There are many instances where people think that a Chef is basically same as a Cook. But it is not the case. A Chef is different from a Cook in many ways. I mean not physically, but in terms of job responsibility and rank in the culinary industry. But both of them also share some similarities where I will briefly talk about it in the rest of this article.
Besides, other than a Chef and Cook, there is also a distinct type of kitchen staff called Food Preparation Worker. Food preparation worker is in the lowest rank among them all in the food service industry organization hierarchy. This article will also cover Food Preparation Worker and talks about its duties briefly.
Chef, Cook and food preparation worker are the most common employees employed in the food service industry such as in a restaurant, hotel, school canteen, hospital cafeteria fast food chains, military services and so on. First of all, a Chef is usually a professional cook who has undergone a formal education and has received a 4 year Bachelor Degree or a 2-year Associate Degree in a culinary college. It’s very common that most of the Chefs in large establishments especially hotels, casino and full-services restaurants have obtained at least a 2-year Associate Degree. If you want to know what a professional Chef is, you can read about it in this article, “What is a Chef?“. The article briefly talks about the profession of Chef and the requirement to become a professional Chef.
In terms of job responsibility, a Chef is responsible for directing the activities of other kitchen staffs such as a Cook and food preparation workers. Usually the Chefs are the one who make the final decision in determining how the food should be cook and presented to the customers. Moreover, a Chef also takes charge in menu planning, recipe creation, food and supply ordering and some specific cooking duties such as a customized meal. Aside from kitchen duties, a Chef is also responsible for some of the management work in an organization. He or she maybe required to do work such as marketing, finance, business planning, communication, purchasing, and some computer work. Leadership skill such as the ability to manage a group of Cooks and kitchen staffs and communicate effectively with them is part of the job function for a professional Chef. Simply put, a Chef is doing more than just cooking and preparing food.
On the other hand, a Cook is ranked lower than a Chef in the organization hierarchy. A Cook is only responsible for all the kitchen duties such as day to day food preparation and all the cooking. Depending on the size of the facility or restaurant, the number of Cooks varies and each Cook is responsible for a different part of the menu or different type of food. For instance, there are fry cooks, vegetable cooks, pastry cooks, and other specialties. There maybe only one Chef in the facility that manages all of these Cooks. A Cook may not require an Associate Degree or a Bachelor Degree to handle the job. Most of the Cooks learn their trade either through apprenticeship or some culinary training in high school or a college. They are not required to handle the management work of the company. Their work function is limited to the duties performed in the kitchen.
Enough of Chef and Cook, the last kitchen staff in the hierarchy is the Food Preparation Worker. Food preparation worker works under the supervision of Chefs and Cooks. They perform duties which require less culinary skills. For example, they may chop vegetables, prepare salads and prepare all the ingredients used by the Chefs and Cooks.
In short, there maybe some job overlapping between a Chef and Cook in some establishments that employs them. But overall, a Chef typically has more training than a Cook, including a culinary degree.
If you found this article useful, please leave a comment.
Thursday, April 22, 2010
HOW TO COOK
Cooking methods in the culinary arts include dry heat methods like sautéing and roasting, and moist heat methods such as steaming and braising. Here's an overview of dry heat and moist heat cooking methods, including examples and recipes for each one.
BASIC COOKING METHODS:
Cooking methods in the culinary arts are divided into two categories:
Dry heat cooking, such as roasting, broiling or sautéing.
Moist heat cooking, like braising, steaming or poaching.
Because every cooking method uses either dry heat or moist heat (or sometimes both), classifying them this way ensures that every known method falls into one category or the other.
Dry-Heat Cooking Methods
Dry-heat cooking requires temperatures of 300°F or hotter, and it is the only way to achieve the browning of meats, vegetables and baked goods that in turn develops complex flavors and aromas.
Sautéing & Pan-Frying
Sautéing is a form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly. Like other dry-heat cooking methods, sautéing browns the food's surface as it cooks.
Grilling & Broiling
Grilling and broiling are dry-heat cooking methods that rely on heat being conducted through the air from an open flame. Because air is a poor conductor of heat, broiling and grilling require the food to be quite close to the heat source, which in this case is likely to be an open flame.
Roasting & Baking
Roasting and baking are forms of dry-heat cooking that use hot, dry air to cook food. Because it uses indirect heat, baking and roasting cook food fairly evenly since all of the food's surfaces are exposed to the heat to the same extent.Deep-Fat Frying
deep-frying involves submerging food in hot, liquid fat, it might take some time to get used to the idea that it's actually a form of dry-heat cooking. Although deep-fried foods have a reputation for being oily or greasy, greasy food is merely a sign of poor cooking technique and not an indictment of deep-frying itself.
Moist-Heat Cooking Methods
Moist-heat cooking refers to various methods for cooking food with, or in, any type of liquid — whether it's steam, water, stock, wine or something else. Relative to dry-heat cooking methods, moist-heat cooking uses lower temperatures, anywhere from 140°F on the low end to a maximum of 212°F — which is as hot as water can get.
Poaching,Simmering & Boiling
Poaching, simmering and boiling are three different moist-heat cooking methods where food is cooked either in hot water or in some other cooking liquid such as broth, stock or wine. Each one — poaching, simmering and boiling — can be identified by certain telltale characteristics.
Braising & Stewing
Braising is a form of moist-heat cooking in which the item to be cooked is partially covered with liquid and then simmered slowly at a low temperature. Though it can be done on the stovetop, braising is best done in the oven, because the heat fully surrounds the pot and causes the food to cook more evenly than if it were only heated from below.
Cooking With Steam
Steaming is a moist-heat cooking technique that employs hot steam to conduct the heat to the food item. Steaming can be done on a stovetop, with a pot containing a small amount of liquid that is brought to a simmer. The item to be cooked is then placed in a basket suspended above the liquid and the pot covered.
BASIC COOKING METHODS:
Cooking methods in the culinary arts are divided into two categories:
Dry heat cooking, such as roasting, broiling or sautéing.
Moist heat cooking, like braising, steaming or poaching.
Because every cooking method uses either dry heat or moist heat (or sometimes both), classifying them this way ensures that every known method falls into one category or the other.
Dry-Heat Cooking Methods
Dry-heat cooking requires temperatures of 300°F or hotter, and it is the only way to achieve the browning of meats, vegetables and baked goods that in turn develops complex flavors and aromas.
Sautéing & Pan-Frying
Sautéing is a form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly. Like other dry-heat cooking methods, sautéing browns the food's surface as it cooks.
Grilling & Broiling
Grilling and broiling are dry-heat cooking methods that rely on heat being conducted through the air from an open flame. Because air is a poor conductor of heat, broiling and grilling require the food to be quite close to the heat source, which in this case is likely to be an open flame.
Roasting & Baking
Roasting and baking are forms of dry-heat cooking that use hot, dry air to cook food. Because it uses indirect heat, baking and roasting cook food fairly evenly since all of the food's surfaces are exposed to the heat to the same extent.Deep-Fat Frying
deep-frying involves submerging food in hot, liquid fat, it might take some time to get used to the idea that it's actually a form of dry-heat cooking. Although deep-fried foods have a reputation for being oily or greasy, greasy food is merely a sign of poor cooking technique and not an indictment of deep-frying itself.
Moist-Heat Cooking Methods
Moist-heat cooking refers to various methods for cooking food with, or in, any type of liquid — whether it's steam, water, stock, wine or something else. Relative to dry-heat cooking methods, moist-heat cooking uses lower temperatures, anywhere from 140°F on the low end to a maximum of 212°F — which is as hot as water can get.
Poaching,Simmering & Boiling
Poaching, simmering and boiling are three different moist-heat cooking methods where food is cooked either in hot water or in some other cooking liquid such as broth, stock or wine. Each one — poaching, simmering and boiling — can be identified by certain telltale characteristics.
Braising & Stewing
Braising is a form of moist-heat cooking in which the item to be cooked is partially covered with liquid and then simmered slowly at a low temperature. Though it can be done on the stovetop, braising is best done in the oven, because the heat fully surrounds the pot and causes the food to cook more evenly than if it were only heated from below.
Cooking With Steam
Steaming is a moist-heat cooking technique that employs hot steam to conduct the heat to the food item. Steaming can be done on a stovetop, with a pot containing a small amount of liquid that is brought to a simmer. The item to be cooked is then placed in a basket suspended above the liquid and the pot covered.
THE HEALTH BOOSTER
The phrase "eat your fruits and vegetables" is practically a mantra these days. But which choices are best? Scientists once thought all the body needed to function properly were the carbohydrates, fat, protein, minerals, vitamins, and water in food. Now they’ve discovered other equally potent ingredients in fruits and vegetables called "PhytoChemicals" ("phyto" means plant).
Here are some of the foods, which are health boosters and tastes good too.
GARLIC:
Of all plants with medicinal purposes, garlic is probably the most widely hailed. It’s been said to bolster the immune system, prevent cancer and heart disease, and act as an antibiotic. Even ancient Greek literature abounds with anecdotes about the wondrous qualities of garlic. It’s one of those foods that have more than nutritional benefits. The allium family – including garlic, onions and leeks – contains a chemical called allicin that may curb cancers of the gastrointestinal tract.
Although garlic’s role as a cancer fighter has not passed rigorous testing, the evidence that it can lower cholesterol is strong. A survey of 16 clinical trials found garlic lowered cholesterol by 12 percent. Not all supplements work as well as plain garlic, so stick with the fresh stuff.
How much do you need? To lower your cholesterol, try one or more cloves a day, chopped or crushed.
SPINACH:
Remember Mom’s admonition to eat carrots because they’re good for your eyes? Mom probably should have promoted spinach instead. Dark green leaves like spinach, collard greens and kale contain lutein and zeaxanthin, phytochemicals that may protect your eyes as you age.
A study in the journal of the American Medical Association found that, people 55 and over who ate 5 to 6 servings of spinach or collard greens a week were one-eighth as likely to suffer from macular degeneration (a leading cause of blindness) as those who ate one serving or less a month.
How much do you need? Try to eat 5-6 cups a week.
BROCOOLI AND IT'S COUSINS:
Evidence is mounting that broccoli and related vegetables (such as cabbage, cauliflower and Brussels sprouts) lower the risk of lung, stomach and other cancers. The substances that make these vegetables so healthy, aside from vitamins, could be glucosinolates. One chemical in this group – called indole-3-carbinol (I3C) – may protect against breast cancer. In fact, researchers are examining the possibility of putting I3C in a pill to combat breast cancer. Still, it’s too early to say whether this or any other food will truly prevent the disease.
How much do you need? Aim for several 1/2-cup servings a day.
CITRUS FRUITS:
Oranges, lemons, limes and grapefruit are excellent sources of vitamin C, folate and fiber (all linked to reduce cancer risks). But their oil is also high in a lesser-known chemical called limonene, which has been shown to fight tumors in laboratory animals. Researchers are testing a limonene derivative in-patients with advanced cancers. So far the final word’s not in about limonene’s benefits. Most of it is found in the pulp and peelings of citrus, but you can also get a high concentration in juice. So drink up.
How much do you need? Nutritionists recommend 2-4 servings of fruit (3/4 cup juice or 1/2 cup of fruit per helping) daily.
GRAPES AND THEIR JUICES:
The news that drinking wine – particularly red wine – is associated with a lower risk of heart disease has received a big play. In fact, heart disease takes the least toll in countries where people drink it the most – France, in particular. Scientists suspect most of the benefits come from nonalcoholic flavonoids in red wine, particularly phenolics in grape skins. Some benefits of wine may also come from the alcohol, which raises "good" HDL cholesterol. Until more studies come in, scientists agree: don’t take up drinking to protect your heart. Since alcohol is linked to higher risks of some cancers, stick with purple grape juice or eat red and black grapes, which have more phenolics than green grapes.
How much do you need? Nutritionists suggest 2-4 servings of fruit a day. Drink wine in moderation.
TOMATOES:
The phytochemical most studied in tomatoes is a carotenoid called lycopene. The verdict: this compound may prevent prostate cancer. A study reported that men who ate ten or more servings of tomato-based foods a week had only half the risk of developing prostate cancer as those who ate fewer than two servings. Tomato sauce had the most significant effect. And yes, even ketchup is rich in lycopene. Tomatoes are compelling for lung and stomach cancers as well. Lycopene may also be one reason fruits and vegetables lower the risk of heart disease. A study compared lycopene levels of people in ten European countries; those with the highest levels ran only half the risk of a heart attack.
Not a fan of tomatoes? Other sources of lycopene are apricots, watermelon and papaya.
How much do you need? Try to eat 1 � cups of tomato sauce a week, or 5 or more cups of tomatoes.
Here are some of the foods, which are health boosters and tastes good too.
GARLIC:
Of all plants with medicinal purposes, garlic is probably the most widely hailed. It’s been said to bolster the immune system, prevent cancer and heart disease, and act as an antibiotic. Even ancient Greek literature abounds with anecdotes about the wondrous qualities of garlic. It’s one of those foods that have more than nutritional benefits. The allium family – including garlic, onions and leeks – contains a chemical called allicin that may curb cancers of the gastrointestinal tract.
Although garlic’s role as a cancer fighter has not passed rigorous testing, the evidence that it can lower cholesterol is strong. A survey of 16 clinical trials found garlic lowered cholesterol by 12 percent. Not all supplements work as well as plain garlic, so stick with the fresh stuff.
How much do you need? To lower your cholesterol, try one or more cloves a day, chopped or crushed.
SPINACH:
Remember Mom’s admonition to eat carrots because they’re good for your eyes? Mom probably should have promoted spinach instead. Dark green leaves like spinach, collard greens and kale contain lutein and zeaxanthin, phytochemicals that may protect your eyes as you age.
A study in the journal of the American Medical Association found that, people 55 and over who ate 5 to 6 servings of spinach or collard greens a week were one-eighth as likely to suffer from macular degeneration (a leading cause of blindness) as those who ate one serving or less a month.
How much do you need? Try to eat 5-6 cups a week.
BROCOOLI AND IT'S COUSINS:
Evidence is mounting that broccoli and related vegetables (such as cabbage, cauliflower and Brussels sprouts) lower the risk of lung, stomach and other cancers. The substances that make these vegetables so healthy, aside from vitamins, could be glucosinolates. One chemical in this group – called indole-3-carbinol (I3C) – may protect against breast cancer. In fact, researchers are examining the possibility of putting I3C in a pill to combat breast cancer. Still, it’s too early to say whether this or any other food will truly prevent the disease.
How much do you need? Aim for several 1/2-cup servings a day.
CITRUS FRUITS:
Oranges, lemons, limes and grapefruit are excellent sources of vitamin C, folate and fiber (all linked to reduce cancer risks). But their oil is also high in a lesser-known chemical called limonene, which has been shown to fight tumors in laboratory animals. Researchers are testing a limonene derivative in-patients with advanced cancers. So far the final word’s not in about limonene’s benefits. Most of it is found in the pulp and peelings of citrus, but you can also get a high concentration in juice. So drink up.
How much do you need? Nutritionists recommend 2-4 servings of fruit (3/4 cup juice or 1/2 cup of fruit per helping) daily.
GRAPES AND THEIR JUICES:
The news that drinking wine – particularly red wine – is associated with a lower risk of heart disease has received a big play. In fact, heart disease takes the least toll in countries where people drink it the most – France, in particular. Scientists suspect most of the benefits come from nonalcoholic flavonoids in red wine, particularly phenolics in grape skins. Some benefits of wine may also come from the alcohol, which raises "good" HDL cholesterol. Until more studies come in, scientists agree: don’t take up drinking to protect your heart. Since alcohol is linked to higher risks of some cancers, stick with purple grape juice or eat red and black grapes, which have more phenolics than green grapes.
How much do you need? Nutritionists suggest 2-4 servings of fruit a day. Drink wine in moderation.
TOMATOES:
The phytochemical most studied in tomatoes is a carotenoid called lycopene. The verdict: this compound may prevent prostate cancer. A study reported that men who ate ten or more servings of tomato-based foods a week had only half the risk of developing prostate cancer as those who ate fewer than two servings. Tomato sauce had the most significant effect. And yes, even ketchup is rich in lycopene. Tomatoes are compelling for lung and stomach cancers as well. Lycopene may also be one reason fruits and vegetables lower the risk of heart disease. A study compared lycopene levels of people in ten European countries; those with the highest levels ran only half the risk of a heart attack.
Not a fan of tomatoes? Other sources of lycopene are apricots, watermelon and papaya.
How much do you need? Try to eat 1 � cups of tomato sauce a week, or 5 or more cups of tomatoes.
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