The document discusses several topics related to culinary arts including classroom policies, HACCP food safety principles, mise en place, knife cuts, cooking methods, and boiling versus simmering. Classroom policies require proper uniform and attendance. HACCP identifies seven principles for food safety including critical control points. Mise en place means having all ingredients prepared beforehand. Different knife cuts are used for various vegetable shapes. Cooking methods involve heat transfer and moisture levels. Boiling is faster than simmering due to more liquid movement.

1. Sanitation & Setup & Knife Cuts

2. Classroom Policy Proper uniform and grooming is required daily. Absenteeism and tardiness will be handled according to school policy as outlined in the student handbook. A professional attitude and positive demeanor should be expressed at all times. It is mandatory to attend the class meal period. There is no smoking while class is in session. No outside food or beverages are allowed in class. Unless documented food allergy prohibits, students are required to participate in all product tasting.

3. Ten Commandments for a Chef 1. Practice punctuality every day of employment . 2. Practice perfect sanitation under any and all circumstances . 3 .Practice patience and politeness. 4. Practice the art of continuing your education. 5. Practice teamwork at ALL times. 6. Practice accepting responsibility. 7. Practice creating atmosphere free of argumentation and tension. 8. Practice conservation of energy, materials, and foodstuff. 9. Practice the production of high quality products . 10. Practice honesty and straightforwardness.

4. HACCP ( H azard A nalysis C ritical C ontrol P oint) HACCP- Seven Principle Steps 1. Identify hazards and assess their severity and risks. 2. Determine critical control points (CCP) in food preparation. 3. Determine critical control limits (CCL) for each CCP identified. 4. Monitor critical control points and records data. 5. Establish effective record keeping system to document HACCP system. 6. Establish procedures to verify that HACCP system is working. 7. Take corrective action whenever monitoring indicates a critical limit is exceeded.

5. Mise En Place Everything in Place A state in which you are ready to begin work and: The Recipe was Read and Understood. All Your Ingredients are Available. You Have all Tools and Smallwear Needed .

6. Work Station Cutting Board Wet Towel Underneath Unpeeled Vegetables Peelings / Scraps Wash, Peel, Wash Peeled Vegetables Finished Cut Vegetables

7. Safety and Sanitation Kitchen Safety Clean spills immediately Keep work area clean and dry Damp towel under cutting board Assume all pots are hot, use dry towels Carry only what you can handle Do not leave sharp items in the sink

8. Sanitation Conditions for Bacterial Growth Food Acidity/Alkalinity Time Temperature Oxygen Moisture

9. Sanitation Temperature Danger Zone (TDZ) 41 °F - 140°F Hazard Analysis Critical Control Points (HACCP) Cross Contamination Sources of Food Contamination

10. Sanitation Thaw frozen foods safely Hold food at proper temperatures Reheat to proper temperatures

11. Kitchen Safety Clean spills immediately Keep work area clean and dry Use a damp towel under the cutting board Assume all pots are hot, use dry towels Carry only what you can handle Never place knives or other sharp items in the sink

12. Knives French knife All purpose Paring knife Garnish, decorative, peeling Vegetable peeler Boning knife Separating muscle from bone or other muscle Steel Honing

13. Knives Parts Point Tip Cutting edge Back/Spine Bolster Tang Handle Heel Rivets

14. Knife Alloys Carbon Soft Easy to sharpen Pits, rusts, stains High Carbon Fairly easy to sharpen Tends not to rust Stainless Steel Hard Difficult to sharpen Durable Super Stainless Steel Very hard Craftsmanship, balance & comfort often reduced

15. Heat Transfer Conduction : Direct exchange of heat by food touching a hot surface. Convection : The exchange of heat through a liquid or gas. Radiation : Heat transferred by waves of energy

16. Vegetable Cuts Brunoise 1/8” Dice Macedoine ¼” Dice Parmentier ½” Dice Julienne 1/8” x 1/8” x 1½- 2” Mirepoix Rough chop of mixture of vegetables. Size depends on use.

18. Proper Feet Placement

23. Weights and Measures Measures (Volume) Volume is the space that something takes up 1 gallon = 4 qt = 8 pt = 16 c = 128 fl. oz 1 quart = 2 pt = 4 c = 32 oz 1 pint = 2 c = 16 fl. oz 1 cup = 8 fl. oz 1 tablespoon = 3 tsp 1 fl. oz = 2 T = 6 tsp

24. CONVECTION - INDIRECT HEAT IN MOTION OVEN (FAN) BOILING / SIMMERING CONDUCTION – DIRECT STOVE TOP SAUTE RADIATION – INDIRECT RADIANT HEAT BROILER GRILL MICROWAVE Transfer of Heat

25. MOIST HEAT BOILING - SIMMERING - STEAMING DRY HEAT BAKING - ROASTING - SEARING SAUTEEING COMBINATION ( MOIST & DRY ) STEWING - BRAISING Cooking Methods

26. Cooking Methods Dry Dry with oil Moist Combination Roast Sauté Poach (150-185) Braise Bake Shallow Fry Simmer (185-200) Stew Grill Pan Fry Boil (212) Broil Deep Fat Fry Steam (212+)

27. Cooking Methods Moist Cooking Methods Boiling 212 °F at sea level Simmering 185 °F to 200°F at sea level

28. CONDUCTION / CONVECTION TRANSFER OF HEAT MOIST COOKING METHOD ( LIQUID MEDIUM) FEW FOOD PRODUCTS REQUIRE BOILING A RAPID CONVECTION MOVEMENT TAKES PLACE DURING THE BOILING PROCESS. AS A RESULT, PRODUCTS MORE RESILIENT TO SUCH MOVEMENT ARE COOKED BY THIS METHOD. Bouillir - To Boil 212 ° F (Sea Level)

29. BOUILLIR - TO BOIL : continuation PRODUCT IS USUALLY COMPLETELY SUBMERGED IN THE LIQUID. WATER, MILK, STOCK, AND COURT-BOUILLON ARE THE MOST COMMON LIQUIDS USED AS A MEDIUM.

30. CONDUCTION / CONVECTION MOIST HEAT COOKING METHOD SLOW MOVEMENT OF LIQUID ADVANTAGES OVER BOILING LESS SHRINKING LESS EVAPORATION LESS BREAKUP OF FRAGILE FOOD, i.e.-FISH Mijoter – To Simmer 185 ° F - 200 °F (Sea Level)