COOKERY

Cookery – term applied in the Senior high elective course which

refers to the act of preparing food with the application of heat.
However, it is the one and the same as Culinary arts which our leaners
very much sought to engage into.

Culinary Arts – is the art of preparation and presentation of food

usually in the form of meals or a dish.
Cookery – term applied in the Senior high elective course
which refers to the act of preparing food with the application
of heat. However, it is the one and the same as Culinary arts
which our leaners very much sought to engage into.

Culinary Arts – is the art of preparation and presentation of

food usually in the form of meals or a dish.
 People working in this field especially in
establishments such as restaurants and hotels are
commonly called “chefs” or “cooks”, though, at its
most common terms “culinary artist” and
“culinarian” are also used. The Culinary Arts is said
to be the only medium of art which stimulates all five
senses.
Methods of heat transfer:
1. Conduction – heat transfer through direct contact.
2. Convection – heat transfer through a fluid.
3. Radiation – transfer of heat using electromagnetic
radiation.

Effects of heat on foods:

- proteins coagulate - water evaporates
- starches gelatinize - fat melts
- sugars caramelize
Two most important changes caused by
cooking: Caramelization and Gelatinization
 The overall hierarchy of a career in the culinary
Arts industry is generally as follows:
1. Table Busser (a.k.a. “Busboy”) – Person who works mainly in the
dining area of a food service establishments. People in this position
are responsible for cleaning tables in between seatings of guests.

2. Maitre d’hotel (Master of Hotel) or the “Host” or “Hostess”- person

who greets guest of a restaurant, manage table setting and takes
guets to their tables.
 The overall hierarchy of a career in the culinary
Arts industry is generally as follows:
3. Table Server (“Waiter” or “Waitress”) – someone who takes the
food and beverage orders from the guests, relays the order to the
kitchen staff and takes the food to the table.

4. Bartender – person responsible for mixing bevergaes, typically

alcoholic and non-alcoholic.
 The overall hierarchy of a career in the culinary
Arts industry is generally as follows:
5. Dishwasher – person who washes dirty dishes and makes them
clean,sanitary, and available for reuse to serve more diners. This
person also sometimes takes the responsibilities of a Table Busser.
6. Prep Cook – Person who processes food prior to service time.
Responsibilities include making sauces, cutting and peeling
vegetables, baking bread, and other things which are either time
consuming or most economical to prepare in large batches.
 The overall hierarchy of a career in the culinary
Arts industry is generally as follows:
7. Line Cook – person who prepares food at the time of service.
Responsibilities including processing food to order in a timely
manner.
8. Sous Chef/Under Chef – Person who works as an intermediary
between the Chef or Kitchen Manager and the cooking staff. This
person often also work as a Line Cook and control the production
of food to ensure it meets established standards.
 The overall hierarchy of a career in the culinary
Arts industry is generally as follows:
9. Kitchen Manager – Person who supervises the entire kitchen
operation of an establishment. This person typically manages
scheduling of personnel, maintaining inventory, the cost of food,
establishing or maintaining procedures and standards.
 The overall hierarchy of a career in the culinary
Arts industry is generally as follows:
a. Chef or Chief Cook – person who has earned a Culinary Arts Degree
and who makes the Culinary decisions of a restaurant, such as a menu,
recipe adjustments, plating, etc. This is the highest ranking positions in a
restaurant, and the highest rank in the Culinary Arts world.
b. General Manager – person who runs the entire restaurant. He is
responsible for managing the staff of a restaurant, maintaining a budget,
and ensuring established standards are maintained and procedures are
adhere to.
 Kitchen Organization or the Kitchen Brigade
 Purpose of kitchen organization is to assign or allocate tasks
so they can be done efficiently and properly and so all
workers know what their responsibilities are.

Station Chef – is placed in charge of each department

 Major Positions:
 1. The chef is the person in charge of the kitchen. In large
establishment, this person has the title executive chef. The
executive chef is a manager who is responsible in all aspects of
food production, including menu planning, purchasing, costing,
planning work schedules, hiring, and training.
 2. If a food service is large, with many departments, for example,
a formal dining room, a casual dining room, and a catering
department, or if it has a several units in different locations, each
kitchen may have a chef de cuisine. The chef de cuisine reports to
the executive chef.
 Major Positions:
 3. The sous chef (soo chef) is directly is directly in charge of
production and works as the assistant to the executive chef or chef
de cuisine (The word “sous” is French for “under”.) Because the
executive chef’s responsibilities may require a great deal of time
in the office, the sous chef takes command of the actual
production and the minute-by-minute supervision of the staff.
 Major Positions:
 4. The station chefs, or chefs de partie, are in charge of particular
areas of production. The following are the most important station
chefs.
 A. The sauce chef, or saucier (so-see-ay), prepare sauces, stews,
and hot hors d’oeuvres, and sautes foods to order. This is usually
the highest position of all stations.
 B. The fish cook, or poissonier (pwah-so-nyay), prepares fish
dishes. In some kitchens, this is handled by the saucier.
 Major Positions:
 C. The vegetable cook, or entremetrier (awn-truh-met-yay),
prepares vegetables, soups, starches, and eggs. Large kitchen may
divide these duties among the vegetable cook, the fry cook, and
the soup cook.
 D. The roast cook, or rotisserie (ro-tee-sur), prepares roasted and
braised meat and their gravies and broils meat and other items to
order. A large kitchen may have a separate broiler cook, or
grillardin (gree-ar-dan), to handle the broiled items. The broiler
cook may also prepare deep-fried meat and fish.
 Major Positions:
 E. The pantry chef, or garde manger (gard-mawn-zhay), is
responsible for cold foods, including salads and dressings, plates,
cold hors d ‘oeuvres, and buffet items.
 F. The pantry chef, or patisserie (pa-tees-syay), prepares pastries
and desserts.
 G. The relief cook, swing chef, or tournant (toor-nawn),replaces
the other station heads.
 Major Positions:
 H. The expediter, aboyear (ah-bwa-yer), accepts orders from
waiters and passes them on to the cooks on the line. The expediter
also calls for orders to be finished and plated at the proper time
and inspects each plate before passing it to the dining room staff.
In many restaurants, this position is taken by the head chef or the
sous chef.
 Major Positions:
 5. Cooks and Assistants in each station or department help with
the duties assigned to them. For example, the assistant vegetable
cook may wash, peel, and trim vegetables. With experience,
assistants may be promoted to station cooks and then to station
chefs.