1. CHAPTER 5: KITCHEN ESSENTIALS 2
ProStart Year 1

2. 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

3. KNIVES Used in the butchering areas Separates meat from the bones
Boning
Chef’s
Used in the butchering areas
Separates meat from the bones
Blade is thin and flexible
All purpose knife used for cutting, chopping, mincing, and slicing

4. KNIVES Heavy, rectangular knife to chop all kinds of food
Cleaver
Fillet
Heavy, rectangular knife to chop all kinds of food
Used for cutting through bones
Thin, flexible blade for cutting fish fillets

5. KNIVES Trim and pare fruits and vegetables General purpose knife
Paring
Santoku
Trim and pare fruits and vegetables
General purpose knife

6. KNIVES
Slicer
Cooks use this knife to cut cakes and breads

7. 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

8. SMALLWARES China Cap Colander Sieve Chinois Strainer
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

9. SMALLWARES Offset spatula Rubber spatula Sandwich Spreader
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

10. WHAT’S THE DIFFERENCE? Pots Pans
Available in a range of sizes based on volume
Pans
Usually smaller and shallower than pots
General stove-top cooking

11. 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

12. 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

13. WHAT IS THIS TOOL?
Mandolin
Immersion Blender
Manual operated slicer made of stainless steel with adjustable blades to slice and julienne
Also known as a hand- held blender, stick blender, or burr mixer
Used to puree and blend foods

14. WHAT DOES EACH MIXER ATTACHMENT DO?
Flat Paddle
Mix, Mash and cream soft foods
Wire Whip
To beat and add air to light foods
Wing Whip
A heavier version of the wire whip
Pastry Knife
To mix shortening into dough
Dough Hook
Used to mix heavy, thick dough

15. WHAT’S THE DIFFERENCE? Convection Conventional
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

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

17. MISE EN PLACE Mise en Place
French for “to put everything in its place”

18. PRE-PREPARATION STEPS
Assemble tools
Assemble ingredients
Wash, trim, cut, prepare, and measure the ingredients
Prepare the equipment (preheat oven, line the baking sheets)

19. 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.

20. WHAT’S THE DIFFERENCE? Herbs
Leaves, stems, or flowers of aromatic plants
Spices
Bark, roots, seeds, buds, or berries from aromatic plants

21. 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

22. WHAT’S UNIQUE? Garlic and Onion They are oil-soluble
This means they work well when added to cooking oil

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

24. 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

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

26. 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
Broiled food becomes browned on the top
Tender cuts of meat, veggies, young poultry, fish and some fruits and veggies
Grilling: Add small amounts of fat or oil; highly flavored outside, moist inside
Crosshatching
Smoking during grilling process infuses flavor
Baking: as the outer layers of the food become heated, the food’s natural juices turn to steam and are absorbed into the food

27. 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

28. 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

29. 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

30. 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

31. WHAT IS PLATING?
The decision about what serving vessel will be used to present the product
Layout of the items on the plate or bowl
Garnishing of the item is included in this decision

32. WHAT SHOULD YOU CONSIDER WHEN PLATING?
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

33. WHAT DOES RDA STAND FOR?
Recommended Dietary Allowances

34. 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

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

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

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

38. 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

39. OBESITY Several causes of obesity are known:
Poverty and food insecurity
Psychological food issues may develop after a period of extreme hunger or starvation
Family history
Lack of physical activity
Excessive caloric intake for their needs
Lack of nutrition knowledge, larger portion sizes, emotional reasons, or enjoyment of food