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HMPC 101 Group Report: Introduction To Cookery and Kitchen Essentials
HMPC 101 Group Report: Introduction To Cookery and Kitchen Essentials
GROUP REPORT
Introduction to
Cookery and Kitchen Essentials
GROUP 1
SALAZAR, PATRICIA BHABES
R.
GERONA, PATRIXIA
SANTOS, DANIEL
TOPIC: Introduction to Cookery and Kitchen Essentials
Cookery- is an art and science of preparing food for consumption by using heat.
Importance of cooking food:
Health – improper handling of food can be potentially dangerous and can result various
diseases.
Balance diet – cooking food can provide an opportunity to create well-balanced meals
including protein, carbohydrate, fats, vitamins and minerals that our body required.
Taste – well cooked food includes high level of fat and salt that gives food better taste.
Food Poisoning – cooking ensured that all microorganisms are destroyed.
Kitchen – heart of every restaurants and catering industry; a placed where food is being prepared,
cooked and plated for customer consumption.
Kitchen Staff
Chef de Cuisine - Main cook. Overall management of kitchen and staff, supervising, creating
new recipes, and training apprentice.
Sous Chef - Deputy cook. Takes charge in the absence of Executive cook.
Chef Tournant - Has skills and knowledge of every section. Takes charge as and when
required.
Chef Poissonier - Fish and Seafood cook. Prepares sea food dishes.
2. Quality Food - The restaurant kitchen equipment could help deliver quality food to the patrons.
Since these equipment are made especially for restaurant operations, it has the ability to
create quality dishes that clients would love.
3. Bacteria free - With the use of restaurant kitchen equipment, cooks could be assured that they
are serving bacteria free food. With the proper maintenance and cleaning of this equipment,
such could help store the raw ingredients in the best possible way. The equipment for this
storing endeavor are the refrigerator and the freezer. These equipment have the capacity to
keep the food from any possible contamination and help maintain its freshness so that they
could be used in the restaurant service.
4. Multitask - These equipment enable the cook to do multitasking. These equipment need not
have to be attended on all the time; thus, the cook can accomplish more tasks in the kitchen.