Cook (profession) – Wikipedia

occupation involving cook food A cook is a profession for individuals who prepare food for consumption in the food industry in settings such as restaurants. A cook is sometimes referred to as a chef, although in the culinary world, the terms are not interchangeable. Cooks ‘ responsibilities include preparing food, managing food stations, cleaning the kitchen, and helping the chef. [ 1 ] Restaurants will give a title to the cooks according to their designated stations. [ 2 ] Examples are broiler cooks, fry cooks, pantry cooks, and sauce cooks . A cook at study ( 15th- or 16th-century german example )

history [edit ]

In 776 BC, Coroebus of Elis who won the Ancient Olympic Games in a dash raceway was besides a cook. [ 3 ]

In the Middle Age of Northern France ( around 9th-15th century ), being a cook was a know profession in the residential district. [ 4 ] In a sense, cooks were acknowledged as train craftsmen. Taillevent wrote in the Le Viandier – a classic recipe collection in Medieval France- that he underwent different levels of train such as being an apprentice and craftsman before he acquired a chief grade. The master or queu attained cognition passed from one coevals to another. Georges Auguste Escoffier ( 1846-1935 ) described cook in the Brigade De Cuisine as the Cuisinier. [ 5 ] They help the top levels in the hierarchy, such as chefs, and prepare particular dishes .

Ming China [edit ]

During the Ming Dynasty ( 1368-1644 ), the profession of cook was one that served, on the most separate, the upper echelons of club, serving the likes of merchants, officials and landlords. [ 6 ] The development of the culinary global in China during the Ming dynasty, due to the new ‘ New World ’ crops, such as corn, potatoes, and chili, created an environment which led to a newfangled and quality foods being accessible to more and more people in Ming China. [ 7 ] The newly variety show in foods on offer to cooks even led to versatile education manuals and recipe books on food preparation. [ 8 ]

Cook employment [edit ]

The cook that prepared and cooked the food for those of the chinese population that were in the upper echelons of society and consequently could afford it, would operate through hostel, restaurants and even by roaming the streets as a street seller, frankincense offering customers a kind of options. [ 8 ] however, despite the growing assortment of foods and food sellers in Ming China, the services of most of the professional cook was reserved for the elite class. [ 6 ] The Court was an extremely large employer of cooks throughout the entirety of the Ming dynasty, with over 9,000 cooks employed in the fifteenth Century, the cooks in the use of the court would be expected to provide for around 10,000 to 15,000 people on a day by day basis, including providing them all with wine. [ 6 ] Aside from equitable cooking food to be eaten, the court besides employed around 1,800 cooks to prepare sacrifices and offerings for rituals, around 200,000 animals were sacrificed annual, including huge amounts of goose, pigs, and sheep. [ 6 ] Cooks would provide meals for merchants and landlords ampere well, but, they weren ’ thyroxine employed at the lapp high pace as the cooks employed by the motor hotel. The merchants and landlords who could afford the luxury of personally cooked food by a professional chef could normally expect a great quality and even highly skill-heavy and arduous types of fudge, for model baking and sugar animals. [ 6 ] This exclusivity of cooks for the full-bodied associated the profession and its exploit with the avarice and gluttony of the elite classes, so, much secret food homework with cooks would be connected with malefic or villainy. [ 6 ]

Status of cooks [edit ]

The cook in Ming China, as mentioned before, were only available to be utilised by the very affluent. Despite the single nature of the problem and the condition levels of those they prepared food for, the occupation of the cook during Ming times was not a highly coveted profession ascribable to the total of animal killing involved with being a cook. [ 7 ] The veto karma associated with killing the sentient living beings, and then using this as a means of making a be, makes the profession of cook one that was described to be avoided. [ 7 ] The nature of a cook work and the religious values of Taoism and Buddhism clash heavily, reinforcing this estimate of a cook being an undesirable occupation, furthermore, cooks were known to request the safe passage of their massacre animals to the Pure Land through Amitabha. [ 7 ] Despite the diverse negative aspects associated with the cook profession in Ming China, there were still some positives for it, being a cook required a sealed charge of skill and to a certain extent it was artisanal, demanding all right tune of skills and delicacy, which in turn earnt the profession of cook and early alike professions respect amongst their peers. [ 7 ]

Recipe books [edit ]

Cooks in Ming China could learn their trade through the multitude of recipe books and herb tea guides that was published during the Ming Dynasty. [ 9 ] These books and guides were published as a way to promote individual health, and by and large dealt with the health benefits of foods and yangsheng ( 养生 ), meaning ‘ nutrify life ’. [ 9 ] An example of one of these Recipe books is titled the Old Glutton ’ south Collection ( Laotao ji 老饕集 ), written by Zhang Dai. [ 10 ] Zhang Dai not only provided recipes for guidance, he besides wrote about the connections between food and health equally well as the relationship to class levels and food [ 10 ]

Salary and economic value [edit ]

Based on the United States Bureau of Labor Statistics, the number of shape opportunities for cook is expected to go up by 6 percentage during the clock time period of 2016 to 2026. [ 11 ] In 2016, the phone number of jobs for a cook was at 2,403,000. The rate is projected to increase slower than food planning workers, bakers, and chefs ( all of which are projected to increase by at least 8 percentage from 2016 to 2026 ) . A group of professional and aspiring cooks in a hotel kitchen ( 1990 ) In addition, cooks earn about $ 22,850 a year, which is about $ 10.99 an hour. As of October 2017, the average income for cooks in Canada was around C $ 33,400 a year. [ 12 ]

As of 2018, cooks in Australia earned about AU $ 20.48 for every hour of ferment. [ 13 ]

education [edit ]

United States [edit ]

There is not a rigorous set of achievements that one must accomplish before one can become a cook. [ 14 ] There are institutions that provide culinary programs, such as vocational cook schools. There are mandate lessons that cover topics such as food guard, sanitation, cordial reception, and advanced cook. [ 15 ] This will last for less than two years to four years. [ 16 ] It is besides known that some cooks receive their education through culinary apprenticeships that can be sponsored by master culinary institutes or deal unions. Apprenticeships normally have a duration of one year and provide on-the-job experience along with technical coach. [ 17 ] Based on the american Culinary Federation, the minimal requirements for entering such programs include being 17 years old and having a high school diploma or equivalent. [ 18 ] Should they seek out a promotion to higher tied culinary professions, they may get a culinary authentication that proves them to have at least two years of problem experience and basic cognition of kitchen skills .

United Kingdom [edit ]

GCSE in English and Maths could help individuals who are interest in becoming cooks. [ 19 ] however, it is more valuable if they experienced apprenticeship or education in any culinary institution or courses. There are certain colleges from unlike areas that provide education and development programs. Among these are Wales, England, and Northern Ireland. Examples of certificate or diploma available are Diploma in Introduction to Professional Cookery, Certificate in General Cookery, and Diploma in Food Production and Cooking. [ 20 ]

Health concerns [edit ]

There are assorted health concerns that arise from working in a kitchen. Cooks who deal with uncooked kernel have the luck to catch food-borne illnesses. [ 21 ] Additionally, cooks are at hazard of breathing in and touching chemical products such as bleach and glass cleaner. Two other electric potential concerns are the risk of getting injured from the manipulation of abrupt objects, or from touching hot surfaces. Another possible health danger is that cooks could fall due to wet and slick floors. [ 22 ]

regional differences [edit ]

Middle East [edit ]

professional cook in the Middle East are predominantly men. [ 23 ] Because of religious restrictions ( except for a small sum of Christian-based groups ), cooks typically refrain from using pork to make meals while lamb and chicken are the standard meats used. then, the kernel will be served with either boodle or rice. [ 24 ] According to Jill Eversole Nolan, there is a high percentage of Middle Easterners that are lactose intolerant which is why dairy is not frequently used when eating meals. Cattle are frequently used for carrying or moving items and are to only be used for food when there is no other function for them. evening then, beef is not easy to use as a food source and is served in chunks, either dried, raw, or cooked. [ 25 ] On the other handwriting, eggplants are easy to buy off the streets and are highly used by Middle Eastern cooks with over 40 dishes prepared while just using the main component. [ 23 ]

Mexico [edit ]

mexican cooks make a strong point to respect the dishes they make and that these dishes reflect their “ inheritance ” and “ soul. ” [ 26 ] [ 27 ] [ 28 ] The total of mania they have directly ties into how well their food comes out and how flavorful it may be. [ 26 ] Cooks will much haggle and buy their ingredients from street markets while their corn tortillas are either handmade ( which is well time-consuming ) or bought from tortillerias . [ 27 ] Mexican cuisine has been influenced by french invaders and integrates both styles in their food. Crêpes, or crepas, as they are called in Mexico, were introduced to them by french invaders and are widely used for diverse dishes. [ 28 ]

See besides [edit ]

References [edit ]