INTRODUCTION TO PROFESSIONAL COOKERY

DEFINITION OF COOKING:-
Cookery is defined as a chemical process, the mixing of
ingredients, the application and withdrawal of heat,
decision-making, technical knowledge and manipulative
skills.
Cookery is considered to be both an art and technology.
Food preparation is the modern term in professional
cookery. It denotes preparation and cooking. It follows a
flow pattern which commences with the purchasing and
selection of materials, their handling, processing and the
ultimate presentation of the dishes to the customer, where
food services takes over. In French, the word cuisine denotes
the art of cooking-preparing dishes, and the place-the
kitchen where the are prepared.
THE ORIGIN OF COOKING COOKING:-
•The art of cooking is ancient. The first cook was a primitive man, who had put a
chunk of meat close to the fire, which he had lit to warm himself. He discovered that
the meat heated this way not only tasty but it was also much easier to masticate.
From that moment, in considered past, cooking has evolved to reach the present
level of sophistication.
CULINARY HISTORY:-
•At The End Of The Merovingian Period The Kitchen Were Large And High Spit
Roasting Was Common.
•Dishes Were Cooked On The Fire Itself.
12th Century:
Ovens Were Installed For Preparing Roasts.
14th Century:
•Sauces Were A Much Appreciated Part Of The Culinary Art.
•Menu Was Varied Which Included, Game, Fish, Fowl, Butcher’s Meat.
•Vegetables Were Featured Less
16th Century
•Italian Cooks And Pastry Cooks Were Installed.
•Development Of The Culinary Art From The Middle Age To Modern Cookery.
•They Taught And Prepared A Number Of Dishes, Which Since Then Remained In The
French Repertoire.
•Example- Cannelloni, Ravioli And Gnocchi(Farinaceous Dishes).
17th & 18th Century
•Royalty And High Ranking People Took Great Interest In Food And The Cooks In
Gratitude Named Dishes After Them.
•The Cooks During Feasts Or Banquets Were Honoured If The Food Was Good And
Appreciated.
•If Something Went Wrong They Were Flogged In Front Of The Guest.
•Confectionary, Foreign Dishes Such As Caviar, Punch, Etc Became Popular.
19th Century
•French Culinary Art Has Reached The Highest Point Of Perfection.
•Chefs Like Escoffier And Prosper Salles Etc Published Books On Cookery Which Had
Far Reaching Influence And Are Known Through Out The World.
Nouvelle Cuisine
•In The Early 70,s Chefs Wanted To Bring About A Change In French Cuisine.
•It Was Done By Henri Gault And Christian Millau , As They Were Fed Up To Eat The
Same Classical Food Every Day– It Revolutionized French Cookery.
Revolution Was Started By Emphasizing On Serving Original Salads, Vegetable
Terrines, Fish Just Cooked On The Bone And The Prices Were High.
Changes From Classical To Nouvelle Cuisine
•A Variety Of Dishes Were Served On The Menu But Smaller Portions
Were Served.
•Presentation Of The Food Was Given A Lot Of Importance By Serving
It On A Plate, So That Presentation Was Not Spoilt By The Service
Personnel.
•Sauces Were Served Thinner; Flour Was Not Added For Thickenings.
•The Cooking Time Was Reduced By Stir Frying, Frying, Grilling Etc
•Fresh Food Stuffs Had To Be Used And Emphasis Was Laid On
Seasonal Vegetables, Fishes Etc. The Items Were Brought From The
Best Suppliers.
•Unusual, Flavours, Combinations Were Prepared, The Dishes Like Spit
Roasted Chicken And Items Like Veal Chops, Steak Fishes Were Cooked
In It Own Juices.
The Formula of Nouvale Cuisine:
Gault and Millau "discovered the formula" contained in ten characteristics
of this new style of cooking. The ten characteristics identified were….

1.A rejection of excessive complication in cooking.

2.Cooking times for most fish, seafood, game birds, veal, green vegetables
and pâtés were greatly reduced in an attempt to preserve the natural
flavours. Steaming was an important trend from this characteristic.
3.The cuisine was made with the freshest possible ingredients.
4.Large menus were abandoned in favour of shorter menus.
5.Strong marinades for meat and game ceased to be used.
6.Heavy sauces such as espagnole and béchamel were replaced by
seasonings with fresh herbs, high-quality butter, lemon juice, and vinegar.
7.Regional dishes replaced as inspiration instead of cuisine classique.
8.New techniques were embraced and modern equipment was often used;
Bocuse even used microwave ovens.
9.The chefs paid close attention to the dietary needs of their guests
through their dishes.
10.The chefs were extremely inventive and created new combinations and
pairings