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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 Boning Used in the butchering areas Separates meat from the bones Blade is thin and flexible Chef’s All purpose knife used for cutting, chopping, mincing, and slicing KNIVES Cleaver Heavy, rectangular knife to chop all kinds of food Used for cutting through bones Fillet Thin, flexible blade for cutting fish fillets KNIVES Paring Trim and pare fruits and vegetables Santoku 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 Mesh screen used to sift flour and other dry baking ingredients Chinois Drains liquid from cooked pasta and veggies Sieve Pierced metal cone strainer; used to strain liquids A very fine China Cap Strainer Mesh-like material used to strain items SMALLWARES Offset spatula Rubber spatula Long handle, used to fold ingredients together and scrape the sides of the bowls Sandwich Spreader Turns food on griddle or broiler Short, stubby spatula Straight Spatula Flexible, rounded tipped tool used for icing cakes, spreading fillings, and glazes 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 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 nonstick pan to avoid scratching Remove residue from bottom of the pan or food may burn WHAT IS THIS TOOL? Mandolin Manual operated slicer made of stainless steel with adjustable blades to slice and julienne Immersion Blender Also known as a handheld blender, stick blender, or burr mixer Used to puree and blend foods •To mix shortening into dough Dough Hook •A heavier version of the wire whip Pastry Knife •To beat and add air to light foods Wing Whip •Mix, Mash and cream soft foods Wire Whip Flat Paddle WHAT DOES EACH MIXER ATTACHMENT DO? •Used to mix heavy, thick dough 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 WHAT’S THIS?? • Any type of hot water bath to keep hot foods hot while serving • Use to keep food items hot during a buffet • Made of metal or steel • Shelves on wheels used to move food BainMarie Chafing Dish Speed Rack • Holds hotel pans • Holds hot foods to keep hot Steam Table MISE EN PLACE Mise en Place • French for “to put everything in its place” PRE-PREPARATION STEPS 1. 2. 3. 4. 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? • Crack open the egg over a bowl 1 2 3 • Transfer the egg back and forth between the shells, letting the white drop out of the shell into the bowl • 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 2 3 • Clean the bowl and the whisk really well • Start with the egg whites at room temperature • 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 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 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 PanFry • Cook in an oil over less intense heat than sautéing or pan-frying DeepFry • Bread or batter coat it • Immerse in hot fat • Fry until done MOIST-HEAT COOKING METHODS Simmering Poaching • Completely submerge food in a liquid that is at a constant, moderate temperature • 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 combioven 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? 1. 2. 3. 4. 5. 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 LactoOvoLacto-Ovo Vegetarian Vegetarian Vegetarian • Strictest diet • Will consume • All vegan no dairy, items but eggs, meat, won’t eat poultry, fish, dairy or anything products animal related • All vegan • All vegan items but items but won’t eat egg won’t eat egg products or dairy products DIETARY GUIDELINES 1. 2. 3. 4. 5. 6. 7. 8. Adequate nutrition within calorie needs Weight management Physical activity Fats Encourage food groups Carbohydrates Sodium and potassium Alcoholic beverages in moderation 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 1. 2. 3. 4. 5. 6. 7. 8. 9. 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 1. Several causes of obesity are known: Poverty and food insecurity 2. 3. 4. 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