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CHAPTER 5: KITCHEN ESSENTIALS 2

CHAPTER 5: KITCHEN ESSENTIALS 2. ProStart Year 1. EQUIPMENT USED IN THE FLOW OF FOOD. KNIVES. Boning. Chef’s. Used in the butchering areas Separates meat from the bones Blade is thin and flexible. All purpose knife used for cutting, chopping, mincing, and slicing. KNIVES. Cleaver.

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CHAPTER 5: KITCHEN ESSENTIALS 2

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  1. CHAPTER 5: KITCHEN ESSENTIALS 2 ProStart Year 1

  2. EQUIPMENT USED IN THE FLOW OF FOOD

  3. KNIVES Boning Chef’s • Used in the butchering areas • Separates meat from the bones • Blade is thin and flexible • All purpose knife used for cutting, chopping, mincing, and slicing

  4. KNIVES Cleaver Fillet • Heavy, rectangular knife to chop all kinds of food • Used for cutting through bones • Thin, flexible blade for cutting fish fillets

  5. KNIVES Paring Santoku • Trim and pare fruits and vegetables • General purpose knife

  6. KNIVES Slicer • Cooks use this knife to cut cakes and breads

  7. 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

  8. SMALLWARES • China Cap • Pierced metal cone strainer; used to strain liquids • Colander • Drains liquid from cooked pasta and veggies • Sieve • Mesh screen used to sift flour and other dry baking ingredients • Chinois • A very fine China Cap • Strainer • Mesh-like material used to strain items

  9. SMALLWARES • Offset spatula • Turns food on griddle or broiler • Rubber spatula • Long handle, used to fold ingredients together and scrape the sides of the bowls • Sandwich Spreader • Short, stubby spatula • Straight Spatula • Flexible, rounded tipped tool used for icing cakes, spreading fillings, and glazes

  10. 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

  11. 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

  12. 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 non-stick pan to avoid scratching • Remove residue from bottom of the pan or food may burn

  13. WHAT IS THIS TOOL? Mandolin Immersion Blender • Manual operated slicer made of stainless steel with adjustable blades to slice and julienne • Also known as a hand-held blender, stick blender, or burr mixer • Used to puree and blend foods

  14. WHAT DOES EACH MIXER ATTACHMENT DO?

  15. 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

  16. WHAT’S THIS??

  17. MISE EN PLACE

  18. PRE-PREPARATION STEPS • Assemble tools • Assemble ingredients • Wash, trim, cut, prepare, and measure the ingredients • Prepare the equipment (preheat oven, line the baking sheets)

  19. 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.

  20. WHAT’S THE DIFFERENCE?

  21. WHAT’S THE DIFFERENCE?

  22. WHAT’S UNIQUE? • Garlic and Onion • They are oil-soluble • This means they work well when added to cooking oil

  23. HOW DO YOU SEPARATE EGG WHITES?

  24. HOW DO YOU WHIP EGG WHITES?

  25. 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

  26. DRY-HEAT COOKING METHODS

  27. DRY-HEAT COOKING METHODS

  28. DRY-HEAT COOKING METHODS

  29. MOIST-HEAT COOKING METHODS

  30. COMBINATION COOKING METHODS

  31. 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

  32. WHAT SHOULD YOU CONSIDER WHEN PLATING? • 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

  33. WHAT DOES RDA STAND FOR? Recommended Dietary Allowances

  34. VEGETARIAN DIETS

  35. DIETARY GUIDELINES • Adequate nutrition within calorie needs • Weight management • Physical activity • Fats • Encourage food groups • Carbohydrates • Sodium and potassium • Alcoholic beverages in moderation

  36. MY PYRAMID

  37. MY PYRAMID KEY THEMES

  38. WHAT DOES THE FDA REQUIRE ON FOOD LABELS • 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

  39. OBESITY • Several causes of obesity are known: • Poverty and food insecurity • 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

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