1.2: Food Preparation
- Page ID
- 64281
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- 1.2.1: Basic Food Preparation Equipment
- As with anything, practice is the key to becoming proficient in any task and in the kitchen, the mastering of the tools is essential. Each tool is designed to perform a task. In order to master task the Pastry Chef need to understand the equipment and what each piece is used for. A keen understanding of the workings of the equipment is also important for the finished product to be its best.
- 1.2.2: Mise en Place
- Perhaps you have heard the saying, “Prior preparation prevents poor performance.” It is a memorable saying that reminds us that if we want to be successful, we must first spend time preparing for the task at hand. This principle is essential in commercial kitchens. When serving a wide variety of dishes to several people a day, preparation is crucial to success. In fact, preparation is a key principal in professional kitchens, and it has a name: Mise en place.
- 1.2.3: Mixing Technique and Methods
- These breads are an ideal solution to the bakers who love bread but do not have the time or resources to spend on yeast breads. These breads are relatively quick to makes as their name suggest. They are leaved with chemical leaveners that make them ready to bake in a short amount of time. These breads are usually tender with very little mixing time, which allows very little gluten formation. The mixing methods used for quick breads are usually just a few minutes and easy to do by hand.