INTRODUCTION/ Information
DIFFERENT Sheet
KITCHEN HCK313-1.1/H
RC11
COOKERY
is an art and science of preparing food for consumption by
using heat. Cookery is an age-old practice.
A primitive human must have found a piece of meat or
vegetable cooked in the bushfire by chance.
The simplest method of cooking was holding a piece of meat
or vegetable in the fire directly, which is still in practice, with
a little sophistication.
Today, cookery is an inseparable part of our lives that rules
our tongues and hearts.
WHY DO WE COOK FOOD?
THERE ARE MANY REASONS
BEHIND COOKING FOOD.
SOME OF THEM ARE:
To make the food digestible.
To kill any harmful bacteria present in
it.
To make appearance of the food
pleasant.
To change its physical and chemical
form.
TERMINOLOGIES
Cold Kitchen
preparation of appetizers, sandwiches, salads and
desserts.
Hot Kitchen
preparation of soup, stock, sauces and main courses.
Mise en Place
A French term for having all the ingredients necessary for
a dish prepared and ready to combine up to the point of
cooking.
FOOD
PREPAR
ATION
TERMS
BEAT- to make the mixture
smooth and light by lifting it
over and over.
BLEND- to mix two or more
ingredients until you no longer
one ingredient from another.
BREAK- to divide into pieces
CREAM- to rub or mash
shortening against the side of
a bowl with the back of a
spoon until it is smooth and
creamy.
DREDGE- to coat with a dry
ingredient such as flour, bread
crumbs or sugar. The food may
be sprinkled, dipped or rolled
in one of the ingredients.
FLAKE- to separate into small
pieces
FOLD- to add beaten egg
whites or whipped cream to a
mixture without losing what
has been beaten into them.
GRATE- to rub food against a
greater in a circular motion or
back and forth to cut into fine
MARINATE- to let food stand in French
dressing or on oil-acid mixture to add
flavor
MASH- to press food into a pulp or
into small pieces with an up and down
or beating action of fork
PARE – to pull off the outer skin or rind
PUREE- to rub food through a sieve to
make a smooth semi-liquid mixture for
use in soups or sauces or as food for
babies by rubbing it with the sharp
edge of the knife
SCRAPE- to remove the skin by
rubbing it with the sharp edge of
the knife
SOFTEN- to cream butter,
margarine or shortening until it is
smooth.
SPRINKLE- to scatter sugar,
flour, and salt over food
STIR- to move spoon round and
round in a bowl to mix the
ingredients.
TOSS- to mix lightly by lifting the
ingredients for salad with a spoon
and fork or with two forks to
avoid bruising the ingredients
CUTTING TECHNIQUES
CHOP- to cut into small
uneven pieces.
CUBE- to cut into pieces
of uniform size
JULIENE- to cut into
thin, match like strips.
MINCE- to cut or chop
into tiny pieces
SLICE- to cut across flat
pieces
WEDGE- to cut into the
shape of a wedge; this
means that each piece is
thick on one and thin on
the other
COOKING TERMS
BAKE- to cook in an oven
BARBEQUE- to baste meat from time to time with a highly
seasoned sauce as it cooks by direct heat over coals, in an
oven or under a broiler
BASTE- to moisten food while it is being baked to prevent it
from drying out
BLANCH- to put boiling water over a food or to dip the food
into boiling water and then into cold water
BRAISE- to brown meat or vegetable in a small amount of
liquid
BROIL- to cook by direct heat
FRY- to cook in hot pot
COOKING TERMS
MELT- to change a solid to liquid by boiling
POACH- to cook food in hot liquid just below the
boiling point
ROAST- to cook meat or poultry uncovered in an
oven without added moisture
SCALD- to heat liquid in the upper part of the
double broiler until tiny bubbles appear around the
edge
SEAR- to brown meat quickly on all sides at high
temperature to develop flavor and improve the
COOKING TERMS
STEAM- to cook food by steam in a covered steamer
rather than in boiling water
STEEP- to cover tea leaves with boiling water and
allow to stand, to extract the flavor, color and aroma
from the leaves
STEW- to cook food for a long time in a small
amount of liquid at simmering temperature
THE
KITCHEN
DEPARTME
NT
Chef de Cuisine Main cook
Overall management of
kitchen and staff, supervising,
creating new recipes, and
training apprentice.
Sous Chef
Deputy cook. Takes charge in
the absence of Executive
cook.
Chef Tournant
Has skills and knowledge of every
section. Takes charge as and when
required.
Chef Grade Manager
Prepares all cold savory food.
Chef Saucier
Prepares sauces and stocks.
Chef Poissonier
Fish and Seafood cook. Prepares sea
food dishes
Chef Patissier
Pastry cook. Prepares cakes, breads, and pastries.
Chef Entremetier
Hot appetizers cook. Prepares vegetables, soups,
starches, and eggs
Commis
Junior cook.
