Professional Cooking I

1
Professional Cooking I

• Mise En Place II

2
Mise En Place

• Every thing in its place!

3
Recipe Usage

• Contents of standard recipe
• Name of food being prepared
• Amount of ingredients needed
• Weight
• Measure
• Clear Directions
• Cooking Temperature
• Cooking and Preparation Time

4
Recipe Usage

• Contents of Standard Recipe
• Yield
• Total quantity / number of servings
• Serving size / servings per pan

5
Recipe Usage

• HERB BROTH
• Yield 1 gal
• Ingredients Amount
• fresh sorrel leaves 7.5 oz
• fresh lettuce leaves 3.75 oz
• fresh chervil leaves 1.25 oz
• sea salt 2.5 t
• fresh butter 1.25 oz
• water 1 gal, 1.5 C
• Method
• 1. Wash the vegetables and cook them in the
  water.
• 2. Add salt and butter.
• 3. Strain.
• 4. Just before serving, parsley and lemon juice
  can be included.
• note beet or spinach leaves may be added to the
  stock if desired.
• Recipe from 1884 Codex

6
Recipe Usage

• HERB BROTH
• Yield 1 gal
• Ingredients Amount
• fresh sorrel leaves 7.5 oz
• fresh lettuce leaves 3.75 oz
• fresh chervil leaves 1.25 oz
• sea salt 2.5 t
• fresh butter 1.25 oz
• water 1 gal, 1.5 C
• Method
• 1. Wash the vegetables and cook them in the
  water.
• 2. Add salt and butter.
• 3. Strain.
• 4. Just before serving, parsley and lemon juice
  can be included.
• note beet or spinach leaves may be added to the
  stock if desired.
• Recipe from 1884 Codex

7
Recipe Usage

• HERB BROTH
• Yield 1 gal / 16 8 oz portions
• Ingredients Amount
• fresh sorrel leaves 7.5 oz
• fresh lettuce leaves 3.75 oz
• fresh chervil leaves 1.25 oz
• sea salt 2.5 t
• fresh butter 1.25 oz
• water 1 gal, 1.5 C
• parsley, chopped 1 oz
• lemon juice, fresh 1/3 C
• Method
• 1. Wash the vegetables.
• 2. Place water in an appropriate size heavy
  bottomed stock pot and on high heat bring to a
  boil.
• 3. Add vegetables, reduce heat to medium and
  simmer for thirty minutes.
• 4. Add salt and butter and continue to simmer for
  15 minutes.
• 5. Strain through china cap and then a chinoise.
• 6. Place in stainless steel baine marie and hold
  hot for service.
• 7. Place lemon juice in appropriate container and
  hold warm for service.

8
Recipe Usage

• Recipe Use
• Read recipe completely, thoroughly
• Check amount needed and recipe yield
• Adjust recipe as needed
• Assemble and measure ingredients
• Collect needed utensils
• Follow directions for preparation and cooking
• Store or serve as required and directed

9
Weights and Measures

• Weigh
• To measure food by using a scale.
• Measure
• To measure food by volume using measuring
  equipment.

10
Weights and Measure

• Importance of Accuracy
• Prevent food waste
• Quality control
• Portion control
• Saves time

11
Weights and Measures

• US Standard Volume Measure
• Teaspoon (t)
• Tablespoon (T)
• Cup (C)
• Pint (pt)
• Quart (qt)
• Gallon (gal)
• Fluid Ounce (fl oz)

• US Standard Weight Measure
• Ounce (oz)
• Pound (lb / )
• An oz and fl oz are only equal in relation to
  water or a water like substance such as milk.

12
Weights and Measures

• Weight Measure
• Most accurate method of ingredient measurement
• Measure of density
• Generally used for dry ingredients
• Measured with a scale
• Balance / Beam / Bakers Scale
• Spring / Portion Control Scale
• Electronic Scale

13
Weight and Measure

• Measure of volume
• Generally used for liquid ingredients and very
  small amount of dry ingredients

14
Weights and Measures

• Equipment
• Teaspoon measure
• Tablespoon measure
• Cup Measure
• Pint Measure
• Quart Measure
• Gallon Measure

15
Weights and Measures

• Equivalent Measures
• 3 t 1 T
• 16 T 1 C
• 2 C 1 pt
• 2 pt 1 qt
• 4 qt 1 gal

16
Weights and Measures

• Equivalent Measures
• 1 T 1/2 fl oz
• 1 C 8 fl oz
• 1 pt 16 fl oz
• 1 qt 32 fl oz
• 1 gal 128 fl oz
• Remember 16 fl oz is equal to 16 oz (1 lb) only
  when water or its equivalent is being measured.

17
Weights and Measures

• Weight Equivalent
• 16 oz 1 lb
• Measure versus Weight
• 1 pt (16 oz / 16 fl oz) water 1 lb
• 16 oz (1 lb) flour 1 qt flour (approximate)
• Density Volume

18
Weights and Measures

• Techniques of accurate
• Weighing
• Set scale at zero
• Adjust scale for weight of container
• Measuring
• Dry ingredients
• Heap measure with food, level off with spatula
• Liquid ingredients
• place measure on flat surface, fill carefully to
  proper point

19
Application of Heat

• Heat can be applied to food or taken away from
  the item.

20
Application of Heat

• Heat moves in the direction towards cold.
• heat energy is absorbed by something cold
• The amount of heat absorbed by the cold substance
  is limited by two factors
• Heat energy will seek to reach equilibrium with
  its surroundings, unless something prevents this.

21
Application of Heat

• Heat impacts
• Flavor
• Texture
• Aroma

22
Application of Heat

• The increase or decrease of heat present in an
  item is
• Ice cream, cold!
• Crème Anglaise, warm or hot!

23
Application of Heat

• Basics to be remembered
• Pre-heat/pre-chill serving plates and bowl
• Pre-heat oven, deep-fat fryer, steam table
• Pre-heat sauté pan
• Shock blanched vegetables