ProStart Chapter 4 Kitchen Basics

Combination Cooking A combination of both dry-heat and moist- heat cooking methods.

Dry Heat Cooking Preparing food without adding liquid, with or without fat. Grilling BBQ Broiling Roasting Baking Microwaving Sautéing Stir-frying Pan frying Deep-fat-frying

Standardized Recipe Lists the ingredients first, in the order they are to be used, followed by directions.

Mise en Place “To put in place” Preparation and assembly of ingredients, & equipment needed.

Moist Heat Cooking Uses liquid or steam to cook food. Boiling Shallow Poach/Poach Simmering Blanching Steaming

Barding Tying fat (like bacon) around lean meat to prevent drying out while roasting.

Identify the components and functions of a standardized recipe. Ingredients: listed in order of use Yield: amount it makes Temperature, time and equipment: size of pan, oven temperature and preheating Step-by-step directions: how and when Nutritional information: optional, but nice

Describe the use of common liquid and dry measure tools. Dry measures: ¼, 1/3, ½, 1 cup. Fill to top, spoon or pack as directed. Level off, use a rubber scraper if necessary Liquid: Level surface, eye level for accurate reading. For small amounts use measuring spoons.

Explain the difference between customary and metric units of measure. Customary: US, ounces, teaspoons, tablespoons, cups, pints, gallons. Metric: Based on multiples of 10. Milliliters, liters, grams, etc… Can convert, easier to use correct measuring tools.

Identify different functions of 10 types of knives. Boning: Separating raw meat from bone Butcher: Cutting and trimming raw meat Chef or French: All purpose, chopping, slicing Cleaver: Cutting or chopping through bones Fillet: Filleting fish Paring: Paring, peeling, trimming vegetables and fruits Serrated slicer: Cutting bread, cake and similar items Slicer: Slicing cooked meat Tourne: Cutting curved surface vegetables Utility: Light cutting and chopping

List common spices and herbs and describe their uses. Basil: Italian cooking Bay Leafs: Soups, Stews Cilantro: Mexican Food Mint Leafs: Desserts Rosemary: Meat, potatoes Sage: Pork, turkey Chile pepper: Spicy food Cinnamon: Desserts Cumin: Chile Ginger: Chicken, desserts Nutmeg: Italian, desserts Poppy seeds: Breads, salad dressing Vanilla bean: Desserts

Describe and demonstrate several basic preparation techniques, including clarifying butter, separating eggs, whipping egg whites, setting up a bain marie and making parchment liners. Clarifying Butter: Melt butter over med. Heat. Remove from heat. Skim the surface foam. Ladle leaving milk solids in the bottom. Separating Eggs: Crack egg. Transfer the egg back and forth between the halves of the shell, letting the white drop into a bowl. Whipping egg whites: Clean bowl, room temperature. When foamy increase speed. Soft peak, Medium peak, Stiff peak. Don’t over beat. Bain Marie: Deep pan, add food containers, pour boiling water to fill ½ to 2/3 full around food containers. Parchment liners: Trace pan onto paper, cut

Describe dry-heat cooking methods and list the foods to which they are suited. Grilling/BBQ: Meats, vegetables – heat below Broiling: Meat, vegetables, bread – heat on top Roasting and Baking: Meat, vegetables, desserts, bread, pie – dry heat all around Sauteing: Meat, vegetables – little fat, high heat Stir-frying: Meat, vegetables - small oil, hot heat, constantly stirred, crisp results Pan frying/Deep frying: batter covered food (chicken, shrimp), potatoes – lower temperature, lots of oil

Describe moist-heat cooking methods and list the foods to which they are suited. Boiling: vegetables, pasta, potatoes – high heat, lots of water Shallow Poach: fish, fruit, eggs – little liquid, low/simmering heat Poach/Simmering: meats, vegetables – covered in water, simmering Blanching: vegetables – hot water, cold water Steaming: vegetables, fish - not in liquid

Describe combination cooking methods and list the foods to which they are suited. Braising: pot roast - sear in hot oil, then slowly cooked in small amount of liquid Stewing: meat - bite sized pieces, blanched or seared, more liquid Bouillabaisse, Goulash, Ragout