food prep Flashcards
3 departments of commercial kitchen
rotisserie, under the control of the meat chef
oven, under the control of the pastry chef
stove, run by the cook
greatest chef of the period following the french revolution
Marie-Antoine Carême (1784-1833)
The complex cuisine of the aristocracy
called Grande Cuisine
the greatest chef of his time, is still revered by chefs and gourmets as the father of twentieth-century cookery
Georges-Auguste Escoffier (1847-1935)
george escoffier 2 main contributions
(1) the simplification of classical cuisine and the classical menu
(2) the reorganization of the kitchen
the most influential chef in the middle of the twentieth century
Fernand Point (1897-1955)
Hazard Analysis Critical Control Point (HACCP) system
One effective system food-service establishments can use to ensure food safety
4 types of food hazard
biological hazard
chemical hazard
physical hazard
allergens
most important kind of biological hazards
microorganisms
A microorganism that can cause disease
pathogen
4 kinds of microorganism can contaminate food and can cause illness
bacteria
viruses
fungi
parasites
4 types of bacteria
harmless bacteria
beneficial bacteria
undesirable bacteria
disease-causing bacteria, pathogens
conditions for bacteria to grow
food
moisture
temperature
acidity
oxygen
time
viruses
smaller than bacteria
parasites
organism that can survive only by living on or inside another organism
fungi
These organisms are associated primarily with food spoilage rather than food-borne disease
the basic kitchen organization
menu
type of establishments
size of the operations
physical facilities
classical brigade
FATTOM
Food
acidity (7.5 to 4.6 slightly acidic ph)
temperature (41F/5C and 135F/57C, limit is 60)
time
oxygen
moisture
CCP
critical control points
CLAYGO
clean as you go
3 knife materials
carbon steel
traditional stainless steel
high carbon stainless steel
13 parts of the knife
point
tip
edge
heel
spine
bolster
finger guard
return
tang
scales
rivets
handle guard
butt
point
very end of the knife, which is used for piercing
tip
tip first third of the blade, used for small or delicate work
edge
cutting surface of the knife, extends from the point to the heel
heel
heel rear part of the blade, used for cutting activities that require more force
spine
the top, thicker portion of the blade, adds weight and strength
bolster
thick metal portion joining the handle and blade, adds balance
finger guard
portion of bolster that keep the cook’s hands away from slipping onto blade
return
the point where the heel meets the bolster
tang
portion of metal blade that extends to the handle
scales
the 2 portions of handle material (wood, plastic, composite) that are attached either side of the tang
rivets
the metal pins that hold the scales
handle guard
the lip below butt of the handle
butt
terminal end of the handle
knives and their uses
french knife or chef knife
santoku knife or Japanese cook knife
utility knife or salad knife
paring knife
boning knife
slicer
serrated slicer
butcher knife
scimitar or steak knife
cleaver
oyster knife
clam knife
vegetable peeler
cutting board
french or chef knife
Most frequently used knife in the kitchen, for general-purpose chopping, slicing, dicing, and so on
santoku or japanese cook’s knife
A wide-bladed knife that is becoming increasingly popular as a substitute for the traditional chef’s knife
utility knife or salad knife
Used mostly for pantry work,
cutting and preparing lettuce, Fruits, and so on. Also useful for carving roast chicken and duck.
paring knife
used for trimming and paring vegetables and fruits
boning knife
Used for boning raw meats and poultry. Stiff blades are used for heavier work. Flexible blades are used for lighter work and for filleting fish.
slicer
used for carving and slicing cooked meats
serrated slicer
Like a slicer, but with a serrated edge. used for cutting breads, cakes, and similar items
butcher knife
A heavy, broad, slightly curved blade. Used for cutting, sectioning, and trimming raw meats in the butcher shop
Scimitar or steak knife
A curved, pointed blade. Used for accurate cutting of steaks
Cleaver
A heavy, broad blade. Used for cutting through bones
Oyster knife
A short, rigid, blunt knife with a dull edge. Used for opening oysters
Clam knife
A short, rigid, broad-bladed knife with a slight edge. Used for opening clams
Vegetable peeler
A short tool with a slotted, swiveling blade. Used for peeling vegetables and fruits
Cutting board
important partner to the knife
green for vegetables
red for meat
2 important kinds of measurement in the kitchen
ingredient measurement
portion measurement or portion control
ingredient measurement
weight
volume
count
weight
measures how heavy the item is
ap weight
weight of the item as purchased, before any trimming is done. Also known as APQ (as purchased quantity).
ep weight
weight after all inedible or non-servable parts are trimmed off. Also known as EPQ (edible portion quantity).
volume
how much space an item fills. Volume measures are used for liquids.
count
measuring ingredients by count is done in these circumstances
portion control
is the measurement of portions to ensure the correct amount of an item is served
6 accessories
cutting board
carving fork
shears
honing steel
knife block
rubber mat
cutting board
used in conjunction with knife
carving fork
used to hold meat steadily while it is being carved
honing steel
straightens with the blade while a sharpener sharpens the blade
shears
essentially kitchen knife
knife block
angled block of wood or metal with slots for the insertion of the knife
rubber mat
used to prevent the chopping board from slipping
4 types of knives
chef knife
bread knife
paring
utility
chef knife or french knife
all purpose knife that is curved to allow the cook to rock the knife
bread knife
type of serrated knife, , ideal for cutting bread and other food with a hard surface and soft interior
paring knife
small knife with plain edge blade that is ideal for peeling and other small work
utility
between a chef and paring knife
japanese knives
santoku
usuba
deba
santoku
also called asian chef knife, straighter edge than a chef knife
usuba
used primarily for chopping vegetables, spine and edge are straight
deba
used primarily for cutting fish, long with a curve spine
