CORE online session 5 Traditional and professional cooking skills with modern technologies 1 - 2021
The lesson of today: traditional and professional cooking skills with modern technologies. okay. Hello good morning. Good morning! Okay. So we will start with I will present you our school and I would like to present... My name is Josu Biritxinaga, I'm culinary arts teacher. I have been working as a cook for
a long time I owned my own restaurant long time ago and I have been working both in my restaurant and teaching in vocational training school of Leioa for long, now I just work as a culinary arts teacher, okay. And I would like to present my school the school where I have been working for 22 years okay season in 1999 and- Good morning Sergio. Good morning Josu. Okay and I'm going to present this. Can you see our kitchen? Yes. Yes can you see the image? Thank you very much okay and this is our main kitchen okay. It's a big central kitchen where we cook for 1000 people every day
okay. Currently because of the covid due to covid disease okay we just provide the 40 percent of the meals more or less 400 meals a day, okay, divided into different turns different shifts okay. And in our kitchen we have in this ThingLink we have uploaded different materials okay. I will show the materials here are those related with the correct mise-en-place okay. In this part we have uploaded those related with to knife skills, later on we will present a part by part okay. In this part we have different cooking techniques okay.
Food preservation methods okay, then we have food presentations, plating and this stuff and then here we have the open batches part okay. I will show later what do we think about open batches okay. And then we have this part where we will go to a downstairs this is the first floor of our school and this part is the cellar floor okay and here we have uploaded another materials connected to the materials of the first floor. Here knife skills and other videos or the power points, innovation as a part of food, current trends in food and also here we have nature as a part of food making okay. And mise-en-place materials connected with mise-en-place. The first floor kitchen that appears in the in the picture is the our big central kitchen, this part is the pastry workshop okay.
Here we prepare the pastry, the desserts for 1000 people and this is the bakery okay. Sorry this is the bakery, this is the room temperature storage room okay and here also we have this part related to open batches okay. Does anybody of you know what open batches are? Does anybody know what are open batches? Let's see a bit. Okay this is the open batches, we have here the information and this is the guidance about what open batches are. In order to apply, okay, you have you must have some web platform, okay, like google drive, office or onedrive or a blog, okay. You already have a blog most of you have a blog in Facebook, okay. To make a presentation on some subject apply for okay, the batch application is linked to the report or presentation, okay. You can link your report on the batch application
and you can put what you are doing about this specific aspect, okay. So click on a badge and and you can see the learning goals and you can present those goals, those learning goals that you think you have reached with your work, with your task that appears in the blog, okay. And here you can open the batch passport okay, seems like those university credits okay, when you get some specific learning goals, you can show them with your blog or with your reports, okay, with your job. And you have different batches about ecological footprint, food waste, this case sustainable innovations, okay I will show you them in Omnia and those are the learning goals: understand what's meant by innovation, you can tell about at least one food related with innovation, okay and the evidence required are linked a presentation defining innovation as a concept and link to a self-produced presentation featuring at least one food related innovation. Okay those are open batches, take it into account and in your blogs, okay, when you are when you are posting the different contents okay, take it into account to ask for the, ask for those open batches okay. You have to post contents about five different modules, isn't it? Okay, five different modules and this is the fifth one okay but you have to post the contents about those five modules everything pointed and connected to the pop-up event okay.
Any question about that? I have a question I am very sorry could you repeat again my brain doesn't work and I'm not quite understood with the open badges. Okay. Sorry about that but please repeat it again. No, no worries. Okay the open batches here we have in the first floor okay we have here the open batches. Yes I understand that, so this is what I not understand
we have a five content as you mentioned earlier so we need to open this open badges into the blog with the five page content we need to do it is it that? That I'm not understood with this. Okay. Yep. What you have in the in the Facebook for instance I'm going to to post one I have been searching yesterday. Can you see the page of Facebook that i have opened?
On Facebook.. Yes we can. Can I sort of answer for really really fast for your question for open badges? Thank you very much Oona. So open badges they are digital sort of method to proven your
evidence what you have learned, so they are tasks and you just reply. In four of the.. we have five different models so you have started the personal branding and marketing, under personal planning and marketing there are none whatsoever at the moment open badges but for next model for the local food and creating menus there are some open badges, in sustainable gastronomy there are some open badges and plant-based diets there are some open badges and as you saw that the ones what Josu showed you there are some in traditional and professional cooking as well so there are sort of tasks what you have learned. Those tasks are combined for the event what you are creating so now when you have created all the way for that pop-up event there are some tasks that if you have understood correctly what means a menu planning and when you start to create your menus you can add that menu in that open badge and say that okay this is the menu what we created. So they are small tasks what you need to reply and if you remember correctly when Janne started in the first one in personal branding and marketing Janne told you all that when you create your blogs you need to create five different subpages and under the subpages there are some tasks what you need to reply for them. If there is any help I could sort of
I will sort of write some guidelines for the Facebook today. Okay yeah all right I think I get into it thank you very much, Okay thanks, sorry Josu. No no no problem, no no thank you very much to you Oona! Can you see this page of it's a blog from George Villaflor I don't know whether he's attending the lesson or not but can you see this page of this Facebook blog? Yes. Okay. As you can see here, he has divided the five modules in different pages.
Module one, module two, module three, module four and model five. Yes. You can post in those pages the contents related to this activity for the pop-up event, okay, and for instance George has posted personal branding and marketing, okay, and he has a written down different reflections and about professionals consistency okay and here you can put the different aspects you have learned about branding and marketing. The same in local food and creating menus, the same sustainable gastronomy and what the tasks you have done or written down in those pages you can show as an evidence to get those open badges okay.
that's that was the idea. Okay so the last one is the open badges that we need to fill up that's what you mean I understood like that, correct? So that's the last model that we need to add in? The last module is about the module I am teaching about traditional and professional cooking skills with modern technologies okay. Okay I'll go with it yeah thank you very much. So let's start with the lesson and the lesson we will start with what starts any kind of a kitchen activity on mainly starts just a minute ok here we are. We will start where it starts the kitchen activity and
kitchen activity mainly starts with a knife, okay. We will start preparing the different ingredients for later to cook them or to apply different cooking techniques to present them in the dining room to the customer, okay. So here we have the knife skills part and in this part you can see different materials, different videos okay. Different videos and this picture, this picture was taken in our kitchen in an activity a curricular activity we developed with some Japanese chefs okay. Here you can see those knives okay they brought the knives in this case okay with very very expensive knives and very specific knives for mainly for fish okay.
And in this in this part I think this material is quite visual okay, it's quite you can see the different knives and it's quite visual it's better to present it like this. For example, for instance a basic knife skills okay that we have to know before we start cooking. And this is a video recorded with our students at the kitchen related with knife skills with vegetables okay different cuts. Okay as you can see and the fingers that safety measures very very really important and those are different techniques mainly with vegetables. Okay.
And we could divide the cutting techniques, knife cutting techniques depending on what. When we when we are speaking about or talking about vegetables, cutting techniques are divided into two kinds of cutting techniques depending on what we are going to do with those vegetables. If we want the vegetables to see the cutting techniques are bigger okay could be julienne, could be mirepoix okay if we want just to season the sauce or any other kind of preparation we cut the vegetables in smaller pieces like brunoise okay. You can see here they're
boning a chicken okay with a different knife okay, with the glove. Very important okay. Related with a with knife skills really important three parts the safety, the sanitation measures okay and also the gastronomic result that we want to achieve with knives okay. Very very important Okay.
Here we have the presentation yes. Okay knife skills and most most common cutting techniques. Those are the main knives that we use for vegetables and mainly we use two: the chef's knife and the paring knife, the small knife okay. Also we can divide the paring knife into two knives, one is those this is this is for more general purpose and this is mainly designed to to tourneed different vegetables, to shape different vegetables okay.
This is the most common knife for a chef, the chef's knife because it's a multi-purpose knife it's not only for vegetables it could be used for meat, for fish okay and it's important to of course the edge has to be perfectly sharpened okay and it has to be a good quality knife okay with weight, a good knife. Common vegetable cuts are brunoise, julienne, diced, mirepoix, tourneed okay and as I have told you before the the cuts are always related with the cooking technique that we want to apply. Okay, the cooking technique this case this kind of cuts like brunoise is more connected to a seasoning when we cut the vegetables as a seasoning ingredient for a stuffing, for a filling okay, or for a sauce. Here we want the vegetable to up to add the its flavor but we don't want don't want the vegetables to be excessively noticed, okay. It's a part of the preparation that adds flavor. Here in with this kind of cut we want the best of all get more protagonist okay get more more noticed and to be seen, okay. Could be
like the typical preparation for this kind of cut could be for example ratatouille, okay. This kind of preparation okay and the same in julienne, when we cut in julienne means that we want the vegetable to be protagonist okay. The knives for meat. The most typical knives are three for three different purposes okay. This is the slicing knife okay to get stakes for instance okay. The shape of the edge helps to it okay. Is not suitable to cut bones it's just to slice. This is the cleaver this is very suitable is quite heavy and is very suitable to cut bones okay and mainly for that purpose, to cut bones. For example to on stakes and this kind of cuts.
And here we have the boning knife, okay. It's a small knife okay, the shape is like a quite a curve and it's suitable to bone knife. Mainly for big pieces okay and those are the most common knives for meat. And common meat cuts could be the steaks could be a steak tartare could be tomahawk okay or tournedo which would be a slice taken from the tenderloin veal or beef tenderloin okay and could be the ossobuco okay.
Anybody knows which part of the of the beef or the bull is taking the ossobuco? Mainly is a typical cut from the shank okay from the shanks. Italian preparation typical okay and those are the most common meat cuts. Okay this is small pieces and it's very important in this case for example the steak tartar has to be cut by knife, okay compulsorily okay nowadays sadly it's quite typical to see the steak tartare is cut with different robots like thermometers and things like this but the most appropriate way to cut is with a knife okay. And we have here knives for fish, filleting knife and also we have a is like a cleaver but we call here half moon knife for fish okay.
People in in our country people who works in fish stores okay mainly use this knife it's a big one okay and they use almost for everything this kind of knife okay. In the kitchen it's most common to use this one the filleting knife okay and in any kind of ingredient that we want to cut or to prepare it, prepare with a knife is really important to the knife to be perfectly sharpened but when it comes to fish is more even more important they have to be perfectly sharpened okay. We have to... the less we touch the fish when we are cutting or slicing or portion it the better okay just the knife is in contact with the fish not our hands okay we we don't have to pressure not with our hands nor with the knife the fish. Okay the fish has to be just cut by the knife okay it's really really important if you see videos of different chefs cutting sashimi and this kind of japanese preparation you will see that they almost don't touch the fish just the knife is there which is in contact with the fish okay.
And common fish cuts, we can see a supremes of of salmon okay, slices or fillets okay okay different cuts we have more cuts with fish of course those are the most basic ones okay. Very good. And we have in in this part okay we have a task where you can search for different cutting techniques in Europe okay, in our cultures okay. Different cuts for vegetables, different cuts for fish or for meat. Remember that in most of cases the cut that you are going to apply to a vegetable or fish or meat goes related with a cooking specific cooking technique it has a specific purpose okay and that's very very important.
For example when you are going to to portion a fish okay it's really important what kind of cooking technique you are going to apply or whether the fish is going to be in what cases the fish goes with skin or without skin, okay it's really important to know it okay. Mostly we maintain the skin in the fish to avoid... when we are going to cook this fish to avoid it gets broken down okay because some fishes specifically non-fatty fishes are quite delicate when we are going to cook them. Okay so here you have different materials okay we have another video here about how to choose your knives okay the paring knife okay, serrated knife an axe for meat cleaver okay, the half moon this is for those are for fish Okay so here you have material about how to choose your knives.
Okay just a question for you the different students of Omnia, Tartu and Vamia what kind of knives or do you use the same knives as us or do you use different knives for different tasks? Do you use any kind of knife that doesn't appear here in in those materials that you do you think are important? No we use the same knives. More or less the same okay? Yes. uh-huh and you carried your own knives to the school? Yes. Yes I did I have a bag. Uh-huh your own bags okay. Yes. We provide our knives to our students our own knives, knives of the school okay and we maintain them we keep them in different armchairs different they are like boxes and there the knives are sanitized with ozone okay we sanitize them with ozone and some years ago we used to maintain them with ultraviolet like in barber shops ultraviolet light to maintain them clean and sanitized okay. This is very important, why? Because when it comes
to knives, the knife is one of the most common tool that makes the cross-contamination okay that offers the cross-contamination is really important. What do you do to avoid cross-contamination in in your schools? Related to knives okay to avoid cross-contamination by knives in your schools? Very basic measures huh? For example do you use a different color knives for raw ingredients and cooked ingredients? No actually we also have that like in our Omnia school have also that knife boxes the separate knife boxes. Okay. Usually we bring our knife but still because in work time it's a little bit busy so we also use that our school knife but no, we just maintain the chopping board like which one for a vegetable, which one for meat. yeah but not- yeah.
Yes go on go on please. Yeah but not for the knife but of course when we, it's a basic knowledge when we cut chicken or beef we use that big one which one used for that meat and when we use like cut that vegetable we are using that small one but it's not specifically all the time but you usually when you cut chicken or beef, the big meat we use that bigger one and that what you show in a video and that for vegetable and something else but usually we bring one knife for us but we use our school knife all the time. Okay okay and just a question Nirjhor or whoever wants to to answer, do you sharpen your own knives? Yes yeah we did. Yeah. I have and at my home I have one machine that is small machine I put it there but in usually in because before I was in work in restaurants so there is some metal thing strong stick there I sharpened. Yes okay you can share them here. When it comes to sharp different knives
here they're like you can sharpen with with a stone. Yeah. You can sharpen it with in a dry way without water or using a bit of water okay to and not to to damage too much the edge okay with a bit of water. Other people brings their their knives to different sharpening stores they're like places where you can sharpen your your axes or your knives, whatever but they use a machine is a stone that goes very very fast. Yeah that machine I have the small one and they're inside something like not metal, something like.. yeah so if I put it there so it's like moisture and get it very sharper so this small machine or something is like that there is a not machine it should be by my hand I have to sharpen by myself I have to put it knife in that machine and do by myself. Okay you have to be careful if you use this mechanic stone okay because you can almost eat that all the edge of the knife okay so it has happened to me more than once.
You bring the your knife to this kind of place and it's half of the knife has disappeared and they say "yes it's sharpened" but there's no knife, almost no knife okay so it's important, it's really important to maintain them a sharp end okay specifically because specifically for fish okay. It's really important because fish requires a very very delicate cut and one sense cut not to be like with a serrated knife okay it's really important.