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  COLD KITCHEN I

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MISSION STATEMENT

The Cold Kitchen or the "Garde Manger" is the area where we centralize and concentrate on the production of foods presented cold. Many of the items need to be cooked before they are worked on here, but in the end, all presentations from the garde manger are cold.

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Sanitation/Food Handling

  • The cleaning of your work area, and the maintaining of it's hygienic state is much more critical here than in the areas of the hot kitchen, for the following reasons:

    • Because a number of the products utilized here are not cooked, the potential of bacterial contamination is much higher. Because the bacterias have not been killed by the application of heat, therefore the foods have not been sterilized

    • Now would be a good time to review the information you have been given concerning the Danger Zone for food handling >>> remember that between 40 degress F- 140 degrees F is the dangerous range for the handling of foods.

    • In this area, it is most important to report immediately any refrigerator that does not seem to be operating properly. Often, just the change in smells inside of the walk-in indicate that it is not "retarding" the spoilage of the food properly, i.e; the refrigeration system is not up to par..

    • It is most important to sanitize and wash your equiptment here to avoid cross contamination.

    • Likewise, the sanitation and cleaning of your food products is of the utmost importance. If you are washing produce, do it in a clean sink >> wash it and take it out, do not leave it there for someone to dump a dirty pot or water into to it.

  • Personal hygine is extremely important here, and our earlier rules governing this point must be followed. Your hands, uniform, and all other food contact areas must be clean, and kept clean during the food processing time. Where and whenever possible, the plastic disposable food handling gloves should be used >> especially so when mixing sauces into foods.
  • Like personal hygine, the actual handling of food items in the cold kitchen require strict attention to the techniques of sanitation

    • The rotation of your material, raw and finished product must be carefully controlled and monitored to avoid spoilage and the most efficient usage of the raw materials.

    • It is especially important to keep all foodstuffs off the floor, both outside and inside the refrigerators.

    • To preserve the freshness, flavor, and sanitation of the cold kitchen products, all items in process, or finished must be wrapped with clear plastic film. This will also allow the items to be transported to its final destination in a clean, sanitary and presentable manner. Remember to use the plastic film freely, but do not waste it.

Equipment

Major/Big Equipment
  • The following is a list of the food processing machinery that presently exists in the cold kitchen. All these items are dangerous, expensive, and very helpful. Make sure that the chef of the cold kitchen instructs you fully in the setting up, proper usage, and cleaning and breaking down of each piece of equipment in this area. Remember that each machine is designed to do certain functions, so do not misuse any of these labor saving devices.
    1. Floor Mixer
      A large and powerful all purpose machine that is used to mix sauces, whip butter, mix pate blends, and attach other accesories.

    2. HCM (horizontal cutting machine)
      An extremely useful machine for the cutting, chopping or pu reeing of large quantities of soups, vegetables, mousses, etc.

    3. Slicer
      One of the most used and useful items in any kitchen, here it used mainly to slice/ meats, cheeses, vegetables, fruits, even bread for canapes. One of the most dangerous machines in the kitchen due to the inattention of the persons using it. There is a "pusher" that should be used to handle the item being sliced, use it or you stand a good chance of slicing off your thumb or finger.

    4. Food Processor (Robo Coupe)
      Basically is used for the same preperations as the HCM but for smaller quantities. Has a variety of blades that can be used. This machine must be used as directed or you can cut off your hand. Respect the safety features and do not try to circumvent them, they are for your protection.

    5. Vegetable & Cheese cutter (Robo Coupe)
      Looks similiar to the above machine, but has a much different cutting blade, and is used to grate, julienne, slice and dice vegetables and cheeses and some kinds of meats. Has many different sizes and styles of attachment blades and graters.

    6. Juice Extractor
      Used to extract the fresh juice from oranges and grapefruits and lemon/limes. Each fruit requires a different size head for the machine to affect the maximum extraction of the juice. Simple to use, but remember to wash the citrus before slicing and jucing, and to wipe down the machine after use. This is the type of machinery that should be cleaned by the person who uses it, not a dishwasher or steward.

Equipment

Small Equipment
  • The following is a list of what you must report to work with each shift.
    • Uniform
      Clean, with hat or hair net.

    • Pairing knife
      small knife for fine work like deboning or carving vegetables or working with fruits.

    • Chef's Knife
      For chopping and cutting.

    • Vegetable Peeler
      For cleaning and preparing vegetables.

    • Parisienne scooper
      For carving vegetable and fruit balls for salads and decorations.

PRODUCTS

Product Identification: It will really be during your exposure to the raw materials in ths Cold Kitchen that you will set your foundation for the professional kitchen.

Produce (fruits, vegetables, herbs)
  • Learn how to identify and distinguish these items because they are the "bread and butter" of the cold kitchen. This is a process of experience, and will come with time.
  • Learn how to wash, clean, & trim >> remember each vegetable and fruit has it's particular shape , and w hen cleaning or shaping be sure to respect its natural form and shape; you will be much more sucessful for it.
  • Learn how to store the different items, what temperature is best for what items and why.

Cheese and Dairy Products
  • Milk
    For our definition refers to the milk of cows, and contains fat, minerals, vitamins, protein and sugar. Worldwide, many different kinds of "milks" are consumed and this is a very cultural phenomena. For our use, cow's milk should appear smooth, free of any clumps or dirt, and be odor free and sweet tasting. Milk is one of the most complete food items available, and it's derivatives are used in numerous ways. For vegetarians, there are many substitutes, soy milk and almond milk being two of the most common and nutritious. The most frequently used milk derivitives in the cold kitchen are;

    1. Butter
      Is made from the cream of the milk and is seperated by agitation. In the United States, must contain at least 80% Milk Fats by weight, may or may not have salt and additional color added, and must be exclusively made from milk or heavy cream. The USDA has 4 grades, AA, A, B, C, based on taste, fresheness, consistency and other factors, with AA being the best grade. Remember that butter is very odor sensivtive, and absorbs odors very readily and should therefore be kept well wrapped in the refrigerator and stored at 35 degrees F. Butter can be frozen with little quality loss..

    2. Yogurt
      Is usually made from partially pastuerized and homogenized skim milk, that is inoculated and incubated for 2 hours at 105 to 115 degress F, then cooled to 35-40 degrees F to stop the process. The result is a smooth clabbered product. Natural or fruit flavored, it is most often used on buffets or in the production of molds or mousses. Look for the label which indicates active cultures present, this means it is a live product.

    3. Heavy Cream
      Heavy or whipping cream is that part of the natural, whole milk that rises to the surface due to it's higher fat content, and must contain between 32% and 40% milk fat. Depending on the length and number of times of the "rising" of the cream are produced a number of varieties of creams such as Devonshire Cream or single and double and triple creams. In the cold kitchen, this product is often used to enrichen sauces, or whipped up and folded into mousses and other preparations.When whipping be careful not to overwhip or you will produce butter and old fashioned butter milk.

    4. Sour Cream
      A minimum of 18% milk fat, this is made by adding a lactic acid bacteria culture to heavy cream and curing for about 24 hours at 68 degress F. Used in dips and cold sauces.

    Cheese
    For our definition is a milk product that is obtained by separating and concentrating the solid protein part of the milk from the liquid, or whey part. The process of separation of this "curd" from the "whey" is accomplished through a variety of processes (heating, agiatation, filtering with pressure using cheese cloth, and centrifuging), each cheese maker having his own "secret" process, but generally relying on two basic helpers; (1) enzymes and (2) acid producing bacterias.The final product's flavor is a complex result of these many factors listed below;

    1. Type of milk use (cow/sheep/goat/etc.)
    2. Method used for separating the curd from the whey
    3. Whether the cheese is a fresh, "unripened" cheese or an aged, "ripened" cheese
    4. Types of bacterias, molds, seasonings, salts, or other condiments used in the process
    5. The controlled climatic conditions of the ripening or aging process
    6. Whether a cooking process, utilizing h eating a nd cooling, was involved
    7. Time allowed for cheese to age


    Most cheeses are best served at room temperature to appreciate their flavor and texture. Being dairy products, they should be refrigerated for storage, but never frozen!
    Once cheese has been cut, it is best to keep it wrapped in plastic film, to prevent flavor loss.
    For our use, we can classify cheeses into four catagories, hard cheeses, semi-hard, soft and blue cheeses. When cutting hard cheeses, be careful with the knife as it tends to jump around. Large pieces are best broken down with the butcher's saw.

      Hard Cheeses
      • Examples are Parmesano, Romano, Gruyere,Emmenthal, aged cheddar, provolone;
        Basically these are cheeses that are usually grated for use.

    • Semi-Hard Cheeses
      • Examples are Bel Paese, Edam, Gouda, Muenster, Port du Salud;
        These cheeses often accompany fruit on a buffet.

    • Soft Cheeses
      • Examples are Brie, Camambert, Boursin, Curd cheeses such as cottage or ricotta cheese fall into this class;
        These cheeses are usually sliced or cubed to be used on sandwiches or on buffets.

    • Blue Cheeses
      • Examples are Stilton, Gorgonzola, Roquefort, Danish Blue;
        These cheeses are often used as dessert cheeses.

Eggs
Eggs are one of the most versatile, nutritious, and most fundamental ingredients in the various professional kitchens. They are used in all phases and areas of the hotel kitchens, from soups to sauces, desserts, appetizers and emulsions. The proper understanding of the usage and handling of this raw material is essential for quality cold kitchen work.

  1. Basic Structure
    The egg's basic structure is the following:
    SHELLhigh in mineral content
    YOLKprotein plus high fat (cholesterol) content plus lecithin, a natural emulsifier
    WHITEprotein plus water
    There are various other membranes that protect the yolk and the general freshness which are not important for us in our in food handling or cooking. In general a fresh egg will contain about 75 calories.

  2. Grades
    In the U.S. grading of eggs is not mandatory but voluntary, with the producer paying a fee to have federal inspectors certifying their quality.Based on the interior quality of the egg and the appearance of the shell, three basic grades exisit: AA; A; B .The shell color has nothing to do with the egg quality but is a matter of the species and breed of the hen laying the eggs. Likewise, size and quality are two independent variables that have nothing to do with each other.

  3. Storage
    Since eggs are such a rich nutritional enviroment, I recommend that they be stored under refrigeration at no more than 45 degress F. Bring them up to room temperature before using.

  4. Buying
    No matter which size you choose, look for all the eggs to be clean, free of dirt and animal matter or feathers. Shells should be firm and not fragile, and the size should all be very similiar. The vendor should ideally transport them under refrigeration.

  5. Cooking
    In the cold kitchen, eggs are mainly "hard boiled" then used for salads, sandwiches, buffets and show piece decorations. The two rules most important in egg cookery are;
    (1) Use as short a cooking time as possible
    (2) Use as low a cooking temperature as possible.

    • Hard Boiled Eggs
      These are eggs cooked in their shells in water. They should Nev er be boiled, rather simmered in water between 185 - 195 degrees F. A touch of vinegar will help to coagulate the egg whites if the shell has been cracked, and prevent the whites from running out into the water. If cooked too long or boiled the protein toughens and becomes rubbery and a dark ring forms between the yolk and the white. The proper procedure to cook eggs in the shell is the following:
      Soft Boiled EggsSimmer 3 To 5 Minutes
      Medium Boiled EggsSimmer 7 To 8 Minutes
      Hard Boiled EggsSimmer About 15 Minutes
      Always allow the eggs to cool completely before slicing or chopping by pacing under cold running water. For sandwiches use an egg slicer.

  6. Peeling
    To correctly peel a hard cooked egg gently roll the "pointed"end to crack the shell then place it under cool running water and proceed to remove the shell working downwards from the cracked part, discarding the shell under the running water. Continue peeling and rinsing until all the shell has been removed.

Colds Cuts and Sandwich Meats
  • The industry of preparing Cold Cuts and Sandwich Meats is quite specialized, with a wide variety of choices and quality.The most frequently used in our Cold Kitchen are the following;
    Cooked Turkey BreastSalami
    Picnic HamRoast Beef
    Roast ChickenMortadella
    Capacolla HamChopped Beef
    Serrano HamRoasted Pork Leg


    These items are best sliced to order, and the thinner the slice the better the flavor. Always remove the casing or the skin of the item before slicing.

Breads and Pastries
  • Breads;
    Most of the bakery products used in the cold kitchen are for sandwich and canape production. The following are the most frequently used breads.
    1. Sandwich Bread, White or Whole Wheat
      Used for making sandwiches, finger and tea sandwiches and cut for canapes.

    2. French Bread or Baguettes
      Used for making sandwiches, especially for picnic baskets and buffet mirrors.

    3. Assorted dinner rolls
      Used for making deluxe individual sandwiches, eg., prosciutto ham, smoked salmon, lobster, etc.

  • Pasteries;
    Most of the pastery products used in the cold kitchen are for use in box lunches and picnic baskets. Remember they must be of the kind that can travel and be cooled in an ice chest.
    1. Large Cookies and French Pasteries
    2. Carrot Cake, Cheese Cake

Seafoods of the Cold Kitchen
  • Lobster Tail
    Will almost always be boiled and used for lobster salad or medallions for canapes. Size selected will depend on use. For canapes choose all the same size, small to medium. For lobster salads, mixed sizes will do.

  • Whole Lobster
    Will almost always be boiled and presented on mirrors for buffet show pieces .

  • Shrimps
    Will be boiled and used for salad or for canapes, or marinated and then smoked for special salads and hors d'oeuvres.
    SIZEUSAGE
    13/15for smoking
    16/20shrimp cocktail
    26/30canapes
    any sizeshrimp salad
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  • Fresh Whole Salmon
    Will usually be marinated for appetizers or salads or smoked.

  • Fresh Grouper
    Will usually be cubed and used for ceviche or marinated for smoking.

  • Fresh Snapper
    Will usually be cubed and used for ceviche or marinated for smoking.

  • Smoked Salmon
    Used in canapes, salads and deluxe sandwiches.

  • Meats and Poultry of the Cold Kitchen
    • Meats and Poultry;
      These will almost always be large joints or loins, and will invariably be roasted.
      CUTUSAGE
      Top Round of beefCold sliced roasted beef
      Beef tenderloinBuffet showpiece mirrors
      Whole Pork legSandwiches, buffets, show piece
      Whole ChickenSandwiches, buffets, picnic baskets, box lunch
      Chicken BreastSandwiches, buffets, box lunch
      Turkey BreastSandwiches, buffets
      Whole TurkeyBuffets and show pieces


    Condiments and Canned Goods
    In the cold kitchen you will encounter a large number of different non-perishable items. They are used in day-to-day production and for buffet decorations as well.

    • FATS and OILS;
      In general there are two kinds of fats in the world;
      Animal Fats which contain cholesterol
      Vegetable Fats or Oils which have no cholesterol.

      • Animal Fats
        These fats come from the "rendering" of animal fat tissue to produces fat of varying qualities depending on what animal, anatomical source of the fat that is processed and the rendering process used. Generally, this is a very heavy and unhealthy kind of shortening or fat to use, it's only redeeming quality being it's flavor and low cost.
        FATINFORMATION
        LARDComes from the hog, The best quality is called "Leaf Lard". Still has quite a bit of use in food service preps, especially in the pastry shop. Look for Lard that has been " Kettle Rendered"
        SUETComes from the fat of beef animals. Most of these fats are eventually hydrogenated to make them solid at room temperature, increase melting and burning points and eliminate objectionable flavors.Has very limited current use.


      • Vegetable Fats and Oils
        These fats and oil are derived from non-animal sources. The best are "Cold Pressed" products that originate from the seeds of plants, the meat of olives, and other fruits, nuts and vegetables. The process by which the oil is obtained is very important with solvent extraction being the least desirable as it will also extract pesticide residues. Hot extraction or "hot pressing" is not reserved for the highest quality oils and usually takes place at around 180 degrees F. whereas cold pressing will not exceed 115 degrees F. After extracting the oils are refined or processed which involves removing any foreign particles, odors and flavors. At room temperature, most vegetable oils are liquid so this makes handling and measuring easy. Professional kitchens require a variety of oils and fats. Store at around 70 degrees F. Once opened, use the oil or fat up as soon as possible, because light, moisture and air tend to destroy the goodness of the product and turn the oil ra ncid. REMEMBER, butter and margarine are fats with margarine having no animal product.
        NOTE; The shortening you select for deep frying is Very critical. It should be of the highest quality and liquid at body temperature. If not the body will have a difficult time digesting the food, and even if you fry the highest quality ingredients, if you use a cheap, indigestible oil the consumer will blame his stomach ache on the "cheap food" and not return.

        MOST COMMONLY USED OILS
        OILINFORMATION
        OLIVEComes from the crushing and pressing of the meat of the ripe olives. The oil has many variations, but can generally be referred to as "fruity" in taste. The oil obtained from the first cold pressing is the highest quality and most desired and known as" virgin" olive oil. This should be used as a seasoning like a condiment to add flavor to dishes. The other classifications are extra virgin; superfine; fine; virgin; pure; olive oil, in descending order of quality.
        SOYComes from the seeds of the soybean. This is one of the most produced oils, and has a fairly pronounced flavor and is considered a medium to heavy oil. Fairly good for frying and cold kitchen work.
        PEANUTComes from the fruit of the peanut plant, has a very mild flavor and high burning point if well refined. This oil is good for frying but goes rancid quickly in the cold kitchen unless it is of the highest quality. Does not like frequent. temperature changes.
        CORNComes from the corn plant. It is an inexpensive and versitile oil with hardly any flavor. Recommended for frying and cold kitchen work.


        LESS COMMONLY USED OILS
        OILINFORMATION
        RAPESEEDComes from a special turnip plant seed. Yields a delicate oil used in salads, baking and margarine production.
        SUNFLOWERComes from the seeds of the sunflower. This is a very light and delicate, high quality oil which should be used light sauteing or in cold preps only.
        COTTONSEEDExtracted from the seeds of the cotton plant and is one of the least desireable and cheapest oils to use. Mainly used for mayonnaise, salad dressing and cheap shortening production commercially
        CANOLAVery low in saturated fats, this delicate oil is currently very popular and is very versatile.
        SESAMEAre two types both of which are dervided from the sesame seeds.
        Regular is a very high quality, light oil rich in essential fatty acids.
        The darker Oriental oil comes from roasted sesame seeds and is used for flavoring as it has a low burning point.




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