Chef asher's kitchen

"Anyone can cook -Chef Gustav (Rattatoui)"

http://i180.photobucket.com/albums/x21/adoptagreyhound/ChefsHat.jpg

First and foremost I've been waiting for this sub forum, and I thank the staff's for this.

:yipee::yipee::yipee:

Eto po ang aking simpleng lugar kung saan I'll post facts, tips and tricks, trivia, recipes and othe stuffs related to cooking. You could also ask related questions and it would be a pleasure for me to answer!

Hope this would be useful for you guys! :D

Note: Lahat po ng post ko are based from my researches, studies and experiments through the years ::D

Quick links

Cooking Terms
A to F (http://www.symbianize.com/showthread.php?p=626334#post626334)
G to O (http://www.symbianize.com/showthread.php?p=626343#post626343)
P to Z (http://www.symbianize.com/showthread.php?p=626345#post626345)

Types of Chefs (http://www.symbianize.com/showthread.php?p=626358#post626358)
Five Mother Sauces (http://www.symbianize.com/showthread.php?p=626539#post626539)
Types of Knives (http://www.symbianize.com/showthread.php?p=626668#post626668)
Food Plating (http://www.symbianize.com/showthread.php?p=627903#post627903)

Cooking Terms

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| A Cooking Terms |
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Aioli

Aioli (garlic mayonnaise) is a delicious accompaniment to cold or hot grilled vegetables, steamed or boiled artichokes, boiled potatoes, and grilled or baked fish and shellfish.

À la Nage

Cooking à la nage means poaching food, usually seafood, in a court bouillon and serving the court bouillon and the vegetables around the food as part the garniture. When making a court bouillon to use for cooking à la nage, cut the vegetables in a decorative manner, such as julienne.

Albumen

A synonym for egg white.

Al dente

An Italian expression applied in all western kitchens to pasta cooked just until enough resistance is left in it to be felt “by the tooth.” Fresh pasta can never by cooked al dente as it is too soft. The expression is also applied to vegetables that have been cooked crisp by steaming, boiling, or stir-frying.

Arborio

Risotto recipes The name given to some of the best short-grained rices grown in the Po Valley of Italy, and used to prepare risotto.

Aromatics

Plant ingredients, such as herbs and spices, used to enhance the flavor and fragrance of food.

Arrowroot

A fine starch extracted from the rhizomes of plants of the genus Maranta.

Aspic

A clear jelly made from stock or occasionally from fruit or vegetable juices.

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Bain-marie

A bain-marie is a pan of water that is used to help mixtures such as custards bake evenly and to protect them from the direct heat of the oven or, in some cases, the stove.

Bake

To cook in the oven. The terms baking and roasting are often used interchangeably, but roasting usually implies cooking at a higher temperature—at least at the beginning—to get the surface of the foods to brown.

Barbecue

A cooking method involving grilling food over a wood or charcoal fire. Usually some sort of rub, marinade, or sauce is brushed on the item before or during cooking.

Basmati

The name of the most deliciously flavored long-grain rice from India.

Baste

To moisten food during cooking with pan drippings, sauce, or other liquid. Basting prevents foods from drying out.

Baster

A large kitchen syringe used to baste meats with their own gravy, another liquid, or melted fat.

Batter

A mixture of flour and liquid with the addition of flour, eggs, and sometimes fat, used to prepare cakes, muffins, pancakes, crepes, and quick breads. Also applies to frying batters.

Battuto

A combination of chopped raw vegetables for sautéing – typically carrots, celery, onion and/or garlic, and parsley—that is the foundation of many Italian sauces and other dishes.

Bavarian

A type of custard made by folding together whipped cream and a flavorful liquid mixture, usually a crème anglaise flavored with vanilla, coffee, chocolate, or a fruit puree.

Béarnaise

A warm, emulsified egg and butter sauce similar to hollandaise, but with the addition of white wine, shallots, and tarragon.

Beat

To agitate a mixture with the goal of making it smooth and introducing as much air as possible into it.

Béchamel

A classic white sauce made with whole milk thickened with a white roux, and flavored with aromatic vegetables,

Beurre Blanc

A rich butter sauce made by whisking butter into a reduction of white wine, white wine vinegar, and shallots, and sometimes finished with fresh herbs or other seasoning.

Bisque

A soup based on purees of vegetables and/or crustaceans. It is classically thickened with rice and usually finished with cream.

Blanch

A method of cooking in which foods are plunged into boiling water for a few seconds, removed from the water and refreshed under cold water, which stops the cooking process. Used to heighten color and flavor, to firm flesh and to loosen skins.

Bocconcini

Fresh Italian mozzarella balls sold in a water or brine solution. Available from delicatessens and supermarkets.

Boil

To cook in water or other liquid heated until bubbling vigorously. Few techniques cause as much confusion as boiling, simmering, and poaching. Boiling is, in fact, often a technique to be avoided. Most foods—meat and seafood, for example—are poached instead (cooked in liquid held just below the boil so it just shimmers slightly on the surface), because boiling turns them dry or stringy, and it can cause the liquid to become murky or greasy.

Some foods, however, are best cooked at a rolling boil. Rice and pasta cook more quickly and evenly in boiling water. Green vegetables are often cooked uncovered in a large amount of boiling salted water. The large quantity of water prevents the vegetables from lowering the temperature of the water, which would slow their cooking and cause them to lose their bright color. The salt also helps the vegetables retain their green color. As soon as the vegetables are done, immediately drain them in a colander and either plunge them into ice water or quickly rinse them under cold tap water until completely cool. This technique of immediately chilling the drained vegetables so they retain their flavor and color is called refreshing, or sometimes, shocking.

Bouillabaisse

Mediterranean seafood soup.

Bouillon

French, for broth. Refers to the liquid resulting from simmering meats, vegetables, and aromatics in water until the meats have lost all their nutritional elements to the water and the broth can jell upon cooling.

Bouquet Garni

A bundle of parsley stems, dried thyme, and a large bay leaf, tied together and left to float freely in broth, stock, or sauce.

Braise

To cook in a small amount of liquid (also called stewing or pot roasting). In contract to poaching, in which the food is completely submerged in simmering liquid, braised dishes use a relatively small amount of liquid. Usually, the purpose of braising is to concentrate the food’s flavors in the surrounding liquid so that it can be made into a sauce, or allowed to reduce so that it coats or is reabsorbed by the foods being braised.

Bread

To coat foods to be sautéed or deep-fried with flour or a breadcrumb mixture to create a crust.

Brine

A salt, water, and seasoning solution used to preserve foods.

Brioche

The famous flour, egg, and yeast cake of northern France, which is now made in one form or another everywhere.

Brisket

A cut of beef from the lower forequarter, best suited for long-cooking preparations like braising.

Broil

To cook with a direct heat source—usually a gas flame or an electric coil—above the food.

Broth

Broth and stock are interchangeable terms and mean a flavorful liquid made by gently cooking meat, seafood, or vegetables, often with herbs, in liquid, usually water.

Brown stock

An amber liquid produced by simmering browned bones and meat with vegetables and aromatics.

Buttercream

A mixture of butter, sugar, and eggs or custard.

Butterfly

To cut and open out the edges of meat or seafood like a book or the wings of a butterfly.

Buttermilk

A dairy liquid with a slightly sour taste similar to yogurt.

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Calvados

Dry, apple-flavored brandy, which is named after a town in the Normandy region of France. Substitute apple cider, brandy, or sweet cooking wine.

Caramelize

The flavor of many foods, including vegetables, meats, and seafood, is often enhanced by a gentle browning that caramelizes natural sugars and other compounds and intensifies their flavor. Meats for stews, for example, are usually browned to caramelize juices that if not caramelized are much less flavorful. Chopped vegetables, especially aromatic ones such as carrots and onions, are often caramelized—sometimes with cubes of meat—in a small amount of fat before liquid is added to enhance the flavor of soups, stews, and sauces.

Cassoulet

Consists of partially cooked white beans blended with diverse meats, baked in a deep, round earthenware container.

Cheesecloth

A light, fine mesh gauze used for straining liquids.

Chévre

The French word for goat and by extension the cheeses made from goat’s milk.

Chiffonade

The fine ribbons obtained when several leafy vegetables or herbs are tightly rolled into a cigar shape and cut across into 1/16 –to 1/8-inch wide shreds.

Chinoise or China Cap

A very fine-meshed conical strainer used for straining refined sauces and coulis.

Chop

To cut into irregular pieces. Foods can be chopped from very fine (minced) to coarse.

Chorizo sausage

A spicy Spanish sausage containing a mixture of pork, pepper, and chilies.

Chowder

A thick soup that usually contains potatoes.

Cioppino Cioppino recipe A fish stew usually made with white wine and tomatoes.

Clarified butter

Because butter contains milk solids which burn at relatively low temperatures, it can’t be used to sauté at the high temperatures required for browning most meats and seafood and some vegetables. Clarifying removes the water and milk solids in butter. You can purchase clarified butter called ghee at most larger grocery stores.

Coat

To cover the back of a spoon with a layer of a thickened sauce or stirred custard.

Coddled eggs

Eggs cooked in simmering water, in their shells or in ramekins, until set.

Colander

A perforated bowl made of metal or plastic that is used to strain foods.

Compote

A dish of fruit cooked in syrup flavored with spices or liqueur.

Compound butter

Whole butter combined with herbs or other seasonings and used to sauce grilled or broiled meats or vegetables.

Consommé

Broth or stock that has been clarified by simmering it with beaten egg whites, which attract and trap the impurities clouding the broth.

Corned

As in corned beef or other meat; refers to a meat that has been salted and cured.

Cornichon

Tiny pickles mixed with onions and other aromatics and preserved in seasoned pure wine or cider vinegar.

Coulis

A mixture—often a fruit puree—that has been strained of tiny seeds or pieces of peel so it is perfectly smooth.

Court Bouillon

A vegetable broth made by simmering onions (or leeks), carrots, celery, and sometimes, other vegetables, such as fennel, with a bouquet garni in water and, often, white wine or vinegar.

Cream

To stir a fat—usually butter—and sugar together rapidly until the mixture looks white, aerated, and somewhat like stiffly beaten whipped cream. Or, that part of milk, containing 32 to 42 percent of butterfat in emulsion, that rises to its surface after the milk cools to room temperature and stands for several hours.

Crème anglaise

Custard sauce or vanilla sauce.

Crème brulee

Custard topped with sugar and caramelized under the broiler before serving.

Crème fraiche

Heavy cream cultured to give it a thick consistency and a slightly tangy flavor. Substitute sour cream, if necessary.

Crème patisserie

Custard made with eggs, flour or other starches, milk, sugar, and flavorings, used to fill and garnish pastries or as the base for puddings, pies, soufflés, and creams.

Crepe

A thin pancake made with egg batter.

Croute, en

Enclosed in a bread or pastry crust.

Crudités

French for a mixture of sliced and shredded vegetables diversely dressed and served as a first course.

Cure

To treat with an ingredient, usually salt and/or sugar, originally for the purpose of preserving foods by protecting them from bacteria, molds, etc.

Curry

A mixture of spices that may include turmeric, coriander, cumin, cayenne or other chilies, cardamom, cinnamon, clove, fennel, fenugreek, ginger, or garlic.

Custard

A liquid mixture that is combined with whole eggs, egg whites, or egg yolks, or a combination, and gently baked until set. Examples of custards are a quiche filling; a crème caramel and a crème brûlée.

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Deep-fry

To cook completely submerged in hot oil. Deep-frying at the proper temperature, foods absorb little oil and are surprisingly light. But if the oil is too hot, foods will brown too quickly and stay raw in the middle. If the oil isn’t hot enough, the foods will sit in the oil too long and absorb too much oil. You can judge the oil by how certain foods behave. When the oil is too cool for frying, foods sink to the bottom and stay there. In somewhat hotter oil (but still not hot enough) foods sink to the bottom and then slowly rise to the top. The oil is at the proper temperature when the food doesn’t drop all the way to the bottom when it is added and then bobs back to the surface within a second or two. When the oil is too hot, foods immediately float, remaining on the surface, surrounded with bubbles. These are not necessarily hard and fast rules. French fries, for instance, require oil that’s hot enough to immediately surround the potatoes with bubbles.

Deglaze

To add liquid to a pan in which foods have been sautéed or roasted in order to dissolve the caramelized juices stuck to the bottom of the pan. The purpose of deglazing is to make a quick sauce or gravy for a roast, steak, chop, or a piece of seafood fillet or steak. To make a pan-deglazed sauce, first pour out any fat left in the pan, and make sure that the juices clinging to the bottom of the pan haven’t blackened and burned. Add a few tablespoons of flavorful liquid, such as wine, broth, or, in a pinch, water, to the pan. Gently scrape the bottom of the pan with a wooden spoon to loosen the caramelized juices. You can use such a sauce as is, or you can turn it into something richer and more elaborate by adding reduced broth, swirling in a few pieces of butter, adding a little heavy cream, or thickening it with a vegetable puree, such as garlic or tomato, and then reducing the sauce to the consistency like. You can add nuance and flavor to the sauce by adding chopped herbs or ingredients such as green peppercorns.

Degrease

To remove the fat that forms on the tops of simmering broths, sauces, jus, and braising liquids. There are a couple of reliable methods for degreasing broth. The first, which requires a little practice, is to use a ladle or spoon to skim around the edges of the simmering broth to catch and remove just the surface fat. An easier method is to chill the broth overnight in the refrigerator and then remove the fat that has congealed on the surface. You can also use a degreasing cup that is specially made for this task. You simply pour the juices into the cup and then pour them out, leaving the fat behind.

Demi-glace

A mixture of equal parts of brown stock and brown sauce that has been reduced by half.

Dice

To cut into cubes (unlike chopping, which cuts foods into irregular pieces).

Dredge

To coat a food with flour, any finely crumbled ingredient, or, in pastry, with fine sugar.

Drupe

Peaches, apricots, and all plums are drupes, a juicy false fruit attached to a wooden pit in which an almond is enclosed.

Dumpling

A small lump of soft leavened and seasoned egg, milk, and flour dough, shaped with two spoons or piped out of a pastry bag fitted with a nozzle. Usually it is poached in simmering water, but can be steamed over a stew.

Dutch oven

A cast-iron pot used for the preparation of stews, braises, and pot-roasts.

Duxelles

A medium-fine shallot-scented mushroom hash.

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Egg wash

A mixture of egg or egg white, oil, and water brushed over floured items, which are then deep-fried or pan-fried in clarified butter or oil.

Emulsion

An emulsion is a smooth mixture of two liquids, such as oil and water that normally do not mix. Mayonnaise, beurre blank, hollandaise, cream sauces, vinaigrettes, and béchamel sauce are examples of emulsions.

Enoki mushrooms

Also known as enokitake mushrooms. Thin, long-stemmed mushrooms with a mild flavor.

Espagnole

Brown sauce made with brown stock, caramelized mirepoix and tomato puree, and seasonings.

Essence

A concentrated flavoring extracted from an item.

Etouffe

A cooking method similar to braising in which items are cooked with little or no added liquid in a pan with a tight-fitting lid. Also, a Cajun stew.

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Fettuccine

¼-inch-wide ribbon noodles.

Filé

Ground sassafras leaves used to give the Southern gumbos their distinct flavor.

Fines Herbes

A mixture of chervil, chives, parsley, and tarragon.

Fish sauce

Clear, amber-tinted liquid that is drained from salted, fermented fish. A very important flavoring in Thai cuisine.

Flambé

To ignite a sauce or other liquid so that it flames. Most of the time flambéing has no real function other than to delight your guests. If you are going to flambé a dish keep in mind that it is impossible to flambé a cold dish by sprinkling it with spirits and trying to light it—the spirits only release their flammable fumes when hot. Do not pour flaming spirits.

Flan

A liquid or semi liquid mixture, held together with whole eggs, egg whites, or egg yolks, that is gently baked in a mold or pastry shell. Quiches, crème caramel, and crème brulee are examples of sweet flans. Any puree, or pureed soup, can be converted to a flan with the addition of egg. One whole egg, 2 egg whites, or 2 egg yolks will bind ¾ cup of liquid.

Foie Gras

The livers of geese and ducks that have been force-fed a mixture of corn, lard, and salted water.

Fold

To incorporate an egg-white foam into an egg yolk foam or a flour batter without deflating it so that it retains its full leavening power.

Forcemeat

A mixture of chopped or ground meat and other ingredients used for pates, sausages, and other preparations.

Fricassee

A fricassee is almost always a stew in which the meat, usually poultry, is cut up, lightly cooked in butter, and then simmered in liquid until done.

Frittata

A flat Italian baked or sometimes also half-fried/half-baked omelet.

Fritter

Any food coated with a batter or crumbs and deep-fried.

Fry

To cook in a hot fat.

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Ganache

A mixture of grated or finely chopped chocolate, black or white, and scalded heavy cream, whisked on medium speed until completely cool.

Garnish

To add an interesting and completely edible item to a plate to make it look more attractive; or any such edible item.

Génoise

A sponge cake made with whole eggs, used for layer cakes and other desserts.

Gherkin

A small pickled cucumber.

Giblets

The neck, heart, gizzard, and liver of poultry.

Glaze

To give food a shiny surface by brushing it with sauce, aspic, icing, or another appariel. For meat, to coat with sauce and then brown in an oven.

Gnocchi

Gnocchi are starchy dumplings that are made in various shapes. There are two basic types of gnocchi: those based on potatoes and those based on flour or cornmeal.

Grand sauce (or Mother sauce).

One of several basic sauces that are used in the preparation of many other small sauces. The grand sauces are: demi-glace, veloute, béchamel, hollandaise, and tomato.

Gratin

A way of binding together, or combining, cooked or raw foods (usually vegetables or pasta—baked macaroni and cheese is a gratin) with a liquid such as cream, milk, béchamel sauce, or tomato sauce, in a shallow dish and baking until cooked and set. Typically the gratin is sprinkled with cheese or bread crumbs so a crunchy, savory crust forms on top. A gratin is really the same thing as a casserole, except a gratin is usually baked in a special oval, shallow dish.

Gravy

A gravy is an American-style jus that has been thickened with a roux. This roux can be made using butter and flour or by cooking flour into some of the fat skimmed off the jus. Cornstarch mixed with a little water can also be whisked into the jus and the jus brought to a simmer to get the cornstarch to thicken. Once the gravy is thickened, other ingredients, such as herbs or chopped giblets, can be added to it to give it extra flavor. Vegetable purees can also be used to thicken a natural jus and turn it into a flourless gravy. Garlic, roasted along with meats and poultry, or separately, is excellent pureed and whisked into the jus to thicken it.

Grill

To cook above the heat source (traditionally over wood coals) in the open air.

Grind

To pass meats or nuts through a grinder or a food processor to reduce to small pieces.

Gumbo

An African word for okra, it is now the name of a soup of shellfish made famous in Louisiana. It is lightly thickened with okra or the powdered sassafras leaves called filé.

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| H Cooking Terms |
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Haloumi

Firm white cheese made from sheep’s milk. It has a stringy texture and is usually sold in brine.

Haricot

French for bean.

Harissa

A hot paste of red chilies, garlic and olive oil. Available in tubes or jars.

Hash

Chopped, cooked meat, usually with potatoes and/or other vegetables, which is seasoned, bound with a sauce, and sautéed. Also, to chop.

Hoisin sauce

A thick, sweet-tasting Chinese sauce made from fermented soy beans, sugar, salt, and red rice. Used as a dipping sauce or glaze.

Hollandaise

One of the Grand or Mother sauces. It is made with a vinegar reduction, egg yolks, and melted butter flavored with lemon juice.

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Jambalaya

A Cajun and Creole composition of rice, smoke sausage, cubed ham, aromatics, and any meat that interests the cook.

Jardiniere

French for a main course made mostly of new spring vegetables, like lettuce, peas, green beans, carrots, turnips, and flavored with bacon or salt pork. It may also contain baby artichokes and young celery and fennel hearts, or cauliflower.

Julienne

To cut into long thin matchstick size strips.

Jus

The natural juices released by roasting meats and poultry.

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| K Cooking Terms |
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Kaffir lime

A variety of lime with a knobby outer skin. The fragrant leaves are crushed or shredded and used in cooking, and the limes are used for their juice, mainly in Thai cuisine.

Kosher

From the Hebrew kasher. When talking about food, to prepare it at every stage in strict observance of the Jewish dietary laws. When talking about salt, kosher salt is a coarse salt that does not contain magnesium carbonate.

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Lard

To insert strips of fatback into a piece of meat to be braised, using a special cutter with a hollow blade called a lardoir. Also, to wrap a tenderloin of beef in a thin sheet of fatback before roasting it.

Lasagne

Wide strips of thin pasta.

Lemongrass

A tall, lemon-scented grass, used in Thai cooking.

Liqueur

A spirit flavored with fruit, spices, nuts, herbs, and / or seeds and usually sweetened.

London Broil

A large steak generally grilled or broiled and cut out of the rib cap, flank, or chuck of beef.

Low-fat Milk

Partially defatted milk containing 1 to 2 percent fat.

Lox

Yiddish word derived from the German word lachs for salmon and the name of salt-cured belly of salmon.

Lyonnaise

Lyons-style; with onions and usually butter, white wine, vinegar, and demi-glace.

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Macaroni Italian Macaroni

Handmade eggless pasta made from flour or a combination of flour and semolina, water, and a small amount of salt. Often used to refer to elbow-shaped pasta.

Mahimahi

A firm-fleshed fish with a light, delicate flavor.

Mandoline

A slicer that can be fitted with diverse cutting blades.

Marinade

A mixture of ingredients used to flavor and moisten foods. May be liquid of dry. Liquid marinades are usually acidic based and dry marinades are usually salt based.

Marinate

To combine foods—usually meat or seafood, and occasionally vegetables—with aromatic ingredients in order to flavor the food.

Marsala

An Italian fortified wine made in the vicinity of Marsala in Sicily.

Melt

To liquefy a fat or a gel by heating it.

Meringue

Egg whites beaten until they are stiff, with added sugar or sugar syrup, used as a topping or shaped and baked until stiff.

Mince

To chop very fine.

Mirepoix

Many cooking preparations, particularly braises, stews, roasts, and soups, call for sweating various mixtures of chopped aromatic vegetables before liquid is added. These mixtures are designed to add freshness and flavor to meats and seafood. The best-known mixture is the French mirepoix, a mixture of 2 parts onion, 2 parts carrot, and 1 part celery, but other countries and regions have their own variations. Italy has its soffritto (onion, carrot, celery, and usually, garlic). Spain has its sofregit and sofrito (onion, carrot, celery, ham, and sometimes tomato). Indonesia has bumbu (garlic, shallots, spices, and shrimp paste).

Mirin

Heavily sweetened rice wine used as cooking wine. You can substitute sweet white wine.

Miso

A thick paste made from fermented and processed soy beans. Red miso is a combination of barley and soy beans and yellow miso is a combination of rice and soy beans.

Mix

To combine ingredients by hand or with a mixer with the goal of blending them well and uniformly together.

Mousse

A general term that can describe any mixture lightened with something airy, usually beaten egg whites or whipped cream.

Mousseline

A sauce made by folding whipped cream into hollandaise. Or, a very light forcemeat based on white meat or seafood lightened with cream and eggs.

Mozzarella

Italian cheese made of pasta filata, a cheese paste that pulls into strings when cooked to approximately 96 to 98 degrees F.

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Napoleon

A pastry made with alternating layers of puff pastry and a cream of your choice and glazed.

Noodles

Pasta made with flour or a mixture of flour and semolina, whole eggs, or egg whites.

Nori sheets

Dried seaweed pressed into square sheets. Used for nori rolls, soups and Japanese cuisine.

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Oeuf

Egg

Omelet

Beaten eggs that are cooked in butter, then rolled or folded into an oval. They may be filled with any variety of ingredients before folding.

Oyster mushrooms

Thin-ridged, delicately flavored, cultivated mushrooms with a slight taste of oysters.

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Paella

A Spanish dish of rice cooked with onion, tomato, garlic, saffron, vegetables, and various meats, including chicken, chorizo, and/or shellfish.

Panfry

Most cooks use the terms panfry and sauté interchangeably, but strictly speaking, there is a difference. Although both terms refer to cooking in a small amount of hot oil, butter, or other fat, sautéing means to toss foods over high heat, while pan-frying describes cooking pieces of meat, seafood, or large pieces of vegetables in a hot pan, turning with tongs, a spatula, or a fork only once or twice.

Pan gravy

A sauce made by deglazing pan drippings from a roast and combining them with a roux or other starch and additional stock.

Papillote

Food wrapped in parchment paper for aluminum foil and baked in an oven where it will steam in its own moisture and that of any vegetable added to the package to flavor the meat.

Parboil

To cook partially in boiling water.

Parchment paper

Heat-resistant paper used in baking to line pans. It does not need to be buttered or greased, and it keeps rich cookies from losing their shape and from sticking to the pan.

Paring knife

A short knife used for paring and trimming fruits and vegetables. Its blade is usually 2 to 4 inches long.

Parmigiano-Reggiano

The king of Italian hard-grating cheeses made from cow’s milk. Once you have tasted this cheese grated over the top of a pasta dish you will always have it on hand!

Pasta

The Italian generic name for all forms of alimentary pastes made from a mixture of flour, semolina, and whole eggs or egg whites, but no water, as opposed to macaroni, which contains water and no eggs.

Pastasciutta

Literally “dry pasta,” meaning fresh or dried pasta with sauce (as opposed to a soup or a baked pasta dish).

Pasticcio

A baked dish of pasta and other ingredients, moistened with one or more sauces.

Pâté

A rich forcemeat of meat, game, poultry, seafood, and /or vegetables, baked in pastry or in a mold or dish.

Pâté à choux

Cream puff paste, made by boiling a mixture of water, butter, and flour, then beating in whole eggs.

Pâté brisee

Short pastry for pie crusts.

Pâté en croute

Pâté baked in a pastry crust.

Pecorino

really good in risotto recipes with pecorino A hard grating cheese derived from ewe’s milk mostly made in the Roman Lazio countryside and Sardinia.

Persillade

Finely or coarsely chopped mixture of garlic and parsley.

Pesto

From the Italian pestare, a verb that means to pound or crush. Pesto is traditionally made of crushed fresh basil leaves pounded with garlic, Pecorino, either pine nuts for walnuts, and olive oil.

Phyllo dough

Pastry made with very thin sheets of a flour-and-water dough layered with butter and / or crumbs; similar to strudel. Also called filo dough.

Pilaf

A technique for cooking rice in which the rice is sautéed briefly in butter, then simmered in stock or water with various seasonings.

Poach

To cook completely submerged in barely simmering liquid.

Porcini mushrooms

Seafood Risotto With Porcinis Mushrooms with a meaty texture and a woody, earthy taste. Available fresh and dried. Dried porcini should be soaked in hot water before using.

Prosciutto

A salt-cured, air-dried Italian ham that originated in the area around the city of Parma. This dense-textured, intensely flavored ham is served as an appetizer with melon or figs, and also used in cooking, often to flavor sauces. Prosciutto has been produced in the United States for years, but imported Italian prosciutto is also available. The finest is labeled “Prosciutto di Parma.” Prosciutto crudo is raw and prosciutto cotto is cooked.

Puree

To work or strain foods until they are completely smooth.

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| Q Cooking Terms |
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Quenelle

A paste made of fish, poultry, or veal meat mixed with eggs, cream, panade, and/or beef suet. Or, an oblong dumpling made from such a paste or other more modern and lighter pastes, shaped between two spoons, poached in stock, and served with a sauce and garnish.

Quiche

Originally a pie made with a butter crust and filled with eggs beaten with heavy cream and very smoky bacon. American cooks have created a plethora of recipes for quiche.

Quick bread

Bread made with chemical leaveners, which work more quickly than yeast.

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| R Cooking Terms |
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Ragout

Stew.

Ragừ

A complex meat sauce that may or may not contain tomato. Our timpano recipe link uses one of these!

Ramekin

A small, ovenproof dish, usually ceramic.

Ratatouille

An ancient Mediterranean mixture of vegetables cooked slowly until they make a well-bound compote.

Reduce or Reduction

The technique of cooking liquids down so that some of the water they contain evaporates. Reduction is used to concentrate the flavor of a broth or sauce and, at times, to help thicken the sauce by concentrating ingredients such as natural gelatin.

Refresh

To rinse just-boiled vegetables under very cold water to stop their cooking.

Resting

Roasted meats should not be served straight out of the over, but should be allowed to rest in a warm place for 20 to 30 minutes, loosely covered with aluminum foil. (The foil keeps the meat warm; loose wrapping ensures that the outside of the meat doesn’t steam and lose its crispness.) Resting allows the meat to relax so the juices become redistributed in the meat and aren’t squeezed out onto the platter during carving.

Ricotta

A fresh, creamy white cheese, smoother than cottage cheese, with a slightly sweet flavor. It is available in whole milk and part-skim milk versions, and is often used in lasagna and stuffed pastas. A little can be stirred into a sauce to add richness as well as creamy body. Refrigerate and use within a week.

Risotto Risotto recipes

Risotto is a creamy rice dish made with short-grain or Arborio Italian rice. The rice is gently cooked in butter or olive oil. Liquid, usually broth, is then added a small amount at a time until the rice is cooked and bathed in creamy liquid. Risotto must be stirred almost constantly to release the starch from the rice so the starch thickens the broth, giving the dish its characteristic creamy consistency.

Roast

The purpose of roasting is to create a golden brown crust on whatever it is we are roasting and, at the same time, make sure the meat, fish, or vegetable properly cooks in the center. When roasting, no liquid such as broth, wine, or water comes in contact with the food—only hot air, or, if the roast is being basted, hot fat. Roasting is both simple and complex—simple because there’s very little to do except slide the food into the oven; complex because if the temperature isn’t right, the food may never brown or cook properly.

Roma tomatoes

Also known as egg tomatoes. Oval-shaped tomatoes, which are great for cooking and eating.

Romano cheese

A hard, salty grating cheese. Pecorino Romano is the best known, and is made with sheep’s milk, while many other types are made with cow’s milk or a blend of cow’s and goat’s milk. Grate as you would Parmesan and use as a tangy accent for pasta dishes.

Roulade

A slice of meat or fish rolled around a stuffing.

Roux

A mixture of flour and butter used to thicken sauces, soups, and gravies. Usually the butter is cooked with the flour in a heavy-bottomed pan over medium heat. Most roux are white roux, made by cooking the flour for only a minute or two. Brown roux—made by cooking the flour until pale brown to dark brown—is also used in many recipes, especially Cajun cooking.

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| S Cooking Terms |
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Sabayon

A light, frothy mixture made by beating egg yolks with water or other liquid over gentle heat.

Sake

Japanese fermented rice wine. Used in cooking to tenderize and add flavor. Store in a cool, dark place and use soon after opening. Substitute dry white wine.

Salsa

Tomato sauce or other type of sauce flavored with a fairly wide variety of ingredients.

Sashimi tuna

Finest quality tuna cut in an Asian or Japanese style. It is very tender and used raw in Japanese cuisine.

Sauté

To cook over high heat in a small amount of fat in a sauté pan or skillet.

Scald

To heat milk just below the boiling point. Or, to immerse a vegetable or fruit in boiling water in order to remove its skin easily.

Scallions

Immature onions (also called green onions) with a milk and slightly sweet flavor. Both the white bulb and the green tops can be used in cooking. The green tops also make an attractive garnish.

Sear

To brown the surface of pieces of meats and or fish by submitting them to intense initial heat.

Sea salt

Salt produced by evaporating sea water. It is available refined, or unrefined, crystallized, or ground.

Semolina

The coarsely milled hard wheat endosperm used for gnocchi, some pasta, and couscous.

Shallot

A member of the onion family, looking rather like large cloves of garlic. Shallots are used to infuse savory dishes with a mild, delicate onion flavor. Refrigerate for not more than 1 week to maintain maximum flavor.

Shred

To cut into fine strips. Shredding is similar to cutting into chiffonade but less precise.

Shitake mushroom

A meaty, Oriental variety of mushroom with an almost steak-like flavor, used in pasta sauces and salads for depth. Choose fresh shitakes that are plump and unblemished, and avoid broken or shriveled caps.

Simmer

To maintain the temperature of a liquid just below boiling.

Skim

To lift and discard any unwanted foam or fat from the surface of a stock, broth, sauce, or soup.

Smother

To cook in a covered pan with little liquid over low heat.

Sommelier

The wine steward or waiter.

Sorbet

A frozen dessert made with fruit juice or another flavoring, a sweetener (usually sugar), and beaten egg whites, which prevent the formation of large ice crystals.

Souffle

A preparation made with a sauce base, whipped egg whites, and flavorings. The egg whites cause the soufflé to puff during cooking.

Spatzle

Small flour, egg, and milk dumplings resembling fine noodles which are poached in water and then buttered.

Spring-form pan

A cake pan with a detachable bottom and a clamp on its side that can be released to easily unmold the cake. You make Tiramisu link in one of these.

Steam

To cook in steam by suspending foods over (not in) boiling water, in a covered pot or steamer.

Stew

A cooking method nearly identical to braising but generally involving smaller pieces of meat, and hence a shorter cooking time. Also, the dish prepared by using this method of preparation.

Stir-fry

Chinese technique of cooking think slivers of meat, shellfish, and vegetables in hot oil.

Stock link

A rich meat, fish, or vegetable broth. It is used as a base for soups, sauces, and other preparations.

Sugo

A simple tomato sauce or other type of sauce comprised of relatively few ingredients.

Sun-dried tomatoes

Plum tomatoes that have been dried slowly to produce a chewy, intensely flavorful sauce ingredient. They are available in both oil-packed and dry-packed. For many recipes, the dried tomatoes must be soaked in hot water to soften them before using.

Sweat

To cook foods over gentle heat, usually covered or partly covered, until they release their moisture. Vegetables, meats, and seafood are often sweated when making soups, stews, and sauces so that the foods release their juices into the pan and surrounding liquid. Sweating is the opposite of sautéing.

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| T Cooking Terms |
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Table salt

Refined, granulated rock salt.

Tamarind paste

A product from the ripe bean pods of the tamarind tree. It can be purchased as pulp or in the more convenient form of tamarind concentrate ready to use.

Tart

A pie that has only a bottom crust.

Tempura

A Japanese method of cooking vegetables and shellfish. They are coated with a light cornstarch batter and deep-fried.

Terrine

A loaf of forcemeat, similar to a pate, but cooked in a covered mold in a bain-marie. Also, the mold used to cook this item.

Timbale

A small pail-shaped mold used to shape rice, custards, mousselines, and other foods. Also, a preparation made in such a mold.

Tomato paste

A concentrated essence of cooked tomatoes, sold in cans and tubes. It is commonly used to thicken and accent the flavor and color of sauces; however it is slightly bitter and should not be used alone or in large quantities. If you are using only part of a can, save the remainder by freezing it in a plastic bag.

Tournedos

A ¼ -inch-thick steak cut from the tenderloin.

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| V Cooking Terms |
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Veloute

One of the Grande or Mother sauces. A sauce of white stock thickened with white roux. Also, a cream soup made with a veloute sauce base and flavorings that is usually finished with a mixture of egg yolks and cream.

Vinaigrette

The classic French salad dressing made of one part vinegar and three parts oil. Mustard and cream can be added if desired.

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| W Cooking Terms |
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Wasabi

A spice that comes from a knobby green root of the Japanese plant wasbia japonica. A traditional condiment served with Japanese sushi and sashimi. It has the same warming or stinging nasal sensation as horseradish.

Whip

To beat a preparation with the goal of introducing air into it. Or, the balloon wire whisk often used to do so.

White chocolate

Cocoabutter flavored with sugar and milk solids.

White mirepoix

Mirepoix that does not include carrots and may include chopped mushrooms or mushroom trimmings. It is used for pale or white sauces and stocks.

White sauce

Traditional white sauces are divided into two types: those based on béchamel sauce and those based on velouté sauce. A basic béchamel sauce is made by adding hot milk to a white roux, and a basic veloute sauce is made by adding hot broth to a white roux.

White stock

A light-colored stock made with bones that have not been browned.

Wok

A round-bottomed pan, usually made of rolled steel, used for virtually all Chinese cooking methods.

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| Y Cooking Terms |
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Yogurt

Milk cultured with bacteria to give it a slightly thick consistency and sour flavor.

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| Z Cooking Terms |
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Zabaglione

A whipped custard made with egg yolks and sugar gradually diluted over heat with Marsala or other wine, fruit juice, or liqueur.

Zest

The thin, brightly colored outer part of the rind of citrus fruits. The oils make it ideal for use as a flavoring. Remove the zest with a grater, citrus zester, or vegetable peeler. Be careful to remove only the colored layer, not the bitter-white pith beneath it.

Diffren Types of Chef

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|General|
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Executive chef

The Executive chef is in charge of everything related to the kitchen, including menu creation, staff management and business
aspects. While the position requires extensive cooking experience and often involves actively cooking, the staff of benefit, it also involves a high level of management and business aspects of the kitchen. They can also be referred to as the "chef" or "head chef". Although "head chef" may seem redundant, the word "chef" has come to be applied to any cook, kitchen helper or fast food operator, making the distinction necessary

Chef de Cuisine

Chef de Cuisine ("Head of the Kitchen") is a synonym for the title executive chef. This is the traditional French term from which the English word chef comes, and is more common in European kitchens or those American kitchens which use the classical French brigade system. In some establishments this title is used to designate a chef who is the head chef at one location of an operation that has multiple locations where the corporate chef has the title executive chef

Sous chef

The sous-chef de cuisine (Deputy-chef of the kitchen) is the direct assistant of the executive chef and is second in command. He may be responsible for scheduling, and filling in for the executive chef when he or she is off-duty. The Sous Chef will also fill in for or assist the chef de partie (line cooks) when needed. Smaller operations may not have a sous chef, while larger operations may have multiple. The term "sous-chef" is pronounced like the rare spelling "su chef".

Expediter or Announcer (Aboyeur)

The expediter takes the orders from the dining room and relays them to the stations in the kitchen. This person also often puts the finishing touches on the dish before it goes to the dining room. In some operations this task may be done by either the executive chef or the sous chef.

Chef de Partie

A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "First Cook", then "Second Cook", and so on as needed.

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|Station Chefs|
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Station chef titles which are part of the brigade system include
Sauté Chef (Saucier) [sos.je] - Responsible for all sautéed items and their sauce. This is usually the highest position of all the stations.

Fish Chef (Poissonier) [pwɑ.so.ɲe]

Prepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position.

Roast Chef (Rotisseur) [ʀo.ti.sœʀ]

Prepares roasted and braised meats and their appropriate sauce.

Grill Chef (Grillardin) [gʀi.jaʀ.dɛ̃]

Prepares all grilled foods, this position may be combined with the rotisseur.

Fry Chef (Friturier) [fʀi.ty.ʀje]

Prepares all fried items, position may be combined with the rotisseur position.

Vegetable Chef (Entremetier) [ã.tʀə.me.tje]

Prepares hot appetizers and often prepares the soups, vegetables, pastas and starches. In a full brigade system a potager would prepare soups and a legumier would prepare vegetables.

Roundsman (Tournant) [tuʀ.nã]

Also referred to as a swing cook, fills in as needed on station in kitchen.

Pantry Chef (Garde Manger) [gaʀd mã.ʒe]

They are responsible for preparing cold foods, including salads, cold appetizers, pâtés and other charcuterie items.

Butcher (Boucher)

Butchers meats, poultry and sometimes fish. May also be responsible for breading meats and fish.

Pastry Chef (Pâtissier) [pa.ti.sje]

Prepare baked goods, pastries and desserts. In larger establishments, the pastry chef often supervises a separate team in their own kitchen or separate shop. Some kitchens may have an executive pastry chef.

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|Kitchen assistants|
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An apprentice or (commis)

In larger kitchens would work under a chef de partie or station chef in order to learn the station's responsibilities and operation.

Communard

In charge of preparing the meal for the staff during a shift. This meal is often referred to as staff or family meal.

The escuelerie-dishwasher (from 15th century French)

Ss the keeper of dishes, having charge of dishes and keeping the kitchen clean.

Salamat nga at narinig ung request ko na maglagay sila ng ganit0ng forum. Tol chef ka ba? Lahat ng pin0st m0h pinagaralan namin.. Ehe

Salamat nga at narinig ung request ko na maglagay sila ng ganit0ng forum. Tol chef ka ba? Lahat ng pin0st m0h pinagaralan namin.. Ehe

Yup, ayos nga to a soon as nagawa to eh inaayos ko na yung mga popost ko mga napagaralan tska mga own recipe's, anung course mo ba bro?

Hrm bro.. Sa holy.. Merun kc ak0ng subject na co0king(fo0d and beverages)..

HAU graduate ako bro HRM din, na frustrate ako sa quality ng HRM teachings sa holy
yung mga gusto kong matutunan hindi tinuro, kaya na force akong pagaralan ang mga bagay na di nila tinuro :D

Five Mother Sauces

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| Sauce in General |
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A sauce is the crowning glory of any dish. From the basic "five mother" sauces, there are literally hundreds of variations of sauce that are used to dress, compliment, enhance and bring out the flavor of the food it is served with.

According to the ultimate cooking reference book, The New Food Lover's Companion, by Sharon Tyler Herbst, the French are credited with refining the sophisticated art of sauce-making. The development of various sauces over the years stems from the 19th-century French chef Antonin Carême who evolved an intricate methodology by which hundreds of sauces were classified under one of five "mother sauces." Those basic sauces are the white sauce Béchamel, the light stock-based Velouté, the brown stock-based Espagnole; the two basic emulsified sauces, Hollandaise and Mayonnaise; and the oil and vinegar-based Vinaigrette.

(Tomato is considered to be among the 5 mother sauces, however, it actually came about later...although it certainly has earned the title since it is the base for a large variety of sauces in today's cookery.)

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| Method of preparing |
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The method for preparing the various types of sauces incorporates some of the same techniques. For example, a roux is basic to many of the white and brown sauces. This cooked mixture of flour and fat (usually butter) is an important contribution to the sauce-making art. In addition, these classic sauces have been joined by a plethora of modern-day sauces such as sweet dessert sauces, tomato, pesto and barbecue sauces, as well as a wide variety of gravies.

Always remember that when a sauce is used on a food, it is the first thing to touch the tongue. A sauce is only as good as the ingredients you put into it and the care you take while preparing it. On the other hand, a good sauce does little to make inferior food taste better. Always put a good sauce on good food. Thankfully, we no longer use sauce to mask "off-tasting food" as was once the practice in times before modern refrigeration!

The Five Mother Sauces

Béchamel

The classic white sauce, was named after its inventor, Louis XIV's steward Louis de Béchamel. The king of all sauces, it is often referred to as a cream sauce because of its appearance and is probably used most frequently in all types of dishes. Made by stirring milk into a butter-flour roux, the thickness of the sauce depends on the proportion of flour and butter to milk. The proportions for a thin sauce would be 1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.

Velouté

Is a stock-based white sauce. It can be made from chicken, veal or fish stock. Enrichments such as egg yolks or cream are sometimes also added.

Espagnole

Brown sauce, is traditionally made of a rich meat stock, a mirepoix of browned vegetables (most often a mixture of diced onion, carrots and celery), a nicely browned roux, herbs and sometimes tomato paste.

Hollandaise and Mayonnaise

Are two sauces that are made with an emulsion of egg yolks and fat. Hollandaise is made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating, and served warm. It is generally used to embellish vegetables, fish and egg dishes, such as the classic Eggs Benedict. Mayonnaise is a thick, creamy dressing that's an emulsion of vegetable oil, egg yolks, lemon juice or vinegar and seasonings. It is widely used as a spread, a dressing and as a sauce. It's also used as the base for such mixtures as Tartar Sauce, Thousand Island Dressing, Aïoli, and Remoulade.

Vinagrette

A sauce made of a simple blend of oil, vinegar, salt and pepper (usually 3 parts oil to 1 part vinegar). More elaborate variations can include any combination of spices, herbs, shallots, onions, mustard, etc. It is generally used to dress salad greens and other cold vegetable, meat or fish dishes.

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|Tips|
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Constantly stir roux-thickened sauces while cooking to prevent lumps. If you must leave the sauce for a few seconds, set the pan off the heat during that time.

If a roux-thickened sauce develops a few lumps, beat them out with a rotary beater or wire whisk. As a last resort, strain sauce with sieve to remove lumps.

Cook egg-thickened sauces over low heat, or cook these sauces in the top of a double boiler over hot, not boiling, water. Always temper (warm) the egg yolks before adding them to the sauce by first stirring in a little of the hot sauce mixture into them. Then add to the remainder of the sauce mixture. Never let a sauce boil after the egg yolks are added as the sauce may curdle.

Don't let water boil in the bottom of the double boiler if you use it to make egg-thickened sauces. Also, be sure that the water doesn't touch the bottom of the pan holding the sauce.

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|Asher's Notes|
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Madali na lang mag-imbento ng sauce pag alam mo na ang 5 mother sauces

Example.

Ang Espagnole Sauce pag hinaluan mo ng konting garlic at mushroom eh mushroom sauce na yun.

Ang Bechamel Sauce pag hinaluan mo ng ham, cheese at parsley ay magiging alfredo sauce.

Ganoon lang po kasimple :D

Types of Kitchen Knives

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| General Type Knives |
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Chef's Knife

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Also called a cook's knife, this is the kitchen workhorse, useful for almost all cutting, slicing, chopping, and mincing tasks. This knife's blade curves upward toward the tip and is broad for straight cutting through thick items, thick at the back for weight and strength, and curved for rocking through fine chopping and mincing. For speed when chopping, expert chefs use a fingertip to press down on and anchor the tip and then pivot the knife around this point.

Chef's knives come in lengths of 6, 8, 10, and 12 inches. Length is crucial. The longer the knife, the heavier it is and the more difficult to control. Shorter blades suit small-handed cooks. Those with big hands or more developed skills prefer longer blades for speed (one cut instead of two).

A good chef's knife has a bolster, a thick band of metal between blade and handle. For control, you should grip the handle of the chef's knife behind the blade between forefinger and thumb. The bolster helps anchor your thumb and prevents the knife from slipping.

A full tang (the extension of the blade running through the handle) used to be important for knife strength, durability, and balance, particularly for a chef's knife. However, the popularity of molded, ergonomic handles with partial tangs that are nonetheless strong, rugged, and balanced has rendered this requirement obsolete.

Paring Knife

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Dividing a radish, trimming asparagus, peeling an apple, cutting celery--these are the tasks a paring knife does best. It's the essential fruit-and-vegetable knife (and also comes in handy when there's string to be cut or a package to be opened). Available in lengths from 2 to 4-1/4 inches, a classically shaped paring knife has a thin, narrow blade tapering to a tip, which is perfect for digging out a potato's eyes or paring away a peach's blemishes.

The principal variant of this shape is the bird's beak or peeling knife. Its hooked blade is an advantage for peeling and shaping but a disadvantage for straight cutting. For that, there's another variant, a straight-edge paring knife that's ideal for slicing carrots and zucchini into disks but awkward for peeling. Having all three versions within reach is not a necessity, but can be useful.

Carving and Slicing Knives

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With long, thin, straight-edge blades, carving and slicing knives are designed to carve roasts and poultry and to slice hams and salami. Because their blades run from 8 to 14 inches, they can also be used to open a melon or slice bread in a pinch. Some cooks make a distinction between a heavier, thicker carving knife (for cutting through joints) and a lighter, thinner slicing knife, but the distinction is not reliably employed by manufacturers.

Some carvers and slicers, called granton or hollow-edge knives, have hollow recesses spaced along their blades. (The hollows alternate on each side of the blade so the entire edge has a hollow on one side or the other.) The hollows create air pockets that prevent slices from adhering to the blade and permit thinner slicing. Most carvers and slicers are pointed so they can reach into tight areas, but a roast-beef slicer has a blunt end.

Utility Knives

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When a paring knife is too small and a chef's knife too unwieldy, a utility knife comes in handy. Usually 5 to 6-1/2 inches long, utility knives sometimes have serrated edges so they can grip tomatoes and soft-skinned fruits, but the serrations make them less useful for making clean cuts. Because they're the right size for slicing lunch meats, utility knives are sometimes called sandwich knives.

Boning and Fillet Knives

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Ranging from 4-1/4 to 7 inches in length, boning and fillet knives vary greatly in the shape of their blades. Boning knives have narrow, curved blades for cutting around the bones of meat and poultry. The blades can be either rigid (for cutting through joints) or flexible (for cutting around joints). Fillet knives have thinner, longer, flexible blades for removing bones and skin from fish.

Bread Knives

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All true bread knives have serrated edges, and cutting through bread is their single purpose. The serrations (large enough, in knifespeak, to qualify as "scallops") grab hold of the thick, rough crust of a loaf so it can be sliced. Because a good, hard crust withstands the repeated sawing of a nonserrated blade, a bread knife is essential for anything but soft-crusted sandwich breads. Usually 8 or 9 inches long, a bread knife's blade is too big and too thick for neatly slicing tomatoes or soft-skinned fruits, and the serrations will rip a roast's fibers rather than slicing cleanly through them.

Cleavers

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With a thick, heavy blade, a cleaver doesn't cut--it whacks through the bones and joints of meat. Exceptions are the Asian (or Chinese) cleaver and the Japanese usuba knife. These lighter instruments have blades heavy enough for whacking through a duck's bones but thin enough to slice a bitter melon.

Steak Knives

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Intended for the dining table, these 4- to 6-inch knives have thin, narrow blades for cutting steaks, chops, and roasts into bite-size pieces. Some steak knives have serrated edges, some have straight edges. Serrations tend to tear meat fibers rather than slicing neatly through them; however, neat little pieces of meat are not always the first thing a carnivore thinks of when contemplating a thick porterhouse. Steakhouse-style knives have broader blades and larger serrations.

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| Specialty Knives |
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Cheese Knives

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These blades come in a variety of shapes and are used for cutting and serving cheeses of different degrees of density and hardness. Those designed for soft cheeses should have holes in the middle of the blade to prevent cheese from sticking to the knife after slicing.

Garnishing or Decorating Knives

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This wavy-sided blade is used for slicing vegetables into decorative shapes.

Grapefruit Knives

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This bent blade is usually serrated on both sides for removing grapefruit sections without their membranes.

Tomato Knives

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Tomato knives have thin, narrow, serrated blades that grip the skin of tomatoes and soft-skinned fruits so they can be sliced safely and evenly.
Japanese Knives

Deba Knife

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Used in Japan for butchering fish and chopping hard vegetables, these knives have a broad blade that is thick at the back and tapers sharply midway down.

Fish Knives

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The sashimi knife is a long, extreme thin blade for preparing sashimi and sushi. A tako or takohiki is a long, thin blade with a blunt tip used in eastern Japan for precisely filleting and slicing fish. A yanagi is the western Japanese equivalent of the tako, only with a pointed blade.

Santoku Knives

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This is the Japanese equivalent of a European chef's knife, although shorter, and with a narrower blade, a low tip instead of a point, and a straighter edge. Santoku knives are ideal for slicing vegetables.

Usuba

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The Japanese equivalent of a Chinese cleaver, this knife is used for precise cutting, slicing, chopping, and mincing.

Food Plating
Resource: Dominic Zoffranieri

If the old adage "you eat with your eyes" is true, then the manner in which we present food is of paramount importance. There are many factors and techniques to consider in food plating that affect the overall customer experience. Using any one of them alone can enhance your food. But using them all can set you apart from your competition.

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| The Plate Itself |
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http://www.kraftfoodservice.ca/NR/rdonlyres/D470DA6C-37D6-4714-A3FA-3DEDB7738D0E/0/article_im1_plating.jpg

When plating food attractively, it's important to remember the actual plate is critical to the final presentation. Choose your plates carefully, and remember, the plate is the frame of the presentation. Today, there are many sizes, shapes, colours and patterns available. If the plate is too gaudy, it will take away from the food. Choosing the correct size of plate is also important. While food should not be crowded onto the plate, it should convey that the portion is adequate and not stingy. Most chefs now use solid white plates to better showcase the food. Some texture may be embossed on the plate to add visual interest. Also, specialty plates may be used for very specific dishes.

Always consider colour as an important part of plate presentation. For example, white fish with a cream sauce served with boiled potato and steamed cauliflower may have a very good flavour. However, when presented on a white plate, it will seem very monotonous and plain. And that will translate into how the customer perceives the food. Always try to have a variety of colours on the plate. People respond to certain colors more favourably than others.

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| Color Consideration |
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http://www.kraftfoodservice.ca/NR/rdonlyres/36C72068-9B7D-42BC-8FF4-582585E88BC7/0/article_im2_plating.jpg

* Green is fresh and cool, and can be soothing
* Red is passion and excitement
* Black is sophisticated and elegant
* Blue is a natural appetite suppressant, since it can make food look unappetizing

Colour is especially important when dealing with vegetables. Here are some tips to keep in mind when plating vegetables:

* Blanching and refreshing green vegetables ensures they are fresh and vibrant when served
* Always complement green vegetables with other coloured vegetables such as carrots, sweet peppers and beets
* Avoid clustering vegetables and arrange them more naturally around the plate to increase the contrast in colours
* Use different cuts and shapes of vegetables to add visual interest

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| Playing with Texture |
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http://www.kraftfoodservice.ca/NR/rdonlyres/80CF0140-E663-435F-A02B-C87A91E93C22/0/article_im3_plating.jpg

Texture is critical to food presentation, as well as enjoyment. Contrasting hard and soft, smooth and coarse adds visual interest to your food, and it will enhance your customers’ enjoyment of the food. Texture can be achieved by choosing foods with differing characteristics, or it can be done with different cooking methods.

For example, a crisp fried accompaniment to a smooth main will add substantially to the overall dish.
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| Choosing the Focal Point |
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http://www.kraftfoodservice.ca/NR/rdonlyres/C8B7CDF2-6CD0-4509-B3FA-009CDE7F82FE/0/article_im4_plating.jpg

When plating a dish, you should decide on a focal point. This does not necessarily have to be the centre of the plate. Focus can be achieved by varying the heights of the food. Just remember to have the highest food at the back, and don't have the lowest point at the center. The main item in the dish – usually the protein – should have prominence in the presentation. Don’t plate food in such a way that the customer has to de-construct the food before eating it. Food should be presented in a natural and appealing manner.

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| Keep Things Tidy |
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Remember that neatness counts. Even the tastiest food served sloppily will not be well-received by your customer. Food should be contained within the rim of the plate, yet it should not be crowded in the centre. Take a hard look at the plate and ask yourself if it is pleasing to the eye. Some chefs use the "spill and splatter" technique to decorate plates. This can be effective, yet it must be done with restraint and an eye to the overall presentation. It should not look sloppy and dirty.

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| Garnish to Impress |
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http://www.kraftfoodservice.ca/NR/rdonlyres/501F3F2D-CC52-40AC-8274-386B29844EA9/0/article_im5_plating.jpg

Garnishes and decorations can enhance your plate presentation. Choose garnishes that are appropriate to the dish and that echo some of the ingredients. For example, using a rosemary sprig on a dish that does not contain rosemary is inappropriate.

Here are some other techniques to keep in mind when garnishing:

* Never decorate a plate with something inedible
* Always make sure the garnish is in keeping with the food and its preparation – for example, a lemon garnish with a broiled or fried fish is appropriate, but it does not belong on a fish in a cream sauce
* Ensure the garnish complements and enhances the dish without being overpowering
* Choose garnishes that are the correct size; they should be easy to eat without having to be moved to the side of the plate

When choosing your garnishes, remember that their purpose is to add flavour, texture and colour to each dish. And, above all, remember that the garnish should not be an afterthought. Don’t get stuck in the rut of using a sprig of parsley and a lemon wedge.

bro, may mga images ka ba abt sa table settings na formal dinner? king papano nakaplace ung mga chinawares, glassware, etc,,

bro, may mga images ka ba abt sa table settings na formal dinner? king papano nakaplace ung mga chinawares, glassware, etc,,

Meron ako kaso kailangan pang i-scan pero try kong i drawing sa paint :D

thanks tol,, big help to.. lapit na function namen

thanks tol,, big help to.. lapit na function namen

Ilang course meal ba bro? Casa nena right?

wow ash chef ka na pala ngayon...galing ah....:thumbsup:.......mahilig rin akong mag luto & mag invent ng kung ano anong food.....gustong-gusto ko rin pag aralan yung plating....san ba ang the best culinary school sa pinas?....

0o bro sa casa nena.. Naabutan mo pa yun? Merun na dng coffee shop dun.

Cha, Tagal na, sabi nga kung di mo madaan sa lasa daanin mo sa presentation... pero sabi ko naman mas ok kung pareho :D best CA school sa tingin ko is yung sa Cebu yung Philippines School of Culinary Arts. Pero mas maganda pa ring magaral sa ibang bansa honestly lalo na kung specialities ng bansa ang pagaaralan eun :D

0o bro sa casa nena.. Naabutan mo pa yun? Merun na dng coffee shop dun.

Oo naman :D

Mer0n kb nung mga diff. courses? Saka kinds of appetizers, salad, dessert, etc,