UNIVERSITY OF IXTLAHUACA CUI
LICENCIATURE IN GASTRONOMY
STUDENT: BRAYAN DIAZ CRUZ
TEACHER: INGRID ESQUIVEL RANGEL
WORK : KITCHEN MANUAL ENGLISH
GRADE 1 GROUP : 103
SCHOOL YEAR
2015-2016
KITCHEN
MANUAL
wear a black pant or mascot pant
wear the chef coat
have a shoes of cook or shoes of work
use a pico
carry of a apron
use kitchen horses
carry a chef hat
RULES FOR
PASS TO
MATERIALS THE
COOK
PRIMERA FILA SEGUNDA FILA TERCERA FILA
1-3.-kitchen knife
4.- sharpening steel Kitchen
5.- All-purpose knife
6.- Carving knife
7.- slicing knife
8.- Bread knife
9.- Citrus knife
10.- Softener meat
11.- Flatter meat
12.- Cleaver
13.- Chopper for vegetables
14.- Scissors for kitchen
15.- Poultry shears
16.- Nutcracker
17.- Boning
18. Wooden fork
19. Carving fork
20. Tweezers
21. Buckets
22. Spatulas
23. Wooden spatulas
24. Pala
25. Spoon
26 , Skimmer
27. Wooden spoon
28. vegetable peeler
29. Cortapasta
30. Brush
31. Cutter fruit beads
32. Knife grooved
33. Descarozador
34. Opener
35. Corkscrew
36. Table knife
37. Needle Paring
38. Needle for meat
39. juicer for garlic
40. Crusher
41. Whisk
42. Wire whisk
43. Skewers
44. Oven Thermometer
45. opener
46. opener
47. Brush bottles
48. Mixer
49. Chinese
PIVOT
moves without taking the knife from the table
CUTTING
TECHNIQUES
FREEFALL
knife rises and drops about food
ESSENTIAL
UTENSILS
KITCHEN ORGANIZATION
CHEF
cook hot kitchen Cook cold kitchen butler
assistant assistant chief
Floor st.
stewards
waiter
All in the place
organization of ingredients (eg , cuts of meat, condiments , sauces , par- baked goods , spices, fresh-cut vegetables, and other components) that require a cook
MISE AN
PLACE
Basic: raw material
Material: equipment and utensils
Specific: previous preparations
TYPES A MISE
AN PLACE
White cutting board : pasta , cheese , bread , pastries .
Green cutting board : Fruits and vegetables.
Yellow cutting board: White meat (chicken , turkey ... )
Blue cutting board : Fish and seafood.
Cutting board red : red meat ( beef, lamb ... )
Brown cutting board : cooked meats and cold cuts.
CUTTING
CUTTING
TYPES
poach
whiten
TYPES OF
COOKING
saute
flavored cooking liquid medium and flavored serving as a base for soups or broths
CLASSIFICATION OF FUND
Clear ; veal , birds , fumet
Dark : beef ,Wild game
Neutral : vegetables
FUND ( BROTH
)
Mirepoix red
Mirepoix white
Bouquet garnie
Sachet d´espice
S
Onion pique
Onion brule
AROMATIC
ELEMENTS
Liquid that gives the flavor and always with an element
SAUCES
a dish is composed of
main item: protein or vegetable
liquid garrison: sauce
solid garrison: mashed potatoes and vegetables
crunchy:
fresh element : herbs
glossary and extra elements
MAIN DISH
NAPPE: Preparation in a pan or suitable container, stirring with a wooden spoon or spatula until thickened ensure that nappe cream spatula, the ideal check point fingering the back of the spatula and this leaves its trace.
Bond: The bond is the operation that consists in giving substance to a liquid or what is the same thicken, it is done with sauces, soups, etc. Several classes of binding, are differentiated by the ingredient used and the temperature at which it works.
RISOLAR: Sear over high heat and grease a genre that previously have done. Example: risoladas potatoes are an ideal accompaniment both meat and fish.
FROTHING: Remove the foam and impurities that forms on the surface of a broth or sauce using a slotted spoon or ladle
DUCHESS (DUCHESSE):
WILLIAMS: Pear-Shaped breading
LORETTE: Mix mashed potatoes and parmesan shape 5cm horn
Whiten TOENGLISH: Whitening does not refer exactly to leave some white, there is a cooking process but pre cooking, ie, a second firing to be fully cooked product is needed.
Poach: Poaching is to cook food just immersed in a boiling liquid. It is a technique of cooking at low temperature, with poached food does not lose juice if they are well made are far from the pads and tasteless meals illness typically associated with the word "boiled" retain the flavor It is theirs (although incorporating the desired aromatic ingredients) and are beautifully presented as they hardly shrink.
BECHAMEL: It is a sauce made of flour, oil and milk
THERMAL SHOK: Add even prepared a cold liquid that is boiling, to stop cooking.
MARINATEPut in maceration; wine, vegetables, herbs, etc .; genres (mainly meat) to soften and / or aromatizarlos.