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. ...

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 requirement...