The document outlines basic cooking principles such as heat transfer methods, cooking techniques including moist and dry heat cooking, and building flavor through seasoning, herbs and spices. It also discusses mise en place, which is the preparation needed before cooking such as knife cuts, preliminary cooking techniques like making stock, and preparation for frying. The goal of mise en place is to do as much prep work in advance as possible to efficiently execute recipes during service.

1. Week 4
Basic Cooking Principle
and Mise en Place
. 2248 email: tpavit@wu.ac.th 1

2. Outline – Basic Cooking Principle
• Heat and Food
– Effect of Heat on Foods
– Heat Transfer
– Cooking Times
• Cooking Methods
– Moist-Heat Methods
– Dry-Heat Methods
– Combine Methods
• Building Flavor
– Building Flavor Profile
– Seasoning and flavoring ingredients
– Using Herbs and Spices
2

3. Outline – Mise en Place
• Planning and Organizing
Production
• Using Knife and Knife
Skills
• Basic Knife Cuts
• Preliminary Cooking and
Flavoring
• Preparation for Frying
3

4. 1
Heat and Food
4

5. 1.1 Effects of Heat on foods
5

6. 1.1 Effects of Heat on foods
• Effects of Heat on foods
– Food are composed of proteins, fat,
carbohydrates, and water, plus small amount of
other compound such as vitamins, pigments, and
flavor element.
– It is important to understand hoe these
components react when heated or mixed with
other foods.
– In other words, when you know why foods
behave as they do, you can understand how to
get them to behave as you want them to.
6

7. 1.1 Effects of Heat on Foods
• Carbohydrates
• Fruit and Vegetable Fiber
• Proteins
• Fats
• Mineral, Vitamins,
Pigment, and
Flavor Components
• Water
7

8. 1.2 Heat Transfer
8

9. Heat Transfer
1. Conduction
9

10. Heat Transfer
2. Convection
( )
Conduction
10

11. Heat Transfer
2.1 Natural
2.2 Mechanical
11

12. Heat Transfer
3. Radiation
3.1 Infrared Cooking
Salamander
3.2 Microwave Cooking
12

13. 1.3 Cooking Times
13

14. Cooking Times
• It takes to heat a food to a desired
temperature, the temperature at which a food
is “DONE”. This time is affected by three
factors:
1. Cooking Temperature
2. The Speed of heat transfer
3. Size, Temperature, and
individual characteristic
of the food.
14

15. 2
Cooking
Methods
15

16. Cooking Methods
2.1 Moist-Heat Methods
2.1 Moist-
( )
Dry-
2.2 Dry-Heat Methods
2.3
2.3 Combination Methods
Moist-Heat
Methods Dry-Heat Methods
16

17. Moist-
2.1 Moist-Heat Methods
1. Poach, Skimmer, Boil, Branch
1.1 Boil
(100 OC)
17

18. Moist-
2.1 Moist-Heat Methods
1.2 Simmer
(85-
96OC)
1.3 Poach
(71-82OC)
18

19. Moist-
2.1 Moist-Heat Methods
1.4 Blanch
1.
2.
19

20. Moist-
2.1 Moist-Heat Methods
2. Steam
•
• Steamer
100 OC
• Pressure Steamer
20

21. Dry-
2.2 Dry-Heat Methods
1. Roast and Bake
Roast
Bake
•
• Conventional Oven
21

22. Dry-
2.2 Dry-Heat Methods
1. Roast and Bake (Cont.)
• Barbecue
• Smoke-Roasting
22

23. Dry-
2.2 Dry-Heat Methods
2. Broil
23

24. Dry-
2.2 Dry-Heat Methods
3. Grill, Griddle, Pan Broil
Grilling
Griddling
Pan-
Pan-Broil
24

25. Dry-
2.2 Dry-Heat Methods Using FAT
4. Saute
5. Pan-Fry
Pan-
6. Deep-Fry
Deep-
175-190 OC
175-
25

26. 2.3 Combination Methods
1. Braise
•
•
dry-heat
Moist-heat
26

27. 2.3 Combination Methods
2. Stew
Braise
27

28. 28

29. Summery of Cooking Terms
1. Bake 13. Pan broil
2. Barbecue 14. Pan fry
3. Blanch 15. Parcook
4. Boil 16. Poach
5. Braise 17. Reduce
6. Broil 18. Roast
7. Deep-fry 19. Saut
8. Deglaze 20. Sear
9. Fry 21. Smoke
10. Glaze 22. Steam
11. Griddle 23. Stir-fry
12. Grill 24. sweat
29

30. 3
Building Flavor
30

31. 3.1 Building Flavor Profiles
• Food offer complex
experiences for the senses.
When composing a new dish.
A cook must first of all
understand that more than
just taste should be
considered.
• The senses of sight, smell,
taste, and touch all come into
play.
• Consider how we perceive
these characteristics of a
dish:
31

32. Building Flavor Profiles
• Appearance
(color, color contrast, shape,
shine, arrangement)
• Aroma
• Taste
• Mouth feel
(texture, moistness or dryness,
softness or crispness and
temperature)
32

33. General Concepts in Flavor Building
• Every ingredient should have a purpose
• Ingredients can work together by harmonizing
or by contrasting
• When two ingredients contrast, be sure they
balance
• Consider not only the component of the single
recipe but also other items that will be served
with it on the plate
33

34. Classic Flavoring Combinations
34

35. 3.2 Seasoning and Flavoring Ingredients
• Seasoning
Enhance the natural flavor
of food
• Flavoring
adding new flavor to food
and change the original
flavor
35

36. Seasoning and Flavoring Ingredients
36

37. Seasoning
37

38. Flavoring
38

39. 3.3 Using Herb & Spices
*** pls see the Kitchen Staple
39

40. Mise en Place
to put in place / everything in its place
40

41. PLANNING AND ORGANIZING PRODUCTION
• Even on the simplest level, pre-preparation is
necessary. If you prepare only one short
recipe, you must first:
1. Assemble your tools
2. Assemble your ingredients
3. Wash, trim, cut, prepare, and measure your raw
materials
4. Prepare your equipment (preheat oven, etc)
41

42. The Problem
1. There is far too much work to do in a kitchen
to leave until the last minute, so some work
must be done ahead.
2. Most food are at their best quality
immediately after preparation, and they
deteriorate as they are held.
42

43. The Solution
1. Break down each menu item into its stages of
production
2. Determine which stages may be done in advance
3. Determine the best way to hold each item at its
final stage of preparation. Holding temperature is
the temperature at which a product is kept for
service or for storage. Holding temperatures for
all potentially hazardous foods must be outside
the food danger zone
43

44. The Solution (Cont.)
4. Determine how long it takes to prepare each
stage of each recipe. Plan a production schedule
beginning with the preparation that take the
longest
5. Examine recipes to see if they might be revised
for better efficiency and quality as served
44

45. The Goal
• The goal of pre-preparation is to do as much
work in advance as possible without loss of
quality. Then, at service time, all energy can
be used for finishing each item immediately
before serving, with the utmost attention to
quality and freshness.
45

46. Mise en Place: The required tasks
46

47. Using the Knife
47

48. Using the Knife
48

49. Using the Knife: The Steel
49

50. Using the Knife: Handling the Knife
50

51. Using the Knife: Handling the
Knife
51

52. Using the Knife: Handling the
Knife
52

53. 53

54. Basic Knife
Cuts & Shapes
54

55. Basic Cuts and Shapes
55

56. Basic Cuts and Shapes
56

57. Basic Vegetable Cuts and Dimensions
57

58. CUTTING STICKS & DICING
1. Julienne (ju-lee-en) - 3 .x3 .x5 .
2. Batonnet (bah-toh-nah) - 6 .x 6 .x 5 .
3. Brunoise (broo-nwaz) - 3 .x3 .x3 .
4. Small Dice - 6 .x6 .x6 .
5. Medium Dice 1.2 . x 1.2 . X 1.2 .
6. Large Dice - 2 .x2 .X 2 .
7. Paysanne (pahy-sahn) - 1.2 .x 1.2 .X 3 .
58

59. SLICING
1. Chiffonade (Chef-fon-nahd) –
2. Rondelles (ron-dellz)-
3. Diagnals -
4. Oblique cuts (oh-Bleek) -
5. Lozenges –
6. Butterfly -
59

60. CUTTING STICKS & DICING
1. Coarse Chopping - Mirepoix
2. Chopping Herbs -
3. Mincing - -
TOURNER (toor-nay) = to turn - ก ก กก
PARISIENNES - ก ก/ F กก
60

61. 61

62. 62

63. 63

64. 64

65. Cutting Techniques
65

66. 1. Slicing
66

67. Brunoise, Batonnet,
2. Cutting dice, Brunoise, Batonnet, allumette and Julienne
67

68. 3. Cutting Paysanne
68

69. 4. Cutting Lozenges
69

70. 5. Dicing an Onion
70

71. 6. Chopping mirepoix
71

72. 7. Chopping Herbs
72

73. 8. Cutting parisienne
73

74. 9. Cutting Tourneed
74

75. Mise en Place ( - - )
to put in place/ everything in its place
/
mise en place
1.
2.
3.
4. /
5.
6.
7.
8.
9.
75

76. Mise en Place
1. /
2. concasse
3.
4. / Bouquet garni
5. (clarified butter)
6.
7.
8.
9.
10. Ice bath
11. refresh
12. garnish
76

77. Preliminary Cooking
and Flavoring
77

78. Preliminary Cooking and Flavoring
78

79. 79

80. 80

81. 81

82. 82

83. Preparing Bouquet Garni
83

84. Preparing a Standard Sachet d’Epices
84

85. Onion Pique and Brule
85

86. Clarifying Butter
86

87. Preparing Stocks
87

88. Preparing Stocks
88

89. Preparing Stocks
89

90. Mise en Place for White/Brown Stocks
90

91. Preparing Roux
91

92. Preparing for Frying
92

93. Preparing for Frying
93

94. Preparing for Frying
94

95. Procedure for Proper Breading
95