Introduction to Culinary Arts & Science PDF

Introduction to Culinary Arts and Culinary Science and Technology AVA NICOLE B. AZOTEA, MSFS, PFT Culinary Arts: Definition What is Culinary Arts? Culinary Merriam-Webster defined Culinary as “of or relating to kitchen or cookery” Arts Merriam-Webster defined Arts as “a branch of learning” ...

Introduction to Culinary Arts and Culinary Science and Technology AVA NICOLE B. AZOTEA, MSFS, PFT Culinary Arts: Definition What is Culinary Arts? Culinary Merriam-Webster defined Culinary as “of or relating to kitchen or cookery” Arts Merriam-Webster defined Arts as “a branch of learning”  Culinary Arts The art of preparation, cooking, presentation, and service of food  Culinary Arts Process 1. Ingredient Selection and Recipe Planning 2. Food Preparation: Professional Techniques and Processes 3. The Art of Plating: Creative and Decorative Food Staging 4. Food Service: Delivering Dishes and Memorable Experiences  1. Ingredient Selection and Recipe Planning 1. The process begins with choosing the BEST ingredients Usually the chef oversees the buying of fresh ingredients  1. Ingredient Selection and Recipe Planning 2. The chef assesses the inventory of ingredients and meticulously CURATE a selection of recipes that maximize the potential of each ingredient A masterful chef possesses the ability to adapt the menu effortlessly to account for any surplus or scarcity of necessary ingredients  2. Food Preparation: Professional Techniques and Processes 1. Once the menu is planned, the sous-chef must prepare all the ingredients so that they can be used in the recipes Slicing, Chopping, and Cutting 2. Food Preparation: Professional Techniques and Processes Cooking Methods: Frying Grilling Deep-frying Sauteíng Boiling Basting Baking Roasting Steaming  3. The Art of Plating: Creative and Decorative Food Staging 1. Dish must be assembled on the plate in an attractive way The plating could depict a theme or reflect the content of the dish in some way  4. Food Service: Delivering Dishes and Memorable Experiences 1. The final step of the Culinary Process Must ensure that the dish is presented in a visually appealing manner, with all the elements arranged perfectly on the plate  4. Food Service: Delivering Dishes and Memorable Experiences 1. The final step of the Culinary Process Must also ensure that the dish is served at the correct temperature, whether it is a hot dish that needs to be served piping hot or a cold dish that needs to be kept chilled  4. Food Service: Delivering Dishes and Memorable Experiences 2. The culinary arts professional must also possess excellent communication and interpersonal skills  4. Food Service: Delivering Dishes and Memorable Experiences 3. The final step of the culinary arts process is not just about delivering a dish to the customer, but about creating a memorable dining experience Kitchen Brigade What is it and why have it? Kitchen Brigade Hierarchy in the kitchen  Kitchen Brigade Ensures an efficient working environment in which every employee knew exactly what he or she was responsible for and where each person in the kitchen staff ranked as far as authority With so many people working in a busy kitchen, a hierarchy of command keep things running smoothly Kitchen Brigade Sous chef de cuisine Chef de cuisine Cuisinier Chef de partie Apprentice Commis Kitchen Brigade Kitchen Brigade Culinary Science: Definition What is Culinary Science? Culinary Merriam-Webster defined Culinary as “of or relating to kitchen or cookery” Science Merriam-Webster defined Science as “a system or method of reconciling practical ends with scientific laws” Culinary Science A unique blend of culinary arts and food science Culinary Science and the Food Industry Culinary Science and the Food Industry Traditionally, the food industry hired food scientists and taught them how to conduct food product development while on the job Culinary Science and the Food Industry However, food scientists did not have culinary training and usually had very little product development experience. This led to a lack of creativity and flavor in many food items found on grocery store shelves Culinary Science and the Food Industry In the late 1990’s, chefs began to look for jobs in the food industry in order to transition from the long days, nights and weekends in food service. The food industry quickly realized how important chefs are in food product development Culinary Science and the Food Industry Culinary science now plays an integral role in food product development and culinary science chefs are huge contributors to the food industry Culinary Science as a Program Culinary Science as a Program Students learn a variety of important cooking techniques through first-hand experience in the kitchen, and are also taught about the science of food, which allows them to go on to create food products to meet the needs of consumers Culinary Science as a Program Being able to cook professionally and understand the scientific composition of ingredients puts culinary science students at a wonderful advantage Culinary Science and Technology: Definition What is Culinary Science and Technology? Technology Merriam-Webster defined Technology as “the practical application of knowledge especially in a particular area” Culinary Science and Technology Science and technology behind meal planning, preparation, processing, and service Culinary Science and Technology Concerned with the essential knowledge and skills in the culinary field and the science behind the food. It includes proper handling of foods and understanding product identification and its properties, including the different food processing techniques and processes in the preparation of safe, quality, and palatable foods. Culinary Science and Technology Science and technology are important and constant elements in the culinary process In what way? Group Work CHARADE Let us watch this...  In summary... Foods are scaled proportionately, and combined in a certain order, to achieve desired outcomes. Chemical reactions occur in cooking through manipulation or emulsification. The control of heat and cold maximizes food quality and safety. Understanding what happens in the cooking process, and using a disciplined approach in applying principles of culinary science and technology, will lead to consistent and predictable results. Thank You