CLAS-4-7-handouts.pdf

CLAS 4 PERFORMING MIS’ EN PLACE Tools and Equipment Needed Mixing bowl – used when preparing cakes, mixtures, salads, creams and sauces. Wooden spoon – Used for mixing creams, butter, and for tossing. Rubber scraper – used for scraping off mixtures of butter, s...

CLAS 4 PERFORMING MIS’ EN PLACE Tools and Equipment Needed Mixing bowl – used when preparing cakes, mixtures, salads, creams and sauces. Wooden spoon – Used for mixing creams, butter, and for tossing. Rubber scraper – used for scraping off mixtures of butter, sugar, and egg from the sides of the mixing bowl. Tongs – used for handling hot foods. Saucepan and pots – used for cooking meat and fish dishes with gravy and sauce. Colander – a perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to drain, wash, wash or cook ingredients from liquid. Canister – a plastic or metal container with a lid that is used for keeping dry products. Wire whip – used for beating egg whites, egg yolk, creams and mayonnaise Sources of Cereals and Starches Cereals are cultivated plants of the grass family that yield edible starchy seeds or grains. Cereal grains are the most important group of food crops in the world named after the Roman goddess of harvest, Ceres. The common cereal grains are rice, wheat, corn, millet or sorghum, rye, oats and triticale. Cereals have become the mainstay of diets all over the world because they are easy to grow, store, and transport. Starch is the second most abundant organic substance on earth. It is found in all forms of leafy green plants located in the roots, fruits or grains. Many of the food staples of man throughout the world are basically starchy foods, such as rice, corn, cassava, wheat, potato, and others. Sources of Cereals and its Market Forms A. Rice – As a cereal grain, it is the most widely consumed staple food for a large part of the world’s human population, especially in Asia and Africa.  Parboiled rice or converted rice is rough rice or palay that is soaked, steamed, dried and finally milled b. Pinipig is a type of parboiled rice prepared by soaking, steaming, and drying the palay. It is pounded manually and winnowed in bilaos to rid the hulls. Rice grits or binlid are broken rice kernels as a result of the milling process. Rice galapong is wet-milled from whole rice kernels and has particle size more like a meal than a powdery fine flour, commonly used as thickener for kare-kare sauce. Corn – It is known as maize in Europe and Great Britain from which the local term mais was derived. Corn is typically yellow but comes in a variety of other colors, such as red, orange, purple, blue, white or black.  Corn grits are coarsely ground from whole kernels.  Corn meal is prepared by grinding white or yellow corn to fine granules smaller than corn grits.  Corn flour is finely pulverized grit.  Cornstarch is refined starch in powder.  Corn oil is extracted from the germ of the corn. Wheat – Is typically milled into flour which is then used to make a wide range of foods including bread, crumpets, muffins, noodles, pasta, biscuits, cakes, pastries, etc. Sorghum or Millet – It is smaller than wheat and rice kernels. It is also known as Guinea corn. Barley – It is a cereal grain that can be used in bread, beverages, stews, and other dishes. Rye – Its principal feature is its hardiness. It is more resistant to cold weather, pests and diseases. Its edible grain that is chiefly used to make rye bread and rye whiskey. Rye flour is available as white, medium, or dark colored flour. 7. Oats – are whole grain-food, know scientifically as Ayena sativa. Oats groats, the most intact and whole form of oats, take a long time to cook. For this reason, most people prefer rolled, crushed or steel-cut oats. a. Oatmeal is a type of porridge made from milled, steel-cut, or rolled oat grains. 8. Triticale – It is a cross-hybrid of rye and wheat recently developed and tested in 1970.  Triticale flour is suitable for making breads and noodles. Sources of Starch Starch from plant to powder. It is a common name applied to a white, granular or powdery, odorless, tasteless, complex carbohydrate. The parts of plants that store more starch are seeds, roots, and tubers. The following are the common sources of food starch:  Cereal grains  Legumes like peas  Roots or tubers like potatoes, sweet potatoes, arrowroot, and cassava. Noodles and Pasta Noodles and pasta are unleavened dough which is stretched, extruded, or rolled flat and cut into one of a variety of shapes which usually include long, thin strips, or waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles can be refrigerated for short-term storage, or dried and stored for future used. Pasta is an Italian type of food while noodles used in most Asian cuisines. spaghetti CLAS 5 PREPARING CEREALS AND STARCH DISHES Cooking cereals in the double boiler is probably the most satisfactory way in which to cook cereals. This method of cooking is known as steaming, or dry steaming. Properly cooked rice is tender and fluffy. Pasta should be cooked "al dente" which translates from Italian as "to the tooth". This means it should be cooked through but have a firm bite and not be squishy. It also means that the cooking should be stopped when the pasta still feels firm to the bite, not soft and mushy. METHODS OF COOKING CEREALS Raw grains cannot be taken into the body, for they are neither appetizing nor digestible. The treatment to which they must be subjected is cooking, for the structure of grains is such that cooking is the only means by which the coverings of the starch granules can be softened and broken to make them digestible. Cooking renders them palatable and destroys any bacteria or parasites that might be present, and, by means of its various methods, provides a variety of dishes that would otherwise be very much limited. 1. Cooking cereals by boiling - Very often the cereal, after it is set, is allowed to cook slowly until it is ready to serve; that is, the method of boiling is practiced. Cereals cooked in this way require constant watching and stirring, and even then, it is difficult to keep them from sticking to the cooking utensil and scorching or becoming pasty on account of the constant motion. 2. Cooking cereals in the double boiler - Probably the most satisfactory way of cooking cereals, so far as thoroughness is concerned, is in a double boiler. This method of cooking is known as steaming, or dry steaming. A covered pan is placed into the large or lower pan that contains boiling water. The cereal is allowed to cook until it is ready to serve. 3. Cooking cereals in the fireless cooker - in these methods, the cereal is first set in the pan that fits into the rice cooker compartment. While the cereal is at the boiling point, this pan is covered tightly and placed in the fireless cooker, where it is allowed to remain until the cereal is ready to be served. 4. Cooking cereals by dry heat - An old method of cooking cereals or starchy foods is called browning, or toasting, and it involves cooking them by dry heat. A thin layer of grain is spread in a shallow pan, and this is placed in a slow oven. METHODS OF COOKING PASTA The basic cooking method most often used for cooking pasta is boiling. There are a few other methods used to cook specific types of pasta and Asian noodles. 1. Boiling - It is the method most often used for cooking pasta. It is also used in conjunction with some of the other cooking methods, such as stir-frying and baking. When boiling pasta, it is important to use enough water, generally a quart of water per four ounces of pasta is satisfactory. 2. Frying - Noodles are fried to produce a crisp textured noodle. Frying can be accomplished by the use of two different methods, pan-frying and deep-frying. Both methods work on the principle of using hot oil to fry the noodles.  Pan-Frying When pan-frying noodles, use a heavy skillet with deep sides. Noodles must be boiled or pre-soaked before they are fried. Rinse and drain boiled or presoaked noodles.  Deep Fried Noodles It is done by heating the oil, approximately three inches in depth, in a wok or deep-fat fryer to 375° or until it is smoking. When oil is properly heated, place the noodles in the hot oil (the noodles should not be pre-soaked). Within a couple of seconds, the noodles will puff up and be slightly browned. 3. Baking - Baked pasta dishes have become very popular and are served as main courses, side dishes, or as the first course of a meal. The most popular and well-known is lasagna. Baking is just a means of thoroughly heating all of the ingredients as one dish. 4. Stir-Frying - Generally the noodles used for stir-frying have to be presoaked or boiled before they can be used. The remaining oil is heated to a very high temperature and then ingredients are added according to how fast they cook. BASIC PRINCIPLES IN PREPARING PASTA  Bring the water to a full boil over high heat. One tablespoon of salt should be added to the water as it begins to boil.  It is sometimes suggested to add a little oil to the cooking water to help prevent the pasta from sticking together. Most experts advise against doing this because the oil will coat the pasta and prevent the sauce from sticking to it.  Long Dried Strands - Long strands of dried pasta, such as spaghetti and linguine, need to be gradually forced into the water as they soften. Do not cut or break the strands.  To prevent the pasta from sticking and clumping together be sure to use plenty of water, cook at a  consistent boil, and stir the pasta a couple of times throughout the cooking time.  Check the pasta for doneness a couple of times through the cooking period. Read the package for the suggested cooking time and then be sure to check to see if it is done at least two or three minutes before the suggested time.  Fresh and homemade pasta take a lot less time to cook than dried pasta.  When cooking pasta that is going to be used in a dish that requires additional cooking, such as lasagna, cannelloni, and casseroles, the pasta should be a little undercook because it will be cooked further in the dish it is used in.  Stuffed pasta, such as ravioli, should be cooked more gently than most other pastas to prevent the stuffed pasta from splitting apart. Keep the water at a gentle boil while the pasta is cooking.  Have the colander in the sink, ready for draining the pasta, before the pasta is done cooking. When the pasta is done, immediately remove from the heat.  Drain the pasta as quickly as possible because it will continue to cook in the hot water. Gently shake the colander to remove most of the excess water. Leaving a little water on the pasta will help keep the pasta from sticking together.  The pasta should be rinsed if it is going to be used in a salad or if it is going to be stored and used at a later date. Rinse thoroughly with cold water.  Cooking times differ for every shape and size of pasta. Time also depends on the kind of flour used, and the moisture content. Italian practice is to toss the pasta with sauce the minute it is drained. Pasta Sauces and Accompaniments Sauces, garnishes, and accompaniments are additions to the main ingredients of a meal. Sauce is a term used in cookery to describe a wide range of flavored liquids that are served as part of the meal, or dish. The addition of a sauce to a dish can be used to transform the overall presentation of a dish by adding flavor, moisture, richness, and visual appeal. Sauces come in a variety of different styles and consistencies. They can be thick or thin, rich and creamy, or light and delicate. The way in which the sauce is presented will depend very much on the dish being served. The sauce may be served partially masked over the food, served under the food, or served in a separate dish or saucier. The word garnish comes from French means “to grace or to provide”. In kitchen operations we use the word garnish to refer to the decoration of food by the addition of another item. Accompaniments are complementary additions to the main ingredient of a meal. Accompaniments are typically things like vegetables and side salads, but they also include sauces and relishes. Sometimes the accompaniment also comes with a garnish of its own. Accompaniments are always put on either side of the main dish. Accompaniments for noodles and pasta maybe bread or salad or meat dish. The tradition pasta sauces will generally be categorized as one of the following: Tomato or vegetable-based sauce – Tomato sauce can refer to many different sauces made primarily from tomato which is also called the red sauce. Cream or Butter-based sauce – This is called the white sauce. Cheese sauce – Cheddar sauce, cheddar cheese sauce or cheese sauce. The sauce is based upon white sauce, which is known as one of the “mother sauces”, and cheddar cheese. Meat based sauce – Bolognese is an example of meat-based sauce with ground beef, veal or pork typically serve over pasta Herb based sauce – Some classic herbs to add pasta include oregano, thyme, parsley, rosemary and basil. Each of these provides its own unique of flavors. Oil based sauce – Olive oil and extra virgin olive oil are most common and recommended kinds of oil for oil -based sauce for pasta. Varieties of Sauces for Pasta Sauce Description A common sauce for use with fettuccine noodles to make a dish referred to as Fettuccine Alfredo. 1. Alfredo sauce The sauce consists of heavy cream or half and half that is mixed with butter, grated Parmesan cheese, pepper, and occasionally nutmeg  One of the spicier types of tomato sauce made with chili peppers that 2. Arrabbiata sauce add a more intense flavor to pasta, meats, poultry, seafood, and other foods such as pizza. A traditional Italian red sauce originating in Bologna, Italy. 3. Bolognese sauce Most often a Bolognese sauce will contain at least two types of meat, which may include veal, beef, pork, or chicken cut into small pieces. A sauce made with cream, eggs, Parmesan cheese, small pieces of 4. Carbonara sauce bacon and vegetables, such as peas. A basic white sauce made by adding hot milk to a white roux (heated 5. Béchamel sauce butter mixed with flour). A wine sauce typically made from Madeira wine and broth and other 6. Madeira sauce ingredients. A highly seasoned tomato sauce made with garlic and other 7. Marinara sauce ingredients such as onions, parsley and olives. The sauce is used on meats and pasta. Made from a variety of flavored bases such as tomatoes, mushrooms, or fruit flavors to be served as a sauce for several 8. Marsala sauce traditional food dishes such as pollo (chicken) marsala or veal marsala. Marsala wine, which is often used as ademi glaze, or added last. A very spicy and strong flavored sauce made with garlic bits or dried 9. Puttanesca sauce chili peppers, capers, and anchovies. Made from ingredients that can cook for longer periods of time. A ragu traditionally includes bits of minced beef cooked with chicken 10. Ragu’ sauce livers and unsmoked pancetta which is combined with tomato puree’, mushroom if desired, onions, celery, olive oil, seasonings, cheese, and white wine. A sauce often served over grilled foods such as fish, poultry, meats, and vegetables or used as a flavoring for stews, and pasta dishes and 11. Romesco sauce breads and topped with meats and cheese. Romesco considered by some to be a garlic sauce. A creamy textured pasta sauce that goes well with penne, ravioli, 12. Vodka sauce rigatoni, tortellini, or ziti pasta as well as on some poultry dishes or bruschetta appetizers Safety and Hygienic Practices in the Kitchen Poor cleaning and poor personal hygiene habits/practices can cause food contamination, food poisoning, and spread of infection just like the picture above.  Safety in the kitchen.” It is a known fact that kitchen is a very dangerous place. Why?  Because accidents of all kinds mostly cuts and burns can happen if we are not careful.  Do not touch electrical appliances with wet hands. You may be electrocuted.  Do not work in a kitchen with a wet floor. You may slip and hurt yourself.  Do not leave saucepan handles sticking out on the cooker. You may knock them off and burn yourself.  Always use oven gloves. You could burn yourself.  Do not leave wires trailing across a surface (the floor). You could catch yourself in one and pull the appliance onto yourself.  Take care when using sharp knives. You could cut yourself and contaminate food with blood.  Do not overload sockets with electric appliances. It could cause a fire. What are ways to keep you and work areas clean when handling food?  Always wash your hands. Wash hands before and after handling raw food, especially meat and poultry. Cross contamination and food poisoning can occur.  Use separate chopping boards when preparing foods that can get cross contaminated. Cross contamination and food poisoning can occur.  Do not handle or prepare food while you are sick.  Wear clean gloves if you have a cut. Wound should covered with waterproof plaster.  Wear hair nets to help prevent loose hair from falling on food.  Use a clean spoon each time you taste or sample food.  Do not wear jewelries in food preparation areas, especially rings; they may collect dirt or bacteria and make it harder to clean your hands.  Keep nails trimmed short and do not wear nail polish.  Wear apron that is clean and washable in order to avoid cross contamination. Don’t use your apron to dry your hands and utensils while wearing it.  Always use separate cutting boards for raw meat and vegetables. Cutting boards of either plastic or wood are acceptable.  Do not store garbage in the food preparation area. Why is safety and hygiene important in the kitchen? To prevent illnesses and food poisoning due to food contamination, good personal hygiene must be observed at all times. Apart from that, having good kitchen hygiene can greatly minimize the possibility of pest infestations brought about by moisture and food particles. Proper hygiene must always be observed most especially when handling and preparing food. This is not only important in the food industry but should also be observed strictly even in household setting settings and the like. CLAS 6 PRESENTING CEREALS AND STARCH DISHES Factors to Consider in Presenting Starch and Cereal Dishes Plating. The art of presenting food attractively. Garnishing. The art of decorating the main dish by adding edible accompaniments on its top to make the dish attractive, to enhance the color of the dish, and to enhance the flavor. Garnishes can be a slice of lemon, carrot, parsley, tomatoes, etc. Sauces. A thickened liquid used to flavor and enhance other food. Sauces are used as relish or dressing or topping to the main dish which can also enhance the taste, color, and appearance of the dish. Accompaniments. In general, these are food or sauces or garnishes that are served with the main dish to enhance its attractiveness, taste, and flavor. Techniques in Preparing Pasta Before Plating  1. Pasta is best if cooked and served immediately. Try to cook pasta upon order. 2. If pasta is to be served immediately, just drain and do not rinse in cold water. 3. If pasta is to be used cold in a salad, it is ready to be incorporated in the recipe as soon as it has cooled. 4. If pasta is to be held, toss gently with a small amount of oil to keep it from sticking. 5. Measure portions into mounds on trays. Cover with plastic film and refrigerate until service time. 6. To serve, place the desired number of portions in a china cap and immerse in simmering water to reheat. Drain, plate, and add. REMEMBER: These techniques must always be considered and practiced whenever you prepare and present pasta dishes! Now that you have these in mind, here are examples of plating and presenting pasta dishes.  Simple Ways to Present Food Like a Chef 1. Set the table properly. Your day to day meals might be free-for-all, but if you have guests coming over, it‘s nice to have the knives and forks in the right places. 2. Choose your plates wisely. Make sure your serving plates are big enough to let each food item stand out, but small enough that the portions don ‘t look tiny. 3. Read the clock! A full proof way to arrange food on a plate is to place the carbohydrate (rice, pasta, bread, etc.) at ―11 o‘clock, the vegetables at ―2 o‘clock, and the protein at ―6 o‘clock from the diner‘s point of view. This will also help you portion correctly, if you remember that vegetables should cover about half of the plate, starch one fourth, and protein one fourth. 4. Just like with center pieces, it‘s good to have a little bit of height, but don‘t overdo it or your guests won‘t know how to proceed! If you have a mound of pasta (mid-height), you may want to lean your bread against it so that it is standing up (on the side), with basil (top) on it. 5. Be odd. Do not be strange, but things generally look more interesting when they‘re in sets of odd numbers, rather than even numbers. Use your imagination! 6. Play with color and texture. Adding green on tomato sauce and pasta makes this dish even more attractive. Try using sauces to enhance the color of our dish. 7. Play with Height. The shrimps look more interesting because of the height of the pasta where it sits. 6. Garnish appropriately. Don‘t lose sight of the recipe you made in the first place! Any garnish on the plate should be edible and should enhance the flavor of the main dishes. Look at the beauty of that cereal with its garnishes, berries. Those garnishes will not only give beauty to the dish but will surely enhance the flavor. CLAS 7 STORING CEREALS AND STARCH DISHES FIFO (First In, First Out) in storing food is very important. Though it is a long-time method in store-keeping where the first food stored should be the first food to be out from the storage it is high time to make it a habit or put into practice. Write the expiry date, date received, and date of storage to the food package and regularly check the expiration date STORING DIFFERENT KINDS OF PASTA Dry Pasta  Remove the pasta from the store packaging if the noodles come in a box or other non-airtight container.  Place the noodles in a sealable plastic bag or other container that closes tightly. For long noodles, such as spaghetti, use a tall plastic storage container.  Seal the bag or screw the lid on tightly. Store the pasta in a cool, dry place.  Dry pasta stores indefinitely, but should be used within two years to prevent loss of flavor. Store dried egg noodles for up to six months. Dried pasta does not need to be refrigerated. It can be stored on the shelf in an airtight container in a dry area that is not exposed to extreme temperature. Dried pasta can be stored indefinitely and still be safe to eat but the USDA recommends storing dried pasta for no more than two years to obtain the best quality. Some manufacturers will stamp their packages with a "best if used by" date, which indicates that the flavor, color, and nutritional value may be affected if used beyond that date. Cooked Pasta  Pour the noodles into a colander. Allow as much moisture as possible to drain. Noodles left in standing water become overly soft and mushy.  Sprinkle 1 tsp. salad oil over the noodles. Toss the pasta so the noodles are evenly coated in the oil. Salad oil prevents the pasta from sticking together.  Place the pasta in a tight-sealed container. Store in the refrigerator for three to five days.  Cooked pasta can be stored unsauced in an airtight container and refrigerated for four or five days. The sauce should be refrigerated separate from the pasta and can be stored for six or seven days. This prevents the pasta from soaking up too much flavor and oil from the sauce, which causes the taste of the pasta to be drowned out. If the pasta is stored together with the sauce, it should be eaten within one or two days to limit the amount of sauce that is absorbed. If cooked pasta is not going to be used within the suggested time period, it should be frozen and then it can be stored for approximately three months. Frozen cooked pasta should be thawed in the refrigerator and not on the kitchen counter. To store, cook the pasta as you normally would and then rinse with cold water and allow it to drain well. To store, cook the pasta as you normally would and then rinse with cold water and allow it to drain well. Add a small amount of olive oil or butter to help prevent the pasta from clumping together while it is stored. Use only enough oil or butter to lightly coat the pasta. To refrigerate, place the pasta in an airtight plastic bag or an airtight container and place in the refrigerator. To freeze, place in an airtight plastic freezer bag and press out as much excess air as possible and place in the freezer.  If storing sauced pasta, eat within one to two days to prevent it from absorbing too much sauce. When refrigerating or freezing cooked pasta, be sure it is stored in a well-sealed container so that it does not absorb any odor. Cooked lasagna and baked pasta dishes can be refrigerated or frozen in the same manner as plain cooked pasta. The lasagna and casseroles should be first cut into individual servings before placing them in a sealed bag or container. This will make it easier when reheating. If you have an entire lasagna or pasta dish to refrigerate or freeze, it can be left in the baking dish and tightly covered before storing. If you have an entire lasagna or pasta dish to refrigerate or freeze, it can be left in the baking dish and tightly covered before storing. Fresh Pasta ❑ Fresh pasta should ideally be used on the same day as manufactured. This is not always possible, but if it is used within the next two days it will give adequate results. After this it tends to crack through excess drying. It must be stored, keep it well-covered in the fridge, to minimize the risk of this happening. Frozen filled pastas will keep for up to three months if held at -18oC or lower. Fresh pasta can be stored in the refrigerator for two or three days. If the pasta will not be used within that time, it can be frozen and stored in the freezer for two or three months. Homemade pasta can be stored in the refrigerator for one or two days or frozen for two to three months. Homemade pasta can also be allowed to dry thoroughly and then placed in a plastic bag or airtight container. The length of time it will take to dry will vary depending on the type of pasta and its size, shape and thickness. If dried completely, the pasta can then be stored in a cool dry place for a couple of months. If you are going to use the pasta on the same day as it is made, you can allow it to dry on a clean towel for a couple of hours before you cook it unless it is stuffed pasta. Stuffed pasta, such as ravioli, should be cooked within half an hour, otherwise it will begin to discolor and become damp. If it is not going to be cooked immediately, it should be placed on a lightly floured towel that is placed on a baking sheet, sprinkled lightly with flour, and then placed in the freezer. Once it is frozen it can be stored in a freezer proof bag or wrap and then place it in the freezer for eight or nine months. Frozen pasta does not have to be thawed before it is cooked. Just place the frozen pasta into boiling water and reheat it. It will need to cook a little longer than unfrozen pasta. Tips and Warnings Store pasta sauce separate from the noodles, otherwise the noodles will become mushy. You can freeze cooked pasta but it may be too soft once thawed. Use frozen pasta in baked dishes so the softer texture is not noticeable.