KITCHEN KNOWLEGDE

Kitchen As we know there’s have an three ( 3 ) Names as

 Kitchen ( English )
 Galley ( Italia )
 Cuisine ( French )

Kitchen definition is
 The Place where All ingredient and material, raw and cooked be Process and Health,
Hygiene and Safe to eat or consume

Kitchen Device as :
 Hot Kitchen
 The Part of kitchen where all Raw Item will be process with fire as media to get food
Hygiene, Health and Safe to consume
Exc. Stock , Hot sauce and Main Course

 Cold Kitchen
 The Part of Kitchen where the material is 80% ready to eat to follow standard
Hygiene, Health and Safe to consume
Exc. Salad and Fruit dishes

 Pastry & Bakery

 The Part of kitchen but there’s usually are combine between hot and cold areas and
as Starting and last course
Exc. Cake, Bread, Pudding and Ice Cream

COOKING METHOD
Once you learn how to handle these fundamental techniques, you will be able to handle most
recipes. Cooking is not just about recipes....it is about how to take ingredients and make them
taste as good as possible. Recipes are great road maps to show us how someone else got there,
but one of the joys of cooking is to find your own paths. Knowing these techniques is like taking
the car out for a spin in a new location. You're not sure where you are going to end up, but
getting there will be fun.
BAKE
Baking is defined as cooking food in an oven using dry heat. That’s all well
and good, but since baking is one of the primary ways in which we cook
food, let’s take a minute to look at baking, in depth. When we think of the
term “baking” we are generally talking about cakes...

BOIL
How many times have you heard boiled potatoes, boiled cabbage, or boiled
eggs? Boiling is a catchall term almost as broad as "cooking" itself. But
cooking in hot water can and should occur over a broad range of
temperatures, from poaching to simmering to gentle boil to the occasional
full rolling boil. Learn the differences among the techniques, and never
end up with dry pot roast, disintegrated dumplings or mushy vegetables again.

BRAISE
Braising is a cooking technique in which the main ingredient is seared, or
browned in fat, and then simmered in liquid on low heat in a covered pot.
The best equipment to use would be a crock pot, pressure cooker or
Dutch oven. Le Crueset makes a range of enameled pots and pans that
are good...

FRY
Frying has gotten a bad rap, but if done correctly this cooking technique
can yield a moist and juicy interior and a crisp exterior that is in no way
greasy. Frying is also a versatile technique, suitable for everything from
meats to vegetables. Learn the secrets to successful pan frying and deep
frying so that you will get the results that you want every time.
`

GRILL
For all you guys out there who are already grill masters, read no further.
But for the rest of us mere mortal home cooks who would like a few tips
about grilling, read on. I have to warn you: when researching the technique
of grilling, I found so many differing viewpoints ...

ROAST
Who doesn't love a roasted chicken or Sunday roast beef? Roasting is a
dry heat cooking method. A more specific definition includes roasting in
an oven, before a fire, or buried in embers or very hot sand. Think about
wrapping a potato up in aluminum foil and nestling...

POACH
Have you ever poached an egg to make Eggs Benedict? Poached pears in
wine for dessert? Or delicately cooked a fish covered with water, stock
or wine (poaching liquids) in a covered pan to preserve the moistness of
the meat? These are examples of poaching you are probably familiar with...

STEAM
Steaming is a basic cooking technique that is considered a moist heat
cooking method where the cooking happens at a higher temperature
than, let’s say, braising or poaching but it is also considered a gentle way
of cooking. Perfect for delicate foods including most vegetables, white
meat poultry and fish...
 STEW
Nothing hits the spot on a cold, snowy day than a rich and steaming bowl
of stew. But what is, stew, exactly? Stew is not only the name of a dish,
but it is also a cooking method. Stew, the dish, is loosely defined as meat
or fish and vegetables cooked by stewing...

BLANCH
Blanching is a two-step process in which foods are plunged into boiling water, usually for only a
minute or two and then put into ice water to rapidly stop the cooking process.You can also
blanch in fat, but this technique is not often called for.

Reasons to blanch:
to loosen thin skins from fruits and vegetables
to brighten and fix color
to achieve "crisp-tender" texture
to parboil vegetables for mise en place
to prepare fruits and vegetables for long-term freezer storage

SMOKE
Definition: Smoking is an age old process of cooking meats over a low smoky fire. It is the
cooking process of barbecue. To properly smoke a piece of meat will require that you can place
it in a controlled environment where the temperature holds at a relatively stable 200 to 225
degrees F. Because of the low cooking temperatures smoking will take a very long period of
time. For heavy cuts of meats like beef or pork you can expect cooking times of 45 minutes to
one hour per pound.

What is smoking?
Smoking is slowly cooking food indirectly over a fire. This can be done by using a "smoker,"
which is an outdoor cooker especially designed for this purpose. A covered grill can also be
used for smoking food
by placing a drip pan of water beneath the meat on the grill

DEEP FRY
Deep frying is a cooking method in which food is submerged in hot fat
e.g. oil, This is normally performed with a deep fryer or chip pan,
industrial
Deep frying is classified as a dry cooking method because no water is
used. Due to the high temperature involved and the high heat conduction
of oil, it cooks food extremely quickly.

SHALLOW FRY
Shallow frying is cooking method in which food is only a half or some
there is not all covered or deep in the fat or oil and actually this
method are almost same as deep fry.

SAUTE
Saute in French means "to jump" and can be a method of cooking or a
way to describe a dish like sauted chicken breasts. The reason the
French called this technique "to jump" is because you are cooking at a
very high heat and you don't want it sitting too long in the pan...

CUTTING METHOD
Chips/ Crisps
Chips and Fries are "sticks" of vegetables between 5cm/2-inches and
10cm/4-inches long and up to 2.5cm/1-inch thick. Crisps are very
thin slices no thicker than 6mm/¼-inch. Both are cut before cooking
and are usually deep fried until crispy.
Chunks
A piece of cut vegetable larger than 3.75cm/1¾-inches. Usually cut
before cooking.

Cubes
Pieces of vegetables from 2X2X2 Cm square. Can be cut before or
after cooking.

Macedoine & Dice

Pieces of vegetables between 1 X 1 X 1 Cm & 1,5X1.5X1.5 Cm
square. Can be cut before or after cooking.

Grated
Thin pieces of vegetables created using a grater. They can be any
length depending on the vegetable used but are always wafer thin.

Julienne
Strips of vegetables usually 1,5mm X 1,5mm X 4 Cm square up to
5cm/ 2 inches long standard. Often used for accuracy. Often used as
a garnish.

Mashed
Vegetables which have already been cooked until soft then further
broken down with a fork or masher. or masher machine
 Jardiniere And Bottone
Thicker as 1 X 1 X 4 Cm , 1,5 X 1.5 X 6 Cm

Paysanne
Very thin slices of vegetables no larger than 6mm/¼-inch square.
Most often used as a garnish

Purée
Vegetables which have usually already been cooked until soft then
mashed, then made smooth by rigorous beating or passing through a
sieve. With some vegetables a food processor can be used.

Shred
Vegetables cut into thin strips generally no wider than 6mm/¼-inch.
Usually done before cooking.

Sliced
Vegetables cut into similar size flat pieces. Can be lengthways or
width ways, from 3mm/⅛-inch to 2.5cm/1-inch thick. The use of a
mandoline makes slicing vegetables much easier and you can achieve
very thin even slices.
Lyonaise
Potatoes cut into similar Slice but have an more thick size and usually
in Techture
Sulfrino/Balls/ Parasienne
Sulfrino vegetable balls are made with a very small scoop, sometimes
called a Parisienne scoop, up to 12mm/½-inch in diameter. Most
usually used for garnishes.

Crushed
Pulverized ex : Pepper, Garlic and etc

Darne / Douglar
Portions cut through the bone of a whole fish. Also known by the French as a darne when cut
from a round fish.

Minced
To mince is to reduce food 1/8 of an inch or less in size. Mincing doesn't require uniformity of
shape, unlike dicing. Mincing may involve grating foods. As with the above two cutting
methods, minces may be coarse, medium or fine.

Turning
curved pieces resemble small leaf buds

MOTHER STOCK

 Brown Sauce / Brown Stock / Demiglaced

Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces.
The term comes from the French word glace, which used in reference to a sauce means icing or
glaze. It is traditionally made by combining equal parts of veal stock and espagnole sauce, the
latter being one of the five mother sauces of classical French cuisine, and the mixture is then
simmered and reduced by half. that it is made with the traditional veal stock.

The basic recipe for demi-glace is provided by the French chef Gustafo Auguste Escoffier, who is
often considered to have established the method of French cooking as well as codified many of
the standard French recipes. Although many recipes for demi-glace give the preparation for the
espagnole first, and then the recipe for the brown stock, preparation should actually proceed in
the reverse. A basic brown stock should be prepared and when completed, left on the heat to
remain very warm. At this point the espagnole is prepared, and when it is finished the brown
stock is added in equal portions to the espagnole. Demi-glace keeps very well, about six months
refrigerated or almost indefinitely frozen.Traditionally stock is made by simmering various
ingredients in water.
  Demi Glace
7 pounds beef bones, sawed into 2-inch pieces
1 (6-ounce) can tomato paste
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 cups claret wine
20 peppercorns
5 bay leaves
1 teaspoon dried leaf thyme

 Chicken Stock
2-1/2 pounds bony chicken pieces
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
½ teaspoon dried rosemary, crushed
½ teaspoon dried thyme
8 to 10 whole peppercorns

 Fish Stock
3 bs fish bones, with heads (gills removed)
1 gallon cold water
1 cup dry white wine
1 medium rib celery, chopped
1 medium carrot, peeled and chopped
1 medium onion, peeled and chopped

Mirepoix
Mirepoix is a combination of onions, carrots, celery, and sometimes other vegetables. Often,
the less desirable parts of the vegetables (such as carrot skins and celery ends) are used that
may no

Bouqet garni
Bouqet garni is a combination of herbs , As Parsley, bay leaves and thyme.
 MOTHER SAUCE
Mother Sauce as divination Gustafo Auguste Escoffier is
Definitions for basic sauce from which many further sauces can be derived by making minor
changes or additions to the ingredients.

Mayonaise
mayonnaise is an emulsion created by adding oil to egg yolks, Lemon Juice, L&P Sauce, Mustard
and Salt & Pepper along with flavorings and seasonings

Mayonaise Basic Recipes

Ingredients :
2 whole egg yolk
Small drop of mustard
2. gr vinegar or lemon juice
220. gr Vegetable oil
Salt & Pepper to taste
Ingredients

 Hollandaise
Hollandaise is an emulsion of egg yolk and liquid butter (Clarified butter), usually
seasoned with lemon juice, salt, L&P sauce and Mustard. In appearance, it is light
yellow and opaque, smooth and creamy. The flavor is rich and buttery

Hollandaise Basic Recipes

Ingredients :
2 whole egg yolk
Small drop of mustard
2. gr vinegar or lemon juice
220. gr Clarified unsalted Butter
Salt & Pepper to taste
Ingredients

MOTHER SAUCE, MOTHER STOCK

AND DERIVATIVES
The sauce is a key element in French cuisine, which has been known since the middle ages. In
classical French cuisine, There are five element is MOTHER SAUCE, MOTHER STOCK & GRAND
SAUCE as :

FROM MOTHER SAUCE

Mayonaise Sauce :
 Tartar Sauce > Mayo + Chopped onion + Hardboiled egg + Caper +
Gerkins + L&P Sc
 Cocktail Sauce > Mayo + Tomato Kechup
 French Dressing > Mayo + Red Chilli + Chilli Sc + Garlic and small of onion

Hollandaise Sauce :
 Maltaise / Chatiature Sauce > Hollandise + Lemon Juice
 Mouseline Sauce > Hollandise + Heavy Cream
 Bearnaise Sauce > Hollandise + Tarragon and Shallots Red wine
Reduction

# From Bearnaise Sauce can be made derivatives sauce such as :

 Foyot Sauce > Bearnaise + Veal Demi Glace

 Rachel Sauce > Bearnaise + Demi Glace and Chopped Tomatoes
concase
 Choron Sauce > Bearnaise + Tomato Concase + Parmesan Cheese
FROM MOTHER STOCK
 Bechamel Sauce > Roux + Milk
 Espagnola Sauce > Brown Sauce
 Veloute Sauce > Roux + Fish or Chicken stock
 Tomato Sauce / T Concase > Chopped Tomatoes + Demi Glaced
From the main sauce can be made derivatives sauces such as :
Béchamel Sauce :
 Cream Sauce > Béchamel + Heavy Cream (Liasone)
 Aurora Sauce > Béchamel + Puree Tomatoes ( Concase )
 Mornay Sauce > Béchamel + Grated Mozarella Cheese + white
wine
 Nantua Sauce > Béchamel + Shrimp Bisque & Heavy Cream
 Chantilly Sauce > Béchamel + Liasone + Lime Juice
 Soubise Sauce > Béchamel + Chopped Onion + Hard boiled egg
 Mustard Sauce > Béchamel + Mustard
Espagnole Glaced :
 Demi Glaced > Veal Stock + Roux

From Demi Glace can be made derivatives sauce such as :

  Bordelaise Sauce > Demi Glace + Bordeaux Chopped Shallot, thyme, and
black
Pepper : crushed.
 Bigarade Sauce > Demi Glaced + Red Wine and Lemon juice
 Charcutiere Sauce > Demi Glace + Vinegar, White Wine, Mustard, L&P Sc,
and
Shallot
 Deviled Sauce > Demi Glace + White Wine, Chopped Tomatoes,
Shallots &
Black Pepper
 Diane Sauce > Demi Glace + Truffle, Pepper and Chopped Shallots :
like lia
Song.
 Poivrade Sauce > Demi Glade + Crushed Black Pepper
 Madeira Sauce > Demi Glade + Madeira Wine and Chopped shallots +
Red
Wine
 Port Wine Sauce > Demi Glace + Port Wine : Red Wine

Veloute Sauce :
 Supreme Sauce > Chicken Veloute + Heavy Cream
 Allemande Sauce > Veal Veloute + Heavy Cream
 Fish Veloute Sauce > Fish Veloute ( Fish veloute, cream, & mushroom ) +
White Wine

Tomato Sauce :
 Portuguese Sauce > Concase + Onion, Garlic, and Parsley
 Espagnola Sauce > Concase + Paprika, Mushrooms, Onion, and Garlic
 Macedonia Creole Sauce > Concasa + Celery, Garlic, Paprika, Onion, and Thyme

KIND OF KNIVES

Santoku Knife
Paring Knife

Wavy Bread Knife

Wavy Edge Bread Knife

Semi-Stiff Boning Knife

 Chef's Knife

Carving Fork / Helper Knife

Turning Knife

Meat Tenderizer

Meat Boning Knifes

Sharpener Knife
HYGIENE
Wash hands Often for a minute of 20 seconds
(Hand Washing Sink is only for Hand washing)

 Always wear hair restraints and clean uniform

 Do not touch ready to eat food with bare hands. Use
Disposable gloves, utensil or dispensing equipment
 Eating, Chewing, drinking or smoking is prohibited in all
Food preparation areas

THREE BUCKET SYSTEM (4 STEPS)

 RED – WASH : Soap, Hot Water scrubbing pad
 WHITE – RINSE : Hot Water – cloth
 GREY – SANITIZE : Cold Water with Chlorine 100ppm
(Part Per Million) – cloth
 AIR DRY

THERMOMETHER CALIBRATION
Thermometer should be placed in 50% crushed ice / 50% water solution
It should read 320F / 00C. If not it should be adjusted using the screw nut
at the top of the stem until it does

TIME AS CONTROL
PH Food cannot stay more than 4 hours between 410F and 1400F (Danger Zone)
AFTRE 4 HOURS in the Danger Zone the PH Food must be DISCARDED

WE ARE USING TIME AS CONTROL IN :

 La Veranda Lunch & Dinner Buffet
 Officer Mess
 Crew Mess
 Pool Grill cold Buffet
 Coffee Corner Buffet
 Tea Time
 Milk Dispensers in all WMF machines
 PH Food in the pick-up trolleys is under time control

Please refer to the Time as Control Diagrams that are on the food preparation Areas,
to see when the time as Control start
COOKIN TEMPERATURES ( ALL ARE FOR 15 SECOND )
 Fish, Meat, Pork, Veal, Lamb > 1450F / 620C
 Ground : Meat, Fish, Pork, Eggs > 1550F / 680C
 Poultry / Stuffed : Meat, Fish, Poultry, Pasta > 1650F / 73OC
 Fruit & Vegetables Cook > 1400F / 600C

COOLING with a BLAST CHILLER (2 STEPS)

1. 1400F – 700F (600C – 210C) within 2 HOURS
2. 700F – 410F (210C – 50C) or below within next 4 HOURS

REHEATING
Reheat Food to 1650F / 730C for a minutes of 15 second
Food can be reheated only once

COLD HOLDING
Cold Food temperature should be 410F / 50C or above

HOT HOLDING
Hot Food temperature should be 1400F / 600C or above

TEMPERATURE DANGER ZONE

Temperature Danger Zone is WHERE BACTERIA THAT CAUSE FOOD-BORNE
ILLNESS MULTIPLY GROW AND SURVIVE : B ETWEEN 410F / 50C AND 1400F / 600C

POTENTIALLY HAZARDOUS FOOD ( PHF )

Poultry, Seafood and Shell fish, Meat, Dairy, Shell Egg, Baked Potatoes, Cook Rice,
Cooked Beans, Melons (Sliced), Sprouts, Soy – Proteins Foods and Tofu

LABELING (Procedures For POTENTIALLY HAZARDOUS FOODS)

Food That are (PHF) should be labeled with the following information :
1) PRODUCT NAME Printed clearly
2) DATE OF PREPARATION or the product came from its original package. (MM/DD/YY)
3) USE BY date should be 7 Days from the date of preparation including the date

LABELING FOR NON (PH) FOODS

A Label should be used stating the product description if it’s been taken out from it’s
original packaging