Introduction to Culinary Arts: Presentations
Unit 3, Continued
1. Sanitation
2. Kitchen Safety
3. Food Service Equipment
4. Knives & Smallware
13. Grains, Legumes, & Pasta
14. Stocks, Sauces, & Soups
15. Fish & Shellfish
16. Meat & Poultry
5. Using Standardized Recipes
6. Seasonings & Flavorings
7. Getting Ready to Cook
8. Cooking Methods
17. Yeast Breads, Rolls,
& Pastries
18. Quick Breads
19. Desserts
9. Breakfast Foods
10. Garde Manger
11. Sandwiches, Appetizers,
& Hors d’Oeuvres
12. Fruit & Vegetables
20.
21.
22.
23.
Working in a Restaurant
Menus
Nutrition
The Business of a Restaurant
Introduction to Culinary Arts: Presentations
Chapter 1 Sanitation
Sec.
1.1
Sanitary Food Handling
Sec.
1.2
The Flow of Food
Sec.
1.3
The HACCP System
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Sec.
1.1
Sanitary Food Handling
Importance of Food Safety
Foodborne Illness
• Caused by eating contaminated food
• Potential Contamination Hazards
– Biological
– Physical
– Chemical
Sec.
1.1
Sanitary Food Handling
Importance of Food Safety (continued)
• Biological Hazards
– Living organisms
• Bacteria
• Viruses
• Parasites
• Fungi
• Physical Hazards
– Foreign objects
• Chemical Hazards
– Man-made chemicals
– Toxic metals
Sec.
1.1
Sanitary Food Handling
FAT TOM
Pathogens: disease-producing organisms
• Conditions that make pathogens grow (FAT TOM)
Food
Acidity
Temperature
Time
Oxygen
Moisture
Sec.
1.1
Sanitary Food Handling
FAT TOM (continued)
• Temperature Danger Zone: temperature range for
pathogen growth
– Between 41°F and 135°F
• Water Activity (Aw): measurement of moisture in
food
Sec.
1.1
Sanitary Food Handling
Sources of Contamination
• Direct Contamination: food is received from
supplier with contaminants
• Cross-contamination: food is contaminated while
being prepared, cooked, or served
Sec.
1.1
Sanitary Food Handling
Grooming and Hygiene
• Hand-washing
1. Wet hands
2. Apply soap
3. Scrub hands, between fingers, and forearms
4. Scrub under fingernails
5. Rinse hands and forearms
6. Dry hands
7. Turn off water, using towel
8. Open door
9. Discard towel
Sec.
1.1
Sanitary Food Handling
Grooming and Hygiene (continued)
• Wash Hands
–
–
–
–
–
–
When arriving at work
After using the bathroom
After sneezing
After touching your hair, face, clothing
After eating, drinking, or smoking
Before and after putting on a new pair of
gloves
Sec.
1.1
Sanitary Food Handling
Grooming and Hygiene (continued)
–
–
–
–
–
–
Before handling food
After handling garbage
After handling dirty equipment, dishes, utensils
After touching raw meats, poultry, and fish
After touching animals
Anytime you change from one task to another
Sec.
1.1
Sanitary Food Handling
Grooming and Hygiene (continued)
• Disposable Gloves
– Wash hands before putting gloves on
– Change gloves when they rip or get
contaminated
• Grooming
– Clean uniform
– Control hair
– Minimize or avoid wearing jewelry
Sec.
1.1
Sanitary Food Handling
Grooming and Hygiene (continued)
• Personal Hygiene
– Don’t come to work sick
– Keep fingernails trimmed
– Cover cuts or burns with bandages; cover
bandages with gloves
Sec.
1.1
Sanitary Food Handling
Cleaning and Sanitizing
• Clean
– Wipe, wash, and rinse surfaces; sweep floors
• Types of Cleaners
– Detergent, degreaser, acid cleaner, abrasive
cleaner
• Sanitize
– Use hot water or chemicals to reduce pathogens
on surfaces
• Types of Sanitizers
– Chlorine, iodine, quarternary ammonium
compounds
Sec.
1.1
Sanitary Food Handling
Cleaning and Sanitizing (continued)
• Three-Compartment Sink
– First compartment
• Wash with hot water and detergent
– Second compartment
• Rinse with clean water
– Third compartment
• Sanitize with very hot water or water +
chemical sanitizer
• Dishwashing Machine
Sec.
1.1
Sanitary Food Handling
Waste Disposal and Recycling
• Waste Disposal
• Recycling
– Glass
– Plastic
– Metal
– Cardboard
Sec.
1.1
Sanitary Food Handling
Pest Control
Examples: mice, flies, mosquitoes, cockroaches
• Keep Pests out of the Kitchen
– Fix holes and gaps in doors, windows, screens
– Keep surfaces clean
– Store foods properly
– Manage garbage and toss packaging material
• Pest Management
– Maintain the kitchen so pests can’t get in
– Make sure pests can’t find food
– Use pesticides when necessary
Sec.
1.2
The Flow of Food
The Flow of Food
The route food takes
• From the time it is received by the kitchen
• To the time it is served to the customer
Sec.
1.2
The Flow of Food
Purchasing and Receiving Foods
• Purchasing
– Reputable food supplier
– Delivery of safe foods in good condition
• Receiving
– Perishable goods
• For refrigerator
• For freezer
– Dry goods
Sec.
1.2
The Flow of Food
Storing Foods
• Storing
– Avoid contamination and spoilage
– FIFO: First in, first out
– Perishables
• Freeze or refrigerate immediately
• Store raw food separate from cooked food
– Dry goods
• Keep dry, clean, cool
• Keep away from chemicals
Sec.
1.2
The Flow of Food
Storing Foods (continued)
Storage Temperatures
Food Item
Storage Temperature
Meat and poultry
32° to 36°F
Fish and shellfish
30° to 34°F
Eggs
38° to 41°F
Dairy products
36° to 41°F
Produce
(refrigerated)
32° to 50°F
Sec.
1.2
The Flow of Food
Cooking Foods Safely
• Prepare Foods Safely
– Refrigerate foods until ready to use
– Avoid cross-contamination
– Keep double-strength sanitizing solution nearby
• Monitor Food Temperature
– Bring to safe temperature quickly
– Hold at that temperature until serving
Sec.
1.2
The Flow of Food
Cooking Foods Safely (continued)
Safe Food Temperatures
Food Type
Minimum
Minimum Time at
Internal
Safe Temperature
Temperature before Serving
Beef roasts (rare)
130°F
140°F
112 minutes
12 minutes
Roasts (medium beef,
pork), lamb, veal
145°F
4 minutes
Ham
155°F
4 minutes
Eggs, fish, pork, beef
(other than roasts)
145°F
15 seconds
155°F
Ground meats (beef,
pork, game), ham steak
15 seconds
165°F
15 seconds
Poultry, stuffed meats
Sec.
1.2
The Flow of Food
Cooking Foods Safely (continued)
• Cooling Foods Safely to Below 41°F
– One-stage cooling method
– Two-stage cooling method
• Methods for Cooling
– Liquid foods
– Solid or semi-solid foods
• Thawing Foods Safely
– In the refrigerator
– Under running water
– In the microwave
Sec.
1.2
The Flow of Food
Cooking Foods Safely (continued)
Tips for Cooling Food Safely
• Liquids
– Use ice-water bath
– Use stainless-steel
containers
– Stir frequently
– Add ice
– Use chill wand
• Solid/Semi-Solids
– Use stainless-steel
containers
– Cut into small
portions
– Leave unwrapped
– Use ice bath
– Use chill blaster
Sec.
1.2
The Flow of Food
Serving Foods Safely
• Holding
– Hot foods: above 135°F
– Cold foods: below 41°F
– Use thermometer to check temperature
– Discard time-temperature abused food
• Reheating
– To at least 165ºF for at least 15 seconds within
two-hour period
– Use thermometer to check temperature
Sec.
1.3
The HACCP System
Food-Safety System
Food-safety system:
Precautionary steps that study how food can be
exposed to biological, chemical, physical
hazards
Goal of system: to reduce or eliminate risk of
hazards
• Standards
– FDA Food Code: established national sanitation
standards
– State and local standards
Sec.
1.3
The HACCP System
Food-Safety System (continued)
• Inspections
– Food-safety audit by local health department
– Inspected areas
• Foods and supplies
• Grooming and hygiene of staff
• Temperatures for holding/serving foods
• Cleaning and sanitation procedures
• Water supply
• Waste disposal
• Pest control
Sec.
1.3
The HACCP System
Seven Steps of HACCP
HACCP:
Hazard Analysis Critical Control Point 7-step system
for maintaining food safety
Step 1: Conduct a Hazard Analysis
– Examine flow of food
– Watch for possible points of contamination
– Of particular concern: perishable goods
Step 2: Determine Critical Control Points
– Specific points during food handling can
cause health risk
– Examples: temperatures for storing, holding,
cooking, serving
Sec.
1.3
The HACCP System
Seven Steps of HACCP (continued)
Step 3: Establish Critical Limits
– Measurements of time/temperature that
indicate when food is at risk and needing
corrective action
– Limits established by local health department
or food-service establishment
Step 4: Establish Monitoring Procedures
– Enter accurate measurements of
time/temperature in log book
– Determine what is measured, how often, and
by whom
Sec.
1.3
The HACCP System
Seven Steps of HACCP (continued)
Step 5: Identify Corrective Actions
– Bring food to a safe temperature
– Discard food held at an unsafe temperature
for too long
Step 6: Establish Procedures for Record-Keeping and
Documentation
– Time/temperature logs, checklists, forms
– Easy-to-understand format
Sec.
1.3
The HACCP System
Seven Steps of HACCP (continued)
Step 7: Develop a Verification System
– Have someone double-check the recorded
information to verify the system
• Time/temperature measurements might
not be accurate
• Forms might be too difficult
• Person recording information might need
more direction
Introduction to Culinary Arts: Presentations
Chapter 2 Kitchen Safety
Sec.
2.1
Fire Safety
Sec.
2.2
Accidents & Injuries
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Sec.
2.1
Fire Safety
Fire Hazards
• Open Flames and Heat
–Can set fire to paper, food, clothing
• Gas burners
• Wood fires
• Matches, candles, cigarettes, cigars
• Very hot metal cookware
• Overheated equipment motors
Sec.
2.1
Fire Safety
Fire Hazards (continued)
• Grease
– Fires can start from a layer of grease on
• Walls
• Work surfaces
• Ranges, oven hoods, fryers, broilers, ovens
• Heating, air-conditioning, and ventilation units
Sec.
2.1
Fire Safety
Fire Hazards (continued)
• Electrical Wiring
– Causes 30% of all accidental fires
• Do not pull a plug from an outlet by the cord
• Replace damaged cords or plugs
• Use correct type of outlet (grounded or
ungrounded) for each plug
• Do not overload outlets
• Keep all outlets and plugs dry
Sec.
2.1
Fire Safety
Fire Hazards (continued)
• Unsafe Storage Areas
– Store flammable items (paper supplies,
linens) away from open flames or heat
– Keep cleaners or bleaches away from
flammable items
Sec.
2.1
Fire Safety
Fire Control
• Fire Detectors
– Smoke detectors
• Detect presence of smoke
• Need good air flow to function
– Heat detectors
• Activated by sudden rise in temperature
– Must be well maintained and installed by
fire-safety expert
Sec.
2.1
Fire Safety
Fire Control (continued)
• Automatic Hood and Sprinkler Systems
– Extinguishers, sprinklers, alarms
• Triggered by heat of fire
• Sprinklers release water
– Hood systems
• Located above ranges, griddles, broilers,
deep fat fryers
• Release chemicals, carbon dioxide, or gases
Sec.
2.1
Fire Safety
Fire Control (continued)
• Fire Extinguishers
Handheld devices for putting out small fires
(3 feet wide x 3 feet tall)
– Water-based extinguishers
• Douse fires with water
• For Class A fires
– Foam extinguishers
• Cool fire and cover with blanket of foam
• For Class A or Class B fires
Sec.
2.1
Fire Safety
Fire Control (continued)
– Dry-chemical extinguishers
• Interrupt chemical reactions that keep fire
burning
• For all classes of fires
Sec.
2.1
Fire Safety
Fire Extinguishers & Classes of Fires
Class of Fire Type of Flammable
Material
Extinguisher
to Use
Class A
Paper, cloth, wood,
plastic
Class A
Class A:B
Class B
Gas, grease, oil, spray
cans
Class A:B
Class A:B:C
Class C
Electrical equipment,
cords, outlets, motors
Class A:C
Class B:C
Class D
Combustible switches,
wiring, metals
Class D
Class K
Deep fat fryers
Class K
Sec.
2.1
Fire Safety
Fire Control (continued)
• PASS System
How to use a fire extinguisher:
Pull the pin
Aim low, at base of fire (stand 6-8 feet away
from fire)
Squeeze the trigger
Sweep from side to side
Sec.
2.1
Fire Safety
Fire Emergency Plans
Fire Emergency Plan: plan of action
in case of fire
• Escape Routes
– Provide at least 2 ways to exit building
– Include clearly marked and accessible fire exit
doors
– Must be posted, showing floor plan
– Must include emergency telephone numbers
Sec.
2.1
Fire Safety
Fire Emergency Plans (continued)
• Assembly Points – meeting locations away
from the building
• Fire Drills – practice of escape routes and safe
behaviors
• In Case of Fire
– Call fire department immediately
– Stay calm
– Shut off gas valves
– Get people out of the building
– Meet at the assembly point
– Alert firefighter if someone is missing
Sec.
2.2
Accidents & Injuries
Types of Accidents and Injuries
• Burns
– First-degree
• Skin turns red, may swell
• Cool skin with cold running water or towels
soaked in cold water
– Second-degree
• Painful, blisters
• Cool skin, seek medical attention
Sec.
2.2
Accidents & Injuries
Types of Accidents and Injuries
(continued)
– Third-degree
• Skin may turn white or black, no feeling
• Cover with moist cloth, seek immediate
medical attention
Sec.
2.2
Accidents & Injuries
Types of Accidents and Injuries
(continued)
• Cuts
– Abrasion: minor cut caused by rubbing the
skin against something
– Laceration: cut or tear in the skin, can be
deep
– Avulsion: cut that removes piece of skin or
body part such as fingertip
– Puncture: wound from a sharp object that
pierces and makes a hole in the skin
Sec.
2.2
Accidents & Injuries
Types of Accidents and Injuries
(continued)
• Strains, Sprains, and Falls
– Strains/sprains are the result of twisting or
wrenching body out of normal position
– Often the result of falling or slipping
– Avoid standing in same position too long
– Avoid awkward stretching or bending
Sec.
2.2
Accidents & Injuries
Preventing Accidents and Injuries
• Dressing for Safety
– Uniform
• Toque: prevents hair from falling in food,
open at top for coolness
• Double-breasted jacket: protects against
burns on arms
• Apron: another layer of protection
• Shoes: should have closed toes and be
resistant to slips, grease, heat
– No baggy clothing
– No large or dangling jewelry
Sec.
2.2
Accidents & Injuries
Preventing Accidents and Injuries
(continued)
• Handling Knives Safely
–
–
–
–
Keep knives sharp
Keep hands and knives clean and dry
Keep knives organized/safely stored
Pass knife: lay it down on flat surface with
handle toward person taking it
– Carry knife: blade pointed down and knife held
close to your side
– Wear mesh cutting gloves when needed
Sec.
2.2
Accidents & Injuries
Preventing Accidents and Injuries
(continued)
• Handling Other Cutting Tools Safely
– Use safety guards when cutting food with
machines or appliances
– Turn off motorized equipment before cleaning
– Be careful with can openers, open metal cans,
sharp and jagged edges
– Clean up broken glass right away, placing in
separate container
Sec.
2.2
Accidents & Injuries
Preventing Accidents and Injuries
(continued)
• Preventing Burns
– Wear long sleeves and keep rolled down
– Use oven mitts or dry side towels to carry
hot pans
– Let hot pots and pans cool before washing
– Lift lid on pot so side farthest from you opens
first to prevent steam burns
– Open oven doors carefully
– Dry food before adding to hot oil
Sec.
2.2
Accidents & Injuries
Preventing Accidents and Injuries
(continued)
• Avoiding Slips and Falls
– Watch for wet floors, uneven carpeting, broken
pavement, objects you can trip on
– Keep floors/walkways clean, dry, clear
– Avoid walking in the dark
Sec.
2.2
Accidents & Injuries
Preventing Accidents and Injuries
(continued)
• Cleaning Up Spills
– Clean up any liquid on floor immediately
– Scatter absorbent material on grease spills
before cleaning up
– Use signs and verbal warnings to alert people of
spills
Sec.
2.2
Accidents & Injuries
Preventing Accidents and Injuries
(continued)
• Lifting/Moving Heavy Objects Safely
–
–
–
–
If you can’t lift it yourself, get help
Make sure load is balanced and path is clear
Know where you’ll put object down
To lift heavy items: squat down, keep back
straight, get secure grip on item, lift yourself up
with your legs
Sec.
2.2
Accidents & Injuries
Preventing Accidents and Injuries
(continued)
• Using Ladders Safely
–
–
–
–
–
Use correct ladder
Ladder should have nonskid feet
Lock folding ladder’s brace
Lean straight ladder correctly
Do not stand on top of a step stool or on top two
rungs of a straight ladder
Sec.
2.2
Accidents & Injuries
Preventing Accidents and Injuries
(continued)
• Driving
– Vehicle should be safe
– Avoid distractions
– Follow safe-driving procedures
Sec.
2.2
Accidents & Injuries
First Aid and Emergency Procedures
• Keep a properly stocked first aid kit
• In case of accident
–
–
–
–
–
–
–
Check scene of accident
Stay calm and keep victim calm
Keep people back
Get medical help
Administer first aid
Stay with victim until help arrives
Complete an accident report
Sec.
2.2
Accidents & Injuries
First Aid and Emergency Procedures
(continued)
• Burns
– Remove the heat source
– Keep victim calm
– Soak burned area in cool water
• Cuts
– Clean area well
– Cover bleeding wound with gauze and apply
pressure
– Cover with dressing or bandage; change
frequently
Sec.
2.2
Accidents & Injuries
First Aid and Emergency Procedures
(continued)
• Sprains, Strains, Broken Bones
– Elevate injured part
– Apply ice to area
• Choking
– Perform obstructed airway maneuver (Heimlich
maneuver)
• Make fist and place it just above victim’s
navel, thumb facing in.
• Use quick, upward thrust. Repeat until
obstruction is cleared.
Sec.
2.2
Accidents & Injuries
First Aid and Emergency Procedures
(continued)
• Use CPR (Cardiopulmonary resuscitation)
• Use an AED (automated external defibrillator)
• Preparing for Emergencies
– Have emergency supplies on hand
Sec.
2.2
Accidents & Injuries
Safety as an Ongoing Process
• Occupational Safety and Health Administration
(OSHA)
– Federal agency charged with keeping
workplace safe
– Requires posting of health and safety
regulations
• Hazard Communication Standard (HCS)
– Requires employers to notify employees
about chemical hazards on the job
– Corrosive hazards can irritate
– Carcinogenic chemicals cause cancer
Sec.
2.2
Accidents & Injuries
Safety as an Ongoing Process
(continued)
• Material Safety Data Sheet (MSDS)
– Describes chemical hazards
• Hazard Communication Program
– Safety program to document injuries
• Accident/Illness Reports & Records
– Reporting must meet OSHA standards
– Establishment must keep a log and post it
Sec.
2.2
Accidents & Injuries
Safety as an Ongoing Process
(continued)
• Worker’s Compensation
– State program to help employees who are hurt
or get sick on the job
– Supplies money to replace earnings
• General Safety Audit
– Reviews safety level in establishment
– Checks:
• Building
• Equipment
• Employee and management practices
Introduction to Culinary Arts: Presentations
Chapter 3 Food Service Equipment
Sec.
3.1
Work Flow in the Kitchen
Sec.
3.2
Receiving & Storage Equipment
Sec.
3.3
Preparation & Cooking Equipment
Sec.
3.4
Holding & Service Equipment
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Sec.
3.1
Work Flow in the Kitchen
Workstations & Work Lines
• Workstation
– Work area containing equipment and tools
needed for a specific task
– Examples: fry station, grill station
• Work Sections
– Workstations combined into larger work areas
• Work Lines
– Arrangements of equipment
Sec.
3.1
Work Flow in the Kitchen
Work Lines
• Five Types of Work Lines
– Straight-Line
– L-Shaped
– Back-to-Back
– U-Shaped
– Parallel (Face-to-Face)
Sec.
3.1
Work Flow in the Kitchen
Work Flow
Work flow: planned movement of food/staff as food
is prepared
• Planning
– Mise en place: have all raw ingredients,
equipment, and tools ready at a workstation
• Timing
– Know how long dishes take to prepare
• Communication between Workstations
Sec.
3.2
Receiving & Storage Equipment
Receiving Equipment
• Receiving Area
– Inspects all incoming goods
– Uses thermometers to measure
food temperature
– Weighs food
• Counter scale
• Platform scale
• Floor scale
• Hanging scale
Sec.
3.2
Receiving & Storage Equipment
Refrigeration Equipment
• Walk-Ins – largest units for
refrigeration or freezing
• Reach-Ins
• Refrigerated Drawers and Under counter
Reach-Ins
• Portable Refrigeration Carts
Sec.
3.2
Receiving & Storage Equipment
Refrigeration Equipment (continued)
• Cleaning Refrigerators/Freezers
1. Turn off unit
2. Remove food; put in cold storage
3. Wash interior with soapy water
4. Rinse interior with damp cloth
5. Sanitize interior
6. Dry interior with single-use paper
towel
7. Turn on unit and refill with food
8. Wash, rinse, sanitize exterior daily
Sec.
3.2
Receiving & Storage Equipment
Storage Equipment
• Shelves
– For dry goods: dry storage area
– In walk-ins: cold storage area
– Made of steel, aluminum, or plastic
– Stand at least 6 inches from floor
• Storage Containers
– Protect food from contamination
– Hold, store, and move food
– Labeled and dated
Sec.
3.2
Receiving & Storage Equipment
Storage Equipment (continued)
• Cleaning Shelves and Storage Containers
1. Remove food from shelves and containers
2. Clean shelves and containers with
hot soapy water
3. Rinse with damp cloth or water
4. Sanitize shelves and containers
5. Dry shelves with paper towel; let
containers air dry
6. Refill shelves and containers
Sec.
3.3
Preparation & Cooking Equipment
Food-Preparation Equipment
• General Rules
– Learn to use equipment safely
– Use all safety features
– Maintain and clean equipment properly
– Turn off and unplug for cleaning
– Be sure equipment is complete and stable
– Promptly report any problems
Sec.
3.3
Preparation & Cooking Equipment
Chopping, Slicing, & Grinding
Equipment
• Food processor
• Vertical chopping machine (VCM)
• Food chopper (buffalo chopper)
• Meat slicer
• Meat grinder
Sec.
3.3
Preparation & Cooking Equipment
Mixing & Blending Equipment
Mixing: combining ingredients so they are evenly
spread throughout mixture
Blending: chopping ingredients to a uniform
consistency
• Mixer
– A bowl & mixing tool for combining
ingredients, used mostly by bakers
– Countertop or freestanding mixer
– Planetary mixer
– Spiral mixer
Sec.
3.3
Preparation & Cooking Equipment
Mixing & Blending Equipment (continued)
• Blender
– Uses rotating blade and high speed to make
coarse or fine mixtures
– Countertop blender (bar blender)
– Immersion blender (hand or stick blender)
Sec.
3.3
Preparation & Cooking Equipment
Cleaning Food–Preparation Equipment
1.
2.
3.
4.
Turn off and unplug
Remove attachments or bowls; use blade guards
Take apart if needed
Wash parts with hot, soapy water; avoid touching
sharp edges
5. Dry with clean cloth
6. Sanitize
7. Wipe base and frame, rinse, dry, sanitize
8. Reassemble
9. Replace blade guards
10. Lubricate with oil as specified
Sec.
3.3
Preparation & Cooking Equipment
Cooking Equipment
• Kettles and Steamers
– Use moist heat; can prepare large amounts of food
– Steam-jacketed kettle
– Swiss braiser (tilting skillet)
– Pressure steamer
– Convection steamer
Sec.
3.3
Preparation & Cooking Equipment
Cooking Equipment (continued)
• Ranges
– Open-burner range (electric or gas)
– Flattop range
– Ring-top range
• Ovens
– Conventional oven
– Deck oven
– Convection oven
– Combination steamer/oven
– Microwave oven
Sec.
3.3
Preparation & Cooking Equipment
Cooking Equipment (continued)
• Broilers, Fryers, Grills
– Broiler (heat source above food)
– Salamander (small broiler)
– Smoker
– Deep-fat fryer
– Grill
– Griddle
Sec.
3.3
Preparation & Cooking Equipment
Cleaning Ranges
• Open-burner ranges
1. Turn off, allow to cool, remove grids and
drip pan
2. Soak grids and drip pan in hot, soapy
water
3. Wash rest of range
4. Rinse and dry range
5. Wash, rinse, dry grids and drip pan
6. Replace grids and drip pan
• Flattop and ring-top ranges
1. Turn off, allow to cool
2. Loosen burned food with scraper
3. Rinse and dry
Sec.
3.3
Preparation & Cooking Equipment
Cleaning Ovens
1. Turn off, allow to cool
2. Remove racks, shelves
3. Clean racks in hot soapy water and rinse
4. Dry turntables, air-dry shelves
5. Clean inside and out with soapy cloth
6. Rinse with wet cloth and dry
7. Polish outside with cloth
Sec.
3.3
Preparation & Cooking Equipment
Cleaning Broilers
1. Turn off, allow to cool
2. Take out rack
3. Soak in soapy water and use scraper or wire
brush
4. Dry with cloth
5. Scrape food from inside broiler
6. Remove drip pan
7. Wash, rinse, dry drip pan
8. Replace drip pan and racks
Sec.
3.3
Preparation & Cooking Equipment
Cleaning Deep-Fat Fryers
•
•
Daily
1. Turn off, allow to cool
2. Wash removable parts with soapy water
3. Clean exterior surfaces with soapy water
4. Filter cooking oil, as directed
Weekly
1. Drain fryer vessel into filter or steel container
2. Clean vessel with cleaner/detergent
3. Close drain valve, refill with cleaner/detergent
4. Using gloves and brush, scrub interior
5. Drain vessel and rinse with water several times
6. Rinse with vinegar and water solution
7. Rinse again with water, dry thoroughly
Sec.
3.3
Preparation & Cooking Equipment
Cleaning Griddles/Grills
• Griddles
1. Turn off, allow to cool
2. Polish top with griddle stone or griddle cloth
3. Coat top lightly with oil
4. Heat griddle to 400°F and wipe clean
• Grills
1. Turn off, allow to cool
2. Clean rack with wire brush and scraper
3. Oil rack
Sec.
3.4
Holding & Service Equipment
Holding Equipment
Must hold hot food above 135°F and cold food below
41°F
• Sneeze Guards
– Used in buffets/cafeterias
– Protect food from cross-contamination
• Chafing Dish
– Holds 1 or 2 food items
– Uses fuel to heat
Sec.
3.4
Holding & Service Equipment
Holding Equipment (continued)
• Hot Plate
– Electrical
– Used mostly for coffee and water
• Holding Cabinet and Covered Rack
– Holds trays
– Holding cabinets are insulated
• Heat Lamp
– Uses special bulbs placed directly over food
Sec.
3.4
Holding & Service Equipment
Holding Equipment (continued)
• Steam Table
– Uses steam from hot water to keep food hot
– Holds food in hotel pans
– Hotel pans come in various sizes
• Full size 20 ¾″ x 12 ¾″
• Fractions of full-size pan
• Refrigerated Holding/Display Unit
– Keeps food cold
– Can use hotel pans
Sec.
3.4
Holding & Service Equipment
Service Equipment
• Trays
• Tray Stands
• Plate Covers
• Service Carts
– Provide work surface for carving, plating,
assembling dishes tableside
– Examples: pastry cart, chafer cart, salad cart,
flambé cart
Introduction to Culinary Arts: Presentations
Chapter 4 Knives & Smallware
Sec.
4.1
Using Knives
Sec.
4.2
Using Smallware
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Advance through the slide show using your mouse or the space bar.
Sec.
4.1
Using Knives
Identifying Parts of a Knife
• Blade: cutting surface of the knife
– Forged blades
– Stamped blades
Sec.
4.1
Using Knives
Identifying Parts of a Knife (continued)
• Parts of the Blade
– Tip
– Cutting edge
– Heel
– Bolster
– Spine
– Flat side of blade
Sec.
4.1
Using Knives
Identifying Parts of a Knife (continued)
• Tang: Continuation of the blade into the knife’s
handle
– Full tang
– Partial tang
• Handle: Part of the knife meant to be held
– Rivets: used to attach wooden handles to
blades
Sec.
4.1
Using Knives
Selecting the Appropriate Knife
• Types of Knives
– Chief’s knife
– Utility knife
– Paring knives
– Boning knife
– Filleting knife
– Slicer
– Cleaver
– Scimitar
Sec.
4.1
Using Knives
Using Knives Properly
• Holding the Knife
– Three basic grips
• Using the Guided Hand
– Four main methods
Sec.
4.1
Using Knives
Using Knives Properly (continued)
• Knife Safety
– Always hold by handle
– Never catch falling knife
– Pass by laying knife on flat surface and
allowing another to pick up
– Carry unsheathed knife straight down with
sharp edge facing behind
– Never borrow without permission and return
promptly
Sec.
4.1
Using Knives
Using Knives Properly (continued)
• More Knife Safety
– Keep blade from hanging over edge of table
or cutting board
– Do not use knives to open bottles, loosen
drawers, and so on
– Do not leave knives where they won’t be
seen
– Never store or use above waist level
– Cut away from body
Sec.
4.1
Using Knives
Making the Cut
• Slicing
– Use sharp knife
– Adjust length of stroke for clean, even slices
– Use long blades for fine cuts or slices
– Use small blades for small foods
Sec.
4.1
Using Knives
Making the Cut (continued)
• Chopping
– Cut roughly into the same size pieces
• Mincing
– Cut into fine pieces
• Shredding and Grating
– Coarse or fine
– Use chef’s knife, grater, slicer, food
processor attachments
Sec.
4.1
Using Knives
Making the Cut (continued)
• Precision Cuts
– Rondelles
– Variations of rondelles: diagional and
gaufrette cuts
– Chiffonade
– Julienne and batonnet
– Oblique
Sec.
4.1
Using Knives
Making the Cut (continued)
– Dice
– Paysanne and fermiere
– Lozenge
– Turned
Sec.
4.1
Using Knives
Maintaining Knives
• Sharpening Knives with a Stone
– Whetstone: sharpening stone
– Use consistent direction and angle
• Honing Knives with a Steel
– Steel: textured steel or ceramic rod
– Honing or trueing: straightening knife’s
edge
– Consistent direction on each side of blade
Sec.
4.1
Using Knives
Maintaining Knives (continued)
• Keeping Knives Clean and Sanitized
– Clean: use soapy water, rinse, and dry
– Sanitize: wipe handle and blade with
sanitizing solution
• Storing
– Knife kits or cases
– Wall or tabletop racks
Sec.
4.1
Using Knives
Maintaining Knives (continued)
• Maintaining the Cutting Surface
– Cutting boards, butcher block
– Keep surface uniform and clean
• Wipe surface with scrub brush or pad
and clean, soapy water
• Use scraper to remove residue
• Wipe surface with cloth wrung with
sanitizing solution
• Swab with sanitizing solution
Sec.
4.1
Using Knives
Maintaining Knives (continued)
– Avoid cross-contamination
• Separate board for each type of food
• Clean, rinse, and sanitize board
Sec.
4.2
Using Smallware
Hand Tools
• Smallware: hand tools, pots, and pans
– Type dependent upon task
– Five basic types
Sec.
4.2
Using Smallware
Hand Tools (continued)
• Cutting and Slicing Tools
– Kitchen shears
– Melon baller
– Channel knife
– Olive pitter
– Pizza cutter/pastry wheel
– Zester
– Peeler
– Corer
– Fish scaler
Sec.
4.2
Using Smallware
Hand Tools (continued)
• Shredding and Grating Tools
– Knives
– Food processor and mixer attachments
– Box grater
– Mandoline
– Microplane
– Specialized graters
Sec.
4.2
Using Smallware
Hand Tools (continued)
• Mixing and Cooking Tools
– Kitchen fork
– Palette knife
– Rubber spatula
– Skimmers
– Mixing bowls
– Turners
– Spoons
– Tongs
– Whisk
Sec.
4.2
Using Smallware
Hand Tools (continued)
• Straining, Draining and Processing Tools
– Food mill
– Colander
– Ricer
– Drum sieve
– Conical sieve
– Funnel
Sec.
4.2
Using Smallware
Hand Tools (continued)
• Measuring Tools
– Weight
• Portion scale
• Digital scale
• Balance scale
– Volume
• Measuring cups and spoons
• Volume and liquid measures
• Ladle
Sec.
4.2
Using Smallware
Hand Tools (continued)
• More Measuring Tools
– Temperature
• Thermistor thermometer
• Bi-metallic-coil thermometer
• Thermocouple thermometer
• Liquid-filled thermometer
Sec.
4.2
Using Smallware
Cookware
• Pots and Pans
– Size, material, and gauge appropriate to food
– Rate of heat transfer: how efficiently heat
passes from cookware to the food inside
Sec.
4.2
Using Smallware
Cookware (continued)
• Cookware Materials
– Copper
– Cast iron
– Stainless steel
– Steel
– Aluminum
– Nonstick coatings
Sec.
4.2
Using Smallware
Cookware (continued)
• Stovetop Cooking
– Stockpot
– Saucepot
– Saucepan
– Sauté pan
– Omelet or crepé pan
– Fish poacher
– Wok
– Double boiler
– Steamers
Sec.
4.2
Using Smallware
Cookware (continued)
• Oven Cooking
– Roasting pan
– Sheet pan
– Terrine mold
– Braising pans and casseroles
– Pâté mold
– Gratin dish
– Soufflé dish, ramekin, and custard cup
Sec.
4.2
Using Smallware
Cleaning and Sanitizing Smallware
• Washing by Hand
– Use a three-compartment sink
1. Clean sink area
2. Scrape and pre-rinse
3. Fill first sink with 110°F water and soap;
wash
4. Fill second sink with 110°F water; rinse
5. Fill third sink with hot water and sanitizing
agent; submerge
6. Remove; air-dry
Sec.
4.2
Using Smallware
Cleaning and Sanitizing Smallware
(continued)
• Dishwashers
– Undercounter
– Single-rack
– Conveyer Belt
• Warewashing station: area that includes rinsing,
washing, and holding areas
Introduction to Culinary Arts: Presentations
Chapter 5 Using Standardized Recipes
Sec.
5.1
Understanding Standardized Recipes
Sec.
5.2
Converting Recipes
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Advance through the slide show using your mouse or the space bar.
Sec.
5.1
Understanding Standardized Recipes
Finding Recipes
Recipe: written record of ingredients and preparation
steps for specific dish
• Grouped by Category
– Regional or Ethnic
– Historic
– Main Ingredient
– Specific Part of Menu
– Meal Type
– Cooking Method
Sec.
5.1
Understanding Standardized Recipes
Finding Recipes (continued)
• 5 Common Recipe Sources
– Cookbooks
– Periodicals
– Food producers and manufacturers
– Cooking contests
– Internet
Sec.
5.1
Understanding Standardized Recipes
Standardized Recipes
Standardized Recipe: a recipe designed for the needs
of a kitchen
• Purpose
– Consistent quality and quantity
– Efficient purchasing and preparation
– Eliminate waste
– Accurate content information for wait
staff to communicate
Sec.
5.1
Understanding Standardized Recipes
Standardized Recipes (continued)
• Sections
– Title
– Category
– Yield, or measured output
– Ingredients list
– Equipment
– Method
– Service
– HACCP
Sec.
5.1
Understanding Standardized Recipes
Reading Recipes
PRN Method for Reading Recipes
Preview – To get the big picture
Read
– To focus on specifics
Note
– To record any changes in preparation
Sec.
5.1
Understanding Standardized Recipes
Reading Recipes (continued)
• Questions to Ask When Reading Recipes
– What is the yield?
– What are the ingredients?
Are they available? Pre-preparation?
– What method? Equipment?
– Timing?
– Serving and handling?
Sec.
5.1
Understanding Standardized Recipes
Measurement Conventions
• Count: number of whole items such as
standardized ingredients
• Volume: space occupied by solid, liquid, or gas
• Weight: mass or heaviness
Sec.
5.1
Understanding Standardized Recipes
Measurement Systems
• U.S. System
– Volume: teaspoon (tsp), tablespoon (Tbsp),
fluid ounce (fl oz), cup (c), pint (pt), quart (qt),
and gallon (gal)
– Weight: ounce (oz) and pound (lb)
• Metric System
– Volume: milliliter (ml) and liter (l)
– Weight: milligram (mg), gram (g), and
kilogram (kg)
Sec.
5.1
Understanding Standardized Recipes
Measurement Techniques
• Techniques to Assure Accuracy
– Dry volume: Overfill container and
scrape excess
– Liquid volume: Fill clear container on
flat surface
– Weight: Select scale that suits food size;
account for weight of container (tare)
Sec.
5.2
Converting Recipes
Scaling Recipes Up or Down
Scale: to change the amount of ingredients
based on yield needed
1. Find the recipe conversion factor (RCF).
yield you want
new yield
RCF = yield of original recipe =
old yield
2. Multiply each ingredient by the RCF.
Sec.
5.2
Converting Recipes
Scaling Recipes by Changing
Portion Size
1. Find the old yield.
Old yield = old no. of servings x old portion size
2. Find the new yield.
New yield = new no. of servings x new portion size
3. Find the RCF.
RCF =
new yield
old yield
4. Multiply each ingredient amount by the RCF.
Sec.
5.2
Converting Recipes
Scaling Recipes Based on an
Available Ingredient
1. Express the recipe ingredient and available
ingredient in the same measure.
2. Find the RCF.
available ingredient amount
RCF =
ingredient amount in recipe
3. Find new yield.
new yield = old yield x RCF
4. Find new amounts of each ingredient.
new amount = old amount x RCF
Sec.
5.2
Converting Recipes
Using Scaled Recipes
• Preparation Factors to Consider
– Monitor cooking temperature and time
– Determine pan size and depth
– Adjust seasonings
– Realize particular recipes cannot be scaled
– Know preparation and equipment limits of scaling
Introduction to Culinary Arts: Presentations
Chapter 6 Seasonings and Flavorings
Sec.
6.1
Sensory Perception
Sec.
6.2
Seasoning and Flavoring Foods
Sec.
6.3
Herbs, Spices, & Aromatics
Sec.
6.4
Condiments, Nuts, & Seeds
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Advance through the slide show using your mouse or the space bar.
Sec.
6.1
Sensory Perception
The Five Senses
• Human Senses
– Taste
– Sight
– Smell
– Touch
– Hearing
Sec.
6.1
Sensory Perception
The Five Senses (continued)
• Taste: dependent upon food coming in contact with
taste buds
– Sweet
– Sour
– Salty
– Bitter
– Umani, or savory: meaty, brothy
Sec.
6.1
Sensory Perception
The Five Senses (continued)
• Sight: visual appeal of foods
– Ripeness
– Cut and arrangement
– Color
• Smell: powerful, influences taste
– Aromatic: strong smelling foods
Sec.
6.1
Sensory Perception
The Five Senses (continued)
• Touch: texture and temperature of food
• Hearing: auditory interaction with of food as it is
consumed
Sec.
6.1
Sensory Perception
Changing a Food’s Flavor
• Flavor: the way a food tastes, its texture,
appearance, doneness, temperature
• Affected by
– Ripening or aging
– Temperature
– Preparation and cooking
Sec.
6.1
Sensory Perception
Describing Flavor
• The Way Flavor Looks
– Opaque: light does not pass through it
– Translucent: some light will pass through it
– Transparent or clear?
– Colors
Sec.
6.1
Sensory Perception
Describing Flavor (continued)
• The Way Flavor Smells
– Sensation can differ between smelling and
eating
• Perfumed
• Pungent
• Earthy
• Stale
• Musty
• Fresh
• Strong
• Intense
Sec.
6.1
Sensory Perception
Describing Flavor (continued)
• The Way Flavor Feels
– Texture when touched, cut, or bitten
• Firm, hard
• Soft, yielding, melting
• Crisp, crunch, crumbly
• Airy, frothy, foamy
• Thick, dense
• Watery, thin
• Warm, hot
• Cool, cold
Sec.
6.1
Sensory Perception
Describing Flavor (continued)
• The Way Flavor Sounds
– Clue to flavor
• snap
• sizzle
• pop
• crackle
• crunch
• fizz
Sec.
6.2
Seasoning and Flavoring Foods
Seasoning Foods
• Seasonings: ingredients added to food to improve
flavor by
– Enhancing natural taste
– Balancing tastes
– Cutting richness
Sec.
6.2
Seasoning and Flavoring Foods
Types of Seasoning Ingredients
• Four types of seasoning
– Salt
– Pepper
– Sugar and light-flavored sweeteners
– Acids
Sec.
6.2
Seasoning and Flavoring Foods
Types of Seasoning Ingredients
(continued)
• Salt: sodium chloride is used worldwide
– Small amounts enhance flavor
– High-sodium food, or salty food
– Found underground and in seawater
– Types
• Table salt
• Sea salt
• Kosher salt
• Rock salt
• Monosodium Glutamate (MSG)
Sec.
6.2
Seasoning and Flavoring Foods
Types of Seasoning Ingredients
(continued)
• Pepper: spice used in small amounts, best freshly
ground
– Black pepper comes from dried, unripe berries
– White pepper comes from ripe husked berries
Sec.
6.2
Seasoning and Flavoring Foods
Types of Seasoning Ingredients
(continued)
• Sugar and Light-Flavored Sweeteners
– Use sparingly
– Distinctive flavor of different types
• Acids
– Sour or tart flavor
– Can improve appearance and texture
Sec.
6.2
Seasoning and Flavoring Foods
Types of Seasoning Ingredients
(continued)
• Seasoning improves food’s original flavor
– “Layering” flavors
– Difference between seasoning and flavoring
– Specific time and manner of seasoning affect
flavor
Sec.
6.3
Herbs, Spices, & Aromatics
Herbs
• Herbs: leaves and stems of certain plants
– Sweet or savory
– Associated with particular cuisines
• Selecting and Storing
– Flavor weakens with age
– Select firm stems with firm, fresh leaves
– Sold dried or ground
– Store in air-tight containers no longer than six
months
Sec.
6.3
Herbs, Spices, & Aromatics
Herbs (continued)
• Using Fresh and Dried Herbs
– Review recipe for either fresh or dried herbs
– Gentle flavor from herbs added at beginning of
cooking
– Intense flavor from herbs added at the end of
cooking
– One teaspoon of dried herbs for one
tablespoon of fresh herbs
Sec.
6.3
Herbs, Spices, & Aromatics
Herbs (continued)
• Common Herbs
– Sweet or savory
– Rosemary
– Chervil
– Savory
– Chives
– Thyme
– Cilantro
– Tarragon
– Bay Leaf
– Sage
– Parsley
– Marjoram
– Mint
– Oregano
– Lemongrass
– Dill
Sec.
6.3
Herbs, Spices, & Aromatics
Spices
• Spices: aromatic ingredients added in small
amounts to give a specific flavor
– Purchase whole and grind as needed for best
flavor
– Spice blends and dry rubs come from
combinations of spices and herbs
Sec.
6.3
Herbs, Spices, & Aromatics
Spices (continued)
• Common Herbs
– Allspice
– Mustard
– Cardamon
– Ginger
– Cloves
– Nutmeg and Mace
– Caraway seeds
– Peppercorns
– Cinnamon
– Peppers
– Cumin
– Saffron
– Fennel
Sec.
6.3
Herbs, Spices, & Aromatics
Aromatic Combinations
• Three Common Aromatic Combinations
– Mirepoix
– Sachet d’épices
– Bouquet garni
Sec.
6.3
Herbs, Spices, & Aromatics
Aromatic Combinations (continued)
• Mirepoix: combination of vegetables cooked
together and used as aromatic flavoring
– Standard Mirepoix
– White Mirepoix
– Cajun Mirepoix
– Matigan
– Battuto
Sec.
6.3
Herbs, Spices, & Aromatics
Aromatic Combinations (continued)
• Sachet d’Épices
– Mixture of fresh and dried herbs, dried spices in
cheesecloth bag
• Bouquet Garni
– Assortment of fresh herbs tied together
Sec.
6.4
Condiments, Nuts, & Seeds
Condiments
• Condiments: prepared mixtures to season and
flavor foods
– Traditional and Nontraditional
– Selecting and Storing Condiments
• Available as fresh or prepared
• Storage containers intact and tight
– Using Condiments
• Determine amount needed per dish
• Check for taste and freshness
Sec.
6.4
Condiments, Nuts, & Seeds
Nuts and Seeds
• Nuts: fruit of various trees
– Shelled or unshelled
– Uncooked, raw, roasted, blanched
– Whole, halved, sliced, slivered, chopped
– Keep in motion when cooking
– Store in tight container in dry, dark area
Sec.
6.4
Condiments, Nuts, & Seeds
Nuts and Seeds (continued)
• Seeds: part of a plant that can grow into a new
plant
– Provide texture and flavor
– Store in tight container in dry, dark area
Sec.
6.4
Condiments, Nuts, & Seeds
Nuts and Seeds (continued)
• Common Nuts and Seeds
– Almond
– Pecan
– Chestnut
– Pistachio
– Cashew
– Walnut
– Hazelnut
– Sesame seeds
– Macadamia
– Poppy seeds
– Peanut
– Pine nut
Introduction to Culinary Arts: Presentations
Chapter 7 Getting Ready to Cook
Sec.
7.1
Mise en Place
Sec.
7.2
Learning to Work Together
Sec.
7.3
Food Presentation
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Advance through the slide show using your mouse or the space bar.
Sec.
7.1
Mise en Place
Understanding Mise en Place
• Mise en Place: French phrase meaning “to put in
place”
– Work plan of activities in preparation for cooking
– Develops good work habits
– Includes preparation techniques, ingredients
lists, cooking and mixing methods
Sec.
7.1
Mise en Place
Organizing Your Work
• Planning Your Work
– Determine Your Assignment
• Assignment: food to be cooked
• P R N (“Preview, Read, Note”)
– Prepare an Inventory of Equipment and
Ingredients
– Break Assignment into Tasks
• Task: small jobs leading to assignment
Sec.
7.1
Mise en Place
Organizing Your Work (continued)
• Reviewing Your Lists
– Compare for similarities and shared efficiencies
• Making a Timeline
– Timeline: schedule of tasks and their
completion, or deadline
Sec.
7.1
Mise en Place
Organizing Your Work (continued)
– A timeline requires you to:
– Create a list of tasks
– Know length of tasks
– Know cooking times
– Know how long to cool a dish
– Know how long to hold before quality is lost
Sec.
7.1
Mise en Place
Organizing Your Work (continued)
– To Determine a Timeline
1. Review your recipes.
2. Combine tasks.
3. Assign a deadline for each task.
4. Prioritize the work.
Sec.
7.1
Mise en Place
Organizing Your Work (continued)
• Setting Priorities: decide which tasks are most
important
– Organize by importance
– High and low priority
• Problem-Solving Strategies: skills and strategies to
get job done
– Written plan
– Coping with unexpected
Sec.
7.1
Mise en Place
Sequencing and Simplifying Work
• Work Sequencing: doing the right thing at the right
time
– Consider what
• Can cook without being watched
• Needs a long time to prepare
• Can be interrupted or done quickly
• Cannot be interrupted or done quickly
Sec.
7.1
Mise en Place
Setting Up a Workstation
• Workstation Utilization
– Gather tools and ingredients
– Develop mise en place, cook, or serve foods
– Determine workflow, or order, for tasks
Sec.
7.2
Learning to Work Together
Communicating Effectively
• Three Elements of Effective Communication
– Listening
• Give full attention
• Practice “echoing”
– Asking Questions to Clarify
• Keep notes
– Language of the Kitchen
• Use proper terms
Sec.
7.2
Learning to Work Together
Receiving and Giving Criticism
• Effective Criticism: points out what went wrong and
how to improve
– Receiving Criticism
• Intent to improve workplace
• Listen carefully, ask questions, think before
responding
– Giving Criticism
• Stay calm and quiet
• Avoid negative terms, focus on specifics
• Clearly state improvements
Sec.
7.2
Learning to Work Together
Using Feedback Effectively
• Feedback: review of work gathered through
different sources and ways
– Verbal: spoken cues
– Nonverbal: posture, facial expression, and
visual awareness cues
Sec.
7.2
Learning to Work Together
Using Feedback Effectively (continued)
• Compliments and Complaints
– Right and wrong based on opinion
• Taking Action
– Use compliments or complaints to improve
quality
Sec.
7.2
Learning to Work Together
Courtesy and Professionalism
• Courtesy is respect for others
• Professionalism is respect for work
– Courteous Behavior in the Kitchen
• Safety and efficiency
• Similar behavior returned
– Professionalism
• Maintain standards for work and behavior
Sec.
7.3
Food Presentation
Presenting Foods
• Basic Guidelines
– Plate Presentation
• Hot foods hot, cold foods cold
• Plates neat, no drips or smudges
• Food attractive and appealing
• Basic Mise en Place for Service Keep notes
– Determine how food will arrive at table
– Gather serving items
– Maintain cleanliness
Sec.
7.3
Food Presentation
Portioning Foods
• Portioning foods: properly serving the correct
amount of a certain food
– Portion is the same as plate serving
– Consistent portion size makes planning easier
– Tools for portioning
• Ladles and scoops
• Portion scale
• Serving dishes
Sec.
7.3
Food Presentation
Temperature
• Keeping Foods at the Best Temperature
– Hot foods at least 135°F
• Steam table or warm oven to maintain heat
– Cold foods below 41°F
• Allowances for room-temperature food
– Frozen foods below 32°F
• Some foods may be transferred to
refrigerator prior to serving
Sec.
7.3
Food Presentation
Temperature (continued)
• Plates
– Hot food put in cold dishes will cool down
– Cold food put on hot dishes will warm up
– Maintaining best temperature
• Heat or chill plates prior to serving
Sec.
7.3
Food Presentation
Textures, Colors, and Shapes
• Texture
– Keep by
• Retaining cooking appearance
• Combining on plate
• Color
– Achieve by
• Cooking properly
• Balancing colors on plate
Sec.
7.3
Food Presentation
Textures, Colors, and Shapes (continued)
• Shapes and Arrangements
– Consider
• Relationship between food and plate
shapes
• Presentation side of food
• Neatness
• Arrangement of food for effect
• Symmetrical and asymmetrical
arrangements
Introduction to Culinary Arts: Presentations
Chapter 8 Cooking Methods
Sec.
8.1
Dry Heat Methods
Sec.
8.2
Moist Heat Methods
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Advance through the slide show using your mouse or the space bar.
Sec.
8.1
Dry Heat Methods
How Dry Heat Affects Foods
• Methods of Heat Transfer
– Radiant heat: rays from glowing, red hot source
to food
– Metal transfers heat from burner to food
– Oil transfers heat from pan and burner to food
• Changes to food include color, texture, flavor and
nutritional value
– Carmelize: surface sugars turn brown
– Maillard reaction: proteins turn brown
Sec.
8.1
Dry Heat Methods
How Dry Heat Affects Foods (continued)
• Maintaining Moisture in Foods
– Dust or soak foods prior to cooking
– Avoid overcooking
• Nutritional Value
– Nutritive value: healthful benefits of food
– Heat causes loss of nutritive value
Sec.
8.1
Dry Heat Methods
Dry Heat Methods
• Grilling and Broiling
– Food cooked by radiant heat
– Grilling: food cooked on rack or griddle with
heat source below
– Broiling: food cooked with heat source above
Sec.
8.1
Dry Heat Methods
Dry Heat Methods (continued)
• Roasting and Baking
– Food cooked by hot air trapped in oven
– Difference between terms is food size
– Water bath: baking pan in pan of water to
control heat
Sec.
8.1
Dry Heat Methods
Dry Heat Methods (continued)
• Sautéing
– Technique that cooks quickly with heat from pan
– Condition the pan: allow pan to heat before
sautéing and then add oil
– Recovery time: amount of time needed for pan
to regain heat after adding food
Sec.
8.1
Dry Heat Methods
Dry Heat Methods (continued)
• Variations of Sautéing
– Stir frying: cook in wok (pan with round bottom
and high sides)
– Searing: cook just long enough to color outside
of food
– Pan broiling (dry sautéing): use high heat but
no fat
– Sweating: cook food uncovered over low heat in
small amount of fat; pan is covered in variation
called smothering
Sec.
8.1
Dry Heat Methods
Dry Heat Methods (continued)
• Pan Frying
– Hot oil halfway up sides of food
– Average oil temperature 350°F
– Oil seals in moisture and juice
– Most foods coated prior to frying
• Seasoned flour
• Standard breading
• Batter
• Deep frying
– Hot oil covers food
Sec.
8.1
Dry Heat Methods
Determining Doneness
• Carryover Cooking
– Retained heat continues to cook food after it is
removed from heat source
– Length of time depends on size of food
– Factor into cooking time
• Resting Food
– Allows time for proper doneness
– Food is moister
– Allows for plating and presentation
Sec.
8.2
Moist Heat Methods
How Moist Heat Affects Foods
• Heat Transfer
– Food cooked through direct contact with hot
liquid or with steam rising from hot liquid
• Changes to Food
– Little change to internal or external color of food
– Foods become firmer or softer
• Nutritional Value
– Reduce loss of nutrients by cooking food as
short a time as possible
Sec.
8.2
Moist Heat Methods
Moist Heat Cooking Methods
• Steaming
– Trapped steam circulates around the food
– Food retains more nutrients
• Poaching, Simmering, and Boiling
– Food completely covered by hot water
– Process dependent on temperature of water
– Rolling boil: rapid boiling
Sec.
8.2
Moist Heat Methods
Combination Cooking Methods
• Combine dry and moist cooking methods
• Food first seared in hot oil; then cooked in flavorful
liquid or sauce
• Braising: food left in whole or large pieces, partially
covered with liquid
• Stewing: small pieces cooked covered with liquid
Sec.
8.2
Moist Heat Methods
Determining Doneness
• Proper Doneness
– Blanching: food added directly to boiling water,
removed, and put in ice water
– Parcooked: partially cooked food using
liquid or steam
– Parboiled: partially boiled food
– Fully cooked: food cooked all the way through
• Test for Doneness
– Appearance
– Fork tender
Introduction to Culinary Arts: Presentations
Chapter 9 Breakfast Foods
Sec.
9.1
Eggs & Dairy
Sec.
9.2
Breakfast Foods & Drinks
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Sec.
9.1
Eggs & Dairy
Selecting and Storing Eggs
• Egg Anatomy
– Shell: hard, porous outer casing allows air in,
moisture out
– White, or albumen: contains protein and water
– Yolk: yellow center contains protein, fat, and
lecithin, an emulsifier
• Egg Inspecting and Grading
– United States Department of Agriculture
(USDA) Grades
• Grade AA
• Grade A
• Grade B
Sec.
9.1
Eggs & Dairy
Selecting and Storing Eggs (continued)
• Egg Sizes
– Part of USDA inspection
– White is two-thirds of weight, yolk one-third
Peewee
Large
Small
Extra Large
Medium
Jumbo
• Buying and Storing Eggs
– Shell eggs are fresh
– Bulk eggs are out of shell
– Dried Eggs are powdered
– Egg substitutes made from whites or soy
Sec.
9.1
Eggs & Dairy
Cooking Eggs
• Eggs Cooked in Their Shells
– Length of cooking time in water determines
type
– Cover with inch of water to cook
• Coddled
• Soft-Cooked
• Medium-Cooked
• Hard-Cooked
Sec.
9.1
Eggs & Dairy
Cooking Eggs (continued)
• Poached Eggs
– Remove from shell and cook in hot water
(165°F)
– Use fresh Grade AA eggs
• Fried Eggs
– Remove from shell and cook quickly in hot oil
or butter
• Sunny-side up egg
• Over egg
– Levels of Doneness
• Easy, medium, hard
Sec.
9.1
Eggs & Dairy
Cooking Eggs (continued)
• Scrambled Eggs
– Mix whites and yolks, stir when cooking
– Fluffy and moist
• Omelets
– Rolled omelet
• French omelet
• American omelet
– Flat omelet
– Frittata
Sec.
9.1
Eggs & Dairy
Cooking Eggs (continued)
• Shirred Eggs
– Eggs made by cracking egg in cup and baking
• Quiches
– Baked custard made of milk and eggs
• Soufflés
– Baked light, fluffy egg dish
Sec.
9.1
Eggs & Dairy
Egg Safety
• Maintaining Quality and Safety
1. Wash hands before and after handling eggs
2. Wash, rinse, and sanitize equipment and work
surfaces after contact with eggs
3. Do not use eggs that are broken, cracked, feel
slimy, have powdery spots
4. Avoid dropping broken egg shell into egg
5. Don’t keep out of refrigerator longer than two
hours
Sec.
9.1
Eggs & Dairy
Egg Safety (continued)
6. Defrost eggs and egg products safely
7. Cook egg dishes to 160°F.
8. Use eggs and egg products within safe time
spans
9. Do not eat any egg product not fully cooked
Sec.
9.1
Eggs & Dairy
Identifying and Storing Dairy Products
• Milk
– Used as beverage or ingredient
– Mostly water, some protein, sugar, fat
– Types
Whole
Dry (powdered)
Low-Fat
Evaporated
Skim (nonfat)
Condensed
– Pasteurized to kill bacteria
– Homogenized to break up butterfat
Sec.
9.1
Eggs & Dairy
Identifying and Storing Dairy Products
(continued)
• Cream and Cultured Dairy Products
– Cream: higher milkfat content than milk
– Cultured dairy products: bacterial added for
taste and thickening
– Crème fraîche: “fresh cream” that will not
curdle in hot soups and sauces
Sec.
9.1
Eggs & Dairy
Identifying and Storing Dairy Products
(continued)
• Butter
– Cream churned until fat clumps and water
squeezed out
– Preserved with salt
– Clarified butter: remove the milk solids and
water
– Margarine: butter substitute made from
vegetable oils
Sec.
9.1
Eggs & Dairy
Identifying and Storing Dairy Products
(continued)
• Storing Dairy Products
– Highly perishable
– Dated containers
– Store away from products with strong odors
– Check expiration dates before using
Sec.
9.2
Breakfast Foods & Drinks
Pancakes, Waffles, and French Toast
• Dough and Bread Products
– Pancakes and Waffles: Same batter ingredients
in different proportions create both
• Batter: very wet form of dough
– French toast: Bread dipped in milk and egg
mixture
– Crêpes: French pancake from extremely thin
batter
Sec.
9.2
Breakfast Foods & Drinks
Breakfast Breads and Cereals
• Ready–made Breakfast Breads
– Toasted bread
– Donuts
– English muffins
– Muffins
– Bagels
– Loaf breads
– Croissants
– Biscuits
– Pastries
– Scones
Sec.
9.2
Breakfast Foods & Drinks
Breakfast Meats and Potatoes
• Breakfast Meats
– Bacon, Canadian bacon
– Sausages
– Ham
– Chicken-fried steak
• Breakfast Potatoes
– Hash
– Hash browns
– Home fries
Sec.
9.2
Breakfast Foods & Drinks
Breakfast Beverages
• Provide caffeine or nutrients
– Coffee: brewed from roasted, ground beans,
caffinated
– Tea: brewed from leaves of tea plant
• less caffeine and acidity than coffee
– Juice: fresh, frozen, or canned provide vitamins
and minerals
– Smoothie: cold drink made by mixing fresh fruit,
ice, and juice
Introduction to Culinary Arts: Presentations
Chapter 10 Garde Manger
Sec.
10.1
Dressings & Dips
Sec.
10.2
Salads
Sec.
10.3
Cheese
Sec.
10.4
Cold Food Presentation
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Sec.
10.1
Dressings & Dips
Garde Manger
• Garde Manger: pantry chef responsible for cold
food preparations
– Foods include:
• Salad dressings and dips
• Salads
• Cheeses
• Cold food presentations and garnishes
– Kitchen workflow determines responsibilities
Sec.
10.1
Dressings & Dips
Salad Dressings and Dips
Salad dressing: used to flavor salad or hold it together
Dip: sauce or condiment served with appetizers or
snack foods
Sec.
10.1
Dressings & Dips
Salad Dressings and Dips (continued)
• Five Categories
– Vinaigrettes
– Mayonnaise
– Dairy-based dressings and dips
– Cooked dressings and dips
– Vegetable- or fruit-based dressings and dips
Sec.
10.1
Dressings & Dips
Salad Dressings and Dips (continued)
• Vinaigrette: salad dressing that combines oil
and vinegar into an emulsion
– Basic vinaigrette: temporary emulsion
– Emulsified vinaigrette: ingredients will not
separate
Sec.
10.1
Dressings & Dips
Salad Dressings and Dips (continued)
– Emulsifier: added substance that binds vinegar
and oil (egg yolk, mustard, potato starch,
arrowroot, cornstarch)
– Preparation
• 3 parts oil to 1 part vinegar proportion
• Olive oil, other oils, flavored vinegars, acids,
mustard, herbs, salt and pepper, and sugar
are also used
Sec.
10.1
Dressings & Dips
Salad Dressings and Dips (continued)
• Mayonnaise: thick creamy emulsion of oil and
egg yolks
– Commercial mayonnaise
• Long shelf life
– Freshly made mayonnaise
• Rich flavor, looser consistency
• Use care when combining egg yolk with oil
• Use care in storage to prevent contamination
Sec.
10.1
Dressings & Dips
Salad Dressings and Dips (continued)
• Dairy-Based Dressings and Dips
– Soft cheeses for thicker consistency
– Cultured milks produce thinner consistency
– Flavor with fruits, herbs, nuts, vegetables
Sec.
10.1
Dressings & Dips
Salad Dressings and Dips (continued)
• Cooked Dressing and Dips
– Limited oil dressing
– Warmed Asian dipping sauce
– Wilted salad dressing
Sec.
10.1
Dressings & Dips
Salad Dressings and Dips (continued)
• Vegetable- or Fruit-Based Dressings and Dips
– Salsa
– Guacamole
– Tapenade
– Baba Ghanoush
Sec.
10.2
Salads
Purpose of Salads
• Salad: combination of raw or cooked ingredients,
warm or cold, with salad dressing
– Five Purposes
• Appetizer salad
• Side salad
• Main-course salad
• Separate-course salad
• Dessert salad
Sec.
10.2
Salads
Green Salads
• Green salad: one or many greens, usually tossed and
combined with dressing
– Basic Types of Salad Greens
• Mild Greens
• Spicy greens
• Bitter greens
– Type of greens used depends on purpose of salad
Sec.
10.2
Salads
Green Salads (continued)
– Use greens within two to three days
– Match dressing to salad by judgment
– Use gloved hands to mix salad
– Add garnishes last
Sec.
10.2
Salads
Other Salad Ingredients
• Ingredients Other than Greens
– Consider relationship of salad to main dish
– Different types of salads for varied tastes
– Types of Ingredients
• Vegetables
• Starches
• Proteins
• Fruits and nuts
Sec.
10.2
Salads
Composed Salads
• Composed Salad: combination of ingredients arranged
carefully and artfully on plate or in bowl
– Four parts
• Main ingredients
• Supporting ingredients
• Garnish
• Dressing
Sec.
10.2
Salads
Composed Salads (continued)
• Preparation focus is on balance and contrasts
– Textures
– Flavors
– Colors
– Height
• Examples of Composed Salads
– Chef’s salad
– Cobb salad
– Caesar salad with grilled chicken
– Niçoise salad
Sec.
10.3
Cheese
Types of Cheese
• Fresh cheeses: moist, soft cheese that is not ripened or
significantly aged; highly perishable
• Soft, rind-ripened cheeses: ripened by “friendly” mold
• Semi-soft cheeses: retain shape; mild or strongly
flavored
– Rind-ripened, dry rind, waxed-rind
Sec.
10.3
Cheese
Types of Cheese (continued)
• Blue-veined cheeses: needles create holes in cheese in
which friendly mold spores multiply
• Hard cheeses: dry texture and firm consistency; grate
and slice easily
• Grating cheeses: solid and dry with grainy consistency
• Processed cheeses: made from one or more cheeses
combined with nondairy ingredient
Sec.
10.3
Cheese
Buying Cheese
• Examine the label
• Examine the rind
• Examine the interior
• Taste
Sec.
10.3
Cheese
Handling Cheese
• Cut and grate only what is needed
• Trim moldy areas
• Use clean food-service gloves
• Clean and sanitize work surfaces
• Clean and sanitize equipment
Sec.
10.3
Cheese
Storing Cheese
• Proper storage ensures freshness
• Wrap in waxed paper or butcher paper
• Do not reuse wrappings
Sec.
10.3
Cheese
Serving Cheese
• Use fresh cheese on day purchased
• Serve at room temperature
• Serve as separate course
– Appetizer course
– Following a meal
• Ways to serve
– Individual cheese
– Multiple cheeses or flight of cheeses
– Cheese cart
Sec.
10.3
Cheese
Cooking with Cheese
• Heat can alter cheese’s flavor, so use low heat
• Uses of cheese in cooking
– In a dish
– In a sauce
– As a topping or garnish
Sec.
10.4
Cold Food Presentation
Types of Cold Food Presentations
Cold food presentation: collection of cold foods presented
in an artful manner
• Platter: single large platter such as an antipasto
platter
• Tray: food assembled on a tray and passed by
waiters or diners
Sec.
10.4
Cold Food Presentation
Types of Cold Food Presentations
(continued)
• Raw Bar: bar or counter serving raw shellfish whole
or on the half shell
– Use only cultivated shellfish, depurated oysters,
clams, and mussels
– Use only fresh shellfish
• Caviar Presentations: salted fish eggs, usually from a
sturgeon
– Beluga caviar
– Osetra caviar
– Sevruga caviar
Sec.
10.4
Cold Food Presentation
Types of Cold Food Presentations
(continued)
• Guidelines for Handling Caviar
– Use nonmetal utensils
– Chill to 32°F
– Open jar only when serving; consume within two to
three days
– Serve in original container or nonmetal bowl
– Handle carefully
– Serve on lightly buttered toast or blinis with sour
cream
Sec.
10.4
Cold Food Presentation
Types of Cold Food Presentations
(continued)
• Smoked Fish Presentations: Salmon and other fishes
commonly served on ice
– Natural oils keep fish tender
– Served on toast, black or whole grain bread
Sec.
10.4
Cold Food Presentation
Elements in Cold Food Presentation
• Design Elements for Food Arrangements
– Balance
– Color
– Texture
– Cooking technique
– Shape and height
– Focal point
– Strong, clean lines
Sec.
10.4
Cold Food Presentation
Elements in Cold Food Presentation
(continued)
• Buffet Table Design
– Table layout considerations
• Food should be within reach of guests
• Plentiful serving and table utensils
• Allow for equipment to keep foods cold
• Larger or high items should be placed behind
smaller items
Sec.
10.4
Cold Food Presentation
Elements in Cold Food Presentation
(continued)
• Serving Main Items
– Slicing and sequencing
– Grosse pièce: large, unsliced portion
• Serving Tools
– Use dining room tools
– Function as part of presentation
Sec.
10.4
Cold Food Presentation
Centerpieces
• Reflect and reinforce buffet’s theme or concept
• Stabilize tall and large centerpieces
• Consider dangerous nonedible components
• Ice carvings
– Specialized skill to create
– Consider drainage of melted water
Sec.
10.4
Cold Food Presentation
Garnishes
• Used to add flavor and visual appeal
• Guidelines for using garnishes
– Determine function
– Enhance flavor
– Create color and visual appeal
– Add textural appeal
– Gauge appropriate size or scale
– Design special effects
Introduction to Culinary Arts: Presentations
Chapter 11 Sandwiches, Appetizers,
& Hors d’Oeuvres
Sec.
11.1
Sandwiches
Sec.
11.2
Appetizers & Hors d’Oeuvres
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Sec.
11.1
Sandwiches
Basic Sandwich Elements
Sandwiches combine four elements:
• Bread
• Spread
• Filling
• Garnish
Sec.
11.1
Sandwiches
Basic Sandwich Elements (continued)
Breads
• Pullman loaf: long rectangular loaf
• Kaiser roll: hard, crusty roll
• Focaccia: large flat, Italian bread
• Pita bread: flat round or oval used for pocket
sandwiches
• Tortilla: round, flat unleavened bread
• Bagel: used for breakfast sandwiches
• Croissant: flakey, buttery roll
• Hot dog or hamburger rolls
Sec.
11.1
Sandwiches
Basic Sandwich Elements (continued)
Spreads
• Butter
• Mayonnaise
• Vegetable-based Purées
Sec.
11.1
Sandwiches
Basic Sandwich Elements (continued)
Fillings
• Meat and poultry
• Seafood and fish
• Vegetable
• Cheese
• Eggs
Sec.
11.1
Sandwiches
Basic Sandwich Elements (continued)
Garnishes
• Typically decorative
• Should complement flavor
• Large garnishes should complement, but be eaten
separately
Sec.
11.1
Sandwiches
Sandwich Mise en Place
• Organizing Mise en Place
– Gathering Tools
• Cutting board
• Tongs and spatulas
• Sharp knives
• Serving spoons or scoops
• Palette knife or butter knife
• Toaster
Sec.
11.1
Sandwiches
Sandwich Mise en Place (continued)
Selecting and Preparing Ingredients
• Slice bread and rolls in advance
• Have spreads and fillings ready
• Prepare and portion fillings
• Wash and dry salad greens
• Prepare garnishes
Sec.
11.1
Sandwiches
Sandwich Mise en Place (continued)
Organizing the Job and Work Space
• List the steps in the recipe in order
• Use PRN: Preview, Review, Note
• Keep everything needed within easy reach
• Have everything move in one direction
• Prepare multiple sandwiches at once
Sec.
11.1
Sandwiches
Cold Sandwiches
Closed sandwich
• Two pieces of bread
Open-faced sandwich
• One slice of bread, contents on top
Finger sandwich
• Small, simple tea sandwich
Sec.
11.1
Sandwiches
Cold Sandwiches (continued)
Hero sandwich
• Long, thin sandwich
Club sandwich
• Double-decker closed sandwich
Wrapped pita pocket
• Rolled up in edible wrap
Sec.
11.1
Sandwiches
Hot Sandwiches
Sandwich with hot filling
• Filling is cooked and added
Grilled sandwich
• Entire sandwich is grilled
Pressed sandwich
• Toasted on heavy, two-sided press
Hot open-faced sandwich
• Served on toasted bread with gravy or sauce
Sec.
11.2
Appetizers & Hors d’Oeuvres
Definitions
Hors d’oeuvre: small savory dish consumed in one or
two bites
– Finger food
Appetizer: a hors d’oeuvre served as the first course
of a meal
– Purpose is to stimulate appetite
Sec.
11.2
Appetizers & Hors d’Oeuvres
Types of Hot Appetizers and
Hors d’Oeuvres
• Baked, sautéed, or grilled seafood
• Brochettes: small version of foods cooked on skewers
• Fried foods
• Pastry and tart shells
• Meatballs
• Pasta
• Grilled, steamed, baked, or roasted vegetables
• Dumplings, egg rolls, and spring rolls
• Chicken wings
• Crab cakes
Sec.
11.2
Appetizers & Hors d’Oeuvres
Types of Cold Appetizers and
Hors d’Oeuvres
• Open-faced sandwiches
• Cold cooked seafood
• Smoked fish, meat, or poultry
• Raw or cured meats
• Pickled vegetables
• Cold grilled or roasted vegetables
• Salads
• Cheese
• Raw vegetables
• Pâtés and terrines
Sec.
11.2
Appetizers & Hors d’Oeuvres
Presenting Appetizers
Presentation Guidelines
• Use small portions
• Use the correct balance of seasonings
• Make a good first impression
• Consider a chef’s tasting (sampler plate)
Sec.
11.2
Appetizers & Hors d’Oeuvres
Presenting Hors d’Oeuvres
Presentation Guidelines
• Use fresh ingredients
• Make hors d’oeuvres bite-sized
• Complement other foods
• Don’t mix hot and cold items
• Consider an hors d’oeuvres varies (variety plate for one)
Introduction to Culinary Arts: Presentations
Chapter 12 Fruit & Vegetables
Sec.
12.1
Fruit
Sec.
12.2
Vegetables
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Advance through the slide show using your mouse or the space bar.
Sec.
12.1
Fruit
Introduction to Fruit
• Encloses and protects seeds or stones of plant
• Can be eaten raw
• Use to make sweets or desserts
• Use in savory dishes
Sec.
12.1
Fruit
Types of Fruit
• Apples: varieties cooked, baked, or eaten raw
• Berries: firm, serve fresh or cooked
• Citrus Fruit: essential oils in skin, pith underneath
– Four types of oranges: loose-skinned, sweet,
juicing, bitter
• Grapes: juicy berries that grow in clusters
• Pears: sweet, creamy flesh, multiple seeds
Sec.
12.1
Fruit
Types of Fruit (continued)
• Stone Fruit: contain hard pit that covers seed;
cherries, plums, peaches, apricots
• Melons: grow on small shrubs or vines; should be
firm, heavy
• Rhubarb: not technically a fruit; red, celery-like
stalks
• Tropical and Exotic Fruit: found in specialty stores;
mangos, star fruit, papayas, passion fruits, quince
Sec.
12.1
Fruit
Selecting and Storing Fruit
• Market Forms of Fruit: quality relates to growing
season
– Individual or bunches of whole fresh fruit
– Processed fresh fruit
– Dried fruit
– Frozen fruit
• Individually quick frozen (IQF)
– Canned fruit
Sec.
12.1
Fruit
Selecting and Storing Fruit (continued)
• The Ripening Process
– Maturation: fruit left on the vine, tree, or bush to
reach full size
– Ripening: developed brightest color, deepest
flavor, sweetness, aroma
– Ethylene: gas given off by fruit as it ripens
Sec.
12.1
Fruit
Selecting and Storing Fruit (continued)
• Grading Fruit: graded by the USDA Agricultural
Marketing Service (AMS)
– U.S. Fancy: premium quality
– U.S. No. 1: good quality
– U.S. No. 2: medium quality
– U.S. No. 3: standard quality
• Frozen Fruit
– U.S. Grade A: equal to U.S. Fancy
– U.S. Grade B: above-average quality
– U.S. Grade C: medium quality
Sec.
12.1
Fruit
Selecting and Storing Fruit (continued)
• Storing Fruit
– Refrigerator storage slows ripening process
– Keep produce dry
– Apples and pears give off large amounts of
ethylene
– Store fruit varieties separately
– Store canned and dried fruit in dry storage
Sec.
12.1
Fruit
Preparing Fruit
• Cleaning: skin of fruit can carry pathogens
– Wear gloves
– Use cold water and gentle touch
– Heavy rind fruit: use brush to scrub
– Delicate fruit: rinse at last moment to avoid
water logging
Sec.
12.1
Fruit
Preparing Fruit (continued)
• Peeling, Seeding, Trimming
– Remove skins
– Remove cores
– Remove seeds and stones
– Remove stems
– Zesting
• Cutting Fruit for Service
– Use sharp knife
– Cut into rounds, wedges, slices, chunks, cubes
Sec.
12.1
Fruit
Preparing Fruit (continued)
• Juicing and Puréeing
– Use fresh fruit
– Tools: reamer, juice extractor, blender or food
processor
• Preparing Dried Fruit
– Serve as is or soften
• Soften by allowing to soak in warm liquid
until soft
Sec.
12.1
Fruit
Cooking Fruit
• Prepare by dry and moist heat methods
– Grilling and broiling
– Sautéing
– Frying
– Baking
– Poaching
– Stewing
– Puréeing cooked fruit
Sec.
12.1
Fruit
Serving Fruit
• Serving Suggestions
– Fruit plates and salads
– Garnish on entrées and desserts
– Paired with meats, fish, or poultry
– Stuffing and sauces
– Dessert fondue
Sec.
12.2
Vegetables
Introduction to Vegetables
• Edible parts of plant: roots, stems, leaves, flowers,
seeds
• Some vegetables are technically fruit
• Some eaten raw; others must be cooked
• Available in many varieties
• Focus of healthy eating
Sec.
12.2
Vegetables
Types of Vegetables
• Avocados: a fruit, contains fat, cut right before
using
• Cabbages: uniform color, intact stems, fresh
leaves; broccoli, cauliflower, Brussels sprouts
• Gourds: all parts eaten; summer and winter squash
• Leafy Greens: sautéed, steamed, or braised; salad
greens and green vegetables
• Mushrooms: firm, without soft spots; cultivated and
wild varieties
• Onions: green onions and dry onions
Sec.
12.2
Vegetables
Types of Vegetables (continued)
• Peppers: sweet (or bell) peppers; chiles vary in
heat intensity due to capsaicin
• Pods and seeds: edible and inedible pods; peas,
beans, bean sprouts, corn, okra
• Root vegetables: grow underground; rich in sugars,
starch, vitamins, minerals; beets, carrots, radishes,
turnips
• Shoots and stalks: select fresh, firm varieties;
artichokes, asparagus, celery
Sec.
12.2
Vegetables
Types of Vegetables (continued)
• Tomatoes: a fruit, juicy flesh, edible seeds, smooth
skin; beefsteak, cherry, pear, plum, tomatillo,
heirloom varieties
• Tubers: fleshy portion that grows underground;
potatoes
– High-starch/low-moisture potatoes
– Low-starch/high-moisture potatoes
– Yams and sweet potatoes
Sec.
12.2
Vegetables
Selecting Vegetables
• Market Forms: Select those that are fresh, firm,
with good color
– Fresh vegetables sold by weight and count in
boxes, bags, or crates
– Canned vegetables packed in salted water
– Dried vegetables
– Graded for quality by USDA’s
Agricultural Marketing Service
• Based on appearance, color, shape, size
Sec.
12.2
Vegetables
Storing Vegetables
• Proper storage extends life, maintains quality
• Wrap and refrigerate all except potatoes, tomatoes,
avocados, dry onions, winter squash
• Remove leafy tops from root vegetables, keep
roots dry
• Store unripened avocados and whole tomatoes at
room temperature
Sec.
12.2
Vegetables
Storing Vegetables (continued)
• Store tubers in dry storage
– Discard any potatoes with green spots and
sprouts (they can be poisonous)
• Store onions, garlic, shallots in separate bags,
boxes, baskets
• Store winter squash in a cool, dark place for
several weeks
• Trimmed, peeled, or cut vegetables should be
treated as perishable food
Sec.
12.2
Vegetables
Preparing Vegetables
• Cleaning: outer skin or covering of vegetables can
carry dirt and pathogens
– Wear gloves
– Use cold water and gentle touch
– Scrub all but leafy greens with sponge
– Wash as close as possible to preparation
Sec.
12.2
Vegetables
Preparing Vegetables (continued)
• Trimming
– Remove peels
– Remove woody stems
– Onions and garlic should be cut right before
use
– Tomatoes are peeled, seeded, then diced
(tomato concassé)
Sec.
12.2
Vegetables
Cooking Vegetables
• Levels of Doneness
– Blanched
• Cooked 30 seconds to 1 minute
– Parcooked/parboiled
• Cooked to partial doneness to be finished
by grilling, sautéing, or stewing
– Tender-crisp
• Cooked until offering slight resistance
when bitten
– Fully cooked
• Tender, retaining shape and color
Sec.
12.2
Vegetables
Cooking Vegetables (continued)
• Boiling and Steaming
– Retains vivid colors, identifiable flavors
– Preserve flavor, texture, nutritional value by
serving promptly
– Refreshing or shocking: partially prepare ahead
– Steaming: use steamer insert, tiered steamer,
convection or pressure steamer
• Level of liquid depends on equipment and
cooking time
Sec.
12.2
Vegetables
Cooking Vegetables (continued)
• Puréeing
– Used to flavor or color a dish, thicken a sauce,
basis of sauce or soup
• Glazing
– Finishing technique involving boiling, steaming,
sautéing
– Vegetables cooked in liquid until tender, add
butter and sugar to form glaze
– Can also cook all ingredients together in oven
Sec.
12.2
Vegetables
Cooking Vegetables (continued)
• Braising and Stewing
– May include one vegetable or combinations
– Cook in own juices until fork tender
– Vegetables are cut in small pieces
• Roasting and Baking
– Cooked in dry environment
– Scrub and pierce vegetables
– Season cut or peeled vegetables
– Marinades
– Stuffing mixtures
Sec.
12.2
Vegetables
Cooking Vegetables (continued)
• Grilling and Broiling
– Distinctive charred flavor, deeply browned
exteriors
– High-moisture or tender vegetables can be
grilled in raw state
– Dense or starchy vegetables must be
precooked
– Marinades
Sec.
12.2
Vegetables
Cooking Vegetables (continued)
• Frying and Sautéing
– Preliminary cooking techniques for highmoisture vegetables
– Finishing and reheating techniques for
parcooked vegetables
– Cooking fat complements the vegetable’s flavor
– Pan-fried vegetables may be breaded or
coated with flour or batter
Sec.
12.2
Vegetables
Cooking Vegetables (continued)
• Potato Purées
– Use high-starch/low moisture potatoes
– Dry potatoes before puréeing them
– Have all ingredients hot before puréeing them
– Use a potato masher, wooded spoon, sieve,
ricer, or food mill
Sec.
12.2
Vegetables
Serving Vegetables
• Varied preparation techniques allow for differences
in color, texture, flavor, nutritive value
• Serve as appetizers, side dishes, main courses,
accompaniment to meat or fish
• Basis of sauces and soups
Introduction to Culinary Arts: Presentations
Chapter 13 Grains, Legumes, & Pasta
Sec.
13.1
Rice & Other Grains
Sec.
13.2
Beans & Other Legumes
Sec.
13.3
Pasta
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Sec.
13.1
Rice & Other Grains
Grains
Grains: the seeds of grasses
Grains as food group: farinaceous
• Parts of a Grain
– Husk or hull
– Bran
– Endosperm
– Germ
Sec.
13.1
Rice & Other Grains
Grains (continued)
• Processed Grains
– Milled grain: cut, crushed, rolled, or ground
– Whole grain: hull or husk removed
– Refined grain: highly processed
– Pearl grain: bran removed
– Cracked grain: cut or crushed kernels
– Meal: grain milled into fine particles
Sec.
13.1
Rice & Other Grains
Selecting Grains
• Major Types of Grain
– Rice
– Wheat
– Corn
Sec.
13.1
Rice & Other Grains
Rice
• Long Grain
– Longer than it is wide, fluffy and dry when
cooked
• Medium Grain
– Shorter than long grain, moister when cooked
• Short Grain
– Nearly round, sticky when cooked
• Wild Rice
– Longer than it is wide, toasty flavor
Sec.
13.1
Rice & Other Grains
Rice (continued)
• Brown Rice
– Has some or all of its bran
– Nutty flavor
– Takes longer to cook
• White Rice
– Has all of its bran removed
• Converted Rice
– Parcooked before milling
Sec.
13.1
Rice & Other Grains
Wheat
• Wheat Berries
– Whole kernel of wheat; not hulled, polished,
or steamed
• Cracked Wheat
– Crushed wheat berries
• Bulgur Wheat
– Steamed whole wheat berries crushed into
small pieces
• Wheat Bran
– The bran surrounding the wheat kernel
Sec.
13.1
Rice & Other Grains
Corn
• Hominy
– Whole dried corn kernel with hull and germ
removed
• Posole
– Whole kernel with germ and bran intact, soaked
in alkaline solution
• Cornmeal Bulgur Wheat
– Finely ground corn
– Other names: grits, polenta
– Hominy grits: made from hominy
– Masa harina: made from posole
Sec.
13.1
Rice & Other Grains
Additional Grains
• Oats
– Used as hot cereal or in baking
• Barley
– Looks like doubled grain of rice
– Pearl barley, Scotch barley
• Rye
– Rye berries, rye flakes
• Quinoa
– Round kernel, fluffy and light when cooked
– High-protein
Sec.
13.1
Rice & Other Grains
Storing Grains
• Keep cool and dry
• Keep in containers with tight lids if removed from
their packaging
• Refrigerate or freeze if grain is not processed
Sec.
13.1
Rice & Other Grains
Preparing Grains
• Boiling or Steaming Grains
• Preparing Cereals and Meals (mush or porridge)
• Preparing Pilaf
– Grain is sautéed first
• Preparing Risotto
– Grain is sautéed
– Liquid is added gradually while stirring
Sec.
13.1
Rice & Other Grains
Presenting Grains
• Hot Grain Dishes
– Serve quickly after cooking
– Serve on heated plates
• Cold Grain Salads
– Add dressing or sauce
– Serve on chilled plates
Sec.
13.2
Beans & Other Legumes
Legumes
Legume: a plant with a pod that contains seeds
• Beans: longer than round
– Navy beans, kidney beans
• Peas: round
– Green peas, chickpeas
• Lentils: round disks
Sec.
13.2
Beans & Other Legumes
Selecting and Storing Legumes
• Selecting Legumes
– Dried: packaging with no rips
– Canned: free of dents or bulges
• Storing Legumes
– Store for one month only
– Keep cool and dry
– If damp, mold can form: aflatoxin
Sec.
13.2
Beans & Other Legumes
Preparing Legumes
• Sorting & Rinsing Dry Legumes
– Sort to get rid of stones and shriveled legumes
– Cover with water to loosen dirt
– Drain in a colander
– Rinse
Sec.
13.2
Beans & Other Legumes
Preparing Legumes (continued)
• Soaking Dry Legumes
– Soak before cooking to soften skin (except for
lentils and split peas)
– Quick-soak method
• Cover with water, boil, remove from heat,
cover, soak 1 hour
– Long-soak method
• Cover with water, refrigerate (4 hours for
most beans)
– Using canned legumes
• Drain and rinse
Sec.
13.2
Beans & Other Legumes
Presenting Legumes
• Legume Dishes
– Hummus: pureed, seasoned chickpeas
– Refried beans: mashed and cooked in oil or lard
– Bean soups
• Adding Cooked Legumes to Other Dishes
– Legume and grain combinations
• Beans and rice – good source of protein,
fiber, vitamins
Sec.
13.2
Beans & Other Legumes
Presenting Legumes (continued)
• Legume Salads
– Cook until tender; then cool
– Add herbs and vegetables
– Add dressing or sauce just before serving
– Serve cold as side dish or appetizer
Sec.
13.3
Pasta
Types of Pasta
Pasta: Italian for dough. Also called macaroni
or noodles.
• Fresh Pasta
– Dough made from flour + water or eggs
– Sample shapes
• Sheets and ribbons: fettuccini, tagliatelli,
lo mein noodles
• Squares, rounds, and rectangles: wrappers
used for stuffed pasta
– Store in refrigerator or freezer
Sec.
13.3
Pasta
Types of Pasta (continued)
• Dried Pasta
– Dough made from flour + water or eggs
– Dough can be extruded (pushed through pasta
machine opening) to make wide variety of
shapes
– Dough dried until hard and brittle
– Store in original packaging or airtight moistureproof containers
Sec.
13.3
Pasta
Types of Pasta (continued)
• Sample Pasta Ingredients
– Semolina flour: Italian-style pasta
– Rice flour: rice vermicelli or Asian wrappers
– Buckwheat flour: Japanese soba noodles
– Eggs and wheat: egg noodles
– Other flours from chickpeas, quinoa, millet
Sec.
13.3
Pasta
Types of Pasta (continued)
Dried Pasta Shapes
• Elbow macaroni
• Spaghetti
• Shells
• Fettuccini
• Penne
• Capellini
• Manicotti
• Lasagna
• Rigatoni
• Orzo
• Fusilli
• Farfalle
Sec.
13.3
Pasta
Preparing Pasta
• Fresh Pasta Dough
– Make dough, let it rest, then roll out with pasta
machine or rolling pin
• Boiling Pasta
– Fresh pasta: cooks quickly
– Dried pasta: takes longer
– Cook semolina pasta until al dente (not too soft
or too hard)
Sec.
13.3
Pasta
Presenting Pasta
• Adding Sauce to Pasta
– Pair pasta shape with appropriate sauce
• Long, thin pasta: smooth sauce
• Tube-shaped pasta: chunky sauce
• Pasta with wrinkles or ridges: chunky sauce
– Drain well before adding sauce
– Methods for combining pasta and sauce
• Add pasta to sauce in a sauté pan
• Ladle sauce over drained pasta
Sec.
13.3
Pasta
Presenting Pasta (continued)
• Baked Pasta Dishes
– Combine pasta with sauce and other
ingredients
– Examples: macaroni and cheese, lasagna
• Filled Pasta Dishes
– Fill dried pasta after cooking pasta
– Fill fresh pasta before cooking
– Examples: ravioli, tortellini, wontons
Introduction to Culinary Arts: Presentations
Chapter 14 Stocks, Sauces, & Soups
Sec.
14.1
Stocks
Sec.
14.2
Sauces
Sec.
14.3
Soups
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Sec.
14.1
Stocks
Basic Ingredients for Stocks
Stock: flavorful liquid used to prepare soups,
sauces, stews, and braises
• Basic Ingredients
– Bones, Shells, or Vegetables
• Beef and veal bones
• Poultry bones
• Fish bones
• Shellfish shells
• Vegetables
Sec.
14.1
Stocks
Basic Ingredients for Stocks (continued)
– Mirepoix
– Spices and Herbs
– Liquid
Sec.
14.1
Stocks
Types of Stock
• Brown stock: made from roasted bones
• White stock: made from unroasted bones
• Fish fumet: made from fish bones cooked in oil
• Shellfish stock: made from lobster, shrimp,
crayfish shells
• Vegetable stock
Sec.
14.1
Stocks
Preparing Stock
Three Preparation Keys to Success
1. Keep the stock at a gentle simmer
2. Skim any foam or froth
3. Simmer long enough for a full flavor
• Preparing Bones
– Browning bones: roast in oven
– Blanching bones: simmer in water
– Sweating bones: sauté in oil with lid on pot
Sec.
14.1
Stocks
Preparing Stock (continued)
• Preparing Mirepoix
– Standard mirepoix for brown stocks
– White mirepoix for white stocks
• Preparing a Sachet d’Epices or a
Bouquet Garni
– Wrap ingredients in cheesecloth and tie with
string
• Choosing Equipment
– Stockpot, steam-jacketed kettle, strainer
Sec.
14.1
Stocks
Preparing Stock (continued)
• Preparing Fish Fumet
– Sweat bones and mirepoix
• Preparing Shellfish Stock
– Sauté shells and mirepoix
• Preparing Vegetable Stock
– Sweat or roast vegetables
• Using Prepared Stock Bases
– Powder or cube form
Sec.
14.1
Stocks
Storing Stocks
• Storing Stocks
– If not for immediate use, cool and store
quickly
• Use ice bath or chill wand
• Transfer to storage container
• Label and refrigerate or freeze
Sec.
14.1
Stocks
Using Stocks
• Choosing the Right Stock
– Color
– Flavor
– Texture
• Reducing Stocks
– Double-strength stock
– Glaze
Sec.
14.2
Sauces
Basic Ingredients for Sauces
• Liquids
– Stock
– Milk, cream, egg yolks, or butter
– High-moisture vegetables
• Aromatics and Seasonings
• Thickeners
– Roux
– Starch slurry
– Liaison
– Purée
Sec.
14.2
Sauces
Preparing Thickeners
• Roux
– Ingredients: fat and flour
– Types: white, blond, brown color
– Ways to add to sauce
• Add cooler liquid to hot roux
• Add cooler roux to hot liquid
Sec.
14.2
Sauces
Preparing Thickeners (continued)
• Starch Slurries
– Ingredients: cornstarch or arrowroot
• Liaison
– Ingredients: blended cream and egg yolks
– Tempering: technique to avoid overcooking
Sec.
14.2
Sauces
Types of Sauces
• The Grand Sauces
– Brown sauce
• Espagnol sauce
• Demi-glace
• Jus de veau lié
– Liaison
– Velouté sauce
– Tomato sauce
– Hollandaise sauce
Sec.
14.2
Sauces
Types of Sauces (continued)
• Derivative Sauces
– Examples
• Suprême Sauce (Velouté derivative)
• Mornay Sauce (Béchamel derivative)
• Bérnaise Sauce (Hollandaise derivative)
Sec.
14.2
Sauces
Types of Sauces (continued)
• Miscellaneous Sauces
– Compound butter
– Coulis
– Gravy
– Salsa
– Relish or chutney
– Specialty sauces (barbecue, cocktail)
Sec.
14.2
Sauces
Preparing and Storing Basic Sauces
• Equipment Used in Preparing Sauces
– Correct saucepan
– Whisk
– Sieve or cheesecloth
– Food mill, blender, food processor
• Storing Sauces
– Use holding container for serving
– Cool before storing
Sec.
14.2
Sauces
Presenting Sauces
• Serve at the right temperature
• Reheat properly
• Hold properly
• Season properly
Sec.
14.3
Soups
Basic Types of Soups
• Clear Soups
– Broth
– Bouillon
– Consommé
• Hearty Soups
– Cream soup
– Purée soup
– Bisque
Sec.
14.3
Soups
Preparing Soups
• Choosing Equipment for Soups
– Soup pot
– Wooden or metal spoons
– Sieves, colanders, cheesecloth
– Food mill, blender, food processor
• Making a Broth
– Use flavorful ingredients
– Simmer and skim
– Produce a clear liquid
Sec.
14.3
Soups
Preparing Soups (continued)
• Making a Consommé
– Clarification ingredients
– Raft
• Making a Hearty Soup
– Sauté aromatics first
– Add remaining ingredients in order of required
cooking time
Sec.
14.3
Soups
Reheating and Serving Soups
• Reheating Soups
– Use direct heat
– Use heavy-gauge pot
– For thick soups: pour thin layer of water or
broth in pot before adding soup
• Serving Soups
– Hold at correct temperature
– Keep covered
Sec.
14.3
Soups
Garnishing Soups
• Garnishes Should:
– Be held at appropriate temperature
– Be small enough to fit in a spoon
– Be added right before serving
– Provide texture contrast
• Clear Soup Garnishes
– Avoid clouding the broth
• Hearty Soup Garnishes
– Croutons
– Small pieces of main ingredient
Introduction to Culinary Arts: Presentations
Chapter 15 Fish & Shellfish
Sec.
15.1
Fish
Sec.
15.2
Shellfish
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Sec.
15.1
Fish
Types of Fish
• Varieties of Fish
– Saltwater fish: live in oceans, seas, bays, gulfs
– Freshwater fish: live in freshwater ponds, lakes,
rivers, streams
– Anadromous fish: live part of life in saltwater,
part in freshwater
– Farm-raised fish: raised in ponds or penned
waters; consistent quality
– Wild fish: caught in nets or on lines;
inconsistent quality
Sec.
15.1
Fish
Types of Fish (continued)
• Fat Content: provides species’ distinctive flavor
– Low fat typically
– Higher fat creates stronger flavor
• Lean fish: light flesh, mild flavor
• Moderately fatty fish: deeply flavored flesh,
firm texture
• Fatty fish: saltwater, deep flavor
Sec.
15.1
Fish
Types of Fish (continued)
• Body Type
– Round fish: swim upright, eyes on both sides of
head, light skin on belly
– Flat fish: swim close to bottom, eyes on same
side of head, wider than thick
– Non-boney and other fish: have cartilage (a
flexible material) instead of bones
Sec.
15.1
Fish
Selecting and Storing Fish
• Inspection and Grading
– Fish and shellfish inspected by the National
Marine Fisheries Service (NMFS)
– Evaluation and Grading
• Type 1: check for quality and
wholesomeness
• Type 2: check accuracy of labeling and
weight
• Type 3: evaluation of sanitation
Sec.
15.1
Fish
Selecting and Storing Fish (continued)
• Market Forms
– Whole fish
– Cross cuts or steaks
– Fillets
– Frozen fish
– Canned fish
– Salted, cured, and smoked fish
Sec.
15.1
Fish
Selecting and Storing Fish (continued)
• Selecting Fish
– Smell the fish for clean smell
– Check the temperature
– Check the fish’s appearance
– Press fish to check firmness
– Open the gills and belly
Sec.
15.1
Fish
Selecting and Storing Fish (continued)
• Storing Fish
– Whole fish
1. Layer ice in bottom of perforated pan
2. Pack ice in belly; fish belly down in ice
3. Mold ice around fish
4. Place perforated pan in another pan
5. Re-ice fish daily
Sec.
15.1
Fish
Selecting and Storing Fish (continued)
• Storing Fish, continued
– Fish fillets
1. Place in storage container
2. Set container in ice-filled pan
3. Keep fish away from ice contact
– Frozen fish
1. Avoid fish with white edges
2. Store at -20°F to 0°F until needed
Sec.
15.1
Fish
Preparing Fish
• Fillets
– Round fish can be cut into two fillets
– Flat fish can be cut into two or four fillets
– Trim by removing belly and pin bones
– Paupiettes: thin, rolled fillets
– Cuts
• tranche
• goujonette
Sec.
15.1
Fish
Matching Cooking Methods to Fish
Types
• Guideline: the leaner the fish, the more
delicate the cooking method
• Determining doneness
– Internal temperature 145°F
– Firm, opaque flesh
• Sautéing
– Lower temperature for delicate fish
– Dust with flour
Sec.
15.1
Fish
Matching Cooking Methods to Fish
Types (continued)
• Pan Frying and Deep Frying
– Pan fry fish coated in bread crumbs or cornmeal;
oil to cover a third of fish
– Submerge fish in hot oil to deep fry
• Grilling and Broiling
– Seasonings and marinades used for grilling
– Sauces used for broiling
Sec.
15.1
Fish
Matching Cooking Methods to Fish
Types (continued)
• Baking and Roasting
– Oven preparation
– Often has crust or topping for moisture retention
• Steaming
– Avoid overcooking
– En papillote: fish, vegetables, aromatics wrapped
in parchment paper and baked
Sec.
15.1
Fish
Matching Cooking Methods to Fish
Types (continued)
• Poaching
– Deep poaching: liquid to cover fish
– Shallow poaching: enough liquid to create steam
Sec.
15.2
Shellfish
Types of Shellfish
• Varieties of Shellfish
– Mollusks: soft body, no skeleton, some with
shells or cartilage
– Crustaceans: jointed exterior shells
• Forms of Shellfish
– Fresh shellfish: live, shucked, tails, cocktail
claws, legs, claws
– Frozen shellfish: shucked, tails, cocktail claws,
legs, claws
Sec.
15.2
Shellfish
Receiving and Storing Shellfish
• Guidelines
– Use reputable suppliers
– Keep full purchase records
– Purchase only depurated mollusks with sweet,
sea-like aroma
• Avoid closed shells that do not open and
any that are cracked, discard
Sec.
15.2
Shellfish
Receiving and Storing Shellfish
(continued)
– Store mollusks between 35°F and 40°F
– Pack live lobsters, crabs, shrimp, crayfish in
damp paper or seaweed
– Shrimp sold by count, the number per pound
Sec.
15.2
Shellfish
Preparing Shellfish
– Thaw frozen shellfish in refrigerator or cool water
(in original packaging)
– Lobster: best alive, then boil or steam; split before
broiling or baking
– Shrimp: clean by removing shell and deveining
– Clams, oysters, mussels, scallops: shucked or
whole, clean before use
Sec.
15.2
Shellfish
Matching Cooking Methods to Shellfish
• Raw
– freshly shucked clams and oysters on half shell
• Steaming and Boiling
– Shrimp, lobsters, crab, crayfish eaten hot or
cold
– Mussels, clams, oysters steamed or marinara
style
• Frying
– Coat with batter or breadcrumbs
Sec.
15.2
Shellfish
Matching Cooking Methods to Shellfish
(continued)
• Grilling and Broiling
– Scallops, shrimp, lobsters
– Use skewers with scallops and shrimp when
grilling
• Sautéing or Stir Frying
– Shrimp or scallops
– Cook quickly at high temperature
• Baking and Roasting
– Lobster, squid, clams
Introduction to Culinary Arts: Presentations
Chapter 16 Meat & Poultry
Sec.
16.1
Meat
Sec.
16.2
Poultry
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Sec.
16.1
Meat
Inspection and Grading of Meat
• Meat Inspection
– Government inspection required
– Inspection ensures
• Animals disease-free
• Farms operating according to appropriate
standards
• Meat is wholesome
Sec.
16.1
Meat
Inspection and Grading of Meat
(continued)
• Quality Grading: voluntary, USDA standards
– Quality graders consider
• Overall shape of carcass
• Ratio of fat to lean meat
• Ratio of meat to bone
• Color of meat
• Amount of fat in lean flesh, or marbling
Sec.
16.1
Meat
Inspection and Grading of Meat
(continued)
• Butchering: done after slaughtering, inspection,
grading
– Two methods
• Sides and quarters, including forequarters
and hindquarters
• Saddles, including foresaddle and hindsaddle
– Primal cuts: cut quarter or saddle
– Subprimal cuts: broken down primal cuts
– Fabrication: restaurant breakdown of
subprimal cuts
Sec.
16.1
Meat
Types and Cuts of Meat
• Flavor, color, texture influenced by exercise
level, animal’s age, type of feed, breed
– Beef: meat from male and female cows
• Aged: darker color, tender texture, full
flavor
• Wet aging
• Dry aging
Sec.
16.1
Meat
Types and Cuts of Meat (continued)
• Eight USDA Grades of Beef
– Prime
– Choice
– Select
– Standard
– Commercial
– Utility
– Cutter
– Canner
Sec.
16.1
Meat
Types and Cuts of Meat (continued)
• Eight Primal Beef Cuts
– Forequarter
• chuck (shoulder)
• rib
• brisket and foreshank
• short plate
– Hindquarter
• loin
• sirloin
• flank
• round (leg)
Sec.
16.1
Meat
Types and Cuts of Meat (continued)
• Beef Cooking Methods
– Chuck: moist heat and combination cooking
methods
– Rib: roasting, grilling, broiling, sautéing
– Brisket and foreshank: braising, curing and
smoking
– Short plate: braising and dry heat methods
Sec.
16.1
Meat
Types and Cuts of Meat (continued)
• Beef Cooking Methods, continued
– Loin (short loin): roasting, grilling
– Sirloin: roasting, grilling, broiling, sautéing
– Flank: grilling, braising
– Round: braising, stewing
– Variety meat: various methods
Sec.
16.1
Meat
Types and Cuts of Meat (continued)
• Veal: 2-3 month old calf, formula or milk fed
– Delicate pale pink flesh
– Six USDA grades of veal
• Prime
• Choice
• Good
• Standard
• Utility
• Cull
Sec.
16.1
Meat
Types and Cuts of Meat (continued)
• Six Primal Veal Cuts
– Cut into a foresaddle and hindsaddle
• Shoulder (chuck)
• Shank
• Rib (rack)
• Breast
• Loin
• Leg
Sec.
16.1
Meat
Types and Cuts of Meat (continued)
• Veal Cooking Methods
– Shoulder (chuck): moist heat or combination
methods
– Rib (rack): roasted whole or broken down into
chops
– Shank: braised
– Breast: stuffed and rolled; then braised or slowly
roasted
– Loin: roasting, grilling, broiling, sautéing
– Leg: roasting
– Variety meat: various methods
Sec.
16.1
Meat
Types and Cuts of Meat (continued)
• Pork: domesticated pigs, usually less than
12 months old
– USDA grades for pork
• Acceptable grade
• Utility grade
– Various producer grades
• Must meet or exceed government standards
• Must be clearly defined
Sec.
16.1
Meat
Types and Cuts of Meat (continued)
• Five Primal Pork Cuts
– Boston butt
– Shoulder
– Loin
– Belly
– Ham (leg)
Sec.
16.1
Meat
Types and Cuts of Meat (continued)
• Pork Cooking Methods
– Boston butt: bone in or out, roasting, sautéing,
stewing, curing, smoking
– Shoulder: stewing, braising, ground
– Loin: dry heat and quick cooking methods;
roasting, grilling, broiling, sautéing, pan frying
– Belly: curing, smoking, dry heat methods
– Ham (leg): bone in or out, sautéing, pan frying,
roasting, baking, stewing, braising, curing,
smoking
– Variety meat: various methods
Sec.
16.1
Meat
Types and Cuts of Meat (continued)
• Lamb and Mutton: domesticated sheep
– Lamb: butchered at 6-7 months
– Mutton: butchered when 16 months or older
– USDA grades for lamb
• Prime
• Choice
• Good
• Utility
• Cull
Sec.
16.1
Meat
Types and Cuts of Meat (continued)
• Five Primal Lamb Cuts
– Shoulder
– Foreshank and breast
– Rib (rack)
– Loin
– Leg
Sec.
16.1
Meat
Types and Cuts of Meat (continued)
• Lamb Cooking Methods
– Shoulder: simmering, braising, stewing
– Foreshank: simmering, braising
– Breast: simmering, braising, broiling, grilling
– Rib (rack): roasting; chops are sautéed, broiled,
grilled
– Loin: sautéing, grilling, broiling, roasting
– Leg: sautéing, grilling, braising, roasting, stewing
– Variety meat: various methods
Sec.
16.1
Meat
Types and Cuts of Meat (continued)
• Game: meat of wild animals and birds
– Venison: meat of member of deer family
– Hare: large wild rabbit, 6-12 pounds
– Game animals have dark red, lean meat
• Game Cooking Methods
– Loin and rib: Grilling or roasting
– Haunch, shank, shoulder: moist heat or
combination methods
Sec.
16.1
Meat
Receiving and Handling Meat
• Receiving Meat
– Meat temperature should be below 41°F (5°)
– Check for dryness or discoloration (indicates prior
temperature abuse)
– Clean and intact packaging
– Check temperature inside delivery truck
Sec.
16.1
Meat
Receiving and Handling Meat (continued)
• Storing Meat
– Wrap and store below 41°F
– Store in separate unit or part of cooler
– Place uncooked meat on trays
– Keep different meat types separated
– Store vacuum-packed meat in packaging
– Once removed from packaging, rewrap in airpermeable paper
– Cook short shelf life meats as soon as possible
Sec.
16.1
Meat
Preparing Meat
• Trimming Meat
– Grain: direction of tissue fibers
– Seams: membranes that join the muscles
• Cut along edges to separate
– Cut away visible (surface) fat
– Silverskin: remove this tough membrane that
shrinks when cooked
– Gristle or tendon: remove before cooking
Sec.
16.1
Meat
Preparing Meat (continued)
• Cutting and Pounding Cutlets
– Cut from tender cut of meat
– Pound to ensure even surface thickness
– Cook by rapidly sautéeing or pan frying
– Adjust the weight of mallet and strength of blow to
match meat
Sec.
16.1
Meat
Preparing Meat (continued)
• Preparing Meat for Stewing and Grinding
– Cut tougher, fatty cuts into cubes
– Remove fat; cut along seams
– Cut and discard gristle, silverskin, tendons
– Cut meat across the grain for stewing
Sec.
16.1
Meat
Preparing Meat (continued)
• Grinding Meat
– Clean grinder and assemble correctly
– Chill all grinder parts that make contact with meat
– Do not force meat through feed tube
– Be sure blade is sharp
– Begin with a die with large openings
– Continue to grind through smaller dies until
desired consistency is achieved
Sec.
16.1
Meat
Preparing Meat (continued)
• Tying a Roast
– Use secure knots with uniform tension
– Form of meat fabrication
– Ensures evenly cooked roast
– Helps retain shape
Sec.
16.2
Poultry
Inspection and Grading
• Poultry: any domesticated bird used for
human consumption
– Mandatory inspection
– USDA grades A, B, C
– Raw poultry chilled to 26°F during processing
Sec.
16.2
Poultry
Types of Poultry
• Kinds of Poultry
– Chicken most popular
– Others include turkeys, geese, ducks
– Farm-raised game birds
– Flightless birds, or ratites
Sec.
16.2
Poultry
Types of Poultry (continued)
• Market Forms of Poultry
– Whole chicken
– Whole chicken cut into pieces
– Breasts
– Whole legs
– Thighs
– Drumbsticks
– Ground poultry
– Processed poultry
Sec.
16.2
Poultry
Types of Poultry (continued)
• Choosing Quality Poultry
– Plump breasts, meaty thighs
– Intact skin
– Use reliable suppliers
– Keep chilled to below 32°F during storage
– Put in drip pans
– Keep separate from other foods
Sec.
16.2
Poultry
Preparing and Serving Poultry
• Trussing Poultry
– Provides smooth,compact shape
– Cooks evenly, retains moisture
– Use string or trussing needles
• Disjointing Poultry
– Cut into halves, quarters, eighths
– Cut keel bone to divide in half
• Fabricating Skinless, Boneless Breasts
– Use breast boning technique
Sec.
16.2
Poultry
Preparing and Serving Poultry
(continued)
• Determining Doneness
– Fully cook to ensure safety
– Juices run clear, no trace of pink
– Leg moves easily when roasted
– Test with thermometer before serving
– 165°F internal temperature
Sec.
16.2
Poultry
Preparing and Serving Poultry
(continued)
• Dry Heat Methods
– Use young, tender, meaty poultry
– Dark meat takes longer to cook
– Methods: roasting, baking, grilling, frying
• Moist Heat Methods
– Shallow-poaching creates basis for sauce
– Methods: steaming, poaching, simmering,
stewing, braising
Introduction to Culinary Arts: Presentations
Chapter 17 Yeast Breads, Rolls, & Pastries
Sec.
17.1
Introduction to Baking
Sec.
17.2
Yeast Dough
Sec.
17.3
Breads, Rolls, & Pastries
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Sec.
17.1
Introduction to Baking
Bakeshop Ingredients
• Flour
– Varied amounts of protein and starch in different
flours
– Starch thickens when heated and absorbs liquids
– Use specific flour called for in recipe
• Knead: work dough by hand or mixer
• Gluten: strands that trap carbon dioxide given
off by yeast; causes dough to rise
– Store in cool, dry cupboard
Sec.
17.1
Introduction to Baking
Bakeshop Ingredients (continued)
• Types of Flour
– Wheat flour: contains glutenin and gliadin which
provide dough structure
– All-purpose flour: blend of low and high protein
wheat
– Bread flour: high protein; used in yeast-bread
recipes
– Cake flour: less protein, soft, tender texture
– Whole grain and stone-ground flour: higher oil
retention, flavorful
Sec.
17.1
Introduction to Baking
Bakeshop Ingredients (continued)
• Eggs: add proteins, fat, moisture
– Stirring, whipping, or heating causes protein to
unfold and trap liquids or air to create texture
– Egg substitutes can replace fresh
– Egg wash provides a glossy sheen
– Potential source of Salmonella; cook to 165°F
– Refrigerate between 33°F and 38°F
Sec.
17.1
Introduction to Baking
Bakeshop Ingredients (continued)
• Leaveners: increase dough volume by adding
air or gas
– Organic leaveners: living single-celled organisms;
yeast
– Chemical leaveners: reaction occurs rapidly when
combined with moisture and heat; baking powder
– Physical leaveners: heat causes moisture to
expand; steam and air
Sec.
17.1
Introduction to Baking
Bakeshop Ingredients (continued)
• Fat
– Flavor of baked good enhanced by butter, lard,
nut oils; some oils lack flavor
– Texture of baked good results from type of fat and
way worked into dough
– Freshness of baked good extended through fat’s
ability to hold in moisture
– Two types of fats
• Solid fats: firm at room temperature
• Liquid fats: liquid at room temperature
Sec.
17.1
Introduction to Baking
Bakeshop Ingredients (continued)
• Sweeteners: provide flavor and texture
– Caution: Adding liquids to hot sugar can cause
foaming or splattering
– Commonly used sweeteners
• Granulated sugar
• Superfine sugar
• Confectioner’s sugar
• Brown sugar
• Molasses
• Honey
• Maple syrup
• Corn syrup
Sec.
17.1
Introduction to Baking
Bakeshop Ingredients (continued)
• Acids
– Change structure of proteins through denaturing
– Tighten or loosen proteins
– Affect texture of product
– Added to batters leavened with baking soda to
start leavening action
Sec.
17.1
Introduction to Baking
Bakeshop Ingredients (continued)
• Salt
– Powerful flavor enhancer and seasoning
– Balances other flavors when used in small
amounts
– Controls yeast activity; limits fermentation
– Can affect texture
Sec.
17.1
Introduction to Baking
Bakeshop Ingredients (continued)
• Thickeners: provide body in liquid mixtures
– Cornstarch and arrowroot
– Gelatin: processed animal protein
– Pectin: natural fruit substance
– Tapioca: tropical cassava root
Sec.
17.1
Introduction to Baking
Bakeshop Equipment
• Tools for Measuring
– Scales
– Thermometers
– Measuring cups and spoons
– Wooden dowels
– Rulers and tape measures
– Timers
• Dial-type
• Digital
Sec.
17.1
Introduction to Baking
Bakeshop Equipment (continued)
• Work Surfaces
– Wood
• Keeps product warmer
• Texture “grabs” dough; easier to stretch
– Marble
• Keeps product cool
• Good for delicate pastry, fudge, chocolate,
caramels
Sec.
17.1
Introduction to Baking
Bakeshop Equipment (continued)
• Tools for Cutting
– Bench scraper: rectangular steel blade capped
with plastic or wooden handle
– Pastry blender: crescent-shaped loop of thin
wires attached to a handle
– Biscuit and cookie cutters: thin metal or plastic
shapes with sharp edges
Sec.
17.1
Introduction to Baking
Bakeshop Equipment (continued)
• Bread-Baking Equipment
– Baking stones: unglazed ceramic pieces lining
oven
– Peel: flat wooden or metal paddle used to slide
bread on baking stones
Sec.
17.1
Introduction to Baking
Bakeshop Equipment (continued)
• Appliances
– Mixers: large, free-standing
– Food processors and blenders
– Proofer: box to hold dough as it rises
– Dough sheeter: rolls large batches of dough into
sheets
– Dough divider: cuts dough into equal pieces
– Retarder: refrigerated cabinet
Sec.
17.1
Introduction to Baking
Bakeshop Equipment (continued)
• Baking Pans and Molds
– Dark pans produce deeper crust color
– Light, shiny pans produce goods with lighter color
– Pan Liners
• Parchment paper: grease-resistant, nonstick,
and heatproof paper
• Sil pad: reusable silicone pan liner
Sec.
17.1
Introduction to Baking
Bakeshop Equipment (continued)
• Common Baking Pans and Molds
– Loaf pans: rectangular
– Pie pans: sloped sides up to 3” tall
– Tart pans: short, scalloped sides; often have a
removable base
– Cake pans: 6” to 18” in size
– Springform pans: hinged ring on removable base
– Tube pans: center tube of metal
– Soufflé dishes, custard cups, and pudding molds:
variety of sizes
Sec.
17.1
Introduction to Baking
Bakeshop Equipment (continued)
• Tools for Pastry
– Rolling pin: round bar made of wood, marble,
metal, or synthetic material
– Pastry brush: brush with soft, flexible bristles
– Pastry wheel: round blade mounted on a handle
– Pastry bag and tips: cone-shaped bag with open
ends; tip in one end
Sec.
17.1
Introduction to Baking
Bakeshop Equipment (continued)
• Tools for Pastry, continued
– Metal Spatulas and Palette Knives: long, metal
blades with blunt edges
– Cake comb: piece of metal or plastic with
serrated edges
– Turntable: raised, flat surface that can be turned
Sec.
17.1
Introduction to Baking
Bakeshop Equipment (continued)
• Formulas: recipes
– Bakers’ Percentages
• Show how each ingredient compares to the
amount of flour
• Flour is considered to be 100%
• Easy to increase or decrease recipe
• Dry and Wet Ingredients
– Sifting removes clumps, adds air, distributes dry
ingredients
– Note how and when wet ingredients are added
Sec.
17.2
Yeast Dough
Basic Types of Yeast Dough
• Lean Dough (Hard Dough)
– Main ingredients: flour, yeast, salt, and water
– Coarse flour makes for dense texture
– Chloride dioxide: chemical dough conditioner
used for dough stability
• Soft Dough (Medium Dough)
– Lean dough with added sugar and fat
– Softer texture due to sugar and fat
Sec.
17.2
Yeast Dough
Basic Types of Yeast Dough (continued)
• Enriched Dough (Sweet Rich Dough)
– Fat and sugar up to 25%
– Slower yeast activity
– Used for
• Cinnamon buns
• Hot cross buns
• Brioche
• Challah
• Stollen
• Kuchen
• Kugelhopf
Sec.
17.2
Yeast Dough
Straight Dough-Mixing Method
• Straight Dough-Mixing Method: all contents
mixed together at once
– Scaling ingredients: weighing solids and liquids
– Precise measurement essential for yeast to work
– Baker’s formulas often used for yeast dough
Sec.
17.2
Yeast Dough
Straight Dough-Mixing Method
(continued)
• Yeast Hydration: soaking process activates
yeast
• Pickup: first stage of mixing
– Combine yeast and water at low speed
– Add oil if used; then add dry ingredients
– Add shortening last
– Increase mixer speed to medium
Sec.
17.2
Yeast Dough
Straight Dough-Mixing Method
(continued)
• Gluten Development
– Kneading dough causes gluten strands to expand
– Properly kneaded dough is shiny and elastic
– Test dough by pulling; it should not tear
– Gluten window test: when dough is held up to
light source, it should be thin enough for some
light to come through
Sec.
17.2
Yeast Dough
Straight Dough-Mixing Method
(continued)
• Bulk Fermentation
– Fermentation: yeast organisms produce carbon
dioxide and alcohol in presence of moisture and
food source
– Oil surface of dough and sides of container
– Cover dough with plastic wrap or towel
– Leave dough to rise in warm area
– Dough rises two to three times original size
Sec.
17.2
Yeast Dough
Straight Dough-Mixing Method
(continued)
• Folding Dough
– Allow rising to finish
– Turn dough onto floured work surface
– Fold dough over on itself continuously; removes
carbon dioxide
– Helps distribute yeast evenly
– Creates uniform temperature
– Scale for size consistency
Sec.
17.2
Yeast Dough
Modifying the Basic Method
• Modified Straight Dough-Mixing Method:
adds ingredients in steps
– Enriched Yeast Dough
1. Hydrate yeast and add flour
2. Add liquid ingredients and sweeteners
3. Mix until all flour is evenly moistened
4. Add additional butter gradually
5. Continue to mix and knead
Sec.
17.2
Yeast Dough
Modifying the Basic Method (continued)
• Sponge Mixing Method
– Combine one-third to one-half of total liquid with
all of the yeast and enough flour to make a
sponge (very loose dough)
– Allow sponge to double in size
– Mix remaining ingredients with sponge to make a
dough
Sec.
17.2
Yeast Dough
Modifying the Basic Method (continued)
• Pre-Ferments
– Pre-ferment or dough starter: mix yeast with
warm water and some flour
– Add pre-ferment to dough before final mixing
– Pre-ferment increases fermentation time and
strength of gluten
Sec.
17.2
Yeast Dough
Modifying the Basic Method (continued)
• Types of Pre-Ferments
– Poolish: equal amounts of water and flour with
some yeast
– Biga: similar to poolish but contains less water
– Sourdough: wild yeast; starter can be kept alive
a long time
– Pâte fermentée: piece of dough saved from one
batch and added along with flour, yeast, and
liquid
Sec.
17.2
Yeast Dough
Modifying the Basic Method (continued)
• Rolled-in Dough
– Rolled-in yeast dough: rolling and folding in fat
creates layers of dough
– Laminated yeast dough: another name for rolledin yeast dough
– Layers of fat and dough create steam when
baked creating flakiness
– Do not knead as much as regular yeast dough
Sec.
17.2
Yeast Dough
Modifying the Basic Method (continued)
• Yeast Bread Garnishes
– Garnish ingredients can be mixed in dough
– Other garnishes added after dough rises
– Garnishes add crunch and flavor
– Check recipe for ratio of garnish to flour
Sec.
17.3
Breads, Rolls, & Pastries
Dividing and Pre-Shaping Dough
• Cutting and Scaling
– Cut dough into uniform pieces with a bench
scraper
– Scale each piece
• Pre-Shaping
– Gently make tight rounds on floured surface
• Bench Proofing
– Cover rounds; let dough rest about 20 minutes
– Bench box: covered container for resting
Sec.
17.3
Breads, Rolls, & Pastries
Shaping Breads, Rolls, and Pastries
• Shapes of Bread
– Flat breads: carrier for food
– Baguettes: long narrow French bread
– Free-form loaves: shaped by hand
– Pan loaves: press dough into a mold or pan
– Braided loaves: three tapered ropes braided
together
– Rolls and pastries: use free-form shapes,
braiding, molds, pan shapes
Sec.
17.3
Breads, Rolls, & Pastries
Baking Breads, Rolls, and Pastries
• Pan Proofing
– Final rise before baking
– Allow to rise to 3/4 of expected finished size
• Washes and Glazes
– Add egg wash or glaze prior to baking
– Used to give crust a shiny appearance
• Scoring
– Slash top of dough to release steam
– Cuts should be between 1/4” and 1/2” deep
Sec.
17.3
Breads, Rolls, & Pastries
Baking Breads, Rolls, and Pastries
(continued)
• Baking Stages
– Oven spring: last stage of rising, provides final
shape as carbon dioxide expands
– Crust formation occurs when outer surface dries
– Determining doneness: golden color, aroma,
hollow thump, recipe’s baking time
Sec.
17.3
Breads, Rolls, & Pastries
Baking Breads, Rolls, and Pastries
(continued)
• Cooling and Slicing Breads
– Remove products from pans immediately
– Hot bread continues to bake until cooled
– Cool before slicing
– Slice with serrated knife; use gentle sawing
motion
Sec.
17.3
Breads, Rolls, & Pastries
Evaluating Quality
• Quality Check
– Appearance
• Color and doneness of crust
– Crumb
• Elasticity, tenderness, fineness
– Flavor
• Excessive alcohol taste caused by too much
yeast or insufficient time spent proofing
• Bland flavor indicates insufficient salt
Introduction to Culinary Arts: Presentations
Chapter 18 Quick Breads
Sec.
18.1
Muffins & Quick Breads
Sec.
18.2
Biscuits & Scones
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Sec.
18.1
Muffins & Quick Breads
Basic Ingredients
• Overview of Quick Breads and Muffins
– Use baking soda or baking powder instead of
yeast
– Batter (not dough)
– Baked in loaf pans or muffin tins
– Sweet or savory
– Freeze well
Sec.
18.1
Muffins & Quick Breads
Basic Ingredients (continued)
• Basic Ingredients
– Flour: all-purpose flour is standard
– Sugar: white sugar, brown sugar, molasses
– Fat: oil, butter
– Liquid: milk, buttermilk, water
– Eggs
– Salt
– Leavening agent: baking soda or baking powder
Sec.
18.1
Muffins & Quick Breads
Methods of Mixing and Baking
• Well Method
– Use liquid fat; melted butter or oil
– Blend liquids together in one bowl
– Sift dry ingredients together
– Make depression in dry ingredients
– Pour liquids into depression
– Mix batter minimally
Sec.
18.1
Muffins & Quick Breads
Methods of Mixing and Baking
(continued)
• Creaming Method
– Mix fat and sugar together vigorously
– Beat in room-temperature eggs one at a time
– Sift dry ingredients together
– Alternately mix dry and liquid ingredients
together
– Smooth texture results from small air bubbles in
batter
Sec.
18.1
Muffins & Quick Breads
Methods of Mixing and Baking
(continued)
• Preparing and Filling Pans
– Grease pans and tins with fat or oil
• Promotes browning and easy release
– Use portion scooper to fill tins halfway
• Baking
– Bake until edges begin to shrink from sides or
wooden skewer comes out clean
– Cool loaf bread on rack before removing from
pan
– Remove muffins from tins immediately
Sec.
18.1
Muffins & Quick Breads
Garnishes and Serving
Accompaniments
• Stir-Ins: savory or sweet ingredients added
to muffins or quick breads
– Chop nuts, grains, fruit, cheese in proportion to
size of product
– One cup of additions per cup of flour (maximum)
– Avoid overmixing
– Bake immediately to keep leavening active
Sec.
18.1
Muffins & Quick Breads
Garnishes and Serving
Accompaniments (continued)
• Sugar Glazes: thin liquid of sugar and water
– Flavor with lemon juice or vanilla
– Use confectioner’s sugar or superfine granulated
sugar
– Seals baked goods; keeps them moist
– Apply glaze with pastry brush
• Crumb Toppings and Streusels
– Crumb topping: crumbly mix of fat, sugar, flour
– Streusel: crumb topping with nuts and spices
Sec.
18.2
Biscuits & Scones
Biscuits, Scones, and Soda Bread
• Biscuits: small quick breads with little or no
sugar
– Rolled and cut biscuits: dough flattened and cut
into circles
– Drop biscuits: contain more liquid; can be
dropped from spoon to baking sheet
– Beaten biscuits: beaten for long period; dough
hard and stiff
Sec.
18.2
Biscuits & Scones
Biscuits, Scones, and Soda Bread
(continued)
• Scones: sweet biscuit-like quick breads
– May have fruit or nuts added to dough
– Dough folded into disk and cut into shapes
• Soda Bread: uses soda as leavening agent
– Dough similar to biscuits and scones
Sec.
18.2
Biscuits & Scones
Biscuits, Scones, and Soda Bread
(continued)
• Rubbed-Dough Method
– Used to make biscuits, scones, soda bread
– Fat is cut into chunks, chilled, rubbed into flour
– Process results in flakiness as fat does not fully
combine with flour
Sec.
18.2
Biscuits & Scones
Mixing and Baking
• Temperature
– Chilled butter or fat limits blending with flour
• Creates temporary barrier between flour and
liquid in dough
• Allows leavening gasses to expand
– High oven temperature traps steam in dough
• Provides added rise and flakiness
Sec.
18.2
Biscuits & Scones
Mixing and Baking (continued)
• Basic Shaping
– Flour the work surface, dough, and cutter
– Use long, smooth movements when rolling
– Cut dough with sharp tool
– Laminating allows space for steam to expand
during baking
– Egg wash adds color and shine
Sec.
18.2
Biscuits & Scones
Serving Biscuits and Scones
• Serving
– Biscuits: served warm with meal
– Scones: served throughout day
– Both popular at breakfast
• Afternoon Tea
– Scones, small sandwiches, cakes
• Shortcakes
– Uncooked fruit and juice placed between a split
biscuit
– Whipped cream topping
Introduction to Culinary Arts: Presentations
Chapter 19 Desserts
Sec.
19.1
Chocolate
Sec.
19.2
Custards, Mousses, & Frozen Desserts
Sec.
19.3
Cookies & Cakes
Sec.
19.4
Pies, Tarts, & Pastries
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Advance through the slide show using your mouse or the space bar.
Sec.
19.1
Chocolate
Identifying Different Types of
Chocolate
• Baking Chocolate Varieties
– Unsweetened
• Nibs: cleaned cocoa kernels milled into thick
paste
– Cocoa powder
– Bittersweet and semisweet (dark chocolate)
– Chocolate chips or morsels
– Milk chocolate
– White chocolate
– Compound or coating chocolate
Sec.
19.1
Chocolate
Working with Chocolate
• Melting Chocolate
– Use small pieces or shavings
– Melt chocolate in clean, dry bowl over simmering
water
• Keep water out of melted chocolate
– Bring water to boil; turn off heat
– Stir regularly while melting
– Microwave, at no more than 80%, in clean bowl
for short periods
Sec.
19.1
Chocolate
Working with Chocolate (continued)
• Tempering Chocolate
– Tempering: crystallizing chocolate
– Factors in successful tempering
• Time: cannot be rushed
• Temperature: heating and cooling correctly
• Stirring: continuous
– Tabling method: move portion of chocolate on
marble slab to cool; return to balance in bowl
– Test for temper: becomes set on spoon dipped in
mixture in 3 to 5 minutes
Sec.
19.1
Chocolate
Working with Chocolate (continued)
• Storing Chocolate
– Can be stored for a year if done properly
– Avoid
• Heat
• Moisture
• Odors
• Light
– Ideal temperature 55°F
– Wrap in plastic or airtight container
Sec.
19.1
Chocolate
Making Ganache
• Ganache: emulsion made with chocolate
and cream
– Filling in candy, cake, pastry, sauce, glazes
– Flavor cream with herbs, fruits, extracts, alcohols
– Emulsion forms when two thirds of hot cream
and chocolate mix
– Thicken by cooling and stirring
– Lighten by whipping
Sec.
19.2
Custards, Mousses & Frozen Desserts
Custard
• Custard: liquid thickened with eggs
– Types of Custards
• Baked custard: mix of liquid, eggs, flavoring;
then baked
• Stirred custard: mix of liquid, eggs, flavoring;
stirred on stove
• Boiled custard: mix of liquid, eggs, flavoring,
starch; boiled on stove
Sec.
19.2
Custards, Mousses, & Frozen Desserts
Mousses
• Mousse: aerated flavored dessert or filling
– Four components
• Base: provides flavor
• Egg foam: make a sabayon by whipping egg
yolks as they are heated with sugar; make a
meringue from stiffly beaten egg whites
mixed with sugar
• Gelatin: added to base
• Whipped cream: fold into mousse
Sec.
19.2
Custards, Mousses, & Frozen Desserts
Mousses (continued)
• Types of Aerated Desserts
– Fruit mousse
– Chocolate mousse
– Bavarian cream
• Aeration used for ice cream, sorbet, cake
and pastry fillings
Sec.
19.2
Custards, Mousses, & Frozen Desserts
Frozen Desserts
• Types of Frozen Desserts
– Granité: flavored water base processed with
large ice crystals
– Sorbet: aerated frozen flavor base
– Sherbet: meringue with aerated frozen flavor
base
– Ice cream: aerated dairy base
– Parfait and frozen soufflé: frozen mousse
aerated with egg foam and whipped cream
Sec.
19.2
Custards, Mousses, & Frozen Desserts
Frozen Desserts (continued)
• Hardness Factors
– Sugar content
• Sugar lowers freezing point
– Amount of aeration
• More air, lighter texture
Sec.
19.3
Cookies & Cakes
Basic Ingredients of Cookies and
Cakes
• Flour: gluten provides structure
• Eggs: provide structure, moisture
• Sugar: flavoring, browning, expansion while baking
• Fat: adds moisture, texture
• Also leaveners, flavorings, garnishes
Sec.
19.3
Cookies & Cakes
Types of Cookies
• Drop Cookies: firm dough or batter dropped
onto pan; high fat content
– Types
• Icebox cookies: formed into a cylinder; then
chilled and sliced
• Piped cookies: soft dough piped through
pastry bag
• Stenciled cookies: thin batter spread into
stencils or spread free-hand on sheet pans
Sec.
19.3
Cookies & Cakes
Types of Cookies (continued)
• Bar Cookies: soft batter spread in pan to
bake
– Short shelf life due to cut edges
– Can be cut to different sizes
– Twice-baked cookies: low fat content
• Rolled cookies: stiff dough rolled flat and cut
into shapes
– Molded cookies: stiff dough shaped by hand; can
also be stamped, pressed, or piped
Sec.
19.3
Cookies & Cakes
Making Cookies
• Ingredients
– Room temperature (70-75°F) for all ingredients
before mixing
– Measure all ingredients
– Mixing methods
• Creaming method
• Foaming method
Sec.
19.3
Cookies & Cakes
Making Cookies (continued)
• Preparing Cookie Pans
– Prepare pans before mixing dough
– Select flat sheet pans for most cookies
• Double panning: stack 2 pans to prevent too
much browning
• Use specified pan size for bar cookies
– Line pan with parchment paper or silicone
baking mat
– Pans should be at room temperature when filled
Sec.
19.3
Cookies & Cakes
Making Cookies (continued)
• Creaming Method
– Blend ingredients until consistency is smooth
and uniform
– Short creaming prevents excessive spreading
while baking
– Dough should be cool going into oven
– Overmixing causes gluten development
Sec.
19.3
Cookies & Cakes
Making Cookies (continued)
• Foaming Method
– Whip eggs and sugar until light
– Add dry ingredients
– Cookies use less flour and have more resilient
texture
Sec.
19.3
Cookies & Cakes
Making Cookies (continued)
• Shaping Cookies
– Drop cookies: fill scoop, level, release onto pan,
flatten if needed
– Icebox cookies: chill dough in parchment
wrapped cylinders, slice, put on pan
– Piped cookies: fill pastry bag with dough,
dispense in rows
– Stenciled cookies: spoon chilled batter into
stencil on pan, remove stencil
Sec.
19.3
Cookies & Cakes
Making Cookies (continued)
• Shaping Cookies, continued
– Bar cookies: spread dough to even thickness in
pan
– Twice-baked cookies: form dough into log, bake,
cool, slice, bake again
– Cut-out cookies: roll out chilled dough, cut with
knife or cutters, bake like sizes together
– Molded cookies: chill dough, press stamp into
dough or dough into mold
Sec.
19.3
Cookies & Cakes
Making Cookies (continued)
• Baking Cookies
– Oven temperature: preheat
– Position of oven racks: use center of oven
– Baking: check halfway; rotate sheet
– Determining doneness: light golden-brown on
bottom
– Cooling: remove from pan quickly
Sec.
19.3
Cookies & Cakes
Making Cookies (continued)
• Finishing Cookies
– Cutting bar cookies: cool, remove entire bar from
pan, straight cut
– Glazing or icing cookies: arrange cookies
together, pipe icing or glaze
– Shaping stenciled cookies: drape warm cookies
over objects
– Sandwiching cookies: two uniform cookies with
thin layer of filling between them
Sec.
19.3
Cookies & Cakes
Making Cookies (continued)
• Serving and Storing Cookies
– Cookies provide perfect accompaniment to
desserts
– Element of plated desserts
– Allow chefs to create signature desserts
– Store cool cookies
– Use airtight containers at room temperature
– Sugar in cookies attracts moisture
Sec.
19.3
Cookies & Cakes
Making Cakes
• Pre-Baking Preparation
– Scale all ingredients before mixing
– Sift dry ingredients
• Preparing Pans
– Preparation vital to success
– Grease and flour pan or use liners
Sec.
19.3
Cookies & Cakes
Making Cakes (continued)
• Creaming Method
– Produces denser, heavier cake
– Pound cake
– Mix sugar and fat together until light, fluffy
– Slowly add almost room temperature eggs
– Add flour last
Sec.
19.3
Cookies & Cakes
Making Cakes (continued)
• Warm Foaming Method
– Light texture due to air beaten into eggs
– Heating egg and sugar mixture dissolves sugar,
loosens egg protein
– Stabilize egg foam mixture after initial high
speed mixing
– Add dry ingredients after stabilizing
Sec.
19.3
Cookies & Cakes
Making Cakes (continued)
• Cold Foaming Method
– Meringue-based cake batter
– Light, airy texture from air beaten into meringue
– After whipping meringue, fold in cake flour, sugar
– Bake in ungreased pan
– Cooling upside down prevents collapse
Sec.
19.3
Cookies & Cakes
Making Cakes (continued)
• Baking Cakes
– Bake cake as soon as mixed due to air escape
– Preheat oven to baking temperature
– Test for doneness
• Browning
• Pull from edge of pan
• Spring back
– Unmold cake once baked
Sec.
19.3
Cookies & Cakes
Building, Icing, and Finishing Cakes
• Building
– Allow cake to cool
– Slice with long serrated knife
– Spread filling between layers
– Simple syrup: mixture of equal parts boiled sugar
and water
– Ice cake when needed
– Store filled, layered cake in refrigerator or freezer
Sec.
19.3
Cookies & Cakes
Building, Icing, and Finishing Cakes
(continued)
• Icing
– Buttercream: aerated butter, shortening,
powdered sugar
• American: creamed butter and powdered
sugar
• Italian: add butter to meringue
• French: whipped egg yolks, sugar, softened
butter
• German: whipped pastry cream base
Sec.
19.3
Cookies & Cakes
Building, Icing, and Finishing Cakes
(continued)
• Icing, continued
– Flavor with extract, flavor paste, unsweetened
chocolate, fruit juice
– Icing cake
• Apply thin icing coat on all surfaces (crumb
coat)
• Second thicker coat to finish
• Finishing
– Add decorations for visual appeal
Sec.
19.4
Pies, Tarts, & Pastries
Pie and Tart Dough
• Pastry Shells
– Fill with fruit, nuts, cream
– Pie pan: tall sides that flare out
– Tart pan: short vertical sides, straight or fluted
sides
• Flaky dough: made with flour, water, butter
or shortening
• Rubbed dough method
• Pale or white when baked
Sec.
19.4
Pies, Tarts, & Pastries
Pie and Tart Dough (continued)
• Cookie Dough
– Cookie textured dough: made from flour, sugar,
fat, eggs
– Used for tarts
– Creaming method
• Crumbly Dough
– Rich in fat and sugar
– Delicate to work with
– Rubbed dough method or creaming method
Sec.
19.4
Pies, Tarts, & Pastries
Assembling Pies and Tarts
• Fillings
– Raw fruit: mix fruit with sugar, flavorings,
thickener
– Cooked fruit: cook fruit with sugar, flavorings,
thickener on stove
– Cream: prepare boiled custard; fill pre-baked
shell
– Custard: combine liquid with eggs to make
custard; fill shell and bake
Sec.
19.4
Pies, Tarts, & Pastries
Assembling Pies and Tarts (continued)
• Rolling Dough
– Rested and well-chilled dough
– Roll dough to 1/8 inch thick on floured surface
– Fold rolled dough
– Place in pan, unfold, fit
– Cut edges, add fluting (decorative edge)
Sec.
19.4
Pies, Tarts, & Pastries
Assembling Pies and Tarts (continued)
• Blind Baking
– Blind baked shell: pre-baked pie shell
– Filling not baked, or pie in oven short time
– Bake blind shell lined with parchment paper
covered with weights
Sec.
19.4
Pies, Tarts, & Pastries
Assembling Pies and Tarts (continued)
• Assembling
– Fill pie higher than crust top for raw fruit and
cooked fruit
– Fill custard and cream pies to top of crust
• Toppings
– Top crust
– Lattice
– Streusel or crumbs
– Fresh fruit
– Meringue and whipped cream
Sec.
19.4
Pies, Tarts, & Pastries
Pastries Made with Choux Paste
• Choux Paste: versatile dough or batter
– Used to create sweet and savory items
– Examples include cream puffs and éclairs
– Contains liquid, fat, flour, eggs
– Piped out and baked on parchment
– Hollow center created when baked
– Cool, fill, glaze
Sec.
19.4
Pies, Tarts, & Pastries
Plating Desserts
• Plating
– Showcase chef’s skill
– Simple or multi-component design
– Elements
• Flavor
• Texture
• Temperature
– Main component attractive
– Any additions should add taste
Introduction to Culinary Arts: Presentations
Chapter 20 Working in a Restaurant
Sec.
20.1
Restaurant Personnel
Sec.
20.2
Service Tools & Utensils
Sec.
20.3
Serving the Meal
Sec.
20.4
Handling Complaints & Problems
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Advance through the slide show using your mouse or the space bar.
Sec.
20.1
Restaurant Personnel
Brigade System
• Brigade System: group of workers assigned
set specific tasks
– Front-of-the-house brigade: dining room staff
• Maître d’ (maître d’hôtel): dining room
manager
• Captain: charged with smooth running of
specific group of tables; explains menu and
takes orders
• Carver (trancheur): carves and serves meat
Sec.
20.1
Restaurant Personnel
Brigade System (continued)
– Front-of-the-house brigade, continued
• Wine steward (sommelier): buys, stores, and
serves wine
• Server (front waiter): oversees table setting,
food delivery, and diners’ needs
• Runner (back waiter): assists server
• Bus person (dining room attendant): clears
and cleans tables
Sec.
20.1
Restaurant Personnel
Brigade System (continued)
– Back-of-the-house brigade: kitchen staff
• Receptionist: greets guests and takes
reservations
• Executive chef (chef de cuisine): commands
kitchen
• Sous-chef (second chef): assistant to
executive chef
• Expediter: accepts customer orders; checks
completed orders
Sec.
20.1
Restaurant Personnel
Brigade System (continued)
– Station chefs (line chefs)
• Grill station chef (grillardin): grilled orders
• Roast station chef (rôtisseur): roasted items
• Fish station chef (poissonier): fish and
seafood dishes
• Sauté station chef (saucier): sautéed dishes
and sauces
Sec.
20.1
Restaurant Personnel
Brigade System (continued)
– Station chefs (line chefs), continued
• Garde manger: cold food preparations
• Soups and vegetables station chef
(entremetier): hot appetizers, pasta,
vegetable dishes
• Roundsman (swing chef, tournant): roving
chef
• Pastry chef (pâtissier): pastry, desserts
• Prep chef: prepares ingredients
Sec.
20.1
Restaurant Personnel
Working the Front Door
• Telephone Etiquette
– Guidelines
• Answer on first ring
• Use appropriate greeting
• Speak clearly and slowly
• Know hours and location
• Focus on caller
• Avoid speaking to others while on phone
• Avoid using hold for long
• When caller asks for someone, reply with,
“May I ask who is calling?”
Sec.
20.1
Restaurant Personnel
Working the Front Door (continued)
• Reservations
– Reservation policy: customers call for specific
dining time
– No-reservation policy: customers served on firstcome-first-served basis
– Each policy has advantages/disadvantages
• Reception Desk
– Provides guests with information
– Essential for smooth dining room operation
Sec.
20.1
Restaurant Personnel
Working the Front Door (continued)
• Taking Reservations
• Date when taken
• Who took reservation
• Date and time of reservation
• Guest name and telephone number
• Number in party
• Smoking or nonsmoking
• Any special seating
• Any special server requests
• Any handicapped seating
• Any special requests
Sec.
20.1
Restaurant Personnel
Working the Front Door (continued)
• Greeting and Seating Guests
– Greeting guests: maître d’ or receptionist
– Seating: maître d’ leads guests to table
• Preplanned dining room seating
• Seating plan distributes guests evenly
– Fixed seating plan: based on set seating times
– Continuous seating plan: tables turn over
regularly
Sec.
20.1
Restaurant Personnel
Working the Front Door (continued)
• No-Shows and Late Arrivals
– Empty tables frustrate those waiting
– Restaurants lose money
– Call guests day before to confirm reservations
– Give-away policy: give table away if guest is half
hour late
Sec.
20.2
Service Tools & Utensils
Serviceware
• Serviceware: dishware and utensils
– Categories of Serviceware
• China: anything to contain food
• Flatware: utensils for table or serving
• Glassware: containers for liquids
• Hollowware: large decorative and utilitarian
objects
– Servers need working pens, crumber, order
forms, small calculator, notebook
Sec.
20.2
Service Tools & Utensils
Serviceware (continued)
• The Cover
– Cover: complete place setting for one
– General guidelines for place settings
• Place settings should face one another
when possible
• Set places consistently
• Width should be 18 inches
• Covers for Fine Dining
– Specific rules for placement depend on event,
shape of table
Sec.
20.2
Service Tools & Utensils
Cleaning Service Utensils
• Importance of Cleanliness
– Prevent spreading germs and bacteria through
proper washing
– Government regulations rigorous
– Staff need to be well informed in restaurant
hygiene
– All surfaces, furniture, condiment dishes, cruets
should be spotless
Sec.
20.2
Service Tools & Utensils
Cleaning Service Utensils (continued)
• Washing Tableware
– Compliance with local health regulations
– Adequate dish soap, chemical desanitizers, and
high water temperature ensure clean dishes
– Dishwashing areas, spray devices, and rinse
pipes should be thoroughly cleaned with hot
water daily
Sec.
20.2
Service Tools & Utensils
Cleaning Service Utensils (continued)
• Tableware Washing Guidelines
– China
• Scrape and rinse by hand; pre-wash rinse
cycle
– Glassware
• Spotwash by hand prior to machine washing
– Flatware
• Rinse and presoak before washing on rack
in machine; air dry
Sec.
20.2
Service Tools & Utensils
Cleaning Service Utensils (continued)
• Tableware Polishing Guidelines
– Glassware
• Expose clean glassware to steam and wipe
with cloth (check local regulations)
– Flatware
• Dip in hot water and dry with cloth
– Silverware
• Use tarnish-removing agents before washing
Sec.
20.3
Serving the Meal
Service Styles
• Common Service Styles in America
– Service style, table service: how food and drink
are delivered
– American service: food prepared and plated in
kitchen; brought to dining room served
– Buffet service: food served from long tables as
diners file past
– Brunch service: combined buffet service and
American service
Sec.
20.3
Serving the Meal
Service Styles (continued)
• Common Service Styles in America
– Cafeteria service: diners choose foods from
behind barrier and servers dish out portions
– Counter service: food served from counter
– Room service: food delivered to hotel room
– Take-out service: buy prepared food to take
home
Sec.
20.3
Serving the Meal
Service Styles (continued)
• Common International Service Styles
– French service: three courses
– Side-table service: dishes prepared or finished
tableside
– Russian service, platter service: food delivered
on large platters
– English service: food on platters, host or server
serves
– Family service: diners self-serve from dishes on
table
– Butler service: diners select from a platter
Sec.
20.3
Serving the Meal
Serving Guests
• Server’s Responsibilities
– Always be professional
– Learn and practice skills of restaurant service
trade
– Provide seamless connection between dining
room and kitchen
– Make guests welcome, anticipate needs
Sec.
20.3
Serving the Meal
Serving Guests (continued)
• Starting the Meal
– Guidelines
• Pull out chairs for guests
• Greet guests with smile
• Attend to guests as soon as possible
• Acknowledge children
Sec.
20.3
Serving the Meal
Serving Guests (continued)
• Writing the Order
– Guidelines
• Write neatly
• Know any abbreviations
• Start order process with ladies, gentlemen,
children
• Write order in order it will be served
• Write one check per table
• Subtotal and staple continued order checks
together
Sec.
20.3
Serving the Meal
Serving Guests (continued)
• Serving Water and Bread
– Guidelines
• Ask guests if they want water upon seating
• Fill glasses when half empty
• Replace dirty glasses with clean during meal
• Bring bread as soon as possible
Sec.
20.3
Serving the Meal
Serving Guests (continued)
• Serving Beverages
– Guidelines
• Ask guests if they want something to drink
upon seating
• Take and serve beverages with the food and
dessert courses as well
• Bring beverages within five minutes
• Never serve alcoholic beverages to minors
• Serve beverages on a tray
• Clear away extra glasses
Sec.
20.3
Serving the Meal
Serving Guests (continued)
• Presenting the Menu
– Guidelines
• Mention daily specials and anything not
available
• Be informed about the menu items
• Know vegetarian alternatives and
substitutions for special diets
• Be diplomatic when asked for suggestions
• Pass menus from right after serving
beverages
Sec.
20.3
Serving the Meal
Serving Guests (continued)
• Serving Food
– Guidelines
• Anticipate guests’ needs
• Serve without delay
• Serve women first, children last
• Serve guests from their right
• Check tables after serving for additional
needs
• Clear empty plates
• Monitor tables even when not actively
serving
• Be a team player
Sec.
20.3
Serving the Meal
Serving Guests (continued)
• Course Sequence
– Guidelines
• Serving order based on type of food,
restaurant, country
• Sequence determined by guests’ preference
• Clear empty and soiled dishes
• Replace soiled dishes and flatware after
each course
• Use crumber
• Pass out separate dessert menus
Sec.
20.3
Serving the Meal
Serving Guests (continued)
• After-Dinner Beverages
– Guidelines
• Take orders for tea, coffee, and other
beverages after table is cleared
• Bring appropriate china and flatware
• Bring full creamers; refill if needed
• Be sure water for tea is boiling hot
• Pour or serve all beverages from right
Sec.
20.3
Serving the Meal
Serving Guests (continued)
• Presenting the Check
– Guidelines
• Tally only after asking if guests want more
• Deliver check according to restaurant
procedure
• Use folder for presenting check if available
• Always include a pen when returning credit
card form
Sec.
20.3
Serving the Meal
Serving Guests (continued)
• Parting Company
– Guidelines
• Thank guests and offer warm farewell
• Do not rush guests
• Should guests linger and tables are needed,
have maître d’ handle situation
Sec.
20.4
Handling Complaints & Problems
Handling Customer Complaints
• Anticipating Problems
– Prevent complaints before they happen
– Communicate with guests
– Servers should monitor tables when not actively
serving
– Respond to guests’ gestures immediately
Sec.
20.4
Handling Complaints & Problems
Handling Customer Complaints
(continued)
• Addressing Complaints Quickly
– Server addresses complaints by
• Acknowledging the problem, apologizing
• Resolving problem quickly
– Communicate genuine concern
Sec.
20.4
Handling Complaints & Problems
Handling Customer Complaints
(continued)
• Common Complaints
– Miscooked food: re-cook or offer another dish
– Foreign object in food: offer another dish
– Food temperature: re-cook
– Dining room temperature: move guests
– Lighting: provide additional light such as table
lamp or candlestick
Sec.
20.4
Handling Complaints & Problems
Handling Problems
• Cleaning Spills
– Clean up table spills immediately
– Replace tablecloth after large spill
• Move objects to clean side of cloth, fold
soiled half, insert clean cloth
– Apologize and offer to dry clean spills made to
customers’ clothing by server
Sec.
20.4
Handling Complaints & Problems
Handling Problems (continued)
• Health Emergencies
– Mâitre d’ should calmly handle customer
problems and call for emergency help if needed
• Accident report: written description of what
happened
– Staff illness and emergency absences should be
anticipated
• Develop contingency plans
Sec.
20.4
Handling Complaints & Problems
Handling Problems (continued)
• Noisy Guests
– Tactfully ask guests to quiet down
– Stock crayons and coloring books for children
• Cell Phones, Pagers, and Electronic Devices
– Ask customers to take calls in lobby away from
others
Sec.
20.4
Handling Complaints & Problems
Handling Problems (continued)
• Nonpayment Problems
– Mâitre d’ handles situations involving customers
who refuse to pay
• Cash or Credit Card Problems
– Notify mâitre d’ immediately
– Most restaurants have policies
• Walkout: customer leaves without paying
– Notify mâitre d’ immediately to determine if
police action is necessary
Sec.
20.4
Handling Complaints & Problems
Handling Problems (continued)
• Customer Theft
– Notify mâitre d’ immediately when restaurant
property is stolen
• Robbery
– Remain calm, commit details to memory, and do
not attempt heroic actions
– Restaurants protect against loss with insurance
Introduction to Culinary Arts: Presentations
Chapter 21 Menus
Sec.
21.1
Planning the Menu
Sec.
21.2
Pricing Menu Items
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Sec.
21.1
Planning the Menu
Purpose of a Menu
• Menu: list of food and drink available
– Two functions: planning and communication
– Management plans menu in food-service
operation
– Executive chef plans menu in hotel
– Central management plans menu in chain
– Chef plans menu in individual restaurant
Sec.
21.1
Planning the Menu
Purpose of a Menu (continued)
• Menus as Planning Tools
– Factors affecting menu choices
• Customers’ needs and expectations
• Prices
• Mission statement: organization’s goal
• Type of food served
• Service style
• Workers’ skills
• Required equipment
• Competitors
Sec.
21.1
Planning the Menu
Purpose of a Menu (continued)
• The Menu is a Communication Tool
– Provides information on location, prices, hours,
history, new items
– Informs customers about food choices
– Influences customer choices
– Creates an overall impression of the
establishment
Sec.
21.1
Planning the Menu
Types of Menus
• Á la Carte: each item priced and served separately
• Modified à la Carte: only appetizers and desserts
priced and served separately
• California: single menu listing breakfast, lunch, and
dinner
Sec.
21.1
Planning the Menu
Types of Menus (continued)
• Du Jour: food served only that day
• Table d’Hôte and Prix Fixe: complete meal for set
price, with some choices
• Fixed: same items every day
• Cyclical: written for a certain period of time with
items repeating
• Limited: limited range of choices
Sec.
21.1
Planning the Menu
Planning a Menu
• Type of Place and Customers
– Geography and culture relating to food
preferences
– Economics: price should reflect value
– Population density: affects number of items on
menu
– Age: special menu sections for senior citizens
and children
Sec.
21.1
Planning the Menu
Planning a Menu (continued)
• Facility, Staff, and Equipment Limitations
– Number of people served influenced by menu
and physical space
– Consider cost of food, labor, and equipment
– Training staff costs time and money
Sec.
21.1
Planning the Menu
Planning a Menu (continued)
• Balance and Variety
– Variety: use different cooking methods
– Balance: accommodate different tastes
– Special needs: allergies, diabetic, vegetarian
– Religion: be sensitive to dietary restrictions
– Regional cuisine: serve food specialties
– Trends: use market research
– Various price levels: keep in customers’ range
– Product availability: need sufficient supply
Sec.
21.1
Planning the Menu
Planning a Menu (continued)
• Truthfulness
– Truth in Menu Laws
• Designed to protect consumers
• Administered by local and state agencies
• Focused on accurate labeling of food
• Require honest pricing
Sec.
21.1
Planning the Menu
Organizing and Designing a Menu
• Organizing a Menu: organize by categories
– Hors d’oeuvres
– Appetizers: hot and cold
– Soups: hot or cold
– Salads
– Sandwiches
– Main courses: entrée in United States
– Side dishes
– Desserts
– Hot beverages
Sec.
21.1
Planning the Menu
Organizing and Designing a Menu
(continued)
• Designing a Menu Format
– Printed menu: common format with cover and
back; permanent
– Table tent menu: folded card
– Spoken menu: server verbally shares menu
– Menu board: menu items listed on board for all to
see
Sec.
21.1
Planning the Menu
Organizing and Designing a Menu
(continued)
• Design Guidelines for Printed Menus
– List restaurant vitals
– Design shape and size to match restaurant
concept
– Avoid photos inside menu
– Emphasize items, not prices
– Use graphics sparingly
– Use print, not script
– Use numbers for prices
Sec.
21.1
Planning the Menu
Organizing and Designing a Menu
(continued)
• Writing Menu Item Descriptions
– Check for misspellings, grammatical errors,
unnecessary words
– Use language to reflect restaurant’s concept and
style
– Describe food in a positive, attractive manner
– Make menus easy to follow and read
– Eliminate restaurant jargon
Sec.
21.2
Pricing Menu Items
Factors Influencing Menu Prices
• Type of restaurant: determined by mission
statement
• Meal occasion: time of day
• Style and elaborateness of service: more service,
higher cost
• Competition: what your competitor charges
• Customer mix: determined by population
• Profit objective: popularity, volume, margin
Sec.
21.2
Pricing Menu Items
Menu–Pricing Methods
• Copycat Method (Nonstructured Method)
– Copy a similar restaurant’s prices
– Problematic approach since it does not address
individual situations
– Should be used for comparison purposes only
Sec.
21.2
Pricing Menu Items
Menu–Pricing Methods (continued)
• Factor Method
– Calculate the raw food cost: add together the
costs of the ingredients for a single serving,
– Determine the pricing factor: divide 100 by raw
food cost
– Determine the price for menu item: multiply raw
food cost by pricing factor
Sec.
21.2
Pricing Menu Items
Menu–Pricing Methods (continued)
• Prime Cost Method
– Determine raw food cost
– Determine direct labor cost: consider time to
make dish, multiply by chef’s hourly wage, divide
by number of portions
– Add direct labor to raw food price: most
restaurants use 9% as direct labor cost
– Determine prime cost factor: divide 100 by the
prime cost
– Determine price for menu item: multiply prime
cost by prime cost factor
Sec.
21.2
Pricing Menu Items
Menu–Pricing Methods (continued)
• Actual Cost Method
– Actual cost of raw food, labor, expenses, and
profit added together
– Raw food cost and labor calculated in actual
dollars
• Also calculated as percentage of menu price
– Allows restaurant to use percentages for
expenses and profits
Sec.
21.2
Pricing Menu Items
Menu–Pricing Methods (continued)
• Gross Profit Method
– Designed to determine specific amount of profit
that should be made from each customer
– Used in well-established restaurants
– Requires analysis of past financial statements,
what was ordered, number of customers
Sec.
21.2
Pricing Menu Items
Menu–Pricing Methods (continued)
• Base Price Method
– Analyzes what customers want to spend
– Works back from what customer will spend
– Determines menu items, prices, profit level
Sec.
21.2
Pricing Menu Items
Menu–Pricing Methods (continued)
• Forced Food Method
– Determined by choices customers make
– Charges more for high loss or spoilage rates of
certain foods
– Allows for volume in calculation
– Each menu item assigned specific profit margin
in volume/risk category
– Menu prices calculated using overhead, labor,
and profit as percentage of total cost
– Subtract this percentage to obtain percentage for
raw food cost
Sec.
21.2
Pricing Menu Items
Deciding on Menu Prices
• Comparison Charts
– Pricing system comparison chart:
comparison of various pricing methods
– Includes two competitors’ prices
• Psychological Factors
– How a customer perceives menu items
Sec.
21.2
Pricing Menu Items
Deciding on Menu Prices (continued)
• Price Increases
– Adjust portion size to limit steep increase
– Change what is served with the item to further
justify increase
– Avoid rapid increases in short period
– Maintain quality standards with increases
– Do not increase prices of all menu items at once
Introduction to Culinary Arts: Presentations
Chapter 22 Nutrition
Sec.
22.1
Nutrition Basics
Sec.
22.2
Making Menus More Nutritious
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Sec.
22.1
Nutrition Basics
The Importance of Nutrition
• Nutrition: study of foods and how they affect
health
– Nutrients: part of food used by bodies
– Poor nutrition: affects ability to function and fight
disease
• Excessive weight gain, diabetes, heart
disease
– Good nutrition: enough of the right foods
• Leads to diabetes, heart disease, and
excessive weight gain
Sec.
22.1
Nutrition Basics
The Language of Nutrition
• Nutrition and Food
– Calorie: unit that measures the energy in foods
• Proteins
– Amino acids: 22 building blocks of protein found
in foods or made by the body
– Complete protein: provides all essential amino
acids; found in meats, fish, poultry, animal
products
– Mutual supplementation: grains, legumes, and
nuts need additional amino acids to be complete
Sec.
22.1
Nutrition Basics
The Language of Nutrition (continued)
• Carbohydrates: energy source
– Made up of sugars; broken down into glucose
– Simple carbohydrates: contain one or two
sugars; fruit, milk, sugar, honey
– Complex carbohydrates: long chains of many
sugars; plant-based foods such as grains,
legumes, and vegetables
Sec.
22.1
Nutrition Basics
The Language of Nutrition (continued)
• Fiber
– Soluble fiber: dissolves in water, slows release of
sugar, lowers cholesterol levels
• Beans, fruits, vegetables, whole grains
– Insoluble fiber: does not dissolve in water, cleans
digestive track
• Fruits, vegetables, wheat bran, nuts, whole
grains
Sec.
22.1
Nutrition Basics
The Language of Nutrition (continued)
• Fats and Cholesterol
– Fats provide energy and slow digestion
– Excessive fat increases risk of heart disease and
obesity
– Saturated fats: solid at room temperature
– Polyunsaturated fats: liquid at room temperature;
come from plants
• Hydrogenation: changes liquid
polyunsaturated fat to solid fat; creates trans
fats (trans fatty acids)
Sec.
22.1
Nutrition Basics
The Language of Nutrition (continued)
• Fats and Cholesterol, continued
– Monounsaturated fats: liquid at room
temperature; come from plants
– Omega-3 fatty acids: polyunsaturated fats linked
to reduced strokes/heart attacks; come from fish
– Cholesterol: fatty substance in body
• Dietary cholesterol: comes from food
• Serum cholesterol: in person’s blood
– Cholesterol testing in blood
• Low-density lipoproteins (LDL): “bad”
• High-density lipoproteins (HDL): “good”
Sec.
22.1
Nutrition Basics
The Language of Nutrition (continued)
• Vitamins
– Water-soluble vitamins: dissolve in water
• B and C
• Easily transported in blood system
• Can only store small amount
– Fat-soluble vitamins: dissolve in fat
• A, D, E, and K
• Stored in fat in body
• High levels toxic
– Antioxidants: substances that prevent tissue
damage
Sec.
22.1
Nutrition Basics
The Language of Nutrition (continued)
• Minerals
– Regulate body and strengthen bones
– Calcium, magnesium, and phosphorus needed
in large amounts
– Iodine, iron, selenium, and zinc needed in small
amounts
• Water
– Critical to body’s chemical reactions
– Cushions joints and maintains organ pressure
Sec.
22.1
Nutrition Basics
The Language of Nutrition (continued)
• Calories
– Food’s energy value measured in calories
– Sources
• Carbohydrates
• Proteins
• Fat
• Alcohol
– Empty calories: food with few nutrients and high
calorie count
– Nutrient-dense foods: high nutrient number in
relation to calories
Sec.
22.1
Nutrition Basics
The Language of Nutrition (continued)
• Individual Calorie Needs
– Weight: greater weight requires more calories
– Activity level: greater activity requires more
calories
– Age/life cycle: growing and developmental
stages of life require more calories
– Gender: men have higher caloric needs than
women
Sec.
22.1
Nutrition Basics
Nutrition Information
• Nutrition Labels and Information Sheets
– Food manufacturers have supplied since 1973
– Information for food without labels available from
the FDA
• Serving Size
– Listed by weight or volume
– Doubling the size of a serving doubles calories
Sec.
22.1
Nutrition Basics
Nutrition Information (continued)
• Calorie Content
– Use calorie content to substitute ingredients to
lower fat and calories
• Percent of Daily Value
– FDA established amount of carbohydrates, fiber,
vitamin C, sodium, calcium, other nutrients
– Listed in metric weight and a percent value
– Based on percentage of 2,000 calorie/day diet
Sec.
22.1
Nutrition Basics
Nutrition Information (continued)
• The Food Pyramid Guide
– Guide to making healthy food choices
– Five basic food groups
• Grains
• Vegetables
• Fruit
• Milk products
• Meat, fish, eggs, beans, nuts
Sec.
22.1
Nutrition Basics
Nutrition Information (continued)
• Dietary Guidelines
– Revised every five years by U.S. Department of
Health and Human Services and USDA
• Get adequate nutrients without too many
calories
• Select variety of fiber-rich foods
• Choose low-fat or nonfat foods
• Keep daily fat intake between 20% and 35%
of calories
• Limit sodium intake to less than 1
teaspoon/day
Sec.
22.2
Making Menus More Nutritious
Planning Healthy Menus
• Nutritional Balance
– Menus need to provide
• Enough calories to meet energy needs
• Specific nutrients to promote health
– Specialized diets: menu planned with objectives
– Menus must meet nutritional and culinary
objectives
Sec.
22.2
Making Menus More Nutritious
Planning Healthy Menus (continued)
• Choosing Healthy Ingredients
– Seasonal produce: best flavor and texture
– Whole grains: minimally processed
– Lean meat and poultry: trim fat
– Fish: low in saturated fats
– Reduced salt: limit intake
– Reduced sugar: use fruit rather than increase
sugar
Sec.
22.2
Making Menus More Nutritious
Planning Healthy Menus (continued)
• Food Allergies
– Menu descriptions should list all contents
– Consider substitutions for allergy-related foods
– Avoid cross-contamination with any potential
allergenic foods
– Common food allergies
• Shellfish, milk, eggs, soy, wheat, nuts
Sec.
22.2
Making Menus More Nutritious
Planning Healthy Menus (continued)
• Vegetarian Options
– Vegetarian: no meat or animal products
– Ovo-lacto vegetarian: no meat, poultry, or fish;
will eat eggs and dairy
– Vegan: no animal products, only plant-based
foods
Sec.
22.2
Making Menus More Nutritious
Planning Healthy Menus (continued)
• Balanced Vegetarian Dishes
– Grains and legumes
– Grains and dairy products
– Legumes and seeds/nuts
– Legumes and dairy products
– Seeds/nuts and dairy products
Sec.
22.2
Making Menus More Nutritious
Using Healthy Food Preparation
Techniques
• Techniques to Emphasize
– Choose and handle ingredients carefully
– Use dry and moist heat methods to avoid adding
fat to the cooking process
– Foods prepared early and held will lose nutrients
– Cook foods as close as possible to serving
– Batch cooking: process of reheating or finishing
a small amount food
Sec.
22.2
Making Menus More Nutritious
Using Healthy Food Preparation
Techniques (continued)
• Techniques to Limit
– Any cooking method using large amounts of oil,
butter, shortening
– Thickeners such as roux and liaison
– Cream sauces high in fat
Sec.
22.2
Making Menus More Nutritious
Using Healthy Food Preparation
Techniques (continued)
• Substituting or Modifying Techniques
– Use breadcrumbs or crushed cornflakes for
coating and baking to replace frying
– Brush or spray potatoes with oil and roast
instead of frying
– Use oils high in monounsaturated fats
– Reduce the sugar up to 30% in baked goods
Sec.
22.2
Making Menus More Nutritious
Using Portioning and Presentation
Techniques
• Portions
– Portion control: controlling quantity of particular
foods
– Use Food Guide Pyramid to determine servings
– Learn portion size for each food group
Sec.
22.2
Making Menus More Nutritious
Using Portioning and Presentation
Techniques (continued)
• Presentation Techniques
– Use colors and shapes of nutritious food to
increase appeal
– Control texture through cutting or cooking
methods
– Moist heat methods create tender, soft foods
– Dry heat methods result in firm, crunchy
exteriors
Introduction to Culinary Arts: Presentations
Chapter 23 The Business of a Restaurant
Sec.
23.1
Owning Your Own Restaurant
Sec.
23.2
Purchasing & Inventorying
Sec.
23.3
Managing a Restaurant
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Sec.
23.1
Owning Your Own Restaurant
Creating a Business Plan
• Business Plan
– Mission statement
– Specific goals supporting mission
– Sample menus
– Preliminary operating budgets
– Staffing needs
– Written business plan may be needed to borrow
money for business
Sec.
23.1
Owning Your Own Restaurant
Creating a Business Plan (continued)
• Theme and Style
– Theme unites food, lighting, prices, decorations
– Ambience: feeling or mood
• Budget
– Salaries are large part of operating budget
– Determine number of workers and skills needed
Sec.
23.1
Owning Your Own Restaurant
Creating a Business Plan (continued)
• Hours of Operation
– Hours affect number of staff, amount of food
– Normal hours part of business plan
– Special catered events held when restaurant
closed
Sec.
23.1
Owning Your Own Restaurant
Establishing a Client Base
• Client base: customers who come to dine
– Location: what customers are in the
geographical area
– Market: research to determine potential
customers
– Customers’ reactions: obtain feedback from
patrons
Sec.
23.1
Owning Your Own Restaurant
Marketing and Promoting a
Restaurant
• Your Brand
– Brand: public image of business; name, image,
slogan, sign
– Logo: recognizable symbol that identifies
restaurant
– Name reflects marketing
Sec.
23.1
Owning Your Own Restaurant
Marketing and Promoting a
Restaurant (continued)
• Advertising
– Printed Materials
• Advertisements in local papers, magazines
• Flyers
• Newspaper and magazine articles
• Press releases
– Include restaurant contact
– Informal Advertising
• Word of mouth
• Restaurant reviews
Sec.
23.1
Owning Your Own Restaurant
Marketing and Promoting a
Restaurant (continued)
• Promoting
– Promotion: efforts to increase business
– Examples
• Booth at local fair
• Money-off coupons
• Charity event
• Community-minded event
Sec.
23.1
Owning Your Own Restaurant
Reading Income Statements
• Business Tracking
– Income statement: record of earnings and losses
– Profit and loss statement (P&L): collects
information on money coming in (earnings) and
being spent (expenses)
– Bottom line: balance after expenses
Sec.
23.1
Owning Your Own Restaurant
Reading Income Statements (continued)
• Business Tracking, continued
– Assets: things business owns
– Liabilities: losses not balanced by profit
– Sales: money spent in restaurant by customer
– Income: same as sales
– Profit: calculated by subtracting expenses and
losses from sales
Sec.
23.1
Owning Your Own Restaurant
Reading Income Statements (continued)
• Business Tracking, continued
– Income statement equation:
Income – Expense = Profit
– Successful business balances liabilities with
sales
– Raw food cost: measurement of how much you
spend on food compared to what customers
spend
• Expressed as a percentage
Sec.
23.1
Owning Your Own Restaurant
Reading Income Statements (continued)
• Business Tracking, continued
– Variable cost: expense that varies from week to
week
– Fixed cost (fixed expense): same cost each time
– Cost control: controlling variable expenses
– Other income: special events, catering
Sec.
23.2
Purchasing & Inventorying
Basic Purchasing Principles
• Five Basic Steps of Purchasing
1. Create par-stock (list of goods)
2. Write purchase specifications for each item
3. Select suppliers
4. Obtain quotes and bids from different suppliers
5. Place order
Sec.
23.2
Purchasing & Inventorying
Basic Purchasing Principles (continued)
• Creating a Par-Stock List
– Par-stock list: a list of the quantity of supplies
needed to make all menu items
– Extra amount added to list as cushion
• Writing Purchase Specifications
– Product specifications: describe size, quality,
grade, color, weight
– Delivery specifications: how products packaged
for delivery; temperature of products
Sec.
23.2
Purchasing & Inventorying
Basic Purchasing Principles (continued)
• Selecting Suppliers
– Supplier, vendor, purveyor, producer: all provide
goods
– Locate suppliers by asking other owners and
searching on Internet
– Supplier provides product list and delivery
schedule
– Locate suppliers that offer wide range of goods
Sec.
23.2
Purchasing & Inventorying
Basic Purchasing Principles (continued)
• Obtaining Market Quotes and Bids
– Market quote: product selling price and length of
time in effect
– Bid: proposal from supplier indicating price
supplier will charge if bid accepted
Sec.
23.2
Purchasing & Inventorying
Basic Purchasing Principles (continued)
• Placing Orders
– Order: communication between buyer and seller
detailing amount of product needed
– Quantity specified in units
– Information needed to place order
• Par-stock
• Product specifications
• Inventory
• Suppliers and their product lists
• Suppliers’ market quotes or bids
Sec.
23.2
Purchasing & Inventorying
Inventories
• Inventory: list of assets arranged by category
– Par-stock lists what should be on hand; inventory
lists what is on hand
– Subtract inventory from par-stock to know what
to order
– Physical inventory: counting what you have
Sec.
23.3
Managing a Restaurant
Managing the Facility
• Restaurant Layout
– Sanitation
• Easily cleaned spaces
• Easily cleaned equipment
– Safety
• Federal, state, local health codes
• Legal requirements
Sec.
23.3
Managing a Restaurant
Managing the Facility (continued)
• Dining Room
– Capacity limits
– Adequate space between tables
– Compliance with Americans with Disabilities Act
• The Kitchen
– Covers a third of restaurant space
– Clearly defined work areas
– Employee changing/storage area
– Waste management system
Sec.
23.3
Managing a Restaurant
Managing the Facility (continued)
• Other Areas
– Entry (common space)
– Lobby, foyer, vestibule
– Coat room
– Customer, employee restrooms
• Required by law to have hand-washing
stations
– Area for displays, retail sales
– Bar or lounge
Sec.
23.3
Managing a Restaurant
Managing People
• Communicating
– Manager responsible for
• Communicating expectations to employees
• Providing a training manual and instruction
for new hires
• Being aware of communication among
employees
• Treating employees with professionalism
and dignity
• Communicating best practices
Sec.
23.3
Managing a Restaurant
Managing People (continued)
• Hiring and Training
– Manager hires, trains, supervises staff
– Locating new employees
• Ads in restaurant windows
• Local newspapers
• Internet
• Word of mouth
Sec.
23.3
Managing a Restaurant
Managing People (continued)
• Hiring and Training, continued
– Manager interviews candidates
• Is the candidate qualified for the job?
• Does the candidate meet the skill standards
for the position?
• Is the candidate dependable?
– Awareness of potential discrimination
– Job description: lists duties, responsibilities,
education, training
Sec.
23.3
Managing a Restaurant
Managing People (continued)
• Hiring and Training, continued
– Orientation: new employees learn about
restaurant, policies, menu, layout
– Training: process of learning and practicing job;
ongoing
– Performance evaluation: meeting between
employee and manager to discuss performance
Sec.
23.3
Managing a Restaurant
Managing People (continued)
• Terminating
– Discipline of employee
• Verbal warning: employee told about needed
improvement
• Written warning: improvement needed
documented in writing
• Termination: firing, or removal of
employment
– Sequenced discipline measures