COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES.

2013

ZAMBIA INSTITUTE FOR TOURISM AND HOSPITALITY STUDIES

P/BAG E 186, TEL: 01 239637/222604/5

TEL/FAX: 239741
LUSAKA, ZAMBIA
E-mail: [email protected]

COOKERY THEORY
MODULE FOR

HOSPITALITY
PROGRAMMES

PRINCIPLES OF FOOD PRODUCTION

PRODUCED BY:

MBANGA OVETTE M

© July, 2013

Mbanga O.M [email protected] +260955145154 Page 1

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

TABLE OF CONTENTS

1. INTRODUCTION……………………………………………………………… 4

2. PRINCIPLES OF COOKING…………………………………………………5
Cookery defined........................................................................5
Cooking methods......................................................................5
Methods of heat transfer...........................................................13
Culinary terminologies..............................................................17
Elements involved in every cooking process............................19
Mise-en-place...........................................................................19
Personal hygiene, kitchen hygiene and food hygiene..............21
3. MODERN KITCHEN ORGANISATIONS…………………………………24
Organisational chart................................................................24
Job title and description..........................................................25
Kitchen planning areas……………………………………………28
Food preparation areas……………………………………………30
Kitchen cooking equipment and utensils………………………..31

4. FOUNDATION KITCHEN STOCKS…………………………………………32

Definition of stock…………………………………………………………32
Different types of stock……………………………………………………32
Preparation of stock………………………………………………………..33

5. SOUPS....................…………………………………………………………38
Definition of soup…………………………………………………………38
Different types of soups………………………………………………….38
Soup garnishes……………………………………………………………41

6. FOUNDATION SAUCES………………………………………………………42
Definition of sauce……………………………………………………….42
Thickening agents……………………………………………………….42
Mother sauces……………………………………………………………44
Derivatives……………………………………………………………….49

7. SEASONINGS, FLAVOURINGS & COLOURINGS…………………… 51

Herbs(Definition and uses in cookery )………………………………..51
Spices(Definition and uses in cookery )……………………………51
Condiments………………………………………………………..53
Colourings………………………………………………………….54
Essence…………………………………………………………….56

Mbanga O.M [email protected] +260955145154 Page 2

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

8. TEST FOR DONENESS.........................................................57

Rare……………………………………………………………..57
Medium rare…………………………………………………….57
Medium………………………………………………………….57
Well done………………………………………………………..57

9. PASTAS/ FARINACEOUS DISHES………………………………………………..58

Definition………………………………………………………..58
Types of pastas…………………………………………………59
Cooking of pastas………………………………………………60

10. RAISING AND LEAVENING AGENTS……………………………………………61

Biological………………………………………………………...61
Chemical…………………………………………………………61
Mechanical……………………………………………………….61
Laminating………………………………………………………..61
Combination………………………………………………………61

Mbanga O.M [email protected] +260955145154 Page 3

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

INTRODUCTION

The purpose of this module is to provide a sound foundation of professional cookery for all levels of students of
catering.

 To develop a professional attitude and appearance, acquire skills and behave in a professional manner;
 To develop knowledge and understanding of all food commodities regarding quality and use;
 To understand the methods of cooking and be able to produce a variety of dishes for various types of
establishment;
 To understand recipe balance and be able to produce items of the required quality, colour, consistency,
seasoning, flavour, temperature, quantity and presentation;
 With experience, to develop recipes using original ideas;
 To fully understand the essential necessity for healthy, hygiene and safe procedures at all times in the
storage, preparation, cooking and serving of food;
 To understand the principles of healthy eating and basic nutrition.

As the world is getting ‘smaller’ due to factors such as fast transport and tourism, modern cuisine use a wide
variety of ingredients from all over the world. This development enables chefs to be creative and this has been
demonstrated by the many restaurants and food service outlets taking this approach.

However, to be creative, chefs must understand and acquire the basic skills of practical professional. These skills
and underpinning knowledge must be formed from the subject knowledge – ‘the body of knowledge’ upon which
every discipline relies as the source from which concepts, models and theories develop.

This module provides an invaluable foundation for acquiring basic professional skill and knowledge as these
provide the framework for all the essential underpinning knowledge for a successful career in professional
cookery that will allow individuals to gain employment across continents.

Mbanga O.M [email protected] +260955145154 Page 4

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

COOKERY DEFINED

Cookery is the chemical process which involves the mixing of ingredients, the application and
withdrawal of heat, technical knowledge, manipulative skills and creativity that are essential in the
preparation of a specific food items.

Cooking is basically the application of heat to food to make it more appetizing, digestible, palatable and
safe to eat. To prepare properly a person must have knowledge of basic cooking principles and methods.
Food reacts or changes when heat is applied to it.

THE OBJECTIVES OF COOKING FOOD

 Make food palatable

 To kill harmful bacteria and parasites
 To form a balanced diet
 To make food easy to chew
 To hasten and facilitate digestion

The objective of cooking food is to make it pleasing to the eye and receptive to the palate in order to help
stimulate the digestive juices, thereby creating an appetite: to render food more digestible, by physical and
chemical changes and by alteration of the texture, thereby assisting mastication, and to ensure the destruction of
harmful bacteria and parasites.

METHODS OF COOKING FOOD

1. Boiling 8. Roasting
2. Poaching 9. Baking
3. Steaming 10. Grilling (broiling)
4. Stewing 11. Shallow frying
5. Braising 12. Paper bag ( en papillotte)
6. Pot roasting 13. Deep frying
7. Tandoori 14. Microwave

1. BOILING
Boiling is the method of cooking in which food is immersed in a liquid and cooked at 100 degrees C.

2. POACHING (SIMMERING)
Poaching is the cooking of food in a liquid at just below boiling point. There should be no sign of the
liquid moving, except for the occasional bubbles rising to the surface. Poaching is a slow and very
gentle method for delicate foods such as eggs and fish. Poaching is done without a lid.

3. STEAMING
Steaming is a moist heat method of cooking where food is cooked in the steam produced by a boiling
liquid (rather than placing the food itself in the boiling liquid). Steaming relies on the steam produced
being under pressure.

Mbanga O.M [email protected] +260955145154 Page 5

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

4. STEWING/CASSEROLE
Stewing is a slow, gentle, moist heat method of cooking in which the food is completely covered by a
liquid and involves smaller cuts of meats and general foodstuffs. The cooking vessel is completely
covered with a lid.

5. BRAISING
Braising is a slow, gentle, moist heat method of cooking, where the liquid only half covers the food and
involves larger pieces of food. The cooking vessel is completely covered with a lid.
6. POT ROASTING
Pot roasting (poele) is cooking on a bed of root vegetables in a covered casserole or pan, using butter
for basting. Only good quality meat and poultry are used in this way, its chief advantage is that most of
the flavours and goodness are retained.

7. ROASTING
Roasting is cooking in dry heat with the aid of fat or oil in an oven or on a spit.
a. Spit roasting is cooking by direct (radiated) heat with the aid of fat in the form of basting (the spit must
constantly revolve). Applied to first quality joints meat, game and poultry, it is the original form of
roasting but because of its many disadvantages it has been replaced
with oven roasting.
b. Oven roasting is cooking in an oven with the aid of fat and is applied to first class meat and poultry and
certain vegetables.

8. BAKING
This is cooking by dry heat usually in an oven, in which the action of dry heat is modified by the
presence of steam which arises from the food whilst cooking.

9. GRILLING OR BROILING
This is a fast method of cooking from radiant heat, sometimes known as broiling. Grilled food can be
cooked:
a. Over heat – charcoal, barbecues, gas or electric heated grills/ griddles.
b. Under heat – salamander or overfired grill
c. Between heat – between electric grill bars or plates

A. Over heat – Grill

This is cooking on greased grill bars, with the aid of fat over direct heat, only first class quality meat
and poultry and certain fish may be used. Grill bars may be heated by charcoal, coal, gas or electricity
should be made hot, brushed with oil to prevent the food sticking. The bars should char the article on
both sides to give the distinctive flavour of grilling.

B. Under heat/ Salamander

This is cooking on grill bars or on trays under direct heat,. Steaks, chops, etc the salamander is also
used for browning by gratinating and glazing certain dishes.

C. Between heat
This is grilling between electricity heated grill bars and is usually applied to meat.

Mbanga O.M [email protected] +260955145154 Page 6

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

10. SHALLOW FRYING

Shallow-frying is the cooking of food in a small quantity of preheated fat or oil in a shallow pan or on a
flat surface.

There are four methods of frying using shallow amounts of fat oil

Sear
Sauté
Griddle
Stir fry.

11. DEEP FAT FRYING

Deep frying is a cooking method in which food is submerged in hot oil or fat. This is normally
performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be
used.
Deep frying is classified as a dry cooking method because no water is used and it has a drying
effect on food. Due to the high temperature involved and the high heat conduction of oil, it
cooks food extremely quickly.
Fish, meat, poultry, flitters, doughnuts and other desserts are prepared by deep fat frying. Place oil in a
deep fat fryer (frituce) and set the thermostat to the required temperature for the food being cooked
usually between 160 to 180 degrees Celsius. The reason for deep frying is to prevent the food from
becoming soggy.

CHARACTERISTICS OF A GOOD FAT FRYING MEDIUM (FAT/OIL).

1. Must not foam. If it does, it should be discarded e.g. butter.

2. Will not break down at high temperature. Fat that break down will smoke at low temperature e.g. butter.
3. Will be clear and not dark in colour. A dark colour indicate that the frying medium is SPENT and will
usually have a bad odour.

Food to be deep fried should be dry and at room temperature before frying (frozen and blanched potatoes are an
exception). Shake off all loose breakings or crumbs before frying the food.

CROSS-SECTION OF A DEEP FAT FRYER

ELEMENT

COOL ZONE

The cool zone is necessary in that all the loose breakings won’t burn, but instead will be collected by the
cool zone, to avoid the cooking oil to burn black in colour.

Mbanga O.M [email protected] +260955145154 Page 7

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

POINTS TO REMEMBER WHEN DEEP FAT FRYING

1. Fry only small quantity of food at a time to avoid absorption of fat and drops in temperature.
2. Do not add salt over the fryer, because it will break down the fat.
3. Do not cover the deep fat fryer because the steam trapped by the cover will make the crisp food soggy.
4. It is advisable to allow fat to recover it’ heat before adding the next batch of food. This is in order to
allow for full heat recovery by the frying medium.
5. Fat should always be strained after use.
6. Drain the grease from the fried food before serving.

12. TANDOORI COOKING

Tandoori cooking is by dry heat in a clay oven called a tandoor. Although the heat source is at the base
of the oven, the oven heat is evenly distributed because of the clay, which radiates heat evenly.

13. PAPER BAG (EN-PAPILOTE) COOKING

This is cooking food tightly wrapped in a paper or foil paper so that it cooks in the steam formed by its
own moisture. This method of cooking retains maximum flavour and nutrients in the food.

14. MICROWAVE COOKING

This is a method of cooking and reheating food using electromagnetic waves in a microwave oven
powered by electricity.

The waves disturb the molecules or particles of food and agitate them, thus causing friction which has
the effect of cooking the whole of the food from the inside, whereas in the conventional method of
coking heat penetrates the food only by conduction from the outside. Food being cooked by
microwaves needs no fat or water and is placed in a glass, earthenware, plastic or paper container
before being put in the oven.

Microwaves generate energy in the form of short waves. The heat is not conducted from the heat
source, but developed inside the food itself by an electro-magnetic field. This field sets the molecules in
the food in violent motion so that they repeatedly collide with each other. This friction results in heat,
which cooks the food very quickly. Because the heat is created internally the food is neither encrusted
by heat nor does its colour change. Metal utensils or containers should never be used in a micro wave.
They are best in re heating food.

EXERCISE ONE

1. List the twelve cooking methods used in a professional kitchen.

2. Define the twelve cooking methods mentioned in question one.
3. State the importance of using different cooking methods when cooking.

Mbanga O.M [email protected] +260955145154 Page 8

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

BLANCHING
This is often a preliminary cooking method; when done in hot oil it is equivalent to a pre frying process. Two
procedures can be used to blanch foods;

1. Blanching starting in cold water and

2. Blanching starting in rapidly boiling water.

PROCEDURES
1. BLANCHING STARTING IN COLD WATER
Place small quantity food in a large quantity of cold water (one part food to ten parts water), bring to a
boil slowly, uncovered, and boil for a short time. Plunge the food into cold water quickly to prevent
further cooking.

Ration of food to water or water to food

1:10 or 10:1

Necessity of the above procedure

This method is usually used to blanch bones and certain cuts of meats. The process helps open the pores and
leach out excess salts from cured ham and salty pork, as well as excess blood from some meats and strong
flavour from certain vegetables.

2. BLANCHING STARTING IN RAPIDLY BOILING WATER

Place a small quantity of food in a large quantity of rapidly boiling water (one part food to ten parts
water). Return to a boil, and boil uncovered for a short time. Plunge the food into cold water quickly to
prevent further cooking.

Ratio of food to water or water to food

1:10 or 10:1

Necessity of the above procedure

This method is used mostly for vegetables and potatoes. It closes pores and helps retain colour and nutrients.
Fish, vegetables and potatoes can also be blanched in hot oil used in place of water.

Note: The advantages of blanching foods also include those of food keeping longer (preserve) and being quicker
to serve (hasten service).

Mbanga O.M [email protected] +260955145154 Page 9

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

BOILING OR SIMMERING
Depending on the type of food add cold or hot water; heat to near boiling point and allow to bubble (boiling) or
just keep below boiling point (simmering) with or without a lid.

IN COLD WATER WITH A LID

REASON:
To allow food to absorb water and to cook evenly and to prevent toughness and hardness on exterior surface.
Allow to boil in this manner, potatoes, dry vegetables and bones.

IN COLD WATER OR STOCK WITHOUT A LID

REASON:
Cooking at temperatures under the boiling point will prevent cloudiness. Allow to simmer in this manner, stocks,
broths and meat jellies.

IN BOILING WATER WITH A LID

REASON:
Food cooks more quickly and retains more vitamins, minerals and colour. Allow to boil in this manner vegetables.

IN RAPIDLY BOILING WATER WITHOUT A LID

REASON:
Starch on the exterial of pasta gelatinises and boiling water keeps pieces from adhering to each other. Boil in this
manner pasta and rice.

IN BOILING WATER OR STOCK WITHOUT A LID

REASON:
To control simmering;
First allow to bubble to close the pores. Reduce temperature and simmer gently. Allow to boil at the beginning
blanched meat and poultry (beef, veal, mutton, lamb, chicken, etc).

Mbanga O.M [email protected] +260955145154 Page 10

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

STEWING AND BRAISING

STEWING BRAISING
SIMILARITIES
- Long slow cooking process - Long slow cooking process
- Uses tough food stuffs - Uses inexpensive food stuffs
- Covered with a lid - Covered with a lid
- Browned - Seared

DIFFERENCIES
- Liquid completely cover the items -The liquid does not completely
being stewed. cover the items being braised
- Small pieces - larger pieces
- Shorter cooking time - longer cooking time
- Sauce not strained - Sauce strained and thickened
separately.

EXAMPLES OF FOODS TO BE COOKED UNDER THESE METHODS

- Vegetables (Leek, red cabbage, celery, carrots, - Vegetables (leek, red cabbage, celery,
Beans, Brussels sprout, etc) carrots, Brussels sprout, beans, etc)
- Small pieces poultry - Whole joints poultry
- Small pieces meat (beef, lamb, veal, mutton, etc) - Whole joints meat (beef, lamb,veal etc)
- Small pieces game meat - Whole joints game meat.

Mbanga O.M [email protected] +260955145154 Page 11

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

POACHING
Poaching can be done in stock or court bouillon. The following methods are used when poaching;

1. Food covered in aluminium foil and immersed in small amount of simmering liquid and poached at 70
degrees C – 80 degrees C. Allow to poach in this manner fish and poultry. Fish is covered in aluminium
foil to prevent it from breaking.

2. Immerse food into water, stock, court bouillon or broth and cook immersed at 70 degrees C – 80
degrees C. Poach in this manner, variety of meats, smoked pork, eggs, dumplings, etc.

3. Put the food in the beaker or moulds and place the mould in a water bath and simmer at 65 degrees C –
80 degrees C. Do not stir the food in the moulds during the cooking process. Poach in this manner,
stuffings, pudding, potatoes, some desserts, royale (egg mix), etc.

4. Place the containers (moulds) of food in a water bath or double boiler and cook at 65 degrees C – 80
degrees C. Stir continuously during the cooking process. Poach in this manner, creams, sponge
mixtures and sauces (hollanhaise, sabayon), etc.

NOTE: Poaching is a gentle cooking process which prevents the food from drying out. The lowest and highest
temperature in poaching is 65 degrees C and 80 degrees C.

Mbanga O.M [email protected] +260955145154 Page 12

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

THE TRANSFER OF HEAT

Heat is transferred to the food and cooking medium by means of convection, conduction and radiation. All
methods of cooking depends on one or more of these.

1. CONVECTION.
The heat passes through another medium- either liquid or gas. On heating, the particles expand,
become less dense and rise. The colder particles sink to take their place, thus causing convection
current which distribute heat.

COOKING EQUIPMENT THAT USES THIS PROCESS

Deep fat fryer, stock pots, boilers, poachers, steamers, ovens, cooking pots.

METHODS OF COOKING THAT USES THIS PROCESS

Poaching, boiling, stewing, braising, baking, roasting.

2. CONDUCTION.
Heat is transferred to the food by direct contact with the cooking vessel. Food is in direct contact with a
heated solid object.

COOKING EQUIPMENT THAT USES THIS PROCESS

Brat pans, solid grill plates, ovens, hot stove plates

METHODS OF COOKING THAT USES THIS PROCESS

Stir-frying, shallow-frying, sautéing, searing

3. RADIATION
Heat passes from its source in direct rays until it falls on an object in its path. The heat is transferred by
electromagnetic waves, such as microwaves and infrared waves. These electromagnetic rays cause
the food molecules to vibrate; and the friction caused by vibration creates steam from the water present
and thus cooks the food.

COOKING EQUIPMENT THAT USES THIS PROCESS

Microwaves, salamanders, grills, toasters, ovens

METHODS OF COOKING THAT USES THIS PROCESS

Grilling, toasting, baking, microwaving.

 It must be remembered that most foods are cooked by the combination of the above methods:
conduction, radiation and convection. ( combi steamer, convecta steam ovens)

Mbanga O.M [email protected] +260955145154 Page 13

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

CONVECTION OVEN

This oven operates on the principle of forced air converted heat. it is used for primary cooking , roasting and
baking , as well as heating prepared foods. The heat is introduced into chambers above below or alongside oven
cavity. A fan then forces the hot air evenly over all the food this oven the advantage of saving both space and
cooking time compared to conventional oven. However, the turbulent air limits its use with soft, fluffy foods
(meringue) and tends to make food dry out more quickly than in a conventional oven.

REGENERATION OVEN

These ovens are used to heat pre plated meals or individual portions. Some manufacturers use heat transmitted
by radiation (infrared): and others use heat conducted by convection. Both systems however are nothing more
than heating processes. They are generally used for banquets, self –service restaurants and convenient food
kitchens

Advantages

 Food prepared can be scheduled during slow periods

 Food can be prepared and portioned more carefully during slack periods
 Ovens can be located near the point of service where food may be heated quickly and served to
customers at the proper serving temperature.

Disadvantages

 Menu selection is limited

 Equipment and dish ware represent a high financial demand
 Limited flexibility in portion sizes as these must be predetermined.

COMBIMAT

The microwave convection oven is equipped with microwave energy and forced air convection heating devices.
Food can be cooked much faster than in a conventional type oven. The oven may also be used for roasting and
baking.

Advantages

 Cooking, baking and roasting time are reduced

 The microwave energy and forced air heating devices can be applied simultaneously or separately.

Disadvantages

 Fats, oil used on foods will burn at high temperatures.

 It is difficult to return the red colour in the interior of the roasted meats

EXERCISE ONE A

1. State the four different methods of heat transfer.

2. Identify dishes which use some of the methods.

Mbanga O.M [email protected] +260955145154 Page 14

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

CHARACTERISTICS OF FOOD WITH A DIRECT EFFECT ON COOKING

Most food commodities posses certain characteristics which directly affects their cooking. The size or shape of a
commodity for instance has a great bearing on how long it may take to cook that commodity and at what
temperature.
The characteristics of food that effect the cooking process are;
A. Size or shape
B. Quality
C. Texture

SIZE OR SHAPE
Items of different sizes can not be cooked in the same pot. This is mainly because of their different cooking times
and the fact that they may also need varying cooking temperatures. The chef must therefore ensure that
commodities that are to be cooked together e.g. potatoes are cut to the same sizes to guarantee even cooking.

A piece of meat with a bigger surface area and flat in shape can cook through at high temperatures. On the other
hand, a bulky, round looking piece of meat can not cook at high temperatures because by the time heat
penetrates to the centre (if at all this is possible) the outside will already be burning. Infact, not much of the heat
will reach the centre of the meat because high heat will coagulate the proteins of the external of the meat,
leading to a hard crust forming. It is this hard crust that will prevent any further heat from penetrating.

Size and shape of a commodity in a typical cooking chart demonstrate the importance of size as a characteristic
that has a direct effect on cooking. It shows the size or shape of meat in terms of weight and cut of meat
respectively, the time it could take e.g. roast that piece at a given temperature.

Size or shape of a commodity therefore determines the temperature at which an item is to be cooked and
the length of time that item will take to cook. Only items of the same size should be cooked together. It is also
important to realise that 5 kg of rice will need a bigger pot to cook in, than 2 kg of rice. Obviously too much rice
in a small pot will not cook as effectively as the same quantity in a bigger pot where it is evenly distributed.
Unfortunately, it is these basic facts that are often taken for granted and in most instances the results are
catastrophic.

QUALITY
Though widely used in the industry, the word quality is difficult to define to the satisfaction of one or two other
people. This is as expected because the word quality is subject to personal judgement. The hotel accountant’s
view of quality of a good dish may relay heavily on the cost of producing that dish while a chef’s view of quality
may depend heavily on his judgement as to what constitutes a good menu.

For the purpose of this topic we will define quality as; “the degree of excellence of a commodity” or simply
that quality is “fit for purpose”. This is to say that if tougher cuts of meats or tougher vegetables are suitable for
long slow cooking methods, then they are fit for this purpose and as such we can say that they are of good
quality. Quality will directly affect cooking in that the tougher the commodity, the longer it will take to cook it
(quality has determined cooking method), hence, the slower the heat to be applied (quality has determined
the temperature) therefore, tough cuts of meat like shoulder, neck and vegetables like leek, Brussels sprout,
celery, red cabbage, will need slow cooking methods in order for the connective tissues to be softened. On the
other hand, tender cuts will need brisk cooking methods like pan-frying, grilling, etc.

Mbanga O.M [email protected] +260955145154 Page 15

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

TEXTURE
Texture may be defined as the appearance or feel of an item. It may also be looked at the arrangement of fibre
in a food commodity. The texture of food stuffs can be divided into two main headings;
1. INTERNAL CELL STRUCTURE
2. EXTERNAL CELL STRUCTURE

1. INTERNAL CELL STRUCTURE

The internal cell structure of an item will either be firm or porous.

EXAMPLES OF FIRM EXAMPLES OF POROUS

-Carrot -Tomato
-Potato -Lemon
-Apple -Zuchini (baby mallow/courgettes)
-Aubergine (egg plant)

2. EXTERNAL CELL STRUCTURE

The external cell structure of an item may be compact or finely divided.

EXAMPLES OF COMPACT EXAMPLES OF FINELY DIVIDED

-Tomato -Couliflower
-Potato -Broccoli
-Carrot -Parsley
-Lemon
-Zuchini (baby mallow/courgettes)
-Aubergine (egg plant)

Analysing commodities (especially vegetables) in this matter enable the chef to make important decision as to
the method of cutting and the length of cooking. If a chef want lemon juice, for instance, he/she has to know
how to cut the lemon in order to easily extract the juice from it. We expect that a vegetable that has a compact
external structure and a firm internal texture will definitely take a longer time to cook than that which has a
porous internal structure. Meat is always cut across the grains because we want to expose the connective
tissues as much as possible in order to help tenderise easily. Again, the arrangement of “fibres” (cells) in the
meat has determined the angle at which the meat is to be cut.

CONCLUSION
It is of absolute necessity that food preparation people posses the knowledge about how size, quality and texture
directly affect cooking. Some of these effects may seem too basic. Unfortunately, experience has shown that
taking this for granted may lead to excessive costs.

Mbanga O.M [email protected] +260955145154 Page 16

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

ELEMENTS INVOLVED IN EVERY COOKING PROCESS

There are four (4) elements that are involved in every cooking process and these are;
1. Ingredients; all the ingredients used in the cooking process.
2. Recipe; the list of ingredients and method of preparation used in the cooking process.
3. Equipment; capital assets used in the kitchen such as electrical range, salamander, oven etc.
4. Utensils; small gadgets or tools used in the kitchen such as cooking sticks, spoons, wire whiskers etc.

THE MISE EN PLACE

What mise en place means

Mise-en-place is the basic preparations before you start doing the actual work or basic preparations before
service. Before we start to cook a dish, it is important that we have all the necessary raw materials and
ingredients ready at hand. Furthermore, we have to ensure that all the equipment and tools necessary to work
are at our disposal.
Only a correct mise-en-place allows to work with speed so as to produce several dishes in an efficient and
economical way.

HOW TO MAKE MISE-EN-PLACE

1. STUDY THE RECIPE
Study the type of ingredients, tools and equipment to be used.

2. ARRANGE TOOLS AND EQUIPMENT

Arrange the various tools and equipment needed for the dishes you intend to prepare.

3. CORRECT THE RAW MATERIALS OR INGREDIENTS

Weigh and measure the ingredients and ensure the quantities are accurate.

4. PREPARE INGREDIENTS READY TO COOK

Make the basic preparations like washing, peeling, cutting, deboning, etc.

5. SET UP MISE-EN-PLACE AND CHECK

Place the correct amount of the ingredients on the table or on the tray and check that nothing is missing.
Now you are ready to start cooking.

Mbanga O.M [email protected] +260955145154 Page 17

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

CULINARY TERMINOLOGIES
These are terms which are formally used in recipes and professional kitchens. This is the cookery dictionary
which will help the chef to understand the technical kitchen language and words.

IMPORTANCE OF LEARNING CULINARY TERMINOLOGIES

 They facilitate communication among culinary professionals.
 They promote confidentiality.
 They make menu items sound artistic, thus, adding beauty and richness to the dish.
 They help the chef and service staffs explain the menu contents to the customers.
 They help the chef to decipher the terms in classic recipes; understand recipes and methods of
preparation.
 They promote professionalism.

Examples are listed below;

1. Al’-in the style or fashion of. Used before all words beginning with a vowel (a, e, i, o, u).
2. Ala – in the style or fashion of. Used before all words not beginning with a vowel.
3. Carte du jour-menu of the day.
4. Mignonette-coarsely ground pepper.
5. Sear-to brown quickly in little fat at a high temperature in order to close the pores of the meat and thus
prevent escaping of meat juices when cooking. Also helps to add colour and flavour to the sauce.
6. Matignon-minced raw or cooked vegetables used for cooking and garnishing dishes.
7. Mask-to cover completely with a sauce or aspic jelly.
8. Fromage-cheese
9. Duxelle-mushroom hash composed of finely chopped mushroom, sautéed (tossed) with shallots and
seasoning.
10. Dredge-to roll or sprinkle food with seasoned flour.
11. Ala carte – dishes prepared to order and priced individually
12. Aloyau de boeuf – sirloin of beef
13. Aspic – a savoury jelly mainly used for decorative larder work
14. Au four – baked in the oven
15. Au gratin – sprinkled with cheese or bread crumbs and browned.
16. Bain marie – a container of water to keep foods hot without fear of burning. A shallow container of
water for cooking foods in order to prevent them burning. A deep narrow container for storing hot
sauces soups and gravies.
17. Beignets – fritters, sweets or savoury
18. Beure manie – equal quantities of flour and butter used for thickening sauces
19. Blancher – to blanch
20. Blanquette – a white stew cooked in stock from which the sauce is made
21. Bouquet garni – a faggot of herbs, parsley and vegetables
22. Bouillon – unclarified stock
23. Bouchess – small puff pastry case
24. Petit fours – very small pastries, biscuits sweets etc
25. Rag out – stew (e.g. beef stew)
26. Roux – a thickening of cooked flour and fat.
27. Sabayon – yolks of eggs and little water cooked
28. Salamander – this is a type of grill heated from above
29. Table d’hôte – a meal at a fixed price

Mbanga O.M [email protected] +260955145154 Page 18

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

30. Veloute - basic sauce, a soup of velvet or creamy consistency

31. Mire poix- roughly cut vegetables
32. Julienne- thin strips of vegetables
33. Chiffonade- very fine strips of lettuce
34. Brunnoise-very small dices of vegetables smaller than macedoine
35. Macedoine- cut into dices (fruits or vegetables)
36. Paysanne-to cut into thin even pieces
37. Bouquet garni- a bundle or faggot of herbs (e.g. parsley stalk, thyme and bay leaf) tied together in a
cloth
38. Gateau- a cake of more than one portion.
39. Consommé- basic clear soup or clarified stock
40. Crepes- pancake
41. Coulis- sauce made of pureed or blended fruits or vegetables
42. Flambé- to flame
43. Flappe- chilled
44. Sauté-to toss quickly in a little hot fat.
45. Matignon- minced raw or cooked vegetables used for garnishing or cooking.
46. Sear- to brown quickly on both sides in a little hot fat or oil
47. Fromage- cheese
48. Blind baking- baking of unfilled pastry case.
49. Chantilly – whipped cream
50. Encroute- to wrap food in a pastry and bake
51. Degraisser-to skim fat off liquid.
52. Blanquette- a white stew cooked in stock from which the sauce is made.
53. Petit fours- very small pastries, biscuits, sweets, etc.
54. Roux-a thickening of cooked flour and fat.
56. Pane- to coat food with flavoured flour, egg and crumbs.
57. Marinate- to soak food (meats, poultry, fish, etc) in a marinade (richly spiced pickling liquid).
58. Au bleu- rare done
59. Darne- a thick slice cut from the middle a large round fish or transverse slice of a large raw fish.
60. Canape- a cushion of bread on which are served various foods, hot or cold.
61. Clarification- to make clear as stock, jelly, butter
62. Compote- stewed fruits
63. Croquette- cooked foods moulded into a cylinder shape, coated in flour and eggs, crumbed and deep
fried.
64. Rechauffer- to reheat
65. Marmite- stock pot
66. royale- savoury egg custard
67. Liaison- a thickening of egg yolks and cream
68. Plat du jour- plate of the day
69. Meringue- mixture of egg whites and sugar, whipped until stiff.
70. Brunch- combination of breakfast and lunch (late breakfast or early lunch)
71. Bonne femme- home style (something prepared in a simple home style)
72. Garde marge (as applied in the kitchen)- a section of the kitchen where cold dishes are prepared.
73. Tourne- vegetables cut in a barrel shape.
74. En papillote- paper bag cooking
75. Oeuff- eggs

Mbanga O.M [email protected] +260955145154 Page 19

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

EXERCISE TWO

1. State what you understand by the term culinary terminologies.

2. Explain the importance of learning culinary terminologies
3. List at list twenty other culinary terminologies and what the mean

Mbanga O.M [email protected] +260955145154 Page 20

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

HYGIENE
DEFINITION: Rule for healthy living or simply cleanliness. It is the study of health, cleanliness and the prevention
of diseases.

TYPES OF HYGIENE
There are three (3) types of hygiene
1. Personal hygiene
2. Food hygiene
3. Kitchen hygiene

1. PERSONAL HYGIENE
Personal hygiene is a healthy living. Self respect is necessary in every food handler because a pride in ones
appearance promotes a high standard of cleanliness and physical fitness. Te following will help us understand
personal hygiene;
 Keep finger nails short and clean, and free from varnish.
 Keep hair clean. Long hair should be tied and covered.
 Remove rings, bracelets, necklaces and earrings before going on duty.
 Wear clean chef’s uniform (clothes)
 Do a lot of physique and eat a balanced diet to keep yourself fit.
 Wear comfortable shoes that will not slip, and which will provide protection.
 Wash your body every day to kill bacteria.
 Wash your hands before touching the food.
 Dry your hands well after washing and use a clean towel.
 Cover cuts, open sores and wounds with a waterproof dressing
 Do not touch the food if you are sneezing or suffering from other airborne infections..

2. KITCHEN HYGIENE
 Do not store cleaning materials where they might come into contact with food and drinks.
 Clear up spilt foods straight away.
 Report any pets or signs of pests.
 Keep waste bins properly covered and clean.
 Knives and chopping boards should be reserved for specific uses.
 Never smoke or spit in food handling areas.
 Do not sit on work tables.
 Do not wash food or equipment in wash hand basins.
 Wash your hand thoroughly before touching food.
 Utensils which have been used in contact with raw food should be thoroughly cleaned before it is used
for cooked food.

SIX IMPORTANT THINGS INVOLVED WITH KITCHEN HYGIENE

1. STORAGE- well storage system.
2. PREPARATION- good preparation area for food.
3. FLOORS- clean and dry flours.
4. EQUIPMENT- clean and dry equipment.
5. LIGHTING- a well lighted kitchen.
6. VENTILATION- a well ventilated kitchen.

Mbanga O.M [email protected] +260955145154 Page 21

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

3. FOOD HYGIENE
Food hygiene is more than just cleanliness, it involve the following:
 Destroying any harmful bacteria in food by thorough cooking/processing.
- A safe temperature zone is between 63-100 Degrees Celsius.
- Between 7 and 63 Degree Celsius is called a danger zone.
- 0-7 Degrees Celsius is also called a safe temperature zone.
 Not preventing bacteria from multiplying, result in illness or spoilage of food.
 Protecting food from risk of contamination, i.e. Chemicals, Foreign bodies and Harmful bacteria.

COSTS OF POOR HYGIENE

1. Bad reputation of an establishment.
2. Pest infestation
3. Waste due to spoilage.
4. Food poisoning outbreaks and sometimes death.
5. Fines and costs of Legal action due to prosecution.
6. Loss of production
7. Closure of premises by Environment Health department.
8. Food contamination.
9. Damage of equipment

BY ENFORCING GOOD HYGIENE PRACTISES.

1. we will increase the shelf life of food.
2. We will comply with the law.
3. We will provide better working conditions for our staffs.
4. We will increase business through increased customer satisfaction and a good reputation.

FOOD POISONING
Food poisoning is an unpleasant, sometimes fatal illness which follows the consumption of contaminated or
poisoned food.

SYMPTOMS
Diarrhoea, vomiting, abdominal pains and fever occurring within 1 to 36 hours of eating contaminated food.

The most common cause of food poisoning is when food poisoning bacteria e.g. salmonella, sometimes present
on or in the food are allowed to multiply to dangerous levels.

TYPES OF FOOD POISONING

1. Chemical food poisoning
2. Bacterial food poisoning
3. Foreign bodies food poisoning

Mbanga O.M [email protected] +260955145154 Page 22

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

COMMON SOURCES OF BACTERIA

1. Raw foods such as unwashed vegetables, raw meat, raw poultry and fish.
2. Food handlers
- Harmful bacteria may naturally be present on or in our bodies, but particularly if suffering from
symptoms of food poisoning or septic conditions.
3. Rodents, insects and animals
- These very often carry or contain harmful bacteria.
4. Dirt equipment/surfaces
- Dirt food preparation surfaces and equipment will harbour bacteria in large numbers.

ESSENTIAL POINTS TO REMEMBER ABOUT FOOD POISONING

1. Food which causes food poisoning looks, tastes and smells normal.
2. Food poisoning bacteria are everywhere.
3. Given the right condition i.e. food, warmth, moisture and time, bacteria will multiply to millions in 1
hour 40 minutes.
4. Thousands of food poisoning incidents occurs each year, they result in loss of business and jobs as well
as death.
5. The main reason for food poisoning is storage of high risk foods at room temperature.

THE TEN MAIN REASONS FOR FOOD POISONING.

1. Food prepared too far in advance and stored at room temperature.
2. Cooling food too slowly prior to refrigeration
3. Not reheating (rechaufer) food to high enough temperatures to destroy food poisoning bacteria.
4. The use of cooked food contaminated with food poisoning bacteria.
5. Undercooking
6. Not thawing frozen poultry for sufficient time.
7. Cross contamination from raw food to cooked food.
8. Storing hot food below 63 Degrees Celsius.
9. Infected food handlers.
10. Use of leftovers.

Mbanga O.M [email protected] +260955145154 Page 23

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

DESCRBING MODERN KITCHEN ORGANISATION

ORGANISATIONAL CHART
The kitchen brigade is a working team of trained cooks and beginners who produce and complete dishes under
the management of the chef or food production manager.

The structure and size of the staff, as well as its functions are usually determined by the following factors
1. Size of the establishment
2. Type of establishment
3. Organisational of the establishment
4. Equipment available
5. Foods and dishes to be offered

ORGANISATIONAL CHART

1. Small Kitchen
chef

assistant 1 assistant 2 assistant 3

2. Medium Sized Kitchen

Head Chef

Saucier Entrementier Gardemanger Pastry Rotisier Tournant

3. Large Kitchen Staff

Executive chef

Sous Chef

Chef Restuarant
Saucier Entrementier Pastry Chef Chef Rotisier Chef Tournat Duty Chef
Gardemanger Chef

Each of the above will have an assistant or two depending on the establishment, some positions may be fused
into others.

Mbanga O.M [email protected] +260955145154 Page 24

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

JOB TITLE AND DESCRIPTION

KITCHEN BRIGADE
Executive Chef
With a diploma or certificate, this is the highest level possible. The executive chef is in charge of the kitchens of
large establishment.

He is responsible for all kitchen functions.

He has the overall responsibility for the preparation of food and service in accordance with the standards and
practices of the company.
He plan the menu.
He meets with management and other departmental heads and co ordinates all kind of function in the kitchen.
He is responsible for the overall food cost of the company.
He is responsible for the sanitary condition of the kitchen.
He communicates with the guests.

Head Chef/Chef De Cuisine

Responsible for overall management of the kitchen. He supervise staff, create menus and new recipes with the
assistance of the restaurant manager, makes purchases of raw food items, trains apprentices and maintains a
sanitary and hygienic environment for the preparation of food.

Sous Chef/Deputy Head Chef

The sous chef is the second in command in the kitchen operations, including supervision of all kitchen staff as
well as the preparation and service of the food. He is also responsible for training of beginners. Receives orders
from the chef de cuisine for the management of the kitchen and often represents the chef de cuisine when he or
she is not present.

Senior Chef/Chef De Partie

.responsible for managing a given station in the kitchen where they specialise in preparing particular dishes.
Those that work in the lesser station are referred to as a demi-chef.

Saucier/ The Sauce Chef

Prepares sauces, warm hors d’oeuvres, completes meat dishes and may work on fish dishes and prepares
sautéed items. This is one of the most respected positions in the kitchen brigade. He is in charge of finishing all
hot dishes and preparing hot sauce.

Gardemanger/Pantry supervisor
Responsible for preparation of cold hors d’oeuvres, prepares salads, organises large buffet displays and
prepares charcuterie items.

Entrementier
Prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.

Mbanga O.M [email protected] +260955145154 Page 25

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

Rotisseur/ Roast Cook

Prepares items roasted in the oven or on a spit, deep fried or grilled foods, baked potato dishes and gravies.

Chef Tournant /Relief chef (spare hand or round person)

He relieves all other chefs replaces the department or section chef positions. Moves throughout kitchen assisting
other positions in ktchen.

Grillardin/Grill cook
In larger kitchens this person prepares grilled foods instead of the rotisseur.

Fruiturier/Fry cook
In larger kitchens this person prepares fried foods instead of the rotisseur.

Poissonnier/Fish cook
Prepares fish and seafood dishes.

Potager/Soup cook
In larger kitchens this person reports to the entremetier and prepares the soups.

Legumier/Vegetable Cook
In larger kitchen this person reports to the entremetier and prepares the vegetable dishes.

Boucher/Butcher
Butchers meats, poultry and sometimes fish. May also be in charge of breading meat and fish.

Communard/ Garcon de cuisine/ Canteen Cook

Prepares the meal served to the restaurant staff. Also performs preparatory and auxiliary work for support in
larger restaurants.

Commis/Assistant Cooks
Most chefs de parties are assisted by a commis. They are usually capable of taking charge of a partie if it should
be necessary

Apprenti/Apprentice
Many times they are students gaining theoretical and practical training in school and work experience in the
kitchen. They perform preparatory work and/ or cleaning work.

Plongeur/Dishwasher
Cleans dishes and utensils and may be entrusted with basic preparatory job.

Marmiton/Pot and pan washer

In larger restaurants takes care of all the pots and pans instead of the plongeur.

Mbanga O.M [email protected] +260955145154 Page 26

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

PASTRY BRIGADE (LA BRIGADE DE LA PATISSERIE)

LE CHEF PATISSERIE ( THE PASTRY CHEF)
Is responsible for all hot and cold sweets for lunches, dinners and functions. Production in the patisserie
includes: all cold buffet work; sweet trolley; ice cream dishes; pastries; petit fours; kitchen requirements, such as:
vol-au-vents, cheese straws, etc.
The patisserie in a large hotel or other establishment is in charge of all the sections in the patisserie and also
works together with the head chef (chef de cuisine) on planning menus, functions, staff rota, ordering of
commodities, etc. Prepare and plans all desserts, hot desserts, cold desserts , frozen desserts hot and cold
pastries, confectioneries, menus, requisitioning for materials and supplies testing and costing the materials.

LE BOULANGER (THE BAKER)

Is responsible for the production of all breads and main flour products, covering of pies, lining of flans, morning
goods, etc.

LE TOURIER (THE PUFF PASTE WORKER)

Deals with all pastes and all products from each of the pastes.

LE CONFISEUR (THE CONFECTIONER)

Requires great skill and experience. He produces many artistic stems, such as; pulled sugar, pastillage work,
cake decoration, confits, petit fours, etc.

LE GLACIER (THE ICE MAKER)

Prepares frozen and cold desserts in larger restaurants instead of the patisier. Produces various dishes in which
ice cream is the main ingredient, such as: sorbets, bombes, soufflés, coupes, omelettes and even ice carving.

LE CHEF DE GARDE (THE DUTY CHEF)

Is responsible for running the patisserie when most of the brigade are off duty, mainly in the afternoon and
evenings.

LE CHEF TOURNANT (THE RELIEF CHEF)

Takes on responsibility from other chefs de parties, on their days off duty.

LE COMMIS (THE ASSISTANT)

Most chefs de parties are assisted by a commis. They are usually capable of taking charge of a partie if it should
be necessary.

L’APPRENTI (THE APPRENTICE)

Is learning the trade and is moved to each of the parties to gain experience and knowledge of all the sections.

EXERCISE THREE
1. State the meaning of kitchen brigade.
2. Mention the five reasons which will determine the structure and size of kitchen staff.
3. List the four main section in the kitchen state their main functions.
4. Explain in detail the functions of the following position
Executive chef, Sous chef, Pastry chef,

Mbanga O.M [email protected] +260955145154 Page 27

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

KITCHEN PLANNING

Kitchen Planning

Is the arrangement of the kitchen working area in a logical order to suit the sequence and stages of the main
activities in the kitchen, in order for it to be easy and efficient to work in.

The kitchen should be designed in order to save time and energy to avoid moving from one area to another and
avoid excessive bending and stretching for equipment to use. The most common designs are the L, U and
parallel lines kitchen shapes.

THREE TYPES OF KITCHEN

Conventional kitchen/ small kitchen
Combined preparation and finishing / medium sized kitchen
Separate preparation and finishing kitchen / large kitchen

CONVETIONAL KITCHEN / SMALL KITCHEN

This type of kitchen is mainly found in small establishment which has up to six cooks. The preparation area and
food is served from one counter. The kitchen brigade in this type of kitchen is composed of the chef and three or
six assistants.

The assistant cooks are inexperienced cooks who provide assistant to the chef.

COMBINED PREPARATION AND FINISHING KITCHEN

These types of kitchens are found in medium sized establishments, where the preparation and finishing stations
are organised in two blocks. The kitchen has up to fourteen cooks. The kitchen brigade in this kitchen is
composed of:
1. Executive chef/ chef de cuisine
2. Head chef
3. Sous chef
4. Chef de parties (section chefs). These are line chefs supervising at least one person. They are basically
in charge of a department or section in a medium sized kitchen, the following are the sections:
a. The Saucier
b. The Entrementier
c. The Pastry
d. The gardemanger

Then you have the assistant cooks (commis) and students (apprentice)

SEPARATE PREPARATION AND FINISHING KITCHENS / LARGE KITCHEN

This type of kitchen is found in large establishments and has more than 15 cooks. The following is the kitchen
brigade:
1. The executive chef
2. The sous chef
3. The saucier
4. The entrementier
5. The gardemanger
6. The pastry
7. The rotissier
8. The swing chef/ tournant

Mbanga O.M [email protected] +260955145154 Page 28

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

9. The duty chef

10. Assistants cooks/ commis
11. Apprentice/ students

KITCHEN ORGANISATION
The organisation of the kitchen depends on the following.
 The type of the establishment
 Size of the establishment
 The type and method of customer service
 Extent of the menu
After this information has been provided, the kitchen can be planned in one of the following ways.
 Conventional
 Combined preparation and finishing kitchen
 Separate preparation and satellite kitchen
 Convenience food kitchen
In selecting one of these types of kitchens, consideration should be given to.
 Number of meals to be prepared at each meal period
 Type of service
 Customer prices
 System of serving the meals
 Serving times of meals
After determination of these factors, it should be possible to select a kitchen plan that is practical and of the
appropriate size. The kitchen plan must also provide.
 Flexibility related to the location and the size of the kitchen
 Efficient work flow
 Provision for receiving in coming goods
 Supplies store room
 Adequate refrigeration
 Preparation kitchen(hot, cold, and pastry)
 Finishing kitchen
 Secure store room

The kitchen staff will only be efficient only if the work flow has been property planned.

EXERCISE FOUR

1. Define kitchen planning

2. a. Name the three different types of kitchens
b. State the number of kitchen staff in each case.
3. State what you need to do before establishing a kitchen
4. List the five things to consider when selecting your type of kitchen
5. Mention the nine important things the kitchen plan must provide.

Mbanga O.M [email protected] +260955145154 Page 29

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

FOOD PREPARATION AREAS

Sanitation of utensils equipment, and premises

All utensils and equipment that come into contact with food and areas where food is processed, especially the
kitchen, must be kept clean at all times by following a well planned system.

The kitchen must be cleaned at list once per day

 Floors
 Ceiling
 Walls must have no cracks but smooth.
 Refrigeration like freezers require regular inspection
 Store rooms must be equipped with temperature and humidity control.
 Machines and other equipment should be sanitized with a suitable disinfectant at regular intervals
 Kitchen utensils knives and other tools must not be made with corrosive metals but those that are easy
to clean.
 Work tables and work surfaces must be made from stainless steel or rubber and plastic which are easy
to clean.
 Deep fat fryers the oil in the fryers must be drained every day.
 Grills and roasting spits should be cleaned after each use. The heating surface should be brushed with
a steel brush to remove any carbonised material.
 Rest rooms must be cleaned as often as necessary during the day. They should be well ventilated; the
walls and floors of the restrooms must have hard, smooth, easy to clean surfaces.
 Hand basins should be available in the restrooms, dressing room, and kitchen. Each should be
equipped with hot and cold running water, liquid soap and single use towels. The hand basin and toilets
should be cleaned frequently throughout the day.
 Waste bins must be washed and disinfected inside and outside the container. The where they are kept
must be cleaned, disinfected and sanitised daily.
 Packing cases may be dangerous sources of bacteria, vermin (cockroaches, beetles, and moths) find
their way into the kitchen in suppliers packing cases. Such cases should be stored in an area outside
the kitchen until they can be unpacked and removed.
 Soiled laundry should be stored in laundry carts or containers outside the kitchen.

EXERCISE FIVE

1. State why the food preparations areas must be kept clean at all times.

Mbanga O.M [email protected] +260955145154 Page 30

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

KITCHEN COOKING EQUIPMENTAND UTENSILS

ROASTING, BOILING AND DEEP FAT FRYING EQUIPMENT

1. Bain marie heated water bath for keeping food warm

2. Deep fat fryer- heated electrically or with gas, sometimes equipped with automatic fat filter.
3. Fry pan- fixed or tilting
4. Griddle- independent or built in units, thermostatically controlled hot plates with drip pans for excess fat.
5. Grill- bottom, top or top and bottom contact heat; direct or indirect infrared heat.
6. Toaster conveyer- conveyer type mode for toasting bread or rolls using either electricity or gas. Find
many more in Eugen Pauli classical cookery the modern way.

Mbanga O.M [email protected] +260955145154 Page 31

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

FOUNDATION KITCHEN STOCKS

DEFINITION OF STOCK

Stock is a liquid containing some of the soluble nutrients and flavours which are extracted by prolonged and
gentle simmering (with the exception of fish stock) which requires only 20 minutes.

Stocks are the foundations of many important kitchen preparations such as soups, sauces, purees, gravies;
therefore the greatest possible care must be taken in their production, and they should not be used as a culinary
‘washing machine’. Respect is the greatest ingredient one can afford a stock.

The following points should give some assistance in stock preparation.

1. Bones, vegetables and other ingredients used must be fresh.

2. If the bones are not fresh blanch them, blanching will cleanse the bones
3. To get the most flavour from the bones cook them for sufficient time
4. Bones must be chopped into small pieces so as to get the most possible extraction of the flavours and
gelatinous materials
5. To ensure a clear stock, remove all scum and fat that appears on the surface of the stock as soon as
possible.
6. Bones, vegetables and other ingredients used in stock preparation should be in proper proportion.
7. Stock is the base for other preparations and these preparations will be seasoned, therefore salt should
not be added to stock
8. Stocks should always simmer gently; if it is allowed to boil quickly, it will evaporate and go cloudy or
milky.
9. If stock is to be kept, strain it and cool quickly, then place it in the refrigerator.
10. If stock foams, during cooling or reheating bacterial action has set in, it must be discarded

DIFFERENT TYPES OF STOCK

There are four different types of kitchen stocks or foundation liquids used in every professional kitchen.

1. White stock or fonds blanc; made from bones of veal, chicken, pork e.t.c. (6 hrs)
2. Brown stock or fonds brun or estouffade; made from roasted or browned beef bones.(8 hrs)
3. Fish stock or fonds de poisson or fume de poisson; made from fish bones. (15-20 minutes)
4. Vegetable stock or fonds de legume. (1-2 hrs)

Mbanga O.M [email protected] +260955145154 Page 32

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

PREPARATION OF STOCK

WHITE STOCK STOCK

Fond blanc 10 lts

MIS EN PLACE

Note this stock may be prepared from veal or beef bones. Preference is given to veal bones.

5kg veal or beef bones chopped into small pieces

500gr white bouquet garni

Salt

12lts water

PREPARATION

1. Place the veal or beef bones in cold water, blanch, refresh and drain off.
2. Place the bones in a stock pot and add 12lts cold water
3. Bring to the boil and skim off all scum
4. Add the bouquet garni and salt
5. Re boil lower the heat and let it simmer for about 2-5 to 3hrs
6. Skim frequently
7. Strain, reboil and use according to the particular recipe.
8. If the white is not used immediately cool it down and keep it in clean container in the refrigerator.

Presentation remarks

Never cover the pot with a lid if the

Are fresh, blanching may be omitted

Mbanga O.M [email protected] +260955145154 Page 33

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

BROWN STOCK STOCKS

Fond brun 10lt

MIS EN PLACE

NOTE this stock may be prepared from veal or pork bones or mixed preference is given to veal bones.

5kg veal or pork chopped into small pieces

500gr mirepoix

100gr fat

Salt

Rosemary

Thyme

PREPARATION

1. Place and roasting or braising pan in the hot oven (230c) and heat the fat
2. Add the bones and roast them until nice brown. Turn frequently.
3. Lower the heat and add the mirepoix, roast again until thebmirepoix turns brown
4. Transfer bones and mirepoix into a stockpot. Keep aside.
5. Pour off the roasting fat and dilute the roasting sediments by adding some water. Add it to the bones.
6. Add 12lts cold water, bring to the boil and skim off all scum.
7. Add spices and salt and let it simmer for about 2.5 to 3hrs.
8. Skims frequently.
9. Strain, re boil and use according to the particular recipe.
10. If the stock is not used immediately cool it down and keep it in a clean container in the refrigerator.

(*this step is not necessary when using a braising pan)

REMARKS

Never cover the stock pot with a lid. Brown game stock prepare as for brown stock replacing veal or pork
bones with game bones.

Mbanga O.M [email protected] +260955145154 Page 34

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

BEEF STOCK STOCKS

Bouillon 10lts

MIS EN PLACE

5kg beef stock chopped into small pieces

500gr bouquet garni

1pc bay leaf

2pcs cloves

20 pieces white peppercorn crushed

1 onion washed and cut across into halves without peeling. Browned in oven or on hot plate.

12lts water

PREPARATION

1. Place beef bones in cold water, blanch, refresh and drain off.
2. Place the bones in a stock pot and add cold water (12lts)
3. Bring to the boil and skim off all scum
4. Add the bouquet garni, spices and salt
5. Re boil and lower the heat in order to simmer the stock for about 3 hours.
6. Skim frequently
7. Strain, re boil and skim off the fat
8. Use according to the particular recipe
9. If the beef stock is not used immediately cool it down and keep it in a clean container in the refrigerator

REMARKS

Never cover the pot with a lid. The broth of boiled beef can be used as bouillon. If the beef bones are fresh,
blanching may be omitted.

Mbanga O.M [email protected] +260955145154 Page 35

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

CHICKEN STOCK STOCKS

Fond de vollaile 10lts

MIS EN PLACE

5kg chicken bones and offal’s chop and cut into small pieces, wash such things as
neck gizzards, heart and pinions ran off.

500gr white bouquet garni salt

Salt

12lts water

PREPARATION

1. Place the bones and offal’s in cold water in cold water, blanch, refresh and drain off.
2. Place bones and offal’s in a stock pot add 12lts cold water
3. Bring to a boil and skim off all scum
4. Add the bouquet garni and salt
5. Re boil, lower the heat and let it simmer for about 1.5 to 2hrs
6. Skim frequently
7. Strain, re boil and use according to the particular recipe
8. If the stock is not used immediately cool it down and keep it in a clean container in the refrigerator.

REMARKS

Never cover the pot with a lid. The broth of boiled chicken can be used as stock. If the bones and offal’s are fresh
blanching may be omitted.

Mbanga O.M [email protected] +260955145154 Page 36

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

FISH STOCK STOCKS

Fond de poisson 10lts

MIS EN PLACE

5kg fish bones chop roughly and wash

100gr onion cut into slices

150gr leek cut into slices

50gr mushroom trimming if on hand

5ml white wine

Salt

1pc bay leaf

5pc lemon squeeze out the juice

10mls oil

20pcs white peppercorn crushed

10lts water

PREPARATION

1. Heat the oil in a large stewing pot.

2. Add the fish bones and the vegetables and sweat all for about 10 minutes without allowing any
colouring.
3. Pour off the oil and add 10lts warm water
4. Bring to the boil and skim off all scum
5. Add spices, white wine, lemon juice and salt
6. Re boil and lower the heat and let it simmer for about 20 minutes
7. Skim frequently
8. Strain, re boil and use according to the particular recipe

REMARKS

Never cover the pot with a lid, never blanch fish bones.

EXERCISE SIX
1. Define stock
2. Identify the five different types of stock.
3. List eleven points necessary for the preparation good stock preparation.

Mbanga O.M [email protected] +260955145154 Page 37

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

SOUPS
A soup may be defined as a liquid food derived from a variety of food such as meat, poultry, fish or vegetables.
Some soups are thin, others are thickened by various thickening agents such as a roux, beurre manie or refined
starches such as cornflour and arrowroot.

Soups are served to enhance a meal. Soups are also an indication to the customer of the amount of attention a
cook put into his food preparation. If the soup tastes good, the customer will eagerly look forward to the courses
that follows.

SOUP MAKING
In making soups a good stock is of great importance. All ingredients used to prepare soups should be of the
finest quality. Soups should never brought to a vigorous boil at any time during the cooking process. To produce
a good soup, one must spend time and effort.
Soups offer a very desirable possibility of the use of leftover food, in the preparation of puree soups because
leftover potatoes and vegetables can be used in very economical way. However, they should never be used as
culinary dust bins.

CLASSIFICATION OF SOUPS
Soups may be classified as followings:

SOUP

CLEAR/THIN SOUPS THICK SOUPS SPECIAL/NATIONAL

BROTHS/ CONSOMME CREAM PUREE VEGETABLE

BOUILLONS

VARIATIONS VARIATIONS VARIATIONS VARIATIONS VARIATIONS VARIATIONS

1. CLEAR/THIN SOUPS
These are soups that do not contain any thickening agents. They are light and mostly transparent.
These classified in two categories;

Broths and bouillons are interchangeable terms. They are liquids (stocks) in which any food including
vegetables have been simmered and then strained and served. They are basically stocks (beef, mutton,
chicken, etc) garnished with brunoise of vegetables, diced meat or chicken and rice or barley.

A consommé is a crystal clear and transparent soup derived from stocks, broth or bouillon. Nearly all
consommés are derived from two sources; chicken stock and beef stock.

Mbanga O.M [email protected] +260955145154 Page 38

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

CLARIFICATION OF CONSOMME
The process by which consommé is obtained is called clarification. The objective of clarification is to
extract all the impurities and fine floating particles in order to produce a light, stimulating, extremely
clear and transparent soup.
The process of clarification utilises three (3) sets of ingredients:
(a) Minced raw beef/chicken and egg whites. Both contain a protein that coagulates, rising to the top
of the liquid and carrying all other solid impurities.
(b) Tomato and tomato products, lemon or vinegar, all of which are acids which helps the
clarification process.
(c) Fresh vegetables, herbs and spices, contributes flavour and nutritive values to the finished
consommé or stock.

The remaining liquid beneath the coagulated surface should be gently simmered to increase the richness, then
strained using a fine cloth (muslin cloth).

Cloudness in consommés is due to some of the following;

(a) Poor quality stock

(b) Greasy stock
(c) Unstrained stock
(d) Imperfect coagulation of the clearing agents.
(e) Whisking after boiling point is reached whereby the impurities mix with the liquid.
(f) Not allowing the soup to settle before straining
(g) Lack of cleanliness of pan or cloth
(h) Any trace of grease or starch.

EXAMPLES OF CONSOMMES
The various consommés are numerous and are named for additional ingredients that go into their production,
historical figure and events or, for many of them, the accompanying garnish.

1. Consommé royale-garnished with savoury egg custard

2. Consommé Celestine-garnished with julienne of pancakes
3. Consommé julienne-garnished with julienne of vegetables
4. Consommé brunoise-garnished with brunoise of vegetables
5. Consommé vermicelli-garnihed with cooked vermicelli (pasta)
6. Consommé madrilène-flavoured with tomato and celery with a dice of tomato concasse.
7. Petite marmite double consommé garnished with chicken winglets, cubes of beef, turned carrots and
turnips and squares of celery, leek and cabbage.
Should be accompanied with thin toasted slices of bread, grated cheese and a slice or two of poached
beef marrow.

Mbanga O.M [email protected] +260955145154 Page 39

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

2. THICK SOUPS
These are soups that are thicken with various thickening agents

(a) CREAM SOUPS are soups thickened with the addition of cream and, or cream. The name of the
soup denotes the predominant ingredients e.g. cream of asparagus, cream of chicken, cream of
fresh vegetables etc.
(b) PUREE SOUPS are thickened without the addition of cream and milk. They are thickened by
starchy ingredients such as potatoes and pumpkins. They are principally derived from legumes
(dried peas, beans and lentils) but may be made from any starchy foods.
(c) VEGETABLE SOUPS are thickened by their own ingredients and the main ingredients being
vegetables such as broccoli, cauliflower, carrot, etc.
(d) VELOUTE SOUP-a thick soup made from white stock and roux, finished with a liaison of egg yolks
and cream.
(e) CHOWDERS are derived from fish, shellfish and more recently vegetables. Although the vegetable
chowders are more aptly termed cream soups.
(f) BISQUES are usually served from shellfish and may be thickened with various preparations. They
are named according to their predominant flavours such as Shrimp Bisque, Lobster Bisque, etc.

3. SPECIAL OR NATIONAL SOUPS

They are of great variety and include soups that are both clear and thick. These are
1. Minestrone soup from Italy
2. Mulligatawny soup from India
3. Oxtail soup from England
4. Basil onion soup from Switzerland
5. Goulash soup from Hungary
6. Gazpacho soup from Spain
7. Cabbage soup from Australia
8. Vicchissoise soup from United States of America.
9. Oll podrita soup from Spain
10. Scotch broth soup from Britain
11. Borcht soup from Germany
12. Chicken broth from Britain.

SOUP SERVICE
Most soups should be served piping hot in hot serving dishes. There are a few warm weather soups that are
served cold in liquid or jelly form. Chilled cups should be used for cold soups.

SOUP GARNISHES
The garnishes of soups are many in number and of infinite variety. They may be extremely simple such as
chopped parsley or other herbs or more complex such as quenelles of meat, fish or poultry.

The soup is often named for the garnish that accompanies it. Garnishes that demand a fresh look or that may get
soggy standing 9such as croutons) may be placed on the plate at service time.

Mbanga O.M [email protected] +260955145154 Page 40

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

COMMONLY USED GARNISHES

1. Croutons: made from bread, toast or pate-a-choux
2. Cheese: cheese balls or grated cheese such as parmesan
3. Cereals: rice or barley
4. Dairy products: unsweetened whipped cream or sour cream
5. Poultry: usually small dices or julienne
6. Meats: same as poultry
7. Sea-foods: diced or flaked. All foods should be in large enough pieces to be
distinguished
8. Pastas: fine noodles, vermicelli, spaghetti and other pasta products
9. Vegetables: cut in various sizes and shapes from which the name often derives-
Brunoise, julienne, paysanne, printaniere (which refers to spring vegetables)
10. Spices and herbs: parsley, mint leaf, etc.

Accompaniments of crisp character are often served with soups. These may be melba toast, various crackers,
pastry, or bread sticks, whole grain and shredded wafers, croutons.

Mbanga O.M [email protected] +260955145154 Page 41

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

SAUCES
A sauce is the crowning glory of any dish. Sauces are often considered as one of the greatest test of a chef’s kill.
A sauce should be as good as the ingredients you put into it and the care you take in their preparation.
DEFINITION OF SAUCE
A sauce is a partially thickened, flavoured liquid which can be added to food or dish it enhances the flavour of the
food or dish it accompanies. It also provides a contrasting flavour to an otherwise mildly flavoured food. E.g.
mornay sauce to cauliflower.
Or
A sauce is a thin partially thickened liquid that has been compounded from various food. It serves as an
accompaniment for foods, providing flavour and exciting the appetite.

THICKENING AGENTS

Thickening agents that are used to improve the consistency of sauces, soups e.t.c.
 Beurre manie (kneaded butter)
 Egg yolks
 Roux (white, blond and brown)
 Cornflour, arrowroot or starch
 Cream
 Rice
 White wash
 Reducing cooking liquor or stock

1. Beurre manie (pronounced burr malmyay)

Is a mixture of equal quantities of flour and fat kneaded or worked together to form a smooth paste. It is
used for quick thickening at the end of cooking to finish a sauce.

2. Egg yolks
These are used in sauces such as mayonnaise, hollandaise and custard sauces.
Egg yolks have the power to thicken a sauce due to coagulation of egg proteins when heated.
Caution must be used when thickening with egg yolks because of the danger of curdling.

3. Roux (pronounced as ROO)

This is equal quantities of flour and fat cooked together to sandy texture.
Under this there exists three roux and namely; white roux, blond roux and brown roux.
a. White roux
This is cooked for just a few minutes, just enough to cook out the raw taste. Cooking is stopped as
soon as the roux has a frothy chalky, slightly gritty appearance, before it has begun to colour. White
roux is used for béchamel and white sauce based on milk
b. Blond roux
This roux is cooked a little longer just until the roux begins to change to a slightly darker colour.
Cooking must then be stopped. Blond roux is used for veloute and on white stocks. The sauces
have a pale ivory colour.
c. Brown roux

Mbanga O.M [email protected] +260955145154 Page 42

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

This is cooked until it takes on a light brown colour and a nutty aroma. Cooking must take place
over low heat so that the roux browns evenly without scorching for deeper brown roux. The flour
may be browned in an oven before adding to the fat.

There is also one ‘modern approach’ of roux known as ‘continental’ roux style. This is a very easy
and straightforward thickening agent that can be frozen and used as a quick thickener during
service or a la minute
Mix equal quantities of flour and vegetable oil together to a paste and place in the oven at 140 C.
Cook the mixture, mixing it in on itself continually until a biscuit texture is achieved.
Remove and allow to cool to room temperature. When it is cool enough to handle form into a
sausage shape using a double cling film. Chill, then freeze.
To use, remove from the freezer and save a little off the end of the log. Whisk it into the boiling
sauce (as the flour is already cooked it is not necessary to add it slowly to prevent lumping as this
will not occur). Once the desired thickness has been achieved, pass and serve.

4. Cornstarch (maizenna)
Produces a sauce that is almost clear, with a glossy texture. To use, mix with cold water or other cold
liquid until smooth. Stir into the hot liquid.

5. Arrowroot (maranta)
Used like corn starch, but it gives an even clearer sauce. The use is limited by its high cost.

6. Blood (hare)
This is not commonly used except in the preparation of a dish known as jugged hare.

7. White wash
A thin mixture of flour and cold water. Sauces made with white wash have neither as good a flavour nor
as fine a texture as those made with roux. White wash is not recommended for use.

PREREQUISITE OF A GOOD SAUCE.

1. First class quality ingredients in sufficient quantity
2. Flavourful, rich stocks with a clean taste.
3. Fresh herbs, wherever possible.
4. High quality wines and liqueurs.

THE FOUR CHARACTERISTICS OF A GOOD SAUCE

1. It should be glossy in appearance
2. It should have a smooth texture
3. It should be of the light pouring consistency
4. It should have a definite taste

PURPOSE OF USING SAUCES

Sauces are used to moisten, add flavour and richness, and enhance the appearance of other foods.

Mbanga O.M [email protected] +260955145154 Page 43

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

CLASSIFICATION OF SAUCES
Mother sauces
Derivative sauces
Miscellanaceous sauces

MOTHER SAUCES
Mother sauce is a basic or foundation sauce from which other sauces are made. They are made
first before any other sauce can be made or derived from, hence mother sauces.

There are six types of mother sauces

Brown sauce (demi glace)
Basic milk sauce (béchamel)
Veloute sauce
Mayonnaise sauce
Hollandaise sauce
Vinaigrette sauce

BROWN SAUCE (DEMI GLACE)

This is a refined brown sauce (espagnole sauce). The name literally means (half glaze) demi glace has a full rich
flavour. The sauce is prepared from equal quantities of good brown sauce and brown veal stock. The aromatics,
vegetables, mirepoix and tomatoes used in the base preparation should not over power the main flavour of the
finished sauce, but should contribute to a well balanced taste. Demi glace should have a deep brown colour.
When properly simmered, skimmed and reduced demi glace is translucent and highly glossy. Demi glace should
never fill tacky

Basic milk sauce (béchamel)

This is a sauce which was named after its inventor Louis de Bechamel. It is often referred to as a cream sauce
because of its appearance and is probably used most frequently in all types of dishes. Béchamel should have a
creamy flavour reflecting its base liquid milk there should be no taste of roux. Béchamel should have the colour
of heavy cream slightly ivory.

Veloute
This is a blond coloured savoury sauce made from white stock and a blond roux. It is a stock based white sauce.
It translates in French as velvety, soft and smooth to the paste. The flavour of a veloute should reflect the stock
used in its preparations. It should have a pale ivory colour with absolutely no hint of gravy although it will never
be translucent. It should be smooth with no hint of graininess. It should be made from chicken, fish, or veal stock.
It should have a noticeable thick body enough to coat the back of a spoon, yet still be easy to pour.

Hollandaise sauce
This is a sauce with an emulsion of egg yolks and fat. It is generally used with vegetables, fish and egg dishes,
such as the classic egg Benedictine. It belongs to a group of sauces called emulsions sauces. Emulsions sauces
are formed when one substance is suspended in another. In a hollandaise sauce the melted butter or clarified
butter is suspended in partially cooked eggs

Mbanga O.M [email protected] +260955145154 Page 44

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

MAYONNAISE SAUCE
Mayonnaise is used as a salad dressing and as a cold sauce. Mayonnaise can be made by hand with a mortar
and pestle, whisk or fork, or with the aid of an electric mixer, or an electric blender. Mayonnaise is made by
slowly adding oil to an egg yolk, while whisking vigorously to disperse the oil. The oil and the water in yolks form
a base of the emulsion, while the lecithin from the yolks is the emulsifier that stabilizes it. Additionally, a bit of a
mustard may also be added to sharpen its taste, and further stabilize the emulsion. Mustard contains small
amounts of lecithin. It is a process that requires watching; if the liquid starts to separate and look like pack-ice, or
curd, it simply requires starting again with an egg yolk, whisk it, slowly add the curd while whisking, and it will
emulsify to be mayonnaise.

VINAIGRETTE SAUCE
Vinaigrette is used as a salad dressing, and, as a cold sauce. There are general ways to prepare a vinaigrette
but the classical recipe is to slowly add 3 parts of oil at room temperature to 1 part of vinegar, using a whisk, until
it emulsifies into a creamy sauce. A blender may be used. Salt and pepper are added for taste. Herbs are
sometimes added to enhance flavour. A high quality wine vinegar and olive oil are preferred. The addition of a
small amount of mustard, honey, or egg yolk can help keep the oil and acid in an emulsion. Commercial
preparations are often emulsified with lecithin or similar additives.

BECHAMEL (MILK) SAUCE 4 Lts

MIS EN PLACE

250g Butter
250g Bread flour
4 lts Milk
1 Small whole onion peeled or coarsely
1 Whole clove
1 Bay leaf
To taste Salt
To taste Nutmeg
To taste White pepper
PREPARATION
1. Heat the butter in a sauce pot over low heat .Add the flour and make a white roux and allow it to cool slightly.
2. In another saucepot prepare the infused milk. Gradually add to the roux, beating constantly with a whisker.
3 . Bring the sauce to the boil, stirring constantly. Reduce heat to a simmer
4. Adjust the consistency with more hot milk, if necessary.
5. Season very lightly with salt, nutmeg, and white pepper. Spice flavours should not dominate.
6. Strain through a straining cloth or fine conical strainer
6. Place in a clean container, then cover the surface with melted butter to prevent skin forming
7. Use accordingly to the particular recipe.

REMARKS
Avoid aluminium equipment for this preparation

Mbanga O.M [email protected] +260955145154 Page 45

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

BASIC VELOUTE(VEAL,CHICKEN,OR FISH 2 Lts

Mis en place
125 g Butter

125g Flour

2.5 ltrs White stock hot (veal, chicken or fish)

Preparation

1 Heat the butter in a sauce pot over low heat .Add the flour and make a blond roux and allow it to cool
slightly.
2 Gradually add the hot stock to the roux, beating constantly. Bring the sauce to the boil, stirring constantly.
3 Simmer the sauce very slowly for 1hour , stir occasionally and skim the surface if necessary
4 Veloute may not be seasoned because it is used as an ingredient in other preparations .
5 Strain through a straining cloth or fine conical strainer.
6 Cover or spread melted butter on surface to prevent skin forming. Keep hot in a bain marie or cool in a cold
water bath for later use.

BASIC BROWN SAUCE OR ESPAGNOL 4 ltrs

250g Butter
250g Bread flour
6 Ltrs Brown stock

1. Heat the butter in a sauce pot over low heat .Add the flour and make a brown roux and allow it to cool
slightly.
2. Gradually add the hot stock to the roux, beating constantly. Bring the sauce to the boil, stirring constantly.
3. Simmer the sauce very slowly for 2 hour , until the sauce is reduced to half and skim the surface if
necessary
4. Strain through a straining cloth or fine conical strainer.
5. Cover or spread melted butter on surface to prevent skin forming. Keep hot in a bain marie or cool in a cold
water bath for later use.

DEMIGLAZE
Combine equal quantities of brown sauce and brown stock in a saucepot and simmer until reduced by half.
Strain and cover to prevent the skin from forming.

Mbanga O.M [email protected] +260955145154 Page 46

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

BASIC HOLLANDAISE SAUCE 1LTR

1125 g Butter (clarify the butter and keep it warm but not hot)
100 mls White vinegar or white wine vinegar
Pinch Salt
Pinch Peppercorns, crushed
60 ml Cold water
12 Egg yolks
30-60ml Lemon juice
Pinch Cayenne Pepper
PREPARATION
1 Combine the peppercorns, salt and vinegar in a saucepan and reduce until nearly dry. Remove from
heat and add the cold water.
2 To make it easier to beat with a wire whip, it is best now to transfer this diluted, cooled reduction to a
stainless-steel bowl.
3 Add the yolks to the bowl and beat well.
4 Hold the bowl over a hot-water bath(bain marie) and continue to beat the yolks until they are
thickened and creamy.
5 Remove the bowl from the heat. Using a ladle, slowly and gradually beat in the warm clarified butter.
Add the butter drop by drop at first. If the sauce becomes too thick to beat before all the butter is
added, beat in a little of the lemon juice.
6 When all the butter has been added, beat in lemon juice to taste and adjust seasoning with a few
drops of warm water.
7 Strain through a straining cloth and keep warm (not hot ) for service. Hold no longer than 1 ½ hours.
8 (a)The amount of salt used in this preparation will depend on the type of butter used
( b)Too hot butter, a too hot water bath or butter added too quickly are the main reasons for curdling.
A hollandaise sauce that curdles can be restored by using a soup spoon or cold water.

MAYONNAISE SAUCE 2 Lts

8# Eggs yolks
2 tspn White vinegar
To taste Salt
1 tsp Mustard
Pinch Cayenne
1.7 Lts Salad Oil
60 ml Vinegar
50-60 ml lemon juice

PREPARATION

1 Place the egg yolks in a bowl and whisk until well beaten.
2 Add 2 tspn vinegar and beat well.
3 Mix together the dry ingredients and add to the bowl. Beat until well mixed.

Mbanga O.M [email protected] +260955145154 Page 47

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

4 Add the oil very slowly, almost drop by drop. When the emulsion forms, you can add the oil slightly
faster.
5 When the mayonnaise becomes thick, thin with a little of the vinegar.
6 Gradually beat in the remaining oil alternately with the vinegar.
7 Adjust the consistency and seasoning by beating in a little lemon juice.

VINAIGRATTE SAUCE OR BASIC FRENCH DRESSING 2 Ltrs

MIS EN PLACE

500 Ml Wine vinegar

To taste salt
10 ml white pepper
1.5 Ltrs salad oil
Preparation
1. Combine all the ingredient in a bowl and mix well until it forms an emulsion.
2. Mix or stir again before using

Mbanga O.M [email protected] +260955145154 Page 48

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

DERIVATIVE SAUCES
A derivative sauce therefore is a secondary sauce made by adding certain ingredients to a mother sauce. The
name of a mother sauce change with the addition of certain ingredients to derive a daughter sauce. It usually
goes by the name of the major ingredients added
MOTHER SAUCE DERIVATIVE SAUCE INGREDIENTS SERVED WITH
1. DEMI-GLACE 1. MADEIRA Madeira wine, butter Braised ox-tongue
(BROWN SAUCE) or ham
2. BORDELAISE Shallots, red wine,
mignonette pepper, Fried steak,
thyme, bay leaf poached beef
marrow

3. LYONNAISE Oil, onion, vinegar Burgers, fried liver

or sausage
2. BECHAMEL 1. ANCHOVY Anchovy essence Poached or fried
(MILK SAUCE) or boiled fish.

2. EGG Diced, hard-boiled Poached fish, or

eggs boiled fish

3. PARSLEY Chopped parsley Poached or boiled

fish/ vegetable

3. VELOUTE (WHITE 1. AURORE Mushroom Poached or boiled

SAUCE) trimmings, cream, chicken, poached
egg yolk, lemon juice, eggs, etc.
tomato puree.
Boiled leg of
CHICKEN VELOUTE 2. CAPER Capers mutton

Poached or boiled
VEAL VELOUTE 3. IVORY OR Mushroom, meat chicken.
ALBUFERA glaze

4. HOLLANDAISE 1. MALTAISE Blood orange, Poached fish,

SAUCE eggs, beef steaks.

Grilled meat, fish,

2. CHORON Tomato puree. eggs, vegetables.

3. BEARNAISE Shallots, tarragon. Vegetables, fish,

grilled meat.

Mbanga O.M [email protected] +260955145154 Page 49

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

5. MAYONNAISE 1. TARTAR Capers, gherkins, Fried fish,

SAUCE parsley. potatoes,
mushrooms, etc

2. COCKTAIL Tomato ketchup, Poached or boiled

horseradish, tobacco seafoods

3. THOUSAND Chilli sauce, minced Salad dressing

ISLAND onion, minced green
DRESSING pepper, chopped
drained pimiento and
chopped hard-
cooked eggs.
4. VINAIGRETTE 1. HERB Parsley ,Chives, Mixed vegetable
VINAIGRETTE tarragon, thyme, salad
basil, marjoram.
2. LEEK & MUSHROOM Mushrooms, leek. Terrine of bacon,
VINAIGRETTE
Roquefort cheese spinach and
3. ROQUEFORT
blue cheese from mushrooms.
DRESSING
sheep milk and heavy
cream
4. MUSTARD
Mustard Salads
VINAIGRETTE

Mbanga O.M [email protected] +260955145154 Page 50

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

HERBS AND SPICES

We often use the words herb and spice interchangeably. Herbs and spices are obtained from plants. (Salt is
neither a spice nor an herb. It is actually a mineral.) Herbs and spices are used primarily for adding flavour and
aroma to food. And both are best used fresh but can be saved by drying. While there are similarities, there also
are subtle differences between herbs and spices.

HERBS
Herbs are aromatic dried or fresh leaves of certain plants. They contain some oils which gives the characteristic
smell and flavour. They have no food value, but from the nutritive point of view they help to aid digestion by
stimulating the flow of gastric juices. Herbs are obtained from the leaves of herbaceous (non-woody) plants.
They are used for savoury purposes in cooking and some have medicinal value. Herbs often are used in larger
amounts than spices. Herbs originated from temperate climates such as Italy, France, and England.

Examples of Herbs

1. Thyme (commonly used) 11. Borage

2. Sage (used in stuffings) 12. Chervil
3. Oregano 13. Chive
4. Parsley (garnishing and several dishes) 14. Celery (sauces and salads)
5. Marjoram 15. Coriander
6. Basil (used in tomato dishes and salads) 16. Dill (fish)
7. Chives 17. Fennel
8. Rosemary (chicken and sauces) 18. Lemon herb
9. Mint (salads and lamb) 19. Lovage
10. Bay leaves (commonly used) 20. Taragon

SPICES
Spices are aromatic/natural products obtained from roots, flowers, fruits, seeds or bark of a number of
different trees or shrubs. They also contain natural oils which give the characteristic smell and flavour. Spices
are native to warm tropical climates and can be woody or herbaceous plants. Spices often are more potent and
stronger flavoured than herbs; as a result they typically are used in smaller amounts. Some spices are used not
only to add taste, but also as a preservative.

Examples of Spices

1. Cinnamon - bark
2. Ginger, Tumeric- root
3. Cloves - bud
4. Saffron - stigma (flowers (female reproductive part)
5. Nutmeg, cumin, caraway - seed
6. Vanilla - undeveloped fruit of an orchid
7. Caraway-fruits
8. Angelica-stems
9. Cardamon-pods
10. All spice-blends

Mbanga O.M [email protected] +260955145154 Page 51

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

All spice or pimento is a blend of cloves, cinnamon and nutmeg. It is mostly grown in the West Indies.

Chinese five spice powders are fennel, cloves, cinnamon, anise pepper and anise powder. Chillies and
capsicums are from the same family and grown on shrubs. There are many types of chillies and they vary in
taste, colour, piquancy and heat. The seeds are one of the hottest parts of the chilli and they can be removed by
splitting the chilli. Chillies are used in many dishes such as pizzas, pasta and in Indian, Thai and Mexican
cookery. Garam Masala literally means Hot spices and is not a standardised recipe, but a typical mixture which
could include; cardamom, cinnamon sticks, cumin seeds, cloves, black pepper corns and nutmeg.

Cloves are unripened flower buds grown in Zanzibar, Penang and Madagascar. Caraway is grown in Holland.

Cinnamon are barks of trees found mostly in China and Sri lanka. Coriander is grown in Morocco, and is used in
sauces, curry powder and mixed spice. Cumin is used in curry and is powerful, warm, sweet and has a slightly
oily taste. Dill seeds are used for flavouring fish, soups, stews and cakes. Saffron are the stigmas of a saffron
crocus grown mainly in Spain. They are dried and later used in soups, sauces, and particularly in rice dishes
giving them a bright yellow colour. Caraway seeds are used in bread, saukraut, cheese, and confectionery. They
are also used in flavouring liqueurs such as kummel. Anise pepper is hot flavoured red pepper. Anise is also
known as sweet cumin, and has a sweet aniseed flavour. It is used for fish, sweets, creams and cakes. Anise
star is stronger than anise, and this has a slight liquorice flavour. It is mostly used in Chinese cookery with pork
and duck.

GENERAL USE FOR BOTH HERBS AND SPICES

1. Enhance appearance e.g. Tumeric
2. Aid digestion
3. Used as preservatives
4. Add variety
5. Medicinal purpose e.g. Ginger-cold; Cloves-toothache; Tumeric-shock; Cinnamon-headache; Garlic-BP;
Beetroot-Blood booster; Mint-vomiting e.t.c.

Mbanga O.M [email protected] +260955145154 Page 52

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

CONDIMENTS
Condiment is a liquid or powder used for giving a special taste to food. The commonly used condiments
are as follows;
1. Salt
2. Pepper
3. Cayenne pepper
4. Mustard
5. Vinegar
6. Paprika

SALT (SODIUM CHLORIDE)

Salt is used for stabilising body fluids and preventing mascular cramps. It is also used as a preservative
by preventing bacterial multiplication.
Salt is used for seasoning many dishes and as a condiment at the table.

PEPPER
Pepper is obtained from black peppercorns, which are the berries of the tropical shrub. White
peppercorns are obtained by removing the skin from the black peppercorns. It is less pungent than
black pepper, and both can be obtained in ground form.
Green peppercorns are from fresh unripe pepper berries, and they are milder than dried peppercorns.
They are available frozen in tins.
Pink peppercorns are softer and milder than green peppercorns, and they are available preserved in
vinegar.
Pepper is used for seasoning many dishes and as a condiment at the table.

CAYENNE PEPPER
It is a red pepper, a combination of red pepper and red chilli. It is used in savoury dishes.

PAPRIKA
Paprika is red milder pepper used in savoury dishes and pastries e.g. goulash and cheese straws.

MUSTARD
Mustard is obtained from the seed of the mustard plant. It is available in powder form or is diluted with
water, milk or vinegar for table use.
A variety of continental mustards are available as a paste in jars, having been mixed with herbs and
wine vinegar.

Mbanga O.M [email protected] +260955145154 Page 53

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

VINEGAR

Malt/starch vinegar is made from malt/starch foods e.g. barley.

Red or White vinegar is made from grapes using a distillation process. The colour of vinegar is no
indication of its strength as burnt sugar is added to give colour.
Spirit vinegar is produced from potatoes, grains or starchy vegetables, but do not have the same
flavour as malt vinegar.
Balsamic vinegar is matured vinegar from Italy with a distinctive flavour which varies in strength
according to the age of the vinegar.
Artificial, non brewed, pure or imitation vinegar is chemically produced from solutions of acetic acid
in water. It is cheaper and inferior to malt vinegar, having a pungent odour and a sharp flavour.
Other vinegars include chilli, sherry cider, rice, herb (especially tarragon) and fruit such as
raspberry and strawberry.

Vinegar is used as a preservative for pickles, rollmops and cocktail onions, and as a condiment on its
own or with oil as a salad dressing. It I also used for flavouring sauces such as mayonnaise and for
sharp sauces such as piquant sauce and diable sauce.

Mbanga O.M [email protected] +260955145154 Page 54

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

COLOURINGS, FLAVOURINGS AND ESSENCE

COLOURINGS
A number of food colourings are obtained either in powder or liquid form. Natural colours include;

GREEN
This can be mixing indigo and saffron, but chlorophyll, the natural green colouring of plants, such as in
spinach, may also be used.

INDIGO
Indigo is the blue colour seldom used on its own, but which, when mixed with red produces shades of
mauve.

YELLOW
A deep yellow colour can be obtained from turmeric roots and is prepared in form of powder mainly
used in curry and mustard pickles. Yellow is also obtained by using egg yolks or saffron.

BROWN
Brown sugar is used to give a deep brown colour in rich fruit cakes, it also enhances the flavour.

BLACKJACK
Black jack or commercial caramel is a dark brown, almost black liquid, and is used for colouring soups,
sauces, gravies, aspics and in Pastry and confectionery.

CHOCOLATE
This can be obtained in liquid or powder form, and is used in pastry and confectionery.

COFFEE
This is usually made from coffee beans with the addition of chicory.

OTHER COLOURINGS
Artificial colours are also obtainable; they are produced from coal, tar and are harmless. Some mineral
colours are also used in foodstuffs. All colouring must be pure and those permitted for cookery and
confectionery use.

Mbanga O.M [email protected] +260955145154 Page 55

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

FLAVOURINGS AND ESSENCES

Essences are generally produced from a solution of essential oils of the product and mixed with alcohol
to make a jelly or liquid, and are prepared for the of cooks, bakers and confectioners. Essence is the
best part of a substance taken out and reduced to jelly or liquid form. Among the many types of
essence obtained are:

 Almond
 Pineapple
 Lemon
 Raspberry
 Orange
 Strawberry
 Peppermint
 Vanilla

Essences are available in three categories: natural, artificial and compound.

NATURAL ESSENCES
They are taken from the following products:
 Fruit juices; pressed out of soft fruits such as raspberries, strawberries, etc.
 Citrus fruit peels such as lemons, oranges, etc.
 Spices and herbs such as roots, nuts, caraway seeds, cinnamon, celery, mint, sage, thyme,
cloves, ginger, coffee beans, nutmeg, vanilla pod, etc.

ARTIFICIAL ESSENCES
Artificial essences are produced from various chemicals blended to give a close imitation of the natural
flavour.
EXAMPLES
 Vanilla
 Pineapple
 Rum
 Banana
 Coconut

COMPOUND ESSENCES l
Compound essences are made by blending natural and artificial essences.

 The relative costs vary considerably and it is advisable to try all types of flavouring/essences
before deciding on which to use for specific purposes.

Mbanga O.M [email protected] +260955145154 Page 56

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

THREE REASONS WHY WE MARINADE

- To tenderise
- To add flavour
- To moisten

THREE REASONS WHY WE SEAR FOOD

- To add colour
- To enhance the taste
- To close the pores
Start at high temperature (sear) in order to close the pores and finish at low temperature.

TEST FOR DONENESS

There are four degrees of doneness and these are;

1. Rare ------- Bleu

Only for red meat. The meat juices will be dark red in colour and the meat will be spongy.

2. Medium Rare ------- Saignant

Only for red meat. The meat juices are red in colour and the meat is slightly spongy.

3. Medium -------- A’ point

For red meats and game. The meat juices are pink in colour and the meat is springy.

4. Well done ------- Bien cuit

For any roast. The meat juices are clear and light.

Mbanga O.M [email protected] +260955145154 Page 57

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

PASTA / FARINACEOUS DISHES

Farinaceous dishes are starch based dishes, such as rice and potatoes, spaghetti, noodles and
macaroni which can either be served as a first course, main course or as a garnish with a few fish and
meat dishes, mainly for lunch.Some pastries are used as a garnish in soups, used in sweet milk
puddings and several interesting salads.

Farinaceous dishes include all pasta dishes such as spaghetti, macaroni, ravioli, and also rice dishes
such as pilaf or risotto. It includes dishes such as gnocchi piedamoutaise (potatoes), parisienne (choux
paste) and romaine (semolina).

Hard wheat flour (duram), strong in gluten content, i required for pasta products that will retain their
shape, texture, and form when cooked. The flour is kneaded into a dough with boiling water, and is then
forced through special dies and comes out in various sizes and shapes. Egg noodle is an exception
must contain not less than 5:3 percent egg in the finished product according to US government
standards.

PASTA
The basic ingredients of pasta are flour and water. Wheat flour is usually used for home made pasta
and commercially made flat noodles. Durum wheat, semolina made from the larger pieces of
endosperm sifted out during the milling process is used for commercial made pasta. It gives the pasta
it’s rich amber colour and prevents it from losing shape and becoming mushy when cooking.

Some types of pasta also use oil or egg. Egg pasta has a dark yellow colour. Green pasta is
traditionally made by adding tomatoes. More recent introductions are black pasta, coloured with squid
ink and tricolored pasta packed – packed to give a mixture of green, red and white (tricolor0 pieces.
Whole wheat pasta is also available.

Generally fresh and frozen pasta has whole egg in it giving it a softer, smoother texture which goes well
with cream and lighter tasting sauces. These products offer a considerable choice, particularly for
stuffed pasta shapes and filled pasta dishes.

In it’s dried form, pasta keeps well up to 12 months generally. Fresh products can also have a long
storage life – up to 60 days for those sold in controlled atmosphere packages. Frozen pasta will keep
well under proper storage conditions.

Pasta comes in over 200 different shapes, with more than 600 names for these shapes.

Mbanga O.M [email protected] +260955145154 Page 58

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

TOP TEN PASTA

1. Spaghetti and spaghettini
2. Lasagne and lasagne Verdi
3. Fusilli spirals or twists
4. Macaroni - Maccheroni
5. Tortellini – stuffed pasta, shapes also called tortelloni and tortelli
6. Tagliatelle – white or green
7. Penne – quills / small hollow tubes
8. Fettucine – roman type tagliatelle
9. Conghiglie – shells
10. Cappelletti – shaped like peaked hats and stuffed

ALSO POPULAR
Bucatini – slightly thicker than spaghetti
Fiocchetti or farfalle – bows or butterflies
Rogatonni – fluted, curved, hollow tubes
Ravioli – small squares stuffed.
Gnocchi – dumpling made from semolina paste, sometimes potato and choux pastry mix. Used to
garnish soups, served along with cheese or sauce. Strickly speaking this is not a paste.
Fine egg noodles – made with wheat flour and eggs. These are probably the most commonly used
oriental noodle.
Spaghetti au gratin – butter with cream sprinkled with cheese.
Spaghetti Milanese style- julienne of mushroom, tongue, ham and demi glace
Spaghetti napolitaine – spaghetti with tomato sauce

SOME OF THE MAIN TYPES OF PASTA USED ARE:

Long round and flat

 Macaroni
 Lasagne
 Fusilli
 Spaghetti
 Vermicelli
 Fettucine
 Noodles
 Linguini

Short and small

 Cappelleti
 Biavettini
 Penne
 Farfalle

Mbanga O.M [email protected] +260955145154 Page 59

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

Filling and ready made

 Ravioli
 Cannelloni
 Agnelotti
 Manecoti
 Rigatoni
 Tortelli

COOKING PASTA
Pasta must be cooked in rapidly boiling water in the ratio of 500g of pasta to 10000mls of water. A
teaspoon of oil and a pinch of salt should be cooked uncovered, to the aldente stage. Aldente means
‘to the teeth’, this tage i reached when the pasta is still a bit resistance to the bite and it is slightly firm,
and has the taste of raw flour. When the aldente stage is reached the pasta is drained, tossed in butter
and served immediately. It may be cooked and rinsed with cold water and heated and seasoned with
butter later. Aerated cheese may be served on the side.
As a general guide the longer, thin and flat varieties, such as spaghetti and fettuccine are more suitable
for the thinner sauce, while pasta shapes such as conchiglie and penne are ideal for the thicker sauces
which find their way into the holes and folds
1. Most frozen pasta do not require defrosting before cooking.
2. Good quality dried pasta will double in size and almost treble in weigt when cooked. As a guide, line
55g to 85g of pasta per portion depending on the thickness and richness of the accompanying
sauce.
3. Always use a large saucepan containing plenty of rapidly boiling water and a little salt. You will
need 1000 to 1500mls of water for every 225g of dry pasta.
4. Once you have emptied the pasta into the boiling water, stir it occasionally. Good quality pasta will
not stick.
5. Many things can affect the required cooking time. Read the packet instructions carefully, but use
your own judgement and test the pasta at regular intervals during cooking. The aim is to serve it
tender but still firm.
6. Filled pasta such a Tortellini and Rivioli should stand for a minute or two before draining. Otherwise
pasta should be drained and tossed as soon as it is cooked. Don’t drain it till dry, the little water
remaining helps the pasta to absorb the sauce.
Pasta is low in fat, high in fibre and a good source of protein. It contains complex carbonhydrates,
which the body digests slowly providing a gradual release of energy.
Noodles are versatile and quick to cook and are probably the world’s oldest fast food. They may be
steamed, boiled, pan or deep fried.

RICE
Rice dishes must be cooked using high quality variety of rice. Long grain rice are preferred for main
dishes, salads and soups, where each grain should be separate, dry and fluffy. ‘siam patna,’ or
converted rice is good for these purposes. Short or medium grain rice is best for puddings, croquettes
and rice rings.The ratio of rice to water varies with the type and age of the rice.

Mbanga O.M [email protected] +260955145154 Page 60

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

RAISING AND LEAVENING AGENTS

Raising and/ or leavening means to increase the surface area of a dough or batter by creating within,
myriads of gas bubbles which when subjected to heat, the gas expand and products puff up, thus
increasing the volume and making it light.

The expansion of these gases during baking increase the volume of the product and gives a desirable
porous structure.
The aeration of flour products is affected by the following;

1. Biological method.
This is where yeast is used as a raising agent. Products that can be produced in this manner
are bread, buns, etc.

2. Chemical method
This is when chemical raising agents are used to increase the surface area of a dough. E.g.
baking powder, alcohol, bicarbonate of soda, tartaric acid. Products to be produce using this
method are scones, cakes, etc.

3. Mechanical method
This is when the dough is aerated through the action of beating and whisking. Products to be
produced using this method are swiss rolls, choux pastry, sponge cakes, meringues, etc.

4. Laminating method
This is when the dough is aerated through folding and rolling. Products to be produced in this
manner are puff pastry, danish pastry, etc.

5. Combination
This is when two or more of the above methods are combined to aerate the dough or batter.

Mbanga O.M [email protected] +260955145154 Page 61

COOKERY THEORY MODULE FOR HOSPITALITY PROGRAMMES. 2013

REFERENCE BOOK

1. Kinton, Ceserani and Foskett, ( ), Practical cookery, 4th, 8th, 10th, and 11th Edition.

2. Gisslen Wayne (1946), Essentials of Professional Cooking.

3.

Mbanga O.M [email protected] +260955145154 Page 62