© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter 5 Kitchen Essentials: Part 2—Equipment and Techniques

Receiving and Storage Equipment  The ___________ is where all food deliveries enter the restaurant or foodservice operation.  an employee checks the ______ and _______of the items ordered against those being delivered.  Storage:  Dry goods must be stored at least _______ off the floor on ____________ shelving.  __________ goods are stored in refrigerators and freezers Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

Knives & Knife Care  Each knife is designed ………………………………  A good knife is made of ………………………………  The blade is made of metal and is either ……………………………… ………………………… Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques  The blade of the knife has several parts:

Knives & Knife Care (cont.) Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques  _____________ is the regular maintenance required to keep knives in the best shape.  A ______________________ is used to grind and hone the edges of steel tools and implements (hold knife at a __________ angle)  A ___________ is a long metal rod that is used to remove the microscopic burrs that are created as a knife is used

Types of Knives  _______________: separate raw meat from the bone  _____________________: all-purpose knife for chopping, slicing, and mincing  _____________: cuts through bones  _______________: thin, flexible blade for cutting fish  ___________: trim and pare vegetables and fruits  _________________: slices breads and cakes  ____________: cutting the curved surfaces of vegetables

Hand Tools and Small Equipment  Every restaurant and foodservice kitchen has small hand tools and small equipment called __________.  Hand tools are easy to use, and are an essential part of food prepreparation.  See p Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

Measuring Utensils ________________________ are widely used in restaurant and foodservice kitchens to measure everything from spices to liquids to dry goods like oats, grains, sugar, and flour. They can also measure temperature. P Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

Pots and Pans  Pots and pans are available in many shapes and sizes and are made of a variety of materials, such as _________________ _________________ _________________ with or without nonstick coating Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

Processing Equipment: Cutters and Mixers  ____________________ are used to cut meats and vegetables and to mix sauces and batters  It is illegal for __________ to use, clean, or maintain cutters or mixers Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

Steamers & Broilers  _______________ allow the food to come into direct contact with the steam  ______________ steamer: steam is vented over the food Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques  ____________ : the heat source is above the food.  1.  2.

Ranges, Griddles, Fryers, and Ovens Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques  ___________________ are cooking units with open heat sources.  There are many types of ovens available to suit a variety of restaurant and foodservice operations. P. 295

Holding and Serving Equipment  _____________: hot water bath used to keep food warm  Chafing dish: ______________________  Steam table: _________________________ Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

Mise en Place  ___________________________ refers to the preparation and assembly of ingredients and equipment needed for a recipe  The basic elements of mise en place—  1.  2.  3.  4. These are the building blocks of a professional chef ’s training Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

Knife Basics  ____________and ___________ raw foods is one of the first steps of mise en place.  The hand that is not holding the knife, called the __________________, prevents slippage and helps to control the size of the cut.  When using a knife, …………………………………………………… Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

Seasoning and Flavoring  A seasoning is something that ………………………………………………….  There are four basic types of seasoning ingredients:  _____________________ should enhance the base ingredients of a dish Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

Herbs and Spices  ___________ are the leaves, stems, or flowers of an aromatic plant.  Spices are the ……………………………………………………  _________, _________, and _______ all speed the loss of flavor and color of spices and herbs  Add fresh spices and herbs …………………………………………………..  Use whole spices at …………………………… Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

Pre-preparation Techniques  Basic cooking techniques in pre-preparation includes:  1.  2.  3.  4.  Blanching: involves cooking in a liquid just long enough ……………………………………… Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

Heat Transfer  ______________________ is the transfer of heat from one item to another when the items come into direct contact with each other.  Convection is the transfer of heat caused by ……………………………………………………..  ______________________ does not require physical contact between the heat source and the food being cooked (microwave) Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

Dry-Heat Cooking Methods  Food cooked with dry heat must be …………………………………………………………  Several ways to add moisture:  _______________: inserting long, thin strips of fat into a large, naturally lean piece of meat with a needle  _____________: wrapping a lean piece of meat with strips of fat (bacon) before cooking  ______________________: soaking an item to provide moisture and flavor 19 dry-heat cooking, food is cooked either by ______ heat (grill) or by ___________ heat (an oven). 5.3 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

Dry heat cooking methods  _______________: rapid cooking method that uses high heat from above the food.  ________________: cooking above a heat source  ____________________________: cook food by surrounding the items with hot, dry air in the oven.  __________________: is cooking a food item on a hot, flat surface  _____________________: cooks food rapidly in a small amount of fat over relatively high heat. 20

Dry-Heat Cooking Methods (cont.)  _____________: closely related to sauté. Like sauté, it is a quick-cooking, dry-heat method.  ___________: cook in an oil over less intense heat than that used for sautéing or stir-frying.  _________________: bread or batter coat it, immerse (completely cover) it in hot fat, and fry it until it is done:  breading: same components as batter, but ……………………………………………………….  Recovery time is the amount of time it takes oil …………………………………………………………  The smoking point is the temperature at which oils begin ……………………………………………………………………… Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

Moist-Heat Cooking Methods  When ____________________, completely submerge food in a liquid that is at a constant, moderate temperature.  When ________________, cook food between 160°F and 180°F. The surface of the liquid should show some motion, but no air bubbles should break the surface.  ____________________: partially cook food (parboil) and then finish it later.  _____________ is cooking food by surrounding it in steam in a confined space Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

Combination-Cooking Methods  braising: (………………………………………………………)  __________ the food item in hot oil  partially cover it in ____________  finish cooking in the oven or stovetop ……………………………………………………………….  Stewing: (………………………………………………………)  _______________ pieces seared;  then add ______________ –more than braising (cover the food completely) 23 combination of dry-heat and moist-heat cooking methods 5.3 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

Sous Vide and Microwave Cooking  Sous vide: food is cooked for a long time (sometimes over 24 hours) Sous vide is French for “under vacuum.” Cooks place food in ……………………………………………………… ………………………………………………………  Many foods can be baked or roasted in a microwave oven; they cook food with ……………………………………………………… ………………………………………………… Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

Determining Doneness & Plating  There are two important qualities that cooks look for to determine a product’s doneness:  1.  2.  ____________________ is the amount of an item that is served to the guest.  Overportioning results in increased ……………………………………………………  _____________________: layout of the item on the plate or in the bowl and the garnishing of the item.  __________________ enhances the food being served Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

Healthy Diets  A healthy diet:  fruits, vegetables, ………………………………………………  Includes lean meats, …………………………………………..  Is low in _________________ fats, ________, ____(sodium), and added sugars  ____________________________ are daily nutrient standards established by the U.S. government Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

Vegetarian Diets  A vegan will consume no ______________________________________. They consume only _____________________________  A lacto-vegetarian consumes all the vegan items plus ___________________  An ovo-vegetarian consumes all vegan foods plus ______________  A lacto-ovo-vegetarian consumes all the vegan items plus _____________________ and ____________. 27 A ______________ is a person who consumes no meat, fish, or poultry products. There are different types of vegetarians: 5.4 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

Dietary Guidelines for Americans  The Dietary Guidelines for Americans 2005 is a document published jointly by the …………………………………………………..  ________nutrients are required for good health  Total fat should be less than ____ of total calories  ___________: Consume less than 300mg/day  Choose a variety of __________ and ________  Consume less than _____________ of sodium/day  Drink _____________in moderation Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

MyPyramid  MyPyramid translates the RDAs and dietary guidelines into the kinds and amounts of food to eat each day.  The MyPyramid symbol emphasizes six key themes:  1.  2.  3.  4.  5.  Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

Nutrition Labels  The mandatory components on the Nutrition Facts label are:  ____________ size and servings per container  Total ________ and calories from fat  Trans fat  ______________  _______________  Total ______________, dietary fiber, and ________  Protein  Vitamin __, vitamin __, calcium, and ___ Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

The Problem of Obesity 31 A person who is _______________________ has a weight that is greater than what is generally considered healthy. 5.4 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques 