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 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

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

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

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

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

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 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

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

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

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

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

PRE-PREPARATION STEPS 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? 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

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 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

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

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 Layout of the items on the plate or bowl Garnishing of the item is included in this decision

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

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

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

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

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: 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