Transcript ProStart Chapter 4

ProStart Chapter 4
Kitchen Basics
Combination Cooking
A combination of both dry-heat and moistheat cooking methods.
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
Standardized Recipe
Lists the ingredients first, in the order they
are to be used, followed by directions.
Mise en Place
“To put in place”
Preparation and assembly of ingredients,
& equipment needed.
Moist Heat Cooking
Uses liquid or steam to cook food.
Boiling
Shallow Poach/Poach
Simmering
Blanching
Steaming
Barding
Tying fat (like bacon) around lean meat to
prevent drying out while roasting.
Identify the components and functions of
a standardized recipe.
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.
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.
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
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.
 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
Describe dry-heat cooking methods and
list the foods to which they are suited.
 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
Describe moist-heat cooking methods
and list the foods to which they are suited.
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
Describe combination cooking methods
and list the foods to which they are suited.
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