Cookery 10 Quarter 2 PDF

COOKERY 10 QUARTER 2 I. Vegetable Cuts 1. Brunoise - Cross-cut, then across sides - Fine cubes - 2. Chiffonade - Long strips then cross-cutting to preferred thickness 3. Crushing 4. Julienne...

COOKERY 10 QUARTER 2 I. Vegetable Cuts 1. Brunoise - Cross-cut, then across sides - Fine cubes - 2. Chiffonade - Long strips then cross-cutting to preferred thickness 3. Crushing 4. Julienne - Long, matchstick-like pieces 5. Jardinier - Cuing into thick sticks - 10cm, 4-10mm wide 6. Macedoine - Large cubes for soups 7. Mincing - Finely divided into uniform pieces 8. Paysanne - Thinly-sliced - According to vegetable’s natural shape 9. Roll-cutting or Oblique - Cut long fruit and vegetables 10. Slicing - Relatively broad II. Market forms of vegetables Vegetables: edible plants that give color, flavor, and texture : source of vitamins, minerals, and fiber 1. Fresh - May be whole or cut 2. Canned - Preserved by selling in airtight cans and sterilizing 3. Frozen - Grown and pack in the same conditions as canned - May be in foil, bags, trays, or plastics 4. Dried or dehydrated - Moisture content removed - May be naturally or artificially Parts (2 ex ea) 1. Roots - Carrots & beets 2. Tubers - Sweet potatoes & irish potatoes 3. Seeds - Mung beans & chickpeas 4. Bulbs - Onion & garlic 5. Leaves - Spring onion & lettuce 6. Stems and shoots - Asparagus & celery 7. Fruits - Tomatoes & cucumbers 8. Flowers - Sampalok & camote tops III. Sauces Mother Sauces 1. Bechamel - Creamy white sauce - From roux (milk, flour, butter) 2. Veloute - Light and delicate sauce - From roux and light stock (chicken or veal)  3. Espagnole - Rich brown sauce - From roux and brown stock (beef) 4. Hollandaise - Emulsified sauce - Rich, creamy, lemony - From butter, eggs yolks (>clarified), and lemon juice 5. Tomato - From tomatoes, herbs, and spices Other Sauces 1. Bretonne - French compound sauce - From veloute (base), onion, leeks, celery hearts, mushrooms, butter, and cream 2. Cheese - Creamy and velvety sauce with a subtle tang - On steamed or sauteed veggies, baked potatoes, nachos 3. Demi-Glace - Rich brown sauce - From basic brown sauce + brown stock = simmered ‘till reduced by half 4. Maltaise - French sauce - Like hollandaise but orange juice instead of lemon 5. Mousseline - Light sauce - From hollandaise + whipped cream or egg whites 6. Italian - From anchovies flavored garlic, oil, parsley, butter, cream, grated cheese 7. Persile - From chopped parsley, garlic, and vinegar IV. Storing vegetables 1. Refrigerate - Slow down spoilage and keep fresh - Others lose flavor if refrigerated a. Broccoli b. Cabbage c. Cauliflower d. Carrots e. Celery f. Lettuce  g. Peas h. Peppers 2. Room temperature - These vegetables are damaged quickly in cold temperature - Put in ref only for portions or leftovers a. Eggplants b. Cucumbers c. Squash d. Tomatoes 3. Cool temperature; dry and dark room - Slow down spoilage and prevent bacterial growth a. Garlic b. Sweet potatoes c. Potatoes (wholly used) d. Onions e. Turnips (wholly used) 4. Separate onions and potatoes - Put off ethylene gasses that cause rapid spoilage 5. Avoid direct sunlight - Sunlight leads to ripening - May cause over ripening or spoilage 6. Minimize and remove damaged items - Can be breeding grounds for microbes 7. Place cut vegetables in the refrigerator - Slow down reproduction of microbes V. FIFO - First in, first out Key Principles 1. Prioritize oldest items 2. Label and date 3. Rotate inventory 4. Check expiration date 5. Store perishable items appropriately Benefits 1. Prevent food waste 2. Maintain food quality 3. Avoid foodborne illness VI. Sources of starch Starch - complex carbohydrate, major source of energy - renewable and biodegradable, perfect substitute for fossil-fuel components Cereals - grasses cultivated for their grain - CEREAL SOURCES 1. Wheat (bread, pasta, noodles, cereals) 2. Rice (asian cultures) 3. Corn (cornmeal, corn flour) 4. Barley (soups, stews, malt for beer) 5. Oats (oatmeal, oat bran) 6. Rye (bread > northern europe) 7. Sorghum (african cuisine) - Drought-tolerant cereal grain - STARCH SOURCES + Others: 1. Plantains (african or caribbean cuisine) 2. Arrowroot (tropical, thickening agent) 3. Tapioca (from cassava) + Legumes 1. Beans (source of proteins) 2. Peas (fresh or dried) + Roots & Tubers 1. Potatoes 2. Sweet potatoes (dessert, savory dishes) 3. Cassaba (african and south american cuisine) 4. Yams (african and asian cuisine) VII. Nutritional contents in starch 1. Fiber - Insoluble fiber abundant in gran - Adds bulk to stool, aid smooth bowel movement - Prevent constipation 2. Vitamins - Niacin, thiamin, folate - Niacin: convert food to energy, health of nervous system - Folate: production of new cells (essential during pregnancy and childhood) 3. Minerals - Zinc, iron, magnesium, manganese - Zinc: healthy immune system - Iron: in hemoglobin > carries oxygen in body  - Manganese: bone formation and maintenance, regulate blood pressure 4. Protein - Muscle building > growth and repair 5. Antioxidants - Reduced risk of chronic diseases, heart disease, stroke, cancer, and neurodegenerative diseases 6. Plant Compounds - Act as powerful antioxidants - Neutralize harmful free radicals that damage cells VIII. Safety and hygienic practices Importance of proper attire - Ensure food safety and prevent accidents - KEY PIECES a. Non-slip shoes b. Hairnets c. Apron d. Gloves Knife safety - Minimizes risk and ensures safe experience - STORING a. Knife block + Wooden or plastic + Organized and safe storing b. Magnetic strip + Mounted + Accessible storing + Sharp side up c. Knife roll + portable - CHOOSING a. Chef’s knife + all-purpose b. Serrated + Bread and other tough food c. Paring + Peeling and trimming fruits and vegs d. Utility + Smaller tasks - MAINTENANCE a. Handwash + Warm soapy water + Dishwashers dull blades and damage handles  b. Dry immediately + Soft cloth + Prevent rust and water spots c. Regular sharpening d. Oil the blade + Prevent rust (esp. High-carbon steel knives) - PROPER HANDLING a. Grip - firm b. Cutting angle - fingers curled and away c. Cutting motion - smooth and controlled d. Cutting board placement - firm on stable surface Fire safety - USING FIRE EXTINGUISHERS 1. Pull pin 2. Aim nozzle 3. Squeeze handle 4. Sweep nozzle - EVACUATION 1. Evacuate immediately 2. Close doors 3. Do not use elevators 4. Meet at designated area 5. Call emergency services - HAZARDS 1. Unattended cooking 2. Grease fires 3. Electrical wires 4. Clutter