Cookery 1 & 2 Reviewer PDF

Cookery 1 & 2 Reviewer Lesson 1: Introduction to Cookery 1&2 Table Server (Waiter or Waitress) Cookery - Who takes food and beverages - It is an art and science of preparing food...

Cookery 1 & 2 Reviewer Lesson 1: Introduction to Cookery 1&2 Table Server (Waiter or Waitress) Cookery - Who takes food and beverages - It is an art and science of preparing food order from the guest for consumption by using heat. - Relay order to the kitchen staff - Also the skill or activity of preparing and and take the food to the table. cooking food. Line Cook Why do we need to study cookery? - Prepares food at the time of - Learn to appreciate cooking as an art service form Prep cook - Learn to appreciate different cultures - Processed food prior to service - Learn how you can encourage a healthy time. lifestyle Kitchen Steward - Have the ability to travel the world - Who washes dirty dishes and - Learn from many professionals and makes them clean and sanitize experienced-person in your field - Sometimes takes the The way you plate your dishes is an art form in responsibilities of a table busser. itself. Kitchen Manager Creating delicious dishes that are actually - Who supervises the entire kitchen healthy. operation of an establishment and Well-rounded view on the culinary arts that will manages the scheduling, and have a positive influence on your future. maintaining the inventory. - Friends a. Chef or Chief Cook - teachers/chef - who has earned a - Parents culinary arts - Internet degree. - Classmates - Who makes the Career Opportunities culinary decisions of - Being able to create delicious dishes every the restaurant day, and experimenting with flavor b. General Manager combinations, while seeing the delight on - Who runs the entire customers' faces is what many young restaurant chefs dream of achieving. - Responsible for - However, besides the notion of the managing the staff culinary arts being a “calling,” what are of the restaurant. the benefits of choosing a career in this Sous Chef field? - Works as an intermediary between Career Opportunities the chef or the kitchen manager Table Busser aka “Busboy” and cooking staff. - Responsible for cleaning the tables - Control the production of the food in between seating of guests. to ensure it meets established Maître d’hôtel (Master of Hotel) standards - Host or Hostess Chef de Cuisine - Who greets guest of a restaurant - A head chef is a highly skilled - Manage table setting and take professional cook who oversees guest to their tables the operations of a restaurant or - Frequently takes the initial drink dining facility. They are responsible order prior to the server first for the food that comes out of a arriving at their table. kitchen, from conception to Bartender execution. - Responsible for mixing beverages Relevance of the Course - Alcoholic and Non-alcoholic drinks 1  Cookery 1 & 2 Reviewer - Cookery is an exciting subject that offers Mixing Bowls many unique opportunities. - Used to mix ingredients - Cookery is more than just about food Rubber spatula preparation, it's also about presentation - It is used to scrape food from the inside of and of course, taste. It’s an art that bowls and pans requires unique style and creativity. It’s Wooden Spoons also about providing quality service and - Used for stirring or mixing foods satisfying customer needs. Wire whisk Lesson 2: Kitchen Tools & Equipment - Used to hand beat, whisk, blend, and stir. - Kitchen tools are everything you can Saucepan with Lid handle in your hand. Because kitchen - Used for heating and cooking food come utensils are portable, they might be in many sizes. classified as kitchen tools Skillet - Kitchen Equipment is the thing that needs - Used to sauté and fry foods. electricity. Stock pot Kitchen Equipment - Has straight sides and is tall. A stock pot is Dry Measuring Cups used to cook large quantities of liquid. - 1 cup, ½ cup, ⅓ cup, ¼ cup Pot Holder/Oven Mitts - Abbreviation c. - Used to protect hands when lifting or - Used for measuring dry ingredients (flour, touching hot things. sugar, etc.) Slotted Spoon - Scoop up or spoon ingredient, and then - Used to pick things up and drain liquid. run a straight edge across to level off Spatula Turner excess ingredient (leveling) - Used o turn foods Measuring Jug - Also called a pancake turner - Used for measuring liquid ingredients Tongs (milk, water, etc) - Used to grab foods without using your - Place on a leveled surface and check at hands or fingers eye level for accurate measuring. Colander Measuring Spoons - Used for rinsing and draining foods - Teaspoons - 1, ½, ¼, Electric Mixer - Abbreviate - t. or tbsp - Used to mix foods, batter, and dough - Used to measure liquid or dry ingredients Blender Vegetable Peeler - Used to liquify, smash, crush and blend - Is commonly used to shave skin off fruits foods quickly. and vegetables. Microwave Oven Grater - It uses invincible waves of energy called - Shreds food into small pieces microwaves to heat, re-heat, defrost, and Paring Knife cook foods. - Used to peel or cut small items Rolling Pin Serrated Knife - It used to stretch and roll dough, such as - Used to cut soft food like bread pie crusts, cookies, and biscuits. - Move back and forth like saw Pie Pan Kitchen Shears - Used to bake pies and other desserts. - Used for a variety of cutting chores to be Cooling Rack used only in the kitchen with foods, not for - Allows baked goods to cool with air household use. circulating underneath Cutting Board Sifter - A hard surface on which you place food to - Used to sift foods to incorporate air and be cut. eliminate lumps in food such as flour, - Protect knives and counters powdered sugar, and cocoa. 2  Cookery 1 & 2 Reviewer Lesson 3: Clean, Sanitize, and Store Kitchen Tools walls in delivery and waste and Equipment disposal areas. Water Soap - Simplest cleaner of all - Is not suitable for cleaning Solvent equipment and surfaces because it - Used to dissolve heavy grease and oil leaves a scum. which water based cleaners cannot cope - Disinfectants are added to some with liquid soap for washing hands. Baking Soda Chemical disinfectants - The most common cleaning agent usually - Not recommended for kitchen use, found in the kitchen as their effectiveness can be Cleaning destroyed by wasted food - The removal of food particles, dirt, grease materials, by the fabric of cleaning and any other residue that doesn’t belong cloths, and by the materials of to the food-contact surface. some surfaces. There is also a risk Cabinets that the disinfectants will leave a - The safest place to store occasionally used strong smell or taste. plates Preparing Cleaning Agents Types of Cleaning Chemicals 1. Kitchen Counters, Stoves, Equipment and Detergents the inside of Refrigerator - Able to penetrate moderately - 4 tablespoons baking soda greasy and/or dirty surfaces and - 1 quart warm water suitable for cleaning floors and - Make a paste of baking soda and walls, and similar routine tasks. water. Apply it with a damp cloth Sanitizers and rub gently in the direction of - For “clean-as-you-go” use but the metal’s grain. Rinse and buff cannot substitute through washing dry. with a detergent. 2. Greasy Inner Part of Pans Sanitizers Wipes - Peeled potato - Used for a quick and convenient - Baking soda way of cleaning food temperature - 3-4 dry tea bags probes and small utensils, and for - Peel off potato and cut it in half. wiping food preparation surfaces Rub some baking soda over it. on a “clean-as-you-go” basis. Scrub the pan with this mixture, Hard Surfaces Cleaners holding on to the potato and rinse - Used for heavier or more afterwards. You can also 3-4 dry specialized tasks, although they tea bags to cover the greasy spot. are corrosive and damage surfaces 3. Outer part of Pans and Kettles if not used with care. - Water Solvents - 4-5 teaspoons baking soda - Dissolve heavy grease and oil - For stubborn grease outside the which water-based cleaners pan, take another utensil bigger cannot cope with. than the one you want to clean. Fill Abrasive or scoring cleaners the larger utensil up with water - Mostly used for cleaning enamel and add 4-5 teaspoon of baking and ceramic surfaces, including soda. Place the dirty utensil up tiles. with water and add 4-5 teaspoons Water of baking soda. Place the dirty - The simplest cleaner of all. utensil over this, and let it boil for - Applied under pressure, it cleans 30 minutes. hard surfaces such as floors and 4. Stainless Steel Utensils 3  Cookery 1 & 2 Reviewer - Lemon juice or white vinegar minutes or until the odor - Clean utensils using lemon juice if disappears. Rinse, and dry. you are running out of time or - Remove stains: | tablespoon liquid ingredients. You can also spray chlorine bleach and I cup water some white vinegar on your steel - Mix a solution of one tablespoon utensils and rub it with a cloth in liquid chlorine bleach per cup of circular motion. warm water. Make enough so that 5. Aluminum Utensils when poured in, it will cover the - 4 tablespoons white vinegar discolored portion of your - 1 liter water container. Pour the solution into - Boil the mixture for about 10 the container. If the lid is also minutes before cleaning utensils. stained, place it flat at the bottom 6. Silver Utensils of the sink and pour on more of the - 1 tablespoon salt bleach mixture. Soak for about 30 - 1 tablespoon baking soda, water minutes, until clean. Wash the - Take a pan big enough to hold it. container and the lid in hot, soapy Cover the insides with aluminum water; wipe dry. foil. Pour water into it. Mix one Cleaning tablespoon of salt and baking soda - The removal of food particles, dirt, grease removes the tarnish in each and any other residue that doesn’t belong sprinkle on the utensils in the to the food contact surface. When you see solution, cover it, and boil it for 3-4 any residue on your tool, it is not clean. minutes. Drain the water, and clean Sanitizing, on the other hand, is reducing the utensils in warm water. the number of harmful germs and 7. Rusty Kitchen Knives contaminants down to a safe, acceptable - White vinegar or rotor oil on the level. rusty part of the knife and wipe it Lesson 4: Types of Measurement off generously with a cloth - There are many kinds of measuring tools 8. Dish Cleaner for cooking that you need to recreate any - ⅔ cup salt recipe that you may encounter. Whether - 1 cup water it’s a recipe that is in metric or in imperial - ½ cup water measurements, here are the measuring - 3 pcs. Lemon tools for cooking that you will like use: - Cut the lemons into small pieces Measuring Spoon with the peel on. Mix them with salt - If there is one measuring tool that you will in a blender. use frequently, it’s these. It is used in both - Add in the rest of the ingredients metric and imperial systems and should be and blend well. Pour it over a pan consistent no matter what recipe you are and stir it on heat for 15 minutes trying to make. with a wooden spatula. Pour it into Measuring Jug a bowl and let it cool. - When it comes to liquid measurements, 9. Plastic Containers the measuring jug is the right measuring - Remove odor: 4 tablespoon baking tool for it, especially if you’re measuring soda, beyond tablespoons. To measure liquid - 1-quart warm water measurements properly, you need to be - Dissolve four tablespoons of eye level with the jug measurement. baking soda in one quart of warm Measuring Cup water. Immerse the container in - A kitchen utensil used primarily to this solution if it's small enough, or measure the volume of liquid or bulk solid pour the mixture into the cooking ingredients such as flour and container, soaking for about 30 sugar. 4  Cookery 1 & 2 Reviewer Digital Weighing Scale Sweetener - For recipes that use weight instead of the - If you are baking sweet goods, you will cup, you will need a weighing scale. The want to add a sweetener to your batter. Metric system uses units of weight based There are a few differences. on the kilogram. Type of Sweetener Meat and Oven Thermometers - Processed sugar, usually found in - When cooking, you also need to measure the form of a powder or granule. the heat of the food as well as the heat of - Natural powdered/granulated the oven that you’re using. To do this you sugar like coconut sugar or stevia need these thermometers. - Natural liquid sweeteners like Timers honey, maple syrup or agave - There is one last thing that you are syrup. probably measuring in the kitchen: Time, Fats How long should you be simmering - Butter is the main source of fat used in Definition of Terms baked goods, but you can also use oils. Conversion - For neutral taste use canola oil or - Changing a unit of a measurement from sunflower oil. You can also replace butter one system to another. with olive oil like I did for my peach Ingredients almond olive oil cake. - Something that enters into a mixture like a - Olive oil will bring an interesting flavor to recipe your desserts, but make sure to use a Mensuration good quality one because low quality olive - Act or process of measuring the volume oil tends to become better when baked. and the mass or weight of ingredients or Eggs raw materials, and the temperature - Eggs are essential when it comes to needed to cook food. baking. The egg yolk is what binds fats Substitution and liquids by emulsifying. They are also - Replacing something with another used as a way to bring air into a cake Temperature batter and make it nice and light. - Degree of hotness or coldness required in Salt cooking or preparing a certain recipe. - It helps balance - and enhance - the flavor of your creations and shouldn’t be Flour overlooked. - Without it- and the gluten. It creates - - Avoid using sea salt, flake salt or other your baked goods won’t get the right thick salts and rather choose a thin, fine structure: it is the ingredient that binds salt that will mix better with the rest of the everything together. ingredients. - When you get more experienced - or want Milk to try other things - you can start looking - Milk is really important, as it is the liquid at more specialized flour: Bread Flour, element that binds all the ingredients Whole Wheat Flour together, brings some fat and is able to Rising Agent bring flavor too. - Most recipes require a raising agent. The - Creams are also often used in addition to most commonly used one is baking (or as a replacement to) milk. That powder. You will need baking powder for includes heavy or thickened cream, sour most cakes and baked goods, although cream, double cream, or even yogurt. some recipes recommend using baking Chocolate and Cacao Powder soda in addition to an acid that will - Most people who like sweets love activate it. What is the difference? Baking chocolate. Other than fruits, it's the most soda starts working instantly, while baking used ingredient to flavored desserts. powder has a delayed rising reaction. 5  Cookery 1 & 2 Reviewer - Go for dark cooking chocolate over milk kilogram kg chocolate for a richies, less sweet taste and make sure you use unsweetened cacao powder. Temperature Abbreviation Spices - No easier way to bring flavor to your Fahrenheit ℉ baked goods but with spices. When baking Celsius ℃ with fruits, the most used spice is ground cinnamon, it is the main spice that I use and can really transform your cakes. Converting Measurement Examples: Flavouring Extracts - You are baking a cake for your mother’s - It is an easy way to flavor any cakes and birthday. 113 grams of flour is equal to ¼ batters, but be careful to only use natural pound or 4 ounces. pure extracts. Also be careful with - 56.7 grams of caster sugar is equal to ¼ extracts; they can be extremely powerful cup or 2 ounces in taste so only use a few drops at a time. - 3 tablespoons of vanilla extract is equal to Fruits 1 ½ fluid ounces or 45 milliliters. - What would be desserts and baked goods without fruits!? You can use either fresh or frozen fruits (when possible), although fresh will always be better for taste, flavors and texture. Conversions Common Measuring Terms in Cooking Volume Abbreviation Tablespoon Tbsp or T True or False Teaspoon Tsp or t 1. The simplest cleaner of all is baking soda. Cup c 2. Solvent is used to dissolve heavy greases Fluid ounce Fl oz and paints. 3. Cleaning is a method of removing food Pint pt particles, dirt, grease and any other residue. quart qt 4. Dishwashing liquids are used to penetrate Gallon gal moderately greasy clothes. 5. It is also used to clean walls and floors. milliliter Ml These sanitizer wipes are used to wipe surfaces on a 'clean-as-you-go' basis. Liter L 6. Hard surface cleaners can be used to clean nonstick pans and casserole. Mass and Weight Abbreviation 7. We always use bar soaps to clean equipment and surfaces. Pound lb 8. Chemical disinfectants such as Clorox are not recommended for kitchen use as it can Ounce oz affect the taste of the foods in the kitchen. Miligram mg 9. Sanitizers can be used as a substitute to water as it deeply penetrates our skin. gram g 10. You may need a baking soda to clean the greasy inner part of pans 6  Cookery 1 & 2 Reviewer Identification 1. You have to put this measurement tool in a flat surface and eye level position to get the proper measurement of a liquid ingredient. 2. You need this measuring tool to weigh the ingredients like meat. 3. It is the changing of unit of measurement from one system to another 4. The process of replacing an ingredient with another ingredient. 5. The hotness or coldness required in cooking for preparing a certain recipe. 6. It is the ingredient that binds everything together. 7. Baking powder and baking soda is an example of what ingredient? 8. What kind of ingredient does sugarcane and honey belong to? 9. The egg yolk binds fats and liquid through what process? 10. It helps balance and enhance the flavor of the recipes. 11. It is the liquid element that binds all the ingredients together. 12. The most used ingredients to flavor your desserts. 13. Curry, Paprika, Masala, Garlic powder and Pepper is an example of what ingredients. 14. Basil, Oregano, Rosemary and Parsley belong to what kind of ingredient? 15. It is the most commonly used extract in Cookery. 7