User talk:Pyasodha

COOKERY

What Cookery:-

1.Something to eat 2.Make wholesome food 3.Equipment 4.Way of cooking 5.Art 6.Procedure of preparation 7.Taste 8.Recipe 9.Prepare food 10.Selling food

www.topcheflk.blogspot.com RECIPE:-

1.Name of the recipe 2.A number of the portions 3.Ingredients 4.Method

The transference of heat food

All method of cooking depend on one or more of the following principles.

1.Radiation:- Heat passes from it source in direct rays until it all on an object it’s path such as in grilling.(grill fish,grill tomato,grill potato.)

2.Conduction:- This is the transferring of heat through a solic object by contact.Some materials for metal use for pans,transfer heat more quickly than say wood used for wooden spoons.Conduction is the principle in wall in the solid electric ranges.

3.Convection:- This is the moment of heated particles of gases of liquid.on heating,particles expan, become less dens and rice.The colder particles sink to take their place,thus causing Convection currants which distribute heat.this principle is used is heating gas,oven and in the heating of liquid.

Ways of cooking food.

Boiling Baking Stewing Braising Poaching Steaming Grilling Roasting Pot roasting Frying Paper bag Microwave

Chef

www.topcheflk.blogspot.com A chef is a person who cooks professionally. In a professional kitchen setting, the term is used only for the one person in charge of everyone else in the kitchen — the "executive chef."

The word "chef" (from Latin caput) is the abbreviated form of the French phrase chef de cuisine, the "chief" or "head" of a kitchen. Below are various titles given to those working in a professional kitchen and each can be considered a title for a type of chef. Not all restaurants will use these titles as each establishment may have its own set guidelines to organization. Specialized and hierarchal chef titles are usually found only in fine-dining, upscale restaurants; kitchen-staff members at casual restaurants such as diners are more often called "cook" or "short-order cook".

Chef de cuisine, executive chef and head chef This person is in charge of all things related to the kitchen which usually includes menu creation; management, scheduling and payroll of entire kitchen staff; ordering; and plating design. Chef de cuisine is the traditional French term from which the English word chef comes, and is more common in European kitchens.

Sous-chef The sous-chef de cuisine (under-chef of the kitchen) is the direct assistant of the executive chef, and is second in command. This person may be responsible for scheduling and substituting when the executive chef is off-duty. The sous-chef will also fill in for or assist the chef de partie (line cook) when needed. Smaller operations may not have a sous-chef, while larger operations may have multiple.

Expediter The expediter (in French aboyeur) takes the orders from the dining room and relays them to the stations in the kitchen.

Chef de partie A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "first cook", then "second cook", and so on as needed.

Commis A commis is an apprentice in larger kitchens that works under a chef de partie to learn the station's responsibilities and operation. This may be a chef who has recently completed formal culinary training or is still undergoing training.

Kitchen assistants Kitchen assistants (often known as kitchen porters or kitchen hands) are usually kitchen workers who assist with basic tasks, but have had no formal training in cooking. Tasks could include peeling potatoes or washing salad, for example. Smaller kitchens more commonly have kitchen assistants who would be assigned a wide variety of tasks (including washing up) in order to control costs.

Uniform

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The standard uniform for a chef includes a hat, necktie, double-breasted jacket, apron, hounstooth (checkered) trousers (to disguise stains) and steel-toe- (or plastic-)capped shoes or clogs.

A chef's hat (toque) is tall to allow for the circulation of air above the head and also provides an outlet for heat. The hat will assist in the prevention of sweat dripping down the face. Skullcaps are an alternative hat worn by chefs.

Neckties were originally worn to allow for the mopping of sweat from the face.

The jacket is usually white to repel heat. And double-breasted to prevent serious injuries from burns and scalds. The double breast serves to conceal stains on the jacket as one side can be rebuttoned over the other.

An apron is worn to just-below knee-length also to assist in the prevention of burns because of spillage. If hot liquid is spilled onto the apron, it can be quickly removed to minimize burns and scalds.

Shoes and clogs are hard wearing and with a steel-top cap to prevent injury from falling objects or knives. According to some hygiene regulations, jewellery is not allowed apart from wedding bands.