Culinary history

CULINARY HISTORY

Prehistory

Before even the appearance of the modern Man, his ancestors, following the example of many animals, proceeded certainly to operations of rudimentary preparation of food:

Cleaning with running water,

Taking away of a consumable part of a corpse or a fruit,

Opening of shell,

Crushing with the hand, with a tool (and not only with the teeth)

Mixtures.

The discovery of fire is a great stage because it marks the invention of the kitchen itself.

An assumption is that cooking would have appeared within a ritual framework: the collective consumption of the object of the sacrifice, after partial cremation (partner with the funerary cremation). This assumption gives an account of the strong ritual and collective dimension of all the culinary practices, which the assumption of a fortuitous discovery does not do (either that a prehistoric man left a food too close to the fire which would have cooked it, or that it fed starting from an animal cooked by a forest fire then that it reproduced this phenomenon).

Egyptians

That it is in the texts engraved on the walls of the temples and the tombs or in the form of remainders of material offering, the Egyptians of Antiquity left many testimonies of their mode of food. The bread belonged to basic food; the Egyptians also consumed a beer called zythum manufactured starting from the barley and of the starch manufacturer. One found nearly a score of kinds of breads of forms and various compositions.

In Greece

The food and the kitchen are known to us by several texts in ancient Greece Of Poisson de Dorion, the Art of the baker of Chrysippe de Tyane, cakes of Iatroclés and Mendés and food of quite bearing people (dietetic work of kitchen) of Acron d' Agrigente.

Roman

During the royal time the food probably rough, consisted by vegetables prepared without research or of a wheat or German wheat pulp (called sweaters - ancestor of the polenta).

The middle Ages

The receipts of medieval kitchen are mainly known to us by the Cooks known with the middle Ages and the rebirth in Europe, of which Viandier de Taillevent.

Modern time

The Modern Time is marked by one second food revolution, the introduction in food Europe coming from the American continent: turkeys, turkeys, corn, cocoa, tomato, pepper and potato.

The episode of the introduction of potato into the food mode by Antoine Parmentier in 1788 is the example the best known one.

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Kitchen equipment, Utnesils

Basic Introduction of Kitchen equipment

Stocking a kitchen with great gadgets and utensils can be really fun, although daunting. There are a few ways to begin collecting the equipment, utensils and appliances you need. One is to look through a list like this one, check off what you need, then go on a shopping spree. Another is a trial and error method. As you begin cooking, you'll quickly realize what utensils your kitchen is missing. Believe me, the first way is better! When you want to make a pie crust and realize you have no rolling pin, it can put you off pie crusts forever. If you really want to save money, take some time to cruise garage and tag sales. You can find excellent cooking equipment, utensils, and even appliances for pennies if you are a savvy shopper.

This is the basic list of equipment and utensils for cooking beginners. There may be other items you want to add. That's just fine! As long as a kitchen utensil or gadget works for you, and you use it, it's a good buy. Shop for quality over quantity, especially at first. I have several knives I bought 20 years ago that are still going strong. You can do the same.

Knife made of high carbon stainless steel

§ 3 or 4" paring knife

§ a serrated knife

§ 8 or 10" chef's knife

Measuring Cups and Spoons

§ Various sizes, in metal and plastic

§ Get at least two sets of each, so you're not continually washing them as you cook

§ glass measuring cups with spout, for liquids

Spoons

§ slotted spoon

§ wooden spoons

§ sturdy metal spoons

§ Soup ladle

Mixing Utensils

§ hand held electric mixer

§ Wire whisks in different sizes

§ eggbeater

§ Spatulas

§ straight spatulas

§ angled handle spatulas

§ rubber scraper spatulas

Sieves and Colanders

§ nested varying size sieves, in stainless steel (work as flour sifters too)

§ steel or plastic colander

Pots and Pans

§ 1, 2, 4, and 8-quart saucepans with covers

§ 12" skillet with covers

§ 6 or 8" nonstick skillet

§ roasting pan

§ two 9" round cake pans

§ 9" square cake pan

§ 9"x13" baking pan

§ 9"x5" loaf pan

§ 9" pie pan

§ 12 cup muffin tin

§ cooling racks

§ two cookie sheets

Miscellaneous

§ swivel-bladed vegetable peeler

§ grater with various sized holes

§ rolling pin

§ can opener

§ kitchen timer

§ kitchen shears

§ corkscrew

Teamwork in kitchen

What is Teamwork?

Teamwork is defined in Webster's New World Dictionary as "a joint action by a group of people, in which each person subordinates his or her individual interests and opinions to the unity and efficiency of the group." This does not mean that the individual is no longer important; however, it does mean that effective and efficient teamwork goes beyond individual accomplishments. The most effective teamwork is produced when all the individuals involved harmonize their contributions and work towards a common goal.

Teamwork is learning to communicate with your workmates and helping out when you can. They will then do the same for you. You can only do your job properly if everyone else is doing their job and vice versa[1].

To be a good team member you must have some matter to consider which are given below:

§ Help other team members.

§ Inform others of cange4s in routine.

§ Ask for assistance when necessary.

§ Use effective communication and interpersonal skills.

§ Be willing to learn new skills and improve old ones.

§ Be flexible in assisting other team members when they are busy and need help.

§ Be honest; team members must be able to trust one another.

§ Have a commitment to the goals and objectives of your team.

Characteristics of Effective Teams.

There are some inevitable characteristics of a effective team, which are the following:

§ The team must have a clear goal.

Avoid fuzzy, motherhood statements. Team goals should call for a specific performance objective, expressed so concisely that everyone knows when the objective has been met.

§ The team must have a results-driven structure.

The team should be allowed to operate in a manner that produces results. It is often best to allow the team to develop the structure.

§ The team must have competent team members.

In the education setting this can be take to mean that the problem given to the team should be one that the members can tackle given their level of knowledge.

§ The team must have unified commitment.

This doesn't mean that team members must agree on everything. It means that all individuals must be directing their efforts towards the goal. If an individual's efforts is going purely towards personal goals, then the team will confront this and resolve the problem.

§ The team must have a collaborative climate.

It is a climate of trust produced by honest, open, consistent and respectful behavior. With this climate teams perform well...without it, they fail.

§ The team must have high standards that are understood by all.

Team members must know what is expected of them individually and collectively. Vague statements such as "positive attitude" and "demonstrated effort" are not good enough.

§ The team must receive external support and encouragement.

Encouragement and praise works just as well in motivating teams as it does with individuals.

§ The team must have principled leadership.

Teams usually need someone to lead the effort. Team members must know that the team leader has the position because they have good leadership skills and are working for the good of the team. The team members will be less supportive if they feel that the team leader is putting him/herself above the team, achieving personal recognition or otherwise benefiting from the position[2].

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[1] Develop & update hospitality industry knowledge, Culinary Solutions Australia Pty Ltd, Version 2, March 2009.

How to fix mayonnaise

Fixing Mayonnaise may be difficult if you don't know the tricks. Here are some tips and hints not only fix the mayo but also enhance your knowledge on preparing best ever mayonnaise. 

Tips and Hints

• Although electric mixers, Blenders , and food processors make short work of homemade mayonnaise, a simple wire whip will also do the trick. - (যদিও ইলেকট্রিক মিক্সার, ব্লেন্ডার এবং ফুড প্রসেসর ঘরে প্রস্তুতকৃত ম্যায়োনিজ তৈরিকে অনেক সহজ করে দিয়েছে, সাধারন মানের হুইস্ক দিয়েও এটা করা যায়।)

• When using Olive oil, extra-virgin is usually too strong in flavor and will not hold together well. Use regular olive oil or half extra-virgin and half vegetable oil. Peanut, canola, and corn oils are good choices. Unrefined oils contain monoglycerides which will result in a mayonnaise that separates quickly. - যখন ম্যায়োনিজ তৈরিতে অলিভ ওয়েল, একস্ট্রা ভার্জিন অলিভ ওয়েল ব্যবহার  করা হয় তখন সেটা অতটা ঘন হয় না এবং কড়া একটা গন্ধ থাকে। অর্ধেক পরিমাণ অলিভ ওয়েল অথবা একস্ট্রা ভার্জিন অলিভ ওয়েল এর সাথে অর্ধেক পরিমাণ ভেজিটেবল ওয়েল ব্যবহার করুন। পিনাট, ক্যানোলা এবং কর্ণ ওয়েল হতে পারে ভাল পছন্দ। অপরিশোধিত তেলে  মনোগ্লাসিরিডস্ থাকে যার দরুন ম্যায়োনিজ দ্রুত ফেটে যেতে পারে। 

• In general, the ratio is 1 egg yolk for 1/2 to 1 cup of oil, plus 1 tablespoon of acid per cup of sauce. সাধারনত এককাপ সস তৈরিতে একটা ডিমের কুসুমের সাথে আধা কাপ থেকে এক কাপ তেল এবং এক টেবিল চামচ লেবুর রস ব্যবহার করা উত্তম।

• If you are using vinegar instead of lemon juice, be sure it is a good quality vinegar, preferably white wine vinegar. This will give a more delicate flavor to the mayo. যদি লেবুর রসের পরিবর্তে ভিনেগার ব্যবহার করা হয় তবে অবশ্যই খেয়াল রাখতে হবে যাতে ভিনেগারটি ভাল মানের হয়। এত ম্যানেনিজ এর স্বাদ ও ফ্লেভার অনেক ভাল হবে।

• Whipping cream, evaporated (not condensed) milk, or hot water can be used to thin mayonnaise that is too thick.

All ingredients need to be room temperature, so plan ahead by taking out the eggs at least thirty minutes before you need them.

• For a richer mayo, use only the egg yolks rather than the entire egg.
• To substitute pasteurized liquid whole eggs for fresh egg yolks, use 1/8 cup liquid pasteurized eggs for each egg yolk called for in the recipe. One whole egg equals 1/4 cup liquid.

• To fix curdled mayonnaise, beat one egg yolk separately. Add one drop at a time to curdled mayonnaise while beating constantly until mayo is once again smooth. Or, slowly drizzle in about 1 tablespoon boiling hot water. Add only enough to re-emulsify the mayo.
• You can brighten up the flavor of store-bought mayonnaise by adding good wine vinegar , lemon or lime juice.
• Avoid making mayo during wet, humid weather. High humidity and heat will weight it down and yield a greasy result.
• Freezing of mayonnaise is not recommended because it will separate. However, some cooks have successfully re-emulsified frozen mayo with a whirl of the blender.
• When using mayo as a binder such as in a salad, try reducing the calorie content by using half mayo and half plain yogurt.
• Unopened commercial mayonnaise can be stored on the shelf up to the expiration date. Once opened, it must be refrigerated but will still last up to a year or six months from the date on the jar.
  
  
• Previously-frozen egg yolks will be thicker than fresh when thawed. Whisk in one tablespoon lemon juice per yolk and freeze overnight for a thick mayonnaise base.
• When using salt in a cooked mayonnaise, the salt should be added after the egg yolks have cooled to avoid curdling.
  
  
• Salt added to egg yolks in uncooked mayo will result in a thicker base. Cayenne and mustard powder also aid in separating the oil for proper emulsion.
• Coat fish filets with a thin layer of mayonnaise and top with your favorite spices. Bake as usual. You will end up with a nicely browned, flavorful coating that keeps the fish moist and tender. This method also works well for skinless Chicken.