CHEF MARS' KITCHEN MANUAL
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CHEF MARS' KITCHEN TRAINING MANUAL
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COLD KITCHEN II
Introduction
Quick Finder
| Cereals, Grains & Starches | Sugars & Sweeteners | Vinegars | Salt & Pepper |
R/A/F
Job Descriptions
| Cans & Jarred Goods | Nuts & Seeds |
Butcher Shop I
Butcher Shop II
Cold Kitchen I
CONDIMENTS AND CANNED GOODS - CONTINUED
Cold Kitchen II
The Bakery I
Cereals:
The Bakery II
Pastry I
Pastry II
This broad category of staple foods, for us will encompass grains and meals.
These foo d items can be considered the basic fundamental forms of nutrition
for "cultivating mankind".
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Whole grains:
are ones which have not been milled or processed and still retain their germ,
bran, and hull intact. This means they have much more nutritional content
then "Milled
or processed" grains. Grains should be stored away from direct sunlight and
kept dry and cool and tightly covered.
Processing:
This begins with the whole grain which is then ground or milled down to
smaller sizes in stages. This can be done by "Stone Grinding" which is the
preferred but usually most expensive way. This is because the whole grain is
processed at a lower temperature which results in less nutrient loss. Coarse
milled grains are referred to as "Cracked". The next stage is the "Meal and
cereal stage" and finally the process produces a fine ground powder like
product known as "Flour"
CEREALS, GRAINS and STARCHES USED IN THE COLD KITCHEN
NAME
INFORMATION
RICE
One of man's oldest cultivated foods, originating in Asia. There are thousands of
varieties, but generally there are 3 classes of rice based on size.
====
Long Grain
A light and fluffy rice usually used for salads and steaming.
Medium Grain
A slightly stickier rice which tends to cling together.
Short Grain
The stickiest of all the rices. Typical for Italian Risotto dishes and a specially high
glutinous variety is used for Sushi rice This needs to be rinsed of it's starch very
well.
===
If the rice is unprocessed and still retains it's bran intact it is called "Brown" rice.
"Converted Rice" has been par cooked and therefore is almost always re- enriched to
replace lost nutrients. "Wild Rice" is not really rice but a long dark grass-grain. In
general good quality white rice is white in color, not yellow, and all the pieces should
be whole and not broken. No odor should prevail and the general appearance should
be one of a fresh product.
PASTA
Are derived from many different flours and grains that then get mixed with water.
The best quality pastas are made from durum semolina hard wheat flour
. Hard wheats have higher gluten content which make for better quality pasta. In
general pastas are very high in carbohydrates and are usually combined with cheeses
or vegetables. There are many different forms and shapes of pastas, which are made
when the pasta dough is fresh and soft and then very thoroughly dried. This dry form
makes it a very convenient item for the professional kitchen.
Egg Noodle pasta products must contain at least 5.3% of egg in the final product.
BARLEY
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Is used to produce malt which is important in the manufacturing of beer.
Pearl Barley is barley grain that has had it's husk removed and the grains polished.
COUSCOUS
Small pellets or beads made of semolina flour of North African origin, but many other
types exist today. It is often sold partially precooked and is used in salads and
frequently as a fish garnish. Is used very similar in menu concept to pasta, risotto
and polenta by today's chefs.
Originating in the new world and professionally known to us as "Legumes" these
items derive from the pods of many different plants. Distributed fresh, frozen, dried
and canned they have unlimited uses. In general they are nutritionally about 25%
protein, 50% carbohydrate and contain about 100 calories per ounce of raw product
and no harmful poly unsaturated fats.
Fresh; Try to use within 2 weeks of purchase, keep stored in a cool, dry
area. Discard any shriveled or discolored or molded items before cooking.
Boil in lots of salted water. "Shock" in ice water to stop the cooking process
and maintain the vivid color of the bean.
Frozen; Try to use within 4 months of purchase, keep stored at O degrees F.
These items have been usually precooked so all you are really doing is
reheating them so do not over cook.
Dried; This is the form that most "Legumes" are purchased and consumed.
Look for a fresh appearing product. Try to use within 3 months of purchase,
keep stored in a cool, dry area. Discard any shriveled, shattered , discolored
or molded items. Before cooking revise closely for stones and dirt, rinse well
under running water. Do not soak overnight as it is really unnecessary and
in fact the beans may begin to ferment and start to produce harmful
poisonous by products, 3-5 hours should be sufficient. Boil in lots of salted
BEANS
water. The older the "Legumes" the longer the cooking time and the more
water needed.
String
Canned; These are the least desirable for of these products as the canning
Beans
process greatly reduces the quality of the product. If using, store in a well
Shell Beans ventilated storeroom and once the can is open use the product as quickly as
possible. They will ferment if mis treated and not utilized right away once
opened.
COMMONLY USED BEANS and BEAN PRODUCTS
Kidney Beans
(the best known
and most used)
Red Beans
Chick Peas (garbanzo)
Pigeon Peas
(black-eyed)
Black Beans
Fava (broad bean)
Lima Bean
Soy Bean
Pinto Bean (Borlotti)
Navy Bean
Lentil
Garden Peas (Borlotti)
Tofu
(a bean product)
There are many varieties of this high protein meat substitute;
hard, soft, flavored, cooked, silken, white and yellow. In the
hands of a skilled chef. For more information contact The
Vegetarian Times Magazine.
Sugars and Sweeteners
History
Historically it was a symbol of wealth and power and like salt launched a
number of fleets in it's quest. Sugar cane is thought to have originated in
India. One of many plant sources for sugar, others being sugar beets and
maple syrup. The Persians are credited with discovering how to refine sugar.
The most important sugars are sucrose, derived from cane or beet sugar /
fructose, derived from fruit sugar / lactose, derived from milk sugar.(More
information)
• Sugar:
Made from the sugar beet or sugarcane plant. Sugarcane accounts for
about half of the sugar prodded in the world. The extracted juice is
refined into granulated sugar.
• Syrups:
Also are made from plant sources.
• Sweeteners:
Manufactured artificially. Examples are Saccharin and a class of
chemicals called "cyclamates" These have no nutritional value and are
used to reduce caloric intake.
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Nutrition and Food Value
This is a food of high energy and is almost 100% carbohydrate. It is very high
in calories with 100 grams yielding 393 calories of concentrated energy.
Properties: (More information)
Pure sugar melts at 320 degrees F (160 C.). Dissolves readily in cold water.
Solubility increases as the water temperature increases. As the amount of
sugar increase s, we say that it's "Density" has increased and with it
increases the boiling point.
MOST COMMONLY USED SUGARS and NATURAL SWEETENERS
NAME
INFORMATION
WHITE
SUGAR
This is a fully refined product with no or very little impurities. It is purified by
dissolving the sugar in water and then evaporating this treated water until it
crystallizes. It can be flavored in a number of ways like with vanilla, orange peel,
rose petals, ginger and more.
BROWN
SUGAR
Slightly less refined than white sugar, this sugar gets it's color from some
impurities or from just adding molasses back to white sugar to color it. True brown
sugar is crystallized from the syrup remaining at the end of the refining process.
POWDERED
SUGAR
A very powdery version of white sugar obtained by crushing. This is often mixed
with a bit of cornstarch to keep it from caking up due to moisture.
GLUCOSE
A naturally occurring fruit and starch sugar. After extraction it is in liquid form and
is used in bakery, candy and commercial jam and jelly production.
LACTOSE
The natural sugar constituent of milk. By evaporating the whey or watery part of
the milk and then crystallizing and purifying the solids we get this sugar.
MOLASSES
This is a by product of the sugar refining process. It is a thick dark liquid not nearly
as sweet as sugar. There are various forms of production of this byproduct.
HONEY
A natural product of pollen seeking bees, this sweeter than sugar all natural
product is one of nature's highest acid (ph) foods. Depending on the pollen source
and type of bees, the character of the honey's color, aroma and taste vary greatly.
MAPLE
SYRUP
A product of the concentrated sap of the Maple Tree. Once "Tapped" this sap is
refined and used as table syrup, flavorings and used for commercial bakery
productions.
CORN SYRUP
A liquid sugar extracted from corn. Less sweet than sugar it comes in dark and
light or clear options.
Vinegars
Derived from wines, fermented fruits and grains using the vinegar bacteria.
1. Should be stored like oil, but due to it's higher acid (ph), it is not as
prone to decomposition.
2. Considered a condiment.
3. Is really a dilute solution (around 5%) of "Acetic Acid"
4. Can be flavored easily by adding your favorite flavoring agent.
Examples are:
VANILLA VINEGAR
HERB VINEGAR
RASPBERRY VINEGAR MANGO VINEGAR
Salt and Pepper
Salt:
Like sugar this used to be a symbol of wealth, very expensive and well
guarded. It should be stored in a very dry, no moisture area.
NAME
INFORMATION
KITCHEN
SALT
The general term for sodium chloride, NaCl. A naturally derived product, all salt comes
from the sea and depending on how it is further refined it gets it's name. As we all
know it is added to food to improve it's flavor or increase it's "shelf-life".
SEA SALT
Made by allowing salt/sea water to evaporate to produce an off colored product
depending on how much it is refined.
TABLE
SALT
Small crystals of crushed rock salt fortified with iodine and adding a non caking
element to allow for good pouring.
ROCK
SALT
Large coarse crystals of unrefined salt. Never used to actually season food directly.
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KOSHER
SALT
CURING
SALT
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This is pure refined rock salt. Also known as "pickling" salt. A very flavorful salt it
usually comes in a fairly coarse form. Used on pretzels. Does not contain magnesium
carbonate (anti-caking agent). Meets Jewish dietary law requirements.
Used to cure meats and retain the red color of the meat product. It is a blend of 94%
salt and 6% sodium nitrite. This product is usually colored pink to identify it. Normally
used at 1 oz. per 100 lbs of pate or "charcuterie" mix.
Pepper: Also historically one of man's most expensive items during it's
heyday. Best to store this in whole peppercorn form and use freshly ground.
NAME
INFORMATION
BLACK PEPPER
This is the main pepper used in professional kitchens. Comes as a black "berry"
type product.
WHITE PEPPER
This is black pepper allowed to age a bit and then the outside husk is removed.
Eliminates the black speckling caused by ground black pepper on white items.
GREEN
PEPPERCORNS
Unripe peppercorns. Can be brine packed or freeze dried.
CAYENNE PEPPER
This is actually a chili originally grown in French Guiana. It is ground into a fine
powder.
Canned and Jarred Goods
In the cold kitchen you will find the need to use these kinds of items. They
can range from the following as some examples:
capers tomatoes ketchup corn kernels
peas
beans
olives
hearts of palm
The chef of the cold kitchen with the executive chef must make the decisions
on which products of this nature to use. Preferred are fresh products if time
and skill permits. Make sure that the can opener is washed and sanitized at
least once daily.
CONTENTS OF STANDARD CAN SIZES
thanks to "Rules of Thumb"
CAN NUMBER WEIGHT VOLUME (cups)
1
10-11 oz.
1.25
300
15 oz.
1.75
303
1 Lb.
2
1 Tall
1 Lb.
2
2
1 lb. 3 oz.
2.5
2.5
1 lb. 13 oz.
3.5
3
1 qt. 13 fl. oz. 3.5
5
3 lbs.
5.75
10
6 lbs. 8 oz.
12-13
Nuts and Seeds
Nuts;
1. Many are very high in natural "Lipid" (oil) content and are used for
perfumes, pharmaceuticals and flavorings.
2. Are the fruits of various trees and plants.
3. Come in many forms; Raw, natural, or roasted / shelled or with the
shell, skin on or skin off/ whole, slivers, pieces, halves, sliced.
4. Many times they are sold as butters, like peanut butter.
5. Because they have a high natural oil content they can go rancid quite
easily so they should be stored like oils.
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Seeds:
1. Follow the same guide lines as for nut storage and handling.
COMMONLY USED NUTS and SEEDS IN THE COLD KITCHEN
NAME
NUT or
SEED
INFORMATION
ALMOND
NUT
WALNUT
NUT
mainly used in Waldorf salad
NUT
use whole in pesto based sauces and toasted as garnish
for salads
PINENUT
Use for salads, roasted or natural
PISTACHIO
NUT
Use for cold shrimp garnish, diced
COCONUT
NUT
Many uses, whole, grated or in pieces.
POPPY SEED
SEED
salad garnish and salad dressing
CELERY SEED SEED
salad dressing
SESAME
SEED
salad garnish and salad dressing
SEED
Ice Cream Dipper Yield Chart
An aid for controlling costs and portions.
Dipper
size
Average Yield (dips) per
Gallon
Approx. Dip
Weight
# 10
19
3.75 oz.
# 12
23
3.12 oz.
# 16
29
2.5 oz.
# 20
38
1.84 oz.
# 24
44
1.60 oz.
# 30
60
1.36 oz.
# 40
144
0.5 oz.
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