Session 1 - ACI Kids Culinary Class 2017

Cooking Terminology

●     Bain-marie: A roasting pan or baking dish partially filled with water to allow food to cook more slowly and be protected from direct high heat. Used for custards and terrines.

●     Bake: to cook food in an oven by dry heat, or be cooked in this way

●     Braise: to cook food, especially meat or vegetables, by browning briefly in hot fat, adding a little liquid, and cooking at a low temperature in a covered pot

●     Broil: to cook food below direct heat

●     Bruschetta: bread grilled with olive oil and topped with a variety of toppings like tomatoes, vegetables and cheese

●     Canapé: An appetizer consisting of a small bread or biscuit base covered with a flavored topping.

●     Déglacer: To deglaze, to loosen browned juices and fat from the bottom of a frying pan or saucepan by adding liquid, bringing to a boil and stirring. The liquid is usually water, wine or broth.

●     EVOO: Extra Virgin Olive Oil

●     Flamber or Flambé: To set alcohol on fire.

●     Garnish: a decoration to make food look pretty and more appetizing

●      Prep: Preparing food ahead of time to be cooked or served. For example cleaning and cutting up vegetables before cooking them is “prep” work. Cutting, pounding and stuffing meat or poultry before cooking is “prep” work

●     Reduce: to make a sauce or stock thicker by boiling off some of the liquid. We often add wine or a broth when we make a reduction

●     Roux: cooking mixture of flour and fat (traditionally butter) that works as a thickening agent for making sauces.

●     Sauté: to cook food quickly and lightly in a little butter, oil, or fat

●     Fry: to cook quickly in fat over high heat

 Things to Keep in Mind

●     Clean as you go!

●     Put everything back where you found it.

●     Leave the kitchen cleaner than you found it.

●     Wash your hands before cooking and keep them clean at all times.

●     A clean towel is your best friend.

●     Keep your knives sharp. Dull knives are dangerous.

●     Move cautiously in the kitchen—don’t run.

●     Wear safe closed toe shoes—no sandals or flip flops

●     Never mix raw meats with cooked foods.

●     Always keep poultry on the bottom of the fridge in case it leaks.

●     E-coli is found in beef and vegetables and dies at 140

●     Salmonella found in pork, poultry & seafood dies at 180 F 

Kitchen Jargon

●     86: We’re out of it

●     Chase: Looking for part of an order. “I’m chasing a Chicken Kiev”

●     Colander in the hole: Put the colander in the sink. Hot food, like pasta or vegetables that needs straining, is on the way

●     Drop: Put something on the grill. “Drop me a burger”

●       Mise en place: (pronounced [miz a plas], literally "putting in place") is a French phrase defined by the Culinary Institute of America as "everything in place", as in set up.

●     On the Rail: Need something now. “I need a Caesar on the rail”

●     Pigs: refer to sausage links

●     Red, White and Blue: refers to strawberries, blueberries and bananas

●     Runner: The guy or gal that lets the server know an order is complete and ready to be served.

●     Wrecked: means scrambled as in “I need three eggs wrecked”

Formal Place Setting

Chicken Cordon Bleu

 INGREDIENTS

20        skinless, boneless chicken breast halves

½         teaspoon salt

1/4     teaspoon ground black pepper

10        slices Swiss cheese

10        slices cooked ham

1          cup seasoned bread crumbs or Panko (Japanese crispy bread crumbs)

Table salt and ground black pepper

1          cup all-purpose flour

4          large eggs

4          tablespoons unsalted butter

4          tablespoons olive oil

INSTRUCTIONS

 

1.     Preheat oven to 350 degrees F (175 degrees C).

2.     Prepare cutlets. Cut and pound chicken breasts to ¼ inch thickness.

3.     Place chicken breast cut side up on work surface; season both sides with salt and pepper.

4.     Place 1 cheese slice and 1 ham slice on top of half the sliced breasts. Cover the ham and cheese breasts with the remaining breasts and secure with a toothpick.

5.     Dredge in flour, knocking off excess, then dip in egg to coat, letting excess drip off, and dredge in breadcrumbs or Panko, patting to help them adhere.

6.     Transfer coated roll ups to a rack set on a baking sheet. Chill, uncovered, 1 hour, and let stand at room temperature 30 minutes before cooking.

7.     Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Add 2 roll ups, then reduce heat to moderate and cook, turning over, until golden, about 6 minutes. Repeat with remaining roll ups.

8.     Transfer browned roll ups back to rack set on a baking sheet.

9.     Bake for 15 to 20 minutes, or until chicken is no longer pink.

Caesar Salad

INGREDIENTS

 

Croutons

1          cup

Dressing

1          large egg

3          tablespoons lemon juice from 1 medium lemon

1          teaspoonWorcestershire sauce

1/4     teaspoontable salt

8          grindingsground black pepper

1          small clovegarlic , pressed (1/4 teaspoon)

1 1/2teaspoonsanchovy paste (or 4 flat anchovy fillets, minced)

1/3     cupextra-virgin olive oil

Salad

2          medium headsromaine lettuce (large outer leaves removed) or 2 large romaine hearts; washed, dried, and torn into 1 1/2-inch pieces (about 10 cups, lightly packed)

1/3     cupgrated Parmesan cheese

INSTRUCTIONS

 For the dressing:

1.     Bring water to boil in small saucepan over high heat. Carefully lower whole egg into water; cook 45 seconds. Remove with slotted spoon.

2.     When cool enough to handle, crack egg into small bowl with all other dressing ingredients except oil; whisk until smooth.

3.     Add oil in slow, steady stream, whisking constantly until smooth. Adjust seasonings.

(Dressing may refrigerate in airtight container for 1 day; shake before using.)

1.     Place lettuce in large bowl; drizzle with half of dressing, then toss to coat lightly.

2.     Sprinkle with cheese, remaining dressing, and croutons; toss to coat well.

3.     Divide among individual plates; serve immediately.

Wild Rice Pilaf

 

INGREDIENTS

●      Wild Rice

●      Brown Rice

●      Nuts (almonds, pecans, pignoli), toasted & roughly chopped

●      Red & Yellow Peppers, ¼” dice

●      Dried Fruit (cranberries, cherries, apricots)

●      Scallions, thin bias cut

●      Rice Wine Vinegar (or pear vinegar, or your favorite vinegar)

●      Extra Virgin Olive Oil

●      Salt & Pepper

●      Parsley, chopped

INSTRUCTIONS

1.     Boil wild rice until tender, following directions on package

2.     Boil brown rice until tender, following directions on package

3.     Toast & chop nuts.

4.     Chop peppers & scallions

Make dressing: 

1.     whisk vinegar, salt, pepper & EVOO together.

2.     Toss rice, nuts & vegetables together with dressing.

3.     Garnish with chopped parsley.

Corn on the Cob

INGREDIENTS

●      Fresh corn on the cob

●      Butter

●      Salt and Pepper

INSTRUCTIONS

1.     Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed knife.

2.     Drop the corn into a large pot filled with boiling salted water.

3.     Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered.

4.     After about 5 minutes, remove enough ears for a first serving. (You can keep the remaining corn warm in the water for another 10 minutes without its becoming tough).

5.     Serve with lots of butter and salt.