Introduction

The history of cooking is undoubtedly as old as mankind itself. Earlier on, people were most accustomed to food preparation in the countries and regions where they lived, but with the passage of time, and travel becoming an integral part of ones lifestyle, eating habits have changed rapidly. Todays food savvy customers are a widely traveled group. They have an increased exposure to other countries, food and restaurants and this has spurred them to have interest in having these cuisines available at home. The result is growth in food outlets specializing in previously unknown foods. The publics growing interest in grain, legumes, fish, vegetables and fruits, along with a desire to reduce over consumption of animal fat, protein and sodium have helped popularize nutritional cooking. Furthermore, they have spurred fundamental changes in the preparation and presentation of traditional foods. An evening out for dinner to a restaurant has become a form of entertainment - a restaurant is a destination where one can savor a quality experience. To provide this experience a number of things go hand in hand. At the front of the house, its the manager and his team who provide impeccable service in a beautiful and apt restaurant setup, but the most important figure is the chef who with his brigade of staff churns out exquisite food to satisfy every palate. Although cooking may have once been considered a less desirable job, today chefs are a new breed, respected, even admired, for their skill, craftsmanship and artistry. The elevation of the status of the chef helps attract bright and talented people to the industry.

Introduction
KITCHEN HIERARCHY To help you understand the kitchen brigade briefly, the man at the helm is the Chef de Cuisine or the Executive Chef. He has a complex job, not only responsible for all kitchen operations, indenting, ensuring highest food quality, development of menu items, but also for purchasing, maintaining costs and budgets, kitchens planning, keeping up the high standards of hygiene and training and development of his staff. Beneath him, come the Sous chefs who normally head the outlets. Then come the Chef de parties and under them the Assistant chef. These chefs, depending on their area and specialization would be in charge of sections of the kitchen like the Saucier, Poissonier, Rotisseur, Entremetier, Garde Manger, Butchery, or Patissier. To assist them we have Commis or Apprentice cooks.

Kitchen Equipments
The knowledge of how to select, use and care for tools and equipment is a crucial part of mastering basic cooking techniques. Kitchen equipment can be broadly classified into Hand tools Small Equipment Pots, pans, moulds Large equipments

HAND TOOLS Under Hand Tools the most important professional tool is the knife. 1. KNIVES

Knives should be treated with a great deal of respect and care. Remember to always keep knives clean, sharp and store them carefully. Remember to use them only on appropriate surfaces. A wide array of knives is available to suit specific functions. You have the chefs knife, boning knife, paring knife, carving knife, bread knife and utility knives. Also Chinese choppers, cleavers, filleting knives and turning knives. 2. a. SHARPENING TOOLS Sharpening stone. These are essential for knives. The grit - that is the

coarseness or finesse of the stone surface, abrades the blade edge, creating a sharp cutting edge. These are made of carborundum. b. grade. Steels - should be used both immediately after sharpening the blade

and also in between sharpening. They come with coarse, medium and fine

Kitchen Equipments
3. SMALL TOOLS Rotatory peelers Parsienne scooper Kitchen fork Palette knife Whips Offset spatulas Pastry bags

Other hand tools include rubber scrappers, ladles of various sizes, skimmers, spiders, slotted spoons, rolling pins and cutting boards. SMALL EQUIPMENT Can be categorized according to general functions - measuring, straining, and sifting Measuring Pitchers Scales Thermometers Measuring spoons pint, quart, gallon sizes ounce/gms, kg / Pound for meat doneness, candy, deep-fat

Straining Sieves and strainers are mainly used to aerate and help remove any large impurities from large ingredients. They are also used to puree or drain cooked or raw foods. Food Mill Drum Sieve Chinios Colander Cheese cloth
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used to puree soft foods for sifting for straining and / or pureeing

Kitchen Equipments
POTS, PANS AND MOULDS Copper, cast iron and stainless steel are used. Non stick pans as well. Choose a size appropriate to the food being cooked Choose material appropriate to cooking technique Use proper handling and cleaning and storing techniques

Pots and pans for stop over cooking Stock Pot Saucepan Saut pan Rondeau Omelet / crepe pan Bain Marie Griddle Steamer Woks

Pots and pans for oven cooking They are of the same material as for stop over cooking and may also be glazed or unglazed earthen ware, glass and ceramic Roasting pans Sheet pans Pate moulds Terrine Moulds Gratin Dish Souffl dish Timbales Specialty, like savarin , dariole etc

Kitchen Equipments
LARGE EQUIPMENTS Safety precautions, proper maintenance and consistent cleaning are required to keep these functioning properly and to prevent injury and accidents Grinding, slicing and pureeing equipments Meat grinder Buffalo choppers Food processors Slicers Mandolin cutter Tilting pans Steamers

Stoves, ranges and ovens Open burner ranges Flat top ranges. Thick Plates of cast iron steel set over the heat source Convection oven- hot air circulated to cook food evenly. Some have the facility to introduce moisture Conventional / Deck ovens Pizza Ovens Salamanders

REFRIGERATION EQUIPMENT Walk ins/ deep freezer Reach in / traulsens On site or refrigerated table top Display refrigeration.