UNIVERSIDAD DEL ARTE GANEXA�INGLÉS GASTRONÓMICO III�“MEASURING AND COOKING”�

INSTRUCTOR�ANTHONY DEWAR�NOVIEMBRE 2018

Mise en Place�

Measuring – volume (volumen)

Imperial

• Teaspoon (cucharadita): �abbr. tsp or t.
• Tablespoon (cucharada):�abbr. Tbsp or T.
• Cup (taza)
• Fluid ounce (onza fluida):�abbr. fl. Oz
• Pint (pinta):�abbr. pt.
• Quart (cuarto de galón):�abbr. qt.
• Gallon (galón):�abbr. gal.

• Metric
• Milliliters (mililitros)
• Liters (litros)

Imperial/metric equivalents

• 1/8 tsp = 0.625 mL
• ¼ tsp = 1.25 mL
• ½ tsp = 2.5 mL
• 1 tsp = 5 mL
• 1 Tbsp = 3 tsp = 15 mL
• ¼ cup = 2 fl. Oz = 4 Tbsp = 60 mL
• 1 qt. = 0.95 L
• 1 gal. = 3.78 L

Measuring – weight (peso)�

• Ounce (onza):�abbr. Oz
• Pound (libra):�abbr. lb

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• Gram (gramo)�abbr. g
• Kilogram (kilogramo):�abbr. Kg

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Imperial/metric equivalents

• 1 oz = 28.3 g
• 1 lb = 16 oz = 454 g
• 1 kg = 2.2 lb = 35.27 oz

Measuring – temperature (temperatura)

• Temperature is measured in degrees Fahrenheit (°F ) in the Imperial System or degrees Celcius (°C) in the International System.

• 120 °C – 250 °F
• 140 °C – 280 °F
• 150 °C – 300 °F
• 160 °C – 325 °F
• 180 °C – 350 °F
• 190 °C – 375 °F
• 200 °C – 400 °F
• 230 °C – 450 °F

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Mise en place of fruits and vegetables

• To wash (lavar)
• To rinse (enjuagar)
• To peel (pelar)
• To core (remover el centro o hueso de una fruta)
• To seed (despepitar)
• To cut or slice (cortar)
• To chop (cortar en trozos irregulares de más o menos cm)
• To dice (cortar en dados)
• To mince (cortar en pedazos muy pequeños)
• To carve (tallar)

Mise en place and fabrication of meats, poultry, fish and shellfish

• To season (sazonar)
• To marinate (marinar)
• To soak (remojar)
• To dry rub (aliñar con condimentos secos)
• To stuff (rellenar)
• To bread (empanizar)
• To debone or bone (deshuesar)

• To scale (escamar)
• To gut (eviscerar)
• To devein (desvenar)
• To fillet (filetear)
• To trim (remover la grasa)
• To portion (porcionar)
• To shape (moldear)

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Mise en place and fabrication of meats, poultry, fish and shellfish

• To shred (cortar en tiras o hebras)
• To mince (moler o cortar en trozos muy pequeños)
• To French
• To tie (bridar)
• To truss (bridar aves)
• To grind (moler)

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Cooking methods�

Grilling (grillar), broiling and roasting (rostizar)

• Some cooking methods rely on dry heat without fats or oils. The foods are cooked either by a direct application of radiant heat (grilling and broiling) or by indirect heat in an oven (roasting and baking). The result of these cooking methods is a highly flavored exterior and a moist interior.

Grilling, broiling and roasting

• Grilling and broiling are quick cooking techniques used for naturally tender portion size or smaller pieces of meat, poultry, or fish. By contrast, roasting and baking require a longer cooking time and are frequently used with larger cuts of meat, whole birds and fish.
• Tender portion-size cuts of poultry, cuts of meat from the loin, rib or top round, and fillets of fatty fish are suited for grilling and broiling.

Grilling, broiling and roasting

• Roasting commonly refers to cooking large, naturally tender, multiportion meat cuts, whole poultry and fish by indirect heat in an oven.
• Tender meats from the rib, loin, and leg give the best results.

Sautéing (saltear)

• Sautéing is a technique that cooks food rapidly in a little fat over relatively high heat.
• Searing (sellar) may be a first step for some roasted, braised, or stewed foods; they are cooked quickly in a small amount of oil over direct heat. The difference between searing and sautéing is not how the technique is performed, but that those foods are not cooked completely as a result. Searing is used with those cooking methods as an effective way to develop flavor and color in conjunction with longer, slower cooking.

• Stir-frying , associated with Asian cooking and successfully adapted by innovative Western chefs, shares many similarities with sauteing.
• Cuts from the rib, loin and some of portions of the legs of beef, veal, lamb, pork, and large game animals are the most appropriate for sautéing. Poultry and game bird breast are often preferred. Firm or moderately textured fish as well as shellfish sauté well.

Pan frying (freír en sartén)

• Pan frying consists of coating a food and then cooking it in enough oil to come halfway to two thirds up its side over less intense heat that is used in sautéing.
• The product is cooked more by the oil’s heat tan by direct contact with the pan. The objective of this method is to produce a flavorful exterior with a crisp, brown crust that acts as a barrier to retain juices and flavor.

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• Pan-fried food is usually portion-size or smaller. Select cuts that are naturally tender, as you would for a sauté. Rib or loin cuts, top round, our poultry breasts are good choices.
• Lean fish, such as sole or flounder, are also well suited for pan frying.
• Ingredients for breading include flour, milk and/or beaten eggs, breadcrumbs or cornmeal.

Deep frying (freír)

• Deep-fried foods have many of the same characteristics as pan-fried foods, including a crisp, browned exterior and a moist, flavorful interior. However, these foods are coated in enough fat or oil to completely submerge them.
• This technique is suitable for naturally tender cuts; typical choices include poultry, seafood and vegetables.
• It is also appropriate for croquettes and similar dishes.

Steaming (cocer al vapor) and submersion cooking (cocinar por inmersión)

• Moist-heat techniques rely on liquid and/or water vapor as the cooking medium. Monitoring cooking temperatures and times vigilantly and determining doneness accurately are key to a mastery of moist-heat methods.
• Cooked surrounded by water vapor in a closed cooking vessel, steamed foods have clean, clear flavors. Steam circulating around the food provides an even, moist environment. Steaming is an efficient and highly effective way to prepare naturally tender fish and poultry. Properly steamed foods are plump, moist, tender and do not lose much of their original volume.

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Steaming and submersion cooking

• Cooking en papillote (cocinar en papillot) is a variation of steaming which translates to “in paper”. The main item and accompanying ingredients are wrapped in parchment paper package and cooked in the steam produced by their own juices.
• Shallow poaching (escalfar en poca líquido) is an à la minute technique. Foods are cooked in a combination of steam and simmering liquid. Shallow-poached foods are partially submerged in liquid, which often contains and acid. Aromatics, such as shallots and herbs are added for more flavor.

Steaming and submersion cooking

• Deep poaching (escalfar) and simmering (hervir a fuego lento) call for food to be completely submerged in a liquid at a constant, moderate temperature. The aim of deep poaching and simmering is the same – to produce foods that are moist and extremely tender. However, deep poaching is done at a lower temperature and is better suited to naturally tender cuts of meat, poultry and fish.

Braising (brasear o bresar) and stewing (guisar)

• Braises and stews have a robust, hearty flavor and are often considered fall and winter meals in some countries. They were often thought of as peasant dishes because they frequently call for less tender (and cheaper) main ingredients than other techniques. However, by replacing traditional ingredients with poultry, fish, or shellfish, braises and stews can be faster to prepare, lighter in flavor and color, and appropriate for contemporary menus.

• Braising consists of first searing food in hot oil, then simmering in it a covered vessel in stock or another cooking liquid.
• The amount of liquid used is crucial to the success of the finished dish; enough liquids needs to be provided to keep the food moist throughout the cooking time and produce an adequate amount of sauce to serve with the finished item.
• Typically one third to one half of the item should be submerged in the cooking liquid.

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• One of the benefits of braising is that tough cuts of meat become tender as the moist heat gently penetrates the meat and causes the connective tissues to soften.
• Tender foods can also be braised but with less cooking liquid and for shorter periods of time.

• Stews share many similarities with braises, from the cuts of meat chose to the texture of the finished dish. They differ from braises in that the foods are cut into bite-size pieces and are cooked in more liquid.
• Stews are often thought of as one-dish meals, producing a tender and highly flavored dish including not only meat, poultry or seafood, but also a variety of vegetables.