INTRODUCTION TO CULINARY ARTS Back of – use for pounding and Parts of tenderizing. Side of Blade – to crush  Blade - the cutting surface of the  – similar to , extends from point of the tip of knife and has for easy the heel. cutting of tough skin.  Tang - continuation of the blade  Paring Knife – use for peeling, extend to the tip to the handle. It slicing, teaming, and dicing of small provides stability and weight of the fruits, veg, and cheese. knife. Birds Beak/ Tourne Knife –  Handle – part provide grip on the ideal for decorative cuts. knife, plastic handle much advisable than wood handle. (bec. Of bacteria) Sheep’s Foot Knife – straight  Rivets – metal pusher to secures tang cutting blade, use for pairing. handle. Always check the rivets. Wavy Edge – use to cut and  Bolster – thick metal plates between crash fruit & soft veg. handle and plate. It provides weight and Clip Tip/Granny – removed ice balance. Provides security and weight. for potatoes.  Point/Tip – the very end of the knife. Usually use for piercing.  Heel – rare part of the blade. Secure  Filleting Knife – thin and for force. flexible blade that moves along  Spine – top ticker portion of the blade, the backbone of fish. Use for adds weight & strength. slicing tender foods such as veg. Characteristics of a Good Knife  – wide and thin blade, it can also be serrated or  Right blade alloy.  Tang is full length of the blade. smooth. Use for dinning, use for  Tang is secured by at least 3 rivets. cutting steak, chicken or main  Knife has weight & balance. courses.  Handle is non slip & comfortable on the  Oyster Knife – 3-4 inches of the hand. blade. Knife is to inserted tightly to heels. Types of Knife  Mincing Knife/ –  French Knife – “chef knife”. Most has single blade or double important knife. 6-12 inch long. and use to chop herbs, veg., or  – the blade is short, meat. thin, and flexible. It removes flesh or  Decorating Knife/Demidov – meat from bones & cutting fish or use to make decors or design for poultry. Shapes- wide boning knife fruits or veg. use for fruit and curved. carving.  – thick and heavy wide  Bread Knife- use for cutting of rectangular blade. Use to chop large bread. Serrated blade. pieces of meat or veg. Industrial Kitchen Equipment Blade2 - medium size, use for chopping & slicing 1. Salamander Blade3 - shortest cleaver, most 2. Tilting fryer pan 3. Compartment pressure narrow blade use for slicing. steamer 4. Steam jacketed kettle  Gourmet – judge of good food, one steamer who appreciates good food and wine. 5. Convection pressure  Gastronome – a person who give steamer special of knowledge of food and wine. 6. Convection  Aristology – the science of dining. Basic Kitchen Equipment  Nutraceutical – a food that enhance nutrients of herbal supplements. -Range -Griller  Organic Food – food cultivated and -Conventional oven processed artificial food coloring w/o -Griddle -Deep fat fryer fertilizers, insecticides, and artificial. -Microwave oven  Taste – by w/c flavour of foods Pots and Pans perceive.  Aroma – describes a pleasant adore  Batterie de Cuisine is the and fragrances. collective term for the pots and  Body – used to described texture pans in the kitchen. and flavors of food. Basic Pots and Pans  Flavour – sensation felt when food and drinks comes w/ contact w/  Sauce Pan – pan is used for heating tongue. and cooking in liquids such as boiling.  Piquant – a term use to describe -Shallow sauce pan- used to sauté, foods are tangent. boil, stew, braise, and pouch.  Rancid – a term describing fatty -High sided sauce pan – used for foods w/c gone stale. blanching, boiling, peaching, and  Reason – exposure to light, high stewing. temperature, prolong contact with  Sauté Pan – has lid and long long metallic substance. handle, similar to frying pan but has  Savory – not sweet but pick one higher sides. Used to brown, sweat veg, and full flavour. cook sauces, braises sauté, reduction. -Slopping sides – allows flipping and Levels of Food tossing of foods. Used for sautéing 1. Gastronome – is the highest of frying of meat, fish, veg, and level. eggs. 2. Gourme – is an expert usually -Straight sides - used for browning, elected to judge food. sautéing, and frying. Similar to slopping 3. Gourmand – the lowest level side sauté pan but heavier. rank. One who rarely enjoy  Frying Pan – normally made from cast eating. iron and is oval or flat shaped. Used to Temperature brown, sauté, and fry.  Stock Pot – tall and wide and has 1. Celcius – scale of sturdy handles. Capacity ranges from 6 measurement for temperature. to 20quarts and has high sides that - Freezing Point – zero slow down evaporation. degree celsius Culinary Terminologies - Boiling Point – 100  Gastronomy – arts of science of fine degrees celsius dining & gourmet food. 2. Fahrenheit – scale for  Gourmand – a person who enjoys measuring temperature. - Freezing Point – 32 eating good food. degrees. - Boiling Point – 212  Banana – banana degrees.  Blanc – white wine 3. Luke Warm – liquid warm or  Boeuf – beef cold when soak on the inside of  Bonbon – candy wrist.  Brun - brown 4. Smoking Point – point when a  Canard – duck fat burn and gives rancid odor.  Capilote – turkey  Champignon – mushroom Terminologies for Pasta  Chaud – hot  Al Dente – to the bite. A correct  Chou – cabbage dons of pasta and veg and has  Choufleur – cauliflower slight resistance w/ firm center.  Citron – lemon Gnocchi - small dumplings with   Crevette – shrimp flour and potatoes. It is boiled  Concombre – cucumber and toast in butter or served  Confiture – jams or jellies with sauce.  Epinard – spinach  Quenelle – dumplings made  Escalope – thin slice of raw meat with fish or meat forcemeat.  Escargot – snails  Ravioli – Italian term referring  Farine – flour little wraps that can be small  Frappe – chilled round or square. Serve with  Friture – fried broth or sauce of pasta.  Fraises – strawberry Chocolate filled of ravioli it can  Froid – cold be dessert. Fry it or with thick  Fromage – cheese caramel sauce.  Fruit de mer – seafood -potato  Fume – smoke -recoated cheese  Galette – cake -spinach  Grenouille – frog -squash  Homard – lobster -meat  Huitres – oyster  Shish Barak – Lebanese ravioli serve  Huile – cooking oil w/ worm yogurt.  Huile d’arachide – peanut oil  Pelmeni – Russian ravioli.  Huile de mais – corn oil  Vernyky – term in Ukraine also known  Huile de noisette – hazelnut oil as ravioli.  Huile de noix – walnut oil  Wanton – Chinese version of ravioli.  Huile de pepins de raisins – grape seed  Momo – tibetain ravioli. oil  Spatzle – noodle from Germany that is  Huile de sesame – sesame oil made from flour, egg, oil, and water. Huile de tournesol – sun flower oil French Kitchen Terminologies  Huile d’olive – olive oil  Ail – garlic  Jambon - ham  Aioli – garlic mayo  Lait – milk  Ananas – pineapple  Moutard – mustard  Anchoix –  Noir – black  Asperges – asparagus  Ouef a la coque – soft cooked egg  Aubergine – eggplant  Ouef brouille – scrambled egg  Au beurre – w/ butter  Ouef dur – hard cooked egg  Au lait – w/ milk  Ouef en meurette – pouch egg w/ red  Au vin blanc – w/ white wine  wine sauce  Ouef poche these factors are important to  Ouef sur le plat – fried egg make a dish appealing.  Oignon – onion Flavour profile formula  Pain – bread Primary flavour + secondary flavour +  Persil – parsley seasoning + flavouring  Poisson – fish Primary flavour – primary source of the  Pomme – apple dish Secondary flavour – supporting flavour  Pommes de terre – potatoes that enhances the primary flavour of  Poulet – chicken  Poivre – pepper the ingredient (acid or lemon) Seasoning – enhances the natural  Ragout – stew flavour of the food  Rechauffee – re-heated food Flavouring – enhances the taste of food.  Riz – rice This is use to add new w/o over  Rouge – red powering the primary flavour.  Saumon – salmon Concentrating flavouring agent – herbs  Sel – salt and spices, wine, vinegar, and  Sucre – sugar mayonnaise  Supreme – boneless chicken breast Classic Flavor Profiles  Tomates – tomatoes  Classic – white meat, cream, Vert – green  nutmeg, onion Vin – wine   Northern India – onion, garlic and  Vin blane – white wine fresh ginger pureed together and  Vin rouge – red wine fried in oil. Mise en place – putting everything in  Japan – ginger and soy sauce place, describe using ingredients.  Spain – paprika and cured ham Procedures in Mise en Place 1. Break down recipe into stages of  Province – garlic, tomato, and production. pastry 2. Separate parts of recipe such as  Mediterranean – olives and stuffing. anchovies 3. Determine how long the  China – peanut oil, spring onions preparation for each stage of and soy sauce. recipe. Plan production schedule. Classic Batters 4. Assemble .  Corn starch and water – yellowish- 5. Gather all ingredients. brown crust 6. Wash, trim, cut, prepare and  Egg white & corn starch – whitish measure ingredients. crust 7. Prepare equipment such as preheat  Egg yolk & corn starch – golden- oven. brown crust Flavor profile – harmony of flavors and  Flour & egg yolk – “ “ “ aromas are created by combining  Yolk & bread crumbs – “ “ “ ingredients. This combination is  Beer & flavour – yellowish brown called as flavour profile. When crust composing a new dish the chef Classical preservation liquid must understand that more than  Acidulated water – preservation just taste should be considered, the liquid. Used to purify or prevent senses of sight, smell, taste, touch, discoloration in meats and and hearing all come into play. All vegetables. Contains water and acid such as lemon, vinegar, or Pale roux (bland roux) – slightly darker lime. on white roux. Pale ivory color. Cook  Brine – presentation liquid. Used longer in white roux. Thickening power is in pickling and to preserve moderate. Uses ve loute sauce, sauce food.contains water and salt. based on white stocks, dishes and Classical flavouring agents sauces in w/c stronger flavour is desire. 1. Sachet d’epices – tied in Brown roux – add nutty flavour in sauce cheese cloth and has a color of light brown. 1 dried bayleaf Thickening power is light. Uses brown 1 g dried thyme sauce, dishes and sauce in w/c dark 1 g peppercorn color is desire. 6 parsley stem 2 whole cloves Procedure for white and bland roux 2. Mire poix – chopped 2. Heat clarify butter White – 50% onion, 25% 3. Add flour celery, 25% leeks white part 4. Stir until they are mixed Brown – 50% onion, 25% 5. Cook the paste over low heat until celery, 25% carrots the desired color is achieved. 3. Bouquet garnish - fresh tied like 6. Remove pan into the fire bouquet 7. Allow roux to slightly cool 3 stalks parsley 8. Refrigerate 1 spring thyme Procedure for brown roux 1 bayleaf 1. Brown flour in oven or in pan over 1 celery stalk heat. Roux – principal thickening agent. Cook 2-8 –same with white and bland roux over the low heat. Behavior of roux Ingredients: mixture of equal parts by 1. Roux reaches full thickening power weight of fat and flour to form a paste near boiling point. fat. 2. Roux reacts of temperature Physical indication contrast. 3. The longer liquid roux is heated 1. Roux is stiff not running or horrible. the thicker the liquid. Why is raw cook? – to eliminate 4. Starchy taste in roux is removed if starchy taste on sauce. roux is simmer for 30mins Kinds of roux: white, bland, brown 5. Small amount of roux is added is Factors affecting thickening power thickened.  Proportion of ingredients Beurre manie – this is considered  Color of roux as a thick quickening agent to add -The longer is roux is cook the darker flavors. and more flavorful the roux Ingredients: -The darker the roux, the thicker. Equal weight of soft butter and White roux – color is pale yellow. Slightly flour needed to form a ball. cook, just enough to remove the raw Behavior of Beurre Manie taste. 1. The liquid in rich Beurre Manie that is added is never brought - thickening power- strong to boil. -uses vesemel strong and white sauce 2. Beurre manie is added at the base on milk. end cooking to finish a sauce. Procedure: 1. Combine equal amount of soft  Brown in butter – to cook in butter until butter on flour. lightly colored. 2. Kned the mixture  Bruise – culinary term used to 3. Continue knedding until paste describe the partial crushing of an is form ingredient to release full flavour, most 4. Refrigerate notably garlic. Italian Terminologies  Butter – to grease a mold, a baking  Aceto – vinegar sheet, baking paper.  Al dente – to be bite  Channel – the fruit or vegetable is  Anti Pasto – Italian appetizer sliced, creating a decorative small V-  Calamari – squid shaped grooves over the surface and  Caldo – hot border on the slices of fruits or  Dolce – sweets, deserts, candy vegetables for decorative purposes  Gelato – ice cream using a canella knife.  Insalata – salad  Chilled – a food that has been  Pamino – sandwich refrigerated, usually at temperatures  Pollo – chicken of 1 to 4C.  Tartine – canapé  Coat a spoon – a cooking technique  Zuppa - soup used to judge the thickness of a liquid. When dipped into a simmering liquid, Culinary Technologies the amount of thicken liquid on the spoon indicates how thick or thin the Cooking Processes and Techniques liquid.  Adjust – taste before serving by adding  Correcting – to adjust the seasoning, seasonings if necessary to achieve the consistency or color. right taste.  Crisp – also called as refresh, this  Arrange – aesthetically place meat and refers to restoring the crunchiness of garnish on the serving dish. Also called vegetables by soaking soggy as plating. vegetables in ice water bath.  Au bleu – the term applied to cooking  Cook out – the process of cooking the meat and fish. On meat, cooked to flour in roux. under done, on fish, poached fresh  Crumble – to break food into smaller whole fish where slime turns to bluish pieces, usually by hand. hue.  Curdle – to cause semisolid pieces of  Bain marie – this technique is used to coagulated protein to develop in food, cook delicate dishes w/out breaking or this results from the addition of an acid curdling. substance or overheating of milk.  Bloom – to soften and re-hydrate  Crush – to squash, compress, mush or gelatine in warm liquid before use. pound reducing foods to smallest form,  Bind – to combine mixtures as a like pastes, crumbs, or powders. homogenous product by adding a  Cut in – to blend a solid fat into a dry binding ingredient, example is minced ingredient until the mixture is in the meat and onion; the binder is bread form of small particles. crumbs.  Cure – salting, smoking or sugaring are  Brown – a procedure involving the common methods of curing, this searing of the outer part of meat to preservation method adds certain seal in the juices of the meat. flavour on the ingredient.  Cross-hatch – cut criss-cross patterns  Emballer – French term meaning to on the surface of foods. This is done to wrap food to be poached or simmered allow absorption of marinades, to drain on stock. The food item is usually fat and create decorative effects. wrapped in cheesecloth to hold  Coddling – to simmer fruits in hot together. mixture of water and sugar to retain  Emulsification – to bind together two the shape. liquid ingredients that normally does  Cream – the mixing of two or more not combine smoothly such as water ingredients, such as sugar, butter and and fat or oil and vinegar. To emulsify, eggs until creamy, smooth and fluffy. slowly add one ingredient to the other  Degrease – to skim the fat from the while mixing rapidly to disperse tiny surface a hot liquid such as soup, droplets of one liquid in the other. stock, or sauce. Mayonnaise and vinaigrettes are  Dehydrate – to remove water from food products made of emulsification. by slowly drying, dehydrating is a  Finish – refers to the action of preservation process, delays the completing the preparation of a dish spoilage of food. before serving or adjusting the  Devein – to remove the intestinal vein seasoning or consistency, adding from the back of a shrimp. garnish, or mounting the soup with  Dilute – to adjust consistency and thin butter or vinegar before service. out a thick sauce or a puree, this  Fold – combining light ingredient such process reduces a mixture strength or as whipped cream into a heavier thickness by adding liquid. mixture of ingredients.  Dissolve – to mix a liquid with a dry  Flambé – strictly speaking, this is a ingredient thoroughly that no grains of food presentation than a cooking the dry ingredient are evident. technique or method. Involves  Disjoint – a cooking term meaning to sprinkling liqueur over a food and separate meats at the joint; example is setting the alcohol alight just before the separating of the drumstick from serving. the thigh of poultry.  Frizzle – to fry thin slices of meat or  Dot – to place small amount of butter julienne of vegetables in hot oil until or other fat on food before baking or crisp and slightly curly. broiling.  Frost – a technique of shaking ice  Drain – to remove liquid or fat from a cubes in an empty glass to form mist food using strainer. on the side of the glass.  Draw – to remove the entrails from fish  Grease – to rub butter or oil over the or poultry. surface of the pan, this prevents food  Dress – this culinary term refers to from sticking during cooking. three actions; to add dressing to a  Gratinate – this finishing process is salad, to decorate a dish before used to give food a brown surface on serving and to prepare fish, poultry crust by placing food under and game for cooking such as plucking salamander or hot over. and skinning or scaling.  Hull – to remove the leafy parts of soft  Drizzle – to pour a liquid mixture in a fruits, such as strawberries or fine stream over foods. blackberries.  Dust – to coat a food with a powdery  Incise – the technique of making ingredient such as flour or shallow incisions into meats or fish to confectioner’s sugar. tenderize or to insert herbs/spices into determines the final shape of the the flesh. preparation.  Incorporate – the addition of an  Pluck – the process of removing the ingredient into the preparation of a feathers from a fowl or game bird. dish or basic mixture by thoroughly  Plump – to soak dried foods in a liquid blending. solution until the food softens and  Invert – to turn a food upside down. swells slightly from absorption. Ex.  Joint- to cut meat and poultry into large Dried mushroom raisins. pieces at the joints using a knife.  Preheat – to heat a pan, oven or broiler  Marinate – to soak meat, fish or in advance to have the proper vegetables in a flavourful liquid for temperature required to cook certain purpose of adding flavour. dish.  Macerate – to soak fruits in a flavourful  Pulverize – to reduce substance to liquid for purposes of adding flavour. powder or dust form; this is achieved  Marble – to gently swirl two different by a mortar and pestle, food processor, colored ingredients, usually sauces, to or blender. create a marble effect in platting  Purge – to put certain foods, such as dishes. brains, sweetbreads, kidneys, offal into  Mash – potatoes and root vegetables cold water or milk to flush out are mashed. This process removes impurities and traces of blood. lumps to make a smooth mixture.  Puree – this cooking process describes  Mould – the shaping of the food by reducing food to a smooth pulp. placing food in a distinctively shaped  Quench – also called as refresh of container allowing setting and taking shock, to quickly place a heated object on the particular shape or by forming into cold water to stop the cooking by hand into a particular shape. process.  Mount – a process of whisking small  Reconstitute – to return dehydrated pieces of cold, unsalted butter into a food to original state by soaking in sauce just before service to give the water or other liquid. sauce a rounded flavour, texture, and  Refresh – to soak blanched food into gloss to sauce. ice-cold water to remove foam and  Nappe – a French term meaning to stop the cooking process. cover food with a light, thing, layer of  Reheat – to bring a prepared food back sauce. to the correct temperature.  Overlap – to arrange prepared foods  Reserve – to set aside ingredients, that each piece is partially covered by mixtures, or preparations for later use the next to achieve a decorative effect. in cooking.  Paner/Breaded – to coat with egg and  Rest – to place roasted meat in a crumbs before frying. warm place for 30 minutes allowing  Pickling – the preserving of food by the meat to relax and redistribute steeping in a brine of vinegar to w/c juices, also called as “carry over aromatics have been added. cooking”.  Pincer – French culinary term  Season a pan – the technique used to describing the browning of vegetables smooth out the surface of new cast and bones to be used in the production iron pans by coating the cooking of stocks. surface of a new pot or pan with a  Pipe – to force food through a pastry or vegetable oil and heat the pan. This piping bag, the shape of the nozzle pan helps prevent foods from sticking.  Seed – to remove the seeds from fruits  Snip – to cut green leafy vegetable or and vegetables. herbs into small pieces by using  Set – the process of letting food kitchen . become solid.  Stud – to insert fat or flavour to the  Segment – to remove the flesh sections surface of the food to avoid drying out of citrus fruit from the membranes. during cooking.  – to strain liquids or particles of  Sweat – to cook vegetables in small food through a sieve or strainer by amount of fat or liquid in a covered pressing the solids, using a ladle or pan over gentle heat until soft but not wooden spoon, into the strainer to brown. This is done to make food soft remove as much liquid as possible. but not brown.  Scale – to remove the scales from the  Thicken – the process of making a skin of a fish by using a dull knife or liquid substance dense and thick by fish scaler. adding a thickening agent or by  Score – to cut narrow on surface of reduction. meat or vegetables; this is done to  To taste – to add an ingredient, such as facilitate cooking, drain out fat, create salt and pepper to a recipe. decorative effect for better absorption  Toss – to turn the ingredients of a salad of the marinade and prevents meat ensuring evenly coating of seasoning from curling during cooking. Ex. Putting or dressing. cut into the fish  Tourage – French term for a technique  Season – to add flavour to foods of making puff pastry dough by through the addition of condiments or continually folding and rolling out the cooking applications or both. dough and making layers of dough that  Singeing – the process of rotating rise when baked. poultry over flame to burn off feathers  Thin – to add liquid to a thick that remained after plucking. preparation.  Skewer – to spear small pieces of food  Trim – to remove the parts of a food on long, thin, pointed rods called that are not needed for preparation. skewers. Ex. BBQ stick  Turbine – a French culinary term  Shuck – to remove natural, outer meaning to freeze ice creams and covering of foods such as shells from sorbets until solid. oyster or husk from corn.  Truss – to pull the poultry into shape  Stuff – to fill the interior of foods with and secure with string or skewer before another preparation before or after cooking to keep the shape of the cooking. chicken while cooking and to prevent  Sift – to incorporate air into the stuffing from falling out of the poultry. ingredients, making ingredients,  Unmould – to removal of a food shaped making ingredients lighter or to in a mould such as cakes and terrines. remove large lumps from a drying  Vanner – a French term meaning to stir ingredient such as flour or or whisk a mixture until cooled. confectioners’ sugar, by passing dry ingredients through a sifter or sieve.  Smoke – this process is used for preservation and infusion of flavour. Smoking dries out food, kills bacteria, deepens color of food and gives smoky flavour.