FOOD PRODUCTION AND SERVICES

HHB2013
No written recipe is 100% accurate. The
judgment of the cook is still the most
important factor in insuring the product is
successful.


COOKING IS DEFINED AS THE TRANSFER OF ENERGY FROM A HEAT
SOURCE TO THE FOOD AND ALTER THE FOODS MOLECULAR STRUCTURE BY:

What happens to the Six Nutrients
when we cook it?

Why do we cook food?


Cooking times

What You Must Consider?

1. Cooking temperature
2. Speed of heat transfer
3. Size and individual characteristics of the food.


Cooking Methods


Moist Heat Cooking Method

poaching
simmering
boiling
steaming
braising
stewing
blaching


Dry Heat Cooking Method

broiling
grilling
roasting
baking
pan broiling
etc.


Dry Heat Cooking Method Using Fats

Saut
stir fry
pan fry
deep fry
pressure fry



Combination Of Cooking Methods



Seasoning & Flavouring

Seasoning:
enhancing the natural flavour of the food without
significantly changing its flavour.Salt is the
primary seasoning used. Generally added at the
end of the cooking process.

Flavoring:
adding a new flavor to the food, thus modifying
the original flavor. Can be added at any time


Herbs & Spices


Commonly Used Herbs & Spices


Herb & Spice Blends


Seasoning & Flavoring Considerations


What is mise-en-place?

The French term, mise en place literally mean to put
in place or everything in its place.
In culinary context, it refers to elementary preparation
steps of food preparation.
This means gathering and prepping the ingredients to
be cooked and assembling the tools and equipment
necessary to cook them.
A simple but extremely important concept: A chef
should have everything he or she needs to prepare and
serve in an organized and efficient manner at the
beginning of the process or meal period.


Basic Cutting Techniques


Basic Cuts & Shapes


Preliminary Cooking & Flavouring


Marinating

Purpose of marinating is to:

Flavour the product .
Tenderize the product.
Control bacteria growth

Types of Marination processes:

1. Cook
2. Instant
3. Dry
4. Dry


3 Major Ingredients

Oil
Acid: vinegar, lemon juice, wine
Flavoring : spices, herbs, vegetables


Preparation For Frying