BFP Midterm Reviewer PDF

Lecture 1: Food Selection Reviewer People choose food and beverages based on several factors; -how food looks -taste -health -cultural -religious values -psychological and social needs -Budgetary cincern 2.1 Sensory Perception - Sight: The first...

Lecture 1: Food Selection Reviewer People choose food and beverages based on several factors; -how food looks -taste -health -cultural -religious values -psychological and social needs -Budgetary cincern 2.1 Sensory Perception - Sight: The first impression of food is visual, influencing perceptions of quality and desirability. Factors include: - Shape - Color - Consistency - Serving size - Presence of defects - Smell: Smell is almost as important as appearance in evaluating food. - Most people can differentiate between 2,000 to 4,000 odors. - Trained individuals can distinguish as many as 10,000. Classifications of Odors: - Six Classifications: Spicy, Flowery, Fruity, Resinous, Burnt, Foul - Four Classifications: Fragrant (Sweet), Acid (Sour), Burnt, Caprylic (Goaty) - Adaptation: Perception of a continuously present smell gradually decreases over time. - Volatile Molecules: Molecules capable of evaporating like a gas into the air. These molecules travel through the air and reach the olfactory epithelium, located inside the upper part of the nasal cavity. - Taste: Taste is perceived through the interaction of food with taste buds. Five Taste Stimuli: —Sweet, Sour, Bitter, Salty, Savory (Umami) Chemical Basis of Taste: - Sweetness: From the chemical configuration of sugar molecules. - Sourness: From acids found in food, related to the concentration of hydrogen ions. - Bitterness: Imparted by compounds like caffeine, theobromine, and phenolic compounds. - Saltiness: From salt ions, such as those found in sodium chloride. - Savory (Umami): Imparted by glutamate, an amino acid found in beef broth and MSG. - Factors Affecting Taste: Temperature, color, time of day, age, gender, and hunger. - Touch: Touch involves both tactile perception and mouthfeel. - Texture: A combination of perceptions involving sight, touch, and mouthfeel. - Consistency: Describes a food's firmness or thickness, including brittleness, chewiness, viscosity, thickness, thinness, and elasticity. - Astringency: Causes puckering of the mouth due to the drawing out of proteins in saliva and mucous membranes. - Chemethesis: The ability to feel a food's chemical properties (capsaicin), such as the coolness of mint or the heat of chili peppers. 2.2 External Influences - Nutritional Criteria: Food choices are often influenced by nutritional considerations, such as: - Food Group Plan: A diet-planning tool that groups foods based on nutrient and calorie content. - Cultural Criteria: Culture plays a significant role in food choices. - It dictates what is considered acceptable to eat. Factors influencing cultural food choices include: - Place of birth - Ethnic influences - Geography and climate - Cultural influences on manners Religious Criteria: Religious beliefs often dictate dietary restrictions. - Hinduism: Avoidance of beef and pork. - Buddhism: Mostly vegetarian, emphasizing compassion and karma. - Islam: Halal dietary laws, prohibiting the consumption of pork and alcohol. Psychological and Social Criteria: Psychological and social factors strongly influence food habits. - Social: Food choices can be influenced by social gatherings, dining etiquette, and peer pressure. - Psychological: Emotional states, stress levels, and personal preferences can impact food choices. - Budgetary Criteria: Cost is a major factor in food choices. - Convenience Foods: Time constraints can lead to greater reliance on convenience foods, even if they are more expensive or less nutritious. Key Takeaways - Food choices are influenced by a complex interplay of sensory experiences, cultural norms, religious beliefs, psychological factors, social pressures, and budgetary constraints. - Understanding these factors is crucial for individuals making informed food choices and for professionals working in the food industry. Lecture 2: Kitchen Tools, Equipment, and Workflow Reviewer 3.1 Food Technologist Responsibilities - Food technologists play a crucial role in ensuring the safe, high-quality, and legal production of food products. Key responsibilities include: - Ensuring food safety and quality. - Developing new recipes and food concepts. - Conducting laboratory and production trials. - Performing sensory and shelf-life evaluations. - Establishing product and process specifications. 3.2 Kitchen Tools and Equipment - Definition: Kitchen tools are used for specific purposes, while kitchen equipment is larger and used for broader tasks. Classification: - Storage Equipment: Used for food preservation. - Chillers: For food items that do not require freezing, such as fruits, vegetables, and ready-to-eat foods. - Freezers: For food items that require freezing, such as frozen meat and ice cream. - Warmers: For holding cooked items waiting to be served. - Production Equipment: Used for food preparation in large amounts. - Mixers: For combining ingredients in large batches, such as bread dough, cake batter, and meat fillings. - Slicing Machines: For slicing food items like meat. - Choppers: For chopping food into smaller pieces, such as food processors. - Cooking Equipment: Used for cooking food. - Ovens: For baking, roasting, and grilling. - Stoves: For cooking food on top of the stove. - Fryers: For deep-frying food. - Grills: For grilling food. - Steamers: For steaming food. Note: Fast food chain can serve you very fast because if 7Ms. Menu, Market, Manpower, Method, Minutes, Materials, and Money 3.3 Kitchen Workflow - Definition: A good kitchen workflow ensures smooth movement of materials and personnel from receiving to storage, preparation, production, and serving. Elements of a Good Workflow: - Layout: The layout should facilitate a logical flow from receiving to storage, preparation, production, and serving. - Traffic Flow: Smooth traffic flow is essential to avoid congestion and accidents. - Food Safety: The workflow should be designed to minimize the risk of food contamination. - Equipment: The layout should accommodate the necessary equipment for efficient food preparation. - Customer Capacity: The kitchen should be designed to handle the expected number of customers. - Purchasing System: An efficient purchasing system is crucial for maintaining a consistent supply of ingredients. 3.4 Kitchen Characteristics of Different Food Service Establishments - Quick Service Restaurants: Characterized by speed and high-volume activity. - Hotel Food Service: Large kitchens that prepare high-volume banquet service, often with satellite kitchens. - Hospital Kitchens: Require the highest standard of sanitation. - Mid-Scale Restaurants: Medium-sized kitchens, similar in size to a hotel kitchen station. Lesson 3-Basic Food Preparation - Mise en Place Note Definition of Mise en Place: Mise en place is a French term meaning "to put in place" or "everything in its place." In culinary context, it refers to the preparation steps necessary before cooking. This includes gathering and prepping ingredients, assembling tools and equipment, and ensuring a clean and organized workstation. Think of it as getting your kitchen ready for battle! It's about having everything you need within reach and organized, so you can focus on cooking without wasting time searching for things. Importance of Knife Skills: Proper knife skills are essential for safe and efficient food preparation. Different types of knives have specific uses, and understanding these differences is crucial for achieving optimal results. A sharp knife is your best friend in the kitchen, allowing you to make clean, precise cuts and avoid accidents. Basic Knife Types and Uses: - Moraknife: Mincing, slicing, chopping. Great for general-purpose tasks and smaller items. - Boning Knife: Removing bones from poultry, meat, and fish. Designed for delicate work, with a thin, flexible blade. - Bread Knife: Cutting bread and other hard/soft foods. Features a serrated edge to easily slice through crusts. - Chef's Knife: Chopping through bones and joints. The workhorse of the kitchen, with a large, curved blade for versatility. - Chinese Cleaver: General-purpose cleaver for slicing, chopping, and mincing. Heavy and strong, ideal for chopping through bones and larger items. - Sharpening Steel: Maintaining knife blades. Used to realign the edge of a knife and keep it sharp. Basic Workstation Setup: - Sharp knife: A sharp knife is essential for clean and precise cuts. Dull knives are more dangerous, as they require more pressure and are more likely to slip. - Chopping board: Use a clean chopping board with a damp towel underneath to prevent slipping. A clean workspace is important for food safety. Knife Safety: - Cut away from your body: Always cut away from your body to prevent accidental cuts. This is a basic rule of knife safety that should never be ignored. - Do not attempt to catch a falling knife: If a knife falls, let it fall. Do not attempt to catch it. Catching a falling knife is a recipe for disaster. - Do not run with a knife: Running with a knife is extremely dangerous and should be avoided. This is common sense, but it's worth repeating. - Hand over the knife handle-first: When handing a knife to someone, always hand it over handle-first. This prevents the recipient from accidentally grabbing the blade. - Keep knives sheathed when storing or carrying: Always sheath knives when not in use to prevent accidents. This is especially important if you're carrying a knife around the kitchen. - Keep knives sharp: Sharp knives are safer than dull knives because they require less pressure to cut, reducing the risk of slipping. A dull knife is more likely to slip and cause an injury. - Do not use a knife for prying open objects: Knives are designed for cutting, not prying. Use a tool designed for the task. Using a knife for prying can damage the blade and make it more likely to break. - Do not use a knife on live electrical items: Using a knife on live electrical items can be fatal. This should go without saying, but it's worth repeating. - Seek first aid when cut by a knife: If you are cut by a knife, seek first aid immediately. Even a small cut can become infected if not treated properly. Basic Cuts: - Julienne: Thin, matchstick-like strips. Used for vegetables in stir-fries, salads, and other dishes. - Large Dice: Cubes of approximately 1/2 inch. Used for vegetables in stews, soups, and other dishes where a larger bite is desired. - Small Dice: Cubes of approximately 1/4 inch. Used for vegetables in salads, stir-fries, and other dishes where a smaller bite is desired. - Batonnet: Long, thin sticks of approximately 1/4 inch by 1/4 inch. Used for vegetables in stir-fries, salads, and other dishes where a uniform shape is desired. - Medium Dice: Cubes of approximately 1/3 inch. Used for vegetables in stews, soups, and other dishes where a medium-sized bite is desired. - Fine Julienne: Very thin, matchstick-like strips. Used for vegetables in salads, stir-fries, and other dishes where a delicate texture is desired. - Brunoise: Very small cubes, approximately 1/8 inch. Used for vegetables in sauces, soups, and other dishes where a fine texture is desired. Measurements of Dry and Liquid Ingredients: - Dry Ingredients: - 1 cup: 8 ounces. This is a standard measurement for dry ingredients like flour, sugar, and rice. - 1/2 cup: 4 ounces. Half of a cup. - 1/4 cup: 2 ounces. A quarter of a cup. - 1 tablespoon: 1/2 ounce. Approximately 3 teaspoons. - 1 teaspoon: 1/6 ounce. A small measurement, often used for spices and flavorings. Liquid Ingredients: - 1 cup: 8 fluid ounces. This is a standard measurement for liquid ingredients like water, milk, and broth. - 1/2 cup: 4 fluid ounces. Half of a cup. - 1/4 cup: 2 fluid ounces. A quarter of a cup. - 1 tablespoon: 1/2 fluid ounce. Approximately 3 teaspoons. - 1 teaspoon: 1/6 fluid ounce. A small measurement, often used for flavorings and extracts. Key Takeaways: - Mise en place is crucial for successful cooking, ensuring organization and efficiency. It helps you stay calm and focused in the kitchen. - Proper knife skills are essential for safety and effective food preparation. Sharp knives make cooking easier and safer. - Different types of knives have specific uses. Choosing the right knife for the job is important. - Maintaining a clean and organized workstation is vital. A clean workspace is essential for food safety and efficiency. - Always prioritize knife safety and seek immediate medical attention if cut. Safety should always be your top priority in the kitchen. Lesson 4: BFP Cooking Methods Summary Objectives: - Identify the methods of heat transfer: Conduction, convection, and radiation. - Identify different moist heat cooking methods: Blanching, poaching, boiling, simmering, steaming, and braising. - Demonstrate a moist heat cooking method. - Identify different dry heat cooking methods: Baking, roasting, grilling, barbequing, broiling, pan-broiling, pan-frying, sautéing, and deep frying. - Demonstrate a dry heat cooking method. Key Takeaways: Heat Transfer: - Conduction: Direct transfer of heat through contact. - Convection: Heat transfer through the movement of fluids (liquids or gases). - Radiation: Heat transfer through electromagnetic waves. Moist Heat Methods: - Blanching: Briefly immersing food in boiling water to remove membranes or preserve color. - Poaching: Cooking food in a liquid at a low temperature (140°F - 180°F). - Boiling: Cooking food in boiling water (212°F). - Simmering: Cooking food in liquid at a temperature between 85°C and 96°C. - Steaming: Cooking food directly in steam. - Braising: Searing food and then cooking it slowly in a small amount of liquid. Dry Heat Methods: - Baking: Cooking food in an oven using dry heat (121°C - 246°C). - Roasting: Cooking food uncovered in an oven to produce a browned exterior and moist interior. - Grilling: Cooking food directly over heat, often using charcoal or an electric grill. - Barbequing: Grilling food at low temperature and basting with a sauce. - Broiling: Cooking food under direct heat from above. - Pan-broiling: Cooking food in a pan or skillet without added fat. - Pan-frying: Cooking food in a pan with a moderate amount of fat. - Sautéing: Cooking food quickly in a small amount of fat over high heat. - Deep frying: Submerging food in hot fat, typically used for breaded or battered foods. Additional Notes: - Food Technologist Role: Food technologists can work as quality assurance officers in commissaries or large kitchens, ensuring food quality and proper cooking techniques. - Importance of Cooking Methods: Understanding different cooking methods is crucial for assessing food quality, ensuring proper doneness, and preventing overcooking or undercooking. - Eggs Cookery Techniques Summary Key Techniques: Boiled Eggs: - Emphasizes "simmering" over "boiling" for even cooking and texture. Simmering refers to gently heating a liquid just below the boiling point, ensuring a more consistent and gentle cooking process for eggs. - Covers different levels of doneness: coddled (very soft yolk), soft- (slightly set yolk), medium- (set yolk), and hard-cooked (fully set yolk). - Addresses the green ring formation around the yolk, which occurs due to a chemical reaction between sulfur in the yolk and iron in the egg white when overcooked or cooked at too high a temperature. Tips for prevention include avoiding overcooking and peeling eggs promptly after cooking. Baked Eggs: - Includes variations like shirred eggs (baked in a shallow dish), eggs sur la plate (baked directly on a plate), and eggs en cocotte (baked in a ramekin). - Highlights the importance of using fresh eggs, which have a more centered yolk and less likely to break during cooking. - Emphasizes the role of baking dish size and material in affecting texture and baking time. For example, a smaller ramekin will result in a quicker cooking time and a more concentrated flavor. Poached Eggs: - Focuses on creating attractive, regular-shaped poached eggs. The key is to gently slide the egg into simmering water, ensuring the white sets evenly without spreading too much. - The use of vinegar to prevent egg whites from spreading. The acid in vinegar helps to coagulate the egg white more quickly, resulting in a neater shape. - Provides instructions for reheating poached eggs for service. This is particularly useful for buffets or large gatherings where eggs may need to be prepared in advance. Fried Eggs: - Emphasizes the importance of fresh eggs, proper heat level, and cooking fat for achieving a high, centered yolk. Fresh eggs have a thicker white, which helps to hold the yolk in place during cooking. - Covers different levels of doneness: sunny-side up (yolk runny), over easy (yolk runny but turned), over medium (yolk slightly thickened), and over hard (yolk fully set). Scrambled Eggs: - Focuses on achieving a creamy texture and small curds. This is achieved by gently stirring the eggs over moderate heat, ensuring they cook evenly without overcooking. - Provides tips for adding moisture and flavoring ingredients. Adding a small amount of milk or cream helps to create a lighter and more tender texture. - Highlights the importance of serving scrambled eggs hot and fresh. This ensures the best flavor and texture. Omelets: - Covers three basic styles: rolled (French-style), flat (farmer-style, frittata, or tortilla), and souffléed (puffy). - Provides detailed instructions for each style, including filling techniques and doneness indicators. For example, a rolled omelet is cooked until set, then rolled into an oval shape, while a flat omelet is cooked on the stovetop and then finished in the oven. Quiche: - Explains the basic process of making a quiche, including custard preparation (a mixture of eggs, milk, and cream), filling techniques (adding ingredients like cheese, bacon, or vegetables), and baking instructions. - Emphasizes the importance of letting the quiche rest before cutting for optimal shape retention. This allows the custard to set properly and prevents the slices from falling apart. Soufflés: - Highlights the importance of careful technique and timing for achieving a successful soufflé. Soufflés rely on the air whipped into the egg whites to create their signature rise and lightness. - Provides detailed instructions for separating eggs, whipping whites to soft peaks (not over-whipped), and folding them gently into the base. - Emphasizes the importance of serving soufflés immediately after baking. Their airy texture will deflate quickly as they cool. Note: - Ingredient Selection: Freshness and quality of eggs are crucial for achieving optimal results. Fresh eggs have a thicker white and a more centered yolk, resulting in better texture and appearance. - Heat Control: Proper heat management is essential for even cooking and preventing overcooking or undercooking. Overcooked eggs can become rubbery and dry, while undercooked eggs may be runny and unsafe to eat. - Technique: Mastering specific techniques for each preparation is vital for achieving desired textures and appearances. For example, the gentle stirring of scrambled eggs or the careful folding of soufflés are essential for achieving the desired results. - Doneness: Understanding different levels of doneness for various egg preparations is important for satisfying customer preferences. Some people prefer their eggs runny, while others prefer them fully cooked. - Service: Serving eggs hot and fresh is crucial for maintaining quality and maximizing enjoyment. Eggs lose their texture and flavor as they cool. Lesson 5-Five Mother Sauces Reviewer. Pre-Test - The document includes a pre-test consisting of 15 true or false questions to assess the reader's prior knowledge about mother sauces and related concepts. - Question 1: Bouquet garni is composed of carrots, onion and celery. (False) - Question 2: Mirepoix is a mixture of spices. (False) - Question 3: Roux is a combination of flour and fat. (True) - Question 4: Béchamel sauce uses roux as a thickener. (True) - Question 5: There are five mother sauces. (True) - Question 6: Hollandaise sauce does not have emulsification. (False) - Question 7: Espagnole is an example of a grand sauce. (True) - Question 8: Bernaise is one of the mother sauces. (False) - Question 9: Tomato sauce does not use vegetable aromatic. (False) - Question 10: Velouté is a combination of roux and milk. (False) - Question 11: Salad dressings are also considered as a sauce. (True) - Question 12: Saucier are assigned in the kitchen to make sauces. (True) - Question 13: There are three types of roux. (True) - Question 14: Mirepoix is used for flavoring. (True) - Question 15: Bernay Sauce is a grand sauce of béchamel. (True). Key Concepts - Mother Sauces: The five mother sauces are Béchamel, Velouté, Espagnole, Tomato, and Hollandaise. They serve as the foundation for a wide range of derived sauces. - Grand Sauces: Grand sauces are derived from mother sauces. Examples include: - Espagnole: Chasseur, Châteaubriand, Bordelaise, Robert, Duxelles - Béchamel: Mornay, Cream, Butter, Paprika, Diced Shellfish, Nantua, Soubise - Velouté: Bercy, Allemande, Supreme, Aurora, Cardinal - Tomato: Creole, Spanish, Milanaise, Neapolitan, Bolognese - Hollandaise: Béarnaise, Whipped Cream, Mousseline, Maltalse, Grimrod, Saffron, Béarnaise Choron - Roux: A roux is a mixture of equal parts fat and flour, used as a thickener in four of the five mother sauces. It can be cooked to different degrees, resulting in various colors and flavors. - White Roux: Cooked for 3-5 minutes, used for white sauces like white pepper gravy or béchamel for mac and cheese. - Blonde Roux: Cooked for 6-7 minutes, used for gravy. - Brown Roux: Cooked for 8-15 minutes or longer, used for Cajun and Creole cooking. - Emulsification: Hollandaise sauce is an example of an emulsified sauce, where egg yolks and butter are blended together to create a rich, creamy consistency. Aromatic Vegetables: - Bouquet Garni: A bundle of herbs used to flavor sauces and stocks. It typically includes parsley, thyme, and bay leaf. - Mirepoix: A mixture of chopped onion, carrot, and celery used to flavor soups, stews, casseroles, braised meats, and marinades. Detailed Explanation of Each Mother Sauce Velouté: - A white sauce made with a roux and clear stock. - It is a versatile sauce that can be used as a base for many other sauces. Sauce Tomat: - A tomato sauce flavored with herbs, aromatic vegetables, and pork. - Traditionally thickened with a roux, it is often thickened by the reduction of the tomatoes themselves. Hollandaise: - An emulsified sauce made with egg yolks and butter. - It is a rich finishing or dipping sauce. Béchamel: - A basic white sauce made with a roux and milk. - It is a versatile sauce that can be used as a base for many other sauces. Espagnole: - A classic brown sauce made using a mirepoix, tomato, and brown stock (beef stock), thickened with a roux. - It is a rich and flavorful sauce that can be used for many dishes. Uses of Five Mother Sauces Velouté: - Used for white sauces, soups, and stews. - Can be used as a base for other sauces like Allemande, Bercy, and Supreme. Sauce Tomat: - Used for tomato-based sauces, soups, and stews. - Can be used as a base for other sauces like Creole, Spanish, and Bolognese. Hollandaise: - Used as a finishing or dipping sauce for eggs, vegetables, and fish. - Can be used as a base for other sauces like Béarnaise, Mousseline, and Choron. Béchamel: - Used for white sauces, gratins, and casseroles. - Can be used as a base for other sauces like Mornay, Soubise, and Nantua. Espagnole: - Used for brown sauces, stews, and braises. - Can be used as a base for other sauces like Chasseur, Châteaubriand, and Bordelaise.. Additional Notes: - Sauces are an essential element in cuisines worldwide. - French restaurants often make their own sauces. - Sauces can be purchased in ready-made form. - The type of restaurant and the head chef will determine which form of sauce will be used. - Salad dressings are also considered as a sauce. - In kitchen organization, the Saucier is the cook who specializes in making sauces. Food Plating and Presentation Reviewer - Definition: Food plating is the art of arranging food on a plate to visually entice the diner. It's the first impression a dish makes, impacting the dining experience through sight. - Importance: Effective food plating can enhance the visual appeal of a dish, complement its flavors, and create a more satisfying dining experience. Three Main Components: - Plate: The foundation of the presentation, chosen based on the dish and dining style. - Food: The main focus of the plating, arranged strategically for visual appeal. - Garnish: Edible decorations that enhance the visual appeal and complement the flavors of the dish. Types of Platings: - Communal Platings: Designed for sharing, common in Asian cuisine. - Individual Servings: Single portions for each diner. - One-Dish Meals: Complete meals served on a single plate or bowl, often seen in Asian cuisine. Fundamentals of Plating - Create a Framework: Conceptualize the plating before applying it to real food. Research current food styling trends for inspiration. Ensure Balance: - Color and Shape: Use complementary colors and shapes for visual harmony. - Texture and Mouthfeel: Balance different textures and mouthfeels for a more enjoyable dining experience. - Portion Size: Consider appropriate portion sizes for the dish and dining style. - Put the Focus on Your Food: Highlight the main ingredients and avoid overcrowding the plate with too many side dishes. - Showcase the Main Ingredients: Position the main ingredients prominently to draw the diner's attention. Tools for Plating - Cutting, Molding, and Shaping: Tools like peeling knives, fluted knives, vegetable peelers, melon ballers, round cutters, and egg slicers are used to create decorative cuts and shapes. - Pastry Bags and Tips: Used for decorating with cream, icings, and sauces. - Metal Spatula: Used for molding icings and sauces. Plating Styles - Western Cuisine: Emphasizes cutting tools to create height and thin slices of meat. - Asian Cuisine: Often employs communal platings and one-dish meals, with an emphasis on color and texture. Sauce Applications - Visual Element: Sauces add visual interest and depth of flavor to a dish. Application Techniques: - Pouring or Drizzling: Used to create patterns or accents on the plate. - Dots: Small dots of sauce placed on the side of the plate. Garnishing - Representation of Flavor: Garnishes should visually represent the flavors of the dish. Guidelines: - Small Portions: Cut garnishes into small, manageable pieces. - Color and Shape: Use garnishes to add color and shape to the plate. - Simplicity: Keep garnishes simple, edible, and complementary to the dish. Three Traditional Platings for Asian Cuisine - Communal Platings: Designed for sharing, often using steamboats, woks, double-boil soup terrines, dim sum baskets, and even banana leaves as platters. - Individual Servings: Single portions for each diner, common in many Asian cuisines. - One-Dish Meals: Complete meals served on a single plate or bowl, often featuring starch in the center, protein above, and vegetables around the sides.