Kitchen Basics

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Kitchen Basics

• Chapter 4

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Using Standardized Recipes

• 4.1

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Standardizing Recipes

• Standardized recipes must follow a format that
  is clear to anyone who uses them. (recipes from
  home can follow any format)
• Lists ing. First (in order they are to be used)
• Directions or method for putting the ingredients
  together
• Standardized Recipe Includes
• Ingredients (amount and order which they are
  used)
• Yield number of servings the recipe will make
• Temperature oven or stove top temperature
  (preheating ?)
• Time
• Equipment include size and type of pans and
  other equipment needed

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Measuring Methods

• Before you begin to prepare a recipe, you must
  understand the two basic systems of measuring
• Customary units most commonly used system in
  U.S. ex. teaspoons, gallons, ounces etc.
• Metric units based on multiples of 10 ex
  milliliters, liters, milligrams etc.

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Measuring Ingredients

• In a recipe, amounts of ingredients can be
  measured in several ways
• Volume is the amount of space an ingredients
  takes up (most ing. measured this way)
• Weight or heaviness
• Count or number of items
• How would I measure bananas, flour, fish, bread,
  oil, melons and ground beef?

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• Heaping measuring, means that you scoop up the
  ingredient with your measure, but do not level it
  off!
• What sizes do dry measuring cups usually come in?

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Measuring Fats

• Stick method used for fat that comes in ¼ lb.
  sticks (wrapper is marked in T.)
• Dry measuring cup packed the fat down into the
  cup, pressing firmly to remove air bubbles, level
  off top
• Water displacement method involves combining
  fat with water in a liquid measuring cup (first
  subtract the amount of fat to be measured from
  one cup, the difference is the amount of water to
  pour into the measuring cup. Example to measuring
  2/3 c. shortening, start with 1/3 c. of water.
  Fill shortening to water reaches 1 c.)

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Measuring by Weight

• Does a cup of water and popcorn weight the same
  amount?
• When using a food scale
• Decide what container you will weigh the food in
• Adjust the scale until it reads zero
• Add the food to the container until the scale
  shows the desired amount

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• I want you to tell me what 40F is equivalent to
  in Celsius?
• I want you to tell me what 25C is equivalent to
  Fahrenheit?

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Converting Recipes

• Yield means the number of servings or portions
  a recipe makes?
• Formula for increasing or decreasing recipe
  yields
• Decide how many servings you need (desired yield)
• Use the following formula
  Desired yield
  
  Original yield
  conversion factor ( to multiply ing. by)
• Multiply each ing. amount by the conversion
  factor.
• Convert answers into logical measuring amounts
• Make any necessary adjustments to equipment,
  temperature and time.

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• LETS CONVERT A RECIPE

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Questions???

1. What is a recipes yield?
2. Convert the following recipe ing. from customary
   units to metric units of measurement.
3. 1 c. milk
4. 1 lb butter
5. 2 T. vinegar
6. 1 oz. Parsley
7. One cup is equivalent to how many
8. Fluid ounces
9. Milliliters
10. Tablespoons
11. What is the difference between fluid ounces and
    weight ounces?
12. At what temperatures Fahrenheit and Celsius does
    water boil?

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Getting Ready to Cook

• 4.2

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Mise en Place

• Mise en place is French for to put in place
  and it means the preparation and assemble of
  ingredients, pans, utensils, and equipment or
  serving pieces needed for a particular dish or
  service.
• Assemble your tools
• Assemble you ingredients
• Wash, trim, cut, prepare, and measure your
  ingredients
• Prepare your equipment (preheat oven, line baking
  sheets, etc.)
• Planning ahead (break each menu item down to
  stages)

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Knife Basics

• http//www.cheftalk.com/content/display.cfm?articl
  eid118typearticle
• To use most knives, you will hold the food on the
  cutting board with one hand and hold the knife by
  the handle with the other.
• In every grip, the hand that is not holding the
  knife, called the guiding hand, prevents slippage
  and helps to control the size of the cut
• Proper placement is very important
• When cutting with a knife, use a back-and-forth
  sawing motion

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Pg. 192
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What is the difference between dry and fresh
herbs? How can I release the flavor of dry herbs?
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Where should you store your herb/spices?
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You need to define the following culinary terms
and term them in to me!
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Questions???

1. List three examples of mise en place activities
   that can help you with the preparation of a
   recipe?
2. Define the size and shape of the following cuts
3. Julienne
4. Dice
5. Brunoise
6. Batonnet
7. Mince
8. How are herbs different from spices?
9. How is clarified butter different from whole
   butter?

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Cooking Methods

• 4.3

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Cooking Methods

• There are three general types of cooking methods
• Dry-heat cooking prepared w/no liquid or fat
• Moist-heat cooking uses steam or liquid to cook
• Combination cooking uses both dry and moist
  heat

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• Food is cooked by direct heat (grilling) or by
  indirect heat closed environment (like an oven)
• Any food prepared must be naturally tender
  (marinating can help)

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Barbequing another form of grilling, basted
repeatedly w/a sauce during grilling
Baste you moisten during cooking w/pan
drippings, sauce or other liquid, helps prevent
food from drying out
Grilling very simple dry-heat method that is
excellent for cooking smaller pieces of food.
Special wood can be added, marinades can also
give unique flavor, appearance important,
crosshatch marks
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Broiling rapid cooking method that uses high
heat from a source located above the food. Food
becomes browned on top
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Roasting and baking cook food by surrounding
the items w/hot, dry air in the oven.
As the outer layers of the food become heated,
the foods natural juices turn to steam and are
absorbed into the food.
Roasting requires longer cooking times and often
used w/large cuts of meat. Baking is uncovered,
helps to develop a golden brown color on top
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Dry Heat Cooking Methods with Fat

• Sautéing
• Stir-frying
• Pan-frying
• Deep-frying
• Sautéing method cooks food rapidly in a small
  amount of fat over relatively high heat
• Fat/oil used adds to the flavor as to the
  moisture of the pan
• Juices released during cooking form a sauce

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Stir-Frying very small amount of oil is used in
a pan over high heat. Food cut into bite size
pieces, food is stirred constantly.
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Pan-frying often coated w/batter or breading
and then cooked in an oil over less intense heat.
Object is to produce a flavorful exterior w/a
crisp, brown crust, which helps retain the foods
juices and flavor
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Deep-frying food is breaded or batter-coated,
immersed in hot fat and fried until done.. The
outside of the food item develops a crispy
coating, while the inside stays most and tender,
foods deep fried must me naturally tender.
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Recovery time amount of time it takes oil to
reheat to the correct cooking temperature once
food is added. Smoking point is temperature at
which fats ad n oils begin to smoke, which means
that the fat has begun to break down

• There are 3 slightly different methods for
  deep-frying foods
• Swimming method batter coated foods are dropped
  into hot oil, once food surface, turned over once
  and done.
• Basket method breaded, placed in basked and
  lowered into hot oil
• Double-basket method used for certain foods
  that nee to be full submerged in hot oil for a
  longer period

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Moist-heat techniques produce foods that are
delicately flavored and moist with a rich broth
Boil to cook food in a liquid that has reached
boiling point (can break up delicate food.
Poaching and simmering food is completely
submerged in a liquid that is kept at a constant
moderate temperature. The liquid needs to be
well flavored, cooked between 160-180F
Blanching food is placed in a pot of cold water
and the liquid is then brought to a boil. Food
is only boiled for a short time and then shocked
in ice cold water.
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Shallow poaching cooks food by using a
combination of steam and a liquid bath. Best
suited to foods that are cut into portion-sized
pieces. The food is partially covered by a
liquid containing an acid and herbs and spices in
a covered pan.
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Steaming method cooks food over, but not
directly in, boiling liquid. In steaming the
food is placed on a rack above boiling liquid
within a closed cooking port. Steamed foods
retain their color, shape, nutrients and flavor
better. Steamed foods should be cooked until
just done, but not overdone.
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Combination Cooking

• Combination cooking using both dry-heat and
  moist-heat cooking methods.
• Braising food item is first seared in hot oil,
  then slowly cooked tightly covered in a small
  amount of liquid, and then finished in the oven
  or on the stovetop until it is tender. (cause
  tough connective tissue of lean meats to become
  tender) three techniques
• Daube usually made w/red meat an red wine
• Estouffade French term for both braising and
  its dish
• Pot roasting common American term also
  traditional dish
• Stewing similar to braising, but the main food
  items is first cut into bite-sized pieces,
  requires more liquid. Various types of stews
• Blanquette white stew made from veal, chix, or
  lamb garnished w/mushrooms and pearl onions
• Bouillabaisse Mediterranean fish stew
• Fricassee white stew made from veal, poultry or
  small game
• Goulash comes from Hungary seasoned w/paprika
  served w/potatoes or dumplings
• Navarin prepared with lamb and garnished with
  root vegetables, onions and pearls
• Ragout French term for stew that means
  restores the appetite
• Matelote special type of fish stew, usually
  prepared with eel

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Questions???

• State whether each of the following cooking
  methods is a dry-heat, moist-heat or combination
  cooking method.
• Steaming Grilling Braising
• Roasting Stir-frying Sautéing
• Poaching Baking Simmering
• What is basting?
• Describe the texture of foods that have been
  deep-fried?
• Why are braising and stewing called combination
  cooking methods?
• What is the difference between boiling and
  simmering?