1. ProStart Chapter 4 Kitchen Basics

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

3. 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

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

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

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

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

8. 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

9. 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.

10. 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.

11. 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

12. 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

13. 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

14. 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

15. 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

16. 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