Learning how to cook is one of the most important skills a person can have.

There’s more to culinary

arts than just learning how to cook and be a professional chef. Studying cookery can help improve
our lives in many ways, and can allow us to improve the lives of the people we end up cooking for as
well.

Today, here are kitchen basics we should know before starting cooking. These may seem simple;
however, the perfection of these kitchen basics is what makes or breaks a dish. Remember, no chef
is born with a Michelin star; from Michel Roux to Gordon Ramsay, they all began with the basics.

These are the basics:

1. Know your kitchen- Familiarizing your kitchen helps you work efficiently
2. Cooking Measurements- Every cook (professional or amateur) must know the importance of using
the right measurements when counting and weighing the ingredients.
3. Safety and Sanitation- Being safe in the kitchen and keeping foods safe during preparation are
critical skills for everyday life.
4. Things to remember when cooking

Know your kitchen-

I want you to visualize your home kitchen and identify its layout. You have heard of the Bermuda
Triangle, but have you ever heard of the Kitchen Work Triangle? While you will not lose any boats or
planes in this triangle, you just might waste time and energy if you do not have one in your kitchen.

What Is a Kitchen Work Triangle?

The kitchen work triangle is the centerpiece of your kitchen where the three most important work
spaces — the cooktop or stove, sink, and the refrigerator — come together to create a more or less
equilateral triangle. By placing these three components in close proximity to each other, your cooking
area becomes more efficient. When you cook any meal, you usually take the ingredients from the
fridge, wash and prepare them near the sink, and then proceed toward the stove. An efficient kitchen
triangle makes it easier to tread between all these work zones easily. The main goal of knowing your
kitchen is to save human energy and be more efficient.

Putting all of your cooking tools in arm’s reach means that your prep time is considerably shorter. You
spend less time chasing around food, pots/pans, spices etc. so within the kitchen, and more time
doing the job you’re there to do. When the layout of your kitchen is fully functional and designed
professionally, you seldom need to move far from your work area. Everything is conveniently within
arm’s reach, and you are ready for action.

Cooking Measurements-

Real chefs don't measure. That's a myth. Most chefs do measure, and when they don't, it is because
they have been cooking for a long time. They understand the amounts of ingredients they are adding
because they started out measuring. This is the primary reason you should measure - because you
will learn about cooking better. Learning how to measure ingredients is essential when you are
learning how to cook. The correct balance of ingredients is what makes food taste good. We all know
when there is too much salt in something, and can certainly tell when something is too spicy or bitter.
Cooking is a science, and when you mix together ingredients, you’re creating chemistry, albeit edible
chemistry, so being precise is important.
Here are the cooking measurements and their abbreviation:

There are two main types of measuring cups—dry measuring cups and liquid measuring cups—and it
matters which one you use. Dry measuring cups are designed to measure dry ingredients like flour,
nuts, and berries, while liquid measuring cups are designed to measure liquids like water, cooking oil,
and yogurt.

Liquid measuring cups are usually glass or plastic with a handle. They allow you to pour a liquid into
the cup and bring it even with a measurement line without spilling. Dry measuring cups, on the other
hand, hold the exact amount of an ingredient and should be leveled off with a flat edge. Again, don’t
confuse the word “cup” in a recipe with cups that are used for drinking.

Measuring spoons come in sets of four or six, ranging from 1/4 teaspoon to 1 tablespoon. (Be sure to
use graded teaspoons and tablespoons — and not the spoons you use to eat with —for accuracy.)
You can use the same measuring tools for both liquids and dry ingredients. For liquids, fill the spoon
until it’s full. For dry ingredients, pour or scoop into the spoon until it’s full, leveling off the spoon with
the straight edge of a spatula or knife.

Ounce- An ounce is the smallest measurement of weight. An ounce is about the weight of a slice of
bread.
Pint- A pint is a way to measure volume, or how much liquid a container can hold.
A quart is another way to measure volume that equals a quarter of a gallon.

Dozen- a set of twelve

Stick- commonly used to measure butter

Celsius is used all over the world, except in the United States, as they use Fahrenheit as their
measuring tool. Celsius is the simplest way of measuring temperature. However, the value of these
measuring scale is convertible to each other, by applying certain mathematical calculations

Equivalents= There are several common ways to measure the same amount. We call these equal
measures “equivalents”.

Safety and Sanitation- No matter what type of home you live in, no matter how large or small, you will
likely agree that no home is complete without a kitchen. Cooking is fun, but kitchen safety is a priority.
Kitchen is considered as the most complex because we are combining water, electricity, gas, and
people in one area. There are many pieces of equipment and environmental hazards that can be
extremely dangerous.

Here are the major kitchen safety issues

1. Cut 2.Burn 3. Fall/Slip 4. Shocks 5. Fire

Here are some things to keep in mind -----

Wear appropriate kitchen attire-

There are many different components of a chef uniform, each of which plays an important part. Each
piece of uniform has a specific purpose, from protecting food from contamination all the way to
denoting seniority in the chef hierarchy.

The different components of chef uniform include:

The jacket is usually double-breasted as this provides an additional layer of protection from heat or
any hot splashes. Chefs/cooks usually wear white or black.

White- signifies hygiene and cleanliness

Black- can hide stains and enables establishments to have their chefs working in open kitchens
exposed to diner’s eyes

Pants- Like the chef jacket, chef pants help to prevent contaminants from everyday clothes from
contaminating the food. They are also loose fitting to assist with movement and breathability and are
made from a thick material to help minimize the dangers from hot spills.

Apron- Whilst it isn’t considered a part of a traditional chef’s uniform, many chefs are choosing to
wear an apron over their whites when they’re in the kitchen. An apron provides an added layer of
protection against heat and flames, as well as stains.

Shoes- Chefs stand on their feet for hours at a time, so having comfortable shoes is key. For safety,
all chefs should wear shoes that are non-slip and have steel or reinforced toecaps. This will limit the
risk of injury in case they drop any heavy equipment or hot liquids. Additionally, although not
compulsory, many chefs wear shoes without laces to limit the risk of tripping over an untied lace.

Toque- The hat, or the toque blanche to use its traditional French name, is a well-recognised
component of a chef’s uniform. However, a lot of chefs choose not to wear the classic high hat
anymore. Historically, the wearing of the toque blanche indicated the status of a chef in the kitchen.
The higher the chef’s hat was, the more senior they were. Furthermore, the number of pleats on the
hat represented the number of recipes that the chef had mastered. We are required to wear hats or
aprons to protect our heads, and the safety of food

Mark of a chef – messy apron, clean sleeves

Wash your hands-

Your hands can easily spread bacteria around the kitchen and onto food. It's important to always
wash your hands thoroughly with soap and warm water

Knife safety-

Knife skills are everything. Good knife skills mean things will cook better, cook evenly, cook faster
and finish faster. Use the right knife for the job and make sure it’s sharp. A dull knife requires more
pressure to cut, so you are more likely to cut yourself.

How do I store my knives?

A knife block is a common way to store knives safely and close at hand in the kitchen, but it is not
sanitary. if knives are not placed into a knife block with care, it can dull the blade faster. Many knife
blocks, particulary those made of wood, cannot be cleaned on the inside. Magnetic bars in in-drawer
holders are becoming popular as more sanitary alternatives.

Kitchen fire safety-

Did you know that nearly half of all residential fires start in the kitchen?
Don't leave your cooking unattended. If you must leave the kitchen whilst cooking, turn off the
hotplate.
Don't wear clothes with loose fitting sleeves.
Don't keep your tea towels, oven mitts and other flammable items near the stove or cook-top.
Don't use water to put out fat and oil fires. Water can cause the fire to spread rapidly and cause
horrific burns.

What is grease fire?

Cooking doesn’t normally present a lot of danger. You might nick your finger while chopping
vegetables or manage to burn a pan of roasting potatoes, but in terms of actual danger to ourselves
or our homes, not so much. Except for grease fires.

A grease fire happens when your cooking oil becomes too hot. When heating, oils first start to boil,
then they’ll start smoking, and then they’ll catch on fire.

The very best safety is prevention. Whenever you’re heating oil for pan-frying or deep-fat frying, stay
in the kitchen. Use a heavy pot with a lid and clip a thermometer to the side so you know the
temperature of the oil.

Keep an eye on the oil as it’s heating. If you see wisps of smoke or smell something acrid,
immediately turn down the heat or remove the pot from the burner completely. The oil won’t
immediately catch fire once it starts smoking, but smoke is a danger sign that it’s well on its way to
getting there.

If the worst happens and your oil does catch on fire, do the following:

• Turn the Heat Off – Don’t try to move the pot. You might accidentally splash yourself or your kitchen
with burning oil. And that would be bad.
• Cover the Pot with a Metal Lid – Fire cannot exist in the absence of oxygen. With the lid on (and the
heat off), the fire should quickly consume all the oxygen and put itself out. Use a metal lid since glass
will shatter.
• Pour on Baking Soda – Baking soda will extinguish grease fires, but only if they’re small. It takes a
lot of baking soda to do the job.
• Spray the Pot with a Class B Dry Chemical Fire Extinguisher – This is your last resort, as fire
extinguishers will contaminate your kitchen. Still, it’s better than the alternative if the fire is getting out
of control.
• Get Out and Call 911 – If the fire does break out of control, don’t try to be a hero. Get out and find a
phone to call 911.

Prevent Illness and Accidents

Kitchen safety awareness is crucial during food preparation and cooking. Understanding the hazards
present in the kitchen can help you and your family avoid accidents.
Know how to read the recipe

The statement "If you can read, you can cook" is not true. Recipes are written in a special language
you must understand before you start cooking. The grammar in an ingredient list specifies how you will
manipulate an ingredient; for example, "1/2 cup fresh parsley, chopped" means you will chop the
herb after it is measured, while "1/2 cup chopped fresh parsley" needs to be chopped before it is
measured. It is important to learn how to interpret a recipe before you even set foot into the kitchen.
Understand Terms-

Cooking and baking vocabulary includes many words that are unique to these skills, from basting to
folding to cutting in. A good glossary is essential for successful cooking. Browse through a cooking
glossary or two to make sure you understand the terms and the language of cooking.

Pay Attention to Food Safety-

If your food makes someone sick, it does not matter how good it tastes, how expensive the
ingredients were, or how complicated it was to make. All of that effort has been lost. The
consequences of a food-borne illness can be lifelong. It is important to be informed about how to keep
your food safe, including knowing the right internal temperatures for meats, how long certain foods
can sit out, and how to avoid cross-contamination.

Learn kitchen safety

Food safety and kitchen safety are two different things; while the first is knowing how to safely handle
the food, the later is about how to handle kitchen equipment, emergencies, and yourself while
cooking. For example, it is important to know how to extinguish a fire, remember to always use oven
mitts, and wear safe clothing, especially when cooking over a gas stove. A well-run, safe kitchen is
one where the cook and the family feel comfortable, which, in turn, results in well-made food!

Measure Correctly-

This tip applies more to baking than cooking; measuring really is the key to baking well. This means
you need separate measuring tools for wet and dry ingredients. Nested (graduated) measuring cups
are for measuring dry ingredients, and, for liquid ingredients, you need a clear glass or plastic
measuring cup with a pouring spout. Both wet and dry ingredients can be measured in measuring
spoons.

Don’t skip mise en place –

Doing a mise en place is the follow-up to reading the recipe. Mise en place is French for "putting in
place." It might as well be translated as "timesaver," and "dinner-saver" to boot. Measure out all of the
recipe’s ingredients and have them laid out on the counter in the order in which you’re going to use
them, like in a cooking show. A mise, as chefs call this, will save you from that panicky moment when
the recipe calls for buttermilk and you discover that you don’t have any.

Invest on quality tools and equipment

For me, it’s always about quality over quantity. Instead of investing in specialty garlic presses,
zesters, or other gimmicks – just give me a killer knife that’ll do all those jobs and not get lost in my
junk drawer. Less is always more.

Never serve without tasting

Be patient

Perhaps this is the most important cooking tip of all time: Patience. Cooks who are eager to see their
final product may skip ahead and add food to cold pans or move meats before they’ve had time to
really brown.

Cooking can be quick, but when it requires time, you need to let it happen. Let pans heat up properly
before you add oil. Let oil heat up properly before you add food. Let food sit—and brown evenly—
before you flip. You won’t regret the time it takes when you see that delicious brown crust or charred
bits, but you can’t recreate it once you’ve rushed the process.

Learning anything new takes time. Be gentle with yourself, because there will be some big wins and
some losses, too. That burned lasagna will humble you right back to the beginning of your cooking
journey, and that’s okay. I learned to appreciate some real messes, because they just made my
successful meals look and taste that much better.
And above all else — above the tastes, colors, and smells you create with your cooking — have fun!

Keep cooking

You can’t become a good cook without some flops along the way. If your dish fails, don’t despair;
consider it a learning experience on the path to being a better cook. Failures happen to everyone,
even accomplished cooks, so don’t give up—and remember, takeout is just a phone call away.