Over the past few months I’ve been slowly working my way through infographics devoted to various aspects of the arts: dance, design, fashion, architecture. Now let’s look at the culinary arts (and while we’re at it the drinks and go with the food). In my next few posts I’ll look at infographical recipes, meat cuts, measurements, and more but today I’ll start with a series of graphics that inform us about general things we should know about cooking and kitchens.
Cooking Terms offers us a few basic definitions that come in useful in the kitchen. The infographic deals specifically with a few types of knife cuts such as mincing, or julienne; a couple of obscure measurements such as a pinch or a smidgen (who knew? a smidge is 1/32 of a teaspoon), and; a fair number of specific cooking techniques like braising, blanching, and poaching.
Cleanliness may not be next to godliness but its pretty close if you’re working in the kitchen. Food preparation, or rather improper food preparation have catastrophic consequences for the end user. 7 Deadly Germs of Kitchen: Threat & Solution may be a little shy on proofreading (it doesn’t bode well when there’s a grammar issue in the title of the graphic) but its not shy on drawing attention to the need for proper kitchen hygiene. Scant attention to keeping your kitchen clean can lead to outbreaks of listeria, salmonella, staphylococcus, and other potentially deadly bacteria.
Assuming you’ve got you’re hygiene down, and have boned up on your terminology, you might want to take a look at 50 Culinary Hacks to Make You a Kitchen Master. While I’m no kitchen master, I’m no slouch either and more than a few of these hacks are pretty darn clever – most will certainly make one more efficient in the cookery.
OK. So you’ve mastered your terms and know the difference between broiling and baking. You know the reasons why a clean kitchen is a healthy kitchen. You now know the ins and outs of cooking trickery. Perhaps your ready to join the ranks of the MasterChef (as an aside I recommend the Canadian or Australian versions of MasterChef, particularly if you don’t like being yelled at by a wee Scottish tyrant). If that’s the case then you’ll need to know the various roles found in a commercial kitchen. The Family Tree of the Kitchen will give you just that. From Executive Chef to Commis Chef this graphic guides you through the branches of the culinary hierarchy.
Well, that’s it for Part 1, there are oodles of infographics on the culinary arts in my archive so this will be a many (many, many) part edition ranging from recipes, to kitchen measurements, to cuts of beef, to wine pairings, mixology and more.
til next time… peace, love, and bon appetit