Culinary Arts Complete (V1)

1. Milk 2. Eggs 3. Fish (e.g., bass, flounder, cod) 4. Crustacean shellfish (e.g. crab, lobster, shrimp) 5. Tree nuts (e.g., almonds, walnuts, pecans) 6. Peanuts 7. Wheat 8. Soybeans

ALLERGENS: 1. List top 8 commonly recognised allergens as listed by the FDA

Exposing people to known allergens can have a serious effect on their health and in some instances, can cause death. Understanding what allergens are contained within foods can prevent this from happening.

ALLERGENS: 2. Discuss why knowledge of allergens is critical.

Gluten is a protein contained in all wheat's that coeliac's find very hard to digest 1. Amaranth 2. Buckwheat 3. Corn 4. Millet 5. Oat's 6. Quinoa 7. Rice 8. Sorghum 9. Teff

ALLERGENS: 3. Name several grains that can be eaten by someone who cannot consume gluten and explain why they can be tolerated.

Bloom Strengths and weights of sheet gelatine: Bronze: 125-135 3.3g sheet Silver: 160 2.5g sheet Gold: 190-220 2.0g sheet Platinum: 235-26 1.7g sheet Sheet gelatine offers a clearer, cleaning tasting gel but will not work in low acid environments > 4pH. Four sheets of gelatine equals one tablespoon of powdered gelatine.

BAKING AND PASTRY: (Part I) Ingredient Composition & Structure 11. Describe the difference between powdered gelatin and sheet gelatin. Why and how each is used.

Rollers break open the bran and release the germ from the endosperm Endosperm is further ground into flour May be further milled to produce a finer flour e.g. 00

BAKING AND PASTRY: (Part I) Ingredient Composition & Structure 2. Describe the process of milling flour.

Hard flours have a higher protein content and create elastic dough due to the strength of the gluten.

BAKING AND PASTRY: (Part I) Ingredient Composition & Structure 3. Describe the difference between soft and hard flours.

Creating aged flour is quite easy. After milling, the flour is allowed to naturally oxidize until the desired physical properties are reached. However, naturally allowing flour to age is an expensive endeavour. For this reason, chemical methods of aging are often applied by flour producers. Chemical agents are often added to bleach flours. Unless such addition conceals damage or inferiority or makes the flour appear to be better or of greater value than it is. One or any combination of two or more of the following optional bleaching ingredients may be added in a quantity not more than sufficient for bleaching or, in case such ingredient has an artificial aging effect, in a quantity not more than sufficient for bleaching and such artificial aging effect: Oxides of nitrogen, Chlorine, Nitrosyl chloride and Chlorine dioxide Bleaching is the process of removing yellow pigment (naturally found in flour) in order to produce white flour. Bran specks are not bleached. Benzoyl peroxide is usually used to bleach hard and soft wheat flours. This flour is usually labelled "bleached" and does not have an effect on baking performance.

BAKING AND PASTRY: (Part I) Ingredient Composition & Structure 4. Explain the process of ageing or bleaching flour.

Wheat gluten is made up of gliadin and glutenin. These two proteins form a gluten matrix while the dough is being kneaded. This matrix has three qualities that are crucial for dough: 1. Elastic 2. Extensible 3. Viscous The elasticity comes from hydrogen bonds and entropy inside the gluten molecule — giving dough its springy texture. The extensibility allows the dough to stretch without breaking. Gluten's viscosity is evident when the dough relaxes. The gluten flows, repelled by its hydrophobicity. These characteristics help with dough strength, texture, stabilization, water absorption, flavor, and retention of gases during the rising stage.

BAKING AND PASTRY: (Part I) Ingredient Composition & Structure 5. Explain and describe gluten and its function in baked goods.

Cake & Pastry Flour: 7 - 9 % protein All-Purpose Flour: 10 - 12% protein Bread Flour: 12 - 16% protein Whole-Wheat Flour: 16% protein

BAKING AND PASTRY: (Part I) Ingredient Composition & Structure 6. Describe different protein contents of flour and the different usages of each.

1. Sugar acts as a tenderising agent by absorbing water and slowing gluten development. 2. Sugar increases the effectiveness of yeast by providing an immediate source of nourishment for its growth. 3. Sugar helps promote lightness by incorporating air into the fat. Air is trapped on the face of the sugar's irregular crystals. 4. Sugar serves as a whipping aid to stabilize beaten egg foams. 5. In unshortened cakes, sugar molecules disperse among egg proteins and delay coagulation of the egg during baking. 6. During baking sugar tenderises by absorbing liquid and delaying gelatinisation. 7. Sugar caramelises when heated above its melting point adding flavour and leading to surface browning which improved moisture retention. 8. At oven temperatures sugar chemically reacts with proteins in the baking product, contributing to the foods browned surface. 9. Sugar helps produce the desirable surface cracking of some cookies.

BAKING AND PASTRY: (Part I) Ingredient Composition & Structure 7. List and describe the different usages of sugars as they relate to baked goods.

Corn Syrup - Icing, Fudge Sauce, Candy High Fructose Corn Syrup - Drinks, Sauces, Pecan Pie Barley Syrup - Beer Treacle - Puddings and tarts Rice Syrup - Drinks, Energy Bars Molasses - Gingerbread Golden Syrup - Cakes, Pancakes Maple Syrup - Pancakes, Waffles

BAKING AND PASTRY: (Part I) Ingredient Composition & Structure 8. List and describe the usages of liquid sweeteners and their functions in baked goods.

Baking powder typically consists of: Sodium Bicarbonate 30% Monocalcium Phosphate 5-12% Sodium Aluminium Sulphate 21-26% Used for increasing the volume and lightening the texture of baked goods through CO2 release. Baking Soda Sodium Bicarbonate Used as a leavening agent

BAKING AND PASTRY: (Part I) Ingredient Functionality 1. Describe the composition and different usages of baking powder and baking soda.

Citric Acid Acetic Aid Sodium Acid Pyrophosphate (SAPP) Cream of Tartar Sodium Aluminium Phosphate (SALP)

BAKING AND PASTRY: (Part I) Ingredient Functionality 2. Recognise commonly used acids used in conjunction with baking soda.

1. Sugar acts as a tenderising agent by absorbing water and slowing gluten development. 2. Sugar increases the effectiveness of yeast by providing an immediate source of nourishment for its growth. 3. Sugar helps promote lightness by incorporating air into the fat. Air is trapped on the face of the sugar's irregular crystals. 4. Sugar serves as a whipping aid to stabilize beaten egg foams. 5. In unshortened cakes, sugar molecules disperse among egg proteins and delay coagulation of the egg during baking. 6. During baking sugar tenderises by absorbing liquid and delaying gelatinisation. 7. Sugar caramelises when heated above its melting point adding flavour and leading to surface browning which improved moisture retention. 8. At oven temperatures sugar chemically reacts with proteins in the baking product, contributing to the foods browned surface. 9. Sugar helps produce the desirable surface cracking of some cookies.

BAKING AND PASTRY: (Part I) Ingredient Functionality 3. List the function of sugars and or other sweeteners on baked goods.

Adds richness and flavor Helps crusts brown Creates tender textures Moistness and smooth mouthfeel Extends shelf-life Enhances flavour

BAKING AND PASTRY: (Part I) Ingredient Functionality 4. List and describe the functions of fats in baked goods.

During the baking process, fat performs a multitude of chemical functions, such as: Tenderising Leavening Aiding in moisture retention Creating a flaky or crumbly texture. In cooking, fat transfers heat to foods and prevents them from sticking. It also holds the heat in food, emulsifies or thickens sauces, and creates a crisp texture when used for frying.

BAKING AND PASTRY: (Part I) Ingredient Functionality 4. List and describe the functions of fats in baked goods.

Nutrients: 58% Egg White, average weight medium egg = 55-60g Egg White Egg yolk Water 88.0 48.0 Protein 11.0 17.5 Fat 0.2 32.5 Minerals 0.8 2.0

BAKING AND PASTRY: (Part I) Ingredient Functionality 5. Describe the composition of eggs.

Keep eggs in their original box packaging due to porous nature. Storage below 20°C (calculation for Fahrenheit = minus 32 x 5 and divide by 9) Wash hands before and after handling. Discard cracked or broken eggs

BAKING AND PASTRY: (Part I) Ingredient Functionality 6. Describe proper storage of eggs.

Only buy eggs from a refrigerator or refrigerated case. Do not purchase cracked or broken eggs

BAKING AND PASTRY: (Part I) Ingredient Functionality 7. Describe and list common methods of determining the quality of eggs.

1. Salt slows down all the chemical reactions that are happening in the dough, including calming fermentation activity to a steadier level. 2. Salt also makes the dough a little stronger and tighter. 3. Salt impacts the shelf life of baked goods, but its effects depend on weather conditions. Salt is hydroscopic, which means it absorbs water. Consequently, in humid climates, it will trap moisture from the air, making a crisp crust soggy, and therefore shortening shelf life. In dry climates, however, the salt helps hold water in the bread longer, inhibiting staling, and thus extending the bread's shelf life. 4. Salt, of course, adds flavor to baked goods. It also potentiates the flavor of other ingredients, including butter and flour

BAKING AND PASTRY: (Part I) Ingredient Functionality 8. Describe how salt affects baked products.

Yeast Baking Soda Baking Powder Steam

BAKING AND PASTRY: (Part I) Ingredient Functionality 9. List different types of leavening agents.

Preservation of food.

BAKING AND PASTRY: (Part II) Applications 1. Describe the function of fermentation.

Common (French) meringue No heating of ingredients. Easiest to prepare. Least stable. Do not eat raw unless pasteurized egg whites are used.

BAKING AND PASTRY: (Part II) Applications 10. Describe common methods of making meringues such as 1. common

Italian Meringue Most stable of meringues. Place egg whites in clean mixer bowl. Heat sugar with 25% water to 240 degrees. Pour hot syrup into whites while whipping. Whip till meringue is cool.

BAKING AND PASTRY: (Part II) Applications 10. Describe common methods of making meringues such as 4. Italian.

French meringue method Place egg whites, salt and flavoring in a clean mixer bowl. Begin whipping on high speed. Once foamy, gradually add sugar. Whip to peaks as specified in the formula.

BAKING AND PASTRY: (Part II) Applications 10. Describe common methods of making meringues such as: 2. French

Swiss Meringue More stable than French. Place egg whites and sugar in a clean mixer bowl. Place over double boiler. Whisking constantly till 165 degrees. Place on mixer and whip till cool.

BAKING AND PASTRY: (Part II) Applications 10. Describe common methods of making meringues such as: 3. Swiss

Created by dropping cookie dough from a teaspoon or tablespoon onto a prepared cookie sheet. Just mix, drop, and bake.

BAKING AND PASTRY: (Part II) Applications 11. Describe various types of cookies such as a. Drop

Make icebox cookies by rolling dough into a log, chilling it, and then slicing it just before baking. Butterscotch icebox cookies and chocolate icebox cookies are examples.

BAKING AND PASTRY: (Part II) Applications 11. Describe various types of cookies such as b. Icebox

They consist of batter or other ingredients that are poured or pressed into a pan (sometimes in multiple layers), and cut into single serve pieces after baking.

BAKING AND PASTRY: (Part II) Applications 11. Describe various types of cookies such as c. Bar

made from firm dough that is rolled out into a sheet and then cut into various shapes before baking

BAKING AND PASTRY: (Part II) Applications 11. Describe various types of cookies such as d. Cut-out

Cut these cookies from a stiff dough that has been rolled out on a baking board. Varieties include decorated sugar cookies and shortbread.

BAKING AND PASTRY: (Part II) Applications 11. Describe various types of cookies such as e. Rolled

The dough is packed into a cookie press and forced out through cookie disks onto a non-grease cookie sheet.

BAKING AND PASTRY: (Part II) Applications 11. Describe various types of cookies such as f. Pressed

made with a thin batter that is spread onto a baking sheet

BAKING AND PASTRY: (Part II) Applications 11. Describe various types of cookies such as g. Wafer.

Crispness: low proportion of liquid high sugar/fat content baking long enough to evaporate moisture small/thin shape Softness: high proportion of liquid low sugar/fat honey/molasses/corn syrup underbaking large size/thick shape

BAKING AND PASTRY: (Part II) Applications 12. Describe how formula ingredients, size, shape and baking affect the texture of cookies.

Over mixing causes toughness Curdling caused by: - Using wrong type of fat - Ingredients to cold - Mixing the first stage too quickly - Adding too much liquid

BAKING AND PASTRY: (Part II) Applications 13. Describe how formula ingredients, mixing method affect the texture of cakes.

Lower air pressure at high elevations causes air bubbles trapped in the batter to rise at a faster rate. When this happens, cakes rise very fast and high...then fall. As a result, you end up with a dense, dry cake. Decrease the leavening and sugar (or both) Increasing the liquids.

BAKING AND PASTRY: (Part II) Applications 15. Describe how altitude affects cakes and how to adjust formulas.

1. Pick or cake tester comes out clean 2. Center of the cakes top springs back when lightly pressed 3. Pulls away slightly from the sides of the pans

BAKING AND PASTRY: (Part II) Applications 16. Describe methods for determining when cakes are done.

A type of icing that is made from sugar and fat and may contain either egg yolks or whites.

BAKING AND PASTRY: (Part II) Applications 17. List and describe various types of frosting a. Butter-cream

Called boiled icings, are simply meringues made with a boiling syrup Apply thickly and left in peaks and swirls Not stable Should be used day of preparation

BAKING AND PASTRY: (Part II) Applications 17. List and describe various types of frosting b. Foam, fudge

A sugar syrup that has crystallised into a smooth, creamy white mass Almost always purchase in ready to use forms

BAKING AND PASTRY: (Part II) Applications 17. List and describe various types of frosting c. Fondant

Thin, glossy, transparent coatings that give shine to baked products and help prevent drying Sugar syrup Fruit

BAKING AND PASTRY: (Part II) Applications 17. List and describe various types of frosting d. Glaze

Called decorator's or decorating icing Similar to flat icing but is thicker and made with egg whites Used almost exclusively for decorative work

BAKING AND PASTRY: (Part II) Applications 17. List and describe various types of frosting e. Royal icing

A blend of pure chocolate and cream which may also include butter, liqueur or other flavors.

BAKING AND PASTRY: (Part II) Applications 17. List and describe various types of frosting f. Ganache.

Stirred Custard: Custards that are made using a stirring method on a hob to coagulate the egg. Examples: Pastry cream, rice pudding, crème anglaise Baked Custard: Custards that are mixed cold and then set in the oven Examples: cheesecake, crème brulee, flan, pot de crème, bread pudding, quiche, custard pies

BAKING AND PASTRY: (Part II) Applications 18. Describe the difference between a stirred custard and a baked custard.

Choux pastry - Crisp golden brown, soft middle Filo pastry - Crispy, flaky, golden brown Flaky pastry - Layered, flaky, golden brown Hot water crust pastry - Crust, golden, soft middle Puff pastry - Layered, flaky, golden brown Shortcrust pastry - Crisp, thin, golden Sweet Paste - Crisp, thin, golden

BAKING AND PASTRY: (Part II) Applications 19. List the classifications of pastry dough and describe characteristics after baking.

Fresh Yeast Active Dry Yeast Instant Yeast

BAKING AND PASTRY: (Part II) Applications 3. List and describe different types of yeasts.

1. Ingredient selection and scaling 2. Mixing 3. Primary Fermentation 4. Divide and Pre-shape 5. Bench Rest 6. Final Shaping 7. Final Fermentation 8. Scoring 9. Baking 10. Cooling

BAKING AND PASTRY: (Part II) Applications 4. List and describe the 10 stages of production for yeast breads.

The process of folding butter into dough multiple times to create very thin alternating layers of butter and dough. The gluten in the flour also gets developed during the folding and rolling process. This is unlike other baked goods where butter is creamed in with the sugar and flour, so the result when baked is a pastry with hundreds of flaky, airy layers.

BAKING AND PASTRY: (Part II) Applications 5. Identify and explain the procedure for preparing rolled-in dough.

Lean dough contains very little butter or fat. Simple bread dough with a heavy crust. Rich doughs contain butter, cream and eggs. Used for cake like textures e.g. Danish, Cinnamon, Brioche

BAKING AND PASTRY: (Part II) Applications 6. Describe and list the differences between lean and rich dough's.

3. Flaky pie crust will absorb more moisture than a mealy pie crust. Thus, they're best used for a top crust or lattice design. The flaky variety is also great for cold pies when pre-baked and filled with mousse or cream fillings. 4. Mealy pie crusts are more resistant to absorbing moisture and are best used for cooked fruit or fresh fruit pies to avoid a soggy bottom. Where the home baker can experience disappointment is in using a flaky pie crust for a cooked fruit pie. The longer baking time allows the dough to absorb the liquid, resulting in a weepy pie. 5. What's the difference between these two types of pie dough? Very simply, it's the size of the fat. The first step in making a crust is cutting fat directly into flour. Your Grandmother did this with two forks or the potato masher, but I use an electric mixer. 6. The larger the pieces of fat, the larger the 'holes' left when fat melts during baking. The larger the 'holes' in your dough, the more air-space, and the flakier the resulting product. A flaky pie crust is made with pea-sized fat mixed into the flour. 7. Mealy pie crusts are made from a fat and flour mixture that more resembles coarse corn meal. The pieces of fat are very small, making a denser dough, and resisting the urge to absorb moisture. 8. The easiest pie dough recipe in the world is this: "1, 2, 3". One part water, two parts fat, three parts flour makes any crust you'd like and in any quantity.

BAKING AND PASTRY: (Part II) Applications 7. Describe the difference between flaky and mealy dough's.

Baking blind (sometimes called pre-baking) is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies), in which case the crust must be fully baked

BAKING AND PASTRY: (Part II) Applications 8. Describe the process of blind baking.

Cream Fruit Custard Chiffon

BAKING AND PASTRY: (Part II) Applications 9. Describe various pie fillings such as cream, fruit, custard and chiffon.

Sweeter cakes that contain more sugar than flour (cakes are neither too dry or moist); sugar, eggs, and liquid should weigh the same or slightly more than flour

BAKING AND PASTRY: (Part II) Applications 14. Describe various types of cakes such as: a. High-ratio

A sponge cake made by whipping whole eggs with sugar and folding in flour and sometimes melted butter

BAKING AND PASTRY: (Part II) Applications 14. Describe various types of cakes such as: b. Genoise

Made with whipped egg whites and no fat. Ingredients for this type of cake include egg whites, sugar, cake flour, cream of tartar, salt, and flavouring

BAKING AND PASTRY: (Part II) Applications 14. Describe various types of cakes such as: c. Angel

Cross between shortened and un-shortened: contain a fat plus beaten egg whites to soft peaks: large volume- example: angel or sponge: not as light as a sponge or an angel

BAKING AND PASTRY: (Part II) Applications 14. Describe various types of cakes such as: d. Chiffon

These cakes use butter, shortening, or oil for moistness and richness and are leavened with baking powder and/or baking soda.

BAKING AND PASTRY: (Part II) Applications 14. Describe various types of cakes such as: e. Butter Cakes

a system for measuring ingredients in a formula by expressing them as a percentage of the total flour weight Ingredient Weight = Ingredient Percentage x Total Flour Weight 500g x 70% = 350g 500g x 2% = 10g 500g x 1% = 1g

BAKING AND PASTRY: (Part II) Formula Calculations-Baker's % 1) Recognise and be able to apply Baker's percent.

Vigorously combining softened fat and sugar while incorporating air

BAKING AND PASTRY: (Part II) Mixing Methods 1. Define the mixing methods and applications: c. Creaming

Vigorously agitating foods to incorporate air or develop gluten

BAKING AND PASTRY: (Part II) Mixing Methods 1. Define the mixing methods and applications: d. Beating

Mixing two or more ingredients until evenly distributed

BAKING AND PASTRY: (Part II) Mixing Methods 1. Define the mixing methods and applications: e. Blending

Incorporating solid fat into dry ingredients such as whipped cream or whipped eggs into dry ingredients, a batter or cream

BAKING AND PASTRY: (Part II) Mixing Methods 1. Define the mixing methods and applications: f. Cutting

To combine by using two motions, one which cuts vertically through the mixture, the other which turns over by sliding the implement across the bottom of the mixing bowl.

BAKING AND PASTRY: (Part II) Mixing Methods 1. Define the mixing methods and applications: g. Folding

Passing one or more dry ingredients through a wire mesh to remove lumps, combine and aerate

BAKING AND PASTRY: (Part II) Mixing Methods 1. Define the mixing methods and applications: g. Sifting

Working dough to develop gluten

BAKING AND PASTRY: (Part II) Mixing Methods 1. Define the mixing methods and applications: h. Kneading

Gently mixing ingredients by hand until evenly blended

BAKING AND PASTRY: (Part II) Mixing Methods 1. Define the mixing methods and applications: h. Stirring

Beating vigorously to incorporate air

BAKING AND PASTRY: (Part II) Mixing Methods 1. Define the mixing methods and applications: i. Whipping.

1. Bulbs Usually grow just below the surface of the ground and produce a fleshy, leafy shoot above ground. Bulbs usually consist of layers or clustered segments. Examples: Onion, Shallot, Garlic, Leek, Fennel 2. Flowers The edible flowers of certain vegetables. Examples: Cauliflower, Broccoli, Globe Artichoke 3. Fruits Vegetable fruit are fleshy and contain seeds. Examples: Eggplant, Capsicum, Courgette, Okra, Squash

CARBOHYDRATES: (Part I) Vegetables 1. Detail the vegetable characteristics of: Bulbs Flowers Fruits

4. Fungi When referring to vegetables, fungi are commonly known as mushrooms. Examples: Button, Flats, Shiitake, Oyster, Wood Ear 5. Leaves The edible leaves of plants. Examples: Bok Choy, Cabbage, Lettuce, Spinach 6. Roots Usually a long or round-shaped taproot. Examples: Carrot, Turnip, Beetroot, Swede, Radish, Parsnip

CARBOHYDRATES: (Part I) Vegetables 1. Detail the vegetable characteristics of: Fungi Leaves Roots

7. Seeds Also known as legumes, seeds are usually obtained from pods. The pod is sometimes eaten along with the seed. Examples: Broad Bean, French Bean, Pea, Snow Pea 8. Stems The edible stalks of plants when the stalk is the main part of the vegetable. Examples: Asparagus, Celery, Kohlrabi, Sea Kale 9. Tubers Vegetables which grow underground on the root of a plant. Examples: Potato, Yam, Taro, Jerusalem Artichoke

CARBOHYDRATES: (Part I) Vegetables 1. Detail the vegetable characteristics of: Seeds Stems Tubers

Botanically speaking, a fruit is a seed-bearing structure that develops from the ovary of a flowering plant, whereas vegetables are all other plant parts, such as roots, leaves and stems. ... This includes such botanical fruits as eggplants, bell peppers and tomatoes.

CARBOHYDRATES: (Part I) Vegetables 2. Explain why some fruits are often labeled as vegetables.

1. Any plant whose fruit, seeds, roots, tubers, bulbs, stems, leaves, or flower parts are used as food. 2. The edible part of such a plant, as the tuber of the potato. 3. Any member of the vegetable kingdom; plant.

CARBOHYDRATES: (Part I) Vegetables 3. Define the term vegetable.

Preparation: Wash, Peel, Re-wash, Cut, Cook, Chill or Hot- Hold Holding: Temperatures above 63°C will control the multiplication of bacteria. Placed in appropriate equipment, for example a pre-heated bain-marie/hot cabinet , as soon as possible after reheating or cooking. Re-Heating: Reheat food thoroughly until the core temperature is not less than 82°C. This is not required if the food would be spoiled by reheating to this level

CARBOHYDRATES: (Part I) Vegetables 5. Apply appropriate prep/cooking/holding/presentation options when presented with a list of vegetables.

The Scoville scale is a measurement of the pungency (spicy heat) of chili peppers as reported in Scoville heat units (SHU), a function of capsaicin concentration.

CARBOHYDRATES: (Part I) Vegetables 6. Define the Scoville Heat Unit.

Acid reactions in vegetables effect colour, taste and preservation Alkali reactions in vegetables can cause loss of colour and texture.

CARBOHYDRATES: (Part I) Vegetables 8. Explain how acid/alkali reactions affect vegetables.

1. Boiling 2. Steaming 3. Sauté 4 Deep frying 5. Shallow Frying 6. Stir Frying 7. Braising 8. Stewing 9. Roasting 10. Sous-Vide 11. Baking 12. Grilling 13. Pickling 14. Salting 15. Microwaving

CARBOHYDRATES: (Part I) Vegetables 9. Recognise basic cooking methods.

The body does not digest dietary fibre so it passes through the body without being digested

CARBOHYDRATES: (Part I) Vegetables, fruits, cereals, grains 4. Explain why dietary fibre is a unique carbohydrate.

Starch Sugars Provide energy for the body.

CARBOHYDRATES: (Part I) Vegetables, fruits, cereals, grains 1. Characterise the benefits which the two essential nutrients found in carbohydrates provide the body.

1. Carbon 2. Hydrogen 3. Oxygen

CARBOHYDRATES: (Part I) Vegetables, fruits, cereals, grains 2. List the components that make up a carbohydrate.

Simple carbohydrates include: 1. Intrinsic Sugars - Found in fruit and vegetables 2. Extrinsic Sugars - Found in Lactose, Honey, Fruit Juice, Sugar and Confectionery Complex Carbohydrates include: 1. Starch - Found in potatoes, bread, rice and pasta 2. Dietary Fibre - Found in Fruits and Vegetables, Pulses, Legumes and Whole Grain

CARBOHYDRATES: (Part I) Vegetables, fruits, cereals, grains 3. Define difference between simple and complex carbohydrates and list examples.

Soluble: Dissolves in water, can help lower glucose levels as well as help lower blood cholesterol. Foods with soluble fibre include oatmeal, nuts, beans, lentils, apples and blueberries. Insoluble: Does not dissolve in water, can help food move through your digestive system, promoting regularity and helping prevent constipation. Foods with insoluble fibre includes wheat, whole wheat bread, whole grain couscous, brown rice, legumes, carrots, cucumbers and tomatoes.

CARBOHYDRATES: (Part I) Vegetables, fruits, cereals, grains 5. Outline difference between two types of dietary fibre.

1. Yukon Gold 2. Russet 3. Fingerlings 4. Purple 5. Red Bliss 6. Inca Gold

CARBOHYDRATES: (Part II) Potatoes, Grains and Pasta 1. Recognise commonly used potato varieties.

1. Boiling 2. Steaming 3. Sauté 4 Deep frying 5. Shallow Frying 6. Stir Frying 7. Braising 8. Stewing 9. Roasting 10. Baking 11. Microwaving

CARBOHYDRATES: (Part II) Potatoes, Grains and Pasta 2. Recognise basic cooking methods.

Potatoes: Dry Dark Ventilated Cool Pasta: Moisture Free Environment Air Tight packaging

CARBOHYDRATES: (Part II) Potatoes, Grains and Pasta 3. State purchasing and storage requirements for potatoes and pasta.

Stoneground Roller

CARBOHYDRATES: (Part II) Potatoes, Grains and Pasta 5. List methods for grinding grains.

Hot Holding = +63°C / 145°F Must be stored away from sunlight in a cool place.

CARBOHYDRATES: (Part II) Potatoes, Grains and Pasta 6. Indicate temperature safety requirements when using grains or potatoes in food service.

Boiling salted water at 10% Filled pasta should be gently simmered to avoid breakage. Once cooked drained and served immediately

CARBOHYDRATES: (Part II) Potatoes, Grains and Pasta 8. Describe best methods to prepare pasta, both fresh and frozen.

Hand made method: 1. Place flour and salt (optional) on a cutting board or bowl and form a mound. 2. In a separate bowl beat your eggs 3. Make a well in the middle of the flour and pour in the beaten egg. 4. Gently incorporate the flour with your fingers working from the middle out. 5. Bring the ingredients together to form a dough and then knead with the heel of your hand to a smooth consistency. 6. Wrap in cling film and allow to rest for a minimum of 1 hour.

CARBOHYDRATES: (Part II) Potatoes, Grains and Pasta 9. Explain steps required to produce fresh pasta.

Shelf Life Utilising crop when in season Flavour Providing foods when out of season or when there are limited available

CARBOHYDRATES: (Part III) Fruits 10. List benefits of various processing methods (canned, frozen, preserved, dried).

By not keeping fruits at the right temperature increases degradation, mainly water loss resulting in poor eating quality.

CARBOHYDRATES: (Part III) Fruits 11. Explain how storage temperatures affect fruit respiration rate.

Stored fruits consume oxygen and give off carbon dioxide in a process called respiration. They continue to live and break down the stored sugars, starches, fats and proteins of which they are composed. The changes caused by respiration can be deleterious to the fruit, leading to softening, over-ripening, textural collapse and so on. There are three ways to reduce the effects of respiration, all of them extrinsic. 1. Reduce storage temperature 2. Control Humidity 3. Reduce but not eliminate oxygen, or increase CO2

CARBOHYDRATES: (Part III) Fruits 2. Discuss requirements for purchasing/storing fresh fruits

1. Poaching 2. Baking 3. Roasting 4. Grilling 5. BBQ 6. En papillotte 7, Microwaving

CARBOHYDRATES: (Part III) Fruits 3. Recognise basic cooking methods.

Preparation: Wash in cold water Dry with a clean towel Prepare for usage (Storage, Eating, Cooking) Storage: If chilling or freezing fruits should be tightly wrapped to avoid burn. Fruits that oxidize quickly will need to consumed or stored using vitamin c or acidulated water

CARBOHYDRATES: (Part III) Fruits 4. List options for prep/presentation of various fruits.

Fruit Quality: 1. Colour and Appearance 2. Flavour and Aroma 3. Texture 4. Nutritional Value Ripening Stages: 1. Softening 2. Sweetening 3. Decreased Bitterness 4. Colour Change

CARBOHYDRATES: (Part III) Fruits 5. Detail ripening stages/requirements of fruits, including the effect on the sensory properties of the fruit.

Apple Apricot Avocado, mature on the tree, but only ripen after being picked Banana Cantaloupe Guava Honeydew melon Kiwifruit Mango Nectarine Papaya Passion fruit Peach Pear Persimmon Plum Tomato Date Mulberry

CARBOHYDRATES: (Part III) Fruits 5. List Fruits that require ripening

1. Simple fruit - fruit that develops from a single carpel or fused carpels of a single ovary 2. Endocarp - the inner part of the fruit 3. Exocarp - the outermost covering of the pericarp of fruits; the skin 4. Mesocarp - middle part of the fruit 5. Accessory fruit - a fruit not derived from the ovary but from another part of the flower

CARBOHYDRATES: (Part III) Fruits 6. State which parts of a specified fruit are edible.

1. A hybrid fruit is the result of cross-pollination of two plants from the same species or genus. When humans intervene in the process by selecting plants to pollinate for intentional results, the procedure is painstakingly meticulous and monitored. It may take years of selective breeding to produce a desired fruit 2. Heirloom plant species are vegetables, flowers, and fruits grown from seeds that are passed down from generation to generation 3. Variety denotes the specific variation of the fruit, apple - golden delicious.

CARBOHYDRATES: (Part III) Fruits 7. Explain the terms "hybrid," "heirloom" and "variety."

Vitamins (A, B, C, D) Minerals (Iron, Sodium, Calcium, Potassium, Magnesium, Folic Acid) Fibre

CARBOHYDRATES: (Part III) Fruits 8. List the nutritional benefits of fruits.

Acidulation refers to the juice of citrus fruits and can be applied to vegetables to prevent enzymatic browning.

CARBOHYDRATES: (Part III) Fruits 9. Explain the term "acidulation" as it applies to fruits.

Stainless Steel Good conductor of heat, can be expensive, wide size choice Copper Great conductor of heat - expensive Aluminium Good value but dents easily and tarnishes over time Teflon Non- stick, scratches easily

CULINARY ARTS & MANAGEMENT: Common Cookware, Processing Equipment & Heavy Equipment 2. Describe materials used in cookware and the advantages/disadvantages of each.

Style of food to be served Amount of covers Access to amenities (Gas / Electric) Space allocation

CULINARY ARTS & MANAGEMENT: Common Cookware, Processing Equipment & Heavy Equipment 3. Describe the factors that should be considered when selecting tools & equipment.

Induction cooking heats a cooking vessel by magnetic induction, instead of by thermal conduction from a flame, or an electrical heating element. In an induction cooker, a coil of copper wire is placed under the cooking pot and an alternating electric current is passed through it

CULINARY ARTS & MANAGEMENT: Common Cookware, Processing Equipment & Heavy Equipment 4. Describe new technology cooking: Induction.

Silicone bakeware has the following benefits: Space Saving due to its flexibility Non-stick Easy to clean Flexible shapes Negatives include can be easily punctured and not suitable for direct cooking.

CULINARY ARTS & MANAGEMENT: Common Cookware, Processing Equipment & Heavy Equipment 4. Describe new technology cooking: Silicon bake-ware

Card 162 on (V2) Chef de Cuisine Sous-Chef Chef de Partie - Larder, Sauce, Fish, Vegetable, Pastry Demi Chef de Partie 1st Commis 2nd Commis Apprentice

CULINARY ARTS & MANAGEMENT: Culinary Kitchen Fundamentals 1. Identify the chef stations of the kitchen brigade and their responsibilities.

Modern kitchens do not have the luxury of full brigades, many chefs are multi skilled across all sections and would typically work 2 sections at once.

CULINARY ARTS & MANAGEMENT: Culinary Kitchen Fundamentals 2. Describe how the modern kitchen brigade differs from the classic brigade system.

Garde Manger - Butchery, Fish Prep Saucier - Meat and Fish Entremetier - Vegetables / Soup Rotisseur - Grill / Fry Pastry

CULINARY ARTS & MANAGEMENT: Culinary Kitchen Fundamentals 3. Describe the various work sections and their stations in the modern kitchen.

Basic preparation - vegetable cuts, pre-measured weights for a recipe

CULINARY ARTS & MANAGEMENT: Culinary Kitchen Fundamentals 4. Define the term "Mise en Place" and be able to name examples.

Steel Ceramic Stone Electric Knife Sharpener

CULINARY ARTS & MANAGEMENT: Kitchen Tools and Equipment Knives 2. Describe knife sharpening techniques and equipment.

2. Dry Ingredients Measuring Cups Dry measuring cups come in all shapes, sizes and forms. You can find dry measuring cups in metal, ceramic and plastic. They are usually sold as a set that includes a third of a cup, a quarter cup, a half cup, and a full cup measure.

CULINARY ARTS & MANAGEMENT: Measuring and Portioning Equipment 1. Recognise measuring and portioning equipment and describe its uses. Dry Ingredients Measuring Cups

1. Liquid Measure Cups Wet ingredients are measured using a measuring cup that is often glass, or plastic, with a handle. Wet measuring cups indicate volume by the markings on the side of the glass. They vary in size. You can find glass measuring cups in 1, 2, 4 and 8 cups sizes.

CULINARY ARTS & MANAGEMENT: Measuring and Portioning Equipment 1. Recognise measuring and portioning equipment and describe its uses. Liquid Measure Cups

3. Measuring Spoons Measuring spoons are used to measure teaspoons and tablespoons of ingredients. They also come in a wide variety of shapes and materials. Note that measuring spoons are used to measure both wet and dry ingredients.

CULINARY ARTS & MANAGEMENT: Measuring and Portioning Equipment 1. Recognise measuring and portioning equipment and describe its uses. Measuring Spoons

1. Liquid Measure Cups 2. Dry Ingredients Measuring Cups 3. Measuring Spoons 4. Scale 5. Instant Read Thermometer 6. Oven Thermometer 7. Timer

CULINARY ARTS & MANAGEMENT: Measuring and Portioning Equipment 2. List measuring utensils (spoons, cups, scales)

Each scoop has a scoop size number associated. That scoop number equals exactly to number of scoops in a liquid quart measure (qt). E.g.: the number 8 on the scoop makes the scoop (1/8 qt) large or 4 fl oz = 1/2 cup Hence a scoop No.1 would equal to 1 quart volume measure or 32 fluid ounces (where 1 qt = 32 fl oz = 4 cups) and so on.

CULINARY ARTS & MANAGEMENT: Measuring and Portioning Equipment 4. Identify standard portion scoop capacities.

a. Fire extinguishers Different types for specific fires b. Ventilation Removes hot air from the kitchen an in some cases blows cold air to keep environment cool. c. First aid Variety of equipment to treat cuts, burns and breaks. d. Protective gear. Eye wear, heatproof gloves and cloths, safety shoes

CULINARY ARTS & MANAGEMENT: Safety Equipment 1. Identify the following safety equipment elements, how they work and why they are necessary in the kitchen: a. Fire extinguishers b. Ventilation c. First aid d. Protective gear.

Fresh Cheese - Cottage Cheese, Cream Cheese, Chevre Soft Cheese - Camembert, Brie, Ricotta, Cottage Semi Soft - Raclette, Havarti, Monterrey Jack, Feta, Firm - Cheddar, Gouda, Fontina Hard - Parmesan, Pecorino, Grana Padano, Mimolette Processed - Must have a minimum of 51% real cheese Blue - Stilton, Gorgonzola, Roquefort

DAIRY PRODUCTS: (Part I) Cheeses (Fresh or Unripened, Soft, Semi-soft, Firm, Hard, Processed) 1. Identify various cheeses.

1. Standardize Milk 2. Pasteurize/Heat Treat Milk unless made from raw milk 3. Cool Milk 4. Inoculate with Starter & Non-Starter Bacteria & Ripen 5. Add Rennet and Form Curd 6. Cut Curd and Heat 7. Drain Whey 8. Texture Curd 9. Dry Salt or Brine 10. Form Cheese into Blocks 11. Store and Age 12. Package

DAIRY PRODUCTS: (Part I) Cheeses (Fresh or Unripened, Soft, Semi-soft, Firm, Hard, Processed) 2. Describe production process for fresh, soft, semi-soft, firm, hard and processed cheese.

Artisan: Produced primarily by hand, in small batches, with particular attention paid to the tradition of the cheese maker's art, and thus using as little mechanization as possible in the production. Farmstead: Primarily made by hand with milk from the farmer's own herd, or flock, on the farm where the animals are raised. Specialty: Cheese of limited production, with particular attention paid to natural flavor and texture profiles.

DAIRY PRODUCTS: (Part I) Cheeses (Fresh or Unripened, Soft, Semi-soft, Firm, Hard, Processed) 4. Recognise cheese terminology appearing on labels.

Cheese should be stored in dark cool conditions wrapped in cheesecloth or wax paper to prevent sweating. Cream cheeses should be kept refrigerated.

DAIRY PRODUCTS: (Part I) Cheeses (Fresh or Unripened, Soft, Semi-soft, Firm, Hard, Processed) 5. Describe requirements for storing cheeses.

Raw and Pasteurised Milk - 4°C Sterilised / UHT - Ambient room temperature Concentrated - Cool away from direct light

DAIRY PRODUCTS: (Part I) Milk and Milk Products (concentrated milk products, cream, cultured dairy products, butter, margarine) 2. State safe storage requirements for different dairy products.

Butter consists of 80-85 per cent milk-fat and 15-20 per cent water. It is yellow / white in colour. Margarine is a non-dairy product created as a substitute for butter. While originally made from animal fat in the 1800s, today the primary ingredients include vegetable oil, water, salt, emulsifiers, and some also include milk.

DAIRY PRODUCTS: (Part I) Milk and Milk Products (concentrated milk products, cream, cultured dairy products, butter, margarine) 3. Contrast butter and margarine, both in composition and application in cooking.

1. Cow 2. Goat 3. Sheep 4. Buffalo 5. Camel 6. Horse

DAIRY PRODUCTS: (Part I) Milk and Milk Products (concentrated milk products, cream, cultured dairy products, butter, margarine) 4. List a variety of mammals that produce milk used for human consumption.

Regular Salted - Min. 80% Butter Fat, Pasteurised Milk Regular Unsalted - Min. 80% Butter Fat, Pasteurised Milk Grass Fed - As regular but from Grass Fed cows Cultured - Fermented cream or bacteria added European - Same as regular but more acidic Clarified - Rendered butter with milk solids removed Clotted Cream - Heated and left to cool in shallow pans Goat and Sheep - Made from Goat or Sheep milk.

DAIRY PRODUCTS: (Part I) Processing Techniques 3. Describe the characteristics of a variety of butters.

Keep eggs in their original box due to porous nature. Storage below 20°C Wash hands before and after handling. Discard cracked or broken eggs

DAIRY PRODUCTS: (Part II) Egg Products/Substitutes 2. Explain purchase, safe storage and handling requirements for eggs.

STEP 1: Start with fresh eggs and separate them STEP 2: Place egg whites in a clean bowl made from glass, ceramic or copper. STEP 3: Add a pinch of salt STEP 4 : Whisk in a figure of 8 motion incorporating as much air as possible. STEP 5: Whisk until stiff peaks form.

DAIRY PRODUCTS: (Part II) Egg Products/Substitutes 4. List steps required to whip egg whites.

Allergies Cost Diet restriction (Vegan) Calorie Counting reduction

DAIRY PRODUCTS: (Part II) Egg Products/Substitutes 6. List reasons for using egg substitutes.

Silken Tofu - Coagulated soy milk Fortified Egg White Ener-g Egg Replacer - Potato and Tapioca Starch

DAIRY PRODUCTS: (Part II) Egg Products/Substitutes 7. Indicate specific properties of two types of egg substitutes.

Baking Scrambling Frying Boiling Poaching Coddled Stir Frying

DAIRY PRODUCTS: (Part II) Egg Products/Substitutes 8. Recognise basic cooking methods.

Definition: A culinary term for melting and clarifying hard animal fat for cooking purposes. Rendering can be done by two methods: dry heat or wet heat. In both methods, the fat is slowly cooked until it melts and is then strained of impurities from the cooking process or separated via centrifugal force.

FATS AND OILS: Hydrogenation, Saturation, Refining, Rendering of Fats 1. Define rendering as it applies to fats.

Hydrogenation - to treat with hydrogen A chemical reaction between molecular hydrogen (H2) and another compound or element, usually in the presence of a catalyst such as nickel, palladium or platinum. The process is commonly employed to reduce or saturate organic compounds.

FATS AND OILS: Hydrogenation, Saturation, Refining, Rendering of Fats 2. Describe the chemistry principles behind hydrogenation of fats.

Saturated - a type of fat containing a high proportion of fatty acid molecules without double bonds, considered to be less healthy in the diet than unsaturated fat Monounsaturated - fat molecules that have one unsaturated carbon bond in the molecule, this is also called a double bond. Oils that contain monounsaturated fats are typically liquid at room temperature but start to turn solid when chilled. Polyunsaturated - Polyunsaturated fats are lipids in which the constituent hydrocarbon chain possesses two or more carbon-carbon double bonds. Polyunsaturated fat can be found mostly in nuts, seeds, fish, algae, leafy greens, and krill. Trans fats - Artificial trans fats can be formed when oil goes through a process called hydrogenation, which makes the oil more solid (known as hardening). This type of fat, known as hydrogenated fat, can be used for frying or as an ingredient in processed foods.

FATS AND OILS: Hydrogenation, Saturation, Refining, Rendering of Fats 3. Describe the following terms used to classify fats: saturated, monounsaturated, polyunsaturated, and trans.

Eating foods that contain saturated fats and Trans Fats raises the level of cholesterol in your blood. High levels of LDL cholesterol in your blood increase your risk of heart disease and stroke. Unsaturated fats contain a higher proportion of unsaturated fatty acids and are usually liquid at room temperature. Monounsaturated and polyunsaturated fats help to maintain healthy cholesterol levels and are found in vegetable oils such as olive, rapeseed and sunflower oils, avocados, nuts and seeds. Polyunsaturated fats provide us with essential fatty acids like omega-3 which are important for health

FATS AND OILS: Hydrogenation, Saturation, Refining, Rendering of Fats 4. Discuss how dietary fats may affect the heart.

Sauté - Olive, Sunflower, Vegetable Shallow Frying - Olive, Sunflower, Vegetable Deep Frying - Sunflower, Groundnut, Vegetable

FATS AND OILS: Processing, Quality, Functionality 1. List appropriate cooking oils used in basic cooking methods.

blends of fats and/or oils may be designated in their order of predominance in the foods as "___ shortening" or "blend of ___ oils", the blank to be filled in with the word "vegetable", "animal", "marine", with or without the terms "fat" or "oils", or combination of these, whichever is applicable if, immediately following the term, the common or usual name of each individual vegetable, animal, or marine fat or oil is given in parentheses, e.g., "vegetable oil shortening (soybean and cottonseed oil)". For products that are blends of fats and/or oils and for foods in which fats and/or oils constitute the predominant ingredient, i.e., in which the combined weight of all fat and/or oil ingredients equals or exceeds the weight of the most predominant ingredient that is not a fat or oil, the listing of the common or usual names of such fats and/or oils in parentheses shall be in descending order of predominance.

FATS AND OILS: Processing, Quality, Functionality 10. Define labelling terminology for blended oils.

Most of the Trans fat in the foods we eat is formed through a manufacturing process that adds hydrogen to vegetable oil, which converts the liquid into a solid fat at room temperature. This process is called hydrogenation. Partially hydrogenated oils are the major source of artificial Trans fats in the food supply. They are the most often used source of fat in commercial baked goods because they don't spoil as quickly as other fats and have a longer shelf life.

FATS AND OILS: Processing, Quality, Functionality 11. Explain how hydrogenation can affect the various physical properties of oil.

Melt: The temperature from which the solid turns to liquid. Smoke: The temperature at which the oil begins to smoke Flash: The temperature at which the oil is about to set on fire

FATS AND OILS: Processing, Quality, Functionality 2. Define the following terms: melt, smoke and flash points.

1. Sautéeing: Cooked or browned in a pan containing a small quantity of butter, oil, or other fat 2. Stir frying: Cook quickly by cutting into small pieces and stirring constantly in a lightly oiled wok or frying pan over high heat: a common method of Chinese cookery. 3. Deep frying: To fry in a quantity of fat sufficient to cover the food being cooked 4. Pan frying: To fry in a small amount of fat, as in a skillet or shallow pan

FATS AND OILS: Processing, Quality, Functionality 4. Explain the following: sautéing, stir frying, deep frying and pan frying.

Never leave a pan of hot or heated oil Do not put too much oil in a pan at once. Do not heat oils past their smoke points.

FATS AND OILS: Processing, Quality, Functionality 5. State safety requirements when cooking with oils.

Oil starts to smoke when it is over-heated and starts to form aldehydes, ketones, alcohols, dienes, and acids. As a result, if you continue to cook something in the same oil, the food product will taste poorly. More importantly, the smoke of rapeseed, soybean, peanut oil and lard can cause serious mutagenicity and genetic toxicity.

FATS AND OILS: Processing, Quality, Functionality 6. Briefly explain what happens when fats break down.

Oils are liquid at room temperature, whereas fats are solid. One determinant depends on the degree of saturation around the carbon bonds in the fatty acids. Oils are liquid at room temperature because the fatty acids have more unsaturated bonds; the reverse is true for fats.

FATS AND OILS: Processing, Quality, Functionality 7. Explain the changes to viscosity and opacity when oils transition from refrigeration to room temperature

1. Unpleasant flavour and Aroma 2. Loss of heat transfer 3. Darkens in colour 4. Becomes Viscous Two types: Hydrolytic (Heat) and Oxidative (Sunlight)

FATS AND OILS: Processing, Quality, Functionality 9. Explain sensory results of "rancidity."

1. Sweet - Sugars, Sweeteners 2. Salt - Seaweed, MSG, 3. Sour - Acids 4. Bitter - Salt 5. Umami - Yeast, MSG, Seaweed, Ribo

FLAVOUR BUILDING IN THE KITCHEN: (Part I) Basic Tastes (sweet, salty, bitter, sour, and Umami) 1. Recognise what can be added/subtracted from a basic taste profile (sweet, salty, etc.) to enhance perception of taste.

Taste is one of our five senses. Humans are able to detect five basic tastes. These tastes are detected when molecules bind to receptors in the taste buds, which are sensory organs on the surface of the tongue and mouth. This allows us to detect and distinguish between nutritious food and poisons, which is an important ability, affecting our well-being and even our survival.

FLAVOUR BUILDING IN THE KITCHEN: (Part I) Basic Tastes (sweet, salty, bitter, sour, and Umami) 2. Define the basic taste sensations by describing how they are derived, how to enhance them, and how tastes are perceived in various foods.

What we view as the sense of taste is actually a combination of smell, taste and texture, with smell playing a major role (80%). A single taste bud can have dozens of receptor cells that send signals of sour, sweet, salty and bitter through nerve channels to the brain. The tongue is covered with them, and the back of the mouth is sensitive to bitter tastes - perhaps as a last-ditch chance to expel something toxic. Taste also plays a role in digestion, preparing the stomach for a meal.

FLAVOUR BUILDING IN THE KITCHEN: (Part I) Top, Mid, Base Notes and construction of flavour systems 1. Explain the psychology of taste and smell in humans.

Taste can be affected by many different factors including: 1. Language 2. Utensils 3. Temperature 4. Colour 5. Environment 6. Expectations 7. Memory

FLAVOUR BUILDING IN THE KITCHEN: (Part I) Top, Mid, Base Notes and construction of flavour systems 2. Discuss factors affecting perception of flavors.

1. Fragrant (florals and perfumes) 2. Fruity (all non-citrus fruits) 3. Citrus (lemon, lime, orange) 4. Woody and resinous (pine or fresh cut grass) 5. Chemical (ammonia, bleach) 6. Sweet (chocolate, vanilla, caramel) 7. Minty and peppermint (eucalyptus and camphor) 8. Toasted and nutty (popcorn, peanut butter, almonds) 9. Pungent (blue cheese, cigar smoke) 10. Decayed (rotting meat, sour milk)

FLAVOUR BUILDING IN THE KITCHEN: (Part I) Top, Mid, Base Notes and construction of flavour systems 3. Match type of aroma/flavor with listing of foods with such characteristics.

1. Processing conditions 2. pH of base 3. Liquid or solid 4. Regulatory Restrictions 5. Cost in Use 6. Volume

FLAVOUR BUILDING IN THE KITCHEN: (Part I) Top, Mid, Base Notes and construction of flavour systems 5. Describe what other factors can affect flavors.

1. Physiological (Genetic makeup) 2. Physical (Related to health, person has a cold) 3. Psychological (Person recognizes the sample as a brand they don't like)

FLAVOUR BUILDING IN THE KITCHEN: (Part I) Flavour Perception 1. Discuss what human factors compromise perception of taste.

1. Environment - must be a controlled space 2. Product Controls 3. Panel Controls

FLAVOUR BUILDING IN THE KITCHEN: (Part I) Flavour Perception 2. Describe what environmental factors affect perception of taste.

1. Appearance 2. Odour 3. Texture 4. Flavour 5. Sound

FLAVOUR BUILDING IN THE KITCHEN: (Part I) Flavour Perception 3. Describe the physiology of how humans experience taste and smell.

Dry, cool conditions. Volatile aroma top notes should be stored separately in a chilled environment

FLAVOUR BUILDING IN THE KITCHEN: (Part II) Oil and Spice Extracts 2. State proper storage conditions for flavouring agents.

1. Coarse salt 2. Finishing salt 3. Flake Salt 4. Flavoured Salt 5. Fleur de Sel 6. French Sea Salt 7. Grey Salt 8. Grinder Salt 9. Hawaiian Sea salt 10. Italian Sea Salt 11. Kala Namak 12. Kosher Salt 13. Organic Salt 14. Table Salt 15. Smoked Sea Salt

FLAVOUR BUILDING IN THE KITCHEN: (Part II) Oil and Spice Extracts 3. Know the properties of culinary salts available.

The main difference between the two is that the flavour compounds in an extract are suspended in an alcohol solution (about 35%), whereas in an emulsion they're suspended in a mixture of water and vegetable gum.

FLAVOUR BUILDING IN THE KITCHEN: (Part II) Oil and Spice Extracts 5. Explain the difference between emulsions and extracts.

Essential oils are produced by plant cells in and around specialised glands. These glands store and then secrete 'essential oils' which are very complex composition oils. These may consist of hundreds of different chemical constituents. Depending on the plant and part producing the essential oils some essential oils are produced abundantly such as the Lemon peels and Eucalyptus leaves and others are produced sparingly as is the case with Jasmine and Rose. Essential oils, as most of you know, are extremely volatile oils and quickly dissipate into the air. When they are completely evaporated, they leave no visible mark or stain, nor scent.

FLAVOUR BUILDING IN THE KITCHEN: (Part II) Oil and Spice Extracts 6. Recognise the source of essential oils

Essential oils should be packaged in dark coloured glass, since this filters out sunlight. Ideally any citrus based oils should be stored in the refrigerator, if this is not an option then away from direct sunlight in a room where the temperature does not exceed 10°C. If the oils solidify at lower temperatures just leave them to come up to room temperature.

FLAVOUR BUILDING IN THE KITCHEN: (Part II) Oil and Spice Extracts 7. Recognise proper storage for essential oils, extracts, etc..

Beer: An alcoholic beverage made by brewing and fermentation from cereals usually malted barley and flavoured with hops and the like for a slightly bitter taste. Wine: The fermented juice of grapes with an alcohol content ranging from 10 - 14% Brandy: A spirit distilled from wine or from the fermented juice of grapes, apples, peaches or plums etc.... Liquor: A distilled or spirituous beverage, as brandy or whiskey, as distinguished from a fermented beverage, as wine or beer. Liqueur: Any of a class of alcoholic liquors usually strong, sweet and highly flavoured.

FLAVOUR BUILDING IN THE KITCHEN: (Part II) Wine, Beers, Liquors 1. Define the following terms: beer, wine, brandies, liquors and liqueurs.

1. Spirits 2. Liqueurs 3. Wine and Champagne 4. Beer

FLAVOUR BUILDING IN THE KITCHEN: (Part II) Wine, Beers, Liquors 10. Identify the basic categories of liquors.

Simple distillation is a procedure by which two liquids with different boiling points can be separated. The process involves the following steps. Heating - separation stage Water 100°C, Alcohol 78.4°C. Evaporating - capturing the alcohol that evaporates in a still Cooling - as the alcohol vapour escapes from the sill it starts to cool and turn into liquid again. Condensing - heads and tails discarded as they contain unwanted compounds

FLAVOUR BUILDING IN THE KITCHEN: (Part II) Wine, Beers, Liquors 11. Characterise the distillation process of major liquors.

Harvest - by hand or mechanically Crush and Press - sorted and de-stemmed Ferment - until all sugar is converted to alcohol Clarification - filtration and then transferred to another vessel Aging and Bottling - can be further aged in vats, steel tanks or in the bottle.

FLAVOUR BUILDING IN THE KITCHEN: (Part II) Wine, Beers, Liquors 2. Explain the wine making process.

Fortified Wine has a distilled spirit added to it; usually brandy examples of which include Madeira and Port Sparkling wines contain carbon dioxide that occurs naturally during the fermentation process.

FLAVOUR BUILDING IN THE KITCHEN: (Part II) Wine, Beers, Liquors 3. Describe the difference between sparkling and fortified wines.

1. Brand Name 2. Vintage Date 3. Country of Origin 4. Estate Bottled 5. Appellation of Origin 6. Viticultural Area 7. Alcohol Content 8. Declaration of Sulfites 9. Health Warning Statement 10. Name and Address 11. Other Designations 12. Varietal Designations 13. Net Contents

FLAVOUR BUILDING IN THE KITCHEN: (Part II) Wine, Beers, Liquors 5. Recognise labelling requirements for imported wines of various regions.

Step #1 - Look. Begin by holding the wine glass up against a white background, such as a napkin or table cloth, to evaluate its color and clarity. Red wines should range in color from deep purple to brick red. Red wines generally fade in color with age. White wines should range in color from lemon gold to golden amber. White wines usually darken with age. If the wine is discolored or cloudy, the wine may be bad. Step #2 - Swirl. Swirl the wine in your glass to aerate it and release its aroma. Step #3 - Smell. To properly smell your wine, put your nose in the glass and take a deep breath. Pay attention to what the wine smells like. Older wines should have subtler aromas than younger ones. Is the wine fruity? If so, what fruit does it smell like? Is it earthy or spicy? Step #4 - Taste. To taste the wine, fill your mouth about ½ full and subtly swish the wine around. Moving the wine in your mouth should release its aroma and coat your mouth. Does tasting the wine confirm your interpretation of the wine's bouquet?

FLAVOUR BUILDING IN THE KITCHEN: (Part II) Wine, Beers, Liquors 6. Describe process for evaluating wines.

Wine: Acid needs acid Tannins need Fat Fish goes with Acid, not with Tannins Pair wine with the dominant flavour, not necessarily the protein Heat needs sugar Sweet needs sweeter Beer: Use your senses - what does the beer remind you of on the nose Find common ground - look for flavours that complement each other Delicate Beer, Delicate Food and the reverse. Balancing - think contrast, hot food cooling beer, creamy sauce bitter beer Bubbles help to cleanse the palate, if foods are rich in fat then the bubbles are a perfect foil.

FLAVOUR BUILDING IN THE KITCHEN: (Part II) Wine, Beers, Liquors 7. List some guidelines to assist customers to match wine and beer with food.

With so many different varietal wines it's difficult to be precise in the type of wine flavour required. Wine is predominantly built on volatile aroma chemicals which depending on the application would not be suited. Customers would expect to see wine on the label and not wine flavour

FLAVOUR BUILDING IN THE KITCHEN: (Part II) Wine, Beers, Liquors 8. State challenges possible when using wine as a flavouring.

Brown Ale - Dry to sweet maltiness, very little hop flavour IPA - High hop bitterness, flavour and aroma. Porter - Low to medium sweet maltiness, caramel and chocolate notes, medium hop bitterness Bitter - Malt sweetness, light hop bitterness Stout - Coffee like roasted barley, moderate degree of roasted malt Lager - Malty aroma and slight malt sweetness Wheat - Bread and candy flavour with a great deal of malty sweetness.

FLAVOUR BUILDING IN THE KITCHEN: (Part II) Wine, Beers, Liquors 9. Describe characteristics of different types of beer.

Vitamin A and D for bone health properties.

GENERAL NUTRITION: (Part I) Dairy 1. List the two vitamins often used to enrich dairy products.

Calorie - a unit of energy Carbohydrate - Carbohydrates are the sugars, starches and fibres found in fruits, grains, vegetables and milk products. Lipids - Lipids are fats, and they provide the body with nine calories per gram, making them the most energy rich component of food Protein - Proteins are large compounds made by combining smaller amino acids. Proteins in the diet are known as macronutrients, and contribute energy (calories) to the body. Each gram of protein contains 4 calories.

GENERAL NUTRITION: (Part I) Essential Nutrients (Carbohydrates, Lipids, Proteins, Vitamins, Minerals, Water, & Phytochemicals) 1. Define: calorie, carbohydrate, lipids and protein.

Fat 1g = 9 calories Carbohydrate 1g = 4 calories Protein 1g = 4 calories

GENERAL NUTRITION: (Part I) Essential Nutrients (Carbohydrates, Lipids, Proteins, Vitamins, Minerals, Water, & Phytochemicals) 2. Calculate fat, carbohydrate and protein calories.

1. Carbs 2. Fats 3. Protein

GENERAL NUTRITION: (Part I) Essential Nutrients (Carbohydrates, Lipids, Proteins, Vitamins, Minerals, Water, & Phytochemicals) 3. Name three energy components of essential nutrients.

Humans need to drink water to survive. Your body is approximately 60% water, your brain is 70% water, and your lungs are nearly 90% water. Each day, your body must replace 2.4 litres -- or about 2.5 quarts of water -- through ingested liquid and foods. Your body uses water in many ways. Water cushions and lubricates joints; nourishes and protects the brain, spinal cord and other tissues; keeps the body's temperature normal; and helps remove waste through perspiration, bowel movements and urination. Humans are composed mostly of water, which is not surprising when you consider that humans descended from single-cell organisms that originated in the oceans millions of years ago.

GENERAL NUTRITION: (Part I) Essential Nutrients (Carbohydrates, Lipids, Proteins, Vitamins, Minerals, Water, & Phytochemicals) 6. Describe the body's need and use of water.

Phytochemicals are non-nutritive plant chemicals that have protective or disease preventive properties. They are non-essential nutrients, meaning that they are not required by the human body for sustaining life. It is well-known that plants produce these chemicals to protect themselves but recent research demonstrates that they can also protect humans against diseases. There are more than a thousand known phytochemicals. Some of the well-known phytochemicals are lycopene in tomatoes, isoflavones in soy and flavonoids in fruits.

GENERAL NUTRITION: (Part I) Essential Nutrients (Carbohydrates, Lipids, Proteins, Vitamins, Minerals, Water, & Phytochemicals) 7. Explain the value of phytochemicals as related to disease prevention and the healthy maintenance of the human body.

Flavonoids: Represent a family of over 5000 bio-active compounds derived from fruits and vegetables that deliver high antioxidant activity. These materials can be extracted, concentrated and used as food ingredients in functional foods or as nutraceutical supplements. Antioxidants: Absorbed protect the body by preventing lipid oxidation and breakdown, or by reducing free radicals involved in the destructive oxidative reactions, including those involved in ageing

GENERAL NUTRITION: (Part I) Essential Nutrients (Carbohydrates, Lipids, Proteins, Vitamins, Minerals, Water, & Phytochemicals) 8. Define the terms flavanoids and antioxidants.

Substituting one ingredient for another as a replacement that may slightly differ from the original.

GENERAL NUTRITION: (Part II) Healthy Eating (health recommendations, ingredient substitutions and alternatives) 1. Define "ingredient substitution" as related to diet.

Substitution implies that you are replacing one or more ingredients for another. Alternative means you are offering a different recipe altogether that conforms to the dietary content as requested.

GENERAL NUTRITION: (Part II) Healthy Eating (health recommendations, ingredient substitutions and alternatives) 2. Explain the difference between ingredient "substitution" and "alternative."

Reduce - remove some of Replace - remove an ingredient and replace it with another Eliminate - remove the said ingredient altogether

GENERAL NUTRITION: (Part II) Healthy Eating (health recommendations, ingredient substitutions and alternatives) 3. Apply the terms "reduce," "replace" and "eliminate" when modifying recipe ingredients for nutritional needs.

Sugar Substitutes - Stevia, Saccharin, Aspartame, Agave, Honey, HCFS Salt Substitutes - Low Sodium Salt. Seaweed, Soy Sauce Fat Substitutes - Starch, Inulin, Gums, Emulsifiers

GENERAL NUTRITION: (Part II) Healthy Eating (health recommendations, ingredient substitutions and alternatives) 4. Describe appropriate use of the various sugar, salt and fat substitutes available in the marketplace.

Reviewing data of diets and lifestyles over a period of time and how they link to related chronic illness. The Dietary Guidelines is required under the 1990 National Nutrition Monitoring and Related Research Act, which states that every 5 years, the U.S. Departments of Health and Human Services (HHS) and of Agriculture (USDA) must jointly publish a report containing nutritional and dietary information and guidelines for the general public. The Dietary Guidelines is designed for professionals to help all individuals ages 2 years and older and their families consume a healthy, nutritionally adequate diet. The information in the Dietary Guidelines is used in developing Federal food, nutrition, and health policies and programs.

GENERAL NUTRITION: (Part II) Nutrition Labelling 1. Describe how nutrient requirements are established.

First In First out To ensure that the oldest food is used first.

INGREDIENT SOURCING: Internal management 1. Define FIFO.

-Menu -ordering/purchasing -receiving -storing -issuing -kitchen procedures -establishing standard portions -waste -sales and service

INGREDIENT SOURCING: Internal management 2. Explain the issues that can control/affect food costs.

The standard quantity of a particular inventory item that must be on hand to support daily operations.

INGREDIENT SOURCING: Internal management 3. Define par-stock.

-Labelling -Date marking -Rotation -Temperatures -Preventing cross-contamination -Storing specific food

INGREDIENT SOURCING: Internal management 4. Describe storage procedures for the various ingredients in the kitchen.

Recipe yield refers to the total weight, volume, count or number of portions a properly prepared recipe produces. This information is crucial for production planning

KNOWLEDGE OF RECIPE DEVELOPMENT & FORMULA RATIOS Recipe Yield 1. Calculate recipe yield.

the number used to increase or decrease ingredient quantities and recipe yields New Yield / Old Yield = Conversion Factor Old Quantity X Conversion Factor = New Quantity

KNOWLEDGE OF RECIPE DEVELOPMENT & FORMULA RATIOS Recipe Yield 2. Explain how to convert portion size.

a. Recipe cost b. Unit cost c. Food cost percent d. Selling price

KNOWLEDGE OF RECIPE DEVELOPMENT & FORMULA RATIOS Recipe Yield 4. Describe how to calculate a. Recipe cost b. Unit cost c. Food cost percent d. Selling price

a. Recipe b. Standardised recipe -recipe that has been carefully tested under controlled conditions (to make sure it can serve a large quantity of people) -is considered standardised only when it has been adapted for use by a specific foodservice operator.

KNOWLEDGE OF RECIPE DEVELOPMENT & FORMULA RATIOS Recipe Yield 5. Recognise the difference between the definitions for a. Recipe b. Standardised recipe

Weight: mass or heaviness of a substance- expressed in grams/ounces/pounds/tons Volume: Space occupied by a substance (height x width x length). Cups/quarts/Gallons/teaspoons/Fluid Ounces/Liters. Commonly used for liquids

KNOWLEDGE OF WEIGHT & MEASUREMENT CONVERSIONS 1. Describe the difference of weight versus volume.

Celsius to Fahrenheit ÷ 5 x 9 +32 Fahrenheit to Celsius -32 x 5 ÷ 9

KNOWLEDGE OF WEIGHT & MEASUREMENT CONVERSIONS 2. Explain how to convert from: Celsius to Fahrenheit Fahrenheit to Celsius

Press the on button Ensure it is placed on a flat surface, if not adjust feet Ensure readout is 0 Place a container onto the weighing surface and tare Once the readout is showing 0 add your ingredient.

KNOWLEDGE OF WEIGHT & MEASUREMENT CONVERSIONS 4. Discuss the process of using a balance scale.

.035oz = 1g 1oz = 28.35g 1lb = 454g 2.2lbs = 1kg

KNOWLEDGE OF WEIGHT & MEASUREMENT CONVERSIONS. 3. Explain how to convert from the US and metric measurement systems.

Putrefactives bacteria that spoil food without rendering it unfit for human consumption Pathogenic any organism that causes disease; undetected by smell, sight or taste; responsible for 95% of food borne illnesses Bacteria multiply at an alarming rate given the right growth conditions.

Knowledge of Food Chemistry and Microbiology 2) Define putrefactives and explain how "pathogenic" and "reproduction time phases" relate to the term.

Infections -An illness resulting from ingestion of food containing large numbers of living bacteria or other microorganisms. -Caused by ingesting bacteria that grow in the host's intestine, replicate, and create an infection through their colonisation. Salmonella Listeria monocytogenes Yersinia enterocolitica Shigella E.Coli (Toxin mediated) Campylobacter jejuni (Toxin mediated) Vibrio (Toxin mediated)

Knowledge of Food Chemistry and Microbiology 3) List and describe different types of infections.

Intoxications -Eating a food that contains poisonous toxin that was produced by a microorganism -Toxin causes illness in individuals Staphylococcus aureus Clostridium botulinum Bacillus cereus Mycotoxins

Knowledge of Food Chemistry and Microbiology 3) List and describe different types of intoxication's

Bacteria are single-celled, prokaryotic microorganisms that exist in abundance in both living hosts and in all areas of the planet (e.g., soil, water). A virus is acellular (has no cell structure) and requires a living host to survive; it causes illness in its host, which causes an immune response. Noroviruses - Stomach flu Rotavirus - Stomach flu, Vomiting Fever, Adenovirus - Common Cold, Headache, Nausea

Knowledge of Food Chemistry and Microbiology 4) Describe viruses and their forms, and how they differ from bacteria.

Biological pathogens are greatest threat to food safety viruses, parasites, fungi, and bacteria Chemical foodservice chemicals can contaminate food cleaners, sanitizers Physical foreign objects hair, dirt, glass, bandages

Knowledge of Food Safety and Sanitation (Part I) Contaminants: Biological, Chemical, Physical 1) Describe terms biological hazard, chemical hazard and physical hazard.

-Traditionally foods like eggs, meat, poultry and fish -Many foods carry food borne illness due to cross- contamination -Vegetables grown close to the ground can be contaminated from the soil; dangerous if not cooked. Leafy greens and sprouts are particularly susceptible

Knowledge of Food Safety and Sanitation (Part I) Contaminants: Biological, Chemical, Physical 3) Describe and list several types of potentially hazardous foods.

Cleaning products Polishes Lubricants Sanitizers

Knowledge of Food Safety and Sanitation (Part I) Contaminants: Biological, Chemical, Physical 4) Identify chemical contaminants.

Follow manufactures' directions for storage and use, including amounts. Store away from food packaging, utensils and equipment used for food Store in a dry cabinet in original labelled containers, apart from other chemicals that may react w/them Tools used for dispensing chemicals should never be used on foods If chemicals are transferred to small containers or bottles, label each container appropriately.

Knowledge of Food Safety and Sanitation (Part I) Contaminants: Biological, Chemical, Physical 5) Describe how to prevent chemical contamination.

HACCP Hazard Analysis Critical Control Points a prevention-based food safety system that identifies and monitors specific food safety hazards that can adversely affect the safety of food products

Knowledge of Food Safety and Sanitation (Part II) Knowledge of HACCP 1) Define HACCP.

The result of implementing the HACCP principles in an operation that has foundational comprehensive, prerequisite programs in place; includes the HACCP plan and all prerequisite programs.

Knowledge of Food Safety and Sanitation (Part II) Knowledge of HACCP 2) List and describe HACCP systems.

The recipe includes times and temperatures for each critical control point (CCP). At each CCP procedures for monitoring and corrective actions are included.

Knowledge of Food Safety and Sanitation (Part II) Knowledge of HACCP 3) Explain "HACCP flow" as it relates to recipes.

is the temperature range (5-60 Degrees Celsius) in which bacteria will grow, provided they have other conditions are met.

Knowledge of Food Safety and Sanitation (Part II) Knowledge of HACCP 4) List and describe the following different aspects of the "time and temperature" principle: a. Danger zone

Relevant to serving food at the right temperature to control bacteria. 140-165°F, 60-75°C

Knowledge of Food Safety and Sanitation (Part II) Knowledge of HACCP 4) List and describe the following different aspects of the "time and temperature" principle: b. "Hot Foods Hot/Cold Foods Cold"

Relates to the required temperature to kill bacteria: Could be thermal processing or domestic

Knowledge of Food Safety and Sanitation (Part II) Knowledge of HACCP 4) List and describe the following different aspects of the "time and temperature" principle: c. Temperature in order to kill bacteria

Lag Phase: bacteria are adapting to their new environment Log Phase: During this phase, the microorganisms are in a rapidly growing and dividing state. Their metabolic activity increases and the organism begin the DNA replication by binary fission at a constant rate.

Knowledge of Food Safety and Sanitation (Part II) Knowledge of HACCP 4) List and describe the following different aspects of the "time and temperature" principle: d. Lag and log phase

Thaw in the refrigerator, in the microwave, or during the cooking process.

Knowledge of Food Safety and Sanitation (Part II) Knowledge of HACCP 4) List and describe the following different aspects of the "time and temperature" principle: e. Thawing foods

Reheating 165 degree°F for 15 seconds Cooling Foods Must be done rapidly and then refrigerated to control bacteria

Knowledge of Food Safety and Sanitation (Part II) Knowledge of HACCP 4) List and describe the following different aspects of the "time and temperature" principle: f. Reheating or cooling foods

Relates to the safe temperature required in the final cook process to render the food safe to eat.

Knowledge of Food Safety and Sanitation (Part II) Knowledge of HACCP 4) List and describe the following different aspects of the "time and temperature" principle: g. Recommended internal temperatures of final cooked stage

Optimum pH allows the best/most growth in the bacteria. Knowledge of this will allow you to create the best pH environment to prevent this. any variation from optimum pH will cause decrease in enzyme activity or cell death exhibited by less or no growth.

Knowledge of Food Safety and Sanitation (Part II) Knowledge of HACCP 4) List and describe the following different aspects of the "time and temperature" principle: h. pH and its affects

Aerobic bacteria need oxygen to survive. Most bacteria in an environment are aerobic. By manipulating the air you can kill harmful bacteria

Knowledge of Food Safety and Sanitation (Part II) Knowledge of HACCP 4) List and describe the following different aspects of the "time and temperature" principle: i. Aerobic atmosphere

Anaerobic bacteria do not need oxygen to survive. By manipulating the air you can kill harmful bacteria

Knowledge of Food Safety and Sanitation (Part II) Knowledge of HACCP 4) List and describe the following different aspects of the "time and temperature" principle: j. Anaerobic atmosphere

Facultative atmosphere allows bacteria that can survive with or without oxygen

Knowledge of Food Safety and Sanitation (Part II) Knowledge of HACCP 4) List and describe the following different aspects of the "time and temperature" principle: k. Facultative atmosphere

First HACCP Principle Conduct a hazard analysis to identify the hazards across the process or operation and specify control measures.

Knowledge of Food Safety and Sanitation (Part II) Knowledge of HACCP List 7 HACCP Principles 1st Principle

Second HACCP Principle Determine critical Control Points (CCPs) to pinpoint which of the steps where hazards were identified are critical to food safety.

Knowledge of Food Safety and Sanitation (Part II) Knowledge of HACCP List 7 HACCP Principles 2nd Principle

Third HACCP Principle Establish critical limits, target levels, and tolerances for each CCP.

Knowledge of Food Safety and Sanitation (Part II) Knowledge of HACCP List 7 HACCP Principles 3rd Principle

Fourth HACCP Principle Establish a monitoring system for each CCP, through scheduled testing or observations.

Knowledge of Food Safety and Sanitation (Part II) Knowledge of HACCP List 7 HACCP Principles 4th Principle

Fifth HACCP Principle Establish corrective actions to be taken when a CCP is out of control, that is, when a critical limit is breached.

Knowledge of Food Safety and Sanitation (Part II) Knowledge of HACCP List 7 HACCP Principles 5th Principle

Sixth HACCP Principle Establish verification procedures, which include appropriate validation, together with a review to confirm that the HACCP program is working effectively.

Knowledge of Food Safety and Sanitation (Part II) Knowledge of HACCP List 7 HACCP Principles 6th Principle

Seventh HACCP Principle Establish documentation and record keeping for all procedures relevant to these principles and their application.

Knowledge of Food Safety and Sanitation (Part II) Knowledge of HACCP List 7 HACCP Principles 7th Principle

You may only use the USDA Certified Organic label if your product has 95% or more organic products. If a processed product is labelled "Made with Organic" it must contain 70% of organic materials

Knowledge of Government Food Regulations 1) List the criteria for food to be labelled organic or to display the USDA organic seal.

NSF International is dedicated to being the leading global provider of public health and safety-based risk management solutions while serving the interests of all stakeholders, namely the public, the business community and government agencies. NSF International is an accredited, independent third-party certification body that tests and certifies products to verify they meet these public health and safety standards. Products that meet these standards bear the NSF mark.

Knowledge of Government Food Regulations 10) Define NSF and the standards requirements

Poultry USDA A Grade is the highest quality and the only grade that is likely to be seen at the retail level. This grade indicates that the poultry products are virtually free from defects such as bruises, discolorations, and feathers. Bone-in products have no broken bones. For whole birds and parts with the skin on, there are no tears in the skin or exposed flesh that could dry out during cooking, and a good covering of fat under the skin. Also, whole birds and parts will be fully fleshed and meaty. USDA B, C Grade Grades B and C poultry are usually used in further-processed products where the poultry meat is cut up, chopped, or ground. If sold at retail, they are usually not grade identified.

Knowledge of Government Food Regulations 11) Describe the US grading system for the following food items: Poultry

Eggs Grade AA - The freshest and highest quality eggs will receive a Grade AA. Grade A - Very high quality eggs will receive a Grade A. Grade B - Grade B eggs are usually used for breaking stock (liquid eggs) and baking, depending on the number of defects.

Knowledge of Government Food Regulations 11) Describe the US grading system for the following food items: Eggs

Fresh Fruits • Some fruit producers have fresh fruits graded by the USDA on a voluntary basis • The grades for fresh fruit are: - U.S. Fancy; - U.S. No. 1 - Grade A - Bananas have no grade since the crop is imported • USDA grading is based on: size, shape, colour, texture, appearance, ripeness, uniformity, freedom from defects

Knowledge of Government Food Regulations 11) Describe the US grading system for the following food items: Fresh Fruits

Meat - Beef USDA Prime is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (broiling, roasting, or grilling) USDA Choice is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. USDA Select is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavor.

Knowledge of Government Food Regulations 11) Describe the US grading system for the following food items: Meat and Poultry

Milk Grade A milk, also called fluid grade milk, refers to milk produced under sufficiently sanitary conditions to qualify for fluid (beverage) consumption. Only Grade A milk is regulated under federal milk marketing orders. Grade B milk (also referred to as manufacturing grade milk) does not meet fluid grade standards and can only be used in cheese, butter and nonfat dry milk. More than 90% of all milk produced nationally is Grade A, and much of the Grade A milk supply is used in manufactured dairy products.

Knowledge of Government Food Regulations 11) Describe the US grading system for the following food items: Milk

USDA - Food and Nutrition Service (FNS)

Knowledge of Government Food Regulations 2) Identify the U.S. government agency responsible for general nutrition guidelines.

USDA - United States Department of Agriculture FDA - Food and Drug Administration FNS - Food Nutrition Service PHS - Public Health Service CDC - Centers for Disease Control & Prevention EPA - Environmental Protection Agency

Knowledge of Government Food Regulations 3) Identify various acronyms (USDA, FDA, etc) for the various federal government groups responsible for health recommendations/food safety guidelines

FDA The Nutrition Labeling and Education Act of 1990 (NLEA)

Knowledge of Government Food Regulations 4) Name the federal agency which regulates authorised health claims (e.g. low fat, lean, good source).

Regulated by: NOP - National Organic Program Produced only on certified organic farms and handled only through certified organic handling operations Prohibit use of conventional pesticides, petroleum-based fertilizers, sewage sludge-based fertilizers, genetic engineering and ionizing radiation.

Knowledge of Government Food Regulations 5) Indicate specific requirements for a vegetable to be labelled "organic".

CNPP - Centre for Nutrition Policy and Promotion An organization of the US department of agriculture established in 1994 to improve the nutrition/well being of Americans.

Knowledge of Government Food Regulations 6) Differentiate the various federal health organizations that publish recommended dietary needs.

FDA - Food and Drug Administration issues FDA Food Code jointly with the USDA & Centers for Disease Control & Prevention (CDC) -inspects foodservice operations that cross state borders bc they overlap the jurisdictions of 2 or more states

Knowledge of Government Food Regulations 6) Differentiate the various federal health organizations that publish recommended dietary needs.

HHS - Health and Human Services -U.S. government's principal agency for protecting the health of all Americans -provides essential human services, especially for those who are least able to help themselves and oversees the implementation of numerous health and welfare-related programs

Knowledge of Government Food Regulations 6) Differentiate the various federal health organizations that publish recommended dietary needs.

USDA - United States Department of Agriculture Federal agency responsible for the inspection and quality grading of meat, meat products, poultry, dairy products, eggs and egg products, and fruit and vegetables shipped across state lines -provide these services through the Food Safety & Inspection Service (FSIS) agency

Knowledge of Government Food Regulations 6) Differentiate the various federal health organizations that publish recommended dietary needs.

To render eggs safe to eat in manufacturing.

Knowledge of Government Food Regulations 7) Describe the need for USDA pasteurisation guidelines for eggs.

AI adequate intake: minimum intake to maintain health

Knowledge of Government Food Regulations 9) Define the acronyms AI as they relate to nutrition.

DRI dietary reference intakes: standards set by dedicated committee of scientist from America/Canada for caloric intakes

Knowledge of Government Food Regulations 9) Define the acronyms DRI as they relate to nutrition.

EAR Estimated Average Requirements daily nutrient intake amounts that are estimated to meet the needs of half of the people in a certain life stage. EAR's are set for 17 nutrients.

Knowledge of Government Food Regulations 9) Define the acronyms EAR as they relate to nutrition.

RDA Recommended Dietary Allowances-daily nutrient intake amounts sufficient to meet the needs of nearly all individuals in a life stage. RDAs are based on a multiple of the EARs (generally the RDA= EAR X 1.2) Because of this relationship, an RDA can be set only for nutrients that have an EAR.

Knowledge of Government Food Regulations 9) Define the acronyms RDA as they relate to nutrition.

UL upper limit: point beyond which further intake is dangerous

Knowledge of Government Food Regulations 9) Define the acronyms UL as they relate to nutrition.

Iron B Vitamins - (Folic Acid, Riboflavin, Niacin and Thiamine) Calcium

Knowledge of Government Food Regulations 8) List the enrichment nutrients, permissible by USDA standards, to be added to flour.

1. Low Calorie 2. Whole Grain 3. Fresh Produce 4. Gluten Free 5. Portion Sizes 6. Kosher and Halal 7. Vegetarianism / Veganism 8. Diabetic Diets 9. Allergens

NUTRITION TRENDS: 1. Identify food nutrition trends that affect food service.

Consumers are looking to avoid high calorie foods due to Obesity Portion Sizes

NUTRITION TRENDS: 2. Discuss consumer concerns as related to the nutritional content of various foods.

1. Water 2. Carbohydrate 3. Protein 4. Fats 5. Vitamins 6. Minerals

NUTRITION TRENDS: 3. List six categories of nutrients.

Carbohydrates 45 - 65% Protein 10 - 35% Fat 20 - 35% Saturated Fats should comprise of less than 10% of the total energy intake. Person of a 2000 calorie diet should not be eating any more than 200 calories of saturated fat (22g) Cholesterol intake should be limited to less than 300mg per day

NUTRITION TRENDS: 4. Describe interplay of various nutrients as it relates to function.

Broiling dry-heat cooking method; cooking food directly under heat source with an oven; steak, hamburgers, corn, vegetables Broiling - Grill heat from above

PRINCIPLES OF COOKING: (Part I) Dry Heat Cooking 2. Recognise the related terminology and explain when each technique would be used. broiling

Grilling dry-heat cooking method; cooking food directly over heat source; corn, steak, hamburger, vegetables Grilling - Grill heat from below

PRINCIPLES OF COOKING: (Part I) Dry Heat Cooking 2. Recognise the related terminology and explain when each technique would be used. grilling

Roasting dry-heat cooking method; cooking large or whole pieces of meat or poultry in a shallow pan; turkey, chicken, ham Roasting - Oven, Rotisserie, Spit

PRINCIPLES OF COOKING: (Part I) Dry Heat Cooking 2. Recognise the related terminology and explain when each technique would be used. roasting

BBQ Cooking foods in an enclosed chamber at a relatively low temperature for an extended period, usually in conjunction with smoking. Can be considered as a combination method due to moist and dry heat.

PRINCIPLES OF COOKING: (Part I) Dry Heat Cooking broiling, grilling, roasting, sautéing, stir-frying, pan frying, deep frying 1. Describe each dry heat cooking procedure. BBQ

Baking Heat transmitted by the convection and conduction of hot air to cook foods inside an oven or other heatproof cooker.

PRINCIPLES OF COOKING: (Part I) Dry Heat Cooking broiling, grilling, roasting, sautéing, stir-frying, pan frying, deep frying 1. Describe each dry heat cooking procedure. Baking

Broiling: Similar to grilling only the heat source is provided from above and wood is never used. Modern broilers are designed to use both convection and radiant heat and are typically gas fired or electric

PRINCIPLES OF COOKING: (Part I) Dry Heat Cooking broiling, grilling, roasting, sautéing, stir-frying, pan frying, deep frying 1. Describe each dry heat cooking procedure. Broiling

Grilling Cooking method using hardwood, charcoal or open flame. Important to note that the source of heat is generally from underneath.

PRINCIPLES OF COOKING: (Part I) Dry Heat Cooking broiling, grilling, roasting, sautéing, stir-frying, pan frying, deep frying 1. Describe each dry heat cooking procedure. Grilling

Roasting Like baking, roasting uses hot air as the heating medium in an oven or above an open flame, as in rotisserie cooking, wood fired cooking and spit-roasting. Transfer via convection and conduction.

PRINCIPLES OF COOKING: (Part I) Dry Heat Cooking broiling, grilling, roasting, sautéing, stir-frying, pan frying, deep frying 1. Describe each dry heat cooking procedure. Roasting

Poêléing a cooking method similar to both roasting and braising. The food is cooked in an oven, but in a covered pot with aromatic vegetables and bacon fat or butter so that it steams in its own juices.

PRINCIPLES OF COOKING: (Part I) Dry Heat Cooking broiling, grilling, roasting, sautéing, stir-frying, pan frying, deep frying 4. Define Poêléing

Basting To spoon pan juices melted fat or another liquid over the surface for food during cooking

PRINCIPLES OF COOKING: (Part I) Dry Heat Cooking broiling, grilling, roasting, sautéing, stir-frying, pan frying, deep frying 4. Define basting.

Carryover cooking is the the process of residual heat left in the food once it has been removed from the cooking medium. This must be taken into consideration when removing the food as to not overcook and spoil it.

PRINCIPLES OF COOKING: (Part I) Dry Heat Cooking broiling, grilling, roasting, sautéing, stir-frying, pan frying, deep frying 5. Describe what carryover cooking is and why it is important.

Basket Method uses a basket to hold foods that are breaded. When cooking is completed, the basket is used to remove the foods from the fat and hold them whole excess fat drains off.

PRINCIPLES OF COOKING: (Part I) Dry Heat Cooking broiling, grilling, roasting, sautéing, stir-frying, pan frying, deep frying 6. Recognise the various methods of deep frying. Basket Method

Double Basket Method a second basket is placed over food held in the 1st basket, keeping the food submerged in fat. This prevents the foods from floating as they are frying

PRINCIPLES OF COOKING: (Part I) Dry Heat Cooking broiling, grilling, roasting, sautéing, stir-frying, pan frying, deep frying 6. Recognise the various methods of deep frying. Double Basket Method

Swimming Method battered foods are carefully dropped directly into hot fat without using baskets. when the surface that is in contact with the fat is properly browned, the food is turned over with a spider or a pair of tongs so that it can cook evenly on both sides. when done, the product is moved and drained, again using a spider or tongs

PRINCIPLES OF COOKING: (Part I) Dry Heat Cooking broiling, grilling, roasting, sautéing, stir-frying, pan frying, deep frying 6. Recognise the various methods of deep frying. Swimming Method

Acrolein is the simplest unsaturated aldehyde. It is a colourless liquid with a piercing, disagreeable, acrid smell. The smell of burnt fat is caused by glycerol in the burning fat breaking down into acrolein.

PRINCIPLES OF COOKING: (Part I) Dry Heat Cooking broiling, grilling, roasting, sautéing, stir-frying, pan frying, deep frying 7. Describe the safety hazards of cooking with hot oil, including the role of acreolin.

Type of foods being cooked Type of oil being used In frequent cleaning and sieving of oil Using the same oil for too long Heating the oil past it's smoke point for too long Indicators include: Aroma Absorption Colour

PRINCIPLES OF COOKING: (Part I) Dry Heat Cooking broiling, grilling, roasting, sautéing, stir-frying, pan frying, deep frying 8. Explain factors that can damage fryer fats and name indicators that the fat needs to be changed.

Coagulation: the point at which proteins denature irreversibly and coagulate.

PRINCIPLES OF COOKING: (Part I) Effects of Heat 1. Explain the following effects of heat: a. Coagulation

Gelatinization: Occurs when starch or flour granules swell when they come in contact with a liquid. The swelling process causes the granules to thicken the liquid in which they are immersed.

PRINCIPLES OF COOKING: (Part I) Effects of Heat 1. Explain the following effects of heat: b. Gelatinization

Caramelization: the removal of water via heat and the browning of sugar. Oxidation process

PRINCIPLES OF COOKING: (Part I) Effects of Heat 1. Explain the following effects of heat: c. Caramelisation

Browning: Maillard, amino acids, reducing sugars and heat.

PRINCIPLES OF COOKING: (Part I) Effects of Heat 1. Explain the following effects of heat: d. Browning.

Conduction: Heat energy can move through a substance by conduction. Metals are good conductors of heat, but non-metals and gases are usually poor conductors of heat.

PRINCIPLES OF COOKING: (Part I) Heat Transfer 1. Describe the following principles of heat transfer: a. Conduction

Convection: is the transfer of heat from one place to another by the movement of fluids. Convection is usually the dominant form of heat transfer in liquids and gases.

PRINCIPLES OF COOKING: (Part I) Heat Transfer 1. Describe the following principles of heat transfer: b. Convection

Radiation: Infrared radiation is a type of electromagnetic radiation that involves waves. No particles are involved, unlike in the processes of conduction and convection, so radiation can even work through the vacuum of space. Therefore, we can still feel the heat of the Sun, although it is 150 million km away from the Earth.

PRINCIPLES OF COOKING: (Part I) Heat Transfer 1. Describe the following principles of heat transfer: c. Radiation.

Deep Frying cooking with fat; food is cooked while completely covered in fat; least healthy way to cook; French fries, onion rings Deep Frying - Deep Pan, Deep Fat Fryer

PRINCIPLES OF COOKING: (Part I) Hot OIl Cooking 2. Recognise the related terminology and explain when each technique would be used. deep frying

Pan Frying cooking with fat; cooking tender cuts of meat, fish, or eggs in a small amount of fat in a skillet; scrambled eggs, French toast, taco meat, bacon Pan Frying - Shallow Pan

PRINCIPLES OF COOKING: (Part I) Hot OIl Cooking 2. Recognise the related terminology and explain when each technique would be used. pan frying

Sauteing cooking with fat; means jumping around; cooking thinly sliced vegetables in a small amount of fat over low to medium heat; thinly sliced carrots Sauteing - Shallow Pan

PRINCIPLES OF COOKING: (Part I) Hot OIl Cooking 2. Recognise the related terminology and explain when each technique would be used. sautéing

Stir Frying cooking with fat; cooking and stirring small pieces of food quickly at high heat in very little fat in a wok; healthiest way to cook; beef, chicken, fish, vegetables, carrots, snap peas, cauliflower Stir-Frying - Wok

PRINCIPLES OF COOKING: (Part I) Hot OIl Cooking 2. Recognise the related terminology and explain when each technique would be used. stir-frying

Broiling - Grill heat from above Grilling - Grill heat from below Roasting - Oven, Rotisserie, Spit Sauteing - Shallow Pan Stir-Frying - Wok Pan Frying - Shallow Pan

PRINCIPLES OF COOKING: (Part I) Hot Oil Cooking broiling, grilling, roasting, sautéing, stir-frying, pan frying, deep frying 3. State which type of equipment would typically be used for each procedure.

a. Blanching Completely submerging foods in boiling water for a very short time, then shocking them in iced water to immediately halt any further cooking. Used for setting the colour in green vegetables, inactivating enzymes that produce off flavours and degrade colour and reducing the number of micro-organisms.

PRINCIPLES OF COOKING: (Part III) Blanching and Parboiling 1. Define; a. Blanching and describe why they are important.

b. Parboiling Partially cooking food items in boiling water, like blanching it is a preparatory treatment before a second final cook step.

PRINCIPLES OF COOKING: (Part III) Blanching and Parboiling 1. Define; b. Parboiling and describe why they are important.

c. Par cooking Partially cooking an item to shorten the finishing time.

PRINCIPLES OF COOKING: (Part III) Blanching and Parboiling 1. Define; c. Par cooking and describe why they are important.

Batters: Flour and Water Flour, Egg and Water Tempura Yeast Beer Baking Powder Egg White Used on fish, shellfish and vegetables

PRINCIPLES OF COOKING: (Part III) Breading/Batters 1. Identify the types of batters and how they are used. Batters

Breading: 2 pass, 3 pass, 4 pass Pre-dust, seasoned flour Breadcrumbs, Panko, Farmhouse Seeded, Liquid or water to a dry mix Protein and Vegetables

PRINCIPLES OF COOKING: (Part III) Breading/Batters 1. Identify the types of breading and batters and how they are used. Breading

Breadcrumbs can either be extruded or processed from bread. Standard breading procedure would include: Pre-dust (Flavoured) Liquid (Flavoured) Breadcrumb (Inclusions) The main safety concern associated with coated foods is the temperature of the core. This would need to be tested with a temperature probe.

PRINCIPLES OF COOKING: (Part III) Breading/Batters 2. Explain how to make bread crumbs and the standard breading procedure, including associated safety concerns.

1. a coarse, unsifted powder ground from the edible seeds of any grain: e.g. wheat meal; cornmeal. 2. any ground or powdery substance, as of nuts or seeds, resembling this.

PRINCIPLES OF COOKING: (Part III) Breading/Batters 3. Define "meal" as it relates to the breading/battering process.

An ice bath is a combination of water and ice. It is used to quickly stop the cooking process, especially when blanching or par boiling ingredients. It is also used to cool foods down quickly to follow food safety guidelines to prevent bacteria from rapidly growing.

PRINCIPLES OF COOKING: (Part III) Ice Baths 1. Explain the purposes of using an ice bath.

"Shocking" the food stops the cooking process, preventing the food from losing its color and texture. As 'Shocking' the food will cause a marked temperature difference between the outer layer of the food and the inside, you can use the difference in expansion/contraction for a useful effect. (re: boiled egg and removing the shell).

PRINCIPLES OF COOKING: (Part III) Ice Baths 2. Identify the process of shocking and why it is used.

Indian Onion, Garlic, Ginger, Spices, Coriander, Mint, Yoghurt Thai Shallot, Galangal, Garlic, Chilli, Coriander, Lime, Fish sauce Chinese Spring Onion, Garlic, Ginger, Sesame, Bean Paste, Spices, Soy Italian Soffritto, Olive Oil, Pasta, Garlic, Herbs, Balsamic Japanese Miso, Lime, Noodles, Rice, Soy Sauce, Ginger, Spices

PRINCIPLES OF COOKING: (Part III) Regional & World Cuisines 1. Identify typical flavouring ingredients and cooking methods that are fundamental to various world cuisines.

Ethnic Cuisine In a narrow sense, ethnic foods are defined as foods originating from a heritage and culture of an ethnic group who use their knowledge of local ingredients of plants and/or animal sources. To illustrate, Hindu food from India, Maori food from New Zealand, and Masai food from Kenya are all considered ethnic foods.

PRINCIPLES OF COOKING: (Part III) Regional & World Cuisines 2. Define ethnic cuisine.

Global Cuisine A global cuisine is a cuisine that is practiced around the world. A cuisine is a characteristic style of cooking practices and traditions, often associated with a specific region, country or culture.

PRINCIPLES OF COOKING: (Part III) Regional & World Cuisines 2. Define global cuisine

National Cuisine "National cuisines" has become an almost exclusive means of organizing the link between food and place.

PRINCIPLES OF COOKING: (Part III) Regional & World Cuisines 2. Define national cuisine

Regional Cuisine Regional cuisine is cuisine based upon national, state or local regions. Regional cuisines may vary based upon food availability and trade, varying climates, cooking traditions and practices, and cultural differences. ... Regional cuisines are often named after the geographic areas or regions that they originate from

PRINCIPLES OF COOKING: (Part III) Regional & World Cuisines 2. Define regional cuisine

Different shapes can draw the eye in to the food Lifting the food from the plate via moulds an have the same affect.

PRODUCT PRESENTATION: 1. Explain the following aspects of food preparation for proper plate presentation: cutting and moulding.

Size Not too large to make the portion too small Not too small so the food overcrowds Shape Certain styles of cuisine demand a certain shape e.g. Asian - Bowls, Rectangular Colour Complimentary or contrasting White seen as the most complimentary as he works with all colours of food Pattern Should not be overly fussy Confined to the rim of the plate or delicate enough to not detract from the food

PRODUCT PRESENTATION: 2. Indicate how to properly choose plates for presenting food with regard to sizes and shapes, and colours and patterns.

Think of the plate as a clock face Use contrasting textures and shapes Use contrasting or complimentary colours Raise the food from the plate using different cuts and moulds. Consider the portion size for the plate

PRODUCT PRESENTATION: 3. Recognise how to arrange food on plates for the best presentation with regard to shapes, colours, textures and arrangements.

The flesh of poultry and game birds is muscle tissue. Muscle tissue is composed of: 1. Water (about 75%) 2. Protein (about 20%) 3. Fat (up to 5%) 4. Other elements, including carbohydrate, in small quantities. Muscles consist's of muscle fibers held together in bundles by connective tissue.

PROTEINS: Identification & Butchering 1. Identify structure and muscle composition of poultry and game.

1. Fresh poultry is extremely perishable. 2. It should arrive well chilled, ideally at 32°F (0°C) and kept well chilled until used. 3. Ideally, use poultry within 24 hours of receiving. 4. Never hold it for more than 4 days. 5. Poultry often carries salmonella bacteria. 6. Wash all equipment and cutting surfaces after handling poultry to avoid contamination of other foods.

PROTEINS: Identification & Butchering 3. Recognise purchasing/storage requirements for poultry and game.

Butchery - Crown, Saute, Spatchcock, Individual Cuts Brining Marinating Stuffing

PROTEINS: Identification & Butchering 4. List various procedures to prepare poultry and game for cooking.

1. Heart 2. Liver 3. Kidneys 4. Brains 5. Sweetbreads

PROTEINS: Liver, Gizzards, Hearts, Neck, and Foie Gras 1. Identify various organ meats.

1. Pan Fry / Sauté 2. Braise 3. Grill 4. BBQ

PROTEINS: Liver, Gizzards, Hearts, Neck, and Foie Gras 2. Recognise various cooking methods for organ meats.

Skeletal - Primary functional component of meat Smooth - Organs and Membranes of the body. Cardiac - Found in the heart only The primary proteins involved in contraction are actin and myosin, the combination of which forms actomyosin. Muscle fibres, which are the cellular structures of muscle are composed of multiple myofibrils, muscle fibres in turn form muscle bundles and ultimately whole muscles.

PROTEINS: Meat Composition & Butchering (primal, sub primal, fabricated cuts) 1. Identify structure and muscle composition of various meats.

Primal - Large sections of the carcass from which steaks, roasts and other meat portions are cut. Sub Primal - Whole Muscle Portions such as Chuck, Round, Brisket Fabricated - Portion cuts such as Sirloin Steak, T Bone Steak, Ribeye roast, roll

PROTEINS: Meat Composition & Butchering (primal, sub primal, fabricated cuts) 2. Describe the primal, sub-primal and fabricated cuts of meat.

Dry Aging Wet Aging

PROTEINS: Meat Composition & Butchering (primal, sub primal, fabricated cuts) 3. Describe various aging methods for meat.

Purchasing: Reliable known source Traceable supply chain Delivered in clean refrigerated vehicle Storage: Separate meat chiller Hanging racks for large cuts and carcasses Temperature 1-4°C/ 34-39°F

PROTEINS: Meat Composition & Butchering (primal, sub primal, fabricated cuts) 4. Recognize purchasing/storage requirements for meats.

Beef, Pork, Veal & Lamb Steaks, chops, roasts 145 °F (62.8 °C) and allow to rest for at least 3 minutes Ground meats 160 °F (71.1 °C) Ham, fresh or smoked 145 °F (62.8 °C) and allow to rest for at least 3 minutes Fully Cooked Ham (to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C). All Poultry 165 °F (73.9 °C) Eggs 160 °F (71.1 °C) Fish & Shellfish 145 °F (62.8 °C) Leftovers 165 °F (73.9 °C) Casseroles 165 °F (73.9 °C)

PROTEINS: Meat Composition & Butchering (primal, sub primal, fabricated cuts) 5. State safe serving temperatures for all meats.

The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelisation, it is a form of non-enzymatic browning. The reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid, and interesting but poorly characterized odour and flavor molecules result. This process accelerates in an alkaline environment because the amino groups do not neutralize. This reaction is the basis of the flavoring industry, since the type of amino acid determines the resulting flavor

PROTEINS: Meat Composition & Butchering (primal, sub primal, fabricated cuts) 6. Explain the Maillard reaction.

TYPE AGE (Weeks) WGT (lbs.) Roasters 12 - 16 3.5 - 5 Broiler/Fryer 6 - 8 3.5 Capon 12 - 16 5 Cornish Game Hen 4 - 5 2 Fowl (ex Egg layers) 44 - 52 2.5 + Poussin 3 - 4 1 - 1.5

PROTEINS: Poultry (Chicken, Duck, Goose, Guinea, Pigeon, Turkey, Game) 1. Identify the various classes of poultry.

1. Frying 2. Deep frying 3. Grilling 4. BBQ 5. Sauté 6. Steaming 7. Stir fry

PROTEINS: Poultry (Chicken, Duck, Goose, Guinea, Pigeon, Turkey, Game) 2. Recognise various cooking methods for poultry.

Meat from older birds (Fowl) is generally tougher so it tends to be used for soups, braises and longer cooking techniques. Younger birds are more suited to quicker cooking styles and roasting.

PROTEINS: Poultry (Chicken, Duck, Goose, Guinea, Pigeon, Turkey, Game) 3. Describe how poultry age affects the choice of cooking method.

1. Tenderises 2. Adds Flavour 3. Improves Texture 4. Extends Shelf Life 5. Adds Succulence

PROTEINS: Poultry (Chicken, Duck, Goose, Guinea, Pigeon, Turkey, Game) 4. Describe the benefits of marinating in preparation of poultry and game.

1. Roasting 2. Grilling 3. BBQ 4. Baking 5. Saute 6. Poaching 7. Braising 8. Stewing 9.

PROTEINS: (Part I) Meat (Beef, Veal, Lamb, Pork, Game) 2. Recognise basic cooking methods for meat.

1. Tenderises 2. Adds Flavour 3. Improves Texture 4. Extends Shelf Life 5. Adds Succulence

PROTEINS: (Part I) Meat (Beef, Veal, Lamb, Pork, Game) 4. Describe the benefits of marination in preparation of meats.

1. Cold and Hot 2. Chamber 3. Vacuum 4. BBQ

PROTEINS: (Part I) Meat (Beef, Veal, Lamb, Pork, Game) 5. Describe common methods for smoking meats.

Shellfish - Includes both mollusc and crustacean Fin Fish - Round - 2 fillets, Flat 4 fillets Mollusc - Abalone, Mussel, Clam, Whelk, Scallop Crustacean - Crabs, Lobsters, Shrimp, Crawfish

PROTEINS: (Part II) Fish and Shellfish 1. Identify shellfish, fish, mollusc and crustacean categories.

Only purchase from recognised sources Stored close to 0°C and packed in ice if being transported. Finfish: Clear and bright eyes, red gills, slight seaweed odour, shiny intact skin, firm flesh, clean belly and lining intact. Shellfish: Should be alive unless frozen, no broken shell, clean sea aroma, free from barnacles, shiny shell.

PROTEINS: (Part II) Fish and Shellfish 2. Recognise proper purchasing, storage and food safety requirements for shellfish, fish, molluscs and crustaceans.

Seafood 1. High-protein food 2. Low in calories, total fat, and saturated fat. 3. High in vitamins and minerals Seafood has been shown to have numerous health benefits. Total fat: Less than 5% White Fish and Shellfish Up to 15% for Oily fish. Calories: Less than 100 for 75g portion Oily fish contain up to 200 and are rich in Omega 3 fatty acids Natural source of B complex vitamins, Vitamin D and A Good source of minerals - Selenium, Zinc, Iodine and Iron.

PROTEINS: (Part II) Fish and Shellfish 3. State nutritional aspects of various shellfish, fish, molluscs and crustaceans.

1. Poaching 2. Steaming 3. Grilling 4. Pan Frying 6. Roasting 7. Braising 8. Stewing

PROTEINS: (Part II) Fish and Shellfish 4. Recognise various cooking methods for various shellfish, fish, molluscs and crustaceans.

Preparation methods: 1. Whole 2. Darne 3. Filet 4. Butterfly 5. Goujon 6. Tronçon 7. Paupiette 8. Escalope.

PROTEINS: (Part II) Fish and Shellfish 5. Describe common fabrication methods for shellfish and fish.

1. Lacto-Ovo Vegetarian: No meat or fish in their diet but will eat eggs and dairy products 2. Pescatarians Eat seafood 3. Vegan: No animal products or by products 4. Flexitarians: Occasionally eat animal derived foods

PROTEINS: (Part III) Plant Proteins (legumes, soy/soy products, meat analogues, nuts, seeds, nutritional yeast) 1. Explain the range of vegetarian diets.

1. Ethical 2. Religious Beliefs 3. Health 4. Economic 5. Environmental

PROTEINS: (Part III) Plant Proteins (legumes, soy/soy products, meat analogues, nuts, seeds, nutritional yeast) 2. Discuss various motivations for supporting a vegetarian diet.

When preparing meals, vegetarians and those producing vegetarian foods must be aware of the amino acid composition of plant-based foods and be able to compensate for the essential amino acids that are lacking. For instance, if a person only eats foods containing incomplete proteins, such as those found in most vegetables and fruits and does not combine them properly, then his or her ability to synthesize proteins in the body for growth and repair slows or halts due to the limiting amino acid content. Instead the protein is broken down and utilised only as an energy source.

PROTEINS: (Part III) Plant Proteins (legumes, soy/soy products, meat analogues, nuts, seeds, nutritional yeast) 3. Substitute plant proteins for animal proteins to create balanced diet plan.

Soy beans are considered to be the only complete plant protein equivalent to animal protein as it contains all 9 essential amino acids in comparable ratios to those needed for human growth. They are rich in isoflavones (phytoestrogens) but low in methionine and cysteine.

PROTEINS: (Part III) Plant Proteins (legumes, soy/soy products, meat analogues, nuts, seeds, nutritional yeast) 4. Describe properties of soybean-based proteins.

Silken and Soft Tofu, Soy Milk, Tempeh, Soy beans can be eaten whole; dried soybeans can be hydrated and then fermented to make tempeh, miso or soy sauce. Further processed to make soy milk and then tofu or manufactured into soy protein isolates and concentrates and TVP. Soy isolates and TVP can then be used to create a new generation of processed soy food analogues such as soy cheese, soy sausage, and other meat replacements.

PROTEINS: (Part III) Plant Proteins (legumes, soy/soy products, meat analogues, nuts, seeds, nutritional yeast) 5. Recognise cooking methods for soybean-based proteins.

Plant materials can be manipulated to mould to any shape. Flavours and colours can be used to enhance the product further.

PROTEINS: (Part III) Plant Proteins (legumes, soy/soy products, meat analogues, nuts, seeds, nutritional yeast) 6. Describe the relationship of plant materials and flavourings/herbs & spices to create analogous foods.

Dairy Milk - Soy, Rice, Nut, Oat, Coconut Cheese - Soy Yoghurt - Soy, Nut, Coconut Ice Cream - Soy, Nut, Coconut Butter - Soy Margarine Meat Complete Plant Proteins

PROTEINS: (Part III) Plant Proteins (legumes, soy/soy products, meat analogues, nuts, seeds, nutritional yeast) 7. List vegetarian substitutes for dairy/meat products.

Peanut Hazelnut Cashew Almond Pistachio Brazil

PROTEINS: (Part III) Plant Proteins (legumes, soy/soy products, meat analogues, nuts, seeds, nutritional yeast) 8. Identify a variety of nuts.

Cross contaimination occurs when a contaminated product comes into contact with a ready to eat food such as: Raw meat juices

Preventing Food Borne Illness 1) Describe cross contamination and state its causes and effects.

Ware Washing Cleaning and sanitising of food-contact surfaces of equipment and utensils. Clean Soil and food are visibly removed from work surfaces Sanitised Application of cumulative heat or chemicals to cleaned food contact surfaces that, when evaluated for efficacy, yield a reduction of 5 logs, which is equal to 99.999% reduction, of representative microorganisms of public health importance.

Preventing Food Borne Illness 3) Describe the difference between "clean" and "sanitary" and how they relate to ware washing.

Free from any harmful bacteria, safe to eat.

Preventing Food Borne Illness 4) Describe and list "safe"

Parasites Organism that needs to live in a host organism to survive.

Preventing Food Borne Illness 5) Define parasites

a parasite found in raw or under-cooked fish. Food links: raw and under-cooked fish. Symptoms: tingling throat and coughing up worms. Prevention method: purchasing from approved, reputable suppliers.

Preventing Food Borne Illness 5) Define parasites and describe how the following parasites affect people and food: Anisakiasis

Fecal-oral route Food or waterborne USUALLY Associated with contaminated raspberries, basil and lettuce Symptoms of Cyclosporiasis: Diarrhoea - protracted ~ 6 weeks Cramps Dehydration

Preventing Food Borne Illness 5) Define parasites and describe how the following parasites affect people and food: Cyclospora.

Trichinosis Infection caused by larvae of intestinal roundworm Trichinella spiralis Producing multiple symptoms, such as respiratory, central nervous system, and cardiovascular complications and, rarely, death Ingestion of uncooked or under-cooked meat that contains T. spiralis cysts

Preventing Food Borne Illness 5) Define parasites and describe how the following parasites affect people and food: Trichinosis

Some cooking methods use dry-heat and moist-heat cooking techniques. The 2 principal methods are braising and stewing. In both methods, the 1st step is usually to brown the main item using dry-heat. The 2nd step is to complete cooking by simmering the food in a liquid. These methods are often used for less tender but flavorful cuts of meat as well as for poultry and some vegetables

Principles of Cooking (Part II) Combination Cooking: 1. Describe each combination cooking procedure. braising and stewing

Stewing a combination of dry and moist-heat cooking methods. Usually small pieces of food that are first cooked either by browning them in a small amount of fat or oil or by blanching them in liquid or sauce. Have enough liquid added to cover them completely and are simmered at a constant temperature until tender

Principles of Cooking (Part II) Combination Cooking: 2. Recognise the related terminology and explain when each technique would be used. Stewing

Simmering a moist-heat cooking method that uses convection to transfer heat from a liquid to a food. When cooked properly, the food should be moist and very tender. The temperature is between 185°F and 205°F. Simmering - Saucepan

Principles of Cooking (Part II) Moist Heat Cooking: 1. Describe each moist heat cooking procedure. Simmering

Steaming a moist-heat cooking method that uses the process of convection to transfer heat from the steam to the food being cooked. Often associated with tender, delicately flavoured foods which do not require long cooking times. Enhances a food's natural flavors and helps to retain its nutrients. When cooked properly, the food is moist and tender Steaming - Steamer

Principles of Cooking (Part II) Moist Heat Cooking: 1. Describe each moist heat cooking procedure. Steaming

Boiling a moist-heat cooking method that uses the process of convection to transfer heat from a liquid to a food. Uses large amounts of rapidly bubbling liquid to cook foods. The temperature is 212°F Boiling - Saucepan

Principles of Cooking (Part II) Moist Heat Cooking: , 1. Describe each moist heat cooking procedure. Boiling

Braising large pieces of food that are cooked in a high amount of fat at high temperatures. Heat is transferred from the pan through a process of conduction. Uses a moist and dry cooking method

Principles of Cooking (Part II) Combination Cooking: 2. Recognise the related terminology and explain when each technique would be used. Braising

Poaching a moist-heat cooking method that uses convection to transfer heat from a liquid to a food. Most associated with delicately flavoured foods that do not require lengthy cooking times to tenderise them. Food is placed in a liquid between the temperatures 160°F and 180°F Poaching - Saucepan

Principles of Cooking (Part II) Moist Heat Cooking: 1. Describe each moist heat cooking procedure. Poaching

Poaching - Saucepan Simmering - Saucepan Boiling - Saucepan Steaming - Steamer

Principles of Cooking (Part II) Moist Heat Cooking: poaching, simmering, boiling, steaming 3. State which type of equipment would typically be used for each procedure.

Béchamel - Mornay, Soubise Veloute - Suprême, Champignon Tomato - Creole, Milanaise Hollandaise - Choron, Maltaise, Chantilly Espagnole - Bordelaise, Madeira, Champignon

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 1. List the mother / leading sauces and derivatives

Compound sauces are leading sauces with other ingredients & flavors added to it Bechamel - Cheddar cheese Espagnole - Mushroom Tomato - Meat Sauce Hollandaise - Bearnaise Veloute - Cream

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 2. Recognise how small/compound sauces are created

Coulis A fruit or vegetable puree used as a sauce.

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 3. Define the following contemporary sauces: e. coulis

Puree A very fine paste made by cooking a flavorful ingredient until it is very soft and then straining it, or using a food processor or blender

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 3. Define the following contemporary sauces: a. Purees

Salsa The word "salsa" means "sauce" in Spanish. It's a staple in Mexican and Central American cuisines, although the term has different meanings depending on where you are. There are many types of Mexican salsa. Some are cooked; some are not. Some are served hot while others are served cold. Some are chunky and others are smooth.

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 3. Define the following contemporary sauces: b. Salsas

Relish A relish is a cooked and pickled product made of chopped vegetables, fruits or herbs, and is a food item typically used as a condiment, in particular to enhance a staple.

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 3. Define the following contemporary sauces: c. relish

Compound Butter a flavorful butter sauce made by mixing cold, softened butter with flavouring ingredients such as fresh herbs, vegetable purees, dried fruits, preserves or wine reductions.

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 3. Define the following contemporary sauces: d. Compound butters

Vegetable Juice Sauce Made from vegetable juices and thickened by reduction or emulsification with lipids.

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 3. Define the following contemporary sauces: f. vegetable juice sauces

Flavoured Oils Oils that are steeped or heated with herbs, spices and other flavourful ingredients. Used to finish a sauce or as a drizzle on cooked foods.

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 3. Define the following contemporary sauces: g. flavoured oils

Pan Sauce made in the juices of just cooked protein—fish, chicken, pork, beef. Deglazed with wine or other liquids and finished with aromatics and lipids.

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 3. Define the following contemporary sauces: h. pan sauces.

Béchamel Made by stirring milk into a butter-flour roux, the thickness of the sauce depends on the proportion of flour and butter to milk.

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 4. Describe the process to make a mother sauce. Bechamel

Espagnole It's a brown sauce, traditionally made of a rich meat stock, a mirepoix of browned vegetables (most often a mixture of diced onion, carrots and celery), a nicely browned roux, herbs and sometimes tomato paste.

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 4. Describe the process to make a mother sauce. Espagnole

Hollandaise Made with an emulsion of egg yolks and fat. Hollandaise is made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating, and served warm. It is generally used to embellish vegetables, fish and egg dishes, such as the classic Eggs Benedict.

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 4. Describe the process to make a mother sauce. Hollandaise

Mayonnaise A sauce made with an emulsion of egg yolks and fat. Mayonnaise is a thick, creamy dressing that's an emulsion of vegetable oil, egg yolks, lemon juice or vinegar and seasonings. It is widely used as a spread, a dressing and as a sauce. It's also used as the base for such mixtures as Tartar Sauce, Thousand Island Dressing, Aïoli, and Remoulade.

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 4. Describe the process to make a mother sauce. Mayonnaise

Tomato Sauce Sauce made with a puree of tomatoes (or strained tomatoes) with savoury vegetables and other seasonings. Sometimes thickened with a roux.

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 4. Describe the process to make a mother sauce. Tomato

Velouté It is a stock-based white sauce. It can be made from chicken, veal or fish stock. Enrichments such as egg yolks or cream are sometimes also added.

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 4. Describe the process to make a mother sauce. Veloute

Gastrique Caramelised sugar deglazed with vinegar; used to flavor tomato or savoury fruit sauces Clarify To remove impurities or solids in a sauce, soup or butter Butter Sauces Hollandaise, Maltaise, Bearnaise, Palot, Foyet Beurre Blanc, Beurre Rouge

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 5. Define a. Gastrique b. Clarify c. Types of butter sauces.

Roux A combination of butter and flour cooked to various different stages: White - Bechamel Blond - Veloute Brown - Espagnole Pros: Velvet texture, smooth, glossy appearance Cons Floury texture, not suitable for clear sauces, time consuming, not suitable for gluten free diets

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 6. Recognise the following sauce thickening agents, their purpose and benefits or disadvantages: a. Roux

Cornstarch A fine white powder milled form dried corn; used primarily as a thickener for sauce. Pros: Ease of use, instant thickener, Glossy Cons: Floury taste if not cooked out enough, if overcooked can go runny, must be mixed as a slurry first otherwise it clumps in hot liquid

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 6. Recognise the following sauce thickening agents, their purpose and benefits or disadvantages: b. Cornstarch

Arrowroot: A powdered starch made from a tropical root of a plant of the same name; Used as a thickener, remains clear when cooked Pros: Arrowroot results in a smooth, transparent gravy with a light texture. Does not require additional cooking.Thickens below boiling point so good for egg based sauces Cons: Does not hold well, cannot be re-heated, extended high heat and vigorous stirring nullifies the thickening properties.

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 6. Recognise the following sauce thickening agents, their purpose and benefits or disadvantages: c. Arrowroot

Beurre Manié: Kneaded butter Used for quick thickening, especially pan sauces. Equal parts soft whole butter and flour adds sheen and flavor used at the end of cooking add pea sized pieces until desired thickness is achieved. Pros: Quick for pan sauces Sheen Cons: Cannot do large batches

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 6. Recognise the following sauce thickening agents, their purpose and benefits or disadvantages: d. Beurre manié

Liaison: Adds richness, flavor, smoothness and some colour 8oz cream + 3 egg yolks will thicken 24oz of liquid Must be tempered hold between 140 and 180 will curdle over 185 Pros: Enriches sauce Flavour Cons: Volatile Fat, cholesterol

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 6. Recognise the following sauce thickening agents, their purpose and benefits or disadvantages: e. Liaison

Emulsification: The process whereby un-mixable liquids such as oil and water are forced into a uniform creamy state. Pros: Rich and glossy Cons: Not heat stable Temperature fluctuation can separate or solidify

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 6. Recognise the following sauce thickening agents, their purpose and benefits or disadvantages: f. Emulsification

Tempering: Gradually raising the temperature of a cold liquid such as eggs by slowly stirring in a hot liquid. Pros: Rich and glossy Cons: Not heat stable Temperature fluctuation can separate or solidify

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 6. Recognise the following sauce thickening agents, their purpose and benefits or disadvantages: g. Tempering

Slurry: It is a mixture of raw starch (cornstarch) and cold liquid used for thickening. Pros: Quick Fat free Cons: Hard to do large batches It will break down Some starches you cannot freeze unless modified. Waxy maize, arrowroot you can freeze but it is expensive

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 6. Recognise the following sauce thickening agents, their purpose and benefits or disadvantages: h. Slurry.

White - 5-10 minutes Blond - 15-20 minutes Brown - 30-35 minutes Light sauce = 3oz / quart (1.1L) Medium = 4oz/quart (1.1L) Heavy = 5oz/quart (1.1L)

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 7. Describe the proportions of roux to liquid for light, medium and heavy sauces.

63°C / 145°F, butter will separate if too hot.

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 8. Describe the process for holding emulsified butter sauces, and state the proper, related temperatures.

Reduction: Reducing the sauce to a desired consistency Straining: Pass in the sauce through a fine sieve or muslin cloth to remove impurities Monte au Beurre: Finishing a sauce with cold butter to thicken and add shine

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part II) Sauces 9. Recognise the following sauce finishing techniques: a. Reduction b. Straining c. Monté au beurre.

Starch Liaison Arrowroot Vegetable

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part III) Soups 3. Discuss the types of thickening agents used for the various types of soups.

Soup garnishes Attractive Neatly cut meat uniform shape and size Texture/ flavor should compliment the soup Starches and vegetables should be cooked separately

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part III) Soups 4. Understand the function of soup garnishes and the appropriate garnish for each type of soup.

Clear - Vegetables, protein pieces, pasta, rice Consomme - Vegetables, protein pieces, small pasta Puree - Herbs, Flavoured Oils Cream - Puff pastry fleuron, Cream, Almonds Bisque - Croutons, Parsley Chowder - Bacon Bits, Parsley

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part III) Soups 5. Describe the classic garnishes of classic consommés.

Bisque Thick soup made from shellfish bones/carcass, flavoured with tomato, vegetables and aromatics.

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part III) Soups 1. Identify the classifications of soups and their components: e. Bisque's

Clear a clear, seasoned stock or broth with the addition of one or more vegetables and sometimes meat or poultry products or starches

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part III) Soups 1. Identify the classifications of soups and their components: a. Clear

Consomme rich, flavorful stock that has been clarified to be perfectly clear with egg whites, minced meat/fish and vegetables.

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part III) Soups 1. Identify the classifications of soups and their components: b. Consommé

Cream a type of thick soup that is thickened with roux, buerre manie, arrowroot, or other thickening agent and have the addition of milk and/or cream. They also require the sweating of vegetables.

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part III) Soups 1. Identify the classifications of soups and their components: c. Cream

Puree Type of thick soup that are naturally thickened by puréeing one or more of the ingredients in a liquidiser or blender.

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part III) Soups 1. Identify the classifications of soups and their components: d. Puree

Chowder type of thick soup-american soup- made from fish, shellfish, and/or vegetables. usually contain milk and potatoes and thickened with crackers

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part III) Soups 1. Identify the classifications of soups and their components: f. Chowders

Cold Soup Either prepared from raw vegetables e.g. Gazpacho or cooked and served cold.

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part III) Soups 1. Identify the classifications of soups and their components: g. Cold soups

Brown Stock Mirepoix and Bones are roasted Commonly made from beef, veal, chicken, game Tomato paste added for colour and sweetness Cooking time = 8 - 24 hours

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part I) Stocks 1. Identify stock terminology: brown

Court Bouillon Water simmering with vegetables , seasonings and an acidic product such as vinegar or wine; used for simmering or poaching fish, shellfish or vegetables

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part I) Stocks 1. Identify stock terminology: court bouillon .

Fish White mirepoix and lean white fish bones Commonly made with flat and round white fish Sometimes flavoured with white wine Cooking time = 20 mins

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part I) Stocks 1. Identify stock terminology: fish

Fond French word for stock

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part I) Stocks 1. Identify stock terminology: fond.

Fumet A highly flavored stock made with fish bones. or shells from shellfish and vegetables simmered in a liquid with flavorings. Cooking time = 20 mins

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part I) Stocks 1. Identify stock terminology: fumet

White Stock Also known as neutral stocks most common are beef, veal and chicken Mirepoix and Bones are not roasted Cooking time = 4 - 6 hours

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part I) Stocks 1. Identify stock terminology: white

Bones 30% Mirepoix 9% Seasonings 1% Water 60%

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part I) Stocks 2. Identify the ratios of the following stock components: bones mirepoix seasonings water.

Beef - White, Brown Veal - White Brown Chicken - White Brown Fish - White, Fumet Game - White Brown They're extraordinarily rich in protein, specifically gelatin and they also contain trace amounts of minerals like calcium and phosphorus.

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part I) Stocks 3. Identify the components and uses of various bones and how they relate to making stock.

*Brown Stock* Pre-heat oven to 400°F Place veal, beef or game bones in a tray Roast bones for 30 mins then add mirepoix Roast for a further 20 mins and then add tomato puree Roast for a further 10 mins Transfer the bones and vegetables to a stockpot Cover with cold water, bring to the boil. Skim the surface, add bouquet garni and cook for 8 hours Strain through chinois then muslin Cool rapidly in an ice bath Refrigerate

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part I) Stocks 4. Identify the steps in making a brown stock.

*Fish Stock* Wash bones in cold water to remove impurities, drain. Remove gills from fish with scissors Add fish bones to stockpot with oil and sweat lightly. Deglace with white wine and reduce by half. Cover with cold water and bring to the boil. Skim the surface and turn down to a simmer Add white mirepoix and bouquet garni. Simmer for 20 minutes. Strain through chinois then muslin Cool rapidly in an ice bath Refrigerate

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part I) Stocks 4. Identify the steps in making a fish stock.

*White Stock* Wash and rinse bones Cover with water and bring to the boil. Drain and rinse bones. Return to a clean pan, cover with fresh cold water Bring to the oil and simmer Skim surface Add mirepoix and bouquet garni Simmer for 4-6 hours Strain through chinois then muslin Cool rapidly in an ice bath Refrigerate

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part I) Stocks 4. Identify the steps in making a white stock.

Place warmed stock into an ice bath. Refrigerate immediately once cool.

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part I) Stocks 5. Describe the method for safely cooling and handling stocks.

Sweat Cooking over a low heat without colour to remove moisture

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part I) Stocks 6. Explain the following key terms associated with stock making: a. Sweat

Deglaze to add wine or other liquid to (a pan in which meat has been roasted or sauteed) so as to make a sauce that incorporates the cooking juices

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part I) Stocks 6. Explain the following key terms associated with stock making: b. Deglaze

Degrease To remove fat from the top of a liquid

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part I) Stocks 6. Explain the following key terms associated with stock making: c. Degrease

Caramelise Browning of sugar resulting in a sweet nutty flavor and brown color.

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part I) Stocks 6. Explain the following key terms associated with stock making: d. Caramelize

Matignon A minced vegetable preparation often flavoured with ham or bacon as a base for sauces. A matignon is always served as part of teh recipe and never discarded

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part I) Stocks 6. Explain the following key terms associated with stock making: e. Matignon

Remouillage a weak stock made from bones that have already been used in another preparation, sometimes used to replace water as the liquid used in a stock

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part I) Stocks 6. Explain the following key terms associated with stock making: f. Remouillage

Nage Accompanying sauce for poached items; finish with cream, butter or extra virgin olive oil (optional)

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part I) Stocks 6. Explain the following key terms associated with stock making: g. Nage .

Glaze the dramatic reduction and concentration of a stock

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part I) Stocks 6. Explain the following key terms associated with stock making: h. Glaze .

Lack of colour - Insufficient roasting Cloudy - Boiled not simmered, not skimmed sufficiently Lacking in depth - longer cooking

TRADITIONAL STOCKS, SOUPS & SAUCES: (Part I) Stocks 7. Describe how to troubleshoot common problems in stock making.