CHEF MARS' KITCHEN MANUAL
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CHEF MARS' KITCHEN TRAINING MANUAL
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COLD KITCHEN I
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| Department Equipment | Your Equipment | Products | Eggs |
| Cold Cuts | Seafood | Meat and Poultry | Condiments |
Butcher Shop I
Butcher Shop II
Cold Kitchen I
MISSION STATEMENT
Cold Kitchen II
The Bakery I
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Pastry I
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The Cold Kitchen or the "Garde Manger" is the area where we centralize and
concentrate on the production of foods presented cold. Many of the items
need to be cooked before they are worked on here, but in the end, all
presentations from the garde manger are cold.
<!--- SPACER NESTED TABLE ----------->
Sanitation/Food Handling
• The cleaning of your work area, and the maintaining of it's hygienic
state is much more critical here than in the areas of the hot kitchen, for
the following reasons:
◦ Because a number of the products utilized here are not cooked,
the potential of bacterial contamination is much higher. Because
the bacterias have not been killed by the application of heat,
therefore the foods have not been sterilized
◦ Now would be a good time to review the information you have
been given concerning the Danger Zone for food handling >>>
remember that between 40 degress F- 140 degrees F is the
dangerous range for the handling of foods.
◦ In this area, it is most important to report immediately any
refrigerator that does not seem to be operating properly. Often,
just the change in smells inside of the walk-in indicate that it is not
"retarding" the spoilage of the food properly, i.e; the refrigeration
system is not up to par..
◦ It is most important to sanitize and wash your equiptment here to
avoid cross contamination.
◦ Likewise, the sanitation and cleaning of your food products is of
the utmost importance. If you are washing produce, do it in a
clean sink >> wash it and take it out, do not leave it there for
someone to dump a dirty pot or water into to it.
• Personal hygine is extremely important here, and our earlier rules
governing this point must be followed. Your hands, uniform, and all
other food contact areas must be clean, and kept clean during the food
processing time. Where and whenever possible, the plastic disposable
food handling gloves should be used >> especially so when mixing
sauces into foods.
• Like personal hygine, the actual handling of food items in the cold
kitchen require strict attention to the techniques of sanitation
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◦ The rotation of your material, raw and finished product must be
carefully controlled and monitored to avoid spoilage and the most
efficient usage of the raw materials.
◦ It is especially important to keep all foodstuffs off the floor, both
outside and inside the refrigerators.
◦ To preserve the freshness, flavor, and sanitation of the cold
kitchen products, all items in process, or finished must be
wrapped with clear plastic film. This will also allow the items to be
transported to its final destination in a clean, sanitary and
presentable manner. Remember to use the plastic film freely, but
do not waste it.
Equipment
Major/Big Equipment
• The following is a list of the food processing machinery that presently
exists in the cold kitchen. All these items are dangerous, expensive,
and very helpful. Make sure that the chef of the cold kitchen instructs
you fully in the setting up, proper usage, and cleaning and breaking
down of each piece of equipment in this area. Remember that each
machine is designed to do certain functions, so do not misuse any of
these labor saving devices.
1. Floor Mixer
A large and powerful all purpose machine that is used to mix
sauces, whip butter, mix pate blends, and attach other
accesories.
2. HCM (horizontal cutting machine)
An extremely useful machine for the cutting, chopping or pu
reeing of large quantities of soups, vegetables, mousses, etc.
3. Slicer
One of the most used and useful items in any kitchen, here it
used mainly to slice/ meats, cheeses, vegetables, fruits, even
bread for canapes. One of the most dangerous machines in the
kitchen due to the inattention of the persons using it. There is a
"pusher" that should be used to handle the item being sliced, use
it or you stand a good chance of slicing off your thumb or finger.
4. Food Processor (Robo Coupe)
Basically is used for the same preperations as the HCM but for
smaller quantities. Has a variety of blades that can be used. This
machine must be used as directed or you can cut off your hand.
Respect the safety features and do not try to circumvent them,
they are for your protection.
5. Vegetable & Cheese cutter (Robo Coupe)
Looks similiar to the above machine, but has a much different
cutting blade, and is used to grate, julienne, slice and dice
vegetables and cheeses and some kinds of meats. Has many
different sizes and styles of attachment blades and graters.
6. Juice Extractor
Used to extract the fresh juice from oranges and grapefruits and
lemon/limes. Each fruit requires a different size head for the
machine to affect the maximum extraction of the juice. Simple to
use, but remember to wash the citrus before slicing and jucing,
and to wipe down the machine after use. This is the type of
machinery that should be cleaned by the person who uses it, not
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a dishwasher or steward.
Equipment
Small Equipment
• The following is a list of what you must report to work with each shift.
◦ Uniform
Clean, with hat or hair net.
◦ Pairing knife
small knife for fine work like deboning or carving vegetables or
working with fruits.
◦ Chef's Knife
For chopping and cutting.
◦ Vegetable Peeler
For cleaning and preparing vegetables.
◦ Parisienne scooper
For carving vegetable and fruit balls for salads and decorations.
PRODUCTS
Product Identification: It will really be during your exposure to the raw
materials in ths Cold Kitchen that you will set your foundation for the
professional kitchen.
Produce (fruits, vegetables, herbs)
• Learn how to identify and distinguish these items because they are the
"bread and butter" of the cold kitchen. This is a process of experience,
and will come with time.
• Learn how to wash, clean, & trim >> remember each vegetable and
fruit has it's particular shape , and w hen cleaning or shaping be sure to
respect its natural form and shape; you will be much more sucessful for
it.
• Learn how to store the different items, what temperature is best for
what items and why.
Cheese and Dairy Products
• Milk
For our definition refers to the milk of cows, and contains fat, minerals,
vitamins, protein and sugar. Worldwide, many different kinds of "milks"
are consumed and this is a very cultural phenomena. For our use,
cow's milk should appear smooth, free of any clumps or dirt, and be
odor free and sweet tasting. Milk is one of the most complete food
items available, and it's derivatives are used in numerous ways. For
vegetarians, there are many substitutes, soy milk and almond milk
being two of the most common and nutritious. The most frequently
used milk derivitives in the cold kitchen are;
1. Butter
Is made from the cream of the milk and is seperated by agitation.
In the United States, must contain at least 80% Milk Fats by
weight, may or may not have salt and additional color added, and
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must be exclusively made from milk or heavy cream. The USDA
has 4 grades, AA, A, B, C, based on taste, fresheness,
consistency and other factors, with AA being the best grade.
Remember that butter is very odor sensivtive, and absorbs odors
very readily and should therefore be kept well wrapped in the
refrigerator and stored at 35 degrees F. Butter can be frozen with
little quality loss..
2. Yogurt
Is usually made from partially pastuerized and homogenized skim
milk, that is inoculated and incubated for 2 hours at 105 to 115
degress F, then cooled to 35-40 degrees F to stop the process.
The result is a smooth clabbered product. Natural or fruit flavored,
it is most often used on buffets or in the production of molds or
mousses. Look for the label which indicates active cultures
present, this means it is a live product.
3. Heavy Cream
Heavy or whipping cream is that part of the natural, whole milk
that rises to the surface due to it's higher fat content, and must
contain between 32% and 40% milk fat. Depending on the length
and number of times of the "rising" of the cream are produced a
number of varieties of creams such as Devonshire Cream or
single and double and triple creams. In the cold kitchen, this
product is often used to enrichen sauces, or whipped up and
folded into mousses and other preparations.When whipping be
careful not to overwhip or you will produce butter and old
fashioned butter milk.
4. Sour Cream
A minimum of 18% milk fat, this is made by adding a lactic acid
bacteria culture to heavy cream and curing for about 24 hours at
68 degress F. Used in dips and cold sauces.
Cheese
For our definition is a milk product that is obtained by separating and
concentrating the solid protein part of the milk from the liquid, or whey
part. The process of separation of this "curd" from the "whey" is
accomplished through a variety of processes (heating, agiatation,
filtering with pressure using cheese cloth, and centrifuging), each
cheese maker having his own "secret" process, but generally relying on
two basic helpers; (1) enzymes and (2) acid producing bacterias.The
final product's flavor is a complex result of these many factors
listed below;
1. Type of milk use (cow/sheep/goat/etc.)
2. Method used for separating the curd from the whey
3. Whether the cheese is a fresh, "unripened" cheese or an aged,
"ripened" cheese
4. Types of bacterias, molds, seasonings, salts, or other condiments
used in the process
5. The controlled climatic conditions of the ripening or aging process
6. Whether a cooking process, utilizing h eating a nd cooling, was
involved
7. Time allowed for cheese to age
Most cheeses are best served at room temperature to appreciate their
flavor and texture. Being dairy products, they should be refrigerated for
storage, but never frozen!
Once cheese has been cut, it is best to keep it wrapped in plastic film,
to prevent flavor loss.
For our use, we can classify cheeses into four catagories, hard
cheeses, semi-hard, soft and blue cheeses. When cutting hard
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cheeses, be careful with the knife as it tends to jump around. Large
pieces are best broken down with the butcher's saw.
Hard Cheeses
◾ Examples are Parmesano, Romano, Gruyere,Emmenthal,
aged cheddar, provolone;
Basically these are cheeses that are usually grated for use.
◦ Semi-Hard Cheeses
◾ Examples are Bel Paese, Edam, Gouda, Muenster, Port du
Salud;
These cheeses often accompany fruit on a buffet.
◦ Soft Cheeses
◾ Examples are Brie, Camambert, Boursin, Curd cheeses
such as cottage or ricotta cheese fall into this class;
These cheeses are usually sliced or cubed to be used on
sandwiches or on buffets.
◦ Blue Cheeses
◾ Examples are Stilton, Gorgonzola, Roquefort, Danish Blue;
These cheeses are often used as dessert cheeses.
Eggs
Eggs are one of the most versatile, nutritious, and most fundamental
ingredients in the various professional kitchens. They are used in all phases
and areas of the hotel kitchens, from soups to sauces, desserts, appetizers
and emulsions. The proper understanding of the usage and handling of this
raw material is essential for quality cold kitchen work.
1. Basic Structure
The egg's basic structure is the following:
SHELL
high in mineral content
YOLK
protein plus high fat (cholesterol) content plus lecithin, a natural emulsifier
WHITE protein plus water
There are various other membranes that protect the yolk and the
general freshness which are not important for us in our in food handling
or cooking. In general a fresh egg will contain about 75 calories.
2. Grades
In the U.S. grading of eggs is not mandatory but voluntary, with the
producer paying a fee to have federal inspectors certifying their
quality.Based on the interior quality of the egg and the appearance of
the shell, three basic grades exisit: AA; A; B .The shell color has
nothing to do with the egg quality but is a matter of the species and
breed of the hen laying the eggs. Likewise, size and quality are two
independent variables that have nothing to do with each other.
3. Storage
Since eggs are such a rich nutritional enviroment, I recommend that
they be stored under refrigeration at no more than 45 degress F. Bring
them up to room temperature before using.
4. Buying
No matter which size you choose, look for all the eggs to be clean, free
of dirt and animal matter or feathers. Shells should be firm and not
fragile, and the size should all be very similiar. The vendor should
ideally transport them under refrigeration.
5. Cooking
In the cold kitchen, eggs are mainly "hard boiled" then used for salads,
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sandwiches, buffets and show piece decorations. The two rules most
important in egg cookery are;
(1) Use as short a cooking time as possible
(2) Use as low a cooking temperature as possible.
◦ Hard Boiled Eggs
These are eggs cooked in their shells in water. They should Nev
er be boiled, rather simmered in water between 185 - 195
degrees F. A touch of vinegar will help to coagulate the egg
whites if the shell has been cracked, and prevent the whites from
running out into the water. If cooked too long or boiled the protein
toughens and becomes rubbery and a dark ring forms between
the yolk and the white. The proper procedure to cook eggs in the
shell is the following:
Soft Boiled Eggs
Simmer 3 To 5 Minutes
Medium Boiled Eggs Simmer 7 To 8 Minutes
Hard Boiled Eggs Simmer About 15 Minutes
Always allow the eggs to cool completely before slicing or
chopping by pacing under cold running water. For sandwiches
use an egg slicer.
6. Peeling
To correctly peel a hard cooked egg gently roll the "pointed"end to
crack the shell then place it under cool running water and proceed to
remove the shell working downwards from the cracked part, discarding
the shell under the running water. Continue peeling and rinsing until all
the shell has been removed.
Colds Cuts and Sandwich Meats
• The industry of preparing Cold Cuts and Sandwich Meats is quite
specialized, with a wide variety of choices and quality.The most
frequently used in our Cold Kitchen are the following;
Cooked Turkey Breast Salami
Picnic Ham
Roast Beef
Roast Chicken
Mortadella
Capacolla Ham
Chopped Beef
Serrano Ham
Roasted Pork Leg
These items are best sliced to order, and the thinner the slice the better
the flavor. Always remove the casing or the skin of the item before
slicing.
Breads and Pastries
• Breads;
Most of the bakery products used in the cold kitchen are for sandwich
and canape production. The following are the most frequently used
breads.
1. Sandwich Bread, White or Whole Wheat
Used for making sandwiches, finger and tea sandwiches and cut
for canapes.
2. French Bread or Baguettes
Used for making sandwiches, especially for picnic baskets and
buffet mirrors.
3. Assorted dinner rolls
Used for making deluxe individual sandwiches, eg., prosciutto
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ham, smoked salmon, lobster, etc.
• Pasteries;
Most of the pastery products used in the cold kitchen are for use in box
lunches and picnic baskets. Remember they must be of the kind that
can travel and be cooled in an ice chest.
1. Large Cookies and French Pasteries
2. Carrot Cake, Cheese Cake
Seafoods of the Cold Kitchen
• Lobster Tail
Will almost always be boiled and used for lobster salad or medallions
for canapes. Size selected will depend on use. For canapes choose all
the same size, small to medium. For lobster salads, mixed sizes will do.
• Whole Lobster
Will almost always be boiled and presented on mirrors for buffet show
pieces .
• Shrimps
Will be boiled and used for salad or for canapes, or marinated and then
smoked for special salads and hors d'oeuvres.
SIZE
USAGE
13/15
for smoking
16/20
shrimp cocktail
26/30
canapes
any size shrimp salad
<br />
• Fresh Whole Salmon
Will usually be marinated for appetizers or salads or smoked.
• Fresh Grouper
Will usually be cubed and used for ceviche or marinated for smoking.
• Fresh Snapper
Will usually be cubed and used for ceviche or marinated for smoking.
• Smoked Salmon
Used in canapes, salads and deluxe sandwiches.
• Meats and Poultry of the Cold Kitchen
• Meats and Poultry;
These will almost always be large joints or loins, and will invariably be
roasted.
CUT
USAGE
Top Round of beef Cold sliced roasted beef
Beef tenderloin
Buffet showpiece mirrors
Whole Pork leg
Sandwiches, buffets, show piece
Whole Chicken
Sandwiches, buffets, picnic baskets, box lunch
Chicken Breast
Sandwiches, buffets, box lunch
Turkey Breast
Sandwiches, buffets
Whole Turkey
Buffets and show pieces
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Condiments and Canned Goods
In the cold kitchen you will encounter a large number of different nonperishable items. They are used in day-to-day production and for buffet
decorations as well.
• FATS and OILS;
In general there are two kinds of fats in the world;
Animal Fats which contain cholesterol
Vegetable Fats or Oils which have no cholesterol.
◦ Animal Fats
These fats come from the "rendering" of animal fat tissue to
produces fat of varying qualities depending on what animal,
anatomical source of the fat that is processed and the rendering
process used. Generally, this is a very heavy and unhealthy kind
of shortening or fat to use, it's only redeeming quality being it's
flavor and low cost.
FAT
INFORMATION
LARD
Comes from the hog, The best quality is called "Leaf Lard". Still has quite a
bit of use in food service preps, especially in the pastry shop. Look for Lard
that has been " Kettle Rendered"
SUET
Comes from the fat of beef animals. Most of these fats are eventually
hydrogenated to make them solid at room temperature, increase melting
and burning points and eliminate objectionable flavors.Has very limited
current use.
◦ Vegetable Fats and Oils
These fats and oil are derived from non-animal sources. The best
are "Cold Pressed" products that originate from the seeds of
plants, the meat of olives, and other fruits, nuts and vegetables.
The process by which the oil is obtained is very important with
solvent extraction being the least desirable as it will also extract
pesticide residues. Hot extraction or "hot pressing" is not reserved
for the highest quality oils and usually takes place at around 180
degrees F. whereas cold pressing will not exceed 115 degrees F.
After extracting the oils are refined or processed which involves
removing any foreign particles, odors and flavors. At room
temperature, most vegetable oils are liquid so this makes
handling and measuring easy. Professional kitchens require a
variety of oils and fats. Store at around 70 degrees F. Once
opened, use the oil or fat up as soon as possible, because light,
moisture and air tend to destroy the goodness of the product and
turn the oil ra ncid. REMEMBER, butter and margarine are fats
with margarine having no animal product.
NOTE; The shortening you select for deep frying is Very critical. It
should be of the highest quality and liquid at body temperature. If
not the body will have a difficult time digesting the food, and even
if you fry the highest quality ingredients, if you use a cheap,
indigestible oil the consumer will blame his stomach ache on the
"cheap food" and not return.
MOST COMMONLY USED OILS
OIL
INFORMATION
OLIVE
Comes from the crushing and pressing of the meat of the ripe olives. The
oil has many variations, but can generally be referred to as "fruity" in
taste. The oil obtained from the first cold pressing is the highest quality
and most desired and known as" virgin" olive oil. This should be used as a
seasoning like a condiment to add flavor to dishes. The other
classifications are extra virgin; superfine; fine; virgin; pure; olive oil, in
descending order of quality.
SOY
Comes from the seeds of the soybean. This is one of the most produced
oils, and has a fairly pronounced flavor and is considered a medium to
heavy oil. Fairly good for frying and cold kitchen work.
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PEANUT Comes from the fruit of the peanut plant, has a very mild flavor and high
burning point if well refined. This oil is good for frying but goes rancid
quickly in the cold kitchen unless it is of the highest quality. Does not like
frequent. temperature changes.
CORN
Comes from the corn plant. It is an inexpensive and versitile oil with
hardly any flavor. Recommended for frying and cold kitchen work.
LESS COMMONLY USED OILS
OIL
INFORMATION
RAPESEED
Comes from a special turnip plant seed. Yields a delicate oil used in
salads, baking and margarine production.
SUNFLOWER
Comes from the seeds of the sunflower. This is a very light and
delicate, high quality oil which should be used light sauteing or in
cold preps only.
Extracted from the seeds of the cotton plant and is one of the least
COTTONSEED desireable and cheapest oils to use. Mainly used for mayonnaise,
salad dressing and cheap shortening production commercially
CANOLA
Very low in saturated fats, this delicate oil is currently very popular
and is very versatile.
SESAME
Are two types both of which are dervided from the sesame seeds.
Regular is a very high quality, light oil rich in essential fatty acids.
The darker Oriental oil comes from roasted sesame seeds and is
used for flavoring as it has a low burning point.
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