TLE REVIEWER NI JILLIAN GANDA

COOKERY, CULINARY ARTS, COMMERCIAL FOOD

Cookery is the practice or skill of preparing and cooking food.

- The art, technology, science, and craft of preparing food for consumption.
Culinary Arts is a broad term that refers to the preparation, cooking, plating, presentation,
and service of food. It applies to meals and their components like appetizers, side dishes, and
main courses.
Commercial Cooking is the preparing of food for the greater public. Typically, it also
includes using equipment that produces grease.
- Commercial cooking is not just understanding how to cook but also the safety
protocols that go along with providing food for the general public,

WHY DO PEOPLE EAT FOOD?

1. Physiological Reason - fitness of the body.
2. Psychological Reason - eating is influenced by behavior.
3. Social Influence - we are what we eat.
4. Routine - part of our day to day activities.
5. Aesthetic Qualities - the beauty of the food.
- Palatability: appealing to one’s taste.
- Texture: sensory appeal understood by sight or touch.
- Aroma: the pleasing odor or smell of food.
- Nutrients: effect of food in one’s body.
- Design: proper plating and presentation of food.
- Freshness: good appearance of food. (food in season, newly cooked)
- Temperature: there are food that needs to be served hot or cold.
- Sanitation: cleanliness and safety of the food.

TERMS RELATED TO COOKERY:

● Food - something edible that comes from plants and animals.
● Nutrition - the process of being nourished.
● Malnutrition - wrong way of nourishing. unhealthy condition of the body caused by
improper diet.
● Nutrients - essential food substances.
● Health - the complete fitness of the body, soundness of mind, and wholesomeness of
emotion.

METHODS OF COOKING (MOIST HEAT AND DRY HEAT)

Moist Heat Cooking - A liquid is used as a medium to conduct heat. Water, milk, stock, and
steam.
 - Boiling: cooking the food in boiling water or water based liquid such as milk or stock.
food is completely immersed in the liquid.
- Simmering: cooking the food in liquid, just below the boiling point. 85-95°C
- Poaching: cooking the food in liquid, just below the simmering point. 70-84°C
- Steaming: cooking by steam under varying degrees of pressure.
- Direct Steaming: food comes in direct contact with the steam heat.
- Indirect Steaming: food is placed in a closed pan which is surrounded by steam.
- Sous Vide: “under vacuum” food is vacuum sealed in a plastic bag.
- En Papillote: “envelope in paper” food is put into a folded pouch or parcel and then
baked.
- Stewing: it is a slow and long method of cooking in which food is cut into pieces and
cooked in a minimum amount of liquid and the food is served with the liquid.
- Braising: food is sauteed and sheered. finished in an enclosed container usually in an
oven.
Dry Heat Cooking - Heat is transferred through hot air or fat/oil.
- Baking: food is prepared by dry heat.
- Grilling: cooking by radiant heat or direct heat.
- Roasting: cooking food with radiation from a heat source.
- Frying: food is either partially or fully submerged in fat or oil, until the food gets
golden brown in color along with crispiness and moist interior.
- Sauteing: french word “saute” meaning jumped or bounced.
- Pan Frying: use minimal amount of cooking oil or fat. just enough to lubricate the
pan.
- Shallow Frying: food is partly submerged in oil.
- Deep Frying: food is completely submerged in hot oil or fat.
- Stir Frying: food is fried in a small amount of very hot oil while being stirred or
tossed around in a wok.

TIPS FOR SUCCESSFUL COOKING

1. Apply the mise en place, a french term meaning “putting in place.”

2. Wash all the ingredients before cutting to prevent nutrients loss.
3. Make sure all ingredients have uniform size and are cut in the same way to ensure that
they will be cooked at the same time.
4. Vegetables should be cooked in a short period of time for freshness and crispiness.
5. Use a serving fork to check the doneness of meat before adding the other ingredients.
6. In cooking legumes, it is better to soak them first in watter for at least 3-4 hours.
7. When cooking vegetables, make sure the water is boiling before dropping them in.
8. Cook meat until tender.
9. Seasoning should be used sparingly.
10. Use fresh ingredients, cheap ones are not always best to buy.

FOOD PRESERVATION AND PROCESSING

Perishable Food - cannot be stored for more than one or two days at room temperature, that
is, they have a shelf life of 1 or 2 days. eg: milk.
Semi Perishable Food - can be kept for a couple of weeks or even a month or two. they have
a longer shelf life than perishable foods.
Non Perishable Food - last for years as long as the package stays sealed. the non-perishable
type is made up mostly of dry foods such as cereal, crackers, and popcorn.

Food Preservation includes processes that make food more resistant to microorganism
growth and slow the oxidation of fats. This slows down the decomposition and rancidification
process.
Food Processing is the transformation of agricultural products into food, or of one form of
food into other forms.

IMPORTANCE OF FOOD PRESERVATION AND PROCESSING

1. prolongs the shelf life of food.
2. prevents food spoilage and wastage.
3. foods are made available if not in season
4. used for future use like plant propagation.
5. convenience foods are made available.
6. can be sources of income
7. provides employment.
8. develops resourcefulness and creativity.
9. resources are well utilized.
10. uplifts our economy.

POULTRY AND MEAT PROCESSING

Meat is animal parts used as food. It is made up of muscle fibers connected with tissues and
fats.
Offal are internal organs of butchered animals used as food.

MARKET FORMS OF MEAT

1. fresh meat - is a form of meat after slaughter that has not undergone chilling, usually
sold in the market.
2. chilled meat - has been kept cold about freezing point within 24 hours after slaughter.
3. cured meat: refers to meat that have been preserved using various techniques such as
salting, drying, or smoking
4. frozen meat: is as hard as a stone.

METHODS OF FOOD PROCESSING/PRESERVATION

1. Fermentation - is a process of central metabolism in which an organism converts a
carbohydrate into an alcohol or acid.
2. Drying - the removal of moisture by placing the food under the heat of the sun.
 3. Freezing - a phase transition where a liquid turns into a solid when its temperature is
lowered below its freezing point.
4. Curing - is the addition of salt, sodium or potassium nitrate, nitrites, and sometimes
sugar, seasonings, etc for preservation, color and flavor development.
5. Smoking - removes much of the air that supports growth of spoilage microorganisms
cause, while still preserving the distinct taste and aroma of smoked food.
6. Canning - the process of placing foods in jars or cans and heating properly to a
specified temperature, is a way to preserve many different foods.
7. Pickling - the process of preserving or extending the shelf life of food by either
anaerobic fermentation in brine or immersion in vinegar. 3 Types of pickles: sour
pickles, sweet-sour pickles, sweet pickles.
8. Salting - preserves food by drawing water out of the food, preventing bacteria from
growing and spoiling the food.
9. Sugaring - is a food preservation method similar to pickling.
10. Air Drying - preserves food without adding substances.

COOKING TOOLS AND EQUIPMENT

Stainless Steel - more expensive than aluminum, easier to clean and spreads heat faster.
Aluminum - best for all around use.
Cast Iron - sturdy. you can rub oil or shortening inside and out to avoid rust.
Glass - good material for baking but not recommended for top of the stove cooking.
Teflon - a special coating that prevents food from sticking to the pan.
Ceramic and Heat Proof glass - used especially for baking dishes, casseroles, and measuring
cups.
Plastic and Hard Rubber - more sanitary to use than wood. durable and cheap.

KITCHEN TOOLS

● Measuring Tools
1. measuring cups for dry ingredients - used to measure solids and dry ingredients.
2. measuring cup for liquids - commonly made of transparent heat proof glass so that
liquid can be seen.
3. measuring spoons - used to measure smaller quantities of ingredients.
4. portion scale - used to weight serving portions.
5. scooper or dipper - used to measure serving of soft food.
6. household scale - used to weight large quantity of ingredients.
● Mixing, Straining, and Preparation tools
1. mixing bowls - come in different sizes, used for mixing ingredients.
2. wooden spoon - made of hardwood, used for creaming, stirring, mixing.
3. colander - used in cleaning vegetables and straining pasta.
4. spatula - used to level off ingredients and spread frosting.
5. scraper - used to blend or scrape food from the bowl or pan.
6. rotary egg beater - used for beating small quantities of egg or batter.
7. strainer - used in removing lumps from dry ingredients.
8. wire whip - used for general mixing, beating, and stirring
9. can and bottle opener - used to open tin cans and bottles.
10. chopping board - a wooden or plastic board where meat and vegetables are cut or
chopped.
11. garlic press - used in pulping garlic.
12. grater - used to grate food.
13. potato masher - used in mashing cooked potatoes, turnips, carrots, etc
● Cutting Tools
1. butcher's knife - made with a heavy blade.
2. french knife - used to chop, dice or mince food.
3. roast beef slicer - a long, slender vlade with a rounded tip.
4. boning knife - has a sharp point and narrow blade. used to fillet fish and to remove
raw meat from the bone.
5. fruit and salad knife - made with a serrated blade.
6. citrus knife - used to section citrus fruits.
7. paring knife - used to core, peel and section fruits and vegetables.
8. vegetable peeler - used to scrape vegetables.
9. kitchen shears - used for opening food package, cutting tape, removing labels or tags
from items.
● Cooking Tools
1. baster - used in returning some of the meat or poultry juices from the pan back to the
food.
2. double boiler - used in preparing sauce which easily get scorched when cooked
directly over fire.
3. rice cooker - used in cooking rice.
4. carajay - also known as “wok” used in frying and sauteing.
5. steamer - used in cooking food by steaming.
6. saucepan - deep cooking round pan with one long handle instead of two hand grips.
used for boiling, stewing, etc.
7. saucepot - has handles on both sides with a tight fitting lid.
8. flipper- used for flipping food, like burger patties.
9. handy poultry and roasting tool - used to lift a hot roasted turkey from the roaster to
the serving platter.
10. temperature scales - used to measure heat intensity.
● Serving Tools
1. pasta spoon or server - made of wood or stainless steel, used to hold the long spaghetti
noodles.
2. seafood serving tool - composed of different types of tools with different uses, used to
clean and remove the shell of different kinds of seafood.
3. serving tongs - used to grab, lift and transfer larger food items of meat and poultry to
a serving platter.
● Equipment
1. refrigerator or freezer - used to keep food fresh and cold.
 2. four burner gas range with oven - used in cooking and baking
3. electric mixer - used to blend ingredients faster.
4. microwave oven - used to cook food by exposing it to radiation within the microwave.
5. pressure cooker - used to make meat, chicken and legumes tender.
6. blender - used to mix, puree, and liquify food.

AUXILIARY EQUIPMENT FOR THE KITCHEN

1. broiler
2. coffee maker
3. deep fat fryer
4. air fryer
5. griddle

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