Cleaning Sanitizing and Storing Knives Notes
Hone frequently to remove burrs
Sharpen yourself or have it done professionally
Use proper sharpening equipment
Do not oversharpen on an electric sharpener
Follow safety precautions and wear safety
Menu Planning Management Notes
Menu Planning Components/ Considerations
Type of Institution(hotel, hospital, employee food service,
catering, banquet, fast-food and take-out, full- service
Can you think of others?
Kind of Meal (breakfast, lun
Large Appliances Notes
Large kitchen equipment
An appliance that cooks by vibrating the
molecules in food
Some major appliances, such as a stove and a
refrigerator, are needed in every kit
Kitchen Tools and Equipment Notes
A kitchen equipped with the basic tools and cookware
makes food preparation much easier
A variety of utensils, or kitchen tools, and cookware is
The most commonly used utensils include those for
Problems with Converting Recipes Notes
For the most part, conversion works well.
Very large conversions are a problem.
Consider the following:
Surface and volume
Additional Conversion Problems
Recipes Management Notes
What is a recipe?
A recipe is a set of instructions for the production of a certain dish.
What type of information does a recipe provide?
Some recipes supply extensive information and some very little,
you always have to use judgm
Setting up Work Area Notes
Correct height for you (may be difficult to find a table to fit
Select proper board
Determine work flow
Set up sanitizing solution and waste and useable trim
Set up storage containers
Yield Cost Analysis Notes
Determines the difference between the AP (as purchased)
price of an item and the EP (edible portion) of the item.
As Purchased is the way an item is purchased untrimmed
Edible Portion is the item that has been
The Metric System Notes
The metric system is the most common measuring system
in the world.
If a recipe is written using the metric system, use metric
system measuring equipment.
If the recipe is written in the U.S. system, use the U.S.
Basic Knife Skills Notes
What Are Knife Skills?
Knowledge of knife construction, materials, and how to use
The purpose of each knife
The care and maintenance of each knife
Solid working knowledge of the various cuts, when to use
Using the Basic Chefs Knife Notes
Grip the handle comfortably
Four fingers and thumb against spine
Hold the guide hand correctly
This controls the size of the cuts
Tuck your fingertips
Hold the food with the thumb, back a little from the fingertips