chapter 2 report

Mise-en-place?

"to put in one place", "everything in its place", "setting up before start cooking".

The skill of the knife.

To becoming a "chef", knife skill is the most important thing. Sharpen the knife before start using it.

Using knives : Basic cutting techniques

https://youtu.be/8VBnaFhOEn8

Preliminary cooking & flavoring

Blanching & Par Cooking

• increasing holding quality
• removing undesired flavors
• to improve colors
• the product be able to processed further

Marinating

Soaking the food such as meat, vegetables or fish in a flavored liquid.

Function of marinating:

• Flavor the product
• Tenderize
• Control bacteria growth

Types of Marinade:

• cooked
• raw
• instant
• dry

Major ingredients of marinade:

• oil
• acid : vinegar, lemon, wine
• flavoring : spices, herbs, vegetables

Preparation for frying
Breading known as 'standard breading procedure'

• Flour
• Egg wash
• Bread crumbs

What is stock?

- A flavorful liquid/fond (base)

- A good stock is the key to a great soup, sauce or braised dish

What is mirepoix?

mixture of onions(50%), carrots(25%), celery(25%)

-one of the most important ingredient to make stock

Principles of making stock : 
-start the stock in cold water
-simmer for 3 hour at least
-skim the scum
-strain the stock
-cool the stock
-store properly
-degrease the stock

Different of stock? yes..
1. white stock
2. brown stock
3. fish stock/fish fumet
4. vegetables stock

what is sauces?
liquid + thickening agent + seasonings

other thickening agents..
1. arrowroots
2. butter
3. cornstarch
4. liaison
5.bread crumbs

mother sauces...
1. bechamel
2. veloute
3. espagnole
4. tomato
5. hollandaise