safety and sanitation
3 categories of contamination and what is it?
biological-pathogens contaminate food
chemical- chemicals remain on food due to improper washing or cleaning chemicals get into food
physical- hazards fall into food such as a hair, fingernail, or natural hazard remains in such as fish bone
Bakers measurements?
Bakers use formulas
flour is always used with proportion of 100%
Ingredients are calculated in percentages
Sifting adds air
Front of house organization
Maître d’ manager of dining room
wine steward- in charge of wines
captains explain menu and table side prep front waiter- waits on tables
Back waiter-similar to busboy
workplace safety
Osha- occupational safety and health administration in charger of workplace safety
standardized recipe?
written in a format that is clear to anyone who uses it ingredients are listed in order of use
what is fat tom?
F- food(protein heat treated grains) A- Acid ( food with little or no acid) T- Time ( time in danger zone) T- Temperature ( 41-135°) M- Moisture
yeasts breads?
organic leavened is yeast
lean dough- flour yeast water and salt (french bread)
Rich dough- fat sugar eggs (danish pastry, croissants, parker house rolls)
Service styles
Plate service- plate in kitchen
Family style- American serving dishes on table
Russian- most formal serving from trays
French serve from a cart guéridon
Fires
use the appropriate extinguisher
Class A- paper and wood
Class B- oils and boiling liquids
Class C- electrical
PASS system- pull pin, aim at base, squeeze trigger, sweep side to side
parts of a sandwich
bread spread filling garnish
Sanitation
Cross Contamination- pathogens move from one food to another
Time temperature abused- when food is left in danger zone
temperature danger zone- 41-135 degrees
( ONLY WAY TO MONITOR IS WITH THERMOMETER)
Dough methods
straight dough- combine all ingredients at one time or may activate yeast and then add other ingredients
Sponge method- add yeast with half liquid and flour- let rise and then add remaining ingredients
Kneading developes GLUTEN
proof- second rise doubles in size
How the workplace is organized
Kitchen Brigade- organized by Escoffer
Executive Chef- administrators
Sous Chef- under executive chef
Stations chef- Garde manager cold kitchen
poissoner- fish chef
Expediter- checks food coming from kitchen pâtissier pastry chef
stocks
four parts
flavoring ingredients
liquid usually water
mirepoix 50% onions, 25% carrots, 25% celery
aromatics herbs bouquet garni or sachet d’épices
pastry creams
pastry creams crème pâtissière very dense thick eclair filling
bavarian cream vanilla sauce gelatin and whipped cream
HACCP and what is CCP AND CL?
Hazard Analysis Critical Control Point
Critical Control point- point in flow of food where contamination may occur
Critical Limit- requirement that can be measured such as cool chicken to 165 degrees for 15 seconds.
Pie?
3-2-1 dough is formula
3 parts flour
2 parts fat
1 part liquid
service station
Area that operation keeps napkins silverware cups condoms menus, etc.
Service tools- servers may carry a hand towel lighter corkscrew pen order pad and crumber
soups
Bisque- from puréed shellfish shells
Chowder potatoes and pieces of pain ingredients
Gazpacho tomatoes cucumbers
borscht beet soup
vichyssoise cold potatoe soup
terms for cooking
mise en place= everything in its place
sauté high heat to low fat
braise dry heat to moist
blanch heat boil then ice
temper chocolate and eggs slowly change temp
Cleaning and Sanitizing
Cleaning removes surface dirt
Sanitizing reduces pathogens to a safe level
Order of work - Clean, Rinse, sanitize, air dry
Baker goods
Strengtheners- flour and egss
Fats/Shortening- butter and oil
sweeteners- suger and syrups
Flavoring- vanilla
Leaveners- chemical, organic, and physical
Thickeners- cornstarch and flour and eggs
Liquids- water milks cream
Additives- food coloring
First Aid
CPR cardiopulmonary resuscitation
heimlich maneuver opens airways of person who is choking
MSDS sheet- information about chemicals in workplace must be kept in notebook
degreasing stocks
degreasing is cooking stock and removing fat lifting or scrape fat
measuring
measure wrt and dry ingredients
equivalents
16T= 1 cup
3 teaspoons = 1 table spoon
weight use a balance scale or digital scale
30 grams= 1 ounce
480 grams = 1 pound