FOOD FOR LIFE

How a chef can build the right skills (Paul Sorgule) COMPETENCE The chef must be exceptional at what he or she does: a great cook, a balanced manager, an inspiring leader, and a consummate communicator. A person cannot possibly hold the position of chef (earned title) without owning these skills and attributes. PALATE In the end, the food is all about flavour. The chef should have a well-developed, vastly experienced palate and have the ability to build flavour profiles that will set the restaurant apart. EXPERIENCE By the time a person reaches the level of chef, he or she should have matured as a competent professional, having made most of the junior mistakes that are expected of cooks and sous chefs. The position of chef is far less forgiving than those positions held prior. KNOWLEDGE OF FOOD The chef should have an encyclopedic knowledge of food, the ingredients available, the seasonality of those ingredients; the methods of cooking that are most appropriate for those ingr...

Black garlic is a type of "caramelized" garlic (in reality, browned by the Maillard reaction rather than truly caramelized) first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic (Allium sativum) over the course of several weeks, a process that results in black cloves. The taste is sweet and syrupy with hints of balsamic vinegar or tamarind. Black garlic's popularity has spread to the United States as it has become a sought-after ingredient used in high-end cuisine. The process of producing black garlic is sometimes incorrectly referred to as fermentation, but it does not in fact involve microbial action. Black garlic is made when heads of garlic are aged under specialized conditions of heat and humidity. Bulbs are kept in a humidity-controlled environment at temperatures that range from 60 - 77ºC (140 to 170 degrees Fahrenheit) for 14 to 40 days. There are no additives, preservatives, or burning of any kind. The enzymes...

Pronounce it: spin-atch Used in almost every cuisine across the world, spinach is an enormously popular green vegetable. The leaves can be either flat or slightly ruffled, and are a bright green when young, deepening to a more intense colour when older. The bitter flavour is distinctive - you either love it or hate it - and particularly complements dairy products and eggs. The milder, young leaves can be eaten raw in a salad, while the older ones are usually cooked (spinach has one of the shortest cooking times of all vegetables). It reduces very dramatically during cooking; a 450g bag will be just enough for two people. Availability All year round, but at its best from April through to September. Have a go at growing your own if you've got a fairly large veg patch or allotment. Choose the best Go for spinach with bright green leaves, tender but crisp stems and a fresh smell. Avoid any that is yellowing or wilting. Prepare it If you have bought pre-...

Pronounce it: shal-lot Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at the leaf base. Most varieties are smaller than onions, have finer layers and contain less water. The flavour of a shallot is much milder and sweeter than that of an onion, so if a recipe specifies shallots, substituting onions won't give the same results. Their lower water content means they need to be cooked more gently than onions. Choose the best Look for firm shallots, with no soft spots, damp or mouldy patches. Brown (also known as English or Dutch) shallots are the most commonly available. Small, with a light brown skin, they have a mild flavour, and sometimes have more than one bulb inside. Banana shallots are the largest variety and are named for their size. They have a smooth, tan-coloured skin and are slightly milder than other types. As they're larger, they're swifter to prepare than the same volume of smaller shallots. ...

Pronounce it: sa-age Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly furry surface. Its aroma is pungent and it has a strong, slightly minty, musky taste. Traditionally, it's used to flavour sausages and as a stuffing for fatty meats such as pork and goose. A little goes a long way - and it's never used raw. Availability All year round. Buy a pot from your local greengrocer or garden centre and keep a ready supply. Choose the best Look for fresh leaves with good aroma and colour, with no wilting or brown patches. Common sage has a deep, earthy flavour and aroma but you can also buy pineapple sage which, as you might expect, has a sweet pineapple scent (though the flavour is more like common sage); purple sage, which has a milder flavour; and the equally mild tricolour sage, which has a variagated leaf of pink, cream and green. Dried sage is also available. Prepare it Pick the leaves from the stem, wash, ...

Yuzu is a Japanese citrus lemon that is valued for it’s highly aromatic rind and Yuzu is one of the few citrus in the world that is able to maintain it’s tart/sourness at high cooking temperatures. Because the yuzu is considered a citron, the juice is very minimal, thus often expensive. Outside of a few Asian cuisines and particularly in Japanese cultural circles, yuzu is seldom grown or used because it’s rather rare. Used in both green and more ripe, yellow forms it’s a prized citrus in the culinary world. Yuzu is sour, tart, very fragrant and slightly smaller than a billiard ball. The intensity and aroma of fresh yuzu is incredible. Yuzu is a citrus that isn’t eaten straight, but is used as a souring ingredient through the use of it’s juice and zest. The flavor is reminicent somewhere between a classic Eureka lemon and an oro blanco grapefruit, but still has its own unique fragrance and flavor. It is a bit more floral and sour and utterly wonderful. It smells so good the Japa...

1. Tamis Function : as a strainer, grater, or food mill Material : Metal or wood How to Clean : Wash with soap used sponge. 2. Tongs Function : to grip and lift objects Material : Stainless steel How to Clean : Wash with soap used sponge. 3. Kitchen twine Function : For trussing roasts of meat or poultry. Material : Nilon How to Clean : -

Morning guys, I'm still a sleep and i must to go to the campus early, because we have order to make snack box for 1300 pax. This morning we just packed all of that because yesterday another class has prepared before. 2 hours we packed and at 8 o'clock the snack box is out. After that i have another job for supervised the 3rd semester, i changed my friend because two weeks ago i'm not in class. Today is a la carte so first i'm as supervisor checked their tools and absent. And i'll try to asked them what they make 3 days ago, any problems or not. Few hours later at 12 o'clock, we started to take the order but there is information to not take out the food because the restaurant is busy. There are parents from a new student for this year to see them childs school. So we just make it then we finished, that means we eat all of that. And then we take a rest and ready for cleaning. I hope all of 3rd semester get a new thing from us to the...

Today with my group i'm visited Cendrawasih traditional market. This market is located beside of Tribun Timur (local brand newspaper) at Cendrawasih street. this market not very well to known because the market is not visible to see if you just through on the street. As usual we asked some seller to know about price list information in this week and this is the prices : i hope it can help you to guide you choose market,you can visited this market if you think the price is cheaper then markets you normally visited. Thank you for attention, see you again in another market. MTB Genk

1. Cheese knife Function : specially for cut the cheese Material : Metal, plastic How to Clean : Wash with soap used sponge. 2. Crab cracker Function : crack the hard shells of crabs and lobsters by pulling the two handles together to access the flesh inside. Material : Stainless steel How to Clean : Wash with soap. 3. Mandoline Function : used for slicing and for cutting . Material : Plastick and Stainless steel How to Clean : Separated all part and wash with soap.

Hello guys, Good morning. Today i have a job to make a lunch box for 35 pax. and the menu is : Ayam Wijen (Sesame fried chicken) Cap cay Perkedel jagung Telur Balado This lunch box are made for the Student and the teacher who visited our campus for study tour from Pare-pare city and the teacher is one of the alumni from our campus. After that i move to help my friends to prepare another order for snack box for 1300 pax. Inside the snack box there are : Bread Pudding We together made the pudding and stored in the chiller for tomorrow we put in the box. And after finished we back and must be come to the campus at 6 o'clock because the order take out at 9 o'clock so we must fast for packing the box. Good bye and see you tomorrow at the early morning. Time to take a rest. MTB Genk

1. Fish scaler Function : Used for lifting or turning food during cooking Material : Metal, wood How to Clean : Wash with soap. 2. Meat grinder Function : Operated with a hand-crank, this presses meat through a chopping or pureeing attachment. Material : Metal, wood How to Clean : separated all part and wash with soap. 3. Meat tenderizer Function : hand-powered tool used to tenderize slabs of meat in preparation for cooking. Material : Iron How to Clean : Wash with soap.

Today after i'm permission to come back to the "kampung", because my mother and my old brother are sick. i'm join again practical day. We make croissant, authentic french croissant. First we prepare "mise en place", utensils and ingredients. I'm used my friend's recipe. and this is the recipe : Croissant : 500gr Flour 40gr Sugar 12gr Yeast 1/2 Egg 150ml Water 350gr Fat Method : 1. Flatted the fat and keep it in the frezzer. 2. Mix another ingredients for making the dough. 3. Flatted the dough and stored in the freezer. 4. After 1 hour put out the fat and the dough. 5. Make square and laminated the fat. 6. Roll and and fold used single fold lamination method. 7. After 3 times fold, put back in the freezer. 8. After the lamination dough is cold, roll again until the thickness is 1/2 cm. 9. Shaped the dough (triangle shape 20x10 cm). 10. Roll it until the shaped like croissant. 11. Proffing for 1 hour and before baking brush with e...

Sushi (すし, 寿司, 鮨) is the Japanese preparation and serving of specially prepared vinegared rice (鮨飯 sushi-meshi) combined with varied ingredients (ネタ neta) such as chiefly seafood (often uncooked), vegetables, and occasionally tropical fruits. Styles of sushi and its presentation vary widely, but the key ingredient is sushi rice, also referred to as shari (しゃり), or sumeshi (酢飯). Sushi can be prepared with either brown or white rice. It is often prepared with raw seafood, but some varieties of sushi use cooked ingredients, and many other are vegetarian. Sushi is often served with pickled ginger, wasabi, and soy sauce. Daikon radish is popular as a garnish. Sushi is often confused with sashimi, a related Japanese dish consisting of thinly sliced raw fish or occasionally meat, and an optional serving of rice. History Sushi originates in a Southeast Asian dish, known today as narezushi (馴れ寿司, 熟寿司 – "salted fish"), stored in fermented rice for possibly months a...