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...

Stocks

Definition of Stock Stock is a liquid containing some of the soluble nutrients and flavours of food which are extracted by prolonged and gentle simmering (with the exception of fish stock, which require only 20 minutes). Such liquid is the foundation of soup’s sauces and gravies. Stocks are the foundation of many important kitchen prep therefore greatest possible cones should be taken in their production. A stock is a flavorful liquid prepared by simmering meaty bones from meat and poultry, seafood or and vegetables in water with aromatics until their flavor, aroma, colour, body and nutritive value is extracted. The liquid is then used for the preparation of soup, sauce, stew and also as braising and simmering cooking medium for vegetables and grains. The word “fond” comes from the word “foundation”. Just as a foundation is the base for a house, fond is the base for much of cooking. Almost every culinary preparation requires a fond. For all practical purp...

Food Production Operations

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