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 ___________ 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. 2 5.1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

3. Knives & Knife Care  Each knife is designed ………………………………  A good knife is made of ………………………………  The blade is made of metal and is either ……………………………… ………………………….. 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  _____________ 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

5. 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

6. 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. 280-283 6 5.1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

7. 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 _________________ _________________ _________________ with or without nonstick coating. 8 5.1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

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

10. Steamers & Broilers  _______________ allow the food to come into direct contact with the steam  ______________ steamer: steam is vented over the food 10 5.1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques  ____________ : the heat source is above the food.  1.  2.

11. Ranges, Griddles, Fryers, and Ovens 11 5.1 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

12. Holding and Serving Equipment  _____________: hot water bath used to keep food warm  Chafing dish: ______________________  Steam table: _________________________ 12 5.1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

13. 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. 13 5.2 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

14. 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, …………………………………………………….. 14 5.2 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

15. Seasoning and Flavoring  A seasoning is something that ………………………………………………….  There are four basic types of seasoning ingredients: 1. 2. 3. 4.  _____________________ should enhance the base ingredients of a dish 1. 2. 3. 15 5.2 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

16. 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 …………………………….. 16 5.2 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

17. Pre-preparation Techniques  Basic cooking techniques in pre-preparation includes:  1.  2.  3.  4.  Blanching: involves cooking in a liquid just long enough ………………………………………. 17 5.2 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

18. 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) 18 5.3 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

19. 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

20. 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

21. 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 ……………………………………………………………………… 21 5.3 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

22. 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 22 5.3 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

23. 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

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 ……………………………………………………… ………………………………………………………  Many foods can be baked or roasted in a microwave oven; they cook food with ……………………………………………………… ………………………………………………… 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:  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. 25 5.3 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

26. 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. 26 5.4 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

27. 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

28. 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 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:  1.  2.  3.  4.  5.  6. 29 5.4 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

30. 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 ___ 30 5.4 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques

31. 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 