Chapter 5 Kitchen Essentials Part 2Equipment and Techniques

Chapter 5 Kitchen Essentials: Part 2—Equipment and Techniques © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved.

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. 5. 1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques 2

Knives & Knife Care § The blade of the knife § Each knife is designed has several parts: ……………… § A good knife is made of ……………… § The blade is made of metal and is either ………………. . 5. 1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques 3

Knives & Knife Care (cont. ) § _______ 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. 1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques 4

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

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 5. 1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques 6

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 5. 1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques 7

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. 5. 1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques 8

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. 5. 1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques 9

Steamers & Broilers § ________ allow the food to come into direct contact with the steam § _______ steamer: steam is vented over the food § ______: the heat source is above the food. § 1. § 2. 5. 1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques 10

Ranges, Griddles, Fryers, and Ovens § __________ 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 5. 1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques 11

Holding and Serving Equipment § _______: hot water bath used to keep food warm § Chafing dish: ___________ § Steam table: _____________ 5. 1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques 12

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

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

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. 5. 2 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques 15

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

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

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) 5. 3 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques 18

Dry-Heat Cooking Methods dry-heat cooking, food is cooked either by ______ heat (grill) or by ______ heat (an oven). § 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 5. 3 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques 19

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

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 …………………………………… 5. 3 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques 21

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 5. 3 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques 22

Combination-Cooking Methods combination of dry-heat and moist-heat 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) 5. 3 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques 23

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 …………………………… 5. 3 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques 24

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. 5. 3 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques 25

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. 5. 4 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques 26

Vegetarian Diets A _______ is a person who consumes no meat, fish, or poultry products. There are different types of vegetarians: § 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 ______. 5. 4 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques 27

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 300 mg/day § Choose a variety of _____ and ____ § Consume less than _______ of sodium/day § Drink _______in moderation 5. 4 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques 28

My. Pyramid § My. Pyramid translates the RDAs and dietary guidelines into the kinds and amounts of food to eat each day. § The My. Pyramid symbol emphasizes six key themes: § 1. § 2. § 3. § 4. § 5. § 6. 5. 4 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques 29

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 ___ 5. 4 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques 30

The Problem of Obesity 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 31