Transcript Chapter 5 - Cloudfront.net

Chapter 5
Kitchen Essentials:
Part 2—Equipment
and Techniques
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF)
and published by Pearson Education, Inc. All rights reserved.
Receiving and
Storage Equipment
 The ___________ is where all food deliveries
enter the restaurant or foodservice operation.
 an employee checks the ______ and
_______of the items ordered against those
being delivered.
 Storage:
 Dry goods must be stored at least _______ off
the floor on ____________ shelving.
 __________ goods are stored in refrigerators
and freezers.
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Knives & Knife Care
 Each knife is designed
………………………………
 A good knife is made of
………………………………
 The blade is made of metal
and is either
………………………………
…………………………..
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 The blade of the knife
has several parts:
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Knives & Knife Care (cont.)
 _____________ is the regular maintenance
required to keep knives in the best shape.
 A ______________________ is used to grind
and hone the edges of steel tools and
implements (hold knife at a __________ angle)
 A ___________ is a long metal rod that is used
to remove the microscopic burrs that are
created as a knife is used
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Types of Knives
 _______________: separate raw meat from the bone
 _____________________: all-purpose knife for
chopping, slicing, and mincing
 _____________: cuts through bones
 _______________: thin, flexible blade for cutting fish
 ___________: trim and pare vegetables and fruits
 _________________: slices breads and cakes
 ____________: cutting the curved surfaces of
vegetables
Hand Tools and Small Equipment
 Every restaurant and
foodservice kitchen
has small hand tools
and small equipment
called __________.
 Hand tools are easy
to use, and are an
essential part of food
prepreparation.
 See p. 280-283
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Measuring Utensils
________________________ are widely used in
restaurant and foodservice kitchens to measure everything
from spices to liquids to dry goods like oats, grains, sugar,
and flour. They can also measure temperature. P. 283-284
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Pots and Pans
 Pots and pans are
available in many
shapes and sizes and
are made of a variety
of materials, such as
_________________
_________________
_________________
with or without
nonstick coating.
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Processing Equipment:
Cutters and Mixers
 ____________________ are used to cut meats and
vegetables and to mix sauces and batters. 289-291
 It is illegal for __________ to use, clean, or maintain
cutters or mixers.
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Steamers & Broilers
 _______________ allow the food to come into
direct contact with the steam
 ______________ steamer: steam is vented
over the food
 ____________:
the heat source is above the food.
 1.
 2.
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Ranges, Griddles, Fryers,
and Ovens
 ___________________ are cooking units with
open heat sources.
 There are many types of ovens available to suit
a variety of restaurant and foodservice
operations.
P. 295
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Holding and Serving Equipment
 _____________: hot water bath used to keep
food warm
 Chafing dish: ______________________
 Steam table: _________________________
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Mise en Place
 ___________________________ refers to the
preparation and assembly of ingredients and
equipment needed for a recipe
 The basic elements of mise en place—
 1.
 2.
 3.
 4.
These are the building blocks of a professional
chef ’s training.
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Knife Basics

____________and ___________ raw foods is
one of the first steps of mise en place.
 The hand that is not holding the knife, called the
__________________, prevents slippage and
helps to control the size of the cut.
 When using a knife,
……………………………………………………..
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Seasoning and Flavoring
 A seasoning is something that
………………………………………………….
 There are four basic types of seasoning
ingredients:
1.
2.
3.
4.
 _____________________ should enhance the
base ingredients of a dish
1.
2.
3.
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Herbs and Spices
 ___________ are the leaves, stems, or
flowers of an aromatic plant.
 Spices are the
……………………………………………………
 _________, _________, and _______ all speed
the loss of flavor and color of spices and herbs
 Add fresh spices and herbs
…………………………………………………..
 Use whole spices at ……………………………..
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Pre-preparation
Techniques
 Basic cooking techniques in pre-preparation
includes:
 1.
 2.
 3.
 4.
 Blanching: involves cooking in a liquid just long
enough ……………………………………….
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Heat Transfer
 ______________________ is the transfer of
heat from one item to another when the items
come into direct contact with each other.
 Convection is the transfer of heat caused by
……………………………………………………..
 ______________________ does not require
physical contact between the heat source and
the food being cooked (microwave)
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Dry-Heat Cooking Methods
dry-heat cooking, food is cooked either by ______ heat
(grill) or by ___________ heat (an oven).
 Food cooked with dry heat must be
…………………………………………………………
 Several ways to add moisture:
 _______________: inserting long, thin strips of fat into
a large, naturally lean piece of meat with a needle
 _____________: wrapping a lean piece of meat with
strips of fat (bacon) before cooking
 ______________________: soaking an item to provide
moisture and flavor
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Dry heat cooking methods
 _______________: rapid cooking method that uses high
heat from above the food.
 ________________: cooking above a heat source
 ____________________________: cook food by
surrounding the items with hot, dry air in the oven.
 __________________: is cooking a food item on a hot,
flat surface
 _____________________: cooks food rapidly in a small
amount of fat over relatively high heat.
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Dry-Heat Cooking Methods (cont.)
 _____________: closely related to sauté. Like sauté, it is a
quick-cooking, dry-heat method.
 ___________: cook in an oil over less intense heat than that
used for sautéing or stir-frying.
 _________________: bread or batter coat it, immerse
(completely cover) it in hot fat, and fry it until it is done:

breading: same components as batter, but
……………………………………………………….
 Recovery time is the amount of time it takes oil
…………………………………………………………
 The smoking point is the temperature at which oils begin
………………………………………………………………………
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Moist-Heat
Cooking Methods
 When ____________________, completely
submerge food in a liquid that is at a constant,
moderate temperature.
 When ________________, cook food between
160°F and 180°F. The surface of the liquid should
show some motion, but no air bubbles should break
the surface.
 ____________________: partially cook food
(parboil) and then finish it later.
 _____________ is cooking food by surrounding it in
steam in a confined space
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Combination-Cooking
Methods
combination of dry-heat and moist-heat cooking
methods
 braising: (………………………………………………………)
 __________ the food item in hot oil
 partially cover it in ____________
 finish cooking in the oven or stovetop
……………………………………………………………….
 Stewing: (………………………………………………………)
 _______________ pieces seared;
 then add ______________ –more than braising (cover the
food completely)
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Sous Vide and
Microwave Cooking
 Sous vide: food is cooked for a long time
(sometimes over 24 hours) Sous vide is French
for “under vacuum.” Cooks place food in
………………………………………………………
………………………………………………………
 Many foods can be baked or roasted in a
microwave oven; they cook food with
………………………………………………………
…………………………………………………
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Determining Doneness
& Plating
 There are two important qualities that cooks look for to
determine a product’s doneness:
 1.
 2.
 ____________________ is the amount of an item
that is served to the guest.
 Overportioning results in increased
……………………………………………………
 _____________________: layout of the item on the
plate or in the bowl and the garnishing of the item.
 __________________ enhances the food being served.
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Healthy Diets
 A healthy diet:
 fruits, vegetables,
………………………………………………
 Includes lean meats,
…………………………………………..
 Is low in _________________ fats,
________, ____(sodium), and added sugars
 ____________________________ are daily
nutrient standards established by the U.S.
government.
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Vegetarian Diets
A ______________ is a person who consumes no meat, fish,
or poultry products. There are different types of vegetarians:
 A vegan will consume no
______________________________________. They
consume only _____________________________
 A lacto-vegetarian consumes all the vegan items plus
___________________
 An ovo-vegetarian consumes all vegan foods plus
______________
 A lacto-ovo-vegetarian consumes all the vegan items
plus _____________________ and ____________.
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Dietary Guidelines for Americans
 The Dietary Guidelines for Americans 2005 is a
document published jointly by the
…………………………………………………..
 ________nutrients are required for good health
 Total fat should be less than ____ of total calories
 ___________: Consume less than 300mg/day
 Choose a variety of __________ and ________
 Consume less than _____________ of
sodium/day
 Drink _____________in moderation
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MyPyramid
 MyPyramid translates the RDAs and dietary
guidelines into the kinds and amounts of
food to eat each day.
 The MyPyramid symbol emphasizes six key
themes:
 1.
 2.
 3.
 4.
 5.
 6.
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Nutrition Labels
 The mandatory components on the Nutrition
Facts label are:
 ____________ size and servings per
container
 Total ________ and calories from fat
 Trans fat
 ______________
 _______________
 Total ______________, dietary fiber, and
________
 Protein
 Vitamin __, vitamin __, calcium, and ___
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The Problem of Obesity
A person who is _______________________ has a weight that is
greater than what is generally considered healthy.

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