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Sanitation & Setup & Knife Cuts

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Classroom Policy Proper uniform and grooming is required daily. Absenteeism and tardiness will be handled according

to school policy as outlined in the student handbook. A professional attitude and positive demeanor should

be expressed at all times. It is mandatory to attend the class meal period. There is no smoking while class is in session. No outside food or beverages are allowed in class. Unless documented food allergy prohibits, students

are required to participate in all product tasting.

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Ten Commandments for a Chef

1. Practice punctuality every day of employment.2. Practice perfect sanitation under any and all

circumstances.3.Practice patience and politeness.4. Practice the art of continuing your education.5. Practice teamwork at ALL times.6. Practice accepting responsibility.7. Practice creating atmosphere free of argumentation

and tension.8. Practice conservation of energy, materials, and

foodstuff.9. Practice the production of high quality products.10. Practice honesty and straightforwardness.

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HACCP (Hazard Analysis Critical Control Point)

HACCP- Seven Principle Steps

1. Identify hazards and assess their severity and risks.

2. Determine critical control points (CCP) in food preparation.

3. Determine critical control limits (CCL) for each CCP identified.

4. Monitor critical control points and records data.

5. Establish effective record keeping system to document HACCP system.

6. Establish procedures to verify that HACCP system is working.

7. Take corrective action whenever monitoring indicates a critical limit is exceeded.

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Mise En PlaceEverything in Place

A state in which you are ready to begin work and:

The Recipe was Read and Understood.

All Your Ingredients are Available.

You Have all Tools and Smallwear Needed.

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Work Station

Cutting Board•Wet Towel Underneath

•Unpeeled Vegetables•Peelings / Scraps•Wash, Peel, Wash

•Peeled Vegetables•Finished

Cut Vegetables

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Safety and Sanitation

Kitchen Safety Clean spills immediately Keep work area clean and dry Damp towel under cutting board Assume all pots are hot, use dry towels Carry only what you can handle Do not leave sharp items in the sink

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Sanitation

Conditions for Bacterial Growth Food Acidity/Alkalinity Time Temperature Oxygen Moisture

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Sanitation

Temperature Danger Zone (TDZ) 41°F - 140°F

Hazard Analysis Critical Control Points (HACCP)

Cross Contamination

Sources of Food Contamination

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Sanitation

Thaw frozen foods safely

Hold food at proper temperatures

Reheat to proper temperatures

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Kitchen Safety

Clean spills immediately Keep work area clean and dry Use a damp towel under the cutting board Assume all pots are hot, use dry towels Carry only what you can handle Never place knives or other sharp items in

the sink

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Knives

French knife All purpose

Paring knife Garnish, decorative,

peeling

Vegetable peeler

Boning knife Separating muscle from

bone or other muscle

Steel Honing

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Knives

Parts Point Tip Cutting edge Back/Spine Bolster Tang Handle

Heel Rivets

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Knife Alloys

Carbon Soft Easy to sharpen Pits, rusts, stains

High Carbon Fairly easy to

sharpen Tends not to rust

Stainless Steel Hard Difficult to sharpen Durable

Super Stainless Steel Very hard Craftsmanship, balance &

comfort often reduced

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Heat Transfer

Conduction: Direct exchange of heat by food touching a hot surface.

Convection: The exchange of heat through a liquid or gas.

Radiation: Heat transferred by waves of energy

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Vegetable Cuts

Brunoise 1/8” Dice

Macedoine ¼” Dice

Parmentier ½” Dice

Julienne 1/8” x 1/8” x 1½- 2”

Mirepoix Rough chop of mixture

of vegetables. Size depends on use.

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Proper Feet Placement

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Weights and Measures

Measures (Volume) Volume is the space that something takes up

1 gallon = 4 qt = 8 pt = 16 c = 128 fl. oz1 quart = 2 pt = 4 c = 32 oz1 pint = 2 c = 16 fl. oz1 cup = 8 fl. oz1 tablespoon = 3 tsp1 fl. oz = 2 T = 6 tsp

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CONVECTION - INDIRECT HEAT IN MOTIONOVEN (FAN) BOILING / SIMMERING

CONDUCTION – DIRECT STOVE TOP SAUTE

RADIATION – INDIRECT RADIANT HEATBROILER GRILL MICROWAVE

Transfer of Heat

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MOIST HEATBOILING - SIMMERING - STEAMING

DRY HEATBAKING - ROASTING - SEARINGSAUTEEING

COMBINATION ( MOIST & DRY )STEWING - BRAISING

Cooking Methods

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Cooking Methods

Dry Dry with oil Moist Combination

Roast Sauté Poach

(150-185)

Braise

Bake Shallow Fry Simmer

(185-200)

Stew

Grill Pan Fry Boil (212)

Broil Deep Fat Fry Steam (212+)

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Cooking Methods

Moist Cooking Methods Boiling

212°F at sea level Simmering

185°F to 200°F at sea level

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CONDUCTION / CONVECTION TRANSFER OF HEAT

MOIST COOKING METHOD ( LIQUID MEDIUM)

FEW FOOD PRODUCTS REQUIRE BOILING

A RAPID CONVECTION MOVEMENT TAKES PLACE DURING THE BOILING PROCESS. AS A RESULT, PRODUCTS MORE RESILIENT TO SUCH MOVEMENT ARE COOKED BY THIS METHOD.

Bouillir - To Boil212° F (Sea Level)

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BOUILLIR - TO BOIL : continuation

PRODUCT IS USUALLY COMPLETELY SUBMERGED IN THE LIQUID.

WATER, MILK, STOCK, AND COURT-BOUILLON ARE THE MOST COMMON LIQUIDS USED

AS A MEDIUM.

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CONDUCTION / CONVECTION

MOIST HEAT COOKING METHOD

SLOW MOVEMENT OF LIQUID

ADVANTAGES OVER BOILING LESS SHRINKING LESS EVAPORATION LESS BREAKUP OF FRAGILE FOOD,

i.e.-FISH

Mijoter – To Simmer185° F - 200°F (Sea Level)