Kitchen Essentials PDF

KITCHEN ESSENTIALS By Ms. Mary Ann Bolesa Ramos What is Kitchen Essentials? Kitchen Essentials refers to the fundamental tools, equipment, and ingredients necessary for efficiently running a kitchen, whether in a home or a professional catering business...

KITCHEN ESSENTIALS By Ms. Mary Ann Bolesa Ramos What is Kitchen Essentials? Kitchen Essentials refers to the fundamental tools, equipment, and ingredients necessary for efficiently running a kitchen, whether in a home or a professional catering business. Since your catering business focuses on weddings, Filipino cuisine, and themed decor, your kitchen essentials should align with high-volume food preparation and presentation. LABORATORY KITCHEN KITCHEN HISTORY Ancient Kitchens (Prehistoric – Ancient Civilizations) Early humans cooked over open fires, using stones and pits. Ancient Egyptians, Greeks, and Romans built rudimentary stoves and used clay ovens. Romans introduced communal kitchens and early versions of commercial food preparation. Medieval Kitchens (5th – 15th Century) Kitchens were often large, smoky rooms with open hearths in castles and homes. Cooking tools were made of iron, and meats were roasted on spits. Wealthy households had separate kitchens, while common people often cooked in a single-room space. Renaissance & Early Modern Kitchens (16th – 18th Century) Advancements in chimneys helped improve ventilation. Wood and coal-burning stoves replaced open fires. Formalized recipes and cookbooks began to emerge, influencing culinary techniques. Industrial Revolution & 19th Century Kitchens Gas stoves were introduced, making cooking more efficient. Cast iron and copper cookware became widely used. Large kitchens in mansions had specialized sections for different types of cooking (baking, boiling, roasting). 20th Century Kitchens: The Birth of the Modern Kitchen Electric appliances (refrigerators, ovens, and blenders) revolutionized cooking. The concept of the "kitchen triangle" (stove, sink, refrigerator) optimized workflow. Small household kitchens became more common as home cooking became a daily routine. 21st Century Kitchens: Smart & Sustainable Smart kitchens now include AI-powered appliances, touchless faucets, and automated cooking systems. Sustainable materials and eco-friendly practices are being prioritized. Fusion cuisine and cultural diversity influence kitchen design and cooking methods globally. TYPES OF COOKING METHOD Cooking methods can be categorized based on how heat is applied to food. Here’s a breakdown of the types of cooking methods, including some commonly used in Filipino cuisine and catering 1. Dry Heat Cooking (Without Liquid) These methods use direct heat, either from an open flame, oven, or dry pan. Grilling – Cooking over an open flame or hot coals (e.g., Grilled Pork Chops, Chicken Inasal). Roasting – Cooking in an oven or over a spit with dry heat (e.g., Roasted Chicken or Lechon Manok). Baking – Using dry heat in an oven to cook bread, pastries, and some meats (e.g., Buns, Baguette, English Muffin). Sautéing – Cooking food quickly in a small amount of oil over medium-high heat (e.g., Garlic Shrimp, Pork Stew). Pan-Frying – Cooking with more oil than sautéing but not submerging food (e.g., Shanghai Roll, Crispy Pork Leg or Crispy Pata). Deep-Frying – Submerging food completely in hot oil (e.g., Fried Chicken). 2. Moist Heat Cooking (With Liquid or Steam) These methods use water, broth, or steam to cook food. Boiling – Cooking food in rapidly boiling water or broth (e.g., Tom Yum). Simmering – Cooking at a lower heat than boiling to develop flavors (e.g., Creamy Chicken Alfredo Soup). Steaming – Cooking with steam from boiling water without submerging the food (e.g., dumplings, siomai). Poaching – Gently cooking food in hot (but not boiling) liquid, often used for delicate ingredients (e.g., Poached Fish Fillet, Egg Benedict). 3. Combination Cooking (Uses Both Dry & Moist Heat) These methods involve an initial dry heat step followed by cooking in liquid. Braising – Searing food first, then slow-cooking it in liquid (e.g., Coq au vin, Beef Stroganoff). Stewing – Cooking small pieces of food slowly in a flavorful liquid (e.g., Korean Beef Stew). Specialized Cooking Methods (Traditional & Modern Techniques) Smoking – Slow-cooking food over flavored wood for added aroma and taste (Smoked Fish). Sous Vide – Cooking vacuum-sealed food in precisely controlled water temperature. Pressure Cooking – Using steam pressure to cook food faster. KITCHEN TOOLS 1. Food Preparation Tools  Chef’s Knives – Essential for chopping, slicing, and dicing ingredients. Paring Knife – For peeling and precision cutting. Cutting Boards – Separate boards for meats, vegetables, and seafood to maintain hygiene. Mortar and Pestle (Almires) – Traditional tool for grinding spices and making pastes (e.g., palapa, bagoong). Graters & Peelers – For prepping ingredients like cheese (keso), coconut (niyog), and vegetables. Mixing Bowls – For marinating meats (e.g., adobo, tocino) and mixing batters (bibingka, puto). Measuring Cups & Spoons – Ensures accurate ingredient portions. Strainers & Colanders – For washing rice, vegetables, and draining pasta or noodles (pancit). 2. Cooking Equipment Rice Cooker & Steamer – Essential for large-scale rice cooking and steaming (puto, siopao). Stockpots & Casserole Pots – For soups and stews like sinigang and bulalo. Sauté Pans & Woks – Ideal for stir-frying (pancit, chop suey). Grill or Roasting Spit – Needed for lechon, inasal, and inihaw dishes. Frying Pans & Deep Fryers – For dishes like lumpia, crispy pata, and lechon kawali. Pressure Cooker – Speeds up cooking for tough meats (kare-kare, kaldereta). Blender & Food Processor – For making sauces, marinades, and purees (lechon sauce, peanut sauce). 3. Serving & Presentation Tools Chafing Dishes & Food Warmers – Keeps food warm during wedding receptions. Serving Platters & Trays – Stylish presentation for themed catering. Buffet Tongs & Serving Spoons – For easy self-service dining. Banana Leaves & Wooden Bowls – For a Filipino-themed buffet setup. Elegant Dinnerware & Glassware – Matches the wedding theme for a polished look. 4. Storage & Food Safety Tools Refrigerators & Freezers – For preserving meats, seafood, and perishable ingredients. Food Storage Containers – Airtight containers to keep food fresh. Gloves, Aprons & Hairnets – Ensures hygiene during food handling. Food Thermometers – Maintains proper cooking and storage temperatures. Cling Wrap & Aluminum Foil – For covering food and preserving freshness. 5 MOTHER SAUCES The five mother sauces are the foundational sauces in classical French cuisine, developed by chef Auguste Escoffier. These sauces serve as the base for creating countless secondary or derivative sauces. Here’s an overview: 1. Béchamel (White Sauce) Base Ingredients: Milk, roux (butter and flour). Key Characteristics: Creamy and smooth. Uses: Lasagna, creamy soups, and gratins. Derivative Sauces: Mornay (Béchamel + cheese)  Alfredo sauce Cheese sauce for macaroni 2. Velouté (Light Stock Sauce) Base Ingredients: Light stock (chicken, fish, or veal), roux. Key Characteristics: Light, smooth, and versatile. Uses: Poultry, seafood, and vegetable dishes. Derivative Sauces: Suprême (Velouté + cream and mushroom) Allemande (Velouté + egg yolks and lemon) 3. Espagnole (Brown Sauce) Base Ingredients: Brown stock (beef or veal), roux, and tomato paste. Key Characteristics: Rich and robust with a deep flavor. Uses: Beef dishes and hearty stews. Derivative Sauces: Demi-glace (Espagnole + reduced stock) Bordelaise (Espagnole + red wine, shallots, and bone marrow) 4. Sauce Tomate (Tomato Sauce) Base Ingredients: Tomatoes, stock, and aromatic vegetables (onion, garlic, celery). Key Characteristics: Thick, tangy, and vibrant. Uses: Pasta, meats, and pizzas. Derivative Sauces: Marinara (Tomato sauce + garlic, olive oil, and herbs) Creole (Tomato sauce + peppers, celery, and onions) 5. Hollandaise (Emulsified Butter Sauce) Base Ingredients: Egg yolks, clarified butter, and lemon juice or vinegar. Key Characteristics: Buttery and tangy. Uses: Eggs Benedict, steamed vegetables, and fish. Derivative Sauces: Béarnaise (Hollandaise + tarragon and shallots) Mousseline (Hollandaise + whipped cream) TYPES OF CUTTING TECHNIQUES In cooking, there are a variety of cutting techniques, each serving a different purpose to either enhance the dish or make preparation easier. Here’s a list of common cutting techniques in the kitchen: 1. Julienne Description: Cutting food into long, thin matchstick-like strips. Use: Often used for vegetables like carrots, bell peppers, and zucchini. Example Dish: Stir-fried vegetables or salads. 2. Brunoise Description: A very fine dice, typically 1/8-inch cubes. Use: Used for creating uniform pieces in sauces, soups, or garnishes. Example Dish: Mirepoix for soups, or a garnish for a dish like consommé. 3. Chop Description: A rough, irregular cut that doesn’t require precision. Use: Often used for vegetables, herbs, or meats that don't need to be uniform. Example Dish: Stews or hearty soups. 4. Mince Description: Finely chopping ingredients into very small pieces. Use: Typically done with garlic, ginger, or herbs for more intense flavor distribution. Example Dish: Sautéed garlic for sauces or dressings. 5. Dice Description: Cutting food into small, uniform square or rectangular pieces. Use: Commonly used for vegetables, fruits, or proteins that need to cook evenly. Example Dish: Salsa or a vegetable stir-fry. 6. Chiffonade Description: Cutting herbs or leafy greens into thin ribbons by stacking, rolling, and slicing them. Use: Ideal for leafy herbs like basil, mint, or spinach. Example Dish: Garnishes for pasta, soups, or salads. 7. Bias Cut Description: Cutting ingredients at a 45-degree angle. Use: Often used for vegetables to create elongated pieces with more surface area for cooking. Example Dish: Stir-fries or vegetable side dishes. 8. Peel Description: Removing the outer skin of fruits or vegetables. Use: Used for items like potatoes, apples, or carrots. Example Dish: Mashed potatoes or apple pie. 9. Segment  Description: Cutting fruits, especially citrus, into sections by removing the peel and membrane. Use: Typically used for citrus fruits like oranges or grapefruits. Example Dish: Fruit salads or garnishes for cocktails. 10. Paysanne Description: Cutting food into very thin, flat slices, usually in a square or round shape. Use: Often used for vegetables, especially for soups or sauces. Example Dish: Soups, like potato leek soup. 11. Rough Cut Description: A less precise, larger cut compared to chopping. Use: When the exact size doesn’t matter, often for ingredients that will be blended or cooked down. Example Dish: Roasted vegetables or stock. 12. Slicing Description: Cutting food into uniform, thin slices. Use: For items like meats, vegetables, and cheeses that need thin pieces. Example Dish: Sliced tomatoes for a sandwich or salad. 13. Tourner Description: Cutting vegetables into a uniform, barrel-like shape with seven sides. Use: Typically used for root vegetables to make them more visually appealing. Example Dish: Carrots or potatoes as a garnish for fine dining dishes. 14. Clarifying Description: While not exactly a cutting technique, it involves removing impurities from liquids (like butter or stock) by heating and skimming. Use: For making clear stock or butter. Example Dish: Clarified butter for cooking. These cutting techniques help in ensuring consistency in cooking, presentation, and even cooking times. Each technique plays a specific role depending on the dish you're preparing. ANATOMY OF KNIFE The anatomy of a knife is important to understand for proper usage, maintenance, and selection. Here’s a breakdown of the main parts of a kitchen knife: 1. Blade Description: The sharp cutting edge of the knife. Parts: Spine: The top, thick edge of the blade. This is the non-cutting side and provides strength to the blade.  Edge: The sharp cutting part of the blade. The quality and sharpness of the edge determine how well the knife performs. Tip: The very front of the blade, often used for precision cutting and detailed work. Heel: The rear part of the blade, near the handle. This area is great for cutting through tougher items like meats with bones. Belly: The curved portion of the blade between the tip and heel, which allows for rocking motions when cutting. Cutting Edge: The portion of the blade that makes contact with the food and actually cuts. It can have a straight, serrated, or wavy edge, depending on the knife type. 2. Bolster Description: The thick piece of metal between the blade and the handle. Function: The bolster adds weight and balance to the knife and serves as a finger guard, preventing your hand from slipping onto the blade. It also helps strengthen the connection between the blade and the handle. 3. Tang Description: The portion of the blade that extends into the handle. Types: Full Tang: The blade extends all the way to the end of the handle, providing more durability and balance. Partial Tang: The blade only extends partway into the handle, which may result in less strength and balance. Function: The tang contributes to the knife’s overall strength and balance, with full tang knives often being more durable. 4. Handle Description: The part of the knife that you hold. Materials: Handles can be made from a variety of materials including wood, plastic, composite, stainless steel, or rubber. Function: The handle allows for a comfortable and secure grip while cutting. A well-designed handle contributes to the knife’s overall ergonomics. 5. Heel Description: The rear portion of the blade, near the bolster and the cutting edge. Function: The heel is used for cutting through hard items like roots, or chopping through thicker pieces of food. It provides more force when needed. 6. Rivets Description: The metal fasteners that attach the handle to the tang. Function: Rivets ensure the handle stays securely attached to the blade. Some knives have just a few rivets, while others have several. 7. Point Description: The very tip of the knife.  Function: This is used for detailed or precise cutting. It's great for tasks like scoring, cutting small ingredients, or piercing. 8. Back Description: The flat side of the blade, opposite the edge. Function: The back is not usually used for cutting, but it can be useful for tasks like grinding or applying pressure, such as when crushing garlic. How Knife Anatomy Affects Performance: Blade Material: The type of steel used for the blade influences the sharpness, strength, and durability. High- carbon stainless steel is commonly used for its ability to hold an edge and resist corrosion. Handle Ergonomics: A well-designed handle ensures a comfortable and secure grip, which is crucial for safety and precision when using the knife. Tang Length: A full tang knife is often preferred for balance and strength, while a partial tang may be lighter but less robust.