Research Report About Culinary Arts

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CULINARY ARTS

MARIA AZYLEAH PINEDA
SHIELA FORTUNA
SHIELA MAE GABUD
CONTENTS

Page 1 ...........................................................................INTRODUCTION

Page 2 ….......................................................................HISTORY

Page 3 ….......................................................................CULINARY ARTS BASICS : The Fundamentals of Cooking
A. Food Safety
Page 4 …........................................................................ B. Knife Skills & Basic Knife Cuts

Page 5 …........................................................................ C. Cooking Principles D. Stocks & Sauces
Page 6 …........................................................................ BECOMING A SKILLED CHEF Page 7 …........................................................................BOOK ARTICLES IN CULINARY ARTS *Becoming A Culinary Arts Professional by Editors of Bottletree Books of LLC

Page 8 - 9 …................................................................... TOP 5 CULINARY SCHOOLS IN THE WORLD Page 11 …......................................................................... SUMMARY

Page 12 …........................................................................ BIBLIOGRAPHY `Introduction

Culinary arts -  is the art of preparing and cooking foods. The word "culinary" is defined as something related to, or connected with, cooking. A culinarion is a person working in the culinary arts. A culinarian working in restaurants is commonly known as a cook or a chef. Culinary artists are responsible for skilfully preparing meals that are as pleasing to the palate as to the eye. They are required to have a knowledge of the science of food and an understanding of diet and nutrition. They work primarily in restaurants, delicatessens, hospitals and other institutions. Kitchen conditions vary depending on the type of business, restaurant, nursing home, etc. The Table arts or the art of having food can also be called as "Culinary arts". BRIEF HISTORY OF CULINARY ARTS

The history of culinary arts goes all the way back to 1800s when the very first cooking school in Boston was teaching the art of American cooking as well as preparing the students to pass on their knowledge to others in turn. The first cookbook ever written was by Fannie Merrit Farmer in 1896 who also attended the Boston cooking school and whose book is still used as reference even today.

The next step in the history of culinary arts was taken through the television where in 1946 James Beard held regular cooking classes on the art of American cooking who is also known as the grandfather of the American cuisine. The French cuisine was brought to life in the American society by Julia Child in 1960s when through the power of the radio she entered all the kitchens nation wide.

Later the Culinary Institute of America or CIA was founded and was the first of its kind in its country to hold career-based courses on the art of cooking. The location of the Institute was first in the campus of Yale University in Connecticut, which was moved in 1972 to New York.

http://hobby.vocaboly.com/512/a-brief-history-of-culinary-arts

Culinary Arts Basics: The Fundamentals of Cooking

FOOD SAFETY: There aren't many absolute rules in the culinary arts, but following safe food handling procedures is a must. Learn the dos and don’t s of food safety and sanitation.

Learn the right way to hold your chef's knife and proper cutting technique. Also see illustrated examples and tutorials on the basic knife cuts. Cooking Principles
Learn about dry heat and moist heat and the various cooking methods typical of each, as well as which cooking method is appropriate for different foods and recipes.

* 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....
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