# Basic Cookery Methods & Stock Control | Kitchen Induction
> Master professional kitchen fundamentals: explore 12 essential cookery methods, food storage groups, stock control (FIFO), and food safety induction.

Tags: cookery-methods, stock-control, food-safety, hospitality-training, culinary-basics, kitchen-induction, mise-en-place, fifo
## Kitchen Induction: Basic Cookery Methods & Stock Control
* A comprehensive guide for beginner hospitality students covering professional practices.

## Major Food Categories
* **Dairy**: Must be refrigerated at 1°C – 5°C.
* **Dry Goods**: Non-perishable staples stored in cool, dry areas.
* **Frozen Goods**: Maintained at -18°C or below.
* **Proteins**: Raw meat/poultry stored at 0°C – 5°C on the lowest refrigerator shelves.
* **Seafood**: Highly perishable, requires 0°C – 2°C storage and use within 1–2 days.

## Professional Cookery Methods
* **Dry Heat**: Baking, Roasting (160°C – 230°C), Grilling, and Deep Frying (160°C – 190°C).
* **Moist Heat**: Boiling (100°C), Steaming, Poaching (70°C – 85°C), and Blanching.
* **Slow Cooking**: Braising (sear then slow cook) and Stewing (full submersion).
* **Modern Techniques**: Sous Vide (vacuum-sealed precision cooking at 55°C – 85°C).

## Kitchen Fundamentals & Safety
* **Mise en Place**: The philosophy of 'Everything in its place'—preparation before service.
* **Equipment Safety**: Always check guards and switch off power before cleaning machinery.
* **Food Safety**: Understanding the Temperature Danger Zone (5°C – 60°C).

## Stock Control Principles
* **FIFO**: First In, First Out rotation to ensure older stock is used first.
* **Labelling**: All items must display name, preparation date, and use-by dates.
* **Spoilage Indicators**: Detection of off-odours, grey meat, mushy textures, or bloated packaging.
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