TLE 9

PRESENTATION

tlE

TOPIC: Introduction to Cookery

Cookery is the practice or skill of preparing and cooking food. Cooking food properly helps to avoid food poisoning using the application of heat. To be able to practice your skills in cooking, there are several factors to consider. One of these factors is the terms used in cookery-which you need to be familiarized with.

SECTION

01

Terms Used in Cookery

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is a protein dish cooked in an evaporated milk and all-purpose cream with added ingredients such as potato, carrots, garlic, onion, mushrooms and green peppers.

Ala king

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is an Italian appetizer typically consisting of olives, anchovies, cheeses, and meats.

Antipasto

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is done to moisten the food while cooking using butter, sauce and etc. In order to add aroma and flavor.

BASTE

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is a way to cook meat or fish by exposure to direct and intense radiant heat.

BROIL

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is a decorative finger food, consisting of a small piece of bread (sometimes toasted), puff pastry, or a cracker topped with some savory food.

CANAPE

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COOKWARE

are tools and utensils used for cooking purposes.

is juices and fats rendered by meat during cooking.

DRIPPING

is a boneless meat, poultry and fish.

FILLET

Glaze - to coat foods with glossy liquid. Grill - is to cook food on a rack under or over direct heat. Julienne – is to cut into long and thin strips.

Marinate – is to soak the meat or fish in a flavored liquid for additional flavor. Mince – is to cut into tiny pieces using a knife. Parboil – is to partially cook by boiling to prepare food for final cooking by another method.

Poach – is to cook gently over very low heat in barely simmering liquid. Sauté – is to cook food in a small amount of shortening. Simmer – is to cook food in liquid just below the boiling point.

Whip – is to beat rapidly using whisk or mixer to incorporate air and produce volume. Zest – is the peeling of citrus fruit.

"You don't need to be a genius to do brilliant things"

ANONYMOUS

Job Opportunities in Cookery

1. Executive Chef - manages the kitchen staff, prepares work schedules, creates menus, and computes food costs. 2. Sous Chef - assists the Executive Chef in running the kitchen.

3. Banquet Chef - manages the kitchen staff in quantity food production for banquets, conferences, and conventions. 4. Pastry Chef - bakes breads, pastries, and desserts. 5. Food Production Manager - manages the production of quality food in large food service operations.

5. Food Production Manager - manages the production of quality food in large food service operations.

6. Restaurant Owner - owns and manages an independent restaurant. 7. Caterer - owns and manages a catering business. 8. Restaurant Manager - manages restaurant and schedules employees, works with the Chef to promote quality food service.

8. Restaurant Manager - manages restaurant and schedules employees, works with the Chef to promote quality food service.

II. Directions: Research and copy a recipe of food from other countries. Underline the cookery terms and its meaning.