The Types Of Cooks

Food, according to the American Heritage Dictionary of the English Language Third Edition, is a material usually of plant or animal origin that contains essential body nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals and is ingested by an organism to produce energy, stimulate growth, and maintain life. Food is essential. Everybody sees, smells, and tastes food. Once “bah-duh-bop-bop-bah” is heard, your stomach might react and become unsteady as you feel hungrier than Barney for Fred’s Fruity Pebbles. One point is clear. Food is SO good, but are your cooks? As a beginner cook, the number one rule is to observe closely. I have watched attentively for quite awhile and concluded with four types of the following cooks: genial germaphobes, sticky samplers, messy menaces, and tidy titans. In the kitchen, I can confidently label myself as a genial germaphobe and tidy titan. Of course, everyone will cook differently, and no one possesses the perfect cooking style. As Rachael Ray states, “I consider myself a cook, not a chef” therefore, all views expressed in this essay are not the views of professionals and is a scored, featured paper. Thank you.

Customers, when in a restaurant, assume their orders are prepared in a sanitary way. No one is ever sure of this. Fortunately, there are the friendly freaks of a sanitary meal referred to as genial germaphobes. Genial germaphobes usually follow the recommended suggestion of different cutting boards to separate meat from vegetables. Cross contamination is prevented. These kinds of cooks will hardly ever use one stirring utensil for two different pots and always taste away from the pot with separate silverwares. Genial germaphobes can be recognized with their faded-color apron and possibly a hair net. Washing the apron too many times results in a faded color, and the hair net supports the concern of loose hair strands in food. Genial germaphobes should in fact be considered thoughtful cooks because their phobia makes a cleaner dish for consumers. Also, this may be awkward to do, but smell carefully in order to sniff a whiff of their hands, gently fragranced from the excessive use of antibacterial soap. My antibacterial soap is ylang-ylang scented.

The least wanted cooks may be the sticky samplers. Their hands transform into magnetic fields and pieces of food attract to their fingers. Gloves or spoons are not necessary as the food receives a little love because it is stirred with bare hands. Sticky samplers range from all ages and have the most contact with food. Likewise, sticky samplers may never be starving due to their nature of chop and snack. Chop and snack, although not always beneficial, is a practical habit. For instance, while chopping cheddar cheese into cubed pieces, the chopper may pop one into his or her mouth. A usual pattern I have observed goes by: chop, chop… pop, munch, munch, chop, chop… pop, munch, munch…. (and so on).

Few persons prefer to work with messy menaces. This type of cook may cause too much mess which ultimately falls