what is cookery, introduction about cookery, aims of cooking

INTRODUCTION TO COOKERY

Definition of cookery

“Cookery is an art or science or process of preparing food for consumption by the application of heat.”

However we can eat some vegetables and fruits in raw form. But we need to cook most of the foods to make them edible. For Example Meat, Beans etc.

The art of cooking is ancient and it has no clear evidence of its origin. But it is believed that cooking came into the effect after an animal got roasted in the forest fire. The meat came out was tasty and tender and it was from this point only the cooking has evolved to reach the present level of sophistication.

A.  Level of skills and experiences

Skills may be grouped into 3 categories.

1.    

  Supervisor: - The head of the food production department, also called Head chef or Executive chef. He/she must possess thorough knowledge of food production, management and supervisory skills.

He should also be able to:

-          Organize and motivate the kitchen staff

-          Planning menus and production procedures

-          Control costs and forecasting

-          Purchase of supplies and equipment

-          Responsible for staff training

-          Control quality of food

2.     Technical team: - The cooks are the backbones of any kitchen. These are the people who actually produce the food. They must have experience and knowledge of cooking techniques. They should also have a very positive attitude towards team workers and other departments.

3.      Entry level: - This is the basic level of kitchen staff. Anyone can join kitchen in this level as it does not require any skill and experience. These level employees are responsible for kitchen stewarding or pre preparations of vegetables. As their experience, knowledge increases with the time, they may be given more complex tasks which will eventually make them skilled chefs.

Aims of cooking

1.    Digestibility

Meats and vegetables become tender and easy to digest as it kills any kind of smell from meat.

2.    Sterilization

Cooking helps to destroy any unwanted substances and harmful bacteria present in the food.  For example beans contains anti digestive enzymes. So in order to kill those, beans has to go through the process of cooking.

3.    Appetizing

Meat products and some vegetables do not look pleasant to our eyes in its raw form. Cooking them do not only develop the flavours but also makes it presentable and appetizing.

4.    Preservation

Cooking also helps to preserve the food for a longer time with the help of spices, oils and sugar syrups, etc.

5.    Variety

There is no variety in any raw ingredient, but it can be prepared in several ways with cooking.

Objectives of cooking

1.     Retaining nutritive value of the food.

2.     Retaining the original colour of the food.

3.     Prevent clash of flavours.

4.     No under or over cooking.