Culinary Skills 1
UNIT 3 |
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Kitchen Tools and Equipments
Knives and Knife Cuts
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GOALS
- Secure basic tools and equipment needed in a CulinaryMD kitchen
- Execute essential knife skills for selected vegetables, fruits, and herbs
- Assess proper selection and storage of herbs, vegetables, and fruits used in this lesson
- Evaluate which ingredients used in Latin-style cooking are compatible with WFPB diet.
- Compose dishes from recipes and identify the general cooking preparation principles underlying the recipes.
OBJECTIVES
- Identify basic, essential tools and equipment suggested for the CulinaryMD inspired kitchen
- Define and explain the importance of mise en place for kitchen organization and planning
- determine your organizational and capacity needs for more advanced cooking
- organize your kitchen and pantry to set yourself up for whole plant-based cooking
- Identify and practice a variety of knife skills
- perform the rolling technique and grip a chefs knife properly
- use a knife safely and efficiently
Kitchen Tools & Equipment
Having the basic necessities in the kitchen will make it easier for you to practice techniques, perform tasks and finally complete this course. For the most part, the tools and equipment needed for a plant-based cuisine are just the same as those found in any well-equipped kitchen. To effectively cook healthful, plant-based meals, the kitchen must be prepared for the routine activity to be sustainable. Your equipment doesn't need to be brand new or expensive, you may already have many of the needed items.
Finding and preparing the right kitchen tools can be overwhelming in the beginning, especially if you are really new to being hands-on in the kitchen. But you just have to simply figure out what tools are truly essential for your cooking needs, which realistically is a very simple selection that can be found in most home kitchens.
Each tool have its functional purpose in your kitchen. So acquiring tools in each of these functional areas will make you comfortable and efficient as you work on your tasks.
Each tool have its functional purpose in your kitchen. So acquiring tools in each of these functional areas will make you comfortable and efficient as you work on your tasks.
CATEGORIES OF COOKING TOOLS
- Washing
- Cutting
- Mise en place/storing
- Mixing
- Cooking
- Serving
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Washing and Soaking
After selecting the right ingredients, washing them is the next most important step in preparing delicious and food safe dishes. Items in this category have versatile uses such as straining, rinsing, sprouting and cleaning. |
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Mise en Place / Storage
Mise en place is the all important step of setting up all your equipment and ingredients before you start preparation. For the ingredients, you'll want small and medium size bowls to hold herbs and spices, and diced vegetables, as well as liquids. For storage, glass containers with tight fitting lids are popular. Plastic containers are common, too. Clear containers allow you to easily see the contents.
Mise en place is the all important step of setting up all your equipment and ingredients before you start preparation. For the ingredients, you'll want small and medium size bowls to hold herbs and spices, and diced vegetables, as well as liquids. For storage, glass containers with tight fitting lids are popular. Plastic containers are common, too. Clear containers allow you to easily see the contents.
Over time, you will collect and develop a cache of tools and equipment for your kitchen that will allow you to cook with ease throughout the week. For now though, some very basic tools will help you get started such as
- small bowls for any kind of material - this will be for your prepared ingredients
- Small pinch bowls for your spices and seasonings
- measuring cups and spoons
- storage containers (freezer bag, mason jars, or even ziplock bags, etc.)
WHAT IS MISE EN PLACE?
Mise en place is a French culinary term used in cooking schools that means "setting in place." It described the act of gathering and preparing all of your ingredients before you start cooking so you will be organized during the cooking process.
Although mise en place refers to the physical setup of the cooking process, it also touches on your mental readiness to get the job done. A cook with the right mindset has a focus on the tasks at hand while adhering to food safety best practices and kitchen efficiency.
Mise en place is a French culinary term used in cooking schools that means "setting in place." It described the act of gathering and preparing all of your ingredients before you start cooking so you will be organized during the cooking process.
Although mise en place refers to the physical setup of the cooking process, it also touches on your mental readiness to get the job done. A cook with the right mindset has a focus on the tasks at hand while adhering to food safety best practices and kitchen efficiency.
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Mixing
The biggest mess can be used by mixing batters or tossing salads in containers that are too small. in addition, mixing by hand can take a long time. Having some of the important tabletop blander and food processor, will help you achieve optimum results and consistency |
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Cooking
Your cooking tools must allow you to cook using any of the three major cooking methods:
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Whether stainless steel, cast iron, non-stick or copper cookware, choose a set of pots and pans that fit your budget and cooking style. Any pan or pot will do of course, but some results may vary based on the quality you may use - such as consistent heating of the pans, etc.
Note: To maximize functionality, make sure your pots and pans have over-safe handles (not plastic) so you can easily move them between heat sources.
Note: To maximize functionality, make sure your pots and pans have over-safe handles (not plastic) so you can easily move them between heat sources.
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Serving & Plating
We eat with out eyes first, So when you begin to dive deeper into your plant-based culinary craft, you will discover that presentation is the cornerstone of a successful meal. Having a variety of plateware and serving dishes of various shapes and sizes that suit your style will help put your plant-based menus over the top. |
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Note: For all the recipe photo activities that you submit in this course, please be sure to plate on white plates and bowls. This really helps your instructors see the final outcome of your dishes rather than being distracted by colorful patterns on your service-ware.
If you're constrained by cash or space, use your best judgement when searching for kitchen tools. Pick items that can serve multiple functions. For example, do you really need that specialty banana slicer or could you just use a knife? A good rule of thumb when it comes to kitchen tools and equipment is less-is-more. It is more important to focus on practicing your skills than acquiring gadgets.
Knives & Knife Cuts
Cutting
No matter what equipment your kitchen is stocked with, the most important items are your quality cutting tools. As you'll learn shortly, knives and knife skills are critical skills to have - they play an integral role in the efficiency of your work and the final outcome of your menus.
No matter what equipment your kitchen is stocked with, the most important items are your quality cutting tools. As you'll learn shortly, knives and knife skills are critical skills to have - they play an integral role in the efficiency of your work and the final outcome of your menus.
This unit charts a path for you to become more comfortable and proficient at handling a knife. A knife is the most important tool in the kitchen, so we offer guidance on how to select a knife set and how to properly care for your knives. In learning how to sharpen, hone and maintain your knife, you'll gain respect for how important sharp blade is to your overall success in the kitchen.
This unit will help you understand approaches to cutting a wide variety of foods, and will introduce the mechanics of cutting so you can understand why and when certain cuts are applied. In this unit, we will discuss the components of a basic knife set, the types of knives commonly found in professional kitchens, and most important, techniques for using the most important tool in the kitchen.
After completing this unit, you'll never look at your knife the same way again - and you'll develop an appreciation for the powerful simplicity of proper knife cuts.
After completing this unit, you'll never look at your knife the same way again - and you'll develop an appreciation for the powerful simplicity of proper knife cuts.
Selecting a Kitchen Knife Set
The first and most important step for anyone who wants to become a confident cook is to have a good set of knives. most cooks in the plant-based kitchen don't need a full set of knives; just a few are enough to get any new cook started on a successful culinary path.
In this lesson, you will learn what is included in a basic knife set. You will also learn about the different types of knives and determine which knife is right for you. Of all the knives in your kitchen, you'll use your chef's knife the most. The market is filled with many styles, but it all comes down to finding a chef's knife that fits your hand. Once you find it, the knife will be the one that takes your cooking to much higher levels.
In this lesson, you will learn what is included in a basic knife set. You will also learn about the different types of knives and determine which knife is right for you. Of all the knives in your kitchen, you'll use your chef's knife the most. The market is filled with many styles, but it all comes down to finding a chef's knife that fits your hand. Once you find it, the knife will be the one that takes your cooking to much higher levels.
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Getting comfortable with a knife can take time but discipline and practice will give you confidence, control, and the ability to execute cutting tasks quickly and safely. By going back to basics, you will not only reflect on what you already know, but you will learn to explain and share these principles to others. In this lesson, you will learn how to cut using a chef's knife. You will learn how to grip a chef's knife, how to position your guide hand, and the mechanics of the rolling technique. You will also learn the various ways to position your knife and hands based on the ingredient you are cutting. Finally, you will learn to how to hone your knife with a steel in order to keep it sharp in day-to-day use.
If you want to be in control of what you eat, then you cook. But if you are not cutting, you are not cooking. It's that simple. All too often more people do not choose to cook because the slicing and dicing of ingredients is too much of a challenge and therefore considered a chore. People who know how to handle a knife effectively and with confidence, naturally cook more. And in turn, people who cook more, generally live a healthier lifestyle. For this reason learning how to handle a knife is perhaps one of the most important life skills. Most new cooks feel intimidated by a sharp blade. So various ways to position your knife in hands based on the ingredient you are cutting. And it's is also important to know how to hone your knife to keep it nice and sharp. It is an accelerating feeling once you learn how to properly handle a chef's knife. And once you do, you will easily and confidently move on to more challenging variety of creating delicious dishes.
KNIFE SKILLS
The first and most important step of becoming a good chef is to have a good set of knives. The function of your knife is to get your hand started to train them to prep and move ingredients effectively from the cutting board into your pots and pans and finally onto the dinner plate. It is crucial for a chef to develop a good knife skills.
Excellent cooks can perform a variety of precise knife cuts quickly and efficiently. This is because they have perfected their knife skills by practicing over and over again. It is important to remember, however, that all successful chefs once started as novices. Awkward a first, but with determination and commitment, they developed the first and most essential skill in all of cooking: how to cut using a chef's knife.
The key to using a chef's knife is to train your hands to apply precise, rhythmic cutting motions. once you master these cutting motions, you'll be able to prepare food quickly and confidently, even before you turn on the stove. By applying the correct motion for a variety of cuts, you'll be able to cook meals more quickly. In addition, knowing how to make different cuts means that you can expand the possibilities of a dish's texture. In other words, your repertoire of what you can and will cook is directly affected by how well and confidently you can use your chef's knife.
In this lesson, you will learn how to safely and properly cut variety of ingredients, no matter their shape. Recipes often use fancy and sometime confusing terms to describe different ways to cut ingredients. Terms such as mince, julienne, chiffonade, and brunoise are all very useful to describe specific cuts, but generally, all you need to learn is how to slice. Dicing and all other cuts will naturally follow. Eventually, you will develop a special bond with your knife - the same bond a craftsperson has with certain tools. Once this happens, cooking becomes extremely enjoyable.
Excellent cooks can perform a variety of precise knife cuts quickly and efficiently. This is because they have perfected their knife skills by practicing over and over again. It is important to remember, however, that all successful chefs once started as novices. Awkward a first, but with determination and commitment, they developed the first and most essential skill in all of cooking: how to cut using a chef's knife.
The key to using a chef's knife is to train your hands to apply precise, rhythmic cutting motions. once you master these cutting motions, you'll be able to prepare food quickly and confidently, even before you turn on the stove. By applying the correct motion for a variety of cuts, you'll be able to cook meals more quickly. In addition, knowing how to make different cuts means that you can expand the possibilities of a dish's texture. In other words, your repertoire of what you can and will cook is directly affected by how well and confidently you can use your chef's knife.
In this lesson, you will learn how to safely and properly cut variety of ingredients, no matter their shape. Recipes often use fancy and sometime confusing terms to describe different ways to cut ingredients. Terms such as mince, julienne, chiffonade, and brunoise are all very useful to describe specific cuts, but generally, all you need to learn is how to slice. Dicing and all other cuts will naturally follow. Eventually, you will develop a special bond with your knife - the same bond a craftsperson has with certain tools. Once this happens, cooking becomes extremely enjoyable.
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Source: Tasty 101
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A thorough understanding of knife cuts, dimensions and shapes helps professional chefs prepare a wide array of items. Different styles of cuts require discipline and precision with a knife. While it takes time to develop speed and consistency, the first step is being able to identify which cut is which and the second step is to practice cutting. Remember that all knife cuts are the result of slicing. Learn and practice the basics and you will be on your way to developing and honing your knife skills.
Chef knives are generally 6-10" in length; the most common length is 8" and Paring knives are generally 3.5-4.5" in length. Use the steels to keep the edge straight and it should be used daily for any days with substantial cooking or chopping, or a couple times per week for those who do lighter cooking. Knife sharpening is recommended about once per year for most home cooks, but if you cook a lot or take particularly bad care of your knives, you may need to sharpen more often.
KNIFE SAFETY
When walking through the kitchen with a knife, hold knife flat against leg at your side and say, "sharp behind" to alert others not to make any sudden movements.
CUTTING
Instructor should demonstrate safe chopping techniques, by curling fingers of the non-dominant hand under, using them to secure item being chopped and using the flat part of finger between the 2nd and 3rd knuckles as a guide for the knife while chopping. Don't lift knife fully off cutting board while chopping small items. Use the flat part of finger between the 2nd and 3rd knuckles as a guide for the knife while chopping larger items, especially when the knife must be lifted off the cutting board. A Use a bench scraper to scrape items into a pile on the cutting board or to transfer them to another dish. Cut away--never toward yourself.
KNIFE SAFETY
When walking through the kitchen with a knife, hold knife flat against leg at your side and say, "sharp behind" to alert others not to make any sudden movements.
CUTTING
Instructor should demonstrate safe chopping techniques, by curling fingers of the non-dominant hand under, using them to secure item being chopped and using the flat part of finger between the 2nd and 3rd knuckles as a guide for the knife while chopping. Don't lift knife fully off cutting board while chopping small items. Use the flat part of finger between the 2nd and 3rd knuckles as a guide for the knife while chopping larger items, especially when the knife must be lifted off the cutting board. A Use a bench scraper to scrape items into a pile on the cutting board or to transfer them to another dish. Cut away--never toward yourself.
Unit Task 1 - Cutting Ingredients
In this task, you will be asked to upload images and videos that represent the quality and caliber of your work. Be sure the images and videos capture what is specified, as we are looking for materials highlighting the details of your final product. Make sure your images and videos are well lit and close up - fill up the view finder of the camera in order to capture the details - and clearly demonstrate specific pieces of the activity. Submit clear images and videos that best show your work.
Present them nicely, just like you should do when presenting anything for evaluation. Watch your shadows and present on a clean surface - points will be deducted from your assessment if you show your work on a dirty or disorganized work space (e.g., don't use a stained cutting board).
Present them nicely, just like you should do when presenting anything for evaluation. Watch your shadows and present on a clean surface - points will be deducted from your assessment if you show your work on a dirty or disorganized work space (e.g., don't use a stained cutting board).
INSTRUCTIONS:
Practice your knife skills and techniques with few ingredients and submit photos and summary video of yourself demonstrating the knife skills in cutting the ingredients.
Practice your knife skills and techniques with few ingredients and submit photos and summary video of yourself demonstrating the knife skills in cutting the ingredients.
- Photo of your ingredients, board, and your hand showing the proper holding of the chef's knife
- Photos of your hand with the knife showing proper holding and slicing ingredients for each type of cut
- Onion (Large, Medium and Small diced)
- Carrots (Julienne, fine Julienne, Batonette, Brunoise)
- Garlic (minced)
- Basil (Chiffonade)
- Onion (Large, Medium and Small diced)
- Photo of finished product with labels (PDF format)
- Summary video (share video link)