| Cooking involves the application of heat to | | | | plating of the meal and the recognition of the |
| foodstuffs. The basic object of cooking is to | | | | customer in the queue is just as important as the |
| tenderize (or in the case of flour goods such as cake, | | | | hours of work which have gone on beforehand. |
| to stabilize) food so that it will be easier to digest. | | | | The skill involved in cookery is not only concerned |
| There are two other reasons for cooking food. One | | | | with recipes, but also with the ability to control the |
| is related to taste and the physical aspects of eating | | | | amount and intensity of heat applied to a wide range |
| and nourishment of the body; the other concerns | | | | of foodstuffs. The teaching of professional cookery |
| social values related to the preparation and sharing of | | | | should emphasise this skill. If the principles and |
| meals. These are the foundations on which the | | | | methods of cookery can be mastered, any recipe |
| attitude of the professional cook is built. Cookery, | | | | can be prepared to an acceptable standard. The |
| then, is not only concerned with tenderizing food but | | | | recipes in this book have been selected, in part, to |
| also with: | | | | give this experience. |
| The creation of flavours through browning and | | | | Here are some more of the basic principles to think |
| combining different foods | | | | about when it comes to cooking food, and how it |
| The concentration of flavours by reduction through | | | | can affect the finished outcome of the meal that |
| boiling or simmering | | | | ends up on your plate. The factors that affect the |
| The absorption of flavours through long cooking or | | | | amount and intensity of heat applied to food are as |
| slow shallow-frying (sweating) | | | | follows. |
| What marks out the professional cook is the ability | | | | 1. The softness or hardness of the food. |
| to make food combinations into attractive, nourishing | | | | 2. Whether it is of animal or vegetable origin. |
| and appropriate meals for people, whether in | | | | 3. The size of the pieces being cooked. |
| hospitals, offices, motels or restaurants. Concern for | | | | 4. The combination of ingredients and whether they |
| cooking does not finish with the work at the stove, | | | | are dried, fresh or frozen. |
| fryer or steamer, but continues to the point where | | | | 5. The type of heat to be applied. |
| the meal is consumed. A cook must always be | | | | 6. The quality and type of saucepans and utensils. |
| conscious of the expectations and needs of the | | | | This knowledge can be gained only by using various |
| patient, guest or customer. | | | | utensils on different commercial cooking appliances. |
| By way of example, part of the cure for a patient in | | | | Good cooking cannot be achieved on thin-bottomed, |
| hospital is appropriate and well-prepared meals. | | | | uneven pans, and these must be avoided at all cost. |
| Medicine is helpful, but people are considered only to | | | | Too much heat will result in overcooking, dryness, |
| be well when they do not need medicine and are | | | | shrinkage, burning and disintegration (the food falls |
| eating a full diet. In a restaurant, a customer may be | | | | apart and the texture is mushy). Too little heat may |
| celebrating an important occasion or hoping to | | | | result in poor flavour development, flat or watery |
| impress a guest with the meal you have cooked. In | | | | taste, softness, poor colour and loss of nutritional |
| hostels and institutions the meals represent home and | | | | value. Think of these points when you are cooking. |
| the security that goes with it. In a cafeteria, the | | | | |