Cooking Tips

Ever wondered what makes a Sous Chef? Or what exactly a Garde Manger Chef does? Or whether Commis Chefs still exist after the demise of the USSR? Well look no further, all the titles and definitions are listed below.

Chef: The word in French is generally interpreted to mean boss, as when we say “chief” in English. However this can be confusing for our definitions here so please disregard this “loose” meaning.

Chef de Cuisine: A term used more so in larger restaurants, hotels and establishments with more than one location. This Chef is the CEO of the kitchen and often the restaurant. Not only are they the one who chooses the direction for the food and conceives the dishes for the menu but they are often the high profile Chef that the public will know, even though they are seldom in the kitchen and rarely cook.

Executive Chef: The top of the kitchen management structure. If there is a Chef de Cuisine present, the Executive Chef reports only to them, but since only the largest establishments actually have a Chef de Cuisine, the executive Chef is usually the top. He or she is the visionary leader, responsible for conceiving menu ideas, creating recipes, establishing standards, controlling costs and performing many administrative tasks. Due to all these responsibilities, they do very little actual cooking.

Head Chef: The title given to the Executive Chef or Chef de Cuisine of a small to medium sized operation. He or she is responsible for planning menus, liaising with suppliers, controlling budgets and managing staff. Normally you would not find a Head Chef and an Executive Chef in the same establishment.

Sous Chef: Literally translated means “under Chef”. The Sous Chef is the second in charge. He or she is the hands on person; they do all the day to day management of the kitchen, are almost always in the kitchen and spend very little time in the office. They are regularly the most senior Chef in the kitchen and during busy periods often take the role expeditor. The Sous Chef’s role as expeditor is to be the last checkpoint between kitchen and customer, ensuring that the restaurants high standard of food and timely delivery is being made. The Sous Chef might perform this role from the service side of the kitchen but may also do it while he or she cooks. The Sous Chef title can be preceded by the terms Executive, senior or junior, to designate a further specific hierarchy.

Chef de Partie: Literally translated means “Chef of Section” and refers to a Chef in charge of a certain section such as grill or saut?. Again this is a term that can have precedents such as Senior or Junior.

Commis Chef: These guys and gals are the junior staff in the kitchen yet do most of the work. Chances are the food you eat in restaurants has in 9 out of 10 cases been prepared by them under the watchful eye of their seniors.

Apprentice/Trainee Chefs: These are the chefs that are technically in training, although really the training never stops as all Chefs tend to continue to learn from one another. The duties assigned to Apprentice Chefs can test a young Chefs mettle, but these same duties lead to a great appreciation for their career choice as they advance up the hierarchy.

Pastry Chef: Is the king or Queen of the pastry section; they are responsible for all those decadent and impressive desserts and sweets you find in hotels and restaurants. Although listed here beneath the Apprentice/Trainee Chef, this is not the case. Depending on the size of the operation the pastry section can have its own hierarchy within, however the whole section most likely still reports to the Sous and Executive Chefs. The pastry section or often the pastry kitchen is a world unto its own and is usually separated slightly from the main kitchen. Just as the section physically differs, so to do its inhabitants. Pastry Chefs are cut of the same cloth as most Chefs and can function under high pressure and at a quick pace but they often possess a higher level of patience. Not all of the above terms will apply to all kitchens. As you can imagine a kitchen with only 3 staff has no need for a Chef de cuisine, an Executive Chef and a Senior Sous Chef.

The following titles refer to some of the many names given to chefs assigned to certain stations and not necessarily their place in the hierarchy.

Garde Manger Chef: Is responsible for the cold section and sometimes the pastry if there is no designated pastry chef.

Entre Metier Chef: Is responsible for the preparation of garnishes and vegetables.

Saucier Chef: Is responsible for saut?ed items and most sauces.

Get amazing Ideas for ideal Cake Making.

Cake making has been approximately since the start of time. Everyone has to create single at some occasion or at another occasion in their life. The process is surely a simple sufficient job. All you perform is to put the ingredients from a formula to all other and there you set out. This means, a result will extra than probable be prepared. It is said that, there are a small number of things that can set out incorrect and ruin your baking journey.

Anyone desires to ensure that the oven you are taking in the preparation of cake is accurate to its temperature. From time to time, the warmth level of the oven says one thing and then it turns away that it is not the ideal site to cook in the oven at that time. When this occurs, it is a first-class thought to spend to purchase a good oven of good thermometer.

Normally, it is acknowledged that the essential wipe is used for ornamental and cup cakes. The tendency recently is for the incentive mooches or the fruit and nut kind of cake for unique occasions. Cakes of Birthday are typically wiped, while the marriage dissimilarity is typically made of nut and fruit.

When making a cake, it is vital to remain to the unique recipe. If on the other hand, you have made the cake a million times and sense it require sprucing up, you could forever just put in one or two extra ingredients such as toffee or choc chips. The small extras just carry out the particular flavor of a fit made sponge.

Over and over again of times, you will discover that you have added the entire ingredients according to the formula of recipe and after that when you unlock the oven up to observe if it is cooked and ready to eat, the middle hub takes a immerse and it hollows away in the center. Should this take place to your making, it could be that there is also too much water in the sponge, or that the warmth level of the oven has been incorrect. Frequently, it does not attain the ideal warmth level and it is consequently sensible for you to obtain by hand an oven thermometer.

Formerly when you have determined that your creation is totally baked throughout it is time to eliminate it from the cover of oven. Get the cake away and let it calm cool down totally.

Picking the perfect activities for your own children is no simple job. There are lots of items to contemplate with every one of the hustle and bustle of house chores, you are able to readily enable your children to play such a thing they desire. Your 2-year old son may be having fun with Legos, constructing little houses. Or your curly haired daughter may be having fun with stuffed toys that are too large on her behalf.

You need to spend some time to evaluate the needs of your own child, to prevent these occurring. It’s a very important move to make to ensure your children are safe. Understand why is your child happy, without compromising their security. While enjoying the show, you are able to take that chance to detect what makes your child joke or what makes them sad. Pay attention to these things for this will allow you to determine what fun activities you will end up sharing together with your children.

Add some humor while describing to your own child the way to produce clay figures. It’ll suppress any delight they will have because you will find a few rules. Children don’t enjoy a lot of rules.

You may also take to doing the famed “Bring Me” match. Let you both and develop amusing rules appreciate the instant of playing together.

See amusing shows together with your children. You could always expect that Dora will hold their focus and decide a number of these qualities while going out with them, when they do not appreciate the singing and dancing together with the Sesame Street. Should they sing with Dora or dancing with Boots, it is an excellent hint. It indicates your child really wants to lead and is prepared to take some directions from the others, especially somebody older.

Swiper no Swiping!”, you are able to say your child loves activities that have interaction using a question and answer part.

There are lots of activities you may do together with your children, however do not be too serious since it’ll rob both of you the opportunity to appreciate the organization of each other while exploring each the others’ identity.I really like simple cookie recipes. Most people do not have enough time to action all we hope to, so quick and simple recipes, especially at this time of year, make it a bit easier on the cook. That’s always a great thing.

This is really a collection of delicious but very easy Xmas cookie recipes that really are a great fit for the festive season. One or more of these treats would definitely be a superb contribution to a Christmas cookie exchange also, in which a group of friends each makes a bulk number

Remember the joy and sheer glee you felt as a toddler when Mom allowed you access to the cupboard with all those lovely, shiny and oh-so-noisy pots and pans? They gave you such a sense of freedom, from banging the pots, making uproarious sounds that were music to your ears to imitating Mom cooking, stirring and pouring your make-believe food from one container to another. You simply could not decide if you wanted to be a heavy metal musician or a chef from the Cordon Bleu. Such memories…

Thirty years later you have decided that cooking leaves much less of a headache than does a rock band. You have grown up to covet those magnificent pots and pans you see online or in a gourmet shop. Your time has come. Bring on the pots and pans!

One of the first things to consider when building your pot and pan collection is to determine how extensive a collection you want. Do you want the bare minimum or do you wish to create your own culinary Christmas, with pots and pans on every conceivable surface of your kitchen? How much time you spend in the kitchen and the ease with which you would like to turn out your creations will also play a part in your considerations. Oh, yes – if you are not a Lottery winner you will need to carefully plan your budget. Sometimes it is better to spend more for fewer high-quality pieces rather than grabbing every piece of cookware in sight on the bargain table.

What will you need to start? Everyone, from novice to master chef, needs the basics. The basics include ROASTERS, SAUCE PANS, and SKILLETS.

Roasters include the ROASTING PAN and the ROASTING PAN with HIGH COVER. A standing roasting pan is rectangularly shaped with low sides. With the low sides, the heat from the oven envelops the meat, giving it full coverage. A very important accessory to the roaster is a rack which allows the meat to be suspended above its own juices and fatty drippings. Several different materials can be incorporated in the manufacture of the roaster: stainless steel, nonstick-surfaced aluminum, anodized aluminum, and granite.

What sets off a roasting pan with a high cover is its familiar oval shape with deep sides and a domed lid. Again, a rack is very useful. This type of roaster can be made from any of the above materials. Speaking of granite, do you remember the black or dark blue roasting pan, speckled with ?freckles,? that your mother used every Thanksgiving to give that roasted turkey a golden glow? I can still remember the turkey aroma wafting itself throughout the house, teasing my nose!

SAUCEPANS, and SAUCE POTS, are round pots which branch out into many varieties. Key identifying points of this category are high, straight sides and a flat bottom. Saucepans have many uses, from heating a can of soup to making a sauce, with an infinite number of foods in between. A WINDSOR saucepan starts out as an ordinary piece of cookware but has sloped sides. A SAUCIER has rounded ones. Both provide increased exposure; sauces are reduced more quickly and it is easier to whisk food away from a round surface. Heat-responsive materials such as lined copper or stainless steel with a copper core are commonly used in the fabrication of saucepans. Saucepans come in a variety of sizes and most come from the factory with a tightly fitting lid. Sauce pots are similar in appearance to Dutch ovens and have one long handle for the smaller pots; the larger-capacity saucepots have a long handle on one side plus a loop handle on the other to help balance it when lifting off the stove.

A SKILLET is the same as a FRYING PAN. They both have a flat bottom and short flared or sloped sides, allowing for ease in tossing and turning food. A frying pan should be made of heat-responsive, heavyweight material. such as cast iron (which must be oiled and seasoned prior to its initial use). Frying pans that have been coated with a nonstick substance such as Teflon can be used for frying foods or for saut?ing. As with saucepans and roasters, skillets (or frying pans) come in an array of sizes and usually with a lid.

A plethora of styles of saucepans is available to enhance your cooking experience. Besides the saucepans discussed above, a chef will want to acquire several other types of pots and pans, including the following: CHEF’s PAN, DOUBLE BOILER, DUTCH OVEN, OMELET PAN, SAUT?ING PAN, SAUT?USE PAN, STOCKPOT, and WOK.

A CHEF’s PAN is a saucepan of medium depth and has sides that can be flared, rounded, or even straight. The wide mouth, combined with a flat bottom, enables the accelerated evaporation of liquids. A long handle and tightly fitting lid are generally’standard features of chef’s pans. Made of metal, a chef’s pan has a thick ground base allowing for rapid temperature changes. The high sides make room for ease of frying, saut?ing, or steaming of foods without food accidentally spilling out all over the stove top. Chef’s pans and sauciers can be used interchangeably.

A DOUBLE BOILER is basically two saucepans, with the slightly smaller top pan nesting inside the lower pan. The construction is deceptively naive and simple, but once you have had a chance to cook with a double boiler, you will wonder why you had not already been an ardent fan of one. Hot water is placed in the bottom pan, providing the heat source for the ingredients in the top, anything from melting chocolate to delicate sauces. Double boilers can be made from many materials, including stainless steel, enameled steel, aluminum, or glass which allows you a close and personal view of the contents on top as they swirl and move about.

DUTCH OVENS tend to be rather heavy in weight. They are round or oval and have a domed lid much like that on a covered roaster, and steep sides. They range in size from 2 to almost 5 inches high and have a capacity ranging from 2 to 6 quarts. In essence, a Dutch oven is an overgrown saucepot, good for preparing a wide assortment of foods, including roasting a rump roast, stewing, braising, making homemade soup with myriad ingredients, or boiling all sorts of pasta. As well as being made from the usual materials as previously listed, Dutch ovens made of cast iron are popular at a campfire or fire pit. A FRENCH OVEN is very similar to a Dutch oven but the sides are lower. Both types of ovens can go from freezer to stove to table. Because the French oven is made of enameled cast iron, it can be washed without harm in the dishwasher.

A SAUT?ING PAN is much the same as a frying pan or skillet. It has straight, short sides. It needs to be made from a heat-resistive material such as lined copper or stainless steel with an aluminum or copper core. It can be used interchangeably for saut?ing or frying. This type of pan comes equipped with a long handle on one side but larger models may have a loop handle on the other side to balance out the weight of the pan when removing it from its heat source. Usually there is a lid. The saut? pan comes in diameters of 6 to 16 inches.

The SAUTEUSE is a round and lidded pan with a looped handle on either side and short to medium outward sloping sides. Popular in households all over Europe, the sauteuse pan is perfect for cooking casseroles, pasta dishes, and stews. It is also used for meat and poultry entr?es. Sizes range from a relatively small 2.5 quarts to a hefty 7 quarts.

The STOCKPOT is to the Dutch oven as the Dutch oven is to a regular saucepan, each pot getting larger than the previous one. It is deeper than it is wide, with straight sides. Like the Dutch oven, the stockpot has loop handles on either side, large enough to accommodate oven mitts or pot holders. The stockpot is interchangeable with a SOUP POT, STEW POT, or STEW PAN, for they all function in the same manner. One of the larger pieces of kitchenware, a stockpot is ideal for producing all sorts of food for larger families and group gatherings. It is able to simmer large quantities of liquid; you might find a chef simmering stocks, thick soups, and stews as well as hearty chili, and boiling pasta. A stockpot does not need to be made of heat-resistive material. However, to prevent burning and scorching, it needs a heavy bottom. These pots range in size from a moderate 6-quart capacity to a mammoth 20 quarts. That’s a lot of chili!

It is a good idea to have a PASTA INSERT for your stockpot. Usually made of stainless steel, it acts as a convenient colander. Unfortunately, one of these inserts can cost nearly as much as the stockpot itself. Choices, choices! Some brands of stockpots come with drainage holes drilled into the lid.

The STIR-FRY PAN is a round and deep piece of cookware fashioned in one of two styles. The most common option has a round base sloping out and upward, much in the style of a Windsor pan while the other choice has straight sides joined to a slightly curved base. The design of the stir-fry pan lets heat distribute itself evenly. The sloping sides give easier access to the food which needs to be tossed and turned, as in Asian cuisine. Stir-fry pans are very efficient when quickly searing a m?lange of meats, vegetables, and sauces. Aesthetically, the stir-fry pan allows for the preservation of colors and textures.

The WOK is very much like a stir-fry pan except it is designed to rapidly cook bite-sized pieces of food over exceptionally higher temperatures than an everyday pot or pan would require. Designed with either a flat or a rounded bottom, either style can be used over a flamed heat source. Woks with a flat bottom are primarily used on an electric burner, as well as the gas flame. Materials such as stainless steel, cast iron, or metal coated with a nonstick surface are used in the construction of a wok. Like a cast iron skillet, you must remember to oil a cast iron wok before its initial use. Several arrangements of multiple handles are used: one long handle; two short handles, or one long handle in conjunction with a loop handle on the opposing side. Available in diameters from 12 to 20 inches, the wok is to be admired for its myriad functions. As well as the traditional stir-frying , it can also be used to saut?, steam, or deep fry.

An OMELET PAN is pretty much the same as a frying pan. Omelettes can be made in one of several types of pans. Traditionally, an omelette pan has low curved edges. The bottom has a wide diameter to assure the omelette will be able to be flipped over easily; a nonstick surface eases the actual act of folding the omelette over. If the pan has a metal handle it can be used in the broiler, as well. There is another version of the pan that consists of two half rounds, hinged in the middle. Each portion of the pan is filled with the omelette mixture and then the various fillings – cheese, mushrooms, broccoli, onions, sausage, olives, etc. – are gently dropped onto one or both sides. When the omelette is cooked, fold one half of the pan over so that the two halves join together and ta da! your omelette is ready to be admired and eaten.

A BRAISER PAN does just that – braise! The pan is round or oval with safe-to-the-touch handles on either side. It uses a heavy domed lid that make the tight seal necessary in preventing liquid from evaporating. In order to be braised, the food should be quickly seared and allowed to bathe in its natural juices. Braiser pans come in diameters of 10 to 14 inches and are able to hold 2 to 4 quarts. A braiser pan is interchangeable with a casserole pan.

A CASSEROLE PAN is round or oval. It has steep sides and has a capacity as few as 2 quarts all the way up to 12 quarts, while the most common capacities are from 5 to 8 quarts. It can be made from materials such as saucepan metals or glass, ceramic, or clay. It has a lid which is normally not used while food is cooking in the casserole pan(so the food can brown). Generally used in the oven, it has a base and sides that are of equal thickness, allowing even distribution of heat. A CASSEROLE POT is basically the same thing as a CASSEROLE DISH, a BUFFET CASSEROLE, and a CASSOULET. All of the above can be used for cooking and/or serving a one-pot dish on the table. Cassoulets seem to be made of hard anodized aluminum, stainless steel, or copper core. The cassoulet is particularly efficient in retaining heat for the food sitting on the table, waiting to insure your second and third helpings are still warm.

And finally, there is the EVERYDAY PAN hanging in your kitchen for you to start your next delicious meal. As the name implies, it can be used to cook almost anything, such as casserole baking and braised meat and vegetables, just to name a few. Some everyday pans even have a flared lip on either side for drip-free pouring. It is great for dishing up soups and other liquids threatening to make a mess. I need all the help I can get…

You might have often wondered why your home cooked food doesn’t take like the hotel food. No matter how well you attempt to make it, there is always something missing or something that goes wrong. Your kitchen experience does not come handy while preparing exotic food dishes. No matter how hard you try to prepare an exclusive cuisine, there is some element of home cooked taste. It may make you wonder if chefs have some special magic wand. Well, if you have been thinking of trying some delicacies at home and want it to taste different, then our recipes will surely impress you. They do not taste like home food nor do they look like home cooked food. We are not trying to say that home cooked food is not great, but occasionally it feels good to enhance your culinary skills and receive compliments for the same. If you want your guests to notice the change in taste then try these recipes. There are several categories like starters, main course, and desserts. There are different types of meat recipes for beef, chicken, lamb, seafood, appetizers, salads, soups, and others. Professional chefs share these recipes and here is a list of the categories.

Food Categories

We would like to mention that 80% of the following food categories have more than five recipes each. In this article, we shall discuss some of the most mouth watering recipes. However, we would first like to talk about the categories of food recipes that you can find here. The list goes like this in alphabetical order. Appetizers, baby food, barbecue, beverages, biscotti, bisques, bread, breakfast, brunch, butter, cakes, candy, candy bar, cheese, chicken, chili, coffee can bread, cookies, dessert mixes, fruit cakes, ice cream pies, jar cake, jelly roll, lamb, layer cake, muffins, pasta, popcorn, sandwiches, sausages, seasonings, slushies, side dishes, smoothies, tarts, tortes, turkey, vegetables, yeast breads, and yeast rolls.

Chefs Recipe

We are sure you would be waiting to know the recipe after reading about the categories that are available.

Butter Chicken

Chicken pieces – 800 grams Lime juice – 1 tablespoon Red chili powder – 1 teaspoon Curd – 1cup Butter – 2 tablespoons Mustard oil – 2 tablespoons Salt – to taste Tomato puree – 400 grams Fresh Cream – 1 cup Honey – 2 tablespoons Ginger garlic paste – 1 teaspoon

Marinate – Take a cup of curd and add 2 tablespoons of butter, 1-tablespoon of limejuice, 2 tablespoons of red chili powder, and 2-tablespoon mustard oil. Mix these ingredients and marinate the chicken pieces in it. Leave it aside for half an hour; it is good to refrigerate the chicken pieces. Do not forget to add salt as per taste.

Gravy – While you leave the chicken for marinating, prepare the gravy with tomato puree. Take a pan and heat 50 grams of butter, add 1 teaspoon of ginger garlic paste, 1 teaspoon red chili powder, salt, and honey. Simmer these ingredients on low flame for five minutes. Now add fresh cream and cover the pan. Allow it to simmer for another two to three minutes on low flame.

Remove the marinated chicken pieces from refrigerator and put it in the oven with a temperature of 200 C. Remove the chicken from oven when it is cooked and add it to the gravy. Your chefs style exotic food is ready.