Food Production Operations Tutorial on Food Production Operations Introduction to Cookery
Back to Course

Food Operations - Introduction to Cookery

Next Page  

Cooking is like painting or writing a song. Just as there are so many notes or colors, there are only so many flavors – it’s how you combine them that sets you apart.

…Wolfgang Puck, American Chef, Restaurateur, and Occasional Actor.

Cooking is like painting or writing a song. Just as there are so many notes or colors, there are only so many flavors – it’s how you combine them that sets you apart.

Cooking is like painting or writing a song. Just as there are so many notes or colors, there are only so many flavors – it’s how you combine them that sets you apart.

…Wolfgang Puck, American Chef, Restaurateur, and Occasional Actor.

…Wolfgang Puck, American Chef, Restaurateur, and Occasional Actor.

Food Production and its related operations are integral elements of hospitality management, hotel management, and restaurant businesses. It requires a skilled staff who can produce a wide variety of quality foods.

In addition, the culinary staff of a hotel or a restaurant is also required to produce food in a large quantity. Let us start with understanding the basic term ‘Cookery’ in detail.

What is Cookery?

Cookery is an art and science of preparing food for consumption by using heat. Cookery is an age-old practice. A primitive human must have found a piece of meat or vegetable cooked in the bushfire by chance. He must have found it edible, chewable and easy to consume. Probably, he even must not have cooked deliberately until he knew how to create fire.

Cookery is an art and science of preparing food for consumption by using heat

The simplest method of cooking was holding a piece of meat or vegetable in the fire directly, which is still in practice, with a little sophistication. From the age-old cooking practices to cooking for fine dining, cookery has come a long way with the evolution of humans, their skills, diverse cultures, and the equipment. Today, cookery is an inseparable part of our lives that rules our tongues and hearts.

Why Cook Food?

We can have some foods in the raw form too, such as salads and fruits but we need to cook certain foods such as beans and meat to make them edible.

Cook Food

In addition, if we eat some vegetables without cooking, they can transfer harmful bacteria or substances into our bodies. For example, uncooked beans contain anti-digestive enzymes. Uncooked capsicum (Bell Pepper) contains Capsaicin that can create burning of stomach lining. Cooking helps to destroy unwanted substances present in the food and unwelcomed effects of consuming it.

CapsaicinCapsaicin

There are many reasons behind cooking food. Some of them are −

  • To make the food digestible.
  • To kill any harmful bacteria present in it.
  • To make appearance of the food pleasant.
  • To change its physical and chemical form.
  • To make the food digestible.
  • To kill any harmful bacteria present in it.
  • To make appearance of the food pleasant.
  • To change its physical and chemical form.

    • Let us now see the organization of the Kitchen Department.

    Kitchen Staff (Brigade de Cuisine)

    The kitchen staff (brigade de cuisine) needs to work harmoniously to avoid possibility of any error. The kitchen staff is organized in the following way −

    Kitchen Staff
    S.No. Role & Responsibilities
    1

    Chef de Cuisine

    Main cook. Overall management of kitchen and staff, supervising, creating new recipes, and training apprentice.
    2

    Sous Chef

    Deputy cook. Takes charge in the absence of Executive cook.
    3

    Chef Tournant

    Has skills and knowledge of every section. Takes charge as and when required.
    4

    Chef Grade Manager

    Prepares all cold savory food.
    5

    Chef Saucier

    Prepares sautéed items.
    6

    Chef Poissonier

    Fish and Seafood cook. Prepares sea food dishes.
    7

    Chef Patissier

    Pastry cook. Prepares cakes, breads, and pastries.
    8

    Chef Entremetier

    Hot appetizers cook. Prepares soups and stocks.
    9

    Commis

    Junior cook.
    S.No. Role & Responsibilities
    1

    Chef de Cuisine

    Main cook. Overall management of kitchen and staff, supervising, creating new recipes, and training apprentice.
    2

    Sous Chef

    Deputy cook. Takes charge in the absence of Executive cook.
    3

    Chef Tournant

    Has skills and knowledge of every section. Takes charge as and when required.
    4

    Chef Grade Manager

    Prepares all cold savory food.
    5

    Chef Saucier

    Prepares sautéed items.
    6

    Chef Poissonier

    Fish and Seafood cook. Prepares sea food dishes.
    7

    Chef Patissier

    Pastry cook. Prepares cakes, breads, and pastries.
    8

    Chef Entremetier

    Hot appetizers cook. Prepares soups and stocks.
    9

    Commis

    Junior cook.
    S.No. Role & Responsibilities
    1

    Chef de Cuisine

    Main cook. Overall management of kitchen and staff, supervising, creating new recipes, and training apprentice.
    2

    Sous Chef

    Deputy cook. Takes charge in the absence of Executive cook.
    3

    Chef Tournant

    Has skills and knowledge of every section. Takes charge as and when required.
    4

    Chef Grade Manager

    Prepares all cold savory food.
    5

    Chef Saucier

    Prepares sautéed items.
    6

    Chef Poissonier

    Fish and Seafood cook. Prepares sea food dishes.
    7

    Chef Patissier

    Pastry cook. Prepares cakes, breads, and pastries.
    8

    Chef Entremetier

    Hot appetizers cook. Prepares soups and stocks.
    9

    Commis

    Junior cook.
    S.No. Role & Responsibilities S.No.Role & Responsibilities 1

    Chef de Cuisine

    Main cook. Overall management of kitchen and staff, supervising, creating new recipes, and training apprentice.

    1

    Chef de Cuisine

    Main cook. Overall management of kitchen and staff, supervising, creating new recipes, and training apprentice.

    Chef de Cuisine

    Chef de Cuisine

    Main cook. Overall management of kitchen and staff, supervising, creating new recipes, and training apprentice.

    2

    Sous Chef

    Deputy cook. Takes charge in the absence of Executive cook.

    2

    Sous Chef

    Deputy cook. Takes charge in the absence of Executive cook.

    Sous Chef

    Sous Chef

    Deputy cook. Takes charge in the absence of Executive cook.

    3

    Chef Tournant

    Has skills and knowledge of every section. Takes charge as and when required.

    3

    Chef Tournant

    Has skills and knowledge of every section. Takes charge as and when required.

    Chef Tournant

    Chef Tournant

    Has skills and knowledge of every section. Takes charge as and when required.

    4

    Chef Grade Manager

    Prepares all cold savory food.

    4

    Chef Grade Manager

    Prepares all cold savory food.

    Chef Grade Manager

    Chef Grade Manager

    Prepares all cold savory food.

    5

    Chef Saucier

    Prepares sautéed items.

    5

    Chef Saucier

    Prepares sautéed items.

    Chef Saucier

    Chef Saucier

    Prepares sautéed items.

    6

    Chef Poissonier

    Fish and Seafood cook. Prepares sea food dishes.

    6

    Chef Poissonier

    Fish and Seafood cook. Prepares sea food dishes.

    Chef Poissonier

    Chef Poissonier

    Fish and Seafood cook. Prepares sea food dishes.

    7

    Chef Patissier

    Pastry cook. Prepares cakes, breads, and pastries.

    7

    Chef Patissier

    Pastry cook. Prepares cakes, breads, and pastries.

    Chef Patissier

    Chef Patissier

    Pastry cook. Prepares cakes, breads, and pastries.

    8

    Chef Entremetier

    Hot appetizers cook. Prepares soups and stocks.

    8

    Chef Entremetier

    Hot appetizers cook. Prepares soups and stocks.

    Chef Entremetier

    Chef Entremetier

    Hot appetizers cook. Prepares soups and stocks.

    9

    Commis

    Junior cook.

    9

    Commis

    Junior cook.

    Commis

    Commis

    Junior cook.

    Design Considerations of a Commercial Kitchen

    Since a large quantity and variety of food is produced in the professional kitchens, various designs are considered before setting up a kitchen. The food production managers must consider the following factors with respect to the kitchen.

    • Restaurant menu and service types
    • Heating, ventilation, and air conditioning
    • Employee workflow
    • Storage, food production, cleaning, and service space
    • Equipment
    • Drainage and plumbing
    • Communication among employees
    • Safety of employees and property
  • Restaurant menu and service types
  • Heating, ventilation, and air conditioning
  • Employee workflow
  • Storage, food production, cleaning, and service space
  • Equipment
  • Drainage and plumbing
  • Communication among employees
  • Safety of employees and property

    • Typical Layouts of a Commercial Kitchen

    Some typical layouts of a commercial kitchen are given below.

    Island Layout

    In this type of layout, the cooking ranges, ovens and other cooking equipment are placed together at the center of the kitchen. The other sections are placed along the wall in order to follow a concentric design. Any section can be an island depending on the requirements.

    Island Layout

    It is an open layout that favors staff communication. It also leaves an adequate open floor space for cleaning. This layout is followed in large kitchens.

    Zonal Layout

    The total kitchen space is divided into different zones for various activities. The principle equipment are located along the walls. This layout follows an appropriate order.

    Zonal Layout

    In this layout, staff communication and supervision are easy as the central space is completely open.

    Assembly Line Layout

    In this layout, kitchen equipment is organized in a row. The food preparation space is kept at one end and the service space at the other. The areas for cleaning/washing and storage/receiving are behind the assembly line to keep them separate from the main busy space. This allows the cooks to send the food quickly down the line. This layout provides very high efficiency, and excellent communication and workflow.

    Assembly Line Layout

    This layout is very effective in case of the establishments with a limited menu with large momentum.

    Terms Used in Food Production Operations

    S.No. Terms & Meaning
    1

    Bacteria

    Unicellular organisms that can be harmful or useful to our body. They multiply very fast.
    2

    Blanching

    Putting food substance into hot water for some time and transferring into cold/running water to halt the cooking process.
    3

    Calorific Value of Fuel

    The amount of heat generated in Kilocalorie or Kilojoules by the complete combustion of 1 Kg of fuel.
    4

    Chhonk

    A cooking and seasoning technique used in the cuisines of India, Bangladesh, and Pakistan. In this process, oil or ghee is heated in a pan and whole spices, curry leaves, and sometimes minced ginger or garlic are fried briefly in it to liberate their essential flavors. The chhonk is then poured on stews, cooked beans, or lentils.
    5

    Chopping

    Cutting quickly with heavy blows of knife into fine pieces without paying attention to the shape of the resulting food.
    6

    Commodity

    Valuable material used or traded.
    7

    Consumer

    A person who buys goods for family or personal use.
    8

    Curing

    A food (meat, fish and vegetables) preservation and flavoring process by the adding salt, nitrates, or sugar. It also involves smoking, drying, or cooking.
    9

    Dicing

    Cutting into square pieces.
    10

    Grating

    Making small particles or stripes by rubbing against a rough surface or a surface with many sharp-edged openings.
    11

    Kneading

    Making flour dough into a uniform compound by pressing, folding, and stretching.
    12

    Maillard Reaction

    A chemical reaction between amino acids and reducing sugars that gives the browned food its desirable flavor when cooked around 140oC to 165oC
    13

    Marination

    The process of soaking foods in a seasoned liquid of acidic properties before cooking. It helps to add flavor.
    14

    Mashing

    Reducing to soft pulpy mass by applying pressure.
    15

    Mincing

    Cutting into very small pieces such as mutton mince (Keema).
    16

    Organic Food

    Food made without using preservatives, chemicals or artificial colors.
    17

    Peeling

    Removing the skin of moist food item, say potatoes, and carrots.
    18

    Poaching

    Cooking egg without shell in boiling water. Cooking in small amount of liquid.
    19

    Popsicle

    Color and flavorful ice candy with a stick to hold.
    20

    Praline

    A confectionary containing cream, sugar, and nuts.
    21

    Rotisserie

    Mechanically rotated stainless steel rods that are positioned near heat source. They hold meat to cook in the ovens evenly.
    22

    Roux

    Flour and fat cooked together and used to thicken soups.
    23

    Shelling

    Removing shells of peas, beans, oysters, and mollusks
    24

    Shredding

    Cutting into small stripes.
    25

    Sifting/Sieving

    Putting flour through sieve in order to separate fine particles from coarse ones.
    26

    Simmering

    Cooking liquid food just below boiling point.
    27

    Spikelet

    A unit of grass flower.
    28

    Stirring

    Moving solid/liquid food in the circular motion.
    29

    Tandoor

    A cylindrical clay oven used in Indian cookery.
    30

    Tempering

    Unwanted filling of griddle plate with grease.
    31

    Thawing

    Bringing a frozen food item to room temperature.
    S.No. Terms & Meaning
    1

    Bacteria

    Unicellular organisms that can be harmful or useful to our body. They multiply very fast.
    2

    Blanching

    Putting food substance into hot water for some time and transferring into cold/running water to halt the cooking process.
    3

    Calorific Value of Fuel

    The amount of heat generated in Kilocalorie or Kilojoules by the complete combustion of 1 Kg of fuel.
    4

    Chhonk

    A cooking and seasoning technique used in the cuisines of India, Bangladesh, and Pakistan. In this process, oil or ghee is heated in a pan and whole spices, curry leaves, and sometimes minced ginger or garlic are fried briefly in it to liberate their essential flavors. The chhonk is then poured on stews, cooked beans, or lentils.
    5

    Chopping

    Cutting quickly with heavy blows of knife into fine pieces without paying attention to the shape of the resulting food.
    6

    Commodity

    Valuable material used or traded.
    7

    Consumer

    A person who buys goods for family or personal use.
    8

    Curing

    A food (meat, fish and vegetables) preservation and flavoring process by the adding salt, nitrates, or sugar. It also involves smoking, drying, or cooking.
    9

    Dicing

    Cutting into square pieces.
    10

    Grating

    Making small particles or stripes by rubbing against a rough surface or a surface with many sharp-edged openings.
    11

    Kneading

    Making flour dough into a uniform compound by pressing, folding, and stretching.
    12

    Maillard Reaction

    A chemical reaction between amino acids and reducing sugars that gives the browned food its desirable flavor when cooked around 140oC to 165oC
    13

    Marination

    The process of soaking foods in a seasoned liquid of acidic properties before cooking. It helps to add flavor.
    14

    Mashing

    Reducing to soft pulpy mass by applying pressure.
    15

    Mincing

    Cutting into very small pieces such as mutton mince (Keema).
    16

    Organic Food

    Food made without using preservatives, chemicals or artificial colors.
    17

    Peeling

    Removing the skin of moist food item, say potatoes, and carrots.
    18

    Poaching

    Cooking egg without shell in boiling water. Cooking in small amount of liquid.
    19

    Popsicle

    Color and flavorful ice candy with a stick to hold.
    20

    Praline

    A confectionary containing cream, sugar, and nuts.
    21

    Rotisserie

    Mechanically rotated stainless steel rods that are positioned near heat source. They hold meat to cook in the ovens evenly.
    22

    Roux

    Flour and fat cooked together and used to thicken soups.
    23

    Shelling

    Removing shells of peas, beans, oysters, and mollusks
    24

    Shredding

    Cutting into small stripes.
    25

    Sifting/Sieving

    Putting flour through sieve in order to separate fine particles from coarse ones.
    26

    Simmering

    Cooking liquid food just below boiling point.
    27

    Spikelet

    A unit of grass flower.
    28

    Stirring

    Moving solid/liquid food in the circular motion.
    29

    Tandoor

    A cylindrical clay oven used in Indian cookery.
    30

    Tempering

    Unwanted filling of griddle plate with grease.
    31

    Thawing

    Bringing a frozen food item to room temperature.
    S.No. Terms & Meaning
    1

    Bacteria

    Unicellular organisms that can be harmful or useful to our body. They multiply very fast.
    2

    Blanching

    Putting food substance into hot water for some time and transferring into cold/running water to halt the cooking process.
    3

    Calorific Value of Fuel

    The amount of heat generated in Kilocalorie or Kilojoules by the complete combustion of 1 Kg of fuel.
    4

    Chhonk

    A cooking and seasoning technique used in the cuisines of India, Bangladesh, and Pakistan. In this process, oil or ghee is heated in a pan and whole spices, curry leaves, and sometimes minced ginger or garlic are fried briefly in it to liberate their essential flavors. The chhonk is then poured on stews, cooked beans, or lentils.
    5

    Chopping

    Cutting quickly with heavy blows of knife into fine pieces without paying attention to the shape of the resulting food.
    6

    Commodity

    Valuable material used or traded.
    7

    Consumer

    A person who buys goods for family or personal use.
    8

    Curing

    A food (meat, fish and vegetables) preservation and flavoring process by the adding salt, nitrates, or sugar. It also involves smoking, drying, or cooking.
    9

    Dicing

    Cutting into square pieces.
    10

    Grating

    Making small particles or stripes by rubbing against a rough surface or a surface with many sharp-edged openings.
    11

    Kneading

    Making flour dough into a uniform compound by pressing, folding, and stretching.
    12

    Maillard Reaction

    A chemical reaction between amino acids and reducing sugars that gives the browned food its desirable flavor when cooked around 140oC to 165oC
    13

    Marination

    The process of soaking foods in a seasoned liquid of acidic properties before cooking. It helps to add flavor.
    14

    Mashing

    Reducing to soft pulpy mass by applying pressure.
    15

    Mincing

    Cutting into very small pieces such as mutton mince (Keema).
    16

    Organic Food

    Food made without using preservatives, chemicals or artificial colors.
    17

    Peeling

    Removing the skin of moist food item, say potatoes, and carrots.
    18

    Poaching

    Cooking egg without shell in boiling water. Cooking in small amount of liquid.
    19

    Popsicle

    Color and flavorful ice candy with a stick to hold.
    20

    Praline

    A confectionary containing cream, sugar, and nuts.
    21

    Rotisserie

    Mechanically rotated stainless steel rods that are positioned near heat source. They hold meat to cook in the ovens evenly.
    22

    Roux

    Flour and fat cooked together and used to thicken soups.
    23

    Shelling

    Removing shells of peas, beans, oysters, and mollusks
    24

    Shredding

    Cutting into small stripes.
    25

    Sifting/Sieving

    Putting flour through sieve in order to separate fine particles from coarse ones.
    26

    Simmering

    Cooking liquid food just below boiling point.
    27

    Spikelet

    A unit of grass flower.
    28

    Stirring

    Moving solid/liquid food in the circular motion.
    29

    Tandoor

    A cylindrical clay oven used in Indian cookery.
    30

    Tempering

    Unwanted filling of griddle plate with grease.
    31

    Thawing

    Bringing a frozen food item to room temperature.
    S.No. Terms & Meaning S.No.Terms & Meaning 1

    Bacteria

    Unicellular organisms that can be harmful or useful to our body. They multiply very fast.

    1

    Bacteria

    Unicellular organisms that can be harmful or useful to our body. They multiply very fast.

    Bacteria

    Bacteria

    Unicellular organisms that can be harmful or useful to our body. They multiply very fast.

    2

    Blanching

    Putting food substance into hot water for some time and transferring into cold/running water to halt the cooking process.

    2

    Blanching

    Putting food substance into hot water for some time and transferring into cold/running water to halt the cooking process.

    Blanching

    Blanching

    Putting food substance into hot water for some time and transferring into cold/running water to halt the cooking process.

    3

    Calorific Value of Fuel

    The amount of heat generated in Kilocalorie or Kilojoules by the complete combustion of 1 Kg of fuel.

    3

    Calorific Value of Fuel

    The amount of heat generated in Kilocalorie or Kilojoules by the complete combustion of 1 Kg of fuel.

    Calorific Value of Fuel

    Calorific Value of Fuel

    The amount of heat generated in Kilocalorie or Kilojoules by the complete combustion of 1 Kg of fuel.

    4

    Chhonk

    A cooking and seasoning technique used in the cuisines of India, Bangladesh, and Pakistan. In this process, oil or ghee is heated in a pan and whole spices, curry leaves, and sometimes minced ginger or garlic are fried briefly in it to liberate their essential flavors. The chhonk is then poured on stews, cooked beans, or lentils.

    4

    Chhonk

    A cooking and seasoning technique used in the cuisines of India, Bangladesh, and Pakistan. In this process, oil or ghee is heated in a pan and whole spices, curry leaves, and sometimes minced ginger or garlic are fried briefly in it to liberate their essential flavors. The chhonk is then poured on stews, cooked beans, or lentils.

    Chhonk

    Chhonk

    A cooking and seasoning technique used in the cuisines of India, Bangladesh, and Pakistan. In this process, oil or ghee is heated in a pan and whole spices, curry leaves, and sometimes minced ginger or garlic are fried briefly in it to liberate their essential flavors. The chhonk is then poured on stews, cooked beans, or lentils.

    5

    Chopping

    Cutting quickly with heavy blows of knife into fine pieces without paying attention to the shape of the resulting food.

    5

    Chopping

    Cutting quickly with heavy blows of knife into fine pieces without paying attention to the shape of the resulting food.

    Chopping

    Chopping

    Cutting quickly with heavy blows of knife into fine pieces without paying attention to the shape of the resulting food.

    6

    Commodity

    Valuable material used or traded.

    6

    Commodity

    Valuable material used or traded.

    Commodity

    Commodity

    Valuable material used or traded.

    7

    Consumer

    A person who buys goods for family or personal use.

    7

    Consumer

    A person who buys goods for family or personal use.

    Consumer

    Consumer

    A person who buys goods for family or personal use.

    8

    Curing

    A food (meat, fish and vegetables) preservation and flavoring process by the adding salt, nitrates, or sugar. It also involves smoking, drying, or cooking.

    8

    Curing

    A food (meat, fish and vegetables) preservation and flavoring process by the adding salt, nitrates, or sugar. It also involves smoking, drying, or cooking.

    Curing

    Curing

    A food (meat, fish and vegetables) preservation and flavoring process by the adding salt, nitrates, or sugar. It also involves smoking, drying, or cooking.

    9

    Dicing

    Cutting into square pieces.

    9

    Dicing

    Cutting into square pieces.

    Dicing

    Dicing

    Cutting into square pieces.

    10

    Grating

    Making small particles or stripes by rubbing against a rough surface or a surface with many sharp-edged openings.

    10

    Grating

    Making small particles or stripes by rubbing against a rough surface or a surface with many sharp-edged openings.

    Grating

    Grating

    Making small particles or stripes by rubbing against a rough surface or a surface with many sharp-edged openings.

    11

    Kneading

    Making flour dough into a uniform compound by pressing, folding, and stretching.

    11

    Kneading

    Making flour dough into a uniform compound by pressing, folding, and stretching.

    Kneading

    Kneading

    Making flour dough into a uniform compound by pressing, folding, and stretching.

    12

    Maillard Reaction

    A chemical reaction between amino acids and reducing sugars that gives the browned food its desirable flavor when cooked around 140oC to 165oC

    12

    Maillard Reaction

    A chemical reaction between amino acids and reducing sugars that gives the browned food its desirable flavor when cooked around 140oC to 165oC

    Maillard Reaction

    Maillard Reaction

    A chemical reaction between amino acids and reducing sugars that gives the browned food its desirable flavor when cooked around 140oC to 165oC

    oo 13

    Marination

    The process of soaking foods in a seasoned liquid of acidic properties before cooking. It helps to add flavor.

    13

    Marination

    The process of soaking foods in a seasoned liquid of acidic properties before cooking. It helps to add flavor.

    Marination

    Marination

    The process of soaking foods in a seasoned liquid of acidic properties before cooking. It helps to add flavor.

    14

    Mashing

    Reducing to soft pulpy mass by applying pressure.

    14

    Mashing

    Reducing to soft pulpy mass by applying pressure.

    Mashing

    Mashing

    Reducing to soft pulpy mass by applying pressure.

    15

    Mincing

    Cutting into very small pieces such as mutton mince (Keema).

    15

    Mincing

    Cutting into very small pieces such as mutton mince (Keema).

    Mincing

    Mincing

    Cutting into very small pieces such as mutton mince (Keema).

    (Keema) 16

    Organic Food

    Food made without using preservatives, chemicals or artificial colors.

    16

    Organic Food

    Food made without using preservatives, chemicals or artificial colors.

    Organic Food

    Organic Food

    Food made without using preservatives, chemicals or artificial colors.

    17

    Peeling

    Removing the skin of moist food item, say potatoes, and carrots.

    17

    Peeling

    Removing the skin of moist food item, say potatoes, and carrots.

    Peeling

    Peeling

    Removing the skin of moist food item, say potatoes, and carrots.

    18

    Poaching

    Cooking egg without shell in boiling water. Cooking in small amount of liquid.

    18

    Poaching

    Cooking egg without shell in boiling water. Cooking in small amount of liquid.

    Poaching

    Poaching

    Cooking egg without shell in boiling water. Cooking in small amount of liquid.

    19

    Popsicle

    Color and flavorful ice candy with a stick to hold.

    19

    Popsicle

    Color and flavorful ice candy with a stick to hold.

    Popsicle

    Popsicle

    Color and flavorful ice candy with a stick to hold.

    20

    Praline

    A confectionary containing cream, sugar, and nuts.

    20

    Praline

    A confectionary containing cream, sugar, and nuts.

    Praline

    Praline

    A confectionary containing cream, sugar, and nuts.

    21

    Rotisserie

    Mechanically rotated stainless steel rods that are positioned near heat source. They hold meat to cook in the ovens evenly.

    21

    Rotisserie

    Mechanically rotated stainless steel rods that are positioned near heat source. They hold meat to cook in the ovens evenly.

    Rotisserie

    Rotisserie

    Mechanically rotated stainless steel rods that are positioned near heat source. They hold meat to cook in the ovens evenly.

    22

    Roux

    Flour and fat cooked together and used to thicken soups.

    22

    Roux

    Flour and fat cooked together and used to thicken soups.

    Roux

    Roux

    Flour and fat cooked together and used to thicken soups.

    23

    Shelling

    Removing shells of peas, beans, oysters, and mollusks

    23

    Shelling

    Removing shells of peas, beans, oysters, and mollusks

    Shelling

    Shelling

    Removing shells of peas, beans, oysters, and mollusks

    24

    Shredding

    Cutting into small stripes.

    24

    Shredding

    Cutting into small stripes.

    Shredding

    Shredding

    Cutting into small stripes.

    25

    Sifting/Sieving

    Putting flour through sieve in order to separate fine particles from coarse ones.

    25

    Sifting/Sieving

    Putting flour through sieve in order to separate fine particles from coarse ones.

    Sifting/Sieving

    Sifting/Sieving

    Putting flour through sieve in order to separate fine particles from coarse ones.

    26

    Simmering

    Cooking liquid food just below boiling point.

    26

    Simmering

    Cooking liquid food just below boiling point.

    Simmering

    Simmering

    Cooking liquid food just below boiling point.

    27

    Spikelet

    A unit of grass flower.

    27

    Spikelet

    A unit of grass flower.

    Spikelet

    Spikelet

    A unit of grass flower.

    28

    Stirring

    Moving solid/liquid food in the circular motion.

    28

    Stirring

    Moving solid/liquid food in the circular motion.

    Stirring

    Stirring

    Moving solid/liquid food in the circular motion.

    29

    Tandoor

    A cylindrical clay oven used in Indian cookery.

    29

    Tandoor

    A cylindrical clay oven used in Indian cookery.

    Tandoor

    Tandoor

    A cylindrical clay oven used in Indian cookery.

    30

    Tempering

    Unwanted filling of griddle plate with grease.

    30

    Tempering

    Unwanted filling of griddle plate with grease.

    Tempering

    Tempering

    Unwanted filling of griddle plate with grease.

    31

    Thawing

    Bringing a frozen food item to room temperature.

    31

    Thawing

    Bringing a frozen food item to room temperature.

    Thawing

    Thawing

    Bringing a frozen food item to room temperature.

    Print