The Cooking Discourse

Community Cookbook

The ultimate guide to being apart and actively participating in

the cooking community.

By: Robin Coats and Kenese Phoenix

Table of Contents
Page 3:
Being a Part of the Cooking Discourse Community

Goal 1: Our goal

Goal 2: Our creations
Goal 3: Exchanging and providing feedback
Goal 4: Theres different levels of cooks from Beginner to Intermediate
Goal 5: The longevity of cooking

Page 4:
Proper Tools to Cook With

Page 5:
Terminology on Measurements

Page 6:
Safety Precautions/Cleanliness

Page 7-8:
Different Types/Levels of Cooks/Chefs

Page 9-10:
Proper Dressing Attire

Page 11:
Tips

Page 12-14:
Recipes

Page 15:
Work Cited

Being a Part of the Cooking Discourse Community

To be a part of the cooking discourse community means that you display creativity and
self-expression through cooking. Cooking is something that brings excitement. To be a part of
this community, it is not mandatory that you go to culinary school to learn the acquired skills.
The joy of making other people and yourself happy through cooking is the basis. A member of
this community must appreciate cooking, not just as a necessity, but an activity that provides
peace or self-fulfillment. Mothers cook for their children, and restaurant chefs cook for their
customers, but doing these things doesnt automatically make you a part of the cooking
community. If youre not filled with the utter most joy while doing it then the cooking discourse
community is not for you.
The goal of the cooking community is to spread love and happiness through the tasting
of food. Members enjoy watching the faces of others when they taste the first bite of food and
savor it. Its that first bite that makes the greatest impression and to see that smile and hear that
praise is what makes the hard work and effort put into cooking worthwhile. Our mission is to
allow members to explore their interest in cooking through experimentation. There is no such
thing as a good or bad cook in this community.
In the cooking community we create recipes, perfect them, and exchange them to others.
We do this so that we can create cookbooks in efforts to provide information and feedback to
fellow members and to those who aspire to become a part of the cooking discourse community.
As previously stated, a culinary arts education is not required to be a part of the cooking
community. Cooks range from at home mothers to experienced chefs. The levels of expertise in
this particular community vary from beginner to intermediate. It is all dependent on your
knowledge of the art and hand-on experiences that make you a part of this community.
Our community is one that will never cease to exist. Food is a necessity to life and
cooking is something that will always be required. Mothers will spread recipes to their
daughters, and even fathers will spread their secret barbeque methods to their sons. The
cooking discourse community has survived for generations and will continue to live forever.

Proper Tools to Cook With

Knives- Whether dealing with fruit, vegetables or meat, knives are needed to chop,
slice, dice or mince

Forks/Spoons- Used to stir, toss, or whisk

Cutting Board- Assists with keeping knife blades in perfect condition and provides
protection to counter tops

Mixing Bowls- Used to mix, whether its pancakes or a chocolate cake, mixing bowls
are very useful in the kitchen

Measuring Cups Used to measure liquids or dry ingredients

Measuring Spoons Used to measure smaller proportions of dry and liquid

ingredients

Colander/Strainer- Separates liquid from food, usually after cooking

Spatula- Used to lift items from their surface; can be used for cooking eggs or flipping a
burger or successfully removing cookies from the baking sheet

Cookware- A variety of items including pots, pans, and baking dishes used to prepare
food
All of these items are needed in the kitchen, but not all are to be used at the same time.
Depending on the dish that is being prepared, the cook will need to make the decision of what is
needed and what is not. Each of these items can be purchased at different sizes and brands. The
tools listed above are the very basic version of each category. Beyond these listed are more types
of each. As previously stated, the items can be purchased at different sizes, brands, styles, and
shapes.

Terminology on Measurements

C = Cup
t./tsp. = Teaspoon
T/Tbsp. = Tablespoon
C = Celsius
F = Fahrenheit
ml = Milliliters
pt. = Pint
L= Liter
G/gr = Gram
Oz = Ounce
lb. = Pound
Kg = Kilogram

Safety Precautions
While cooking can be satisfying and enjoyable, it can also be disastrous if safety is not observed.
1. Only cook with clean hands. Wash for approximately 5 minutes with soap and warm
water up to the elbows before beginning cooking.
2. Keep hair pulled back, away from face and eyes.
3. Cook with secure fitting clothes to avoid accidents and fires.
4. Do not leave food cooking unattended for a long period of time. Keep a timer with you to
let you know when things are finished, if using one.
5. Keep handles of pots and pans inward to avoid spills or accidents.
6. Do not reach over the stovetop when cooking and watch your sleeves to avoid burns.
7. Keep curtains, potholders, towels, and any other cloth-like materials away from the
cooking area to avoid fires.
8. Wash sharp objects immediately, or place them in an empty sink. This should be done in
order to avoid people from sticking their hand into the water and getting cut.
9. Keep dishtowels and rags clean and replace them frequently during cooking.
10. Keep children and pets away from appliances when cooking for safety and cleanliness
purposes.
11. Keep appliance cords as short as possible to avoid accidents
12. Keep a small fire extinguisher and a first aid kit nearby.
13. Ensure that smoke detectors are placed throughout your house.
Being safe and responsible makes for a healthier and more enjoyable cooking experience.

Different Types/Levels of Cooks and Chefs

There are professional cooks, then there are cooks who do so for fun. Cooks can range
from at-home mothers to in-kitchen professional chefs. Because of this, cooks who are limited to
in their home are considered to be beginners. As you move forward, cooks acquire titles based on
their level of expertise and education. Levels and types range and progress from beginner to
basic, to intermediate, to advanced, then expert.
There are many different types of cooks and chefs. The levels range from beginner to
intermediate or short-order to executive. The level that a particular person would belong to is
depending upon the type of education and experience they receive. Some may even say there are
sub-discourse communities within the cooking discourse community. When becoming a cook,
very few people get to the top without connections, experience and education. It takes hard
work, dedication and persistence to get to the top of the chef chain.
Short-order cooks are at the bottom of the chef chain. They possess little to no cooking
experience or education in the culinary arts field. There is no level of degree required to become
a short-order cook, which is why majority of them are found in fast food restaurants or lower
class dining. Many of these cooks do not receive any recognition publically because of their low
position. Theyre title even lacks the term chef.
Moving forward from short-order cooks, youll reach the division of line chefs. Line chefs
are generally in charge of specific parts of preparation for a meal. They could be the only cook
working on a specific part, or could have assistants under them. These types of chefs do not
require degrees, but a culinary degree is ideal if the chef has hopes of moving up the chef chain.
The following line chefs cook the appetizer and main dishes. First, there is a saut chef. These
chefs prepare sauted foods and the sauce that is paired with them. In many restaurants, this
could be the top position of line chefs. Next, you have your fish, roast, grill, fry and vegetable
chefs. These titles are self-explanatory. Fish chefs prepare dishes related to fish. Roast chefs
prepare roasted meats. Grill chefs prepare foods that need to be grilled. Fry chefs prepare fried
food items. Vegetable chefs typically prepare anything that is related to vegetable. This includes
soups, pastas and starches. Then, you have your cold foods chef which prepare salads and cold
items on menus. Lastly, you have your Butchers deal with anything related to mats our poultry.
They are responsible for preparing meats to be cooked and cutting them. Those are the chefs
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that work together to prepare the appetizers or main dishes in a restaurant. There is a position
called a Roundsman and they just assist when needed.
When you move further into the short-order cooks into the dessert portion of the meal,
the Pastry chefs come into play. They prepare the sweet treats and baked goods at the end of the
meal. There are sub-divisions within this sub-division. A pastry chef can be a Confiseur,
Boulanger, Glacier or Decorateur. The Confiseur prepares candy and the Boulanger prepares
unsweetened breads. The Glacier prepares any dessert that has to be cold or frozen and the
Decorateur prepares show dished and special cakes. This completes the job of a line chef.
Following a line chef comes the sous chef. This chef is an assistant to the executive chef,
which is at the top of the chef chain. The basic duty of a sous chef is to fill in for the executive
chef when needed and ensure that the line chefs are doing their jobs. Most sous chefs have a
culinary arts degree and are moving up the chef chain to become an executive chef. The
executive chef is at the very top and holds the highest position. They perform duties such as
creating the menu, ordering inventory needed, and designing the plates. They are in charge of all
the lower division chefs and are typically found in high established restaurants. The next step
for an executive chef is typically a master chef. This position doesnt necessarily have different
duties than an executive chef, but does provide higher pay and more recognition.
.

Proper Dressing and Attire

Seeing how cooks range from beginner to expert, proper dressing and attire is dependent
on the professionalism and expertise of the cook. Beginners, who are typically at home cooks do
not follow a particular style or type of dress. They do, however, need to follow proper safety
precautions related to dress which can be found in this cookbook under Safety Precautions.
When you get to a more professional level, the proper attire follows a strict guideline.
A professional cook or chef has a standard uniform. Depending on the restaurant they
work in, the uniform could vary. Fast food cooks are usually limited to that particular
restaurants uniform. For more advanced cooks, the typical uniform includes: A white hat, white
necktie, nametag, long sleeved double breasted white jacket, knee length apron, dish cloth,
slacks, and slip resistant shoes. The hair should be protected by a hair net as well. A cook or chef
should not wear jewelry, heavy make-up or nail polish, or strong fragrances.
A chefs white hat symbolized proper training and experience in the culinary arts field.
Those who wear white or black caps while in the kitchen typically are still in training or school.
Chefs hats are viewed as badges of honor and should always be worn in the kitchen. Neckties
were originally put in place to collect sweat in the kitchen and protect chefs from drafts in
kitchens that didnt provide air condition. While times have changed and neckties have become
outdated, some chefs still wear them. Nametags are optional, however many chefs wear them.
Nametags are commonly sewn on uniform jackets. Uniform jackets purpose are solely to protect
the body. The coat should be double breasted and long-sleeved to achieve its purpose. Flames
from stoves and boiling liquids will not penetrate the body if the coat is worn properly. The
apron is worn for the same purpose, protection. They are changed throughout the day for safety
precautions and cleanliness. Dish cloths are used to lift hot cooking utensils and tools and
should always be kept dry. Slacks that touch the ankles are worn for the protection of the legs
and should be secure around the waist. Lastly, slip resistant shoes protect the feet and must be
sturdy to avoid and prevent accidents in the kitchen. Shoes should be supportive and
comfortable, due to the long working hours. They should also have a protective toe so that spills
will not sink through the shoe and cause burns.

While the uniform does change depending on where a cook or chef may work, this is the
typical attire for most restaurants. The uniform provides protection for the worker and comfort.
Some features on the uniform also show respect to the art and concept of cooking.

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Tips
It doesnt take much to be a good cook. The qualities a good cook must possess are
unlimited. Good cooks use the proper tools, have knowledge of cooking terminology, follows all
safety precautions, displays clean habits, and dresses appropriately. Professionals are not the
only types of cooks that can be considered good. An at home mother can be just as good of a
cook as an executive chef, it all depends on what is being prepared and who it is being prepared
for. Always make sure you have the proper tools needed to prepare dishes. This includes tools
for measurements as well to ensure proper portions of ingredients. Educate yourself on cooking
terminology. Terms used in the cooking community and measurements are important to know
so you will not be confused when I trying to communicate with others or prepare food. The
most important thing to remember is practice makes perfect. No one should be afraid to
experiment. Trial and error is what produces the best results.

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Recipes
Cinnamon Pumpkin Waffles

Ingredients:

1 cup of flour
1/3 cup of white sugar
1 teaspoon of ground cinnamon
1 teaspoon of pumpkin pie spice
teaspoon ground nutmeg
teaspoon salt
1 tablespoon baking powder
cup milk
cup pumpkin puree
2 tablespoons melted butter
2 tablespoons olive oil
cup of unsweet applesauce
1 egg and 1 egg white
cup chopped pecans

Directions:
1. Preheat a waffle iron according to manufacturer's instructions. Combine flour, wheat
germ, sugar, cinnamon, pumpkin pie spice, nutmeg, salt, and baking powder in a bowl.
Set aside.
2. Beat together milk, pumpkin puree, butter, oil, applesauce, whole egg, and egg white.
Stir flour mixture into the pumpkin mixture along with the pecans.
3. Ladle the batter onto the preheated waffle iron. Cook the waffles until golden and crisp,
5 to 7 minutes.

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School Lunch Bagel Sandwich

Ingredients:

1 tablespoon herb and garlic flavored cream cheese

1 multigrain bagel, split and toasted
2 slices Cheddar cheese
2 slices of dill pickle
cup shredded carrot
Meat slices of your choice (optional)

Directions:
1. Spread the cream cheese on the toasted bagel. Layer the Cheddar cheese, pickle slices,
carrot, and lettuce onto one half of the bagel, then top with the remaining bagel half. Cut
the sandwich in half and wrap with plastic wrap or aluminum foil. Place the sandwich in
a lunch bag with an ice pack.

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Tacos

Ingredients:

1 pound ground beef

12 ounce bag of Birds Eye Recipe Ready Southwest Blend
11.04 ounce box taco dinner kit
cup water
Sour Cream
Shredded Lettuce
Shredded Cheese (optional)
Salsa (optional)

Directions:
1. Brown ground beef in large nonstick skillet; drain fat.*
2. Add Recipe Ready Southwest Blend, taco seasoning and water. Cook over medium-high
heat, stirring occasionally, 5 minutes or until vegetables are tender.
3. Serve in tortillas and taco shells topped with taco sauce, shredded lettuce and sour
cream.

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Work Cited
"Cooks and Chefs Uniform." Cooks and Chefs Uniform. SalonCulinaire.com, n.d. Web. 16 Oct. 2014.
<http://salonculinaire.com/uniform.htm>.
"Index of Staff Websites." Top 10 Safety Rules. District6.org, n.d. Web. 16 Oct. 2014.
<staff.district6.org/Christy.taylor/index_files/Page1944.htm>.
"Recipes." AllRecipes.com, n.d. Web. 16 Oct. 2014. <http://allrecipes.com/Recipe/>.
"What Are the Different Types of Chefs? - CulinarySchools.com." Culinary Schools.
CulinarySchools.com, 16 July 2013. Web. 15 Oct. 2014.
<http://www.culinaryschools.com/different-types-of-chefs>.

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