Intro to Food Production PDF

The Food Service Industry Quantity cookery has existed for over a thousand years as long as there have...

The Food Service Industry Quantity cookery has existed for over a thousand years as long as there have been large people to feed. While modern food service have begun shortly after the middle of the 18th century. An Introduction to the Principles And during this time, food production in France was controlled by Guilds. Caterers, pastry makers, roasters and butchers held licenses to prepare and sell specific items. of Food Production An innkeeper had to buy the various menu items from the guilds in order to serve meals to their guests for a fee. Chef Aldrich Oliver P. Sytingco Prepared by Chef Aldrich Oliver P. Sytingco 1 2 Monsieur A. Boulanger 1765 The Role of the French Revolution to Food Service 1789-1799 In the year 1765, a Parisian man, began advertising in his shop The French Revolution had a particular significant effect on restaurant sign that he served soups called “restaurants” or “restoratives”. proliferation. This word literally means “fortifying”. Professional chefs who had previously worked for monarchs and noble He served “sheep’s feet in a cream sauce”. The guild of stew aristocrats had to either flee from France to escape the chaos or went makers challenged him in the French court, but Boulanger won into business for themselves by opening up restaurants. by claiming that he didn’t stew the sheep’s feet in the sauce, but At the start of the French Revolution, there were about 50 restaurants in served it with the sauce. Paris, by the end of it, there were around 500. Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 3 4 The Role of the French Revolution to Food Service 1789-1799 The Role of the French Revolution to Food Service 1789-1799 King Louis XVI Marie Antoinette of Austria Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 5 6 The Birth of Grande Cuisine 17th & 18th Century The Grande Cuisine of Marie Antoine Careme June 8, 1784 - January 12, 1833 Also known as Haute Cuisine, this is a culinary tradition that emerged in Careme detailed numerous dishes and sauces. Careme emphasized on procedures France during the 17th & 18th centuries, and to its fullest with lavish and order in the kitchen. banquets in the beginning of the 19th century. His goal was to create more lightness and It became synonymous with elaborate, refined, and luxurious cooking simplicity. techniques, often associated with French aristocracy and nobility. Beginning with Careme, was a style and principle of cooking that are still practiced This is unlike peasant food or Cuisine “Bourgeois”, in which bold, earthy, by professional cooks around the world tastes and textures are allowable and even desirable. today. Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 7 8 Notable Figures in Culinary History Notable Figures in Culinary History Georges Auguste Escoffier (1847-1935) Caterina de Medici (1519-1589) – a renowned chef and teacher. He was the author of Le Guide Culinaire, a major work codifying classical cuisines that – She introduced the Italian banking system to France. are still widely used by professional chefs today. – His other significant contributions include simplifying the – An Italian princess from the famous Florentine family, classical menu in accordance with the principles advocated by married the Duc d’Orleans, later Henri II of France. Careme, and initiating The Kitchen Brigade System. – Escoffier’s major achievement is he reorganization of the – She introduced a more refined style of dining, including kitchen which resulted in a streamlined workplace better suited to turning out the simplified dishes and menus he the use of the fork and the napkin. instituted. – Escoffier was known as the “Chef of Kings, King of Chefs”. – Italian chefs from her entourage introduced the use of Tomato Sauce, one of the mother sauces. Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 9 10 Notable Figures in Culinary History Notable Figures in Culinary History Fernand Point (1897-1955) Ferran Adrià Pioneer of Modern French Cuisine: Chef Fernand Point is renowned for his pivotal role Revolutionary Culinary Visionary: Chef Ferran Adrià, born in 1962, is renowned for his in shaping modern French cuisine. His innovative approach to cooking emphasized the groundbreaking work at the elBulli restaurant in Spain. He spearheaded the molecular use of fresh, seasonal ingredients and precise techniques, setting the foundation for the gastronomy movement, pushing culinary boundaries through innovative techniques, Nouvelle Cuisine movement. textures, and presentations. Le Guide Culinaire: Point authored "Ma-Gastronomie", a celebrated culinary book that elBulli's Legacy: Under Adrià's leadership, elBulli gained three Michelin stars and was showcased his culinary philosophy and techniques. Published in 1969, the book remains repeatedly ranked as the world's best restaurant. His imaginative creations, such as a source of inspiration for chefs worldwide, emphasizing the importance of simplicity, foams, spherification, and deconstructed dishes, redefined gastronomy, inspiring chefs quality, and artistic presentation in cooking. to experiment with unconventional ingredients and methods. La Pyramide: His restaurant, "La Pyramide", located in Vienne, France, became a Global Culinary Influence: Adrià's impact extends beyond his restaurant, as he shares gastronomic mecca attracting culinary enthusiasts and notable figures. Under his his knowledge through books, lectures, and collaborations. His emphasis on creativity, leadership, the restaurant earned three Michelin stars and became a training ground for experimentation, and continuous evolution has left an indelible mark on modern future culinary chefs, leaving an indelible mark on the world of fine dining. cooking, shaping the way chefs approach flavors, textures, and culinary experiences. Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 11 12 Types of Kitchen: Domestic Kitchen Types of Kitchen: Commercial Kitchen A domestic kitchen is a term used to A commercial kitchen is a professional and describe the kitchen space within a specialized kitchen space typically found in restaurants, hotels, catering businesses, and household or residence, where food is other food service establishments. It is designed prepared, cooked, and often to handle larger quantities of food production consumed. It typically includes and is equipped with specialized appliances, appliances such as stoves, ovens, industrial-grade equipment, and larger work areas to accommodate the high volume of refrigerators, sinks, and countertops, cooking and food preparation required for as well as utensils and cookware serving customers. Commercial kitchens adhere necessary for cooking and meal to strict health and safety regulations to ensure preparation at home. food quality and sanitation. Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 13 14 Types of Kitchen: Commercial Kitchen Types of Kitchen: Commercial Kitchen Commercial kitchens are organized into work stations & work sections. Organizing the kitchen in this way Work sections - work stations are organized into work streamlines the work flow and helps reduce the amount sections that may share equipment or perform similar of time it takes to prepare and serve food. tasks. A hot foods section, for example, might contain Work stations - contains all the tools and equipment a fry station and a sauté station, along with other needed to prepare a certain dish or type of food. For example, if a restaurant offers onion rings on the menu, stations that prepare hot foods. they are prepared at the fry station. The fry station contains a deep fryer, tongs, and fry baskets. It may also Grouping work stations into work sections allows a contain a holding station with heat lamps to keep foods hot. foodservice operation to assign staff to cover more Each work station also contains storage and a power than one station if neither station requires the full-time source. services of one person or if the kitchen is short- The menu and the size of the establishment impact the staffed. size of each work station. Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 15 16 The Kitchen Brigade System The Kitchen Brigade System 5. Line Cook: Works under the chef de partie, responsible for preparing and The kitchen brigade system is a hierarchical structure used in cooking specific dishes or components. professional kitchens to organize and manage various tasks 6. Prep Cook: Handles food preparation tasks like chopping, peeling, and involved in food preparation. Here's an illustration of the typical roles within the kitchen brigade system: mise en place to support the line cooks. 1. Executive Chef (Chef de Cuisine): The head of the kitchen, 7. Dishwasher: Responsible for washing dishes, utensils, and keeping the responsible for overall menu planning, kitchen management, and kitchen clean and organized. culinary creativity. 8. Pastry Chef: Specializes in creating baked goods, pastries, and desserts. 2. Sous Chef: The second-in-command who assists the executive 9. Butcher: Prepares and portions meat, poultry, and sometimes seafood. chef, oversees the kitchen staff, and manages daily operations. 10. Expediter: Coordinates communication between the kitchen and the 3. Chef de Partie (Station Chef): In charge of a specific station serving staff, ensuring that dishes are prepared and sent out to the dining or area, such as sauté, grill, or pastry, and supervises the cooks area in a timely manner. and commis chefs assigned to that station. 4. Commis Chef: An apprentice or junior cook who assists the This system helps maintain efficiency, organization, and effective teamwork in chef de partie in food preparation and cooking tasks. busy restaurant kitchens. Keep in mind that the exact structure may vary depending on the size and type of establishment. Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 17 18 The Kitchen Brigade System The Kitchen Brigade System Historically, large hotels have used a brigade system, which divides Vegetable Chef, (Entremetier): Cooks hot appetizers, soups, egg responsibilities into special tasks assigned to each member of the staff. dishes, pasta, and vegetables; Today, however, most establishments use a variation of the classical brigade Pastry Chef, (Patissier): Produces all baked goods, desserts, and system. pastries; Pantry Chef, (Garde Manger) is responsible for cold food items (salads, dressings, cold meat and cheese platters, cold meats and sauces); ‣ Confectionary Chef, (Confiseur): Produces candies and petit four; Sauce chef, (Saucier) prepares sautéed foods and their sauces; ‣ Baker, (Boulangere): In-charge of baking breads and rolls; Fish chef, (Poissonier) is responsible for all types of fish and their sauces ‣ Frozen Dessert Chef, (Glacier): In-charge of frozen and cold Roast chef, (Rotisseur) roasts, braises, and stews foods and produces desserts; their sauces; ‣ Cake Decorator, (Decorateur): In-charge of cake decorations and Fry chef, (Friturier) Cooks fried foods. special desserts; Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 19 20 The Kitchen Brigade System Types of Institution Swing Cook, (Tournant): Also known as a "roundsman", is a versatile chef who can work Hotels: must provide a variety of services for their in various stations as needed. Their role involves filling in for absent or busy chefs, guests, from budget-minded tourists to business assisting in different areas of the kitchen, and ensuring smooth operations during busy people on expense accounts, from quick breakfast times. Tournants are skilled in multiple cooking techniques and are capable of handling different types of dishes and tasks, helping to maintain efficiency and quality in the and sandwich counters to elegant dining rooms and kitchen. banquet halls. Butcher, (Boucher): butchers all meats and poultry; Hospitals: must satisfy the dietary needs of the Kitchen Assistant or Helper, (Communard): Responsible for various task that involves patients. organization, preparation, and cleanliness. And sometimes also tasked to prepare the staff meals. Schools: must consider the ages of the students and Expediter / Announcer, (Aboyeur): Receives order from dining room staff and forwards it their tastes and nutritional needs. to the corresponding chef. Employee Food Services: need to offer substantial Commis: Works as an apprentice under a particular station chef. but quickly served menu items that are reasonably Assistant or Cook: Work at each station under the station chef or CDP. priced for working customers. Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 21 22 Types of Institution Types of Meals Catering & Banquet Operations: depend on menus that There are various types of meals that can be categorized based are easily prepared for large numbers but that are lavish on factors like time of day, formality, and cultural preferences. enough for parties and special occasions. Here are some common types of meals: 1. Breakfast: The first meal of the day, typically eaten in the morning. Fast-Food & Take-Out Quick-Service Restaurant It often includes foods like cereal, eggs, bread, fruit, and Operations (QSR): require limited menus featuring beverages like coffee or tea. inexpensive, easily prepared, easily served foods for people 2. Brunch: A combination of breakfast and lunch, usually enjoyed late in a hurry. morning or early afternoon. It often includes a mix of breakfast and Full-Service Restaurants: range from simple neighborhood lunch items. diners to expensive, elegant restaurants. Menus, of course, 3. Lunch: A midday meal, often lighter than dinner, and includes must be planned according to the customers’ needs. Trying foods like sandwiches, salads, soups, and small entrees. to institute a menu of high-priced, luxurious foods in a café 4. Dinner: The main evening meal, often considered the most situated in a working-class neighborhood will probably not substantial of the day. It includes a variety of dishes, appetizers, succeed. main courses, and desserts. Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 23 24 Types of Meals Types of Meals 5. Snack: A small, light meal or portion of food eaten between regular meals. Snacks can be savory or sweet 9. Buffet: A self-service meal where a variety of dishes are laid and might include chips, nuts, fruits, or yogurt. out for guests to choose from. 6. Picnic: A meal enjoyed outdoors, often consisting of 10.Family-style: A meal where dishes are placed on the table, portable and easy-to-eat foods like sandwiches, fruits, and guests help themselves and pass dishes around. salads, and snacks. 11.Cultural Meals: Meals specific to certain cultures, such as 7. Formal Meal: A special occasion meal with multiple sushi in Japanese cuisine, tapas in Spanish cuisine, or curry courses and careful attention to presentation and in Indian cuisine. etiquette. Examples include fine dining experiences or 12.Dessert: A sweet course often served at the end of a meal, holiday feasts. including items like cakes, pies, ice cream, and pastries. 8. Fast Food: Quick and convenient meals, usually served at These are just a few examples, and meals can vary widely fast-food restaurants, known for their speed of service and based on regional, cultural, and personal preferences. simple menu items. Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 25 26 Classical 17-Course French Menu Modern Menu 1. Appetizer; hot or cold 1. Hors d’oeuvres - (Appetizer) 9. Rôti - (Roasted Meat, Poultry, or Game) 2. Soup 2. Potages - (Soup) 10.Légumes - (Grains and/or Vegetables) 3. Oeufs - (Eggs) 11.Salade - (Salads and/or Salad Greens) 3. Salad 4. Farineux - (Rice and/or Pasta) 12.Buffet Froid - (Buffet of Cold Meats/Cuts) 4. Pasta 5. Poisson - (Fish and/or Seafood) 13.Fromage - (Cheeses) 5. Entrée 6. Entrée - (1st. Meat Course) 14.Entremet de Sûcre - (Sweet Course) 6. Main Dish: Meat, Poultry, or Fish & Seafood 7. Sorbet - (Flavored Ice) 15.Savoureux - (Savoury) 7. Sorbet 8. Relevé - (Butcher’s Joint-Meat Carvings/ 16.Dessert - (Fresh Fruits & Nuts) 8. Dessert Service) 17.Beverage - (Beverage: Tea or Coffee) 9. Beverage Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 27 28 Menu Planning Classification Menu - is a list of dishes Factors to be considered in menu served or available to be planning: served at a meal. 1. Equipment Course - is a food or group of 2. Personnel food that will be served at 3. Availability of Ingredients & Raw one time or intended to be Materials served/eaten in a chronological order. Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 29 30 Recipe Recipe Components Recipe - is the record of ingredients and preparation method for cooking the The components of a standardized recipe; Recipe formats differ from operation to operation, dish. but nearly all standardized recipes would try to include as much precise information as possible: Standardized Recipe - is a set of instructions describing the way a particular Name of the recipe. establishment prepares a particular dish. Yield, Including total yield, number of portions, and portion size. Ingredients and exact amounts, listed in order of use. Equipment needed, including measuring equipment, pan sizes, portioning equipment, and so on. Directions for preparing the dish. Directions are kept as simple as possible. Preparation and cooking times. Directions for portioning, plating, and garnishing. Directions for breaking down the station, cleaning up, and storing leftovers. Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 31 32 Measurements Mise en Place Basic Units of Measurement in the Kitchen: Metric System Weight: Grams ( g. ) / Kilograms ( kg. ) Mise en Place means putting Volume: Milliliters (ml.) / Liters ( i or L ) “everything in place” prior to Temperature: ºC (Celsius / Centigrade) preparation and cooking; US System Gathering of all equipments needed. Weight: Ounces / Dry Ounces ( oz. ) / Pounds ( lbs.) Gathering of all ingredients needed. Volume: Fluid Ounces ( fl. oz. ) / Cups / Pints ( pt. ) / Quarts ( qt. ) / Gallons ( gal. ) Temperature: ºF (Fahrenheit) Station Set-up Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 33 34 Food Food Food is any substance consumed to provide The “Right to Food” is a human nutritional support for the body. It is usually right derived from the of plant or animal origin, and contains International Covenant on essential nutrients, such as carbohydrates, Economic, Social and Cultural fats, proteins, vitamins, or minerals. Rights (ICESCR), recognizing the Historically, people secured food through two methods: hunting and gathering, and "right to an adequate standard of agriculture. Today, most of the food energy living, including adequate food", consumed by the world population is as well as the "fundamental right supplied by the food industry. to be free from hunger". Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 35 36 Food Safety & Security Food Science Food safety and food security are monitored by agencies like; Food Science is a study concerned with all The International Association for Food Protection; technical aspects of foods, beginning with World Resources Institute; harvesting or slaughtering, and ending with World Food Program; its cooking and consumption. Food and Agriculture Organization; and; International Food Information Council. It is considered one of the life sciences and is They address issues such as sustainability, biological usually considered distinct from the field of diversity, climate change, nutritional economics, nutrition. population growth, water supply, and access to food. Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 37 38 Main Groups of Nutrients for Energy: Carbohydrates Main Groups of Nutrients for Energy: Protein Carbohydrates are organic molecules made of carbon, Proteins are complex molecules made up of amino hydrogen, and oxygen. acids, crucial for various biological functions. They are a primary source of energy for the body, They play a central role in building and repairing providing fuel for various bodily functions. tissues, including muscles, enzymes, hormones, and Carbohydrates are classified into simple sugars and antibodies. complex sugars. Examples of simple sugars include glucose, fructose, and Amino acids are the building blocks of proteins, and galactose, while complex sugars include starch, glycogen, they can be essential or non-essential. and cellulose. Dietary sources of protein include animal products, Carbohydrates play a role in supporting brain function, legumes, nuts, and grains, providing essential muscle activity, and overall metabolism. nutrients for growth and maintenance. Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 39 40 Main Groups of Nutrients for Energy: Fats Main Groups of Nutrients for Metabolism: Vitamins Fats, also known as lipids, are essential molecules Vitamins are essential organic compounds required in small composed of fatty acids and glycerol. amounts for various physiological functions. They serve as concentrated energy reserves, aiding in They support vital processes such as metabolism, immune energy storage and insulation. function, and cell growth. Fats play a crucial role in cell structure, forming cell Vitamins are divided into water-soluble (e.g., vitamin C, B- membranes and providing stability. complex) and fat-soluble (A, D, E, K) groups. Dietary fats are classified into saturated, unsaturated Each vitamin has specific roles; for instance, vitamin C is an (monounsaturated and polyunsaturated), and trans fats. antioxidant, while vitamin D supports bone health. Consuming healthy fats, like those from nuts, seeds, fish, A balanced diet with a variety of foods ensures adequate and oils, is important for overall health, while excessive vitamin intake, preventing deficiencies and promoting overall trans fats and saturated fats can be detrimental. well-being. Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 41 42 Main Groups of Nutrients for Metabolism: Minerals Main Groups of Nutrients for Metabolism: Water Minerals are inorganic elements essential for proper Water is vital for hydration, helping maintain the balance of bodily bodily functions and health. fluids and electrolytes. They contribute to processes like bone formation, nerve It supports digestion, aiding in the breakdown and absorption of function, and fluid balance. nutrients from food. Important dietary minerals include calcium, iron, Water helps regulate body temperature, allowing for efficient cooling potassium, magnesium, and zinc. through sweat. These minerals are found in a variety of foods, including Proper hydration supports healthy skin, joints, and organs, dairy products, leafy greens, meat, whole grains, and contributing to overall well-being. nuts. Drinking water can assist in weight management by promoting a Ensuring a diverse and balanced diet helps maintain feeling of fullness and reducing calorie intake. adequate mineral intake for optimal health. Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 43 44 Kitchen Tools & Equipment Cooking Equipment Range-Top with Oven The range is still the most important piece of cooking equipment in the kitchen, even though many of its functions have been taken over FOOD EQUIPMENT CAN BE DANGEROUS by other tools such as steamers, steam kettles, tilting skillets, and ovens. CLEANING IS PART OF THE OPERATING The oven and the range-top are the two workhorses of the PROCEDURE traditional kitchen, which is why they are so often found in the same YOUR HANDS ARE YOUR BEST TOOLS unit. Ovens are enclosed spaces in which food is heated, usually by hot air or, in some newer kinds of ovens, by microwaves or infrared radiation. Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 45 46 Cooking Equipment Cooking Equipment Grills Grills are used for the same cooking operations as broilers, except the heat Microwave Oven source is below the grid that holds the In these ovens, special tubes generate food rather than above it. microwave radiation, which creates heat Many people like grilled foods because inside the food. of their charcoal taste, this is created by smoke from meat fats that drip into the heat source. Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 47 48 Cooking Equipment Cooking Equipment Griddles Griddles are flat, smooth, heated surfaces on which food is cooked directly. Deep Fryers Pancakes, French toast, hamburgers and A deep fryer has only one use: to cook other meats, eggs, and potato items are foods in hot fat. the foods most frequently cooked on a Yet because of the popularity of fried griddle. foods, this function is an important one. Griddles are available as separate units or as part of a range-top. Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 49 50 Pots & Pans Pots & Pans Stockpot Sauce Pot A large, deep, straight-sided pot for preparing A round pot of medium depth. stocks and simmering large quantities of liquids. Similar to a stockpot but shallower, to Stockpots with spigots allow liquid to be make stirring or mixing easier. drained off without disturbing the solid contents Used for soups, sauces, and other on top or lifting the pot. liquids. Sizes: 8 to 200 quarts (7.5 to 200 liters). Sizes: 6 to 60 quarts (5.5 to 55 liters). Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 51 52 Pots & Pans Pots & Pans Sauté Pan - Straight-Sided Sauce Pan Similar to a shallow, straight-sided Similar to a small, shallow, light sauce saucepan, but heavier. pot, but with one long handle instead of Used for browning, sautéing, and frying. two side loop handles. Because of its broad surface area, the sauté May have straight or slanted sides. pan is used for cooking sauces and other Used for general range-top cooking. liquids when rapid reduction is required. Sizes: 2 to 15 quarts (2 to 14 liters). Sizes: 2.5 to 5 inches (6.5 to 13 cm) deep; 6 to 16 inches (15 to 40 cm) in diameter. Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 53 54 Pots & Pans Pots & Pans Sheet Pan or Bun Pan Sauté Pan - Slope-Sided This is a shallow rectangular pan, 1 inch (2.5 Also called a frying pan. cm) deep. Used for general sautéing and frying of Used for baking cakes, rolls, and cookies, meats, fish, vegetables, and eggs. and for baking or broiling certain meats and The sloping sides allow the cook to flip fish. and toss items without using a spatula. Sizes: Sizes: 6 to 14 inches (15 to 36 cm) top Full pan: 18 x 26 inches (46 x 66 cm); diameter. Half pan: 18 x 13 inches (46 x 33 cm). Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 55 56 Pots & Pans Pots & Pans Hotel Pan This is a rectangular pan, usually made of stainless steel. Designed to hold foods in service counters. Roasting Pan Used for baking, steaming, and subsequent serving. This is a large rectangular pan, deeper Also used for storage. and heavier than a bake pan. Standard Sizes: 12 x 20 inches. Used for roasting meats and poultry. Fraction Sizes: (1 ⁄ 2, 1 ⁄ 3, etc.) are also available. Standard Depth: 2.5 inches (65 mm). Deeper Sizes: Standard metric pan is 32.5 x 53 cm (13 x 21 inches) are also available. Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 57 58 Hand Tools Hand Tools Spatula This is a broad and/or flexible, rubber, plastic, or silicone Ladle tip on a long handle. This is used for measuring and Used to scrape bowls and pans. portioning liquids. But also used for folding in egg foams or whipped cream. The size, in ounces, is stamped on the Silicone Spatula can be used for cooking and can handle. withstand temperatures up to 650ºF (340ºC). Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 59 60 Hand Tools Hand Tools Chef Knife or French Knife This is the most frequently used tool in the kitchen; Thermometers Used generally for chopping, slicing, dicing, These are used to measure and so on. The blade is wide at the heel and tapers to a temperatures. point. There are many kinds for many Blade lengths are: 8” (200mm) is most purposes. popular for general work. Larger knives are for heavy cutting and chopping. Smaller blades are for more delicate work. Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 61 62 Hand Tools Hand Tools Santoku or Japanese Cook’s Knife Paring Knife This is a wide-bladed knife that is becoming increasingly popular as a substitute This is a small pointed blade 2 to 4” (50 to 100mm) long. for the traditional chef’s knife. Used for trimming and paring vegetables and fruits. Blade lengths are usually 5 to 7” (125 to 180mm) long. Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 63 64 Hand Tools Hand Tools Vegetable Peeler Honing Steel This is a tool with a slotted, swiveling Not a knife, but an essential part of the knife kit. blade. Used for “truing” and maintaining knife edges. Used for peeling vegetables and fruits. Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 65 66 Herbs & Spices Herbs & Spices Herbs Spices Herbs are leaves or flowers from any Spices are dried seeds, fruits, roots, bark, or edible plants; vegetative substances that have been dried or Used for food, flavoring to food, concentrated; medicine, or perfume. Primarily used for flavoring, coloring or Culinary herbs are distinguished from preserving food. vegetables herbs; in which, like spices, Sometimes a spice is used to hide other flavors. they are used in small amounts and Spices are distinguished from herbs, which are provide flavor rather than substance to the leafy parts of edible plants, but are also used food. for flavoring or as garnishes. Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 67 68  ` Q&A ANY QUESTIONS? Prepared by Chef Aldrich Oliver P. Prepared by Chef Aldrich Oliver P. Sytingco Sytingco 69 70