© copyright 2017 by the national restaurant association ......common spices used in cuisine •...

WORKSTATIONS

• Work area dedicated to particular task

• Keep kitchen running smoothly

• Number of workstations

o Budget

o Space

• Work section

o Workstation grouped with similar equipment

WORK SECTIONS AND THEIR STATIONS

Hot-food section:

• Broiler station

• Fry station

• Griddle station

• Sauté/sauce station

• Holding


Garde-manger section:

• Salad preparation

• Cold-food preparation

• Sandwich station

• Showpiece preparation


Bakery section:

• Mixing station

• Dough holding and proofing

• Dough rolling and forming

• Baking and cooling

• Finish cake decorating

• Dessert preparation

• Frozen-dessert preparation

• Plating desserts


Banquet section:

• Steam cooking

• Dry-heat cooking (roasting, broiling)


Short-order section:

• Holding and plating

• Griddle station

• Fry station

• Broiler station


Beverage section:

• Hot-beverage station

• Cold-beverage station

• Alcoholic-beverage station

MODERN KITCHEN BRIGADE SYSTEM

Chef:

• All kitchen operations

Sous chef:

• Second chef

• Schedules personnel

• Covers chef’s or station chef’s work

• Accepts orders

• Relays to stations

• Reviews dishes

MODERN KITCHEN BRIGADE SYSTEM

Pastry chef:

• Baked goods, desserts, pastries

• Separate kitchen or section

Expediter:

• Communicates orders

• Checks that food cooked in correct order

• Waitstaff serves food warm and ready

DINING-ROOM BRIGADE SYSTEM

Dining-room manager:

• Maître d’

• Leads dining-room brigade

• Trains all service personnel

• Oversees wine selections

• Develops menu with chef

• Organizes seating chart

• Seats guests


Wine steward:

• Wine service

• Purchases wines

• Assists guests selecting wine

• Serves wine

Headwaiter:

• Service throughout dining room or section


Captain:

• Explains menu to guests

• Takes orders

• Table-side preparations

Front waiter:

• Tables set properly for each course

• Food orders delivered to correct tables

• Needs of guests met

Back waiter:

• Clears plates

• Refills water glasses

• Other general tasks

MISE EN PLACE

• Getting ready to work

• French for “to put in place”

• Preparation and assembly of

o Ingredients

o Pans

o Utensils

o Equipment

o Serving pieces

• Preparation of dish

• Setup before

• Cleaning while preparing

MISE EN PLACE

Steps of pre-preparation:

• Assemble tools

• Assemble ingredients

• Wash, trim, cut, prepare, and measure ingredients

• Prepare equipment

SEASONING AND FLAVOR

Seasoning:

• Enhances flavor

• Does not change flavor of dish

• Prevent overuse

• Add at the beginning

• Create depth of flavor

BASIC SEASONINGS

• Salts

o Kosher

o Iodized/table salt

• Peppers

o Black pepper

o Red pepper flakes

• Sugars

o Granulated sugar

o Powdered sugar

• Acids

o Vinegar

o Wine

SEASONING AND FLAVOR

Flavorings that change the taste of original food:

• Herbs

• Spices

• Extracts

• Fruits and vegetables

• Aromatic liquids

• Cured food

HERBS AND SPICES

• Spices—bark, roots, seeds, buds, or berries of aromatic plant

• Herbs—leaves, stems, or flowers of aromatic plant

o Fresh

Add fresh herbs at the end of cooking

Use 2 to 3 times more than dried

o Dried

Much stronger

Lightly crumble or grind—releases flavor

COMMON HERBS USED IN CUISINE

• Italian, Mediterranean, American • Turkish, Mediterranean, North

American, Indian

• Central Asian, Central European

Basil Bay leaves Chives


• Latin American • Northern European, North

American

• French, North American

Cilantro Dill Lavender


• Asian, Thai, Malaysian,

Vietnamese

• Mediterranean, North American,

Western Asian

• Northern Mediterranean

(Morocco, North Africa, Turkey)

Lemon grass Marjoram Mint leaves


• Mediterranean, Italian, Mexican • All cuisines • Mediterranean

Oregano Parsley Rosemary


• European, Croatian, North American • European, North African,

Mediterranean

Sage Savory


• European (French), Mexican • European, African, North American

Tarragon Thyme

COMMON SPICES USED IN CUISINE

• Jamaican, Caribbean, tropical

South American

• Turkish, Spanish, Egyptian,

Mediterranean, Central American

• Mediterranean

Allspice Anise Capers


• Dutch, Canadian, Russian • Indian, Asian, Guatemalan • Central American, South

American, Mexican, Southwest

American

Caraway Cardamom Cayenne


• Central American, South

American, Mexican, Southwest

American, Caribbean, Indian

• Indian, French, Indonesian,

Asian, Caribbean, Mexican,

Central American

• Asian, Sri Lankan, Indian,

European, North American

Chili pepper Cinnamon Cloves


• European, Indian, Canadian,

Egyptian, Vietnamese

• Indian, Middle Eastern, African,

Mexican

• Southern European, Italian,

Mediterranean

Coriander Cumin Fennel


• Chinese, Indian, Jamaican • Indonesian, Caribbean, French • Asian, Indian, Northern

European, French

Ginger Mace Mustard seeds


• Indonesian, French • South American, Hungarian,

Spanish

• All cuisines

Nutmeg Paprika Peppercorns


• Indian, Turkish, Dutch, Eastern

European, North American,

Southeast Asian

• Asian, Indian, Spanish, Mexican • Chinese, Vietnamese, Laotian

Poppy seeds Saffron Star anise


• African, Mexican, Chinese,

Indonesian

• Eastern Asian, Indian, Caribbean • Mexican, Central American,

African

Sesame seeds Turmeric Vanilla bean

HERBS AND SPICES

• Store properly—fresh and flavorful

• Heat, light, air—speed up loss of flavor

• Storage

o Tight, glass jar

o Covered cabinet, drawer, or pantry

o Away from heat or light

o Do not store near stoves, dishwashers, sinks, or air ducts

HERBS AND SPICES

• Dominant herbs and spices

• Overpower flavor of dish

o Rosemary

o Cinnamon

o Cardamom

o Paprika

• Build layers of flavor

• Add at various stages of cooking

• Check seasoning

o Adjust as final step

CLARIFIED BUTTER

• Removing milk proteins from fat

• “Clarify” fat for use

• Milk proteins brown when exposed to high heat

• Used for sautéing

• Does not require undo browning

CLARIFIED BUTTER

1. Prepare a pound of butter and a small stockpot

2. Melt butter over low flame

o Do not stir

CLARIFIED BUTTER

3. Ladle off white liquid foam

4. Discard milk proteins

5. Properly store and label

SETTING UP A WATER BATH

Water bath:

• Gently cook baked goods

• Oven heat absorbed by water

• Gently transferred to product

• Uniform heating process

• Prevents hot spots


1. Prepare item for cooking

o Ensure pan is watertight (springfoam)

2. Place in appropriate-size hotel pan.

o Add enough water—⅔ side of item’s pan

o Two-inch space on each side

3. Place hotel pan in oven


4. Pour warm water in hotel pan

o Do not overfill

5. Check water level

o Add more if needed

6. Be careful removing from oven.

SEPARATING EGGS

1. Two containers and one small bowl

2. Crack open egg over bowl

3. Transfer egg back and forth

o Let white drop into bowl

4. Place yolk in one container

5. Inspect egg white

o Transfer to egg white container

WHIPPING EGG WHITES

1. Clean mixing bowl and whisk

o No oil residue

2. Whip at moderate speed

3. When foamy, increase speed

4. Whip to appropriate stage

o Do not overbeat eggs

o Overbeaten eggs—surface dry

WHIPPING EGG WHITES

• Soft peak

o Droopy, rounded peak

• Medium peak

o Moist surface

o Rounded, stable peak

• Stiff peak

o Stiff, stable peak

o Moist and glossy

MAKING A PARCHMENT LINER FOR A ROUND PAN

1. Cut bigger than pan’s diameter 2. Fold in half to form a triangle 3. Continue folding triangle in half

MAKING A PARCHMENT LINER FOR A ROUND PAN

4. Position narrow end above pan’s

center

5. Cut portion that extends beyond

pan’s edge

6. Unfold and flatten in pan

PEELING AND DICING AN ONION

1. Hold onion on its side

o Slice off top and bottom

2. Stand onion upright

o Slice in half vertically

3. Peel each half

PEELING AND DICING AN ONION

4. Place onion curved side up

o Make horizontal cuts

o Do not slice through root

5. Make vertical cuts

o Do not cut through root

6. Slice across onion to form a dice

NUTRITION LABELS

Nutrition facts label:

• Information on what dishes contain

Helps people:

• Avoid food allergens

• Plan special diets

• Understand nutrient amounts

NUTRITION LABELS

Percentage daily value (DV):

• Nutrients reported as a percentage

• Based on 2,000-calorie diet

© copyright 2017 by the national restaurant association ......common spices used in cuisine •...

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