Transcript ProStart Chapter 4

ProStart Chapter 4
Kitchen Basics
Moist Heat Cooking
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Uses liquid or steam to cook food.
Boiling
Shallow Poach/Poach
Simmering
Blanching
Steaming
Describe moist-heat cooking
methods and list the foods to which
they are suited.
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Boiling: vegetables, pasta, potatoes – high
heat, lots of water
Shallow Poach: fish, fruit, eggs – little
liquid, low/simmering heat
Poach/Simmering: meats, vegetables –
covered in water, simmering
Blanching: vegetables – hot water, cold
water
Steaming: vegetables, fish - not in liquid
Dry Heat Cooking
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Preparing food without adding liquid, with or
without fat.
Grilling
BBQ
Broiling
Roasting
Baking
Microwaving
Sautéing
Stir-frying
Pan frying
Deep-fat-frying
Describe dry-heat cooking
methods and list the foods
to which they are suited.
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Grilling/BBQ: Meats, vegetables – heat below
Broiling: Meat, vegetables, bread – heat on top
Roasting and Baking: Meat, vegetables, desserts,
bread, pie – dry heat all around
Sauteing: Meat, vegetables – little fat, high heat
Stir-frying: Meat, vegetables - small oil, hot heat,
constantly stirred, crisp results
Pan frying/Deep frying: batter covered food
(chicken, shrimp), potatoes – lower temperature,
lots of oil
Combination Cooking
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A combination of both dry-heat and
moist-heat cooking methods.
Describe combination cooking
methods and list the foods to which
they are suited.
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Braising: pot roast - sear in hot oil,
then slowly cooked in small amount of
liquid
Stewing: meat - bite sized pieces,
blanched or seared, more liquid
Bouillabaisse, Goulash, Ragout
Barding
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Tying fat (like bacon) around lean
meat to prevent drying out while
roasting.
Standardized Recipe
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Lists the ingredients first, in the order
they are to be used, followed by
directions.
Identify the components and
functions of a standardized recipe.
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Ingredients: listed in order of use
Yield: amount it makes
Temperature, time and equipment:
size of pan, oven temperature and
preheating
Step-by-step directions: how and
when
Nutritional information: optional, but
nice
Describe the use of common
liquid and dry measure
tools.
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Dry measures: ¼, 1/3, ½, 1 cup.
Fill to top, spoon or pack as directed.
Level off, use a rubber scraper if
necessary
Liquid: Level surface, eye level for
accurate reading. For small amounts
use measuring spoons.
Explain the difference
between customary and
metric units of measure.
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Customary: US, ounces, teaspoons,
tablespoons, cups, pints, gallons.
Metric: Based on multiples of 10.
Milliliters, liters, grams, etc…
Can convert, easier to use correct
measuring tools.
Identify different functions
of 10 types of knives.
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Boning: Separating raw meat from bone
Butcher: Cutting and trimming raw meat
Chef or French: All purpose, chopping, slicing
Cleaver: Cutting or chopping through bones
Fillet: Filleting fish
Paring: Paring, peeling, trimming vegetables and
fruits
Serrated slicer: Cutting bread, cake and similar
items
Slicer: Slicing cooked meat
Tourne: Cutting curved surface vegetables
Utility: Light cutting and chopping
Mise en Place
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“To put in place”
Preparation and assembly of
ingredients, & equipment needed.
List common spices and
herbs and describe their
uses.
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Basil: Italian cooking
Bay Leafs: Soups, Stews
Cilantro: Mexican Food
Mint Leafs: Desserts
Rosemary: Meat, potatoes
Sage: Pork, turkey
Chile pepper: Spicy food
Cinnamon: Desserts
Cumin: Chile
Ginger: Chicken, desserts
Nutmeg: Italian, desserts
Poppy seeds: Breads, salad dressing
Vanilla bean: Desserts
Describe and demonstrate several basic
preparation techniques, including clarifying
butter, separating eggs, whipping egg whites,
setting up a bain marie and making parchment
liners.
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Clarifying Butter: Melt butter over med. Heat.
Remove from heat. Skim the surface foam. Ladle
leaving milk solids in the bottom.
Separating Eggs: Crack egg. Transfer the egg back
and forth between the halves of the shell, letting
the white drop into a bowl.
Whipping egg whites: Clean bowl, room
temperature. When foamy increase speed. Soft
peak, Medium peak, Stiff peak. Don’t over beat.
Bain Marie: Deep pan, add food containers, pour
boiling water to fill ½ to 2/3 full around food
containers.
Parchment liners: Trace pan onto paper, cut