food production

Aims and object ives of cooking We eat with our 5 senses, so cook with 5 senses: ü    Cooking by sight, smell, taste, sound and touch allows you to cook the food to just the way you like it. ü    Time estimates specified in the recipes are not always the best guide: they do not necessarily apply to all situations since cooking conditions will vary depending on the type and materials of utensils and stoves. Different materials in cooking utensils: aluminium, carbon steel, copper, non-stick, composites etc. Different types of stoves: gas, infra-red, induction etc. ü    Cooking by sight : vegetables’ turning a vibrant, brighter green; vegetables and meat browning when caramelised; pasta turns translucent; fish turns opaque, large bubbles means boiling where as small bubbles mean simmering, etc. ü    Cooking by smell : cooking is also about bringing aromas from the ingredients- smell the aromatics, herbs and spices as they cook. ü    Cooking by sound : the sizzlin

Hierarchy of  kitchen: Classical brigade: Chef Augustus Escoffier introduced a system known as brigade in a professional kitchen. Following are the key points related to the classical brigade in a professional kitchen- ·           A professional kitchen operates with a very distinct rank just like army of soldiers , probably this is why Escoffier called it a brigade. ·           Each member of the kitchen has his/her role to play for the success of a team. ·           It was based on the various sections of the kitchen (for ex. Pastry, butchery, bakery etc.) ·           Every section was named in French. ·           Every section featured a head of department, with cooks, helpers and porters working under him/her. Nowadays the requirements of the kitchen are different and hence the hierarchy has changed. Manpower is expensive and menus are not elaborate as in the classical cuisine. Organizational structure of the kitchen: Now in the hotels multi skilled man