CHAPTER 5: KITCHEN ESSENTIALS 2ProStart Year 1

EQUIPMENT USED IN THE FLOW OF FOOD

KNIVES

Used in the butchering areas

Separates meat from the bones

Blade is thin and flexible

All purpose knife used for cutting, chopping, mincing, and slicing

Boning Chef’s

KNIVES

Heavy, rectangular knife to chop all kinds of food

Used for cutting through bones

Thin, flexible blade for cutting fish fillets

Cleaver Fillet

KNIVES

Trim and pare fruits and vegetables

General purpose knife

Paring Santoku

KNIVES

Cooks use this knife to cut cakes and breads

Slicer

WHAT IS A STEEL AND WHY IS IT USED? A steel is a long metal rod that is lightly

grooved and magnetized. It removes microscopic burs that are created

as a knife is sharpened How do you use one?

Drag the knife along the steel at a 20 degree angle pushing the knife away from you

SMALLWARES China Cap

Pierced metal cone strainer; used to strain liquids

Colander Drains liquid from cooked pasta and veggies

Sieve Mesh screen used to sift flour and other dry

baking ingredients Chinois

A very fine China Cap Strainer

Mesh-like material used to strain items

SMALLWARES Offset spatula

Turns food on griddle or broiler Rubber spatula

Long handle, used to fold ingredients together and scrape the sides of the bowls

Sandwich Spreader Short, stubby spatula

Straight Spatula Flexible, rounded tipped tool used for icing

cakes, spreading fillings, and glazes

WHAT’S THE DIFFERENCE? Pots

Available in a range of sizes based on volume Pans

Usually smaller and shallower than pots General stove-top cooking

CARING FOR TYPES OF METALS Aluminum

Hand-wash in soapy water Use a nonabrasive (soft) cleaner to remove

stains Cast Iron

Wash in warm water with soap Keep properly conditioned and dry to prevent

rust and pitting Chrome

Wash in warm water with soap or detergent Do not use harsh cleaners

CARING FOR TYPES OF METALS Copper

Use commercial cleaners to remove discoloration before regular washing

Stainless Steel Wash in hot, soapy water or warm chemicals and

water solution Rinse well-dry right away to avoid water spots

Nonstick Coating Use a plastic mesh scrubber to scrub inside the

non-stick pan to avoid scratching Remove residue from bottom of the pan or food

may burn

WHAT IS THIS TOOL?

Manual operated slicer made of stainless steel with adjustable blades to slice and julienne

Also known as a hand-held blender, stick blender, or burr mixer

Used to puree and blend foods

Mandolin Immersion Blender

WHAT DOES EACH MIXER ATTACHMENT DO?

WHAT’S THE DIFFERENCE? Convection

Has a fan that rotates the hot air around the food as it cooks

Conventional Have the heat source located on the floor of the

oven so that the heat rises

WHAT’S THIS??

MISE EN PLACE

PRE-PREPARATION STEPS1. Assemble tools2. Assemble ingredients 3. Wash, trim, cut, prepare, and measure the

ingredients4. Prepare the equipment (preheat oven, line

the baking sheets)

WHAT IS A SEASONING?Something that enhances the flavor of a dish without changing the dishSalt, Pepper, Sugar, and Acid are the 4 seasonings.

WHAT’S THE DIFFERENCE?

WHAT’S THE DIFFERENCE?

WHAT’S UNIQUE? Garlic and Onion

They are oil-soluble This means they work well when added to cooking oil

HOW DO YOU SEPARATE EGG WHITES?

HOW DO YOU WHIP EGG WHITES?

DEFINE… Barding

Wrapping an item (usually in meat) with strips of fat before cooking

Marinating Soaking an item in a combination of wet and dry

ingredients

DRY-HEAT COOKING METHODS

DRY-HEAT COOKING METHODS

DRY-HEAT COOKING METHODS

MOIST-HEAT COOKING METHODS

COMBINATION COOKING METHODS

WHAT IS PLATING?The decision about what serving vessel will be used to present the product•Layout of the items on the plate or bowl•Garnishing of the item is included in this decision

WHAT SHOULD YOU CONSIDER WHEN PLATING?1. Look at the plate/bowl as a picture frame.

Select the right dish for the portion size2. Maintain a good balance of colors.

Remember 3 colors are usually enough3. Height makes any plate more attractive4. Always cut the ingredients neatly and

uniformly5. Keep it simple

WHAT DOES RDA STAND FOR?Recommended Dietary Allowances

VEGETARIAN DIETS

DIETARY GUIDELINES1. Adequate nutrition within calorie needs2. Weight management3. Physical activity4. Fats5. Encourage food groups6. Carbohydrates7. Sodium and potassium8. Alcoholic beverages in moderation

MY PYRAMID

MY PYRAMID KEY THEMES

WHAT DOES THE FDA REQUIRE ON FOOD LABELS

1. Serving size and servings per container

2. Total calories and calories from fat

3. Total fat and saturated fat4. Trans fat5. Cholesterol6. Sodium7. Total carbohydrates and dietary

fiber8. Protein9. Vitamins A and C, Calcium, and

Iron

OBESITY Several causes of obesity are known:1. Poverty and food insecurity

Psychological food issues may develop after a period of extreme hunger or starvation

2. Family history3. Lack of physical activity4. Excessive caloric intake for their needs

Lack of nutrition knowledge, larger portion sizes, emotional reasons, or enjoyment of food