IPayForward: Oktubre 2012

Culinary Arts

Culinary arts is the art of preparing and cooking foods. The word "culinary" is defined as something related to, or connected with, cooking. The Table arts or the art of having food can also be called as "Culinary arts".

A culinarion is a person working in the culinary arts.

A culinarian working in restaurants is commonly known as a cook or a chef.

History

The modern field of culinary arts traces its roots back to Marie-Antoine Carême and Georges-Auguste Escoffier.

Carême's writings about food, recipes and menu planning drew the art of food creation into the modern era.

Escoffier took these ideas further and organized large-scale kitchens into what's now known as the kitchen brigade.

Previously, cooks relied on tradition to direct their cooking. Instead, Carême encouraged thought and reason in the cooking process.

To this day, most culinary arts programs emphasize French techniques and cooking history because of these two men.

The Kitchen Brigade

The Chef (Chef de Cuisine) In French, the word chef means "chief." A head chef, also sometimes referred to as "chef de cuisine" or "executive chef," is in charge of the whole kitchen.

A sous chef is the chef's second-in-command. In larger operations, the chef may be occupied with other parts of the business. In those cases, the sous chef is responsible for overseeing day-to-day operations.

A commis chef is an apprentice, learning the ropes of each station.

An expediter calls out orders to the station chefs and does on-the-fly quality control for each dish that goes out to customers.

A pastry chef is in charge of pastries, breads, and desserts. Depending on the size of the operation, a pastry-specific brigade might exist under the pastry chef's supervision.

A garde manger chef is responsible for cold foods, such as salads and cold appetizers.

A tournant is the kitchen's pinch-hitter, doing whatever the kitchen needs at any time.

An entremetier handles hot appetizers, soups, pastas, and vegetables.

A friturier is responsible for fried foods.

A grillardin handles grilled foods, and may also be responsible for roasted foods and related saucing.

A poissonier is in charge of fish, and may also be in charge of sauces and sauteeing in a smaller operation.

A saucier handles sauteeing and saucemaking---provided the operation is large enough to warrant this position.

Every part of a foodservice operation, including menu planning, purchasing, hiring and staffing, is part of a head chef's job description. That means he or she also has overall responsibility for all the food that comes out of the kitchen.

Methods of Cooking

Dry heat Cookery Methods

In dry heat cooking methods, the food being cooked does not use water to cook the food. The food is left dry and heat is applied to cook the food.

When heat is applied to the food, the food cooks in its own juice or the water added to the food during its preparation evaporates during the heating process and this cooks the food.

Baking

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In baking method of cooking, the food is cooked using convection heating. The food is put into an enclosed area where heat is then applied and the movement of heat within the confined space, acts on the food that make it get cooked.

Advantages Large amounts of food can be cooked at the same time cooking process does not require constant attention baked food is soft and easy to digest

Disadvantages Takes a long time to cook food, sometimes up to a few hours

Steaming

To steam food, water is added to a pot and then a stand is placed inside the pot. The water level should be under the stand and not above it.

There is no contact between the food and the water that is added to the pot. Food is then placed on the stand and heat is applied. The hot steam rising from the boiling water acts on the food and the food gets cooked. It is the hot steam that cooks the food, as there is no contact between the food and the water inside the pot.

Advantages Soft and easy to chew and digest requires little or no oil retains most water soluble vitamins and minerals Saves fuel and time with the use of the multi-tiered steamer

Disadvantages Longer cooking time is required for steaming as compared to boiling Methods of Cooking

Grilling

There are two methods of grilling:

One type of grilling is the one that is commonly used by the people in the village. This is when food is cooked over hot charcoal on an open fire. The food is placed on top of the burning charcoal. Sometimes people improvise by using wire mesh and place it over the open fire to grill fish or vegetables.

The other method is using grills that are inbuilt in stoves. In this method, the griller, which has a tray, is heated up and the food is placed on the grill tray to cook. The food is again left to cook on the grill with the doors of the grill open. The flavour of the food is not lost and much of the nutrients are not lost either.

Advantages Fast method of cooking requires less oil or fat than frying much of the oil or fat is drained away in the process of grilling

Disadvantages Surface of the food can easily become dry and burnt if there is not enough oil brushed, the temperature is not welled controlled or the food is not turned frequently enough.

Roasting

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With roasting, direct heat is applied to the food. The heat seals the outside part of the food and the juice inside the food cooks the food. Roasting is mainly used when cooking fleshy food like fish, meat or chicken.

Moist Heat Cookery Methods

In moist heat cookery methods, liquid is used as a medium to cook the food. Such medium could be water, coconut cream or oil.

These liquids are added to the food before heat is applied to it or sometimes heat is applied to the liquid before the food is added into the cooking utensils to be cooked.

Boiling

This is the most common method of cooking and is also the simplest. With this method of cooking, enough water is added to food and it is then cooked over the fire. The action of the boiling water (100 degrees Celsius) makes the food get cooked. The liquid is usually thrown away after the food is cooked.

Advantages Fast way to cook food healthy method as it requires little or no oil good for softening food, making it easy to chew and digest

Disadvantages Water-soluble vitamins will be drawn out of the food Methods of Cooking

Stewing

In the process of cooking using the stewing method, food is cooked using a lot of liquid. Different kinds of vegetables are chopped, diced or cubed and added to the pot. Sometimes pieces of selected meat, fish or chicken is also chopped and added to the stew. The liquid is slightly thickened and stewed food is served in that manner.

Frying

1. Shallow Frying

In shallow frying, food is cooked in a frying pan with a little amount of oil or fat. The oil or fat is heated to the correct amount and the food is put into the heated oil.

2. Deep Frying

This is when a lot of oil or fat is used in cooking the food. The oil or fat is usually put into a deep pan and is heated to boiling point. Food is then put into the hot boiling oil and is cooked in that way.

Barbequing

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The food is usually marinated with spices and tenderizers (for meat cuts) for sometime before it is cooked. With this method of cooking, a sheet of metal with stands is heated up and oil is used to cook the food. A sufficient amount of oil is heated up and food is added.

Basting

This method of cooking is usually associated with roasting. The juice or liquid that comes out of the meat being cooked is spooned over the roast frequently while it is being roasted.

The outer part of the meat is moistened frequently during the cooking process with the juice that is being spooned over. Usually, the extra juice from the cooked meat is added to a mixture to make the meat sauce.

5 Course Meal

A five course meal is a meal that has 5 different parts of the meal served. Those parts are typically served in this order:

1st course is soup

2nd course is appetizer

3rd course is salad

4th course is dinner or main entree

5th course is dessert

Garnishing

Or food designing has these rules:

1) Don’t put anything that is not edible as a garnish

2) A garnish has to compliment the ingredients already in the dish (i.e. mushroom soup shouldn’t have a broccoli garnish on top)

3) Garnishes must be neatly arranged and be the same size

4) Garnishes should not be used to disguise poor prepared food

5) Garnish should add texture to a plate

Elements to consider when preparing food

Texture of Food

The textures of food always vary depending on the food type and on how it is cooked and how it is combined with other ingredients. But the bottom line is, whatever the dish is, the texture of the food should always compliment the taste buds and should not cause loss of appetite.

Taste of Food

The taste of food should be alright. All food should be delicious so that even the most ‘pihikan’ or choosy persons will like and eat the food.

Temperature of Food

One should consider the coldness or hotness of the food they’re serving. Ice creams should be served ‘ice-cold’ as soups should be served ‘hot’. Not only it maintains the taste, but it also makes the food more appetizing.

Color of Food

Food should not only be delicious but must also be appealing to the eyes. Remember that the color of the food served affects the appetite of the person psychologically.

Serving Size

There are kinds of food that should be served in moderate amounts to avoid being ‘umay’.

Balance of Food Types/ Harmony

In every meal, everything should be balanced. If you ate something sweet, other foods should contrast. If you ate something sour, go for something sweet just like having a dessert.

Occasion and Theme

Every food types should go along with a specific occasion like that of a birthday party, traditional food servings should be prepared to ‘complete’ the occasion like having a ‘pansit’ to ‘prolong’ the celebrant’s life. This is part of the tradition of the Filipinos in the Philippines. New Years should always have something sticky, sweet and round foods to be prepared.

Informal Dining Table Set- Up

Formal Dining Table Set- Up

History, Influence, and Contributions of other Countries to the Philippine Cuisine:

During the Pre-Hispanic Era in the Philippines:

Austronesian

- methods: boiling, steaming, and roasting.

- brought with them knowledge of rice cultivation and other farming practices which increased the number and variety of edible dish ingredients available for cooking.

Hokkien China Song dynasty (960–1279 BC)

- porcelain, ceramics, and silk being traded for spices and trepang in Luzon.

- Introduced staple foods into Philippine cuisine: Soy sauce, Tofu, Bean sprout, fish sauce, pancit

- Introduced “food for the workers and traders”: arroz caldo, sinangag, chopsuey

Malacca, Srivijaya, Malaya, Java

- bagoong, patis, kare-kare,

- laing, ginataang manok (infusion of coconut milk in condiments)

Other Influencers:

Spaniards (16^th Century)

- chili peppers, tomatoes, corn, potatoes, and the method of sautéing with garlic and onions.

- arroz a la valenciana, chorizo, Morcon

Chinese Influence:

- Noodle dishes such as bihon, miki, mami, lomi, sotanghon, and miswa. These are generally called pancit.

- Pancit molo is an adaptation of wonton soup with an Ilonggo twist.

- Rice cake which is “hopia”. The making of Hopia was inspired and influenced by the Chinese rice bean cake.

- Introduced Siopao

Southeast Asian Countries Influence (Indonesia, Thailand, Malaysia):

- Introduced “Chili” which uses a variety of spices that is famous in the Bicol region.

- Philippine desserts particularly made by rice and coconut are similar to those in Indonesia and Malaysia.

- Sticky rice cooked with coconut milk: biko and suman, bibinka, puto and kutsinta, and bukayo.

- Introduced Oriental Preparations which involves a lot of chopping and labor-intensive preparation.

- Rice is the main staple; Corn is a substitute in other places.

Spanish Influence:

- Historians say that 80% of the Philippine cuisine originated from Spanish dishes.

- For example, Adobo (a well known Filipino dish) is actually a Spanish word for sauce. Adobo means marinated sauce for pork (though there are also other adobo dishes that don’t use pork).

American Influence:

- They certainly changed the way Filipinos dine. The Americans introduced fast food to the Philippines. Fast food chains are now found almost everywhere in the Philippines nowadays and is a favorite among Filipino children.

Filipinos embrace the ideas and influences of the other countries. If it were not for these influences to Philippine cuisine there would not be a wonderful array of dishes to delight the palette.

Counterpoint is a feature in Philippine cuisine which normally comes in a pairing of something sweet with something salty, and results in surprisingly pleasing combinations.

☺Examples of Counterpoint:

- Champorado paired with tuyo

- Dinuguan paired with puto

- Unripe mangoes dipped in salt or bagoong

- The use of cheese in sweetcakes (such as bibingka and puto), as well as an ice cream flavoring.

Common Dishes:

Breakfast

May include the following:

Pandesal

Kesong puti

Champorado

Fried rice and meat

Portmanteaus in Filipino have come into use to describe popular combinations of items in a Filipino breakfast.

☺Examples:

KamKanTuy- Kamatis Kanin, Tuyo

TapSi- Tapa, Sinangag na Kanin

Silog suffix: hotsilog, chosilog, chiksilog, cornsilog, bangsilog, spamsilog, longsilog

Pankaplog- Pandesal, Kape, Itlog

Different meals in the Filipino Culture:

Breakfast

Merienda

Pulutan

Breads and Pastries

Fiesta Food

Main dishes

Side dishes

Desserts

Street Foods or Snacks

Exotic Dishes

Well- Known Philippine Cuisines

Adobo

Type of Meal: Main Course

Origin: Spanish dish that came from the word ‘adober’ which is in Filipino, “bihisan ang isang mandirigma na nakabaluti”

Form of Cooking Used: Boiling

Primary Ingredient: Soy Sauce/ Vinegar and Bay Leaf

Usually served everyday with rice.

Pansit Malabon

Type of Meal: Main Course

Origin: Malabon City, Metro Manila

Form of Cooking Used: Stir- Frying

Primary Ingredient: Achuete, Chicharon and

Usually served in Fiestas, Merienda

Sinigang na Baboy

Type of Meal: Main Course

Form of Cooking Used: Boiling

Primary Ingredient: Tamarind and Suka