KitchenStudy/ReadingInstructor Resources
Part 1: Safety, Sanitation and Knife Skills
- Hand-Washing
- Kitchen/Station Set-Up
- Mise en Place
- Introduction to Knife Skills
- Selecting and Securing Cutting Boards
- Knife Safety
- Cleaning Knives
- Storing Knives
- Honing
- Knife Grips
- Chopping and Mincing
- Garlic
- Shallots
- Parsley
- Slicing
- Rondelles (Carrot)
- Bias Cut (Carrot)
- Obliques (Carrot)
- Chiffonade (Basil or Spinach)
Part 2: Salads and Salad Dressings
- Each student prepares the mise en place for the following recipes:
- Each student completes the following:
- Prepare 1 cup of Vinaigrette and present in a disposable cup.
- Prepare 1 cup of Mayonnaise and present in a disposable cup.
- Prepare and dress a Mixed Green Salad and present on a large plate.
- Each group of 4 students completes the following:
- Prepare 4 servings of Caesar Salad and present on disposable plates.
- Prepare 4 servings of Lentil Salad with Bulgur, Couscous, and Chickpeas and a Hazelnut Vinaigrette and present on disposable plates.
- Prepare 4 servings of Potato Salad with Jalapeño and present on disposable plates.
Read:
- Cooking Methods
- Cooking Ratios
- “Ch. 1 Introduction to the Profession.” The Professional Chef, 9th ed.
- “Ch. 4 Food and Kitchen Safety.” The Professional Chef. 9th ed.
- “Ch. 27 Salad Dressings and Salads.” The Professional Chef. 9th ed.
- Industry Standard: Personal Hygiene
- Hand Washing and Glove Use
- The Uniform Standard
- Eating and Drinking Policies
- Introduction to the Kitchen
- The Chef’s Knife
Videos:
- Video: What it’s like to work the line in NYC, 3 star restaurant.
- Video: Chiffonade
- Video: Chopping
- Video: Mincing
- Video: Garlic
- Video: Rondelles
- Video: Bias Cut
- Video: Oblique or Roll Cut
- Video: Vinaigrette
Review/Quiz:
- Day 1 PowerPoint
- www.quia.com
- [WpProQuiz 7]
[wppcp_private_content allowed_roles=”lecturer”]
Chef Demonstration:
“How to set up a Mis en Place
Examples of practice cuts
How to separate an egg
How to get Mayo Emulsion started
How to plate lettuce salads
How to plate non-lettuce salads”