Introduction culinary skills -02

CLASS- 02

FOOD HANDLING

1. Tasting

• While cooking use separate spoon each time.
• Don't use fingers to taste
• Do not double dip

2. Washing hand

• Wash hand before start preparation.
• Between handle food.
• After using bathroom/toilet
• After handling garbage.
• After touching hair/face.

3. Handling injuries

• Cut- put pressure
• Use clean bandage
• Clean the knife and cutting board
• Wear latex/ rubber gloves. 

4. Cross contamination

• Separate row meat from produce and ready food
• Clean and sanitize work surface
• Use separate cutting board
• Wash food in bowls, not in water filled sink.
• Bacteria from raw meat spread to other food, utensil or surface.

5. Temperature

• Bacterial rapidly growth between 4-6 degrees celcius.
• "DANGER ZONE " that cause food burn illness.

WHAT IS MI-SEN PLACE

MISE - EN PLACE

Definition:  Preparations before cooking. (Everything in its place)

Selecting the tool/ equipment:

•          All the equipment should be clean and safe in using.
•          Knife must sharp before use.
•          Space during use must be safe for the use.

Prepare the ingredients before cooking such as washing, cut, trim and all related materials.

BASIC CUTTING TECHNIQUES 

1. Chop

 ( Cut into irregular pieces ).

2. Concasse



 (Chop coarsely ).

3. Slice (Cut into thin slice).

(Cut into thin slice).

4. Mince

 ( Chop into very fine pieces ).

FLOWERING VEGETABLE SLICE METHOD

1. SHRED CUT INTO STRIP

Basic cut & shape

1. Finely sliced or shreded 

2. Disk-shaped slice (1/8 inch x 1/8 / Inch x 2 inches ).



3. Baton net (  ¼ inch x ¼ / Inch 2 ½ -3 / inches ).

4. Fine brunoise (1/16 inch x / 1/16 inch x Inch ).

5. Small dice ( ¼ inch x ¼ / Inch ¼ x inch ).



6. Large dice ( ¾ Inch X ¾ / Inch X ¾ Inch ).




7. Medium dice (  ½ inch x ½ Inch x ½ inch ).



8. Paysanne ( ½ Inch X ½ Inch X 1/8 Inch ).

What is ROUX?

Roux is a cook mixture used for sauce and soup.

Type of roux

• Spoiled roux