eq meal preparation
DESCRIPTION
bread and pastry grade 9TRANSCRIPT
MEAL PREPARATION
INVOLVES:
1. Mise-en-Place2. Food Preparation
/Cooking3. Portioning and Plate
Presentation
4. Serving/Packaging
Mise en Place
Mise en place means to put everything in its place and involves all the preparation before the actual cooking takes place. To organize and prepare your food is the most essential part of any job in the kitchen:
1. Yourself by using PPE (Personal Protective Equipment)2. Facilities (light, water and gas)3. Equipment (stove, gas range and oven)4. Tools (measuring , cutting, cooking, baking
and special tools)5. Ingredients (cutting, measuring, pre-
cooking)
INGREDIENTS
MENU BUILDING
1. Hot Meals1.1 Soups1.2 Main Course1.3 Vegetable Side Dish1.4 Starch Dish
2. Cold Meals2.1 Appetizers2.2 Canapes2.3 Salads and Dressings2.4 Sandwich
3. Desserts3.1 Hot desserts3.2 Cold Desserts
COOKING METHODS
Classification:I. Dry Heat
- heat is conducted without moisture by hot air, hot metal, radiation, or hot fat
II. Moist Heat-heat is conducted to the food product
by water or water-based liquids
MOIST HEAT METHODS
Boil - cook in a liquid that is bubbling rapidly and is greatly agitated.
Poach - cook in a liquid, usually a small amount, that is hot but not actually bubbling
Simmer - cook in a liquid that is bubbling gently Blanch - to cook an item partially and briefly, in water
I.Item in cold water -> boil -> simmer -> plungein cold water = dissolve blood, salt or impurities from meat and bones
II. Item in boiling water -> cold water = set color and destroy harmful enzymes in vegetables or to loosen skin for peeling
Steam - to cook foods by exposing them directly to steam
Braise - to cook covered in a small amount of liquid
DRY HEAT METHOD
Roast and Bake - to cook foods by surrounding them with hot, dry air, usually in an oven Roast -> meat and poultryBake -> breads, pastries, vegetables and fish
Barbeque - cook with dry heat created by the burning of hardwood or by the hot coals of this wood
Smoke-roasting - done on top of the stove in a closed container, using wood chips to make smoke.
Broil - to cook with radiant heat from above.Grill - done on an open grid over a heat
source, which may be charcoal, an electric element, or a gas-heated element
Griddle - done on a solid cooking surface called a griddle, with or without small amounts of fat to prevent sticking
Pan-broil - like griddling except that it is done in a sauté pan or skillet instead of on a griddle surface
Sauté - cook quickly in a small amount of fat. Pan-fry - to cook in a moderate amount of fat
in a pan over moderate heat Deep fry - to cook a food submerged in hot fat Pressure frying - deep-frying in a special
covered fryer that traps steam given off by the foods being cooked and increases the pressure inside the kettle.
COOKING TERMS
Baste - To brush or spoon pan drippings or other fat or liquid over food as it cooks.
Beat - To stir or mix rapidly with a spoon, whisk, or an electric mixer
Blend - To combine two or more ingredients Bread - To coat food with bread or cracker
crumbs before cooking Caramelize - To melt sugar without burning, until
it develops into a syrup-like state. Chill - To place food in the refrigerator until it
becomes cold all the way through.
Deglaze - To swirl a liquid in a sauté pan, roast pan, or other pan to dissolve cooked particles of food remaining on the bottom
Devein - To remove the vein from the back of shrimp or the interior ribs from peppers.
Dice - To cut food into squares smaller than ½ inch. Dissolve- To stir dry ingredient/s into liquid ingredient until
the dry ingredient disappears. Dredge - To coat food lightly but completely with flour,
sugar or other substances and then shaking off excess. Drain - To pour off excess liquid by placing food in a
strainer of colander. Drizzle - To pour liquid in a fine stream over a food surface.
Dust - To sprinkle lightly with flour or sugar and then shaking off excess.
Fillet - To remove bones from fish, meat or poultry. Flake - To break food into small pieces. Flour - To lightly sprinkle or coat with flour. Fold in - To gently combine a light, delicate, and aerated
substance into a heavier mixture. Fry - To cook in hot fat. Garnish - to decorate food Glaze - To give shine to the surface of a food by applying
a sauce, aspic, sugar, or icing, and/or by browning or melting under a broiler or salamander or in an oven
Grate - To turn food into tiny particles. Grease - To rub fat or oil on the surface of a bowl, pan or
other utensil. Grill - To cook on a rack over direct heat. Grind - To run food through a processor until it is very fine
texture. Julienne - To cut food into thin, matchstick strips. Knead - To work dough with hands in a fold-and-press
motion. Marinate - To let food soak in a seasoned liquid in order to
flavor and tenderize. Mash - To crush to a soft mass. Melt - To turn solid into liquid by heating.
Mince - To cut or chop into very fine pieces. Mold - To shape food by hand, or by placing or pouring
into a decorative container. Parboil - To cook partially in a boiling or simmering
liquid Parcook - To cook partially by any method Peel - To strip, cut off, or pull away a skin or rind. Pipe - To squeeze icing through a pastry bag to make a
design Puree - To put food through a strainer, blender or food
processor to a smooth texture. Prick - To make small holes in the surface of a food
Sear - to brown the surface of a food quickly at a high temperature
Stew - to simmer or braise a food or foods in a small amount of liquid
Stir-fry - to cook quickly in a small amount of fat by tossing cut-up foods in a wok or pan with spatulas or similar implements
Sweat - To cook slowly in fat without browning, sometimes under a cover.
Shred - To cut, tear, of grate into thin strips.
Sift - To lighten or remove lumps from dry ingredients.
Skim - To remove fat or scum from the surface of a liquid.
Stir - To mix ingredients together to prevent from sticking.
Thicken - To make liquid more thick by reducing or adding a roux, starch, or eggs.
Thin - To dilute a mixture by adding more liquid. Toss - To mix lightly but rapidly by lifting and
turning ingredients. Whip - To beat rapidly and increase its volume
Sift - To lighten or remove lumps from dry ingredients.
Skim - To remove fat or scum from the surface of a liquid.
Stir - To mix ingredients together to prevent from sticking.
Thicken - To make liquid more thick by reducing or adding a roux, starch, or eggs.
Thin - To dilute a mixture by adding more liquid. Toss - To mix lightly but rapidly by lifting and
turning ingredients. Whip - To beat rapidly and increase its volume
FOOD SAFETY & SANITATIO
N
FOOD HAZARDS A food is contaminated means it contains
harmful substances that were not present originally in the food
Hazard - Any substance in food that can cause illness or injuryTypes:
1. Biological2. Chemical3. Physical
BACTERIAL GROWTHConditions for Growtho Food
Proteins – best for bacterial growtho Moistureo Temperature
Bacteria grow best at warm temperatures between 41°F and 135°F (5°C and 57°C) This temperature range is called the Food Danger Zone.
PROTECTION AGAINST BACTERIAThree basic principles1. Keep bacteria from spreading.2. Stop bacteria from growing.
Keep foods below 41°F (5°C) or above 135°F (57°C).
3. Kill bacteria. Most disease-causing bacteria are killed to a
temperature of 170°F (77°C) for 30 seconds or higher temperatures for shorter times
PERSONAL HYGIENEContamination - harmful substances not
present originally in the foodCross-contamination - transferring of
hazardous substances, mainly microorganisms, to a food from another food or another surface
Physical contamination - contamination of food with objects that may not be toxic but may cause injury or discomfort
THE FOUR- HOUR RULEDo not let food remain in the Food Danger
Zone for a cumulative total of more than 4 hours between receiving and serving.
Portioning, Plating and Presentation of Food
PORTIONING FOOD
A portion is the amount of food commodity allowed per diner. Portion control is important for presentation, consistency and costing. Too much food may make the plate look overcrowded and messy. Too little may leave the customer unsatisfied.
Courses of Menu Portion Size
Protein Dish(poultry, beef, pork, seafoods)
180-200 grams
Vegetable Buttered 60-80 grams
Potatoes 100 grams
Starch/Pasta 80-100 g
Sauce 45ml
appetizers 3 -5 pcs.
canapes 4 pcs.
Leafy saladNon-leafy
80-100 g120-150 g
Contemporary SandwichOpened faced
150-200 g120-150 g
CLASSICAL PLATING
PORTIONING
PLATING & PRESENTING FOOD
What to look for?• Shape• Color• Height• Items• Flavor• Texture
TIPS TO PLATE YOUR FOOD PROPERLY
1. Use white plates; The simple and larger one2. Plan your presentation ahead3. Rule of odds4. Wipe out spills and drips 5. Use the power of garnish
THE 5 BASIC ELEMENTS OF PLATING
1. Create a Framework Start with drawings and sketches to
visualise the plate. Find inspiration from a picture or object.
Assemble a ‘practice’ plate to work on
executing your vision.
The classical plating technique uses the three basic food items of starch, vegetables and main in a specific arrangement. A simple guide to a classical plating is to think of the plate as the face of a clock.
Main: Between 3 to 9 o’clock Starch: Between 9 to 11 o’clock Vegetables: Between 11 to 3 o’clock
PLATING FOR ASIAN DISHES
Communal Sharing is common in Asian dining. Though
challenging to plate, you can still use aesthetically pleasing garnishes and interesting bowls or containers, such as steamboats, dim sum baskets and even banana leaves, to heighten presentation.
Individual As more Asian restaurants adopt a more
modern style, smaller individual-sized servings are becoming increasingly common. When plating such dishes, adopt Western presentation techniques.
One-Dish Meals Local favourites such as Nasi Lemak are complete
meals. The starch is usually plated in the centre, topped with protein and vegetables placed around the sides. For such one-dish meals, balance the colour and texture of these dishes.
PLATING TRENDS In our previous article, we discussed the
basics of plating. Effective plating involves mastering the techniques
combined with an understanding of trends and what diners enjoy. Here is a primer on the current plating
techniques that you can interpret when creating your own plating style.
Landscape Plating Taking inspiration from landscape gardens, this
arrangement of food components is laid out flat and “landscaped”. Whether you choose a Zen garden or a tropical bloom, there are many different variations for this style of plating.
Free Form Plating Just like modern paintings, free form plating
involves placing the dish in an abstract yet intriguing set-piece on a plate. It may seem a careless at first glance, but much careful thought has gone into creating a provocative appearance
Plating with Organic Materials Organic materials such as wood, slate or
stone can be used in plating to lend a natural element to your dish. When plating with organic materials, ensure the items are cleaned and sanitised thoroughly before use
Plating with Alternative Receptacles The use of unconventional receptacles can surprise your
diners. A coffee siphon can hold the broth for a dish or a test tube can hold shots of soup. Use an airtight jar to make your dish interesting by layering sauces or suspending the main ingredient. It also helps seal in the aroma of the dish, ready to be unlocked when the diner opens the lid.
Garnishing and Plating
A GARNISH can be anything that adds visual appeal and complementary colors, flavors, or textures to the food you’re serving.To embellish a dish as a way of finishing it and making it looks appealing and pretty.
Garnishing and Plating
• "Plating food" refers to placing food on a plate in as appealing manner as possible.
Many cooks give short shrift to this concept, but let me assure you, presentation is a very important part of the dining experience because we eat with our eyes first.
Types of Food Garnishes
Herbs: spring onions, lavender springs, rosemary, fresh cilantro or flat leaf parsley
Fresh Fruits: lemon wedges, pineapple
Vegetables: Lettuce, blanched broccoli, few rings or sliced green onion
Sauces
PACKAGING
SERVING
Chinaware or Dinnerware
Show plate/Display Main Course Fish Appetizer
Soup Plate Salad Plate Bread &Butter Soup Bowl
Chinaware or Dinnerware
Sauce Plate Sauce Boat Gravy boat Steam rice bowl
Dessert plate Platter Cup & Saucer Demitasse Cup & saucer
Chinaware or Dinnerware
Consomme cup Sugar & Creamer Teacup Salt & Pepper Ashtray container Shaker
Teapot Water Pitcher Coffee Pot Food Cover Soup Tureen Chafing Dish
Clean and Maintain Kitchen
Premises
FOOD COSTING