Mise en place- French; setting in place.

Overall concept of having everything

prepared; the resulting ingredients you
prepare during the mise en place process.
Chinese are masters of mise in place.

Blanch and shock- cooking food item

partially, then plunging it into ice water to stop
its cooking. Partial cooking of foods in oil or
water.
Mise en place question- What steps can be
performed ahead of time? How long do these
steps take? How can partially prepped items
be held for final prep? How could the steps be
improved to make prepping process more
efficient?
How to grip the knife- grip the base of the
blade with the thumb and the forefinger, then
grip the handle with the last three fingers.
Nutrients- are substances in your food that
provide energy, promote growth, or generally
regulate processes and maintain your body.
Fats, carbohydrates, proteins, vitamins
and minerals.
Fats- excess energy in the food you eat and
are nutrients that provide energy and structure
cells. Smoke point- when fats become hot
and begin to smoke indicating they have
completely broken down and will give a bitter
flavor to food.

Carbohydrates- are the primary source of

energy in the human body. Caramelizationthe turning brown of sugar when heated.
Gelatinization- the swelling of the starches
when added to liquids. Sugar, starches and
fibers.
Proteins- provide the structure of the cells
and regulate the functions of the body.
Coagulation- the stiffening that occurs when
proteins are heated. Connective tissuesproteins that join muscles and bones together.
Collagen- connective tissue dissolves if
cooked for a long time over low heat. Elastinconnective tissue which does not dissolve.
Gelatin- a jelly like substance that results
when bones and connective tissue are cooked.
Vitamins and Minerals- nutrients that
provide no calories when consumed but are
important for regulating bodily processes.

Vitamins- are substances essential in small quantities in maintaining growth, reproduction and other processes. Minerals- are
elements or compounds that are required for specific needs such as building bones and teeth or providing iron for red blood cells
Seasoning- are ingredients that enhance existing flavors without changing them. Salt is a universal seasoning
Flavorings- are ingredients that change the flavor of the food. Spices- are flavorings using seeds, bark, flowers, and roots.
Herbs- are flavorings using leaves.
Types of heat- Conduction the transfer pf heat from one object to another or from one part to another. Convection the
circulation of heat in a gas or liquid state. Radiation anything generated by waves. Doesnt require direct contact between the
heat source and the item being heated. Two kinds are infrared her and microwaves.
Types of cooking- Moist-Heat Cooking- is cooking using water in the form of steam or heated liquid. Steaming, boiling,
simmering, poaching, braising, and stewing. Dry-Heat Cooking- involves cooking without water, with or without fat.
Sauting, cooking smaller pieces of food very quickly on high heat using small amount of fat. Pan frying, cooks larger food
items and uses more fat and lower heat. Deep-fat frying, involves totally submerging food in fat. Baking or roasting, cooking
food item uncovered in hot, dry air, usually in ovens. Barbeque, roasting slowly with heat and smoke generated from burning
coals or hardwood. Grilling, refers to generating heat beneath the food item through a metal grate, imparting a distinctive flavor
from fat dripping o to the heat source. Griddling, cooking on a flat, solid surface. Broiling, heat generated above or beside the
food.
Panko- Japanese; bread crumbs.
Batters- mixtures of starch, eggs, liquid, seasoning, and flavorings
Standard breading procedure- Seasoning-Flour-Egg Wash-Breading.
Recipe- focal point of establishment. Come from Latin meaning to take. Are written documents that describe the creation of a
particular food items. It also serves several functions such: Documentation of your HACCP system, Providing information for
ordering supplies, provide Vaseline for creating new improved items, training of new employees, refreshment for experienced
personnel, provide documented list if, for instance, allergy questions arise, control quality and quantity of products prepared.
Standardized recipes- used in a commercial kitchen that is- set of instructions for preparing a particular product in your
establishment. It includes some of the following information: Title, Yield, Portion Size, Cooking times and Temperature,
Ingredients.
Portion control- are measured by 5 different methods; count, volume, weight, division, fill
Units of measure- Metric Measurement- use in most countries, based on number 10. U.S Measurements- kind of
hodgepodge of various units.
Unit of Temperature- Celsius- 0 is the freezing point of water, 100 is the boiling point. Fahrenheit- 32 is the freezing point of
water, 212 is the boiling point.
Conversion of F to C and C to F- C= 5/9 (F-32), F=9/5 C+32.
Conversion of recipes to small or large quantities-

new yield
=c onversion factor
old yield
Menu- the food you choose to offer in your establishment, the printed list of your foods you show to your customers.
Selecting food to offer question- what do my customers want? What meals will I serve? What type of menu will I have? What
ingredients are available in my area? What style of service will I offer? What type of equipment will I have? What personnel will I
require?

Includes variety in menu- color, texture, shapes, temperature, height, flavor