Basic Food Preparation and Techniques PDF

BASIC FOOD PREPARATION AND TEQNIUQE Objectives: At the end of this chapter, the student must able to: Know the different important basic techniques in food preparation Identify different flavorings and seasonings added to foods  Mise en place (pronounced meez ahn...

BASIC FOOD PREPARATION AND TEQNIUQE Objectives: At the end of this chapter, the student must able to: Know the different important basic techniques in food preparation Identify different flavorings and seasonings added to foods  Mise en place (pronounced meez ahn plahs) is the term used in professional kitchens to describe the organizing and arranging of the workspace, ingredients, and equipment before beginning to cook. It translates directly from French as "to put in place." It is an effective way to have MISE EN efficiency in the kitchen. It helps the food PLACE handlers to save time by having everything\ ingredients\ cooking materials ready to use. It eliminates the chance of culinary disasters that occur from lack of preparation, and at the same time, it saves space on counters.  Applying the practice of mise en place is lot easier than the name may make it sound. To properly use mise en place, follow these simple HOW TO guidelines: PROPERLY USE MISE EN Have your recipe handy and develop PLACE a plan. Gather all of your ingredients, utensils, and equipment needed. One by one, wash, cut, dice, chop, and measure all your ingredients.  Place them into appropriately sized dishes, bowls, and containers for easy grabbing. HOW TO Set your ingredients around your PROPERLY USE cooking station for better MISE EN accessibility. PLACE For a larger-scale cooking project, you can place all your cold ingredients in containers that fit in a commercial refrigerator to easily grab from as you cook CUTLERY TECHNIQUES  One of the most essential and basic skill that every cook or chef must master is their knife skill. Because CUTLERY TECHNIQUES knives are the most commonly used in the kitchen. This chapter will cover their handling and the different style of cutting food  The safe use of knives is imperative for obvious reasons. There are only a few rules to remember, but they are crucial: KNIFE AND SAFETY A sharp knife is a safe knife. Using a dull knife is an invitation to disaster. If you try to force a dull knife through the surface of a food product. It is more likely to slip and cause an injury.  Never, ever grab a falling knife. The best way to avoid having to think about this rule is to make sure your knife is always completely on your work surface, without the handle KNIFE AND sticking out into traffic areas. SAFETY Use the right knife for the right job. Always cut away from – never towards- yourself.  When you have a knife, keep your eyes on the blade. Carry a knife properly. KNIFE AND SAFETY Never, ever put a knife in a sink full of water. Always cut on a cutting board. NEVER on Wooden Tables. Do not cut on metal, glass or marble. This will ultimately damage a knife’s edge. HANDLING KNIVES The most frequently use knife is the chef’s or French knife. The positioning of the grip and of the food under the blade both influence the degree of control and leverage a person has over the knife. Curl the HANDLING KNIVES finger of guiding hand inward for protection  The proper way to hold a chef’s knife is to group the blade firmly between the pad of your thumb and the KEY MESSAGE knuckle of your index finger just in front of the bolster, curling your remaining fingers around the bottom of the handle.  A good grip will allow the user to KEY MESSAGE control the movement of the knife, avoiding slippage.  Resist the temptation to extend your index finger along the spine of your KEY MESSAGE knife, because that method results in a lack of control of angle you are working with. BLADE & BLADE POSITIONING Different sections of blade are used to different task. The tip of the blade is usually used for delicate or light task. The base of the blade is good for heavy duty cutting such as chopping off tough base of celery. The center of the blade is usually used for most other cutting task. BLADE & BLADE POSITIONING BLADE & BLADE POSITIONING Tip-delicate tender work BLADE & BLADE POSITIONING Center-all purpose work BLADE & BLADE POSITIONING Heel-heavy work  Different materials can be used to make a blade. It can be made of carbon steel, stainless steel, plastic and ceramic blades. The modern BLADE & kitchen usually use steels for blades. BLADE The best combination of metals is of POSITIONING iron, chromium, carbon and other metals. It provides no rust and no discoloration of blades. The blades are easily sharpened and are inexpensive. PARTS OF THE KITCHEN KNIFE PARTS OF THE Tip: the tip is the end of the KITCHEN blade. The tip serves to create KNIFE point used in several different cutting methods. Includes the knifepoint. Belly: the belly is the portion between the tip and the heel. Knives with “curvy” belies and small tips are good in chopping vegetables as they allow quick and smooth cutting motions.  PARTS OF THE KITCHEN KNIFE Heel: the heel of the blade is the end of the blade just before the handle, opposite the tip. Some blades have the heel blended into an extended bolster for more protection at the cost of versatility. The heel allows Figure 5.4 for high advantage providing strength for heavy knives with cutting chores(see figure different heel 5.4)  Bolster: the bolsters’ primary PARTS OF THE function is to actually add strength KITCHEN KNIFE where the handle joins the blade. In hidden tang knives, especially important and protects the blade from high shearing forces that may cause failure. As well, the bolster often formed into a guard in order to help keep the hand from slipping forward. It provides more comfort and adds weight to the back of the blade to create more balance. Bolster can make sharpening the entire blade more difficult. PARTS OF THE KITCHEN spine: the spine is the back of the KNIFE opposite cutting edge. Point: this is the front part of the knife. It is used for scoring and piercing. Cutting edge: the cutting part of the blade. It is used for chopping and slicing. Butt: the butt or pommel is there to serve as a reference point for the hand. It is commonly seen indexed to aid in grip and so the user can identify the blade orientation by feel. CUTTING STYLES  Uniformity is the usual goal in cutting food. It allows for even heating and gives food an CUTTING STYLES appetizing appearance. Cutting styles include slicing, shredding, dicing (cubing), mincing, and peeling. SLICE Slice- Cutting of food into large or thin pieces. The base of the knife is lifted up and down with a forward and backward motion.  JULIENNE Julienne- This cut looks like a matchstick and has the nickname "shoestring." This cut is usually used for vegetables like celery and onion. It is also a good size for cutting potatoes for French fries. A julienne of potato is sometimes referred to as an alumette. SHRED Shred- To cut leaf vegetables into thin strips. DICE % CUBE Dice- To cut food into even-size cubes (1/8 to A inch) Cube- To cut food into even-size cubes (about ½ inch) MINCE Mince- To chop food into very fine pieces (less than 1/8 inch) CHIFFONADE Chiffonade- This cut is mainly used for vegetable leaves and fresh herbs, in particular, basil. The leaves are stacked, rolled, and then sliced perpendicularly, creating thin strips. CHOP Chop-uneven cutting of foods in small pieces(less than ¼ inch) or a coarse chop with ½ or ¾ inch irregular pieces. PARE Pare-to cut off the outer coating (peel) of vegetables or fruit. BRUNOISE Brunoise-the brunoise knife cut(pronounced BROON-wahz) measure 5mm on each side, which makes it the smallest of the dice cuts. Brunoise is usually used for garnishes. JARDINIÈRE Jardinière- French cooking term meaning to Cut a vegetable into thickish batons. This is the Size of vegetables commonly used in frozen vegetable mixes.  MACEDOINE Macedoine-macenodoine is a French cooking term for a mixture of vegetables. For a macedoine of vegetables, the vegetables be cut into a larger brunoise of ¼ inch dice or cut into larger and thicker cubes based on Jardinière. MEASURING INGREDIENTS  Correct measuring is another essential aspect of basic food preparation. The three major MEASURING steps in measuring are: INGREDIENTS 1. Approximating the amount required for a specific measurement (e.g., 4 ounces of cheese yields 1 cup shredded)  2. Selecting the right measuring utensil MEASURING INGREDIENTS 3. Using an accurate measuring technique  Whether an ingredient is liquid or dry determines the MEASURING kind of measuring utensil INGREDIENTS that will be used. The previous chapter had described these in detail. REMEMBER To measure liquid ingredients, a graduated measuring cup a lip for pouring is the best used. Flat-topped measuring cups are the best for measuring dry ingredients. Dry ingredients are the best measured by first stirring them to eliminate any picking or lumps. REMEMBER Amounts less than ¼ cup should be measured with measuring spoons An effective way to blend and distribute ingredients evenly, sift flour with dry ingredients such as baking soda or salt  1 teaspoon= about 5 FEW BASIC grams(when weighing with EQUIVALENTS water THAT COOKS AND 1 tablespoon= 3 teaspoon FOOD HANDLERS 2 tablespoon= 1 fluid ounce or MUST REMEMBER: 28.35 grams ¼ cup= 2 fluid ounces ½ cup= 4 fluids ounces  1 cup= 8 fluid ounces, 16 tablespoon, or 48 teaspoon FEW BASIC EQUIVALENTS 1 pint= 2 cups, or 16 fluid THAT COOKS AND ounces(1 pound) FOOD HANDLERS 1 quart= 2 pints or 4 cups MUST REMEMBER: 1 gallon= 4 quarts, 8 pints, or 16 cups FEW BASIC EQUIVALENTS 1 pound= 16 ounces THAT COOKS AND FOOD HANDLERS 1 kilogram= 2.2 pounds MUST REMEMBER: General units allow measuring with accuracy especially when using largest measuring device possible. For example, use 1 tablespoon when measuring 3 teaspoons of sugar. To measure a ¾ cup, one should use ½ cup plus ¼ cup.  Liquids When measuring liquids, transparent graduated measuring cups must be used. The cup should sit on a flat surface and all measuring done at eye level in LIQUIDS order to accurately read the line at the bottom of the meniscus. However, some liquids must be read at the top of the meniscus such as of milk.  Viscous liquids, which have a tendency to stick to sides as they are poured must be scraped by a rubber scraper to remove remaining contents. If this is not done, the LIQUIDS amount that was measured may diminished by the amount stuck to the sides. Examples of viscous liquids are honey, oil, syrup and molasses.  When measuring eggs, it is helpful to remember the following volume equivalents: 1 large egg=2 ounces EGGS 4 large eggs=7ounces (just under 1 cup) 8 to 10 egg whites, or 12 to 14 yolks = 1 cup  Manufacturers of butter and margarine have made it easy to measure their products. For these kinds of FAT product, simply cut off the amount you need, this is Sometimnes called as the "stick method."  Solid fats may also be measured by using the water-displacement method. For example, if ½ cup of fat is required, a 1-cup liquid FAT measuring cup is filled with cold water to cup. The fat is added and pressed below the water line until the water line reaches the 1-cup measuring line. OTHER IMPORTANT THINGS TO REMEMBER When measuring liquid with less than a quarter cup, you may use measuring spoon. Syringes may also be used to measure small amount of liquid. Dry ingredients can be measured with measuring spoon. OTHER IMPORTANT THINGS TO REMEMBER Deep and sweep method is used for dry ingredients such as Sugar or flour. Deep the measuring cup into the container to get dry ingredients. Sweep excessing ingredients off the measuring cup. Weighing scale can be used to measure ingredients by weight. Weight measurement is more accurate than volume measurement.  Once the ingredients have been selected and measured, the next step is often to mix MIXING them all together. Generally, TECHNIQUES two or more ingredients become one product. Mixing is a general term that includes:  Beat- The ingredients are moved vigorously in a back-and forth, up and down, and around-and-around motion until they are smooth. MIXING Blend- Ingredients are mixed so TECHNIQUES thoroughly that they become one. Bind- Ingredients adhere to each other, as when breading is bound to fish  Cream- Fat and sugar are beaten together until they take on a light, airy texture. MIXING Whip- Air is incorporated into TECHNIQUES such as whipping cream and egg whites trough very vigorous mixing, usually with a beater of some types.  Fold- One ingredient is gently incorporated into another by hand with a large spoon or spatula. There are many methods for combining MIXING the ingredients of cakes and other TECHNIQUES baked products, but the most commonly used are the conventional (creaming), conventional sponge, single-stage (quick-mix), pastry- blend, biscuit, and muffin methods.  The conventional method, also known as the creaming or cake method, is the most time CONVENTIONA consuming, and is the method L(CREAMING) METHOD most frequently used for mixing cake ingredients. It produce a fine-grained, velvety texture. The three basic step are:  1. Creaming CONVENTIONA 2. Egg incorporation L(CREAMING) METHOD 3. Alternate addition of the dry and moist ingredients REMEMBER The process of creaming begins and ends with the dry ingredients.  The conventional sponge method, also known as the conventional meringue method, CONVENTIONA is identical to the creaming LSPONGE method except that a portion of METHOD the sugar is mixed in with the beaten egg or egg white, and the egg foam is folded into the batter in the end.  In the single-stage method, also known as the quick- SINGIE- mix, one-bowl, or dump STAGE METHOD method, all the dry and liquid ingredients are mixed together at once  Fat is first "cut into" the flour with a pastry blender, or with two knives PASTRY- crisscrossed against each other in a scissor like fashion, to formn a BLEND mealy fat-flour mixture. Once the METHOD liquid is added, the dough should be mixed well, but not beaten at length for this will toughen the gluten.  This method is similar to the pastry method except that all the dry ingredients flour, salt, and BISCUIT leavening-are first combined. The fat METHOD is then cut into the flour mixture until it resembles coarse cornmeal. Liquid is added last. The dough is mixed just until moistened.  This is a simple, two-stage mixing method. The dry and moist ingredients are mixed separately and then combined MUFFIN and blended until the dry METHOD ingredients just become moist. Over-mixing will result in a tough baked product riddled with tunnels. KNEADING The pressing, folding and stretching of uniform mixture of dough, clay and other ingredients.  To mix the ingredients of a recipe, TOSSING such as salads or pasta, by using a light lifting and fluffing gesture. The food is gently turned over and mixed together enabling sauces and food items to be seasoned with the flavors of each item without breaking them apart. ( www.welike2cook.com) STIRRING Mixing of ingredients using spoon, spatula or other mixing utensils in a circular motion. TYPES OF SEASONINGS AND FLAVORINGS There are many varieties of seasonings and flavorings. In this chapter we include salt, pepper, herbs and spices, marinades, batters and condiments.  Salt is considered the second most frequently used additive, the first is sugar. Although introduced as a SALT preservative, the function of salts expanded to many functions as seen in table 5.1.  Function description The best known function Flavor of salt is to enhance enchancer flavor of foods. SALT Salts contribute texture texture of ham, processed meats enhancer and bread. The color of processed meats such as ham, Color aid bacon, hot dogs, and Table 5.1 Functions of salt in foods sausage is partially due Source: Salt Institute to salt.  Function description Bacteria and yeast are sensitive to salt concentrations and so salt is used to control Control their growth during agent SALT fermentation n such foods as bread. cheese. pickles. sauerkraut, and sausage. Food manufacturers use salt form a gel on Table 5.1 Functions of salt in Binder foods sausage and other Source: Salt Institute smoked meat products.  Salt must be added in small increments because it can REMEMBER overwhelm the taste buds if too much added.  Pepper is just behind salt in popularity as a seasoning. PEPPER Pepper is added most frequently to meats, soups, sauces, and salads.  Herbs: Charlemnagne described herbs as "a friend of physicians and the praise of cooks." Herbs are well known for their seasoning capabilities in food preparation The HERBS AND best-known seasoning herbs include SPICES basil, sage, thyme, oregano, bay leaves, cilantro, dill, marjoram, mint, parsley, tarragon, rosemary, and savory. For the best in flavor and texture, fresh herbs are generally preferred over dried.  Spices: Spices are distinguished from herbs, which are derived from leaves, by the HERBS AND other parts of the plant from SPICES which they are derived. Some examples include allspice, saffron, cinnamon, mustard, sesame seeds, ginger and turmeric.  Although garlic, onions, and shallots can serve as REMEMBER a Spice, they are officially recognized as vegetables.  First isolated in seaweed by a Japanese scientist an called it umami. Meaning “delicious”, FLAVOR ENHANCER monosodium glutamate(MSG) is one of the widely used flavorings. It is commonly used in processed foods.  Marinades are seasoned liquids that flavor and tenderize foods, usually meats, poultry, and fish. A MARINADES vinaigrette is a marinade used for vegetables served cold. The basic marinade consists of one or more of the following ingredients:  a.) oil, which helps preserve the food's moisture, b.) acid (lemon juice, vinegar, wine), which helps to enhance flavor and tenderize the food during margination and MARINADES c.) Flavorings or seasonings (herbs, spices), which add life to the marinated meats and release their natural flavors. There are different kinds of marinade: cooked, raw, instant and dry  Breading and batters enhance the flavor and moisture retention of many foods Breading and batters are usually used as "coating" substances. The base usually used in breading or batters are flour bases BREADING and the addition of binding agent to AND BATTERS facilitate cohesion. Examples of these include eggs and milk. Most foods coated in this manner are deep-fried, pan-fried, or sautéed to give them a browned, crisp outer texture.  Breading- The flours most frequently used for breading are either wheat- or corn-based. Coating BREADING the food lightly in lour, called AND BATTERS dredging or à la meuniere (ala moon-yare), results in a light, golden crust. Crumb coatings differ in that they are applied in three steps:  a. Dredging into flour to seal moisture and provide base. b. The coated food is dipped in an egg wash of beaten eggs and water or BREADING milk. The proteins in the eggs or milk AND BATTERS act as binding agents to "glue the breading to the food. c. Coated food with binding agent is placed in a bowl of crumbs for final coating.  Batters- another way to coat is with batter, which are wet flour BREADING mixtures containing water, AND BATTERS starch, and seasonings into which foods are dipped prior to being fried. BREADING AND BATTERS  Seasonings or prepared relishes used in cooking or at the table. Some of the most common condiments are mustard, ketchup, CONDIMNENT mayonnaise, relish, tartar sauce, S salsa, barbecue sauce, chili sauce, soy sauce, horseradish, Worcestershire sauce, chutney, and steak sauce.  Add seasonings early enough in the cooking process to release their flavor but not so soon, that flavor is lost. Foods tend to better retain the REMEMB flavor of seasonings and flavorings ER if their surfaces are partially cooked. Professional chefs refer to it as "sweating.“ Flavor retention is affected by length of heating and temperature. THANK Pwede uli rn ma’am? YOU