Lecture 8 Outline of Last Lecture I. Food Preparation Basicsa. Heating FoodsII. Heat TransferIII. Moist Heat Cookinga. TechniquesIV. Dry Heat Cookinga. Techniques Outline of Current Lecture II. Cutlery Techniquesa. Cutting StylesIII. Measuring IngredientsIV. Mixing TechniquesV. Seasonings and FlavoringsVI. Plating and PresentationVII. Meal Managementa. Why do we need Meal Management?VIII.The Food Service Organizationa. George Auguste EscoffierCurrent LectureI. Cutlery Techniques:a. Cutting Styles:i. Include slices, julienne, shredded, diced, minced, and peeled.II. Measuring Ingredients:a. Three major steps:i. Approximating the amount of required food.ii. Selecting the right measuring utensil, by considering volume vs. weight and scales.iii. Using an accurate measuring techniques b. Measuring liquids with a clear graduated measuring cup.c. Eggs come in sizes Peewee to Jumbo, but large is standard.d. Fat: i. Oil: graduated liquid measuring cupii. Solid: fractionated- dry measuring cups e. Sugar is measured depending on the type of sugar; brown sugar is packed in a measuring cup, while regular sugar is just leveled off form a measuring cupf. Flour is always weighed out before using.III. Mixing Techniques:a. Stirring, Beating, Blending, Binding, Creaming, Whipping/whisking, Foldingb. Conventional creaming method:i. Three basic steps: creaming, egg incorporation, and alternating dry and moist ingredients. This will produce a fine-grained, velvety texture.c. Conventional Sponge Method (a.k.a meringue method):These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute. FSHN 300 1nd Editioni. Is identical to creaming method except that a portion of the sugar is mixed in with the beaten egg or egg white until it is egg foam, then it is folded into the batter in the end.d. Single Stage Method (a.k.a quick mix):i. All dry and moist ingredients are mixed together at once, usually packaged baked goods.e. Pastry Method:i. Fat is cut into flour; then the rest of the ingredients are mixed in to form a dough.f. Biscuit Method:i. This is similar to the pastry method except that all the dry ingredients are mixed separately; thenthe fat is cut into flour mixture, and the moist ingredients are added.g. Muffin Method (two-stage mixing method):i. Dry and moist ingredients are mixed separately and then combined to become moist.IV. Seasonings and Flavorings:a. Salt contains sodium, which is connected to heart disease and hypertension (high blood pressure).b. How can we reduce sodium intake?i. Cut back on major sodium sources such as processed foodsii. Do not add salt during food preparation, best to add salt near or at the end after tasting the dish first.iii. Remove the salt shaker from the tablec. Herbs: are from leaves of plantsi. Ex: Basil, sage, thyme, oregano, etc.d. Spices: are from other parts of plants (not leaves)i. Allspice, saffron, cinnamon, ginger, etc.e. The FDA classifies both herbs and spices as spicesf. Flavor enhancers:i. Usually are amino acids, that enhance flavors without adding their own flavorsg. Oil extracts: are obtained from natural substancesi. Small amounts can be used because they are potentii. Ex. Vanilla, orange, peppermint, almond, etc.h. Breading: is coating food lightly in egg and then flour and can be followed by a bread crumb coating.i. Battering: is coating food in wet flour mixturej. Condiments: include seasonings or prepared relishes, mustard, ketchup, relish, salsa, etc.k. How much seasoning or flavoring should we add?i. Follow recipe or start with small amount and gradually increase to tastel. When do we add seasoning or flavoring?i. Ground seasonings: near the end of the heating processii. Whole or crushed seasoning: closer to the beginning of processV. Plating and Presentation:a. Artistic layoutb. Coordinationi. Colors, shape, sizes, texture, and flavorsii. Main food item should be in the 6 o’clock position on the platec. Garnishes: should add color, design, decorate food, and reflect the flavor of the dish.VI. Meal Management:a. Why do we need meal management?i. Nutrition/health, appetizing, aesthetically pleasing, plan/create menus, profitable, organization, staffing, time management, purchasing, storage, serving, cleanup, and Interesting.VII. The Food Service Organization:a. Set up to achieve certain goalsThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.b. The ultimate goal of a food service organization is to plan, prepare, and serve meals.c. Create positions to reach those goalsd. George Auguste Escoffier:i. Called the father of 20th-Century Cookeryii. Created the modern Food Service Kitcheniii. Divided kitchen into preparation areaiv. Reduced waste due to duplication areasv. Paired with Caesar Ritz to bring about significant changes in the hospitality industry.These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a