LESSON 9

通報

問題一覧

The first basic step in the preparation of any dish in the kitchen is

getting the ingredients, the tools, and the equipment ready.

This step ensures the process of preparation is not only systematized but also affects the —

quality of the dish being prepared.

Getting ready with the ingredients, tools, and equipment means checking that the ingredients are of the — with —, and — the tools and equipment are in —2

right quality , correct specifications, pre-prepared good condition and properly cleaned.

In any type of food preparation, whether this be an egg, vegetable, cereal, meat, poultry, and seafood recipe, the first order of the entire preparation process is to perform —.

mise en place

This means one needs to prepare and arrange in the order of use the needed cleaned and sanitized kitchen tools, utensils, equipment, and ingredients required by the recipe to be prepared.

mise en place

To systematize preparation, start gathering all the — needed. Position them within reach to save on time and travel.

tools and equipment

It is essential that you know what tools and equipment are appropriate for the — you are preparing and that you have the knowledge and skill to use each properly.

dish or recipe

This is especially true for — and equipment because accidents can happen because of carelessness and ignorance... that large equipment such as ovens, ranges, mixers, grillers, slicers, refrigerators, and freezers are attached to their permanent stations. The location of these units of equipment is important to —

electric-operated tools save steps and energy.

EQUIPMENTS should be POSITIONED with respect to the — through the work center and be CONVENIENT for the workers who will use them.

flow of food

For example, the equipment for chopping, slicing, and grinding are located near the refrigerator where meat is stored.

READ

Cooking Equipments

1. Primary Cooking Equipments 2. Auxiliary Cooking Equipments

KITCHEN TOOLS COMMONLY USED IN COMMERCIAL

A. Cooking Equipments B. Utensils Used in Cooking All Types of Dishes

Once the needed tools and equipment are prepared and checked of their working conditions, the next steps are: First, check your recipe — and study carefully the — of the ingredients, especially if the recipe is to be enlarged or reduced, depending on the portion required.

calculation measurements

Remember — one ingredient can ruin the quality of the entire product.

miscalculating

Check the ingredients, their amount in weight or volume and the description or specification of each as required in the recipe. Specification describes the ingredients in a detailed or

precise manner

2. — before the start of your preparation.

Collect all your ingredients

2. Make sure the ingredients are all available. If not, take

immediate action.

3. — each ingredient as indicated in the recipe.

Weigh or measure

3. Check and recheck each measurement. Be sure that your weighing scale properly calibrated and your volume measurement (cups, tbsp and quarts) is done using the correct —

technique of measurement.

Planning for the Process of Work Arrange the ingredients, tools, and equipment in the — so that the phases of work can move in the easiest, quickest, and simplest manner possible.

best order of use

Position each ingredient and tool within reach. Allow both hands to be used in a smooth rhythmic manner. Store frequently used items within — reach and less frequent ones within — reach.

minimum, maximum

Allot sufficient time for each step to be done. Prepare a — for all tasks to be accomplished.

general schedule

The general schedule includes, among others, the — of specific tasks, the — assigned for each task, and the —of each task.

1. sequencing 2. day and time 3. person in charge

— is critical in food preparation to ensure high-quality products.

Timing

Importance of Organizing and Preparing Food Proper preparation of food is important not only from a culinary and nutritional standpoint but also from a —

financial standpoint.

Operating cost goes up if much — is incurred. It is in the — section of the kitchen that food waste must be closely watched.

wastage preparation

can prevent UNNECESSARY waste and LOSS OF NUTRIENTS and PRESERVE the FRESHNESS and good quality of ingredients.

Proper methods of preparations

Here are some essentials to keep in mind in maintaining cleanliness at the highest standard: 1. Physical equipment and kitchen layout should be conducive to good sanitary practices. This means that units of equipment in the kitchen have — that make them easy to clean and maintain.

sanitary and safety features

2. should be thoroughly cleaned and properly sanitized. For special pieces of equipment, there are specific manufacturers' instructions found in their operation and maintenance manuals.

Dishes, glasses, utensils, tools, and equipment

is an important aspect of food preparation where tools and ingredients are arranged in place and order of use.

Mise en place

2. Kitchen tools and equipment include —4

major cooking equipment auxiliary cooking equipment kitchen tools utensils.

3. There are general guidelines to follow in — the kitchen and kitchen tools and equipment.

cleaning and sanitizing

4. There are steps to follow in assembling and preparing ingredients for menu items. These are

1. checking the recipe calculation and measurement 2. collecting the needed ingredients 3. weighing/measuring each ingredient as indicated in the recipe.

5. Proper organization and preparation of food are important not only from a culinary and nutritional standpoint but also from a — standpoint.

financial

ALERTNESS

ALERTNESS

ENTREPRENEUR

ENTREPRENEUR

ATTENTIVENESS

Trix Soriano · 29問 · 2年前

ATTENTIVENESS

29問 • 2年前

ATTENTIVENESS - QUOTES

ATTENTIVENESS - QUOTES

INTRODUCTION TO GREEK LITERATURE

Trix Soriano · 29問 · 2年前

INTRODUCTION TO GREEK LITERATURE

29問 • 2年前

GREEK LITERATURE

Trix Soriano · 23問 · 2年前

GREEK LITERATURE

23問 • 2年前

1.2 Common Logical Fallacies

Trix Soriano · 20問 · 2年前

1.2 Common Logical Fallacies

20問 • 2年前

AVAILABILITY

AVAILABILITY

AVAILABLITIY - Quotes

Trix Soriano · 21問 · 2年前

AVAILABLITIY - Quotes

21問 • 2年前

AVL. - Noah's Ark

AVL. - Noah's Ark

AVL. - George Washington

Trix Soriano · 7問 · 2年前

AVL. - George Washington

7問 • 2年前

PP1 - Lifestyle

Trix Soriano · 34問 · 2年前

PP1 - Lifestyle

34問 • 2年前

PP1 - MODERATE TO VIGOROUS

Trix Soriano · 19問 · 2年前

PP1 - MODERATE TO VIGOROUS

19問 • 2年前

PP1 - MODERATE TO VIGOROUS

PP1 - MODERATE TO VIGOROUS

HP1– Consumer Health Information

Trix Soriano · 17問 · 2年前

HP1– Consumer Health Information

17問 • 2年前

HP1 - Alternative Medicine

Trix Soriano · 27問 · 2年前

HP1 - Alternative Medicine

27問 • 2年前

AD1 - Works

AD1 - Works

PD1

Trix Soriano · 28問 · 2年前

PD1

28問 • 2年前

SKILL RELATED

SKILL RELATED

HEALTH RELATED

Trix Soriano · 14問 · 2年前

HEALTH RELATED

14問 • 2年前

HD1

HD1

1.3 Kalamidad

1.3 Kalamidad

QUIZ

Trix Soriano · 52問 · 2年前

QUIZ

52問 • 2年前

STEPS

Trix Soriano · 10問 · 2年前

STEPS

10問 • 2年前

Trix Soriano · 16問 · 2年前

CATEGORY

CRITERIA

CRITERIA

Landforms

Trix Soriano · 40問 · 2年前

Landforms

40問 • 2年前

MOUNTAIN RANGES

Trix Soriano · 43問 · 2年前

MOUNTAIN RANGES

43問 • 2年前

Volcano

Trix Soriano · 40問 · 2年前

Volcano

40問 • 2年前

Faults

Faults

Earthquake

Earthquake

HD1 - Med Pro

HD1 - Med Pro

GRAPHICS ORGANIZER

Trix Soriano · 38問 · 2年前

GRAPHICS ORGANIZER

38問 • 2年前

GRAPHIC OG PICS

Trix Soriano · 28問 · 2年前

GRAPHIC OG PICS

28問 • 2年前

CASH FLOW

Trix Soriano · 25問 · 2年前

CASH FLOW

25問 • 2年前

Trix Soriano · 36問 · 2年前

36問 • 2年前

Paglutas ng Climate changr

Trix Soriano · 10問 · 2年前

Paglutas ng Climate changr

10問 • 2年前

Kawalan ng Trabaho

Trix Soriano · 25問 · 2年前

Kawalan ng Trabaho

25問 • 2年前

Tyoes of Pronouns

Trix Soriano · 25問 · 2年前

Tyoes of Pronouns

25問 • 2年前

Frictional, Structural, Cyclical

Trix Soriano · 10問 · 2年前

Frictional, Structural, Cyclical

10問 • 2年前

EGGS

EGGS

QUALITY

Trix Soriano · 15問 · 2年前

QUALITY

15問 • 2年前

MARKET

MARKET

Wave Formation

Trix Soriano · 32問 · 2年前

Wave Formation

32問 • 2年前

Proponents of EM Wave Theory

Trix Soriano · 15問 · 2年前

Proponents of EM Wave Theory

15問 • 2年前

ELECTROMAGNETIC WAVES

ELECTROMAGNETIC WAVES

RISKS and HAZARDs

Trix Soriano · 35問 · 2年前

RISKS and HAZARDs

35問 • 2年前

BENEVOLANCE

BENEVOLANCE

Quotes

Trix Soriano · 5問 · 2年前

Quotes

5問 • 2年前

ZACCHEUS

Trix Soriano · 13問 · 2年前

ZACCHEUS

13問 • 2年前

THE GOOD SAMARITAN

THE GOOD SAMARITAN

Joseph the Dreamer

Joseph the Dreamer

RUTH

RUTH

METHODD

Trix Soriano · 13問 · 2年前

METHODD

13問 • 2年前

A simple act of kindness

Trix Soriano · 16問 · 2年前

A simple act of kindness

16問 • 2年前

Trix Soriano · 100問 · 2年前

E - Definition

E - Definition

100問 • 2年前

A DEFINITION PT 2

Trix Soriano · 68問 · 2年前

A DEFINITION PT 2

68問 • 2年前

D - Definition

Trix Soriano · 50問 · 2年前

D - Definition

50問 • 2年前

d definition 2

Trix Soriano · 45問 · 2年前

d definition 2

45問 • 2年前

Facts of Light

Trix Soriano · 48問 · 2年前

Facts of Light

48問 • 2年前

Trix Soriano · 100問 · 2年前

E - Examples

E - Examples

100問 • 2年前

E - Mixed

Trix Soriano · 50問 · 2年前

E - Mixed

50問 • 2年前

Properties of Light

Trix Soriano · 66問 · 2年前

Properties of Light

66問 • 2年前

Trix Soriano · 12問 · 2年前

12問 • 2年前

PARTS

PARTS

VEGETABLES

Trix Soriano · 43問 · 2年前

VEGETABLES

43問 • 2年前

PREPARING

PREPARING

SIZES

Trix Soriano · 13問 · 2年前

SIZES

13問 • 2年前

Image formation

Trix Soriano · 38問 · 2年前

Image formation

38問 • 2年前

Ray Diagramming

Trix Soriano · 16問 · 2年前

Ray Diagramming

16問 • 2年前

Mirror Equation

Mirror Equation

BOLDNESS

Trix Soriano · 27問 · 2年前

BOLDNESS

27問 • 2年前

QUOTES

QUOTES

David and Goliath

Trix Soriano · 23問 · 2年前

David and Goliath

23問 • 2年前

DANIEL FIERY FURNACE

DANIEL FIERY FURNACE

DANIEL LION'S DEN

Trix Soriano · 21問 · 2年前

DANIEL LION'S DEN

21問 • 2年前

SEQUENCE OF EVENTS

Trix Soriano · 20問 · 2年前

SEQUENCE OF EVENTS

20問 • 2年前

TROJAN WAR

Trix Soriano · 59問 · 2年前

TROJAN WAR

59問 • 2年前

TROJANS

TROJANS

Trix Soriano · 35問 · 2年前

35問 • 2年前

Trix Soriano · 31問 · 2年前

31問 • 2年前

Trix Soriano · 19問 · 2年前

19問 • 2年前

Trix Soriano · 12問 · 2年前

12問 • 2年前

LESSON 12

Trix Soriano · 52問 · 2年前

LESSON 12

52問 • 2年前

LESSON 13

LESSON 13

LENS

Trix Soriano · 15問 · 2年前

LENS

15問 • 2年前

CAUTIOUSNESS

CAUTIOUSNESS

OPTICAL DEVICES

Trix Soriano · 38問 · 2年前

OPTICAL DEVICES

38問 • 2年前

COMPASSION

COMPASSION

QUOTATIONS

Trix Soriano · 5問 · 2年前

QUOTATIONS

5問 • 2年前

COMPUTER NETWORK

Trix Soriano · 42問 · 2年前

COMPUTER NETWORK

42問 • 2年前

TOPOLOGY

TOPOLOGY

FEMALE REPRODUCTIVE SYSTEM

Trix Soriano · 23問 · 2年前

FEMALE REPRODUCTIVE SYSTEM

23問 • 2年前