Professional Cooking

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WHAT ARE FOOD PATHOGENS? Foodborne Illness

The specific types of pathogens responsible for food- borne illnesses are FUNGI, VIRUSES, PARASITES, & BACTERIA.FUNGI, which include molds and yeast, are more adaptable...

FOOD HAZARDS – AN OVERVIEW

Rules of personal hygiene and sanitary food handling were not invented just to make your life difficult. there are good reasons for all of...

EQUIPMENT SANITATION & SAFETY – OVERVIEW

SAFETY  is an integral part of the design of a building, and this includes food safety as well as employee and guest safety. In kitchen...

BASIC CONCEPTS IN FOOD SCIENCE: HEAT?

Cooking food means to heat it in order to make certain changes in it. skilled cooks know exactly what changes they want to make...

HERB ESSENTIALS – AN OVERVIEW

Herbs are usually used to add fragrance and flavour to  a dish rather than to provide the dominant taste. The light flavours of  Parsley,...

VEGETABLE ESSENTIALS

Vegetables are the foundation of a healthy diet, and they are  at their freshest, tastiest, and most nutritious when they are in season and...

MEAT ESSENTIALS

Meat is a good source of protein, vitamins, iron, and fat, and has always been a prestigious and celebratory food, in part due to...

FISH & SEAFOOD

 FISH ESSENTIALSThere are several key points to consider when choosing fish to buy. Sight, smell, and touch are needed to assess the quality of...