GRADE 7 COOKERY.pptx

GRADE 7
COOKERY
Prepared by: Ms. GIZEL C. CLAVERO

INTRODUCTION
 Cooking is one of the survival skills that
each one of us should learn. We need to eat
and be nourished so that we will have the
energy to do our work.
 In this chapter, you will learn the basic
methods of cooking as well as food
preparation techniques.

 You will also learn the types of kitchen layout,
techniques in measuring ingredients, career
opportunities and food business ideas that you
can venture in the future.
 Practical activities such as actual cooking, food
preparations, measurement of ingredients, and
food packaging and labeling are also included in
this chapter to further enhance your skills.
 These will encourage you and make you realize
that cookery is not only a learned skill but can
also be an income-generating business.

BASIC CONCEPTS IN COOKING
Let’s Learn Together
Cooking is a great way to express one’s
creativity. The preparation of ingredients and the
actual cooking activity provide a feeling of
fulfillment because when you cook, you are able
to nurture your family. In return, they nurture you
through their words of appreciation.

FOOD PREPARATION TECHNIQUES
Food preparation techniques are
preliminary steps prior to cooking.
Proper application of these
techniques creates an appetizing
presentation of dishes because the
ingredients prepared are correctly
done.

1. Dice is done by cutting an ingredient
into uniform square sizes. This is done
by cutting the ingredient lengthwise
first then crosswise.
2. Chop is done by cutting an ingredient
into small, uneven pieces. This is
typically larger than mince and dice.
3. Slice is done by cutting and ingredient
into flat pieces. This is commonly used
in preparing vegetables for sauté.

4. Cube is a technique similar to dice.
This is done by cutting an
ingredient into uniform sizes and
shapes.
5. Mince is done by cutting an
ingredient into very tiny, uneven
pieces. This is smaller than chop
and shapes.
6. Julienne is done by cutting and
ingredient into match-like strips. It
is commonly used in preparing
vegetables such as carrots.

7. Beat is done by mixing in fast, circular
motion. This makes the mixture light
like
beating the eggs. This can be done
manually using a fork or effortlessly
using an
electric mixer.
8. Blend is done by combining two or
more ingredients until one cannot be
distinguished from the other. Blender
and electric mixer can be used to
perform this.
9. Dredge is done by coating solid food
with powdered ingredient before
cooking. This is frequently used when
deep frying breaded food, such as fried
chicken and calamares to make it
crispy.

10. Marinate is done by soaking the
food in a dressing or sauce for at
least an hour before cooking to
enhance its flavor. The sauce
where the food is soaked is called.
11. Cream is done by rubbing or
mashing ingredients against the
side of the bowl. This can be done
using the back part of the wooden
spoon.
12. Blanch is done by soaking the
ingredient into hot water followed
by cold water.

13. Baste is done by moistening the food while it is
being broiled, roasted or baked. Through basting,
the food becomes juicier and more flavorful.

BASIC COOKING METHODS
One of the important steps in learning
how to cook is to be familiar with the
application of the different methods of
cooking and their advantages and
disadvantages. Below are the different
methods of cooking clustered into three
groups:
1. Dry-heat cooking method utilizes air or fat
as its medium. It includes the following:

a. Broiling is done by cooking over
or under a direct source of heat,
which may be radiated by electric,
gas or charcoal. This
is ideal for cooking smaller cuts of
meat, poultry or fish that can be
flipped over on a grill.
b. Roasting refers to cooking on a
spit before an open fire. This can be
done using live coals or an oven
with rotisserie ( is the skewer that
holds the meat and poultry while
being roasted.

c. Baking is simply cooking food in a
enclosed equipment called oven.
d. Sautéing refers to cooking in a
small amount of fat or in a lightly
greased pan. High heat is commonly
used so that the moisture of the
food will remain intact.

e. Pan frying is done by cooking the
food in a moderate amount of fat or
cooking oil, set in a medium heat .
f. Deep-fat frying is done by
submerging the food in a big amount of
fat or cooking oil. Onion rings and
French fries are cooked using this
method to assure even cooking and
crispy texture.

2. Moist-heat cooking method uses water or water-
based liquids. It includes the following:
a. Poaching is done by cooking the food
in small amount of water using the
lowest temperature method of 71°C –
82°C ( 160°F - 180°F ).

b. Simmering is done by cooking the
food in liquid below the boiling point.
This is essential for absorbing the
flavors in stews, meats, and soups.
c. Boiling is done by cooking the
food until it reaches its boiling point. It
uses the highest temperature for
submersion which is 100°C ( 212°F )

3. Combination cooking method is popularly known as
braising. This uses both dry heat and moist heat
methods in cooking food. This is where the ingredients
are first seared in fat at high temperature, then
simmered in a small amount of liquid for better texture
and flavour.

CAREER OPPORTUNITIES AND
BUSINESS IDEAS IN COOKING
Cooking for some is a hobby. They do
it because they love and enjoy cooking
and they also find it as a way to enhance
their creativity. Some people considerate
as a skill for survival while others look at it
as a source of income, may it be in a form
of business or employment.

CAREER OPPORTUNITIES
A chef has an important role in the food
industry. He or she is basically responsible
in creating recipes. He or she prepares,
cooks and do the plating of the meals for the
customers. He or she is also in charge of
supervising other staff in the kitchen, as well
as estimating food needs and ordering
materials and ingredients

DIFFERENT JOBS IN THE
BRIGADE DE CUISINE

 Georges Auguste Escoffier.
The “king of chefs,” as one German magnate
called him, invented the brigade de cuisine or
“kitchen brigade”. Escoffier realized that if each
kitchen worker specialized in different tasks, a
restaurant could scale its operations and serve
many more customers without sacrificing
consistency and quality.
Let’s look at some of the roles in this kitchen
hierarchy.

Positions in the Brigade de
Cuisine
Technically, there are more than 25 types of
chefs who could work in the kitchen under the
brigade de cuisine. However, every kitchen is
a little different, as are the types of chef jobs
available. Generally speaking, these are some
of the most common positions in the kitchen
brigade system:

Chef de Cuisine (Executive Chef)
To put it simply, the executive chef is in charge
of the entire kitchen. He or she prepares the menu,
decides what ingredients to purchase and oversees
the operation as a whole. Executive chefs may act
as kitchen expediters, meaning they help ensure
that food coming out of the kitchen is correctly
made and designated for the appropriate table.
Executive chefs may also add finishing touches
such as a drizzle of balsamic extract or a swirl of
berry compote.

Sous Chef (Deputy Chef)
The sous chef is second-in-command in the
kitchen. They have a hand in just about every
kitchen operation, including overseeing all of the
other chefs in the kitchen, creating staff
schedules, handling inventory management,
enforcing safety standards, aiding in equipment
maintenance and being ready to hop on any
station as needed.

Garde Manger (Pantry Chef)
The garde manger role is uniquely
responsible for preparing chilled dishes like hors
d’oeuvres, salads, charcuterie boards, caviars,
and pâtés, to name a few. The person in this
position must have a blend of culinary expertise,
creativity in food arrangement, and expert food
handling skills since their dishes must stay cold.

Patissier (Pastry Chef)
The pastry chef is responsible for creating
the dessert menu, helping to select ingredients
and suppliers, overseeing pastry cooks and
collaborating with the head chef on menu
development. Fine restaurants typically hire a
pastry chef to run the dessert department. The
person in this position may work independently
or may be responsible for supervising a team of
pastry cooks. Food presentation and intricate
plating are often skills required or expected from
pastry chefs.

Saucier (Sauce Chef)
Don’t let the name fool you. While the
saucier is indeed responsible for whipping up all
the sauces needed for the restaurant’s various
menu items, they also work on soups and stews,
stocks and broths, gravies, and even the
occasional pasta or dessert. They must possess
the knowledge and skill to season sauces to
perfection and ensure they’re just
right consistency-wise.

Commis Chef (Line Cooks)
Line cooks are the workers who do the bulk of the
actual cooking. Many restaurants will have a
head line cook for each station, also known as a
chef de partie, who oversees apprentices for that
station. They’ll typically need to have a host of
culinary skills, including all the basic techniques,
knowledge of flavors and seasonings, knife skills,
and more.

Line cooks and their apprentices are usually
assigned to one or more of the following stations,
either on a permanent or a rotation basis:
 Fry station.
 Grill station.
 Saute station.
 The cold-service station (in charge of salads,
cold appetizers and sometimes soups).
 Pastry or dessert station.

Prep Cooks
Last but not least, prep cooks do a lot of the
preliminary work, like peeling and chopping
vegetables. Some restaurants will task line cook
apprentices with prep tasks, while others staff
designated prep cooks.
At the very least, having knowledge of mise en
place – the organizational system that keeps the
kitchen running smoothly – is pretty crucial for
prep cooks. In fact, prep cooks’ sole job might be
to arrange the ingredients and equipment that
higher-level cooks and chefs need.

FOOD BUSINESS IDEAS
People all over the world patronize food
dishes that are unique in taste matched with
creative presentation. Here are the possible
business ideas that food experts can put.
1. Bakery is a store that specializes on
different types of baked goods such as
breads, pastries, cookies and cakes.

2. Catering business is one of the traditional
types of food business yet popular especially
during special occasions like weddings and
birthdays.
3. Buffet restaurant is one of the most trending
food businesses at present. It varies from single
to multiple cuisines that allow customers to eat
the food of their choice at their own pace.

4. Food cart is a small business that literally uses
a cart to sell food products. It may be a rolling
cart or stationary type that sells snacks,
dimsums and finger foods in a more affordable
price to customers.
5. Food truck is a restaurant that makes use of a
mobile truck to sell food products. The products
sold in a food truck may vary from light to heavy
meals depending on the specialty that the
owner wants to offer.

6. Coffee shop is a business that provides a
nook for people of different ages to relax. Aside
from handcrafted coffee, it sells pastries,
sandwiches and sometimes, heavy meals like
pasta

GRADE 7 COOKERY.pptx

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