1. © 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

2. Receiving and Storage Equipment  The receiving area is where all food deliveries enter the restaurant or foodservice operation.  an employee checks the quality and quantity of the items ordered against those being delivered.  Storage:  Dry goods must be stored at least 6 inches off the floor on stainless-steel shelving.  Perishable goods are stored in refrigerators and freezers. 2 5.1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

3. Knives & Knife Care  Each knife is designed for a specific purpose.  A good knife is made of stainless steel because it stays sharp for a long time.  The blade is made of metal and is either forged or stamped. 3 5.1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques  The blade of the knife has several parts:

4. Knives & Knife Care (cont.) 4 5.1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques  Honing is the regular maintenance required to keep knives in the best shape.  A sharpening stone is used to grind and hone the edges of steel tools and implements (hold knife at a 20 degree angle)  A steel is a long metal rod that is used to remove the microscopic burrs that are created as a knife is used

5. Types of Knives  Boning knife: separate raw meat from the bone  Chef’s (French) knife: all-purpose knife for chopping, slicing, and mincing  Cleaver: cuts through bones  Fillet knife: thin, flexible blade for cutting fish  Paring knife: trim and pare vegetables and fruits  Serrated slicer: slices breads and cakes  Tourne’: cutting the curved surfaces of vegetables

6. Hand Tools and Small Equipment  Every restaurant and foodservice kitchen has small hand tools and small equipment called smallware.  Hand tools are easy to use, and are an essential part of food prepreparation.  See p. 280-283 6 5.1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

7. Measuring Utensils 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. 283-284 7 5.1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

8. Pots and Pans  Pots and pans are available in many shapes and sizes and are made of a variety of materials, such as copper, cast iron, chrome, stainless steel, and aluminum, with or without nonstick coating. 8 5.1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

9. Processing Equipment: Cutters and Mixers  Cutters and mixers are used to cut meats and vegetables and to mix sauces and batters. 289-291  It is illegal for minors to use, clean, or maintain cutters or mixers. 9 5.1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

10. Steamers & Broilers  Steamers allow the food to come into direct contact with the steam  Convection steamer: steam is vented over the food 10 5.1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques  broilers: the heat source is above the food.  Rotisserie  salamander

11. Ranges, Griddles, Fryers, and Ovens 11 5.1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques  Ranges 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

12. Holding and Serving Equipment  Bain marie: hot water bath used to keep food warm  Chafing dish: keep food hot on buffet table  Steam table: holds hotel pans above 135 degrees 12 5.1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

13. Mise en Place  Mise en place refers to the preparation and assembly of ingredients and equipment needed for a recipe  The basic elements of mise en place—  knife cuts  flavorings  herbs and spices  and basic preparations These are the building blocks of a professional chef ’s training. 13 5.2 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

14. Knife Basics  cleaning and cutting raw foods is one of the first steps of mise en place.  The hand that is not holding the knife, called the guiding hand, prevents slippage and helps to control the size of the cut.  When using a knife, move the knife in a smooth downward and forward slicing motion. 14 5.2 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

15. Seasoning and Flavoring  A seasoning is something that enhances the flavor of an item without changing the primary flavor of the dish.  There are four basic types of seasoning ingredients: SaltsSugars PeppersAcids  Flavoring should enhance the base ingredients of a dish Herbsspicesextract 15 5.2 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

16. Herbs and Spices  Herbs are the leaves, stems, or flowers of an aromatic plant.  Spices are the bark, roots, seeds, buds, or berries of an aromatic plant.  Heat, light, and air all speed the loss of flavor and color of spices and herbs  Add fresh spices and herbs toward the end of cooking  Use whole spices at the beginning of the cooking process 16 5.2 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

17. Pre-preparation Techniques  Basic cooking techniques in pre-preparation includes:  separating eggs  whipping egg whites and whipping cream  setting up a bain-marie  making parchment liners for pans  Blanching: involves cooking in a liquid just long enough to cook the outer portion of the food. 17 5.2 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

18. Heat Transfer  Conduction 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 the movement of molecules (in the air, water, or fat)  Radiation does not require physical contact between the heat source and the food being cooked (microwave) 18 5.3 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

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

20. Dry heat cooking methods  Broiling: rapid cooking method that uses high heat from above the food.  Grilling: cooking above a heat source  Roasting and baking: cook food by surrounding the items with hot, dry air in the oven.  Griddling: is cooking a food item on a hot, flat surface  Sautéing: cooks food rapidly in a small amount of fat over relatively high heat. 20

21. Dry-Heat Cooking Methods (cont.)  Stir-fry: closely related to sauté. Like sauté, it is a quick- cooking, dry-heat method.  Pan-fry: cook in an oil over less intense heat than that used for sautéing or stir-frying.  Deep-fry: 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 they are not blended together (seasoned flour and an egg and buttermilk dip).  Recovery time is the amount of time it takes oil to reheat to the correct cooking temperature once food is added.  The smoking point is the temperature at which oils begin to smoke, which means it has begun to break down. 21 5.3 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

22. Moist-Heat Cooking Methods  When simmering, completely submerge food in a liquid that is at a constant, moderate temperature.  When poaching, cook food between 160°F and 180°F. The surface of the poaching liquid should show some motion, but no air bubbles should break the surface.  Blanching: partially cook food (parboil) and then finish it later.  Steaming is cooking food by surrounding it in steam in a confined space 22 5.3 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

23. Combination-Cooking Methods  braising: (Daube – beef, vegetables, wine; pot roasting)  sear the food item in hot oil  partially cover it in liquid  finish cooking in the oven or stovetop (long, slow cooking breaks down connective tissue)  Stewing: (blanquette – white stew; Navarin – made w/ mutton)  bite-sized pieces seared;  then add liquid –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

24. 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 airtight plastic bags and then place the bags in water that is hot but well below boiling point.  Many foods can be baked or roasted in a microwave oven; they cook food with waves of energy or radiation—microwaves—rather than with heat. 24 5.3 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

25. Determining Doneness & Plating  There are two important qualities that cooks look for to determine a product’s doneness:  desired texture  the minimum internal  Portioning is the amount of an item that is served to the guest.  Overportioning results in increased cost and lower profit from an item.  Plating: layout of the item on the plate or in the bowl and the garnishing of the item.  Garnish enhances the food being served. 25 5.3 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

26. Healthy Diets  A healthy diet:  fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products  Includes lean meats, poultry, fish, beans, eggs, and nuts  Is low in saturated and trans fats, cholesterol, salt (sodium), and added sugars  Recommended Dietary Allowances are daily nutrient standards established by the U.S. government. 26 5.4 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

27. Vegetarian Diets  A vegan will consume no dairy, eggs, meat, poultry, fish, or anything containing an animal product. They consume only grains, legumes, vegetables, fruit, nuts, and seeds.  A lacto-vegetarian consumes all the vegan items plus dairy products.  An ovo-vegetarian consumes all vegan foods plus eggs.  A lacto-ovo-vegetarian consumes all the vegan items plus dairy products and eggs. 27 A vegetarian 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

28. Dietary Guidelines for Americans  The Dietary Guidelines for Americans 2005 is a document published jointly by the Department of Health and Human Services and the USDA.  40 nutrients are required for good health  Total fat should be less than 30% of total calories  Cholesterol: Consume less than 300mg/day  Choose a variety of fruits and vegetables  Consume less than 2300 mg (1 tsp) of sodium/day  Drink alcohol in moderation 28 5.4 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

29. 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: 29 5.4 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques 1.Proportionality 2.Variety 3.Physical Activity 4.Moderation 5.Gradual Improvement 6.Personalization

30. Nutrition Labels  The mandatory components on the Nutrition Facts label are:  Serving size and servings per container  Total calories and calories from fat  Trans fat  Cholesterol  Sodium  Total carbohydrate, dietary fiber, and sugars  Protein  Vitamin A, vitamin C, calcium, and iron 30 5.4 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

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