1.
COOKERY
Prepared by:
Jolito E. Vallejo

2.
What is Culinary Arts?
 Culinary Arts is the art of preparing
and cooking foods. The word
"culinary" is defined as something
related to, or connected with,
cooking.

3.
Cooking
 Cooking is the transfer of energy from
a heat source to a food. This energy
alters the foods molecular structure,
changing its texture, flavor, aroma and
appearance.

4.
Why food is being cooked?
 Cooking makes food taste better.
 Cooking destroy undesirable organisms and
makes food to ingest and digest

5.
2 types of Cooking Method
A. Dry- Heat Cooking Method
 The most popular method of cooking meat
because it develops the meat surface flavor and
requires only a short cooking time with a small
piece of tender meat.
 A process of applying heat either directly, by
subjecting to the heat of flame or indirectly by
surrounding the food with heated air or heated
fat.

6.
B. Moist-Heat Cooking Method
 The moist heat method has water and steam as
its working media for tenderizing meat.
 Water and steam are much better conductors of
heat than air and cause the temperature of the
connective tissue to rise to the point where
gelatin formed much more rapidly.

7.
Dry heat method
includes:
Roasting
Broiling
Pan or griddle
boiling
Frying in shallow or
deep fat
The moist heat
method includes:
 Braising and
pressure cooking
 Stewing or broiling

8.
CAREERS IN
CULINARY ARTS

9.
Variety of culinary arts
occupations
1. Consulting and Design Specialists – Work
with restaurant owners in developing menus, the
layout and design of dining rooms, and service
protocols.
2. Restaurant managers – Manage a restaurant,
cafeteria, hotel dining area, etc.
3. Food and Beverage Controller – Purchase
and source ingredients in large hotels as well as
manage the stores and stock control.

10.
Variety of culinary arts
occupations
4. Food and Beverage Managers – Manage all
food and beverage outlets in hotels and other
large establishments.
5. Food Writers and Food Critics –
Communicate with the public on food trends,
chefs and restaurants though newspapers,
magazines, blogs, and books. Notables in this
field include Julia Child, Craig Claiborne and
James Beard.

11.
Variety of culinary arts
occupations
6. Sales – Introduce chefs and business owners
to new products and equipment relevant to food
production and service.
7. Instructors – Teach aspects of culinary arts in
high school, vocational schools, colleges,
recreational programs, and for specialty
businesses (for example, the professional and
recreational courses in baking)
8. Entrepreneurs – Deepen and invest in
businesses, such as bakeries, restaurants, or
specialty foods (such as chocolates, cheese, etc.).

12.
Variety of culinary arts
occupations
9. Research and Development Kitchens –
Develop new products for commercial
manufacturers and may also work in test kitchens
for publications, restaurant chains, grocery chains,
or others.
10. Food Stylists and Photographers – Work
with magazines, books, catalogs and other media
to make food visually appealing.

13.
Brigade de cuisine
 French: kitchen brigade) is a system of hierarchy
found in restaurants and hotels employing
extensive staff, commonly referred to as "kitchen
staff" in English speaking countries.
 Developed by Georges Auguste Escoffier
 This structured team system delegates
responsibilities to different individuals who
specialize in certain tasks.

14.
Who are considered chef?
- A chef is a person
who cooks
professionally for
other people.
- Traditionally it refers
to a highly skilled
professional cook who
is proficient in all
aspects of food
preparation.

15.
Master Executive Chef
-This person is in charge
of all things related to the
kitchen, which usually
includes menu creation,
management of kitchen
staff, ordering and
purchasing of inventory,
and plating design

16.
Sous-chef
- The Sous-Chef de Cuisine (under-chef of the
kitchen) is the second-in-command and direct
assistant of the Chef de Cuisine.
- This person may be responsible for scheduling
the kitchen staff, and substituting when the head
chef is off-duty.
- This person is accountable for the kitchen's
inventory, cleanliness, organization, and the
ongoing training of its entire staff.

17.
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 Chef de partie might
have several cooks and/or assistants. In most
kitchens, however, the Chef de partie 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.

18.
Sauté Chef
Responsible for all
sautéed items and
their sauce. This is
usually the highest
stratified position of
all the stations.

19.
Roast Chef
Prepares roasted
and braised meats
and their
appropriate sauce

20.
Fish Chef
Prepares fish dishes
and often does all fish
butchering as well as
appropriate sauces.
This station may be
combined with the
saucier position.

21.
Grill Chef
Prepares all grilled
foods; this position
may be combined
with the rotisseur.

22.
Fry Chef
Prepares all fried
items; this position
may be combined
with the rotisseur
position.

23.
Vegetable Chef
Prepares hot
appetizers and often
prepares the soups,
vegetables, pastas
and starches. In
smaller
establishments, this
station may also cover
those tasks performed
by the potager and
legumier.

24.
Rounds man
Also referred to as a
swing cook, fills in
as needed on
stations in the
kitchen.

25.
Pantry Chef
Responsible for
preparing cold foods
including salads,
cold appetizers,
pâtés and other
charcuterie items.

26.
Butcher
Butchers meats,
poultry, and
sometimes fish. May
also be responsible
for breading meats
and fish.

27.
Pastry Chef
Makes baked goods
such as pastries,
cakes, breads and
desserts. In larger
establishments, the
pastry chef often
supervises a
separate team in
their own kitchen.

28.
KITCHEN
UTENSILS

29.
Kitchen Utensils Vs. Food
Preparation Utensils
Kitchen Utensil is a hand-held, typically small
tool that is designed for food-related functions.
Food preparation utensils are a specific type of
kitchen utensil, designed for use in the
preparation of food.

30.
Food Preparation Utensils
Apple corer Purpose:
To remove the core
and pips from
apples and similar
fruits

31.
Apple Cutter Purpose:
To cut apple and
similar fruits easily
while
simultaneously
removing the core
and pips

32.
Baster Purpose:
Used during cooking
to cover meat in its
own juices or with a
sauce

33.
Biscuit cutter Purpose:
Shaping biscuit
dough

34.
Biscuit press Purpose:
A device for making
pressed cookies
such as
spritzgebäck

35.
Blow torch Purpose:
Commonly used to
create a hard layer
of caramelized
sugar in a crème
brûlée.

36.
Boil over
preventer
Purpose:
Preventing liquids
from boiling over
outside of the pot

37.
Bottle opener Purpose:
Twists the metal cap
off of a bottle

38.
Bowl Purpose:
To hold food,
including food that is
ready to be served

39.
Bread knife Purpose:
To cut soft bread

40.
Butter curler Purpose:
Used to produce
decorative butter
shapes

41.
Cake and pie
server
Purpose:
To cut slices in pies
or cakes, and then
transfer to a plate or
container

42.
Cheese knife Purpose:
Used to cut cheese.

43.
Cheesecloth Purpose:
To assist in the
formation of cheese

44.
Chef's knife Purpose:
Originally used to
slice large cuts of
beef, it is now the
general utility knife
for most Western
cooks.

45.
Cherry pitter Purpose:
Used for the
removal of pits
(stones) from
cherries or olives.

46.
Chinoise Purpose:
Straining
substances such as
custards, soups and
sauces, or to dust
food with powder

47.
Colander Purpose:
Used for draining
substances cooked
in water

48.
Corkscrew Purpose:
Pierces and
removes a cork from
a bottle

49.
Dough scraper Purpose:
To shape or cut
dough, and remove
dough from a work
surface

50.
Egg poacher Purpose:
Holds a raw egg,
and is placed inside
a pot of boiling
water to poach an
egg.

51.
Egg slicer Purpose:
Slicing peeled, hard-
boiled eggs quickly
and evenly

52.
Fillet knife Purpose:
A long, narrow knife
with a finely
serrated blade, used
to slice fine filet cuts
of fish or other meat

53.
Fish Scaler Purpose:
Used to remove the
scales from the skin
of fish before
cooking

54.
Fish slice Purpose:
Used for lifting or
turning food during
cooking

55.
Flour sifter Purpose:
Blends flour with
other ingredients
and aerates it in the
process

56.
Food mill Purpose:
Used to mash or
sieve soft foods.

57.
Funnel Purpose:
Used to channel
liquid or fine-grained
substances into
containers with a
small opening.

58.
Garlic press Purpose:
Presses garlic
cloves to create a
puree, functioning
like a specialized
ricer

59.
Grapefruit
knife
Purpose:
Finely serrated knife
for separating
segments of
grapefruit or other
citrus fruit.

60.
Grater Purpose:

61.
Ladle Purpose:
A ladle is a type of
serving spoon used
for soup, stew, or
other foods.

62.
Lame Purpose:
Used to slash the
tops of bread loaves
in artisan baking

63.
Lemon reamer Purpose:
A juicer with a fluted
peak at the end of a
short handle, where
a half a lemon is
pressed to release
the juice.

64.
Lemon
squeezer
Purpose:
A juicer, similar in
function to a lemon
reamer, with an
attached bowl.

65.
Lobster pick Purpose:
A long-handled,
narrow pick, used to
pull meat out of
narrow legs and
other parts of a
lobster or crab.

66.
Measuring cup Purpose:
Traditionally comes
in an 8 fluid ounce
size, it is used to
measure either dry
or liquid ingredients

67.
Measuring
spoon
Purpose:
Typically sold in a
set that measures
dry or wet
ingredients in
amounts from 1/4
teaspoon (1.25 ml)
up to 1 tablespoon
(15 ml)

68.
Meat grinder Purpose:
Operated with a
hand-crank, this
presses meat
through a chopping
or pureeing
attachment

69.
Meat
tenderiser
Purpose:

70.
Melon baller Purpose:
Small scoop used to
make smooth balls
of melon or other
fruit, or potatoes.

71.
Mezzaluna Purpose:
To finely and
consistently
chop/mince foods,
especially herbs.

72.
Mortar and
pestle
Purpose:
To crush food,
releasing flavours
and aromas

73.
Nutcracker Purpose:
To crack open the
hard outer shell of
various nuts.

74.
Oven glove Purpose:
To protect hands
from burning when
handling hot pots or
trays.

75.
Pastry bag Purpose:
To evenly dispense
soft substances
(doughs, icings,
fillings, etc.).

76.
Pastry blender Purpose:
Cuts into pastry
ingredients, such as
flour and butter, for
blending and mixing
while they are in a
bowl. It is made of
wires curved into a
crescent shape and
held by a rigid
handle.

77.
Pastry brush Purpose:
To spread oil, juices,
sauce or glaze on
food.

78.
Peeler Purpose:

79.
Potato masher Purpose:

80.
Rolling pin Purpose:
A long, rounded
wooden or marble
tool rolled across
dough to flatten it.

81.
Scales Purpose:

82.
Sieve Purpose:

83.
Spider Purpose:
For removing hot
food from a liquid or
skimming foam off
when making broths

84.
Sugar
thermometer
Purpose:
Measuring the
temperature, or
stage, of sugar

85.
Tomato knife Purpose:
Used to slice
through tomatoes.

86.
Tongs Purpose:
For gripping and
lifting. Usually used to
move items on hot
surfaces, such as
barbecues, or to
select small or
grouped items, such
as sugar cubes or
salad portions.

87.
Whisk Purpose:
To blend ingredients
smooth, or to
incorporate air into a
mixture, in a
process known as
whisking or
whipping

88.
Wooden spoon Purpose:
For mixing and
stirring during
cooking and baking

89.
Zester Purpose:
For obtaining zest
from lemons and
other citrus fruit

90.
PRACTICE
OCCUPATIONAL SAFETY
AND HEALTH
PROCEDURES

91.
HAZARDS
- Hazard is a term used to describe
something that has the potential to cause
harm or adverse effects to individuals,
organizations property or equipment

92.
Types of workplace hazards
1) Safety hazards
- Inadequate and
insufficient machine
guards, unsafe
workplace
conditions, unsafe
work practices.
2) Biological hazards
- Caused by
organisms such as
viruses, bacteria,
fungi and parasites

93.
3) Chemical
hazards
-Solid, liquid, vapor or
gaseous substances,
dust, fume or mist.
4) Ergonomic
hazards:
-Anatomical,
physiological, and
psychological demands
on the worker, such as
repetitive and forceful
movements, vibration,
extreme temperatures,
and awkward postures
arising from improper
work methods and
improperly designed
workstations, tools, and
equipment.

94.
5. Physical
hazards:
-Noise, vibration,
energy, weather,
electricity, radiation
and pressure
6) Psychological
hazards:
- Those that are
basically causing
stress to a worker.
This kind of hazard
troubles an
individual very much
to an extent that his
general well- being
is affected

95.
PERSONAL SAFETY
1) Clean up spills as soon as they occur.
2) Learn to operate equipment properly, always
use guards and safety devices.
3) Wear clothing that fits properly; avoid wearing
jewellery, which may get caught in equipment.
4) Use knives and other equipment for their
intended purpose only. When walking in the
kitchen, carry knives close to your side with the
point side.
5) Keep exits, aisles and stairs clear and
unobstructed.

96.
Personal Safety
(continuation…)
6) Always assume pots and pans are hot; handle
them with dry towels.
7) Position pot and pan handles out of the aisles
so that they do not get bumped.
8) Never leave a pan of oil unattended; hot fat
can ignite when overheated.
9) Warn people when you must walk behind
them, especially when carrying a hot pan.

97.
FIRE SAFETY
-Fire safety refers to precautions that are taken
to prevent or reduce the likelihood of a fire that
may result in death, injury, or property damage,
alert those in a structure to the presence of an
uncontrolled fire in the event one occurs, better
enable those threatened by a fire to survive, or
to reduce the damage caused by a fire.

98.
Common Fire Hazards
Some common fire hazards
are:
• Electrical systems that are overloaded resulting in hot
wiring or connections, or failed components
• Combustible storage areas with insufficient protection
• Combustibles near equipment that generates heat,
flame, or sparks
• Candles
• Smoking (Cigarettes, cigars, pipes, lighters, etc.)
• Equipment that generates heat and utilizes
combustible materials

99.
Common Fire Hazards
• Flammable liquids
• Fireplace chimneys not properly or regularly
cleaned
• Cooking appliances - stoves, ovens
• Heating appliances (wood burning stoves,
furnaces, boilers, portable heaters)
• Electrical wiring in poor condition
• Batteries • Personal ignition sources - matches,
lighters
• Electronic and electrical equipment
• Exterior cooking equipment – BBQ

100.
ELECTRICAL SAFETY TIPS
1. Shut off power to the circuit you’re working on
and verify it’s off (treat all electrical as having power
even after shutting off power).
2. Wear rubber gloves.
3. Wear rubber shoes with rubber soles.
4. Use tools with insulated handles.
5. Keep yourself dry.
6. Keep the area around you dry.
7. Wear safety glasses.
8. Never handle electric switch with wet hands.

101.
Electrical Safety Tips
(continuation…)
9. Always report frayed electrical cords and
ungrounded electrical cords.
10. Use tools with insulated handles.
11. Keep yourself dry.
12. Keep the area around you dry.
13. Wear safety glasses.
14. Never handle electric switch with wet hands.
15. Always report frayed electrical cords and
ungrounded electrical cords.

102.
RULES AND REGULATION IN
KITCHEN LABORATORY
1. Get permission to use the kitchen.
2. Never run, rush around or throw anything in the kitchen.
3. Work quietly; avoid unnecessary chat so that the
instruction s can be heard.
4. All accidents and breakages must be reported at once.
5. A high level of personal hygiene is expected; wash
hands before starting, always wear an apron, have hair
tied back and roll up sleeves.

103.
RULES AND REGULATION IN
KITCHEN LABORATORY
6. Do not move around the kitchen with hot objects e.g. frying
pans, boiling water.
7. Keep saucepan handles away from the edges of cookers and
work surfaces.
8. Use oven gloves to remove hot dishes from the oven.
9. Make sure all appliances are turned off after use.
10. Sharp knives are dangerous be careful using them.
11. Never touch plugs or electrical equipment with wet hands.

104.
RULES AND REGULATION IN
KITCHEN LABORATORY
12. The kitchen is provided with fire blankets and
fire extinguishers.
13. Keep units tidy at all times, all used cutlery
should be placed on a plate and all waste put in the
correct bin
14. Handle food as little as possible.
15. Never dip fingers into food, never lick fingers
during cooking. Use a clean spoon each time you
taste.

105.
RULES AND REGULATION IN KITCHEN
LABORATORY
16. Never sit in kitchen work surfaces.
17. Each unit must be left clean, cookers cleaned and
sinks empty and washed.
18. Wash and dry all dishes, cutlery, etc., after use and
return them to their correct unit.
19. All kitchen cloths must be hung on the clotheshorse
after use.
20. Push chairs in under the table after cooking.

106.
STANDARD TABLE OF
WEIGHT AND
MEASURE

107.
STANDARD TABLE OF WEIGHT
AND MEASURE
1 tablespoon (T or tbsp) = 3 teaspoon ( t or
tsp. )
2 tablespoon = 1/8 cup
4 tablespoon = ¼ cup
5 1/3 tablespoon = 1/3 cup
¾ cup plus2 tablespoons = 7/8 cup
16 tablespoon = 1 cup( c. )
2 cups = 1 pint
4 cups = 1 quart
16 ounces = 1 pound

108.
COMMON UNITS OF WEIGHT
1 pound ( lb.) = 463.59
grams
1 ounce = 28.35 grams
1 kilogram ( kg. ) = 2.21 pounds
1 gram = .035 ounces
1 medium orange = ¼ to ½ cup (
slice )
1 medium apple = 1 cup slice
14 oz. can condensed milk = 1 ¼ cups
14 oz, can evaporated milk = 1 2/3 cups

109.
1 lb. brown sugar = 2 ¼ cups
(packed)
1 lb. confectioner sugar = 3 ½ cups
1 lb. confectioner sugar = 2 ½ cups
1 lb. nuts = 4 ½ cups
1 lb. dried nuts = 2 cups
5 whole eggs = 1 cup
12 egg yolks = 1 cup
8 egg whites = 1 cup

110.
COMMON UNITS OF VOLUME
1 bushel (bu ) = 4 pecks
1 peck (pk ) = 8 quarts
1 gallon (gal.) = 4 quart
1 quart = 2 pints
= 964.4 milliliters
1 teaspoon ( tsp. or t.) = 4.9 milliliters

111.
1 teaspoon ( tsp. or t.) = 4.9 milliliters
1 tablespoon (T. or tbsp. ) = ½ fluid
ounce
14.8 milliliters
15 ounces raisins = 3 cups
1 pound dates = 2 ½ - 3 cups
½ pint whipping cream = 2 cups
whipped
creams

112.
KNIFE SKILLS

113.
Holding the Knife
The way you hold the knife will be determined in
part by the way your knife and your hand fit one
another. The grip you choose will also be
determined according to the task at hand.
Delicate cutting or shaping techniques will call
for greater control, involving fingertips more than
the fist. Coarser chopping and cutting tasks
require a firmer grip and more leverage.

114.
Four basic grips used with a
chef’s Knife
 Grip the handle with
all four fingers and
hold the thumb
gently but firmly
against the blade’s
spine.

115.
 Grip the handle with
all four fingers and
hold the thumb
gently but firmly
against the side of
the blade.

116.
 Grip the handle with
three fingers, rest
the index finger flat
against the blade on
one side, and hold
the thumb on the
opposite side to give
additional stability
and contro.l

117.
 Grip the handle
overhand, with the
knife held vertically
– this grip is used
with a boning knife
for meat fabrication
tasks

118.
The Guiding Hand
Figure 1
Figure 3
Figure 2

119.
 One of the classic positions for the guiding
hand is illustrated in figure 1. The fingertips
are tucked under slightly and hold the object,
with the thumb held back from the fingertips.
The knife blade then rests against the
knuckles, preventing the fingers from being
cut.

120.
 When you peel or trim foods, cut them into
tournées, or flute them, you may find yourself
holding the food in the air, above the cutting
surface. In that case, the guiding hand holds
and turns the food against the blade to make
the work more efficient. Be sure that the food,
your hands, and your knife handle are very
dry.

121.
 Certain cutting techniques, such as butterflying
meats or slicing a bagel in half, call for the
guiding hand to be placed on top of the food to
keep it from slipping, while the cut is made into
the food parallel or at an angle to the work
surface. Holding your hand flat on the upper
surface of the food with a little pressure makes
these cuts safe to perform.

122.
 The guiding hand is also used to hold a
carving or kitchen fork when disjointing or
carving cooked meats and poultry in front of
customers. The tines of the fork can be laid
flat on the surface of the food or inserted
directly into the item to hold it in place as it is
carved.

123.
PRECISION CUTS
Why food need to be cut into pieces of
uniform shape and size?
1. Evenly cut items look more attractive
2. they cook evenly so your dishes have the
best possible flavor, color, and texture.
3. Unevenly cut items give an impression of
carelessness that can spoil the dish’s look.

124.
Trimming and Peeling
1. Trimming tasks- include removing root and
stem ends from fruits, herbs, and vegetables.
2. Peeling tasks- can be done using a rotary
peeler if the skin is not too thick; carrot, potato,
and similar skins are easy to remove with a
peeler. Remember that these peelers work in
both directions.

125.
Basic and Advanced Cuts
 Chopping
 mincing,
 shredding (chiffonade),
 julienne
 bâtonnet,
 dice,
 paysanne or fermière,
 lozenge, r
 ondelle, oblique or roll cuts
 tourné.

126.
CHOP
 Coarse chopping is
generally used for
mirepoix or similar
flavoring ingredients
that are to be strained
out of the dish and
discarded.
 It is also appropriate
when cutting
vegetables that will be
puréed.

127.
MINCE
 Mincing is a very
fine cut that is
suitable for many
vegetables and
herbs. When
mincing herbs, rinse
and dry well, and
strip the leaves from
the stems.

128.
CHIFFONADE
 The chiffonade cut is
done by hand to cut
herbs, leafy greens,
and other ingredients
into very fine shreds.
 Chiffonade is distinct
from shredding,
however, in that the
cuts are much finer
and uniform. This cut
is typically used for
delicate leafy
vegetables and herbs.

129.
SHRED OR GRATE
 Shredded or grated
items can be coarse
or fine, depending
upon the intended
use. Foods can be
shredded with a
chef’s knife, a slicer,
shredding tools and
attachments, a
mandolin or box
grater.

130.
JULIENNE & BÂTONNET
 Julienne and bâtonnet
are long, rectangular
cuts. Related cuts
are the standard
pommes frites and
pommes pont neuf
cuts (both are names
for French fries) and
the allumette (or
matchstick) cut. The
difference between
these cuts is the final
size.
1/4 x 1/4 x 2 to 2 1/2 inches (6 x 6 x 50
to 60 millimeters )

131.
DICE CUTS
 Dicing is a cutting
technique that
produces a cube-
shaped product.
Different preparations
require different sizes
of dice - fine (brunoise),
small, medium, and
large dice.
 The term brunoise is
derived from the
French verb, brunoir (to
brown), and reflects the
common practice of
sautéing these finely
MEDIUM DICE 1/2 x 1/2 x 1/2 inch (12
x 12 x 12 millimetres)
SMALL DICE1/4 x 1/4 x 1/4 inch (6 x 6
x 6 millimetres)

132.
PAYSANNE & FERMIÈRE
CUTS
 Cuts produced in the
paysanne (peasant)
and fermière (farmer)
style are generally used
in dishes intended to
have a rustic or home-
style appeal. When
used for traditional
regional specialties,
they may be cut in such
a way that the shape of
the vegetable’s curved
or uneven edges are
still apparent in the
finished cut.
PAYSANNE 1/2 x 1/2 x 1/8 inch (12 x
12 x 4 millimeters)

133.
DIAMOND/LOZENGE CUTS
 The diamond, or
lozenge, cut is
similar to the
paysanne and is
most often used to
prepare a vegetable
garnish. Instead of
cutting batonnet,
thinly slice the
vegetable, then cut
into strips of the
appropriate width.
LOZENGE Diamond shape, 1/2 x 1/2 x 1/8
inch (12 x 12 x 4 millimeters)

134.
RONDELLES Rounds
 The basic round
shape can be varied
by cutting the
vegetable on the bias
to produce an
elongated or oval disk
or by slicing it in half
for half- moons. If the
vegetable is scored
with a channel knife,
flower shapes are
produced.
RONDELLE Cut to desired thickness, 1/8 to 1/2
inch (4 to 12 millimeters)

135.
DIAGONAL AND BIAS CUTS
 This cut is often
used to prepare
vegetables for stir-
fries and other
Asian-style dishes
because it exposes
a greater surface
area and shortens
cooking time.

136.
OBLIQUE OR ROLL CUTS
Oblique
 It refers to a
vegetable cut, reflects
the fact that the cut
sides are neither
parallel nor
perpendicular. The
effect is achieved by
rolling the vegetables
after each cut. This
cut is used for long,
cylindrical vegetables
such as parsnips,
carrots, and celery.

137.
TOURNÉ
 Turning vegetables
(tourner in French)
requires a series of
cuts that
simultaneously trim
and shape the
vegetable. The
shape may be similar
to a barrel or a
football. This cut is
one of the most
demanding, time-
consuming, and
exacting cuts.
Approximately 2 inches (50
millimeters) long with seven faces

138.
PERFORM MISE EN
PLACE

139.
Mise en Place
• French culinary term that means
“everything in its place.” This culinary term
refers to purchasing, preparing, and pre-
measuring all the ingredients necessary for
a dish before you start cooking.
• Mise en place makes the actual process of
cooking more efficient and helps prevent the
cook from making mistakes or discovering
missing ingredients at a crucial moment.

140.
Steps:
1) Read the entire recipe. Determine which
ingredients and equipment you will need and
have them nearby.
2) Prepare the workspace.
• Start with a clean kitchen.
• Empty the dishwasher and remove
unnecessary items off the counter tops.

141.
3) Do the work.
• Preheat the oven, prepare pans, etc.
• Chop, dice, grate, and sift; pre-measure
ingredients and put into small bowls.
• Set the bowls on a tray to easily transport
them to the cooking area.
4) Clean as you go. This is the most important
step!

142.
MENU

143.
Menu
- A list of the foods that may be ordered at a
restaurant.
- The food that may served at a meal.
Menu Courses
1) Appetizer 2) Soups
3) Salad 4) Main Course
5) Desserts 6) Beverage

144.
Appetizer
-foods or drinks served at
the beginning of the
course which are served
to whet the appetite are
called appetizer.
Loaded Baked Potato Dip
Fontina-Stuffed, Bacon-Wrapped Dates
Hot Corn and Cheese Dip

145.
Soups
-These are liquid
foods prepared by
boiling meat,
vegetables, and
others.
Vegetable clear soup
Delicious Ham and Potato Soup
Leek Potato Mushroom Cheddar
Soup
Chicken and Leek Soup

146.
Salads
-These are dishes of
vegetables, pasta, or
green herbs served
with dressing/s,
served sometimes
with chopped cold
meat, fish, and thick.
Corn Salad
Mixed Salad With Lotus Root
Pomegranate
and Kiwi Salad

147.
Main Course
- This is the chief part
of the whole courses
which contains the
heaviest and usually
the most expensive
item on the menu. The
main course usually
consists of meat,
poultry, or fish dish,
except on a
vegetarian menu.
Grilled squid with special filling,fresh tomato,
basil & olive oil
Braised beef brisket in red wine
sauce

148.
Desserts
- These include
sweets like pastries,
cakes, puddings,
fruits, and others at
the close of a lunch
or a supper.

149.
Beverage
- This refers to
drinks like tea,
coffee, milk,
chocolate, soft
drinks, juice, wine
and other beverage.