Kitchen Basics

1. Kitchen Basics Chapter 4

2. Using Standardized Recipes 4.1

3. Standardizing Recipes • Standardized recipes = must follow a format that is clear to anyone who uses them. (recipes from home can follow any format) • Lists ing. First (in order they are to be used) • Directions or method for putting the ingredients together • Standardized Recipe Includes: • Ingredients – (amount and order which they are used) • Yield – number of servings the recipe will make • Temperature – oven or stove top temperature (preheating ?) • Time • Equipment – include size and type of pans and other equipment needed

4. Measuring Methods • Before you begin to prepare a recipe, you must understand the two basic systems of measuring: • Customary units = most commonly used system in U.S. ex. teaspoons, gallons, ounces etc. • Metric units = based on multiples of 10 ex milliliters, liters, milligrams etc.

7. Measuring Ingredients • In a recipe, amounts of ingredients can be measured in several ways: • Volume = is the amount of space an ingredients takes up (most ing. measured this way) • Weight or heaviness • Count or number of items • How would I measure bananas, flour, fish, bread, oil, melons and ground beef?

8. Heaping measuring, means that you scoop up the ingredient with your measure, but do not level it off! What sizes do dry measuring cups usually come in?

9. Measuring Fats • Stick method = used for fat that comes in ¼ lb. sticks (wrapper is marked in T.) • Dry measuring cup = packed the fat down into the cup, pressing firmly to remove air bubbles, level off top • Water displacement method = involves combining fat with water in a liquid measuring cup (first subtract the amount of fat to be measured from one cup, the difference is the amount of water to pour into the measuring cup. Example to measuring 2/3 c. shortening, start with 1/3 c. of water. Fill shortening to water reaches 1 c.)

10. Measuring by Weight • Does a cup of water and popcorn weight the same amount? • When using a food scale: • Decide what container you will weigh the food in • Adjust the scale until it reads zero • Add the food to the container until the scale shows the desired amount

12. I want you to tell me what 40°F is equivalent to in Celsius? • I want you to tell me what 25°C is equivalent to Fahrenheit?

13. Converting Recipes • Yield = means the number of servings or portions a recipe makes? Formula for increasing or decreasing recipe yields: • Decide how many servings you need (desired yield) • Use the following formula: Desired yield Original yield = conversion factor (# to multiply ing. by) • Multiply each ing. amount by the conversion factor. • Convert answers into logical measuring amounts • Make any necessary adjustments to equipment, temperature and time.

14. LETS CONVERT A RECIPE

15. Questions??? • What is a recipe’s yield? • Convert the following recipe ing. from customary units to metric units of measurement. • 1 c. milk • 1 lb butter • 2 T. vinegar • 1 oz. Parsley • One cup is equivalent to how many: • Fluid ounces • Milliliters • Tablespoons • What is the difference between fluid ounces and weight ounces? • At what temperatures Fahrenheit and Celsius does water boil?

16. Getting Ready to Cook 4.2

17. Mise en Place • Mise en place = is French for “to put in place” and it means the preparation and assemble of ingredients, pans, utensils, and equipment or serving pieces needed for a particular dish or service. • Assemble your tools • Assemble you ingredients • Wash, trim, cut, prepare, and measure your ingredients • Prepare your equipment (preheat oven, line baking sheets, etc.) * Planning ahead (break each menu item down to stages)

18. Knife Basics http://www.cheftalk.com/content/display.cfm?articleid=118&type=article • To use most knives, you will hold the food on the cutting board with one hand and hold the knife by the handle with the other. • In every grip, the hand that is not holding the knife, called the guiding hand, prevents slippage and helps to control the size of the cut • Proper placement is very important • When cutting with a knife, use a back-and-forth sawing motion

19. Pg. 192

21. What is the difference between dry and fresh herbs? How can I release the flavor of dry herbs?

22. Where should you store your herb/spices?

23. You need to define the following culinary terms and term them in to me!

29. Questions??? • List three examples of mise en place activities that can help you with the preparation of a recipe? • Define the size and shape of the following cuts: • Julienne • Dice • Brunoise • Batonnet • Mince • How are herbs different from spices? • How is clarified butter different from whole butter?

30. Cooking Methods 4.3

31. Cooking Methods • There are three general types of cooking methods: • Dry-heat cooking = prepared w/no liquid or fat • Moist-heat cooking = uses steam or liquid to cook • Combination cooking = uses both dry and moist heat

32. Food is cooked by direct heat (grilling) or by indirect heat closed environment (like an oven) • Any food prepared must be naturally tender (marinating can help)

33. Barbequing = another form of grilling, basted repeatedly w/a sauce during grilling Baste = you moisten during cooking w/pan drippings, sauce or other liquid, helps prevent food from drying out Grilling = very simple dry-heat method that is excellent for cooking smaller pieces of food. Special wood can be added, marinades can also give unique flavor, appearance important, crosshatch marks

34. Broiling = rapid cooking method that uses high heat from a source located above the food. Food becomes browned on top

35. Roasting and baking = cook food by surrounding the items w/hot, dry air in the oven. As the outer layers of the food become heated, the food’s natural juices turn to steam and are absorbed into the food. Roasting requires longer cooking times and often used w/large cuts of meat. Baking is uncovered, helps to develop a golden brown color on top

36. Dry Heat Cooking Methods with Fat • Sautéing • Stir-frying • Pan-frying • Deep-frying Sautéing = method cooks food rapidly in a small amount of fat over relatively high heat • Fat/oil used adds to the flavor as to the moisture of the pan • Juices released during cooking form a sauce

37. Stir-Frying = very small amount of oil is used in a pan over high heat. Food cut into bite size pieces, food is stirred constantly.

38. Pan-frying = often coated w/batter or breading and then cooked in an oil over less intense heat. Object is to produce a flavorful exterior w/a crisp, brown crust, which helps retain the food’s juices and flavor

39. Deep-frying = food is breaded or batter-coated, immersed in hot fat and fried until done.. The outside of the food item develops a crispy coating, while the inside stays most and tender, foods deep fried must me naturally tender.

40. Recovery time = amount of time it takes oil to reheat to the correct cooking temperature once food is added. Smoking point = is temperature at which fats ad n oils begin to smoke, which means that the fat has begun to break down • There are 3 slightly different methods for deep-frying foods: • Swimming method – batter coated foods are dropped into hot oil, once food surface, turned over once and done. • Basket method – breaded, placed in basked and lowered into hot oil • Double-basket method – used for certain foods that nee to be full submerged in hot oil for a longer period

41. Moist-heat techniques produce foods that are delicately flavored and moist with a rich broth Boil = to cook food in a liquid that has reached boiling point (can break up delicate food. Poaching and simmering = food is completely submerged in a liquid that is kept at a constant moderate temperature. The liquid needs to be well flavored, cooked between 160-180°F Blanching = food is placed in a pot of cold water and the liquid is then brought to a boil. Food is only boiled for a short time and then shocked in ice cold water.

42. Shallow poaching = cooks food by using a combination of steam and a liquid bath. Best suited to foods that are cut into portion-sized pieces. The food is partially covered by a liquid containing an acid and herbs and spices in a covered pan.

43. Steaming = method cooks food over, but not directly in, boiling liquid. In steaming the food is placed on a rack above boiling liquid within a closed cooking port. Steamed foods retain their color, shape, nutrients and flavor better. Steamed foods should be cooked until just done, but not overdone.

44. Combination Cooking • Combination cooking = using both dry-heat and moist-heat cooking methods. • Braising = food item is first seared in hot oil, then slowly cooked tightly covered in a small amount of liquid, and then finished in the oven or on the stovetop until it is tender. (cause tough connective tissue of lean meats to become tender) three techniques • Daube = usually made w/red meat an red wine • Estouffade = French term for both braising and it’s dish • Pot roasting = common American term also traditional dish • Stewing = similar to braising, but the main food items is first cut into bite-sized pieces, requires more liquid. Various types of stews: • Blanquette = white stew made from veal, chix, or lamb garnished w/mushrooms and pearl onions • Bouillabaisse = Mediterranean fish stew • Fricassee = white stew made from veal, poultry or small game • Goulash = comes from Hungary seasoned w/paprika served w/potatoes or dumplings • Navarin = prepared with lamb and garnished with root vegetables, onions and pearls • Ragout = French term for stew that means “restores the appetite” • Matelote = special type of fish stew, usually prepared with eel

45. Questions??? • State whether each of the following cooking methods is a dry-heat, moist-heat or combination cooking method. Steaming Grilling Braising Roasting Stir-frying Sautéing Poaching Baking Simmering • What is basting? • Describe the texture of foods that have been deep-fried? • Why are braising and stewing called combination cooking methods? • What is the difference between boiling and simmering?