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Kitchen Essentials & Basic Food Preparation (HRM 026)

This document provides an introduction to kitchen essentials and basic food preparation. It defines common cooking terms such as bake, barbecue, blanch, boil, braise, broil, and deep-fry. It also discusses the history of culinary arts, including the first cooking school in Boston in the 1800s, the first published cookbook by Fannie Farmer in 1896, and the introduction of French cuisine to Americans by Julia Child in the 1960s. Finally, it briefly summarizes the history of culinary arts from the 18th century to modern restaurants and notable star chefs of classical cuisine like Marie Antoine Careme and George Auguste Escoffier.

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Novel Lampitoc
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369 views

Kitchen Essentials & Basic Food Preparation (HRM 026)

This document provides an introduction to kitchen essentials and basic food preparation. It defines common cooking terms such as bake, barbecue, blanch, boil, braise, broil, and deep-fry. It also discusses the history of culinary arts, including the first cooking school in Boston in the 1800s, the first published cookbook by Fannie Farmer in 1896, and the introduction of French cuisine to Americans by Julia Child in the 1960s. Finally, it briefly summarizes the history of culinary arts from the 18th century to modern restaurants and notable star chefs of classical cuisine like Marie Antoine Careme and George Auguste Escoffier.

Uploaded by

Novel Lampitoc
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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KITCHEN ESSENTIALS

&
BASIC FOOD PREPARATION
(HRM 026)
“ Education is our passport to the future, for tomorrow
belongs to the people who prepare it today.”

-Malcolm X

WEEK 1
WEEK 1
LESSONS 
A. Introduction to Kitchen Essentials &
Basic Food Preparation
1. Definition of Cooking Terms
2. History of Culinary
Common Cooking Terminologies

BAKE
 to cook foods by
surrounding it with hot,
dry air;
 similar to roast, but the
term bake usually applies
to breads, pastries,
vegetables and fish.
Common Cooking Terminologies

BARBECUE
 to cook with dry heat
created by the burning of
hard wood or by the hot
coals of this wood.
 to cook over hot coals,
such as on a grill or spit,
often with a seasoned
marinade or basting sauce.
Common Cooking Terminologies

BLANCH
to cook an item partially and very
briefly in boiling water or in hot fat;
pre-preparation technique, as to
loosen peels of vegetables, fruits
and nuts,
to partially cook french fries or
other foods before serving;
to remove undesirable flavors
Common Cooking Terminologies

BOIL
to cook in water or other
liquid that is bubbling
rapidly, about 212⁰F
(100⁰C) at sea level and
at normal pressure
Common Cooking Terminologies

BRAISE
 to cook covered in a small
amount of liquid, usually
after preliminary
browning;
 to cook certain vegetables
slowly in a small amount
of liquid w/o preliminary
browning
Common Cooking Terminologies

BROIL
to cook food with
radiant heat from above
Common Cooking Terminologies

DEEP-FRY
to cook submerged in a
hot fat
Common Cooking Terminologies

DEGLAZE
to swirl a liquid in a
sauté pan, roast pan or
other pan to dissolve
cooked particles of food
remaining on the
bottom
Common Cooking Terminologies

DRY HEAT
cooking method in
which heat is conducted
to foods w/o the use of
moisture
Common Cooking Terminologies

FRY
to cook in hot fat
Common Cooking Terminologies

GLAZE
to give shine to surface
of a food by applying a
sauce, aspect sugar,
icing and / or browning
or melting under a
broiler, salamander or in
an oven
Common Cooking Terminologies

GRIDDLE
to cook on a flat, solid
cooking surface called a
griddle
Common Cooking Terminologies

GRILL
to cook on an oven
open grid over a heat
source
Common Cooking Terminologies

MOIST-HEAT
cooking method in
which heat is conducted
to foods by water or
other liquid, except fat
or by steam
Common Cooking Terminologies

PAN-BROIL
to cook uncovered in a
skillet or sauté pan w/o
fat
Common Cooking Terminologies

PAN-FRY
to cook a moderate
amount of fat in an
uncovered pan
Common Cooking Terminologies

PAPAPILLOTE
to wrap in a paper,
sometimes foil, for
cooking so the enclosed
food is steamed in its
own moisture
Common Cooking Terminologies

PAR-BOIL
to cook partially in a
boiling or simmering
liquid
Common Cooking Terminologies

PAR-COOK
to cook partially by any
method
Common Cooking Terminologies

POACH
to cook gently in a
water or other liquid
that is hot but not
actually bubbling,160-
180 ⁰ F (71-82⁰C)
Common Cooking Terminologies

REDUCE
to reduce a liquid means
to simmer it until some of
the water in it has
evaporated, which
intensifies the flavors,
thickens the liquid, and
causes it to take up less
volume.
Common Cooking Terminologies

ROAST
to cook foods by
surrounding them with
hot, dry air in an oven or
in spit in front of an
open fire
Common Cooking Terminologies

SAUTE
to cook quickly in a
small amount of fat,
usually while mixing or
tossing the foods by
occasionally flipping by
the pan
Common Cooking Terminologies

SEAR
to brown the surface of
a food quickly at a high
temperature
Common Cooking Terminologies

SIMMER
to cook in a water or
other liquid that is
bubbling gently, 185-
205 ⁰ F (85-96 ⁰ C)
Common Cooking Terminologies

SMOKE
to cook with dry heat in
a present of a smoke, as
an a rack over wood
chips in a covered pan
Common Cooking Terminologies

SOUS-VIDE
VACUUM PACKED
refers to techniques for
cooking foods that are
packaged under vacuum
in a plastic bags
Common Cooking Terminologies

STEAM

to cook food by direct


contact with steam
Common Cooking Terminologies

STEW
to simmer or braised a
food/foods in a small
amount of liquid, w/c is
usually served with the
food a sauce
Common Cooking Terminologies

STIR- FRY
to cook quickly small
amount of fat by tossing
cut – up food in a wok
or pan with spatula or
similar implements
similar to sauté, except
the pan is stationary
Common Cooking Terminologies

SWEAT
to cook slowly in a fat
w/o browning,
sometimes under a
cover
HISTORY OF CULINARY ARTS

• The history of culinary arts can be traced back to


the 1800s when the first cooking school in
Boston was teaching the art of American cooking
along with preparing the students to pass on their
knowledge to others.
HISTORY OF CULINARY ARTS

• The first cookbook ever published was written by


Fannie Farmer in 1896, who also attended the
Boston cooking school and whose book is still
widely used as a reference and it remains in print
today.

• In 1946, James Beard held regular cooking classes


on the art of American cooking. French cuisine was
introduced to Americans by Julia Child in 1960’s.
Delmonico’s Restaurant
• founded by Swiss Brothers,
John and Peter Delmonico on
1827
• it has set standards of
excellence
• women eat in dining room
• credit cards was used
• Birthplace of Classic dishes
• ran by 4 generations, with 9
restaurants over the 100 years
• but during 1923, Delmonico’s
in New York closed (NY Times)
A La Carte Menu
Founded by Monsieur Boulanger in
Paris, France on 1765
• “Restorante”
• Leg of lamb in white sauce was
offered
• Dishes and prices displayed on
slate or poster
• occurred during Post French
Revolution
• menus were fancier
• Framed menus were presented
• Check listing amount due
• Father of Modern Restaurant/a
la carte menu
Cooking Through Time

• was shown through


cave drawings
• started by the
prehistoric people
• civilization evolved
• cooking was practiced
by the middle ages,
• until 17th to 20th century
History of The Butcher

• Ancient Rome
• France
– Early middle ages
– Late middle ages
– Today
BRIEF HISTORY OF CULINARY ARTS
• 18TH Century – there were no restaurants as we know them
today.

• INNS and TAVERN – offered accommodations and drink to


travelers, and at some establishments, a hot meal was also
offered.

• The food was usually prepared by a separate guild and brought


to the INN for sale to the travelers.

• Serving meals was not the primary business


 In 1765, MONSIEUR BOULANGER, hung out a
sign offering a hot dish, known as
RESTORANTE of sheep’s trotters in a
white sauce that had been prepared on
the premises

 MONSIEUR BOULANGER was the founder of the


world's first restaurant
• There was a case brought against Boulanger by
the guild.
• He was sued because the guilds felt that he
was infringing on their exclusive right to sell
prepared food.

• The judge in the case ruled that Boulanger had


not broken any law by selling his restorante.

• Boulanger however, won the lawsuit and later


re-opened his tavern.
• From these beginnings our modern-day restaurants
have evolved.

• As restaurants and hotel dining rooms became more


wide-spread.

 FRENCH REVOLUTION (1789) upheavals in noble


households were enormous.

 Noblemen left France to escape the GUILLOTINE,


leaving their household staff to look out for
themselves.
• In 1791 guild system was officially abolished.

• Members of Charcutieres guild also found new


occupations on restaurant and hotel staff.

• Others continued their business.

• At first there was a no widely recognized


structure for kitchen workers.

• No established duties or areas of specialization.


STAR CHEFS OF CLASSICAL CUISINE
Pierre Francois de la Varenne

• Founder of modern French • He lightened and simplified


Cuisine. European cooking and
• This chef is credited as the popularized fresh
first to use roux as a vegetables and herbs.
thickener, and to refine the
technique of dough
lamination to make an early
form of puff pastry.
Star chefs of classical cuisine

Marie antoine careme (1783-1833)

• He also the chef of the future


• The illustrious French Chef,
king George IV and served the
was the most famous author
court of Russian Tsar Alexander
and culinary artist during
I. Worked also for the Baron de
1800s. He is famous in
Rothschild.
making table centerpieces
called “pieces montees”
• He worked for captains of
industry as well as for kings,
including the French
diplomat Talleyrand, where
he ran the kitchen for 12
years.
Known as the “king of the Kitchen” George-Auguste
and the “father of modern French Escoffier(1846-1935
cuisine”
He identified the basic cold sauces
used in garde manger work and named
the many garnitures used in cold foods
and presentation.
He Created the brigade system used
in large kitchens today.
He recognized garde manger as a
specialized type of work that is
significantly different from hot foods
cooking, and he physically separated
the garde manger station from the hot
line.
Escoffier’s Achievements and Accomplishments

 He place meat and poultry fabrication among the


responsibilities of the garde manger department.
 Culinary Innovations (4)
 Basic Principals--simplified Process
 Emperor William II called Escoffier Cont…
 him the Emperor of chefs
 Chevailer of Legion of Honour 1920 and Officer of the
Legion in 1928
 retired in 1921 at 74 (worked for 62 years)
 wrote Le Guide culinaire and several others
 Restructured Kitchens (Brigade System) added principle of
task organization to that of kitchen layout
 1935
THANK YOU 

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