slides about Culinary Art ( subject: Kitchen Operation)

1. Culinary Art The Concepts and Theories in Kitchen Kanjanasit Chinnapha Chairperson, Dept. of Hospitality & Tourism Management Martin de Tours, School of Management Assumption University of Thailand

18. Diet Table Food Type Carnivore Omnivore Vegan Vegetarian Halal Hindu Kosher Hunter-gatherer Raw vegan Fruits and berries No Yes Yes Yes Yes Yes Yes Yes Yes Greens No Yes Yes Yes Yes Yes Yes Yes Yes Vegetables No Yes Yes Yes Yes Yes Yes Yes Yes Starchy vegetables No Yes Yes Yes Yes Yes Yes Yes No Grains No Yes Yes Yes Yes Yes Yes No No Poultry Yes Yes No No Yes Yes Yes Yes No Fish (scaled) Yes Yes No No Yes Yes Yes Yes No Seafood (non-fish) Yes Yes No No Yes Yes No Yes No Beef Yes Yes No No Yes No Yes Yes No Pork Yes Yes No No No Yes No Yes No Eggs Yes Yes No Yes Yes Yes Yes Yes No Dairy No Yes No Yes Yes Yes Yes No No Nuts No Yes Yes Yes Yes Yes Yes Yes Yes

19. Carnivore Carnivore is meat-eater.

22. Vegetarian Vegetarianism is the practice of following a plant-based diet including fruits, vegetables, cereal grains, nuts, and seeds, with or without dairy products and eggs.

27. Raw veganism Raw veganism is a diet which combines veganism and raw foodism . It excludes all food of animal origin, and all food cooked above 48 degrees Celsius. A raw vegan diet includes raw vegetables and fruits, nuts and nut pastes, grain and legume sprouts, seeds, plant oils, sea vegetables, herbs, and fresh juices.

36. Methods of Cookery 1. Boiling 2. Poaching 3. Steaming 4. Braising 5. Stewing 6. Roasting 7. Baking 8. Grilling 9. Frying 10. Paper bag ( En papillote ) 11. Microwave

39. Steaming Steaming is a method of cooking using steam . Steaming is considered a healthy cooking technique and capable of cooking almost all kinds of food. Steaming works by boiling water continuously, causing it to evaporate into steam; the steam then carries heat to the nearby food, thus cooking the food . The food is separated from the boiling water but has direct contact with the steam, resulting in a moist texture to the dishes .

40. Braising Braising (from the French “braiser”), is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid , resulting in a particular flavour.

41. Stewing A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy . Ingredients in a stew can include any combination of vegetables ( such as carrots , potatoes , beans , peppers and tomatoes etc .) , meat , poultry , sausages and seafood.