Semester 1st – Exam 101
UNIT 1
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1.1 Culinary History
- Early Cookery: Began with early humans using fire to roast and boil food. Early techniques involved simple methods and stone tools.
- Ancient Civilizations:
- Egyptians: Developed bread-making and beer brewing.
- Romans: Introduced advanced cooking techniques and extensive use of spices and herbs.
- Greeks: Emphasized olive oil, wine, and fresh ingredients.
- Middle Ages:
- European Cuisine: Influenced by the introduction of spices from the Middle East and the preservation techniques of monastic cookery.
- Renaissance and Modern Era:
- French Cuisine: Refined cooking techniques and presentation standards set by chefs like Escoffier.
- Industrial Revolution: Introduction of new technologies such as stoves and refrigeration.
1.2 Origin of Modern Cookery
- French Influence: The establishment of haute cuisine by Auguste Escoffier and the classical brigade system.
- Global Exchange: The introduction of new ingredients and cooking methods through global exploration and trade.
- Contemporary Innovations: Advances in culinary techniques and technologies that shape modern cooking.
1.3 Kitchen Organisation
- Classical Brigade System:
- Chef de Cuisine: Manages the overall kitchen operations.
- Sous Chef: Assists the chef and oversees daily kitchen activities.
- Chef de Partie: Manages specific sections of the kitchen (e.g., sauces, vegetables).
- Modern Kitchen Layout: Functional areas including prep stations, cooking stations, and plating areas for efficient workflow.
1.4 Equipment Knowledge and Development
- Essential Equipment:
- Knives: Chef’s knife, paring knife, serrated knife.
- Cookware: Pots, pans, and baking sheets.
- Appliances: Ovens, stoves, refrigerators.
- Technological Advances: Development of advanced kitchen gadgets such as food processors, sous-vide machines, and induction cooktops.
1.5 Hygiene in Kitchen
- Food Safety: Proper handling, cooking, and storage of food to prevent contamination.
- Sanitation: Regular cleaning and disinfecting of kitchen surfaces, equipment, and utensils.
- Cross-Contamination Prevention: Use separate cutting boards and utensils for raw meats and vegetables.
1.6 Personal Hygiene
- Hand Washing: Regular and thorough washing of hands before and after handling food.
- Proper Attire: Wearing clean uniforms, aprons, and hair coverings to maintain cleanliness.
- Health Monitoring: Ensuring that kitchen staff are free from illnesses that could affect food safety.
Unit 2
Safety and Security in Kitchen, Cutting Injuries or amputation, Burns and scalds, fire risk. Restaurant- Tripping or falling while carrying hot food. Kegs and gas stores- Incorrect handling and storage of gas cylinders is dangerous, unsafe stacking of kegs and cases is dangerous.
2.1 Safety and Security in the Kitchen
- General Safety:
- Emergency Procedures: Clear protocols for dealing with accidents and emergencies, including first aid and emergency contacts.
- Personal Safety: Proper use of safety gear such as gloves and non-slip footwear.
2.2 Cutting Injuries or Amputation
- Prevention:
- Knife Safety: Use sharp knives to reduce the risk of slips; always cut away from your body.
- Cutting Techniques: Proper techniques to avoid accidents, such as keeping fingers tucked in.
- Response:
- First Aid: Immediate treatment for cuts, including cleaning the wound and applying pressure to stop bleeding.
- Medical Attention: Seek professional medical help for severe injuries or potential amputations.
2.3 Burns and Scalds
- Prevention:
- Protective Gear: Use oven mitts and heat-resistant gloves when handling hot items.
- Temperature Awareness: Be cautious of hot surfaces, steam, and boiling liquids.
- Response:
- First Aid for Burns: Cool the burn under running cold water, cover with a sterile bandage, and avoid using ice or greasy substances.
- Medical Attention: Seek professional care for severe burns or if blisters develop.
2.4 Fire Risk
- Prevention:
- Fire Safety Equipment: Install and maintain smoke detectors, fire extinguishers, and sprinklers.
- Safe Practices: Avoid overloading electrical outlets, and ensure proper storage of flammable materials.
- Response:
- Fire Drills: Regularly practice fire drills and ensure all staff know evacuation procedures.
- Emergency Response: Use fire extinguishers correctly and evacuate the area immediately if necessary.
2.5 Restaurant Safety
- Tripping or Falling:
- Proper Handling: Use caution while carrying hot food and avoid running or carrying excessive loads.
- Clear Pathways: Keep floors clean and free of obstacles to prevent tripping accidents.
2.6 Kegs and Gas Stores
- Handling Gas Cylinders:
- Storage: Store gas cylinders in a well-ventilated area, away from heat sources and flammable materials.
- Handling: Securely fasten cylinders and check for leaks regularly. Use proper equipment to move and handle cylinders.
- Stacking Kegs and Cases:
- Safety: Stack kegs and cases safely, ensuring they are stable and not at risk of falling.
- Access: Ensure that stacking does not obstruct access to emergency exits or equipment.
UNIT 3
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3.1 Various Fuels
- Gas
- Advantages: Immediate heat, cost-effective, clean burning.
- Disadvantages: Safety concerns, dependency on supply.
- Electricity
- Advantages: Convenient, safe, versatile.
- Disadvantages: Higher cost, dependent on the source of electricity.
- Induction
- Advantages: Efficient, safe, fast cooking.
- Disadvantages: High initial cost, requires compatible cookware.
- Wood and Charcoal
- Advantages: Adds flavor, widely available.
- Disadvantages: Environmental impact, less precise control.
- Oil
- Advantages: Versatile, even heat distribution.
- Disadvantages: Health risks, fire hazard.
3.2 Energy Conservation
- Efficient Cooking Practices
- Use lids to retain heat.
- Match pot and burner sizes.
- Preheat ovens only when necessary.
- Appliance Usage
- Choose energy-efficient appliances.
- Maintain appliances for efficiency.
- Alternative Energy Sources
- Solar cooking with solar cookers.
- Biogas from organic waste.
3.3 Method of Cooking
- Boiling: Cooking in boiling water or liquids. Common for pasta, vegetables, eggs.
- Frying: Cooking in hot oil or fat. Includes deep-frying and pan-frying.
- Baking: Cooking with dry heat in an oven. Common for bread, cakes, pastries.
- Grilling: Cooking over direct heat on a grill. Common for meat, vegetables, seafood.
- Steaming: Cooking using steam from boiling water. Common for vegetables, dumplings, seafood.
- Roasting: Cooking in an oven with dry heat. Common for meat, poultry, vegetables.
- Sautéing: Cooking quickly in a small amount of oil or butter over high heat. Common for vegetables, meats.
UNIT 4
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1. Salt
- Types: Table salt, sea salt, kosher salt, Himalayan pink salt.
- Uses: Flavoring, preserving, enhancing other flavors.
2. Liquid
- Types: Water, milk, cream, stocks, broths, oils, vinegar.
- Uses: Cooking bases, flavor enhancers, moisture for dishes.
3. Sweetening
- Types: Sugar (granulated, brown, powdered), honey, maple syrup, agave nectar.
- Uses: Sweetening dishes, baking, flavor balancing.
4. Salts & Oils
- Salts: Sea salt, rock salt, table salt.
- Oils: Olive oil, vegetable oil, canola oil, coconut oil.
- Uses: Seasoning, cooking, frying, baking.
5. Thickening Agents
- Types: Cornstarch, flour, gelatin, agar, arrowroot.
- Uses: Thickening sauces, soups, and gravies.
6. Eggs
- Types: Chicken eggs, duck eggs, quail eggs.
- Uses: Binding, leavening, enriching dishes, making sauces.
7. Herbs
- Types: Basil, parsley, cilantro, thyme, rosemary.
- Uses: Flavoring, garnishing, seasoning.
8. Spices
- Types: Black pepper, cumin, coriander, cinnamon, turmeric.
- Uses: Adding heat, depth, and complexity to dishes.
9. Condiments
- Types: Ketchup, mustard, mayonnaise, soy sauce, hot sauce.
- Uses: Enhancing flavor, adding tanginess or heat to dishes.
