TOPIC 3 • Cooks must have a

talent for organization

and efficiency.
• Many tasks must be
completed over a given
time and by a limited
number of workers.
• All must come together
at one crucial point:
BASIC PRINCIPAL OF service time.

COOKING
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved 2

Mise En Place Planning & Organizing Production

• Chefs take pride in the thoroughness and Pre-Preparation
quality of their advance preparation or Mise en
The Goal
Place.
• The goal of pre-preparation is to do as much work in advance
• Mise en Place : French term, meaning as possible without loss of quality.
“everything put in place.” • Quality should always take highest priority.
Pre-preparation is necessary! You must:
• Assemble your tools
• Assemble your ingredients
• Wash, trim, cut, prepare, and measure your raw materials
• Prepare your equipment
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Using the Knife Preliminary Cooking and Flavoring

Marinating
The Guiding Hand
Proper positioning of the hand achieves three goals Marinate- means to soak a food product in a
seasoned liquid in order to:
1. Hold the item being cut.
1. Flavor the product
2. Guide the knife. 2. Tenderize the product
3. Protect the hand from cuts. Marinades have three categories of
ingredients:
1. Oil
2. Acid from vinegar, lemon juice, wine
3. Flavorings—spices, herbs, vegetables

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1
 Preliminary Cooking and Flavoring Preparation for Frying
Marinating Breading
BREADING - Coating a product with bread crumbs or other crumbs or meal before
Kinds of Marinade: deep frying, pan-frying, or sautéing
The Three Stages of the Standard Breading Procedure:
1. Cooked
1. Flour
2. Raw 2. Egg wash
3. Instant 3. Crumbs

4. Dry

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Basic Principles of Cooking

and Food Science
Heat and Food
A Cook’s Judgment Foods are composed of:
• Proteins
• No written recipe can be 100 percent accurate. • Fats
• The judgment of the cook is still the most important • Carbohydrates
factor! • Water
A cook’s judgment is based on experience Foods are composed of small amounts of other
and understanding of: compounds such as:
• Minerals (including salt)
• Raw materials available
• Vitamins
• Basic cooking principles • Pigments (coloring agents)
• Flavor elements

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Heat and Food Heat and Food

Carbohydrates Carbohydrates
Starches and sugars are carbohydrates; both of these Caramelization and Gelatinization are the two most
compounds are present in foods in many forms important changes in carbohydrates caused by
and can be found in: heat.
• Fruits • Caramelization: the browning of sugars.
• Vegetables
• Grains • Gelatinization: occurs when starches absorb water and
• Beans swell.
• Nuts • Acids inhibit gelatinization.
• Meats and fish contain a small amount of carbohydrate

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2
 Heat and Food Heat and Food
Proteins Proteins
Protein is a major Maillard Reaction
component of:
• Meats • Occurs when proteins are heated to about 310°F
• Poultry
(154°C).
• Fish • The amino acids in the protein chains react with the
• Eggs carbohydrate molecules and undergo a complex
chemical reaction.
• Milk and milk products
• It is present in smaller • The result is that they turn brown and develop richer
amounts in nuts, beans, flavors.
and grains.
• Takes place only on the dry surface of the food.
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Heat and Food Heat and Food

Fats Fats
Fats are present in: • When fats are heated, they begin to break
• Meats down.
• Poultry • Smoke point: The temperature at which fats
• Fish deteriorate rapidly and begin to smoke.
• Eggs • Smoke point varies by type of fat.
• Milk and milk products
• Nuts and whole grains
• Fruits and vegetables (to a lesser extent)
Fats are also important as cooking mediums, as for frying.
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Heat and Food Heat and Food

Minerals, Vitamins, Pigments, and Water
Flavor Components • Nearly all foods contain water.
Important to: • Water exists in three states: solid (ice), liquid,
• The nutritional quality of the food and gas (water vapor or steam).
• Food’s appearance and taste • At sea level, pure liquid water becomes solid,
or freezes, at 32°F (0°C) and turns to steam at
212°F (100°C).

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3
 Heat Transfer Heat and Food
• Heat must be transferred from a heat source to and all throughout the food in
order for it to be cooked.
Heat Management
Heat is transferred in three ways:
• Conduction Doneness and Cooking Times
*When heat moves directly from one item to something touching it. We say a food is “done” when two things have happened:
*When heat moves from one part of something to an adjacent part of the same item.
1. The interior temperature has risen to the desired degree.
• Convection
2. The desired changes have taken place in the food.
*Natural(Hot liquids and gases rise, while cooler ones sink).

*Mechanical (In convection ovens and convection steamers, fans speed the circulation of heat )

• Radiation
Radiation occurs when energy is transferred by waves from a source to the food.
* Infrared
* Microwave

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Cooking Methods Cooking Methods

Cooking methods are classified as moist heat Moist Heat Methods
or dry heat.
• Moist Heat Methods
Boil: to cook in a liquid that is bubbling rapidly
and greatly agitated.
• Those in which the heat is conducted to the food product by
water or water-based liquids. • Water boils at 212°F (100°C) at sea level.
• Dry Heat Methods Simmer: to cook in a liquid that is bubbling gently
• Those in which the heat is conducted by hot air, hot metal, at a temperature of about 185°F to 205°F
radiation, or hot fat.
(85°C to 96°C).

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Cooking Methods Cooking Methods

Moist Heat Methods Moist Heat Methods
Poach: to cook in a liquid, usually a small Steam: to cook foods by exposing them directly
amount, that is hot but not actually bubbling. to steam.
• Temperature is 160°-180°F (71°-82°C). Cooking en papillote : refers to cooking an item
Blanch: to cook an item partially and briefly, tightly wrapped in parchment paper.
usually in water. • The item cooks in the steam formed by its own
• Sometimes by other methods (as when French fries moisture.
are blanched in deep fat).

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4
 Cooking Methods Cooking Methods
Moist Heat Methods Dry Heat Methods
Braise: to cook covered in a small amount of liquid, Bake or Roast: to cook foods by surrounding
usually after preliminary browning.
them with hot, dry air, usually in an oven.
Stew consists of:
• Small pieces of food, bite-sized or slightly larger. Broiling: to cook with radiant heat from above.
• Cooked either by the braising method (first dry heat, then moist
heat) or by the simmering method (moist heat only).
Grilling: done on an open grid over a heat
source, which may be charcoal, an electric
element, or a gas-heated element.
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Cooking Methods Cooking Methods

Dry Heat Methods Dry Heat Methods
• Barbecue: to cook with • Griddling: done on a solid cooking surface
dry heat created by the called a griddle, with or without small amounts
burning of hardwood or of fat to prevent sticking.
by the hot coals of this
wood. • Pan-broiling: like griddling except it is done in
a sauté pan or skillet instead of on a griddle
• Pan Smoking: a
surface.
procedure done in a
closed container, using
wood chips to make
smoke.
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Cooking Methods Cooking Methods

Dry Heat Methods Using Fat Sous Vide
• Sauté: to cook quickly in a small amount of fat. French for “under vacuum”
• Pan-fry: to cook in a moderate amount of fat in • The term is applied to cooking foods that have been
a pan over moderate heat. vacuum-sealed in plastic bags.
• The heart of sous vide cooking is the precise
• Deep-fry: to cook a food submerged in hot fat.
temperature control it permits.

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5
 Building Flavor Building Flavor
Flavor Profiles Seasoning and Flavor Ingredients
The harmony of ingredient flavors and Seasoning: enhancing the natural flavor of a food without
aromas the cook creates by skillfully significantly changing its flavor.
combining ingredients. • The most important time for seasoning liquid foods is at the end of
the cooking process.
• Primary flavor: The most important flavors of a given
Flavoring: adding a new flavor to a food, thus changing
preparation are those of its main ingredients.
or modifying the original flavor.
• Supporting flavors: Support and enhance the primary • Flavoring ingredients can be added at the beginning, middle, or
flavors of the main ingredients. end, depending on:
• The cooking time
• The cooking process
31 • The flavoring ingredient 32

Using Herbs and Spices Using the Knife

• Herbs: the leaves of certain plants that usually The Basic Cuts
grow in temperate climates.
Cutting food products
• Spices: the buds, fruits, flowers, bark, seeds,
into uniform shapes
and roots of plants and trees, many of which
and sizes is important
grow in tropical climates.
for two reasons:
1. It ensures even cooking.
2. It enhances the
appearance of the product.

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TUTORIAL

1.Give the definition of:-

a) Mise en place
b) En papillote
c) Smoke points
d) Sous vide
e) Griddling
f) Marinades
2.Temperature for simmering:
3.Temperature for poaching :
4.Give 5(five) basic cutting using carrot