CHAPTER 5: KITCHEN ESSENTIALS 2
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Transcript of CHAPTER 5: KITCHEN ESSENTIALS 2
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CHAPTER 5: KITCHEN ESSENTIALS 2ProStart Year 1
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EQUIPMENT USED IN THE FLOW OF FOOD
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KNIVES
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
Boning Chef’s
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KNIVES
Heavy, rectangular knife to chop all kinds of food
Used for cutting through bones
Thin, flexible blade for cutting fish fillets
Cleaver Fillet
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KNIVES
Trim and pare fruits and vegetables
General purpose knife
Paring Santoku
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KNIVES
Cooks use this knife to cut cakes and breads
Slicer
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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
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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
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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
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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
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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
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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
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WHAT IS THIS TOOL?
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
Mandolin Immersion Blender
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WHAT DOES EACH MIXER ATTACHMENT DO?
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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
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WHAT’S THIS??
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MISE EN PLACE
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PRE-PREPARATION STEPS
1. Assemble tools2. Assemble ingredients 3. Wash, trim, cut, prepare, and measure the
ingredients4. Prepare the equipment (preheat oven, line
the baking sheets)
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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.
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WHAT’S THE DIFFERENCE?
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WHAT’S THE DIFFERENCE?
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WHAT’S UNIQUE?
Garlic and Onion They are oil-soluble
This means they work well when added to cooking oil
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HOW DO YOU SEPARATE EGG WHITES?
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HOW DO YOU WHIP EGG WHITES?
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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
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DRY-HEAT COOKING METHODS
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DRY-HEAT COOKING METHODS
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DRY-HEAT COOKING METHODS
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MOIST-HEAT COOKING METHODS
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COMBINATION COOKING METHODS
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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
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WHAT SHOULD YOU CONSIDER WHEN PLATING?
1. Look at the plate/bowl as a picture frame. Select the right dish for the portion size
2. Maintain a good balance of colors. Remember 3 colors are usually enough
3. Height makes any plate more attractive4. Always cut the ingredients neatly and
uniformly5. Keep it simple
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WHAT DOES RDA STAND FOR?Recommended Dietary Allowances
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VEGETARIAN DIETS
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DIETARY GUIDELINES
1. Adequate nutrition within calorie needs2. Weight management3. Physical activity4. Fats5. Encourage food groups6. Carbohydrates7. Sodium and potassium8. Alcoholic beverages in moderation
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MY PYRAMID
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MY PYRAMID KEY THEMES
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WHAT DOES THE FDA REQUIRE ON FOOD LABELS
1. Serving size and servings per container
2. Total calories and calories from fat
3. Total fat and saturated fat4. Trans fat5. Cholesterol6. Sodium7. Total carbohydrates and
dietary fiber8. Protein9. Vitamins A and C, Calcium, and
Iron
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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. Family history3. Lack of physical activity4. Excessive caloric intake for their needs
Lack of nutrition knowledge, larger portion sizes, emotional reasons, or enjoyment of food