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Chapter 5 Kitchen Essentials 2
5.1 – Foodservice Equipment
Receiving Equipment
 The receiving area is the first stop in the flow of food.
 Receiving equipment:
 Receiving table/area
 ___________
 Utility cart
Storage Equipment
 Dry goods must be stored at least _____ inches off the floor on stainless-steel shelving.
 Storage equipment:
 Shelving
 Walk-in refrigerator or freezer
 Reach-in refrigerator or freezer
Pre-preparation equipment
*Knives
 See figure 5.3 on page 274 for parts of knife.
 Each knife is designed for a specific purpose.
 Boning knife – separating bone from meat
 _________ knife – all purpose
 Paring knife – peeling and trimming vegetables and fruits
 Filet knife – filet fish
 __________ ____________ – slice breads and cakes
 Use the hand not holding the knife as your guiding hand. This hand will prevent slippage and
help control the size of your cut.
 Honing is the regular maintenance required to keep knives in the best shape.
 A sharpening stone is used to grind and hone the edges of steel tools and implements.
 Use a _____ degree angle for honing and sharpening knives.
 A steel is a long metal rod that is used to remove the microscopic burrs that are created as a
knife is used.
*Hand Tools and Small Equipment
*Measuring Utensils
*Pots and Pans
*Processing Equipment: Cutters and Mixers
 Always use safety guards when using cutting machines.
 Employees must be properly trained and informed of all precautionary measures that should be
taken when operating the equipment.
 It is _______ for ___________ to use, clean, or maintain cutters.
*Steamers & Broilers
*Ranges, Griddles, Fryers, and Ovens
*Holding and Serving Equipment
5.2 – Getting Ready to Cook
Mise en Place
Getting ready to cook is called mise en place. Mise en place is French for “to put in place.”
 The goal of pre-preparation is to do as much of the ________ in _________ ___________ any
__________ in ingredient _____________.
 The basic elements of mise en place—knife cuts, flavorings, herbs and spices, and basic
preparations—are the building blocks of a professional chef ’s training.
Seasoning, Herbs, and Spices
 There are four basic types of seasoning ingredients:
 Salts
 Peppers
 Sugars
 Acids
 Herbs and spices are important ingredients used to enhance and add to the flavor of food:
 __________ are the leaves, stems, or flowers of an aromatic plant.
 Spices are the bark, roots, seeds, buds, or berries of an aromatic plant.
 _______, __________, and air all speed the loss of flavor and color.
Pre-preparation Techniques
 Basic cooking techniques in pre-preparation include:
 separating eggs
 whipping egg whites
 setting up a bain-marie
 making parchment liners for pans
 ______________
 shocking
5.3 – Cooking Methods
Heat Transfer
 Convection is the transfer of heat caused by the movement of molecules (in the air, water, or
fat) from a warmer area to a cooler one.
Dry-Heat Cooking Methods
In dry-heat cooking, food is cooked either by direct heat, like on a grill, or by indirect heat in a closed
environment, like in an oven.
 Broiling is a rapid cooking method that uses high heat from a source located above the food.
 Examples of foods:
 Grilling is excellent for cooking smaller pieces of food.
 Examples of foods:
 Roasting and baking are techniques that cook food by surrounding the items with hot, dry air in
the oven.
 Examples of foods:
 Griddling is cooking a food item on a hot, flat surface (known as a griddle) or in a relatively
dry, heavy-bottomed fry pan or cast-iron skillet.
 Examples of foods:
 The sautéing method cooks food rapidly in a small amount of fat over relatively high heat. The
fat adds to the flavor.
 Examples of foods:
 Stir-fry is a cooking method closely related to sauté. Like sauté, it is a quick-cooking, dry-heat
method.
 Examples of foods:
 To pan-fry food, cook it in an oil over less intense heat than that used for sautéing or stirfrying.
 Examples of foods:
- To deep-fry food, bread or batter coat it, immerse (completely cover) it in hot fat, and fry it
until it is done.
o Examples of foods:
Moist-Heat Cooking Methods
Moist-heat cooking techniques produce food that is delicately flavored and moist, which can be served
as a separate course or used as a sauce base.
 When simmering, cook food between 180°F and 200°F. The food is completely submerged in
a liquid that is at a constant, moderate temperature.
 Examples of foods:
 When poaching, cook food between 160°F and 180°F. The surface of the poaching liquid
should show some motion, but no air bubbles should break the surface.
 Examples of foods:
 Blanching is a variation of boiling. When blanching, partially cook food and then finish it later.
 Examples of foods:
 Steaming is cooking food by surrounding it in steam in a confined space such as a steamer
basket, steam cabinet, or combi-oven. Direct contact with the steam cooks the food.
 Examples of foods:
Combination-Cooking Methods
When the best method for preparing certain food is a combination of dry-heat and moist-heat cooking
methods, it is called combination cooking.
 In braising, first sear the food item in hot oil, and then partially cover it in enough liquid to
come halfway up the food item. Then cover the pot or pan tightly and finish the food slowly in
the oven or on the stovetop until it is tender.
 Examples of foods:
 When stewing, first cut the main food item into bite-sized pieces, and either blanch or sear
them. As with braising, cook the food in oil first, and then add liquid. Stewing requires more
liquid than braising. Cover the food completely while it is simmering.
 Examples of foods:
Sous Vide
 Sous vide is a method in which food is cooked for a long time, sometimes well over 24 hours.
Sous vide is French for “under vacuum.”
Determining Doneness & Plating
 There are two important qualities that cooks look for to determine a product’s doneness:
 Has it achieved the desired texture?
 Has it reached the minimum internal temperature it needs to be safe?
 ____________________ is the amount of an item that is served to the guest.
 Plating is the decision about what serving vessel will be used to present the product as well as
the layout of the item on the plate or in the bowl and the garnishing of the item.
 Garnish enhances the food being served.
5.4 – Cooking and Nutrition
Healthy Diets
 A healthy diet:
 Emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk
products
 Includes ________ meats, poultry, fish, beans, eggs, and nuts
 Is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars
Vegetarian Diets
A vegetarian is a person who consumes no meat, fish, or poultry products. There are different types of
vegetarians:
 A _________ follows the strictest diet of all and will consume no dairy, eggs, meat, poultry,
fish, or anything containing an animal product or byproduct, including honey. They consume
only grains, legumes, vegetables, fruit, nuts, and seeds.
 A lacto-vegetarian consumes all the vegan items plus dairy products.
 An ovo-vegetarian consumes all vegan foods plus eggs.
 A lacto-ovo-vegetarian consumes all the vegan items plus dairy products and eggs.
Dietary Guidelines for Americans
 The Dietary Guidelines for Americans 2005 is a document published jointly by the
Department of Health and Human Services and the USDA.
 Total fat intake: Less than _____% of total calories
 Sodium intake: Less than 2300mg (approximately 1 teaspoon salt) per day
 Cholesterol intake: Consume less than 300mg per day
Nutrition Labels
 Each nutrient on the panel is reported as a percentage of Daily Values (DV).
 The DVs are provided in percentages based on a ________-calorie diet.
 The mandatory components on the Nutrition Facts label are:
 Serving size and servings per container
 Total calories and calories from fat
 Total fat and saturated fat
 Trans fat
 Cholesterol
 Sodium
 Total carbohydrate, dietary fiber, and sugars
 Protein
 Vitamin A, vitamin C, calcium, and iron