KEBF PRELIM REVIEWER Georges August Escoffier (1846-1935)

INTRODUCTION TO CULINARY ARTS • The Father of the 20th century cooking.

FIRST RESTAURANT • Georges Auguste Escoffier is a chef at some

of Europe’s finest hotels, which includes the
Mousieur Boulanger
Ritz in Paris and the Savoy in London, he
- Opened the first known restaurant in 1765. refined Grande cuisine by modifying many of
- There was no soup maker’s guild so he Carême’s recipes and classifications.
decided to offer
• In particular, Escoffier simplified Carême’s
- flavored soups (from sheep’s feet) called
complex system of sauces to the five basic
restaurants, derived from the French word
sauces (espagnole, béchamel, velouté,
“restaurer” (to restore or fortify).
hollandaise, and tomato) and their
- There is no data on his works other known
compounds
him as M. Boulanger and others says that his
name is not his it could be referring to his job • He developed Classical Cuisine which is
for boulanger mean Baker in French sometimes called cuisine classique, or Classic
Cuisine it is a refinement and simplified
HISTORY OF CULINARY
version of Haute Cuisine.
Marie Antoine Careme (1783- 1833)
• His achievement was the reorganization of
• A chef to royalty throughout Europe, known the kitchen. The organization divided the
as Chef to Kings kitchen into departments or stations based on
the kinds of food produced. A station chef was
• He work in the kitchen of King Napoleon, King placed in charge of each department.
Alexander I of Russia, Prince of Wurttenberg
to name of few.

• Became Maitre chef at Carlton House in KITCHEN BRIGADE

London where he set standards for chefs
- a system of staffing inside the kitchen so that
throughout Great Britain and began a system
each worker is assigned a set of specific
of organization and Founder of Haute Cuisine
tasks.
or Grande Cuisine
THE CHEF
• Haute cuisine is characterized by dozen of
courses which is elaborately prepared, well • This is the person in charge of the kitchen. In
sauce, and garnished. large establishment, this person has the title
“EXECUTIVE CHEF”.
• He introduces the basic, or mother, sauces
(also known as leading sauces); compound • He is responsible for all aspect of food
sauces; classical garnishes; and standard production, including menu planning,
terminology for recipes. purchasing, coasting, work schedules, hiring
and training.
• Design the chef’s uniform, most kitchen tools
and utensils, and formulation of roux and CHEF DE CUISINE
many major sauces.
• For large establishment with many
• His books contain the first real systematic departments such as formal dining, casual
account of cooking principles, recipes, and dining, catering department or if it has several
menu making. units in different location, each kitchen may
have a chef de cuisine who reports to the
• He was one of the primary reasons cooking of
Executive Chef.
the middle Ages was brought into the modern
era. GRILLARDIN
 • - is the grill cook. He's responsible for all conditions vary depending on the type of
grilled foods, as well as preparing and searing business, restaurant, nursing home etc.
meats that are going to be roasted.
• Culinary - The word "culinary" is defined as
GARDE MANGER something related to, or connected with
preparation of food or cooking
• handles cold food, salads, and dressing.
• Cuisine – means “kitchen.”
PATISSIER
• Cook – domestic term is Chef (French)
• handles pastries and desserts.
• Cooking – the transfer of heat energy to food.
TOURNANT
• Cookery – the art, practice, or work of
• -replaces the station head.
cooking.
ABOYEUR
• Classic Cuisine – is the refinement of the
- accepts orders from waiter and passed to French grand cuisine (Haute cuisine means
cooks on lines. In other restaurants, this high-end) exploration of culinary principles
position is taken by the Sous chef. and techniques, emphasizes the refine
preparation and presentation of superb
SOUS CHEF ingredients. 
• This person is directly in charge of production • Nouvelle Cuisine – means modern
and works as the assistant to the executive cuisine/new cooking, movement away from
chef or chef de cuisine. The sous chef takes classical cuisine towards a lighter cuisine
command of the production since the based on natural flavors and simple
executive chef may require more time preparation.
planning things in the office.
• National Cuisine – the characteristic cuisine of
SAUCIER a nation.
• -Prepares sauces and stews and sautés food • Regional Cuisine – set of recipes based upon
to order. local ingredients, traditions and practices
POISSONIER within a geographical area of a certain
country.
• -Prepares fish dishes.
• Ethnic Cuisine – cuisine of a group of people
ENTREMETIER having a common cultural heritage as
• -Prepares vegetables, soups, starches, and opposed to the cuisine of a group of people
eggs. bound together by geography or political
factors.
ROTISSEUR
• Palatability - is the hedonic reward provided
• -roast and braise meat. by foods or fluids that are agreeable to the
"palate” (taste buds).
TERMINOLOGIES
• Food is any substance consumed to provide
• Culinary art is the art of cooking. Art in the
nutritional support for the body. It is
word culinary arts, means the science of food.
usually of plant or animal origin, and contains
• Culinary Artists are skilled person in preparing essential nutrients, such as
meals that are pleasing to the palate and to carbohydrates, fats, proteins, vitamins, or
the eye of customer. Increasingly they are minerals.
required to have knowledge of the science of
• A chef is a person who cooks professionally. In
food and an understanding of diet and
a professional kitchen setting, the term is
nutrition. They work primarily in restaurants,
used only for the one person in charge of
fast food chain store franchises, delicatessens,
hospitals, and other institutions. Kitchen
 everyone else in the kitchen, the executive Vitamins and Minerals
chef.
- Are nutrients that provide no calories when
• "Chef" (from Latin caput) is the abbreviated consumed but they are important for
form of the French phrase chef de cuisine, regulating bodily functions
the "chief" or "head" of a kitchen. - Vitamins – are substances essential in small
amounts in maintaining growth.
- Minerals – are elements or compounds that
Basic Culinary Techniques and Principles are specific needs such as building bones and
teeth.
Mise en Place
The Arts of Seasoning and Flavoring
- Is a French phrase that literally means “setting
in place”  Seasoning

Components of Cooking ◦ Are ingredients that enhance existing

flavors of the food without
Nutrients
significantly changing them
- are substances that provided energy,
 Flavorings
promoted growth or generally regulate
processes and maintain your body. ◦ Are ingredients that adds new flavor
to a food thus changing or modify the
Fats
original flavor.
- Provide energy and structure to cells.
 Pepper
- Produced by animals and some plants
especially nuts and grains.  Nutmeg
- Oils are liquid fats – Unsaturated fats.
- Butter and shortening are solids – Saturated  Lemon Juice
Fats  MSG or monosodium glutamate
Carbohydrates  Fish sauce, soy sauce and wine
- Commonly called carbs.
Types of Cooking
- Primary source of energy
- Found mostly in plants and small amounts in  Moist-Heat Cooking
fish or in meat.
◦ Is cooking using water in the form of
- Three categories are: sugars, starch, and
steam or a heated liquid.
fibers.
- Important functions in cooking ◦ Steaming
- Caramelization
- Gelatinization ◦ Boiling

Proteins ◦ Simmering

- Provide structure to cells and regulate the ◦ Poaching

functions of body. ◦ Braising
- Present in all animal products and found in
some plants like nuts and grains. ◦ Stewing
- Main concern: coagulation – stiffening of
 Dry-Heat Cooking – involves cooking without
proteins when heated.
water, with or without fat.
- Types of Connective tissues
- Collagen ◦ Sautéing
- Elastin
- By product: gelatin – jellylike substance that ◦ Pan Frying
results when bones and connective tissues are ◦ Deep Frying
cooked.
 ◦ Baking ◦ cut into thin, match-like strips.

◦ Roasting  Mash

◦ Barbeque ◦ to press food from small pieces into

pulp with an up and down or beating
◦ Grilling
action of a fork.
◦ Griddling
 Marinate
◦ Broiling
◦ an appareil* used before cooking to
flavor and moisten foods.

FOOD PREPARATION AND COOKING ◦ appareil is a prepared mixture of

TERMINOLOGIES ingredients used alone or as an
ingredient in another preparation.
 Beat
 Mince
◦ make a mixture smooth and light by
lifting it repeatedly. ◦ to chop into very small pieces

 Blend  Peel

◦ to mix two or more ingredients until ◦ to remove the skin from a food item
one ingredient cannot be
 Puree
distinguished from the other.
◦ to process food by mashing, straining,
 Chop
or chopping it very finely in order to
◦ cut into small of roughly the same make it smooth paste.
size.
 Slice
 Cream
◦ cut across into flat pieces.
◦ a mixing method for batter cakes in
 Stir
which the sugar and fat are beaten
together until they are light and fluffy ◦ mix the ingredients in a bowl by
before other ingredients are added. circular movement of the spoon.
 Dice  Toss
◦ cut into pieces of uniform sizes and ◦ mix lightly by lifting the ingredients
shapes, first lengthwise then for salad with a spoon and fork or
crosswise to make cubes. with two forks.
 Dredge  Whip
◦ coat solid food with dry ingredients ◦ to beat an item, such as cream and
such as flour, breadcrumbs egg whites with a wire whisk to
incorporate air.
 Fold
COOKING TERMS
◦ to gently combine ingredients
(especially foams) so as not to release  Bake
trapped air bubbles.
◦ to cook food by surrounding it with
 Grate dry heat, as in an oven
◦ cut into fine pieces by rubbing against  Baste
a grater.
◦ moisten food during cooking with pan
 Julienne drippings, sauce or other liquid.
 Blanch  Poach

◦ to cook an item briefly in boiling ◦ to cook gently in simmering liquid

water or hot fat before finishing or that is 160° - 185°F / 70° - 82°C
storing
 Reduce

◦ to decrease the volume of liquid by

simmering or boiling; used to provide
a thicker consistency and /or
 Boil
concentrated flavor.
◦ a cooking method in which items are
 Roast
immersed in liquid at or above the
boiling point (212°F / 100°C) ◦ to cook in an oven or on a spit over a
fire
 Braise
 Sauté
◦ cooking method in which the main
item, usually is seared in fat, then ◦ to cook quickly in small amount of fat
simmered in stock or another liquid in in a pan
a covered vessel.
 Scald
 Barbecue
◦ to heat liquid, usually milk or cream,
◦ to cook food by grilling it over a wood and just below the boiling point
or charcoal fire
 Simmer
 Broil
◦ to maintain the temperature of a
◦ to cook by means of radiant heat liquid just below boiling point (185° -
source placed above the food. 200°F / 82° - 85°C)
 Caramelization  Steam

◦ the process of browning sugar in the ◦ a cooking method in which items are
presence of heat cooked in a vapor both created by
boiling water or other liquid.
 Clarification
 Stew
◦ the process of removing solid
impurities from a liquid ◦ a cooking method nearly identical to
braising but generally involving
 Deep-fry
smaller pieces of meat and hence a
◦ to cook food by immersion in hot fat shorter cooking time.

 Deglaze  Stir-frying

◦ to used liquid such as wine, water or ◦ a cooking method similar to sautéing

stock to dissolve food particles and in which items are cooked over very
/or caramelized drippings left in a pan high heat, using little fat.
after roasting or sautéing.
FOOD COSTING
 Fry
- INGREDIENTS
◦ to cook in hot fat without cover - QUANTITY
- UNIT COST
 Pan-fry - TOTAL COST
◦ a cooking method in which items are - RAW FOOD COST
cooked in deep fat in a skilled - BUFFER
- COST/ PORTION
ABBREVIATIONS

 Teaspoon = t or tsp

 Tablespoon = T or tbsp

 Fluid ounce = fl oz

 Cup = c or C

 Pint = pt

 Quart = qt

 Gallon = gal

 Pound = lb

 Milliliter = ml

 Liter = L

 Milligram = mg

 Gram = g

 Kilogram = kg
Cooking
WEIGHTS AND MEASUREMENTS EQUIVALENTS
• Cooking is generally understood to be the
 1t = 5g = 5ml transfer of heat into food items to render
 1T = 3t = 15g = 15ml these more palatable, easier digestible and
overall speaking, to improve their
 1C = 16T = 240g = 240ml = 1/2pt = 8oz bacteriological and tasteful aspects.
 1pt = 2C = 480g = 480ml = 16oz PURPOSE OF COOKING

 1qt = 2pts =4C = 960ml = 960g • To make its maximum nutritive value available
in palatable form
 1gal = 4qts =8pts = 16C = 3.8L = 3,840ml
• To develop enhance or alter its flavor.
 1lb = approx. 450g
• To improve it digestibility
 1oz = 30g = 30ml
• To increase its palatability by improving its
 1Kg = 1,000g = 2.2lbs color, texture, or flavor
 1L = 1,000ml • To destroy pathogenic organisms and
injurious substances which may be found in
 1 cup APF = 120 gms
raw food.
 1 PC EGG = 50 gms ( 20 gms yolk, 30 gms
How is food evaluated? SENSORY EVALUATION OF
white)
THE TONGUE

- Cooked foods are evaluated by Individuals

who study food, and its characteristics
(palatability factors) is a Gourmet – a
connoisseur in food or a person who has deep
knowledge of food and drink.). Gourmet food
is called to food that takes extra care to make
or acquire.
 • Palatability Factors -Smell, appearance, - Italian term used to describe pasta that is
texture, color, and taste cooked until it offers a slight resistance to the
bite.

BAKE: 

- To cook by dry heat, usually in the oven.

BARBECUE: 

- Usually used generally to refer to grilling done

outdoors or over an open charcoal or wood
How are foods cooked? HEAT TRANSFER fire. More specifically, barbecue refers to
long, slow direct- heat cooking, including
• In order for food to be cooked, heat must be liberal basting with a barbecue sauce.
transferred from a heat source (such as a gas
flame or an electric element) to and through BASTE:
the food.
- To moisten foods during cooking with pan
Heat is transferred in three ways: drippings or special sauce to add flavor and
prevent drying.
- Conduction - Heat conducted by fire, hot
plate, griddle plate, pot/pan, or grill. BATTER:
- Convection - Heat conducted by hot air, dry
- A mixture containing flour and liquid, thin
and wet steam, water, and oil, as in a steamer
enough to pour.
or convection oven.
- Radiation - Heat conducted by infrared heat BAKE:
or microwaves, as in a broiler, salamander, or
- To cook by dry heat, usually in an oven
microwave oven.
BEAT:
METHODS OF COOKING
- To mix rapidly in order to make a mixture
- The different methods of cooking can be
smooth and light by incorporating as much air
grouped according to the way heat is
as possible.
applied to food. Two methods are commonly
identified as using Moist Heat Cooking BLANCH: 
(heat is transferred by water, -based liquid or
steam) and Dry Heat Cooking (heat is - To immerse in rapidly boiling water and allow
transferred by air, radiation, fat or metal). to cook slightly.
Dry heat cooking method has 2 kinds Dry Heat BLEND: 
Method Using Fat (use of oil in cooking) and
Dry Heat Method Without Fat (use of hot air - To incorporate two or more ingredients
in cooking). thoroughly.

Classification of Cooking Mediums BOIL:

• Air, - To heat a liquid until bubbles break

continually on the surface.
• Water
CARAMELIZE:
• Steam
- To heat sugar in order to turn it brown and
• Fat give it a special taste.
• combination of one or more of these CHOP: 
mediums.
- To cut solids into pieces with a sharp knife or
SOME COOKING TERMINOLOGIES other chopping device.
ALDENTE: CREAM:
 - To soften a fat, especially butter, by beating it frying; to cook in a deep layer of hot fat is
at room temperature. Butter and sugar are called deep-fat frying.
often creamed together, making a smooth,
GARNISH:
soft paste.
- To decorate a dish both to enhance its
DEGLAZE:
appearance and to provide a flavorful foil.
- To dissolve the thin glaze of juices and brown Parsley, lemon slices, raw vegetables,
bits on the surface of a pan in which food has chopped chives, and other herbs are all forms
been fried, sauteed or roasted. To do this, add of garnishes.
liquid and stir and scrape over high heat,
GLAZE:
thereby adding flavor to the liquid for use as a
sauce. - To cook with a thin sugar syrup cooked to
crack stage; mixture may be thickened
DICE:
slightly. Also, to cover with a thin, glossy icing.
- To cut food in small cubes of uniform size and
GRATE: 
shape
- To rub on a grater that separates the food in
DISSOLVE:
various sizes of bits or shreds.
- To cause a dry substance to pass into solution
GRILL: 
in a liquid.
- To cook on a grill over intense heat.
DRIZZLE: 
KNEAD:
- To sprinkle drops of liquid lightly over food in
a casual manner. - To work and press dough with the palms of
the hands or mechanically, to develop the
DUST: 
gluten in the flour.
- To sprinkle food with dry ingredients. Use a
LUKEWARM: 
strainer or a jar with a perforated cover, or try
the good, old-fashioned way of shaking things - Neither cool nor warm; approximately body
together in a paper bag. temperature
FILLET:  MARINATE: 

- To flavor and moisturize pieces of meat,

- As a verb, to remove the bones from meat or poultry, seafood or vegetable by soaking them
fish. A fillet (or filet) is the piece of flesh after in or brushing them with a liquid mixture of
it has been boned. seasonings known as a marinade. Dry
marinade mixtures composed of salt, pepper,
FLAKE:
herbs or spices may also be rubbed into meat,
- To break lightly into small pieces. poultry or seafood.

FLAMBE': MINCE:

- To flame foods by dousing in some form of - To cut or chop food into extremely small
potable alcohol and setting alight. pieces.

FRICASSEE: PAN-FRY: 

- To cook by braising; usually applied to fowl or - To cook in small amounts of fat.

rabbit.
PARBOIL:
FRY: 
- To boil until partially cooked; to blanch.
- To cook in hot fat. To cook in a fat is called Usually this procedure is followed by final
pan-frying or sauteing; to cook in a one-to- cooking in a seasoned sauce.
two inch layer of hot fat is called shallow-fat
PARE:  - To remove impurities, whether scum or fat,
from the surface of a liquid during cooking,
- To remove the outermost skin of a fruit or
thereby resulting in a clear, cleaner-tasting
vegetable.
final produce.
PEEL: 
STEAM: 
- To remove the peels from vegetables or fruits.
- To cook in steam in a pressure cooker, deep
well cooker, double boiler, or a steamer made
by fitting a rack in a kettle with a tight cover. A
small amount of boiling water is used, more
PICKLE: water being added during steaming process, if
necessary.
- To preserve meats, vegetables, and fruits in
brine. STERILIZE: 

PINCH:  - To destroy micro organisms by boiling, dry

heat, or steam.
- A pinch is the trifling amount you can hold
between your thumb and forefinger. STEW:

POACH:  - To simmer slowly in a small amount of liquid

for a long time.
- To cook very gently in hot liquid kept just
below the boiling point. STIR:

PUREE:  - To mix ingredients with a circular motion until

well blended or of uniform consistency.
- To mash foods until perfectly smooth by
hand, by rubbing through a sieve or food mill, TOSS: 
or by whirling in a blender or food processor. - To combine ingredients with a lifting motion.
SAUTE:  WHIP: 
- To cook and/or brown food in a small amount - To beat rapidly to incorporate air and produce
of hot fat. expansion, as in heavy cream or egg whites.
SCALD:  COOKING MEDIUMS: AIR AND HEAT AS COOKING
- To bring to a temperature just below the MEDIUMS
boiling point. • Broiling- cooking over or under source of
SEAR: direct heat such as coals, gas burner,
or glowing electric unit.
- To brown very quickly by intense heat. This
method increases shrinkage but develops • Roasting- cooking inside on a spit before an
flavor and improves appearance. open an open fire or by covering with hot
coals. Nowadays, the term is used
SIFT: synonymously with baking in meat
- To put one or more dry ingredients through a cookery.
sieve or sifter. • Baking- is cooking in an oven, whereby,
SIMMER: convection currents aid in heating the air and
equalizing the oven temperature.
- To cook slowly in liquid over low heat at a
temperature of about 180°. The surface of the WATER AS A COOKING MEDIUM
liquid should be barely moving, broken from • Boiling- cooking in water at boiling point.
time to time by slowly rising bubbles. Water is heated to reach 212 degrees F (100
SKIM:  degrees C). Incomplete boiling is
called parboiling.
 • Simmering- cooking in a bath of water
somewhat below the boiling point, 180 to 210
degrees F (82-99 degrees C).

• Stewing- is simmering or boiling in water

enough to cover the ingredient.

• Poaching- water is heated to a temperature of

160 to 180 degrees F.

STEAM AS A COOKING MEDIUM

• Steaming- refers to cooking in steam

arising from added water.

• Waterless Cooking- cooking with steam

formed from the water originally present in
the food.

• Pressure Cooking- cooking with steam

under pressure; since the heat of
vaporization does not escape, the
temperature rises steadily to a high
point

FAT AS A COOKING MEDIUM

• Sautéing- cooking in a lightly greased pan

allowing the product to be turned over
of “flipped” for complete cooking.

• Deep-fat Frying- cooking in an amount of fat

sufficient for immersion of the food.
Temperature requires for frying is
385 degrees F or 196 degrees C.

• Pan frying- cooking with a little amount of fat

in a pan.

• Searing- Brown meat quickly on all sides at

high temperature to
develop flavor and improve its
appearance

COMBINATION OF COOKING MEDIUMS

• Braising- represents a combination of

sautéing and subsequent cooking in a
covered utensil.

• Fricasseeing- almost similar to braising.

• Pot Roasting- term commonly used

when large piece of meat is cooked by
the preceding methods.