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  • HMPC 101 Group Report: Introduction To Cookery and Kitchen Essentials

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    Regina Guinto
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    This document provides an introduction to cookery and kitchen essentials. It defines cookery as the art and science of preparing food using heat. It discusses the importance of cooking for health, balanced diets, and food safety. It then describes the roles and responsibilities of different kitchen staff positions. Finally, it outlines the importance of kitchen equipment for restaurants, including enabling fast production, delivering quality food, preventing bacteria, and allowing staff to multitask. Overall, the document introduces basic concepts around cooking, kitchen operations, and the impact on the hospitality industry.

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    This document provides an introduction to cookery and kitchen essentials. It defines cookery as the art and science of preparing food using heat. It discusses the importance of cooking for health, balanced diets, and food safety. It then describes the roles and responsibilities of different kitchen staff positions. Finally, it outlines the importance of kitchen equipment for restaurants, including enabling fast production, delivering quality food, preventing bacteria, and allowing staff to multitask. Overall, the document introduces basic concepts around cooking, kitchen operations, and the impact on the hospitality industry.

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    24 views3 pages

    HMPC 101 Group Report: Introduction To Cookery and Kitchen Essentials

    Uploaded by

    Regina Guinto
    This document provides an introduction to cookery and kitchen essentials. It defines cookery as the art and science of preparing food using heat. It discusses the importance of cooking for health, balanced diets, and food safety. It then describes the roles and responsibilities of different kitchen staff positions. Finally, it outlines the importance of kitchen equipment for restaurants, including enabling fast production, delivering quality food, preventing bacteria, and allowing staff to multitask. Overall, the document introduces basic concepts around cooking, kitchen operations, and the impact on the hospitality industry.

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    © All Rights Reserved
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    of 3

    HMPC 101

    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

    Role and Responsible

    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 Grade Manager - Prepares all cold savory food.

    Chef Saucier - Prepares sautéed items.

    Chef Poissonier - Fish and Seafood cook. Prepares sea food dishes.

    Chef Patissier - Pastry cook. Prepares cakes, breads, and pastries.

    Chef Entremetier - Hot appetizers cook. Prepares soups and stocks.

    Commis - Junior cook.

    IMPORTANCE OF KITCHEN EQUIPMENT IN RESTAURANT


    1. Fast production - The restaurant kitchen equipment could help in the fast paced processing of
    food. One of the important factors people are looking at a restaurant is the fast turnaround of
    their orders. Restaurants could only do that if they have the equipment that could help them
    deliver the food that the client has ordered.

    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.

    IMPACT OF COOKERY AND OTHER KITCHEN ESSENTIALS TOWARDS HOSPITALITY


    INDUCTRY
     Income – serving food that can satisfy the customer’s needs helps an establishment to earn
    money.
     Satisfaction – serving food can attracts tourists/guest and can also help build loyal customers.
     Efficiency – kitchen equipment can minimize the work of the kitchen staff and also it can help
    by making the work easy when accomplishing massive orders of food in a very fast pace.
     Uniqueness – a great food service makes an establishment have its own unique image that
    builds loyal customer and progressive income.
     Job Opportunities – it also help people to develop their career especially if they are interested with
    cooking or any job related in kitchen.
     Services – food is one of our daily needs, people tend to go to a place that also serves food.
     Attraction – we all know that food attracts more customer where people are most likely to visit and
    sometimes travel just to go to a place taste one of their famous food or to discover new food/delicacies.

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