DR.

D Y PATIL UNITECH SOCIETY’S

DR. D Y PATIL IHMCT, TATHAWADE, PUNE 33

INTRODUCTION TO ART
OF COOKERY
C 101 - FOOD PRODUCTION I
CHEF. PRALHAD BOTRE

2020
 Introduction to art of Cookery

Chapter 1. INTRODUCTION TO ART OF COOKERY

Contents:
Chapter – 1 Introduction to art of cookery 05 06
1.1 Culinary history
1.2 Origin of modern cookery
1.3 International, Continental and Pan Asian cuisine-
Meaning and characteristics
1.4 Aims and Objectives of cooking
1.5 Attributes of culinary professional

Introduction to cooking.
Cooking is the procedure in which raw commodities are transformed into edible food
products by using heat which makes food more digestible, palatable, delicious, nutritious and
safe to consume. During cooking certain changes take place in food like breakdown of
cellulose in plant foods, tenderizes connective tissue in meat, killing harmful bacteria and
developing flavours makes food more acceptable to human beings and their digestive system.

Definition of cooking:
Cooking is an art, science & technology of preparing food by using various ways of
heat to make food more pleasant & palatable. Cookery can be defined as process of
combining ingredients using different methods of cooking. It involves preparation and
cooking. In French application of heat and in more advanced stages; it involves scope of
creativity, new innovations and ideas.

1.1 Culinary history

The art of cooking is ancient. The first cook was a primitive man, who had put a
chunk of meat close to the fire which he had lit to warm himself. He discovered that the meat
heated in this way was not only tasty but it was also much easier to masticate. From this
moment in unrecorded past cooking has evolved to reach the present level of sophistication
There is archaeological evidence of roasted foodstuffs, both animal and vegetable, in
human camp sites dating from the earliest known use of fire, some 800,000 years ago. Other
methods of cooking that involve the boiling of liquid in a receptacle have been practiced at
least since the 10th millennium BC, with the introduction of pottery.

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Culinary development initially was tied to development within as individual country

or region, however each region come contact with people from other areas and ideas were
exchanged. The result was a traceable progression from the Egyptians, Assyrians,
Chaldeans, Babylonians, Hebrews, Persians, Greeks, Roman to the gallow roman and then
to the Franks, the direct forerunner of the French kitchen. The French kitchen is the
cornerstone for the most historians of the beginning of the modern during in the western
world.
A pattern of refinement and development of culinary preparation began with the
early Egyptian rulers and continued to the time of the Persians, and the further development
by the Greeks. It is during the Roman era, that Apicius, a rich merchant published the first
comprehensive book on cookery.
Francois Pierre de la Verenne in his book ‘Le Cuisinier Francois’ brought into focus the
changes in the French kitchen from Taillevent to the middle of 1600s. a concern for balance
and harmony in meal began to come to the forefront from the heavy banquets and
unbalanced use of spices. There was little movement from the culinary art towards anything
scientific until the great Chef and scholar Antonin Careme, founded the classical French
cookery. He was the first to begin the recorded recipes in standard manner. He also began
to streamline the menus.

1.2 Origin of modern cookery

Frenchman Maitre Auguste Escoffier, in the 20th century created the first school of
culinary arts – La Cuisine Classique. Chef Maitre Augustie Escoffier is known as the
Godfather of modern cookery. Escoffier’s culinary career was supremely brilliant. He was
regarded as the emperor of the world’s kitchens. His changes in the kitchen were in the
menu and food preparation, and the kitchen itself. It was Escoffier, who shaped the modern
menu. The streamline menus were designed for the ‘service a la Russe’ and were presented
by Dubois and Bernard. The change in style of service and streamlining of the menu made it
possible for the restaurants to flourish.
Escoffier dedicated himself to reform the kitchens as much as possible. He thereby
began the changes, which have resulted in the modern kitchen. A few of the many attributes
in traduced by Escoffier includes:
1. All cooks are required to wear checker trousers and white jacket.
2. Cooks to take bath regularly.
3. Cooks should acquire schooling for their betterment.
4. Kitchens to move out from their traditional location of unventilated basement.
5. Smoking and consumption of alcohol to be banned for kitchen staff.
6. Escoffier developed a kitchen brigade, which eliminated the confusion of the
traditional kitchen setup.
7. Standardising the recipes and menus.

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The innovation of Escoffier began to make culinary preparations an art and a science,
which emphasised more on quality. The 20th century brought tremendous changes in the
field of equipment, fuel, preservation of food, refrigerated shipping and storage, vacuum
packaging and inert gas packaging etc. all these had an impact not only on the preparation
of food in the commercial kitchen, but also the organisation and manpower requirement. The
constant influx of immigrants from all over the world combined the quality and variety of
food in the United States, creating a wide variety of dishes. Throughout the 20th century, the
kitchen and the menu have been streamlined from the standpoint of nutritional value as
well as taste. There is no question that the history of culinary preparation has just begun and
kitchen organisation, style of service, cuisine etc are yet to witness loads of modification and
improvisation.

1.3 International, Continental & Pan Asian cuisine - Meaning & characteristics
International Cuisine-
Delicious food is made all over the world and every region has its own
characteristics. From the hot and spicy Asian kitchen, through the exquisitely staged dishes of
France to the barbeques of Northen America
International cuisine is a cuisine that is practiced around the world include – North
&South USA, Mexico, Russia, Europe, Asia, African countries
The taste of food Varies from country to country. Also the cooking medium. i.e fat/oil
used ranging from butter, olive oil, refined oil.
Staple ingredients includes cereals, pulses, vegetable & fruits, meat, fish, poultry, spices
& herbs also varies as per the region & countries. European countries produces good quality
of vegetables, Dairy product with variety of cheese products. Coastal areas Fish, Rice is
popular.
There are numbers of cooking methods used in cooking food comprising of Stewing,
Roasting, Grilling, Sauteing, Shallow fry, Braising. In Asian countries stewing, Roasting
(Tandoor, split), stir frying, sautéing & steaming methods are popular whereas in Europian
counties find stewing, Braising, frying, shallow frying, Roasting & Baking
There have been significant improvements and advances during the last century in food
preservation, storage, shipping and production, and today many countries, cities and regions
have access to their traditional cuisines and many other global cuisines.
Let us see the characteristics of following Countries

Mexican
 Mexican food is spicy food uses Chicken, tamales, tortillas, gorditas, corn, rice and
beans are the basics of Mexican food. Most of food is Spiced up with lots of chili,
cinnamon, cumin, garlic and onions. Sweet potatoes, peanuts, avokado, guava, tomato
and chocolate also find their way into mexican meals.

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Tortilla is use as base for many dishes. Rice, bean, corn, chili are staple food.
Burritos, Chimichangas, fajitas, Quesadillas, Tacos, Nachos, Enchilladas, churros,
Tamale are few popular example of dishes

Italian
 Home of the pasta and the pizza, Italian food is simple dishes with only a few
ingredients but of extraordinary quality. Tomatoes and basil, olive oil and Prosciutto
de Parma are typical Italian products. Full Italian meals have been known to contain
ten different courses from Aperitivo to Caffe. Italians are also known for their
fondness of desserts like cheese, cake, icecream, fruit, sweets and cookies

Thai
 Stir-fried rice and noodle dishes with lots of vegetables and curry-sauces. Chili is
widely used as well as thai basil, lemon grass and coconut. Food is spicy n has creamy
smooth texture

Indian
 Hot curries with lots of chili and a side of raita to cool down. Dishes are based on rice
and often vegetarian or with sea food. Coriander, ginger, cumin, cardamon, saffron
and nutmeg a favored flavour makers. All food served in Thali.
stewing, tandoor, frying are the cooking methods which are most commonly used

Japanese
 You cannot avoid the sushi, but Japanese cooking is so much more. Based on
noodles or rice the Japanese meals are usually made of sea food, tofu or vegetables.
Ingredients are grilled, simmered, deep-fried, steamed, dressed or raw (sashimi).
Tempura, Sushi, Miso soup, Chicken Teriyaki, yakitori are few dishes

French
 Home of the gourmet meal and the Michelin Guide, French cooking is known for its
class and superb ingredients. It serves 17 course classical menu. Onions, foie gras,
truffles, sea food, crossaints and the baguette, everything arranged with exceptional
attention to detail and served with a glass of wine. Usually Food taste is bland. Many
dishes based on basic mother sauces.
They use wine in cookery which impart taste.

Lebanese
 Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables,
fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more
often than red meat. When red meat is eaten it is usually lamb on the coast, and goat
meat in the mountain regions. It also includes copious amounts of garlic and olive oil,
often seasoned by lemon juice, olive oil, herbs, garlic and lemon are typical flavors
found in the Lebanese diet.

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Chinese
 Most meals are served in bite-sized pieces ready to be picked up by chopsticks.
Basics include rice and noodles. Meat includes every variety known to man.
Vegetables including chilies are always a part of the dishes as well as fish sauce.
Readymade sauces are used in food prep. Taste of food is varies from spicy, sweet,
sour, to piquant. One dish contain more than 2 flavours. They use stir frying &
sautéing method of cooking. Food from Schezwan, Peking, Hunan are popular.

Greek
 Lamb, sea food, olives, tomatoes and Feta cheese. Greek food consist of pita, gyros,
tzatziki and souvlaki often served with Retsina or Ouzo. Garlic, mint, thyme, oregano
and honey are often used as flavour makers.
Moussaka, Greek salad, Spanakopita, Gyro, Baklava are popular dishes.

English/U.K cuisine
 U.K cuisine comprises of foof from Great Britain, Scotland & Island.
 Fish and chips, pies and stews are the foods often associated with The British Isles.
English breakfast consisting of white beans, bacon, tomatoes, scrambled eggs,
sausages and hash browns are also widely known worldwide.
 Taste of food is bland.

Spanish
 Use olive oil in all dishes.
 Paella and tapas, stews, chorizo, serrano ham, beans and sea food. Spanish food is
also potato tortillas and Gazpacho soup.

German
 Potatoes, pork, beef and poultry - often pot-roasted - provide the meals for many
Germans. Sausages, sauerkraut and strudel are also widely eaten. Served with a mug
of beer. Food is little bland in taste.

Arab
 Couscous, shish kebab, hummus, baklawa and falaffel. Dates, garlic, yogurt, rice and
lots of spices like cinnamon, safran, cumin and saffron make up the Arabian cuisine.
Salad is often served as a side dish.

Caribbean
 Rice, chicken and seafood are everywhere in the Caribbean cuisine. Vegetables and
fruits like papaya, lime and mango are parts of many dishes as well as coconut,
ginger, nutmeg and cinnamon.

Middle Eastern

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 Based on vegetables, beans, nuts, fruit, meat and the sesami paste tahini. Dishes
include the meze - a collection of many small tapas-like dishes served together -
falaffel, hummus, kofta and Baba Ghanoush.

North American
 Hot dogs, burgers, hot wings, french fries and spareribs are commonly identified with
the North American barbeque food style. Soup, sea food, chicken and a good steak are
also commonly eaten, but like most other thing in North America the cuisine is a
melting pot of different tastes brought in from all over the world.
South American
 Potatoes, rice, maize, quinoa, sea food, lamb, venison, cassava, fruits and vegetables.
Empanadas, sandwiches, schnitzels, pasta and beef steaks are also enjoyed although
with large regional differences.

Russian
 Fish, game, mushrooms and root vegetables form the basics of Russian cuisine. Soups
like the Borsch made out of beets and tomatoes are widely recognised. Meat is usually
boiled or baked. Blini and pirozhki also originate from Russia. Meals are often served
with a drink of vodka.

African
 Rice, grains, vegetables, milk and all kinds of meat. Fruit is a valuable part of many
meals. Maize and peanuts are widely used as well as chilies and sweet potatoes.

Australian
 Australian cuisine is severely influenced by globalisation, but barbequed meats of all
varieties including kangaroo and emu are often associated with Australia. Other
dishes include roast meats, vegetables, casseroles, pasta, risotto and curries.

Continental Cuisine
It mainly refers to the cooking type on the European Continent, The French, Italian and
Spanish materials of Europe, all do 'continental' dishes which centre on olive oil, wine, garlic
and herbs like Rosemary and many others.
Continental food is cooked in a certain place consists of food prepared in other continents
except the continent where the place is located.
Continental food is rather bland;
It consists of herbs which are used for their flavour and aroma.
Different kinds of equipments such as saucepan, different kinds of knifes, egg beater etc are
used.

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Most continental food is cooked for a shorter duration as compared to Indian food.
Continental cuisine consists of a series of courses that are served one after another in fined
portions. Unlike Indian cuisine the courses are not all served together at the same time.
Continental cuisine is part of European cuisine the consistency that is pouring or dropping
and also the style of ingredients (boneless / without skin) differs from that of Indian cuisine.
Cuisines that are originated from Europe is called as continental cuisine

Points:
1. Use of specific herbs as they go well with particular foods:
1) Tomato – Basil 2) Chicken – Oregano 3) Fish – Thyme, Dill
4) Grills - Rosemary
 Cooking time and temperature: 1) Rare 2) Medium 3) Well
2. Appropriate proportion of accompaniments and main course
3. Jointing done with / without skin
4. Food is bland and rarely lightly spiced
5. Courses are followed
6. Cooking is preferred in their own juices called Jus Roti.
7. Vegetables are not cooked to soft but just done
8. Extensive use of bread, refined flour
9. Less oil used, Food is not greasy due to use of olive oil & Butter as cooking
10. Wine is most commonly used in cooking.

Pan Asian Cuisine

Pan refer to a menu that includes a number of distinguishable dishes from continent of
Asia but not ltd to Chinese, Japanese, Thai, Vietnamese, Korean & Indian
OR
Any cuisine from a culture originating from Asian including, but not limited to Chinese,
Japanese, Thai, Vietnamese, Korean & Indian.
Asian cuisine divided into 4 parts
1. West Asian Cuisine – divided into 2 groups- Gulf & AL-SHAM countries
Gulf countries main dishes made by bread, rice with chicken or lamb
AL-SHAM countries people food made are Kebab, Shawarma, Baklava etc.

2. Central Asian Cuisine –Kazakhstan,Turkmenistan, Tajikistan, Uzbekistan, Kirgystan

They have mainly rice variation with lamb like RICE + LAMB = PALOV
GRAIN + WHEAT/BREAD + LAMB = KEBAB
Sumalak n dishes like pilov, shurpa, kuk-samsa, sweet-nishalda popular

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3. East Asian Cuisine – include Chinese, Japanese, Korean, Mongolian, Taiwanese

food
This is most poipulated region in the world. It has lot of regional dishes mostly from
China. Staple food includes rice, noodles, moong beans, soy beans, seafood (Japan),
mutton (Mongolia), bok choy & Tea.
It rely on basic methods of food prevention such as drying, salting, pickling &
fermentation.
Types of sushi includes nigiri, temaki, gunkan, norimaki, oshi, inari.
Korean cuisine consist of grilled marinated beef cook in its own juice. Kimchi
national dish of Korea

4. South Asian Cuisine – also known as Deshi cuisine include cuisine from Indian
subcontinent. It includes 7 countries like India, Bangladesh, Pakistan, Nepal, Bhutan,
Shrilanka & Maldives. It has roots in the Hindu beliefs, customs & practices. Food
flavoured with various types of chili, black pepper, cloves & other strong herbs and
spices along with ghee. Ginger used in sweet & savory dishes.Turmaric & cumin used
for curries.
Common meat includes lamb, goat, fish & chicken. Beef & Pork is less
common..Rasgulla, Lassi, Faluda Mishti Doi (from Tibet, Bhutan & Nepal),
Peshawari Ice cream, Chai, Kawah, Nepal PedaTongba & Rakshi, Suja (butter
tea)Momos are popular. Sri lanka Konda Kavum (Rice prep)

1.4 Aims & objectives of cooking food

1. Cooking partly sterilizes food.
Above 40°C the growth of bacteria falls off rapidly and in general it ceases above
45°C. Non sporing bacteria are killed at temperatures above 60°C for varying periods
of time, e.g. to make milk safe, it is pasteurized at 63°C for 30 minutes or at 72°C for
15 seconds. Boiling kills living cells with the exception of spores, in a few seconds.
Spore bearing bacteria take about 4 to 5 hours of boiling to be destroyed. To destroy
them in a shorter period of time higher temperature must be used.

2. Cooking helps to make food more digestible.

Complex foods are often split into simpler substances during cooking. This helps the
body to absorb and utilize the food more readily than if consumed in its raw form.

3. Cooking increases palatability.

Cooking pleases the eye and helps to stimulate the digestive juices, thereby creating
an appetite.

4. Cooking makes food more attractive in appearance and therefore more appetizing.
5. Cooking introduces variety to the menu.
Many different types of dishes can be prepared using the same ingredient. E.g –
croquettes, stew, kebabs

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6. Cooking helps to provide a balance meal.

Different ingredients combined together in one dish make it easier to provide a
balanced meal.

7. Cooking retains, as far as possible, the nutritive and flavouring ingredients by using
the cooking liquor.
8. Cooking preserve food for a longer time.
High temperature destroys bacteria and limits spoilage

 1.5 Attributes of culinary professional

1. A professional & Hygienic Appearance –
All staff should be aware of the factors listed below & it is their individual
responsibility to ensure that they are put into practice.
2. Knowledge of Food –
The staff must have sufficient knowledge of all items in the menu.
3. Punctuality –
Is all important. If staff continually late on duty, it shows lack of interest in work &
lack of interest for management.
4. Personality –
The staff must be tactfully, courtiers, good humored & of an even temper. They must
converse in a pleasing & well spoken manner & the ability to smile at the right time
pays dividend.
5. Attitude to co-employee –
The correct approach to co –worker or supervisor up most important. Be diplomatic,
pleasant, polite & friendly.
6. Honesty –
Is there is trust & respect in the triangle of staff, costumer & management relationship
then there will be good atmosphere which encourages efficiency & good team spirit.

7. Loyalty –
The staff obligation & loyalty are firstly to the establishment in which they are
employed & its management.

8. Conduct/Behavior –
It should be impeccable at all time. The rules & regulation of management must be
followed & respect shown to all senior members of staff.

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9. Positive Attitude towards Job -

Is really an attitude of mind. Positive thinking make a habit of looking on bright side,
no matter how different , how difficult is situation.

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