UNIVERSITY OF IXTLAHUACA CUI

LICENCIATURE IN GASTRONOMY

STUDENT: BRAYAN DIAZ CRUZ

TEACHER: INGRID ESQUIVEL RANGEL

WORK : KITCHEN MANUAL ENGLISH

GRADE 1 GROUP : 103

SCHOOL YEAR

KITCH
EN
MANU
AL

2015-2016

RULE
S FOR
PASS

wear a black pant or mascot pant

wear the chef coat
have a shoes of cook or shoes of work
use a pico
carry of a apron
use kitchen horses
carry a chef hat

MATER
IALS
THE
COOK

PRIMERA FILA

SEGUNDA FILA

TERCERA FILA

28. vegetable peeler

1-3.-kitchen knife

18. Wooden fork

4.- sharpening steel Kitchen

19. Carving fork

5.- All-purpose knife

20. Tweezers

6.- Carving knife

21. Buckets

7.- slicing knife

22. Spatulas

8.- Bread knife

23. Wooden spatulas

9.- Citrus knife

24. Pala

10.- Softener meat

25. Spoon

11.- Flatter meat

26 , Skimmer

12.- Cleaver

27. Wooden spoon

13.- Chopper for vegetables

14.- Scissors for kitchen
15.- Poultry shears
16.- Nutcracker
17.- Boning

29. Cortapasta
30. Brush
31. Cutter fruit beads
32. Knife grooved
33. Descarozador
34. Opener
35. Corkscrew
36. Table knife
37. Needle Paring
38. Needle for meat
39. juicer for garlic
40. Crusher
41. Whisk
42. Wire whisk
43. Skewers
44. Oven Thermometer
45. opener
46. opener
47. Brush bottles
48. Mixer
49. Chinese

CUTTI
NG
TECHN
IQUES

PIVOT

moves without taking the knife from the table

FREEFALL

knife rises and drops about food

ESSEN
TIAL
UTENS
ILS

KITCHEN ORGANIZATION
cook hot
assistant

Cook
cold
CHEF
assistant
kitchen

butler
stewards
Floor
waiter
chiefst.

MISE
AN
PLACE

All in the place

organization of ingredients (eg , cuts of meat, condiments , sauces , par- baked
goods , spices, fresh-cut vegetables, and other components) that require a
cook

TYPES
A MISE
AN
PLACE

Basic: raw material

Material: equipment and utensils
Specific: previous preparations

CUTTI
NG

White cutting board : pasta , cheese , bread , pastries .

Green cutting board : Fruits and vegetables.
Yellow cutting board: White meat (chicken , turkey ... )
Blue cutting board : Fish and seafood.
Cutting board red : red meat ( beef, lamb ... )
Brown cutting board : cooked meats and cold cuts.

CUTTI
NG
TYPES

TYPE
S OF
poach
COOKI
NG
whiten

saute

FUND (
BROTH
)

flavored cooking liquid medium and flavored serving as a base for soups or
broths
CLASSIFICATION OF FUND
Clear ; veal , birds , fumet

Dark : beef ,Wild game

Neutral : vegetables

AROM
ATIC
Mirepoix red
ELEME
Mirepoix white
NTS

Bouquet garnie

Sachet despice
S

Onion pique

Onion brule

SAUCE
Liquid that gives the flavor S
and always with an element

MAIN
a dish is composed of
DISH
main item: protein or vegetable
liquid garrison: sauce
solid garrison: mashed potatoes and vegetables
crunchy:
fresh element : herbs

glossary and extra elements

NAPPE: Preparation in a pan or suitable container, stirring with a wooden spoon or spatula until thickened
ensure that nappe cream spatula, the ideal check point fingering the back of the spatula and this leaves its
trace.
Bond: The bond is the operation that consists in giving substance to a liquid or what is the same thicken,
it is done with sauces, soups, etc. Several classes of binding, are differentiated by the ingredient used and
the temperature at which it works.
RISOLAR: Sear over high heat and grease a genre that previously have done. Example: risoladas
potatoes are an ideal accompaniment both meat and fish.
FROTHING: Remove the foam and impurities that forms on the surface of a broth or sauce using a slotted
spoon or ladle
DUCHESS (DUCHESSE):
WILLIAMS: Pear-Shaped breading
LORETTE: Mix mashed potatoes and parmesan shape 5cm horn
Whiten TO
ENGLISH: Whitening does not refer exactly to leave some white, there is a cooking process but pre
cooking, ie, a second firing to be fully cooked product is needed.
Poach: Poaching is to cook food just immersed in a boiling liquid. It is a technique of cooking at low
temperature, with poached food does not lose juice if they are well made are far from the pads and

tasteless meals illness typically associated with the word "boiled" retain the flavor It is theirs (although
incorporating the desired aromatic ingredients) and are beautifully presented as they hardly shrink.
BECHAMEL: It is a sauce made of flour, oil and milk
THERMAL SHOK: Add even prepared a cold liquid that is boiling, to stop cooking.
MARINATE
Put in maceration; wine, vegetables, herbs, etc .; genres (mainly meat) to soften and / or aromatizarlos.