Techniques in Cooking of Commodities

Grasp that commodities in cooking refer to food items or ingredients used in the food preparation process.
Acknowledge that different commodities have different properties that may require specific cooking methods to achieve the desired results.
Understand that correct preparation and cooking of commodities can ensure food safety, maintain nutritional values, enhance flavours, and create desirable textures.

Recognise that there are several cooking techniques such as boiling, grilling, roasting, steaming, frying, and baking.
Understand that different techniques are appropriate for different types of food - for example, delicate foods like fish may be better suited to steaming, while some vegetables can be greatly enhanced by roasting.
Learn about the Maillard reaction, which is a process that creates flavour and changes the colour of food, often used when meat is seared or bread is toasted.
Note that each cooking technique has its own set of best practices intended to optimise flavour, texture and nutritional content of the cooked food.

Understand that selecting the right technique helps to avoid detrimental effects like nutrient loss, the formation of harmful compounds, and undesirable changes in texture and taste.
Learn that a cook should consider factors like the type of commodity, its nutritional properties, the desired end result, and dietary needs when deciding on a cooking method.
Know that some techniques, such as frying, can add significant amounts of fat to commodities. Other methods, like boiling, could cause water-soluble nutrients to be lost.

Acknowledge that as professionals in the hospitality and catering sector, understanding and applying proper cooking techniques can greatly impact the quality, nutrition, safety, and appeal of the dishes prepared.
Know that meeting guest’s dietary requests or nutritional requirements often involves choosing the appropriate cooking techniques.
Understand the need for professionals in this sector to constantly update their knowledge on cooking techniques and be willing to experiment with different methods to improve dishes and meet diverse customer needs.

Determine the importance of quality control in cooking, such as consistent taste, texture, and appearance.
Understand that this could involve the precision in measurement of ingredients, strict adherence to cooking times and temperatures, and use of the correct technique.
Recognise that maintaining quality in cooking is key to ensuring customer satisfaction and that consistency is central to the success of any hospitality and catering enterprise.