Kitchen Essentials and Basic Food Preparation PDF

**LESSON 1** **KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION** **Sanitation and Safety in Culinary Operations** Food Safety protects consumers' health and well- being by safeguarding food from anything that can cause harm. Republic Act (R.A.) 10611 or the Food Safety Act of 2013. Sanitation...

**LESSON 1** **KITCHEN ESSENTIALS AND BASIC FOOD PREPARATION** **Sanitation and Safety in Culinary Operations** Food Safety protects consumers' health and well- being by safeguarding food from anything that can cause harm. Republic Act (R.A.) 10611 or the Food Safety Act of 2013. Sanitation \- is more than just cleanliness. \- It can improve aesthetic qualities Cleaning It is a process of removing food and other types of soil from a surface, such as a dish, glass, etc. Sanitizers are substances capable of destroying microorganisms, including bacteria that cause food poisoning. Sanitizing is usually achieved using heat (steam, hot water, and hot air), or chemicals, or a combination of both methods. 10 Principles of Safe Food Handling And Hygiene 1\. Practice proper hygiene 2\. Training and development 3\. Procure from safe sources 4\. Prevent contamination 5\. Clean and sanitize 6\. Proper food storage, cleanliness ,and temperature 7\. Control time and temperature 8\. Proper cooling, reheating, and thawing 9\. Cooking with appropriate temperature and procedures 10\. Develop HACCP Program 5°C to 60°C temperature danger zone. **CLEANING AGENTS** 1. Detergents 2. Solvent Cleaners 3. Acid Cleaners 4\. Abrasive Cleaners **LESSON 2** **The Kitchen Organization and Layout** George-Auguste Escoffier The idea was to assign a specific task to avoid duplication of effort and to help facilitate communication between the various staff members **Classic Kitchen Brigade** Chef de cuisine the head of the entire kitchen Sous chef the second in command or the under chef Chef de partie the station chef, there is more than one station chef in the kitchen Demi-chef the assistant station chef Commis are junior cooks; work on a specific station under the chef de partie and demi-chef; also training to become a demi-chef Apprentice might work in a specific station; gaining experience because he/she is less likely to have any formal culinary training **Classic Kitchen Brigade** Saucier makes sauces; also often regarded as the highest respected role Poissonier is the fish cook; Entremeteir in charge of the entrees or "entrance" to the meal. Potager is in charge of the soups and stocks Legumier is the vegetable chef Rotisseur chef assigned in roasting Garde manger is in charge of all cold foods, including salads, etc. Grillardin is the "grill man"; grills and broils food Patissier is the pastry chef. Confiseur - who makes petits fours Glacier - who makes cold or frozen desserts Decorateur - who decorates cakes or other items Boulanger - who bakes and makes bread etc. Friturier is the fry cook; (basically deep frying) Boucher is in charge of meat, and poultry and fish treatment; Charcutier prepares pork products, such as pâté, pâté en croûte **Modern Kitchen Brigade** Executive chef -- in charge of the overall management and operation of the kitchen Chef de cuisine -- head of the kitchen who directly reports to the executive chef Sous chef -- second in command, next to the chef de cuisine; Area chefs -- are the chefs de partie or station chefs responsible for a particular section in the kitchen. Line cook -- works together with the area chef who is assigned to a particular station in the kitchen. Expeditor -- called the wheelman, ticket man, expo; the person who calls the tickets for the kitchen) **Components of a Kitchen** \- Delivery Area \- Storage \- Food Preparation \- Meal Cooking \- Service Area \- Cleaning/Washing **LESSON 3** **Kitchen Tools and Equipment** **Cookware** 1. Stockpot -- A deep, straight-sided pot used for making and simmering large quantities of stocks or liquids. 2. Saucepot -- A round pot of medium depth; similar to a stockpot but shallower. 3. Sauce Pan -- Similar to a small, shallow,light saucepot, but with one long handle instead of two loop handles. 4. Brazier -- A round, broad, shallow, and heavy-duty pot with straight sides; 5. Double Broiler -- A pot with two sections. The boiling water is held by the lower section, similar to a stockpot. 6. Sauté pan, Slope-sided -- Also called a sauté use, where meat, fish, vegetables, and eggs are sautéed and fried on the slopping sides pan, 7. Sauté Pan, Straight-sided -- Also called a sautoir; a straight-sided saucepan, but heavier. 8. Cast-iron Skillet -- Very heavy, thick-bottomed fry pan 9. Fish Poacher -- A long, narrow, straight-sided pan with a removable rack insert. 10. Roasting Pan -- A large rectangular pan; deeper and heavier than a bake pan. 11. Pressure Cooker -- The pressure cooker removes air from the vessel to trap the steam inside, which is produced by the boiling liquid. 12. Wok -- A round-bottomed steel pan with two loop handles. It is used for stir-frying, especially in Chinese cuisine. **Bakeware** 1. Sheet Pan -- A shallow rectangular pan (1 inch/25 mm deep) for baking cakes, rolls, and cookies; 2. Bake Pan -- A rectangular pan about 2 inches (50 mm) deep: used for general baking; 3. Stainless-steel Bowl -- A round-bottomed bowl; used for mixing, whipping, and producing hollandaise, 4. Springform Pan -- In making cheesecake, bake soft, and sticky mixes, a springform pan is used. 5. Muffin Pan -- Muffin pans are used for baking different kinds of muffins and cupcakes and can be in various sizes. 6. Pie Pan -- used for baking pies. Deep pie pans are slightly wider than ordinary pie pan to accommodate deep-dish. 7. Loaf Pan -- also known as bread pan, which is used for baking loaf-shaped foods. 8. Tart Pan -- used in baking delicate crusts, such as tarts and quiches. Tart pan may have smooth or fluted sides. 9. Tube Pan -- used for baking tube-shaped desserts, such as angel food cake. It may have a removable bottom. **Measuring Tools** 1. Measuring Spoon - used to measure a small amount of an ingredient, either liquid or dry, when cooking. 2. Measuring Cup (For Dry Ingredients) -- used in measuring dry ingredients. 3. Measuring Cup (For Liquid Ingredients) -- used to measure in cooking, especially liquid ingredients, 4. Weighting Scale -- used to measure the mass or weight of ingredients 5. Ladle -- used in measuring and portioning liquids. The size is stamped on the handle. 6. Scooper -- used for portioning soft, solid liquids, and they come in standard **Mixing Tools** 1. Wooden Spoon -- used for stirring sauces and for mixing ingredients in cooking. 2. Heavy Metal Spoon -- used to stir thick mixtures 3. Slotted Spoon -- a large plastic or metal spoon with holes in it. 4. Whisk -- made of loops of wire attached to a handle, and it serves as a mixing tool to incorporate air into food 5. Rotary Beater -- used to beat, blend, and incorporate air into food 6. Sifter -- used to blend dry ingredients and remove lumps 7. Pastry Blender -- made of curved pieces of thin metal attached to a handle. **Baking Tools** 1. Pastry Brush -- used to brush butter or sauce on foods 2. Flexible Spatula -- used to scrape bowls/saucepans and fold ingredients into one another 3. Bent Edge Spatula -- used to remove cookies from a baking tray. 4. Pastry Cloth -- keeps the dough from sticking to the counter 5. Rolling pin -- used when rolling out dough or pastry 6. Stockinette -- used to cover the rolling pin and prevents the dough from sticking to the rolling pin 7. Straight-edged Spatula -- used to spread cake icings/meringues and level dry ingredients 8. Pastry Bag -- Cone-shaped cloths or plastic bags that are used for decorating and shaping items. **Cutting Tools** 1. Kitchen Shear -- used for a variety of cutting chores, such as snipping string and butcher ' s twine, trimming artichoke leaves, and dividing taffy 2\. Poultry Shear -- used to cut through fowl and fish bones 3.Peeler -- removes the outer surface of fruits and vegetables. 4\. Shredder Grater -- a four -sided metal tool used to shred and grate food (cheese and cabbage). 5. 5. 5. 5.Cutting Board -- used when cutting and chopping foods to protect tables and countertops **Different Types of Knives and their uses** Paring Knife -- used for a more detailed and controlled cutting. It is best to use for peeling vegetables and fruits, or for slicing a single garlic clove or shallot. Peeling Knife -- has its pointed tip that curves downward. It is also known as the bird's beak knife. Peeling knives are mainly used for decorative garnishes. Peeling knives can also remove skins and blemishes from fruits and vegetables. Tomato/Cheese Knife -- for neatly slicing tomatoes and cheese, tomato/cheese knife is used. The tiny serrations on the blade prevent food from tearing. Bread Knife -- has a serrated edge and a thick blade that are perfect for cutting soft and hard fresh loaves without tearing and squishing the insides Utility Knife -- a perfect choice for smaller tasks. It is larger than the paring knife and smaller than a chef's knife. Steak Knife -- does not need frequent sharpening ; it has a serrated blade or straight -edge knife. Trimming Knife -- designed for cutting, but in smaller jobs. The narrow -curved blade is designed for clean cuts and trimming chicken fats. Fillet Knife -- are very flexible knives used to fillet fish. The blade is around 6 --11 inches, allowing it to go quickly through backbone and skin. Boning Knife -- is ideal for the kitchen in removing bones inward of the meat, and poultry from the main bone. Carving/Slicing Knife -- used to slice cooked meats and fish. It has a thinner blade used for slicing and carving food. Chef's Knife/Cook's Knife -- has a standard blade for multipurpose use in the kitchen. Vegetable Cleaver -- has a more delicate blade than that of a meat cleaver. Vegetable cleavers are used to slice, produce, and efficiently chop , as well as to transfer food to a bowl or pot. Meat Cleaver -- a knife that has a wide blade and a thick spine. Meat cleavers use their weight to cut through meat or poultry bones; they are not meant for slicing. Honing Steel/Knife Sharpener -- essential for keeping knives sharp. The steel smoothens and helps realign the worn carbon steel on the blade's edge **Other Tools** 1. Tong -- are spring -action or scissor -type tools used to pick up items such as meat, vegetables, or ice cubes. 2. Chef ' s Fork -- used to turn and lift heavy pieces of meat and other items. It is also known as a braising fork. 3. Melon Baller -- used to scoop out smooth balls, such as melons, butter, and cheese. 4\. Zester -- a small hand tool used to peel off the colored part of citrus in thin strips 5\. Colander -- a stainless -steel or aluminum large perforated bowl ; used to wash the degree of cooked vegetables, salad greens, pasta, and other foods 6\. Strainer -- a cup -shaped body made of perforated mesh. The holes range from extra -fine to coarse. 7\. Meat Tenderizer -- made of aluminum or steel that has different -size and tooth -like points on each side of a meat tenderizer. 8\. Chinois or China cap -- a metal strainer used for straining sauces and stocks. 9\. Skimmer -- a perforated disk, slightly cupped, on a long handle 10\. Funnel -- has several sizes and can be made of various materials. It is used to pour liquid from a large container into a smaller container, such as from a pot into a bottle. 11\. Food Mill -- a bowl -like container with disks used to pur é e and strain food. 12\. Pizza Cutter -- cleanly slices baked pizza into serving pieces 13\. Egg Slicer -- works by placing a peeled, hard -cooked egg in the hollow of the slicer. 14\. Mandoline -- a manual slicing tool consisting of blades fitted in a flat metal or wood framework. 15\. Heavy -duty Can Opener -- are mounted on the edge of the workbench. **LESSON 4** **The Mise en Place: Basic Food Preparation and Techniques** Mise en Place Mise en place (meez-on-plahss) is a French culinary word which means "everything put in place." Knife skills are the most essential and basic skills that a cook or a chef must learn. **Parts of the knife** 1. Point 2. Tip 3. Belly 4. Cuttting Edge 5. Spine 6. Heel 7. Bolster **Cutting Techniques** 1. Chopping 2. Mincing 3. Cubing 4. Dicing 5. Paring 6. Slicing 7. Juliennning **Other types of cuts** Julienne Cut - a type of cut that is stick-shaped and very thin. Brunoise Dice - refers to the smallest uniform size available for dicing. Batonnet - French term meaning "small stick". It's slightly thicker than the more common julienne cut Mince - To cut or chop into very small pieces. Large Dice - or known as cubes are primarily used for stews, long- cooking dishes and for mirepoix in stocks. Chiffonade - leafy are used thin items such as herbs or when slicing very vegetables. Rondelle - cut something into a circular shape. It is basically cutting a round food into round slices. Oblique - reflects the fact that the cut sides are neither parallel nor perpendicular Chunks - A piece of cut vegetable larger than 3.75cm/ 1 3⁄4-inches. Usually cut before cooking. Lozenge - The diamond, or lozenge, cut is similar to the paysanne cut and is most often used to prepare a vegetable garnish. Grated - They can be any length depending on the vegetable used but are always wafer thin. Grater can be used. Sulfrino Balls - Made with a very small melon scoop, sometimes called a Parisienne scoop, up to 12mm/1⁄2-inch in diameter Paysanne - Very thin slices of vegetables no larger than 6mm /1⁄4-inch square. Most often used as a garnish. Tourne - 7 sided, usually 1 to 2 1⁄2 inches long. Generally used for side dishes of vegetables and garnish. **Other cutting techniques** 1. Flake 2. Crush 3. Grind 4. Mash 5. Shred 6. Grate 7. Puree 8. Quarter 9. Snip **Mixing Techniques** Mixing - is a technique where two or more ingredients are combined and mixed. Creaming - is also known as the "sugar-shortening" method; Beating - means to rapidly stir a batter to incorporate the ingredients along with air thoroughly. Cut-in - is another mixing method used to incorporate butter or shortening into dry flour. Kneading - is working the dough, clay, etc. into a uniform mixture by pressing, folding, and stretching. Tossing - is to mix the ingredients of a food dish, such as salads and pasta, by lifting and dropping the ingredients/mixture Stirring - is to mix substance(s) in a circular pattern using a spoon, spatula, or other similar utensil. Whipping - is the process of beating an ingredient vigorously to incorporate air, making the ingredient frothy. Folding - means combining two mixtures of different thicknesses and weights into one (relatively) smooth mixture. **Coating Techniques** Coating food with a batter and breading is one of the conventional techniques used in food preparation. Batter is a mixture of flour and liquid with other ingredients, such as leavening agents, eggs, and various flavoring materials. Breading refers to coating a product with bread crumbs or other crumbs or meal before deep-frying, pan-frying, or sautéing. A. Dredging in flour B. Moistening in egg wash C. Coating with crispy bread crumbs **LESSON 5** **Cooking Technique** **Dry-Heat Cooking Technique** is a process wherein the food is exposed to a high source of heat coming from below or above. 1\. Baking -- applies dry heat by cooking in a closed environment such as an oven. 2\. Roasting -- the process of roasting is the same as baking. It involves dry heat by cooking in a closed environment. 3\. Broiling -- the food is cooked with the radiant heat from above instead of below. 4\. Salamander -- is a low-intensity broiler that is used for browning or melting the top of food items before being served 5\. Grilling -- is cooking food over a heat source (may be charcoal, an electric element, or a gas-heated element) with an open grid 6\. Griddling -- is done on a solid metal surface called a griddle with a gas or an electric heat source 7\. Pan Broiling -- is like griddling, except it is done in a sauté pan or skillet instead of on a griddle **Dry Heat Using Fat Cooking TechniquesIn dry heat** using fat, it involves the use of fat or oil to transfer heat 1. Searing -- is a quick process of cooking using extreme heat that creates a brown crispy crust from the outside and locks in the moisture in the inside 2. Sautéing -- means to quickly cook food in a shallow pan using a small amount of fat or oil. 3\. Stir-frying -- this process of cooking is similar to sautéing; thus, it uses a wok. 4\. Panfrying -- requires a moderate amount of fat or oil that would cover one-half or three-quarters of the food and cooking over medium heat 5.DEEP-FRYING -- cooks food by submerging it completely in heated fat or oil with a temperature of 177°C -- 191°C. **Moist Heat Cooking Techniques** is the process of heating food using liquid other than oil. 1.Boiling - is a moist heat cooking technique that cooks food in a liquid, such as water or stocks, which is bubbling rapidly and greatly agitated. 2. Simmering - is a moist heat cooking technique that involves cooking food in a liquid that is heated at 85°C to 93°C (185°F to 200°F). 3. Poaching - is a moist heat cooking technique that involves cooking food in a small amount of liquid, enough to cover the food between 66°C (150°F) and 85°C (185°F). 4. Blanching - is a moist heat cooking technique where food is partially and briefly immersed into boiling water or oil. 5. Parboiling - is a moist heat cooking technique that is similar to blanching where food is partially cooked 6. Steaming - is a moist heat cooking technique where food is cooked by directly exposing it into hot steam **Combination of Dry Heat and Moist Heat Cooking Techniques** are useful for tough yet flavorful cuts of meat. The combination techniques create tenderness of the meat. 1.Braising - is used to tenderize tough cuts of meat. 2.Stewing - the cooking time for stewing is much shorter than braising because the food item in stewing is cut into smaller portions. **LESSON 6** Stocks \- The infusion of meat, fish, and poultry as well as their bones, together with vegetables and seasonings, adds flavor to a clear and unthickened liquid called "stock." \- The term stock came from the French word fond, which means 'foundation' or 'base.' **STRUCTURE OF STOCKS** 1. Flavoring ingredients (bones and meat) 2. Liquid 3. Mirepoix (50% coarsely chopped onion, 25% carrots, and 25% celery) 4. Aromatic vegetables (bouquet garni and sache d'epices) 5. Acid products (tomato and wine) **PART 1: A MAJOR FLAVORING INGREDIENTS** **-** which usually consists of the bones and trimmings from meat, poultry, or fish. \- Bones may be from any part of the animal, including the neck or tail, arm, or leg. Many have marrow. **PART 2: A LIQUID** \- The liquid is usually water, but may also include wine or vinegar. \- Foam or scum may accumulate on this liquid as the bones cook. This is called the 'raft', and consists of meat or egg white protein foams. Skim this off during cooking. **PART 3: MIREPOIX (meer-PWAH)** Mirepoix \- is a French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provide a flavor base to stocks. \- Percentages: -- 50%onions -- 25%carrots -- 25%celery **Different types of Mirepoix** -- White mirepoix -- sub parsnips, additional onions, leeks and mushrooms -- The Holy Trinity -- Cajun mirepoix -- onion, green bell pepper, and celery **PART 4: AROMATICS** Bouquet garni: (boo-KAY-gahr-NEE) "bag of herbs," bundle of fresh herbs, such as thyme, parsleys stems, and bay leaf Sachet d'espices: (sah-SHAY-day-PEESE) the same herbs with the addition of black peppercorns tied in a cheesecloth bag. Aromatics are not added into the stock until the stock has an hour to two hours left to simmer **PART 5: ACID PRODUCTS (TOMATO AND WINE)** **LESSON 7** Sauce - French term means to relish and complement foods, making them more appetizing. **PART 1: LIQUID** It serves as the base or the body of most sauces. The most commonly used liquid base for sauces is a stock. 1.White stocks - Velouté 2.Brown stock - Espagnole 3.Milk - Béchamel 4.Tomato plus stock - Tomato sauce 5.Clarified butter -- Hollandaise **The 5 Mother Sauces** \- Espagnole - Hollandaise \- Veloute Sauce - Tomato \- Bechamel **PART 2: THICKENING AGENT** Nappe -- French term is used to describe the right texture of the sauce. **Different Types of Thickening Agents:** **1. Roux (Roo)** **2. Beurre Mannie (burr-mahnyay)** **3. White Wash** **4. Slurry** **Starches** **The most commonly used thickening agents for sauces.** Roux - is a thickening agent made from equal weight parts of flour and fat. **The 3 Types of Roux** 1\. White Roux 2\. Blond Roux 3\. Brown Roux Beurre Mannie It is made by an equal mixture of soft raw butter and flour kneaded together to form a smooth paste. White wash Thickening agent is a thin mixture of cold water and flour that is whisked together into a 'slurry' before being added into a sauce. Slurry A slurry is a mixture of equal parts of cornstarch and liquid (normally water, stock, or wine). **Part 3: Thickening Agent: Dairy Products** **Dairy Products** 1\. Butter 2\. Cream 3\. Egg Yolks **Finishing Technique** 1\. Reduction 2\. Straining 3\. Deglazing 4\. Enriching with Butter and Cream 5\. Seasoning **Standard Quality of Sauces** \- Consistency and Body \- Flavor \- Appearance **LESSON 8** Soups \- Came from the word "sop" which originates from Germany, which means a piece of bread soaked in a thick stew. \- The French word souppe means 'soup' or 'broth.' **CLASSIFICATIONS OF SOUPS** **1. CLEAR OR UNTHICKENED SOUPS** a\. Broths b\. Consommé Soup c\. Vegetable Soup **2. THICK SOUPS** a\. Cream Soup b\. Puree Soup **3. OTHER SOUPS** a\. Bisque b\. Chowder c\. Cold Soup