| STUDY
GUIDE #1 : Chapters 1-7 |
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| Chapter
1 – The Food Service Industry |
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Boulanger, Marie-Antoine Câreme, Georges-Auguste Escoffier |
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Modern Developments |
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Classical Brigade: Chef, Sous-Chef, Station Chefs/Chefs de
Partie |
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Modern
Kitchen Organization: Working Chef, Short-Order Cook |
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| Chapter
2 – Sanitation and Safety |
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Kinds of bacteria |
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Conditions for bacterial growth: FAT-TOM |
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Potentially hazardous foods |
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Protection against bacteria |
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Food-Borne Diseases: Bacterial Diseases: Intoxications and
Infections, Virus, Parasite |
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Chemical Poisoning and Physical Contamination |
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Rules of personal hygiene, food storage, food handling and
preparation, cleaning and sanitizing equipment, rodent and
insect control, the safe workplace, preventing cuts, preventing
burns, preventing fires, preventing injuries from machines
and equipment, preventing falls, preventing strains and injuries
from lifting (Read and be familiar with rules) |
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HACCP: Critical Control Point |
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MEMORIZE
Table 2.1: Food Storage Temperatures |
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| Chapter
3 – Tools and Equipment |
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Be familiar with the tools and equipment covered in this chapter |
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Metals and conductivity |
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| Chapter
4– Basic Cooking Principles |
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Effects of heat on foods |
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Heat transfer: Conduction, Convection, Radiation |
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Three factors that effect cooking times |
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Cooking Methods |
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Seasoning vs. Flavoring |
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Common Seasonings and Flavor Ingredients |
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Guidelines for Using Herbs and Spices: Six month shelf life
of spices |
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Herbs vs. Spices |
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| Chapter
5 – The Recipe |
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Standardized Recipes |
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Ingredient Measurement: Weight, Volume, Count |
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Portion Control |
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Units of Measure; MEMORIZE TABLE 5.2 and 5.3 |
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Converting Recipes |
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Food Cost |
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Yield Cost Analysis: AP, EP |
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Portion Costs |
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| Chapter
6 - The Menu |
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Menu planning influenced by the type of institution, customer
preferences, and kind of meal served |
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Static and Cycle Menus |
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À
la Carte, Table d’Hôte, Prix fixe, Tasting Menu/Menu
Dégustation |
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Variety and balance in a menu: flavors, textures, and appearance |
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Kitchen Capabilities and Availability of Foods |
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Complete Utilization of Foods |
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Menu Accuracy |
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Six categories of nutrients: carbohydrates, fats, proteins,
vitamins, minerals, and water |
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Calorie |
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Balanced Diet |
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Vegetarian Diet |
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| Chapter
7 |
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Pre-Preparation
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Set Meal Service and Extended Meal Service |
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Mise En Place |
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Sharpening Stone |
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Steel |
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Handling the Knife |
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Handling the Knife
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Basic Cuts and Shapes
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Reasons
for cutting food products into uniform shapes and sizes |
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Chop,
Concasser, Mince, Emincer, Shred |
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Cutting Techniques |
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Blanching and Parcooking |
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Marinating |
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Preparation for Frying
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Purpose |
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Breading |
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Know
order of breading procedure: Flour, Egg wash, Crumbs |
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Dredging
with flour |
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Purpose |
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Batters |
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Convenience
Foods
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