Summary of the key points: LESSON 5-12

FSM 111- Food Selection and Preparation

Prepared by: Arlyn R. Dimaano, MAT-FT

LESSON 5- Food Shopping and Market Listing Concepts

• Commercial Food Production Systems: Success as a chef involves understanding the overall
operational flow in the kitchen. A clear understanding of kitchen operations helps chefs
appreciate their jobs more.

Market Listing Concepts

• A market list is an organized checklist of items to be purchased, essential for systematizing

kitchen operations.

• Two Types of Market Lists:

o Direct Market List: Items directly ordered by the kitchen, usually perishable goods
needed for immediate use.

o Stores Market List: Items ordered from the storeroom based on stock levels, which are
coordinated with the Executive Chef.

Market List Ordering Process:

1. Kitchen requests food items by filling out a requisition form/market list.

2. Storekeeper checks availability, releases items, and updates inventory.

3. Storekeeper creates a market list for restocking, endorsed to Purchasing.

4. Purchasing contacts suppliers, selects based on quality and price.

5. Items are delivered, inspected, and documented for auditing.

Item Categories in a Market List:

• Meat: Beef, pork, seafood, etc.

• Perishable Items: Vegetables and fruits.

• Groceries: Bottled/canned goods, condiments.

• Dairy: Eggs, butter, milk, etc.

• Beverages: Alcoholic and non-alcoholic drinks.

• Others: Non-food items (e.g., foil, BBQ sticks).

Market List Parts:

• Heading, Item Column, Price/kg, On-hand Items, Par Stock, Item Needed, Supplier Info (S1, S2,
S3), Sub-total, Total, and Signature Matrix (for approvals).

This system is vital for chefs and cooks to manage kitchen inventory efficiently and ensure smooth
operations.

LESSON 6- Cutting Techniques and Vegetables and Fruit Cutting Skills

• Knife Skills: A knife is an essential tool for chefs, and mastering its use is crucial for success in the
kitchen.

Types of Knives and Their Uses:

• Chef’s Knife (12-inch): All-purpose knife for cutting vegetables and obtaining equal cuts.

• Paring Knife: For small, precise cuts and carving.

• Fillet Knife: For slicing fish.

• Butcher’s Knife: For cutting larger pieces of meat.

• Bread Knife: For slicing bread and cakes.

Safety Tips for Handling Knives:

• Use the correct knife for the task.

• Always cut away from yourself.

• Use a clean cutting board and secure it with a damp towel to prevent sliding.

• Keep knives sharp; dull knives are more dangerous.

• Carry knives pointing down, parallel to your leg.

• Never catch a falling knife.

• Don’t leave knives in a sink to avoid injury or damage.

Knife Care:

• Sharpen knives using a sharpening rod or whetstone.

• Do not wash knives in commercial dishwashers; hand wash and dry them.

Cutting Techniques: Slicing

• Chiffonades: Finely sliced leafy vegetables or herbs.

• Rondelles: Disk-shaped slices.

• Diagonals: Oval-shaped slices.

• Chateau: Banana-like cut.

• Turner: Football-shaped cut with 7 equal sides.

• Fondant: Semi-round cut with 5 sides.

• Mandoline: Mechanical slicer for specialized cuts.

• Oblique (Roll Cut): Pieces cut at two angles.

• Lozenges: Diamond-shaped cuts.

Vegetable Cuts and Sizes: Cutting Slices

• Batonettes: 1/4 x 1/4 x 2 inches.

• Julienne: 1/8 x 1/8 x 2 inches.

• Fine Julienne: 1/16 x 1/16 x 2 inches.

Dice Cuts:

• Brunoise: 1/8 x 1/8 x 1/8 inches.

• Small Dice: 1/4 x 1/4 x 1/4 inches.

• Medium Dice: 1/2 x 1/2 x 1/2 inches.

• Large Dice: 3/4 x 3/4 x 3/4 inches.

• Paysanne: 1/2 x 1/2 x 1/8 inches.

Mincing:

• Mincing: Cutting items into very small pieces.

• Terms "mince" and "finely chopped" are often interchangeable.

Round Cuts:

• Parisiennes: Spheres of fruits or vegetables created with a melon baller.

Other Specialized Cuts:

1. Chateau (sha-tow) – A banana-like cut.

2. Turner – A football-shaped cut with approximately 7 equal sides and blunt ends.

3. Fondant – A semi-round cut with around 5 sides.

4. Mandoline (man-duh-luhn) – A mechanical slicer or cutting tool that creates specialized

vegetable cuts, such as:

o Criss cut

o Round cut

5. Robot Coupe – An electrical cutting tool used in commercial kitchens, which has various
attachments for different cutting purposes.
These cutting techniques are foundational skills for any chef, ensuring precision and uniformity in food
preparation.

LESSON 7- Mis en Place (Preparation Before Cooking)

• Mis en place means "everything in its place" in French and refers to the preparation done before
cooking.

• Chefs plan ahead to make their work more efficient. This includes understanding:

o Weights and measurements

o Cooking methods

o Knife techniques

o Recipe interpretation

o Forecasting

o Requisition and market list preparation

Organizing and Planning Work Procedure

1. Prep Lists: Outline tasks that need to be completed before service.

2. Writing a Prep List: List all necessary ingredients and tasks for preparing meals.

3. Selecting Tools and Equipment: Ensure the right tools and equipment are ready for the tasks.

4. Measuring and Preparing Ingredients:

o Accurately measure ingredients to ensure consistency in cooking.

o Prepare ingredients ahead of time, such as chopping, slicing, or marinating, to

streamline the cooking process.

Methods of Cooking

Cooking involves applying heat to food to make it edible. The three main methods are:

1. Dry Heat Method (Cooking without added moisture)

• Roasting: Cooking meat in an oven with dry heat.

• Baking: Prolonged cooking with dry heat (used for bread, cakes, pastries).

• Broiling: Cooking with direct heat from a flame or electric source.

• Grilling: Cooking directly under a heat source, often using a grill.

• Deep Frying: Submerging food in hot oil.

• Pan Frying: Cooking in a pan with just enough fat to prevent sticking.

• Microwaving: Uses microwave radiation to cook food.

2. Moist Heat Method (Submerging food in hot liquid)

Moist Heat Method: Poaching:

• Poaching is a basic moist heat method that uses convection to transfer heat from a liquid to
food. It is commonly applied to delicate foods like eggs, fruit, or fish, which require short cooking
times.

• Types of Poaching:

• Simmering – A commonly used poaching method, where convection transfers heat from a liquid
to food.

• Boiling – Also uses convection, involving rapidly bubbling liquid to cook food. However, most
"boiled" meats and eggs are actually simmered.

• Steaming – A moist heat method that transfers heat from steam to food, often used for fish and
vegetables.

3. Combination Method (Combining dry and moist heat)

• Braising: Slowly cooking meat or vegetables in a sealed vessel with oil and moisture.

• Sautéing: Frying food quickly in a small amount of fat, transferring heat from the pan to the
food.

• Fricasseeing: A hybrid method between sautéing and stewing, involving both wet and dry heat.

This lesson highlights the importance of planning and understanding various cooking techniques to
ensure efficiency and precision in the kitchen.

LESSON 8- Basic Guidelines for Plate Arrangement:

Plate Arrangement Basics:

1. Create a Framework: Start by visualizing the plate with drawings or sketches to inspire the
presentation.

2. Keep It Simple: Focus on one ingredient to highlight, and use space to simplify the design.

3. Balance the Dish: Use colors, shapes, and textures to avoid overwhelming the diner.

4. Right Portion Size: Ensure the portion is just right for the plate size, neither too big nor too
small.

5. Highlight the Key Ingredient: Make the main ingredient stand out, while supporting elements
complement it.
Classical Food Plating:

• The plate is divided like a clock:

o Main dish: Between 3 to 9 o'clock

o Starch: Between 9 to 11 o'clock

o Vegetables: Between 11 to 3 o'clock

In some cultures (like in Asia), food sharing is common, and you can use creative containers or garnishes
to enhance presentation.

Sauces and Moulded Ingredients:

• Sauces: Apply lightly, either over the dish or as decorative accents on the side.

• Moulded Ingredients: Slice or sculpt ingredients to improve their appearance. Fillets should be
cut at an angle to show quality.

Garnishes:

• Garnishes should enhance the dish’s look and flavor, not overpower it.

• Arrange garnishes around the main dish to add color and shape.

• Use only edible garnishes and apply them quickly so food remains warm.

Plate Composition:

• A balanced plate includes all macronutrients: proteins, carbohydrates, and fats.

• Don’t completely cut out any macronutrient unless medically necessary.

Key Considerations for Plating:

1. Color: Use vibrant ingredients to show freshness.

2. Arrangement: Whether precise or rustic, how food is arranged affects how diners perceive it.

3. Texture: It adds variety to the appearance and eating experience.

4. Balance: Balance isn’t just about symmetry but about harmony on the plate.

5. Ease of Eating: Make sure the food is easy to eat and enjoy.

Food Arrangement & Visual Design:

Plate Arrangement:

Planning: It's best to plan the arrangement of elements on the plate unless you’re an expert at
improvisation. Using varied textures adds interest to the dish.

1. Rule of Thirds: Visualize the plate like a clock. Place the main protein from 9 to 3 (bottom third),
the carb in the top left from 9 to 12, and the vegetables in the top right from 12 to 3.
2. Visual Design: Experiment with design techniques like slicing ingredients and arranging them
across the plate. For a different feel, spread them out or stack them to add height.

3. Sauce Techniques: Sauces can be used artistically, piped in dots, brushed, or swirled to highlight
the main element.

4. Garnish Techniques: Garnishes, such as herbs, flowers, crisps, nuts, or powders, add the final
touch to a dish by enhancing color, texture, and flavor.

Common Food Plating Styles:

1. Classic Plating: Elements are arranged side by side in the center, using the clock method.

2. Landscape Plating: A more modern, low-lying arrangement spread across the plate.

3. Free-Form Plating: An artistic, abstract approach to create visually stunning dishes.

These guidelines emphasize the importance of creativity, balance, and attention to detail in plating to
enhance the dining experience.

LESSON 9- Fin and Shellfish Fabrication:

Composition and Structure of Fish:

• Fish flesh consists of water, proteins, and fats with very little connective tissue, making it
naturally tender and quick to cook. Moist heat cooking methods help preserve moisture.

Categories of Fin Fish:

1. Structure:

o Flat Fish: Swim horizontally along the sea bottom (e.g., flounder, sole).

o Round Fish: Swim upright with eyes on both sides (e.g., salmon, cod).

2. Fat Content:

o Lean Fish: Low in fat (less than 5%), with mild flavors (e.g., cod, halibut).

o Fatty Fish: Higher fat content (6-15%) with richer flavors (e.g., salmon, tuna).

3. Habitat:

o Saltwater Fish: Thicker bones (e.g., snapper, swordfish).

o Freshwater Fish: Contain more small bones (e.g., trout, catfish).

Signs of Freshness in Fish:

• Fresh odor (like the sea), firm texture, bright eyes, shiny skin, pink or red gills, intact scales, and
no belly burns.

Handling and Storage:

• Keep fish at 30-34°F, store on ice, wrap moisture-proof to prevent freezer burns, and use within
1-2 days or freeze immediately.

Here’s a summary of the examples of different types of fish:

1. Oily Fish:

o Anchovy

o Herring

o Sardines

o Sprat

o Mackerel

2. Exotic and Game Fish:

o Parrotfish

o Pomfret

o Pompano

o Jack

o Snapper

o Tilapia

o Swordfish

o Barracuda

o Marlin

o Sailfish

o John Dory

o Monkfish

3. Freshwater Fish:

o Trout

o Barbel

o Grayling

o Bream

o Catfish
o Milkfish

o Gudgeon

o Char

o Carp

o Pike

o Perch

o Sturgeon

o Tench

o Whitefish

o Bluefish

o Tuna

Types of Shellfish:

1. Mollusks:

o Univalves: Single shell (e.g., sea urchin, abalone).

o Bivalves: Two hinged shells (e.g., clams, oysters, mussels).

o Cephalopods: Tentacles and head-foot structure (e.g., squid, octopus).

2. Crustaceans:

o Crabs, lobsters, shrimp, and prawns are common crustaceans, all having segmented
bodies and external skeletons.

3. Miscellaneous Seafood:

o Includes snails and other seafood items that can also live on land, such as escargot.

Basic Shellfish Guide:

Crustaceans:

1. Crabs – Many varieties exist, including blue crab, soft-shell crabs, king crab, snow crab, and
more.

2. Lobster – A luxury seafood with firm, sweet flesh. Lobsters turn red when cooked.

3. Crawfish – Similar to lobster but with spiny shells and no claws, offering a milder flavor.

4. Crayfish – Freshwater lobsters with superb flavor, growing up to 10 cm.

5. Prawns and Shrimps – Shrimp are smaller than 5 cm; prawns from colder waters have better
flavor.
Mollusks:

1. Univalves (single shell) – Examples include abalone, conch, limpets, whelks, and winkles.

2. Bivalves (hinged shells) – Examples include clams, mussels, oysters, and scallops.

Cephalopods:

1. Squid – Slender body, ten tentacles, and a transparent quill.

2. Cuttlefish – Oval body with eight short and two long tentacles; more tender when younger.

3. Octopus – Has eight tentacles with suckers; smaller ones are better for eating as larger ones
become tough.

Shellfish Cooking and Preparation:

• Most shellfish are rich in minerals and easy to cook. For best results, freshness, appropriate
storage, and handling techniques are crucial.

LESSON 10- Rice and Pasta Dishes:

Types of Rice:

1. Long Grain Rice: Slender, cooks to light and fluffy grains.

2. Medium Grain Rice: Shorter and wider, moister, tends to cling together.

3. Short Grain Rice: Rounder, soft, and sticky when cooked.

4. Sweet or Waxy Rice: Short, plump, and glutinous when cooked; used as a binder in frozen
products.

Rice Varieties:

• Arborio Rice: Used in risotto; sticky with a mild flavor.

• Basmati Rice: Aromatic, long-grain rice, popular in Indian cuisine.

• Brown Rice: Whole grain with a nutty flavor, high in fiber.

• Japanese Rice: Short-grain, sticky, and glossy.

• Red Rice: Aromatic, whole grain rice.

• Black Rice: Aromatic, often used in desserts.

• Philippine Rice: Various types like Dinorado, Sinandomeng, and Malagkit.

Rice Forms:

• Rough (Paddy) Rice: Unprocessed rice with hull intact.

• Brown Rice: Hull removed, retains bran.

• White Rice: Polished rice with hull and bran removed.

• Parboiled Rice: Rice that cooks extra fluffy.

• Precooked Rice: Pre-cooked and dehydrated for quick use.

Rice Cooking Methods:

1. Simmering Method: Most common, rice is boiled and simmered until water is absorbed.

2. Pilaf Method: Sautéed in fat before simmering in liquid for enhanced flavor.

3. Risotto Method: Italian method where stock is gradually added to sautéed rice, stirred
continuously for a creamy texture.

Basic Steps for Cooking Rice:

• Arborio Rice: Simmer without rinsing.

• Basmati Rice: Soak and cook using the absorption method.

• Japanese Rice: Wash and soak, then simmer.

• Jasmine Rice: Use the absorption method, allowing it to steam.

Pasta Cookery:

• Origin of Pasta: Originated in China, brought to Italy by Marco Polo. Made from flour, water, and
eggs.

• Types of Pasta:

o Fresh Pasta: Has a limited shelf life, best eaten on the day it's made.

o Dried Pasta: Stable and holds well even when cooked.

Forms of Pasta:

• Lasagna: Large sheets

• Cannelloni: Large tubes

• Conchiglie: Shell-shaped

• Penne: Small tubes

• Capellini: Angel hair

• Farfalle: Bowtie-shaped

• Spaghetti: Long and round

Making Fresh Pasta:

• Knead dough until smooth and elastic; rest while covered to prevent drying out.
Cooking Pasta:

• Boil in salted water; cooking time depends on type:

o Commercial Pasta: 8-10 minutes.

o Fresh Pasta: 30 seconds to 1 minute.

• After cooking, cool in cold water and add olive oil to prevent sticking.

LESSON 11- Flavor Dynamics: Stocks, Soups, and Sauces:

Stocks, Soups, and Sauces:

In Escoffier's book, stocks are referred to as "Fonds de Cuisine," meaning the Foundations of
Cooking. Stocks are a key component in soups and sauces, providing flavor and zest.

Flavoring and Aromatics in Stock Making:

1. Mirepoix (meerpwah) – A mix of chopped carrots, celery, and onions used to enhance the flavor
and aroma of stocks.

2. Bouquet Garni (bo-kat-garni) – A bundle of herbs tied with cooking twine, typically including
leeks, celery, thyme, parsley stems, and bay leaves, simmered in stock for added flavor.

3. Sachet d'Épices (sa shay day-pees) – A small bag of herbs and spices, such as parsley stems, bay
leaves, thyme, peppercorns, and cloves, used to infuse stocks and sauces with flavor.

Types of Stock:

1.White Stock: Made from white bones and aromatic vegetables, lightly boiled.

2. Brown Stock (Espagnole): Created from beef, veal, or poultry bones sautéed with aromatic
vegetables, promoting browning through the Maillard reaction.

3. Fish Stock (Fumet): Made from fish bones combined with vegetable aromatics, herbs, and
spices.

4. Court Bouillon: A poaching stock infused with aromatic herbs, spices, and vegetables.

Soups

Soups are flavored liquids thickened or unthickened, typically made from meat, vegetables,
herbs, and spices.

Kinds of Soup:

1.Clear Soup (Consommé): Translucent soup clarified with egg whites and chopped beef and
vegetables.

2. Thick Soup (Chowder): Creamy soup often thickened with potatoes.

3.Bisque: A pureed vegetable soup thickened with slurry or flour, finished with Liaison (a mix of
cream and egg yolk).
4.International Soups: Unique soup specialties from various countries, e.g., Egg Drop Soup
(China), Bulalo (Philippines), Goulash (Hungary), Miso Soup (Japan), Tom Yum Goong (Thailand).

Sauces

Sauces are thickened liquids that enhance the flavor of food, serving as accompaniments to main
dishes. Their functions include masking flavor deficiencies, acting as binders, and improving food
presentation.

Categories of Sauces:

Cold Sauces: Served with both hot and cold dishes, often linked to salads.

Warm Sauces: Served with various foods, derived from basic sauces.

Five Basic Hot Sauces:

Velouté: Stock-based sauce thickened with blond roux.

Béchamel: Dairy-based white sauce thickened with white roux.

Espagnole: Brown sauce made with brown roux.

Concasse or Tomato Sauce: Processed tomatoes with herbs and spices.

Hollandaise: Emulsion sauce made from clarified butter, egg yolks, vinegar, and peppercorns.

Common Thickening Agents:

Roux: Equal parts fat (butter) and flour, measured by weight.

Cornstarch: A fine white powder used as a natural thickener.

Arrowroot: Similar to cornstarch, known for its thickening power.

Beurre Manié: A mix of kneaded flour and butter for thickening.

Liaison: A blend of egg yolks and heavy cream for smoothness and minimal thickening.

Conclusion

In culinary arts, mastering the preparation of stocks, soups, and sauces is essential for creating
flavorful and well-balanced dishes. Stocks serve as the foundational element, enriching the taste
of soups and sauces while providing depth and complexity. Understanding the different types of
stocks—white, brown, fish, and court bouillon—allows chefs to enhance their culinary creations
effectively.

Soups, whether clear or thick, showcase the versatility of stocks and highlight various ingredients
from different cuisines around the world. By knowing the distinct types of soups, such as
consommé, chowder, and bisque, chefs can explore diverse textures and flavors, offering unique
dining experiences.
Sauces are vital for elevating the presentation and flavor of dishes. The five basic hot sauces—
velouté, béchamel, espagnole, concasse, and hollandaise—provide a foundation for numerous
variations and adaptations. Recognizing the different categories of sauces, including cold and
warm varieties, enables chefs to complement various dishes with appropriate accompaniments.

Utilizing common thickening agents, such as roux, cornstarch, and beurre manié, helps achieve
desired textures in sauces and soups, while flavoring components like mirepoix, bouquet garni,
and sachet d'épices contribute aromatic depth.

Overall, a solid understanding of flavor dynamics in stocks, soups, and sauces is essential for any
aspiring cook or chef, paving the way for culinary creativity and excellence in the kitchen.

LESSON 12- Summary of the Lesson on Appetizers

Appetizers, traditionally small plates served as starter courses, are designed to stimulate the appetite
before the main course. They can be served hot or cold and typically feature lighter, flavorful items.
Common categories of appetizers include:

Small Plates Categories:

1. Salads

2. Cold seafood – Oysters, shrimp, or caviar.

3. Cured and smoked meats and fish

4. Charcuterie – Pâtés and terrines.

5. Baked goods – Tarts, empanadas, or profiteroles.

6. Small portions of pasta, gnocchi, or polenta

7. Fried items – Tempura, fritters, or croquettes.

8. Braised or grilled items – Served in small portions.

9. Skewers – Meats, fish, or vegetables, such as kabobs or satays.

10. Vegetable crudités – Served with dipping sauces.

A salad is a cold dish made from meat, fish, fruit, dairy products, or vegetables, served either individually
or in combinations. It is designed to complement or enhance a meal. The term "salad" comes from the
French word "salade," which originates from the Latin "sal" (meaning salt), as salt was once a key
ingredient in salad dressings. The word first appeared in English as "salad" or "sallet."

• Salads: Cold dishes made from meat, fish, fruit, dairy, or vegetables. They can be classified as:

o Green Salads: Composed of fresh vegetables like lettuce and spinach, often served as a
diet food.

o Vegetable Salads: Include various vegetables and may contain ingredients like olives,
hard-boiled eggs, and seafood.
o Main Course Salads: Larger portions, often featuring grilled meats or seafood, such as
Chef’s Salad and Caesar Salad.

o Fruit Salads: Composed of assorted fruits, served in their juice or syrup, and can be
enjoyed as appetizers or desserts.

o Dessert Salads: Typically sweet and may include gelatin or whipped cream.

Basic Parts of a Salad:

1. Base: Typically consists of salad greens, which provide a pleasing presentation.

2. Body: The main ingredient that identifies the salad type.

3. Dressings: Cold sauces that enhance the salad's flavor, including mayonnaise-based, vinaigrettes,
and innovative combinations.

4. Garnish: Adds aesthetic appeal and contrast, using items like parsley sprigs or creatively cut
vegetables.

Dressings

Dressings should complement, rather than overpower, the salad’s main ingredients. Current trends
incorporate a wide variety of ingredients, moving beyond traditional mayonnaise and oil-based dressings
to include unique flavors like wine, fruits, and Asian elements.

This lesson underscores the importance of appetizers in meal service, highlighting their diverse forms
and the foundational components of salads and dressings that enhance the dining experience.