GASTRO - Lesson 1 Flashcards
basic science and applied science of food (from agricultural science and nutrition and leads through the scientific aspects of food safety and food processing, informing the development of food technology)
Food science
Food is inseparable from the history of man. It is as
important as oxygen in maintaining life. Several
definitions are given for food for a clearer concept
about this basic human need.
Food Civilization
Is any substance consisting essentially of protein, carbohydrate, fat, and other nutrients used in the body of an organism to sustain growth and vital processes and to furnish energy.
Food
According to FDA, _____ is any substance whether simple, mixed or compounded, which is used as food or drink, confectionary or condiment
Food
- Food is a mixture of Chemicals in well-ordered
system of cellular structures. - Any food item can be separated into chemically
identifiable substances
CHEMICAL STRUCTURE OF FOOD
Physical Characteristics of Food
1.Shape
2.Size
3.Weight
4.Volume
5.Surface area
6.Density
7.Porosity
8.Color
9.Appearance
10.Drag coefficient
11.Center of gravity
are biological in nature and as such have certain unique characteristics which distinguish them from other manufactured products.
Raw food materials
Chemical Structures in Food
1.Carbohydrates
2.Fats
3.Proteins
4.Vitamins
5.Minerals
6.Water
❑is present in all food items
❑The most abundant of all elements in its natural state
❑is a biological solvent
❑Boiling point 100°C
Water
cook the food with a liquid, usually water, stock or steam
Moist-heat cooking methods
use, as the name suggests, a combination of dry heat and moist heat methods
Combination cooking methods
cook the foods with hot air or fat
Dry-heat methods
is a form of cooking that involves direct heat; generally refers to cooking food directly under a source of direct, dry heat.
Grilling
BASIC COOKING METHODS
Dry-heat methods
Moist-heat cooking methods
Combination cooking methods
is the technique of prolonged cooking of food by dry heat acting by conduction, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones.
Baking
In electric ovens, _______ may be accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door partially open. _______ in an electric oven may create much smoke and cause splattering in the oven.
Broiling
is a cooking method that utilizes dry heat, whether an open flame, oven, or other heat source. ____ usually causes caramelization of the surface of the food, which is considered a flavor enhancement.
Roasting
Dry Heat Cooking Methods
Grilling, Broiling, Roasting, Baking
is the process of gently simmering food in liquid, generally water, stock or wine.
Poaching
is cooking food in boiling water, or other water-based liquid such as stock or milk. ___ can be done in two ways: The food can be placed into already rapidly boiling water and left to cook, the heat can be turned down and the food can be simmered; or the food can also be placed into the pot, and cold water may be added to the pot.
Boiling
is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100 °C (212 °F).
Simmering
is a method of cooking using steam. _____ is a preferred cooking method for health-conscious individuals because no cooking oil is needed, thus resulting in a lower fat content.
Steaming
is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval and finally plunged into iced water or placed under cold running water(shocked) to halt the cooking process.
Blanching
(from the French “braiser”) is cooking with “moist heat,” typically in a covered pot with a variable amount of liquid, resulting in a particular flavor.
Braising
Moist Heat Cooking Methods
Poaching, Simmering, Boiling, Steaming, Blanching
means preparing vegetables or meat by simmering in liquid. Unlike braising, the ingredients are generally diced. (Beef Stew)
Stewing
A traditionally round-bottom iron pan called a wok is heated to a high temperature.
Stir-frying
a French culinary phrase literally means “set in place” or “to put in place” and it refers to having all your ingredients prepared and ready to go before you start cooking. For example, onions are diced, spices are measured, broth has been portioned.
Mise en Place
It is the preparation of your section, or area in a kitchen. It can cover all of your equipment, including your pots, pans, bottles of oil, oven cloths, sanitizer spray bottles, chopping boards, marker pens, tasting spoons, gastronomy trays, and squares of greaseproof paper.
Mise en Place
is the science and art of modifying, processing, setting, arranging, or embellishing food to enhance its aesthetic appeal.
Food plating and Presentation
The most important factors for appropriate food presentation
1.Practicality
2.Balance
3.Unity
4.Focal Point
*The kitchen at home.
* This kitchen is for
personal use.
* It contains necessary
equipment for cooking
small portions.
Domestic kitchen
- Is a large kitchen for preparing a large portion or many portions of food. The commercial kitchen can be the kitchen in a restaurant, hotel, school, and hospital.
- It requires a lot of space and equipment.
- A good floor plan is very important for a
good service flow. - The commercial Kitchen can be separated
into different section
Commercial kitchen
are organized into work stations and work sections.
Commercial kitchen
A part of work section, contains all the tools and equipment needed to prepare a certain dish or type of food.
Work stations
A large part of the kitchen, with different work station that may share equipment or perform similar tasks.
Work sections
is a hierarchical system of chefs and cooks responsible for the smooth operation of a restaurant kitchen. Each member plays a specific role, ensuring that meals are prepared efficiently and to the highest standard.
Kitchen Brigade
The brigade system ensures a clear division of labor,
enhancing efficiency and productivity.
Structure
Each member relies on the others for success,
promoting teamwork and communication.
Collaboration
Specialization allows chefs to hone their skills in specific areas, leading to excellence.
Expertise
- Head chef, is responsible for all kitchen operations.
- Also responsible for the menu planning, purchasing,
costing and planning work schedules
Executive Chef
is the second in command. supervision of all stations, he or she would assist the chef and can fill the position of cook when needed. He also replace the head chef when he is off duty.
Sous Chef
Station chef, responsible for a particular cooking station.
Chef de Partie
is responsible for hot appetizers and frequently has responsibility for soups, vegetables, and pastas and other starches.
Vegetable chef (entremetier)
is responsible for all sautéed items and their sauces, often considered the most demanding, responsible, and glamorous on the line.
Sauté chef (saucier)
is responsible for fish items and their sauces.
Fish chef (poissonier)
is responsible for all roasted foods and related just or other
Roast chef (rôtisseur)
is responsible for all grilled foods. This position may be combined with that of rôtisseur.
Grill chef (grillardin)
is responsible for cold food items (salads, dressings, cold meat and cheese platters, cold meats and sauces).
Pantry chef, (garde manger)
Produces all baked goods, desserts, and pastries
Pastry chef, Patissier
candies and petit four
Confiseur
bread and rolls
Boulangere
frozen and cold desserts
Glacier
cake decorations and special desserts
Decorateur
Leads and manages the entire kitchen team,
setting standards and ensuring quality.
Leadership
Responsible for creating the menu and sourcing ingredients.
Menu Development
Oversees budgets, inventory, and staff scheduling.
Financial Management
Mentors and trains junior chefs, fostering culinary growth.
Training
The Executive Chef:
Overseeing the Kitchen
Leadership, Menu development, Financial Management, Training
Deputizes for the Executive Chef in their absence, managing daily operations.
Assists the ExecutiveChef
Oversees specific cooking stations, ensuring consistency and quality.
Supervises Stations
Provides training and guidance to junior chefs, developing their skills.
Train and Mentor
The Sous Chef: Second-in-Command
Assists the Executive Chef
Supervises Stations
Train and Mentor
Recipe Development
Contributes to menu development, creating new dishes and refining existing ones.
Recipe Development
Creates a wide variety of sauces, from classic
béarnaise to complex reductions.
Sauce Mastery
Masterfully balances flavors and textures,
enhancing the dish’s overall taste.
Flavor Balance
Employs precise techniques, using heat and ingredients to achieve desired consistency and depth of flavor.
Precision and Technique
The Saucier: Responsible for Sauces and Gravies
Sauce Mastery
Flavor Balance
Precision and Technique
Specializes in preparing all types of fish and seafood.
Fish Expert
Masterfully fillets, bones, and prepares fish for various dishes.
Filleting and Butchering
Applies appropriate cooking methods, ensuring the fish is cooked to perfection.
Cooking Techniques
Deep understanding of different fish species, their seasonal availability, and optimal preparation methods.
Seafood Knowledge
The Poissonnier: Handling Fish and Seafood
Fish Expert
Filleting and Butchering
Cooking Techniques
Seafood Knowledge
The Boucher: Meat and Poultry Specialist
Butchering
Marinating
Knowledge of Cuts
Breakdown whole carcasses into different cuts and portions.
Butchering
Prepare meat and poultry for grilling, roasting, or other cooking methods.
Marinating
Expertly identifies and uses different cuts of meat
Knowledge of Cuts
Creates a variety of pastries, cakes, tarts, and other desserts.
Pastry Preparation
Employs specialized baking techniques to achieve perfect texture and flavor.
Baking Techniques
Skillfully decorates pastries with artistic flair, adding visual appeal.
Decorating Skills
Develops and balances flavors, creating unique and delicious desserts.
Flavor Expertise
The Pâtissier: Pastry and Dessert
Expert
Pastry Preparation
Baking Techniques
Decorating Skills
Flavor Expertise
Expertly prepares various breads, from sourdough to brioche.
Bread Making
Masters the process of yeast fermentation, creating flavorful and airy bread.
Yeast Fermentation
Employs different baking methods to achieve desired textures and crusts.
Baking Techniques
Creates a wide range of bread flavors, using
various grains and ingredients.
Flavor Profiles
The Boulangers: Bakers and Bread Makers
Bread Making, Baking Techniques, Yeast Fermentation,
Flavor Profiles
is a list of dishes served or available to be served at a meal.
Menu
is a food or group of foods served at one time or intended to be eaten at the same time.
Course
Modern Menu
First Course (Appetizer, Soup, Salad)
Main Dish (Meat, Poultry, Fish and vegetable accompaniment)
Dessert Dishes (Salad, Fruit and Cheeses, Sweets)
is the record of ingredients and preparation method for cooking the dish.
Recipe
is a set of instructions describing the way a particular establishment prepares a particular dish.
Standardized recipe
Basic Units
Gram, Liter, Degree Celsius
