HPC 221 Kitchen Essential And Basic Food Preparation PDF

WEEK I- HPC 221-KITCHEN ESSENTIAL AND BASIC FOOD PREPARATION LESSON PROPER: Origin of Classical and Modern French Cuisine In France, cooking was highly practical in renowned monasteries and convents by the year 750 AD. French cuisine flourished beca...

WEEK I- HPC 221-KITCHEN ESSENTIAL AND BASIC FOOD PREPARATION LESSON PROPER: Origin of Classical and Modern French Cuisine In France, cooking was highly practical in renowned monasteries and convents by the year 750 AD. French cuisine flourished because each chateaux or castle had its own recipes and wealthy people of France are fanatic of buying spices, from the east and introduced new and exotic spices in their kitchens. It was later during the middle half of 1800 century where chefs had organized and planned kitchen activity and they were separated into groups according to their specific task. Person Contribution Monks or Friers Monks practiced quantity food production in the monasteries and abbeys Master Craftsmen 1. Master craftsmen practiced foodservice, gained knowledge of baking and cooking. 2. Development of famous liquors such as Grand Marnier, Cointreau, Chartreuse and Benedictine, wine and beer Rise of various guilds 1. Foodservice professionals organized guilds like Chame de Rotisserie (Guild of Roasters), chartered in Paris in the 12th century 2. Guilds were developed into the classic kitchen organizations. 3. Chef’s tall hat (toque) became a symbol of the apprentice and later the black hat symbolized master chef (black, at the time symbolized nobility). The industrial Revolution in 1. The industrial Revolution brought by the middle class: entrepreneurs, France shopkeepers, industrialists and financiers who dominated the social and economic life in Europe. 2. Great chefs were hired; foods were served on executive establishments and dining out became more popular. Early Renaissance Period- The development of Haute (Oht) Cuisine Catherine de Medici of Italy Married Henry II of France in 1533 and introduced the following: 1. Gelato- an Italian ice cream 2. Use of knives, forks and spoons during mealtime Henry IV, Henry its nephew Developed trend towards fine food service King Louis XIV 1. He encouraged the development of good chef schools. 2. He used advanced science and the art of cooking. 3. His wife, Maria Leszezynsica (daughter of the famous king of Poland) closely supervised the kitchen, set high standards of food quality and served elaborate dishes. Boulanger (1760) Boulanger offered a ragoux, a ”health restorer” in the place called “restaurer” and the enterprise was known as ristorante, later on, known as the restaurant. Industrial Revolution Period- Starting at the End of the 18th century The Golden Age of Cuisine Marie Antoine Careme (1784-1833) The ruse of Marie Antoine Careme in 1800, one of the world’s heads of state and wealthy pathons. Contributions of Careme 1. Introduced the concept of profession of courses in dinner and a sequence of proper wines to accompany them. 2. Perfected the soup consomme’ WEEK I- HPC 221-KITCHEN ESSENTIAL AND BASIC FOOD PREPARATION 3. Developed many fine French sauces and dishes. 4. Founder of classical cuisine 5. Refined and organized culinary techniques 6. Produced a book that contain the first recipes and menu making. 7. Famous creator of elaborate, elegant display pieces 8. He had made an ancestor of our modern wedding cakes, sugar sculpture, and ice and tallow carvings. 9. Trained a large number of famous chefs who eventually worked in clubs and restaurant. Grande Cuisine The rich, intricate and elaborate cuisine of the 18th and 19th century French aristocracy and upper classes Georges Auguste Escoffier Known as the greatest chef of his time. (1847-1935) He was revered by chefs and gourmet as the Father of 20th century cookery and called the “Emperor of the World’s Kitchen.” Main contributions: 1. He simplified classical cuisine and classical menu. 2. He reorganized the kitchen which resulted in a streamlined workplace. 3. He simplified dishes and menus. 4. He had written many articles and cookbooks. 5.He invented Peach Melba and Melba Toast, named after the famous singer, Natalie Melba. 6. He developed sound rules in quantity food preparation. 7. He teamed with Cesar Ritz, a famous hotelier, in operating the finest hotels in Europe. Cooking in the Twentieth and Twenty-first Centuries Fernand Point (1897-1955) 1. He was the most influential chef in the Middle of the twentieth century and worked in La Pyramide in Vienne, France. 2. He simplified and lightened classical cuisine. 3. He was a perfectionist. 4. His apprentices included Paul Bocuse, Jean and Pierre Troisgros and Alain Chapel. Note: Chapel later became some of the greatest star of modern cooking. They became best known during the 1960s and early 1970s. 1. Most chefs used simpler, more natural flavors and preparations, with lighter sauces and seasonings and shorter cooking times. Nouvelle Cuisine French for “new cooking” 2. Nouvelle cuisine emphasized more on artful plating presentations. (1960s and early 1970s) Modern Development in the Food Service Industry Which Led to Remarkable Changes 1. Development of new Equipment Gas and Electricity and state-of-the-art processing equipment that simplifies food production. 2. Development and Availability of new foods products WEEK I- HPC 221-KITCHEN ESSENTIAL AND BASIC FOOD PREPARATION Development of preservation techniques and the introduction of convenience foods 3. Sanitary and Nutritional Awareness Understanding the causes of food poisoning and spoilage 4. Modern Cooking Styles Use of new techniques in cooking Factors to consider in kitchen Organization 1. Menu- determines the job that needs to be done and serves as the basis for entire operation. 2. Type of Establishment- hotel restaurant, catering and banquet services, fast-food restaurant, full-service restaurants and institutional kitchens (schools, hospitals, employee lunchrooms, airline catering, military food service) 3. Sized of the operation- the number of customers the volume of food served. 4. Physical Facilities- including the equipment in use Trends in cooking 1. Fusion cuisine. The practice of ingredients and techniques from more than one regional, or international cuisine in single dish. 2. Sous vide. (soo veed, French for “under vacuum”) one of the technologies of practicing cooking by utilizing a method for packaging and storing foods in vacuum-sealed plastic bags. 3. Molecular gastronomy is a new approach to cooking precision and founded by the Spanish chef Ferran Adria in his acclaimed restaurant, El Bulli. Molecular gastronomy tackles about: a. This approach t cooking was introduced by French chemist names Herve’. b. Exploration of potentials in gels foams powders, infusions, extracts and other unexpected ways of presenting flavors, textures and aroma. c. Heston Blumenthal (England), Wylie Dufresne, Grant Achatz and Homaro Cantu (North America) and other chefs experimented and explored what science and technology can contribute to food as well as food presentation. KITCHEN Kitchen is the most important part of an establishment where the meal preparation and production is processed. Three Important Features: 1. Design- the overall space planning; it includes the size, shape,style and decoration of space and equipment in the kitchen. 2. Layout- detailed arrangement of the kitchen floor and counter space: location of equipment and work center 3. Work Section- a group of several areas nature of the work being done. WEEK I- HPC 221-KITCHEN ESSENTIAL AND BASIC FOOD PREPARATION A cooking suite or cooking island Flow and Kitchen Design 1. Straight Line - the most basic, and most desirable, flow plan is the straight line, also called the assembly-line flow. This type of design minimizes backtracking; it saves preparation time and confusion about what’s going out of the kitchen and what’s coming back in. 2. Parallel flow is used when there is not enough space to arrange food preparation in a straight line. There are four variations of the parallel design: a. Back-to-back. Equipment is arranged in a long, central counter or island in two straight lines that run parallel to each other. Sometimes a four- or five-foot room divider or low wall is placed between the two lines. b. Face-to-face. A central aisle separates two straight lines of equipment either side of the room. Sometimes the aisle wide enough to add a straight line of worktables between the two rows of equipment. c. L-shape. Where space is not sufficient for a straight-line or parallel arrangement, the L-shape kitchen design is well suited to access several groups of equipment and is adaptable for table service restaurants. d. U-shape. This arrangement is seldom used, but it is ideal for small space with one or two employees, such as a salad preparation or pantry area. THE CLASSIC KITCHEN BRIGADE SYSTEM Escoffier instituted the brigade system to streamline and simplify work in hotel kitchens. The essence of designing a kitchen brigade is to assign task efficiently. The number o personnel working in an establishment depends largely on the menu that is provided by the management. This also depends on the size of the establishment. CHEF DE CUISINE (Shef-du-kwizine) or EXECUTIVE CHEF Responsible for all aspects of food production. This includes menu planning, purchasing, costing and planning work schedules of his employees. SOUS CHEF (soo chef) Second in command and answers to the executive chef. Takes command of the actual food production and the minute-by-minute supervision of kitchen staff and activities. CHEF DE PARTIE (Station Chef) In-charge in particular areas of production. WEEK I- HPC 221-KITCHEN ESSENTIAL AND BASIC FOOD PREPARATION 1. Commis (komi) also known as an apprentice or stager works under a chef de partie to learn the station and its responsibilities. 2. Saucier (so-see-ay) Sauce Chef 3. Poissoinier (pwah-so-nyay) Fish Cook Prepares fish dishes. 4. Entremetier (awn-truh-met-yay) Vagetable Cook Prepares vegetable, soups, starched, and eggs. In large kitchen, duties are usually divided among vegetable cook, fry cook, and soup cook. 5. Garde-Manager (gard-mawh-zhay) The cold-foods chef (pantry man), also known as the pantry chef, is responsible for preparation of cold cuts or foods, salads, and dressings, pâtés, cold hos d’ oeuvres and buffet items. The butcher (boucher) is responsible for butchering meats, poultry, and occasionally fish. The Boucher may also responsible for breading meat and fish items. 6. Patissier (pa-tees-syay) Pastry Chef Responsible for baked items, pastries, and dessert Four (4) Subdivisions of Pâtissier a. Boulanger- prepares breakfast bread and pastries b. Confiseur- prepare candied dessert c. Glacier- prepares cold desserts such as ice creams, sorbet, and sherbet. d. Decorateur- prepares a piece of the art used for centerpiece, decorates a cake and food for display. 7. Rotisseur (ro-tee-sur) prepares roasted and braised meats and their gravies and other items to order. 8. Grillardin (gree-ar-dan) Broiler cook Handles broiled items and deep-fried meats and fish. 9. Tournant (tour-nawn) Relief cook or swing cook Replaces the other station chefs or he is the reliever. 10. Potager (Poh-ta-jay) Soup maker or soup cook Prepares soup. 11. Friturier (Fri-tuhr-yay) Fry cook Prepares fried foods. Marmiton – Pots and pans washer Plongeur – Dishwasher MODERN KITCHEN ORGANIZATION The task of a person working inside the kitchen could be lessened by merging of two positions for as long as the workload is permissible. Cooks may become line cook, those assigned for preparing the ala carte menu. For an establishment, who are catering to go meal, a short-order cook is responsible for the food preparation. They are known as the backbone of the kitchen during service time. This cook may handle the broiler, deep fryer, griddle, and sandwich and salad production. SKILL LEVEL Refers to the title or position being held in the kitchen. Three General Categories WEEK I- HPC 221-KITCHEN ESSENTIAL AND BASIC FOOD PREPARATION 1. Supervisory- graduates of a 4-year course or related studies and qualified to become head, supervisor or director. Leadership positions require an experienced individual who is knowledgeable about all aspects of food preparation and production and cost control. 2. Skilled and technical - They must possess knowledge of and experience in cooking techniques, or their area of specialization. 3. Entry level - Entry-level jobs in food service usually require no particular skills or experience. He acts as the assistant to line cook or run errand for them. STANDARD OF PROFESSIONALISM Qualities of a Good Food Service Worker 1. Positive Attitude towards the Job. The much-needed required skills are useless if one lacks a good attitude towards work. 2. Professionalism. Act professionally no matter what your situation is. 3. Staying Power. He must possess physical and mental stamina, good health, and a willingness to work under pressure. 4. Ability to Work with People. Able to get along with anyone regardless of position. 5. Eagerness to Learn. Able and willing to explore, learn and accept comments, suggestions, and recommendations for improvement. 6. A Full Range of Skills. Maintain, develop and explore more. It is important to keep abreast of what is new or the trends in the food service. 7. Dedication to Quality. Always go for the best and don't settle for less. Make it sure that service and food are of good quality. 8. Good Understanding of the Basics. You have to be innovative, however, you have to still remember the importance of the basic techniques and the classic methods. Organizational Chart of the Hotel Kitchen/Production Area WEEK I- HPC 221-KITCHEN ESSENTIAL AND BASIC FOOD PREPARATION NUTRITION AND WELLNESS Filipinos are fond of eating during celebration of any special occasion, along with family members, friends and co-workers. Indeed, eating the right food contributes to a good health and quality of life one wishes to live on. However, it’s not only that consumer awareness of eating healthy is enough. There are factors to consider in choosing the food to eat. It is important to understand nutrition and wellness, its concepts and application to one's daily diet. FACTORS INFLUENCING FOOD SELECTION A. Flavor 1. Appearance, aroma, taste and mouthfeel (texture, moistness or dryness, softness or crispness) and temperature 2. Kinds of flavor a. Primary flavor - the main ingredient b. Supporting flavors B. Other aspects of food (such as cost, convenience, nutrition) Availability of foods may vary depending on your capacity to buy (prices), availability and familiarity to a particular food, convenient foods readily available in the supermarket or convenient stores and awareness of nutritional labels of food before buying. C. Demographics Demographic factors that influence food choices include age, gender, educational attainment, per capita income, and cultural background. D. Culture and Religion Culture encompasses behaviors, norms and beliefs of a certain social, ethnic, or age group and it influences one's attitudes toward and beliefs about food. RELIGION PRACTICES RESTRICTED Kashrut: Dietary law of keeping Pig and pork products (mammals that don't have split Jewish kosher. hooves and chew their cud) and forequarter cuts All animals require ritual All meat and poultry foods must be free of blood, slaughtering. (soaked and salted by broiling it) Shellfish clams), (scallops, crustaceans oysters, (crab, shrimp, lobster), fishlike mammals Separate preparation and meal for meat and dairy Roman Abstain from eating meat Fast (one meal is allowed) and abstain from meat on Ash Catholic on Holy Fridays during Wednesday and Good Friday Lent (the 40 days before Easter). 7th day Drink water before and Pig and pork products (mammals that don't have Adventist after meals only and not split hooves and chew their cud) and fore- quarter during cuts Strictly unseasoned foods No blood as food and eating between meals. Shellfish (scallops, clams), crustaceans oysters, (crab, shrimp, lobster), that turns orange when cooked Prohibit coffee, tea, and alcohol. WEEK I- HPC 221-KITCHEN ESSENTIAL AND BASIC FOOD PREPARATION Mormonism Some Mormons abstain Prohibit tea, coffee, and alcohol. from anything containing Eat only small amounts of meat and base diet on grains. caffeine and they also observe fasting. Islam Observe halal ritual Slaughtering an animal through halal ritual except for Celebrate many feasts and swine (pigs), four-legged animals that catch prey with the fast days. mouth, birds of prey that grab prey with their claws, animals (except fish and seafood) that have not been slaughtered according to ritual, and alcoholic beverages. Use of coffee and tea is discouraged. Hinduism On fast days, they do not Eating is in moderation. eat or drink from sun up to Meat is allowed, is not eaten. sun down. Also avoided are pork and certain fish. Regarded cow as sacred Many Hindus avoid garlic, onions, mushrooms, and red animal. foods such as tomatoes. Observe number of feasts Water is taken with meals. and fast days. Some Hindus abstain from alcohol. Many Hindus are vegetarian. Buddhism Many Buddhists do not Dietary laws vary depending on the country and sect. believe in taking life. No meat or poultry on their diet. They are lacto-ovo vegetarians (eat dairy products and eggs.) Celebrate feast and fast days Iglesia ni Pig and pork products (mamals that don’t have split Kristo hooves and chew their cud) and forequarter cuts no blood as food Health The state of being obese and overweight definitely increases high risk of cancer, heart disease, diabetes, and other health problems. Choosing healthy food prevents health problems and improves one's appearance. So it is wise to be knowledgeable of nutrition and must have a positive attitude toward nutrition to be able to acquire nutritious eating practices. Social and Emotional Influences Our food choices are dependent on any situation that we are in, work, home and party with friends. Food is often used to express social status such as eating in a five-star hotel. Emotions are affected by food we eat such as eating of sweets or chocolate whenever you are happy or in pain. Food Industry and the Media WEEK I- HPC 221-KITCHEN ESSENTIAL AND BASIC FOOD PREPARATION The use of advertisements with well-known celebrity, product labeling and displays, company provision of information by consumer services departments, websites and online selling to sell such products influences a lot of particular buyers, most especially children. Our perception of food is also influenced by the media (television, newspapers, magazines, radio, etc.) and it describes food in many ways: paid advertisements, articles on food in magazines and newspapers, and foods eaten on television shows and of course, cooking shows. Environmental concerns Due to environmental concerns, such as of chemical pesticides, most consumers nowadays prefer to eat organic and locally grown foods (fruits and vegetables). Nutrition Nutrition is a science that studies about nutritional facts and nutrients in the body. Nutrients are the nourishing substances found in food. Their functions are: a. provide energy; b. promotes the growth and maintenance of the body; and c. aid in regulating body processes. Nutrition studies too why a person chooses such foods you choose and the type of diet you prefer. Diet refers to the foods and beverages you normally eat and drink. Kilocalorie is a measure of the energy in food, specifically the energy yielding nutrients. Basal Metabolism is the minimum energy needed by the body for vital functions when at rest and awake. Thermic effect of food refers to your level of physical activity and the energy you need to digest and absorb food. A person basal metabolic rate (BMR) depends on the following factors: 1. Gender Men have a higher BMR compared to women because men have a higher proportion of muscle tissue (muscle requires more energy for metabolism than fat does). 2. Age The older a person gets; he gains fat tissues and loses muscle tissue. BMR declines about 2 percent per decade after age 30. 3. Growth Higher BMRs are group of children, pregnant women and lactating women. 4. Height Tall people have more body surface than shorter people do and lose body heat faster and therefore, have higher BMR. 5. Temperature BMR increases in both hot and cold environments to keep the temperature inside the body constant. 6. Fever and stress Fever raises BMR by 7 percent or each 1-degree Fahrenheit above normal. The body reacts to stress by secreting hormones that speed up metabolism so that the body can respond quickly and efficiently. 7. Exercise Exercise increases BMR for several hours afterward 8. Smoking and Smoking and caffeine cause increased energy expenditure caffeine WEEK I- HPC 221-KITCHEN ESSENTIAL AND BASIC FOOD PREPARATION 9. Sleep A person MBR is at its lowest when he is sleep. 10. Food intake The BMR of a person decreases when on a diet or eats fewer k calories than normal Nutrients Nutrients are classified into six, such as: 1. Carbohydrates 2. Fats (lipids) 3. Protein 4. Vitamins 5. Minerals 6. Water Each nutrient class performs different functions in the body. Energy-yielding nutrients pertain to carbohydrates, lipids, and protein because they act as fuel to provide energy for the body. They provide kcalories as follows: Carbohydrates 4 kcalories per gram Lipids 9 kcalories per gram Protein 4 kcalories per gram Vitamins, minerals and water do not provide energy or calories. Micronutrients are small amount of vitamins and minerals our body needs. Whereas, macronutrients are large amount of carbohydrates, lipids and protein our body needs. Any compound that contains carbon are known as organic. Examples are: 1. Carbohydrates 2. Lipids 3. Proteins 4. Vitamins. While inorganic is any compound that does not contain carbon. Examples are: 1. Water 2. Minerals THE ENERGY-GIVING NUTRIENTS Carbohydrates Carbohydrate has a literal meaning "hyrate" (water) of carbon. Function of Carbohydrates WEEK I- HPC 221-KITCHEN ESSENTIAL AND BASIC FOOD PREPARATION 1. It is the body's primary source of energy. Two categories of Carbohydrates 1. Simple 2. Complex Simple carbohydrates are also sugars. While complex carbohydrates (polysaccharides -poly- means many) comprise of starch and fiber. Monosaccharides Mono - means "one," because these sugars possess a single ring of atoms and they are known as the building blocks of disaccharides and starch. Three simple sugars: The two common monosaccharides 1. Glucose (or dextrose) is a simple carbohydrate and known as the body's number one source of energy. Note: Excess glucose is stored in the liver and muscles in a form called glycogen. 2. Fructose is the sweetest natural sugar, and best sources are honey and fruits. 3. Galactose (lactose) is a disaccharide, known as the last single sugar, and it occurs in milk. Note: Disaccharides are double sugars, comprised of sucrose, maltose, and lactose. Each of them contains glucose. Sucrose is the chemical name for the sugar that is used in our table, cookies and coffee. Maltose has two bonded glucose units which are germinated in sprouting seeds and in beer products. Carbohydrates are the primary source of the body's energy, supplying about 4 kcalories per gram. Adverse Effects of Carbohydrates 1. Dental caries or cavities are formed by neglecting to brush the teeth within 12-24 hours could develop plaque. 2. Obesity is caused due to high intake of food or beverages high in added sugar. 3. Diabetes is a condition in which the body does not digest carbohydrates properly thus, resulting to insufficient or ineffective insulin. Note: Insulin is a hormone that aids to increase the movement of glucose as it travels from the blood into the different cells, where it is utilized to generate energy. WEEK I- HPC 221-KITCHEN ESSENTIAL AND BASIC FOOD PREPARATION 4. Heart disease or hypertension 5. Hypoglycemia is the term used for an abnormally low blood glucose level specifically for people who suffers diabetes and take insulin. Example: Hyperactivity in children or attention deficit hyperactivity disorder 6. Lactose intolerance is a problem of some persons who cannot tolerate milk intake due to deficiency of the enzyme lactase. COMPLEX CARBOHYDRATES Starches Plants are the primary source of glucose in the form of starch. Starchy foods are used thickeners in cooking, because it undergoes a process called gelatinization. Classification of Fibers 1. Soluble fiber (also known as viscous fiber), it swells in water, similar to a sponge, and forms into a gel- like substance. 2. Insoluble fiber (also known nonviscous fiber) swells in water, but not so similar to the form of soluble fiber. Some examples are gums and pectin. However, fiber cannot be digested or broken down in our digestive system and, so it is excreted from the body as waste. Function of Fibers It aids in the digestive tract and digestion of food. Foods source of Fibers 1. legumes (dried beans and peas) 2. pulpy fruits 3. vegetables 4. whole-grain foods Adverse Effects of No Fibers in the Diet 1. Diabetes 2. Heart disease 3. Digestive disorders a. constipation - infrequent passage of feces b. diverticulosis a disorder, in which colon wall develops a small pouch due to pressure created within the colon; either by the small bulk or from bowel movements straining WEEK I- HPC 221-KITCHEN ESSENTIAL AND BASIC FOOD PREPARATION c. hemorrhoids are veins that become enlarged in the lower rectum. 4. Colon cancer Note: The RDA for carbohydrate is 130 grams/day for children and adults based on the minimum amount of carbohydrates needed to supply the brain with enough glucose. The AMDR for carbohydrate is 45 to 65 percent of total kcalories, The Al for total fiber is based on 14 grams/1000 kcalories. Food Sources of Carbohydrates: 1. sugar, high-fructose (corn syrup), other food and drink products 2. starchy foods- root crops 3. natural fruits - grapes, ripe mango and other sweet fruits 4. milk and fiber Lipids Lipid is the chemical name for compounds that include fats, oils, cholesterol and lecithin.