Kitchen Basics
Chapter 4
Using Standardized Recipes
4.1
Standardizing Recipes
• Standardized recipes = must follow a format that is
clear to anyone who uses them. (recipes from home
can follow any format)
• Lists ing. First (in order they are to be used)
• Directions or method for putting the ingredients together
• Standardized Recipe Includes:
•
•
•
•
•
Ingredients – (amount and order which they are used)
Yield – number of servings the recipe will make
Temperature – oven or stove top temperature (preheating ?)
Time
Equipment – include size and type of pans and other equipment
needed
Measuring Methods
• Before you begin to prepare a recipe, you
must understand the two basic systems of
measuring:
• Customary units = most commonly used system in
U.S. ex. teaspoons, gallons, ounces etc.
• Metric units = based on multiples of 10 ex
milliliters, liters, milligrams etc.
Measuring Ingredients
• In a recipe, amounts of ingredients can be
measured in several ways:
• Volume = is the amount of space an ingredients
takes up (most ing. measured this way)
• Weight or heaviness
• Count or number of items
• How would I measure bananas, flour, fish,
bread, oil, melons and ground beef?
Heaping measuring, means that you scoop up the ingredient with
your measure, but do not level it off!
What sizes do dry measuring cups usually come in?
Measuring Fats
• Stick method = used for fat that comes in ¼ lb.
sticks (wrapper is marked in T.)
• Dry measuring cup = packed the fat down into the
cup, pressing firmly to remove air bubbles, level
off top
• Water displacement method = involves combining
fat with water in a liquid measuring cup (first
subtract the amount of fat to be measured from
one cup, the difference is the amount of water to
pour into the measuring cup. Example to
measuring 2/3 c. shortening, start with 1/3 c. of
water. Fill shortening to water reaches 1 c.)
Measuring by Weight
• Does a cup of water and popcorn weight the
same amount?
• When using a food scale:
• Decide what container you will weigh the food in
• Adjust the scale until it reads zero
• Add the food to the container until the scale shows
the desired amount
•I want you to tell me what 40°F is
equivalent to in Celsius?
•I want you to tell me what 25°C is
equivalent to Fahrenheit?
Converting Recipes
•
Yield = means the number of servings or
portions a recipe makes?
Formula for increasing or decreasing recipe yields:
1.
2.
3.
4.
5.
Decide how many servings you need (desired yield)
Use the following formula:
Desired yield
Original yield = conversion factor (# to multiply ing.
by)
Multiply each ing. amount by the conversion factor.
Convert answers into logical measuring amounts
Make any necessary adjustments to equipment,
temperature and time.
LETS CONVERT A RECIPE
Questions???
1. What is a recipe’s yield?
2. Convert the following recipe ing. from
customary units to metric units of measurement.
1.
2.
3.
4.
1 c. milk
1 lb butter
2 T. vinegar
1 oz. Parsley
3. One cup is equivalent to how many:
1. Fluid ounces
2. Milliliters
3. Tablespoons
4. What is the difference between fluid ounces and
weight ounces?
5. At what temperatures Fahrenheit and Celsius
does water boil?
Getting Ready to Cook
4.2
Mise en Place
• Mise en place = is French for “to put in place” and
it means the preparation and assemble of
ingredients, pans, utensils, and equipment or
serving pieces needed for a particular dish or
service.
–
–
–
–
Assemble your tools
Assemble you ingredients
Wash, trim, cut, prepare, and measure your ingredients
Prepare your equipment (preheat oven, line baking sheets, etc.)
* Planning ahead (break each menu item down to
stages)
Knife Basics
http://www.cheftalk.com/content/display.cfm?articleid=118&type=article
• To use most knives, you will hold the food on the
cutting board with one hand and hold the knife by
the handle with the other.
• In every grip, the hand that is not holding the knife, called the
guiding hand, prevents slippage and helps to control the size of
the cut
• Proper placement is very important
• When cutting with a knife, use a back-and-forth sawing motion
Pg. 192
What is the difference
between dry and fresh
herbs? How can I
release the flavor of
dry herbs?
Where should you store your herb/spices?
You need to define the following culinary
terms and term them in to me!
Questions???
1. List three examples of mise en place activities
that can help you with the preparation of a
recipe?
2. Define the size and shape of the following cuts:
1.
2.
3.
4.
5.
Julienne
Dice
Brunoise
Batonnet
Mince
3. How are herbs different from spices?
4. How is clarified butter different from whole
butter?
Cooking Methods
4.3
Cooking Methods
•
There are three general types of cooking
methods:
1. Dry-heat cooking = prepared w/no liquid
or fat
2. Moist-heat cooking = uses steam or
liquid to cook
3. Combination cooking = uses both dry
and moist heat
• Food is cooked by direct heat
(grilling) or by indirect heat closed
environment (like an oven)
•Any food prepared must be naturally
tender (marinating can help)
Barbequing = another
form of grilling, basted
repeatedly w/a sauce
during grilling
Baste = you moisten
during cooking w/pan
drippings, sauce or
other liquid, helps
prevent food from
drying out
Grilling = very simple dry-heat method
that is excellent for cooking smaller
pieces of food. Special wood can be
added, marinades can also give unique
flavor, appearance important, crosshatch
marks
Broiling = rapid cooking method
that uses high heat from a source
located above the food. Food
becomes browned on top
Roasting and baking =
cook food by
surrounding the items
w/hot, dry air in the
oven.
As the outer layers of
the food become
heated, the food’s
natural juices turn to
steam and are absorbed
into the food.
Roasting requires
longer cooking times
and often used
w/large cuts of meat.
Baking is uncovered,
helps to develop a
golden brown color
on top
Dry Heat Cooking Methods with
Fat
• Sautéing
• Stir-frying
• Pan-frying
• Deep-frying
Sautéing = method cooks food rapidly in a
small amount of fat over relatively high heat
– Fat/oil used adds to the flavor as to the moisture of the pan
– Juices released during cooking form a sauce
Stir-Frying = very
small amount of oil is
used in a pan over high
heat. Food cut into
bite size pieces, food is
stirred constantly.
Pan-frying = often
coated w/batter or
breading and then
cooked in an oil over
less intense heat. Object
is to produce a flavorful
exterior w/a crisp, brown
crust, which helps retain
the food’s juices and
flavor
Deep-frying = food is
breaded or battercoated, immersed in
hot fat and fried until
done.. The outside of
the food item develops
a crispy coating, while
the inside stays most
and tender, foods deep
fried must me naturally
tender.
Recovery time =
amount of time it
takes oil to reheat to
the correct cooking
temperature once
food is added.
Smoking point = is
temperature at which
fats ad n oils begin to
smoke, which means
that the fat has begun
to break down
There are 3 slightly different methods for deep-frying foods:
1.
Swimming method – batter coated foods are dropped
into hot oil, once food surface, turned over once and
done.
2.
Basket method – breaded, placed in basked and lowered
into hot oil
3.
Double-basket method – used for certain foods that nee
to be full submerged in hot oil for a longer period
Moist-heat techniques produce foods
that are delicately flavored and moist
with a rich broth
Boil = to cook food in a
liquid that has reached
boiling point (can break up
delicate food.
Poaching and simmering = food is
completely submerged in a liquid that is kept
at a constant moderate temperature. The
liquid needs to be well flavored, cooked
between 160-180°F
Blanching = food is placed in a
pot of cold water and the liquid
is then brought to a boil. Food is
only boiled for a short time and
then shocked in ice cold water.
Shallow poaching =
cooks food by using a
combination of steam
and a liquid bath.
Best suited to foods
that are cut into
portion-sized pieces.
The food is partially
covered by a liquid
containing an acid and
herbs and spices in a
covered pan.
Steaming = method cooks food over, but not directly in, boiling liquid. In
steaming the food is placed on a rack above boiling liquid within a closed
cooking port. Steamed foods retain their color, shape, nutrients and flavor
better. Steamed foods should be cooked until just done, but not overdone.
Combination Cooking
•
Combination cooking = using both dry-heat and moist-heat cooking methods.
• Braising = food item is first seared in hot oil, then slowly cooked
tightly covered in a small amount of liquid, and then finished in the
oven or on the stovetop until it is tender. (cause tough connective
tissue of lean meats to become tender) three techniques
1. Daube = usually made w/red meat an red wine
2. Estouffade = French term for both braising and it’s dish
3. Pot roasting = common American term also traditional dish
•
Stewing = similar to braising, but the main food items is first cut into
bite-sized pieces, requires more liquid. Various types of stews:
1. Blanquette = white stew made from veal, chix, or lamb garnished
w/mushrooms and pearl onions
2. Bouillabaisse = Mediterranean fish stew
3. Fricassee = white stew made from veal, poultry or small game
4. Goulash = comes from Hungary seasoned w/paprika served
w/potatoes or dumplings
5. Navarin = prepared with lamb and garnished with root vegetables,
onions and pearls
6. Ragout = French term for stew that means “restores the appetite”
7. Matelote = special type of fish stew, usually prepared with eel
Questions???
1.
State whether each of the following cooking methods is
a dry-heat, moist-heat or combination cooking method.
Steaming
Roasting
Poaching
2.
3.
4.
5.
Grilling
Stir-frying
Baking
Braising
Sautéing
Simmering
What is basting?
Describe the texture of foods that have been deep-fried?
Why are braising and stewing called combination
cooking methods?
What is the difference between boiling and simmering?