CHAPTER 5: KITCHEN ESSENTIALS 2

ProStart Year 1

EQUIPMENT USED IN THE FLOW OF FOOD Receiving • Tables/receiving areas, scales, utility carts Storage • Shelving, refrigerators, freezers Pre-Preparation • Knives, Hand tools and small equipment, measuring tools, pots and pans Food Prep • Cutters, mixers, steamers, broilers, ranges, ovens.

Holding and Serving • Hot boxes, coffee makers, beverage machines, steam tables, speed racks

KNIVES

Boning

   Used in the butchering areas Separates meat from the bones Blade is thin and flexible

Chef’s

 All purpose knife used for cutting, chopping, mincing, and slicing

KNIVES

Cleaver

  Heavy, rectangular knife to chop all kinds of food Used for cutting through bones

Fillet

 Thin, flexible blade for cutting fish fillets

KNIVES

Paring

 Trim and pare fruits and vegetables

Santoku

 General purpose knife

KNIVES

Slicer

 Cooks use this knife to cut cakes and breads

WHAT IS A STEEL AND WHY IS IT USED?

   A steel is a long metal rod that is lightly grooved and magnetized.

It removes microscopic burs that are created as a knife is sharpened How do you use one?

 Drag the knife along the steel at a 20 degree angle pushing the knife away from you

SMALLWARES  China Cap  Pierced metal cone strainer; used to strain liquids  Colander  Drains liquid from cooked pasta and veggies  Sieve  Mesh screen used to sift flour and other dry baking ingredients  Chinois  A very fine China Cap  Strainer  Mesh-like material used to strain items

SMALLWARES  Offset spatula  Turns food on griddle or broiler   Rubber spatula  Long handle, used to fold ingredients together and scrape the sides of the bowls Sandwich Spreader  Short, stubby spatula  Straight Spatula  Flexible, rounded tipped tool used for icing cakes, spreading fillings, and glazes

WHAT’S THE DIFFERENCE?

 Pots  Available in a range of sizes based on volume  Pans   Usually smaller and shallower than pots General stove-top cooking

CARING FOR TYPES OF METALS  Aluminum   Hand-wash in soapy water Use a nonabrasive (soft) cleaner to remove stains  Cast Iron   Wash in warm water with soap Keep properly conditioned and dry to prevent rust and pitting  Chrome   Wash in warm water with soap or detergent Do not use harsh cleaners

CARING FOR TYPES OF METALS  Copper  Use commercial cleaners to remove discoloration before regular washing  Stainless Steel  Wash in hot, soapy water or warm chemicals and water solution  Rinse well-dry right away to avoid water spots  Nonstick Coating  Use a plastic mesh scrubber to scrub inside the non stick pan to avoid scratching  Remove residue from bottom of the pan or food may burn

WHAT IS THIS TOOL?

Mandolin

 Manual operated slicer made of stainless steel with adjustable blades to slice and julienne

Immersion Blender

  Also known as a hand held blender, stick blender, or burr mixer Used to puree and blend foods

WHAT DOES EACH MIXER ATTACHMENT DO?

•Mix, Mash and cream soft foods •To beat and add air to light foods •A heavier version of the wire whip •To mix shortening into dough •Used to mix heavy, thick dough

WHAT’S THE DIFFERENCE?

 Convection  Has a fan that rotates the hot air around the food as it cooks  Conventional  Have the heat source located on the floor of the oven so that the heat rises

WHAT’S THIS??

• Any type of hot water bath to keep hot foods hot while serving Bain Marie • Use to keep food items hot during a buffet Chafing Dish • Made of metal or steel • Shelves on wheels used to move food Speed Rack • Holds hotel pans • Holds hot foods to keep hot Steam Table

MISE EN PLACE

Mise en Place

• French for “to put everything in its place”

PRE-PREPARATION STEPS 1.

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Assemble tools Assemble ingredients Wash, trim, cut, prepare, and measure the ingredients Prepare the equipment (preheat oven, line the baking sheets)

WHAT IS A SEASONING?

Something that enhances the flavor of a dish without changing the dish Salt, Pepper, Sugar, and Acid are the 4 seasonings.

WHAT’S THE DIFFERENCE?

Herbs

•Leaves, stems, or flowers of aromatic plants

Spices

•Bark, roots, seeds, buds, or berries from aromatic plants

WHAT’S THE DIFFERENCE?

Dried Herbs

•Moisture is removed •Keep away from heat, light, and wind

Fresh Herbs

•Use 2-3 times more if substituting for dried herbs

WHAT’S UNIQUE?

 Garlic and Onion  They are oil-soluble  This means they work well when added to cooking oil

HOW DO YOU SEPARATE EGG WHITES?

• Crack open the egg over a bowl 1 2 3 • Transfer the egg back and forth between the shells, letting the white drop out of the shell into the bowl • Place yolk in one of the empty bowls • If any yolk gets into the whites, make sure to remove them with a spoon

HOW DO YOU WHIP EGG WHITES? 1 •Clean the bowl and the whisk really well 2 •Start with the egg whites at room temperature 3 •Begin whipping the egg whites by hand or using a machine at medium speed •Tilt the bowl to make the whipping by hand easier

DEFINE…  Barding  Wrapping an item (usually in meat) with strips of fat before cooking  Marinating  Soaking an item in a combination of wet and dry ingredients

DRY-HEAT COOKING METHODS Broiling • Rapid cooking method; uses high heat from source located above the food Grilling • Simple dry-heat method used for cooking smaller pieces of food. • Cooked above the heat source Roasting/Baking • Cooks food by surrounding the items with hot, dry air

DRY-HEAT COOKING METHODS

Griddling

• Cooking on a hot, flat surface OR in a dry, heavy-bottomed fry pan/cast iron skillet

Sautéing

• Cooks food rapidly in a small amount of fat over high heat

Stir-Fry

• Close to sauté • Cooked over high heat, generally in a wok, and stirred quickly

DRY-HEAT COOKING METHODS

Pan Fry

• Cook in an oil over less intense heat than sautéing or pan-frying

Deep Fry

• Bread or batter coat it • Immerse in hot fat • Fry until done

MOIST-HEAT COOKING METHODS

Simmering

• Completely submerge food in a liquid that is at a constant, moderate temperature

Poaching

• Surface of the liquid should show some motion • Bubbles should not break the surface

Blanching

• Partially cook food • AKA (par-cooking)

Steaming

• Surround food in steam in a confined space such as a steamer basket, cabinet, or combi oven

COMBINATION COOKING METHODS

Braising

• Primarily used for larger cuts of meat • Sear food in hot oil • Partially cover in enough hot liquid to finish off dish

Stewing

• For smaller pieces of food • Similar to braising; requires more liquid • Cut into bite-size pieces, blanch or sear them

WHAT IS PLATING?

The decision about what serving vessel will be used to present the product

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Layout of the items on the plate or bowl

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Garnishing of the item is included in this decision

WHAT SHOULD YOU CONSIDER WHEN PLATING?

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Look at the plate/bowl as a picture frame. Select the right dish for the portion size Maintain a good balance of colors. Remember 3 colors are usually enough Height makes any plate more attractive Always cut the ingredients neatly and uniformly Keep it simple

WHAT DOES RDA STAND FOR?

Recommended Dietary Allowances

VEGETARIAN DIETS

Vegetarian Diets

Vegan •Strictest diet •Will consume no dairy, eggs, meat, poultry, fish, or anything animal related Lacto Vegetarian •All vegan items but won’t eat dairy products Ovo Vegetarian •All vegan items but won’t eat egg products Lacto-Ovo Vegetarian •All vegan items but won’t eat egg or dairy products

DIETARY GUIDELINES 1.

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Adequate nutrition within calorie needs Weight management Physical activity Fats Encourage food groups Carbohydrates Sodium and potassium Alcoholic beverages in moderation

MY PYRAMID Grains Vegetables Fruits Milk and Dairy Products Meat and Beans

MY PYRAMID KEY THEMES Proportionality Variety Physical Activity Moderation Gradual Improvement Personalization

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WHAT DOES THE FDA REQUIRE ON FOOD LABELS Serving size and servings per container Total calories and calories from fat Total fat and saturated fat Trans fat Cholesterol Sodium Total carbohydrates and dietary fiber Protein Vitamins A and C, Calcium, and Iron

OBESITY  Several causes of obesity are known: 1.

 Poverty and food insecurity Psychological food issues may develop after a period of extreme hunger or starvation 2.

3.

Family history Lack of physical activity 4.

 Excessive caloric intake for their needs Lack of nutrition knowledge, larger portion sizes, emotional reasons, or enjoyment of food