The culinary Science

Hazard Analysis And Critical Control Points: A systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. It is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. It is an effective approach to food safety and protecting public health.
HACCP was conceived in the 1960s when the US National Aeronautics and Space Administration (NASA) asked Pillsbury to design and manufacture the first foods for space flights. Since then, it has been recognized internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system. Based on risk-assessment, HACCP plans allow both industry and government to allocate their resources efficiently in establishing and auditing safe food production practices. Pillsbury's training program to the FDA in 1972, titled "Food Safety thorugh the Hazard Analysis and Critical Control Point System", was the first time that HACCP was used

Cooking of food is combining the food ingredients in various ways with development of delicate flavours, textures and colors which appeal to the senses.The heat or cold is applied to the food so that it becomes free from unwanted microbes, best in eye appeal, tender, palatable and digestible.

Transmission of heat: - Heat gets transmitted by following methods

Conduction: Transfer of heat in solid materials where the material molecules vibrate to and fro to transfer the energy. It incorporates the dry cooking methods.

Convection: Transfer of heat in liquids and gases where the heated molecule moves itself in convection currents to supply the even heat energy.

Radiation: Transfer of heat by electromagnetic waves ¡V infrared, microwaves. The waves absorbed by food heat up molecules. Eg.salamander, grill, barbeque

Cooking objectives:

Enhance the flavor and aroma.
Improve the taste and food quality.
Destruction of the micro-organism
Improve the digestibility
Increase the variety
Increase the food and nutrient consumption
Increase the availability of the nutrients
Increase antioxidant value
Concentrate the nutrients.
Tenderise the ingredients.
Add to the eye appeal

A food is a substance utilized by a living thing for energy, growth and repair. There are both plant and animal sources of foods. One can eat grains in the form of bread, and one can eat the meat of an animal that ate such grains. In general, foodstuffs are in three categories: Carbohydrates (starches and sugars), Lipids (fats and oils), and Proteins. In addition, other necessary items are also parts of foods. These include water, minerals, vitamins, and so forth.

In the human digestive system, the following processes are involved:
• Ingestion (taking in) of foods.
• Initial processing.
• Storage.
• Digestion.
• Absorption.
• Elimination of unused materials.

1. “Vital and Mineral” An organic compound required as a nutrient in tiny amounts. It cannot be synthesized in sufficient quantities by an organism and needs to be obtained from the diet. As such ascorbis acid is Vitamin C for some animals only. Vitamin does not include other essential nutrients like dietary minerals, essential fatty acids and amino acids. Vitamins are classified on their biological and chemical activity. Vitamers can be interconverted within the body.

Definition:-
Culinary arts/science is the skillful preparation of food by incorporating the hotness or coldness and developing the desired flavor, size, texture for the best quality and standard. Culinary science deals with the physical and chemical changes in the food, its nutritive value and its preservation.

Scope of culinary knowledge:-
Kitchen – Simple from home kitchens to professional ones 
Food – Food and Beverage Management, Consultants
Nutrition – Dieticians, Food Controllers, Nutritionists, Sales Person
Organizations – Hospitals, Hotels, Bakeries, Restaurants, Cafes
Knowledge – Trainers, Students, Writers
Entrepreneurship – Opening own food related organizations

Culinary Days: - “for a well educated person every day is festal day”
Jan 16: Hot and Spicy Food Day
Jan 17: International Day of Italian Cuisines
Feb 11: Don’t cry over spilled milk Day
March 18: La fiesta di San Giuseppe (famine, vicia faba bean)
March 19: Poultry Day
March 21: Something on a stick Day
April 19: Garlic Day
May 6: Beverage Day
May 11: Eat what you want
June 1st week: Donught Day
September 21: Intl. Banana festival
October 16: World Food Day
October 15: Hand Washing Day
November 3: Sandwich Day
December 13: Icecream and violins Day