CA1, CH4, Notes

© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved.

Chapter 4 Kitchen Essentials: Part 1—Professionalism

What Does It Mean To Be a Culinary Professional?

A culinarian is one who has studied and continues to study the art of cooking. The attributes of a culinary professional include: •Knowledge: A professional culinary program provides the culinary student with a basic knowledge of foods, food styles, and the methods used to prepare foods. •Skill: Culinary schooling alone cannot make a culinary professional. Practice and hands-on experience provide the skills necessary to produce quality foods or organize, train, motivate, and supervise a staff.•Flavor, aroma, taste: Culinary professionals must produce foods that taste great, or the customer will not return. Taste refers to our ability to identify substances like foods, minerals, and even poisons. 5 Taste Sensations-Salt, Sour, Bitter, Sweet, and Umami (savory).•Judgment: Culinary professionals must use discretion and appropriate behavior with coworkers, supervisors, and employees.

To be professional is to be courteous, honest, and responsible in your dealings with customers and coworkers. A professional is responsible to themselves, to coworkers, to the business, and to the guest.

24.1 Chapter 4 | Kitchen Essentials: Part 1—Professionalism

What Does It Mean To Be a Culinary Professional? (cont.)

• Dedication: Becoming a culinary professional is hard work.• Pride: It is important to have a sense of pride about a job well

done. Pride extends to personal appearance and behavior in and around the kitchen. This includes clothing and uniform.

• Respect: Respect is having consideration for oneself and others. In order to respect others, a person must first respect himself or herself.

• Personal responsibility: Personal responsibility means that a person is responsible for the choices he or she makes. Personal responsibility means that a person accepts accountability and is in control.

• Education and the culinary professional: Employers value a formal culinary education.


Workstations

• Workstations using the same or similar equipment for related tasks are grouped together into a work section.

• Ex. Workstation Sections---Hot-foods, garde-manger, bakery, banquet, short-order, beverage

• A kitchen-brigade system is a method for staffing a kitchen so that each worker is assigned a set of specific tasks. A toque is a chef’s hat.

• A dining-room brigade is led by the dining room manager (maître d) who generally trains all service personnel, oversees wine selections, works with the chef to develop the menu, organizes the seating chart, and seats the guests.

A workstation is a work area in the kitchen dedicated to a particular task.


Brigade Systems


Kitchen Brigade SystemChef Responsible for all kitchen operations

Sous Chef

Responsible for scheduling, assists as needed, accepts orders from dining room, reviews dishes before they are sent out

Station Chefs Produce menu items, assigned to specific task

Dining Brigade SystemWineSteward

Responsible for wine service, including purchasing, assisting guests with wine selection, and serving the wines.

Headwaiter Responsible for service throughout the dining roomCaptains

Responsible for explaining the menu to guests and taking their orders. Responsible for any tableside preparations.

Front Waiter

Responsible for assuring that the tables are set properly for each course, foods are delivered properly to the proper tables, and the needs of guests are met.

Back Waiter

Responsible for clearing plates, refilling water glasses, and other general tasks.

Stations Chefs

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Business Math

• Math skills are extremely important in foodservice settings. Managers are expected to have a basic understanding of math and know how to apply mathematical principles to business situations.

• Chefs and managers need to know how to determine recipe yields, convert recipes from customary to metric measure, and change the yields of recipes.

• Culinary professionals need to understand the concepts of fraction, decimals, and percentages. They need to know how to use and apply these math functions in the kitchen.

Math influences every decision that a manager makes in an operation. It is the foundation of the kitchen and the back office.


Equivalents-Liquid/Volume

1 gallon 4 Quarts 16 Cups (8*16)=128 Fluid Oz

256 Tbsp 768 Tsp

1 quart 2 Pints 4 Cups (8*4) = 32 Fluid Oz

64 Tbsp 192 Tsp

1 pint 2 Cups (8*2)= 16 Fluid oz

32 Tbsp 96 Tsp

1 cup 8 Fluid Ounces

(2*8)=16 Tbsp (6*8)= 48 Tsp

1 fluid oz 2 Tbsp (2*3)= 6 Tsp1 Tbsp 3 Tsp

Dry/Volume1 cup 16 Tbsp (16*3)= 48 Tsp

1 Tbsp 3 Tsp

Weight 1 Pound (lb) 16 ounces (oz.)

U.S. and MetricMeasurement Systems

• Cooking and baking require exact weighing and measuring of ingredients to ensure consistent quality and minimal waste.

• The most commonly used system of measurement in the United States is based on customary units. (cups, pints, gallons, ounces, fluid ounces, teaspoons, tablespoons, Farenheit)

• The metric system is the standard system used in many other parts of the world. Metric units are based on multiples of 10.

• Conversion from Celsius to Fahrenheit: °C X 9 ÷ 5 + 32 = °F• Water boils at 212°F (100 °C); Water freezes at 32 °F (0 °C)


Volume Temperature Weight LengthMilliliter (mL)Liter (L)

Degrees Celsius (°C)

Milligrams (mg)Gram (g)Kilogram (kg)

Millimeter (mm)Centimeter (cm)Meter (m)

Standardized Recipes

• Recipes for institutional use, or standardized recipes, must follow a format that is clear to anyone who uses them.

• A standardized recipe lists the ingredients first, in the order they are to be used, followed by assembly directions or the method for putting the ingredients together.

• Mise en place is French for “to put in place.” It is the preparation and assembly of ingredients and equipment.

• A standardized recipe includes:

A recipe is a written record of the ingredients and preparation steps needed to make a particular dish.


Name of the recipe Ingredients Yield Portion size

Temperature, time, and equipment

Step-by-step directions Nutrition information

Converting Recipes

1. Decide on desired yield.2. Divide Desired Yield by Original Yield to get Conversion Factor, the

number by which to multiply the ingredients(Desired Yield ÷ Original Yield=Conversion Factor)

3. Multiply EACH ingredient by the Conversion Factor4. Convert answers to logical, measurable amounts. Think about

equipment you have to measure.5. Make any necessary adjustments to equipment, temperature, and

time.

Convert a recipe when the yield of the recipe (the amount it provides) is not the same as the amount of product needed. Using basic math skills, it’s easy to increase or decrease many recipes.


Measuring

• Volume is the amount of space an ingredient takes up. Volume measurement is best used for liquids.

• Dry ingredients are measured by filling and then leveling them off evenly at the rim of the spoon or cup using a straightedge. Then pour out.

• A typical set of measuring cups includes 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup measures.

• Liquid measuring cups are see-through and have measurement markings on the side. Set on level surface, pour, bend down to check, pour off or add more as needed.

• Measuring spoons generally come in a set of four or five. Most customary sets include these sizes: 1/4 tsp, 1/2 tsp, 1 tsp, and 1 tbsp.

Measurement refers to how much of something is being used in a recipe.


Measuring by Weight

• Weight is the measurement of an item’s resistance to gravity. Weight is expressed in ounces and pounds.

• A food scale is helpful for measuring ingredients by weight. • Taring the scale means placing an empty container on the scale and

then setting at “Zero.” Then you can get an accurate weight of the food you add into the container.

• Types of Scales• Spring – measures by pressure• Balance Beam- Weight on one side and product on other side• Electronic Scale- measures resistance electronically


Measuring Fat & Sifting

• Fat can be measured in several ways.• Stick method: Used for fat that comes in 1/4-pound sticks, such as butter or

margarine. The wrapper is marked in tablespoons and in fractions of a cup. Simply cut off the amount needed.

• Dry measuring cup method: Pack the fat down into the cup. Level off the top. When adding to the recipe, use a rubber scraper to empty as much of the fat as possible from the cup.

• Water displacement method: This method involves combining fat with water in a liquid measuring cup.

• Sifting is a process that removes lumps from an ingredient and gives it s smoother consistency. You sift dry powdery ingredients prior to measuring.


EP/AP Amounts• To determine how much of an item is needed to yield an AP (as purchased) amount,

simply divide the edible portion amount needed by the yield percentage.• Edible Portion (trimmed, usable product) ÷ Yield % = AP (what you need to

buy/untrimmed) • To determine the AP quantity needed to result in a given EP (edible portion)

quantity, it is also important to know the cooking loss for the item.• AP (what you need to buy/untrimmed) X Yield % = EP (trimmed, usable product)

• A conversion chart is a list of food items showing the expected, or average, shrinkage from AP amount to EP amount.

• A butcher test is used to measure the amount of shrinkage that occurs during the trimming of a meat product. A cooking loss test is a way to measure the amount of product shrinkage during the cooking or roasting process.

• Products today can frequently be purchased in an “as edible portion.” This is something that is purchased trimmed and cut. This may be cheaper due to prep time and labor cost.


Costing Recipes

• Standard recipe cost and cost per serving, or standard portion cost, are key success factors in quantity food production operations.

• To find the total cost of a standard recipe, a manager must know both the ingredient amounts needed and the market price of each one.

• Many operations price out all recipes and then check them every six months to see if they are still accurate, while others compare standard recipe costs to the national price index twice a year.

Costing recipes can be complicated, but the profitability of a restaurant or foodservice operation depends on balancing costs and prices.


#24

AP (As Purchased) = Edible Portion (trimmed, usable product) ÷ Yield %

4*55%=

8.8 lbs.

How much untrimmed cauliflower do you need to buy if you need 4 pounds and cauliflower has a 55% yield?

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#25

• EP (trimmed, usable product) = AP (what you need to buy/untrimmed) X Yield %• 10*.55• 5.5 lbs

How much trimmed cauliflower can you yield if you have 10 pounds of untrimmed cauliflower if cauliflower has a 55% yield?

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#26

• % of a whole= Portion/Whole Group• 75/200• 37.5%

If 75 of 200 people in a restaurant have ordered the house special, then what percentage of customers have ordered the house special? (Show Math)

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#27

Original Amount for 12 portions New Amount for 60 portions

3 lb chicken

3*5= 15 lbs. chicken

1 ½ lb scallions

1.5*5= 7.5 lbs. scallions

6 oz. soy sauce

6*5= 30 oz. soy sauce

2 oz. ginger

2*5= 10 oz. ginger

1 lb green peppers

1*5= 5lbs. Green peppers

2 c water

2*5= 10 cups water

Convert the following recipe for 12 portions so that it yields 60 portions.Desired Yield ÷ Original Yield=Conversion FactorConversion Factor * Original Ingredient Amount= New Ingredient Amount

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#28Ingredient Amount x Unit Cost

(Make sure unit costs match unit or convert first)Ingredient Cost

Orange Juice($2.40/Quart)

1 cup ( 1 quart= 4 cups) ; 2.40/4

.60

Olive Oil($8.00/pint)

1 oz (16oz.= 1 pint); 8.00/16

.50

Roma Tomato(.30/each)

3 ; 3*.30

.90

Green Pepper($1.00/each)

1 ; 1*1

1.00

Mango($1.50/each)

1

1.50

Cilantro($.50/bunch)

1 bunch

.50

Avocado($1.00/each)

1

1.00

Flour Tortilla($1.20/dozen)

1 dozen

1.20

TOTAL COST OF RECIPE 7.20Total cost per person (Tortilla) (7.20/12) .60

•Cost the following recipe:

Exam Prep Questions1. If you use 1 pound of mirepoix in a recipe that yields 1 gallon of soup, how

much mirepoix do you need to make 3 ½ gallons of soup?a) 2 ¾ poundsb) 3 poundsc) 3 ½ poundsd) 4 pounds

2. At what temperature does water boil?a) 32 Fb) 100 Fc) 172 Fd) 212 F

3. The number of servings a recipe makes is called the ________.a) Yieldb) Portionc) Dividendd) Quantity

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4. The amount of space an item occupies is called _____________.a) Yieldb) Weightc) Volumed) measurement

5. The measurement of an item's resistance to gravity is called _________________.

a) Yieldb) Lengthc) Weightd) volume

6. How many ounces does 1 cup of water weigh?a) 4b) 6c) 8d) 10

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Exam Prep Questions7. The process that removes lumps from a dry, powdered ingredient and

gives it a smoother consistency is called ________________.a) Siftingb) Mixingc) Blendingd) Flattening

8. The stick and water displacement methods are used to measure ______________.

a) Liquidsb) Solid fatsc) Dry ingredientsd) Sifted ingredients

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9. To determine how much of an item is needed to yield an AP amount, __________________________________.

a) Multiply the edible portion amount needed by the yield percentageb) Divide the yield percentage by the edible portion amountc) Add the yield percentage by the edible portion amountd) Divide the edible portion amount needed by the yield percentage.

10. Fractions can be added once they have a ___________________.a) Decimalb) Dividendc) Common numeratord) Common denominator

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Review Chapter 4Go to www.quizlet.com/Christina_TillotsonCheck Exam Prep Questions to verify you have the correct answers.Then Study Review Questions and Vocabulary.