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HRIM489: Kitchen Packet

Terms in this set (159)

responsible for preparing vegetable accompaniments and expediting the food orders. Communicates to the kitchen staff verbally in three stages: Order/Fire/Pick-Up. Key communication link between the dining room and the kitchen

responsible for preparing sautéed items from menu

responsible for preparing the sauces for menu items

known as roundsman/works where needed

Food borne illness

disease that is carried or transmitted to people by food

Outbreak of food borne illness

incident in which two or more people experience the same illness after eating the same food. Outbreaks generally cost restaurant owners between $70,000 and $200,000 per outbreak

presence of harmful organisms or substances when consumed cause illness, injury, or death

3 types of contamination

Biological, Chemical, and Physical

pathogenic microorganisms in the form of Viruses, Bacteria, Parasites, and Fungi

leading cause of food borne illness, specifically Norovirus. They are tiny organisms that invade the living cells of a host and multiply by taking over the host's genetic material. A ... does not need the host to survive only to multiply. They can survive by just laying on food or food contact surfaces.

Norovirus/Hepatitis A

(food handlers with feces on hands) Wash hands.

most can be controlled by keeping foods out of danger zone. Pathogenic ... are the type which can cause food borne illness. There are also good ..., the kind that aid in digestion such as the type found in yogurt and cheese

Pathogenic bacteria: Bacillus cereus

Pathogenic bacteria: Listeria

found in soil, water, and plants

Pathogenic bacteria: E-coli

found on the outer skin and intestines of cattle

Pathogenic bacteria: Clostridium perfringens

Pathogenic bacteria: Botulism

anaerobic, improperly canned foods, garlic & oil mixtures

Pathogenic bacteria: Salmonella

Pathogenic bacteria: Shigella

contaminated water from feces, flies

Pathogenic bacteria: Staphlococcus aureus

(human hair, nose, throat and infected cuts) Wash hands

Pathogenic bacteria: Vibro

shellfish harvested from contaminated waters

tiny organisms that depend on nutrients from a living host to survive. Illness from ... are not as common as those caused by Viruses and Bacteria

pathogens that spoil foods and only sometimes make people sick. You can generally tell when foods have mold on them. Foods that are yeast spoiled have an alcohol smell and taste

Fungi: Molds/Yeast

grow in acidic foods with little moisture

Biological Toxins

seafood, mushroom, and plant toxins can all cause food borne illness. The only way to prevent this type of food borne illness is to buy product from a reputable supplier

Naturally Occurring; Fish Toxins (ciguatera and scombroid poisoning and plant toxins). Added ...; pesticides, additives, preservatives, toxic metals, and food service chemicals

Glass, toothpicks, non-edible garnishes, metal shavings, nails, staples, etc.

Time and Temp. Abuse

occurs anytime potential hazardous food is exposed to the temperature danger zone (41 t0 135 degrees) for more than 4 hours. Exposure time accumulates during each stage of handling, from the receiving dock through preparation, to the time it is cooked. It continues as the food is held for service, cooled, and reheated

Potentially Hazardous Food

Foods that are generally high in moisture content, protein, and of neutral ph. Include; meat, fish, poultry, dairy, cooked rice, beans, potatoes, sprouts, tofu, garlic and oil mixtures, and sliced melons

Internal Cooking Temp for PHF's: Fish

Internal Cooking Temp for PHF's: Pork

Internal Cooking Temp for PHF's: Eggs

Internal Cooking Temp for PHF's: Ground Beef

Internal Cooking Temp for PHF's: Poultry

Internal Cooking Temp for PHF's: Reheated Foods

Person in Charge

individual in the establishment who is certified by the state in food safety policies and procedures for that state

natural digestion of milk

6 steps to cheese making

1. Starter is added to milk. Starter is added to begin the process of converting the milk sugar into lactic acid. 2. Rennet is added to the milk when the optimum PH level is reached. 3. Curds will set and then they are cut. This releases the whey. 4. They whey is drained (the amount depends on the type of cheese you are making, hard cheeses are dryer to begin with). 5. The curds are placed into molds and pressed. 6. Fresh cheese is sent to market and aged cheese is put in cellar at a specific temp and humidity.

digestive enzymes in a cows stomach (curdle powder). Most cheese makers use calf ... It is liquid ... made by soaking diced calves stomach in water

to restore/derived from the French word restaurer. began opening in Paris. First ... ro open was Monsieur Boulanger 1765

Careme and Grand Cuisine

early 19th century; lg restaurants been to open serving meals reminiscent of aristocrats. Antonin .../master of this cuisine. Dozens of courses elaborately and intricately prepared and heavily sauced.

Escoffier and Classic Cuisine

late 19th century. One of the finest restaurants of the time was at the Savoy Hotel under direction of Cesar Ritz and Auguste ... Refined the Grand Cuisine of Careme and created this type of cuisine. Simplified some of the elaborate preparations and reduced Caremes classification of sauces from hundreds into 5 families of sauces. Developed the Brigade system in the restaurant

way of staffing a kitchen so that each worker is assigned a set of specific tasks to produce menu items. Tasks are related by cooking method, equipment, and type of food being produced

Fernand Point and Nouvelle Cuisine

simplified Classic Cuisine. Did not use sauces to distract from main ingredient in a dish. Each dish should have a dominant ingredient with simple garnishes.

Michelle Guerard

student of Point and pioneer of Nouvelle Cuisine. Philosophy was based on the rejection of overly rich complicated preparations. Emphasized healthy eating. Nouvelle cuisine did not last long as chefs with less talent simply abandoned all traditional techniques in more of an experimental cuisine

Alice Waters and New American Cuisine

Chez Panisse (community kitchen)/Berkley California. Rejection of processed and packaged foods. Was looking to recreate French counter cooking in the bistro style. Created a bond between chef and farmer. Fresh local ingredients, simply prepared was and still is her mantra. Tower's influence on the menus at Chez Panisse blossomed into what we know today as ..., the freshest ingredients simply prepared using classical techniques

Immigration act of 1965/Influx of Asians into America. Brought their culinary heritage with them. American chefs began using some of the Asian ingredients blending with local ingredients. In mid 80's New American cuisine + Asian Influence = ... (East meets West). Has now defined itself as the blending of one cuisine with ingredients and flavors from another. Other common names are Multicultural Cuisine and Cross-Cultural cooking

mid to late 90's. Food Television Network. Years ago a chef was known for the establishment he worked at; chef of the Four Seasons, The Ritz Carlton, Commanders Palace etc. Today it is the chef who is famous. The beginning of the 21st century is the time of ... restaurant expansionism. Many of these chefs have multiple restaurants in cities around the country and the world. Their day is filled with publicity agent meetings, cookbook signings, cooking demonstrations and television appearances. Most spend very little time in kitchens of their restaurants

Molecular Gastronomy

application of science and physics to culinary practice. Main goal is to provide unexpected contrasts of flavor, temp., and texture to guests, using science based equipment and food ingredients that are more on the lines of the elements in food to help attain this goal i.e., calcium chloride, sodium alginate, soy lecithin, liquid nitrogen, etc.

Dry Heat Cooking

usually used on better grades of meat since they have less connective tissue than lower grades of meat

Moist Heat Cooking

breaks down connective tissues of meat. Also used when no color is desired on the finished food product

Combination Cooking

used to break down the connective tissues in meats and add color to the finished product

Dry Heat Cooking: Roasting

cooking uncovered in the oven with little or no added liquid

Dry Heat Cooking: Baking

same definition applies to ... which applies to roasting but we are usually referring to smaller cuts of meat, fish, poultry, egg dishes, breads, pastries

Dry Heat Cooking: Grilling and Broiling

cooking of food, usually upon grill bars, by radiant heat. Heat source for ... is located below the grill bars and for broiling it is above the grill bars

Dry Heat Cooking: Sauteing

French verb meaning "to jump". Items are placed in hot pan with little oil and browned on both sides. Food product and fat are removed from the pan and a liquid is added, the liquid is usually wine or spirit. Process of adding liquid to pan is called deglazing. Deglazing process picks up the little particles of food which are stuck to bottom of pan, these particles are called Fond. Liquid is then reduced (boiled until nearly evaporate) which concentrates its flavor. Then a stock is added to the reduction and simmered to create a flavorful sauce. Food product can be added back to sauce to reheat but should never be boiled

Dry Heat Cooking: Deep Frying

to completely submerge food in hot fat

Moist Heat Cooking: Poaching

cooking of foods in a liquid that is just below the boiling point, generally at temps between 160 and 180 degrees

Moist Heat Cooking: Simmering

cooking of foods in a liquid at temps between 185 and 205 degrees

Moist Heat Cooking: Boiling

cooking of foods in a liquid at 212 degrees. Pasta and Potatoes are among the only types of food which are truly boiled.

Moist Heat Cooking: Steaming

cooking of food by ... usually under pressure. ... carries a great deal of energy, many times the amount in boiling water, and is an extremely efficient heat transfer medium

Combination Cooking: Braising

cooking of foods using both dry and moist heat cooking. Food are usually larger cuts of meat that are browned in a small amount of fat in a ... pan (dry heat) with or without veg and then liquid added (moist heat), usually a combination of wine and stock, to cover the meat by at least half. The pan is then covered and finished in the oven at a low temp until cooking is complete. Excellent cooking method for large pieces of meat that contain ample quantities of connective tissue

Combination Cooking: Stewing

same definition applies to ... which applies to braising but referring to smaller cuts of meat

liquid obtained by simmering bones and veg in water

categories of stock

1. Brown or Beef Stock (Fond Brun). 2. Chicken Stock (Fond de Volaille). 3. Fish Stock (Fond de Poisson). 4. Neutral or White Stock (Fond Blanc). 5. Veg Stock

Method of Preparation Brown Stock

1. Bones are first cut into pieces then roasted in an oven to obtain a brown color and a rich flavor. 2. A mirepoix of veg is cut and sautéed in a kettle or large stock pot with a little oil until they are well caramelized. 3. Red wine is added to the stock pot of veg after caramelization. Known as deglazing, the wine added to the pot loosens up all the little particles of browned veg that are stuck to bottom of pan which are then incorporated into the stock. (These little particles are known as fond). 4. Then the bones are carefully added to the stock pot and the roasting pan the bones were on also is deglazed with red wine or water and added to the stock. 5. Water is now added to the stock pot to cover bones. 6. Tomato product, herbs, and mushroom peelings are added to the stock as available. 7. Stock is simmered for at least 8 hrs. 8. Stock is then strained and cooled in a water bath

Method of Preparation : Chicken or White Stock

1. Preparation differs from brown stock in that the bones and veg are not browned and deglazing does not take place. 2. Tomato product is not added. Cooking time is same for white stock but reduced by half for chicken stock

Method of Preparation: Fish Stock

1. Method differs slightly from that of beef, chicken, or neutral stock. Bones and veg are first Sweated or Smothered in white wine and bouquet garni for approx. 10 min. Then water is added to cover the bones and the stock is simmered for only 45 min.

Mirepoix of Vegetables

consists of 50% onion, 25% carrot and 25% celery

fresh herbs and veg tied together with a string used to flavor stocks and stews. String makes it easy to remove the flavoring agents after cooking.

French word for broth

combination of water, lemon juice, white wine, parsley stems, and pepper corns that are brought to a boil and then reduced to just under a simmer commonly used to poach fish

process of releasing food particles, which are stuck to bottom of a roasting or sauté pan, by addition of water, wine or another liquid. These particles are then incorporated into the sauce or stock

bottom, base or stock. Particles left on bottom of a pan which foods have been cooked

syrupy liquid obtained by the reduction of a stock. Typically 5 gallon of stock reduced to about 2 quarts will yield a good ...

3 types of glace

1. Meat Glace (glace de Viande). 2. Chicken Glace (Glace de Volaille). 3. Fish Glace (Glace de poisson)

Common Thickening Agent: Roux

equal parts of melted fat (usually butter) and flour mixed to consistency of moist sand and cooked no less than 10 min. Brown ... is a ... than is made with brown flour (flour that is baked on a sheet pan in oven until browned evenly) and brown butter or beurre noisette (butter that is melted and then allowed to gently cook until a nutty aroma is achieved). ... is then slowly cooked to a deep brown color

white heart of the corn kernel that is ground to a silken powder. The starch must be mixed with a cold liquid before it is added to the product to be thickened. Ratio is approx. one part start to two parts liquid

starch obtained from the roots of various plants in tropical regions, mainly West Indies. Used in same manner as cornstarch

mixture of flour and water used in same manner as cornstarch. Tends to cause lumps in finished product so staining is usually necessary after thickening

used in same manner as cornstarch. Found in certain types of seaweed from Japan

three parts cream to one part egg yolk. Mixture is tempered not the product for thickening. Must be careful not to boil product after adding it to prevent curdling

combination fo 4 parts whole softened butter to 3 parts flour. Mixture is rolled into little balls and added to a sauce just prior to service

fluid dressing used to enhance meat, fish, poultry and desserts

5 Mother Sauces

1. Espagnole 2. Veloute. 3. Bechamel 4. Tomato. 5. Hollandaise

Mother Sauce: Espagnole

(brown sauce) brown stock thickened with a brown roux and simmered for an hour

Mother Sauce: Veloute

chicken, fish or neutral (White) stock thickened with a blond roux and simmered an hour

Mother Sauce: Bechamel

milk thickened with a blond roux and flavored with an Onion Pique and simmered for an hour

Mother Sauce: Tomato

cooked ... produced with water and seasonings and simmered for an hour

Mother Sauce: Hollandaise

emulsion of clarified butter and egg yolk seasoned with lemon juice

1. Demi Glace. 2. Mayonnaise

Mother Sauce: Demi Glace

half brown sauce and half brown stock reduced by half

Mother Sauce: Mayonnaise

cold emulsion of egg yolk and oil

collective name for all domesticated oxen

Cattle Classifications: Steer

male cattle castrated prior to maturity and raised for beef production

Cattle Classifications: Calves

young male cattle or female cattle

Cattle Classifications: Bulls

male cattle not raised for beef production

Cattle Classifications: Heifer

young female cattle before their first calving

Cattle Classifications: Cow

female cattle after their first calving, principally raised for milk and calve production

Cattle Classifications: Stag

male cattle castrated after maturity, principally used for dog food

Hindquarter: Short Loin

located directly behind the rib. Contains several fabricated cuts which are among the most tender and most expensive cuts available. Produces T-Bone, Porterhouse, Filet Mignon, and N.Y. Strip steaks

type of fat that remains liquid at room temp

fats and oils. Made up of one molecule of glycerol with three fatty acids attached

can be saturated or unsaturated. Chain of carbon atoms with hydrogen atoms attached

contain a single bond between its carbon chain and two attached hydrogens at each carbon. Have been linked to heart disease by raising LDL cholesterol (bad) in the blood

Unsaturated fats

fatty acids with points along the carbon chain where there are missing hydrogens. These are called points of unsaturation, where the carbons in the chain form double bonds with one another

Hydrogenated fats

mono and polyunsaturated fats which have undergone a chemical process by which hydrogens are added to reduce the number of double bonds making the fats more saturated and stable

by product of the process of partially hydrogenating fat

manufacturers ... to raise the smoking point and give the product an extended shelf life preventing it from becoming rancid

all oil will turn ... by natural oxidation and decomposition. Unrefined oils turn ... much faster than refined oils. Any oil which is brought to its smoke point becomes ... You can tell oil has become ... by the off odor, bitter taste and increased viscosity

extra virgin olive oil

graded by the acid content in the olives not the first pressing. Less than 1% acid is considered to be ... The color and tastes differences of ... have to do with the type of olive tree and the growing climate

its name until 1974 was Rapeseed oil, from the rape plant which is a member of the mustard family. Makes up 1/3 of the worlds total cooking oil market

naturally contains a very high percentage of Euric Acid and was used in WWI as the source for mustard gas (blistered the skin and lungs)

fruit of the cocoa tree. Neutral soil, tropical climate, 50% shade. Indigenous to the Americas, the Amazon. Most coco beans today are harvested in Wester Africa. Relies on ancient methods in the field and modern technology in the processing plants

chocolate goes through a process of precise heating and cooling to evenly distribute the coco butter creating a shiny hardened appearance which melts at approximately 98.6 degrees

white powder layer that forms on chocolate when the coco butter separates

sugar in the chocolate crystallizes and the chocolate becomes lumpy. Usually from having a few droplets of water get into chocolate that is being melted. There must be a minimum of 1 tbsp. of water per ounce of chocolate to keep this from happening

boneless chicken breast with the first wing bone attached

menu on which each food and beverage item is listed and priced separately

protein found in egg whites

foods cooked so they are firm to the bite, (literally "to the tooth")

four parts softened butter to three parts flour mixed and rolled into little balls, used to thicken sauces just before service

partially cooking a food product in boiling water or hot fat

foods cut into cubes of 1/8 x 1/8 x 1/8 in

finely slice or shred leafy veg

fine cone shaped mesh strainer

refers to simmering whole butter until the milk solids have evaporated from the fat

to roughly chop, usually referring to tomatoes

transfer of heat from one item to another through direct contact

transfer of heat caused by the movement of molecules in air, water, or fat

meat or poultry slowly cooked and preserved in it's own fat

sauce made form a puree of fruit or veg

liquid added to a sauté pan to dissolve cooked food particles which are stuck to the bottom of the oan

to add an ingredient to a soup or sauce after cooking is complete

bottom, base or stock. The particles which are stuck to the bottom of a sauté pan after cooking food

rich blend of chocolate and heavy cream

work area where cold food is produced

glace d' viande

dark syrupy meat glaze made by the reduction of veal stock

Hazard Analysis Critical Control Points

hand held slicing device with an adjustable blade

small, round cut of meat or fish

refers to preparation and assembly of all necessary ingredients and equipment needed to produce a dish (literally "everything in its place")

finish a sauce with whole butter

consistency of a sauce which will coat the back of a spoon

whole peeled onion, sliced in half with bay leaves attached with whole cloves

small, ceramic, ovenproof dish

to cook a stock until it's quantity decreases by evaporation. Its flavors will concentrate and its consistency will thicken

cooked mixture of equal parts butter and flour with consistency of moist sand. Used to thicken soups and sauces

chef who is second in command and reports to executive chef (literally "under chef")

1 to 1 1/4 oz of juice

3 to 3 1/2 oz of juice

consistency of a sauce which will coat the back of a spoon

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