Intro to Food Prep: Chpt 12-17

what are the proper thawing methods used prior to preparation

-keep in fridge to thaw slowly -soak in bag in hot water bath -cook immediately

What is vegetables and their proportion used for mirepoix?

A standard mirepoix (onions, carrots, and celery) is used for brown stocks. A white mirepoix (onions, leeks, celery, and parsnips) omits the carrots to keep white stocks pale in color. Cut the mirepoix into a size and shape that best suits your stock's cooking time. For stocks that cook for more than 1 hour, cut the mirepoix into a medium or large dice. For stocks that simmer less than 1 hour, cut the mirepoix into a small dice or thin slices.

(Chpt 12) Review Categories of fruits and their varietals that we use, e.g. apples (red delicious, gala) berries, citrues, stone fruits, melons, and tropical fruits.

Apples Berries Citrus Fruit Four types of oranges: loose-skinned, sweet, juicing, bitter Grapes Pears Stone Fruit: cherries, plums, peaches, apricots Melons Rhubarb Tropical and Exotic Fruit mangos, star fruit, papayas, passion fruits, quince

Think about moist and dry cooking methods for vegetables.

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 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 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 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 Roasting and Baking Cooked in dry environment Scrub and pierce vegetables Season cut or peeled vegetables Marinades Stuffing mixtures Frying and Sautéing Preliminary cooking techniques for high-moisture 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 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

What is a broth? What is a consomme? What is the purpose of a roux?

Broth -clear, thin soup made by simmering a combination of meats, vegetables, aromatics, and water until you have a liquid with a good color and flavor. Consommé -is a clear soup that is completely fat-free. Roux - thickens sauce/soup

(Chpt 14) What are basic stocks created and used in foodservice?

Brown stock White stock Fish fumet Shellfish stock Vegetable stock

Know the types of stock and their colors and corresponding cooking times

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

What is the purpose for roasting beef bones?

Browning bones: roast in oven helps to prepare a stock - brown

Descrbe a thin and hearty soup served in the foodservice industry. Think about the use of grains, rice, barely in thickening soups.

Chicken soup

(CHPT 15) what are two classifications of finfish?

Classifications: -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

Review the process of mixing, dividing, pre-shaping, resting, proofing, washes, and glazes, scoring and baking (oven spring)

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 Shapes of Bread Flatbreads: 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 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 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

Review vegie classifications; fruit-vegetables, cannage family, gourds, greens, mushrooms, onions, sweet peppers, hot peppers, summer and winter squash, pods and seeds, root vegetables, shoots and stalks, tomatoes, tubers. Idaho and russet potatoes are high in starch and low in moisture, waxy potatoes are low in starch and high in moisture

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 Avocados Cabbages: uniform color, intact stems, fresh leaves; broccoli, cauliflower, Brussels sprouts Gourds: all parts eaten; summer and winter squash Leafy Greens Mushrooms Onions 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 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

What are the primal (fore-chuck, rib, brisket, and foreshank, short plate; hindquarter- loin, sirloin, flank, and round) and subprimals (chuck roast, steak, rib, club, t-bone, porterhouse, tenderloin) for beef? The primals for veal and lamb are in foresaddle and hindsaddles

Eight Primal Beef Cuts -Forequarter -chuck (shoulder) -rib -brisket and foreshank -short plate -Hindquarter -loin -sirloin -flank -round (leg) Subprimal: -chuck roast, -steak, -rib, -club, -t-bone, -porterhouse, -tenderloin Veal primals: Six USDA grades of veal (only first two used in restaurant and retail) -Prime -Choice -Good -Standard -Utility -Cull Six Primal Veal Cuts Cuts from foresaddle -Shoulder (chuck) -Shank -Rib (rack) -Breast Cuts from hindsaddle -Loin -Leg Five Primal Lamb Cuts -Shoulder -Foreshank and breast -Rib (rack) -Loin -Leg

what are the primal cuts (Boston butt, shoulder (picnic), loin, belly, and ham) for pork? Where does bacon come from?

Five Primal Pork Cuts -Boston butt -Shoulder -Loin -Belly -Ham (leg bacon comes from any part, but mostly back and belly

(CHPT 17) What are the main ingredients for breads?

Flour eggs leaveners fat sweetner acids salt thickeners

What is the purpose for each of the ingredients?

Flour: Varied amounts of protein and starch in different flours Starch thickens when heated and absorbs liquids Eggs: add proteins, fat, moisture Leaveners: increase dough volume by adding air or gas 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 Sweeteners: Provide flavor and texture 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 Salt -Powerful flavor enhancer and seasoning -Balances other flavors when used in small amounts -Controls yeast activity; limits fermentation -Can affect texture Thickeners -Provide body in liquid mixtures -Cornstarch and arrowroot -Gelatin: processed animal protein -Pectin: natural fruit substance -Tapioca: tropical cassava root -Other thickeners: xanthan gum, gellen gum, agar agar (molecular gastronomy)

Think about corn and hominy and grits, posole- masa harina, oats, barely, rye, and quinoa in soups, entree's, and baked products

Hominy -Whole dried corn kernel with hull and germ removed Posole -Whole kernel with germ and bran intact, soaked in alkaline solution Cornmeal -Finely ground corn -Other names: grits, polenta Hominy grits: made from hominy Masa harina: made from posole Oats -Oat groats, oatmeal, rolled oats, instant oats 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

(CHPT 16) what is the purpose for inspection and grading of meats and poultry? What are teh grades for beef?

Inspection ensures: -Animals disease-free -Farms operating according to appropriate standards -Meat is wholesome 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 Eight USDA Grades of Beef (first three used in restaurant and retail; remainder for processing) Prime Choice Select Standard Commercial Utility Cutter Canner

Describe lean dough, soft dough, and enriched 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 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

Focus on legumes - beans, peas, and lentils, and their preparation prior to the cooking process

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 Sorting & Rinsing Dry Legumes Sort to get rid of stones and shriveled legumes Cover with water to loosen dirt Drain in a colander Rinse 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

(Chpt 13) Review types of rice used in foodservice.

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 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

Think about how fruits are washed, peeled, trimmed, cut, etc., prepared, cooked using moist and dry cookery methods, and plate presentation

Preparing: 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 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 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 Cooking methods: Prepare by dry and moist heat methods Grilling and broiling Sautéing Frying Baking Poaching Stewing Puréeing cooked fruit Serving: Serving Suggestions Fruit plates and salads Garnish on entrées and desserts Paired with meats, fish, or poultry Stuffing and sauces Dessert fondue

Consider Preservation and storage methods and care in handling

Preservation: 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 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

describe the rolled dough method

Rolled-in Dough Rolled-in yeast dough: rolling and folding in fat creates layers of dough Laminated yeast dough: another name for rolled-in yeast dough Layers of fat and dough create steam when baked creating flakiness Do not knead as much as regular yeast dough

Focus on the pasta shapes and its relationship to sauces that are thin and sauces that are chunky.

Sample shapes Sheets and ribbons: fettuccini, tagliatelli, lo mein noodles Squares, rounds, and rectangles: wrappers used for stuffed pasta Store in refrigerator or freezer Shapes: Elbow macaroni Shells Penne Manicotti Rigatoni Fusilli Spaghetti Fettuccini Capellini Lasagna Orzo Farfalle 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

what are the moist and dry methods for finfish

Sautéing Pan Frying and Deep Frying Grilling and Broiling Baking and Roasting Oven preparation Steaming En papillote Poaching Deep poaching Shallow poaching

What are the different tools used in the bakeshop?

Scales Thermometers Measuring cups and spoons Wooden dowels Rulers and tape measures Timers Dial-type Digital Wood Marble Bench scraper Pastry blender Biscuit and cookie cutters Baking stones Peel Mixers Food processors and blenders Proofer Dough sheeter Dough divider Retarder Dark pans produce deeper crust color Light, shiny pans produce goods with lighter color Pan Liners Parchment paper SilPad Loaf pans Pie pans Tart pans Cake pans Springform pans Tube pans Soufflé dishes, custard cups, and pudding molds Rolling pin Pastry brush Pastry wheel Pastry bag and tips Metal Spatulas and Palette Knives Cake comb Turntable

what are the selection characteristics of finfish?

Smell the fish for clean smell Check the temperature Check the fish's appearance Press fish to check firmness Open the gills and belly

describe the sponge method

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

what is the proper methods of recieveing and storing of finfish?

Storing Fish: -Whole fish -Layer ice in bottom of perforated pan -Pack ice in belly; fish belly down in ice -Mold ice around fish -Place perforated pan in another pan -Re-ice fish daily Fish fillets -Place in storage container -Set container in ice-filled pan -Keep fish away from ice contact Frozen fish -Avoid fish with white edges -Store at -20°F to 0°F until needed

Describe the straight dough 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

List five grand sauces, list a sauce derivative

The Grand Sauces Brown sauce -Espagnol sauce -Demi-glace Jus de veau lié Béchamel Velouté sauce Tomato sauce Hollandaise sauce Derivative Sauces Examples -Suprême Sauce (Velouté derivative) -Mornay Sauce (Béchamel derivative) -Bérnaise Sauce (Hollandaise derivative) -Puttanesca Sauce (Tomato derivative

Review the methods of creating stock.

Three Keys to Success when Simmering -Keep the stock at a gentle simmer -Skim any foam or froth -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 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 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

What are the types of poultry? What are the market forms for poultry? The recieveing temperature for poultry is 38 degrees F

Types: Chicken turkeys, geese, ducks Farm-raised game birds Flightless birds, or ratites Market Forms of Poultry: Whole chicken Whole chicken cut into pieces Breasts Whole legs Thighs Drumsticks Wings Ground poultry Processed poultry

Focus on wheat in the milling process for cake, pastry, all purpose, and bread flours.

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 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

what are the market forms for fish?

Whole fish Cross cuts or steaks Fillets Frozen fish Canned fish Salted, cured, and smoked fish

What is the purpose of gluten formation in yeast breads.

a network of long, stretchy strands that trap the carbon dioxide given off by yeast in the dough. This is what causes yeast-based dough to rise.

Review teh clarification process in making consomme

made by blending a good broth or a stock with a combination of ingredients, referred to as the clarification.

What type of flour is used to make commercial pasta.

semolina