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culinary 1 unit 2

The document provides an overview of food service equipment, knife skills, and the concept of mise en place. It details various kitchen tools, their purposes, and cleaning methods, as well as the operation of microwaves and the importance of knife techniques. Additionally, it emphasizes the significance of mise en place in food preparation to enhance efficiency and prevent errors.

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4 views

culinary 1 unit 2

The document provides an overview of food service equipment, knife skills, and the concept of mise en place. It details various kitchen tools, their purposes, and cleaning methods, as well as the operation of microwaves and the importance of knife techniques. Additionally, it emphasizes the significance of mise en place in food preparation to enhance efficiency and prevent errors.

Uploaded by

dparent2026
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Unit 2

Food service equipment, knife skills,


mise en place
Food Preparation Equipment
picture name purpose cleaning
Used to ____________ grate or
shave food such as chocolate, Cleaning: Careful of sharp
edges, wash in hot soapy
citrus rind or _______ cheeses. water.

Used to cut dough or _________


a counter. Can be used to ______ Cleaning: Careful of edge.
up cut food. Wash in hot soapy water.

Used to cook large amounts of


food in ___________ Cleaning: Wash in hot soapy
water.

Used to cook food, usually with


____________. Cleaning: Wash in hot soapy
water.

Used to _________ or cook a


variety of foods. Typically, not Cleaning: Wash in hot soapy
with liquid. A sauté pan has water.
______ sides. A skillet has
straight sides.

Used to measure food by


________. Cleaning depends on the
Most _____________ form of type of scale. Some parts
measurement can be washed in hot soapy
water, some can only be
wiped down.
Used as a ________________
tool to blend food. Cleaning: Some parts can be
washed in hot soapy water,
some can only be wiped
down. Be careful of the
blade.

Used to _______, grate or mix


food. Cleaning: Base needs to be
wiped down. Other parts
can be washed in hot soapy
water. SHARP BLADE!!

Used to ______ food on. Or for


food _________. Cleaning: Wash in hot soapy
water

Holds _________ ______


Cleaning: Wipe down with
hot soapy water and
sanitizer

Used to _______, store and


_______ food in. Cleaning: Wash in hot soapy
water.

Microwave cooking
How does a microwave work?
1. Magnetron tube turns electricity into microwaves
2. The microwaves are absorbed into the food molecules causing them to
__________.
3. Friction produces heat which _________ the food.
What part of the microwave oven generates the microwaves?

● _________________________
Which foods cook faster in a microwave oven?
● Microwaves are attracted to _________. Cheesy foods will cook or heat very
quickly
● Microwaves are also attracted to ________ molecules. (honey, syrups, dessert
foods will heat or cook very quickly.)
● Microwaves are attracted to _____ and watery textures such as soups
What is the safest type of container to use in the microwave?
● _________________
● _________________
● _________________
● Ceramic
● Metal is a NO NO
● If the container is _______ and ______, rather than square, food will cook more
evenly.
What is standing time?
• The amount of time ________ is allowed to sit after ___________.
• This is important because it allows the food to _______ the cooking process.
• The quantity, or volume, of food cooked will increase standing time.
• Browning does not happen in microwave cooking due to the lack of _____ _____ from
the cooking coil.
Why do some microwaves rotate the food as it cooks?
• Foods will cook more evenly if rotated during cooking.
• Another reason it is important to stir food during cooking is because food cooks from
the ______ in.
- Microwaved foods will not scorch or stick so constant stirring is not necessary, but
stirring is so important to disperse heat to the inside of the food!

Why Should Foods Be Covered While Microwaving?


• _____________ will be held in the food.
• Food will cook more ____________.
• Prevents _______________.

What would be an appropriate cover when cooking with a microwave?


•Plastic wrap
•Paper towels
•Wax paper
•Microwavable lids

Remember the Following to Prevent Burns…..


•Hot food = ___________________.
•Lift cover ________ ________ ________(steam can burn-pop corn bags)
•Piercing foods prevents __________(potatoes)

Knife skills
Types of knives
Knife type Used for Looks like
Multipurpose knife used
for: mincing, slicing, and
chopping vegetables/other
meats

Ideal for peeling fruits


and vegetables or other
small intricate work

Ideal for cutting through


foods with a hard exterior
and soft interior (bread)

The guiding Hand


● The __________ hand, the hand not holding the knife, is used to hold the object
being cut. This is done to prevent food from _______________ as you cut it. It
also makes it easier to ____________ the size of the cut or slice you are making.

Guidelines for knives


● Keep knives _____________ – cuts more evenly with less force, it’s safer
● Use a knife only for it’s _____________ purpose
● Keep the handle clean and dry
● If a knife is dropped, ____________ back and let it fall
● _________ safely

To start:
● Begin by ________ off your food: cooks more uniformly and looks nicer!
○ Step 1: Cut off both ________.
○ Step 2: Square off the ___________ of the object to for a rectangle

The Basic Types of Cuts


1: batonnet

● The measurement is _______ by_________ by ____________ long

2: julienne

• The julienne is the smaller version of the batonnet.

• ___________ Julienne = 1/8” by 1/8” by 2 1⁄2” long

3: rondelles

• Rondelles are a _____________ vegetable, such as a carrot or cucumber, cut


____________.

4: chiffonade

• The chiffonade cut is used for _________ vegetables and herbs. The result is a fine
__________, often used as a ___________ or bed.

Step 1: Stack the leaves

Step 2: _______ the leaves

Step 3: Place the stack of leaves down onto a cutting board. Roll theleaves up
__________.

Step 4: Make ________ cuts through the roll.

Step 5: ____________ the strips.

6: Dice

• Take the batonnet cut, and cross-cut it horizontally into equal sided cubes.

• The technical measurements for dice:


– Large dice = 3⁄4” cubed

– Medium dice = 1⁄2” cubed

– Small dice = 1⁄4” cubed

7: brunoise

● ____ x ______ x _____


8: Diagonal
● Cut on a 45 degree _________, ¼” thick

Mise En Place and Food Terms

Mise En Place:

1. Definition: To put in __________.

2. Why is it important?

● Saves ________ by having everything ready to combine.

• Eliminates the chance of culinary ___________ that occur from lack of ___________

• Save _______ on counters.

How to practice Mise En Place:

Step 1: Read the _____________ recipe. What do you need to make this product?

Step 2: Prepare your __________ _________.

Step 3: prepare the _____________.

Step 4: Gather ______________.

Step 5: prepare ______________.

Step 6: Begin cooking. _________ as you go.

Recipe 1 Title: _____________________________________________________________

Mise en Place: Draw and label mise en place stations based on your recipe.

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