1st Semester Food Production – UNIT 1 [BHM111]

UNIT 1: INTRODUCTION TO COOKERY

Cookery is defined as a “chemical process”, the mixing of ingredients;

the application and withdrawal of heat; decision making, technical
knowledge, and manipulative skills. In the more advanced stages, a
further element occurs- that of creativity. Cookery is considered to be
both an art and technology. Food preparation is a modern term in
professional cookery. It denotes preparation and cooking. It follows a
flow pattern which commences with the purchasing and selection
materials, their handling, processing and the ultimate presentation of
dishes to customers, where “food service” takes over. In French, the
word cuisine denotes –the art of cooking-preparing dishes and the
place kitchen in which they are prepared.
Today’s “food-savvy” customers are a widely travelled group. They
have increased exposure to other countries food and restaurants and
this has spurred them to have an interest in having these cuisines
available at home. The result is growth in food outlets specializing in
previously ‘unknown’ foods’. The publics’ growing interest in grain,
legumes, fish, vegetables, and fruits, along with a desire to reduce
overconsumption of animal fat, protein and sodium have helped
popularize nutritional cooking. Furthermore, they have spurred
fundamental changes in the preparation and presentation of
traditional foods. An evening out for dinner to a restaurant has
become a form of entertainment – a restaurant is a destination where
one can savour a quality experience. To provide this experience a
number of things go hand in hand. At the front of the house, it’s the
manager and his team who provide impeccable service in a beautiful
and apt restaurant setup, but the most important figure is the chef
who with his brigade of staff churns out exquisite food to satisfy every
palate.

IHM Notes Site | Food Production

 1st Semester Food Production – UNIT 1 [BHM111]

Although cooking may have once been considered a less desirable

job, today chefs are a new breed- respected, even admired, for their
skill, craftsmanship and even artistry. Some chefs have received so
much press coverage that their names are household words. The
elevation of the status of the chef helps attract bright and talented
people to the industry.

Culinary History
Culinary history takes us back to the times when man first discovered
the use of fire. This epoch-making discovery of fire brought about the
refinement of mankind in all sphere of life. The biggest impact was
felt in the preparation of cooked food which eventually over the
centuries has now matured into a full-fledged science. The history of
cooking is undoubtedly as old as mankind itself. Earlier on, people
were most accustomed to food preparation in the countries & regions
where they lived, but with the passage of time, and travel becoming
an integral part of one’s lifestyle, eating habits have changed rapidly.
Culinary history can be observed to have been influenced by the
following factors that have all contributed to the development of
modern-day cuisine.
• The accidental discovery of fire
• Origin of simple methods of cooking
• The invention of simple cooking appliances
• Geographical influences & the growth of regional cuisines
• Regional cuisines

IHM Notes Site | Food Production

 1st Semester Food Production – UNIT 1 [BHM111]

Origin of Professional Cookery

The professionalism of cookery came about, with the efforts of
several European chefs, such as Escoffier, Brillat Savarin & Paul
Bocuse. All of them wrote several books and helped bring about a
proper organization of continental cuisine. Paul Bocuse is also
credited with the creation of the Nouvelle Cuisine. Escoffier
formulated Partie System of kitchen staff organization and also
classified stocks and sauces which are the foundation of continental
cookery. The French cuisine was also classified by these chefs. The
purpose of this classification was to make it easier to study and refine
the cuisine and also to provide a means of training cooks in these
areas. In fact, any national cuisine can be classified according to this
method of identifying its different components.
The classification of all national cuisines is as follows:
• HAUTE CUISINE: the exotic and high-class cuisine
• PROVINCIAL CUISINE: Regional cuisines
• BOURGEOISE CUISINE: Middle-class cuisine
• NOUVELLE CUISINE: Modern or New Cuisine
This is a modern innovation that eliminates the use of high-calorie
items in menus. Emphasis is laid on the pre-plated and decorated
foods. Glass, black ceramic plates are used to create good colour
contrast and make food more presentable. The origin of this cuisine is
attributed to Paul Bocuse. However, the term simply means “New
Cuisine” the idea being to suit the modern needs of low-calorie foods
that are good for the cardio-vascular system 4 Hotel Operations of
the human body. The cuisine answers the needs of the modern
generation which is very health conscious.

IHM Notes Site | Food Production

 1st Semester Food Production – UNIT 1 [BHM111]

A Career in Food Service

This is an exciting time to begin a career in food service. Interest in
dining and curiosity about new foods are greater than ever. More
new restaurants open every year. Many restaurants are busy every
night and restaurant chains number among the nation’s largest
corporations. The chef, once considered a domestic servant, is now
respected as an artist and skilled craftsperson. The growth of the
foodservice industry creates a demand for thousands of skilled people
every year. Many people are attracted by a career that is challenging
and exciting and, above all, provides the chance to find real
satisfaction in doing a job well.
Conclusion
Cooks have attained a celebrity status due to the importance; food
preparation has gained over a period of time. Cooking has turned into
a lucrative career and many people are aspiring to become chefs
today.

IHM Notes Site | Food Production

 1st Semester Food Production – UNIT 1 [BHM111]

Personal / Kitchen Hygiene

Most of the food-borne disease is caused by bacteria, spread by food
workers or handlers. Hence the first step in preventing food-borne
disease is good personal –hygiene.
Do’s for Personal Hygiene
• Bath or shower daily.
• Wear clean uniforms and aprons.
• Keep hair neat and clean. Always wear a hat or hairnet.
• Keep moustaches and beards trimmed and clean. Better yet, be
cleanly shaven.
• Wash hands and exposed parts of arms before work and as
often as necessary during work, including:
• After eating, drinking, or smoking.
• After using the toilet.
• After touching or handling anything that may be contaminated
with bacteria.
• Cover cough and sneezes, and then wash hands.
• Keep your hands away from your face, eyes, hair, and arms.
• Cover cuts or sores with clean bandages.
• Use spoons for a tasting, not your finger.
Don’ts for Personal Hygiene
• Do not work with food if you have any communicable disease or
infection.
• Keep fingernails clean and short. Do not wear nail polish.
• Do not smoke or chew gum or tobacco while on duty.
• Do not sit on worktables.
• Avoid wearing jewellery in the kitchen.
• Do not use kitchen sinks for personal washing or for spitting.

IHM Notes Site | Food Production

 1st Semester Food Production – UNIT 1 [BHM111]

Procedure for Washing Hands

• Wet your hands with hot running water. Use water as hot as you
can comfortably stand, but at least 100°F (38°C).
• Apply enough soap to make a good lather.
• Rub hands together thoroughly for 20 seconds or longer,
washing not only the hands but the wrists and the lower part of
the forearms.
• Using a nail brush, clean beneath the fingernails and between
the fingers.
• Rinse hands well under hot running water. If possible, use a
clean paper towel to turn off the water to avoid contaminating
the hands by contact with soiled faucets.
• Dry hands with clean single-use paper towels or a warm-air
hand dryer

Guidelines for Using Disposable Gloves

• Wash hands before putting on gloves or when changing to
another pair. Gloves are not a substitute for proper hand-
washing.
• Remove and discard gloves, wash hands, and change to a clean
pair of gloves after handling one food item and before starting
work on another.
• In particular, never to fail to change gloves after handling raw
meat, poultry, or seafood. Gloves are for single use only.
• Remember that the purpose of using gloves is to avoid cross-
contamination.
• Change to a clean pair of gloves whenever gloves become torn,
soiled, or contaminated by contact with an unsanitary surface.

IHM Notes Site | Food Production

 1st Semester Food Production – UNIT 1 [BHM111]

Uniforms and Protective Clothing

“More of protective clothing than uniform.” The chef’s uniform
consists of the following:
Toque/Headwear
• Keeps the head cool and prevents the hair from falling into the
food.
• Cotton/cloth caps are difficult to maintain whereas, paper caps
are disposable hence they are neat.
• The number of pleats on the chef cap indicates the number of
ways in which an egg can be prepared.
Scarf/Neckerchief
• Absorbs sweat.
• Identification/designation.
Double-breasted jacket
• Protects the chest and front.
• Easy to remove overhead or sideways.
• Cotton cloth buttons – heat resistant.
Apron
• Below knee level.
• Double protection prevents the jacket & trousers from
becoming dirty.
Cotton checked trousers
• Double shade hides the dirt.
• Identifies designation.

IHM Notes Site | Food Production

 1st Semester Food Production – UNIT 1 [BHM111]

Shoes and Socks

• Clogs can be used but it is expensive
• Metal frame in front protects the toes.
• Easy to remove legs.
• Socks
• Absorbs sweat.
• Provides good grip.
• Steady steps while walking

Safety Procedure in Handling Equipment

• Kitchen work usually considered safe in comparison with
industrial jobs.
• Minor injuries from cuts and burns are very common.
• Serious injuries too are possible.
Safe Work Place
It is much easier to develop and practice habits that prevent accidents
if safety is built into the workplace.
• Structure, equipment, and electric wiring in good repair.
• Non-slip floors.
• Adequate lighting on work surfaces and in corridors.
• Clearly marked exits.
• Equipment supplied with necessary safety devices.
• Heat-activated fire extinguishers over cooking equipment,
especially deep fryers.
• Conveniently posted emergency equipment, such as fire
extinguishers.
• Clearly posted emergency telephone numbers
• Smooth traffic patterns to avoid collisions

IHM Notes Site | Food Production

 1st Semester Food Production – UNIT 1 [BHM111]

Preventing Cuts
Do’s
• Keep knives sharp
• Use a cutting board
• Pay attention to your work
• Cutaway from yourself and other workers
• Use knives only for cutting
• Clean knives carefully
• Store knives in a safe place
• Carry knives properly
• Keep breakable items out of the food production area
• Sweep up, don’t pick up, broken glass
• Discard chipped or cracked dishes and glasses
• Use a special container for broken dishes and glasses
• If there is broken glass in the sink, drain the sink
• Remove all nails and staples when opening crates and cartons
Don’ts
• Don’t try to catch a falling knife
• Don’t put knives in a sink, underwater
• Don’t put breakable items in a pot sink.
Preventing Burns
• Always assume a pot handle is hot
• Use dry pads or towels to handle hot pans
• Keep pan handles out of the aisle
• Don’t fill pans so full that they are likely to spill hot food
• Open lids away from you
• Get help when moving heavy containers of hot food
• Use care when opening compartment steamers
• Make sure gas is well vented

IHM Notes Site | Food Production

 1st Semester Food Production – UNIT 1 [BHM111]

• Wear long sleeves and a double-breasted jacket

• Dry foods before putting them in frying fat
• When placing foods in hot fat, let them fall away from you
• Keep liquids away from the deep fryer
• Warn service people about hot plates
• Always warn people when you are walking behind them with
hot pans.
Preventing fire
Do’s
• Know where fire extinguishers are located
• Use the right kind of extinguisher.
• There are three classes of fires and fire extinguishers:
• Class A fires wood, paper, cloth, ordinary combustibles.
• Class B fires: burning liquids, such as grease, oil, gasoline
• Class C fires: switches, motors, electrical equipment, and so
forth
• Keep a supply of salt or baking soda handy to put out fires on a
range top.
• Keep hoods and other equipment free from grease build-ups
• Smoke only in designated areas
• If a fire alarm sounds and if you have time, turn off all gas and
electrical appliances before leaving.
• Keep fire doors closed
• Keep exits free from obstacles.
• Preventing Injuries from Machines and equipment.
• Use all guards and safety devices
• Unplug electrical equipment before cleaning
• Wear properly fitting clothing and tuck in apron strings
• Use equipment only for the purpose intended
• Preventing Falls
• Clean up spills immediately

IHM Notes Site | Food Production

 1st Semester Food Production – UNIT 1 [BHM111]

• Throw salt on a slippery spot to make it less slippery

• Keep aisles and stairs clear and unobstructed
• Walk, don’t run
• Preventing Strains and Injuries
• Lift with the leg muscles, not the back.
• Always stand giving equal weight on both the legs.
• Use trolley/cart to move heavy objects or get help.
Don’ts
• Don’t leave hot fat unattended on the range
• Do not use any equipment unless you know its operation
• Don’t touch or remove food from any kind of equipment while it
is running.
• Do not touch or handle electrical equipment with wet hands
• Do not spill water/oil, etc.
• Do not carry objects too big to see over
• Do not lean or bent unnecessarily while working or do work in
that way.
• Don’t turn or twist the back while lifting and make sure your
footing is secure.

IHM Notes Site | Food Production