specification

KITCHEN BRIGADE

Kitchen is one of the revenue producing and cost incurring area of an organization.
It has to be well organized to avoid many confusion and mis-management. In the
entire organization, kitchen is headed by an Executive Chef who has professional
qualification and years of experience to support the qualification. The executive
chef followed by Sous chef under him Chef de Partie who is in charge of various
sections in the hotel and followed by the commis working in each section.

Hierarchy- refers to the chain formed by staff placed at different levels in an

organization. This chain corresponds to various levels of management that is; line,
middle and top management.
 Line management – refers to the commies
 Middle management – refers to chef de partie
 Top management – refers to the executive chef
Mainly two types of brigade are in kitchen organization
 Classical kitchen brigade
 Modern kitchen brigade
Georges Auguste Escoffier (28 October 1846 – 12 February 1935) was a French
chef, restaurateur and culinary writer who popularized and further refined French
Cooking methods during the turn of the 19th-20th century. Escoffier is considered
a legend amongst chefs in the professional culinary world and is most remembered
for his leading role in the development of French Cuisine. One amongst the
accomplishments of Escoffier was the development of the Classical Brigade
System of kitchen organization in which responsibilities are assigned to different
individuals that specialize in certain tasks.
This reorganization divided the kitchen into departments based on the kinds of
foods produced. A station chef was placed in charge of each department. In a small
operation the station chef might be the only worker in the department. But in a
large kitchen, each station chef might have several assistants

MEMBERS OF KITCHEN BRIGADE

Executive CHEF (CHEF DE CUISINE) - The person in charge of the kitchen, in

larger establishments this person has the title of Executive Chef. This person is
responsible for all aspects of food production.

ROLES OF EXECUTIVE CHEF

1) Planning menu: he has to take into consideration all the factors which influence
the menus and the chef has to take a critical note of all the activities which are
important in the menu planning. Care should be taken of various things such as
eating trends, raw materials availability and variety of the meals.
2) Forecasting: before indenting and buying, the chef must be able to produce the
accurate estimates of the volume of production. He must consider the following
points:
a) Previous year's sales during the same time period. b) Sales forecast from f & b
service departments.
c) Volume of daily enquiries for the parties.
d) Chef's own experience.
3) Purchase: the food cost will grow up if the purchasing is not done in an
optimum
manner. Excessive raw materials results in pilferages whereas shortage of raw
materials results in the loss of business and decrease in the no.of clientele.
4) Planning work schedule: it is the duty of the executive chef to ensure that the
schedule of work is planned in such a way that enough work forces are available
all the time. So, the work schedule should be properly planned in order to ensure
man power availability during the peak season and festival time.
5) Staff hiring: although the final decision rests with the personnel manager but
the details of the staff hiring are given by the executive chef because he is the one
who is actually taking part ni the day ot day operation with kitchen staff.
6) Training: the chef will give the demonstration of the new dishes which he
wants
to introduce in the menu. So, it’s his duty to plan the training program's not only
for new comers but also for the existing staff.
7) Supervision of the staff: it is the duty of the chef to delegate the authority
amongst the various chefs working under him to ensure that the staff is performing
duties as per his expectation.
8) He is responsible for the overall working of the kitchen.
9) He is one who is responsible for maintaining close liaison with the other
departments to ensure the balance in the operations.
10) He represents his team to the management. So, it is his duty to convey the
feelings of the staff members under him to the top management and hence ensure
good employer-employee relationship.
11) He presides over the departmental meetings from the kitchen side.
12) He is responsible for the aesthetic upkeep of the kitchen department.
13) He is responsible for organizing festivals in the organization.
14) He is responsible for ensuring a proper pest control procedure to be followed
during a given time period.
15) He is responsible for maintain the discipline and decorum in the kitchen.
16) He has to have a real commitment in terms of efforts and willingness to learn
the skills involved.
17) He is familiar with the safe preparatory techniques for handling food and
equipment.
18) He is responsible for ensuring the high standards of personal hygiene of food
and equipment.
19) He is very creative, innovative and dedicated ni his work.
20) He is very cooperative, courteous and honest when it comes to work.

Duties and responsibilities of various chefe

* SOUS CHEF: He is the right hand of the executive chef and is generally
responsible for the day to day functioning of the kitchen. His duties are almost
same as that of the executive chef. He supervises the practical activities of the
kitchen. He is answerable to the executive chef regarding the daily activities. In the
large organization the no. of sous chef can vary depending upon separate kitchen
for separate restaurant.

* CHEF DE PARTIE (CDP): for different section in the kitchen, there are
different CDP's who generally work with the help of the different apprentices and
commis. Various CDP's and their duties are as follows:
* SAUCE COOK/CHEF SAUCIER: he prepares the "entree" i.e. to sell all the
meat, poultry, and game birds like turkey, pigeon etc.) Especially those which are
not roasted or grilled. He prepare his own mise-en-place (putting everything on
place) i.e. preparing for something in advance like cutting, chopping, and
collecting the necessary ingredients for many items. He can receive the prepared
cuts of meat from the larder department.

* ROAST COOK/ CHEF ROTISSEUR: He is responsible for the preparation of

all the roast and grill items. This section also contains the deep frying section and
also prepares accompaniments, sauces and garnishes for roast and Grills.

* FISH COOK/CHEF POISSONNIER: except for the deep fried and grilled fish
all the fish preparation are prepared here along with the accompaniments, sauces
and garnishes. So a thorough knowledge of various recipes and accompaniments is
a must in this department.

* GRILL COOK/ CHEF GRILLARDIN: He is in charge of grilling of various

dishes. Sometimes these chefs work under roast section.

* VEGETABLE COOK/CHEF ENTREMETTIER:

All the vegetables and potato other than deep fried prepared here under this
section.

* SOUP COOK/CHEF POTAGE: These sections prepare all the soups and their
accompaniments and the garnishes are also prepared by this chef. Great care
should be taken because it gives the impression about the meal which is to be
followed

* LARDER COOK/CHEF GARDE MANGER: It is the cold section of the

Kitchen which is generally concerned with the pre-preparation of the food which is
cooked by other department. This includes the preparation of game, poultry, and
fish. Cleaning and portioning of meat is also done in this section.
Also, this department is responsible for the preparation of hors de oeuvres, salads,
canapés, sandwiches and butchery section etc. So, the work of this department is
unending and continuous throughout the operations. *INDIAN SECTION COOK:
this department is responsible for the preparation of al Indian dishes given in
menu, which includes Tandoor, halwai, curry, rice, vegetables etc.

* PASTRY COOK/ CHEF PATISSEUR: his work is specialised and all the
Continental sweets, pastries and bakery product prepared in the pastry section.
* RELIEF COOK/CHEF TOURANT: he is relief cook takes over a section
when a particular CDP goes on leave or has an off day. He is generally a senior
chef who is all rounder. He has got knowledge of all the departments.

* BREAKFAST CHEF/ CHEF DE PETIT DE JEUNER: his duty starts very

early. He is responsible for complete breakfast service after his work, he prepare
mise-en-place with the next cook.

*STAFFS COOK: he generally prepares foods for the staff.

* COMMIS: the people help in doing mise-en-place.

CO-OPERATION BETWEEN FOOD PRODUCTION AND OTHER

DEPARTMENT
Usually coordinate with External and Internal departments.

Internal
 Front office
 House Keeping
 F&B Service
 Maintenance
 Finance
 Purchasing and storing
 Training
 Sales and Marketing.
 Security

External
 Supplier
 Media
 Guest
 LFA
 Government Officials

MODERN KITCHEN BRIGAD

CLASSICAL KITCHEN BRIGADE
IDENTTIFICATION OF KITCHEN EQUIPMENT, UTNECILS, LAYOUT

KITCHEN TOOLS AND EQUIPMENTS

Kitchen equipment is expensive and to justify the expanse it is essential that
maximum use is made of it. This can only be done if the equipment works
efficiently and this depends upon the care and maintenance. The type of fuel used
is an important factor. Though solid fuel and oil both have their place under certain
circumstance, but for professional cookery the choice lies between electricity and
gas. In India soft coke is being in small establishments sometimes. Firewood is
used in Tandoor. The routine use, care and cleaning of all items of equipment are
important and this should be appreciated and understood. When selecting
equipment, capacity, trade name, good quality simple design and easy to clean
should be the criteria. The purpose and price is also considered.
Equipments are important and this should be appreciated and understood. When
selecting equipment, capacity, trade name, good quality simple design and easy to
clean should be the criteria. The purpose and price is also considered.

Kitchen equipment may be divided into following categories:

1. Large equipment: - Ranges, Steamers, Boiling pan, Fish fryers, Sinks and
Tables etc.
2. Mechanical Equipment: - Peeler, Mincers, Mixers, Refrigerator, Dishwasher.
3. Utensils and small equipment's:- Pots, Pans, Whisks, Spoons etc.
LARGE EQUIPMENTS

A vast array of specialized equipment is available for today's kitchens. It would

take a large book, not just a short chapter, to describe all of the many items you
will
encounter in your career items such as pasta machines, crêpe machines, burger
formers, breading machines, cookie droppers, beverage machines, Greek gyro
broilers, doughnut glazers, conveyor fryers, and so on. In this technological age,
nearly every year brings new tools to simplify various tasks. In this section we will
learn about some of the large equipments used in kitchen.

Ranges

A large variety of stove is available

fired by gas, electricity, solid fuel or
oil. Solid tops should be washed
clean, or wiped clean with a cleaning
pad. When cool, the stove is more
thoroughly cleaned by washing and
using an abrasive such as emery
paper. After any kind of cleaning, a
solid top should always be lightly
greased. On the open type of stove
all the bars and racks should be
removed, immersed in hot water with
detergent, scrubbed clean, dried and
put back in the place on the stove.
All gas jets should then be lit to check that none are blocked. All enamel parts of
the stove should be cleaned while warm with hot detergent solution, rinsed and
dried. The inside of ovens and oven racks should be cleaned while slightly warm,
using detergent solution and mild abrasive. In cases of extreme dirt or grease being
stuck on to the stove or oven, a caustic jelly may be used, but thorough rinsing
must take place afterwards. Oven doors should not be slammed as this is liable to
cause damage. The unnecessary lighting or the lighting of ovens too early can
cause wastage of fuel, which is a waste of money.

Induction Cook-Top
 The top of an induction unit does not
become hot. Rather, it works by
magnetically agitating the molecules in
steel or iron cookware so the cookware
becomes hot. As a result, much less
energy is used and the kitchen stays
cooler, because only the pots and pans
and their contents become hot. There
are no hot surfaces or open flames.
Also, no warm-up is required. The top can be turned instantly on or off. Small,
easily portable induction burners are available. These are useful for off-premise
catering operations, for buffet service, and even for tableside heating and cooking.
The disadvantage of this cook-top is that only iron or steel pots can be used.
Traditional aluminium or copper cookware will not work. Some manufacturers of
cookware have responded to the new demand by producing pots and pans made of
aluminium sandwiched between layers of stainless steel. In this way, the good
heat-conducting qualities of aluminium are preserved as well as adapted to this
new technology.

Oven

The oven and the range top are the two

workhorses of the traditional kitchen,
which is why they are so often found in the
same unit. Ovens are enclosed spaces in
which food is heated, usually by hot air or,
in some newer kinds of ovens, by
microwaves or infrared radiation. In
addition to roasting and baking, ovens can
do many of the jobs normally done on the
range top. Many foods can be simmered, stewed, braised, or poached in the oven,
freeing the range top and the chef's attention for other tasks.
There are many kinds of ovens beyond those discussed here, but they are often for
specialty or high volume uses. These include conveyor ovens, which carry foods
through the oven on a steel conveyor belt; holding ovens or warmers, which are
designed to hold many types of foods at serving temperatures for extended periods
without drying out or overcooking (this category includes ovens that also cook the
food, then automatically switch to holding temperature); and high-volume roll-in
ovens, with large doors into which one can roll carts loaded with trays of food.

Conventional Ovens:

Conventional ovens operate simply by

heating air in an enclosed space. The
most common ovens are part of the range
unit, although separate oven units or
ovens as part of a broiler unit are also
available. Stack ovens are units that
consist of individual shelves or decks
arranged one above the other. Pans are
placed directly on the oven deck rather
than on wire shelves. Temperatures are
adjustable for each deck.

Convection Ovens:

Convection ovens contain fans that circulate the air and distribute the heat rapidly
throughout the interior. Because of the forced air, foods cook more quickly at
lower temperatures. Also, shelves can be placed closer together than in
conventional ovens without blocking the heat flow.

Deep Fat Fryer

1. These are among the items of

equipment that are commonly used in
catering establishments.
2. Modern fryers are heated by gas or
electricity.
3. Deep fat fryer
4. Fry all frozen foods from the frozen
state (do not let thaw).
5. Do not refry any cold fried items.
6. Lightly shake all excess oil from the
fried food before plating.
7. Do not mix old and new fat together.
 8. Never allow fat to smoke.
9. It should be washed daily.
10.Do not sprinkle salt onto fat.
11.Stop the fryer before draining the fat.
12.Be careful of hot fat when draining.
13.Fat is used at the correct temperature (general 350 °F-375 °F).
14.Ensure that the fat is clean with no debris.
15.Ensure that the fat is filtered after each shift.
16.Dispose off the fat properly.

Turning off the heat and allowing the fat to cool.

 Draining off and straining the fat.
 Closing the stopcock, filling the fryer with hot water containing detergent
and boiling for 10-15 minutes.
 Draining off the detergent water, refilling with clean water plus vinegar and
water, and re-boiling for 10-15 minutes.
 Draining off the water, drying the fryer, closing the stopcock and refill with
clean fat.

Do's and Don'ts: The following points relate to the operation of the equipment.
* When filling kettles with solid fats, set the thermostat at 250°F (120°C) until the
fat has melted enough to cover the heating elements.
* Keep the kettles filled to the fill line.
* Make sure the drain valve is shut before adding fat to the empty kettle.
* Check the accuracy of the thermostat regularly by reading the fat temperature
with a thermometer.

Steamers

The door controls should be greased

occasionally. The steamer trays and runners
should be washed in hot detergent water.
This type of equipment is usually fitted with a
gauge which registers steam pressure (1/2 lb. per
square inch), also an overflow valve which gives
a warning whistle, if the pressure reaches danger
point. These should be periodically checked by a
qualified engineer to ensure that they are
working correctly. A constant supply of water
should be maintained in the generating tank. Steamer trays and the inside of the
steamer should be cleaned with detergent water and rinsed. Many types are
available in different metals and various sizes (10, 15, 20 and 40 liters or more
capacity). They may be heated by gas, electricity or steam from the main supply.
As they are used for cooking large quantities of food, it is Important that they do
not allow the food to burn. It is for this reason that the steam-jacket type (double
walled) boiler is most suitable. Many of these boilers are fitted with a tilting device
to facilitate the emptying of the contents. After use, the pan and lid should be
thoroughly washed with a mild detergent solution and then rinsed well. Any
moving parts should be greased, occasionally and checked to see that they are in
good working order. If gas fired, the gas jets and pilot should be inspected to
ensure correct working. If a pressure gauge and safety valve are fitted, these should
be checked to see that they are working correctly.

Hot Cupboards and Bain-Marie

 Hot cupboards are used for heating

plates and serving dishes and for
keeping food hot.
 Care should be taken to see that the
amount of heat fed into the hot
cupboards and a thermostat is
necessary in maintaining this.
 Hot cupboards may be heated by gas,
electricity or steam. The doors should
slide easily and essential greasing
may be necessary.
 The tops of most cupboards are used
as serving counters and should be heated to a higher temperature than the
inside.
 These tops are usually made of stainless steel and should be cleaned
thoroughly after each service. (Method as for cleaning stainless steel) Bain-
marie in this case are open walls of water used for keeping foods hot and are
available in many designs, some of which are incorporated into the hot
cupboards, some in serving counters, and there is a type which is fitted at the
end of the cooking range.
 They may be heated by steam, gas or electricity, and sufficient heat to boil
the water in the bain-marie should be available.
 Care should be taken to see that a bain-marie is never allowed to burn dry
when the heat is turned on. After use, the heat must be turned off, and the
 bain-marie cleaned thoroughly inside and out side with detergent water,
rinsed and dried. And drain off tap should be than checked for any blockage
and then closed.

Grills and Salaman

The salamander, heated from above, probably causes more wastage of fuel than
any other item of kitchen equipment, through being allowed to burn unnecessarily
for long unused periods Most salamanders have more than one set of heating
element or jets, and it is not always necessary to have them all turned on.
Salamanders are heated by gas or electricity or a combination of the two. Bars and
draining trays should be cleaned regularly with hot water containing grease solvent
such as soda. After rinsing thoroughly they should be replaced and the salamander
lit for a few minuets to dry the bars. For an UNDER FRIED GRILL to work
effectively it must be capable of cooking food quickly and it should reach a high
temperature (within 15-20 minutes) after lighting and the heat should be turned off
immediately after use. When the bars are cool, they should be removed and-
washed in hot water containing a grease solvent, thoroughly rinsed and dried, and
replaced upon the grill. Care should be taken with the firebricks if they are used for
lining the grill as they are easily broken.

Contact grills

These are sometimes referred to as a

double-sided infra-grills, having two heated
surfaces facing each other. These grills are
electrically heated and are capable of
cooking certain foods very quickly. The
electricity should be turned off after use. When the grill is cool, the cooking
surface should be cleaned with a stiff wirebrush. The surfaces are then wiped clean
With a damp cloth and lightly oiled to prevent rusting.

Tilting Skillet

The tilting skillet, also known as the

tilting brazier and tilting fry pan, is a
versatile and efficient piece of equipment.
It can be used as a griddle, fry pan,
brazier, stew-pot, stockpot, steamer, and
bain-marie or steam table. The tilting
skillet is a large, shallow, flat bottomed pot. To look at it another way, it is a
griddle with sides 6 inches (24 cm) high, plus a cover. It has a tilting mechanism
that enables liquids to be poured out of it. Power may be gas or electric. Clean the
skillet. Immediately after each use, before food has time to dry on. Add water, turn
on the skillet to heat it, and scrub thoroughly.

MECHANICAL EQUIPMENT

We use various mechanical equipments ni kitchen like mixers, food processors,

cutters, mincing machines, grinders etc. in this section we will study about some of
the mechanical equipments used in modern hotel kitchens.

Mixer

Vertical mixers are important and versatile tools for

many kinds of food mixing and processing jobs, both
in the bakeshop and in the kitchen. Bench-model
mixers range in capacity from 5 to 20 quarts (5 to 20
L). Floor models are available as large as 140 quarts
(133 L). Adaptor rings enable several bowl sizes to be
used on one machine. Most mixers have three
operating speeds.

Agitator attachments
 There are three main mixing attachments, plus
some specialized ones. The paddle is a flat blade
used for general mixing. The wire whip is used
for such tasks as beating cream and eggs and
making mayonnaise. The dough arm is used for
mixing and kneading yeast dough’s.

Peeler

Use for peeling the raw potato, with the help of special emery lining inside the
feeder, Peeler is designed aesthetically and is used to peel the skin of potatoes in
faster way. Potato peeler leads to minimum peel loss and for better peeling and
continuous flow of water in the drum
helps to carry away the waste from
drainage pipe. The drum storage capacity
ranges from 6 to 8 kg potatoes.

Mincers

A meat grinder or meat mincer is a

kitchen appliance for grinding, fine
mincing or mixing raw or cooked meat, fish, vegetables or similar food. It replaces
tools like the mincing knife, for example, which has been used to produce minced
meat, filling etc. The producer puts the minced food into a funnel, which is placed
on the top of the grinder. From there the material goes on a horizontal screw
conveyor. This screw conveyor that can be powered by a hand wheel or an electric
motor squashes and partially mixes the food. At the end of the screw conveyor
there is a knife installed directly in front of the fixed hole plate. At this opening the
minced meat comes out of the machine. The fineness of the meat depends on the
size of the holes of the plate. The meat grinder was invented by Karl Drais in the
19th century. By changing the hole plate it is also possible to produce breadcrumbs
or fill sausage casing. After the drop from the retainer, it is possible to change the
hole plate. By removing the fixing screw the grinder can be disassembled
completely for cleaning. Besides the domestic manually or motor operated
grinders, there are also grinders for butchery (table- or shop-grinders for example)
and for the food industry. Some large machines are able to produce several tons per
hour.

Refrigerator

In order to maintain a refrigerator at peak

efficiency, the following points should
be observed:

 Defrost weekly. The control

should be turned to defrost, the
racks should be emptied and racks
and interior surfaces washed,
rinsed and dried. If the refrigerator is not defrosted regularly, excess frost
accumulates on the Cooling system, acts as an insulator and causes the
refrigerator motor to work longer than is necessary, thus shortening the life
of the components.
  The door or doors should be kept closed as much as possible. If too much
warm air is allowed to enter the refrigerator plant, it overworks and excess
frost can accumulate on the cooling system.
 Food should be stored sensibly and in such a way that the cold air can
circulate all around. Excessive packing of food into a refrigerator should be
avoided.
 A qualified engineer should be called in at the first sign of any defect ni the
machinery operating a refrigerator.

Dishwasher

A dishwasher is a
mechanical device for
cleaning dishes and eating
utensils. Dishwashers can be
found in restaurants and
private homes. Unlike
manual dishwashing, which
relies largely on physical
scrubbing to remove soiling,
the mechanical dishwasher cleans by spraying hot water, typically between 5 to 75
°C (130 to 170 °F) at the dishes, with lower temperatures used for delicate items. A
mix of water and detergent is used for cleaning purposes, followed by clean water
to remove the detergent residue. Some dishwashers have multiple wash and rinse
periods within the complete cycle. In some dishwashers, a rinsing aid (also called
rinse aid can be added to the rinse cycle to improve drying and avoid water spots
remaining on dry items. Large heavy-duty dishwashers are available for use in
commercial establishments (e.g. hotels, restaurants) where a large number of
dishes must be cleaned. Unlike a home dishwasher, commercial units typically are
not multi-level, and only wash a single tray of dishes per cycle. This is not an
inconvenience since trays are batch-processed consecutively one after the other.
They can wash a rack of dishes or a rack of 25 glasses in just approximately one
minute.

Utensils and Small Equipments

Apart from large and mechanical equipments various utensils, small equipments
and hand tools are used in kitchen some of them are described in this section.

Pots

Stockpot: A large, deep, straight-sided pot for

preparing stocks and simmering large quantities of
liquids. Stockpots with spigots allow liquid to be
drained off without disturbing the solid contents or
lifting the pot. Sizes: 8-200 quarts (litters).

Saucepot:

A round pot of medium depth. Similar to a stockpot but

shallower, making stirring or mixing easier. Used for
soups, sauces, and other liquids. Sizes: 6-60 quarts (liters).
Brazier A round, broad, shallow, heavy- duty pot with
straight sides. Also called a rondeau. Used for browning,
braising, and stewing meats. Sizes: 1 - 30 quarts (liters).
with one long handle instead of two loop handles. May
have straight or slanted sides. Used for general range-top cooking. Sizes: 1 to 15
quarts (liters).

Sauté pan, straight-sided:

Also called asautoir. Similar to ashallow, straight-

sided saucepan, but heavier. Used for browning,
sautéing, and frying. Because of its broad surface
area, the sauté pan is used for cooking sauces and
other liquids when rapid reduction is required. Sizes: 21to25 inches (65-130 mm)
deep; 6-16 inches (160-400 mm) in diameter.

Sauté pan, slope-sided:

Also called a sauteuse. Used for general sauteing

and frying of meats, fish, vegetables, and eggs. The
sloping sides allow the cook ot flip and toss items
without using a spatula, and they make it easier to
get at the food when a spatula is used. Sizes: 6-14
inches (160-360 mm) top diameter.

Cast-iron skillet:

Very heavy, thick-bottomed fry pan.

Used for pan-frying when steady, even heat
is desired.

Double boiler:

A pot with two sections. The lower

section, similar to a stockpot, holds boiling
water. The upper section holds foods that
must be cooked at low temperatures and
cannot be cooked over direct heat. Size of
top section: 4-36 quarts (liters).
Measuring Equipment's Scales:

Most recipe ingredients are measured

by weight, so accurate scales are
important. Portion scales are used for
measuring ingredients as well as for
portioning products for service.
Traditional portion scales are spring-
operated and usually have a dial to
indicate weight. More accurate digital
scales are electrically operated and
provide a digital readout.

Volume measures

used for liquids have lips for easy pouring. Sizes are
pints, quarts, half-gallons, and gallons. Each size is
marked off into fourths by ridges on the sides.
Measuring cups are available in 1-, 1/2-, 1/3-, and 1/4-
cup sizes. They can be used for both liquid and dry
measures.
Measuring spoons

are used for measuring very small volumes: 1

tablespoon, 1 teaspoon, 1/2 teaspoon, and 1/4
teaspoon. They are
Digital scale used most often for spices and
seasonings. Ladles are used for measuring and
portioning liquids. The size, in ounces, is stamped
on the handle. Scoops come in standard sizes and
have a lever for mechanical release. They are used
for portioning soft solid foods. The number of the
scoop indicates the number of level scoopfuls per
quart. In actual use, a rounded scoopful is often
more practical than a level scoopful, so exact weights will vary.

Thermometers

There are many kinds for many purposes.

* A meat thermometer indicates internal temperature
of meats. It is inserted before cooking and left in the
product during cooking.
* An instant-read thermometer gives readings within
a few seconds of being inserted in a food product. It
reads from 0oF to 220°F. Many chefs carry these in
their jacket pocket like a pen, ready whenever
needed. Instant-read thermometers must not be left in
meats during roasting, or they will be damaged.
* Fat thermometers and candy thermometers test temperatures of frying fats and
sugar syrups. They
read up to 400°F.
* Special thermometers are used to test the accuracy of oven, refrigerator, and
freezer thermostats.

Hand Tools
Chef's knives and other knives have a number of parts, and you should be familiar
with their names. These parts are illustrated in the diagram.The spine is the back of
the blade. It is the edge opposite the cutting edge. The tip is the pointed end of the
blade, while the heel is the back end of the blade closest to the handle. On some
knives, the blade has a raised part called a bolster at the heel end. The bolster is a
sort of guard that helps protect the hand from slips and also helps balance the
weight of the knife. The tang is the portion of the metal blade inside the handle.
The highest quality, most durable knives have a full tang, which means the tang
runs the full length of the handle. On knives with traditional wood handles, rivets
hold the handle to the tang. The rivets should be perfectly smooth and flush with
the handle. Composite molded handles are bonded to the tang without rivets.

KITCHEN LAYOUT
LAYOUT - means the positioning of work centres and their arrangement with
respect to equipment and necessary services.Kitchen must be designed properly.
So they can be easily managed. The management must have easy access to the
areas under their control and have good visibility in the areas which have to be
supervised. For that certain principles have to be followed.
 Minimum total movement
 Maximum equipment utilisation
 Minimum handling of food
 Unidirectional flow
 Flexibility of layout
 Minimum usage of space
 Use maximum volume
 Safety and security
 Minimum discomfort of workman
 Maximum visibility
 Maximum accessibility
 Storage space
Minimum total movement
1. Plan a work triangle
2. Work triangle is an imaginary area enclosed by three important components :
 Range
 Sink
 Refrigerator
3. All these three components have to be placed in an area within the arms reach
of kitchen staff
4. The work triangle and its positioning will determine the type of layout and its
effectiveness in the kitchen.
5. The best and most compact work triangle is U-type layout.

Maximum equipment utilisation

1. Type, size and quantity of equipment will depend on the type of menu.
2. Wash hand facilities and cleaning equipment should not be omitted
3. Various preparations require various equipment.
4. It is advisable to place equipment used for specific functions together. This will
increase efficiency and help to avoid shortcut.

Minimum handling of food

1. Trolleys and other tools are used for handling food item.
2. Separate trolleys are using for cheese, Horsd’oeuvre, salad, sandwiches etc.
3. This will help to reduce spillage

Unidirectional work flow

1. Work flow should be planned properly for the smooth working.
2. The overall sequence of receiving, storing, holding, serving and clearing is
achieved by
 Minimum movement
 Minimal back tracking
 Maximum usage of space
 Maximum use of equipment with minimum expenditure

Flexibility of the layout

1. The layout is capable for any alteration.
2. This will help to maintain proper hygiene and sanitation

Minimum usage of space

1. Use minimum space and it should enough for the running of kitchen.
2. It will help to reduce the wastage of space.

Maximum volume used

1. Installation of vertical rack in the kitchen for storage.
2. These are usually mounted on walls instead of being spread on the floor.

Safety and security

1. Ensure that the floors are not slippery, equipment are good and they don’t have
any sharp or protruding edges
2. Ensure that the lighting in the kitchen is proper and provide fire extinguisher
3. The LPG supply line and pipe carrying hot water & steam must be well
installed
4. keep the electrical equipment away from water supply lines
5. Security department take care of all the safety precautions

Minimum discomfort of workmen

1. Provide proper ventilation, lighting and rest room close to the kitchen
2. Humidity can adversely affect the performance of the kitchen staff
3. If the humidity is more than 60% it reduces productivity
4. Noise level in the kitchen should be controlled to ensure a comfortable working
atmosphere.
5. If the conversation is possible within 4 meter is suitable for work performance

Maximum visibility
1. Chef office must be located strategically. So that the entire kitchen can be
viewed at a glance
2. Kitchen staff must also have a clear view of all operations in the kitchen
3. Staff must be in a position to co-ordinate with others in the kitchen

Maximum accessibility
1. Kitchen must be located centrally from all the restaurants
2.
3.
4. Help in easy service of food
5. All the freezers, deep freezers and walk in must be placed closely
6. Kitchen and restaurant must be in same floor

Storage
1. A quarter of the kitchen must be set aside for storage
2. The storage space may increase or decrease depending on the unique nature of
the hotel business.

Structural considerations
 Ceiling
 Walls
 Floors
 Lighting
 Water supply
 Gas
 Electricity
 Ventilation
 Safety
 Storage
 Drainage
AIMS AND OBJECTIVES OF COOKING

The aim or the intention of cooking is to see that the food cooked undergoes a
physical change, sometimes a chemical change and is acceptable.

The objectives of cooking is to achieve certain results such as:

1. To facilitate and fasten digestion, so that the cooked food is absorbed by the
digestive system and subsequently assimilated by the body.
2. A physical change occurs when a substance changes its form, colour or size, but
still remains that same substance, like water that changes to ice.
3. A chemical change occurs when a substance changes its form, colour or size,
combining so as to form an entirely new body,
e.g. milk changes to curd.
4. Cooking partly sterilize food above 40*c, so that growth of bacteria falls of
rapidly and boiling kills the living cells.
5. Cooking makes food more attractive to have eye appearance and variety.
6. Cooking increases taste and palatability.
7. Cooking helps to make food more digestible.
8. With one ingredient many dishes can be prepared.
9. Use of right cooking method so that there is minimum loss of colour, texture and
nutrition.
10. Use of various ingredients to provide a balance diet.

METHODS OF COOKING

Different cooking methods are suited to different kinds of foods. For example,
some meats are high in connective tissue and are tough unless this tissue is broken
down slowly by moist heat. Other meats are low in connective tissue and naturally
tender. They are at their best and juiciest when cooked with dry heat to a rare or
medium- done stage. Many other factors must be considered when choosing
cooking methods for meats, fish, and vegetables, such as the flavour and
appearance imparted by
browning, the flavour imparted by fats, and the firmness or delicacy of the product.
These factors are discussed in later chapters with respect to individual foods.
Cooking methods are classified as moist heat or dry heat.

* Moist-heat methods are those in which the heat is conducted to the food product
by water or water-based liquids such as stock and sauces, or by steam.
* Dry-heat methods are those in which the heat is conducted without moisture-
that is, by hot air, hot metal, radiation, or hot fat. We usually divide dry-heat
methods into two categories:

 Without Fat
 With Fat

Moist Heat Methods of Cooking

Moist-heat methods are those in which the heat is conducted to the food product by
water or water-based liquids such as stock and sauces, or by steam. Following are
the moist heat method of cooking:

1. Boiling
 2. Poaching
3. Steaming
4. Stewing
5. Braising

BOILING

Boiling is cooking of prepared food in a liquid at boiling point. The liquid be

water, court bouillon, milk or stock. The Purpose of Boiling food Is:
* Pleasant taste & agreeable flavour
* Suitable texture
* Easy to digest and safe to eat.

There is Two Way of Boiling:

1. Place food in boiling liquid, re-boil and then reduce heat. (Simmering)

2. Cover the food with cold liquid, boil and then reduce the heat.

NOTE: Court-bouillon is fish cooking liquid prepared by simmering sliced carrot,

sliced onion, parsley stalk, sprig of thyme, salt, bay leaf, vinegar and peppercorn
in water for 30-40 minutes and then strained.

POACHING

Poaching is the cooking of food in the required amount of liquid at just below
boiling point. Purpose of Poaching

Easy to digest

To get suitable tender texture

Pleasant to eat as appropriate sauce is made from cooking liquid

Two Ways of Poaching

 Shallow poaching • Deep poaching
Shallow poaching

The food cooked in this method is covered in minimum amount of cooking liquid
Never allowed to boil (Temperature below 100C)

Deep poaching

Food cooked in this method covered with more water. E.g. Poaching of eggs.
(8Cm.or 3" water cover).

STEAMING

Steaming is the cooking of prepared foods by steam (moist heat) under varying
degree of pressure. Purpose of Steaming
* Easy to digest
* To get edible texture
* Pleasant to taste
* Retain maximum nutrition

STEWING

"Stewing is the slow cooking of food cut into pieces and cooked in the minimum
amount of cooking liquid, the food and the liquid are served together"

 A tight-fitting lid must be used during cooking to retain the juices and
flavour.
 The temperature is held at simmering point over an extended period.

BRAISING

"Braising is a method of cooking in the oven; unlike roasting or baking, the food is
cooked in liquid in covered pan, casserole or cocotte. This is combination of
stewing and pot roasting"

Purpose of Braising

* To give variety to menu and diet

* Food becomes tender, palatable, digestible &safe to eat
* To produce and enhance flavour, texture, and eating quality of food
DRY HEAT METHODS OF COOKING

Dry-heat methods are those ni which the heat is conducted without moisture-that
is, by hot air, hot metal, radiation, or hot fat. We usually divide dry-heat methods
into two categories: without fat and with fat.

Dry heat methods of cooking are as under:

* Baking
* Roasting
* Grilling

BAKING

"Baking is cooking of food by dry heat in an oven in which the action of dry heat is
modified by steam" Purpose of Baking

 To make food palatable, digestible and safe to eat

 To create eye-appeal through colour and texture
 To produce an enjoyable eating quality
 To lend variety in the menu card
ROASTING

"Roasting is to cook food over a source of radiant heat such as on spit, open fire or
oven"'. Now the term roasting is also used to describe cooking of food in an oven
with the addition of fat or oil. Thus oven roasting is a combination of convection
and radiation.

GRILLING

This is a fast method of cooking by radiant heat and is also known as "Broiling".
This is of following four types.
 Over heat
 Under heat
 Between heat
 Barbecuing
Over Heat: Food is cooked over hot grill bars. Grill bars are pre-heated and
brushed with oil otherwise food will stick to the bars. The cooking time will
depend upon the thickness of food and temperature of grill bars.

Under Heat: The source of heat to cook the food, is over the food (salamander)

Between the Heat: This is grilling the food in between electrically heated grill
bars or plates. This method is used for small cuts of meat

Barbecuing: This is grilling of food on pre-heated, greased bars over fierce heat
(gas, Charcoal or wood) when solid fuel is used care should be taken that food is
placed on bars when flame and smoke dies out. Food is marinated a brushed with
barbecue sauce during cooking
Advantages of Grilling
* Speed of grilling enables the food to be cooked to order
* Charring of food gives a distinctive appearance and flavor
* Control of cooking is aided because food is visible while cooked
* Variety is given to menu and diet
* Grill may be suitable in view of customer

FRYING

Frying is a quick method of cooking food in hot oil or fat. Frying gives a good
flavour and colour to food. It is of following two type:

* Shallow frying
* Deep frying

Shallow Frying: Shallow frying is the cooking of food in a small quantity of

preheated fat or oil in a shallow pan or flat surface.
This is of following type:
 Shallow frying
 Sauté
 Griddle
 Stir fry

Shallow Frying: Food is cooked in small amount of fat/oil in a fry/sauté pan. This
is used to cook small cuts of fish, meat and poultry.
Sauté: Tender cuts of meat and poultry are cooked by this method. After cooking
fat is discarded and pan is deglazed with stock or wine to prepare sauce.

Griddle: Food can be cooked on a girdle (a solid metal plate).

Stir Fry: Vegetables, strips of beef, chicken etc. are fast fried in wok with little oil
or fat.

Deep frying: This is the cooking of food in pre-heated deep oil/fat/clarified butter.
Fried foods are often coated before frying.

FUELS USED IN KITCHEN

There are various types of fuels used in hotel kitchens to operate equipment to aid
in cooking. We use LPG or electricity at home; but in professional kitchens, it is
quite different like CNG, LPG, COAL, & WOOD etc.

Types of fuels and their usages:

1. LPG:

The full form of LPG is Liquefied petroleum gas is the generic name for
commercial propane and butane composed fuel used in this kitchen to fuel
gas burners. This gas is supplied ni industrial cylinders or in bulk storage
tanks at the hotel premised. It is supplied to the kitchen through pipelines.
These are stored in a separate place, usually known as "Gas Bank". A large
hotel may have 100-150 cylinders. LPG should be handled with utmost care
as being a transparent gas, its leakage is not easily detectable and it is also
highly combustible.

USAGE:
 It is one of the most essential fuels used in the kitchen and is known for its
efficiency.
 It is used as a fuel for cooking range, ovens, and salamanders, some tandoors
used in Indian cooking are also fired by LPG.

2. WOOD:

Wood is the essential fuel used since the ancient time. The primitive man started
using wood to cook his food and now a days, ti is used in hotel industry. It gives a
smoky flavour to the food and therefore wood fired pizza ovens are commonly
used in the modern restaurants.

USAGE:
It is used as a fuel that impart smoky flavour

3. COAL:

It is a very crude form of fuel to be used in a modern kitchen, but it is still very
popular. The smoky flavour is much desired. Coal should always be stored away
from food area, ideally in a cool, dark room and kept away from any moisture.

USAGE:
Coal is used to light tandoors and grillers for barbeque. The coal used in the
kitchen in the hotel is wood charcoal only.

4. STEAM:

Steaming is a cooking method to cook the dishes through steam. It is used to

operate equipment. Steam is supplied through insulated pipes to the kitchen.

USAGE:
It is used in equipment such as dish washer and steam jacket kettles.

5. CNG:

The full form of CNG is compress natural gas. It is slowly gaining popularity for
its fuel efficiency and environmentally friendly properties.

USAGE:
It is used in eco-friendly hotels as fuel in many types of equipment such as oven,
gas ranges etc.

6. SOLID FUEL/HANDY FUELS:

This fuel is made from petroleum jelly and available in small tins. These are used
ni F&B service areas.
 USAGE:
This type of fuel is used hardly ni kitchen but is very commonly used in F&B
service, where ti is used in heating up food in the chafing dishes, used commonly
in banquets.

7. ELECTRICITY:

It is also used as a fuel to operate many types of equipment. Care should be taken
while ordering such equipment as many countries operate on certain voltage.
Equipment works on 220 wat in India, whereas in the USA, equipment works on
110 watt.

USAGE:
It is generally used to operate most of the equipment in the kitchen.

8. SOLAR ENERGY:

The heat from the sun is used as a fuel. This is not a very commonly used fuel in
the kitchen, but eco-friendly hotels. Solar cookers are used in cooking.

USAGE:
Solar cookers utilize solar energy to cook food.

PERSONAL HYGIENE

 Good personal hygiene involves keeping all parts of the external body clean
and healthy. It is important for maintaining both physical and mental health.
 We are the best carriers of pathogen bacteria and other disease agents. Like
Corona Virus
 In people with poor personal hygiene, the body provides an ideal
environment for germs to grow, leaving ti vulnerable to infection.
 On a social level, people may avoid a person with poor personal hygiene,
which may result in isolation and loneliness.
 There are many types of personal hygiene.

The following list is a good starting point for someone looking to build a personal
hygiene routine:

 HAIRS
  DENTAL
 BODY
 HAND WASH
 NAILS
 CLOTHING
 SHOES & SOCKS

 A chef needs to take shower twice a day i.e., before shift and after shift.
 If a person is suffering from dandruff, it is necessary to cover hairs.
 It is necessary to wash your hairs with a shampoo, to clean them properly.
 Hair fall problem may occur food poisoning, so get it treated by specialist.
 Chef must be clean shaved to avoid, but now a days, beards are acceptable
but must be trimmed.
 Dental hygiene involves more than just having white teeth. A good dental
hygiene routine can help prevent issues such as gum disease and cavities. It
can also prevent bad breath.
 Several million sweat glands cover the human body. When bacteria break
down sweat, the process creates a smell or body odour.
 Washing the body will help prevent skin irritation, as well as removing the
bacteria that cause body odour. Washing the hair removes oil and keeps a
person looking clean and fresh.
 If a person is suffering from any kind of skin disease, it is necessary to cover
it during cooking and if it is spreading over body, need to get it property
inspected, treated by a skin specialist.
 Regular hand washing is one of the best ways to avoid spreading
communicable diseases.

The Centres for Disease Control and Prevention (CDC) recommend washing the
hands at certain times:

 Before, during, and after preparing food

 Before eating food
 Before and after looking after anyone who is vomiting or has diarrhea
 Before and after treating a cut or wound
 After going to the bathroom
 After changing diapers or cleaning up a child who has used the toilet
 After blowing the nose, coughing, or sneezing
 After touching garbage or dirty surfaces or objects
 After handling pets or pet-related items, such as food
 Fingernails may harbor dirt and germs, contributing to the spread of bacteria.
  It is easier for dirt and germs to collect under longer nails, so keeping them
 short can help reduce the risk of spreading infections.
 Avoid nail polish during cooking as they can be a cause of food poisoning, if
 broken and mixed in food during preparation.
 The cloths which we wear needs proper washing, cleaning and sanitizing.
The
 dirty linen or clothing act as a carrier of harmful bacteria that may affect
others health and one's health.
 The dirty cloth also affect personality.
 The chef uniforms are washed on daily basis.
 If the uniform gets spoiled or dirty during working hours, it is mandatory to
change it.
 A long working hour in kitchen may be a cause of bad smell in your feet. If
 problem is ignored, it can be dangerous too. (SORE FEET)
 It is necessary to wash socks on daily basis.
 If sore feet occur, consult with doctor to heal it with proper medication.
 Use anti-bacterial powder while wearing shoes to avoid itching and pain.
 It is mandatory to wear shoes during working shift to protect from any fall of
 equipment.

Attitudes and behavior of kitchen staff.

i. Good communication skills: Kitchen staff must be able to communicate

effectively with each other, as well as with servers and other restaurant
staff.
ii. Attention to detail: In a busy kitchen, even small mistakes can have a big
impact on the final product, so kitchen staff must be detail-oriented and
meticulous in their work.
iii. Ability to work under pressure: Kitchens can be hectic and high-pressure
environments, so kitchen staff must be able to work efficiently and
calmly under stress
iv. Respect for hygiene and safety: Kitchen staff must follow proper hygiene
and safety protocols to prevent foodborne illnesses and accidents.
v. Teamwork: A successful kitchen requires all staff members to work
together as a team, so kitchen staff must be able to collaborate and
support each other to achieve a common goal.

QUESTIONS:
1. What is the definition of mise en place and why is it important in the
kitchen?
2. Explain the difference between sautéing and pan-frying.
3. Define blanching and describe when it is used in cooking.
4. What is the meaning of julienne in culinary preparation?
5. In what ways has modern globalization contributed to the fusion of world
cuisines?
6. How did the introduction of spices from Asia change European cuisine in
the Middle Ages?
7. Describe the roles and responsibilities of the Executive Chef (Chef de
Cuisine).
8. What is the job of a Sous Chef in a professional kitchen?
9. What are the key responsibilities of a CDP (Chef de Partie)?
10.What does the position of Pastry Chef (Pâtissier)?
11.How does the role of a Commis Chef differ from a Station Chef?
12.How do you differentiate between a sauté pan and a frying pan?
13.What are the primary aims of cooking food?
14.What are the key objectives in cooking to maintain food safety and
nutrition?
15.What are the advantages of cooking with gas compared to electric stoves?
16.How does induction cooking work and what are its benefits over
conventional cooking methods?
17.What are the environmental impacts of using charcoal versus wood for
grilling?
18.Why is personal hygiene critical in the kitchen and what practices should
chefs follow to maintain hygiene?
19.What are the proper steps for handwashing in the kitchen, and why are
they important?
20.How can cross-contamination be prevented in a professional kitchen?
21.Explain the importance of sustainability in food sourcing and kitchen
operations.
22.How does steaming preserve nutrients compared to boiling?
23.How does the cooking method affect the flavor and texture of food?
24.Baking: What foods are best baked, and why is this method ideal for
certain dishes?
25.Broiling: What is the difference between broiling and grilling, and what
types of food benefit most from broiling?
26.Grilling: Why does grilling impart a smoky flavor to food, and which
foods are most commonly grilled?
27.Frying: Compare deep frying and shallow frying. What are the
advantages of each?
28.Steaming: How does steaming preserve the vitamins and minerals in
vegetables better than boiling?
29.Stewing: What are the key ingredients in a stew, and how does slow
cooking enhance their flavors?
30.Poaching: What is the optimal temperature for poaching eggs, and why is
it considered a gentle cooking method?
31.Roasting: What types of food are typically roasted, and how does roasting
affect texture?
32.Sautéing: How is sautéing different from stir-frying, and which type of fat
is best for this method?
33.Braising: Explain the process of braising and its advantages for tougher
cuts of meat.
34.What are the pros and cons of cooking with a convection oven compared
to a traditional bake oven?
35.How does an induction cooktop work, and why is it considered more
energy-efficient than electric or gas stoves?
36.How does cooking with a wood-fired oven differ from using a
conventional oven in terms of flavor and texture?