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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)