Introduction to Culinary Arts: Presentations

Chapter 3 Foodservice Equipment

Sec.
3.1 Work Flow in the Kitchen

Sec.
3.2 Receiving & Storage Equipment

Sec.
3.3 Preparation & Cooking Equipment

Sec.
3.4 Holding & Service Equipment

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Sec.
3.3
Preparation & Cooking Equipment

Food-Preparation Equipment
• General Rules
– Learn to use equipment safely
– Use all safety features
(e.g., blade guards, food holder)
– Maintain and clean equipment properly
– Turn off and unplug equipment for cleaning
– Be sure equipment is complete and stable
– Promptly report any problems
Sec.
3.3
Preparation & Cooking Equipment

Cleaning Food–Preparation Equipment

1. Turn off and unplug

2. Remove attachments or bowls; use blade guards
3. Take apart if needed
4. Wash parts with hot, soapy water; avoid touching
sharp edges
5. Dry with clean cloth
6. Sanitize
7. Wipe base and frame, rinse, dry, sanitize
8. Reassemble
9. Replace blade guards
10. Lubricate with oil as specified
Introduction to Culinary Arts: Presentations

Chapter 4 Knives & Smallware

Sec.
4.1 Using Knives

Sec.
4.2 Using Smallware

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Sec.
4.1
Using Knives

Identifying Parts of a Knife

• Blade: cutting surface of the knife

– Forged blades
– Stamped blades
– Tempering
Sec.
4.1
Using Knives

Identifying Parts of a Knife (continued)

• Parts of the Blade

– Tip
– Cutting edge (taper-ground edge, hollow-
ground edge, flat edge
– Heel
– Bolster
– Spine
– Flat side of blade
Sec.
4.1
Using Knives

Identifying Parts of a Knife (continued)

• Tang: Continuation of the blade into the knife’s
handle
– Full tang
– Partial tang

• Handle: Part of the knife meant to be held

– Rivets: used to attach wooden handles to
blades
• Balance b/n the blade and the handle
Sec.
4.1
Using Knives

Selecting the Appropriate Knife

• Types of Knives
– Chef’s knife
– Santoku knife
– Utility knife
– Paring knife
– Boning knife
– Filleting knife
– Slicer
– Cleaver
– Scimitar
Sec.
4.1
Using Knives

Using Knives Properly

• Holding the Knife

– Three basic grips
• Using the Guided Hand
– Four main methods
• Precision before speed
Sec.
4.1
Using Knives

Using Knives Properly (continued)

• Knife Safety
– Always hold by handle
– Never catch falling knife
– Pass by laying knife on flat surface and
allowing another to pick up
– Carry unsheathed knife straight down with
sharp edge facing behind
– Never borrow without permission and return
promptly
Sec.
4.1
Using Knives

Using Knives Properly (continued)

• More Knife Safety
– Keep blade from hanging over edge of table
or cutting board
– Do not use knives to open bottles, loosen
drawers, and so on
– Do not leave knives where they won’t be
seen (sink)
– Never store or use above waist level
– Cut away from body
Sec.
4.1
Using Knives

Making the Cut

Sec.
4.1
Using Knives

Making the Cut

• Slicing
– Use sharp knife
– Adjust length of stroke for clean, even slices
– Use long blades for fine cuts or slices
– Use small blades for small foods
– Mandoline
Sec.
4.1
Using Knives

Making the Cut (continued)

• Chopping
– Cut roughly into the same size pieces
• Mincing
– Cut into fine pieces
Sec.
4.1
Using Knives

Making the Cut (continued)

• Precision Cuts
– Rondelles
– Variations of rondelles: diagional and
gaufrette cuts
– Chiffonade
– Julienne and batonnet
– Oblique
Sec.
4.1
Using Knives

Making the Cut (continued)

• More Precision Cuts (continued)
– Dice
– Paysanne and fermiere
– Lozenge
– Oblique
• Decorative cuts
– Turned
– Fluted
– Fans
P.118
Sec.
4.1
Using Knives

Maintaining Knives (continued)

• Keeping Knives Clean and Sanitized
– Clean: use soapy water, rinse, and dry
– Sanitize: wipe handle and blade with
sanitizing solution
• Storing
– Knife kits or cases
– Wall or tabletop racks
Sec.
4.1
Using Knives

Maintaining Knives (continued)

• Maintaining the Cutting Surface
– Cutting boards, butcher block
– Keep surface uniform and clean
• Wipe surface with scrub brush or pad
and clean, soapy water
• Use scraper to remove residue
• Wipe surface with cloth wrung with
sanitizing solution
• Swab with sanitizing solution
Sec.
4.1
Using Knives

Maintaining Knives (continued)

– Avoid cross-contamination
• Separate board for each type of food
• Clean, rinse, and sanitize board
Introduction to Culinary Arts: Presentations

Chapter 7 Getting Ready to Cook

Sec.
7.1 Mise en Place

Sec.
7.2 Working in the Kitchen

Sec.
7.3 Food Presentation

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Sec.
7.1
Mise en Place

Understanding Mise en Place

• Mise en Place: French phrase meaning “to put in
place”
– Work plan of activities in preparation for cooking
– Develops good work habits
– Includes preparation techniques, ingredients
lists, cooking and mixing methods
Sec.
7.1
Mise en Place

Organizing Your Work

• Planning Your Work
– Determine Your Assignment
• Assignment: food to be cooked
• P R N (“Preview, Read, Note”)
– Prepare an Inventory of Equipment and
Ingredients
– Break Assignment into Tasks
• Task: small jobs leading to assignment
Sec.
7.1
Mise en Place

Organizing Your Work (continued)

• Reviewing Your Lists
– Compare for similarities and shared efficiencies
• Making a Timeline
– Timeline: schedule of tasks and their
completion, or deadline
Sec.
7.1
Mise en Place

Organizing Your Work (continued)

– A timeline requires you to:
– Create a list of tasks
– Know length of tasks
– Know cooking times
– Know how long to cool a dish
– Know how long to hold before quality is lost
Sec.
7.1
Mise en Place

Organizing Your Work (continued)

– To Determine a Timeline
1. Review your recipes.
2. Combine tasks.
3. Assign a deadline for each task.
4. Prioritize the work.
Sec.
7.1
Mise en Place

Organizing Your Work (continued)

• Setting Priorities: decide which tasks are most
important
– Organize by importance
– High and low priority
• Problem-Solving Strategies: skills and strategies to
get job done
– Written plan
– Coping with unexpected
Sec.
7.1
Mise en Place

Sequencing and Simplifying Work

• Work Sequencing: doing the right thing at the right
time
– Consider what
• Can cook without being watched
• Needs a long time to prepare
• Can be interrupted or done quickly
• Cannot be interrupted or done quickly
Sec.
7.1
Mise en Place

Sequencing and Simplifying Work

(continued)

• Work Simplification: getting things done in the

fewest possible steps, in the shortest amount of
time, and with the least amount of waste.
Sec.
7.1
Mise en Place

Setting Up a Workstation

• Workstation Utilization
– Gather tools and ingredients
– Develop mise en place, cook, or serve foods
– Determine workflow, or order, for tasks
Sec.
7.2
Working in the Kitchen

Professionalism
• Culinary professionalism involves:
– Developing/increasing technical skills
– Acting ethically
– Respecting diversity, the rights of others
– Courtesy
– Teamwork/collaboration
– Leadership