Posted by Murph on January 15, 1999 at 21:36:23:
In Reply to: Categories of Cooking techniques posted by Tim Freeman on January 11, 1999 at 13:59:22:
: Is there a textbook resource (or other) of authority, that clarifies and classifies the various cooking techniques? Such as French, Italian, Gourmet,Healthy, Fast etc.
: Is there a known term among professionals in the Culinary Arts that define the genre of: Basic cooking/fast and easy/quick etc?
: As a Food Educator/Authority, how would you categorize this particular genre of cooking?
: Thanks for your assistance.
: Tim Freeman
: rsmac@netvista.net
Tim,
most professionals would refer to the technique used in the cooking process to define what you are asking.
example: what i think you refer to as quick and easy maybe a stir-fry, a saute, a steamed item etc.
most pros dont qualify there food in the terms you have expressed.
as far as french, italian, etc. most would qualify only the recipe as such but not the technique. do you understand?
almost every cookbook for professionals teaches the techniques separate from the recipes. once the techniques are learned, anyone can follow an other recipe. it is the technique that most be mastered first and foremost.
try some professional texts like, on cooking, Professional Chef and Professional Cooking to see what i am telling you.
good luck
murph