1. Y1.U5.2 Getting Ready to Cook

2. What is Mise en Place Proper knife use Difference between seasoning and flavoring Basic pre-preparation technique

3. Mise En Place French for “put in place” Refers to the preparation and assembly of ingredients, pans, utensils, equipment, or serving pieces needed for a particular dish or service. Requires planning Needed because Too much to do at last minute Food is best immediately after preparation

4. Mise- step by step 1. Identify each ingredient and piece of equipment needed to prepare, finish and hold each item for service. Preferably the night before. (Read recipe). 2. Prepare a timeline: what needs to be done (steps), what order (prioritize), how much time for each step. Attention to detail. 3. Assemble workstation (cutting board, containers/sanitation), tools, ingredients, 4. Preform advance preparation consistent with providing the best possible product. Store to prevent time-temperature abuse, nutrient/moisture loss. 5. During service balance need to work quickly and the need to provide safe, high quality food. 6. After service, clean station, store leftovers appropriately. 7. Review. What went well, what could be improved.

5. Knife Grip

6. Knife Grip, Claw

7. Knife Cuts

11. [ [skill demo]

12. Seasoning & Flavor Seasoning Enhances the flavor of an item without changing the primary flavor of a dish Salt Pepper Sugars Acids Flavor The way a food tastes Flavoring can enhance or bring another flavor to the product- (change the flavor) Herbs Spices Extracts Fruits/Vegetables Aromatic liquids Cured foods

13. Herb/Spice

14. Herb Herb: aromatic plants whose leaves, stems or flowers are used to add flavors to other foods

15. Basil Flavor: Fragrant and spicy — almost peppery Great with: Tomatoes, vegetables, poultry, grilled pizzas, salads Notes: It's best used as whole leaves or torn. Smaller leaves at top of bunch are the sweetest.

16. Bay Flavor: fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme Great with: soups, stews, meat, seafood and vegetable dishesoreganothyme Notes: The leaves are most often used whole (sometimes in a bouquet garni) and removed before serving (they can be abrasive in the digestive tract)bouquet garni

17. Chives Flavor: Subtle onion with grass-like leaves Great with: Egg dishes, soups, sauces, baked potatoes, fish Notes: Snip with scissors for best results. Chive flowers make a pretty garnish.

18. Cilantro Flavor: A lively flavor; soapy, some say; looks similar to flat- leaf parsley Great with: Asian, Mexican and Indian dishes; mix in salsas and chutneys Notes: Leaves become bitter after plant flowers. Dried seeds are the spice coriander.

19. Dill Flavor: Fresh and grassy; feathery leaves used in pickle brine Great with: Tuna salad, omelets, vegetables, seafood dishes, yogurt dressing for cucumbers, herb vinegars Notes: Use dill fresh or add to hot food just before serving.

20. Mint Flavor: Cool; brightens up both savory and sweet dishes Great with: Beverages, jellies, sauces, marinades for meat and vegetables; often tossed with buttered peas Notes: The most popular variety is spearmint. To dry, hang in a dark place with low humidity.

21. Oregano Flavor: Earthy; balances acidic tomatoes — hence common on pizza Great with: Lamb, beef, eggs, beans, eggplant Notes: It's closely related to marjoram (but more pungent), so they aren't classified separately.

22. Parsley Flavor: Peppery and fresh; curly parsley is milder than flat-leaf Italian Great with: Salads, vegetables (especially potatoes), pasta Notes: Either variety is a breath freshener.

23. Rosemary Flavor: Pungent aroma and pine flavor Great with: Mediterranean dishes, lamb, poultry, fish, breads; add sprigs or finely chopped leaves to long- cooking stews Notes: When grilling, sturdier stems make good skewers; branches can be a basting brush.

24. Sage Flavor: Very aromatic and woodsy. Great with: Fresh sausage, holiday stuffing for turkey, rich meats like pork, goose and duck. Notes: Soft Downy leaves. Deep-fried sage is a lovely garnish.

25. Tarragon Flavor: Reminiscent of licorice Great with: Poultry, fish, shellfish, vegetables, vinegar and eggs; indispensable in the French béarnaise sauce Notes: Two types; French is preferred over the more bitter Russian.

26. Thyme Flavor: Minty and citrusy Great with: Mediterranean dishes, stews, eggs, seafood, poultry; toss sprigs into boiling water to flavor steamed rice Notes: Strip leaves from stems by pulling through fork tines.

27. Herb Blends Fines Herbes French Chervil: chive: parsley: tarragon

28. Herb Blends Herbs de Provence French Dried savory, basil, fennel, thyme, oregano, (lavender)

29. Spice The bark, roots, seeds, buds, or berries of an aromatic plant.

30. Allspice Flavor: Cinnamon, nutmeg and clove. Great with: Braises, forcemeat, fish, pickles, dessert. Notes: Columbus thought it was pepper.

31. Annatto (Achiote) Flavor: Light citrus flavor. Great with: Soup, stew, sauce Notes: imparts yellowish/orange color.

32. Anise (star) Flavor: Sweet, spicy licorice. Great with: Southeast Asian, savory dishes, desserts, baked goods, liquor. Notes: Similar to fennel.

33. Caraway Flavor: Delicate, similar to, but sweeter than anise seeds. Great with: Austrian, German, Hungarian, rye bread, soup, stew, cheese, liqueur. Notes: Parsley family.

34. Cardamom Flavor: Strong aroma, sweet spicy flavor. Great with: Curries, baked goods, pickles. Notes: Chai tea.

35. Celery Seed Flavor: Strong celery flavor. Great with: Salad, coleslaw, salad dressing, soup, stew, tomatoes, baked goods. Notes: Seed of wild celery (lovage).

36. Cinnamon Flavor: Sweet, warm. Great with: Baked goods, dessert, curry, stew, beverage. Notes: Bark. Sri Lanka/Ceylon: true. Others: Cassia. (Korintje, Pandang).

37. Cloves Flavor: Sweet, pungent, peppery aroma. Great with: Saline foods, stock, sauce, curry, pickle, baked goods.. Notes: Flower of unopened tropical evergreen.

38. Coriander Flavor: Citrus-like (seed). Great with: Asian, Indian, Middle Eastern, curry, forcemeat, pickles, baked goods. Notes: Flavor very different from herb.

39. Cumin Flavor: Spicy, lemon, nutty, with a bite. Great with: India, Mexican, Middle Eastern, curries, chili. Notes: Similar chemical irritants to capsaicin.

40. Dill Seed Flavor: Strong, slightly bitter, notes of anise, oregano and cedar. Great with: Northern and eastern European, pickle, sauerkraut, bread, salad dressing. Notes: Parsley family.

41. Fennel Seed Flavor: Sweet Licorice. Great with: Italian, Mediterranean, Chinese, Scandinavian, sausage fish, shellfish, tomatoes, baked goods. Notes: Not directly related to Anise.

42. Fenugreek Flavor: Bitter/pungent; hay like aroma. Great with: Indian cuisine, curry, meat marinade, poultry, chutney. Notes: Not directly related to Anise.

43. Mace Flavor: Strong nutmeg. Great with: Forcemeat, pork, fish, spinach, baked goods, desserts. Notes: Membrane of nutmeg.

44. Nutmeg Flavor: Sweet, peppery. Fragrance clove, mint, lavender, pine Great with: Dairy, sauce, soup, baked goods, desserts. Notes: More delicate than mace.

45. Saffron Flavor: bitter, spicy, slight citrus; sweet floral bouquet Great with: Paella, Bouillabaisse, Risotto Milanese, pilaf, sauce, soup, baked goods. Notes: Most expensive spice in the world.

46. Turmeric Flavor: Mildly bitter spicy. Great with: Indian and Middle Eastern cuisine, curry. Notes: Often used for color.

47. Spice Blends Chili Powder Southwest/Mexican Dried chili as base, cumin, clove, coriander, garlic, oregano Chili, soup, stew, sauce

48. Spice Blends Five Spice Chinese Szechwan pepper corns: star anise: cinnamon: cloves: fennel Meat, fish, vegetable, sauce

49. Spice Blends Curry Indian Cardamom, chiles, clove, cinnamon, coriander, cumin, fennel, fenugreek, mace, nutmeg, saffron, tamarind, turmeric Meat, seafood, vegetable, rice, sauce, soup

50. Spice Blends Garam Masala Indian Black pepper, clove, cinnamon, coriander, cumin, fennel, cardamom, mace, nutmeg, dried chilies Fish, lamb, pork, poultry, cauliflower, potatoes

51. Spice Blends Quatre èpices French Pepper, allspice, ginger, cinnamon, cloves, nutmeg Stew, soup, vegetable

52. Storing Spice and Herbs Heat, light and air speed loss of flavor Tightly lidded glass jar. Avoid storing close to stoves, dishwashers, sinks, air-ducts, direct sunlight Replace at least yearly, check expiration date.

53. Spice/Herb Notes 3 parts fresh = 1 part dried leaf = ½ part dried ground Amount/Rule of Thumb: 1% ground by weight or ¼ tsp. per lb. Hot peppers: Consider using half the General Rule of Thumb amount to start. When scaling up recipes, consider increasing by 1.5 instead of 2. Add volatile spice/herb (vanilla, cilantro, cardamom) at the end of cooking Garlic and onion are oil-soluble, add to the dish with oil to distribute flavors [demo: egg separate/whip, bain-marie]