INTRODUCTION TO COOKERY
 

DEFINITION OF 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 areprepared.

Today’s “food-savvy” customers are a widely traveled 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 resentation 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 savor 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.
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 helps us to go back in past, 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