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.