Professional Cooking I

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Professional Cooking I

• Mise En Place I

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Mise En Place

• Every thing in its place!

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Safety and Sanitation

• Wholesomeness is meaningless without quality
  flavor, aroma, texture, and color and quality
  flavor, aroma, texture, and color are meaningless
  without wholesomeness.

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Safety and Sanitation

• Wholesomeness
• USDA definition
• Fit for human consumption!
• Components
• No danger from harmful bacteria
• Appropriate
• Flavor
• Aroma
• Color
• Texture

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Safety and Sanitation

• Wholesomeness is an integral part of quality.

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Safety and Sanitation

• Freshness is a critical factor in the quality of
  flavor, aroma, texture, and color in prepared
  foods.
  
• Aroma, texture and color impact perceived flavor
  of prepared foods.
  

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Safety and Sanitation
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Safety and Sanitation

• Time, temperature, and contamination control are
  the keys to controlling quality.

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Safety and Sanitation

• Practice good personal hygiene.
• Avoid bare hand contact of ready-to-eat/use
  foods.
  
• Avoid cross-contamination.
• Handle, package, and store items properly.
• At all times Control time and temperature.

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Safety and Sanitation

• Proper Hand Washing
• Wet hands with running water, as hot as you can
  comfortably stand
  
• Apply soap
• Vigorously scrub hands and arms for at least 20
  seconds
  
• Clean under fingernails and between fingers
• Rinse thoroughly under running water
• Dry hands and arms with a single-use paper towel
  or warm-air hand dryer

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FAT-TOM

• Food
• Acidity
• Time
• Temperature
• Oxygen
• Moisture

Conditions that favor the growth of most
foodborne organisms
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Safety and Sanitation

• Factors in Food Quality
• Receiving and Storage
• Frozen Foods less than 0oF / -18oC
• Refrigerated Foods less than 41oF / 5oC
• Dry Goods - 50oF / 10oC to 70oF / 21oC
• Handling
• Constant protection from excessive temperature
  exposure
  
• Four hours combined exposure maximum (includes
  all factors)
  
• Protect from cross-contamination
• Cooking
• Cook to safe internal temperature

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Safety and Sanitation

• Chilling
• Take through middle of temperature danger zone
  (70oF / 21oC to 120oF / 49oC) as quickly as
  possible
  
• Chill to 41oF / 5oC in less than four hours
• Chill in small batches/quantities
• Rethermalization
• Return to 165oF / 74oC within two hours
• Holding
• Maintain above 135oF / 57oC

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Safety and Sanitation

• Flavor, Color, Texture
• Appropriate cooking method and times
• Minimize delay in removal from heat source to
  cooling unit
  
• Rapid cooling
• Small Quantities
• Thin Layers
• Do not overload cooling unit
• Appropriate container thermal conductivity of
  container
  
• Plastic insulates
• Metal is best conductor
• Package and store for protection

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Knife Skills

• Basic Safety
• A sharp knife is safer than a dull knife.
• Use the right knife for the job.
• Carry the knife by the handle, with the point of
  the blade down and the edge of the blade parallel
  to and away from your leg.
  
• The handle of the knife should be kept clean and
  dry.
  

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Knife Skills

• Basic Safety
• Use a proper grip when cutting with the knife.
• Place the fingers of the guiding hand in the
  proper position.
  
• Always cut on a cutting board or similar
  surface.
  
• Stabilize the cutting board with damp towel or
  grip-mate.
  

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Knife Skills

• Basic Safety
• Always cut away from yourself.
• Do not place a knife in sink. Clean the knife by
  hand and immediately store properly.
  
• When cleaning the blade of the knife always wipe
  the blade from the side opposite the blade.
  

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Knife Skills

• Primary Safety Rules
• Keep your mind on what your are doing!
• Do not distract others who are using a knife!

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Knife Skills

• Knife Usage
• Grip the handle of the knife in one the following
  ways
  
• With four fingers, holding the thumb against the
  side of the blade.
  
• With three fingers, index finger resting flat
  against one side of blade and thumb on opposite
  side.
  
• With four fingers, thumb firmly against blades
  back.

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Knife Skills

• Knife Usage
• Guiding Hand is the hand not holding the knife.
• Form a claw on the table top with the guiding
  hand with the thumb tucked inside the four
  fingers.
  
• Move the knife through the product with a
  downward and forward motion, being careful to cut
  fully through the item.

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Knife Skills

• Basic Knife Cuts
• Fine Julienne/Fine Allumete
• 1/16 X 1/16 X 2
• Fine Brunoise/Fine Square Allumete
• 1/16 X 1/16 X 1/16
• Julienne/Allumete
• 1/8 X 1/8 X 2 1/2
• Brunoise/Square Allumete
• 1/8 X 1/8 X 1/8

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Knife Skills

• Basic Knife Cuts
• Batonette
• 1/4 X 1/4 X 2 1/2
• Small Dice (Square Batonette)
• 1/4 X 1/4 X 1/4
• Medium Dice
• 1/2 X 1/2 X 1/2
• Large Dice
• 3/4 X 3/4 3/4

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Knife Skills

• Basic Knife Cuts
• Slice
• To cut into uniform flat cross cuts.
• Chop
• Cut into irregularly shaped pieces.
• Mince
• Chop into very fine pieces.

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Knife Skills

• Basic Knife Cuts
• Shred (Chiffonade)
• Cut into very thin strips
• Diagonal
• To slice pieces from an item on an angle of
  ninety degrees. Thickness will vary depending on
  the intended use of the item, but the thickness
  should be uniform.

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Knife Skills

• Importance of Uniform Cuts
• Appearance
• Cooking time

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Steps to Completing EffectivelyKnife Skills

• Areas Evaluated
• Consistency
• Accuracy
• Safety
• Waste

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Knife Skills