1. Review for NOCTI Cook 2 test – 3 hours, 2 sessions Based on information from Foundations Textbooks

2. Standardized Recipe Written in a format that is clear to anyone who uses it Critical to control cost, quality and consistency of product Ingredients are listed in order of use

3. Recipe Title Ingredients Amounts Time and Temperature Yield – how many or how much Method - Directions

4. Measuring Measure wet and dry ingredients Equivalents ◦ 16 T = 1 cup ◦ 3 teaspoons = 1 Tablespoon ◦ weight use a balance scale or digital scale ◦ 30 grams = 1 ounce ◦ 480 grams = 1 pound

5. Wet or Liquid 8 fluid ounces = 1 cup 2 cups = 1 pint 2 pints = 1 quart (32 ounces) 4 quarts = 1 gallon (128 ounces) Equipment: liquid measures and ladles

6. Gallon Man

7. Conversion Factor CF What you want divided by what you have is the formula New divided by old Example: need 48 brownies, recipe yields 24 ◦ 48 divided by 24 = 2 ◦ CF is 2 Multiply by 2 Bread is by count – 2 slices per sandwich unless it is a multidecker sandwich

8. AP/EP Amounts A/P means as purchased E/P is edible portion – what remains after trimming and cleaning A/P amount is always larger than the E/P because you have trimmed away part of the product – Example, a peeled and trimmed potato is less than original weight

9. Terms for cooking Mise en place = everything in it’s place Saute Braise Blanch Temper

10. Sanitation Food handlers – anyone who handles food including servers Food handlers – no jewelry except plain band ring, no nail polish or acrylic nails Handwashing – 20 second scrub with hot water – 105 degrees Bandage wounds Wear gloves when handling ready to eat food

11. Sanitation Staph infections contaminate from open cuts Sore throat and fever – cannot work around food Stay home with vomiting, diarrhea or a diagnosed foodborne illness

12. Foodborne Illness Foodborne illness – disease transmitted to people by food Foodborne illness outbreak – 2 or more people sick from same food CDC – Center for Disease Control monitors foodborne illness High risk populations- very young children, elderly and people with chronic illness – have undeveloped or compromised immune system

13. Three Categories of Contamination Biological pathogens contaminate food Chemical Chemicals remain on food due to improper washing (produce) or cleaning chemicals get into food Physical Hazards fall into food such as a hair, fingernail or a natural hazard remains in food such as fish bone

14. Biological Contaminants 4 types of pathogens ◦ Viruses (Most common way food is contaminated) ◦ Bacteria ◦ Parasites ◦ Fungi ◦ 5 th type may be toxins or poisons ◦ Contaminants can survive freezer temps.

15. Foodborne Illness E-Coli Beef, ground meat and dairy Salmonella – poultry, eggs, chicken Botulism Canned Goods Staphylococcal Aurous From cuts, wounds

16. FATTOM Acronym for conditions that promote bacteria to grow F Food protein, heat treated grains A Acid food with little or no acid T Time time in danger zone T Temperature 41 - 135 degrees O Oxygen M Moisture

17. Sanitation Cross Contamination – pathogens move from one food to another Time temperature abused - when food is left in danger zone Temperature danger zone – 41 – 135 degrees Only way to monitor is with thermometer

18. Thermometers Bimetallic Stemmed Thermocouple and thermistor Surface probe checks only surface temp – such as grill temp. Take temperature in thickest part of meat and hold temp. for 15 seconds

19. Receiving Cold food receiving temps between 41 and 32 degrees Eggs – receive temp of 45 degrees or lower Frozen foods – 32 degrees or lower. Check for ice in packages

20. Prep Thaw food in cold water, in refrigerator or microwave – (cook immediately if thawed in micro.) It is acceptable to thaw some foods as part of cooking process – such as burgers on grill in frozen state

21. Cooking 165 degrees Poultry 155 degrees – ground meat and eggs that will be hot held for service 145 degrees – Seafood, steaks, chops and pork. Eggs served immediately. Roasts 135 degrees commercially processed ready to eat food that will be hot held such as cheese sticks 135 degrees Vegetables and grain

22. Prevent cross contamination Clean and sanitize workstations, cutting boards and utensils after use, changing tasks and 4 hours Keep ready to eat away from raw meat/seafood Have different, separate work stations Limit time in danger zone

23. HACCP 7 principles to identify major hazards during any point in flow of food Hazard Analysis Critical Control Point Principles 1 & 2 identify and potentially hazardous food on menu Principles 3, 4 and 5 establish prevention methods such as monitoring temperatures Principles 6 & 7 verify and assess system works

24. HACCP Terms Critical Control Point – point in flow of food where contamination may occur Critical Limit – requirement that can be measured such as cook chicken to 165 degrees for 15 seconds

25. Cleaning and Sanitizing Cleaning removes surface dirt Sanitizing reduces pathogens to a safe level Surfaces – order of work ◦ Clean ◦ Rinse ◦ Sanitize ◦ Air dry

26. 3 compartment sink Clean Rinse Sanitize (chemical sanitizer)

27. Master cleaning schedule What is to be cleaned Who is to clean When it should be cleaned How it should be cleaned

28. Knives Chef Knife French Knife All purpose Paring Knife Trim Vegetables and Fruit Boning Knife Take meat/poultry from bone Bread Knife Serrated edge Slicer Butcher – Scimitar Long curved blade Cleaver – chops through bones, etc.

29. Parts of a Knife Point Tip Blade Back Heel Tang Bolster

30. Parts of a knife

31. Sharpening a Knife Sharpening stone to grind and hone edges Sharpen at 20 degree angle to stone Honing steel – removes broken pieces and realign the blade

32. Knife Safety Keep knives sharp Use for intended purpose Do not put in dishwasher Do not leave soaking in water Do not point at anyone Allow dropped knives to fall Do not hand knife to another person

33. Knife Cuts Four Categories: Mince Slice Sticks Cubes

34. Knife Cuts and Techniques Sticks ◦ Batonnet 2 ½ by ¼ stick cut ◦ Julienne 2 ½ by 1/8 cut ◦ Fine Julienne 2 ½ by 1/16 Cubes: ◦ Large Dice ◦ Medium Dice ◦ Small Dice ◦ Brunois

35. Other Cuts Concasse Rough Cut (tomato) Tourne’ 7 sided football cut

36. Receiving and Storage Equipment Receiving table – inspect goods being received Scales – weigh to match against what is ordered Utility carts – to move food items Shelving – stainless steel Refrigerators – walk in and reach in

37. Cooking Methods Heat transfer Conduction Convection Radiation

38. Cooking Methods – Dry, Moist and Combination Dry heat the food must be tender or you may need to add moisture: Barding - Wrap lean meat with bacon Larding – Insert strips of fat into meat Marinating – soak in combination of wet and dry ingredients

39. Dry Methods without fat Broil Heat source above food Grill On grill rack away from heat source Roast Dry heat – oven Longer than baking Bake Dry heat - oven

40. Dry with Fat Griddling Saute’ Stir Fry Pan Fry and Deep Fry

41. Moist Heat Methods Simmering Submerged in liquid just below boiling Poaching and Shallow poaching 160 – 180 degrees. Shallow has combination of liquid and steam – good for delicate fish Blanching Drop in boiling water, partial cook Then ice bath, finish elsewhere Steaming Above the liquid in steam basket

42. Combination Good for less tender meats Braising – large cuts of meat – Seared then cooked partially covered in liquid ◦ Low and Slow Cooking Stewing – smaller cuts that are blanched or seared and then cooked in liquid

43. Plating and Portioning Portioning is how much to serve – overportioning results in lower profit Plating is decision as to how to serve Garnish enhances the food – edible and simple

44. Nutrition and Cooking Dietary Guidelines – fruits, vegetables, whole grains and low fat milk products Recommended Dietary Allowances – Nutrient standards for Americans My Plate replaces My Pyramid – Guide to eat a balanced diet

45. Nutrients Protein – builds body tissue – meat, poultry and dairy. 15% Daily Intake Carbohydrates - Provide Energy Whole grains, sugars in fruits and vegetables (35% of daily intake) Fats – Choose Unsaturated (liquid) when possible. 35% daily intake

46. Nutrients Vitamins Minerals Water About Fat: Hydrogenated fats are solid at room temperature – Solid, least healthy

47. Vitamins Fat Soluble A, D, K, E ◦ (Americans Don’t Kill Elephants) ◦ Store in body in fat Water Soluble ◦ B vitamins and C ◦ C deficient scurvy

48. Salt Reduce salt - Too much salt causes hypertension which is high blood pressure

49. Workplace Safety OSHA – Occupational Safety and Health Administration – In charge of Workplace Safety Fires ◦ Class A Paper and Wood (Ash) ◦ Class B Oils and boiling liquids (Boil/Burns) ◦ Class C Electrical (circuits/cords)

50. Fires Use the appropriate extinguisher – A/b/C or combination PASS system ◦ Pull pin, Aim at base, Squeeze trigger, Sweep side to side

51. Lifting Safely Test the load Bend with knees, lift with legs (no back)

52. First Aid CPR – Cardiopulmonary Resuscitation Heimlich Maneuver – Opens airways of person who is choking MSDS Sheet – Information about chemicals used in workplace – must be kept in a notebook, easily accessible to employees

53. How the workplace is organized Kitchen Brigade – organized by Escoffier Executive Chef – administrator Sous Chef - under executive chef Station Chefs: ◦ Garde Manger Cold kitchen ◦ Poissoner Fish Chef ◦ Expediter checks food coming from kitchen ◦ Patissier pastry chef

54. Service Station Area that operation keeps napkins, silverware, cups, condiment, menus, etc. Service Tools – servers may carry a hand towel, lighter, corkscrew, pen, order pad and crumber

55. Service Styles Plate service – plate in kitchen Family style – American – serving dishes on table Russian – most formal serving from trays French – serve from a cart gueridon

56. Front of house organization Maitre d’ manager of dining room Wine steward – in charge of wines Headwaiter in charge of all service Captains explains menu and tableside prep Front waiter – waits on tables Back waiter – similar to busboy

57. Stocks Four parts: ◦ Flavoring ingredient ◦ Liquid – usually water ◦ Mirepoix 50% onion, 25% carrots, 25% celery ◦ Aromatics (herbs, bouquet garni or sachet depices

58. Stocks White – clear and pale – poultry Brown – amber color, brown bones first Fumet – fish stock Court bouillon – vegetable Glace – jelly like stock Jus – from roasted meat Vegetable

59. Degreasing Stock Degreasing is cooking stock and removing fat – lift or scrape fat ◦ Gives more pure color and reduces fat

60. Sauces Saucier makes the sauce Five classic grand sauces or mother sauces ◦ Bechamel – milk and white roux ◦ Veloute – veal, chicken or fish ◦ Brown – brown stock and brown roux ◦ Tomato ◦ Hollandaise – Egg and lemon Used in eggs benedict (egg, canadian bacon and hollandaise)

61. Thickening Sauces Roux – equal parts flour and fat, cooked Beurre Manie – equal parts flour and butter Slurry – Cornstarch mixed with cold water Liaison – egg yolks and cream

62. Soups Clear soup – flavored stocks and broths - chicken noodle and minestrone Thick soups – cream and puree soups such as chowders, cream of tomato

63. Soups Bisque – from pureed shellfish shells Chowder – potato and pieces of main ingredient Gazpacho – Tomato/Cucumber Borscht Beet Soup Vichyssoise Cold potato soup

64. Fruits Summer: berries, cherries, grapes, melons ◦ Drupes have a central pit such as peaches, nectarines Winter ◦ – Apples and pears (Pomes – central core with small seeds ◦ Citrus – lemons, limes, grapefruit and oranges (zest is grated rind – pith is white) Tropical- pineapple, mango, figs, kiwi

65. Fruits Quality grade is rating system ◦ Extra fancy, fancy, US No. 1, 2 and 3 ◦ Most used are US Fancy Storing: 41 degrees or lower Ethylene gas is emitted from fruits – causes ripening. Can cause spoilage Wash just before using Enzymatic browning is oxidation – turns brown Add acid such as lemon juice

66. Vegetables Flower vegetables – broccoli, cauliflower Fruit vegetables – tomato and pepper Green and leafy – lettuce and greens Seed vegetables – corn and beans Root vegetables – turnip and carrots Tubers – potatoes Stem vegetables – celery and asparagus

67. Vegetables Hydroponic farming – grown indoors with nutrient rich water Same quality grades as fruit – extra fancy, fancy, US grade 1, 2 etc. Store tubers and roots in cool, dry p lace Refrigerate other vegetables, wash when ready to use. Overcooking destroy nutrients Avoid long holding times

68. Cooking Fruits and Vegetables Retain nutrients Avoid long holding times Broil, Bake, Poach, Steam healthy vegetables Fried, Creamed not so healthy

69. Grains and Legumes Foundation of world’s food supply Inexpensive and plentiful Source of complex carbohydrates Legumes are seeds from pod producing plants Grains are grasses

70. Legumes Soak to shorten cooking time – throw away any that rise to the top Rinse canned beans to eliminate salt Use as protein alternative Boiling is most common cooking method

71. Grains Grasses that grow edible seeds Whole grains – have not been milled Bran is source of fiber Endosperm is starch (white bread) Germ is rich in nutrients Grains of America – wheat, oats, rye, corn, buckwheat, barley and rice

72. Store Grains Cool, dry place 6 inches from floor Long shelf life Cooked grains are a potentially hazardous food

73. Pilaf Saute the grain or rice Then bake in oven (can be done on stovetop) Adding acid lengthens cook time

74. Risotto Arborio Rice Labor intense cooking time Is a creamy rice – stir while cooking to release starch for a creamy product

75. Pasta and Dumplings Inexpensive and versatile Pasta made from semolina flour Cook Al Dente – to the tooth, with a bite Use lots of water – pasta must bounce Dumplings – dough or batter ◦ Spaetzle – German ◦ Gnocchi – potato (or cheese) Italy ◦ Pieroghi - Polish

76. Rice Ratio to cook – 2 water to 1 rice Do not stir – absorbs water Stirring will produce a gummy rice product

77. Breakfast Food Quickbreads – chemical leavening agent ◦ Pancakes batter ◦ Crepes Batter ◦ Waffles Breakfast Meats ◦ Bacon 70% fat – shrinks Bake on baking sheet in oven ◦ Canadian Bacon is boneless pork

78. Breakfast Hash – chopped meat, potato and onion ◦ Uses leftover meat. Hash brown potatoes – Steam or simmer potato, then peel, chill, shred and cook on grill

79. Breakfast Drinks Traditional beverages are coffee, tea and hot cocoa Coffee – start with fresh, cold water Clean coffee urns with 1 part white vinegar to 4 parts water. Rinse 3 times with cold water through brew cycle Tea – less expensive Barista is employee who makes coffee drinks

80. Sandwiches Open faced Grilled Deep fried – Monte Cristo turkey and/or ham and swiss. Egg dipped and fried Multi-decker – Club Canape – open face hors d’ouvre Pullman loaf is sliced white sandwich bread

81. Parts of a sandwich Bread Spread Filling Garnish

82. Dairy Receive dairy at 41 degrees or lower Ripened Cheeses Hard cheese are aged and have longer shelf life – cheddar, swiss Unripened cheese has short shelf life – cottage cheese Ricotta Italian Cottage Cheese Refrigerate all dairy

83. Alternatives to cow’s milk Soy milk Almond Milk Rice milk Goat’s milk

84. Meat Quality grade by USDA ◦ Prime ◦ Choice ◦ Select Cooking method determined by cut Most tender cuts from least used muscle area

85. Cuts of Meat Primal cuts are the first cuts made to animal Fabrication is butchering the primal cuts into useable portions such as roasts or steaks. Retail cuts – ready for sale Game meat – wild animals such as deer Kosher meat – slaughtered according to Jewish dietary laws

86. Poultry The most versatile protein Graded by the USDA Grade A, B or C A is the highest grade Basic cut of chicken is 8 piece cut Receiving – look for color, firm flesh, no odor Cook until no pink and juices run clear Salmonella is disease associated with poultry

87. Fish and Seafood Seafood is categorized ◦ Fin Fish such as flounder, cod, shark, swordfish ◦ Shellfish clams, shrimp  Shucked means shell has been removed Freshwater Fish – trout, perch, catfish Pinbones are tiny bones found in fish – can be a hazard for choking - remove

88. Charcuterie Sausage and Force Meat Sausage is ground meats put in a casing Forcement is lean ground meat and fat made into a paste – pate’

89. Salads Parts of a salad: ◦ Base usually greens that line the plate ◦ Body main ingredient – vegetables, meat ◦ Garnish enhances appearance and complements taste – such as green pepper julienne ◦ Dressing flavor salads, act as sauce

90. Types of Salads Green Salad – tossed or composed ◦ Tossed – ingredients are mixed together, composed means not mixed together Bound – ingredients held together with heavy dressing such as mayonnaise tuna salad Vegetable – heavy dressing binds such as coleslaw Fruit Combination – any of above combined

91. Salad Dressings and Dips Vinaigrette – 3 parts oil to 1 part vinegar (or acid) Suspension is temporary mixing of ingredients Emulsified – mixed together permanently such as mayonnaise which is eggs and oil but does not separate Mayonnaise has high ratio of oil to vinegar and eggs

92. Dips Enhance foods flavor Hot or cold dips popular Guacamole – Avocado dip Aztec origins Salsa – peppers and tomato Mexico Hummus Chickpeas, garlic and tahini (sesame paste) Mideastern

93. Inventory and Storage Physical Inventory – physically review inventory on regular basis Perpetual Inventory – record what/when received and the record when items are used. FIFO – First In First Out – stock rotation Par Stock – an amount always on hand – such as never go below 20 cans crushed tomato Stockout – Run out of something

94. Storage Perishable – short shelf life such as meat, dairy. Purchase in JIT Just in Time Format Non perishable – long shelf life. Refrigerated storage – below 41 degrees Frozen – below 32 degrees Dry storage – dry and canned good ◦ Open shelves, 6 inches from ground

95. Canned Goods Long shelf life – cool and dry area Check dates on cans Check for dents and rust - (Botulism) Sizes ◦ #10 can is institutional size 96 ounces

96. Baked Goods Bakeshop Basics Strengtheners – flour and eggs Fats/Shortening – butter and oil Sweeteners – sugar and syrups Flavoring – vanilla Leaveners – chemical, organic and physical Thickeners – cornstarch and flour and eggs Liquids – water, milk, cream Additives – example food coloring

97. Bakers Measurements Bakers use formulas Flour is always used with proportion of 100% Ingredients are calculated in percentages Sifting adds air

98. Yeast Breads Organic leavener is yeast Lean dough – flour, yeast, water and salt ◦ French bread is example Rich dough – have fat, sugar, eggs ◦ Danish pastry, croissants, parker house rolls

99. Dough Methods Straight dough – ◦ Combine all ingredients at one time ◦ Or, may activate yeast and then add other ingredients Sponge method ◦ Add yeast with half liquid and flour – let rise and then add remaining ingredients Kneading develops the gluten Proof – second rise doubles in size ◦ Professional use a proofing cabinet or proofer

100. Quick Bread Include muffins, scones, biscuits Leavener is chemical – baking powder or baking soda Batter is semi liquid – pancake example Dough is stiff – biscuit and muffin

101. Quickbread Methods Biscuit method ◦ Cut in fat to dry ingredients ◦ Add liquid Muffin Method ◦ All dry ingredients in one bowl ◦ Liquid in another both ◦ Combine

102. Pudding and Souffle Steamed puddings – baked custard and flan Souffle – lightened with egg white. Not very stable – can fall

103. Pie 3-2-1 dough is formula 3 parts flour 2 parts fat 1 part liquid

104. Pastry Puff pastry – laminated – layers of butter, folded Phyllo – paperlike – baklava Pate a choux – eclairs and cream puffs

105. Cookies – 7 varieties Bagged – dough forced through pastry bag Bar – Bake 3 or 4 bars of dough, biscotti Dropped – Batter dropped on sheet – ch.chip and oatmeal Icebox – shaped in log and slice (slice and bake) Molded – peanut butter and Snickerdoodle Rolled – rolled sugar cookies Sheet – Pour batter in pan, bake and slice brownies

106. Chocolate Temper means to melt the fat, lower temp and then raise temp. Allows fats to melt evenly Bloom – white on chocolate – has had temperature fluctuation during storage

107. Specialty Desserts Ice cream – high fat – no less than 10% milkfat Gelato – Italian ice cream, no eggs Frozen yogurt Sherbet – milk and eggs Sorbet – no dairy, just fruit and sweeteners

108. Dessert Sauces Crème Anglaise Vanilla custard sauce Fruit sauces – coulis is fruit sauce made usually from berries Can be thickened with cornstarch

109. Pastry Creams Pastry creams- crème patissiere – very dense – thick. Éclair filling Bavarian cream – vanilla sauce, gelatin and whipped cream