Lecture 2 Flashcards
Why do we cook food?
Cook things (food safety)
Make things more palatable
More digestible
Enhance aesthetic
What is an ingredient room?
Some food stored and the purpose of the room is to put together the ingredients for the recipe
When cooking food, in terms of production what do we have to be aware of? (Usually has complexity in every step)
Type of production Appropriate clientele Appropriate quantities Appropriate skill mix Safe (food and employee) Within budget
When cooking food in terms of production, what are the main things that follow the menu planning?
Sensory evaluation Formatting recipes Forecasting demand Calculating quantities Production scheduling Some quality improvement projects
What are the 3 dry heat cooking methods?
- Broiling
- heat source on top of food - Grilling
- heat source is under - BBQ
What is the description of dry heat cooking?
Foods that have a browned, flavourful exterior and moist interior
Broil/grill foods that are uniform in size and thin with enough fat or moisture to keep from becoming dry
What are examples of dry heat cooking?
Steak, oily fish, bell pepper, onions, eggplant, pineapple
What do riddles broiling or pan broiling have in common?
Heat source from a flat surface under the food
-ex: chicken parts, fish, pancakes bacon and eggs
What is the description of roasting/baking?
Brown, rich-flavoured, caramelized exterior and moist interior
-degree of browning and caramelizing depends on the cooking time, the temp and product
What are the 6 methods of frying?
- Deep fat frying
- PAn frying
- Griddle frying
- Oven frying
- Sautéing
- Stir-frying
What is the description of deep fat frying?
Crisp golden brown exterior, minimal. fat absorption, no off flavours
What is the description of pan frying?
Colour and crispness depends on whether there is a coating/bredding used, length of cooking time and the product
What is the description of griddle frying?
Colour and crispness depends on whether there is a coating/breading used (not all the time), the length of cooking time and the product
What is the description of oven frying?
Drizzle fat on food and cook at a high temp to resemble pan fried or deep fried food
What is the description of sautéing?
Gently moving food to cook quickly
What is the description of Stir-frying?
Gently moving small pieces of food tin a small amount of fat to cook quickly
What are methods of cooking with moist heat?
Blanching and par boiling
What is the difference between blanching and parboiling?
Both Submerge food in a hot liquid for a brief time and then quickly chill in a cold liquid
Parboiling softens the food more than blanching and is used for foods that will be finished by sautéing or stewing
Why do people parboil?
Half cook something ahead of time and then come back and cook it more later which takes less time
What is braising?
Start with dry heat, then when food is browned using high heat and a small amount of oil. Finishes with moist heat by adding liquid creating a more subtle flavour, softer texture and less browned appearance than with dry heat. Food is cooked over low heath and at completion be for tender
What tis stewing?
Similar to braining but he main ingredients are bite sized pieces with just enough liquid to cover the meat
How do you cook things via steaming, cooking enpapillote, and pan steaming?
Food is cooked by being directly exposed to steam so food is moist, plump and flavourful. Foods can be steamed at low, high or 0 pressure
What is simmering?
Food cooked in liquid just below the boiling point to allow tough meat to be tenderized through long slow moist cooking
What do you use a chefs knife for?
chopping dicing mincing and slicing
-blade 8-14 inches
What do you use a utility knife for?
All purpose for cutting and carving
- serrated blade 5-7 inches
What do you use a pairing knife?
Trimming, peeling and cutting fruits and veggies
- blade 2-4 inches
- disposable knife
What do you use a santoku knife for?
Has dimples to create pockets of air to reduce friction so food doesn’t stick
-slice dice and chop
What do you use a meat cleaver for?
Heavy knife to cut through fish and bone
- used for chopping
- blade length varies
What do you use a boning knife for?
Separating raw meat and poultry from bone
- Blade 5-7 inches
- think rigid blade
What do you use a bread/slicer knife used for?
Slicing bread, cake, meat and poultry
- blade length varies
- serrated
What do you use a spatula spreader for?
To mix, stir, spread sometimes cut
Why do we keep knives sharp?
More efficient and safer than dull because less pressure is required
Why do we keep our knives clean?
Hand wash because the high heat from dishwashers can damage them
-soaking them is a safety hazard
What cutting surface shouldn’t we cut on?
Stainless steel, marble, glass or other hard surface
How do pass a knife to someone?
on the table, handle facing them
What are large cubes used for?
3/4x3/4x3/4
Potatoes/other veggies, fruit like watermelon
What is a batonnet cut?
1/2x1/2x 3 or 2 1/2
Veggies and fruit
Starting point for medium cubes
What are medium cubes used for?
Recipes that don’t specify a size
-smaller version of large
1/2x1/2x1/2
What is an allumette cut?
Trim veggie so that they have straight sides on 4 sides and are 2-3inches long
- matchstick
- starting point for small cubes
What are small cube size?
1/4x1/4x1/4
What is a Julienne cut?
Most often used for carrots celery or potatoes
-1/8x1/8x 2 1/2
What is a brunoise cut?
Start with Julien and then cut into 1/8x1/8x1/8th cubes
What is a rondelles cut?
Slicing vegetables such as carrots cucumbers in to disk shaped pieces
- goal is uniform slices
- can be a straight or diagonal cut
What is a mince cut?
Finely chopped items
- aim for small even pieces
- garlic herbs and shallots
What is a chiffonade cut?
Finely sliced or shredded leafy veggies and herbs
What is a steam jacketed kettle?
Pot with 2 walls between them with warm water to heat up whatever is in there
What is a tilt fryer
Can cook and close the lid of it
- can make stews and eggs
- can tilt to flow it out
What is a bruiser or dutch oven?
deep large pots to stew stuff in or can cook a kitchen
What is a stock pot/sauce pan?
Stock pot really tall for soup making
Sauce pan is just a shorter version with a handle
What is the difference between a fry pan, sauté pan and wok?
Fry regula pan sides
Sauté higher square sides
Wok high all around
What are steam table pans/inserts?
Pans either solid or perforated to heat/steam whatever food
What is the difference between a scoop, fisher and dipper?
Scoop for ice cream
Disher for portioning things out
Dipper for serving soups/liquids
-names are all used interchangeably
Whats is the difference between a serving spoon, slotted spoon and a poodle?
Serving is regular dishing spoon
Slotted is a spoon with slits fo it can drain
Spoodle for more precise measuring
What is the difference between labels, skimming ladle and skimmer/strainers?
Ladles hav no holes
Skimming ladle is flat with holes
Skimmer/strainer is long slits of holes
Why is portion control important?
- Control Costs
- Customer Satisfaction
- Accurate nutritional assessment
- Determine Yield
- Appearance on plate
- Cooking time
Rethermalization time - Prevents under and over production
What is the difference between portioning out pies vs a banana bread?
With pies there are devices to Evenly portion pieces
With banana bread you should measure the size of your pan and cut evenly according to desired thickness and pan length
How do you do a yield adjustment: home sized recipes?
- Make original product
- Evaluate product for acceptability for food service
- Modify original recipe and repeat preparation until acceptable
- Double recipe or expand the amount for the portion or pan size
- Evaluate product and record yield, portion size and acceptability
- Double recipe
- Convert volumes to weight and ensure consistqancy
- Evaluate product and record yield portion size and acceptability
What are the 2 methods of batching?
Factor themed and % method
When batching up or down how can you determine the number of portions?
Pan size
Cost of left over
Additional time required
Equipment capacity
What is the factor method
- desired yield/known yield= conversion factor
- Convert ingredient measures to weight
- x each ingredient by conversion factor
- add all weights of the original recipe and x by the factor
- Add all weight of modified recipe
- Sum of #4 and #5 should be the same. If not there is an error
- round off fractions and change measures to increase ease of use
In batching up what must we remember to consider?
- May need additional baking or cooking time
- additional handling loss
- additional cooking loss through evaporation
- requires testing (batching may not produce same quality)
What is the difference between AP and EP?
As Purchased is when you buy the whole product
Edible Portions is what you can actually consume of the whole product
