Conversion Table

ATTITUDE AND BEHAVIOUR IN THE KITCHEN

ATTITUDE AND BEHAVIOUR IN THE KITCHEN What does it take to be a good food service worker? The emphasis of a food service education is on learning a set of skills. But in many ways, attitudes are more important than skills because a good attitude will help you not only learn skills but also persevere and overcome the many difficulties you will face. The successful food service worker follows an unwritten code of behaviour and set of attitudes we call professionalism . Let’s look at some of the qualities a professional must have. POSITIVE ATTITUDE TOWARD THE JOB In order to be a good professional cook, you have to like cooking and want to do it well. Being serious about your work doesn’t mean you can’t enjoy it. But the enjoyment comes from the satisfaction of doing your job well and making everything run smoothly. Every experienced chef knows the stimulation of the rush. When it’s the busiest time of the evening, the orders are coming in so fast you can hardly keep track o...

Aims & Objective of Cooking

What is Cooking? Cooking is a chemical process where in raw materials are exposed to heat to get a finished product of a certain desired quality with a change in physical state also. Aims of cooking Objectives of Cooking: Improves the taste and food quality Cooking improves natural flavour and texture of food. For example roasting groundnuts, frying onions and papads, cooking rice and roasting coffee seeds improve the flavour. Cooking meat with spices, rice with spices in making pulav, frying cashew nuts in ghee, addition of turmeric, curry leaves, pepper in pongal, blend flavour with one another during cooking. Too much of cooking lowers the flavour as flavouring compounds are volatile. Over cooked pulav, does not taste as good as well cooked pulav. Destruction of microorganisms Microorganisms are present everywhere and some are useful in making curd, cheese and bread. Some are harmful and cause infections or produce toxins, e.g. clostridium bot...

Introduction to the art of cookery & Culinary history

Introduction Cookery is defined as a ―chemical process the mixing of ingredients; the application and withdrawal of heat to raw ingredients to make it more easily digestible, palatable and safe for human consumption. Cookery is considered to be both an art and science. 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 in this way was not only tasty but it was also much easier to masticate. From this moment, in unrecorded past, cooking has evolved to reach the present level of sophistication. Humankind in the beginning ate to survive. Now also we still eat to survive, however efforts have been made to make the food more enjoyable like cooking meats and vegetables in different ways to make them more easily eaten, digestible and to make them more attractive, palatable and to have wider choice. This is the art associated with the preparation of food. H...

Food Production Operations

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