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KITCHEN LOGISTICS
SYNERGY OF PURPOSEFUL USE OF INGREDIENTS TO CREATE DELICIOUS MEALS
Ingredients
Mindful preparation
Workspace
&
Tools
ORGANIZE YOUR KITCHEN
Essential
Used daily
Useful
Used Monthly
Unique
Used for a specific task
TOOLS THAT CUT & SHAPE
Chef Knife/Steel*
Pairing Knife*
Vegetable Peeler*
Boning Knife/Offset Serrated
Microplane
Kitchen Shears
TOOLS THAT QUANTIFY
Thermometer*
Dry Measuring cups*
Measuring Spoons*
1Qt or larger liquid measuring cup
Scale : Digital or Mechanical
TOOLS THAT SEPARATE
Colander*
Slotted Spoon*
Salad Spinner
Sieve
Fat Separator
TOOLS THAT MIX & SPREAD
Mixing bowls 9”-12”*
Wooden Spoon*
High Temp. Silicone spatula*
Whisk/spatula (1 offset)
Mortar and pestle
TOOLS THAT MOVE
Slotted Spatula*
Chef’s Fork*
12” Tongs*
2oz-10oz ladles*
Tasting Spoon
TOOLS THAT CONTAIN & OPEN
Zipper style bags*
8oz, 16oz, 32oz clear container w/lid*
Can Opener*
Corkscrew
POTS & PANS
2qt-4qt Saucepans with lids*
Saute’ Pans 8.5” – 11”*
Sautoir 11” with Lid*
Stockpot/Rondeau 4qt – 8qt
BAKING & ROASTING
Sheet Pans and Rack*
Roasting Pan & Trivet*
9” Heavy metal Loaf Pan*
11” Clear Glass Pan*
Rolling Pin
NON-ESSENTIAL BUT USEFUL
Pressure Cooker
Immersion Blender/ Blender
Food Processor
Stand Mixer
Cast Iron Grill
Slow Cooker
EQUIPMENT COSTS
Full kit (*)
RETAIL
$1250
RESTAURANT SUPPLY
$870
STOCKING YOUR PANTRY
• IODIZED SALT
• KOSHER SALT
• BLACK PEPPER COURSE
• WHOLE PEPPERCORNS
• GRANULATED GARLIC
• GRANULATED ONION
• CUMIN
• ALLSPICE
• NUTMEG
• CHILI POWDER
• ITALIAN SEASONING OR IT’S INDIVIDUAL INGREDIENTS
• HUNGARIAN/SMOKED PAPRIKA
• GROUND GINGER
• CAYENNE PEPPER
• OLIVE OIL
• BALSAMIC VINEGAR
• APPLE CIDER VINEGAR
• ORGANIC SUGAR
• DRY/CANNED BEANS
• WHOLE GRAINS
SEASONING YOUR POTS & PANS CAST IRON & STEEL
• Scour pan with steel wool, wash with water and dry
• Scour pan a 2nd time with canola oil and course salt in pan applied to a paper towel. Do not remove oil and salt
• Place pan in oven heated to 300 degrees for 30-60min
• Allow your pan to cool and wipe with damp paper towel
• Re-season as needed but generally 1 x every two months depending upon use.
PROPERLY SHARPENING YOUR KNIFE
Items needed: • Wet stone (2-3 coarseness
grades)
• Steel
• Desired knife to be
sharpened
Process:
• wet stone & knife
generously with water
• Start with coarse stone and
scour knife to a decent
edge, equal oval motions
on each side.
• Wet medium or finer
coarseness stone, repeat
oval motions until edge is
desirable.
• Use steel to finish edge
PURPOSEFUL PREPARATION
• Cook batches of grains and legumes at one time for later use in the wk with vegetable-grain medleys, or grain salads.
• Cook batches of roasted vegetables and refrigerate to use later with grains or as a side dish.
• Prepare multi-portions of salad dressings, pesto’s, stock, dry/wet marinades.
• Batch-prepare fruits and vegetables once you get home from the grocery store to have easy access later and to control portions.
• Clean out your pantry at least once a year, create a healthy menu, shop wisely i.e. buy grains in bulk
• Practice 100% utilization making stocks from scraps and composting if available.
• Always cook with several meals in mind, creating “planned-overs”.
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