Culinary Basic Knowledge

allergen:

almost always a protein contained in the food that the body can’t tolerate causing a chain reaction of the immune system including antibody secretion (e.g. digestive reaction). any prod w/ allergens must be labelled since 01.01.2015.

14 allergens:

1. gluten

2. dairy

3. groundnuts

4. nuts

5. eggs

6. soy

7. mustard

8. celery

9. sesame

10. fish

11. crustaceans

12. mollusks

13. lupine

14. sulphites

gluten

wheat (spelt and khorasan/kamut), rye, barley, oats are found in foods containing flour e.g. baking powder, batter, breadcrumbs, bread, cakes, couscous, meat prods, pasta, pastries, sauces, soups, fried foods (rolled in flour)

dairy prods

cow, sheep, goat milk, butter, cheese, cream, milk powders, yoghurt are dairy products. there are traces in foods brushed/glazed with it and in powdered soups and sauces

groundnuts

e.g. peanuts, ingredient in biscuits, cakes, curries, desserts, sauces (e.g. satay), as well as in groundnut oil and peanut flour (margarine too)

nuts

nuts whichc grow on trees e.g. cashews, almonds, hazelnuts. found in bread, biscuits, crackers, desserts, nut powders used in curries, stir fry, ice cream, marzipan, nut oils, sauces (not peanuts = legume and grow underground).

eggs

found in cakes, some meat products, mayo, mousses, pasta, quiche, sauces, and pastries or food brushed or glazed w eggs including croissants

soy

found in bean curd, edamame, miso, textured soy protein, soy flour or tofu, soy staple ingredient in asian food. also in desserts, ice cream, meat products, sauces and veg products

mustard

Mustard is a common allergen found in mustard seeds and products made with them, such as mustard sauce and dressings.

celery

includes celery stalks, leaves, seeds, root called celeriac. found in celery salt, salads, meat products, soups, stock cubes

sesame

found in bread (on hamburger buns), breadsticks, hummus, sesame oil, tahini, sometimes toasted and used in saladsf

fish

traces in fish sauces, pizzas, relishes, salad dressings (caesar), stock cubes and worcestershire saucec

crustaceans

crabs, lobster, prawns, scampi. shrimp paste in thai/SEA curries or salads too

mollusks

mussels, land snails, squid, whelks, commonly found in oyster sauce or as ingredient in fish stews

lupine

legume. used in bakery and pastry and found in common flour and pastasu

sulphites

ingredient used in dried fruit e.g. raisins, dried apricots and prunes. might find in meat prods, soft drinks, veg and wine and beer. asthma = higher risk of allergen to SO2

epipin

a single dose injector of adrenaline used in case of allergic/anaphylactic reaction

3 key words in H&S

safety, protection, ergonomics

key individual behaviors (5)

• be aware of other ppl working

• avoid abrupt movements

• keep aisles free

• wipe up floor spills

• careful when handling hot liquids

basic rules

security

ergonomics

• before lifting, assess load and method + where to carry

• use trolleys for this as much as poss

• warn ppl around

• straight back and lift w legs and keep load close to body

• place down = slow bend, straight back to protect feet

• wait before resuming

4 symptoms of fainting attacks

• sweating

• muscle weakness

• paleness

• blurred vision

what to do during fainting attacks (3)

• if in distress, lay down on back

• raise legs above heart level (w/ chair if poss)

• drink water, juice, herbal tea

what to do: burns

put hand under cold water for 15mins (15C, 15meters from spout)

what to do: cuts

first aid kits available or go to infirmary.

4 rules when experiencing flu in workshop:

• wear face mask

• wear disposable gloves

• wash hands on regular

• consult doc if symptoms persist

alcohol % in workplace accidents and % in worker issues

20%, 10%

benefits to organizations with prevention policies (alcohol and drugs)

• prevent accidents

• limits absenteeism

• care for physical and mental health

• increase reliability

• reduce loss of productivity

• preserve reputation

• play role in personal dev and indi indentities

• ethical and balanced approach in one’s career nad work life

marche en avant

“go forward”, principle for ensuring food hygiene and safety in kitchen linked to implementing HACCP methods.

consists in avoiding clean thigns crossing w/ dirty things so circulation flow created among two main zones (dirty and clean). appllied in space and time

how is MEA applied in space

clear and separate access for clean and dirty and raw and processed prods

when will MEA apply in time and how

if only one access = specific time range where dirty prods go in and out of kitchen thru same access

MEA: what must be done when food products are delivered (2) + why: (8) and (4)

cross check delivery form w/ received product by verifying: qt, references, product names, batch no., use-by & best before date, quality, freshness, temp of product and vehicle.

must be recorded by designated individual on paper/computer to ensure food traceability labels, to prevent fraud, trace incidents of food poisoning, prove to inspectors HACCP followed

bouquet garni

Parsley stalks, thyme, and bay leaves tied together securely and sometimes accompanied by celery and/or leek according to use

to butter

coating a baking pan with butter, a tart ring, or other items to facilitate removing a preparation from a baking pan

to call out

when waiters inform the kitchen that dishes have to be prepared for a table

to clarify

 To refine a stock using egg white OR to melt butter slowly in a bain-marie to separate the non-fat elements (whey)

to color

Add a coloring agent or colored raw material to a preparation

to deglaze

Add a liquid (water, stock, wine, etc) to a hot cooking container in order to dissolve the cooking juices

to degrease

To remove the fat which has formed on the surface of a stock or sauce etc. by using a small ladle

to dress/plate

to place food harmoniously on serving dishes or plates

FIFO

 first in, first out, to describe way of storing goods that have been stored first will be used first

to fillet

 to remove the fillets from a fish with a flexible-bladed knife

filming

To protect food preparations by covering them with cling film or similar food-safe plastic wrap

to follow

During the call out, waiters can announce a dish "to follow" meaning it will be prepared later (for example "lentil soup and risotto to follow", which means the lentil soup was just called out but the risotto will be prepared later)

to glaze veg

To cook vegetables in a mix of water, salt, sugar, and butter; coat with the reduced cooking liquid to obtain a light, golden or brown glaze

to glaze pastries

 Before baking: coating a pastry with a thin layer of egg wash in order for them to color in the oven (e.g. croissant) OR after baking: coating a pastry w/ warm jam, icing, chocolate, etc. (e.g. chocolate cake)

kneaded butter

Mixture of an equal amount of softened butter and flour which is used to thicken soups and sauces

to line

to place rolled-out pastry dough inside a baking tin or cake baking ring

to marinate

To place food (pieces of meat, game, or fish) in a flavored liquid mixture (the composition of which may differ depending on the food) to tenderize it and give flavor

mise en place

 set of actions to be completed prior to each service in a restaurant

to moisten

To add a liquid (stock, wine, or water) to a preparation to enable the cooking process

new order

 announcing a new order. However the dish is not called out yet, and will be prepared later, after the call out

to pipe

using a piping bag with or without a nozzle to shape a certain preparation or mixture (whipped cream, choux pastry etc)

preliminaries

First steps of food prep (peeling, trimming, washing, etc.) prior to the cooking process. This process should takae place in a special zone.

to reduce

Concentrating a liquid through evaporation

to roughly chop

 To cut (parsley, tomatoes, bones, fish bones etc) into large pieces

roux

A binding or thickening agent that is composed of flour cooked in fat (melted butter, etc.) for a short or long time according to the desired , golden, or brown

rush “coup de feu”

 Busy/intense moment of service

to scale

remove scales of fish by scraping

to scrape

To thoroughly clean the edge of a container with a plastic scraper or a rubber spatula

to separate

To separate egg whites from egg yolks

to sift

To filter food through a sieve (flour, bread, crumbs, sugar, etc.)

to simmer

to cook slowly and evenly

to slice thinly

to cut vegetable items e.g. onions, leeks, into strips and thin slices

softened butter

 Fresh butter, softened and worked with a spatula until its consistency is like that of a cream

to strain

To put food products (cream, puree, soup, stock,e tc) through a strainer, a conical strainer or sifter

supreme

 Chicken breast or game fillet OR wedge of citrus fruit from which the skin, albedo (pith) membranes and seeds have been removed

to sweat

 To remove the natural water from vegetables by heating them gently with a little fat and avoiding any coloring

to trim

Removing the fins from fish (first step of fish cleaning)

to turn “tourne”

To give a regular and rounded shape to some vegetables to improve the presentation and regulate cooking

to zest/grate

 To scrape the skin of a piece of citrus fruit in order to extract its flavor

MEA: what happens when delivery is offloaded

packaging removed and sent to garbage area, then main storage and separated into:

• frozen goods at -18C

• refrigerated goods in cold room

  • veg and fruits 4-8C

  • eggs and dairy 4-5C

  • fresh meat 2-4C

  • fresh fish 0-2C

• dry goods at 25C max (room temperatures)

then taken to kitchen to prep and cook before serve

what must be followed when storing goods

stock management system FIFO must be followed when storing goods. food prods just received are shelved behind those already in stock to make it easier to check inventory and manage use by date

how can cross-contamination occur

transfer of one substance/object to another w/ a potentially harmful effect and can occur during prep, storage, or work areas or cleaning

• microbiological hazards

• physical hazards

• chemical hazards

7 haccp principles

1. hazard analysis

2. critical control point

3. critical limits

4. monitoring procedure principle

5. corrective actions

6. verification procedure

7. record keeping

ARQHA

certified private hygiene company that come unannounced to take food and surface samples for lab analysis to ensure standards met

purpose of HACCP

preventative control system that aims to ensure food is safe to protect consumers from possible dangers linked to consuming food products. developed by NASA for astronaut food and its a rigorous documented and verifiable method that is mandatory in many countries

5 key points of management and control that HACCP is based off

1. ingredients - all food stuffs

2. equipment - all machines (manual+electric) and tools

3. handling staff

4. work methods - temp mgment, prep time, storage in cold

5. work env - kitchen, storing, changing

all can lead to hazard

hazard

anything that can cause harm, injuries, accidents or other undesirable effects

3 main types of hazard and examples

• physical = any foreign object e.g. dust, soil, hair, plastic, glass that appears if food isnt washed correctly. can cause choking/broken teeth

• m/b hazard = any pathogenic toxins e.g. bacteria and mold if wrong storage temp, dirty equip or poor employee hygiene. can cause food poisoning

• chem hazard = any chem contamination e.g. detergent/ink spread on food. can cause food poisoning

CCP principle

by identifying all hazards, now can associate ccp to prevent, reduce, and avoid danger. diff method of control for safety for each danger

critical limits

line that defines what’s safe and unsafe. each ccp has a target value and tolerance limit

monitoring procedure

precise methods and tools needed after defining hazards, ccp, and target and tolerance, by carrying out observations, tests and method

corrective actions

must be implemented when crit limits reached/tolerance exceeded, last bastion of protection

verfication procedure

implementing specific written procedures to verify and monitor effectiveness of haccp

keeping records

establishes appropriate documentation system to support effective implementation of measures 1-6

3 fundamental principles respected for hygiene:

1. prevention - prevention is imperative, staff must follow relevant suitable and thorough training

2. mastery - approaches and processes set up to anticipate, prevent, control, analyze, and correct potential negligence or weakness

3. control - training, recs, strict hygiene habits, and efficient monitoring are key to avoiding food poisoning and preventing food-borne diseases transmitted by ppl, equip, env, or improper handling of food prods

prevention

• wash hands, a lot of food poisoning causes are hand borne. only do in place designated for this, use antibac soap and take time to rub properly, use disposable paper towel to dry

• wash when resuming work, after smoking, after bathroom, before handling bac sensitive products, after handling cardboard boxes, dirty equip, bins, waste, chem and after blowing or touching nose, restyling hair & sneezing or coughing

single use gloves

protect food products not hands, made of nitrile and latex free

sinner circle

principle defining four key factors in order to reach good cleaning process:

• concentration

• temperature

• mechanical action

• time

decreasing one factor should be compensated by another

yellow cutting board

raw poultry

red cutting board

meat + cooked poultry

green cutting board

vegetables

blue cutting board

fish + shellfish

white cutting board

pastries and fruit

brown cutting board

cheese and bread

why are sample dishes used (3)

• to enable m/b and sometimes chem analyses on diff dishes served to consumers (according to legislation)

• must be taken in sufficient qts, clearly labelled, preserved at least 5 days after served to consumer in conditions that won’t alter m/b quality

• ensures good hygiene of food products

tersano

stabilized aqueous ozone (SAO) that cleans and sanitizes all washable surfaces by breaking down dirt and other contaminants in same way as traditional cleaning prods, w/o impacting env. after cleaning, prod turns back into water and o2 leaving no residue

certification or label

distinctive sign affixed to a product, ensuring its quality by respecting certain specs. often associated w/ the notion of terroir