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Contents [hide]

1 IHM NOTES DIPLOMA COOKERY

2 Aim Of Cooking
3 Objective Of Cooking
4 Classi cation Of Raw Materials
5 Mixing Food
6 E ects Of Heat On Various Food Items
7 Methods Of Cooking Food
7.1 Non-Conventional Methods Of Cooking
8 EGG
8.1 Figure-Structure Of Egg
8.2 Various Ways Of Cooking Eggs With Example In Each Method
8.3 Prevention Of Blue Ring Formation.
9 STANDARD RECIPE
10 YIELD
11 STANDARD PORTIONS
12 STANDARD PORTION COST
13 STOCKS
13.1 TYPES OF STOCKS
14 ASPIC JELLY
15 ROUX
15.1 TYPES OF ROUX:
15.2 White, Blonde And Brown.
16 SAUCE
16.1 Béchamel derivatives
16.2 Veloute sauce derivatives
16.3 Espagnole sauce derivatives
16.4 Hollandaise sauce derivatives
16.5 Tomato sauce derivatives
16.6 Mayonnaise Derivatives
 16.7 Types of Soup
16.7.1 Clear Soups
16.7.2 Broth,or bouillon
16.7.3 Consommé
16.7.4 Thick Soups
16.7.5 Bisque
16.7.6 Cream
16.8 Ingredients of Consommé Clear Soup Recipe
16.8.1 How to Make Consommé Clear Soup
16.9 Consommé garnishes

IHM NOTES DIPLOMA COOKERY

Aim Of Cooking
Cooking helps

Maintaining the nutritional value of the ingredients.

The natural colour of the food not to be destroyed.
Preventing undercooking the food items.
Excessive high temperature or overcooking should be avoided.
The volatile oil of spices will be preserved properly.
Proper blending of masalas is done.

Objective Of Cooking
Increases variety
Destruction of microorganisms
Improves the taste and food quality
Improves digestibility
Increases consumption of food
Increases availability of food

Classi cation Of Raw Materials

Fruit and vegetables
Starchy food
Dairy
Protein
 Fat and oils
Eggs
Salt and sugars

According to perishability

Non-Perishable
Semi-Perishable
Perishable

Mixing Food
Stirring – Food is stirred by a rotary motion of the arm. The purpose of stirring is to mix
thoroughly all ingredients.
Beating – Food is beaten when the motion in mixing brings the contents at the bottom
of the bowl to the top and there is a continual turning over and over of a considerable
part of the contents of the bowl. The purpose of beating is to enclose a large amount of
air.
Folding In – Two foods are blended by putting the spoon or egg-whip vertically down
through the foods, turning it under the mass, and bringing it vertically up. This process is
repeated until the mixing is complete. The purpose of folding in is to prevent the escape
of air or gases that have already been introduced into the mixture.
Cutting in – A process used to blend fat with our. It consists of cutting the fat into the
our with a knife or two knives until it is distributed in as small particles as desired.
Creaming – A rubbing together of fat and sugar, or a pressing and beating of fat to
soften it.
Kneading – A stretching motion applied to dough when more our is to be added than
can be either stirred or beaten into the mixture; or used to make a dough smooth and
even in consistency.
Larding – A process of inserting match-like strips of salt pork about one-fourth inch in
thickness into a dry meat or sh.

E ects Of Heat On Various Food Items

Proteins: Coagulation

Examples: hard boiled or fried eggs

Starches: Gelatinization

Examples: pasta and rice getting larger and softer after boiling, our thickening a soup
 Sugars: Caramelization

Examples: brown top of a creme brulee, bread turning brown as it bake

Water: Evaporation

Examples: water boiling, spinach losing shape

Fats: Melt

Examples: using butter or oil to pan-fry

Methods Of Cooking Food

Boiling is cooking in water at a temperature of 212° Fahrenheit. At this temperature
water will bubble vigorously and as these bubbles come to the surface of the water
steam is given o . (In mountainous regions, where the boiling-point is a ected by
atmospheric pressure, allowance must be made for the variation.)
Simmering is cooking in water at a temperature of 180° F. to 210° F., or below the
boiling-point of water. Only an occasional bubble is formed and rises slowly to the
surface.
Stewing is cooking in a small amount of water. The water may boil or simmer, as
indicated for the food that is to be cooked.
Steaming is cooking in the steam generated by boiling water.

Pressure Cooking is cooking in steam at a pressure of 5 to 30 pounds and at

temperatures 228° F. to 274° F. The rise in the temperature of the steam is caused by
holding it under pressure. A special cooker is necessary for this cooking. From 10 to 15
pounds (240° to 250° F.) is the pressure ordinarily used for household purposes.
Broiling is cooking over or under or in front of a re of live coals or a gas or electric
burner, or other direct heat.
Oven Broiling is cooking in a broiler pan (either with or without a rack) that runs close
under the heat in the broiling oven of a gas or electric stove.
Pan Broiling is cooking in a hot griddle or pan greased only enough to prevent food
from sticking.
Baking is cooking in the oven. The temperature of baking varies with the food to be
prepared. A slow oven should be from 250° F. to 350° F. A moderate oven should be
from 350° F. to 400° F. A hot oven should be from 400° F. to 450° F. A very hot oven
should be from 450° F. to 550° F.
Poaching is cooking, for a short time, foods such as eggs or sh or mixtures of these
foods, in water, milk, or stock, just below the boiling temperature.
 Oven Poaching is cooking in the oven in a dish set in hot water. The method is used for
custards, sou es, and other egg mixtures of delicate texture which are cooked in the
oven.
Roasting as now used means the same as baking. Originally it meant cooking before an
open re and was similar to broiling.
Frying is cooking in hot fat at a temperature of from 3 50° F. to 400° F., depending on
the nature of the food to be cooked. The article to be cooked is immersed in the fat.
Sautéing is cooking in a small quantity of fat. The article to be cooked must be shifted
from side to side to come in contact with the fat. Sauteing is a cross between pan
broiling and frying.
Braising is a combination of stewing or steaming with baking. The food to be braised is
rst stewed or steamed and then baked.
Fricasseeing is a combination of sautéing with stewing or steaming. The food to be
fricasseed is rst sautéed, then stewed or steamed.
Fireless Cooking is cooking by heat that has been retained in a reless cooker or
insulated oven. It is accomplished by surrounding the thoroughly heated food with some
insulating material to keep the heat from being lost rapidly.

Non-Conventional Methods Of Cooking

By Fire
Fireside Cooking-The most obvious, tried and true method is to cook over an open re
Cooking through microwave

EGG

Figure-Structure Of Egg
Various Ways Of Cooking Eggs With Example In
Each Method
Soft Boiled eggs have a rm white and warm, runny egg yolk. Prepared by gently
lowering the egg into boiling water for around 5 to 6 minutes.
 Hard Boiled eggs have a rm white and rm egg yolk. Prepared by gently lowering the
egg into boiling water for around 10 to 15 minutes.
Fried egg
Sunny Side Up – Egg is cooked without ipping until the while is set rmly and the yolk
is cooked softly.
Omelettes are popular breakfast items and also served at other times of the day.
Omelettes can be served plain or with di erent garnishes like ham, cheese, onion,
tomato, sliced sausages etc. the combinations are never-ending.
Plain Omelette: is prepared plain only with seasonings.
Flat Omelette: Add garnish to the egg before making the omelette, turn out without
folding, coloured side uppermost. Spanish TORTILLAS and Italian FRITTATAS are
examples of this open-faced pancake style omelette.
Stu ed and folded Omelette: Place llings in the centre of omelette before folding.
Folded and stu ed: Slit the turned out omelette along with the centre of the top
surface, place in the llings.
Folded Omelette

Scrambled eggs is a dish made from eggs stirred or beaten together in a pan while
being gently heated, typically with salt and butter and variable other ingredients.
Shirred eggs are prepared in special dishes made with chinaware or metal skillets in a
variety of sizes, the prepared egg is also served in the same dish.
Poached eggs are di cult to prepare as keeping the form of the egg in the cooking
process is di cult. The Freshest the eggs the easier to prepare poached eggs.

Prevention Of Blue Ring Formation.

A greenish-gray ring may appear around a hard-cooked egg yolk. It’s unattractive, but not
harmful. The ring is caused by a chemical reaction involving sulfur (from the egg white) and
iron (from the egg yolk), which naturally react to form ferrous sul de at the surface of the
yolk. The reaction is usually caused by overcooking, but can also be caused by a high
amount of iron in the cooking water.

Eliminate the ring by avoiding overcooking and by cooling the eggs quickly after cooking.
Run cold water over the just-cooked eggs

STANDARD RECIPE
A standard recipe is a restaurant recipe that has been tested and repeated enough so that
it has the same yield and results when created with consistent procedures, ingredients,
and equipment. Standard recipes not only help the business satisfy customer
expectations, but also help it maintain e ciency in other aspects. Let’s take a closer look at
the purpose of standard recipes and explore how standard recipes are developed.
YIELD
Yield in culinary terms refers to how much you will have of a nished or processed
product. Professional recipes should always state a yield; for example, a tomato soup
recipe may yield 15 L, and a mu n recipe may yield 24 mu ns. Yield can also refer to the
amount of usable product after it has been processed (peeled, cooked, butchered, etc.)

STANDARD PORTIONS
Standard portions mean that every plate of a given dish that leaves the kitchen will be
almost identical in weight, count, or volume. Only by controlling portions is it possible to
control food costs.

STANDARD PORTION COST

A standard portion cost is simply the cost of the ingredients (and sometimes labour) found
in a standard recipe divided by the number of portions produced by the recipe

STOCKS
Stocks are avorful liquids used in the preparation of soups, sauces, and stews, derived by
gently simmering various ingredients in water. They are based on meat, poultry, sh,
game, or seafood, and avored with mirepoix, herbs, and spices.

TYPES OF STOCKS
White stock: A clear, pale liquid made by simmering poultry, beef, or sh bones.
Brown stock: An amber liquid made by rst browning/roasting poultry, beef, veal, or
game bones.
Fumet: A highly avored stock made with sh bones.
Court bouillon: An aromatic vegetable broth.
Glace: A reduced stock with a jelly-like consistency, made from brown stock, chicken
stock, or sh stock.
Remouillage: A weak stock made from bones that have already been used in another
preparation. It is sometimes used to replace water as the liquid used in a stock.
Bouillon: The liquid that results from simmering meats or vegetables; also referred to as
broth.

ASPIC JELLY
A clear jelly made from sh, chicken, or meat stock, sometimes with added gelatine,
avoured with lemon, tarragon, vinegar, sherry, peppercorns, and vegetables, used to
glaze foods such as meat, sh, and game.

ROUX
Roux is a classic thickening agent for soups and sauces, with roots dating back more than
300 years in French cuisine.

TYPES OF ROUX:
White, Blonde And Brown.
They all contain the same ingredients—equal parts our and fat—but the colors di er
based on how long you cook the mixture.

White roux is the most common and it has the most thickening power. it is used for
making white sauce (also called bechamel) and soups.only cook the roux long enough to
eliminate the our’s raw avor, about 2 to 5 minutes.

Blonde roux is caramel colored and has a nuttier avor. It is cooked for about 10 minutes.
use it is used to make velouté (one of the mother sauces)
Brown roux is the darkest. It’s cooked for as long as 30 minutes, and to stir it constantly to
keep it from burning.

SAUCE
Béchamel derivatives
Cream Sauce
Mornay Sauce
Soubise Sauce
Nantua Sauce
Cheddar Cheese Sauce
Mustard Sauce
Cheesy Sauce

Veloute sauce derivatives

Normandy Sauce
Bercy Sauce
Hungarian Sauce
Mushroom Sauce
Aurora Sauce
Poulette Sauce
Herb Seafood Sauce

Espagnole sauce derivatives

Marchand de Vin Sauce (Red Wine Reduction)
Robert Sauce
Charcutière Sauce
 Lyonnaise Sauce
Chasseur Sauce
Bercy Sauce
Mushroom Sauce
Madeira Sauce
Port Wine Sauce

Hollandaise sauce derivatives

Béarnaise Sauce
Dijon Sauce
Foyot Sauce
Choron Sauce
Maltaise Sauce

Tomato sauce derivatives

Spanish Sauce
Creole Sauce
Portuguese Sauce
Provençale Sauce

Mayonnaise Derivatives
Aioli
Thousand Island Dressing
Tartar Sauce
Remoulade Dressing
Cocktail Sauce
Honey Mustard Dressing

SOUP
Soup, liquid food prepared by cooking meat, poultry, sh, legumes, or vegetables with
seasonings in water, stock, milk, or some other liquid medium

Types of Soup
Clear Soups
Bouillon
Broth
Consommé
Thick Soups
 Bisque
Cream

Clear Soups
Clear soups are delicate soups with no thickening agent in them. Consommé, a French
clari ed meat or sh broth, is a classic version of a clear soup.

Broth,or bouillon
Broth, or bouillon, is another common clear soup. Broths come in a variety of avours,
including chicken, turkey, beef, vegetable and mushroom. Contrary to perception, clear
soups can be full of bold and distinct avours. Good clear soups never taste watery.

Consommé
A consommé is made by adding a mixture of ground meats, together with mirepoix (a
combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon
or stock.

Thick Soups
Thick soups are soups that are thickened using our, cornstarch, cream, vegetables and
other ingredients.

Bisque
A bisque is a creamy, thick soup that includes shell sh. Bisque is a method of extracting
avour from imperfect crabs, lobsters and shrimp that are traditionally not good enough
to send to market.

Cream
“Cream of____” soups come in a variety of avours and are the main type of soup found in
our Campbell’s Condensed Soup cans. Cream soups are traditionally a basic roux, thinned
with cream or milk and combined with a broth of your preferred ingredient.

Ingredients of Consommé Clear Soup Recipe

Minced meat – 2 Cups

Egg white – 1

Chopped Onion – 1

Chopped carrot – 1 Cup

Chopped leek – 1 Cup

Salt – 1 Teaspoon
Chopped celery – 1

Peppercorns – 5

A few bay leaf

Mutton stock or chicken cubes – 1 ½ liter

Boiled rice or tomato dices for garnishing

How to Make Consommé Clear Soup

Step 1: Take a thick, heavy bottom frying pan.

Step 2: Add minced meat in a pan and add egg white, carrot, leek, celery, bay leaf,
peppercorns and mix them.

Step 3: Then add a cold mutton stock to the mixture and again mix them well. Cook it for
10 minutes.

Step 4: Cook the mixture on the MEDIUM heat and keep stirring till it comes to boil.

Step 5: A raft will be formed don’t’ stir.

Step 6: Strain the soup through a muslin cloth.

Step 7: Add salt to the soup and garnish it with tomato cubes and rice and serve hot.
Consommé garnishes
Consommé st. German Green peas.
Consommé cereals Rice and barley.
Consommé Paysanme Uniform size cuts of fresh vegetables.
Consommé Diabolism Diamond cuts of cheese bisque.
Consommé Aurora Tomato puree and tapioca.
Consommé Caroline Dry cook rice.
Consommé Hungarian Paprika powder and saute tomato
Consommé Leopold Semolina, Julienne of chervil.
Consommé Egg-drops Beaten egg.
Consommé Thunderstone Slice mushroom.
Consommé Florentine Julienne cuts of spinach.
Consommé Washington Sweet corn.
Consommé Permentiere Potato
Consommé A ‘I’ Agnon Golden brown onion.

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