Page 1 : COLLEGE OF TEACHER EDUCATION, 2ND SEMESTER, S.Y. 2021 – 2022, PRELIM COVERAGE, Module in, QUANTITY COOKERY, MODULE NO.: 01, NAME OF STUDENT: ___________________________________________________, YEAR / SECTION: ______________________________________________________, DATE RECEIVED: ______________________________________________________, INSTRUCTOR: LESTER A. VIEJO, Note: All answers should be written on a separate sheet and should be attached in this module upon passing. Please be cautious in following the given instructions in each activity. Please observe punctuality in accomplishing this module. God bless. - INSTRUCTOR, OVERVIEW, Quantity cookery has existed for thousands of years, as long as there have been large groups of people to feed, such as armies., , Modern cuisine begun in the middle of the eighteenth century. At this time, food production in France was controlled by GUILDS. Caterers, pastry makers, roasters, and pork butchers held licenses to prepare specific items. An innkeeper, in order to serve a meal to guests, had to buy the various menu items from those operations that were licensed to provide them. Guests had little or no choice and simply ate what was available for that meal., , In 1765, a Parisian named Boulanger began advertising on his shop sign that he served soups, which he called restaurants or restoratives. (Literally, the word means “fortifying.”) According to the story, one of the dishes he served was sheep’s feet in a cream sauce. The guild of stew makers challenged him in court, but Boulanger won by claiming he didn’t stew the feet in the sauce but served them with the sauce. In challenging the rules of the guilds, Boulanger unwittingly changed the course of food service history., , The new developments in food service received a great stimulus as a result of the French Revolution, beginning in 1789. Before this time; the great chefs were employed in the houses of the French nobility. With the revolution and the end of the monarchy, many chefs, suddenly out of work, opened restaurants in and around Paris. Furthermore, the revolutionary government abolished the guilds. Restaurants and inns could serve dinners reflecting the talent and creativity of their own chefs, rather than being forced to rely on licensed caterers to supply their food. At the start of the French Revolution, there were about 50 restaurants in Paris. Ten years later there were about 500. Another important invention that changed the organization of kitchens in the eighteenth century was the stove,, LEARNING OBJECTIVES, At the end of the module, the students are expected to:, Learn the historical importance of alcohol in religious rites, ceremonies, and medical treatment; in meals; in fellowship; and in humankind’s search for wisdom and truth., Learn about how wine, beer, and distilled spirits were created., Trace the history of the tavern in Europe and America and recount, the role that taverns played in the American Revolution., Examine the impact of Prohibition on the bar industry., Compare and contrast the types of businesses that make up today’s, beverage-service industry, GUIDE QUESTIONS / ACTIVITIES, Answer the following questions briefly, 1.What is quantity cooking?, LESSON PROPER, DISCUSSION, CHEF CARÊME, , Marie-Antoine Carême (1784–1833). As a young man, Carême learned all the branches of cooking quickly, and he dedicated his career to refining and organizing culinary techniques. His many books contain the first systematic account of cooking principles, recipes, and menu making., , He was perhaps the first real celebrity chef, and he became famous as the creator of elaborate, elegant display pieces and pastries, the ancestors of our modern wedding cakes, sugar sculptures, and ice and tallow carvings., , , ESCOFFIER, , Georges-Auguste Escoffier (1847–1935), the greatest chef of his time, is still today revered by chefs and gourmets as the father of twentieth-century cookery. His two main contributions were (1) the simplification of classical cuisine and the classical menu, and (2) the reorganization of the kitchen., , Escoffier rejected what he called the “general confusion” of the old menus, in which sheer quantity seemed to be the most important factor. Instead, he called for order and diversity and emphasized the careful selection of one or two dishes per course, dishes that followed one another harmoniously and delighted the taste with their delicacy and simplicity., , Escoffier’s books and recipes are still important reference works for professional chefs. The basic cooking methods and preparations we study today are based on Escoffier’s work. His book Le Guide Culinaire, which is still widely used, arranges recipes in a simple system based on main ingredient and cooking method, greatly simplifying the more complex system handed down from Carême. Learning classical cooking, according to Escoffier, begins with learning a relatively few basic procedures and understanding basic ingredients. Escoffier’s second major achievement, the reorganization of the kitchen, resulted in a streamlined workplace that was better suited to turning out the simplified dishes and menus he instituted. The system of organization he established is still in use today, especially in large hotels and full-service restaurants., , , MODERN TECHNOLOGY, , Today’s kitchens look much different from those of Escoffier’s day, even though our basic cooking principles are the same. Also, the dishes we eat have gradually changed due to the innovations and creativity of modern chefs. The process of simplification and refinement, to which Carême and Escoffier made monumental contributions, is still ongoing, adapting classical cooking to modern conditions and tastes., , Development of New Equipment, , We take for granted such basic equipment as gas and electric ranges and ovens and electric refrigerators. But even these essential tools did not exist until fairly recently. The easily controlled heat of modern cooking equipment, as well as motorized food cutters, mixers, and other processing equipment, has greatly simplified food production. Modern equipment has enabled many food service operations to change their production methods. With sophisticated cooling, freezing, and heating equipment, it is possible to prepare some foods further in advance and in larger quantities., , Development and Availability of New Food Products, , Modern refrigeration and rapid transportation caused revolutionary changes in eating habits. For the first time, fresh foods of all kinds—meats, fish, vegetables, and fruits— became available throughout the year. Exotic delicacies can now be shipped from anywhere in the world and arrive fresh and in peak condition. The development of preservation techniques—not just refrigeration but also freezing, canning, freeze-drying, vacuum-packing, and irradiation—increased the availability of most foods and made affordable some that were once rare and expensive, , COOKING IN THE TWENTIETH AND TWENTY-FIRST CENTURIES, A generation after Escoffier, the most influential chef in the middle of the twentieth century was Fernand Point (1897–1955).Working quietly and steadily in his restaurant, La Pyramide, in Vienne, France, Point simplified and lightened classical cuisine. ”Point insisted that every meal should be “a little marvel”, , Many of his apprentices, such as Paul Bocuse, Jean and Pierre Troisgros, and Alain Chapel, went on to become some of the greatest stars of modern cooking. They, along with other chefs in their generation, became best known in the 1960s and early 1970s for a style of cooking called nouvelle cuisine. Reacting to what they saw as a heavy, stodgy, overly complicated classical cuisine, these chefs took Point’s lighter approach even further. They rejected many traditional principles, such as a dependence on flour to thicken sauces, and instead urged simpler, more natural flavors and preparations, with lighter sauces and seasonings and shorter cooking times. In traditional classical cuisine, many dishes were plated in the dining room by waiters. Nouvelle cuisine, however, placed a great deal of emphasis on artful plating presentations done by the chef in the kitchen. Very quickly, however, this “simpler” style became extravagant and complicated, famous for strange combinations of foods and fussy, ornate arrangements and designs. By the 1980s, nouvelle cuisine was the subject of jokes., , COOKERY: Cookery is defined as a chemical process involving the application and withdraws of heat; proper mixing of ingredients decision-making and technical knowledge and skill but with the changing definition cooking is defined as both an art as well as technology. In French the word ‘cuisine’ means the art of cooking and preparing dishes and the place kitchen where they are prepared. The art of cooking is ancient and generally originated when by chance a chunk of meat fell into fire and came out to be more tasty and tender and it was from this point only that cooking has evolved to reach the present level of sophistication., , There are 3 classes of professional cookery associated with the craftsmen and they are graded according to the quality of material used, , , CUISINE SIMPLE/PLAIN COOKERY, , Here the basic necessities are used and the craftsmen prepare the dishes of highest standard with the minimum materials., , CUISINE BOURGEOISE, , This is a type of cookery, which provides better raw materials to produce the dishes of better quality., , , HAUTE CUISINE/HIGH CLASS COOKERY, , In this cookery the best possible raw materials are used and the best quality dishes are prepared., , , A. LEVEL OF SKILLS AND EXPERIENCES, , SKILLS may be grouped into 3 general categories., , , 1) SUPERVISOR: The head of the food service, whether called Executive chef or head chef or kitchen director, must have management and supervisory skills as well as through knowledge of food production., , He should be able to:, , • Organize and motivate people under him., , • Planning menus and production procedures., , • Controlling costs and managing budgets., , • Purchasing food supplies & equipment., , • Must be an experienced chef in order to schedule food production., , • Train and instruct workers., , • Control quality., , 2) TECHNICALLY: The cooks are the backbone of the kitchen. These workers carry out the actual food production. They must have knowledge of and experience in cooking techniques. They must be able to function well with their fellow workers and co-ordinate with other departments. Food production is a team activity., , 3) ENTRY LEVEL: This level of workers usually requires no particular skills & experience. The jobs assigned to them are stewarding or basic pre-preparation of vegetables. As their knowledge, skill & experience increases, they may be given more complex task which will eventually make them skilled chefs. Many ex-chefs begin their career as pot washers. Beginning in an entry level position and working one’s way up has been the traditional way of advancing in a food service career. Today however, who are a graduate from hotel management start at entry level already possessing a general knowledge of food production practices, which would give them a head start over other beginners who have no knowledge., , B. ATTITUDES AND BEHAVIUR IN THE KITCHEN, , ‘LA CUISINE` means the kitchen. Also ‘Art Of Cooking`, , C Care of equipment., , U Understanding the basic method (to achieve quality)., , I Integrity in handling & serving food (would I eat the food prepared by me)., , S Safety in handling equipments., , I Initiatives you will have to take., , N Neatness during work & presentation., , E Efficiency of yourself., , , , “BE POSITIVE AND THINK POSITIVE”, , The emphasis of a food service education is on learning a set of skills. But ATTITUDES are more important because a good attitude will help you not only to learn skills but also to preserve and overcome many difficulties you will face in your career. The successful foodservice workers follow an unwritten code of behavior and set of attitudes, which may we call professionalism., , Set of qualities are:-, , 1. Positive Attitude Towards The Job: In order to be a good professional chef you must like cooking and want to do it well. Satisfaction of doing your job well and making everything run smoothly will give you enjoyment, which you will always cherish. A chef with a positive work quickly, efficiently, neatly and safely. Professionalism has pride in their work and wants to make sure that the work is some thing to be proud of., , 2. STAYING POWER: A food service personnel requires good health, physical and mental stamina and a willingness to work., , 3. ABILITY TO WORK WITH PEOPLE: Works as a team & it is essential to be able to work well as a team and to co-operate with your colleagues., , 4. COMMUNICATION:, , • With your supervisors: let them know your difficulties., , • With your colleagues: share knowledge and learn from them. No body knows everything., , • With your subordinates: respect them & be courteous., , • With the food & beverage staff: control your temper., , 5. EAGERNESS TO LEARN: There is more to learn about cooking than you will learn in a life time. The food service industry is changing so rapidly that it is vital to be open to new ideas. No matter how good your techniques are, you might learn an even better way., , 6. MUST DEVELOP A FULL RANGE OF SKILLS: A chef must not only a good cook, but is also important to develop and maintain other skills that are necessary for the profession., , Must be able to understand and manage food cost and other financial matters, , • Manage and maintain proper inventories., , • Deal with suppliers., , • Understand personnel management., , 7. EXPERIENCE: There is no substitute for year of experience. Practice more & more to gain more experience., , 8. AIMING FOR A QUALITY: What ever you do must have a distinctive sign of quality., , 9. CREATIVITY: Sky is a limit “Nouvelle Cuisine”., , 10. RETURN TO BASIC: Experiments and innovation needs good understanding of basics., , 11. CARE OF EQUIPMENT: Equipment has been put to your disposal to help you. TAKE CARE OF IT, treat it as your own, even if it does not belong to you, for others will also be using it., , 12. SAFETY : Kitchens can be dangerous place injurious can occur by cuts, burns, handling of machines and equipment, falling etc. think about yours as well as others., , , “NEVER RUN IN KITCHEN ALWAYS WALK”, , C. PERSONAL HYGIENE., , A hygienic appearance of professional is indicated by high standards of personal cleanliness and is shown by cleanliness of hair, hands, face, clothing and shoes.Good personal hygiene helps prevent food borne disease; therefore these points must be put into practice., , • Shower or bath daily, , • Wear clean clothes and uniform., , • Do not work if suffering from a communicable disease., , • Handle food as little as possible., , • Wash hands before and during work and after using the toilet., , • Keep hair clean and do not handle., , • Keep fingernails clean & shorter., , • Do not touch nose & mouth with hands., , • Do not cough or sneeze over food, use a tissue., , • Do not wear rings, earrings, jewellery & watches., , • Do not smoke in food areas., , • Taste food with a clean spoon., , • Do not sit on a work surface., , • Footwear should be clean and safe., , • Chef cap should always be worn when handling food., , • Open cuts, burns etc. must be covered with waterproof dressing., , • Persons suffering from diarrhea, sore throat, vomiting, cold etc. must not handle food., , , , If a person becomes aware that they are suffering from or are carrier of typhoid, paratyphoid, salmonella or staphylococcal infection, the parson responsible for the premises must be informed, who then must inform the Medical Officer of Health., , , HYGIENE IN HANDLING FOOD, , 1. DRY FOOD STORAGE: Avoid moisture, air tight container, avoid insect & rodent., , 2. FREEZER STORAGE: Well packed food with label store at -18º C, follow FIFO & thaw properly before use., , 3. COLD ROOM STORAGE: Cooked items away from raw item. Store everything in container. Chill food before refrigeration. Keep temperature under 7º C., , 4. HOT FOOD STORAGE: Do not reheat in Bain Marie. Cover all the food. Keep food above 65º C., , 5. FOOD HANDLING:, , • Work with fresh & safe food, , • Use clean equipment & work table., , • Wash & wipe tools (knives, chopping board etc.) after every use., , • Wash ingredients., , • Re boil stocks, sauces, soups, milk before re use., , • Do not mix batches of cooked food., , • Use separate tools for vegetables & meats., , • Use separate tools for raw & cooked food., , • Quickly chill all high risk food for cold storage., , • Keep work area clean., , , , D. UNIFORMS & PROTECTIVE CLOTHING, , CHEF CAP, , • Should cover the hair., , • Retain sweat on the face., , SCARF, , • Retaining sweat around the neck., , • Decreases risk of catching cold when going inside a walk in., , • Also brings neatness to uniform., , CHEF COAT, , • Protect the chest from heat (double press, cotton)., , • White colour ( shows when dirty, less heat absorber), , APRON, , • Protect chef coat & trouser., , • Not used to wipe hands., , TROUSER, , • Generally black or black & white check., , SHOES, , • Ankle high shoes., , • Low heal, , • Leather with rubber or wooden sole., , • Always wear black socks., , , E. SAFETY PROCEDURE IN HANDLING EQUIPMENT, , Safety procedure in handling of equipment, , • Do not wash equipment unless you understand the operation., , • Use all guards & safety devices on equipment., , • Do not touch or remove food, from any kind of equipment, while it is running., , • Remove particles of food with cloth, palette knife, needle or brush from cutting machine., , • Unplug electrical equipment before disassembling or cleaning., , • Make sure the switch is off before plugging in equipment., , • Do not touch or handle electrical equipment including switches, if your hands are wet or if you are standing in water., , • Test that it is properly assembled, plug in and switch on., , • Wear properly fitting clothing and tuck in apron string to avoid getting caught in machinery., , • Use equipment only for the purpose intended., , • Stack pots, pans and other equipment properly on racks so that they are stable and not likely to fall., LESSON SUMMARY, EVALUATION, EXPLAIN THE FOLLOWING., • Shower or bath daily, , • Wear clean clothes and uniform., , • Do not work if suffering from a communicable disease., , • Handle food as little as possible., , • Wash hands before and during work and after using the toilet., , • Keep hair clean and do not handle., , • Keep fingernails clean & shorter., , • Do not touch nose & mouth with hands., , • Do not cough or sneeze over food, use a tissue., , • Do not wear rings, earrings, jewellery & watches., , • Do not smoke in food areas., , • Taste food with a clean spoon., , • Do not sit on a work surface., , • Footwear should be clean and safe., , • Chef cap should always be worn when handling food., , • Open cuts, burns etc. must be covered with waterproof dressing., , • Persons suffering from diarrhea, sore throat, vomiting, cold etc. must not handle food., REFERENCES, https://www.google.com/search?sxsrf=ALeKk00O7WN8u1ZrJF8eDCQoScGiFXu3HQ%3A1611296278199&ei=Fm4KYNPhC9DM-QasoJrAAg&q=QUANTITY+COOKERY+OVERVIEW&oq=QUANTITY+COOKERY+OVERVIEW&gs_lcp=CgZwc3ktYWIQAzIFCAAQzQI6BAgAEEc6BAgjECc6BAguEEM6BwgAEBQQhwI6BAgAEEM6AggAOgcIIxDqAhAnOgUIABCRAjoICAAQsQMQgwE6BQguELEDOgUIABCxAzoKCAAQsQMQgwEQQzoLCAAQsQMQgwEQkQI6DQgAELEDEIMBEBQQhwI6BwgjELECECc6BwgAELEDEEM6CAgAELEDEJECOgIILjoGCAAQFhAeOgUIIRCgAToHCCEQChCgAVDnmyhYmJkpYLGgKWgCcAJ4BIABtgGIAc8lkgEFMzguMTKYAQCgAQGqAQdnd3Mtd2l6sAEKyAEIwAEB&sclient=psy-ab&ved=0ahUKEwjTxKiy8q7uAhVQZt4KHSyQBigQ4dUDCA0&uact=5