Culinary ArtThe Concepts and The Concepts and

Theories in KitchenTheories in Kitchen

Kanjanasit ChinnaphaKanjanasit Chinnapha

Chairperson, Dept. of Hospitality & Tourism Chairperson, Dept. of Hospitality & Tourism ManagementManagement

Martin de Tours, School of ManagementMartin de Tours, School of Management

Assumption University of ThailandAssumption University of Thailand

What is Culinary Art ?What is Culinary Art ?

It is an the art of cooking. The word “culinary” is defined as something related to, or connected with, cooking or kitchens. A culinarian is a person working in the culinary arts. A culinarian working in restaurants is commonly known as a cook or a chef. Culinary artists are responsible for skillfully preparing meals that are as pleasing to the palate as to the eye. Increasingly they are required to have a knowledge of the science of food and an

understanding of diet and nutrition.

Part 1

Food ScienceFood Science

The knowledge of food scienceThe knowledge of food science

The understanding knowledge of :

Food SafetyFood MicrobiologyFood Preservation

***All are linked together in some way or anotherAll are linked together in some way or another

Food SafetyFood Safety

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness

Handling >> transportation of food Preparation >> methods & techniques to

transform raw ingredients into food Storage >> keeping and prevention of food Food borne illness >> caused by bacteria

Storage of foodStorage of food

Proper storage and refrigeration of food

Badly stored food in a refrigerator help in the prevention of food poisoning

Key Points Regarding StorageKey Points Regarding Storage

Check food specification and gradingFirst-in…First-out rule Suitable container should be usedTemperature and humidityCleanliness, hygiene and sanitationFood storage condition

Food contaminationFood contamination

Food contamination refers to the presence in food of harmful chemicals and microorganisms which can cause consumer illness.

Food poisoning bacteria Physical objects Chemical contaminants Cleaning agents Poisons in the food itself

Food borne illness / disease:Food borne illness / disease: Food poisoningFood poisoning

This refers to any illness resulting from the consumption of contaminated food. Food borne illness usually arises from

improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an

illness.

What is a pathogen?What is a pathogen?

A pathogenpathogen or more commonly known as germgerm, is a biological agent that causes disease to its host.

Most common bacterial foodborne pathogens are:

Salmonella ----------------- > Escherichia coli (e-coli)

HACCPHACCP

Hazard Analysis and Critical Control Point (HACCP) is a systematic preventive approach to

food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control PointsCritical Control Points (CCPs) can be taken to reduce or eliminate the risk of

the hazards being realized.

Food PreservationFood Preservation

Food preservation is the process of

treating and handling food to stop or greatly

slow down spoilage (loss of quality, edibility

or nutritive value) caused or accelerated by

micro-organisms. Some methods, however,

use good bacteria, yeasts or fungi to add

specific qualities and to preserve food (e.g.,

cheese, wine). Maintaining or creating

nutritional value, texture and flavour is

important in preserving its value as food.

Food PreservationFood Preservation

Common methods of applying these processes include drying, freeze drying, freezing, vacuum-

packing, canning, preserving in syrup, sugar crystallisation, food irradiation, and adding preservatives or inert gases such as carbon dioxide. Other methods that not only help to preserve

food, but also add flavour, include pickling, salting, smoking, preserving in syrup or alcohol, su

gar crystallisation and curing.

Diet and NutritionDiet and Nutrition

In nutrition, diet is the sum of food consumed by a person or

other organism. Proper nutrition requires the proper ingestion

and equally important, the absorption of vitamins,

minerals, and food energy in the form of carbohydrates, prot

eins, and fats.

NutrientsNutrients

There are six major classes of nutrients:

carbohydrates, fats, dietary minerals, protein, vitamin, water

Dietary mineralsDietary minerals

Dietary minerals are the chemical elements required by living organisms, other than the four elements carbon, hydrogen, nitrogen, and oxygen present in common organic molecules.

- Potassium - Chloride

- Sodium - Calcium

- Phosphorus - Magnesium

- Zinc - Iron

- Manganese - Iodine

Year of discovery

Vitamin Food source

1913 Vitamin A (Retinol) Cod liver oil1910 Vitamin B1 (Thiamine) Rice bran1920 Vitamin C (Ascorbic acid) Lemons1920 Vitamin D (Calciferol) Cod liver oil1920 Vitamin B2 (Riboflavin) Eggs1922 Vitamin E (Tocopherol) Wheat germ oil,

Cosmetics and liver

1926 Vitamin B12 (Cyanocobalamin) Liver1929 Vitamin K (Phylloquinone) Alfalfa1931 Vitamin B5 (Pantothenic acid) Liver1931 Vitamin B7 (Biotin) Liver1934 Vitamin B6 (Pyridoxine) Rice bran1936 Vitamin B3 (Niacin) Liver1941 Vitamin B9 (Folic acid) Liver

The discovery of vitamins and their sources

Diet TableDiet Table

Food Type Carnivore Omnivore Vegan Vegetarian Halal Hindu Kosher Hunter-gatherer Raw vegan

Fruits and berries No Yes Yes Yes Yes Yes Yes Yes Yes

Greens No Yes Yes Yes Yes Yes Yes Yes Yes

Vegetables No Yes Yes Yes Yes Yes Yes Yes Yes

Starchy vegetables No Yes Yes Yes Yes Yes Yes Yes No

Grains No Yes Yes Yes Yes Yes Yes No No

Poultry Yes Yes No No Yes Yes Yes Yes No

Fish (scaled) Yes Yes No No Yes Yes Yes Yes No

Seafood (non-fish) Yes Yes No No Yes Yes No Yes No

Beef Yes Yes No No Yes No Yes Yes No

Pork Yes Yes No No No Yes No Yes No

Eggs Yes Yes No Yes Yes Yes Yes Yes No

Dairy No Yes No Yes Yes Yes Yes No No

Nuts No Yes Yes Yes Yes Yes Yes Yes Yes

Carnivore

Carnivore is meat-eater.

OmnivoreOmnivore

Omnivore eats both plants and animals

Human Raven / Crow

VegansVegans

Various fruits, vegetables, nuts, and grains; some basic ingredients of a vegan diet.

Vegans endeavor not to use or consume animal products of any kind.

VegetarianVegetarian

Vegetarianism is the practice of following a plant-based diet including fruits, vegetables, cereal grains, nuts, and seeds, with or without dairy products and eggs.

HalalHalal

The term is used to designate food seen as

permissible according to Islamic law.

Explicitly forbidden substances: Pork, blood, carrion, alcohol.

Hindu dietary lawHindu dietary law

The great majority of Hindus avoid beef. Most also avoid

the meat of water buffalo and yak as being too cow-like as

well as pork, crabs, reptiles, amphibians, snails, insects and worms. Goat or mutton is often the only acceptable meat bu

t many are completely vegetarian.

KosherKosher

Kosher is the set of Jewish dietary laws. Mammals that both chew their cud (ruminate) and have cloven hooves can be kosher.

Cloven hooves animals The circle U indicates that this product is certified as Kosher by the Orthodox Union (OU)

Hunter–gathererHunter–gatherer

A hunter-gatherer society is one whose primary subsistence method involves the direct procurement of edible plants and animals from the wild, foraging and hunting without significant recourse to the domestication of either.

Raw veganismRaw veganism

Raw veganism is a diet which combines veganism and raw foodism. It excludes all food of animal origin, and all food cooked above 48 degrees Celsius. A raw vegan diet includes raw vegetables and fruits, nuts and nut pastes, grain and legume sprouts, seeds, plant oils, sea vegetables, h

erbs, and fresh juices.

Part 2

Equipment, Preparation, Methods Equipment, Preparation, Methods of Cookery and Organisational of Cookery and Organisational

Structure in KitchenStructure in Kitchen

Kitchen KnivesKitchen Knives

Boning knife

Chef knife

Clever

Filet knife

Paring knife

Kitchen KnivesKitchen Knives

Mincing knife

Santoku knife

Meat & Fish

Slicers

Kitchen Equipment Kitchen Equipment &&

Culinary termsCulinary terms

Refer to the video-presentation

Principles of Heat Principles of Heat TransferenceTransference

All methods of cooking depend on one or more of the following principles:

Radiation Conduction Convection

RadiationRadiation

Heat passes from its source in directly rays until it falls on an object in its path such as grilling.

ConductionConduction

Transferring of heat through a solid object by conduct. Some materials for example, metal used for pans, transfer heat more quickly than wood. Conduction is the principle involved in the solid electric / gas ranges.

ConvectionConvection

The movement of heated particles of gases or liquids. On heating, the particles

expand, become less dense and rise. The colder particles sink to take their

place, causing convection currents which distribute heat. This principle is used in

heating a gas oven and in the heating of liquids.

Methods of Methods of CookeryCookery

1. Boiling

2. Poaching

3. Steaming

4. Braising

5. Stewing

6. Roasting

7. Baking

8. Grilling

9. Frying

10. Paper bag (En papillote)

11. Microwave

BoilingBoiling

In cookery, boiling is the method of cooking food in boiling water, or other water-based liquid such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles. Boiling point of water is typically considered to be

100 °C or 212 °F.

PoachingPoaching

Poaching is the process of gently simmering food in liquid, generally water,

milk, stock or wine. Poaching is particularly suitable for fragile food, such

as eggs, poultry, fish and fruit, which might easily fall apart or dry out. Temperature should be

around 71-85°C

SteamingSteaming

Steaming is a method of cooking using steam. Steaming is considered a healthy cooking technique and capable of cooking almost all kinds of food. Steaming works by boiling water continuously, causing it to evaporate into steam; the steam then carries heat to the nearby food, thus cooking the food. The food is separated from the boiling water but has direct contact with the steam, resulting in a moist texture to the dishes.

BraisingBraising

Braising (from the French “braiser”), is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particul

ar flavour.

StewingStewing

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can

include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes

etc.), meat, poultry, sausages and seafood.

RoastingRoasting

Roastingis a cooking method that uses dry heat, whether an open flame,

oven, or other heat source. Roasting usually caus

es caramelization or Maillard browning of the surface of the food, which is considered a flavor e

nhancement

BakingBaking

Baking is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers.

Grilling Grilling

Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.

FryingFrying

Frying is the cooking of food in oil or fat, a technique that

originated in ancient Egypt around 2500 BC. Frying techniques vary in the

amount of fat required. Sautéing and stir-frying Shallow frying Deep frying

Paper bag (En Paper bag (En papillote)papillote)

En Papillote (French: "in parchment") is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material such as a paper bag or aluminum foil may be used. The parcel holds in moisture to steam the fo

od.

Microwave CookingMicrowave Cooking

A microwave oven, or a microwave, is a kitchen appliance that cooks or heats food by dielectric heating. This is accomplished by using microwave radiation to heat water and other polarized molecules within the food.

Organizational Organizational Structure Structure in kitchenin kitchen

Executive Chef / Head Chef Sous Chef / Second Chef Chef de Partie / Section Chef / Station Chef Relief Chef / Chef Tournant First Cook / Commis Chef Cook Cook Helper / Apprentice Steward / Kitchen Porter

Executive ChefExecutive Chef

Organising the duties and responsibilities of kitchen staff

Ordering of inventory – set specification and grading

Documentation and other paper works

Organizational Organizational Structure Structure in kitchenin kitchen

Organizational Structure in kitchen depends on: Types of food (ethnic cuisineethnic cuisine) Size of the operation

***Related to: How the establishment should be operated and

managed Variety of equipments and ingredients required

Key points to remember Key points to remember when working in the when working in the

kitchenkitchen

Cleanliness and hygiene – both personal

and environment >> e.g. handling of food Follow safety rules and procedures

Rely on team work and communication Set up effective operational system to

match the establishment’s features Have good attitude and be friendly >> smile