Culinary Fundamentals - Unit 1

knife steeling

The process of realigning and maintaining a knife's cutting edge with a sharpening steel. Steeling does not create a new edge like sharpening does.

sharpening stone

A stone used to sharpen a knife by removing metal from the blade to create a new, sharp cutting edge.

honing oil

Oil applied to an oil-type sharpening stone to lubricate the stone, reduce friction, and carry away metal particles during sharpening.

production knife cuts

Practical knife cuts used during food production where consistency is important but the exact dimensions of precision cuts are not required.

mirepoix

A combination of onion, carrot, and celery used as aromatics. Standard ratio is 2 parts onion, 1 part carrot, and 1 part celery by weight.

white mirepoix

Equal parts onion, celery or celeriac, parsnip, and leek, used when a light-colored aromatic mixture is desired.

extraction

The process of drawing flavor, aroma, color, body, and nutritive value from ingredients into a liquid during cooking.

protein coagulation

The process in which proteins solidify during cooking. In stock production, coagulated proteins rise to the surface as impurities that can be skimmed away.

skimming

Removing scum, coagulated proteins, fat, and other impurities from the surface of a stock as it simmers to help produce a clear stock.

blanch (as applies to stocks) and shock

Blanching briefly cooks an ingredient in boiling water and can be used to remove impurities from bones. Shocking rapidly cools food after blanching or cooking to stop the cooking process.

Sliced

Food cut into relatively thin, flat pieces.

dice

To cut food into uniform cube-shaped pieces.

Chopping

Cutting food into pieces without the exact uniformity required of precision knife cuts.

mincing

Cutting food into very fine pieces.

bouquet garni

Fresh herbs and vegetables tied into a bundle and used to gently infuse a liquid with flavor. A standard bouquet includes thyme, parsley stems, bay leaf, and leek leaves and/or celery.

cracked butcher pepper

Peppercorns that have been coarsely cracked rather than finely ground.

sachet d’épices

Aromatic ingredients tied in a cheesecloth bag for easy removal. A standard sachet includes parsley stems, thyme, bay leaf, cracked peppercorns, and optional garlic.

remouillage

A secondary stock made by reserving the simmered bones and mirepoix from a stock and simmering them a second time.

Aromatic

An ingredient used to add flavor and aroma to a preparation; mirepoix, bouquet garni, and sachet d’épices are aromatic preparations.

Batonnet

A precision knife cut measuring 1/4 x 1/4 x 2–2.5 inches (6 mm x 6 mm x 5–6 cm).

Brown stock

A stock made by browning the bones and mirepoix to produce a rich brown color before simmering.

Brunoise

A precision knife cut measuring 1/8 x 1/8 x 1/8 inch (3 x 3 x 3 mm).

Concassé / concasser

A preparation of tomato that is peeled, seeded, and chopped.

Convection simmer

To simmer a pot over half of the open flame on a stove.

Degrease / dégraisser

To remove fat from the surface of a stock or other preparation.

Dépouillage

The process of removing impurities, scum, and fat that rise to the surface during cooking.

Fond

The French term for stock; literally refers to a foundation or base of cooking.

Fumet

A type of stock, or essence, made by sweating or smothering the main ingredients before simmering, often with dry white wine.

Julienne

A precision knife cut measuring 1/8 x 1/8 x 1–2 inches (3 x 3 mm x 2.5–5 cm).

Large dice

A precision knife cut measuring 3/4 x 3/4 x 3/4 inch (2 x 2 x 2 cm).

Medium dice

A precision knife cut measuring 1/2 x 1/2 x 1/2 inch (1.25 x 1.25 x 1.25 cm).

Oignon piqué

An onion studded with aromatics, traditionally cloves and a bay leaf, used to flavor preparations.

Peeling

Removing the outer skin or peel of a food during preparation.

Rondeau

A wide, relatively shallow, straight-sided cooking vessel with two loop handles.

Sautoir

A straight-sided sauté pan used for sautéing and other stovetop cooking methods.

Sauteuse

A shallow sauté pan with sloping sides.

Seeding

Removing the seeds from a food during preparation.

Small dice

A precision knife cut measuring 1/4 x 1/4 x 1/4 inch (6 x 6 x 6 mm).

Stock

A flavorful liquid prepared by simmering meat, poultry, seafood, and/or vegetables in water until flavor, color, and gelatin are extracted; used for soups, sauces, and other preparations.

Steam-jacketed kettles

Large cooking vessels surrounded by a jacket into which steam is introduced to heat the kettle evenly; used for large-volume production.

Stock pot

A tall, relatively narrow pot used for preparing stock; its smaller surface area helps minimize evaporation during simmering.

White stock

A stock made with uncooked main ingredients and uncooked mirepoix. It is light in color with a mild flavor; previously frozen bones are blanched first to remove impurities.

Describe five occasions which warrant hand-washing in the kitchen.

Right when entering the kitchen; after handling raw meat; before putting on single-use gloves; after returning from the bathroom; and after handling raw fish.

Support the logic of using a tasting spoon instead of your fingers, and how spoons should be stored at the work-station.

Using a tasting spoon prevents direct hand-to-food contact and reduces contamination. Keep separate 9 pans for clean and dirty tasting spoons, clearly labeled "clean" and "dirty."

What are the intended uses for the following waste receptacles? Grey/Green/Blue

Black/grey = trash; green = compost; blue = recycling.

What must be done to recyclable items prior to their disposal?

Empty recyclable containers of food or liquid and keep recyclables free of contamination before placing them in the recycling receptacle.

What is the purpose of steeling a knife and how often should it be done?

Steeling realigns and maintains the knife's cutting edge. Steel the knife regularly during use, whenever the edge begins to lose alignment, rather than waiting until it becomes dull.

How many teaspoons are in a tablespoon?

3 teaspoons = 1 tablespoon.

How many tablespoons are in a fluid ounce?

2 tablespoons = 1 fluid ounce.

How many fluid ounces are in a cup?

8 fluid ounces = 1 cup.

How many fluid ounces are in a pint?

16 fluid ounces = 1 pint.

How many fluid ounces are in a quart?

32 fluid ounces = 1 quart.

How many fluid ounces are in a gallon?

128 fluid ounces = 1 gallon.

How many ounces are in a pound?

16 ounces = 1 pound.

Explain in your own words the difference between a recipe and a ratio.

A recipe gives specific ingredients and quantities for a particular yield, while a ratio gives the proportional relationship between ingredients so amounts can be scaled.

How many grams are in an ounce?

28.3 grams = 1 ounce.

How many grams are in a pound?

453.6 grams = 1 pound.

How many grams are in a kilogram?

1,000.0 grams = 1 kilogram.

How many milliliters are in a liter?

1,000.0 milliliters = 1 liter.

What should you always do before processing vegetables?

Thoroughly rinse and trim all vegetables before processing them.

What is the purpose of shocking vegetables after cooking?

To rapidly stop the cooking process by cooling the vegetables, helping prevent overcooking and preserve their desired texture and color.

How should a 3-compartment sink be set up for pot washing? Name the liquid and temperature range for each compartment beginning with the wash. How often should each compartment be changed and refilled with fresh liquid?

Wash in hot detergent solution at about 110°F or higher; rinse in clean warm water; sanitize in an approved sanitizing solution at the proper concentration and temperature. Change and refill the solutions when dirty or ineffective; detergent and sanitizer used at the station are changed every 2 hours.

Define the term FIFO and explain how it relates to the professional kitchen.

FIFO means First In, First Out. Older food products are used before newer products to maintain freshness, reduce waste, and help prevent expired food from being served.

What does HACCP stand for and what is its purpose?

HACCP stands for Hazard Analysis and Critical Control Points. It is a food-safety system used to identify, evaluate, and control biological, chemical, and physical hazards at critical points in food production.

What is the purpose of the ANSUL system?

The ANSUL system is an automatic fire-suppression system designed to extinguish commercial kitchen fires, especially fires involving cooking equipment, grease, and cooking oils.

What should you do in case of a fire?

If it is safe and appropriate for the type of fire, cover the pan with a lid to cut off oxygen. Do not move the pan or use water on a grease fire, and follow the kitchen's emergency procedures.

How often should the water for the tool bain marie be changed?

Every 4–8 hours.

Where and how should you carry your knife as you walk through the kitchen?

Carry the knife at your side with the tip pointed down and the blade pointed away from your body. Announce "Knife behind" or "Sharp behind" when approaching or passing others.