EDEN 2.

0 BOH TRAINING
CHEF’S FUNDAMENTAL TRAINING

• Kitchen Communication with Galley Leader (Calling Tickets and Firing Tables) and between the team (Call-Outs,
to ensure every dish going to the pass at the same time, teamwork)
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• Properly Communication with Servers

One team one dream, communication with FOH need to be very fluid and consistency to ensure flow of the service
and full control of each step is always there. A good ambitious chef are those ones that always feels nervous
before every service.

• Sharping Knife Training and reason why knife need to be super sharp.
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• Chop Herbs Training

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• Knife Skills Training
How to Hold a Knife
The cutting hand, which grips the knife, has the star turn, but the other hand is an important supporting player. That
helping hand holds, nudges and stabilizes the ingredient being cut, to maximize safety and efficiency.

THE GRIP
For the knife grip used by most chefs, the palm of the hand chokes up on the handle, while the thumb and index
finger grip the top of the blade. This is different from how many home cooks hold a knife, by wrapping the entire hand
around the handle. The chef’s grip has evolved that way for a reason: it’s the most efficient way to use the weight of
the knife, the sharpness of its blade, and the strength of your arms, which makes for the easiest cutting.

THE HELPING HAND

The ideal position for the helping hand is called the bear claw, with the fingertips curled under and knuckles pressing
down on the ingredient to keep it from rolling or sliding. It may feel odd, but it’s the safest place for your fingertips to
be in relation to the cutting blade. Alternatively, bunch your fingertips together and rest the pads on top of the
ingredient.
In a perfect world, while the hand that is holding the knife moves forward and back to cut, the helping hand moves
across in even increments, creating perfect slices. (Do not despair; this takes practice)

TIPS FOR YOUR GRIP

Overall, the best way to handle a knife is the way that feels safest to you. Here are a few principles to live by:

• The knife handle shouldn’t be held in a death grip: try to relax hands and wrists and let the blade do the cutting.
• Position all 10 fingers so it’s virtually impossible for the blade to cut them.
• The hand holding the knife should be gripping the blade as well as the handle.
• The knife moves in a rocking motion, from front to back, as well as up and down.
• The knife should be at the same height or just below your elbows, so that the whole upper body, not just the
hands, can put downward pressure on the knife.
CHOP
It’s no wonder some people hate cooking: if a basic task like chopping carrots takes forever, making an entire dish is
drudgery. That’s why becoming efficient with a knife is so helpful. And in that effort, chopping is your greatest ally.
Unlike professional chefs, who routinely dice their ingredients into measured cubes.

CHOP GARLIC
To chop a garlic clove, place your unpeeled clove on a chopping board, and place the blade of your chef’s knife flat
against its side, parallel to your chopping surface. With a swift motion and taking care to avoid the edge of the blade,
strike the knife blade to smash the clove. Remove the skin and repeat the process with each clove you need for your
recipe. Cut off the root ends and discard. Then, take a clove and hold it firmly on the cutting board. Slice thickly from
the root end to the tip. To chop, pile up the pieces of garlic, hold together, and chop them with a very sharp Chef
Knife.

CHOP PARSLEY
Use a chef’s knife to chop leafy herbs like parsley. Start with clean, dry herbs with stems intact. Hold them in a bunch
over your cutting surface and run your knife through them at a 45-degree angle, trimming off the leaves into a pile.
(Discard the stems.) Grab all the leaves into your palm, and using the “claw” grip, push them under your knife, using a
rocking motion to chop them. Then, gather all the chopped herbs up, turn the pile 90 degrees, and chop them again
for a rough chop. For a medium chop, repeat the process twice more. And for mincing, repeat it three to four times
more.
CHOP A CARROT
To chop a carrot, start with clean, peeled vegetables. Use a chef’s knife to chop each carrot crosswise into pieces of
equal length, and then cut through those pieces lengthwise. Place the pieces cut-side down on the board, and slice
across into half moons. For a rough chop, cut the half-moon pieces across, into roughly equal quarter moons. For a
medium chop, pile up those smaller half-moon pieces and, using the “claw” grip, push them toward the knife,
chopping with a rocking motion. Then repeat. For a fine chop, repeat the process twice more.

DICE
More exact than chopping, dicing is the process by which vegetables and fruits, in all of their irregular and lumpy glory,
are turned into small, neat cubes that cook uniformly. Whether chefs are prepping a giant potato or a baby carrot, they
reduce the curves and bumps to cubic shapes. When that cube is cut along horizontal and vertical lines, neat dice are
the result. We’ll show you how to take fruits and vegetables from a large dice, about 3/4 inch, to a brunoise, a 1/8-inch
cube and the smallest dice of all.

DICE AN ONION
To dice an onion, use a chef’s knife to cut the onion in half from the stem tip to the bottom root. Peel, leaving the root
intact. Place the half flat side down on a cutting board and rest your fingertips or palm on top. With the other hand,
make horizontal slices from the stem toward the root end, about ¼ inch thick, taking care to stop about half an inch
before slicing through the root. Then grip the onion with your helping hand, curling your fingertips under so your hand
resembles a claw; this helps protect your knuckles and fingertips. Use your cutting hand to make ¼-inch downward
slices, starting from the stem and moving toward the root. Slide your “claw” back toward the stem as you move the
knife with the other hand.
DICE A TOMATO
To dice a tomato, first cut it in equal quarters using a sharp chef’s knife. Pick up a quarter in both hands and gently
flatten it by pressing your thumbs against the skin side. This will loosen the flesh on the cut side. Place each quarter
skin-side down on your cutting surface, and gently trim the seeds out, leaving the flesh intact. Flip the quarter over
and cut the tomato in equal-sized strips from top to bottom, then turn the strips 90 degrees and cut them into equal-
size cubes. (This process remains the same regardless of the size dice you are seeking.)

DICE A POTATO
To dice a potato, start with a clean, peeled tuber. Using your chef’s knife, trim the rounded edges off the potato,
leaving a six-sided rectangle. For a large dice, cut the potato lengthwise in equal parts, and then flip the pieces over on
their sides. Cut each piece across in equal sizes. For a medium dice, cut your rectangle into three pieces lengthwise,
and then cut each piece in half lengthwise. Then, cut those pieces across into equal-sized dice. For a small dice, repeat
that process, but make smaller cuts.

SLICE & CUT

When cutting ingredients into larger pieces – like a round slice of tomato, lemon or cucumber, or a wedge of apple –
the choice of knife and how it moves most often depend on the texture of the ingredient. Although a super-sharp
chef’s knife can be used to slice a tomato or lemon in quick downward strokes, many home cooks will prefer the
controlled back-and-forth sawing motion of a serrated knife. Either way, the goal is to have smooth slices of even
thickness.
ROLL CUT A CARROT
“Oblique” or roll cuts are extremely useful for preparing large, rustic vegetable chunks for roasting or to simmer in a
stew. The method shown here is called roll cutting, because the vegetable is continuously rolled on the cutting board
while the knife keeps making the same cut.

To roll cut, hold a peeled carrot (or a banana, parsnip or other long round vegetable) firmly on your cutting surface.
Using your chef’s knife, cut the tip of the carrot diagonally. Then roll the carrot 90 degrees and cut down again at the
same angle about an inch from the previous cut. Repeat until the carrot is cut into irregular wedges.

CHIFFONADE & JULIENNE

Home cooks are most likely to use these long, slim cuts for ingredients that are
going into stir-fries and salads, for tough greens destined for the cooking pot, or to
make fluffy garnishes from soft herbs and scallions. They’re also useful for making
raw vegetable platters look their most elegant.
CHIFFONADE BASIL
Slicing basil or any leafy green into a chiffonade gives you long uniform strands, perfect for mixing into a stir-fry or a
salad.

To chiffonade basil, pick the cleaned leaves from the stem, and stack the leaves lengthwise together. Then, roll the
leaves fairly tightly together into a sort of basil cigar. Using your chef’s knife, cut across the roll to make slices about
1/4 inch thick. Keep the tip of your knife on the cutting surface and move the base of the blade in a rocking motion
as you cut; this will provide stability and help the cutting go faster.

JULIENNE CELERY
To julienne celery, place your celery stalk on a cutting surface and trim the tough end and the leaves. Cut crosswise
into pieces about two inches long. Place one-piece curved side up, on your cutting surface. Using a rocking motion
with your chef’s knife, slice the piece from top to bottom into slender lengths. When the remaining piece gets too
small to hold safely, turn it on its side and slice more.
BASIC KNIFE DRAWER
In any craft, having just the right tool for the job makes the task easier. In cooking, there are knives for specific tasks
like carving, filleting and slicing. But with just a few versatile knives, you can perform virtually any task in the kitchen.

THE ESSENTIALS
These are the knives you’ll use most often in your kitchen. With these three, you can perform almost any task.

Chef’s knife: A classic chef’s knife, with its broad, tapering blade, sharp tip and chunky handle is the workhorse of the
kitchen. Practicing with one really will make you a better cook: they are sharper, stronger and they do more of the work
for you than smaller knives. For many home cooks, an 8-inch blade with a plastic handle is perfect, especially to start.
Work up to a 10-inch knife, which is more efficient overall. When buying, look for a comfortable handle and a blade
that is thicker at the base than at the tip.

Utility knife: These small knives are in constant use in most home kitchens, so it’s worth having three or four. Many
home cooks use these knives for virtually every job: their short blades, 3 to 4 inches long, makes them easier to
control. They are best for small soft ingredients like shallots, mushrooms and peaches. Inexpensive thin-bladed knives
with plastic handles are often the most practical choice. Small knives are difficult for home cooks to sharpen, and so
simply replacing them when they get dull is nothing to be ashamed of.

Serrated knife: A large serrated knife ( a 10-inch blade is standard) is useful not only for slicing bread but for sawing
through ingredients with firm rinds like butternut squash, lemons, watermelon and pineapples. The scalloped cutting
edge makes neat slices of soft-skinned ingredients like tomatoes and eggplants.
THE EXTRAS
These knives are nice to have, but they aren’t necessary for most kitchen work.

Boning or filleting knife: Both boning knifes and fillet knifes are useful for cutting up raw meat, poultry and fish, but it’s
highly unlikely that you’ll need both in a home kitchen: each has a long, thin blade and a curved, sharp tip. A boning
knife’s blade is more rigid, making it better for meat and whole birds; the filleting knife has a flexible blade that helps it
follow the curved shape of fish skeletons and chicken breasts.

Carving knife: A carving knife is used for cooked cuts of meat and poultry. Its long knife has a sharply pointed tip and a
narrower blade than a chef’s knife, the better to cut into joints and along bones.

Santoku knife: Like a chef’s knife, this East-West hybrid can be used for most prep work. This blade is straight like a
Japanese bocho or vegetable knife, not curved like a Western chef’s knife – so, as with a Chinese cleaver, the cook uses
a simple up-and-down motion for cutting, not rocking back-and-forth. If you are used to a santoku or another Asian
knife, by all means use it instead of a chef’s knife, but it doesn’t serve a separate purpose in the kitchen.
• Seasoning Training
Taste the dish you're preparing throughout the cooking process, and season as you go.
Sprinkling salt on top of sautéed vegetables.

When recipes instruct you to "salt to taste," they really mean it. Fun fact: many recipes you'll read list the bare
minimum amount of salt you'll need to make it taste just OK, since a common critique of many recipes is that they're
"too salty." In other words, if you're aiming to make a dish taste perfectly seasoned to your own lil' tastebuds, some
experimentation will likely be required.

Start with the amount of salt the recipe you're cooking calls for and give the dish a taste every time you season it —
ideally throughout the cooking process. Making a ragù is a perfect example of what appropriate seasoning looks like
throughout the cooking process. You're not dumping a handful of salt into the finished sauce — you're seasoning the
meat as it browns, the vegetables as they gently sauté, and salting the added liquid to taste. That way, the salt will
penetrate each and every item you add, as opposed to just dissolving into the milk, broth, or puréed tomatoes added.

For this reason, dishes that are salted consistently when new ingredients are added taste far more balanced than
when you just dump a whole lot of salt in at the end.
Learn the difference between salt varieties and know when to use them.

Table salt, coarse sea salt, and kosher salt laid out on three wooden spoons, to describe the differences between the
three.

All salts are not created equal. Kosher salt has crystals that dissolve quickly and is considered the "standard" in most
recipes. This is a great go-to salt for just about everything.

Table salt, on the other hand, is much finer and a little goes a long way. This is why people get into tricky territory
when they're following recipes and salting according to them — if you're using table salt in place of kosher salt, your
dish will come out much saltier than intended, since table salt is "saltier" than kosher salt to begin with.

For this reason, I always recommend that folks keep a box of kosher salt on hand to use with anything they cook. You
can always add more salt, but it's tricky to remedy an overly-salty dish. (That said, the next tip can help if you find
yourself in that unfortunate situation.)

Of course, I'm not saying that you shouldn't keep table salt around...or sea salt, for that matter. If you want to keep a
saltshaker on your dinner table, by all means, go for it! Just know that when it comes to the actual cooking process,
you'd be better served by using kosher salt. Sea salt is a great option to keep on hand, too — the flaky varieties,
especially — for finishing a plated dish with a bit of sophistication and texture.
When using fresh herbs, make sure you're adding them at the right time. Spoiler alert: this will differ from herb to
herb.

Some herbs are downright hearty, with substantial, tougher leaves — think: oregano, thyme, and rosemary. Others
are soft and delicate, like basil, parsley, or chives. When working with fresh herbs in general, here's a rule of thumb
that can be used in most cases: hearty herbs should be added earlier in the process, and delicate herbs should be
added just before serving, or as garnish only. For the same reasons that you wouldn't normally garnish a dish with
tough leaves of fresh rosemary, you wouldn't add delicate, fresh basil to a soup or stew at the very beginning of the
cooking process. Hearty herbs need a longer time to infuse their flavor into the dish you're making, while delicate,
tender herbs should be used as a bright pop of flavor at the very end.

Parsley is a perfectly fine garnish for many dishes, but it's not meant to be sprinkled on anything and everything you
make for presentation's sake.

Frequenting chain restaurants while growing up taught me that making a dish look "presentable" meant showering it
in chopped parsley. This is far from reality, and as far as seasoning goes, garnishing universally with chopped parsley
is likely doing your dishes more harm than good.
Fresh parsley has a distinct flavor and aroma. For many folks, parsley hits many of the same notes as cilantro — but in a
much milder way. To that end, not every dish is going to vibe with a sprinkling of parsley. If you're working on your
presentation skills, consider other types of garnish that aren't so pungent, or experiment with other delicate, soft
herbs, like dill, basil, or chives. Sometimes, even a sprinkling of flaky sea salt and a drizzle of olive oil are all it takes to
elevate the way a dish looks.

When making pasta, salt that pasta water generously — and then salt it some more.

Salting your pasta water like your life depends on it is the secret to restaurant-quality pasta dishes every single time.
When you don't salt your pasta water heavily enough, you'll end up with bland noodles. In order to remedy this, you'll
need to over-season the sauce, which is a sure-fire way to end up with a dish that tastes noticeably salty with each bite.
The easiest way to prevent this? Salt the hell out of that pasta water. Remember that the vast majority of that salt will
wash down the drain with the extra pasta water, so no, you're not consuming a literal handful of salt!

It's hard to go overboard here, so next time you're cooking up a batch of pasta, go to town with that salt. As beloved
chef and author Samin Nosrat says, salt your pasta water "generously with salt until it tastes like the summer sea."
Season from high above for more even coverage.

There's actually a reason why chefs season their food from so high up. It helps evenly distribute the seasoning and
makes sure you don't accidentally over-season one area and under-season another. This is especially helpful for
items like beef, poultry, and fish, which all benefit from an even layer of seasoning.

If you want to feel like a real pro, start keeping your salt (kosher salt, preferably) in a ramekin or salt bowl. It'll make
a huge difference in your cooking, too — when you use a salt shaker, it's hard to determine exactly how much salt
you're adding to something, but by using your fingers (or a measuring spoon, if you'd prefer), you'll start to develop
a feel for exactly how much you should be salting something.
Black pepper shouldn't be added to everything.

We're conditioned to add pepper to basically everything we eat, thanks to those little salt and pepper shakers that
sit proudly on many of our dining tables, "salt makes food taste more like itself; black pepper makes food taste like
black pepper," To put it simply: salt is a seasoning, and black pepper is a spice. Seasoning your food with salt won't
alter the flavor profile of the dish you're making, but black pepper will.

Next time you reach for your pepper grinder, pause, and ask yourself if that dish really needs some freshly-cracked
black pepper. If you're making a creamy pasta dish or punchy salad dressing, it totally might! But that delicate piece
of fish or those perfectly sautéed veggies might be better off without that floral, spicy bite.
Speaking of black pepper — when it is appropriate to add, know when to use finely ground versus cracked
varieties.

The type of black pepper you use can completely change the flavor it imparts. Finely ground pepper — the
kind that looks like dust — is best used for things like sauces. It's pretty strong and a little goes a long way.
Coarse ground pepper, on the other hand, is best for finishing dishes at the table or seasoning proteins. The
flavor is usually less sharp and it doesn't infuse into the entire dish.

For most dishes, freshly-cracked ground pepper should be your go-to. You know how freshly-ground coffee
tastes so much better than the kind you buy already ground? Black pepper is the same way. Instead of buying
a single-use pepper shaker or grinder every time you run out, consider investing in a reusable pepper grinder
and replenishing with bulk peppercorns, as needed. In the long run, it'll be a lot cheaper, and the food you
make will be a whole lot tastier.
Consider using whole spices (instead of the pre-ground variety) to easily dial up the flavor notes of whatever
you're cooking.

If your budget allows, experiment with using whole spices. There are a couple of reasons for this, but the most
compelling is that your food will taste more vibrant, with distinct layers of flavor. The problem with conventionally-
ground spices is that they move past their peak freshness more quickly than you'd think. The jury's out on exactly
how long your ground spices will last, but most folks agree that peak freshness ends after 3–6 months. (BRB as I go
clear out my spice cabinet.) Whole spices, on the other hand, last a lot longer — generally for more than a year,
but if you want to use them past that time frame, I won't judge you. Like freshly-cracked pepper, whole spices lend
incredible flavor to the dishes you cook since spices taste best just after they're first ground.

Grinding your own spices is super easy, too. A bladed coffee grinder is the easiest (and cheapest) way to go here,
for maximum ease, but a basic mortal and pestle will work nicely, too. If you're using the former, try grinding up a
few spoonful's of white rice after grinding your spices, and you'll start with a totally blank slate the next time you
need a batch of freshly-ground spices.
Remember that cold foods require more seasoning than hot foods.

If you've ever had a bite of leftovers straight out of the refrigerator (trust me, we've all been there) and think to
yourself, "huh, this doesn't taste right," you're not alone. Many people think that you're able to taste hot foods
better than cold, so when you're preparing a dish that's meant to be eaten cold or at room temperature, it's a great
idea to season with more salt than usual. A good example, and one that's often overlooked, is salad. Along with
dressing, adding an extra pinch of salt can help make the flavors pop, and you'll avoid Boring Salad Syndrome
forever.

Don't forget to season certain foods with sugar, too.

Making a good marinara with bad tomatoes is hard — but if you add a pinch of sugar, the sauce will taste like it was
made with perfectly ripe ones. In the same way that a pinch of salt can make the flavors of sweet foods pop (think:
salted caramel or chocolate chip cookies with a sprinkling of flaky salt), sugar can deeply enhance the flavors of
savory foods. A drizzle of honey in a homemade vinaigrette can take your salad from "meh" to "oh my god this is
the best thing I've ever tasted," and just a touch of sugar can make ordinary roasted carrots, beets, or cherry
tomatoes a crowd-pleasing hit.
Pre-season meat with salt ahead of time, so it has time to flavor and improve the overall texture.

There are several reasons why you should season your meat at least a few hours before you plan on cooking them.
First, it gives the salt enough time to penetrate the meat and season it all the way through. Second, the salt also
breaks down some of the proteins that can make meat tough — and it actually helps the meat stay moist via
reverse osmosis. It's a true win-win. (Science, huh?)

Just to say it — this trick does NOT apply with fish, folks! Salting seafood ahead of time can negatively impact
textures and mouth feel, so remember to season anything that comes from the ocean right before cooking it.

Don't be afraid of using flavor enhancers like nutritional yeast, liquid aminos, or MSG.

Seasoning isn't just about salt and spices. Ingredients like nutritional yeast can transform the flavor of a dish and
add savory notes, especially when it comes to adding a "cheesy," nutty flavor without any actual dairy. (This is
exactly why you'll find nutritional yeast in the ingredients of many plant-based "cheese" sauces or casseroles.)
Similarly, liquid aminos or MSG can add a pop of umami flavor without the sodium content of soy sauce, so keep
some on hand for those moments when your food needs a little touch of something extra.
Don't forget to season your food with acid, too.

Everybody knows that salt plays a crucial role in cooking — but not everyone knows the importance of acid. Acid
helps elevate flavors — and just like salt, it's an important part of balancing a dish. If your food tastes flat but you've
already salted it, try adding a splash of wine, vinegar, or citrus to amp things up.

Be careful not to burn any spices you pre-season with when searing proteins.

This is especially true for any proteins that you'll sear over super high heat, for a perfectly golden-brown crust. Many
common spices burn pretty easily over high heat, and in most cases, bitter notes can develop in whatever you're
searing. Black pepper is the biggest culprit here (by now it probably seems like I'm hating on black pepper, but I
promise...I'm not!), so when in doubt, add pepper or any other spices you're using after the searing process is done.
Citrus zest can make just about anything taste even better.

I'll put lemon or lime zest on just about everything I make, and after you've tried it out in your own cooking, you'll
know why. In instances where citrus juice would be overpowering (or in creamy sauces where the addition of acid
could curdle the dairy), I find lemon zest to be a subtle and incredibly adaptable hit of brightness that can elevate
basically any dish. Add some lemon zest to your dressings, sauces and condiments for a gentle note of citrus, or try it
on seared meats or starchy vegetables to keep your dish perfectly balanced.

You can totally use a handheld box grater to zest any kind of citrus or use a dedicated zester; but I find a micro-plane
to be the unmatched MVP when it comes to zesting citrus perfectly, without any bitter pith. It's also the perfect tool
for finely grating hard cheeses, so you'll get plenty of use out of it.
• Food and Personal Hygiene, Grooming and Open Kitchen Chef’s Behavior Training

Purpose of Chef Personal Hygiene SOP:

Germs carried by people are one of the major sources of foodborne illness hence all restaurant employees or Chefs
should maintain good personal hygiene practices to ensure food safety.
The term Hygiene refers to conditions and practices that help to maintain health and prevent the spread of diseases,
this sop outlines the standard hygiene policies and procedures which need to be followed by food and beverage
production staff eg: Chefs, Food Handlers, Stewarding etc.

Kitchen Staff / Chef Personal Hygiene Standards:

Always arrive at work cleanly with clean hair, teeth brushed and bathed daily with soap.
Maintain short, clean, and polish-free fingernails.
Artificial nails are not permitted for any staff in the food production area.

Chefs Policy for Smoking, eating, and gum chewing:

All kitchen staff should smoke only in designated areas.
In any case, No smoking or chewing tobacco is allowed in the food production facilities.
Make sure that you Eat and drink in designated areas only.
Always use a closed beverage container when drinking water in the F&B production area.
Kitchen staff should refrain from chewing gum or eating candy during the food production.
What Is the Danger Zone?
The danger zone refers to the temperature range in which bacteria growth occurs most rapidly on food. According to
ServSafe recommendations, food temperatures between 41 and 135 degrees Fahrenheit represent this danger zone.
Bacteria can multiply at any temperature within the danger zone, but temperatures between 70 and 125 degrees
Fahrenheit provide the most hospitable environment for bacteria to thrive. The longer food sits in the temperature danger
zone, the greater the risk that bacteria will grow on the food.

Why Is the Temperature Danger Zone Important?

When foods are allowed to enter the temperature danger zone, bacteria may grow to unhealthy levels and cause the
food to spoil. Dangerous bacteria growth like this may occur without any visible signs that the food is unsafe for
consumption. Foods may smell and appear normal but could actually contain harmful amounts of bacteria that will cause
foodborne illness.
This is what makes the temp danger zone extremely important. As a food service professional, it’s your responsibility to
keep foods out of the danger zone by using approved methods to chill, heat, and store foods.
What Is Time Temperature Abuse?
Time temperature abuse is the act of allowing foods to stay in the temperature danger zone of 41 to 135 degrees
Fahrenheit. Along with cross-contamination, time temperature abuse is a common source of foodborne illness. Foods
may become time-temperature abused in three ways:
•Foods are not held or stored at food safe temperatures
•Food is not cooked or reheated to the temperature required to eliminate possible pathogens
•Hot food is not cooled properly before being placed in cold storage
How Long Can Food Stay in the Temperature Danger Zone?
ServSafe states that 4 hours is the maximum length of time ready-to-eat foods can stay in the temperature danger
zone. After the 4 hour limit, foods must be thrown away. Within the 4 hour time limit, foods can be consumed,
reheated, or chilled to bring them back to food safe temperatures. Checking temps every 2 hours allows for a
greater window to perform any corrective actions that are necessary.

How to Keep Food Out of the Danger Zone

Kitchen thermometers are the key to keeping foods out of the temp danger zone. By monitoring and recording food
temperatures regularly, you can prevent foods from becoming time-temperature abused. This is imperative while
prepping, cooking, and holding food on your buffet line or salad bar.

Follow these important tips to ensure you’re making the best use of your kitchen thermometers to keep food safe
for consumption.

Always use the right type of thermometer for the job.

Never rely on the temperature display of your equipment alone.
Place a thermometer inside your refrigerator or freezer as an additional safety measure.
Keep a written record of all temperature checks that includes the temp, the time, and the name of the operator.
Clean and calibrate thermometers often.
Safe Cooking Temperatures
To prevent the spread of salmonella, staphylococcus aureus, listeria, and other
dangerous bacteria, it’s important to monitor the internal temperature of the foods
you serve.
Cook to 165 degrees Fahrenheit for at least 15 seconds:
Poultry, whole or ground
Stuffing made with poultry, meat, or fish
Stuffed pasta, meat, poultry, or seafood
Cook to 155 degrees Fahrenheit for at least 15 seconds:
Ground beef, pork, or other meats
Flavor-injected meats
Tenderized meats
Ratites (ostrich, emu)
Ground, chopped, or minced seafood
Eggs from the shell, held for service
Cook to 145 degrees Fahrenheit for at least 15 seconds:
Seafood
Steaks and chops (beef, pork, veal, lamb)
Commercially raised game
Eggs from the shell, served immediately
Roasts of beef, pork, veal, lamb (must be cooked for at least 4 minutes)
Cook to 135 degrees Fahrenheit (no minimum time):
Fruits, Vegetables, Rice, pasta, and other grains, Legumes
How to wash hands for Kitchen Staff or Chefs?
Washing Hands as per the hygiene standards and at the appropriate time is very important.
The proper method to wash hands includes under fingernails and up to forearms vigorously and thoroughly with soap
and warm water for a period of at least 20 to 30 seconds.
Turn off the water faucets or tap using a paper towel in order to prevent recontamination of clean hands.
In addition, hands must be washed at below time or scenarios:
While entering the food & beverage production facility before your shift begins.
Immediately before preparing food or handling equipment.
As often as necessary during food preparation when contamination occurs.
Always in the restroom after using the toilet, and when before you return or enter to your workstation.
Wash hands when switching between handling or working with raw foods and working with ready-to-eat or cooked
foods.
Wash your hands after touching face, nose, hair, or any other body part, and after sneezing or coughing.
Wash hands after you are cleaning tables, workstations, cutting board or after cleaning duties.
Between each task performed and before wearing disposable gloves.
Change disposable gloves as often as hand washing is required.
Wash hands before and after discarding gloves. After smoking, eating, or drinking etc.
After taking out the garbage, handling any cleaning chemicals, picking up dropped food items etc.
Wash hands after any other unsanitary task have been performed.
While washing hands make sure that you wash hands only in hand sinks designated for that purpose.
Use a hand sanitiser as per the required quantity after washing the hands.
Always dry hands with single use towels or hot air blower.
What should be the proper attire for the Chef / Kitchen Staff?
All kitchen staff should be wearing appropriate and proper uniforms at all times.
Clean uniform with sleeves and clean non-skid, close-toed work shoes while on duty.
Always wear your apron on site, as appropriate.
Always remember to take off the apron before using the restroom.
Change apron if it becomes soiled or stained.

What are the appropriate Hair Restraints and Jewellery for Kitchen Staff or Chefs?
Always wear a hair net or cap in any food production area that completely covers all hair.
Not beards and moustaches allowed.
Refrain from wearing jewellery in the food production area.
Only a plain wedding ring or wedding band is permitted in the Kitchen
No necklaces, bracelets, or dangling jewellery are permitted.
No earrings or piercing that can be removed is permitted.

What should be the Chefs do in case any Cuts and Burns while working?
Report or inform the supervisor or sous chef in case of any wounds.
If you cut a finger, the most important action is to control the bleeding by immediately applying direct pressure to the
wound.
When a burn occurs, it is most important to wash the burn with room-temperature water.
Consult the on board doctor for first aid and further treatments.
Bandage any cut, abrasion, or burn that has broken the skin.
Cover bandages on hands with gloves and finger cots as appropriate before handling with food.
 • Proper Food Storage Procedure & Stock Control

Let’s talk about stock rotation. Stock rotation is the practice of

moving products with earlier expiration dates forward to
prevent food spoilage. Following stock rotation rules ensures
that food doesn’t have to be thrown out because it wasn’t used
before it expired. When following stock rotation rules,
remember the acronym FIFO—first-in, first-out!

Use the shortest shelf life items first.

When using food that you have in stock for cooking or meal
preparation, it’s important to use those items with the shortest
shelf life first. That way, older ingredients won’t expire and go
to waste.

Place items with the shortest shelf lives up front

When storing or displaying food, always put the stock with the
shortest shelf life at the front. You will be able to see it more
easily, and it will be cooked with first.
Keeping your refrigerator at the recommended temperature is crucial in preserving food and preventing pathogenic bacteria
from multiplying. Here are some helpful safety tips to keep in mind when refrigerating food.
Take special care of high-risk foods.
High risk time and temperature control (TCS) foods, such as milk, eggs, shellfish, fish and meats, must be refrigerated – they
are the main priority.
It’s important to understand that keeping raw and TCS foods at 41°F or below will prevent or slow down pathogenic bacterial
multiplication.
Remember, the trick is to ensure that you keep food out of the Temperature Danger Zone. Anything over 41°F bacteria to
multiply at a rapid speed.
Transfer and cover the contents of open cans
The contents of opened cans should be refrigerated once they have been transferred to suitable storage containers. Never put
an opened metal tin of food in the cooler. The metal will rust quickly and cause chemical contamination.

Refrigerate vegetables and fruits

Some vegetables and fruits can be refrigerated if desired, but make sure that they are separated from other foods. Mixing
produce with other food stock can result in … (contamination?)
Understanding how to stack food in a cooler correctly can reduce risks of cross contamination, keep food fresher for
longer, and ultimately save you time and money as you will be able to get longer use out of your food inventory.

Below are a few best practices for safe food storage in coolers.

Store raw meat and poultry separately

Always store raw meat and poultry on shelves below other food so that blood or juices cannot drip onto other foods and
cross-contaminate them.

Allow space for air circulation

Don’t overcrowd your cooler (the same goes for your refrigerator). Allow enough room around the food for air to circulate.
This way, the cooler will be able to operate efficiently and maintain its target temperature.

Keep the cooler door shut

Do not leave cooler doors open any longer than necessary. Otherwise, the temperature inside the cooler will rise, putting
food at risk for rapid bacteria growth.

Do not put hot food in the cooler

Unless you have a separate cooler, do not put hot food in a cooler as this will raise the temperature inside and may cause
condensation, which can cause cross-contamination by dripping moisture onto other food.
Dry Foods Storage

The area should be dry and cool to prevent spoilage and the swelling of canned goods. The ideal temperature range is 10°C to
15°C (50°F to 59°F).

The storeroom should be easy to keep clean and free from rodents and vermin. This means all wall, ceiling, and floor openings
should be sealed and protected to prevent access.

It should be designed so it is easy to arrange and rearrange supplies to facilitate stock rotation. The best arrangement is to
have shelves situated in the middle of the room so they can be stocked from both sides. This allows you to rotate stock by
simply pushing out old stock by sliding new stock in from the other side of the shelf. This guarantees that first items received
will be the first items used, or the “first in, first out” (FIFO) concept in stock rotation.

The area should be well lit.

Shelving must be at least 15 cm (6 in.) above the floor. Do not store items right on the floor.

Aisles should be wide enough to allow room for carts or dollies, which should be used to prevent possible injuries from lifting.

Food and supply storage areas should be kept under lock and key to prevent pilferage. Food storage control is an important
step in the overall control of food costs. All storerooms should be considered to be like bank safes where the assets of the
operation are being stored. This may mean that more valuable commodities such as liquor and wine should be stored and
locked inside a larger storage area, such as the dry food storage area.
What Are Common Restaurant Inventory Management Mistakes?
How to manage proper stock control

Regularly track inventory manually with the same staff members to help keep it consistent and improve efficiency.

Use the same staff to do inventory.

If the same employees track inventory each time, they’ll become more efficient and can learn to spot trends or
inconsistencies .

Track inventory on a consistent schedule.

Count and monitor your inventory on a regular basis to see how quickly you’re using food and ingredients, which is called
cycle counting

Use a food waste sheet.

Separate sheet in your inventory table to track the amount of food that has spoiled or been wasted in other ways.
Monitoring food waste help you find ways to avoid that loss. Follow the first expiring, first out (FEFO) inventory method.

FIFO inventory method.

That means you use the oldest food and supplies before any others. Position the oldest items in your storage areas to the
front and make it easy to access.

Use your inventory to guide future orders decisions.

Consistently taking inventory should help you identify trends in how you’re using food and ingredients. Use that data to
guide future orders decisions so you always have the right stock on-hand.
• Environmental protection

On Board Celebrity we have a really deep Environmental Program, lead by Environmental Officer.
On Galley we have set a proper waste segregation system according with Environmental Policy.
Training for each Crew Member is Mandatory every time they sign on together with Environmental Officer.
All Galley Waste is properly handled and recycle. Below you can see the color code for each waste item.

GARBAGE SEGREGATION SYSTEM

 3 – BUCKET SYSTEM
GRAY BUCKET – WASH
Content: Warm water Detergent Soap (SOLITAIRE)
and Cloth or Cleaning Pad
*To remove the dirt and food residues
by scrubbing and wiping equipment and surfaces
using soap, water and cleaning equipment

RED BUCKET – RINSE

Content: Clean water and white cloth
*Wiping the area with a clean rag and
clean water to remove the soapy residue
left from cleaning

Content: clean water (not warm) and

chlorine (100-150ppm) and white cloth
Note: check the solution with Chlorine test strip
*To remove microorganism such as bacteria and viruses
*Thoroughly wipe the surface to be sanitized.
Allow the area to AIR DRY

CHANGE CONTENT OF THE BUCKET

WHEN DIRTY
THROWING OF WATER IS PROHIBITED
STAFF HEALTH & SAFETY
Catering health and safety falls into two categories: staff safety, and safety of the public.

TIP: The HSE's requirements for a safe working environment include having sufficient first aid supplies - so make sure
your first aid kit is fully stocked up.

Keeping staff safe has other benefits . A slip in the kitchen could cause a long-term injur.

Slips, Trips & Falls

Slips and trips are the most common accidents in the catering industry.
Kitchens are hotspots for spills and other trip hazards, and with staff spending hours on their feet in these often hectic
environments, accidents can happen.

To minimise slips and trips:

•Mop up spills immediately: Keep mops on hand, and ensure spills are caught before they become a problem. Oil and grease
are much harder to mop up than water and may require specialist floor cleaner. Make sure this is on hand too!
•Use wet floor signs: A simple way to avoid slips
•Ensure staff wear specialist anti-slip footwear: Extra grip means fewer slips
•Put down non-slip anti-fatigue mats: These not only prevent slips, but also minimise strain from long periods of standing
KITCHEN SAFETY
Chopping
A safe kitchen means safe staff. Follow these simple tips to keep your cooking areas accident-free.

Knife Safety
Small nicks and cuts are part and parcel of life as a chef. But more serious injuries can bring your service to a halt - and
maybe even leave you a team member short when you need them the most.
Luckily, ensuring your chefs have everything they have to use knives safely is simple and – in most cases – cheap.

Sharpening
Although counter-intuitive, the sharper the knife is, the safer it is to use.
Blunt knives are more likely to slip and require more force to chop with, increasing the strain on chefs’ wrists, elbows
and arms.
Whetstones, sharpening steels or knife sharpeners are all easy to use, and will ensure your chefs have sharp, safe
blades.

Storage
Storing knives safely is another quick step you can take to minimise accidents. Leaving sharp blades out on chopping
surfaces or chucking them in a disorganized drawer is a recipe for an accident.
A knife block or magnetic knife strip will greatly enhance the safety of your kitchen. Having knives readily to hand will
also streamline your kitchen and cut down on time lost searching for missing kitchen kit.
Technique
Proper chopping technique can turn a sharp and otherwise dangerous knife into an indispensable, efficient and - above
all - safe kitchen tool.
Cutting and chopping will be second nature to most who work with food – but the safest and often quickest techniques
aren’t always used.
Tried and tested techniques is one of the most effective ways to minimize kitchen accidents. And even if your staff do
know the ins and outs of proper knife technique, a refresher is always useful.
• Waste Management and Control

Food waste has always been an issue in kitchens of all sizes. It is, however, seen a lot more in commercial
kitchens where there are high volumes of food. Commercial kitchens have many stations that focus on
different types of food, which means different ways of preparing food and ultimately should minimize food
waste. But not always that is the case.

What Is Food Waste?

The first step in cutting down on how much food gets thrown away is to define food waste. It is food that
can be used again or is sent to landfills. In the United States, about 30 to 40 percent of food is unnecessarily
wasted. This food is thrown out because not proper knowledges and training of kitchen staff on how to
maximize the yield, unproper portioning or trimming procedure of proteins and veggies, because it looks
weird, it was not eaten during a meal, or it was unused and began to rot.

This equates to about 20 pounds of wasted food per person per month, and about $1,000 that is wasted in a
year per average four-person family. Commercial kitchens can do their part to minimize waste and create an
environment that reduces the waste that ends up in landfills.
Requisition Food Ordering

Commercial kitchens should pay attention to the type and amount of food that is coming into the kitchen. It is easy
and makes sense to order a lot of food at once and stock up so orders don’t have to be placed as frequently. While
this may be convenient and initially thrifty, it is not the greatest way to reduce waste.

Food, especially produce and perishables, does not last as long as other non-perishable items, like canned goods.
Specially when they are storage in a coolers that are ised during service to hold mise-place; as this cooler, will never
hold the proper temperature,, as we open and close many times during service. So, temperature is never consistency
below 41˚F and going up and dropping down every time we open-close the unit, so product and mise-place get
damage faster.

Better to place requisition as per needed and ensure your prepared mise-place are storage in a cooler that can hold
consistency temperature below 41˚F.

Additionally, inspect all orders you pick up from the stores, and not just the food on top. If the food looks like it is
spoiled or is close to spoiling, do not storage with the one that looks fresh.

Take Stock and Use FIFO

Pay attention to your orders and how food should be stored to ensure the best quality and longest freshness. Food
products should be stored in proper and well-labeled containers to reduce the chance of cross contamination. Using
a first-in-first-out (FIFO) system for inventory will ensure older products are used first and less waste occurs.
Preparing Food

Proper portion control is one of the most important steps to minimizing food waste. Commercial kitchens often have
scales to measure out the correct portion amount before sending meals out of the kitchen.

Cross-contamination is one of the ways that food can become unusable during preparation. If raw meat is stored
near vegetables or cooked meat in the fridge, bacteria from raw meat can get on vegetables or other foods, leading
to unsafe consumption and food that must be thrown away.

Separating food storage areas and food preparation areas and using separate cutting boards and knives can help to
prevent cross-contamination from occurring and lead to less waste during preparation.

Using specialized sharp knives, Chef knifes, paring knifes or those for filleting fish, will result in less wasted product.
These small differences can have a huge impact over time.

Ensure your food is stored at the proper temperatures. Frozen foods should be stored at 0˚F and refrigerated foods
at 41˚F. Allow prepared hot foods to cool as quick as possible into blast chiller before refrigeration to prevent
spoilage.
Share Leftover Food Recycle Menu Items

On the ship we run a large food preparation operation, so it is very important that you share your left-over food
that can be cross utilize for another venue or crew messes.
Per Example, scrapping the remain flesh meat from the bones of the salmon after taking out the fillets, can give
you few portions of nice fresh salmon meat that can be used in other location for a Salmon Tartar or salmon cake
or for a sushi roll. Chicken bones, beef or lamb trimmings can be used for stocks and soups.

Final Thoughts

Minimizing food waste in commercial kitchens can seem daunting, especially given the pace of work, but taking
control of your inventory, inspecting requisitions, storing products at the appropriate temperatures, using FIFO,
controlling portioning procedure, and serving portions should help to reduce kitchen spoilage. It will be difficult
to eliminate waste food entirely but educating the team will help to minimize drastically the waste.
• Basic Proteins (Fish, Meat, Poultry) Cleaning, Trimming, Portion Control Training, Yield, Basic Cuts Training.

How to clean and filet a different kind of fish.

[Link]
[Link]
[Link]

How to butcher a beef Tenderloin.

[Link]

How to butcher a Rack of Lamb.

[Link]
[Link]

How to Butcher a Whole Chicken.

[Link]
[Link]
Beef Butcher Basic Cuts
Lamb Butcher Basic Cuts
Pork Butcher Basic Cuts
Poultry Butcher Basic Cuts
• Different Vegetables Cuts Training
• Proteins Cooking Point Training, Searing, Basting, Grilling, Roasting

EVER SINCE CAVEMEN FIRST SET UP CAMPFIRES AND STARTED ROASTING THEIR KILL, MANKIND HAS ENJOYED A
WHOLE NEW SET OF FLAVORS IN FOOD.
Cooking is the application of heat to ingredients to transform them via chemical and physical reactions that improve
flavor, reduce chances of foodborne illness, and increase nutritional value.

From a culinary perspective, the more interesting and enjoyable changes are brought about when compounds in food
undergo the following chemical reactions:

Protein Denaturation
The native form of a protein is the three-dimensional shape (conformation) assumed by the protein that is required for
normal functioning. If this structure is disrupted (typically by heat or acid), the protein is said to be denatured. Changes
in the shapes of proteins also alter their taste and texture.

Different proteins denature at different temperatures; most proteins in food denature in the range of 120–160°F / 49–
71°C. Egg whites, for example, begin to denature at 141°F / 61°C and turn white because the shape of the denatured
protein is no longer transparent to visible light. In meat, the protein myosin begins to denature around 122°F / 50°C;
another protein, actin, begins to denature around 150°F / 65.5°C. Most people prefer meat cooked such that myosin is
denatured while keeping the actin native.
Maillard Reaction
A Maillard reaction is a browning reaction that gives foods an aromatic and mouth-watering aroma. Usually
triggered by heat, this occurs when an amino acid and certain types of sugars break down and then recombine into
hundreds of different types of compounds. The exact byproducts and resulting smells depend upon the amino acids
present in the food being cooked, but as an example, imagine the rich smell of the crispy skin on a roasted chicken.

For culinary purposes, the reaction generally becomes noticeable around 310°F / 154°C, although the reaction rate
depends on pH, chemical reagents in the food, and amount of time at any given temperature. Many meats are
roasted at or above 325°F / 160°C—at temperatures lower than this, the Maillard reaction hardly occurs.

Caramelization
Caramelization is the result of the breakdown of sugars, which, like the Maillard reaction, generates hundreds of
compounds that smell delicious. Pure sucrose (the type of sugar in granulated sugar) caramelizes at between 320–
400°F / 160–204°C, with only the middle range of 356–370°F / 180–188°C generating rich flavors.

In baking, those goods that are baked at 375°F / 190° C generally have a noticeably browned exterior, while those
baked at or below 350°F / 175°C remain lighter-colored.
“Great,” you’re probably thinking, “but how does knowing any of this actually help me cook?”

You can tell when something is done cooking by understanding what reactions you want to trigger and then detecting
when those reactions have occurred. Cooking a steak? Check the internal temperature with a thermometer; once it’s
reached 140°F / 60°C, the myosin proteins will have begun to denature. Baking crispy chocolate chip cookies at 375°F /
190°C? Open your eyes and keep your nose online; the cookies will be just about done when they begin to turn brown
and you’re able to smell the caramelization occurring. Really, it’s that simple. Foods are “done” when they achieve a
certain state, once they have undergone the desired chemical reactions. As soon as the reactions have occurred, pop the
food out; it’s done cooking.

NOTE
A small but critical detail: as we’ll discuss elsewhere, proteins don’t simultaneously denature at a given temperature.
Denaturation is a function of duration of exposure at a given temperature. And there are many different types of
proteins in different foods, each with its own temperature/time response rate.

Smell, touch, sight, sound, taste: learn to use all of your senses in cooking. Meat that has been cooked until it is medium
rare—a point at which myosin has denatured and actin has yet to denature—will feel firmer and also visibly shrink. The
bubbling sound of a sauce that’s being boiled and reduced will sound different once the water is mostly evaporated, as
bubbles pushing up through the thicker liquid will have a different sound. Bread crust that has reached the temperatures
at which Maillard reactions and caramelization occur will smell wonderful, and you’ll see the color shift toward golden
brown. By extension, this also means that the crust of the bread must reach a temperature of 310°F / 155°C before it
begins to turn brown, which you can verify using an IR thermometer. (Bread flour has both proteins and sugars, so both
caramelization and Maillard reactions occur during baking.)
This chapter shows you when and how these changes occur so that you can become comfortable saying, “It’s done!”
We’ll start by looking at the differences between the common sources of heat in cooking and how differences in the
type of heat and temperatures impact cooking. Since one of the main reasons for cooking is reducing the chances of
foodborne illness, we’ll also discuss the key issues in food safety, including a look at how to manage bacterial
contamination and parasites, along with some example recipes to demonstrate the principles behind food safety. The
remainder of the chapter will then examine a number of key temperature points, starting with the coldest and ending
with the hottest, discussing the importance of each temperature point and giving example recipes to illustrate the
reactions that occur at each of these temperatures.

As with most recipes in this book, the recipes here are components, not necessarily entire dishes or meals unto
themselves. Create your own combinations as you like! It’s usually easier to take each of the components in a dish and
cook them separately: veggies in one pan, meats or proteins in another, and starches in a third. This allows you to
isolate the variables for each component, then combine them at the end. Eggplant Parmesan might be your favorite
dish, but if you’re new to cooking, it’s probably not the best place to start to learn about the reactions taking place.

Finally, cooking and baking share an axiom with coding and product development: it’s done when it’s done—not when
the timer goes off. One of the best tips I can offer for improving your skills in the kitchen is to “calibrate” yourself: take
a guess if something is done and then check, taking note of what your senses, especially smell and sight, notice in the
process.
NOTE
Timers are great guides for reminding you to check on a dish and a good safety net in case you’re like me and
absentmindedly wander off occasionally. But timers are only a proxy for monitoring the underlying reactions. Given a
fillet of fish that is done when its core temperature reaches 140°F / 60°C—which might take about 10 minutes—the
primary variable is temperature, not time. If the fish is slow to heat up, regardless of the timer going off at the 10-
minute mark, it won’t be done yet. Not to knock timers entirely: they’re a great tool, especially in baking, where the
variables are much more controlled and thus the time needed to cook can be more accurately prescribed. But don’t be
a slave to the timer.

Cooked = Time * Temperature

Since the primary chemical reactions in cooking are triggered by heat, let’s take a look at a chart of the temperatures at
which the reactions we’ve just described begin to occur, along with the temperatures that we commonly use for
applying heat to food:
[Link]
geeks/9781449389543/[Link]
There are a few “big picture” things to notice about these common temperatures in cooking. For one, notice that
browning reactions (Maillard reactions and caramelization) occur well above the boiling point of water. If you’re
cooking something by boiling it in a pot of water or stewing it in liquid, it’s impossible for high-heat reactions to
occur, because the temperature can’t go much above 216°F / 102°C, the boiling point of moderately salted water. If
you’re cooking a stew, such as the simple beef stew recipe in Chapter 2 (Simple Beef Stew), sear the meats and
caramelize the onions separately before adding them to the stew. This way, you’ll get the rich, complex flavors
generated by these browning reactions into the dish. If you were to stew just the uncooked items, you’d never get
these high-heat reactions.

Another neat thing to notice in the temperature graph is the fact that proteins denature in relatively narrow
temperature ranges. When we cook, we’re adding heat to the food specifically to trigger these chemical and
physical reactions. It’s not so much about the temperature of the oven, grill, or whatever environment you’re
cooking in, but the temperature of the item of food itself.

Which brings us to our first major aha! moment: the most important variable in cooking is the temperature of the
food itself, not the temperature of the environment in which it’s being cooked. When grilling a steak, the
temperature of the grill will determine how long it takes the steak to come up to temperature, but at the end of
the day, what you really want to control is the final temperature of the steak, to trigger the needed chemical
reactions. For that steak to be cooked to at least medium rare, you need to heat the meat such that the meat itself
is at a temperature of around 135°F / 57°C.
What Is Pan Roasting?
Pan-roasting is a stovetop cooking technique that involves lower temperatures and longer cooking times. It is a
gentler, slower cooking process than sautéing—beginning with a hot pan and finishing in the oven. It’s ideal for
everything from various cuts of meat to a hardier fish like swordfish or delicate summer squash.

How to Pan-Roast
To make pan-roasted zucchini with vierge sauce, halve zucchini lengthwise and score the flesh in a crosshatch
pattern. “Rain” or “snow” kosher salt onto the scored side of the zucchini from a height that allows it to evenly
distribute. Leave the zucchini for 10–15 minutes so that salt has time to draw out moisture, which will help maintain
the density of the vegetable as it cooks. Pat the zucchini dry. Heat canola oil (use just enough to coat the bottom of
the pan) in a 12-inch fry pan until it’s shimmering and just beginning to smoke. Add the zucchini flesh side down in
the oil, adjust the heat to allow the zucchini to sear and caramelize without burning. Cook for about 5 minutes, then
add herbs or garlic and immediately place the pan in a 450°F oven to roast for 25–30 minutes or until the zucchini
are completely soft.

While the zucchini is roasting, gently combine 125 grams tomato concasse, 15 grams champagne vinegar, 5 grams
of minced shallots, and 35 grams extra virgin olive oil in a mixing bowl, and allow the flavors to blend together.
Season with kosher salt to taste and add a pinch of minced parsley.

Transfer zucchini to a paper towel-lined plate to blot excess oil. Spoon the vierge sauce over the top, following by a
sprinkling of finishing salt.
What Is Pan Frying?
Pan-frying is a shallow frying method that allows you to develop a crispy, golden-brown crust without fully
submerging anything in oil, as you do when deep-frying. It’s perfect for frying delicate fish fillets or vegetables—or
when, say, you don’t have a restaurant-quality fryer hanging out in your kitchen.

How to Pan-Fry
Pan-frying is the key to Chef Thomas Keller’s classic wiener schnitzel with veal, coated with a delicate breading. Place
a 5 oz. piece of veal in a large food-grade plastic bag and pound with the spiked side of a meat mallet until it reaches
a uniform thickness of about 1⁄4-inch. Set up a breading station with three bowls. Put about 1⁄2-inch of flour in a
shallow bowl wide enough to hold the cutlet. Lightly beat 1 egg in a second bowl. Add water to dilute the egg wash—
the egg wash should have the viscosity of cream. Season it generously with salt. Spread half an inch of breadcrumbs
in the third. If you use panko, first pulse in a food processor until finely ground.

Heat canola or vegetable oil in 12-inch saute pan over high heat until it begins to shimmer. You can adjust heat as
needed once you begin cooking. Dredge the cutlet: First, spray the cutlet with water. Dip both sides of the cutlet in
the flour, patting off any excess. Then dip both sides into the egg, letting any excess drip back into the bowl. Finally,
coat both sides with breadcrumbs.

Add the dredged cutlet to the hot oil and cook for about 1 minute on each side, flipping carefully with a spatula, until
crisp and golden. Transfer to a paper towel-lined plate to rest. To plate, garnish simply with a squeeze of lemon juice
and parsley.
What Is Pan-Searing?
Pan-searing is a technique that relies on high temperatures to add delicious texture on the outside of meat, fish, or
vegetables. Contrary to popular belief, searing meat does not seal in flavor—but it does get you things like perfectly
caramelized scallops and crackling fish skin.

Tip: For the best pan-searing results, tri-ply pots and pans have a layer of stainless steel between layers of aluminum.
Aluminum’s heat conductivity allows for even cooking; cookware made of stainless steel alone does not lend itself to
searing and can lead to hot spots and burns. Cast iron skillets also work well.

How to Pan-Sear
To pan-sear a cauliflower steak, first preheat oven to 325°F. Peel the leaves off the cauliflower and cut the stem leaving 1
inch or enough for the florets to stay intact. This will leave the base flat and stable on the cutting board and make it
easier to cut into the cauliflower evenly. Wet your chef’s knife liberally before cutting the steaks to make the knife slick
and nonstick when making contact with the vegetable.

Cut 1 inch off the left and right edges of the cauliflower, leaving about 2 inches of the center intact. Then slice the
remaining portion in half, resulting in two 1-inch steaks from each head of cauliflower. The more even the steaks, the
more evenly they will cook.

Drizzle a sheet tray or glass baking pan with 2 ounces (or 4 tablespoons) of olive oil. Sprinkle 1 tablespoon harissa
powder and a pinch of Maldon salt over the oil. Rub both sides of the steaks in the olive oil/harissa mix. Finish with
another pinch of Maldon salt.
Heat a large cast-iron skillet on medium-high heat with 1 tablespoon of olive oil. Once the pan is smoking, place the
cauliflower steak in the hot pan and let brown on one side for 90 seconds or until the edges begin to char. Turn it
over gently, add 2 tablespoons of unsalted butter to the pan, melt, and brown to give the steak a nutty flavor. Baste
the steak with the browned butter. When the butter is frothy, gently add ¼ cup vegetable stock into the pan and let
it come to a boil. Remove from the stovetop and place on the middle rack of the oven. Roast for 8 to 10 minutes.
Use a paring knife to test the doneness of the cauliflower. If you feel resistance, continue cooking; if it pushes into
the flesh easily, it is finished cooking. Transfer to a platter to rest.

[Link]
[Link]
[Link]
• Other Cooking Method Training (Poaching, Confit, Sous-Vide, Blanching)

Poaching
Is a cooking technique that involves heating food submerged in a liquid, such as water,
milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking
methods, such as simmering and boiling, in that it uses a relatively lower temperature
(about 70–80 °C (158–176 °F)). This temperature range makes it particularly suitable for
delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry
out using other cooking methods. Poaching is often considered a healthy method of
cooking because it does not use fat to cook or flavor the food.

Confit
Is any type of food that is cooked slowly over a long period of time as a method of
preservation.
Confit as a cooking term describes when food is cooked in grease, oil or sugar water (syrup),
at a lower temperature, as opposed to deep frying. While deep frying typically takes place at
temperatures of 160–230 °C (325–450 °F), confit preparations are done at a much lower
temperature, such as an oil temperature of around 90 °C (200 °F), or sometimes even cooler.
The term is usually used in modern cuisine to mean long slow cooking in oil or fat at low
temperatures, many having no element of preservation, such as in dishes like confit potatoes.
For meat, this method requires the meat to be salted as part of the preservation process.
After salting and cooking in fat, confit can last for several months or years when sealed and
stored in a cool, dark place. Confit is a specialty of southwestern France.
Sous Vide
Also known as low temperature long time (LTLT) cooking, is a method of cooking in
which food is placed in a plastic pouch or a glass jar and cooked in a water bath for
longer than usual cooking times (usually 1 to 7 hours, up to 72 or more hours in some
cases) at a precisely regulated temperature.

The temperature is much lower than usually used for cooking, typically around 55 to 60
°C (130 to 140 °F) for red meat, 66 to 71 °C (150 to 160 °F) for poultry, and higher for
vegetables. The intent is to cook the item evenly, ensuring that the inside is properly
cooked without overcooking the outside, and to retain moisture.

Blanching
Is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water,
removed after a brief, timed interval, and finally plunged into iced water or placed under cold
running water (known as shocking or refreshing), to halt the cooking process. Blanching foods
helps reduce quality loss over time. People often use blanching as a treatment prior to freezing,
drying, or canning; heating vegetables or fruits to inactivate enzymes, modify texture, remove
the peel, and wilt tissue. The inactivation of enzymes preserves color, flavor, and nutritional
value. The process has three stages: preheating, blanching, and cooling. The most common
blanching methods for vegetables/fruits are hot water and steam, while cooling is either done
using cold water or cool air. Other benefits of blanching include removing pesticide residues and
decreasing microbial load. Drawbacks to the blanching process can include leaching of water-
soluble and heat sensitive nutrients and the production of effluent.
 • Recipes Terminology Knowledges
Acidulate
To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe
for canning.
Al dente
To cook food (typically pasta) to the point where it is tender but not mushy.
Amandine
A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with butter and seasonings, then
sprinkled with whole or flaked, toasted almonds.
Amylolytic process
Used in the brewing of alcohol from grains.
Anti-griddle
A kitchen appliance that flash freezes or semi-freezes foods placed on its chilled metal top.
Aspic
A savory gelatin made from meat stock or consommé, and often shaped in a mold. Foods served in aspic are suspended in or
on top of the gelatin.
Au gratin
Prepared in the gratin style. Foods served au gratin are topped with breadcrumbs or cheese then browned under a broiler.
Au jus
Foods served au jus, typically meat or sandwiches, are served with an unthicken sauce made from roast meat drippings,
commonly in a separate side dish.
Au poivre
Foods served au poivre, typically steak, are crusted with ground black pepper prior to cooking.
Backwoods cooking
A method of cooking without the use of utensils that commonly takes place in remote areas, often in combination with
wild or conventional camping.
Baghaar
A cooking technique used in Pakistani cuisine and Indian cuisine in which cooking oil is heated and spices are added to fry.
The oil is then added to a dish for flavoring.
Bain-marie
A method of cooking where a container of food is placed in or above boiling water in order to heat gradually or to keep
warm.
Baking
Is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones.
The most common baked item is bread but many other types of foods are baked.[1] Heat is gradually transferred "from the
surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked
goods and more with a firm dry crust and a softer center".
Barding
Wrapping meat in fat prior to roasting.
Barbecuing
Cooking meat or fish slowly over a barbecue grill with indirect heat and smoke.
Basting
Periodically pouring liquid over food as it roasts.
Blanching
A technique by which a fresh food such as a vegetable or fruit is briefly immersed in boiling water, removed after a timed
interval, and then plunged into iced water or rinsed with cold running water (shocking or refreshing) to halt the cooking
process.
Boiling
Is the method of cooking food in boiling water or other water-based liquids such as stock or milk.[9] Simmering is gentle
boiling, while in poaching the cooking liquid moves but scarcely bubbles.[
Braising
A combination-cooking method that uses both wet and dry heats: typically, the food is first seared at a high temperature,
then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add
flavor).
Bricolage
The preparation of a meal from whatever ingredients happen to be on hand.
Brine
To soak a food item in salted water.
Broasting
A method of cooking chicken and other foods using a pressure fryer and condiments.
Browning
The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust
and flavor through various browning reactions.
Candy making
The preparation of candies and sugar confections by dissolving sugar in water or milk to form a syrup, which is boiled until
it reaches the desired concentration or starts to caramelize.
Caramelization
The browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color.
Carryover cooking
The phenomenon by which food retains heat and continues to cook even after being removed from the source of heat.[8]
Casserole
Food cooked and served in a casserole dish.
Charbroiler
A cooking device consisting of a series of grates or ribs that can be heated using a variety of means, and is used in both
residential and commercial applications for a variety of cooking operations.
Cheesemaking
The craft of making cheese.
Chiffonade
To cut leaves into long thin strips.
Chinese cooking techniques
A set of methods and techniques traditionally used in Chinese cuisine. The cooking techniques can either be grouped into
ones that use a single cooking method or a combination of wet and dry cooking methods.
Red cooking
Also called Chinese stewing, red stewing, red braising, and flavor potting.
A slow braising technique that imparts a red color to the prepared food, frequently used in Chinese cuisine.
Clay pot cooking
A process of cooking food in a pot made from unglazed and natural clay.
Coddling
Heating food in water kept just below the boiling point.[10] Coddled egg may be prepared using this method.
Concasse
To rough chop any ingredient, especially vegetables. The term is particularly applied to tomatoes, where tomato
concasse is a tomato that has been peeled, seeded (seeds and skins removed), and chopped to specified dimensions.
Conche
A surface-scraping mixer and agitator that evenly distributes cocoa butter within chocolate, and may act as a "polisher"
of the particles.
Confit
A generic term for various kinds of food that have been cooked in grease, oil, or sugar water (syrup).
Consommé
A type of clear soup made from richly flavored stock or bouillon that has been clarified.
Cooking with alcohol
Many dishes incorporate alcoholic beverages into the food itself.
Cream
The butterfat-heavy portion of whole milk that, due to its fat content, separates from the milk and rises to the top.
Creaming
1. Combining ingredients (typically butter and sugar) into a smooth paste.
2. Cooking meat or vegetables in a thick dairy-based sauce.
3. Mixing puréed corn kernels with whole corn kernels in the preparation of creamed corn.
Croquette
A small roll made of finely chopped meat and/or vegetables that is breaded and fried.
Culinary triangle
A concept described by anthropologist Claude Lévi-Strauss involving three types of cooking: boiling, roasting, and
smoking, usually done to meat.
Curdling
The breaking of an emulsion or colloid into large parts of different composition through the physico-chemical processes
of flocculation, creaming, and coalescence. Curdling is intentional and desirable in making cheese and tofu, but may be
unintentional and undesirable in making other foods such as sauces and custards.
Cured fish
Fish preserved by fermentation, pickling, smoking, or some combination of these techniques.
Curing
Any of a wide variety of food preservation and flavoring processes used for foods such as meat, fish, and vegetables, by
the addition of a combination of salt, nitrates, nitrite, or sugar. Many curing processes also involve smoking, the process
of flavoring, or cooking. The use of food dehydration was the earliest form of food curing.
Deep frying
A technique by which a food is completely submerged in hot fat or oil (as opposed to ordinary frying, which involves
placing the food in a shallow pool of oil).
Deglazing
Is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies.
Degreasing
Often called defatting or fat trimming, is the removal of fatty acids from an object. In culinary science, degreasing is done
with the intention of reducing the fat content of a meal.
Dough sheeting
A technique used in industrial bakeries that involves rolling out dough into a (consistent) dough sheet with a desired even
thickness prior to baking.
Dredging
Coating the exterior of a food with a dry material (such as breadcrumbs) prior to cooking.
Dry roasting
Is a process by which heat is applied to dry foodstuffs without the use of oil or water as a carrier. Unlike other dry heat
methods, dry roasting is used with foods such as nuts and seeds, in addition to some eaten insects such as house crickets.
Dry-roasted foods are stirred as they are roasted to ensure even heating.
Drying
Any of a variety of processes by which a food is preserved by removing moisture, often by the use of a modern food
dehydrator or by the traditional method of allowing sunlight and fresh air to evaporate moisture.
Dum pukht
Also called slow oven cooking. A cooking technique associated with the Awadh region of India, in which meat and
vegetables are cooked over a very low flame, generally in sealed containers.
Dutch oven cooking
A Dutch oven is well suited for long, slow cooking, such as in making roasts, stews, and casseroles. Virtually any recipe, that
can be cooked in a conventional oven can be cooked in a Dutch oven. They are often used in outdoor cooking, such as when
camping.
Earth oven
A shallow pit in the ground used to trap heat and bake, smoke, or steam food.
Egg wash
A preparation of beaten eggs, sometimes mixed with another liquid such as water or milk, which is brushed onto the surface
of a pastry before baking.
Emulsify
To combine two liquids that have a natural tendency to separate (such as oil and vinegar) into one homogeneous mass.
En papillote
A technique by which a food is put into a folded pouch or parcel and then baked.
En vessie
A cooking method by which a meat or other dish is cooked inside an animal bladder, often a pig bladder.
Engastration
A cooking method by which the cook stuffs the remains of one animal into another animal.
Engine cooking
Cooking food from the excess heat of an internal combustion engine, typically the engine of a car or a truck.
Escagraph
Writing made out of food.
Fermentation
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—
yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of
microorganisms is desired. The science of fermentation is known as zymology or zymurgy.
The term, "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing
alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2
produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut
and yogurt.
Other widely consumed fermented foods include vinegar, olives, and cheese. More localized foods prepared by
fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish.
Fillet
To remove bones from meat or fish.
Flambé
To pour alcohol over food and then ignite.
Flattop grill
A flattop grill is a cooking appliance that resembles a griddle but performs differently because the heating element is
circular rather than straight (side to side). This heating technology creates an extremely hot and even cooking surface, as
heat spreads in a radial fashion over the surface. Flattop grills have been around for hundreds of years in various forms and
evolved in a number of cultures.
Foam
A gelling or stabilizing agent in which air is suspended, creating a light, "fluffy" edible substance, e.g. whipped cream,
meringue, and mousse.
Food preservation
Includes food processing practices which prevent the growth of microorganisms, such as yeasts (although some methods
work by introducing benign bacteria or fungi to the food), and slow the oxidation of fats that cause rancidity. Food
preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples
after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to
decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute
towards environmental sustainability.[1] For instance, it can reduce the environmental impact of food production.
Fondue
is a Swiss melted cheese dish served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated
with a candle or spirit lamp; and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a
Swiss national dish by the Swiss Cheese Union in the 1930s and was popularized in North America in the 1960s.
Fricassee
Is a stew made with pieces of meat that have been browned in butter that are served in a sauce flavored with the cooking
stock. Fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has
at hand.
Frosting
Is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients
like butter, egg whites, cream cheese, or flavorings. It is used to coat or decorate baked goods, such as cakes. When it is
used between layers of cake it is known as a filling.
Fruit preserves
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass
jars and used as a condiment or spread.
Frying
Is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice
during cooking, using tongs or a spatula, while sautéed foods are cooked by "tossing in the pan". A large variety of foods
may be fried.
Garnish
Is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases,
it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate,
while others are selected specifically for the flavor they may impart. This is in contrast to a condiment, a prepared sauce
added to another food item primarily for its flavor. A food item which is served with garnish may be described as being
garni, the French term for "garnished."
Gentle frying
Or low-temperature frying is an oil- or fat-based cooking method used for relatively fragile or starchy foods. While gentle
frying is most notably used to cook fried eggs, it is also used for delicate fish, tender cuts of meat, sausages, and as a first step
in fried potatoes.
Glaze
Is a glossy, translucent coating applied to the outer surface of a dish by dipping, dripping, or using a brush. A glaze may be
either sweet or savory; typical glazes include brushed egg whites, some types of icing, and jam and may or may not include
butter, sugar, milk, oil and fruit or fruit juice.
Gratin
Is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg
or butter. Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or
broiler to form a golden crust on top and is often served in its baking dish.
A gratin dish is a shallow oven-proof container used to prepare gratins and similar dishes.
Grilling
Is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side.
Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables
quickly. Food to be grilled is cooked on a grill, using a cast iron/frying pan, or a grill pan.
Hāngi
A traditional New Zealand Māori method of cooking food using heated rocks buried in a pit oven still used for special
occasions.
Hibachi
The hibachi is a traditional Japanese heating device. It is a brazier which is either round, cylindrical, or box-shaped, open-
topped container, made from or lined with a heatproof material and designed to hold burning charcoal. It is filled with
incombustible ash, and charcoal sits in the center of the ash.
High-altitude cooking
The process of cooking a food or beverage at altitudes well above sea level, where lower atmospheric pressure causes most
foods to cook more slowly and may necessitate the use of special cooking techniques.
Hot salt frying
And hot sand frying are cooking techniques used by street-side food vendors in Bangladesh, Pakistan, China and India. Hot
salt frying is an old cooking technique and is used in villages throughout Asia and other parts of the world. Many foods are
fried with hot salt or sand, even in common households.
Huff paste
Was a cooking technique involved making a stiff pie shell or coffin using a mixture of flour, suet, and boiling water. The pastry
when cooked created a tough protective layer around the food inside. When cooked, the pastry would be discarded as it was
virtually inedible. However, the shell became soaked with the meat juices and was sometimes eaten by house servants after
the meal had concluded.
Indirect grilling
Is a barbecue cooking technique in which the food is placed to the side of or above the heat source instead of directly over
the flame as is more common. This can be achieved by igniting only some burners on a gas barbecue or by piling coals to one
side of a charcoal pit. A drip tray is placed below the food to prevent fat from the food igniting and generating a direct flame.
Indirect grilling is designed to cook larger (e.g. pork shoulders, whole chicken) or tougher foods (e.g. brisket, ribs) that would
burn if cooked using a direct flame. This method of cooking generates a more moderate temperature (about 275–350 °F) and
allows for an easier introduction of wood smoke for flavoring.
Infusion
The process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil, or alcohol, by
allowing the material to remain suspended in the solvent over time (a process often called steeping). A common example of
an infusion is tea, and many herbal teas are prepared in the same way.
Jugging
The process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container such as a
casserole dish or an earthenware jug.
Juicing
Is the process of extracting juice from plant tissues such as fruit or vegetables.
Julienne
A culinary knife cut which involves cutting food (typically vegetables) into long thin strips.
Kalua
A traditional Hawaiian cooking method that utilizes an imu, a type of underground oven.
Karaage
A Japanese cooking technique in which various foods; most often chicken, but also other meat and fish; are deep fried in oil,
similar to the preparation of tempura.
Kho
A cooking technique in Vietnamese cuisine in which a protein source such as fish, shrimp, poultry, pork, beef, or fried tofu is
braised on low heat in a mixture of fish sauce, sugar, and water or a water substitute such as young coconut juice. It is
similar to stew.
Kinpira
A Japanese cooking style that can be summarized as a technique of "sauté and simmer". It is commonly used to cook root
vegetables and other foods.
Larding
The act of threading strips of chilled pork fat through a roast.
Low-temperature cooking
Is a cooking technique using temperatures in the range of about 45 to 82 °C (113 to 180 °F) for a prolonged time to cook
food.
Maceration
Is the process of preparing foods through the softening or breaking into pieces using a liquid.
Raw, dried or preserved fruit or vegetables are soaked in a liquid to soften the food or absorb the flavor of the liquid into
the food.
Marination
The technique of soaking a food in a seasoned, often acidic, liquid (known as a marinade) prior to cooking. Marination is
generally used as a means of adding or enhancing flavor or tenderizing tough cuts of meat, and the process can vary greatly
in duration. It is similar to but distinct from brining and pickling.
Microwave cooking
The cooking of food in a microwave oven.
Mincing
Is a food preparation technique in which food ingredients are finely divided into uniform pieces. Minced food is in smaller
pieces than diced or chopped foods and is often prepared with a chef's knife or food processor or in the case of meat by a
specialized meat grinder.
Mother sauces
In French cuisine, the five "fundamental" sauces: béchamel, espagnole, velouté, hollandaise, and tomate as defined by
Auguste Escoffier.
Nappage
Or apricot glaze is a glazing technique used in pastry making. Jam made from apricots is diluted with water to form a
transparent, slightly apricot-colored glaze. The glaze is used to cover fruit on a fruit tart or other baked goods, to make the
fruit pieces shiny, prevent them from drying out, and to retard oxidation.
Nixtamalization
A process for the preparation of maize (corn) or other grain in which the grain is soaked and cooked in an alkaline solution,
usually limewater, and then hulled.
Once-a-month cooking (OAMC)
Preparing and cooking all the meals you need for an entire month in a single day.
Outdoor cooking
Cooking in outdoor environments, which often demand specialized techniques and equipment for preparing food.
Equipment used includes mess kits and portable stoves, among others.
Pan frying
Characterized by the use of minimal cooking oil or fat (as opposed to shallow frying or deep frying), typically using just
enough oil to lubricate the pan.
Parbaking
Is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage. The raw
dough is baked normally but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen. The
partial cooking kills the yeast in the bread mixture and sets the internal structure of the proteins and starches (the spongy
texture of the bread), so that the inside is sterile and stable, but the loaf has not generated "crust" or other externally
desirable qualities that are difficult to preserve once fully cooked.
Parboiling
Also called leaching.
Partially or incompletely boiling a food, especially as the first step in a longer cooking process. Parboiling involves cooking a
food in boiling water only until it begins to soften, removing the food before it is fully cooked. The cooking is then often
finished by a different method, such as braising or grilling.
Pascalization
Also called bridgmanization, high pressure processing or high hydrostatic pressure processing is a method of preserving and
sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain
microorganisms and enzymes in the food. Has a limited effect on covalent bonds within the food product, thus maintaining
both the sensory and nutritional aspects of the product. The technique was named after Blaise Pascal, a French scientist of
the 17th century whose work included detailing the effects of pressure on fluids. During pascalization, more than 50,000
pounds per square inch (340 MPa, 3.4 kbar) may be applied for around fifteen minutes, leading to the inactivation of yeast,
mold, and bacteria .Pascalization is also known as bridgmanization, named for physicist Percy Williams Bridgman.
Paste
A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a
spread. Pastes are often highly spicy or aromatic, are often prepared well in advance of actual usage, and are often made
into a preserve for future use. Common pastes are some fruit preserves, curry pastes, and nut pastes. Purées are food
pastes made from already cooked ingredients.
Pasteurization
Is a process in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to
less than 100 °C (212 °F), to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate
organisms and enzymes that contribute to spoilage or risk of disease, including vegetative bacteria, but not bacterial
spores.
Flash pasteurization, also called "high-temperature short-time" processing, is a method of heat pasteurization of perishable
beverages like fruit and vegetable juices, beer, wine, and some dairy products such as milk. Compared with other
pasteurization processes, it maintains color and flavor better, but some cheeses were found to have varying responses to
the process.
Pellicle
A skin or coating of proteins on the surface of meat, fish, or poultry, which allows smoke to better adhere to the surface of the
meat during the smoking process.
Pickling
Is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in
vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, to
prevent ambiguity, prefaced with pickled. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs.
Pig roast
Or hog roast is an event or gathering which involves the barbecuing of a whole pig.
Poaching
Is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is
differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower
temperature (about 70–80 °C (158–176 °F)). This temperature range makes it particularly suitable for delicate food, such as
eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods. Poaching is often considered
a healthy method of cooking because it does not use fat to cook or flavor the food.
Pre-fermented
A ferment (also known as bread starter) is a fermentation starter used in indirect methods of bread making. It may also be
called mother dough.
Pressure cooking
The process of cooking food, using water or other cooking liquid, in a sealed vessel known as a pressure cooker, which does
not permit air or liquids to escape below a pre-set pressure.
Pressure frying
is a variation on pressure cooking where meat and cooking oil are brought to high temperatures while pressure is held high
enough to cook the food more quickly. This leaves the meat very hot and juicy.
Proofing (also called proving)
Is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time
before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.
Purée (or mash)
Is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency
of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., applesauce or hummus. The
term is of French origin, where it meant in Old French (13th century) purified or refined.
Reconstitution
The process of assembling a palatable food product from processed sources (for example, adding water to concentrated
juice or forming meat slurry into chicken nuggets).
Reduction
Is the process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering
or boiling.
Rendering
Is a process that converts waste animal tissue into stable, usable materials. Rendering can refer to any processing of animal
products into more useful materials, or, more narrowly, to the rendering of whole animal fatty tissue into purified fats like
lard or tallow. Rendering can be carried out on an industrial, farm, or kitchen scale. It can also be applied to non-animal
products that are rendered down to pulp.
Ricing
Is a cooking term meaning to pass food through a food mill or "ricer", which comes in several forms. In the most basic, food
is pushed or pressured through a metal or plastic plate with many small holes, producing a smoother result than mashing,
but coarser than pureeing or passing through a sieve or tamis. The size of the product produced by ricing is about the same
as grains of rice.
Rillettes
Is a preservation method similar to confit where meat is seasoned then slow cooked submerged in fat and cooked at an
extremely slow rate for several hours (4 to 10 hours). The meat is shredded and packed into sterile containers covered in fat.
Rillettes are most made with pork, but also made with other meats such as goose, duck, chicken, game birds, rabbit and
sometimes with fish such as anchovies, tuna or salmon. Rillettes are best served at room temperature spread thickly on
toasted bread.
Roasting
Is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at
least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through
caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is
suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any
piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in
this way are described as "roasted", e.g., roasted chicken or roasted squash.
Robatayaki
Often shortened to robata, refers to a method of cooking, similar to barbecue in which items of food are cooked at varying
speeds over hot charcoal. Many Japanese restaurants, both in Japan and abroad, specialize in this style of food preparation.
Traditionally, the food consists of a combination of morsels of seafood and vegetables, but other kinds of food that are
suitable for grilling may also be offered. The robata cooking style is different from other Japanese charcoal cooking in that it
uses a wide, flat open fireplace in the style of an irori, rather than a shichirin or other type of charcoal cooking implement.
Rotisserie
Also known as spit-roasting, is a style of roasting where meat is skewered on a spit, a long solid rod used to hold food while
it is being cooked over a fire in a fireplace or over a campfire or roasted in an oven. This method is generally used for
cooking large joints of meat or entire animals, such as pigs or turkeys. The rotation cooks the meat evenly in its own juices
and allows easy access for continuous basting.
Roux
Is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by
weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of
brownness. A roux can be white, blond (darker) or brown. Butter, bacon drippings or lard are commonly used fats. Roux is
used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are
added after the roux is complete.
Sautéing
Is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various
sauté methods exist.
Score
To cut shallow grooves, often in a diamond pattern, into a cut of meat.
Searing
A technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry,
or fish) is cooked at high temperature until a crust forms from browning.
Seasoning
Is the process of adding herbs, salts or spices to food to enhance the flavor.
Shallow frying
Is a hot oil-based cooking technique. It is typically used to prepare portion-sized cuts of meat, fish, potatoes and patties such
as fritters. Shallow frying can also be used to cook vegetables.
Shirred eggs
Also known as baked eggs, are eggs that have been baked in a flat-bottomed dish; the name originates from the type of dish
in which it was traditionally baked. Shirred eggs are considered a simple and reliable dish that can be easily varied and
expanded upon.
Shuck
To remove the outer casing of a food item, such as an ear of corn or the shell of an oyster.
Simmering
Is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower
than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160-180 °F). To create a steady simmer, a
liquid is brought to a boil, then its heat source is reduced to a lower, constant temperature.
Skimmer
Is a flat, sieve-like scoop or spoon used for skimming cooking liquids or lifting ripened cream from milk, such as a spider used
in Chinese cuisine.
Slow cooker
Also known as a crock-pot (after a trademark owned by Sunbeam Products but sometimes used generically in the English-
speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking
methods, such as baking, boiling, and frying. This facilitates unattended cooking for many hours of dishes that would
otherwise be boiled: pot roast, soups, stews and other dishes (including beverages, desserts and dips).
Smoking
Is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering
material, most often wood. Meat, fish, and lapsang souchong tea are often smoked.
Smothering
Meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique
involves cooking in a covered pan over low heat with a moderate amount of liquid and can be regarded as a form of stove-
top braising. The meat dishes cooked in this fashion are typically served over boiled or steamed white rice as a rice and gravy,
while the vegetables are typically served as side dishes.
Souring
Is a food preparation technique that causes a physical and chemical change in food by exposing it to an acid. This acid can be
added explicitly (e.g., vinegar, lemon juice, lime juice, etc.), or can be produced within the food itself by a microbe, such as
Lactobacillus.
Souring is similar to pickling or fermentation, but souring typically occurs in minutes or hours, while pickling and fermentation
can take a much longer amount of time.
Spatchcock
Poultry or game that has been prepared for roasting or grilling by removing the backbone (and sometimes the sternum) and
flattening it out before cooking.
Spherification
Is a culinary process that employs sodium alginate and either calcium chloride or calcium glucate lactate to shape a liquid into
squishy spheres, which visually and texturally resemble roe. The technique was documented by Unilever in the 1950s and
brought to the modernist cuisine by the creative team at El Bulli under the direction of chefs Ferran Adrià and Albert Adrià.
Steaming
Is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook
food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking have been
found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of
foods.
Steeping
Is the soaking of an organic solid, such as leaves, in a liquid (usually water) to extract flavors or to soften it. The specific
process of teas being prepared for drinking by leaving the leaves in heated water to release the flavor and nutrients is known
as steeping. Herbal teas may be prepared by decoction, infusion, or maceration. Some solids are soaked to remove an
ingredient, such as salt, where the solute is not the desired product.
Stew
Is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a
stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking,
such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also
common. A small amount of red wine is sometimes added for flavor. Seasoning and flavorings may also be added. Stews are
typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle.
Stir frying
Is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in
a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar
to sautéing in Western cooking technique.
Straight dough
Is a single-mix process of making bread. The dough is made from all fresh ingredients, and they are all placed together and
combined in one kneading or mixing session. After mixing, a bulk fermentation rest of about 1 hour or longer occurs before
division. It is also called the direct dough method.
Stuffing
An edible food mixture, often a starch, used to fill a cavity in another food item.
Sugar panning
Or simply panning, is a method for adding a candy "shell" to candy or nuts. Popular candies that employ this process in their
manufacture include M&M’s and Jelly beans.
Supreme
Used in cooking and culinary arts refers to the best part of the food. For poultry, game and fish dishes, supreme denotes a
fillet.
Sweating
The gentle heating of vegetables in a little oil or butter, which usually results in tender, sometimes translucent, pieces.
Swiss steak
Is a dish of meat, usually beef, that is swissed by rolling or pounding before being braised in a cooking pot of stewed
vegetables and seasonings. It is often served with gravy. It is made either on a stove or in an oven, and does not get its name
from Switzerland, as the name suggests, but the technique of tenderizing by pounding or rolling called "swissing".
Syringe
For injecting fillings in foods.
Tandoor
A cylindrical clay or metal oven used in cooking and baking in Southern, Central, and Western Asia, as well as in the
Caucasus.
Tempering
Tempering (chocolate), a method of increasing the shine and durability of chocolate couverture.
Tempering (cooking), bringing meat to room temperature before cooking; or bringing food up to temperature slowly as in
sous vide.
Tempering (spices), a cooking technique and garnish used in the cuisines of India, Bangladesh, and Pakistan, in which whole
spices (and sometimes also other ingredients such as minced ginger root or sugar) are fried briefly in oil or ghee to liberate
essential oils from cells and thus enhance their flavors, before being poured, together with the oil, into a dish.
Tenderizing
A process to break down collagens in meat to make it more palatable for consumption.
Teriyaki
Is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and
sugar.
Thermal cooking
Uses the concept of the haybox whereby placing hay or straw around a cooking pot of heated food the meal continues to
cook without fuel.
Thickening
A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its
other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste.
Transglutaminase
A protein binder, called meat glue.
Truss
To tie the legs and wings of poultry in a way that promotes even cooking.
Velveting
A technique which involves coating pieces of raw meat or poultry in a mixture of cornstarch and liquid prior to cooking,
frequently used in Chinese cuisine.
Wok cooking
The wok is used in a significant amount of cooking methods.
Zest
The colorful outer layer of citrus fruits, often scraped off and used as a flavoring ingredient.
• Proper Preparation of Stations and Pass for Service Training

Ensure mise-place is ready and fresh.

Ensure you take out in small batches and as per needed
Ensure your station is well organize, sanitize and all necessary tools and utensils set for service
Ensure all your sauce needed for service you bring to aboil before service start, tasted and seasoning adjusted as needed
Pre-check your hot plates are hot and cold plates are cold
Plating spoons ready into a water container in every station and over pass counter
Small container with warm water and vinegar at the pass with fold paper napkins to clean any plate edge
Hot pass hot, cold pass cold
Grills and flat grills clean and pre-heat to proper temperature
Oven pre-set at proper temperature
Clean Uniform, Clean racks, Bleach Bucket with Rack ready for service
All your garnish out in small batches and over ice container, covered with Wet paper
Full menu tasting and quick brief with FOH before service start
Pre-check of table booking spread
• Proper Maintain and sanitation of their Stations and Galley in General (USPH)

Weekly USPH Training with PHS

Weekly USPH Quiz with PHS
Daily USPH follow up and clean as you go
• Recipe Measuring Training, Familiarization with US and EU Metrics, Familiarization with Measuring Tools

Measuring Spoons Measuring Cups Measuring Jars Scale

VOLUMEM
1 US cup = 0.24 liter
1 US pint = 0.473176 liter
1 US qt = 0.946353 liter
1 US gallon = 3.78541 liters
MASS
1 oz. = 28 grams
1 lb. = 453.59237 grams
• EDEN Ingredients Familiarization and Knowledges (Where Products come from, Flavor Profile, Texture, kitchen
Application, etc..)

Red Snapper
The northern red snapper (Lutjanus campechanus) is a species of marine ray-finned fish. It is native to the western
Atlantic Ocean, the Caribbean Sea, and the Gulf of Mexico, where it inhabits environments associated with reefs.
Is a mild, slightly sweet fish with a subtle nutty taste. Its meat is lean and moist with a firm texture.
Piquillo Peppers
Piquillo peppers are small tangy peppers only native to the rural village of Lodosa in Navarra (Spain).
They are fire-roasted then hand-peeled and packed in their own juices. The piquillo pepper's tangy nature combines well
with seafood, fish and mushrooms, and their firmness makes them perfect for stuffing. Sweet taste with no heat.
Aji Amarillo
The aji amarillo is a member of capsicum baccatum, one of the five domesticated pepper species, and is grown all over
Peru. Is considered part of the Peruvian "holy trinity" when it comes to their cuisine, along with garlic and red onion.
Are considered hot (it is 30,000 to 50,000 on the Scoville Heat unit scale). But the aji amarillo balances that heat with a bit
of fruity flavor. Smelling a bit like a raisin, this chili's taste is somewhat subtle with hints of passion fruit and mango,
imparting a unique flavor to any dish.
Yuzu
Yuzu Fruit is a citrus fruit and plant in the family Rutaceae of East Asian origin. Yuzu has been cultivated mainly in East
Asia, though recently also in New Zealand Australia, Spain, Italy, and France.
The yuzu's flavor is tart and fragrant, closely resembling that of the grapefruit, with overtones of mandarin orange
Cremodan
Enhances your process robustness and product quality in terms of texture, appearance and shelf life. It will help you reach
your nutrition targets, like low fat, low sugar, with no compromise on stability and texture.
An all-natural stabilizer, is used for creating sorbets, as it improves the texture, making it creamier, denser and overall more
appealing. This sorbet stabilizer also inhibits ice crystallization, again, making the texture smoother.
Dextrose
Dextrose is a type of sugar that usually comes from corn or wheat. Dextrose is almost identical to glucose, which is the
sugar found in the bloodstream. For that reason, it can be quickly used as a source of energy by the human body. Dextrose
is often used in foods as an artificial sweetener or a preservative.
Powder Glucose
Is a sugar source from corn. Is used in many baking products like cake mixes and frostings, snack foods like cookies, crackers
and pretzels, and desserts like custards and ice creams. It is used in sorbets or ice creams to avoid water crystallization. In
confectionaries, it helps keep the product smooth.
Ascorbic Acid
Ascorbic acid is used primarily as an antioxidant, which can provide multiple benefits to food products. Slowing the
oxidation preserves color and freshness. The low pH of ascorbic acid can help prevent microbial growth, thereby preventing
spoilage and preserving freshness.
Zaatar Spice
Za'atar is a flavorful Middle Eastern spice blend used in many dishes throughout the Middle East, and like curry, varies from
region to region depending on where you are. Is a blend of savory dried herbs like oregano, marjoram or thyme, and
toasted earthy spices like cumin and coriander, with sesame seeds, salt and the most important ingredient of all sumac.
Sumac gives it the delicious unexpected tanginess that to me, is the key to the best zaatar.
Macaroon Almonds
The almond is the main dry fruit grown in the province of Malaga, where its cultivation today accounts for more than 16,000
hectares with production of around 4,000 tons each season. This variety, which is the earliest in this area, is especially
characterized by its large and rounded shape. Especially abundant in the province of Malaga, it is also the most suitable for
baking. In fact, it is considered the most delicate, but also the tastiest. A Marcona almond is far sweeter, moister, and softer
than the classic almond variety with a buttery flavor and texture. It has a delicate aroma and taste that is reminiscent of the
almond essence used in baked goods.
Sriracha Peas
Crunchy toasted green pea snack with extra intense savory spice factor, covered with an irresistibly crispy crunchy coating,
then temptingly seasoned with a chili and garlic sriracha seasoning. Originated in Asian cuisine, but recent years have seen
such snacks becoming big in Western countries as well.
Castelvetrano Olives
Castelvetrano olives are a Sicilian green olive famous for their green color, irresistible buttery-sweet flavor, and crisp, meaty
texture.
Naan Bread
Is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian
subcontinent, Indonesia, Myanmar, and the Caribbean. Naan in parts of the Indian Subcontinent usually refers to a specific
kind of thick flatbread. Generally, it is usually leavened with yeast or with bread starter. Unleavened dough (similar to that
used for roti) is also used. Naan, similar to some other breads of South Asian cuisine is cooked in a tandoor, from which
tandoori cooking takes its name. Milk or yogurt may also be used to impart distinct tastes to the naan. Milk used instead of
water will, as it does for ordinary bread, yield a softer dough.
Also, when bread starter (which contains both yeast and lactobacilli) is used, the milk may undergo modest lactic
fermentation. Typically, it is brushed with some water but in some other cultures such as those in the Indian Subcontinent,
they brush ghee or butter. It enjoys a special position in the Indian cuisine as it can be used to scoop other foods and gravies.
Guanciale
Guanciale is an Italian cured meat product prepared from pork cheeks. Its name is derived from guancia, the Italian word for
'cheek'. Guanciale has a rich, buttery flavor with a delicate balance of sweet and savory. It has a high fat-to-meat ratio,
making it savory and rich. Guanciale can be recognized by its slightly richer flavor and slightly softer texture.
Lotus Nut
Dried lotus seeds are used most usually in Chinese and Japanese pastries and puddings, or in soups. Lotus seeds can also be
popped like corn. In India the dried seeds are called makhana or gorgon nut. This produces a lotus paste that is tan colored
with a satiny sheen, which is rich, sweet, and silky with a slight fragrance of caramel.
Lotus seeds can also be eaten raw.
Dhana Dhal
Dhana dal is basically just roasted coriander seeds that are sprinkled with a little salt. They have a breath-freshening quality
that makes them a perfect alternative to mints. Dhana dal is both sweet and a bit tart, thanks to its light citrusy tones. The
salt adds some bite that balances the zest of the lemony notes.
Kokum
Garcinia indica, a plant in the mangosteen family, commonly known as kokum, is a fruit-bearing tree that has culinary,
pharmaceutical, and industrial uses. It has a sour taste with a faintly sweet aroma. The sun-dried version is called aamsul,
kokum or kokam, and is used mainly in Maharashtrian, Konkan and Gujarati cuisine. When added to food it imparts a pink to
purple colour and sweet/sour taste. It is a preferred substitute for tamarind in curries and other dishes.
Szechwan Pepper
The prickly ash shrub species that are used to produce Sichuan peppercorn are native to China and Taiwan, and relatives of
the pant are grown in the Himalayan region, Thailand, and Indonesia.
The aroma of Sichuan peppercorn has been likened to lavender. On the tongue, the first taste is bitter, then numbing heat,
followed by citrus. Its main claim to fame is the powerful numbing sensation it causes around the mouth.
Javin Curry
Javin Curry powder is blended with care and skill! Not too hot- not too mild; but properly balanced for richness and
fragrance. Curry powder is a versatile flavoring that may be used in cooked or uncooked preparations it changes ordinary
foods into signature dishes like made with Chicken, Lamb, Beef, Seafood and Vegetable Gluten Free Product of India.
Acquerello Arborio Rice
Acquerello rice grows in the beautiful rice paddies of Tenuta Colombara in Vercelli, Piemonte. Piemonte is a land of
excellent food and wine. Rice has been grown here since the late fourteen hundreds, at the dawn of rice in Italy.
Acquerello represents the superior form of white rice belonging to the Japonica subspecies. It combines the essential
nutritional values of brown rice with the cooking characteristics of superior white rice, absorbing cooking liquids very well
without being sticky.
White Truffle Butter
Decadent and creamy with a subtle flavor, white truffle butter is a truly exquisite ingredient. It is the perfect and simplest
addition to any red meats, fish or lobster, pasta, risotto, baked & mashed potatoes, steamed or sauteed vegetables as well
as the finish touch to any sauce.
QP Mayonnaise
Kewpie mayo is sweet and fruity, has a hint of umami and an assertive eggy taste. It's a less sweet version of Miracle Whip
and has a richer flavor than the original Spanish mayonnaise. It's light yellow in color and the consistency is thicker than
regular mayo.
Chipotle in Adobo
The chipotle chiles are dried, smoked jalapenos that have been rehydrated and marinated. They have a smoky heat that
adds a fiery flavor to vegetables and stews. The adobo sauce they're soaked in is slightly sweet and tangy, a mix of garlic,
vinegar, and spices in a tomato puree.
Carabinero Shrimps
Carabineros are a large deep-sea prawn species come mostly from the east Atlantic coast and usually live in deep water.
You can find them in the waters around Portugal, Spain, France, Morocco, and all the way down to South Africa.
Impressive size, bright red color, and robust flavor. Their distinct flavor is concentrated in their heads. This variety of
prawn is very tasty, Its head hides even more essence of its richness, it is usually used to enrich sauces and seafood
stews.
Chorizo Iberico
It is a sausage made with the meat of Iberian Spanish Black Pigs, which is cured through a drying process similar to that
of other cold meats. It is originally from Spain and it has an elongated and rounded shape due to the fact that it is
stuffed into the pig’s own intestine. The chorizo has a primitive origin as it is closely linked to the "slaughter of the pig,"
one of the gastronomic traditions, festive, cultural and even religious tradition in most rural villages in Spain. Most of
families were supplied with a storage of meat for the entire year. Seasoned with the smoky paprika from western Spain,
it has a deep red color and a complex meaty flavor.
EVOO
Is a liquid fat obtained from olives, a traditional tree crop of the Mediterranean Basin, EVOO is made by grinding olives
into a paste, then pressing them to extract the oil. There's no heat involved, hence the "cold-pressed" label you often
encounter. The resulting oil has a forest-green color; a grassy, peppery flavor; and a fruity aroma. It is commonly used
salad dressing, cooking and seasoning. The olive is one of three core food plants in Mediterranean cuisine; the other two
are wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC. Spain
accounts for almost half of global olive oil production; other major producers are Portugal, Italy, Tunisia, Greece, and
Turkey. Extra virgin olive oil is required to have no more than 0.8% free acidity and is considered to have favorable flavor
characteristics.
Armagnac
Is a distinctive kind of brandy produced in the Armagnac region in Gascony, southwest France. It is distilled from wine
usually made from a blend of grapes including Baco 22A, Colombard, Folle blanche and Ugni blanc, traditionally using
column stills rather than the pot stills used in the production of cognac, which is made predominantly from ugni blanc
grapes. The resulting spirit is then aged in oak barrels before release. Rougher at first, a young Armagnac tastes of fire and
earth. But after aging in white oak barrels for decades, the spirit is tamed and softened and becomes marvelously
nuanced.
Beef Cheeks
Beef cheeks contain a fair amount of connective tissue known as collagen. Over time this collagen breaks down and
becomes slightly gelatinous, producing a rich, melt-in-your-mouth texture. It's when you braise them down slowly that
you are rewarded with their full flavour.
Tamarind
Tamarind is a hardwood tree, known scientifically as Tamarindus indica. It's native to Africa but also grows in India,
Pakistan, and many other tropical regions. The tree produces bean-like pods filled with seeds surrounded by a fibrous
pulp. The pulp of the young fruit is green and sour. The taste of tamarind ranges from a sweet and sour to a tangy and tart
flavor, often depending on the other ingredients it is mixed with. For example, sweet ingredients, like sugar, can take the
edge off of sour tamarind flavors. Taste can also depend on how ripe the fruit is.
Mirin
It was brought into Japan from China. In the Tokugawa period, mirin became popular among people as sweet, luxury sake
that even women could enjoy. Mirin at that time, however, seemed not so sweet as today's mirin. The sweetness of mirin
is brought forth by rice malt that turns rice starch to sugar.
Mirin tastes a little like sake, but it's sweeter and has a lower alcohol content (about 14%), a bit like dessert wine but
more subtle. Mirin can transform bland sauces into something very flavorful.
Tahini Paste
Tahini, the product of toasted ground sesame seeds came from Persia where it was called “ardeh.” From there it moved to
Israel. For centuries only the aristocracy and wealthy could obtain the ingredients to make tahini. Tahini has a savory, bitter,
and nutty flavor profile. It is high in fat content and has an oily consistency. Tahini is typically made from hulled white
sesame seeds and is light in color.
Pastrami
Is a Romanian dish usually made from beef brisket, and sometimes from lamb, or turkey. The raw meat is brined, partially
dried, seasoned with herbs and spices, then smoked and steamed. Like corned beef, pastrami was originally created as a
way to preserve meat before the invention of refrigeration. One of the iconic meats of American Jewish cuisine and New
York City cuisine, hot pastrami is typically served at delicatessens on sandwiches such as the pastrami on rye. The distinctive
flavors of pastrami are smoke, spicy black pepper, and the sweet citrus tang of coriander. The original process involved
placing meat in saddle bags, where it was pressed by the riders' legs as they rode.
Raclette Cheese
Raclette originates in Wallis, Switzerland, and is traditionally thought to be more than 400 years old. This fantastic cow's milk
cheese has a wonderful creamy texture and a salty, slightly sweet, slightly nutty flavor not unlike Gruyere. It's fairly aromatic
and becomes more pungent the longer the cheese wheel is aged.
Halibut
It is native to the North Pacific Ocean and it is fished by commercial, recreational, and subsistence fishermen. Huge Pacific
halibut, sometimes called "barn doors", can attain a length of over 8 feet and a width of over 5 feet. This lean fish has a mild
and sweet tasting white flesh. Because the flavor is so gentle, halibut pairs well with bolder seasonings like pesto, lemon
juice and basil.
Red Bird Chilies
The bird's eye pepper is a small round pepper originating in Thailand and surrounding countries. Bird's eye chiles are
beloved for their fruity, peppery flavor and intense heat. The small peppers pack a real punch: On the Scoville scale, they
rate between 50,000 and 100,000 Scoville units. That's 10 times hotter than a jalapeño but half the heat of a habanero.
Kaffir Lime Leaf
Is a citrus fruit native to tropical Southeast Asia and southern China. Its fruit and leaves are used in Southeast Asian
cuisine and its essential oil is used in perfumery. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a
blend of mandarin orange, lemon, and lime.
Thai Basil
Thai Basil is native to Southeast Asia, though its exact origin is somewhat debated since its history of cultivation dates
back approximately 5,000 years. Thai basil smells like anise and has a more licorice smell with a slightly spicy taste. Sweet
basil has the classic aroma that reminds you of pesto and has more of a clove like.
Neuske’s Smoked Bacon
Nueske's family ancestors came to Wisconsin in 1882, bringing with them European skills of Applewood smoking and
dozens of recipes for spicing and curing meat. This award-winning bacon is slowly smoked over the burning embers of
applewood to infuse it with deep, and complex flavor. Smokey, sweet, and completely irresistible, Nuekse's is the bacon
top chef's demand, and the cured meat gourmands and epicures prefer.
Nova Scotia Lobster
Nova Scotia lobster is harvested from the cold, clean, pristine waters along the coast of the province, by thousands of
independent harvesters, and shipped all over the world. Crunchy and robust meat with savory, sweety and vanilla
essence flavor.
Branzino
Or European bass, is a type of white fish. Native to the waters off Europe's western and southern coasts, as well as the
northern African coast, it's quite popular in Italian cuisine. Mild, flaky, and slightly sweet taste and texture.
Wasabi Oil
Wasabi oil is a highly flavored, pungent mixture of an oil base (typically canola, soy or olive oil) combined with wasabi
horseradish extract, mustard seed extract, and sometimes sugar. The resulting flavor is a perfect balance of sweet and
spice ideal for fish and seafood, marinades and dressings, or mix with soy sauce for delicious dipping.
Atlantic Salmon
Atlantic salmon spawn in the coastal rivers of northeastern North America, Iceland, Europe, and northwestern Russia.
After spawning, they migrate through various portions of the North Atlantic Ocean. Have a milder flavor than wild
salmon. The flesh ranges from pink to orange depending upon the amount of pigment added to their feed. The flesh has a
medium-firm texture with large flakes and a medium fat content.
Sicilian Pistachios
Throughout the Middle Ages, the pistachios eaten by Sicilians came from eastern Sicily, where they are still grown,
particularly around Mount Etna and in the Bronte area. In Sicilian dialect, the pistachio is called "frastuca", while
"frastucara" is the name of the tree that produces it. With their sweet and salty flavor at the same time, the
extraordinarily crispy texture, although oily, pistachios are undoubtedly among the most beloved nuts.
Foie Gras
Foie gras is believed to have originated with the ancient Egyptians, who observed that migratory geese and ducks stored
fat in their livers; they began force-feeding them to procure the fatty liver as food. Foie gras has a very unique, rich flavor
unlike any other food; its taste vaguely compares to liver pate although its texture is much softer and delicate. Although
you couldn't compare it to any other type of meat, it does have an intense burst of umami, offering some similarities to a
slowly braised beef cheek.
Port Wine
Port, also called Porto, specifically, a sweet, fortified, usually red wine of considerable renown from the Douro region of
northern Portugal, named for the town of Oporto where it is aged and bottled. Port is a medium-tannin wine with notes of
ripe, musky berries like raspberry and blackberry, bitter chocolate, and buttery, nutty caramel. Older ports contain
concentrated notes of dried fruit, while younger ports taste of lighter-bodied red fruits, like strawberries.
Sunchoke
Sunchokes are native to North America and were cultivated by Native tribes who called them “sunroots”. Once introduced
to Europe, the Sunchoke became “Girasole”, the Latin name for sunflower. It is believed that the moniker “Jerusalem
Artichoke” came from a corruption of this Italian name. The tubers have a light-beige to tan-colored skin and ivory meat
that is crisp and delicious. Sunchokes have a sweet, nutty flavor and a texture comparable to water chestnuts.
King Oyster Mushroom
Pleurotus eryngii (also known as king trumpet mushroom, French horn mushroom, eryngi, king oyster mushroom, king
brown mushroom, boletus of the steppes, trumpet royale, aliʻi oyster) is an edible mushroom native to Mediterranean
regions of Europe, the Middle East, and North Africa, but also grown in many parts of Asia. Underneath the cap, the stem
and cap are joined by off-white, thin, short, gills. Raw King Trumpets, though dense and spongy in texture, lack aroma and
flavor, but when cooked, the mushrooms have a savory umami flavor, a soft, crunchy texture, and a mild flavor reminiscent
of abalone.
Sherry Vinegar
Sherry Vinegar comes from Sherry Wines, noble wines par excellence, and which lend it a wealth of nuances and
outstanding features. Hence, Sherry Vinegar can only be made in one place: the Jerez Region in southern Spain, where
these singular wines are produced. More rounded than red wine vinegar, more complex than apple cider vinegar and less
cloying than balsamic, Sherry vinegar has a tawny, non-astringent flavor that adds hidden depth and a clean brightness.
Ascorbic Acid
Scurvy was among many diseases suffered due to malnutrition. It wasn't until the 1930's that Albert Szent-Györgyi
discovered the chemical ascorbic acid—also known as vitamin C—that enables the body to efficiently use carbohydrates,
fats, and protein. His discovery was among the foundations of modern nutrition. Like any acid, it provides a nice tart flavor
that enhances many food products. Candies, jams, jellies, and fruit juices often benefit from this burst of acidity that gives
the consumer the distinct impression of fresh fruit.
Colorado Lamb
Colorado lamb is raised in the foothills of the Rocky Mountains, a natural habitat for sheep. There they are free to roam
and graze on high quality forage such as wild grasses, berries and carrots. Most lamb is grass-finished, which gives lamb its
unique flavor. Flavor profile like grassy, well-balanced, robust or pastoral. The flavor comes from branched-chain fatty
acids (BCFAs) in the lamb’s fat. Some breeds naturally contain more BCFAs than others, but the concentration of these
compounds is largely influenced by diet. American lamb is often grain-finished, which reduces the concentration of BCFAs,
giving the lamb a richer, sweeter flavor.
Madeira
Madeira is a fortified wine produced and bottled in Madeira - a Portuguese island off the coast of Morocco - using specific
grape varieties, aged by the unique heating system, making use of the same ancient ageing techniques that have passed
from father to son, from one generation to another. There are several tastes profiles, but most will have flavors of
Caramel, Walnut Oil, Peach, Hazelnut, Orange Peel, and Burnt Sugar.
• Galley Equipment and Tools Training

Provide by EDEN Chef de Cuisine and GOM (to every CM sign on and joining EDEN team)

• Plating and Dish Presentation Training

Provide by EDEN Chef de Cuisine daily during tasting plating time

• Maintains Expected Speed of Service During Rush

Organization, Mise-Place Preparation and communication between galley team is the key for a good speed of service.

• Maintains Expected Quality During Rush

No matter how rush you are during the service, rush never over the quality of final product

• Crunch Time and Requisition Training

Proper Requisition is done when proper inventories of your walking fridges, under counter fridges and dry stores is done
prior requisition, this is a key practice that need to be on place on daily basis after service, ensuring communication and
sharing products concept between stations is on place.
• Mother Sauces and Basic Stocks Training

The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th
century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to
complement countless dishes, including veggies, fish, meat, casseroles, and pastas.
• EDEN Recipe Training

Mise en Place planning and Organization (teach the cooks how to plan ahead, looking not by the day and what needs to
be refilled after each service but more into a weekly or even monthly planning)
Training to be follow up on daily basis shoulder to shoulder with each station and provide by EDEN Chef de Cuisine and
Sous Chef