CA1- Ch 5- Notes

© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF)
and published by Pearson Education, Inc. All rights reserved.
Chapter 5
Kitchen Essentials:
Part 2—Equipment
and Techniques

Flow of Food--Equipment
5.1 Chapter 5 | Kitchen Essentials: Part 2—Equipment and Techniques
Receiving Receiving table/area and scales to check food product quality and
quantity.
Utility carts to carry food cases to storage.
Storage Refrigerators and freezers (walk-in or reach-in). Refrigerators - 32
to 41 °F ; Freezers- -10 to 10 °F
Shelving for dry goods must be at least 6 inches off the floor and
stainless-steel.
Pre-preparation Knives, hand tools and small equipment, measuring utensils, &
pots and pans
Food Prep Cutters and mixers, steamers, broilers, ranges, griddles, and
fryers, & ovens
Holding and
Serving
Bain-marie, carbonated beverage machines, chafing dishes,
coffee/espresso machine, food warmer/steam table, hot box/hot
holding cabinets, ice machine, tea maker, speed racks

Knives & Knife Care
• A good knife is made of stainless steel
because it is very durable and stays
sharp for a long time.
• A knife has two main parts, the blade
and the handle.
• The blade is made of metal and is
either forged (single piece of heated
metal that dropped into a mold and
then struck with a hammer) or
stamped (cutting blade shaped pieces
from sheets of milled steel).
The blade of the knife has
several parts:

Types of Knives
Knives
Boning Knife used to separate raw meat from the bone. The blade is thin, flexible
and shorter than a Chef’s knife, about 6 inches.
Chef’s All purpose knife for chopping, slicing, and mincing all types of foods. Blade
is 8 to 14 inches long and tapers to a point.
Cheese A thinly shaped utensil used to cut through hard or semi-textured cheeses.
Cleaver Heavy, rectangular knife to chop all kinds of food, from vegetables to meat,
also used to cut through bones.
Fillet A thin, flexible blade for cutting fish fillets. A shorter knife, ~ 6 inches.
Oyster A short, stubby knife with a pointed tip for shucking (opening) oysters.
Paring Used to trim and skin vegetables and fruits, small knife with a sharp blade,
only 2 to 4 inches.
Santoku A general purpose kitchen knife with a 5 to 7 inch blade length. Designed
for full blade use.
Serrated A long, then serrated (saw-like, up and down blade) blade to slide bread and
cakes.
Slicer Used to slice cooked meats, blade can be as long as 14 inches.
Tourne’ Similar to paring knife, has curved blade for cutting curved surfaces of
vegetables.

Knives & Knife Care (cont.)
 Honing is the regular maintenance required to keep knives in the
best shape.
 A sharpening stone is used to grind and hone the edges of steel
tools and implements.
 A steel is a long metal rod that is used to remove the microscopic
burrs that are created as a knife is used.
 When sharpening, the blade is held at a 20-degree angle to a
sharpening stone.

Hand Tools and Small Equipment
• Small hand tools and small
equipment are called
smallware.
• Hand tools are designed to aid
in cutting, shaping, moving, or
combining foods. Many are
used for a specific task.

Measuring Utensils
Measuring utensils are widely used in restaurant and
foodservice kitchens to measure everything from spices to
liquids to dry goods like oats, grains, sugar, and flour. They can
also measure temperature.
Volume measures
Bimetallic stemmed
thermometer

Scales
• Balance Scale/Baker’s Scale
• Weighs dry or moist ingredients
by balancing one side of the scale
using weights with the ingredient
amounts on the other side of the
scale.
• Digital (electric) scale
• A precise scale used to measure
weight. A digital display will show
weight, usually in grams or
ounces.
• Portion Scale
• A scale used from ¼ ounce to 1-2
pounds.
8

Pots and Pans
• Pots and pans are called
cookware. They are available in
many shapes and sizes and are
made of a variety of materials,
such as copper, cast iron, chrome,
stainless steel, and aluminum, with
or without nonstick coating.
• In general, pots are larger vessels
with straight sides and two loop
handles. Pans tend to be shallower
with one long handle and either
straight or sloped sides.

Care of Pots and Pans
• Aluminum- Hand wash in soapy water. Use a non abrasive cleaner to
remove stains.
• Cast iron- Wash in warm, sudsy water. Keep properly conditioned and dry
to prevent rust and pitting.
• Chrome- Wash in warm water with soap or detergent. Do not use abrasive
cleaners.
• Copper- Use commercial cleaners to remove discoloration before regular
washing.
• Stainless steel- Wash in hot, soapy water or warm ammonia and water
solution. Rinse thoroughly and dry immediately to avoid water spots.
• Nonstick coating- Use a plastic mesh scrubber to scrub inside of the non
stick pan to avoid scratches. Remove all residue from the bottom of the
pan or food may burn.

Processing Equipment:
Cutters and Mixers
• Cutters and mixers are used to cut meats and vegetables and to mix sauces
and batters.
• Always use safety guards when using cutting machines.
• It is illegal for minors to use, clean, or maintain cutters or mixers.

Mixer attachments
Attachment
Flat beater
paddle
Use to mix, mash, and cream soft foods.
Wire Whip Use to beat and add air to light foods,
such as egg whites and cake frosting.
Wing Whip A heavier version of the wire whip, use
it to whip, cream and mash heavier
foods.
Pastry knife
(paddle)
Use to mix shortening into dough.
Dough arm
(hook)
Use to mix heavy, thick dough.
Paddles, wire whips, dough hooks, meat grinders, shredders,
slicers, and juicers.

Steamers & Broilers
• Steamers are used in restaurant and foodservice operations to cook
vegetables and grains. They allow the food to come into direct contact
with the steam, heating the food very quickly.
• Using very intense direct heat, broilers cook food quickly. For broilers,
the heat source is above the food.

Ranges, Griddles, Fryers,
and Ovens
• The range is usually the most frequently utilized piece of equipment in
restaurant and foodservice kitchens. Ranges are cooking units with open heat
sources, coming in multiple sizes and variations suitable to the specific needs
of an individual operation.
• There are many types of ovens available to suit a variety of restaurant and
foodservice operations. They vary in size and method of operation. Ovens
cook by surrounding the food in dry heat.

Holding and Serving Equipment
• Once the food arrives in the holding and service area, it is
usually ready to be presented to the guest.
• Holding equipment is designed to keep food cold or hot while
waiting to be served.

Mise en Place
• Mise en place refers to the preparation and assembly of
ingredients, pans, utensils, equipment, or serving pieces needed
for a particular dish or service.
• Steps to preparation
• Assemble the tools
• Assemble the ingredients
• Wash, trim, cut, prepare and measure the ingredients
• Prepare the equipment (preheat oven, line baking sheets, etc.)
Getting ready to cook is called mise en place. Mise en place is French for “to
put in place.”

Seasoning and Flavoring
• A seasoning is something that enhances the flavor of an item without
changing the primary flavor of the dish. They must be used with care to
prevent overuse, but seasoning generally should be added at the start of
the dish to create a depth of flavor.
• There are four basic types of seasoning ingredients:
• Salts
• Peppers
• Sugars
• Acids
• Flavor refers to the way a food tastes, as well as its texture, appearance,
doneness, and temperature. A flavoring should enhance the base
ingredients of the dish, or it can also bring another flavor to the product.
• Types of flavorings- herbs, spices, extracts, fruits and vegetables, aromatic
liquids, cured foods

Herbs and Spices
• Herbs and spices are important ingredients used to enhance and add to the
flavor of food:
• Herbs are the leaves, stems, or flowers of an aromatic plant.
• Spices are the bark, roots, seeds, buds, or berries of an aromatic plant.
• Storing spices and herbs properly helps to keep them fresh and flavorful.
Heat, light, and air all speed the loss of flavor and color.
• Dried herbs are much stronger than fresh herbs. Use 2 to 3 times the
amount called in a recipe when using fresh instead of dried.
• Store dry herbs in a tight glass jar away from any heat or light source.
• Store fresh herbs in refrigerator.

Herbs & Spices (cont)
• Garlic and onion are oil-soluble flavors. They should be used in a dish with
oil.
• Add volatile spices and herbs toward the end of cooking to provide the full
benefit of their aromas and flavors.
• Use salt and pepper at the beginning of the cooking process to ensure that
sauces, butter, or other liquids will not wash off the seasoning.

Pre-preparation Techniques
• Separating eggs- Crack egg over bowl, transfer egg yolk back and forth
between the shell halves, let he white drop into the bowl below.
• Whipping egg whites- Start with oil-free clean bowl and egg whites at room
temperature. Begin whipping, tilt bowl, add small amount of lemon juice or
cream of tartar to add volume and stabilize. When whites are foamy, increase
speed. Don’t overbeat.
• Setting up a bain-marie- Fill a pan 2/3 of the way with hot water- then put the
dish with the food into the hot water
• Making parchment liners for pans.

Heat Transfer
• Conduction is the transfer of heat from one item to another when
the items come into direct contact with each other.
• Convection is the transfer of heat caused by the movement of
molecules (in the air, water, or fat) from a warmer area to a cooler
one.
• Radiation does not require physical contact between the heat source
and the food being cooked. Instead, heat moves by way of
microwave and infrared waves.
• Infrared heat is created when the heat from a source is absorbed by
one material and then radiated out to the food.
Heat is a type of energy. When two items of different temperatures
have contact, energy, in the form of heat, transfers from the warmer
item to the cooler until they both reach the same temperature.

Dry-Heat Cooking Methods
There are several ways to add moisture:
Barding- Wrapping an item with strips of fat before cooking to baste the meat,
making it more moist
Larding- Inserting long, thin strips of fat into a large, naturally lean piece of
meat with a special needle before cooking to baste the meat from the inside.
Marinating- Soaking an item in a combination of wet and dry ingredients to
provide flavor and moisture.
In dry-heat cooking, food is cooked either by direct heat, like on a grill, or by
indirect heat in a closed environment, like in an oven.

Dry-Heat Cooking Methods
(cont.)
• Broiling is a rapid cooking method that uses high heat from a source
located above the food.
• Grilling is a very simple dry-heat method that is excellent for cooking
smaller pieces of food.
• Roasting and baking are techniques that cook food by surrounding the
items with hot, dry air in the oven.
• Griddling is cooking a food item on a hot, flat surface (known as a griddle)
or in a relatively dry, heavy-bottomed fry pan or cast-iron skillet.
• The sautéing method cooks food rapidly in a small amount of fat over
relatively high heat. The fat adds to the flavor.

Dry-Heat Cooking Methods (cont.)
• Stir-fry is a cooking method closely related to sauté. Like sauté, it
is a quick-cooking, dry-heat method.
• To pan-fry food, cook it in an oil over less intense heat than that
used for sautéing or stir-frying.
• To deep-fry food, bread or batter coat it, immerse (completely
cover) it in hot fat, and fry it until it is done:
• A batter consists of dry ingredient, liquid and binder (usually egg)
• A breading has the same components as batter, but they are not blended
together. Ex. seasoned all-purpose flour and an egg and buttermilk dip.
• The “float” -the point when the item rises to the surface of the oil and appears
golden brown indicating doneness.
• Recovery time- amount of time it takes oil to reheat to the correct cooking
temperature once food is added.
• The smoking point -temperature at which fats and oils begin to smoke, which
means that the fat has begun to break down.

Moist-Heat
Cooking Methods
• When simmering, completely submerge food in a liquid that is at a
constant, moderate temperature.
• When poaching, cook food between 160°F and 180°F. The surface of the
poaching liquid should show some motion, but no air bubbles should break
the surface. Shallow poaching cooks using a combination of steam and a
liquid bath.
• Paupiettes-then slices of meat rolled around a filling of ground meat or veggies.
• Blanching is a variation of boiling. When blanching, partially cook food and
then finish it later.
• Steaming is cooking food by surrounding it in steam in a confined space
such as a steamer basket, steam cabinet, or combi-oven. Direct contact
with the steam cooks the food.
Moist-heat cooking techniques produce food that is delicately flavored
and moist, which can be served as a separate course or used as a sauce
base.

Combination-Cooking
Methods
• In braising, first sear the food item in hot oil, and then partially
cover it in enough liquid to come halfway up the food item. Then
cover the pot or pan tightly and finish the food slowly in the oven
or on the stovetop until it is tender.
• When stewing, first cut the main food item into bite-sized pieces,
and either blanch or sear them. As with braising, cook the food in
oil first, and then add liquid. Stewing requires more liquid than
braising. Cover the food completely while it is simmering.
When the best method for preparing certain food is a combination of
dry-heat and moist-heat cooking methods, it is called combination
cooking.

Combination-Cooking
Methods
Braising
Daube A braised dish made with red meat, often vegetables, red wine, and
seasoning. The main item is often marinated before braising.
Estouffade The braising method and the dish of a beef stew made with red wine.
Pot roasting A common American term for braising as well as a traditional dish.
Stewing
Blanquette A white stew made from veal, chicken or lamb, and garnished with
mushrooms and pearl onions served in a white sauce.
Bouillabaisse A Mediterranean fish stew combining fish and shellfish
Fricassee A white stew often made from veal, poultry or small game.
Goulash A Hungarian stew made from beef, veal or poultry, seasoned with paprika,
and generally served with potatoes or dumplings.
Navarin A stew made from mutton or lamb, with a garnish of root vegetables,
onions, and peas.
Ragout French term for stew that means “restores the appetitie.”
Matelote A special type of fish stew, usually made with eel.
275.3

Sous Vide and
Microwave Cooking
• Sous vide is a method in which food is cooked for a long time,
sometimes well over 24 hours. Sous vide is French for “under
vacuum.” Rather than placing food in a slow cooker, cooks place food
in airtight plastic bags and then place the bags in water that is hot
but well below boiling point.
• Many foods can be baked or roasted in a microwave oven. However,
microwave ovens do not give the same results as convection or
conventional ovens because they cook food with waves of energy or
radiation—microwaves—rather than with heat.

Determining Doneness
& Plating
• There are two important qualities that cooks look for to determine a
product’s doneness:
• Has it achieved the desired texture?
• Has it reached the minimum internal temperature it needs to be safe?
• Portioning is the amount of an item that is served to the guest.
• Overportioning results in increased cost and lower profit from an item.
• Plating is the decision about what serving vessel will be used to present
the product as well as the layout of the item on the plate or in the bowl
and the garnishing of the item.
• Garnish enhances the food being served. Adds to appearance of the
item while functioning as a flavor component

Plating Food
1. Look at the plate or bowl as a picture frame. Select the right dish
for the portion size and keep food off the rim.
2. Maintain a good balance of colors. Remember three colors are
usually enough. Too many colors are unappetizing.
3. Height makes any plate more attractive. Attractively prop the
protein on the starch to add height and interest.
4. Always cute the ingredients neatly and uniformly.
5. Keep the arrangement of ingredients simple.
30

Healthy Diets
• A healthy diet:
1. Emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products
2. Includes lean meats, poultry, fish, beans, eggs, and nuts
3. Is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars
• Dietary Reference Intakes (DRIs) are recommended daily amounts of nutrients
and energy that healthy people of a particular age range and gender should
consume:
• Recommended Dietary Allowances are daily nutrient standards established by the
U.S. government.
• Adequate Intakes identify daily intake levels for healthy people, and are typically
assigned when scientists don’t have enough information to set an RDA.
• The discretionary calorie allowance is the remaining amount of calories in a food
intake pattern after accounting for the calories needed from all food groups.

Vegetarian Diets
• A vegan follows the strictest diet of all and will consume no dairy,
eggs, meat, poultry, fish, or anything containing an animal
product or byproduct, including honey. They consume only grains,
legumes, vegetables, fruit, nuts, and seeds.
• A lacto-vegetarian consumes all the vegan items plus dairy
products.
• An ovo-vegetarian consumes all vegan foods plus eggs.
• A lacto-ovo-vegetarian consumes all the vegan items plus dairy
products and eggs.
A vegetarian is a person who consumes no meat, fish, or poultry products.
There are different types of vegetarians:

Dietary Guidelines for Americans
• The Dietary Guidelines for Americans 2005 is a document published jointly
by the Department of Health and Human Services and the USDA.
• This report offers science-based advice for healthy people over the age of 2
about food choices to promote health and reduce risk for major chronic
diseases.
• The human body requires more than 40 nutrients for good health.
• Consume less than 2,300 mg of sodium (approx. 1 teaspoon)
• Less than 30 percent of total calories should be from fat
• Less than 10 percent of total calories should be from saturated fat
• Consume less than 300 mg of cholesterol per day

MyPlate
• MyPlate translates the RDAs and dietary guidelines into the kinds and
amounts of food to eat each day.
• Food groups- Protein, dairy, vegetables, fruits, grains
• The MyPlate symbol emphasizes six key themes:
345.4
1. Proportionality
2. Variety
3. Physical Activity
4. Moderation
5. Gradual Improvement
6. Personalization

Nutrition Labels
• Nutrition Facts panels help people select the appropriate
packaged food products to meet their nutritional needs.
• Each nutrient on the panel is reported as a percentage of Daily
Values (DV), based on a 2000-calorie diet.
• The mandatory components on the Nutrition Facts label are:
• Serving size and servings per container
• Total calories and calories from fat
• Total fat and saturated fat
• Trans fat
• Cholesterol
• Sodium
• Total carbohydrate, dietary fiber, and sugars
• Protein
• Vitamin A, vitamin C, calcium, and iron

The Problem of Obesity
A person who is overweight or obese has a weight that is greater than what is
generally considered healthy.

Exam Prep Questions
1) A mandoline is used to _____________ .
a) Hone knives
b) Slice precisely
c) Sharpen knives
d) Make a turned cut
37

2) A paring knife with a curved blade that makes cutting rounded surfaces
easier is known as a(n) ___________________.
a)Tourne’
b)Scimitar
c)Chef’s Knife
d)Boning Knife
38

3) A sautoir is a pan with ________________________ .
a)Straight sides and a long handle
b)High, sloped sides and no handle
c)The shape of a stockpot, but no handles
d)A wide, shallow bottom and a long handle
39

4) What is the meaning of the French term mise en place?
a)To work smart
b)To put in place
c)To listen carefully
d)To place a dish or plate
40

5) The leaves, stems, or flowers of an aromatic plant are
a)Spices
b)Herbs
c)Flavors
d)Seasonings
41

6) The cooking method that cooks food quickly, often uncovered, in a very
small amount of fat over high heat is _________________.
a)Stewing
b)Sautéing
c)Pan-frying
d)Simmering
42

7) Poaching requires a cooking temperature of ________ .
a)200 F - 210 F
b)160 F - 180 F
c)250 F - 260 F
d)300 F - 310 F
43

8) The transfer of heat from one item to another when the items come
into direct contact with each other is _________________ .
a)Radiation
b)Sous vide
c)Convection
d)Conduction

9) Which cooking method requires longer cooking times and is most often
used with large cuts of meat or poultry?
a)Grilling
b)Roasting
c)Poaching
d)Pan-frying

Exam Prep Questions
10) A braised dish usually made with red meat and vegetables that includes red
wine and seasoning is called _____________ .
a)Daube
b)Sous vide
c)Estouffade
d)Pot Roasting

CA1- Ch 5- Notes

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CA1- Ch 5- Notes