Spicy BBQ Chicken Wings

Delicious Baked BBQ Chicken Wings by Chef Cha.

Meal

A meal is an instance of eating, specifically one that takes place at a specific time and includes specific, prepared food.

Meals occur primarily at homes, restaurants, and cafeterias, but may occur anywhere. Regular meals occur on a daily basis, typically several times a day. Special meals are usually held in conjunction with such occasions as birthdays, weddings, anniversaries, and holidays.

A meal is different from a snack in that meals are larger, more varied, and more filling than snacks.

A picnic is an outdoor meal where one brings one's food, such as a sandwich or a prepared meal (sometimes in a picnic basket). It often takes place in a natural or recreational area, such as a park, forest, beach, or grassy lawn. On long drives a picnic may take place at a roadside stop such as a rest area.

A banquet is a large, often formal, elaborate meal, with many guests and dishes.

Most Western-world multicourse meals follow a standard sequence, influenced by traditional French haute cuisine. Each course is supposed to be designed with a particular size and genre that befits its place in the sequence. There are variations depending on location and custom. The following is a common sequence for multicourse meals:

1. The meal begins with an appetizer, a small serving that usually does not include red meat. It is sometimes referred to as a soup course, as soups, bisques, and consommés are popular entreés. In Italian custom, antipasto is served, usually finger food that does not contain pasta or any starch. In the United States the term appetizer is usually used in place of entrée, as entrée refers to the main course.
2. This may be followed by a variety of dishes, including a possible fish course or other relevés (lighter courses), each with some kind of vegetable. The number and size of these intermittent courses is entirely dependent on local custom.
3. Following these is the main course or entre. This is the most important course and is usually the largest. The main course is called an entrée in the United States.
4. Next comes the salad course, although salad may often refer to a cooked vegetable, rather than the greens most people associate with the word. According to The Joy of Cooking, greens serve "garnish duty only" in a salad course. Note that in the United States, Canada, Great Britain, and parts of Europe, the salad course (usually a green salad) is served at some point before the main course. Sometimes, the salad also accompanies the cheese course.
5. The meal may carry on with a cheese selection, accompanied by an appropriate selection of wine. In many countries cheeses will be served before the meal as an appetizer, and in the United States often between the main course and dessert, just like in Western European countries. Nuts are also a popular after-meal selection (thus the common saying "from soup to nuts," meaning from beginning to end).
6. The meal will often culminate with a dessert, either hot or cold, sometimes followed with a final serving of hot or cold fruit and accompanied by a suitable dessert wine.

Sorbet or other palate cleansers might be served between courses.

Before the meal, a host might serve a selection of appetizers or hors d'œuvres with appropriate wine or cocktails, and after the meal, a host might serve snacks, sweets such as chocolate, coffee, and after-dinner drinks (cognac, brandy, liqueur, or similar). These are not considered courses in and of themselves.

A meal may also begin with an amuse-bouche, also called an amuse-gueule, a tiny bite-sized morsel served before the hors d'œuvre or first course of a meal. Often accompanied by a complementary wine, these are served to excite the taste buds, to prepare the guest for the meal, and to offer a glimpse into the chef's approach to cooking.

An entremet is a small dish that may be served between courses, or as a dessert.
Mealtimes

Common meals
The type of meal served or eaten at any given time varies by custom and location. Further, the names of meals are often interchangeable by custom as well, such as some will serve dinner as the main meal at midday, with supper as the late afternoon/early evening meal and others may call their midday meal lunch and their early evening deal supper. These can vary from region to region or even family to family.

1. Breakfast is usually eaten within an hour or two after a person wakes in the morning.
2. Lunch or dinner is eaten around mid-day, usually between 11 am and 2 pm. In some areas, the name will change between these two depending on the content of the meal.
3. Dinner or tea is a meal eaten in the evening. In some areas, the name will change between these two depending on the content of the meal.
4. Supper is often a meal eaten later in the evening, prior to retiring for bed.

Other meals

1. Second breakfast is a traditional mid-morning meal served in parts of central Europe.
2. Elevenses, also called "morning tea", is a drink and light snack taken late morning after breakfast and before lunch.
3. Brunch is a late-morning meal, usually larger than a breakfast and usually replacing both breakfast and lunch; it is most common on Sundays.
4. Afternoon tea is a mid-afternoon meal, typically taken at 4 pm, consisting of light fare such as small sandwiches, individual cakes and scones with tea.
5. High tea is a British meal usually eaten in the early evening.
6. Last meal is a meal served to a prisoner before his execution.

source: wikipedia

Entrée

 An entrée (/ˈɑːntreɪ/AHN-tray; French "entrance") is a dish served before the main course, or between two principal courses of a meal.

The disappearance in the early 20th century of a large communal main course such as a roast as a standard part of the meal in the English-speaking world has led to the term being used to describe the main course itself in some areas. This usage is largely confined to North America and it is unusual in most English speaking countries, however this use is given by some British dictionaries but not others.

The term entrée is rarely used for an hors d'oeuvre, also called a first course, appetizer, or starter. In France, however, the term "entrée", a French word which means an entrance or beginning, always describes a first course not the main course.

In 1970, Richard Olney, an American living in Paris, gave the place of the entrée in a French full menu: "A dinner that begins with a soup and runs through a fish course, an entrée, a sherbet, a roast, salad, cheese and dessert, and that may be accompanied by from three to six wines, presents a special problem of orchestration". In 1967 Julia Child and her co-authors outlined the character of such entrées, which – when they did not precede a roast – might serve as the main course of a luncheon, in a chapter of "Entrées and Luncheon Dishes" that included quiches, tarts and gratins, soufflés and timbales, gnocchi, quenelles and crêpes.

In some areas, a salad such as this may be presented as an entrée.

In the United States and parts of Canada, the main course is called the entree

 source: wikipedia

Cassava Cake with Red Mongo

Chef Cha's Cassava cake with red mongo toppings plus hershey's milk chocolate drippings:)

Chef

A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.

The word "chef" is borrowed (and shortened) from the French term chef de cuisine (French pronunciation: [ʃɛf.də.kɥi.zin]), the director or head of a kitchen. (The French word comes from Latin caput and is cognate with English "chief".) In English, the title "chef" in the culinary profession originated in the haute cuisine of the 19th century. Today it is often used to refer to any professional cook, regardless of rank, though in most classically defined kitchens, it refers to the head chef, others, in North American parlance, are 'cooks'.

Below are various titles given to those working in a professional kitchen and each can be considered a title for a type of chef. Many of the titles are based on the brigade de cuisine (or brigade system) documented by Auguste Escoffier, while others have a more general meaning depending on the individual kitchen.

Chef de cuisine, executive chef and head chef
This person is in charge of all things related to the kitchen, which usually includes menu creation, management of kitchen staff, ordering and purchasing of inventory, and plating design. Chef de cuisine is the traditional French term from which the English word chef is derived. Head chef is often used to designate someone with the same duties as an executive chef, but there is usually someone in charge of them, possibly making the larger executive decisions such as direction of menu, final authority in staff management decisions, etc. This is often the case for chefs with several restaurants.

Sous-chef
The Sous-Chef de Cuisine (under-chef of the kitchen) is the second in command and direct assistant of the Chef. This person may be responsible for scheduling and substituting when the Chef is off-duty and will also fill in for or assist the Chef de Partie (line cook) when needed. This person is responsible for inventory, cleanliness of the kitchen, organization and constant training of all employees. The "Sous-Chef" is responsible for taking commands from the Chef and following through with them. The "Sous-Chef" is responsible for line checks and rotation of all product. Smaller operations may not have a sous-chef, while larger operations may have several.

Chef de partie
A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens, however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "first cook", then "second cook", and so on as needed.

source: wikipedia

Philippine Cuisine

Philippine cuisine (or Filipino cuisine) refers to the food, preparation methods and eating customs of the Philippines, an island archipelago nation in south east Asia. Filipino cuisine has evolved from its origins at the time of indigenous Austronesian peoples to the cooking styles and methods after centuries of influence from Spanish and Chinese cuisine, and later American cuisine. Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and "cocidos" (stews) created for fiestas.

The many influences on Filipino cuisine include Malay, Indian, Arab, Chinese, Spanish, Japanese, American and South American cuisines. These influences have been adapted to ingredients that are locally available and suit the local palate.

source: wikipedia

Chef Cha

Welcome everyone to Heaven's Kitchen by Chef Cha. My name is Charity and this is my food blog where I share my recipes and insights about cuisines all over. Relax and enjoy:)