THEORY OF CULINARY ARTS

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ISBN: 978-93-91333-13-3 Price: 199.00 Publishing Year 2021 Published and printed by: Rudra Publications Office Address: Kapil Nagar, New Sarkanda, Bilaspur, Chhattisgarh 495001 Phones: +91 9522285558 +91 9522263336 Email: [email protected] Website: www.rudrapublications.com Printed in India

Theory of culinary arts

Kumar Bhaskar

INDEX SN

1

Title

UNIT

1

Page No.

1

Basic Introduction to Cookery 2

UNIT

2

3

Introduction to Culinary Arts 3

UNIT

3

18

Kitchen management 4

UNIT

4

44

Aims & Objective of Cooking Food 5

UNIT

5

48

Basic Principles of Food Production 6

UNIT

6

68

METHODS OF COOKING FOOD 7

UNIT -7

73

Egg Cookery 8

UNIT -8

79

Introduction to Sandwiches 9

UNIT -9

83

Bakery and Patisseries 10

UNIT

10

Culinary terms

99

CONTENTS S.No. 1.

2.

3.

Title

P. No.

Basic Introduction to Cookery: -

1

2

Introduction to Cookery

1

1

Cooking is the Science as well as Arts

1-2

The Origin of Cooking

2-2

Introduction to Culinary Arts

3 - 17

The Origin of Culinary Arts

4

5

Difference Between Chef and Cook

6

6

Introduction to Indian Cuisine

6

13

Introduction to Continental Cuisine

13 - 17

Kitchen management

18 - 43

Introduction of Kitchen, Function of KST, Function of F&B support, Inventory Management, Kitchen Infrastructure, Waste management

18 - 34

Kitchen Hierarchy, Duties and Responsibilities of all Chefs,

34 - 40

Importance of Hygiene while Cooking

41 - 43

4.

Aims & Objective of Cooking Food

44 - 47

5.

Basic Principles of Food Production

48 - 67

Food Production Operations - Veg Cookery

48 - 48

Introduction to Grains: - Difference between Cereals and Pulses

48 - 48

Introduction to Cereals

49 - 49

Introduction to Pulses or Beans

50 - 52

Use of Vegetables in Cuisines

52 - 52

Classification of Vegetables: - Leafy Vegetables, Root Vegetables, Stem Vegetables, Tuber Vegetables, Fruit Vegetables, Bud Vegetables, Bulb Vegetables, Flower Vegetables, Fungi Vegetable, Fruits used in Cuisines, Classification of Fruits, Pulpy Fruits, Juicy Fruits, Citrus Fruits, Non-Citrus fruits, Dry Fruits, Berries, Vegetable Stock and Broth,

53 - 61

Basic Preparation: - Stocks, Appetizers, Salads, Soups and Sauces

61 - 67

6.

Method of Cooking Foods: - Baking, Frying, Roasting, Grilling, Steaming, Poaching, Simmering, Broiling (Difference between Broiling and Grilling), Blanching, Braising, Stewing,

68 - 72

7.

Egg Cookery: - Definition of an Egg, Types of Eggs, Structure of egg, Nutritional value, General Cooking Principles, Selection of Eggs, Uses of eggs, Storage and Handling,

73 - 78

8.

Sandwiches: - Introduction, Brief story of Sandwich, Health benefits of Sandwich, Sandwich are divided into four parts, Types of Sandwiches, Varieties of sandwich,

79 - 82

9.

Bakery and Patisseries: - principle, Indian bread making Indian confectionery,

83 - 98

10.

Culinary terms

99 - 110

UNIT: - 1 BASIC INTRODUCTION TO COOKERY INTRODUCTION: the mixing of ingredients; the Cookery is defined as a application and withdrawal of heat; decision making, technical knowledge, and manipulative skills. In the more advanced stages, a further element occurs- that of creativity. Cookery is considered to be both an art and technology. Food preparation is a modern term in professional cookery. It denotes preparation and cooking. It follows a flow pattern which commences with the purchasing and selection materials, their handling, processing and the ultimate presentation of dishes to customers, where takes over. In French, the word cuisine denotes the art of cooking-preparing dishes and the place kitchen in which they are prepared. customers are a widely travelled group. They have increased exposure to other countries food and restaurants and this has spurred them to have an interest in having these cuisines available at home. The result is growth in food outlets specializing in previously growing interest in grain, legumes, fish, vegetables, and foods. The fruits, along with a desire to reduce overconsumption of animal fat, protein and sodium have helped popularize nutritional cooking. Furthermore, they have spurred fundamental changes in the preparation and presentation of traditional foods. An evening out for dinner to a restaurant has become a form of entertainment a restaurant is a destination where one can savor a quality experience. To provide this experience a number of things go hand in hand. At the front of the house, the manager and his team who provide impeccable service in a beautiful and apt restaurant setup, but the most important figure is the chef who with his brigade of staff churns out exquisite food to satisfy every palate. COOKING IS THE SCIENCE AS WELL AS ARTS Cooking is a great example of a melting pot between art and science. The science process starts when you collect ingredients, identifying which works well, blends into amazing flavours to come up with your dish. One could say cooking is like a chemical equation - you add all the ingredients, apply

heat and you get a chemical reaction. So, the equation would look like this: ingredient A + ingredient B ... + ingredient N = product A + product B ... + product N. On the other hand, cooking is also an art. It is symphony of taste, aroma and colours that tickles the senses. The cooked product appeals to the senses eyes, if you like how a dish looks like, nose, if you like the smell; touch, if you like it hot or cold; and especially the tongue, for tasting whether the dish tastes good. THE ORIGIN OF COOKING Westerners such as myself tend to trace the origin of cooking as a craft with procedures and methods and codified lists of ingredients and their uses. Many scholars credit Antonin Careem, an early 19th century visionary and practitioner of the culinary arts in Paris as the first true messiah of all things culinary. He certainly started the movement that attracted countless acolytes, many of whom contributed much to the science, and art, of cookery that we know today. Giants like Phineas Gilbert, Henri Pelliprat, Ferdinand Point and the later most visible of them all Auguste Escoffier gave the world wondrous culinary gifts that are inspiration to the new generations of serious cook sand professional chefs. This originally French approach speed throughout the world of gastronomy and western culture in general. But as grand as those achievements were, it paid no due to the Chinese common, acknowledged; edged by many to be the most sophisticated and complex ever seen. And rather than being current for a mere 3 centuries, the Chinese are said to have been doing great things in the kitchen for up tp 5000 years. While the French and the west alert eager to proselytize, the Chinese, true to their reputation for inscrutability, kept much to themselves. And though proof of their achievements is documented, those proofs are not so readily available to the casual observer as are the plethora of books on the western culinary history and arts.

ØØØØØ

UNIT: -2 INTRODUCTION TO CULINARY ARTS Culinary Arts: a definition to Breaking apart the term, culinary means and arts refers to any broad area of interest. So, put simply, culinary arts refer to the art of preparing, cooking, presenting and serving food. This may often be in the form of meals in a restaurant, but culinary arts can refer to all professions that involve preparing, cooking and presenting food.

One simple way to think about culinary arts is to consider what makes food appetizing to begin with. As humans, we judge food by the way the food itself looks, how it is presented, how it smells, how it performs or behaves while we taste it, how it feels on the tongue and of course how it makes us feel. You may not have realized that all these factors play a role in our enjoyment of food, but these senses are all working every time you have the role of the culinary arts professional to ensure food in front of you. that all of these senses are satisfied positively. This is why a culinary arts professional takes time to make sure the food looks appealing, is served in attractive or interesting ways, smells appetizing, and appeals to our taste buds. The successful culinary arts professional uses all the tools available to ensure that all of these factors work together to create the perfect dish.

THE ORIGIN OF CULINARY ARTS The origins of culinary arts began with primitive humans roughly 2 million years ago. There are various theories as to how early humans used fire to cook meat. According to anthropologist Richard Wrangham, author of Catching Fire: How Cooking Made Us Human, primitive humans simply tossed a raw hunk of meat into the flames and watched it sizzle. Another theory claims humans may first have savoured roasted meat by chance when the flesh of a beast killed in a forest fire was found to be more appetizing and easier to chew and digest than the conventional raw meat. Culinary techniques improved with the introduction of earthenware and stoneware, the domestication of livestock, and advancements in agriculture. In early civilizations, the primary employers of professional chefs were kings, aristocrats, or priests. The divide between professional chefs cooking for the wealthy and peasants cooking for their families engendered the development of many cuisines. A great deal of the study of culinary arts in Europe was organized by Jean Anthelme Brillat-Savarin, a man famous for his quote "Tell me what you eat, and I will tell you what you are", which has since been mistranslated and oversimplified into "You are what you eat". Other people helped to parse out the different parts of food science and gastronomy. Over time, increasingly deeper and more detailed studies into foods and the culinary arts have led to a greater wealth of knowledge. In Asia, a similar path led to a separate study of the culinary arts, which later essentially merged with the Western counterpart. In the modern international marketplace, there is no longer a distinct divide between Western and Eastern foods. Culinary arts students today, generally speaking, are introduced to the different cuisines of many different cultures from around the world. The culinary arts, in the Western world, as a craft and later as a field of study, began to evolve at the end of the Renaissance period. Prior to this, chefs worked in castles, cooking for kings and queens, as well as their families, guests, and other workers of the castle. As Monarchical rule became phased out as a modality, the chefs took their craft to inns and hotels. From here, the craft evolved into a field of study. Before cooking institutions, professional cooks were mentors for individual students who apprenticed under them. In 1879, the first cooking school was founded in the United States: the Boston Cooking School. This school

standardized cooking practices and recipes, and laid the groundwork for the culinary arts schools that would follow. Main Difference

Chef vs Cook

chef and cook are that chef is a professionally qualified in the art of culinary. A cook is simply a person who prepares and cooks food.

Who is a Chef Chef is a professional cook. Although it is common knowledge that chef is a higher rank or position than cook, chefs themselves differ in rank. In a restaurant, there can be different types of chefs such as sous chef, pastry chef, demi chef, executive chef, etc. It is the executive chef who is at the top of the line. As mentioned above, chefs are professionally qualified; they have a two-tofour-year culinary degree and have often received training under an expert chef. Chefs always work in a professional setting like a restaurant or kitchen. His responsibly include a supervisory and management role in the kitchen since he heads a team of cooks. He may also not be directly involved in cooking. A chef also has the ability to create and implement menus. Who is a Cook Cook is a person who prepares and cooks food. Although a cook may also be good as a chef in making delicious food, he or she lacks the formal culinary education and training under an experienced chef. The term cook can refer to a person who cooks food at a professional setting as well as a person who cooks at home. A cook is generally considered to be an inferior title than chef.

Difference Between Chef and Cook S.No.

Basis of comparison

Chef

Cook

Education

Chef has received a formal, professional education and training in the art of cuisine.

Rank

Chef is a higher rank than cook. Chefs lead a team of cooks. Chef performs a supervisory role; he may not be directly involved in cooking. Chefs always work in a professional setting.

Cook has not received a formal, professional education and training in the art of cuisine. Cook is a lower rank than chef. Cooks work under chefs. Cook is directly involved in cooking.

Hierarchy Involvement

Setting Authority

Chefs have the authority to create and implement menus.

Cook may not work in a professional setting. Cooks often use recipes and follow someone menu plan.

Introduction to Indian Cuisine Indian Cuisine The people often present Indian cuisine as uniform, nationalized cuisine, but actually the food of India is as regionally specific and diverse as its population. Each region has its own traditions, religions and culture that influence its food. In general, the Hindus tend to be vegetarian and Muslims tend to consume meat dishes, although pork is forbidden. Indian cuisine reflects a 5000-year history of intermingling of various communities and cultures, leading to diverse flavours and regional cuisines. Its culinary history dates back to the early Indus valley civilization. Indian dietary practices are deeply rooted in notions of disease prevention and promotion of health.

history, conquerors, trade partners, and the religious and cultural practices of its people heavily influence the cuisine which was further enriched with the arrival of the Mughals, the British, and Portuguese. The consequent fusion in the cuisine resulted in what is today known as Indian cuisine also means a wide variety of cooking styles. Sometimes it seems referring to it, as Indian cuisine is a misnomer, since regional dishes vary tremendously from region to region. If one thing that clearly characterizes the Indian cuisine, the complexity. There is an astounding complexity in the flavour profiles of Indian dishes-- from the simplest snacks to the most elaborate of specialoccasion feasts, and in the diversity of countless regional and local versions of the national cuisine. Indian cuisine has also shaped the history of India`s international relations. Historians often cite the spice trade between India and Europe as the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. It has also influenced other cuisines across the world, especially those from Southeast Asia, the British Isles and the Caribbean. History of Food There is no concrete record of the food habits of the Indus civilization but literary sources reveal distinct dietary behaviour of the Aryans around 1500 B.C. The food was simple as the early Aryans were semi-agriculturist, seminomadic people. As they began around 1000 BC to settle down in the fertile Gangetic plains their food became more complex and elaborate. Barley and wheat were the main produce and consequently the principal articles of food. Various kinds of cakes were prepared from these grains and used as food and offered to the gods. Frequent allusions to animal sacrifices and to the meat being cooked by roasting and boiling meant that the early Aryans were non-vegetarians. As the agrarian economy grew, cattle and other domesticated animals became more useful and related to food production activities. It became increasingly expensive to slaughter animals for meat this resulted in the beginning of vegetarianism in India. With the rise of Buddhism and Jainism in the 6th century BC, the doctrines of non-violence took religious connotations and meat eating became taboo in the Aryan culture. Till early medieval times, vegetarianism was the mainstream food habit of the Aryan people. They ate grains, fruits and vegetable and milk products