COOKING BASICS JOB AIDS
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1 COOKING BASICS JOB AIDS Table of Contents You can click on any one of these subjects to go to it, or use the menu to your left. How to Use a Sharpening Steel How to Use a Sharpening Stone Can Sizes and Approximate Yields Abbreviations, and Weights and Measures Metric Abbreviations and Conversion Factors How to Hold a Chef s Knife How to Hold the Guiding Hand & General Slicing Technique Practice the Basic Cuts Roux Proportions Basic Fabricated Cuts of Meat /Popular Cooking Methods Time and Internal Cooking Temperatures Common Herbs and Spices 1
2 HOW TO USE A SHARPENING STEEL There are several methods for using a sharpening steel. Method #1 This is the method our chef demonstrated. Start with the knife in a vertical position. The heel of the blade should be lightly touching the tip of the steel at a 20 o angle. Keep the steel about an arms length away from your body. Begin to pass the knife along the length of the steel, maintaining light pressure and a constant 20 o angle. Continue in a smooth motion, using the entire length of the steel. Complete the stroke by passing the tip of the knife across the steel. Move to the other side of the knife blade, and again place the knife in contact with the steel at a 20 o angle. Follow the same movement, passing the knife along the entire length of the steel. Alternate strokes first on one side of the blade; then on the other. Maintain the same pressure and angle on both sides of the knife, using feather-like, even strokes. 2
3 Method #2 Sometimes beginners find it easier to use this method: Hold the steel in a near vertical position, with the tip resting on the cutting board. Place the knife pointing slightly upward, so that it lightly touches the steel and rests at a 20 o angle to it. Hold the heel of the blade at the guard of the steel. Pass the knife along the length of the steel, maintaining light pressure, and a constant 20 o angle. Continue in a smooth motion, using the entire length of the steel. Complete the stroke by passing the tip of the knife across the tip of the steel. Move to the other side of the knife blade. Again place the heel of the blade at the guard of the steel at a 20 o angle. Alternate strokes, keeping them feature light and even. Maintain the same pressure and angle on both sides of the knife. Use the steeling method that is the most comfortable for you. And remember only use about five to six strokes on each side of the knife blade. If this does not restore the edge, then you need to use a sharpening stone. 3
4 HOW TO USE A SHARPENING STONE Start with the heel of the knife against the stone. Hold the blade against the stone at a constant 20 o angle. Start to draw the knife over the stone, pressing gently on the blade. Draw the knife across the stone all the way to the tip of the blade. Turn the knife over, so that the side of the blade you have sharpened is facing up. Repeat the same motion on this side of the blade. Make light, even strokes on each side, in equal number, and of equal pressure. Be sure to sharpen in one direction only to get a regular, uniform edge. Five to six strokes on each side should be about right. Finish with a few strokes on the steel. Then wipe the blade clean, using the back edge of the blade. 4
5 CAN SIZES AND APPROXIMATE YIELDS CAN SIZES APPROXIMATE YIELD 6 ounce can ¾ cup 8 ounce can 1 cup No. 1 picnic 1 ¼ cups No. 300 (for specialty items) 1 ¾ cups No. 303 retail size 2 cups No. 2 retail size 2 ½ cups No. 2 ½ retail size 3 ½ cups No. 5 institutional size 5 ¾ cups No. 10 institutional size 12 cups 5
6 ABBREVIATIONS tsp. Tbs. C oz g fl. oz pt qt gal pk bu Teaspoon Tablespoon Cup Ounce Gram Fluid ounces Pint Quart Gallon Peck Bushel WEIGHTS AND MEASURES 16 Tbs. = 1 C 1 cup ( C ) = 8 fl. oz 12 Tbs. = 3/4 C 1 C = 1/2 pt 10 Tbs. + 2 tsp. = 2/3 C 2 C = 1 pt 8 Tbs. = 1/2 C 4 C = 1 qt 6 Tbs. = 3/8 C 2 pt = 1 qt 5 Tbs. + 1 tsp. = 1/3 C 4 qt = 1 gal 4 Tbs. = 1/4 C 8 qt = 1 pk 2 Tbs. = 1/8 C 4 pk = 1 bu 2 Tbs. + 2 tsp. = 1/6 C 1 Tbs. = 1/16 C 48 tsp. = 1 C 1 oz = g 3 tsp. = 1 Tbs. 1 g = oz Dash = 1/8 tsp 1 lb. = 16 oz 6
7 METRIC ABBREVIATIONS Volume Weight ml Milliliter mg Milligram cl Centiliter = 10 ml cg Centigram = 10 mg dl Deciliter = 100 ml dg Decigram = 100 mg l Liter = 1,000 ml g Gram = 1,000 mg dal Dekaliter = 10 l dag Dekagram = 10 g hl Hectoliter = 100 l hg Hectogram = 100 g kl Kiloliter = 1,000 l kg Kilograms = 1,000 g t Metric ton = 1000 kg METRIC CONVERSION FACTORS Volume 1/5 tsp. = 1 ml 1 ml = oz or 1 tsp. = 5 ml 1/5 tsp. 1 Tbs. = 15 ml 5 ml = 1 tsp. 1/5 C = 50 ml 15 ml = 1 Tbs. 1 C = 237 ml 34 ml = 1 fl. oz 2 C (1 pt) = 470 ml 100 ml = 3.4 fl. oz 4 C (1 qt) =.946 l or 240 ml = 1 C 95 ml 1 l = 33.8 fl. oz or 4 qt (1 gal) = 3.8 l 4.2 C or 1 fl. oz = ml 2.1 pt or 1.06 qt or.26 gal Weight 1 fl. oz = g 1 g = oz 1 lb = 454 g 100 g = 3.5 oz 500 g = 1.10 lbs 1 kg = lbs, 35 oz 7
8 HOW TO HOLD A CHEF S KNIFE A proper grip on your chef s knife will give you better control, increase your cutting speed and accuracy, and help you avoid accidental cuts. This is the grip our chef demonstrated. Method #1 Let the knife rest in the palm of your hand, with your index finger on the heel of the blade, and your three fingers together, at right angles to the knife. Keep your thumb relaxed and parallel to the knife. Then, grip the handle with your three fingers. Your index finger should be touching the back of the bolster and resting flat against the blade. Place your thumb on the front of the blade. The tip of your thumb should be on the opposite side of the blade from the joint of your index finger. Turn the knife so that it is at a right angle to the cutting board. Hold the knife securely so that it doesn t rub loosely against your hand. Method #2 Another popular method for holding a chef s knife is as follows: Let the knife rest in your open palm, with your four fingers together at right angles to the knife. Keep your thumb relaxed and parallel to the knife. Fold your fingers and at the same time, tighten the grasp of your palm. Keep your thumb relaxed. Turn the knife so that it is at a right angle to the cutting board. Hold the knife securely so that it doesn t rub your hand as you work. Now, rest your thumb on the knife handle, near your index finger. 8
9 HOW TO HOLD YOUR GUIDING HAND By holding your guiding hand properly, you can ensure that the product you are cutting won t slip, you can control the size of your cut, and you can avoid cutting your fingers. Place your thumb and little finger parallel to each other on the product. Bend your other three fingers and rest them on the product, with your middle finger at the top of the product. Now, slide the blade of the knife against your knuckles for guidance. GENERAL SLICING TECHNIQUES For general slicing, follow the technique shown below. Start the blade at about a 45o angle to the cutting board, with the tip on the product. Slice downward and forward through the product, in a smooth motion. The slice ends with the blade perpendicular to the cutting board. 9
10 PRACTICE THE BASIC CUTS You can practice your basic cuts by photocopying the following pages onto transparency film. Then lay each transparency on your cutting board, place the product on top of the transparency, and practice cutting the product into the exact shapes and sizes on the transparency. The Brunoise 1/8 square The Small Dice ¼ square The Medium Dice 1/2 square The Large Dice 3/4 square 10
11 The Julienne 1/8 x 1/8 x 2 1/2 The Batonnet 1/4 x 1/4 x 3 The French Fry 1/3 x 1/3 x 3" The French Fry 1/2 x 1/2 x 3 11
12 ROUX PROPORTIONS TO THICKEN ONE GALLON OF LIQUID Thickness Desired Amount of Liquid Amount of Roux Amount of Butter Amount of Flour Thin 1 gal (4L) 12 oz. (375g) 6 oz. (190g) 6 oz. (190g) Medium 1 gal (4L) 1 lb. (500g) 8 oz. (250g) 8 oz. (250g) Thick 1 gal (4L) 1 ½ lb. (750g) 12 oz. (375g) 12 oz. (375g) 12
13 BASIC FABRICATED CUTS OF MEAT AND POPULAR COOKING METHODS Cuts with more connective tissue tend to be tough, and should be cooked slowly with moist heat. Tender cuts come from sections of the animal where the least body movement and stress occur. You can click on any of these subjects to go there, or use the menu to your left. Beef Pork Lamb Veal 13
14 Popular Cuts of Beef #1 Chuck, Square Cut (Moist heat cooking methods) Fabricated cuts: Boneless inside chuck Chuck tender Chuck short ribs Cubed steaks Stew meat Ground chuck #2 Brisket (Except for ground beef, moist heat cooking methods) Fabricated cuts: Boneless brisket Corned beef brisket Ground beef #3 Shank (Except for ground beef, moist heat cooking methods.) Fabricated cuts: Stew meat Ground beef #4 Rib (Prime rib and steaks dry heat cooking methods; short ribs moist heat cooking methods.) Fabricated cuts: Prime rib (Rib roast) Rib-eye steaks Short ribs 14
15 Popular Cuts of Beef #5 Short Plate (Except for ground beef, moist heat methods) Fabricated cuts: Short ribs Stew meat Ground beef #6 Short Loin (Dry heat cooking methods) Fabricated cuts: T-bone steaks Porterhouse steaks Strip loin New York Strip steaks Short tenderloin #7 Sirloin (Dry heat cooking methods) Fabricated cuts: Top sirloin butt Sirloin steaks Butt steaks Baseball steaks #8 Flank (Moist heat cooking methods) Fabricated cuts: Flank steak Ground beef #9 Round (Dry and moist heat cooking methods; sandwich meat) Fabricated cuts: Inside top round Bottom round 15
16 Popular Cuts of Pork #1 Boston Butt (Dry and moist heat cooking methods) Fabricated cuts: Butt steaks Shoulder roasts Ground pork Sausage meat #2 Loin (Dry and moist heat cooking methods) Fabricated cuts: Loin roast Loin and rib chops Country-style ribs Canadian bacon #3 Ham (Dry and moist heat cooking methods) Fabricated cuts: Fresh ham Smoked ham Ham steaks #4 Spareribs & Belly (Moist heat cooking methods) Fabricated cuts: Spareribs Bacon #5 Shoulder (Dry heat cooking methods) Fabricated cuts: Fresh and smoked picnic Shoulder hocks Ground pork Sausage meat 16
17 Popular Cuts of Lamb #1 Shoulder (Dry and moist heat cooking methods) Fabricated cuts: Shoulder roasts Shoulder chops Stew meats Ground lamb #2 Hotel Rack (Dry heat cooking methods) Fabricated cuts: Rack of lamb (rib roast) Crown roast Rib chops #3 Loin (Dry heat cooking methods) Fabricated cuts: Loin roast Loin chops #4 Leg (Dry heat cooking methods) Fabricated cuts: Leg roast Sirloin chops #5 Breast and Shank (Moist heat cooking methods) Fabricated cuts: Stew meat Ground lamb 17
18 Popular Cuts of Veal #1 Shoulder, Square Cuts (Moist and dry heat cooking methods) Fabricated cuts: Shoulder roast Shoulder chops Stew meat Ground veal #2 Hotel rack (Dry and moist heat cooking methods) Fabricated cuts: Rib roast Rib chop #3 Loin (Dry and moist heat cooking methods) Fabricated cuts: Loin roast Loin chops #4 Leg (Dry heat cooking methods for roast, scaloppini or cutlets; moist heat cooking methods for osso buco) Fabricated cuts: Leg roast Scaloppine or cutlets Shank cross cuts #5 Breast (Moist and dry heat cooking methods) Fabricated cuts: Boneless breast Ground veal #6 Shank (Moist heat cooking methods) Fabricated cuts: Shank cross cuts (osso bucco) 18
19 SAFE TIME AND INTERNAL TEMPERATURE REQUIREMENTS FOR COOKED FOODS (FDA 2014 FOOD CODE) PRODUCT All types of poultry, including ground poultry Stuffed meats, poultry, pasta, fish Stuffing that contains TCS Microwaved raw animal foods/eggs Reheated leftovers Ground, minced, and chopped meats and fish Mechanically tenderized meats, flavorinjected meats, brined ham Eggs hot-held for service Whole roasts of beef, pork, veal, and lamb Beef, veal, pork, and lamb chops All types of seafood, including fillets and shellfish Shell eggs made to order Hot held commercially processed, ready-toeat foods Vegetables, beans, grains, and fruits Rare roast beef and corned beef SAFE TIME AND INTERNAL TEMPERATURE REQUIREMENTS 165 F for 15 seconds 165 F, allow cooked food to stand for at least 2 minutes. 165 F for 15 seconds within two hours 155 F for 15 seconds 145 F for four minutes 145 F for 15 seconds 135 F 130 F for 112 minutes 19
20 COMMON HERBS AND SPICES Allspice Basil Bay leaves Chili powder Chives Cilantro (Coriander) Curry powder Dill Garlic Marjoram Nutmeg Oregano Parsley Pepper (Black and white) Rosemary Sage Savory Tarragon Thyme Common Uses Braised meats, poached fish, and sausages. Pesto, chicken, tomato sauce and tomato dishes, veal, gazpacho, eggplant, egg dishes, lamb chops. An essential herb for stocks, sauces, stews, and braised meats. Used in chili, spicy ethnic dishes, egg dishes, and ground meats. Egg and cheese dishes, salads, baked potatoes, fish, soups. Salsa, egg dishes, beef, pork, chicken, sausage, curried dishes, vinegar, soups, asparagus. Curried dishes, eggs, fish, soup, rice, vegetables. Sour cream, herb butters, pickles, cheese and egg dishes, fish, chicken, soups, vegetable dishes, salads. Popular in a wide variety of dishes. Herb butters, cheese dishes, chicken, liver, gorund meats, braised meats, lamb, soups, a variety of vegetable dishes, sauces. Soups and sauces, chicken, veal, and a variety of vegetable dishes. Cheese dishes, Italian and Mexican dishes, sauces especially tomato sauce, ground meats, salads, a variety of vegetable dishes especially tomato dishes. Can be used in almost all dishes. One of the most widely used spices. White pepper is used in sauces where it is desirable not to see the black specks. Stuffing, egg dishes, lamb, pork, chicken, veal, stews, soups, meat sauces, various vegetable dishes. Sauces, sausage, turkey, pork, poultry stuffing, beans and tomatoes. Many meat, poultry, fish, egg, and vegetable dishes. Herb butters, egg dishes, braised lamb, fish, chicken, soups, a variety of vegetables, Béarnaise sauce, vinegar, salads and dressings. A very versatile herb used in egg dishes, beef, poultry, fish, veal, sauces, and various vegetable dishes. 20
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2013 Paleo Hacks by Chef Samantha All Rights Reserved.
1 CONTENTS STANDARD MEASUREMENTS... 3 SNACKS... 4 SALADS... 20 SOUPS... 43 MEATS... 58 SEAFOOD... 75 OMELETTE... 84 DESSERTS... 90 PEPPER SANDWICHES... 135 NOODLE RECIPES... 143 RECIPE INDEX... 151 2 STANDARD
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