🔥 What Is Cooking?
Cooking is an art and science involving knowledge of ingredients and equipment, use of skills and techniques, and ability to plan and safely organise food preparation — usually within budget and time constraints. A profession that takes significant time to master.
📜 History of Cooking
Cooking is believed to have started by accident when food fell over fire. Small pits used for cooking 25,000 years ago have been discovered by archaeologists. Clay cooking pots were used in Japan around 12,000 BC. First evidence of cultivation found in China dating back to 5,000 BC. The cast-iron stove first used around 1805. First refrigerator used in 1800. Commercial airline use since 1950 further revolutionised the food service industry.
5 Factors That Shaped Cooking History
1. Knowing the power of fire · 2. Farming and rearing of cattle · 3. Origin of different cooking methods · 4. Inventions of pots, pans and cooking appliances · 5. Geographical and demographic influences
🍳 Why Do We Cook Food?
Kills germs — raw milk becomes safe after pasteurisation at 63°C for 30 minutes
Makes food digestible — connective tissue in meat breaks down with heat
Increases taste — softens fibres, makes food easier to chew
Adds eye appeal — grilled/roasted meats develop tempting brown crust
Creates variety — one ingredient (potato) can be fried, boiled, roasted, baked
Provides balanced diet — mixing different foods combines different nutrients
Improves flavour, texture, colour and consistency
Preserves food longer — cooked food contains fewer bacteria than raw
👨🍳 Famous Chefs — Founders of Professional Cookery
Marie Antonin Carême — “Father of Sauces”
1783–1833 · Chef to King George IV
Standardised the use of roux (equal parts flour and butter cooked together) as a thickening agent. Made cold dishes, pièces montées (moulded dishes) popular. Contributed to kitchen design, equipment and chef uniforms. Author of several food books.
Auguste Escoffier — “Emperor of Kitchens”
1846–1935
Formulated the partie system of kitchen staff organisation (brigade system). Simplified classification of stocks and sauces — the foundation of continental cookery. Learnt cooking in the finest restaurants.
Fernand Point — Father of Nouvelle Cuisine
1897–1955
Refined Escoffier’s classical cuisine. Laid the foundation of Nouvelle Cuisine. Believed a dish should have only one dominant flavour/ingredient/theme. Ran his own restaurant passed down from his father.
Paul Bocuse
1926–2018 · Lyon, France
One of the most celebrated chefs of the 20th century. Champion of Nouvelle Cuisine movement. Held 3 Michelin stars for over 50 consecutive years.
🎓 4 Classes of Professional Cooking
1. Cuisine Simple (Plain Cooking)
Basic necessities used. Craftsman produces dishes of the highest standard with minimum materials.
2. Cuisine Bourgeoisie (Middle Class Cuisine)
Better materials. Craftsman produces more complicated dishes of better quality.
3. Cuisine Haute (High Class Cooking)
Best possible materials used to best advantage. Highly complicated, classical dishes. Most popular for professional cooking.
4. Nouvelle Cuisine (Modern/New Cuisine)
Modern innovation — eliminates high-calorie items. Pre-plated and decorated foods. Glass and black ceramic plates create colour contrast. Answers health-conscious modern generation’s needs.
🎯 UGC NET Key Points — Part 4 Module 1
◆ Cooking = art and science of food preparation using skills, techniques, planning
◆ First evidence of cooking: 25,000 year old pits · Clay pots: Japan 12,000 BC · Cultivation: China 5,000 BC
◆ Cast-iron stove: first used 1805 · First refrigerator: 1800
◆ Carême (1783-1833): Father of Sauces · standardised roux · chef to King George IV
◆ Escoffier (1846-1935): Emperor of Kitchens · created brigade/partie system
◆ Fernand Point (1897-1955): laid foundation of Nouvelle Cuisine
◆ 4 classes: Cuisine Simple, Cuisine Bourgeoisie, Cuisine Haute, Nouvelle Cuisine
◆ Roux = equal parts flour + butter cooked together (thickening agent)
